Tons more holiday stuff is on the way! Plus recipes and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE great  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Great Foods are Arriving in Our Warehouse! Tons more stuff is on the way! This is the time of year where every day is a gift, or at least full of gifts! Our warehouse is packed and tons more stuff is arriving. Old friends and regulars and new friends, too. Either way it is exciting! We taste test everything, just to make sure everything tastes good, of course. All these products have one thing in common, they are amazing, they are here and they are ready to ship! Click Here to See Everything Featured in This Newsletter! Roasted Cauliflower with Cocoa & Smoked Paprika recipe This is an adaptation of a brilliant recipe conceived by Shauna Ahern (www.TheGlutenFreeGirl.com). She likes to blanch her cauliflower first, but I just put the florets straight into the oven on a shallow baking sheet. You have to roast them a little longer and be more careful to not burn them. But, other than that, they turn out lovely every time. See Roasted Cauliflower with Cocoa & Smoked Paprika Recipe here! Chicken with Prunes - Rif Mountain Style recipe How Paula found this recipe is a wonderful story and shows that she lived the life to learn these recipes in her cookbook. This one is from the Rif Mountains, where the people do their own thing. See the Chicken with Prunes - Rif Mountain Style recipe here! Nature's Amazing Candies! Prunes from Agen, France! Prunes may have a bad rap unless you're older, and even then...If you're caught eating prunes, people assume that you're superior to them; that is to say, you're stuck up. But, it’s not true! People who eat prunes are good, everyday people -- just like you! Pruneaux d’Agen (that’s French, "for the very best") are not the shriveled up, dried up, tough-skinned plums you envision. No, these prunes are nature's finest candy; naturally sweet, easy to chew, and of course, easy to digest! First, we must start with the Ente plum, which is grown in the Aquitaine region of (SW) France. Next, the plum is slowly oven dried, which results in a concentration of the sweet flavor. And then, they are steamed gently back to moistness! It is the hands of the artisan that distinguishes one from another, and why we love these the moist. I mean, most. So let's keep these prunes moving! Order up and eat ‘em. They are not just for the aged, they are also the young at heart! Eat for good health! Eat good food! Eat simply, Live well! California is the source for most of the prunes in this country, but France is the home of the most splendid prune of all, the celebrated Pruneaux d'Agen. Special plum trees in the heart of orchard country in the Lot-et-Garonne region of southwestern France are cultivated exclusively for prune-making. With their micro-thin skins, they are absolutely melt-in-your-mouth delicious, and just as good for snacking as they are for either sweet or savory dishes, like Bruce Aidells' and Denis Kelly's Braised Pork with Port and Prunes, or rich North African-style tagines, incorporating warm spices like cinnamon or allspice with prunes and meat, often lamb. What's so special these about prunes?! They come from plums that are a hybrid of a local fruit and the exotic damask plum, first brought to France from Syria in the 12th century. The plums are shaken from the trees, dried first in the sun and then finished in a barely warm oven. The result is a large, plump prune with a deep, spicy aroma and rich, lovely flavor - a summer harvest that's ready to be enjoyed all winter long! Shop now for Agen, France Prunes! Verjus Rouge red verjuice Verjus (pronounced vair-ZHOO) is the tart, fresh juice of unripe wine grapes. It is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. Verjus or "verjuice" as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen - it's green. It is used to add acidity to foods, an important component in food and in cooking. Napa Valley Verjus is made from wine grapes that are removed from the vine in midsummer, at a point in the growing cycle called veraison. At veraison, they change in color from green to black, and begin to soften enough to press. As the grapes arrive at the winery, they are loaded into large pneumatic presses where the juice is gently extracted, then transferred to refrigerated stainless steel tanks. The juice is allowed to settle for a couple of days, then it is lightly filtered and packaged. The fresh verjus is at its best right after pressing and can be packaged immediately. The challenging part of the production is keeping the verjus from fermenting and becoming wine; crushed grapes will spontaneously ferment due to airborne yeasts. Commercially, grape juice is usually stabilized by either adding powerful preservatives like benzoic acid, or by traditional canning methods - the juice must be heated to a temperature high enough to kill yeast cells and bacteria. Both of these methods adversely affect the taste of the finished product. At Fusion Foods, their goal is to produce the most natural, fresh-tasting juice by protecting its delicate aromas and flavors. To achieve this they use a technology called aseptic packaging. With this process, no strong preservatives are necessary and the fresh verjus is exposed to high temperature for only 4 seconds. Shop now for Verjus Rouge! Avocado & Grapefruit Salad recipe My mom made a version of this recipe for several weeks, when our friend, Peter, sent us some Reed Avocados picked fresh from his farm in California. In the fall and winter Mexican avocados are in season, and make a great substitute. You can substitute Yuzu Juice for the lemon juice, which gives it a little different twist. I have also used minced garlic scapes instead of shallots, when they are in season. See the Avocado & Grapefruit Salad Recipe here! Swedish Fish It's a candy Kolsvart Roding Sour Raspberry Swedish Fish. If you know fish, you know Swedish Fish is a candy that is loved by many shorter than 4 feet tall! Check out the ingredients and compare them to others.... Sugar, Inverted Sugar Syrup, Water, corn starch, glucose syrup, citric acid, carrot concentrate, natural raspberry aroma, coconut oil, carnauba wax. No gluten! Shop now for Kolsvart Roding Sour Raspberry Swedish Fish! Raspberry Swedish Fish from Malmo, Sweden Not a sour person? Then this raspberry fish is for you (and not the sour one)! Shop now Kolsvart Roding Raspberry Swedish Fish! Baked Halibut with Israeli Couscous & Spinach recipe Israeli couscous is a wonderful base for grilled or baked fish. The earthy spinach and juicy tomatoes make this dish a complete meal. The halibut may also be grilled rather than baked. See the Baked Halibut with Israeli Couscous & Spinach Recipe here! Stroopwafels Not all Stroopwafels are the same Grandfather D. Casteleijn built a bakery and new home in Bergambacht in 1888. At that time, D Casteleijn went from door to door through the neighborhoods, asking people if they would buy his product - including his now famous Caramel Waffle Cookies. It was the start of what eventually became a blossoming pastry business. In 1935, the company was passed from father to son, and G. Casteleijn took over the family business. G Casteleijn expanded the business by acquiring several small bakeries in the area. Then, in 1968, the baton was passed again, this time to his two sons D. and H.D. Casteleijn, and their sister J.L.H. Casteleijn. Because of continued growth and expansion, Casteleijn bakery built a centralized production site in the Stormpolder at Krimpen a/d IJssel in 1970. Then again in 1991, H.D. Casteleijn built a new factory facility in Bergambacht, and Casteleijn Patisserie Specialiteiten was born. To this day, the factory is still under leadership of H.D. Casteleijn, with assistance from his sister J.L.H. Casteleijn. The factory specializes in pastries and caramel waffles. The caramel waffles and cookies are sold, not only in the Netherlands, but also across Europe and other parts of the world - including to ChefShop.com. Casteleijn uses only the highest quality ingredients to make their famous Caramel Waffle Cookies, including free range eggs. Although a full-fledged, industrial production facility, since establishment in 1888, their products have always been based on authentic, traditional recipes. Their production methods are state of the art, but their sensibilities and adherence to traditional are old-fashioned, just like they have been since 1888. Shop now for Casteleijn Stroopwafels Wild Hibiscus Flowers in Syrup from Australia Wild Hibiscus Flowers in Syrup - Please Play with Your Food! Imagine yourself lingering over a long dinner, a glass of champagne in your hands. You are perhaps a little tipsy, or maybe it's just the field of hibiscus nearby that's making your head swim. You think they're beautiful, the flowers. You're also thinking the champagne is pretty darn beautiful, too. On a lark you pick an unopened bud and drop it in your champagne. To the oohs and aahs of all your companions, the bubbles gently open the petals and cause it to “bloom” as it floats down to the bottom of your champagne flute. This is the story of the birth of a food phenom. Months after his champagne dunk delighted friends and clients, Australian tour guide Lee Etherington began to seriously pursue the idea of marketing the elegant, flowering edible. His test market, tourists from all over the world who had come to visit Australia's majestic Blue Mountains, were already enthusiastically gobbling up native Australian foods. Riding the trend, Etherington began selling wild hibiscus flowers in syrup as one of many goodies from the land down under, and his business began to blossom. In order to keep the buds in perfect condition, Etherington developed a preservative made of filtered water and natural cane sugar, which kept the blossom beautiful for up to 24 months. The syrup itself takes on the unique flavor of hibiscus, a lemony-floral taste that is quite delicious on its own. Now a completely new food product has emerged: Wild Hibiscus Flowers in Syrup. The flowers can be used as a show-stopping edible decoration, and the uniquely flavored syrup can be stirred into or drizzled over foods. What started out as a lark became a worldwide food trend. The small, mom-and-pop-shop business style that built Wild Hibiscus is still in play today, from the hand-selecting of the buds to the delicate placement of the buds into the jar. The manufacturing plant still resides in the tiny Village of Kurrajong, outside the Blue Mountains of Australia. None of the labor has been mechanized or outsourced, making it a participant in another worldwide food trend—that of preserving a local economy by reviving its ancient food traditions—and creating new ones. Buy wild hibiscus flowers in syrup and start experimenting with this unique ingredient today! Shop now for Wild Hibiscus Flowers in Syrup! Broccolini with Garlic, Anchovies and Hot Chili Pepper recipe! This is super-simple, yet very flavorful.  There’s nothing like a little anchovy or two to add some umami to a dish and bring out all its natural flavors. Recipe adapted from “Essentials of Italian Cooking” by Marcella Hazan. Click here to see the Broccolini with Garlic, Anchovies and Hot Chili Pepper Recipe! Anchovy Fillets in Olive Oil from Scalia in a Mason Jar! Nothing else compares! "There is nothing pulled from the sea or grown on the ground whose flavor can equal, for potent satisfaction, that of an anchovy. But they have to be carefully chosen and packed anchovies. ChefShop has some of the best. As an appetite arousing nibble or as a snack, I like to take a couple out of the olive oil in the small mason jars in which Scalia packs them in Sicily, and lay them on buttered, grilled slices of bread. They are likely to be tastier than any dish that follows." -- victor Shop Now for Scalia Anchovy Fillets in Olive Oil - Mason Jar! Almond and Hazelnut Cake with Figs and Raisins from Biscuiterie de Provence -France This cake has arrived to join our selection of other cakes-in-a-tin. At first, I thought: too much stuff in the cake. Instead, when I tried it, I was rewarded with a wonderful, moist mouthful, with just the perfect amount of figs, grapes (raisins) and hazelnuts to complement the almonds! The best thing about these cakes is that they are super-simple, with beautifully balanced flavor, and can be enjoyed as is, right out of the box, or garnished with whipped cream, crème fraiche, or a frosting of your choice. Not only all of that, it looks good, too! I ate the whole thing! Not in one sitting of course, maybe in one day.... Ingredients: Free-range eggs, Almonds (26%), sugar, figs (14%), butter (AOC from Charente/Poitou), grapes (8%), hazelnuts, PGI Provence honey, pure vanilla extract. Shop now for Biscuiterie de Provence Almond and Hazelnut Cake with Figs and Raisins! Slitti Nocciolata Hazelnut Creme Yes, like Nutella, but so sooooo much better Beyond spoon-worthy, this favorite chocolate and hazelnut cream spread is so good, all you need is a spoon to consume it. If you have any left, you can also use it for a topping in luscious desserts. In 1969, Luciano Slitti, opened Caffe Slitti, a coffee roasting shop, on a provincial highway outside the village of Monsummano Terme, with son Daniele taking care of the roasting. Monsummano Terme lies in the north of Tuscany between Lucca and Pistoia, not far from Florence. Their obvious mastery in the art of buying, blending and roasting beans, developed quite a following for the roasting house. Young Andrea, Luciano's second son, was often employed to deliver the coffee to regular customers throughout the area, mainly caffes, pasticcerias, and confectioners. Coffee and chocolate are great companions and it was during this time that Andrea came under the spell of chocolate making. In 1986, the roasting house moved to a larger space and Andrea's father added a caffe. Extra space allowed Andrea to set up a workspace of his own, for chocolate. Thanks to his passion for the careful selection and roasting of cocoa beans, and his completely homemade production methods, Andrea has gained a worldwide reputation for his chocolate. Andrea Slitti's chocolate making ability has accustomed professionals and chocolate fanciers alike to delicious and beautiful creations. His extra bitter bars are the ultimate chocolate-without-distractions experience. He also creates chocolate pralines filled with classic and innovative creams using almonds, hazelnuts, coffee, tea and other flavorings. Rectangles, squares, balls, and cups of dark, milks, and white chocolate are the result, each creatively decorated with the likes of contrasting chocolate and even gold leaf. Shop now for Slitti Nocciolata Hazelnut Creme! Nougat de Montelimar Nougat de Montelimar! In France, everyone associates the southern town of Montélimar with nougat, that delicious confection of honey, sugar, egg whites and roasted almonds. Nougat has long been produced in Montélimar, but fame arrived in the 19th century, when train travel and vacation time for workers became de rigueur in France. When trains en route to Mediterranean beaches stopped at Montélimar, the travel-weary passengers bought nougat for a pick-me-up snack. Since 1837, the artisanal Arnaud Soubeyran company has produced authentic Montélimar nougat there, using straightforward, pure ingredients and old-fashioned techniques. Today, the small factory still uses copper caldrons to cook the nougat; when it's ready, it's laid out and cut on marble slabs into the nougat candy bar we all know and love. To earn the designation "nougat de Montélimar," nougat must follow certain specifications regarding proportions of ingredients, including a certain amount of "miel toutes fleurs" - mixed-flower honey. At Arnaud Soubeyran, this "toutes fleurs" honey comes locally from Provence, as does the lavender honey also used. If you ever find yourself in Montélimar, stop by for a visit! Arnaud Soubeyran offers a terrific little museum where you can watch nougat-making in progress, as well as learn about the process - starting with entering a walk-in model of a beehive to learn about honey! - and check out all sorts of antique nougat-making gadgets. Shop now for Nougat de Montelimar! Azerbaijan Garlic - Eggplant Dip recipe This eggplant sautéed in olive oil with onion and garlic recipe is a terrific party dip - and even those folks who swear they don't like eggplant will love it! Serve with crackers, bread or carrot sticks for scooping. It's also a good (and good for you) sandwich spread. See the Azerbaijan Garlic-Eggplant Dip Recipe here! Maria Vittoria Panettone Classico Panettone I have found that every year I fall in love with a panettone of a different flavor or from a different maker. Last year, we taste-tested Maria Vittoria Panettone. All our taste-testers loved it – and I discovered my new favorite. This is Panettone Classico, with all that you expect – it’s rich, luscious, soft and sweet – and for all you purists, there’s just the fruit! You really can’t go wrong here . . . if you’d like to try something new this year, the Maria Vittoria is for you! Shop now for Maria Vittoria Panettone Classico! 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 6. Sunday 12 to 4. 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. Panettone Made in Italy A wonderful Holiday Bread! Borsari and Breramilano Panettone are now expected to arrive to our warehouse after Thanksgiving; we hope to ship out to you by the 9th of December. All other Panettones are shipping as soon as we can. Landing of containers continue to be backed up. We continue to see delays for inbound and outbound shipments. We anticipate shipping issues for the rest of the holiday season. Please pre-order your favorites and keep an eye here for news and updates. Shop now for Italian Panettone 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 HOLIDAY Store Hours - Monday thru Saturday 10 to 6, Sunday 12 to 4 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 - FOR Pick-up orders placed online you need to get to the select shipping method page in the shopping cart. 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 Whole Onions Glazed With Honey Recipe Whole caramelized onions are used as a garnish for roasted meats or birds, served with sauteed potatoes and a comforting red wine from a sunny place, a Chateauneuf-du-Pape, for example. The key to successfully caramelizing onions is to take your time. the end result, though, is amazing - and a wonderful side, especially if you like sweet onions. Pinhead Oatmeal with Dried Cranberries Recipe I have always made my oats with raisins -- but dried cranberries is a nice change. Mom's Turkey Stuffing Recipe Face it -- turkey stuffing is one of those dishes where the recipe usually gets passed down from generation to generation. And, this recipe is no different. This is my mother's recipe, and she got it from her mother - my grandmother. So, for those who don't have a family turkey stuffing recipe - you can try this one. This is a recipe for an 18-20 pound turkey - with lots left over that can be cooked outside the bird. If you have a smaller bird, or are even stuffing a chicken, you will want to half or quarter the recipe. Note: my mom swears by cheap, white, fluffy bread for this recipe. Although you can try any bread you would like -- I usually stick to what is recommended by my mom. To be clear, this is not my Mom. See what you missed in previous Newsletters Snow, Rain, Hot Chocolate, Panforte, 4 Flavors of Guimauves A Match Made In Heaven, Balls, Flakes, Bark Cookies, Thanksgiving Ideas and More 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. 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. 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