Delightful Chili Paste, Kimchi Mayo, replenish Effie's, Gomasio, Lemon Olive Oil and more at chefshop.com/enews
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BomBom Gochujang
Chilli Paste Bibimap Sauce
Right away, to the nose, you can smell the peppers. You also catch a sweetness in the vapor.
As you bring the jar close to your nose it doesn’t take more than just breathing for you to feel the peppery peppers tingle your inner nose!
It looks glossy and almost liquidly but, when you dip your spoon in, it’s much firmer and more jelly-like than you would think. Keep in mind this is not a big spoonful, it is more of a dip-your-toe-in kind of approach. You know it’s going to be spicy.
After shaking off much of what the dipped spoon had on it, I gingerly stuck my tongue out to the bottom of the spoon to taste. Initially it’s warm, fuzzy and almost chocolatey and not too hot...moments later the heat kicks in, it is quite pleasant but definitely has some heat.
Unlike many sauces that are full of heat, like a chili sauce, this is much more well rounded. A perfect marriage of heat and flavor enhancing punch.
You can imagine immediately adding this sauce to add sparkle to any dish.
It’s the richness of flavor that you get initially that is really wonderful. The tingle it gives to your mouth and the heat it gives to the back your throat is a pleasant spicy. It is really enjoyable.
If you’re not a hot person of any kind, this probably is not for you. If you’re a mild to medium or even a hot lover, this is a pretty special sauce.
Use it like ketchup or use it in a sauce like a chili dish. Add to a hot pot or a potato dish. It will add some super flavor, enhancing and opening up the food. Even think sandwich!
It’s bright and I think once you taste it, you will think of many great ways about how to use it next.
It is now one of my favorites condiments / ingredients going forward!
Shop now for BomBom Gochujang Korean Chilli Paste Bibimap Sauce!
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BomBom Kimchi Mayo
Use liberally, it’s gonna be good!
Not knowing what to expect I timidly took a little bit of the kimchee mayo and put it on my spoon. Thinner than most mayonnaise it is sweet with a tingle. It is not exactly spicy, the flavor is indeed kimchi-like.
Knowing that it’s not too overpowering of a flavor, as it kind of looks like it might be, the taste is the essence of kimchi in a mayonnaise.
The mayo immediately conjures up visions of sandwiches in need of some brightening. Hot dogs and hamburgers for sure. It makes you think of adding it to cold Udon noodles. Or something as delightful as dipping leftover chicken late at night in the light of the refrigerator.
I think it’s going to be a joy to use! Just right to add some punch, a twist, here and there, it is a good taste.
Once you taste this for the first time you might get hooked like me! Use liberally, it’s gonna be good!
Shop Now for BomBom Kimchi Mayo!
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A Classic Soft Noodle
Inaka Udon
These noodles are different from an Italian pasta noodle, 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!
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A Flavorful Dose of Goodness
Gomasio
It is always exciting to receive a new batch of Brooke’s Gomasio! And in the works are some new flavors which look to be a lot of fun!
Gomasio is a mix of sesame seeds (goma), kelp and nettle.
Landsea Gomasio is the creation of a resident of Orcas Island in San Juan County, Washington.
The island is about a 1 hour 45 minute drive north of ChefShop, and then a 1 hour ferry ride to the island. Orcas Island is the largest of the 172 named islands & reefs in the San Juans. It is one of the most beautiful places you can visit in the world.
Brooke, the owner of Landsea Gomasio, found an abundance of bull kelp and nettles on the island at the same time she met a neighbor who taught her classic Japanese cooking. It was in these friendly cooking moments that Brooke learned about gomasio.
We asked Brooke how she came up with her own personal blend and she told us:
“I realized this classic blend would be the perfect starting point from which to incorporate some of the nutritional wealth of the land and the sea. I replaced the salt with the more complex salinity of Bull Kelp and the bright note of Nettle. The result is Landsea Gomasio; a blend that supports the body with both the wisdom of tradition, and the nutritionally rich flavors of my home.”
What do we love about this furikake? The kelp imparts the salty sea and the nettle adds a hint of vegetable. Along with the sesame crunch, it is more like an ingredient than a spice. Imagine frying a nice fillet of fish with gomasio on the flesh side or topping your morning eggs and potatoes.
It adds an additional layer of flavor and a lot of healthy goodness at the same time.
If you like furikake, you will love this Landsea Gomasio. My favorite way to consume it is to pour a little bit into the palm of my hand and toss it back into my mouth! This is my go-to nighttime snack food.
Just in! A new batch of Brooke’s Landsea Gomasio Nutritious Sea Blend!
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100% Natural - Not a Nut
Coconut Milk
A fruit or drupe, this nut is not a nut and not nearly as dangerous as one is led to believe.
Contrary to popular belief, these nuts are not deadly.
As the common saying goes, “If the fall doesn't hurt you, you'll be better for it.“
Just a few hundred people a year die from coconuts falling on their heads worldwide, so one is reasonably safe unless there's a coconut tree nearby.
Coconut milk and coconut water have been touted as exceptionally, unbelievably good for you. We don't know about that, but we do know that our coconut milk is fabulous! It consists of just two ingredients: coconut kernel extract and water. That's it.
Filled with lots of B vitamins and other good stuff, coconut milk is a versatile and surprisingly useful ingredient to have in your essential pantry.
Coconut milk is essential for desserts such as coconut cream pie, coconut cupcakes, coconut hot white chocolate, and of course, coconut ice cream.
Shop now for Coconut Milk - Coconut Cream!
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Lemon Olive Oil
from Abruzzo, Italy!
The summer is gone, and fall is here. The leaves will be changing soon, and for me it is time to replenish my bottle of lemon olive oil. Used with abandon all summer from potatoes to fish to simple summer pastas, my bottle is empty.
I see fall salads, beans and lentils and more shapely pasta in my future soon!
The Californians use Meyer lemons and the Umbrians use Sorrento lemons. Each has its own personality and adds something special to these oils.
We are loving the artisan Sorrento lemon infused olive oil because it's perfect for fish or oven blasted vegetables, like asparagus.
It fills the nose with a wonderful lemon scent, without any bitter notes. To the eye, it has a nice yellow-green color and darkens with depth.
To the mouth, it is pure joy. A sip is lemony. By the mouthful, it takes a moment for the lemon to evolve into a gentle wash that passes through. As the oil swishes, the lemon moves to the outside in the cheeks and to the back of the throat. It has a bit of roll around action and when the oil has dissipated, the upper part of your cheeks seem to keep the lemon flavor!
The finish has a little bit of bitter on the top outer edge of the tongue and a hint of heat in the lower back of the throat - enough to create a little cough.
This oil is so good you can drizzle it on pasta and that’s all you need! Fall is better with artisan Sorrento lemon infused olive oil from Italy.
Shop now for Casina Rossa Sorrento Lemon Olive Oil!
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Lemon Olive Oil Cake
recipe
When you serve this soft, succulent, easy to make, olive oil cake no one will be able to resist taking a second and even a third piece - especially if you use the best oil you can find and the freshest eggs!
Options for this simple lemon olive oil cake recipe include using any citrus fruit in place of the orange, like lime, lemon or grapefruit. Or combine two or three citrus to make a zesty treat!
See the Lemon Olive Oil Cake Recipe here!
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Effie's Homemade
Almond with Cardamom Biscuits
Break open the package, and you will see a light-colored biscuit. Break one in half and you can see the geology of the biscuit.
You will be able to recognize the almond bits, and you will be able to see the layers of biscuit, and you will immediately appreciate why Effie's Almond Cardamom Cookies are so crunchy all the way through.
All the ingredients come together to create this recognizable, but unidentifiable total taste sensation. It’s delicious.
These sweet almond biscuits go well with jam or marmalade, a sharp cheddar pairs well, or try them with a nice chocolate and toasted marshmallow.
NO BAD EFFIE'S!
"WE WERE EXCITED TO TRY THIS NEW (TO US, AT LEAST) FLAVOR OF EFFIE'S BISCUITS, ESPECIALLY SINCE WE'D RECENTLY TRAVELED TO SWEDEN AND FALLEN IN LOVE WITH CARDAMOM. WE WEREN'T DISAPPOINTED. WITH A CREAMY DANISH BLUE CHEESE, THE BISCUITS KNOCKED US OUT. THEY'D BE DELICIOUS ON THEIR OWN TOO, INCLUDING AS A NOT-TOO-SWEET DESSERT. FROM OUR TASTINGS OF AT LEAST FOUR EFFIE'S FLAVORS, WE'VE CONCLUDED THAT THERE'S NO SUCH THING AS A BAD EFFIE'S BISCUIT!"
-- sandy
Shop now for Effie's Homemade Almond with Cardamom Biscuits!
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Walnut with Cranberry and Fennel Biscuits
Effie's Homemade
One bite and you know you have a delicious savory biscuit.
Little bits of walnut are spaced amongst the biscuit, the cranberries are spaced about and make for a nice flavor hit.
As the biscuit falls gently apart in your mouth you parse all the elements as if they are alone, but then come quickly back together to make a bite you wish wasn’t over. And then you go for the next one.
Totally good! And they go well with a robust cheese and red wine.
Tasty!
"I am addicted. Snack on as I pass thru the kitchen. Better than a cookie"
-- pat
Shop now for Effie's Homemade Walnut with Cranberry and Fennel Biscuits!
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Ginger Biscuits
Effie’s Homemade
With a rich feel and a smooth crunch, the ginger comes thru by the third chomp. Depending on when and where you bite you get a chewy feel from the bits of ginger.
Add a sweet hint and a bit of saltiness that tails on the edge of your tongue, and you have a complete flavorful biscuit.
Ginger Biscuits pair perfectly with both, savory and sweet! Think soft cheese like brie or a dollop of lemon curd for a nice treat by the fire.
Shop now for Effie's Homemade Ginger Biscuits
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Panettone
Made in Italy
The panettone is ready for preorder. We expect some issues with shipping inbound. It is crazy early to be thinking about Panettone...on the other hand as I write this I wish I had a panettone sitting beside me!
If you have a favorite panettone we recommend that you order it soon just to be sure you get what you want!
Remember we don’t charge until we are ready to ship!
Preorder Panettone now!
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This Week's Recipes |
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.
Fusilli with Artichoke and Tomato Sauce Pasta Recipe
This recipe was adapted from La Cucina Italiana's Pasta Edition. If you don't have or don't want to deal with fresh artichokes, you can use jarred. Since they are already cooked, you can add them a little later in the cooking process.
Orange Panna Cotta Recipe
Panna Cotta is really quite easy to make. In this recipe, Thierry uses gelatin sheets -- instead of gelatin powder. You can use either -- although once you try gelatin sheets, I think you will be hooked. Thierry serves this panna cotta with Pomegranate Sorbet.
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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.
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