Beans, Pasta w/Cauliflower, Shawarma, All Hail Cardamom, Apricot Panettone and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE recipe  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Feels like It's Time for Soup! The air is crisp and invigorating, the sun is shining (we do get sunshine here sometimes!), the Japanese Maple outside my window is turning a fiery red and all fall things point to soup for dinner. I love soup! It’s filling and comforting, and there are endless versions and variations. It can be hearty, it can be light and low-cal, it can feature nutritious grains or legumes, it can showcase your favorite seasonal vegetables or be filled with plump noodles for satisfying slurping. Click Here To See Everything in this Newsletter! Split Pea and Ham Soup recipe I love pureed soups. Easy to make, uncomplicated, and when food is so simple, if the ingredients are the best, so is the soup! Freshly dried split peas are exceptional and make a soup like this worth sipping every spoonful. It's the blending of the starch and other ingredients that give this soup its wonderful body. Use a food mill, food processor or your stick blender, to achieve different consistencies. Start with the very best split peas and don’t forget the mustard powder! Click here to see the Split Pea and Ham Soup Recipe! Pimenton De La Vera is Sweet Smoked Paprika Pimentón de la Vera is a paprika made from luscious red peppers (pimientos) grown in the La Vera microclimate of Spain's Extremadura region. When harvest begins in the fall entire families get involved. The mature peppers are placed in drying houses, where they are smoke-dried over oak fires - the mark of genuine Pimenton de la Vera. The dried peppers are then stone ground into a powder. La Dalia Pimenton de la Vera is D.O. protected - Pimento de la Vera was the first pepper to receive such designation in Spain. Dulce is the "sweet" version of this smoked paprika (rather than hot-spicy); its hint of sweetness flows through its smoky warm flavor. The flavor of pimentón is much more complex than Hungarian paprika and is an absolutely essential ingredient for many Spanish dishes. Use Pimentón de la Vera in all the ways you normally use Hungarian paprika and savor its depth of flavor and smoky complexity. We especially love Pimentón de la Vera on Roasted Chickpeas - a delicious, healthful snack. Pimentón de la Vera was the first chile pepper product to be granted a Denominacíon de Origen, or controlled name status. Family history and expertise are the soul of Pimentón "la Dalia," a company that has long honored the land, its people and their traditions. Shop now for Pimenton De La Vera (Sweet Smoked Paprika)! Udon Noodle Soup Take the base and make it yours! A lovely, brothy noodle soup that’s simple to put together, super-healthy, and brimming with flavor, thanks to Mirin, Soy Sauce and Miso. See the Udon Noodle Soup Recipe! A Classic Soft Noodle Inaka Udon These noodles are different from Italian pasta noodles and make a nice change. Udon noodles are a staple food in northern Japan, and a wonderfully versatile food to have on hand for adding new flavor to your everyday meals. These wheat-based noodles differ from their Italian cousins with their slightly denser texture and wheatier taste. They are chewy, soft, and 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! Mirin Ohsawa Organic Sweet Rice Seasoning Genuine Mirin gives food a subtle sweetness and sheen, an appetizing luster to foods as if they've been glazed. This exquisite, versatile seasoning has the unique ability to coax out and accentuate flavors. Known to provide mouthwatering umami flavor - an essential taste of traditional Japanese cuisine - mirin's mild sweetness and unique qualities help other ingredients' flavors meld together, adding sweetness and a touch of saltiness to Japanese dishes - or any dish. Genuine Mirin's natural fermentation over 9 months results in a thick, sweet, golden seasoning that enhances the flavors of both sweet and savory sauces, entrees, stir-fries, dips and desserts. Shop now for Ohsawa Organic Sweet Rice Seasoning (Mirin)! Make Your Life Better with Miso. What is Miso and what to do with it If you don’t know miso, you should! It is a miracle paste that can enhance so many foods. From sweet to sour to baking, it can give a dish that extra push to magic. What is miso? Simply, miso is a fermented paste of koji (Aspergillus oryzae) which breaks down the structure of rice, soybeans or barley, or a combination of them. This creates amino acids, fatty acids and simple sugars. This potion is a way to add punch to a meatless broth or make a creamy salad dressing swoon! Here are some really easy ways to try miso. 1) Combine miso and toasted sesame oil and spread it on the next fish you broil or grill. 2) Combine jam, vinegar and miso with sage, rosemary, and thyme and brush over a roast before cooking. 3) Mix miso and room temperature butter, 1 to 1, then heat to melt to a liquid state and then drizzle over cooked broccoli, Brussels sprouts, or green beans. 4) Add a quarter cup of miso to a soup and enhance the whole pot. 5) Make mustard miso by taking hot Chinese dry mustard (2 tsp. mustard - 3 tsp. water) as you normally would, add mirin (2 tbsp.), white miso (1/3 cup), purple sweet potato vinegar (3 tbsp.) and jaggery (1 - 1/2 tbsp.). Think of it as mustard for your next sandwich or to dip one of Scotty’s pretzels. 6) Make mayonnaise better - 1/2 cup mayo with 1 tsp. miso paste and a little vinegar. 7) Make a brown sugar - mix 2 tbsp. red miso with 1/2 cup Murakami Syouten Crushed Brown Sugar from Hateruma Island. Use as you would brown sugar in baking. So many options and creative ideas for using miso. Just a little will make a big difference in your life. Shop now for Namikura Kyoko Shiro White Soy Miso! Green Beans with Walnuts & Walnut Oil Recipe You’re probably starting to think about the Thanksgiving meal, and maybe toying with trying something new this year. We’ve been eating green beans with almonds for decades, and I think it’s time to step out – but not too far! See the Green Beans with Walnuts & Walnut Oil recipe here! Maneyrol Virgin Walnut Oil 100% pure black walnut oil This oil is very quiet. Reserved, subtle, and delicious, it’s an oil that will knock your socks off, in a very quiet way. Inhale, and you get a wonderful aroma unlike any other. The complexity you get is the outer wafer thin “seed coat”, and then the inner kernel “flavor” which then returns to the seed coat. Wow! The whiff alone is spectacular! Almost smoky to the nose, it’s not, and one of the great “feels” about lightly roasted walnut oil! This oil, to the tongue, is only “oily” for a moment and then it disappears into a light vapor. The same is true when you take a swig, for a brief moment there is an “oil affect” but the effect is eye-popping walnut-filled flavored joy! The huile de noix imparts all the walnut flavor you want and lingers longer without the dry, crumbly leftover feel the nut itself does. You will find yourself tasting and tasting, and moving your tongue around, as you squeeze every bit of nuance out of the oil that you can! The difference between a good walnut oil and an amazing one is like night and day. Even when the oil itself is subtle, the flavor is mind-blowing! That’s one of the reasons this oil is tops in class, winning Gold multiple times! Filled with polyunsaturated fatty acids in the form of omega-3s, this nut oil is good for memory and cardiovascular health. Shop now for Maneyrol Virgin French Walnut Oil! Spaghetti with Cauliflower, Green Olives & Almonds recipe I grew up in Rhode Island where we ate a lot of Italian food – a lot! Next to my beloved Spaghetti and Meatballs, this is my favorite pasta recipe and I make it often. Cauliflower, enhanced with toasty almond and a briny parsley-olive mixture, holds its own as the as the star in this simple and slightly spicy vegetarian supper. Check out the Spaghetti with Cauliflower, Green Olives & Almonds recipe here! Shawarma Spiced Chicken with Tahini Sauce recipe! With just a jar of Shawarma Spice Blend, some Tahini and a lemon, you’ll have a dish to rival authentic Turkish street food. This is an easy chicken-based version of the Turkish street food usually cooked on a rotating spit. It's perfect served over couscous or accompanied by Toasted Millet Tabouli. A great idea for a week night meal, just make sure to marinate your chicken in the morning to have it ready for dinner! See the Shawarma Spiced Chicken with Tahini Sauce recipe here! Shawarma Spice Blend from Villa Jerada Shawarma is old. So old no one really knows when and where it started. Variations abound today, perhaps spread around by the Turkish-Ottoman empire. The combination of lamb and veal are cooked using a spit grilling technique, and sliced off as needed. Villa Jerada has created the "ambience" of the dish Shawarma thru a collection of spices. Use on grilled meats, chickpeas, or mix in with yogurt. We tested it with oil and popped popcorn. It was divine! Shop here for Villa Jerada Shawarma Spice Blend! All Hail Cardamom Cake and Hail Sugar!! Like preserved lemons, cardamom was something I discovered as an adult and it’s now my favorite baking spice. I love it in yeast breads, in muffins, and here in a delicious cake. The cake is topped with Hail Sugar (aka Pearl Sugar) - a standard in Swedish baking - it doesn’t melt and adds a sweet crunch. This cake is firm, not too sweet, with a pronounced cardamom flavor. Quite simply this cake is really delicious! The texture is a change from a classical typical sponge, a firmness without being dry, and full of flavor. Cardamom Cake might inspire you to take a break from all the holiday bustle and enjoy what the Swedes call fika - coffee, cake and conversation. See the Cardamom Cake Recipe Here! Hail Sugar and Decorate! Adorn your baked goods with a sparkly sprinkling of crunchy Hail Sugar. Hail Sugar (or Pearl Sugar) is made of compressed sugar crystals, which will not dissolve into batter or dough. Instead they retain their shape to give a beautiful sparkling finish to everything from cookies and traditional Swedish rolls to croissants and Panettone. Hail sugar is a wonderful little secret that is a great addition to your baking fun. Shop now for Hail Sugar! Cardamom Pods Whole Green! A whole green cardamom pod (Elettaria cardamomum) is an indication of very high quality, as it is difficult to buy cardamom pods in such a pristine state. Whole green cardamom pods are as esteemed as the seeds they contain: many pilafs, curries, and other hot dishes call for whole cardamom pods to be added. It slowly infuses the dish with its essence, and the shell disintegrates as it cooks. It is also a necessary participant in the ritual of Arabic coffee. It is added to the thick, sweet drink as it steeps, and the gesture of serving whole green, unblemished cardamom in coffee is an expression of very high esteem for the guest. The guest returns the gesture by drinking several cups of the brew. Shop now for Whole Cardamom Pods! Ground Cardamom when pre-ground is easier We enthusiastically believe in grinding as many spices as you can. The spices are freshest when you do this and they will explode with more flavor than when they are pre-ground. Your nose will tell you this! Sometimes though, it is just plain easier to have pre-ground spices. We get ours from our restaurant suppliers so it is the freshest possible. Shop now for Ground Cardamom! Apricot Albertengo Panettone! Instead of the usual raisins and candied citron, this wonderful panettone from Albertengo - Master Panettone Maker - is studded with chunks of local apricots, whose slight tartness is the perfect complement to the rich, sweet bread surrounding them. Like all the wonderful panettone from Albertengo, this apricot panettone is light and buttery and has a soft texture that will melt in your mouth. Just like the lemon, everyone loves the single fruit breads! Perfect for the panettone lover in your life. So very good. "Hi There, next to my Sweetie's Homemade sweet rolls, this panettone is superb. Dense without being heavy and loaded with yummy bits of apricots. Lightly toasted or "raw" this is a delicious treat." -- billy Preorder Albertengo Panettone with Apricot! 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 perfect for almost everything! It is so good you will add it to your oatmeal in the morning, eat brownies for lunch, and cake for dinner. The Top Cocoa Ever "... It makes a decadent hot chocolate, and I use it in brownies and Martha Stewart's one-bowl chocolate cake recipe. Really wonderful....." -- donna Delicious Cocoa "When my daughter bakes something with this delicious cocoa – I will take a bite for you too!" -- barry 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 Salad of Fall Greens with Persimmons Recipe This recipe has a great balance of citrus and nut oil flavors. They seem to balance each other nicely. The original recipe called for fresh tangerine juice and tangerine peel -- but I substituted Etruria's Mandarin Olive Oil for the peel, and then used orange juice instead -- with fabulous results. If persimmon is not available, you can substitute mango or seeded papaya. Ed Fretwell Soup Recipe Molly's book, A Homemade Life, is a great read, made even better by the many recipes included throughout the book. A perfect vacation companion for any foody. This homemade bean soup recipe is from Molly's neighbor - Ed Fretwell, brought to her family in a time of need. I, personally, love bean-based soups. They are hearty, and healthy. This recipe is adapted from A Homemade Life, by Molly Wizenberg (Simon & Schuster, 2009). Ham and Leek Frittata Recipe Eggs are a perfect food -- complete protein, healthy fat, so versatile. This recipe calls for leeks, but you can also use wild ramps. Ramps are foraged in many places in the northern US and Southern Canada in early spring. See what you missed in previous Newsletters Falling Into Fall, Panettone has Landed Dish Ideas, An Old Friend is Back, Good Stuff For the Holidays New Effies, New La Trinquelinette, Easy Tasty Recipes 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