Peach Pecan Chip Cookie, Hardneck garlic, ingredients you need for fall recipes and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE baking  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Time is shifting baking season has begun Time is shifting. Last year seemed to last forever, this year has seemed to scream by! This is the 36th week of the year; we passed through cherry season like it was a blip on the calendar (it lasts at least 10 weeks). And now the new school year has started. Even if school itself is not necessarily part of your life, it is one of the seasons of the calendar that can affect your environment. Whether it be going to the local office supply store to stock up on all the back-to-school deals, like picking up a mountain of composition notebooks that are $0.50 each, or the increased traffic that surrounds the local college, back to school is a ritual. School is - at a minimum - a representation of hope. Young humans go to have fun, to socialize, learn about other people and maybe even learn something academic, all in the world of school. And along with this, whether we are aware of it or not, the month of September brings on the desire to make stuff in the kitchen. Though, like it has been for the last few years, all the disturbance in the world has not made it easy to gather ourselves together to be creative. We spend more time thinking about take-out than what to make at home. Take-out has been ok, rarely great. Even if it is just the temperature of the food when you sit down to eat, it is never as satisfying as the food you make on your own stove. I am looking to baking as a way to center or ground myself. To take the time to stir or mix, to try new, to recreate old, so that I slow down just a touch for a moment in the week to regain my composure, my temperament. Baking is different, it is not making the dinnertime meal, which is required and often a chore. Baking is more like cooking recreation. Often a challenge to make it perfect, fun in the process, it can be messy with flour everywhere (think Hallmark movies), the end result is often not perfect, yet still delicious! I mean, how many times have you made a pie that was not as good as you wanted it to be and it was all gone by the next day? This is the beauty of baking. Sweet or savory, the joy is in the action and the eating. Simply making a cookie or baking a cake is rewarding. And if you make too much, then you can share with anyone and everyone and you’re a hero! Think about baking for a calming way to start and finish any week. Read a good cookbook while you bake and wait...in my case I will be waiting for the pear, pecan and chocolate crumble to be done. Check out all of this week's ingredients here Peach, Pecan, and Chocolate Crumble recipe This recipe is based on a recipe from Chef Paul Hollywood's (Great British Baking Show) cookbook, How to Bake . We are fans of the cookbook and figure one day, well, it could come in handy to know how to cook everything in here. We used peaches as they are everywhere here right now. This changed it up a bit...so it is a work in progress. Let me know how yours turns out! See the Peach, Pecan, and Chocolate Crumble Recipe here! Chef's Flour Caputo "00" Italian Flour This flour works perfectly for almost anything and is perfect for your next crumble. 12-13% dry gluten content - and designed for home ovens and longer fermentation times. This finely ground wheat flour from Italy has a little more gluten than the Caputo Pizza Flour (a smart choice for those looking to make thin crust pizza!). This flour works well for cakes and pastries, although generally you would be looking for a little less gluten (8-10%) when making pastries to get a gentle flake. The fine ground works well to get that light crumb on cakes. Shop now for Caputo "00" Italian Baking Four! Caster Sugar Superfine granules Caster sugar is a superfine cane sugar whose granules are very fine and dry. A superior quality sugar, it is the workhorse of professional Pastry Chefs because it dissolves so easily in batters and doughs, leaving them very smooth. Especially appreciated for genoise, other sponge cakes, and meringue. It also dissolves very quickly in liquids, so it's great for iced tea. Shop now for Caster Sugar! Saigon Ground Cinnamon Perfect for your next crumble This cinnamon packs a healthy vibrant punch! Vietnamese cinnamon is invigoratingly potent, with a rich, spicy flavor. You may need less than you're accustomed to! An excellent choice for dishes sweet and savory, from cookies to pie to stews. Shop now for Ground Cinnamon! Agostoni Organic Dairy-free Semi-Sweet Chocolate Chips Semi-Sweet Chocolate Chips Perfect for your next crumble! Not only do they melt like feves for incorporating into a chocolate creation, they really are the perfect "drop" or "chip" for your next cookie. Don't stop there. Not just for cookies, you can add them to the top of a cake or inside a cheesecake. Ice cream, chili, hot chocolate, banana bread, brownies, meringues or mix them into a snack mix. Organic and milk free, these chips are special. A perfect and delicious option for your next batch of Toll House cookies. Agostoni Organic Semi-Sweet Chocolate Chips have an intense fruity opening with a smooth, sweet and slightly dry finish. 45% cocoa mass. Organic chocolate chip count: 900/pound. Shop now for Agostoni Organic Dairy-free Semi-Sweet Chocolate Chips! Homemade Chocolate Chip Cookie recipe Bev Bennett (Former food editor, Chicago Sun-Times) shared this recipe with me many, many years ago. She said, "I developed this cookie recipe years ago when I was food editor at the Chicago Sun-Times. I haven't changed it, but the ingredients get better every year." Makes about 3 and 1/2 dozen cookies - almost enough to share. Click here to see the Chocolate Chip Cookie Recipe! Dark Muscovado Sugar The best brown sugar out there Use this Dark Muscovado in place of grocery store brown sugar in almost anything you make. It can transform the average to special! Especially cookies! Muscovado is a soft, moist, fine brown sugar. It's also known as Barbados sugar, where it was once made. But ours comes from the island of Mauritius off the African coast. While most brown sugar these days is made by combining already-refined sugar with added molasses-like syrup, this is the real thing. This is a less refined product with rich, complex flavor. This sugar adds a deeper dimension to cakes, fudge, pecan pie, and other desserts with its rich butterscotch flavors. Use it as you would brown sugar - take your morning oatmeal to new heights with a spoonful of Dark Muscovado on top! Shop now for India Tree Dark Muscovado Sugar! Heilala Bourbon 2X Double Strength Vanilla Extract No chemicals or nasty synthetic imitations here. Only the best organic vanilla beans are used for Heilala's cold extraction and unique aging process. The result? A true vanilla aroma and the purest taste imaginable. This versatile bourbon vanilla extract is perfect for all your baking needs. Whenever a recipe calls for vanilla extract or essence, turn to Heilala. Freshly harvested each year, this bourbon vanilla extract tastes like vanilla and smells more like a bean than alcohol. This is double strength (two-times the "vanilla" flavor or less diluted than 1X), no sugar, and Heilala is wheat free. Shop now for Heilala Bourbon Vanilla Extract 2x (Double Strength)! Shepherd's Grain Pastry Flour Shepherd’s Grain premium pastry flour is a blend of renowned soft white wheats and has a lower amount of gluten than all-purpose flour, lending to a lighter and less-chewy crumb or flake. Used in pie doughs and other confections, Shepherd’s Grain pastry flour is a staple of the discerning pastry chef. Great for all sorts of pastries like puffs, croissants, eclairs, cannoli, strudels, and more. Shop now for Shepherd's Grain Pastry Flour! A Crazy tasty idea! Rick's Yuzu Mayo and Furikake recipe In the middle of the night my friend Rick sends me this picture. And says, "Yuzu mayonnaise and Furikake Seasoning. Kathy wants her corn made this way all the time now!" Wow! What a great idea!! Makes me want to make corn on the cob right now! Though it is not required, he also said, "I air fried it...cut the corn in half so I did not have to flip it." Shop now for Wasabi Company Yuzu Mayonnaise for a crazy bite of Corn on the Cob! Hotaru Premium Japanese Yuzu Mayonnaise A blending of two elements that shouldn't work together creates an emulsion. In our world, this means mayonnaise. Quite simple to make, with just a little patience and zen like whisking of oil and egg yolk, and you can make your very own, freshly made "mayo". Adding mustard to this mixture makes you French, using olive oil makes you Italian, sunflower seed oil makes you Russian, and adding starches or other "junk" makes you a low fat version that simulates mayonnaise. Hellmann's, Best Foods and Duke's, names we all know, started in the first half of the 1900s and have become the commercial standards for sandwich spreading here in the U.S. The origins of mayonnaise is clear, at least in the history books. Perhaps, though, if you study the history of man, mixing oil, vinegar and eggs together has been going on for as long as eggs have been around (or is it chickens)? It's the variations that make it unique and, in our case, what we know as mayonnaise. Yuzu grows wild in China, the apparent origin of this sour mandarin, lemon-like citrus fruit. It's recent discovery and popularity here in the U.S. has spawned many products. Many Yuzu-based ingredients are coming from the Japanese because of their sophisticated and unique dishes. Mayonnaise from Japan is typically made with rice or apple cider vinegar giving a different and distinct flavor. When you add Yuzu to the emulsion it makes for a pretty darn tasty "spoon-ready" treat! It's foods like this that make you think about mayonnaise beyond the bread, and into the stratosphere. When I was growing up, mayo on the West Coast and East Coast tasted different. It was a treat to have them be different. Today, Hellmann's and Best Foods have merged into one company, and thus have become a mono-mayo. Shop now for Hotaru Premium Japanese Yuzu Mayonnaise! Gomasio A Furikake created here in the Northwest Gomasio is unhulled sesame seeds (goma) and salt (shio). Brooke, the owner of Landsea Gomasio, found an abundance of bull kelp and nettles on the island at the same time she met a neighbor who taught her classic Japanese cooking. It was during these friendly cooking moments that Brooke learned about gomasio. We asked Brooke how she came up with her own personal blend and she told us: “I realized this classic blend would be the perfect starting point from which to incorporate some of the nutritional wealth of the land and the sea. I replaced the salt with the more complex salinity of Bull Kelp and the bright note of Nettle. The result is Landsea Gomasio; a blend that supports the body with both, the wisdom of tradition, and the nutritionally rich flavors of my home.” What do we love about this furikake? Because of the kelp, a salty sea is imparted and the nettle adds a vegetable hint. Along with the sesame crunch, it is more like an ingredient than a spice. Imagine frying a nice fillet of fish with gomasio on the flesh side or topping your morning eggs and potatoes. It adds an additional layer of flavor and a lot of healthy goodness at the same time. If you like furikake, you will love this Landsea Gomasio. My favorite way to consume is actually a little bit poured into the palm of my hand and tossed back into my mouth! This is my go-to nighttime snack food. Shop now for the best Furikake - Brooke's Gomasio! Almond Macaroons recipe With just 3 ingredients: almond paste, castor sugar, and egg whites. It is so easy to make with amazing results! See the Almond Macaroons Recipe here! Mandelin Premium Almond Paste No fancy packaging here, this commercial tub of Mandelin premium almond paste is the real deal. You can shape this white treat into little animals for your next birthday cake. Or into leaves for the top of an apple pie. Shape and eat! OR just eat it. It's that good. This is a professional, premium almond paste that is made with 66% almonds, whereas most almond paste is made with 50% or less almonds. Our almond paste contains bitter almond oil for an extra boost of almond flavor, a flavor the Europeans are known for. Did you know that most of the almond paste used in countries like Switzerland and France is made from almonds grown in California, including some that is exported back here to the USA! Shop now for Mandelin Premium Almond Paste! Hawkshead Relish Hot Beetroot Ketchup The first thing you will see is a vibrant brilliant red that angles towards the purple. What a wonderful color, really! To the nose, it is more acid than beet, but there is definitely a good beat. The most fun to this ketchup is the texture. Little bits add to the composition of the feel to the mouth. The texture in the bite to me is special. When you take a bite, the small bits are just right. The sauce is thick and a bit like ketchup - actually a lot like ketchup with bits - a textured ketchup. Squeeze the bite and along with the beet bits you get a sweetness, like a relish. The finish has the hot, though not hot like hot is, instead, it is a twinge of spicy at the back of the throat and has this wonderful overall flavor rolling around the mouth. Just like open flavor fun. This is fun stuff! Think perfect for gefilte fish, roast beef or spaghetti squash. Shop now for Hawkshead Relish Hot Beetroot Ketchup! It's like a song to your palate Music Hardneck Organic Garlic One of the most popular garlics of the porcelain hardneck variety. Music hardneck garlic features typically large cloves that are easy to peel and easy to use. Whether you smoosh, crush or slice thin to make the perfect sauce or marinade, one clove is the perfect size. Less in your face with heat and spice than other porcelain hardnecks, don't be fooled as this Music sings the song of potent garlic flavor! From Rock and Roll to Country to Jazz, we love our Music! Fresh, organic Music hard-neck garlic is the least hot of the porcelain garlic varieties. The large bulbs have a sweet flavor when baked. Eaten raw, they have a very hot, spicy flavor. Shop now for Music Hardneck Organic Garlic! 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. ChefShop Cocoa Powder with a hint of vanilla! Best Cocoa Powder Ever! "I freely admit that I'm hooked. The Chef Shop cocoa powder will do that to you. With just a hint of vanilla, and a dark color and intense flavor, a day is no longer complete without a nightcap of strong cocoa made with this product." -- tony Awesome! "Makes for amazing brownies!" -- david Shop now for Cocoa Powder! Give the Gift of Love through Food Gift Certificates available for any amount you choose. Choose the amount in $25 increments by changing the quantity number and we will take care of the rest. Share ChefShop with a Gift Certificates 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.   This Week's Recipes Basic Victoria Sponge Cake Recipe Starting with a basic recipe you can make a great sponge! Spot-on technique is important. Pistachio-Stuffed Pluots Recipe You can make this recipe with other stone fruit as well -- such as nectarines, peaches, or plums. Also can be used for apples and pears. Feuilletine Flakes Hazelnut Creme Cookie Recipe Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate, you get a cookie that has just about everything you might want, since it is like a great candy bar! See what you missed in previous Newsletters A Handful of Nuts, Valencia, Prosperity, Verjus, Recipes How to Enhance Your Life and Taste Summertime Beans, Get Nuts, Raspberry Jam ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. 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