Easy recipes, Sides, flavor with spices, this week's Featured Panettone and more at chefshop.com/enews
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Time for the Holidays
Let's bake (or eat) some cookies!
They are home, they are family, they are friends, they are traditions and memories, they bring comfort and fill a need . . . it is kind of amazing that all these things can be wrapped up in a little cookie!
When you bite into a cookie that you made, or was made by someone else – even when the cookie is just ok – it is better than anything that comes in a package. Because a cookie like that is made with human love, not by a machine.
If baking cakes is your thing, then you need Rose Levy Berenbaum’s Cake Bible. But when it’s time for Christmas cookies, the cookbook you need is Rose’s Christmas Cookies. It’s less daunting in size than her Cake Bible, but packed with recipes that are designed for home baking.
The best little nugget in each recipe is called “Smart Cookie”, Rose’s insights and tips about what to avoid and what will ensure success. One simple, logical tip is “Allow the cookie sheets to cool completely before using for the next batch”.
You can find Rose’s Christmas Cookies new at your local bookstore, or buy a used copy online at great savings!
Click Here To See Everything Featured in This Newsletter!
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Peanut Butter Cookies with a Jelly Center
recipe
So many friends have told me they love making this cookie. Easy, satisfying and a great excuse to have your favorite jam!
This is an adaption from Rose's Christmas Cookies, a cookbook that is filled with winners!
See the Peanut Butter with a Jelly Center Cookie Recipe here!
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Light Muscovado Sugar
from India Tree
When Dark Muscovado is too dark, try the Light Muscovado! John says this is the best sugar for his morning brew of Indian Chai.
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 damp cloth over it until the sugar softens again.
Shop now for Light Muscovado Sugar!
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Bourbon Vanilla Extract 2X
from Heilala in Tonga / New Zealand
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), it contains no sugar, and Heilala is wheat-free.
Double fold extract has 37% alcohol. Using a whey alcohol, this ethanol has no allergens. It is free from dairy and wheat, and has a less offensive alcohol odor.
You can read about Heilala and how a family made a change in the Vanilla business.
Read "A Fragrant Trip to Paradise".
Adore this vanilla
"This is my my favorite vanilla in our house - the difference using this in making baked goods is above and beyond! Though it is 2x I always just use it 1:1 in recipes and it's fantastic. I have also given this as a gift and got rave reviews."
-- katherine
Shop now for Heilala Bourbon Vanilla Extract 2X!
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Amabito No Moshio
Ancient Japanese Sea Salt
Amabito No Moshio is the earliest known sea salt - produced in Japan nearly 2,500 years ago.
Traditionally, ancient Japan produced salt-ash. They produced it by spreading the local Hondawara seaweed on the beach to dry between storms, rinsing the plants in an isolated saltwater pool, and then boiling the brine with bits of remaining seaweed in a clay pot over a wood fire to evaporate the water, crystallize the salt, and reduce the seaweed pieces to ash.
This salt-ash mixture, Moshio, became the staple salt of the region.
Today the production of Moshio, ancient Japanese sea salt continues. The best one, Amabito No Moshio Japanese salt, comes from Kamagari Bussan using more modern methods of production. Unpolluted salt water is collected from the Seto-uchi Inland Sea and left in a large pool to stand for a while, evaporating some of the water and concentrating the salt solution.
The concentrated seawater is then infused with Hon'dawara seaweed - adding seaweed to the salt water to infuse its flavor and color, as well as some minerals, including iodine.
After some time, the seaweed is removed and the salt water is cooked in a large iron pot until it gradually begins to crystallize, becoming a mass resembling a chunky sherbet.
This is then put into a centrifuge to extract more water. The last step in the process is to cook the salt mass in a large pot over an open fire, stirring continuously with a large wooden paddle.
This removes almost all moisture and the salt becomes tiny, free-flowing granules.
Amabito No Moshio ancient Japanese sea salt has a unique beige color and its flavor is round and rich due to the ample presence of minerals and other chemicals, including calcium, potassium, magnesium, iodine and rich umami flavor.
Amabito No Moshio's unique color and delicious flavor is a perfect condiment for traditional Japanese fare such as tempura, sushi, sashimi or grilled seafood and meat. Add it to soups, braised dishes or simmered dishes, whether Japanese or Western style.
Anything that requires salt will surely benefit from the natural sea minerals and rich umami flavor from the hon'dawara seaweed.
This Salt Shines
"A lifelong fan of salt and more of a connoisseur of late, I was delighted to discover this salt here on ChefShop. A week or so after purchasing, I enjoyed learning more about the craftsmanship in its creation on Episode 2 of Samin Nosrat's Salt Fat Acid Heat (Netflix). I appreciate the mineral content and recommend this salt on fresh summer tomatoes especially (though most of us have about a year to wait at this point!)."
-- j
Shop now for Amabito No Moshio!
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Soom Sesame Tahini
It’s not just for hummus...
Ask anybody what you use tahini for and they hem and haw and say, uh, hummus?
In half of the world the tiny sesame seed is a giant in stature. History tell us (in a cuneiform document) that 4,000 years ago the gods drank sesame wine. And Herodotus recorded that sesame was grown in the Fertile Crescent as a source of oil.
It has been the food of Kings and a medicine of “purity” because of its ability to make the body strong. Sesame seeds are a symbol of immortality.
The sesame seed (and thus tahini) is rich in minerals including iron, calcium, zinc and magnesium. Rich in Vitamin E, sesame also has lecithin (which you need to have to absorb the Vitamin E). It is also #6 on the (amount of) protein list of nuts & seeds. You can see why this little seed is amazing.
What does all this mean? Eating tahini can help with liver detoxification, better looking skin, weight loss, fighting anemia, and overall help with healthy cell growth!
And it tastes really good, too! We have tasted lots of tahini and they varied from “gross” to “eh” to “ok”.
Then one of our local customers came in and shared their favorite Tahini. Soom’s Premium Tahini. And it was like the bright light that blasts you when a revelation hits you on the forehead! Smooth and creamy with the wonderful taste that you expect sesame to have.
Don't limit tahini to hummus; it makes excellent sauces and dressings!
The best Tahini is made with the best sesame seeds. And the best sesame seeds are Ethiopian White Humera seeds. Soom Sesame Premium Tahini uses single-sourced Ethiopian White Humera sesame seeds to create their amazingly delicious Tahini.
Shop now for Soom Sesame Tahini!
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Sparkling Wine Vinegar
from Albert & Kim Katz!
In the beginning of time, at least for this Katz vinegar, it was named Champagne, as was all vinegar of this type which came from a wine with bubbles. And then Albert had an epiphany - the sparkling wine didn't come from Champagne, France, instead it came from great sparkling Chardonnay wine in Napa/Suisun Valley and voila! - his vinegar was renamed Sparkling Wine Vinegar - and the rest is history!
The result was a vinegar that took off! And Chefs all around the region swooped it up. This is a wonderful, versatile, and full of flavor vinegar.
Champagne or Sparking Wine Vinegar is considered the lightest of vinegars, and that usually means a bit more acid on the tongue and a light flavor of the base "champagne" remains after production. This delicious sparkling wine vinegar is made slowly, the old fashion way, and that means it's full of flavor.
Katz & Co.'s Sparkling Wine Vinegar is made in Sonoma from high quality sparkling wine stock, mainly chardonnay – so technically, it's a 'sparkling wine' vinegar.
It offers crisp and pleasant acidity, hints of vanilla from the oak and subtle nuances of sweet melon and cucumber in the finish. It is perfect for salads with fresh greens and marinades, as well as a cooking/deglazing liquid.
Vinegar is one of the original "slow foods" – in millennia past it was used as a beverage, in cooking and as the basis of most sauces. Over time, art has yielded to industry, and the traditional slow methods, such as the "Orleans" method, gave way to large "generators," which could produce uniform batches of vinegar in days rather than months or years.
This is accomplished by adding heat and oxygen to the tanks along with a considerable amount of agitation. This results in vinegars that look and taste the same year after year - little to none of the flavor characteristics from the base wine survive to reach these uniform bottles of acid.
The 500-year-old Orleans method relies on quality wine, oak barrels, time, and an artisan's judgment. Specialized bacteria, acetabactors, are introduced into the wine with oxygen, creating the perfect environment for the conversion of alcohol to acid.
The process is driven by Mother Nature, and it can take anywhere from three to six months. Then all but 10% of the finished vinegar is drawn off and placed in oak barrels for aging; the remainder is left in the converter to be used as the "mother" for the next batch of vinegar. More wine is added to the conversion barrel and the process begins again.
See the Sparkling Wine Vinegar!
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Triple Crunch Mustard
from Kozlik's
This is one of my favorite mustards, especially when combined with other mustards, and it also has a great look. Try spreading Triple Crunch Mustard out across a nice slab of protein!
The smell is like mustard but what you notice, packed inside the jar, are whole mustard seeds.
I love the crunch! If you like seeds in your mustard, this is the one for you.
If it's not the crunch or the look of the seeds, it just might be the Canadian Whiskey that makes this a favorite.
Shop now for Kozlik's Canadian Triple Crunch Mustard!
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Skin-on Marcona Almonds
Fried almonds with the skin on!!
When you first take a look, they look like someone made a mistake and fried these for too long. When you find out that they have their skins on and you taste one, you realize what genius they are!
The salt, the almond and the fried skin make just the right combination in this nutty treat. Like candy, almonds seem to draw your hand to them again and again.
The salty crunch is addictive and almonds are good for you. Like golden raisins, they are a great snack, and better than a bag of candy corn or malted chocolate balls. (Mix them with salted marcona almonds and you have delightful appetizer.)
Shop now for Skin-on Marcona Almonds!
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Cantucci = Biscotti
these twice-cooked biscuit cookies are fabulous!
These Cantucci are crunchy, flavor-filled cookies that are perfect for dipping in a hot cup of coffee or hot chocolate.
We loved them last year and they are back in new packaging. Choose from 6 flavor variations. Click below to see them all.
Shop now for Holiday Cantucci!
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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
this is a good time to stock up on cocoa powder!
ChefShop Dutch Process Cocoa Powder is ready to satisfy in drinks and desserts, like a rich Chocolate Sorbet, or Super Dense Chocolate Brownies. Buy unsweetened cocoa powder and add with sugar (to taste) to hot milk, and the aroma will transport you to breezy autumn days in the Piazza della Signoria.
Mocha
"I use this cocoa powder to make mochas at my coffee shop, everyone loves this chocolate!"
-- kevin
The best!
"I use ChefShop Cocoa Powder to make what my family calls my "famous" molten lava cakes. I'm told they are of restaurant quality. But I also use it to make my own personal hot cocoas. I often give it a Mexican twist with a dash of cinnamon and cayenne. Rich!"
-- susie
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.
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