Mix, tasty, Rouge, Tsubo Moshio, toasted, recipes and more at chefshop.com/enews
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Nothing like a good handful of nuts!
Summer, Fall, Winter, Spring - A good handful of nuts is hard to replace.
These days you can get honey-roasted nuts of all kinds. And they’re fun to have; you know, a handful here, a couple there, but a whole container gets kind of tiring. No matter how much you like your nuts, one kind of nuts, all sweet and stuff, is just not enough to fill the rest of your life!
And peanuts, which we know aren’t really nuts, are fun, especially at the ballpark. Splitting and tossing the shells, popping the hot nuts into your mouth, it is all fun and games at the park; not so much if you have to clean up the shells yourself.
“Peanuts, here!” Peanuts and baseball go back, way back to 1895 when Harry Stevens, a pioneering ballpark concessioner, sold advertising on the scorecards to a peanut company, who in turn paid with peanuts. Nut growers said peanuts didn’t work at the race track because you needed a hand for betting.
Baseball, on the other hand, takes time for excitement to build, lots of time with two free hands to eat your nuts! 3 to 7 million bags of nuts are sold every year at the ballpark.
But I digress....
In the end, a handful of mixed nuts is hard to beat. Finding the right mix is harder to do than you think. And that’s where Fastachi’s Cranberry Nut Mix, which has been with us for virtually forever, comes into play.
This is our go-to, always have in hand staple, the best bag of nuts you can find.
This mix, the nuts themselves, hand-salted with sea salt to perfection, double-sifted to ensure whole nuts in your hand, with just the right combination of soft, hard, harder, crunchie, salty; doesn’t get much better than this.
A handful of the right nuts is a good mouthful for creating joy for life!
Shop now for Nuts, Fastachi's Cranberry Nut Mix
Check out all of this week's ingredients here
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Valencia Almonds
with herbs
Just about perfect. Not too much salt, just enough to satisfy your desire (need) for savory. Add the herbs and they are just plain tasty good. It is almost a salad wrapped around a nut. Well, maybe not quite a salad, but it certainly is not so much a nut anymore!
No need to eat by the handful, one at a time is perfect! Just a few are so tasty and satisfying, think of them as a diet food!
Tasty almonds
"These almonds are a treat with the herbs and saltiness, perfect cocktail hour accompaniment"
-- chris
Shop now for Valencia Almonds with Herbs!
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The seven spices of prosperity!
a blend of flavors that may have been created in the 17th century
Nanami Togarashi - a blend of flavors that may have been created in the 17th century as a way to encourage healthy eating.
Also referred to as Seven Spice (the number of ingredients in this pepper mix), the number seven is considered to be lucky and refers to the Shichifukujin, the Lucky Seven Deities.
This mix adds a little heat when added to dry dishes, it really comes alive when added to liquid like soup or oil from fresh fish, and it is often added to Japanese noodle dishes such as Soba and Udon.
Unlike so many “spice rubs”, this one is not sweetened with sugar; instead it has a wonderful hint of citrus along with sesame seeds, ginger and seaweed, which adds the umami that completes the seven flavors. With a little circular hole in the top of the jar, it shakes out perfectly to make your Udon Noodles sing.
A perfect complement to fish or fowl...imagine a painted line of ketjap manis, diced ginger and a gentle sprinkle of Nanami Togarashi down the center of a salmon fillet to kick up the flavor.
This is a traditional Japanese Seven Spice blend – a mixture of red pepper, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed and ginger. The seaweed brings out flavor, and the pepper adds a little kick to whatever you add it to.
Nanami Togarashi is easy to have on hand and there are just under a million ways to use it!
Good on so many dishes!
"I love this red pepper mix and can see using it on and in so many dishes. Chili, beans, roasted and smoked meats, spicy rubs, salads, and fruit. Nice addition to my spice cabinet!"
-- karen
Shop now for Nonami Togarashi Red Pepper Mix!
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Verjus Rouge
red verjuice
Verjus (pronounced vair-ZHOO) is the tart, fresh juice of unripe wine grapes. It is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit.
Verjus or "verjuice" as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen - it's green. It is used to add acidity to foods, an important component in food and cooking.
Napa Valley Verjus is made from wine grapes that are removed from the vine in midsummer, at a point in the growing cycle called veraison.
At veraison, they change in color from green to black, and begin to soften enough to press.
As the grapes arrive at the winery, they are loaded into large pneumatic presses where the juice is gently extracted, then transferred to refrigerated stainless steel tanks. The juice is allowed to settle for a couple of days, then it is lightly filtered and packaged.
The fresh verjus is at its best right after pressing, and can be packaged immediately. The challenging part of the production is keeping the verjus from fermenting and becoming wine; crushed grapes will spontaneously ferment due to airborne yeasts.
Commercially, grape juice is usually stabilized by either adding powerful preservatives like benzoic acid, or by traditional canning methods - the juice must be heated to a temperature high enough to kill yeast cells and bacteria.
Both of these methods adversely affect the taste of the finished product.
At Fusion Foods, their goal is to produce the most natural, fresh-tasting juice by protecting its delicate aromas and flavors. To achieve this they use a technology called aseptic packaging. With this process, no strong preservatives are necessary and the fresh verjus is exposed to high temperature for only 4 seconds.
Shop now for Verjus Red!
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Black Chickpeas
from Montana
Black chickpeas are one of the common chickpeas used across the world, just not here in the United States. Although they sport an earthier flavor than beige chickpeas, the real attraction is their color, black.
Like black salt, it's the contrast that makes them a standout. Though not as deep rich black as the dried bean, once cooked it is still a surprise!
For Halloween, black hummus might be cool. Black garbanzo beans seem to lend themselves to floating in a bright orange carrot soup or in a chana masala.
With more fiber and high in iron, many look for this special chickpea. Known as ceci neri in Italian, they take a little more time to soak and cook; and thus are less popular. In the end these little Black Butte chickpeas work well in a recipe that calls for longer cooking time like a stew of mutton.
Shop now for Organic Black Chickpeas!
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Sadaf Pomegranate Molasses
Paste
This pomegranate paste is one of the Top 10 Pantry Ingredients noted in Yotem Ottolenghi's cookbook, SIMPLE.
Long a favorite ingredient in Middle Eastern and Persian cuisine, pomegranate molasses (or paste) is starting to be recognized more and more here for its versatility and the rich, distinct sweet-tart flavors it brings to a wide range of dishes.
Sadaf pomegranate molasses is made from tart pomegranates with a little sugar added to balance the tartness. It is reduced to a thick, molasses-like consistency, and rather than the bright red of the fresh fruit, it's a dark, syrupy mahogany color, sometimes with a slightly grainy texture.
Suggestions for Pomegranate Paste Use
Traditionally, paste like this Sadaf pomegranate molasses, appears more in savory dishes than sweet, adding a tangy, fruity note to dips, spreads and main dishes of all kinds.
It's a great addition to stir-fry, thickening the sauce and adding its own flavor notes. Sadaf pomegranate molasses makes beautiful salad dressing, particularly when combined with walnut oil.
Page through Middle Eastern cookbooks and you'll find myriad recipes for this wonderful elixir, or search our Recipes section for enticing treats like Pomegranate Cranberry Smoothies, Chicken Thighs Braised in Pomegranate Molasses, and more.
Shop now for Sadaf Pomegranate Paste - Molasses!
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Desert Miracle
Moroccan Olive Oil
Wonderful lightness, filling the mouth with the feel of the Arbequina olive, Desert Miracle from Atlas Olive Oils is a sweet oil, with a light, almost hidden burn, in the back of the throat. Its Spanish character is present with a bit of fruitiness. Desert Miracle is a certified organic olive oil.
From the pressing of the best Arbequina and Dahbia olives we get this golden olive oil verging to green, with a well-balanced taste and complex profile. It is harvested at the end of September / beginning of October, just when the olives are changing colors from green to black, and are still rosy.
The fruitiness of ripe olives is clearly identifiable in the nose and mouth with a great diversity of secondary aromas, above all apple and banana. Desert Miracle Olive Oil also has hints of tomato, fennel and artichoke.
On the palette it reminds of almonds; its sweetness stands out a little, as well as its astringency which does not interfere with its profile.
The result is a very well-balanced and harmonious organic olive oil with a clear touch of characteristic sweetness.
Shop now for Desert Miracle Organic Olive Oil!
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Traditional Malloreddus Pasta
Casa Del Grano
This pasta is sometimes referred to as “gnocchi” in Italian and “cigiones” in Sassari.
If you think about olive oil, bacon, peas, Parmigiano-Reggiano, fennel, sausage, tomatoes, garlic, basil, saffron, etc., all of these ingredients can make a wonderful dish with this traditional Malloreddus Pasta!
Malloreddus is a small pasta shape from Sardinia, made with water and semolina flour in plain or saffron dough. The name has Latin origins from “malleoulus”, meaning small morsel.
It is also believed the origin of the name comes from the word malloru, meaning bull, and that malloreddus means calves, and the shape is like the calf of a leg.
With a little bounce in the bite, a space to hold flavor and an exterior that grabs the sauce, what more could you want in a pasta shape? This is the Malloreddus without the Saffron.
Shop now for Casa Del Grano Traditional Malloreddus Pasta!
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Awajishima Tsubu Moshio
Seaweed Sea Salt
Tsubu Moshio are big crystal moshio.
All the ingredients are 100% sourced from Awajishiman, an island in Japan's Seto inland sea.
The delicate seaweed is flavor-packed umami cooked up carefully by seasoned salt artisans perfectly complementing meat or fish. This is an amazing salt that is a reflection of the riches of Awaji Island’s surrounding seas.
The development of moshio, seaweed salt, has been around since ancient times when seaweed was burned and the ash was used for its salty properties.
As time progressed, the salt-making technique advanced to drying seaweed under the sun until the salt crystals forms, which are then rinsed off into a pool of salt water to create a concentrated brine that is boiled down to form a crystallized salt.
You only need a small pinch to allow the unique flavors of this all-natural salt to shine. This is a finishing salt; you might top a Maguro sushi with a grain or two.
Shop now for Awajishima Tsubu Moshio Seaweed Sea Salt!
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A classic soft noodle
Inaka Udon
These noodles are different from Italian pasta noodles, and a nice change for different recipes.
Inaka Udon Japanese noodles are chewy, soft, fat, and make for a wonderful carrier for something green and a little protein.
A hot soup somehow can make a cold day seem just about right. Greens cooked quickly in a hot pot along with mushrooms and protein, like super thin uncooked chicken, or BBQ pork. It's a delectable meal that takes all of about ten minutes, the time to cook Inaka udon.
Japanese Inaka udon noodles are eaten both hot and cold, kept simple or transformed when tossed with ingredients like soy sauce, sesame oils, or oyster sauce. And, whether you fry them or soup’em, the softer, plumped up udon noodle is fabulous.
Shop now for Inaka Udon!
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Mori - Spaghetti
Bigoli Nobili Mori Pasta
This pasta is the favorite in our warehouse. When we brought it back, those who had not tried it before had their doubts until the first bite. And then, not quite yelling, but screams of exclamations of how good it is!
This spaghetti is absolutely fabulous! How is it possible that a pasta can taste this good? We don't know but we love it! If you can have only one pasta, it might have to be this one!
Bigoli is a traditional pasta from the Veneto region of northeast Italy and references to Bigoli date from the mid-1400s.
In 2002 Pastificio Sgambaro re-introduced its bronze-drawn Bigoli in three versions: Mori, Bianchi e Sottili, and al Radicchio Rosso. They gave these amazing pastas the name "Bigoli Nobili" to pay tribute to the best culinary traditions of the Veneto region.
About the size of spaghetti, Bigoli takes its name from the extrusion press used to create it.
Sgambaro "Mori" (dark) is made from the best durum semolina grown in Italy; it's slightly darker and denser than most pasta, and its surface has a rougher texture, perfect for encouraging sauces to cling - and the taste is sensational!
Shop now for Bigoli Nobili Mori Pasta!
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Alford Oatmeal Superfood
Time to reorder!
Running out of oatmeal never comes at a good time. It is almost always discovered when there is not enough to make the amount you want for breakfast...or the bag is empty and you forgot to order.... So, this is a gentle reminder to check your stock and see if you have enough to last at least a week.
Wonderful for overnight oats
"This is an excellent oatmeal. It does cook easily as noted in other reviews; but I like to cook the Alford Pinhead Oats overnight - either in a crock pot or an Insta-Pot. I include 1/3 cup Pinhead Oats, 1 sliced apple, raisins, a sliced date, and some spices (cinnamon, cloves, cardamon). Add 1 1/3 cups water and let it cook slowly. In the morning I sweeten it with coconut sugar. A great way to start the day!"
-- john
oatmeal as a treat?!
"These oats are delicious and they keep me full all morning. I used the stovetop method- 1 cup oats & 3 cups water- and cooked for 7 minutes and thought they were perfect. Nutty, a little chewy, a little splash of milk and a few raisins made for an indulgent-tasting yet healthy breakfast. Highly recommend. Also- I strongly recommend the stovetop method listed on this page in lieu of the "basic instructions". I cooked my first batch the basic way and found the result to be oddly watery."
-- abi
Shop now for Oatmeal of Alford Organic Stone-Cut Pinhead Oatmeal!
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It's Awesome
Toasted Corn
Having consumed our fair share of bagged corn nuts of the overly giant-sized kernels, we were intrigued. You know the old saying ,“bigger is better”? More fun to say than it is in practice! It is when it comes to corn nuts anyway!
When it comes to taste, flavor and crunch, these little, normal-sized corn kernels are da bomb! Crunchy thru and thru, each one crunches just right. Eat one at a time and you will get 11 crunches (of biting) before you are done. Depending on your crunch speed about 6 seconds of time!
With three flavors, Toasted Corn, Spicy Toasted Corn, and Salt and Pepper Toasted Corn, there is something corny here for everyone! (See below.)
Starting with non-GMO corn kernels, the just plain “Toasted” version is my favorite. A little oil and salt and it is perfect in every possible way! I thought bigger kernels were better but not anymore.
It’s hard to explain exactly why we love these so much, but they are the perfect munch food. For your desk or a long car ride, they are the just right grab and bite-sized treat.
Toasted corn is exactly that, corn kernel un-popped, un-boiled, but toasted and most often oiled and salted.
CornNuts (Kraft Foods), Cornick (Philippines), Diana (El Salvador), Cancha (Peru, Equador) are all variations of a Corn Kernel that is “toasted”. The base variation is seasoned with oil and salt. Garlic, chili cheese, adobo, BBQ, ranch, etc. are some of the many flavor variations available today.
The Toasted Corn was first introduced here in the US by Albert Holloway in Oakland, California in 1936. Originally sold as a free Tavern snack food (in 1900 there was an estimated 265,000 legal and illegal Taverns), it later became the CornNuts with a hybrid of the Cuzco corn from Cusco, Peru being grown in California.
Shop now for non-GMO Toasted Corn!
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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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ChefShop Cocoa Powder
shipping now!
Don't even think of using any other cocoa
"This cocoa is the very best ! I wouldn't use any other cocoa in anything I make or bake. Texture, taste and quality is all 5 star. People do notice the difference in everything you make with this cocoa."
-- susan
The ONLY cocoa I'll ever buy!
"Perfect way to boost the flavor in chocolate mousse without adding a bitter edge"
-- betty
Wow!
"Was using various permutations of King Arthur Cocoas. Just tried this in my usually very good cocoa brownies. I could smell and taste the difference immediately. Revelation! Will never use another cocoa. This is THE BEST!"
-- joan
Shop now for Cocoa Powder!
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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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This Week's Recipes |
Raw Tomato Sauce Recipe
This is a perfect way to use some of those extra tomatoes coming our of the garden. Fresh, quick and easy -- and perfect with long pasta after a long, hot summer day.
Basic (Fruit) Blueberry Pie Filling Recipe
Fruit pie filling is pretty easy, variations can be more sugar or less depending on the fruit itself. If the fruit has more moisture / juice you can add 2 teaspoons of quick-cooking tapioca to firm up the pie.
Summer Vegetable Tempura Batter Recipe
Tempura is a great way to enjoy summer's bounty. We have tempura'ed just about everything we can think of - carrots, beets, jicama, garlic greens, sea beans, red and yellow peppers, you name it. Everything comes out great -- as long as you stick to a few basic rules....
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