Dough, double zero, delightful pasta, pepper pickle, smoky bbq and more at chefshop.com/enews
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Pizza
Making your own is fun, rewarding and easy on your mind
Pizza has been on the mind. Have you noticed that pizza has become super pricey? The last time we had pizza, by the time we were done filling everyones desires, we nearly spent $100 to get ok food. That's too much.
Since then we have refrained and rejected the urge for pizza as a takeout option. Though the craving is still there.
My friend, Scotty, a fanatical cook, has been perfecting the pretzel for 20 years now, and is now working on the perfect pizza. He shared his most recent recipe with us here. Even though he has his own pizza oven, this should work for you, too! Recently he started using Italian 00 pizza flour and confirmed it made an amazing difference.
Inspired by Scotty, we have had "pizza making parties" at our house. A total of 8 individualized pizzas were made. And everyone had a blast making and eating them.
Making the dough in advance is the only pre-planning you need to do. And you can freeze the dough, too, for future parties.
And you can make the pizza the way you want it to be. The toppings can be anything, including pineapple!
Check out all of this week's foods here
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Italian Pizza Flour
Caputo "00"
This 11-12% dry gluten content flour is designed for high-temperature pizza ovens and fast fermentation times.
Super-soft flour is the tradition in Naples, Italy - the land of pizza and pasta. Caputo "00" Pizza Flour is finely ground from the finest European winter wheat, which means a softer texture and smooth mouthfeel. Double zero flour is easy to work with and produces a superior crust with a beautiful crumb.
Antico Molino Caputo was first started in 1924 in the shadow of Mount Vesuvius, in Naples, Italy. This is the same mill that Carmine Caputo took over from his father, and still runs today.
The mill grinds only the finest quality durum wheat, grown mostly in Italy using traditional, age-old methods. Caputo is known throughout Italy for their very finely ground ("00") flours - a mainstay ingredient for sweets, breads and pastas throughout Italy and worldwide.
Flour is very important to Italians, especially those who live in Naples; quality is important, and the miller is critical. So, the secret to getting that authentic Piazza di Napoli taste is to buy Italian flour online (here) and use Caputo "00" pizza flour from Naples.
Shop now for Caputo "00" Pizza Flour
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This is our daily salt
Trapani Fine Sea Salt
Daily salt for all those things you need a lot of salt for. Like pasta water. Make your pasta water salty as the sea! Or when you need salt, and not a flakey or crunchy salt, like when making pizza dough.
This is a fabulous salt at a fab price!
Shop now for Trapani Fine Sea Salt!
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Fusilli Lunghi Pasta
from Maestri Pastai
This pasta is awesome! It looks good even before it hits the water. It's spiny texture and ripple spiral is quite enticing. Once cooked al dente, tossed with the garlic & olive oil this pasta is stupendous! Or toss with chopped up artichoke hearts and the oil from the jar and it is dinner!
Cooked just right and this authentic Italian pasta has just the right bite! What a wonderful mouth feel, it grabs the flavor, be it complex sea fairing dish or rich robust tomato sauce, it's a wonderful shape of pasta!
Shop now for Maestri Pastai Fusilli Lunghi Pasta!
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I lost my heart to
an artichoke
On a bright sunny day as I look South to Mount Rainier, I wallow in self-pity because I cannot find the words to put down on paper about my hearts.
And I realized there are visual similarities to the heart and Mount Rainier. With the bottom up and the leaves splayed out it is indeed like Mount Rainier!
Now I am not talking about the throbbing thing in your chest (and sometimes in your throat), I am referencing the heart of the artichoke from Puglia.
Known as the Romana Style Artichokes; a heart babied in olive oil, wine vinegar, salt and spices.
Almost always the "chokes" you get in the jar or tin can are a variation of these. This is where the olive oil, the wine vinegar, and the chosen spices make a difference! And the artichoke itself is also an important factor in the end result.
Now, a true confession, I really do like the artichoke in a jar thing. So much that I am willing to forget that the last big jar I got from a warehouse store was not very good and I still manage to buy a two-pack every once in a while.
The real trouble with getting those giant jars is that the chokes are mostly hard or mushy and the leaves often unchewable and the oil is gross and oily...good oil is not oily.
These Roman style from Puglia are none of those things.
They are just about perfect, with a wonderful flavor, interesting and pretty much a pleasure in the mouth.
Often a recipe will have you slice up the artichoke hearts into smaller pieces or dice them up, and this makes sense. On the other hand, if you’re like me, cutting them up a little bit for visual reasons works, as well. Or just eat them whole right out of the jar when no one is looking. Like drinking from the milk carton.
To the bite, it is soft with just the right resistance, a gentle soft crunch. The leaves and the heart have their own bite and marry well together.
The flavor is a combination of the oil and the choke itself, which is sometimes described as asparagus like (not sure this is quite true), and with a hint of lemon or citrus.
And the oil that they come in is, well, full of artichoke flavor. (Keep in mind I can’t seem to describe the flavor). The oil does taste like artichoke. Perfect for a salad dressing or pasta dish.
I am thinking it might just be right for a hearty bowl of mixed grains of emmer and lentils topped with veggies including these artichokes.
Shop now for "Romana Style" Italian Artichoke Hearts in Olive Oil!
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Fermented Pepper with Yuzu Citrus
Aged 1.5 Years
In a remote village in Japan, long before refrigeration, snow became a natural way to preserve locally grown food for the winter.
By the time spring arrived, the cold snow had not only “preserved” foods, it had, in some cases, transformed the food to something new.
As in the case of these Kanzuri peppers. They’re harvested in the summer, then kept in salt for six months before being laid out on the snow for a few days early in the year. The “snow” process reduces the bitterness and the salt content of the peppers, while breaking down their fibrous structure, mellowing the punch, and bringing their sweet side out.
The peppers are then mixed with koji (rice mold) and yuzu citrus. The peppers and yuzu live together for one and half years – “fermenting” their relationship to create what is in this jar.
Place a spoonful of this Yuzu chili pepper paste in a dish on a table below your face and nose and the aromas will rise and float into your nostrils. It is subtle, but as you recognize the smell it becomes more pleasantly present.
If you take a big whiff you will recognize the distinct aroma of a hot pepper with a slight twizzle tickle in the nostrils.
On the tongue (and in the mouth), the yuzu comes out quickly and then is gone, replaced by a mellow saltiness and the flavor of the pepper. I have to admit, putting even a small amount in my mouth directly was a little scary and I am happy to report that I survived. There is heat, but it is not all-enveloping. If there is a linger of a tingle, it’s in the lower half of the mouth, the tip of the tongue and a momentary twitch in the back of the throat.
What is amazing with this fermented chili pepper paste with yuzu citrus is that it’s smooth, level, not spiky, but even-keeled, a temperament that is enhancing without too much dancing. You get the flavor of the pepper, the help of salt to open up the pores, and a nice feel of pepper heat. There is no rush of accelerated heat or unpleasant explosion of hot sauce.
In use this fermented chili pepper paste is like a gentle wave across the palate. It doesn’t overwhelm, instead - like when you have it straight up - it is mellow across the board, yet you know it has a fiery core.
Simply, it is quite amazing! Those in Niigata use it in hot pots, with sashimi and on the grill. Venus has replaced her yuzu kosho with Kanzuri in her famous tuna fish salad and is loving it.
Much has changed in Niigata since way back when. The Kanzuri fermented pepper has not. The careful preparation has remained the same after all these years – a true slow food process in which time cannot be accelerated.
The 6 year aged (expected to arrive in the fall of this year) is smoother, with rounded edges. The younger one is more like a teenager, more in your face, challenges your choices and more likely to give your tongue a lashing.
Shop now for Kanzuri Fermented Pepper and Yuzu Paste!
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Indian Sweet Pepper Pickle
GOLD GREAT TASTE AWARD WINNER.
Packed with capsicum sweet peppers and mixed with Hawkshead's own blend of roasted spices and herbs. A fantastic burst of flavors if you love peppers, You’ll love this pickle. Such an easy way to add some punch and flavor!
Recipe ideas include stuffing a teaspoon in a chicken breast before roasting, or stirring through some mashed potatoes for serving with an Indian curry. The Sweet Pepper Pickle makes great quiche filling with goat cheese, as well.
The Hawkshead Relish Company is a small, family-run artisan food business based in rural Cumbria, in England's Lake District. They have taken home more than 30 "Great Taste Awards" for their relishes, pickles and preserves.
Shop now for Hawkshead Mild Indian Sweet Pepper Pickle
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Sumac Pita Chips
Recipe
Perfect for the appetizer that just needs something a little more substantial (and with a bigger surface area) than a carrot or a piece of celery. We serve with Muhammara Dip, or Ottoleghi's very chunky but soothing Charred Cherry Tomatoes with Yogurt and Urfa Pepper. Nothing hard here. Easy, easy delish.
See the Sumac Pita Chips Recipe Here!
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Sumac
perfect for Risotto
Dark red sumac powder is a wonderful spice to have on hand, especially when making Middle Eastern recipes.
Its appealing sour fruity flavor pairs well with fish and with rice or pilafs, and it's a nice way to jazz up creamy dips.
Along with thyme and sesame seeds, sumac is one of the key ingredients of Za'atar, a simple, flavorful spice blend used throughout the Middle East and Mediterranean.
Red sumac powder has been around a long time! We don't know how old, but we assume it's almost as old as dirt.
It is Rhus Coriaria, known more commonly as Sumac. This deep red (when ground) powder is potent. Our source supplies chefs, so the turnover is high, an important fact when getting spices.
Though you can get sumac in pill form, and many do, we like to add red sumac powder to rubs, sprinkle on top of hummus, and include it in rice and beans.
Whether you use a dash or a measured amount, sumac in your food tastes better than it does in pill form.
It has its own natural oils, and its sour lemon tartness is distinct.
For color you can substitute paprika, but for taste there is none like it.
Ripening in the summer, it is used in a wonderful lemonade-like drink. This sumac is not to be confused with poison sumac.
Mix with olive oil or as a spread for a sandwich. Spread it on dough, bake it, and you have a "Manoucheh", a traditional flat bread. Red sumac powder is definitely worth adding it to your everyday essential pantry.
Shop now for Essential Pantry Sumac
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This is the honey I am using everyday now
Citrus Blossom Honey
This honey is just like you want honey to be. Super smooth, delicate, and sweet with a flavor uniqueness that is fully recognizable. This honey is honey with a delicate citrus flower nuance. At room temperature it pours and spoons like a smooth honey.
An aroma of orange and lemon blossoms jump out of the jar the second you open it. The next thing you'll notice is that the honey is golden and pourable, like acacia honey. The flavor opens with a heavenly sweetness and a nice citrus acidity that quickly moves to a heavenly lightness.
This is a truly outstanding honey, and you can use it in your tea and much, much more - try it on pancakes or French toast and use it instead of cane sugar in your cakes and cookies. And it is perfect for marinades!
The bees that produce this sweet and delicate orange and lemon blossom honey also hold the very important job of pollinating the myriad citrus trees that make Tulare County in central California one of the premier citrus growing regions.
Gathered especially for Katz and Company from hives placed in lemon, orange, and a few grapefruit groves, these citrus blossom honeys are absolutely pure - gathered from the hive and filled directly into the jars with no additives.
Many commercially produced honeys are heated and diluted with water to increase their yield, and oftentimes this may create problems with crystallization.
This golden orange honey is silky smooth and perfect for morning toast, or for drizzling over granola or plain yogurt. We must confess this is our favorite way to sweeten freshly brewed tea.
Shop now for Citrus Blossom Honey!
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Smoky BBQ Sauce
from Hawkshead Relish
Darker than its cousin, the No. 1 Steak Sauce, the flavors jump at you as soon you spoon it into your mouth. Though, not spicy as in hot or as spicy as spicy is in the south, it is pleasantly tingly to eat. The smokiness has a nice feel. It is pretty gosh darn good!
It's a challenge to describe the flavors. There are onions, sherry, apricots, pineapples, raisins, sultanas, ginger, garlic, and more. A really fruity and spicy sauce, use as a marinade, dip or pouring sauce. As an easy addition to your favorite marinade or as a topping to a grilled burger or chicken, though complex, it comes across as simply delish!
Shop now for Hawkshead Smoky BBQ Sauce!
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Pierre Biscuiterie
Pure French Butter Cookies
These cookies are delicious! I had to eat a whole box to test them. The result was success! They are as good as I remembered.
These cookies are "snappy", a nice crunchy bite, without being too crunchy. The "inner" part of the cookie is crumbly to the mouth, you can feel it.
And they taste buttery. Good buttery!
Inside the narrow box is 4 sealed packs of five cookies. Easy to eat one pack, hard not to eat them all!
Shop now for Pierre Biscuiterie Pure French Butter Cookies!
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Cocoa Powder
Customer favorite for over 20 years!!
Best Cocoa on the Planet
"I have been using this exclusively for years now. I have a 'secret' brownie recipe that I make with this cocoa, syrup made from the cocoa and only the best ingredients. Everyone goes ga-ga over them. Syrup - so easy to make - anything that calls for cocoa I use this. Sometimes I mix just a touch into my coffee from a treat. If you have not tried this yet you need to. You WILL NOT be disappointed!!!"
-- ellie
Deep chocolate experience
"This cocoa takes anything chocolate to an whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances!"
-- seth
Shop now for ChefShop Cocoa Powder
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Got questions? Call or email and we will do our best to answer your questions! We love sharing our taste opinions about all our products.
STORE HOURS: Monday thru Saturday: 10 to 5 Closed Sunday. Please let us know if you would like a private shopping time and we will do our best to accommodate you. We now have multiple HEPA medical grade air filters running 24 hours a day in the shop.
Please keep in mind we are limiting the number of people in the shop at one time and masks are required. If you are feeling sick for any reason please choose a different time to visit. We may perform random temperature checks.
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Chesnok Red Organic Hardneck Garlic
shipping now!
Great garlic is a life-changing experience. Left whole and unpressed, the aroma is slight and flavor minimal. But chopped finely or pressed, and the flavor comes alive - adding sweetness and spice to whatever dish you're preparing. And when cooked, the garlic flavor, although often strong, can be mellowed and slightly sweet.
Chesnok Red hard-neck garlic is a wonderful baking garlic originally from Shvelisi, Republic of Georgia. It holds its shape and retains its flavor after it is cooked. They are bulbs with 9-10 easy-to-peel cloves.
Size is limited this year due to lower than average rain fall.
Extremely limited supply
Shipping Now! Chesnok Red Organic Hardneck Garlic
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Choose the amount in $25 increments by changing the quantity number and we will take care of the rest.
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Store Hours - Monday thru Friday 10 to 5, Saturday 10 to 5
If your order has been confirmed as "ORDER READY FOR PICKUP" in email (or you were called) and want it brought to you in the parking lot, call us when you arrive and we will run it out to you. 206-286-9988
ChefShop.com
1425 Elliott Ave W
Seattle, Wa 98119
206-286-9988
Our bigger parking lot is north of the shop and next door (south of) Champions Party Supply.
Easy to reach and wide open parking lot. Click here to see the map.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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