Tarbais, Moong Dal, Black Sesame Paste, Damson Ketchup, Pancakes and more at chefshop.com/enews
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Summertime Beans
Cooking over an open fire
The best thing about beans is that they keep. In summertime, and especially end of summer, beans of any kind, are great baked.
I have been waiting, for the second summer to make "baked beans" over the campfire. It looks like my plan is going to have to wait until fall or winter when the summertime campers have gone home to hibernate for the colder seasons.
Now my plan is nothing fancy and most likely everyone has done this before. It is simply adding five cans of beans altogether into a pot over the fire, add some spices and flavors and simmer for a long time. Add some hot dogs cut up into bite-sized pieces and you're done.
The sitting and watching the fire (when we can have a campfire again) and the smells will be special! I honestly don't expect it to be "gourmet". Though by the time I have recovered from opening the cans of beans, scissoring the hot dogs and watching the fire, anything is going to taste good.
In the meantime, as summer wanes and school gets back in session, I think I will solve my bean craving by making a Bacon and Tarbais Bean dish. Check out our Tarbais beans to see why they make baked beans different.
Check out all this week's foods here
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Tarbais Beans
Grown in and Imported from France
One of the special qualities of Tarbais beans is that they don't fall apart when reheated, but they also manage to maintain that melt-in-your-mouth texture. This makes them perfect for bean salads, and any soup or casserole that calls for white beans.
The cost of production is high and the supply is limited every year, and yet, the demand only continues to grow. Why? Because each succeeding generation comes to realize that it is the preeminent bean for the dishes they grew up with. They have a balanced flavor, a thin skin and a sweet, almost buttery flesh that are prized by all that taste them.
Traditional recipes include garbure and cassoulet, of course, but many chefs are also pairing them with fish (seafood cassoulet with cod or tuna), for instance.
The History of French Tarbais Beans
In the early 1700s the Bishop of Tarbes - a town located in the foothills of the French Pyrénées - had the chance to witness the cultivation of crops from the New World while on an extended stay in Spain. He was quite taken with maize and the many varieties of kidney beans. Upon his return from Spain in 1712, he decided to introduce this bean in the Adour valley: the beautiful river originates in the Pyrénées, flows through Tarbes and ends its run in the Atlantic Ocean near Bayonne.
The local farmers in the plains of Tarbes adopted the tasty crops with much enthusiasm. The bean that became most popular looked like a cross between a lima and a white kidney bean - it is flatter and shorter than a kidney bean and yet not as wide as a lima - and has been known forever since as the Tarbais bean.
Traditionally, the Tarbais bean grows jointly with corn, Because the Tarbais is of the climbing variety, farmers would seed one bean and one corn kernel side by side so that the bean would use the corn stalk as a stake.
The arrival of intensive farming in the 1960's - hybrid corn varieties and machine harvesting - almost wiped out the production of the famous bean of Tarbes - it seems few had time for a bean that was harvested by hand. Fortunately, the precious seeds were not completely lost and were transferred from one generation's bean patch to the next.
During the 1980s, a handful of farmers decided to jump-start the traditional production of the Tarbais on a larger scale in the terroir it liked best. The Tarbais is still harvested by hand, only when it is at peak ripeness. This labor-intensive process is the only way to ensure the quality of the final product.
All the hard work has paid off: the "Label Rouge" was granted to the Tarbais in 1996, the first time the coveted recognition was awarded to a bean. It also benefits from an IGP (Indication Géographique Protégée), which specifies the exact area where it can be cultivated, essentially on the Adour plain of the Hautes-Pyrénées department.
Shop now for Label Rouge Tarbais Beans from France
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The Mung Bean
For both Savory and Sweet dishes!
The mung bean. It is a bean that is everywhere, except perhaps in your pantry. History tells us that India was the first to cultivate the bean in 1500 AD. The bean then spread to the diets of East, Southeast Asia and the Indian subcontinent. Today, it is widespread, although not common here in the animal protein dominant US.
Moong dal is the mung bean split in two either with or without its skin. With the skin the bean is green, and without it is a pale yellow. Either/or can be used in recipes, with only the cooking times adjusted for the difference.
In Indian cooking, out of all the beans, Moong dal is perhaps the most popular. Considered to be easily digestible, according to Ayurveda, the Mung bean is “tridoshic” (a quality that is supremely rare in a human). Tridoshic is described as an equal balance of Vata, Pitta and Kapha doshas; the elements responsible for mental, emotional and physiological health.
Though my knowledge of Ayurveda is minimal, I find it quite interesting. Food is a key ingredient to one's health; what’s not to like about that?
This weekend we are sharing recipes that are classic and use Moong dal as the base. One of the big benefits is that these recipes include some of my favorite nostril filling spices.
So you get the potential benefits of Moong dal mixed with spices that all have wonderful health properties, as well. (Keep in mind, I think all food is good for you, especially salty and sweet!)
Shop now for Organic Moong Dal - Split Mung beans!
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Not into beans? Get some nuts!
Fastachi Cranberry Nut Mix
This cranberry nut mix is simply roasted in small batches with sea salt for clarity, perfection, and a clean, distinctive flavor. We have enjoyed these assorted roasted nuts for years, and they are perfect for an office snack or a party mix; these are good!
If I could, I would have these always in hand. We rarely have enough hanging around for me to take some home...we have had this rule from the beginning, customer first when it comes to inventory. What that means is if we think someone is going to want it, we save it for them.
And that means I only get them once in awhile...or if I go camping or a long drive.
Shop now for Fastachi Cranberry Nut Mix!
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Black Sesame Paste
from Japan
I have been fascinated with sesame seeds for the last couple of years. The health benefits have been touted throughout history as a food that can cure your life's ailments. From anti-aging to healthy skin, they can remove plaque to improve digestion, create more energy and optimize your blood pressure; you can see why you might want to eat more sesame seeds!
Sesame seeds are one of the oldest known (over 3000 years) oilseed crops. Domesticated seeds are drought tolerant and can grow where other plants cannot. Ranking 8th in the world production of edible seed oils, they contains 50% oil and 25% protein.
Black Sesame Seeds are claimed to turn your hair (back to) black! Personally this is why I plan on adding the amazing little seed to my diet! (Ok so 2 years of continuous eating for a possible change might be a little too optimistic.)
I have always enjoyed the sweet paste in Sesame Balls, never knowing it was black sesame seed paste inside (I always thought it was a sweet bean) sweetened with honey or sugar.
Black sesame seeds, when toasted and made into a paste, have this wonderful rich, nutty taste and a smooth feel! (Be sure to mix thoroughly as the oil will separate.) Add castor (superfine) sugar and mix in to make a sweet paste. The granules don’t really dissolve, instead they give little balls of texture to tickle your senses with hits of sweetness.
Or add the honey of your choice to add a new level of complexity. The flavor of your honey will come through and can really add a wonderful twist to a pastry. Make your own Sesame Balls, spread the paste on toast or eat it with a spoon! It’s a food that can change your day or maybe the color of your hair…
Shop now for Nouka Black Sesame Paste!
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Fish Sauce
of different kinds from different places
Gourmet fish sauce is as old as the hills and it's being discovered as the “new miracle” (delicious & special) ingredient, even though high-quality fish sauce has been around for thousands of years.
Gourmet fish sauce has all the things that I don't like in a fresh fish.
The stink of high-quality fish sauce, which is the smell of fermentation, is big and vibrant in a strong kind of way. It’s a magical concoction, a potion for your food, so it really qualifies in the truest definition of an elixir.
Though gourmet fish sauce is not so tasty to the tongue, it’s really hard to think of the brew as "fishy." Romance is what “elixir” means to me, and thus less fishy and more, well, sweetly romantic.
But as an ingredient, gourmet fish sauce is truly one of the most amazing things you can add to many, many dishes. From a drop to a splash to actually measuring out a portion, you can add flavor and taste with high-quality fish sauce like almost no other ingredient you can find.
It’s not just salt, though the sodium has to contribute to the enhanced flood of sensitivity in your sensors, it’s flavor that does it. The flavor, that fishy thing, mostly anchovies, umami, is strong and embodies thwak! Pow! Swoosh! Wham! And the funny thing is, it never comes out as fishy. Instead, it brings out the best in whomever it has joined forces with on your plate.
Remember, a little, we’re talking drops, goes an amazingly long way. High-quality fish sauce is a kitchen secret from Southeast Asia to Japan, aged in Whiskey Barrels to slow-cookers in Italy, all different and all with amazing properties.
Add some to your next vinaigrette, spritz the greens in a sandwich, toss your veggies with some before you grill or add it to the marinade in your next slow cooked meat. Think of a tofu hotpot and a splash of elixir potion to send you to the next level, or at least your taste buds can go there!
Shop now for Fish Sauce of different kinds
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Lemon Curd!
think of afternoon tea and toast...
History tells us lemon curd started as a curd - lemon acidulating cream forming curds that were then separated from the whey via cheesecloth. Thankfully the modern version involves lots of lemon, butter and sugar and it is smooth not lumpy!
The bits of lemon zest give this otherwise super-smooth lemon curd something extra special!
Perfect on toast for your afternoon tea, or use it to fill little pastry cups and top with whipped cream for a quick and delicious pot-luck dessert.
Shop now for Hawkshead Lemon Curd
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Raspberry Jam
from La Trinquelinette
Even from a small distance, when you first pop and draw the lid away you smell the distinct raspberry jam waft your way. Raspberry jam really has a distinct scent. Certainly all raspberry jams have that familiar childhood PB&J sandwich thing going on.
To the eye, inside the jar you see the little bumps of raspberry drupelets and the sprinkling of white seeds.
The flavor is all raspberry. Sweetened with brown sugar, the sweetness is more pronounced with this jam than with other flavors.
Though a sandwich might not be what you woke up thinking about today, this jam might inspire you to get out the Saltines and make mini PB&Js for lunch.
Some people love the little seeds from the raspberries and some do not. In this case there is no big machinery crushing the seeds. They exist and are part of the charm of this amazing jam. A perfect balance between big commercial and limited edition jams.
Having one of each of the La Trinquelinette jams in your essential pantry is a stellar idea. They are all delicious, and each has a personality of its own!
Shop now for La Trinquelinette Raspberry Jam!
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So good, you can eat it with a spoon!
Spoon Ready Ketchup
To understand why you might get excited about ketchup, or why you might even think it is “spoon ready”, you need to know the history of ketchup. We won’t dive too deep, just a quick timeline.
Ke-tsiap is the name of a fermented fish sauce from an area in China called Hokkien. The British are believed to have brought it to England in the late 17th century and attempted to recreate the dark fermented sauce. Then it would have had ingredients like mushrooms, walnuts, oysters and anchovies.
It wasn’t until 1812 that tomatoes were introduced to “ketchup”. Then someone added preservatives, mostly coal tar, which helped get a red color, and sodium benzoate to slow spoilage. Then a man called Wiley said these things were bad for you, and partnered with a man name Heinz. Heinz made a recipe that used ripe red tomatoes, which has natural pectin, and used vinegar to reduce the spoilage factor.
Over all these years, there are still variations along the road to the ketchup we have here, though most don’t start with fermented fish.
And this brings us to Mark’s Damson Ketchup. No tomato here. Instead he uses Damson plums, a pitted fruit, as the first and main ingredient.
To the nose, at first, you recognize the smell, though on the second whiff, the recognition is gone. And with more whiffs you find yourself desiring to identify the flavor notes. Via the nose this is tricky and difficult.
So, when you tip some out onto a spoon or into a bowl you see it is dark in color, firm in constitution, and a little bumpy.
To the mouth, it is sweet, full of taste that reminds one of a nice meaty dish. As the flavors roll away, there are little bits to play with and chew up, really just something to move about on your molars and then you might move the pieces to the incisors up front just to entertain yourself for awhile.
Along with the familiar taste that you don’t recognize, there is the sweet tang of acid, the feel of garlic, allspice, and a twinge of ginger heat and cinnamon.
It is a wonderful trip that you take inside your mouth when you have a tip of a spoon tasteful. A whole spoonful would be too much, way too much! It is as if as the flavors move through your mouth, each bit introduces themselves to you and then steps aside for the next flavor.
And what you thought was in the middle of your tongue is gone and now something new to taste is on the outside, on the vertical edges of your tongue. It is so wonderful to taste and even after all the bits are gone you will still find yourself sucking in your cheeks to have more joy!
On a hot dog or hamburger it would be stunning. Yet you could also share it on a chunk of cheese or a nice pork chop!
This is perhaps the ketchup that is the bridge between the first fish sauce and the more modern tomato-based one we are so used to. Even with its different approach, in a way this seems very much like a ketchup and one I think is always worth having on hand next to my Heinz.
Shop now for Hawkshead Relish Damson Plum Ketchup
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Lummi Island Wild Northwest
Wild Smoked Salmon Chowder
These are perfection for RV camping or tent camping or fireplace camping at home. Easy to make, from microwave to stove top to boiling in the pouch, it takes just a few minutes.
And the result is way better than you expect. Always! This is why it is so perfect for Glamping!
My friend Stanley stopped by at the tail end of his most recent 3-week road trip.
We talked about his most recent book, his company Art Authority, and food, of course....
As he was getting ready to hit the road, heading home to the middle of nowhere, we sorted thru the food that sits piled high on our dining room sideboard looking for a food gift. Almost everything there was still waiting to be tasted and or to be photographed for an upcoming newsletter, except for my pouches of Salmon chowder.
He got excited! Boil in the pouch was perfect for him and his little teardrop trailer. And I told him I like to heat it up and eat it straight from the pan so it stays hot.
Perfect!
Shop now for Lummi Island Wild Smoked Salmon Chowder
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Organic Granulated Coconut Palm Sugar
from Bali
This is some of the most fragrant, flavorful sugar we've ever tasted. Hints of toasted coconut and caramel waft from the open bag. Not quite as sweet as cane sugar or as overpowering as dark muscovado, it is loaded with toasty flavor. Maple sugar fans will love this.
Sprinkle this coconut palm sugar on your oatmeal; use it instead of white sugar on top of crème brulée; make a syrup from it and drizzle it over some banana nut pancakes; use it as part of the crumbly topping for crisps, crumbles or coffee cake; try it in coffee or herbal tea; use it to add a bit of sweetness to marinades and stir-fry, and experiment with all sorts of desserts. (We've even been known just to pop it right into our mouths for a sweet treat...!)
In the village of Dawan on the island of Bali, artisans collect the sweet "tuak" sap from the bounty of coconut palms that keep this coastal village shady and cool. The village of Dawan is renowned throughout Indonesia as the place where coconut sugaring first began, and their golden harvest is highly prized.
With the coming of dawn, the silhouettes of island farmers can be seen climbing high into swaying palms, tapping the flower spikes that hang within the green fronds. A sweet nectar is released and drips slowly into earthen vessels hung below the flowers.
This nectar is "tuak", the sweet sap of the palm. The tuak is boiled over open fires in cast iron kettles and slowly thickens to sugar. At just the right moment the sugars are stirred to form crystals and ladled hot into waiting coconut shell molds and then ground back into granules for transport to America.
The art of sugaring the palms is a tradition dating back over centuries, its secrets passed from generation to generation. An artisan sugar made on a scale of kilos a day...nothing short of perfection.
Shop now for Organic Granulated Coconut Palm Sugar!
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Coconut Milk
100% Natural - Not a Nut
Coconut milk and coconut water have been touted as exceptionally, unbelievably fabulous for you. We don't know about that, but we do know that the coconut milk that we use is indeed fabulous! It consists of just two ingredients: coconut kernel extract and water. That is it.
Filled with lots of B vitamins and other good stuff, coconut milk is a versatile and surprisingly useful ingredient to have in your essential pantry.
Coconut milk is essential for desserts such as coconut cream pie, coconut cupcakes, coconut hot white chocolate, and of course, coconut ice cream.
It is a wonderful ingredient in savory dishes, as well. Think of Thai Curry for your shrimp, coconut rice (if you use coconut milk to cook the rice) or a wonderful curry garlic pepper milk sauce for your fresh fish!
Really love this product!
"I'm a big fan. Tasting this against the more widely available -- i.e., mass-market -- brands of coconut milk is a real revelation. Ayam is much thicker and has MUCH more flavor. I recently used it as part of a marinade and sauce for some grilled swordfish (modified from a recipe on Food52), and the final dish was jaw-droppingly good. Additionally, I like the fact that it has nothing in it other than coconut and water."
-- maggie
Shop now for Ayam Coconut Milk (Full-fat Coconut Cream)!
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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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ChefShop.com
1425 Elliott Ave W
Seattle, Wa 98119
206-286-9988
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See what you missed in previous Newsletters |
Pizza, Yuzu, Easy Ideas, Butter Cookies
New Foods to Try for Summer, Giant Salt, Sun-Dried, Artichoke Cream, New Jam
Shio Koji, Delightful Recipes, Hardneck Garlic, Emmer |
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