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Cool Beans
Full of beans
Are these sayings related? Could be, though the origin of either phrase is not clear.
You don't have to be a bean counter and use your bean to count all the uses of this pulse's name. For instance, there's recently been a politician in the news who is full of beans, and, using the 1895 quote, proving that “politics ain't beanbag,” though a beanball might have been taken when playing volleyball to explain why he won't amount to a hill of beans!
We don't know a lot about all that; what we do know is how many beans make five, and we know that gourmet beans with fancy names are super popular now.
Here, west of the Cascade range and north of Seattle, the native people of the Northwest have been growing beans for a long, long time. Not because they are cool beans, but because they taste good.
We just received a new batch of beans from the fall harvest from Mark, and as always they are gorgeous to look at! And in this case beauty is more than skin deep! They taste great, each with their own personality of flavor and feel.
Did you know that beans have a super long shelf life? They can last 2 years easily (according to the USDA) and only start to lose their nutritional value at 5 years. Some claim they last forever with the correct storage.
We try not to test this theory. And that is why we love our beans from Mark. To us fresh beans are everything. Eating beans in the same year of the harvest really shows off the beans flavor personality best.
This newsletter is full of beans. Cooked beans are so versatile! Add them to salads, soups, pasta, and serve with with tofu, on toast and of course over rice. Rice and beans together are a complete protein.
Even though our weather is comparatively mild compared to the rest of the world, we've still had our moments of both drier than normal and wetter, too. This affected the planting and thus the size of the crop. We've are limited to what we have on hand now, as we've acquired all that Mark grew.
Don't hesitate if you need beans!
Click Here To See Everything Featured in This Newsletter!
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Sun Brand Madras Curry Powder
Established 1876 for export to England
Merwanjee Poonjiajee & Sons Private LTD.
Established in 1876 for export to England, the Sun Brand Madras Curry Powder tin encases a recipe that has been handed down from generation to generation, maintaining the quality that the two founders, Merwanjee and Poonjiajee, created 145+ years ago.
Madras Curry is like many spice mixtures; there are many variations of the ingredients and proportions. Madras (or Madrasapattinam), India, now called Chennai, in Tamil Nadu, India, is on the Coromandel Coast and is the second largest port in India.
Sun Brand Madras Curry was one of the first Indian curries to be exported.
We carry Sun Brand Madras Curry Powder because many of our curry lovers tell us it is the best out there. Of course, you can make your own, but we like the very fine powder and the ease of having it in our Essential Pantry.
A yellow curry powder with a following! Try this Indian curry powder brand out and see what people are talking about!
Shop Now for Sun Brand Madras Curry Powder!
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Organic Arikara Yellow Beans
rare heirloom bean from the Dakota Arikara tribe
A rare heirloom bean from the Dakota Arikara tribe, known to feed Lewis and Clark on their westward journey.
Arikara people are now a North Dakota Tribe after their population was devastated by smallpox in the 18th century. Centuries ago they were a semi-nomadic tribe living in the Great Plains and were primarily an agricultural society whose crops included corn, squash, watermelon, pumpkins and Arikara Yellow beans.
It is commonly believed that these yellow beans moved with Lewis and Clark across the lands to the West.
This is a good "cassoulet" bean because it holds its shape when baked.
Shop now for Organic Arikara Yellow Beans!
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Organic Tiger Eye Beans
The original bean comes from South America. The Tiger Eye Bean has a buttery-smooth texture, and a rich hearty flavor. It has a tender melt-in-your-mouth appeal to your palate. We love these beans in a creamy soup, as a refried bean or in a bean casserole.
See the Organic Tiger Eye Bean here!
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Raspberry Chocolate Bar
This is Raspberry! Snap a piece, bite and chew and it is raspberry. Twang and twinge as the raspberry dances through your mouth. The edges of your tongue tell you what's going on. Raspberry.
This is one of SOMA's "fruit bars" that are very intensely fruity and colorful, and made with all natural ingredients. Although it looks like a white chocolate bar, technically it is not - as there is no dairy added. So, perfect for the vegan looking for a white chocolate-like experience. It's also the perfect bar for berry-lovers and its fresh-fruity flavor will make it hard not to eat the entire bar in one sitting.
Shop now for SOMA Raspberry Bar!
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Wildwood Berry Berry
70-Percent Dark Chocolate Bar!
It has been the rage forever, taking unusual ingredients and putting them in or on chocolate. The key to a good bar is the blend of the chocolate, its characteristics, and the chosen accoutrements.
And that is where these bars from Wildwood excel!
This is one beautiful bar. And more than that, the balance of 70% dark chocolate with the sweetness of the delightfully placed, freeze-dried strawberries and raspberries hits exactly the right notes.
This berry chocolate bar is perfect for Valentine's Day - or any day really. If you love berries and chocolate together, you can't go wrong.
Shop now for Wildwood Berry Berry 70-Percent Dark Chocolate Bar!
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Cru Sauvage - Wild Cocoa Baking Chocolate 68%
If there was only one raw chocolate it would be this one
If I had a Valentine's Day person who loves baking or a pure chocolate lover, this would be the gift to give!
These little discs of rare Cru Sauvage bittersweet baking chocolate are excellent for eating out of hand or for incorporating into a host of chocolate desserts.
If I could only have one chocolate for the rest of my life, on a desert island, on a trip to anywhere, or just camping, this is the chocolate I would choose.
The substantial and harmonious cocoa flavors of the Cru Sauvage bittersweet baking chocolates are complemented by the freshness of lemon and the fruitiness of grapefruit.
The traditional gentle processing method (60 hours conching) unfolds the intense dried prune bouquet and vanilla in a most exquisite way. The exceptionally pleasant fruit acidity and the long-lasting ending make the Cru Sauvage, with its cocoa content of 68%, a unique culinary experience.
Shop now for Grand Cru Dark Chocolate!
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Romeu and Julieta Cream Cheese White Bar with Guava
Award Winning Chocolate
This award-winning bar is beautiful to look at. Don't wait for a holiday to give some chocolate to the ones you love! (Which by the way should include yourself!)
The Romeo & Juliet bar pairs sweet cream cheese white chocolate with candied guava pieces and features a beautiful candied guava heart on the back.
This luscious cream-cheese chocolate will win your heart - literally. It's inspired by the local flavors of guava paste and cheese, a typical combination in Brazil. Where Spain has their classic quince paste and cheese, Brazil has guava paste and cheese.
The pieces of sweet guava are spread artfully on the back of each bar ensuring you get a guava piece with every bite of cream cheese chocolate. Arcelia places a beautiful heart-shaped piece of guava on the back of each bar - perfect for that special chocolate-loving someone in your life.
Shop now for MISSION Chocolate Romeu and Julieta Cream Cheese White Bar with Guava!
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Slitti Tartufi Truffles with Cognac
Essential Pantry
We call them truffles, but to the Italians it's Tartufi, and these are some of the darkest, most sinfully rich truffles we've ever tasted.
Andrea has simply outdone himself here, using his signature bittersweet chocolate and a splash of cognac to create a ganache that is hand-formed into little lumps and then dusted with his own cocoa.
They may look like a little something you take from the earth, but they taste like a big piece of heaven.
Shop now for Slitti Tartufi Truffles with Cognac - Italy!
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This Week's Recipes |
Paula Wolfert's Toulouse-style Cassoulet Recipe
Ahhh, the etherial Cassoulet. The classic and complicated French recipe that, sooner or later, many advanced cooks try to conquer. There are many versions of cassoulet out there -- some more complicated than others. This recipe is adapted courtesy of Food & Wine Magazine, and the famed Mediterranean cookbook author, Paula Wolfert. According to Paula, the dish gets its name from the pot it's traditionally baked in, the cassole, which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse.
Sausage and White Bean Stew Recipe
A wonderful recipe that calls for Parmigiano-Reggiano.
Greek Egg-Lemon Soup with Chicken and Rice Recipe
Avgolemono is a smooth, lemony soup and can be found at almost any Greek restaurant. But never fear, you can make it at home as well! It is wonderful in the summer or winter, with the perfect balance of tart lemon and creaminess. This recipe has been adapted from Kokkari by Erik Cosselmon and Janet Fletcher (Chronicle Books, 2010) and is simple and delicious. It can be served as a starter or as a main course.
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