Snacks, Sugar, Orange & Whisky, Morocco, Manzanilla and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE nuts  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Finding Hot Nuts the need for snacks... There are a lot of people in the world these days. In the U.S. there are about 17.6 million undergraduate students for this 21/22 college year. That means there are a lot of students going out to clubs and bars to do college type work. Finding hot nuts and other snacks at the bar is one of the new found joys when coming of age at college. Looking for free food at the bar today is comprised of pea nuts, pretzels, or chips. Salty stuff to make you drink more. Gone are the days where you could get real protein like hardboiled eggs. This doesn’t mean you still can’t crave a good hot, spicy nut like these Controne Hot Pepper Roasted Almonds. What you get here is a good firm, crunchy almond. A quite perfect mouth feel and a little flavor that dances on the tongue. It is not a heat that makes you go yikes; it is more like a wonderful, pleasant round heat that you can feel inside your upper inner cheeks. I quite expected it to be a nut too hot to handle, but I was happily surprised. These are good. Addictive even. Try one, one at a time. Shop now for Controne Hot Pepper Roasted Almonds! Dutch Baby with Sautéed Apples recipe My first experience making a Dutch Baby was in my own kitchen with Michael, who was creating videos to pair with his cookbook, Herbivoracious (a cookbook worth having). He made quite a few video recipes. This one is intimidating in one sense, and yet it is actually crazy easy. And a wonderful fanfare it makes when you bring the cast iron skillet to the table! See Dutch Baby with Sautéed Apples Recipe and video here! Light Muscovado Sugar a sugar with a hint of molasses From Mauritius, this sugar retains much of the flavor of the cane. It has a fine, moist texture, high molasses content and a deep, rich flavor. Use it in recipes calling for light brown sugar for mouth watering results. Store Light Muscovado Sugar in an airtight container. If the sugar hardens, place it in a bowl with a wet cloth until the sugar softens again. Love this sugar! "All the muscovado sugars from India Tree are delicious and particularly this Light Brown Muscovado. It is deep and rich with a lingering molasses flavor on the tongue - I use it wherever I can and often in place of white sugar and when the Dark Brown Muscovado would be too intense. And I am delighted to have found this at ChefShop.. thank you!" -- carole Shop now for Light Muscovado Sugar! Powdered Fondant and Icing Sugar This incredible powdered cane sugar from India Tree used to be only available in bulk and sold to commercial kitchens. Twice as fine as regular powdered sugar, it is designated XX (as opposed to supermarket X). Your final product will be unbelievably smooth, and very, very glossy. India Tree powdered cane sugar makes remarkable royal icing and fondant fillings for candy. When you use it, you know right away it is special. This is good stuff! Shop now for Powdered Fondant Icing Sugar! Chocolate Brownie with Chocolate Bitters recipe Making brownies from beginning to end is great! There is a little technique involved (and fun) that's not hard to do. The best thing about brownies is that you can mess up and it will still taste good. Bake it too long and you get extra crispy bits. Using chocolate bitters brings out the chocolate flavor. Brownies are the best! See the Chocolate Brownie with Chocolate Bitters Recipe here! Orange and Whisky Marmalade! It's not just for toast! Sometimes, perhaps more often than not, making dinner is a mental challenge. What to make is often a thought I have ten minutes before I start cooking. Under pressure to make something is a lot, let alone being creative. The other day I had some ok frozen fish that needed help to be interesting. I often make a melted butter and soy sauce sauce as a flavor added to vegetable or rice. The butter is great for added calories for my Mom, and the soy sauce adds some umami. A famous French chef said that butter and soy sauce was his go-to sauce... On this particular night of mediocre frozen fish I found a very ancient, unopened, tiny jar of marmalade. I mixed it with butter and we had a sauce. Actually a great sauce. Since then I have made it many times with good butter and Hawkshead marmalades. It is quite fabulous and super versatile. Think beyond fish, think chicken thighs and breasts, Simple and easy! Initially, the nose smells orange and then the trace of whiskey comes through. With just four ingredients - sugar, Seville orange, water and whiskey - you know you’re in for a special treat. To the eye, you see a jelly-like top with bits of peel just below the surface. It’s hard to just get the jelly substance without peel. In fact, it might be impossible. When you pull out a small spoonful there are little itsy-bitsy pieces of peel everywhere. And this is a good thing, no this is a great thing. I know you’re not supposed to eat it with a spoon, but it’s delicious. The whiskey isn’t just whiskey, it’s everywhere yet doesn’t say, "I’m here". It does give you this wonderful, overall sense of something very special. If you like peel and you want marmalade, then this might be one of the best you’ll ever find. A spoonful is like candy to the mouth. The jelly and the peel come together to make harmony. I can’t wait to have an English muffin or maybe I’ll add it to my morning oatmeal. Cheers! Shop now for Hawkshead Orange and Whisky Marmalade! Moroccan Harissa Grilled Chicken recipe This recipe is from our friend, Mehdi, who has brought many amazing ingredients from Morocco / North Africa and recipes from his family. It is his passion and compassion for the foods he creates that "chooses" the ingredients he makes and carries. Check out the Moroccan Harissa Grilled Chicken recipe! Moroccan Harissa from Villa Jerada This is Mehdi's family recipe from Casablanca. Smooth with texture, just right! Use on everything! Harissa is not one of those condiments that has only one authentic recipe. In fact, from town to town, region to region, it can vary from a little to a lot. From the texture to the ingredients, and from how hot or not so much. Of all the ones we have tried this is the very best! Here, in this jar, is Mehdi's mom's recipe. Authentic to his family, Mehdi strived to recreate Moroccan Harissa as it was made at home in his kitchen growing up. It took three years of development and many trials and tribulations to get it just right. Mehdi makes Harissa in small batches for the local chefs. And we benefit from the small, always fresh batches, to bring you fresh Harissa all year round. Shop now for Villa Jerada Moroccan Harissa! Les Terroirs de Marrakech Moroccan Olive Oil With three ticks of the second hand the burn sets in, three coughs and you know you have a wonderful olive oil. With a full feel, the tip of the tongue gets this great olive taste, almost as if you are eating the olive from which it came. I love the feel of this Moroccan olive oil. Delightfully full of flavor, yet so clean the oil evaporates leaving a wonderful memory. Les Terroirs de Marrakech Olive Oil is pressed from 100% Picholine du Languedoc olives grown in century old groves originally planted by Baron Rothschild. The Aqallal family has been producing Moroccan olive oil in the foothills of the Atlas Mountains since 1887, winning more awards and press mentions than any other producer in the region along the way, including in Travel + Leisure, Saveur, London’s Great Taste Gold, Los Angeles Olive Oil Competition Gold Medal. All the olive work is done on the estate, from cultivation and harvest to bottling and packaging. Les Terroirs de Marrakech olive oil has a very low acidity level of between 0.1 and 0.2 percent. The delicately complex aroma takes in almonds, culinary herbs with a touch of basil, lemons and sweet bananas. There is also a hint of woody hedgerows and wet grass. It is a very sweet and delicate style of oil with a good burst of pepper. An attractive and gently complex oil with a really sweet finish. Use it for general cooking, but particularly for desserts and baking. Shop now for Les Terroirs de Marrakech Olive Oil! 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 jumps 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 grow in Tulare County in central California, one of the premier citrus growing regions. Gathered especially for Katz Farms from hives placed in lemon, orange, and a few grapefruit groves, this citrus blossom honey is 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 Katz Citrus Blossom Honey! Chesnok Red Organic Garlic! The favorite garlic... Chesnok Red hardneck 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 large bulbs with 9-10 easy-to-peel cloves. Shop now for Chesnok Red Organic Hardneck Garlic! Yuzu Mustard from the UK It smells like mustard. Nose-tingling mustard. This is mustard with a kick, not explosive but not mellow yellow, either. And there is a sweetness hidden in all its bluster. The Yuzu citrus is there, but you have to close your eyes to see it. It’s there in the beginning, it’s there in the end, and in the middle is mustard. Now, does it jump out and yell mustard? Not at all! The Yuzu lends it a gentleness, while still being mustard. Try the Yuzu Mustard with Yuzu Mayo and you’ll get a delightful condiment pair that is perfect for sandwiches and deviled eggs. These two go ham in ham! Shop now for Wasabi Company Yuzu Mustard! Large Pantescan Capers in salt Grown on the island of Pantelleria and preserved in the native sea salt for La Favorita Fish. The island of Pantelleria is 70 km away from Africa and 85 km from Sicily. It is considered by many culinary aficionados as the ultimate source for capers. These are large capers, picked just before they were ready to flower. Preserved in sea salt which also means that none of their aromatic flavor has been lost. Shop now for Large Pantescan Capers! Vignalta Sale Alle Erbe delle Marlunghe Italian Herbed Sea Salt Open a jar and smell the salt! It is not at all what you would expect! The smell is a wonderful food for your nose! It is quite remarkable as you can smell three distinct notes. Like a wave, the fresh rosemary rises up and curls over revealing the sage and garlic. Take a “pinch” to taste in your mouth. Let the salt melt away with the sage, rosemary and then time allows all the flavors to come through and linger as you suck your cheeks in. It might not be spoon ready, but for sure it is pinch ready! This salt, from award winning wine maker Vignalta, uses all fresh rosemary, sage and garlic that is then ground together with the Sicilian sea salt. This imbeds the herbs into each grain of salt giving you excellent flavor and allows you to salt like you normally would. Those that have used this herbed sea salt swear by it. This salt mix imparts its flavors on a baked chicken nicely. Used lightly with a pristine rockfish or simply toss on your next baked potato. It’s easy. See the Sale Alle Erbe delle Marlunghe! Chillililli Pickle Relish a Great Taste Award Winner A spicy version of Picallilli and a great favorite of chili lovers. This spicy pepper relish is packed with chunky vegetables and flavor. Great with cold meats and on a baked potato for a warming quick meal. Think of using this as adding flavor to whatever you're eating. From cheese to chicken, this lightly spicy relish is a great way to embellish! Shop now for Hawkshead Chillililli Pickle Relish! Manzanilla Olives stuffed with Blue Cheese! These stuffed, flavorful Manzanilla olives are stuffed with Cabrales, one of the most flavorful blue cheeses in the world. Cabrales cheese is produced only in the village of the same name and three villages of the Peñamellera Alta township, located in the region of Asturias in northern Spain. Cabrales ranks right up there with Roquefort and Gorgonzola in flavor. Firm, "extra fancy" grade Manzanilla olives from the south of Spain are turned into little blue cheese bombs that are great for snacking. Of course, it's the martini crowd that has turned blue-cheese stuffed olives into the rage, but most pale in comparison to these gems. Shop now for Manzanilla Olives stuffed with Blue Cheese! It's like a song to your palate Music Hardneck Organic Garlic One of the most popular garlics of the porcelain hard neck 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 hard necks, 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! Stock up on cocoa powder as we all get ready for baking and making season! Even if it keeps a really long time, it is best when it's fresh! So use like crazy! The desire for hot chocolate is not far away and cocoa in your morning oatmeal is a great way to get the health benefits of chocolate into your day! 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 Mac n' Cheese Recipe The ultimate comfort food. This is the real deal - rich, creamy deliciousness. Some people put bread crumbs on top before baking, and some even put potato chip crumbs on top. I guess you can do whatever you like - after all, it's your mac n' cheese. Sometimes you just want whatever your mom used to do.... I guess that is the definition of comfort food. Three Cheese Mac and Cheese This recipe is from Food and Wine magazine. Three types of cheese, sour cream and egg yolks make it ridiculously rich and delicious. The recipe was created by Ben Vaughn of Restaurant Grace in Memphis, Tennessee. Caper Mustard Butter Recipe This is a variation of a recipe from Deborah Madison's cookbook, Local Flavors - Cooking and Eating from America's Farmer's Markets. An essential cookbook for every library! The original recipe calls for traditional Dijon mustard, but we have tried it using every mustard we have and it is always absolutely fabulous. It's good on green veggies...just let the butter melt on the cooked vegetables just before serving. See what you missed in previous Newsletters Fall Baking, Crumble, Cookie, Music A Handful of Nuts, Valencia, Prosperity, Verjus, Recipes How to Enhance Your Life and Taste ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. To unsubscribe just click UNSUBSCRIBE or send a request to info@chefshop.com with "Unsubscribe" in the subject line. Hard copy requests may be sent by mail to: ChefShop.com, 1425 Elliott Avenue West, Seattle, WA 98119. To view our privacy policy, please click here. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA