Banana Bread, Saigon Ground, Crushed Brown, Recipes and more and more! at chefshop.com/enews
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Banana Bread
Seems like a great time to make comfort food.
I have been a bit obsessed with making the best banana bread I possibly can.
Banana bread is one of the most searched for recipes on the Internet. On May 21, 2020, there were 2.7 million searches for banana bread recipes! Banana bread is a wonderful comfort food.
To me, there can't be bad banana bread. There are definitely ones that are not as delicious as others, and there are ones that will blow your mind!
So when I'm looking for something to eat that isn't candy or cookies, I think about banana bread.
A recent recipe technique I saw was to microwave the bananas to extract the liquid from them, reduce the banana juice, and then reincorporate it with the butter into the batter in order to make a super banana flavor.
So far, I have not had success with this recipe, although the squirrel who gets all my less-than-successful baking attempts appears to like it.
No matter what your comfort recipe is, this week sure seems like the time to make it. Cold weather, hot weather, emotional excess of some sort seems to be prevalent this past week, and that's why I am thinking about banana bread.
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GF Banana Bread
Recipe
This gluten free banana bread recipe becomes your own as you make and adjust it to fit your desires. I like this better than the conventional gluten flour version. The almond flour combined with the rice flour makes for a nice texture.
I like to toast my slices and then slather them in (more) butter.
See the GF Banana Bread Recipe here!
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Cinnamon
Saigon Ground
This ground Saigon cinnamon powder packs a healthy vibrant punch!
Vietnamese cinnamon is invigoratingly potent, with a rich, spicy flavor. You may need less than you're accustomed to! Saigon cinnamon powder is an excellent choice for dishes sweet and savory, from cookies to pie to stews.
Shop Now for Ground Saigon Cinnamon!
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Kokuto Murakami Syouten Crushed Brown Sugar
from Hateruma Island
This crushed black molasses sugar is perhaps the most lovely sugar in the world available today.
This sugar is from the southernmost island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei.
This small island is just 1270 hectares (3138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours.
The island is a destination for holiday makers and is known for its relaxing island life.
It is also here that this very special molasses brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice.
Sugarcane is one of the healthiest foods you can eat. Antioxidant-rich, it is a fighter of infections and helps strengthen your immune system. Rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids.
Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is known for preventing high blood pressure, arterial sclerosis, and keeping you calm.
Kokuto molasses brown sugar can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits.
Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council, ensuring the quality and traditional production methods are used. Just seven of the islands grow sugar cane.
To taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect sugar to be. It is almost savory, with hints of molasses, earthy tones, and even a rich, subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints.
It is most often used for savory dishes like noodle soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar.
How great is this? Pop some sugar and get healthy!
Shop Now for Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island!
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Organic Golden Thompson Raisins
Arthritis fighter?
Whether you soak them in gin made with Juniper for drunken raisins or eat them out of the bag in the palm of your hand, these raisins are so much better than the raisins in the little box you had in your lunch at school!
Just a few are satisfying and good for your brain, and your teeth, too!
Munch on a bag of raisins to curb your candy desires!
Drunken Raisins for arthritis is easy to make. You can read about it here.
Shop now for Organic Golden Thompson Raisins!
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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!
I love making this cake! Excellent olive oil is what makes this cake incredible! Once I get it in the oven I can't wait for it to be done!
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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Heritage Blend
An amazing blend of Sicilian Olives
This blend of olives, ten to be exact, are all heritage olives that are being grown in Sicily.
Including the Biancolilla Centinara, the olives that are in the Heritage Blend Nocellara del Belice (1000 years old), Cerasoula, Passalunara, Minuta, Moresca, Giarraffa, Nocellara Etnea, Piricuddara, Tonda Iblea. Many of these olives we have never heard of which make this oil all the more intriguing!
Blending olives is science and an art. In the end it is more the art of science. And great taste!
To the nose, it is very robust, fills the nose with olive oil, there are hints of green tomato and artichoke.
To the tongue, it feels wonderful. Lap a little up and it floats down the tongue to the back of the throat. Lap enough and you will get a good healthy bite and cough!
To the mouth, it has a nice round feel, a light buttery feel with wonderful notes of artichoke, the oil circles the tongue in a wonderful way. It is not an aggressive oil, but it is incredibly vibrant with life. It is soft to the mouth and dissipates nicely.
At the finish there is a gentle almond finish on the edge of the tongue and gentle rolling of tickling burn to cough in the back of the throat. The tingly feel lasts a very nice time.
This oil is quite nice. It is complex, full of flavor and not quite like anything else. This oil is incredibly palatable. A spoonful is, in fact, enjoyable to consume.
Shop now for Bona Furtuna Heritage Blend Organic Olive Oil!
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Red Walnuts
from California
These walnuts are wonderful to eat out of hand. Delicious, mellow and with wonderful flavor!
Probably the most beautiful walnuts you've ever seen—with a buttery taste to match. All the health benefits of walnuts (Omega 3 fatty acids) with the addition of red polyphenols to match. Perfect upgrade to our recipes.
Shop now for California Red Walnuts!
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A Match Made in Heaven
Chocolate Covered Walnuts!
Tired of extra sweet milk "chocolate" covered anything? These chocolate, cocoa powdered walnuts will restore your faith in artisan treats! The crunch is good, the taste is great and the combination is fabulous! These chocolate-coated walnuts are a specialty of France.
To die for!!
"I have an irresistibility index I apply to chocolate. How long does it take to stop eating without painful self denial? For all of ChefShop's remarkable collection of dark chocolates, for the Pralus bars, the Margaux cherries, the Arriba couverture, the Slitti bars, the Quadrotta, the Cleopatra pearls, the irrestibility index is way above average. But for the chocolate covered walnuts, it is off the charts. To stop, lock yourself in another room."
-- victor
What a special treat!!
"I love chocolate and I love walnuts, especially when toasted so I thought I'd give these a try - so glad I did. They arrived a little melty (hot in Texas), but I put them in the frig and later in the day I sampled one of the best nut confections ever. The chocolate is not too sweet and with the crunchy walnuts, this is a perfect after dinner bite."
-- kim
Shop Now for Domaine de Bequignol Chocolate Covered Walnuts!
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Cold Mountain Dry Rice Koji
A Little Koji Magic...
If anything can turn straw into gold, it would be Koji. I suspect that those who say Koji is not magic, don't believe in magic. Even when they see it right before their very eyes. For some things in life, explanations are only there to take the fear away from that which cannot be explained.
Koji was crafted 9000 years ago, most likely under another name, in an earthen jar in China and it has been a staple of food alchemy ever since. Just not so much here, at least not until recently.
To many it is the newest food rage, in fact, it is not a food, but a tool that harbors amazing little workers who can transform and change how and what we eat in ways that would never seem possible.
There is a lot of science in Koji. Papers have been written about the subject. Some are "dry", long winded, and some are so crusty they seem fermented themselves.
If you are interested in it, read the book "Koji Alchemy" by Rich Shih and Jeremy Umansky, from your local bookshop. It is new this year and quite a spectacular read. If you want recipes for Koji, this "cookbook" is the place to get them and understand "it", too.
This domesticated mold was originally derived from a toxic mold and before people start writing, it is not toxic now. This mold has a long history of making amazing food and alcohol.
Koji is a million spores, a thousand knives, cutting up the cells of proteins to make a better eating experience.
Perhaps the best thing about Koji is that it inspires you to explore in the kitchen. Throw out preconceptions, what you thought was true is by the wayside, and spread the love of Koji on your meat, your veggies, your meals, so that life is renewed, optimistic; and a place where change can make things taste good at the same time as being the same.
Think of it as mold that is your friend and not your enemy. Once you get to know it you will find it can make your life better. And once you get used to it all, pretty much it will seem normal, like a friend that you always wished you had. Yes, it is different, but that is ok.
It is that difference that we all enjoy when it comes to enlightening our palates. It truly is a great way to expand our life and make our tongues happy! Transform the mundane to the insane.
Shop now for Cold Mountain Dry Rice Koji!
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Posardi Passata
Finely Chopped Sardinian Tomatoes
These are amazing tomatoes in a jar!
Passata, loosely translated as a tomato puree, is made at home during the months when tomatoes are fully ripe in southern Italy and Sardinia.
These slow-cooked tomatoes from Sardinia 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 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 Finely Chopped Sardinian Tomatoes!
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Rice Bran Oil
one of the world's healthiest edible oils
This wonderful, super high heat oil is perfect for light frying to twice frying fries! With no taste to impart to your food, this super versatile ingredient works and plays well with every ingredient.
Delicate without adding a flavor, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight.
Which means that Non-GMO rice bran oil is not only nutritious, but a superior salad, cooking, baking and frying oil that leaves no lingering aftertaste.
Shop now for Rice Bran Oil!
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This Week's Recipes |
Yuzu Kosho Spiked Aioli Recipe
Ligurian Chickpea (Ceci Bean) Polenta Recipe
Garbanzo beans (or for Italians, Ceci Beans) are the third most popular legume. They are the main ingredient in a number of rustic dishes, and very popular in Liguria. Rich in protein, calcium and phosphorus and potassium, garbanzo bean flour is a common basic ingredient in Ligurian panissa and a chickpea Polenta, where it is mixed with oil, pearl onions, sea salt and freshly ground pepper. Hot or cold, it is tasty when fried and cut into squares or strips.
Two Potato Tart Recipe
This recipe comes from The Seasons of Parmigiano-Reggiano by Nancy Radke - A wonderful guide to the king of cheese - Parmigiano-Reggiano. Along with a number of delicious recipes.
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