Beans, Nonnettes, Dips, Dates, Salads, Salmon, chicken, pasta, tuna, cake, cookies and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE merry  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog If Your Package Needs to Arrive by Friday (Dec 24) choose 2-Day or Overnight Shipping! Expedited Shipping 2-Day Cut-off is Monday (12/20), Overnight is Tuesday (12/21) Tis the season to give the Gift of Food A Wonderful Gift Certificate of Food I don’t want a lot for Christmas There is just one thing I need I don't care about the pheasants Underneath the Christmas tree. I just want food for my own More food than you could ever know Make my wish come true All I want for Christmas Is food I don't want a lot for Christmas There are just two or three things I need (see my list below) And I don't care about the Cordon Bleu or the wine on Christmas Eve. I don't need to set the table or to order Chinese food Taco Bell won't make me happy With a meal on Christmas Day. I just want food for my own More food than you could ever know Make my wish come true All I want for Christmas is food! Baby all I want for Christmas is food, Food Baby. Give the Gift of Food with a Gift Certificate and let the food lover in your life start the New Year with their chosen foods from ChefShop.com. Click Here To Give the Gift of Food! Click Here To See Everything Featured in This Newsletter! Panettone French Toast and other recipes Got panettone!? If you have managed not to consume it all yet, keep these recipes in mind! Haven’t heard from your best friend about the Panettone you sent them? Send them one of these recipes to show you still care, even if.... Every year since we started ChefShop.com we have made Panettone French Toast on Christmas morning. And it is a wonderful tradition wrapped around a bread. Though we always try to save a Panettone for ourselves, the customer comes first. So if someone - often a spouse who was instructed to get just one gift, a Panettone - and we are "sold out" we pull from Drew's emergency stash which includes the one saved for us. Oh well. Last year we cobbled together some slices from the samples and it was fun and fabulous, of course. The secret to success for the French Toast is not to soak the slices of Panettone in the egg, just drop, flip, and pop straightaway into the pan. Otherwise, you will be making an omelet with bread! See the Panettone French Toast Recipe Here! If you are feeling more adventurous, make the Panettone Bread Pudding Recipe. Fair warning though, there is a lot of richness in every single bite! Get the Panettone Bread Pudding Recipe here! Not a Panettone lover, but love your Pandoro? You can make this Pandoro Bread Pudding with Dried Tart Cherries recipe instead, though Pandoro is pretty awesome as French Toast, too! See the Pandoro Bread Pudding with Dried Tart Cherries Recipe here! Got Beans? We do! And ours are fresh (freshly harvested and dried, that is) In a year when hand-harvesting has been tough, we were lucky to get beans. There is something calming about making beans for me. Soaking the beans overnight leaves me with one less thing to think about on the morrow. And changing the soaking water takes seconds and makes me feel accomplished. Then...I put beans in the oven for hours knowing that by dinnertime life will be good! All day long the aromas will grow, growing my appetite, until it is time to eat. Make some rice, and, well, you have rice and beans. Eat as many beans as you want, because beans do good things! Beans are high in protein and fiber and low in calories, and fiber and protein are super nutrients for weight loss. So eat beans, get good stuff in return! Basic baked beans, are great, and if you feel like changing up, add what you want, you can’t go wrong! And there is nothing like a nice bag of beans in your stocking! Shop now for Beans! White Bean Dip recipe This is a simple, tasty and healthy dip that’s delicious with crackers and crudites. I like the balance of flavors, but adding more sage and/or olive oil is always an option! See the White Bean Dip Recipe here! Tuna and White Bean Salad in Endive Spears recipe Nothing could be easier, and tastier, than this recipe. Unless you want to cook beans from dried, it’s almost as simple as opening a few cans from your pantry, mixing the ingredients together, and scooping into endive spears to serve. Recipe adapted from “Essentials of Italian Cooking” by Marcella Hazan. See the Tuna and White Bean Salad in Endive Spears Recipe! Bacon Baked Beans recipe These aren't really Boston Baked beans, these are more like a combination of Southern (add yellow mustard), Cowboy (add ground beef), beans...classic baked beans are cooked many hours (8) to caramelize them into a wonderful, blended baked dish. Originating as a blend of beans, a little salt pork and maple syrup, the "recipe" and/or methods changed as salt pork became more difficult to get during the Second World War. In 1895, Heinz brought baked beans to England and they became a staple of the English diet. For breakfast! Baked beans are a wonderful winter food! See the Bacon Baked Beans Recipe here! Deviled Dates recipe Always a big hit in the Spanish Tapas Cooking Class. We made them with Applewood Smoked Bacon, Marcona Almonds and Fra'Mani Salametto. So easy and so perfect. See the Deviled Dates Recipe here! Green Beans with Tarragon-Mustard recipe Green beans say the holidays this time of year. With just butter and almonds, beans are great; add tarragon-mustard sauce and you have a joyous twist of fun. See the Green Beans with Tarragon-Mustard recipe here! Salmon with Lemon Caper Sauce recipe! This recipe is adapted from a recipe in Tastes of Italia magazine (August, 2010). The original recipe calls for fresh lemons and is served over swordfish. We’ve adapted the recipe to use cured or preserved lemons, and suggest serving over salmon. The sauce works equally well on halibut and black cod. See the Salmon with Lemon Caper Sauce Recipe here! Harissa & Kefta Chicken Thighs recipe! This recipe came from the need to make a chicken recipe full of flavor that was fast and easy. See the Harissa & Kefta Chicken Thighs in the oven Recipe here Pasta with Tuna and Capers recipe So incredibly simple and easy to make. Boil water, cook the pasta, heat the oil and capers, add the pasta to the pan, toss to coat, and crumble the tuna on top. Perfect when it's just you and a good book, or at a table for two. See the Pasta with Tuna and Capers Recipe here! Almond Cake recipe! One of the greatest recipes out there, this easy recipe for almond cake was passed from one almond cake lover to another, and modified to match favorite ingredients and palates along the way.. This adapted recipe for almond cake is from David Lebovitz, who has a wonderful blog and many wonderful cookbooks. You should go check out his writing! This is best, and easiest, if you make it in a food processor. If using a mixer, use a paddle attachment to break everything up. See the Almond Cake Recipe Here! Chocolate Bark with Almonds, Candied Fruit and Sea Salt recipe This recipe – from Jacques Torres Chocolate in New York City - was adapted from an article in Food & Wine Magazine about how chefs stay slim and in-shape. The thing that caught my eye – besides the fact that I love anything chocolate – is what Jacques said about cravings, “I’m more addicted to chocolate than I am to sugar...“ - and a small piece of super-quality dark chocolate can stave off his cravings. Click here to see the Chocolate Bark with Almonds, Candied Fruit and Sea Salt! Eggnog and Nutmeg Cookies recipe! Ann made a batch of these cookies to take to a party, to eat a few, and to save some for a photo...and there were only 3 left to shoot...that's the problem with delicious cookies this time of year; they disappear in the blink of an eye! Click here to see the Eggnog and Nutmeg Cookies Recipe! Chocolate Pudding Cake recipe! I’ve been making this dessert for decades; the magic of chemistry in baking yields a delicious cake with pockets of chocolate pudding. This year I made a gluten-free, dairy-free version that I almost like better than the original! Use the very best cocoa powder and serve with plain whipped cream or vanilla ice cream. See the Chocolate Pudding Cake Recipe here! Nonnettes Les Ruchers De Bourgogne Honey Nonnettes with Jam. Because they arrived so late, we still have some left. These little gems are a joy to consume! Literally a moment - 2 or 3 seconds in the microwave - excites the honey just enough to mobilize their flavor and bring the honey to life and what honey! These Nonnettes come to us from Les Ruchers De Bourgogne, who produce some of the best honey on the planet! Have some on hand to enjoy when you need a little pick-me-up, nutritionally or mentally. Nonnettes with a cup of tea are perfection, especially when sitting by a warm fire! Shop now for the perfect treat! 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. Toffee Brittle with Black Sesame Seed This is without a doubt one of the very best treats on the planet! my kind of treat! "This black sesame seed toffee brittle chocolate is my kind of treat. It’s the perfect amount of sweet to feel indulgent but not guilty. The rich burnt sugar taste of the toffee is great with the black sesame crunch, pulled out with a smidge of salt. Coated in chocolate. Really good." -- tina Loved this!! "Bought this on a whim and it's delicious! Not too sweet, and the chocolate didn't overwhelm the savory sesame seeds. I will buy this again!" -- holly Shop now for NeoCocoa Black Sesame Seed Toffee Brittle 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 Potatoes au Gratin Recipe This creamy au gratin potatoes recipe is one of my favorite recipes. If you know how to make a classic white sauce, the rest is pretty easy. The guys at the warehouse loved it -- a large baking dish disappeared in about 12 minutes. Split Pea and Ham Soup Recipe No need to sauté the vegetables - just throw everything into a pot! Pasta with Garlic & Olive Oil Recipe So simple and, oh, so good! The key, as with all simple Italian recipes, is having the right ingredients -- the right olive oil, the right garlic, and the right pasta! See what you missed in previous Newsletters Stocking Stuffer Ideas, Shipping Cut-Off Soon The Best Foods To Have On Hand for Everyone You Will Swoon For These Spoons and Rusty Tools 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. 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