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Hungarian Goulash, Sweet & Sour, Sugar & Mustard dressing, recipes and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Better food comes with age... When we are young we miss many important moments and pieces of the pie of life. As we age we realize what we missed or what we did not see sitting right in front of us! Along the way we eat a lot of food. Good food, bad food, bar food, food in different cities and towns, and if we are lucky enough places, around the world. Sharing a plate with strangers, business acquaintances, new friends, and now older friends. My lifelong friend (who eats really well) was a classmate, then a roommate in college, and he got a job at the campus cafeteria. He was kind of goofy in his own way (he used to wear his paper cook hat around because he forgot it was there). His "working" mostly involved #10 cans of peas and corn. Then, when we all graduated he returned to Chicago and ended up with a job as a cook & photographer at The "Bakery" restaurant (no longer) for Chef Louis Szathmary. Now many, many years later I can't believe that he was, as Chef Louis called him, Head Service Chef. Basically, Don ran the restaurant and did all the cooking. How cool is that? And that is why all the food he cooked for us was some of the best we have ever had! Sadly, I was never impressed when it was all happening. Chef Louis was Don's friend and boss, so meeting him was no big deal. Funny how age and maturity can bring some things into clarity. Chef Louis was not swayed by trends in food, making his Beef Wellington from 1963 to 1989 when The Bakery closed. Try this Hungarian Goulash Recipe that Don was very fond of...I don't think Don has made Beef Wellington since he left the Bakery. Shop now for Everything in this week's newsletter! |
Hungarian Goulash or Paprikash recipe Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This Hungarian Goulash or Chicken Paprikash recipe is adapted from The Bakery Restaurant Cookbook by Louis Szathmary (CBI Publishing, 1981). See the Hungarian Goulash or Paprikash Recipe here! |
Tellicherry Peppercorns grind your own We cannot express with too much zeal how important freshly ground peppercorns are to making pepper pepper. Those flowery, lightweight flakes that you get in the jar or the shaker at a restaurant table are nothing more than a sneeze or a visual mark on your food. The term "Tellicherry" originated when these large, black peppercorns were exported from the Indian port city of the same name. These Tellicherry peppercorns are pungent, with the deepest hot flavor you'll ever find! Once traded, ounce for ounce, for pure gold, these Indian black peppercorns are still a superlative spice that can add a depth of flavor - first heat, then a tinge of sweetness - to your everyday meals. Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. In general, the later the pepper is picked, the better its flavor — maximizing the taste of the Tellicherry peppercorns. But waiting too long to pick is a gamble; ripe pepper fruits will rot if left too long, and there is also an increased risk of loss to hungry birds or unfavorable weather. Picking black Tellicherry pepper at just the right moment involves keen judgment, and results in Indian black peppercorns with truly excellent flavor. Shop now for Essential Pantry Tellicherry Peppercorns! |
Leaf Lard from the Mangalitsa Pig You never have enough fat in the kitchen! There is much chewing over the fat, these days. Which lard is best, and where on the pig the lard comes from is just one of those debates. Leaf lard, from the kidney and loin area of the pig, is traditionally believed to be the best. However, from what we have tasted, the variety of the pig seems to be more important than where the lard comes from. The lard from the pig known as The Mangalitsa is full of flavor, and always dissolves into a miracle-flavored "drug" whenever you bake or cook with it. At first you may say, "I can't taste it, no piggy here." But, then you realize that the light and flaky feel of the crust must be a result of the fabulous fat. Shop now for Mangalitsa Pig Leaf Lard! |
Chef's Salt Recipe This homemade seasoned salt recipe is adapted from The Bakery Restaurant Cookbook by Louis Szathmary (CBI Publishing, 1981). See the Chef's Salt Recipe here!
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Whole Grain Mustard from Beaune, France! This is one of our favorite Fallot products - we love it on our hot dogs and brats. The mustard seeds are mixed directly with wine vinegar, spices and flavorings according to specific recipes. The mixture is rough-milled without sieving in order to keep the seed whole. In 1634, out of concern for the quality of its mustard, the city of Dijon imposed the first statutes on the mustard-making trade. Even before this date the region was well known for the quality of its mustard. The 18th century discovery of verjuice - juice from grapes harvested in Burgundy - put the finishing touch of quality to this fine product. In the early 1900s it was found that wine vinegar produced a more consistent product than the juice of unripe grapes. Adding wine vinegar to the brown mustard seed and grinding the mixture using traditional grindstones - so as not to damage the heat-sensitive paste - helped to earn DIJON MUSTARD a worldwide reputation for quality. The Fallot Mustard Mill is the last independent Burgundy "Moutarderie" - mustard mill. Fallot has been an independent Burgundian family business since 1840, and is the only one still housed on its original premises, a few steps away from the Hospice of Beaune. Marc Désarménien, the grandson of the man who took over the company, is currently in control of the business, while his father still plays an active role. Fallot is very proud and protective of the Dijon tradition. The seeds are selected for their quality and are still ground using traditional millstones. Now, as before, Fallot looks to the mustard-maker's craft to guarantee a quality product, indeed, they are the only Dijon producer that still uses the traditional stone mill method. Shop now for Fallot Whole Grain Mustard! |
Mayonnaise - a cloudy history! Yuzu twists it up to make it spoon-ready! Mayonnaise to some is an ingredient; to others it is a condiment and it is to many a religious experience. In food history the origins are pretty cloudy with many stories telling a tale. There's Colonel Mayo in the French army whose chef made him this treat with oil instead of the intended crème. Or that Allioli is the real original Mayonnaise from the Mediterranean that was changed when the egg was added. One thing learned in the research is that French Generals had their own chefs who were constantly improvising for lack of ingredients and in turn creating food history. Being a general in France had its perks! Making your own Mayonnaise is easy and almost always better than what comes out of a jar. Take egg yolks, vinegar (acidity), mustard and olive oil (any oil), blend with an electric device and you have your own Mayonnaise. Or you can just grab a squeeze bottle and lay out ribbons of wonderful, glorious eat-it-with-a-spoon Yuzu Mayo on your next sandwich. To the nose, it doesn’t twizzle up like it would from other jars of mayonnaise. To the tongue, it twists and turns and tingles the tip. It is so different from other mayo and so familiar at the same time! Though it is made with soybean oil, there is no unappealing soy dryness. It really is egg and yuzu mayo! It is one of the best things we have had this year and ranks at the top of the list of all spoon-ready foods we have tasted. I made tuna fish salad with it right off the bat and it worked just like it should, with a twist of citrus! Shop now for Hotaru Premium Japanese Yuzu Mayonnaise |
A Fishy Elixir Anchovy Syrup Colatura di Alici is the modern day descendant of an ancient and greatly prized Roman condiment called garum. The method of making Colatura di Alici is the same now as it was then: slow curing Mediterranean anchovies with salt and extracting the liquid that drains from them. This part of the process takes 9-12 months to complete, a process that is as closely regulated as the DOC-controlled production of balsamic vinegar or champagne. The liquid is then aged in oak barrels for 3-4 years, filtered, and placed into jars. The process sounds funky, but the result is amazing! Colatura di Alici has a delicious, delicate aroma and tantalizing flavor. Cetara, a small fishing village south of Naples, regards their Colatura di Alici as an heirloom food. It is an example of holding out against the modern age, and Slow Food Italy embraces it as an important regional specialty. The IACA (whose Italian name translates as “Friends of the Anchovy”) is one of a few authorized producers of this heritage ingredient. It has only recently appeared in the United States, where Chefs have enthusiastically taken it to their kitchens. Like any good pantry staple, anchovy syrup adds flavor without a lot of fuss. Here, as in Italy, it is most often enjoyed as a dressing for pasta or as an addition to soups and sauces. It's magnificent with sautéed greens, along with a bit of garlic and a handful of chili flakes. It plays well with other primary ingredients by discreetly adding a briny, zesty flavor without the fishy wallop of anchovy paste or nuoc cham. Blend it with lemon juice, fresh herbs and garlic for a simple salsa verde, or add it to your Caesar Salad dressing. sweet elixir "Hard to imagine, this sounds less than appealing, but like a soft touch of anchovy in "drop" form, it's perfect for a nice salty hit to almost any dish. Like the anchovy flavor but not the flesh? Well this has the flavor and the taste without the remains! When we sample it in the store people are always shocked at how sweet it is. I don't really think it is "sweet" but it is better than you can imagine. No aftertaste to speak of. Try a sip and be surprised!" -- laurence Shop now for Anchovy Syrup! |
100% Pomodoro of Sardinia! Sweet tomatoes for you The Best! "I also used to use San Marzano tomatoes for my sauces. Not any more! These are sweet, flavorful, and absolutely melt into a beautiful sauce." -- erin Great! "These are probably the best canned tomatoes I have ever tasted. I made a "home made" tomato soup and it was delicious." -- deral Shop now for Posardi Sardinian Whole Tomatoes! |
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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. | |
ChefShop Cocoa Powder wonderfully rich! This Dutch process dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor, and our wonderful Dutch cocoa powder has a touch of ground vanilla bean. Our regulars know what a great cocoa this is! Great Stuff "Wow, this is the best! I have always loved Valrhona, but glad I gave this a try. I plan to share/ gift give, as 500 truffles later, I've hardly used any......... Can't say enough great things about it. .... " -- tina Best Cocoa on the Planet "I have been using this exclusively for years now. I have a 'secret' brownie recipe that I make with 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 for a treat. If you have not tried this yet you need to. You WILL NOT be disappointed!!!" -- ellie mae 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. |
| This Week's Recipes |
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Double Tall Chocolate Brownie Recipe They’re so rich and chocolatey, a bite or two will be very satisfying! This recipe is double the quantity of what would usually go into an 8-inch by 8-inch pan and makes extra-tall brownies. Cut them into 1” squares. Farfalle Cold Pasta Pesto Salad Recipe This is one of my favorite quick summer pastas and can be served immediately warm, or eaten cold the next day. With the right ingredients on hand, it can be pulled together in the amount of time it takes to cook your pasta. It also keeps very well in the fridge and can be enjoyed cold all week. Kick Butt Guacamole Recipe Just open a jar of Mama Lil's Kick Butt Peppers, simple and quick. This guacamole recipe is the best way to use up very ripe avocados, with no need for tasteless, hot house tomatoes - the peppers will give you the extra color you are looking for, plus a little extra heat. If you want less heat, you can substitute Mama Lil's Original Peppers. If you can get hardneck garlic, you will definitely taste the difference. Hardneck garlic will give the final taste a more mellow garlic flavor. |
| See what you missed in previous Newsletters |
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New Effies, New La Trinquelinette, Easy Tasty Recipes Perfect Easy Chicken - Get a Date Hot Nuts! Dutch Baby, Chillilli, Easy Ideas |
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