Cranberry Sauce Recipe, Mosciame, Salt with Flowers, Gianduja Hot Chocolate and more at chefshop.com/enews
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Tonda Iblea Dagli Oliveti di Mortilla
OLIO NUOVO 2022 Fall Harvest
The first whiff and it smells just like you want it to! The richness of olives with a hint of tang. Pour a little into a snifter, swirl it around and draw in the aroma! Wow! Lovely!
There really is nothing like the oil that’s pressed right after the annual olive harvest.
It’s the blend of olives in varying states of ripeness, in this case Tonda Iblea olives from a winery estate in Sicily.
The first sip of oil off a spoon is full of rich, buttery, olive flavor. You’ll notice hints of green tomatoes and artichokes, which give it a lightly bitter edge. It will tickle and kick the back of your throat with light, peppery notes that are vibrant but never overly aggressive.
Savor it with a swirl in your mouth and enjoy the fresh grassiness. Be surprised at the lack of an oily slickness.
It’s so refreshing that you look forward to another spoonful as your mind travels to how perfectly wonderful this would be on a simple plate of spaghetti! Add a few capers and Parmigiano-Reggiano to dress it up if you must. The oil is perfection for a simple meal. I could eat this combination for days and never get bored.
If you have a fresh loaf of ciabatta, sprinkle a slice or a hunk with large flakes of salt, like Maldon, and drizzle heavily with Olio Nuovo. You’ll be surprised how heavenly something so simple can be.
This is the oil that will start the holiday season well!
Click Here To See Everything Featured in This Newsletter!
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Italian Passata
Recipe
Passata is easy to make and if you take the time and pay attention to the details the result is glorious. Best if you grow your own tomatoes and always end up with more than you can eat or use up.
See the Italian Passata Recipe here!
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Posardi’s Polpa di Pomodoro Fine
the Sweetness of Sardinia
Passata, loosely translated as a tomato purée, is made at home during the months when tomatoes are fully ripe in southern Italy and Sardinia.
These slow-cooked tomatoes have their skins and seeds strained out before the sauce is bottled. The low temperature preserves all of the super aromatic, fresh tomato flavor, whereas a typical tomato sauce that’s been long simmered has a much less vibrant tomato presence.
Use this passata straight from the jar when making lasagna, eggplant parm or a simple bowl of spaghetti. It’s also a superstar in soups and meat stews.
Stuff a tomato with cooked wild rice, caramelized onions and a spoonful of passata and bake until the tomato is easily pierced. Glorious!
And perhaps the best way to make your life easier is using passata for a pizza!
Shop Now for Posardi Passata - Finely Chopped Sardinian Tomatoes!
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Fratepietro Premium Black
Bella di Cerignola Olives
Olives are old. Cultivated olive trees spread from Asia Minor to the Mediterranean basin 6000 years ago and predate written language.
Many of us grew up knowing olives by color or by being either pitted or stuffed. And we knew them as this delicious soft vegetable placed on salads or pizza.
As our culinary knowledge expanded we learned that olives, by the time they arrive in the palm of our hands, come in many colors.
These colors are based in part on when they are plucked from the tree: green is sooner, black is later, or riper. Riper is not better, just different. There is no such thing as a green olive tree - or a black one for that matter. Like humans, olives all start the same, same structure, they just look different when they ripen, and depending on the brining, taste different, too.
And then there is variety. The big four - green, black, pitted, and stuffed, are not varieties. In fact, there are over 2000 varieties of olives grown in warm climates around the world.
We have learned that the mighty olive is a drupe, a fruit (not a vegetable) with a single pit like a peach, or a cherry.
Unlike their sweet brethren, olives contain a compound called oleuropein. This is the bitterness that fills the olive. Olives off the tree are not filled with joy, instead they are filled with bitterness from the oleuropein. To achieve the desirable taste you know, you have to cure them. A fermentation of sorts.
Curing removes the yucky taste of oleuropein and other phenols from the olives, resulting in quite a special treat!
Understanding the curing process may result in knowing which olives you prefer. The curing of olives can happen in the sun, in salt, in lye, in water or brine. Lye is the fastest and water takes the longest, and brine-curing can take up to a year.
In the end, olives should never be mushy; soft can be okay, firm is good, and color will vary. Stuffed olives are delish and have a dedicated shaken and stirred following.
These large black Italian olives are from Cerignola, Italy and have recently been crazy super popular!
They are big and beautiful!
If you have a small mouth you might have to bite a little off at a time.
The pit itself is as big as some olives are. The saltiness of the brine and soft firm flesh is delicious and satisfying, so much that one olive, plus sucking on the pit, lasts longer and is more satisfying than a bag of potato chips!
The big, mouth-filling olive is firm, with a great crunch, lots of meat to eat, and just the right brine; they are soooo gooood! Get some giant black olives here!
Shop now for Fratepietro Premium Black Bella di Cerignola Olives!
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Chocolates with amazing taste!
Every piece is different
With every chocolate, every bite, all you can do while the bonbon is in your mouth is think about the flavors!
With the first bonbon you have you eat the whole thing at once The second bonbon you are compelled to bite in half so you can see where all the flavors come from as if your eyes can tell you more than what your mouth is telling you.
In France, a bonbon de chocolat must be at least 25% chocolat, bite-sized, different, and include different ingredients. There are many descriptors, depending on the country. A candy, a chocolate, dipped fruit, a piece of confection. In the case of Chocolat Moderne, it is chocolates with an amazing tale to tell.
If you try one and don’t know what you are eating, it is like an adventure, trying to identify what you know and trying to describe what you don’t.
If you do know before hand you think, how can this taste like an olive? And then it does, but not like you are eating an olive, more like you are eating chocolate that tastes like an olive. It’s wild!
Order now! Chocolat Moderne BonBon de Chocolat last day to order is Thanksgiving weekend!
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Tomme Corse Ottavi Cheese
a masterfully crafted cheese from Fromager Antoine Ottavi
A Corsican cheese-maker that has been making cheese for generations.
This cheese is made from raw sheep's milk made in Ghisonaccia, a coastal region of Eastern Corsica. It bears a natural, taupe-colored rind that takes on a light white or orange-colored bloom from natural bacteria which flourish in the aging caves, where the cheese matures from 6 to 8 months. Like a good sourdough starter, the cheese takes on flavors from its particular location, in this case its the breezy sea air that creates its special nuance.
The interior is endlessly smooth, with a nutty flavor and firm bite.
When King David was penning the 23rd Psalm - the Lord Is My Shepherd - he didn’t have to search for a suitable image for the Lord. A shepherd, the herder of sheep, was a familiar figure to the peoples of the Mediterranean. For centuries, millennia perhaps, the sheep was the foundational animal of their husbandry.
Ewe’s milk is used today to make cheeses from Finland to Australia. Its milk is the richest for cheese making. It has double the proteins and solids of cow’s milk, and it is more digestible.
Italian-Americans have popularized Pecorino Romano, of which they are the major consumers. It is a strong cheese, its sharpness the result of several cookings of the milk at high temperature. The bulk of it is rather coarse, but there are a few fine producers of it. A good quality Romano and olives makes a savory nibble. It’s principal use, however, is grated over Southern Italian pasta sauces.
There are a variety of Pecorinos - sheep’s milk cheeses - made to reign over a cheese trolley. It’s a cheese that ages well. Manchego, the Spanish cheese, is superb at two years. Others are made in central Tuscany, some in Sardinia, others in the Basque country between France and Spain. The greatest of these comes from Corsica, where it is known as Pecorinu. It is addictively delicious at nine months of age or more.
The taste of a well-made sheep’s milk cheese is strong, rich, gripping, and long. The first few seconds can be jarring. It’s not Camembert. Then as its flavors spread, clinging to the palate, it discloses its unique, complex appeal.
Shop now for Tomme Corse Ottavi Cheese!
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Hawkshead Cranberry Relish
A perfect time of year for this sauce!
Cranberry sauce or cranberry relish is made out of cranberries, along with sugar and other flavorings, and is usually associated with Thanksgiving (Turkey) dinner in North America and Christmas dinner in the United Kingdom. You will find some differences in recipes, depending on where the sauce is made; in Europe, it is generally slightly more sour, while in North America it is usually sweeter.
In fact, the North American version often comes from a can and is pretty basic: Cranberries, sugar and pectin. But why settle for cranberry-flavored gel? Reach for something more complex and interesting. More savory than sweet, this cranberry relish packs a flavor and a pickle punch. The perfect side for the holiday turkey - and more!
This cranberry relish is delicious. It is packed with lovely fruits and spices and is fantastic with cold meats, in sandwiches and with roasts. But it's far too good to save just for Christmas! Cranberries are a superfood and very healthy so feel good and choose this relish all year round.
Shop Here for Hawkshead Cranberry Relish!
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Cranberry Sauce
Recipe
This is super easy. Don’t burn the sugar, which only happens if you forget about it...and this is when Caster Superfine Sugar really makes a big difference. Once you start to heat the sugar it turns to liquid like magic!
See the Cranberry Sauce Recipe Here!
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Sardinian Mosciame
Salt-Cured Tuna Loin
Mosciame del Tonno, salt-cured tuna loin, is an exquisite artisanal product of Sardinia, and a relic of the country's ancient methods of food preservation. Smeralda, the producer, is one of a handful of companies dedicated to the traditional food ways of Sardinia, and the result is a truly unique product.
About Mosciame:
Tuna is still fished just once a year in many parts of Sardinia and several kinds of curing methods are employed to prolong the life of the meat and enhance its flavor. Mosciame is sun-dried and salted strips of this prized tuna. It's sought after for its tender texture and fresh flavor and it's often used instead of fresh cooked fillets on antipasti and salad dishes.
Trying mosciame for the first time, I was genuinely surprised by its mildness. Its texture was even more unlikely; it has a soft but chewy bite and reminded me very much of bresaola or jamon. I immediately rethought what I might want to eat it with; this would be fantastic in eggs, sandwiches, and a whole host of other dishes I wouldn't normally associate with fish.
Serving Suggestions:
You can serve mosciame del tonno as you would any dried, aged meat: cut thin and plate it alongside cheese, fresh and pickled vegetables as an appetizer, or quickly pan fry them in olive oil and serve on a mound of pasta. Wrap thin slices around grilled vegetables or grate fine shreds into soup or salad.
Size and price will vary.
Shop now for Sardinian Mosciame - Salt-Cured Tuna Loin!
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Sea Salt with Flowers
This is so wonderful! A small gift for a big food lover!
Pour a little salt and petals into the palm of your hand.
Inhale with gusto and get a nose full of fresh.
It is a fresh field of spring wildflowers in the palm of your hand.
It’s a floral salt with a dreamy breath of fresh breeze.
The salt itself is light with a big crunch that is small (the crystals are small). The floral of roses is the finish at the tip and on the lips, or is it the marigold with the orange blossom leaves?
Colorful and flavorful!
It’s like a country jamboree, fun with familia and neighbors all singing to your taste buds!
When you top your deviled eggs it is like you are adding a touch of spring wildflowers along with a gentle sea breeze! Perhaps that is a bit of an over-exaggeration, for sure though it is a good looking salt!
Not just for savory or sweet, this sal de mar is so pleasingly pleasant it just plain works.
Shop now for Sal de IBIZA with Edible Flowers!
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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 Eliza’s Mom’s recipe, and she got it from her mother - Eliza’s 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: Eliza’s Mom swore by cheap, white, fluffy bread for this recipe. Although you can try any bread you would like -- she usually sticks to what her mom did. Classic New England....
See Mom's Turkey Stuffing Recipe here!
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Glace de Volaille Gold
Classic Roasted Turkey Stock
We love the convenience of these "glaces" - stocks made from great ingredients and ready to use!
Turkey's rich flavor makes it a great one to use for soups, sauces and stuffings, either full-strength (it's reduced 20 times) or with water to make a stock. Its more assertive flavor makes a nice change from chicken, especially in the fall - a great complement to harvest favorites like squash, pumpkin and beans.
Makes about 2 & 2/3 gallons of roasted turkey stock.
This product gluten-free.
Ingredients: Water, turkey stock, turkey fat, salt, modified food starch, poultry gelatin, turkey flavor, carrot stock, celery stock, onion stock, spices.
Shop now for Glace de Volaille Gold - Classic Roasted Turkey Stock!
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Pancakes without Dairy
recipe
Pancakes are one of my all-time favorite things to make. Flipping them is perhaps the highlight of it all…especially over an open fire when camping...because if you mess up and miss the pan, no big deal.
Using juice instead of dairy is perfect, it adds flavor and can be a thinner flapjack!
See the Pancakes without Dairy Recipe here!
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SOMA Gianduja Roasted Hazelnut
Drinking Chocolate
Pudding-style Gianduja milk drinking chocolate with real roasted hazelnuts.
Slow roasted hazelnuts meet roasted cocao in an all out battle for the senses. Add cream into the mix and you have a sweet and nutty flavor bomb. Don't be shy with how to indulge, add espresso to make the classic Italian "Bicerin", pour it on pancakes or your favorite dessert, or eat it straight up. Approved by squirrels everywhere.
Shop now for SOMA Gianduja Roasted Hazelnut Drinking Chocolate!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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