Eggs, Deviled, Pearls of Balsamic, Spreads Sweet Pepper and more at chefshop.com/enews
|
|
 |
EXCLUSIVE
SUBSCRIBER
5% OFF CODE |
|
|
|
The Hard-Boiled History of Eggs!
one egg has 78 calories, give or take
Caution, the word egg is used 45 times in this story. If you have an aversion to eggs, this may not be for you. IF you don’t shy away from a good egg, well then let’s get cracking!
Relish the moment because hard-boiled eggs are here.
Who makes the most eggs? China produced 466 billion eggs in 2018, 34% of the world’s production.
9.39 billion eggs were laid in the United States in August 2021. That is a lot of eggs!
Some of you may remember Cool Hand Luke and the eating of 50 hard-boiled eggs, roughly 6 pounds. This is not far-fetched! It is possible to do! In 2013, Joey Chestnut, in real life, not in a movie, consumed 141 eggs in 8 minutes. Overall, it’s kinda crazy, right?
Keep in mind that this number of eggs will stay in your digestive track for 36 hours (or so) and will most likely create a large hydrogen sulfide gas cloud.
You won’t believe how long the history of eggs is. The history is mostly hard-boiled, and like so many foods, there are many claims, all of course legit. And like so much food history, it is a bit of a scramble, and hard to know which came first - the chicken or the egg.
Eating eggs is good for your liver; drinking alcohol, not so much. So if you eat eggs at your local tavern, your liver fares better, and you can go there more often!
This is why taverns, pubs and bars used to offer hard-boiled eggs for free. Keep in mind, Pickled eggs are the ones in the jar at the bar.
You remember those eggs in the giant jar of liquid. I never went to bars except to shoot moving pictures...I remember the jars of eggs made for a nice cucoloris.
Then again, historians claim that France had too many eggs and thus required food to be available or sold along with alcohol, way, way back when.
Or, was it that free food was given so that bar attendees would order another drink? Free lunch counters in the pub were a thing in the 1800s.
The eggs themselves were Pickled Eggs, and Scotch Eggs, which are the modern development of the eggs deconstructed by the Romans, who were known to take apart and reassemble eggs in order to stuff them.
And the egg we know, the Deviled Egg, like all good eggs, has a few bad eggs, too! Spiced up eggs gave Deviled Eggs their name. But puritans didn’t like the name, and were hard-pressed to serve their favorite deviled eggs on Sunday, so the eggs became Dressed and Stuffed Eggs.
Then in 1896, Fannie Farmer, in the Boston Cooking School Cookbook (which I have 2 copies of), added mayonnaise to the yolks. And thus, what we know here and now as the Deviled Egg, was created.
Even if you can’t boil an egg, these are egg recipes you can do!
Remember, eggs are a great way to get protein for not a lot of moola or calories.
Dress them up or down, you can easily make hard-boiled eggs your own. Add balsamic pearls, truffle shavings, mustard, mayonnaise, kosho, pimenton, chutney, Worcestershire sauce, pickle relish, egg cetera....
Click here to see How to make perfect Hard-Boiled Eggs!
Click Here To See Everything Featured in This Newsletter!
|
|
|
Yuzu Mayo
Mayonnaise from Japan
Mayonnaise to some is an ingredient, to others it is a condiment, and to many, it is a religious experience.
In food history the origins are pretty cloudy with many stories telling a tale. From Colonel Mayo in the French army whose chef made them this treat with oil instead of the intended creme, or that aioli 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. Egg yolks, vinegar (acidity), mustard and olive oil (any oil) blend with an electric device and you can make 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. I made tuna fish salad with it and right off the bat it worked just like it should, with a twist of citrus!
To the nose, the aroma doesn’t twizzle up like it does from other jars of mayonnaise. To the tongue, it twists and turns and tingles the tip. It is so different from other mayos 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 carry and ranks at the top of the list of all spoon-ready foods we have tasted!
Shop now for Hotaru Japanese Yuzu Mayo!
|
|
|
Moroccan Olive Oil
Desert Miracle
Wonderful lightness, filling the mouth with the feel of the Arbequina olive, Desert Miracle from Atlas Olive Oils is a sweet oil, with a light, almost hidden burn, in the back of the throat. Its Spanish character is present with a bit of fruitiness. Desert Miracle is a certified organic olive oil from Morocco.
From the pressing of the best Arbequina and Dahbia olives we get this golden olive oil verging to green, with a well-balanced taste, and complex profile. They are harvested at the end of September / beginning of October, just when the olives are changing colors from green to black, and are still rosy.
The fruitiness of ripe olives is clearly identifiable in the nose and mouth with a great diversity of secondary aromas, above all apple and banana. Desert Miracle Olive Oil also has hints of tomato, fennel and artichoke.
On the palette it reminds of almonds; its sweetness stands out a little, as well as its astringency which does not interfere with its profile.
The result is a very well-balanced and harmonious organic olive oil with a clear touch of characteristic sweetness.
Shop now for Desert Miracle Olive Oil!
|
|
|
Harissa Deviled Eggs
Recipe
Adding some spice and heat without taking away the yolk-ish flavor. The contrast in Deviled Eggs, the cold egg and yolk combined with the spicy harissa makes a nice change from classic sweet relish.
See the Harissa Deviled Eggs Recipe here!
|
|
Lemoncello Hot Pepper Sauce
from Blacklick Spice
This yellow-looking hot sauce, when shaken not stirred, has more of a green than yellow color with a green tinge.
When you pop the top on this one you don't get that immediate hit, like you might with the Bajan sauce.
To the nose, it is much more twisty and turny. And right off the bat you get the feel that the peppers are in your nose, tingling away.
In the spoon, the aroma is arguably a classic hot sauce with a pepper nose. The type of pepper you are smelling is the Scotch Bonnet pepper.
It doesn’t take much to know this is hot. Like hot. ?? Barely a taste to the tongue can set you a’ fire.
The lemon is there on the front end, and then is quickly followed by the heat of the pepper. The combination of the lemon and the salt come together quickly giving you that citrus just before the pepper and the heat comes in to spread out across the tongue.
It is artistry, the combination of the elements of lemon and pepper that make this hot sauce a real treat.
Shop now for Blacklick Spice Lemoncello Hot Pepper Sauce!
|
|
|
Deviled Eggs with Bleu Cheese Mustard
recipe
Recipe adapted from Marian Burros, Cooking with Comfort (Simon and Schuster, 2003).
I absolutely LOVE homemade deviled eggs. But I am very picky about my deviled eggs. My favorites were made by Frances, the elderly Italian woman who used to clean my grandparents house when I was a little girl - no relish, nothing fancy, just good, old-fashioned deviled eggs.
But, Deviled Eggs are one of those foods that are just calling for a new twist. So, if you like homemade deviled eggs with a little something extra, try out this recipe.
See the Deviled Eggs with Bleu Cheese Mustard Recipe Here!
|
|
|
The Jewels of Modena!
Leonardi Balsamic Pearls!
Who wouldn't like pearls as a gift? Show you care with a jar of pearls! Skip the string and give a spoonful!
Perfect for topping small bites of cream cheese and crackers. Or break in the new year with a great diet of deviled eggs topped with pearls of balsamic.
Filled with the passion and age of a great balsamico, these little round balls bring a contained taste. Not too much, just right. These popping little feats of modernity and tradition make for pure culinary joy!
Balsamic pearls from Leonardi 1871 in Modena, Italy, is molecular gastronomy let loose on amazing balsamic vinegar -- and the result is little spheres of balsamic whose flavor bursts in your mouth.
Perfect for a cheese platter, or atop a smoked salmon to add an exciting touch of sweetness and texture. Or just eat them out of the jar.
Shop now for Leonardi Balsamic Pearls!
|
|
|
San Giacomo Agro di Mosto
from Reggio Emilia
This balsamic-like vinegar is balsamic in its early stages. Not thin like young balsamics that are 6 years old, but much richer, thicker, and sweeter than its early age would have you think. A hint of what lies ahead, this is a treat on its own and as a wonderful everyday vinegar that is pulled before it is certified as a thick balsamic vinegar.
Priced to be used liberally, per ml this is the lowest-priced balsamic vinegar we have! Don't be fooled, this is one place where price is not a reflection of quality, but in fact a mirror of the quality of all of San Giacomo products.
Extracted early in the balsamic-making process, Agro di Mosto is only a few years old. It is truly amazing how sophisticated this bottle is, given its young age. This is filled from the same battery of barrels on way to becoming San Giacomo Balsamic, and then Essenza, a truly sophisticated Balsamic, and finally a Tradizionale.
This is a runaway hit in the store. Anyone who tastes it loves it!
Shop now for San Giacomo Agro di Mosto!
|
|
|
I lost my heart to
an artichoke!
On a bright sunny day as I look south to Mount Rainier, I wallow in self-pity because I cannot find the words to put down on paper about my hearts.
And I realize there are visual similarities between the hearts and Mount Rainier. With the bottom up and the leaves splayed out they are indeed like Mount Rainier!
Now I am not talking about the throbbing thing which is in your chest (and sometimes in your throat), I am referencing the heart of the artichoke from Puglia.
Known as Romana Style, these artichoke hearts are bathed in olive oil, wine vinegar, salt and spices.
The "chokes" you get in a jar or tin can are almost always a variation of the Roman Style.
This is where the olive oil, the wine vinegar, and the chosen spices make a difference! And the artichoke itself is also an important factor in the end result.
Now, a true confession: I really do like the artichokes in a jar thing, so much that I am willing to forget that the last big jar I got from a warehouse store was not very good, and I still manage to buy a two-pack every once in a while.
The real trouble with getting those giant jars is that the chokes are mostly hard, the leaves often un-chewable and the oil is gross and oily...good oil is not oily.
These Roman style from Puglia are none of those things.
They are soft, with wonderful, interesting flavor, and a pleasure in the mouth. To the bite they have just the right resistance & a gentle soft crunch. The leaves and the heart have their own bite and marry well together.
Often a recipe will have you slice them up into smaller pieces or dice them, and this makes sense. If you’re like me, cutting them up a little bit for visual reasons works, too. Or just eat them whole right out of the jar when no one is looking. Like drinking from the milk carton.
The flavor is a combination of the oil and the choke itself which is sometimes described as asparagus like (not sure this is quite true) and with a hint of citrus.
And the oil that they come in is full of artichoke flavor (keep in mind I can’t seem to describe the flavor). The oil does taste like artichoke. Perfect for a salad dressing or pasta dish.
Though I am thinking it might just be right for a hearty bowl of mixed grains of emmer and lentils topped with veggies, including these artichokes.
Shop now for Artichoke Hearts Romana Style in Olive Oil!
|
|
|
Pasta #5
Sgambaro Spaghetti 5 Pasta
A traditional spaghetti - drawn through bronze, so that the surface is rough, and ready to take whatever sauce you give it. Sgambaro Spaghetti is made only with locally grown, certified Italian Durum wheat.
This skinny pasta is quick to cook and perfect when you want a simple pasta with just olive oil, or some artichokes....
Shop now for Sgambaro Spaghetti 5 Pasta!
|
|
|
Pecou LiquiCroc Caramel Dragees
LiquiCroc Caramel Toffy
Liquicroc Caramel Toffy is a sugar-coated chocolate (cool!) with a liquid toffee inside! And even though you know the center is “loose” when you bite in, the reward is better than you can possibly imagine!
There is lots of crunch (sugar shell?), with the toffee center swirling in around the chocolate to make an entertaining bite that is, well, sophisticated! You will spend some time enjoying it all! One satisfies, two is better!
5 * DIVINE!
"The first time I discovered these was years ago at a specialty chocolatier in Santa Fe. I told the owner I would marry him for these! I searched everywhere and finally found them with you. Thank you ChefShop for choosing the most unique and exquisite products. I would marry you too for these except you're in Seattle and i'm not good with long-distance relationships!"
-- suzanne
Shop now for Pecou LiquiCroc Caramel Dragees!
|
|
|
Slitti Gianera Creamy Dark Hazelnut Spread
Award Winning!
Upon opening the jar of dark hazelnut spread, you smell the hazelnuts entwined with cocoa. You press your popsicle stick in expecting resistance and instead, the smooth, creaminess of the Gianera is not only surprising, it is absolutely delightful! It’s immediately obvious why this hazelnut cocoa spread has won a Gold Bar twice for Best Spreading Cream.
So many dessert chocolate sauces achieve a cream feel with an addition of fructose syrups and the like. Gianera dark hazelnut spread, on the other hand, is nothing but round and mild Piedmontese hazelnuts from the “Langhe” area, sugar and cocoa!
It’s not only the spreadable part that makes it a winner, though, it’s the chocolate, hazelnut creaminess that finishes with a nice, dry, dark cocoa finish. If you swirl it delicately against the roof of your mouth, your tongue can feel that the super smoothness of the crema and the flavor of the hazelnuts are so perfectly melded in a harmonious balance of a smile. It's like Slitti Nocciolata, but smoother in texture, and no milk.
Shop now for Slitti Gianera Creamy Dark Hazelnut Spread!
|
|
|
Bloody Mary
Ketchup!
This Hawkshead Bloody Mary Ketchup sends a wonderful tingle-twinge up the nostrils - it is sweet with a hint of angry - and reminds one a little of a V8. To the eye, it is thinner than a "The best things come to those who wait" ketchup, and it pours quickly in a nice bright red color.
As you taste, the lips taste nothing, the tongue tingles and the back of the throat coughs! All the flavors are mixed together and come out in a racy way. In the end your lips are tingly, the edges of your tongue are too, and if you have enough spoonfuls your body starts to get hot!
It is delicious fun, and just right for the next dog in your life.
Be sure to check out our ketchup "aisle" as every ketchup we have is different!
Shop now to get Hawkshead Bloody Mary Ketchup!
|
|
|
Indian Sweet Pepper Pickle
GOLD GREAT TASTE AWARD WINNER!
Packed with capsicum sweet peppers and mixed with Hawkshead's own blend of roasted spices and herbs. A fantastic burst of flavors and if you love peppers, you’ll love this pickle.
Recipe ideas include stuffing a teaspoon in chicken breasts before roasting, or stirring through some mashed potatoes for serving with an Indian curry. The Sweet Pepper Pickle also makes great quiche filling with goat cheese.
Shop now for Hawkshead Mild Indian Sweet Pepper Pickle!
|
|
This Week's Recipes |
Pasta with Artichokes, Capers, Tomatoes and Tuna Recipe
Quick to make and always good. And when artichokes are in season -- you can use the fresh hearts. Every ingredient matters, so use the best you can find.
Olive Oil Sugar Cookies flavored with Mandarin Oil Recipe
There is no way to explain how amazing these are in the morning with a cup of good breakfast tea.
Banana Bread Recipe
I make this recipe all the time. The combination of the ingredients adds a lot of moisture, so baking time is a bit longer than you might expect. Banana Bread is a recipe that becomes your own as you make it.
I like to toast my slices and then slather them in butter.
|
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
|
|
|
