Torrone, Nougat, Pistachio, Olive Oil, Cookie, Chocolat Moderne and more at chefshop.com/enews
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Stocking Stuffer Party
No treat is too small or too big! Stretchy stockings are the key!
"Taste of the Cakes" is back and now in conjunction with the Stocking Stuffer Party.
The best thing about stockings is that Santa fills them with delicious treats! And remember, in some places, stocking additions—the act of additional treats being added beyond what Santa intended—are more common than you might think.
It doesn't happen everywhere, but we do know that while Santa stuffs your stocking with good cheer late in the night, early in the morning, additional treats are added without a care....
This is when you, Santa's helper, elf-like persona, can slip a few extra cans of tuna or sweet nothings into the stockings for those close to you who need a dietary boost!
The beauty of it all is that Santa will take the blame, not you, and while you are at it, you can slip some treats into your own stocking, and no one will be the wiser! Feign innocence and be surprised when you get the treat you most desire!
Come on down to the store (on the website for those of you outside of Seattle) to find the just-right treat for the one you love the most—the lovely person in the mirror!
The store is packed to the brim, the virtual shelves (and actual physical) are bursting with new and favorites! Literally, piles of treats are everywhere!
Hidden away in the nooks and crannies are treats of all kinds. Look for new cookies and chocolates and nougatine.
Keep in mind, almost everything is zero or just a few calories more than your daily requirement…
Hello to you all and thanks for reading!
Click Here To See Everything Featured in This Newsletter!
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Cranberry Sauce
Recipe
This Cranberry Filling for cheesecake is also my go to cranberry sauce for any turkey and really anything else, whether it be savory or sweet! Think baked potatoes, yams or on toast. Works for morning oatmeal and ice cream, too!
See the Cranberry Sauce Recipe here!
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The Made-Up History of Torrone
Hard and Soft Nougat
Torrone is a traditional Italian nougat confection that has a long and rich history. Its origins can be traced back to ancient times, with some stories suggesting that nougat-like sweets were enjoyed by the Egyptians, Greeks, and Romans.
The word "torrone" is derived from the Latin word "torrere," which means to toast or roast. This is a reference to the toasting of nuts used in the preparation of torrone.
However, the specific history of torron, as it is known, is unclear. This made-up story is most likely what really happened way back when.
Three very important manuscripts (known as recipe books) by three cooks were recently discovered, and they reveal that each of the three wrote at length about just one ingredient they considered worthy of any king.
One of the cooks was old and wrote about honey.
One of the cooks was middle-aged and wrote about eggs.
And one of the cooks was young and wrote about his nuts. And like many youngsters, he couldn't quite keep a singular focus on just one nut, so almonds, hazelnuts, pistachios, hazelnuts, orange, and cherries were included.
Now keep in mind this is way back when, at a time when everyone walked the same path, literally, and these three really smart cooks started talking, as they were on the same street, so to speak.
Each one espoused how great their ingredient of choice was, the "end all" of all food, and one could live with nothing else, especially when an ingredient was of such great importance. This speaking got extremely loud and toques were being thrown about.
The egg one yelled, as his egg whites were whipped into a frenzy puff, "Make this better!"
And the honey cook yelled, "Easy!" and mixed in his best honey.
"Ooooh!!!", the cooks said in unison, "this is good!" And fist bumped. (Well, maybe not fist bumping, but some similar thing in the way-back-when.)
And the third cook, who had been distracted by the taste of a fruitcake, accidentally spilled a bunch of his nuts (almonds it is written) into the vat.
"Oh-oh toe-rone! Basta! Basta!", they yelled.
The three cooks (together in unison) worked the sticky mess onto the table and spread it out, but to no avail. They were unable to extricate his nuts.
Thus, they had to taste, and after tasting came great joy and celebration, a holiday of Torrone was created and is still celebrated today.
These three wise men had gathered together, blended their ideas and created perfect culinary harmony that today makes the wonderful French Nougat, Italian Torrone, and Spanish Torron. They remained friends forever bonded by their differences combined to make a sweet mess.
See all the Torrone and Nougat for this year here!
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The Five Torrone
A wonderful collection
What do hazelnuts, almonds, pistachios, orange, and cherries have in common? Soft (and one hard one) nougat and a colorful box.
These five square delights each have their own nutty character, which comes together in a wonderful soft nougat!
What a stocking stuffer! All five in one stocking or five different stockings, no matter, be flexible when you're sticking it in the stockings!
Shop now for the Five Nougats! Limited supply!
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Nougat de Montelimar
from France
In France, everyone associates the southern town of Montelimar with nougat, that delicious confection of honey, sugar, egg whites, and roasted almonds.
Nougat has long been produced in Montelimar, but fame arrived in the 19th century when both train travel and vacation time for workers became de rigueur in France. When trains en route to Mediterranean beaches stopped at Montelimar, the travel-weary passengers bought French nougat for a pick-me-up snack.
Since 1837, the artisanal Arnaud Soubeyran company has produced authentic Montélimar nougat there, using straightforward, pure ingredients, and old-fashioned techniques. Today, the small factory still uses copper caldrons to cook the nougat. When it's ready, it's laid out and cut on marble slabs into the nougat candy bar we all know and love.
To earn the designation "nougat de Montelimar," French nougat must follow certain specifications regarding proportions of ingredients, including a certain amount of "miel toutes fleurs" - mixed-flower honey. At Arnaud Soubeyran, this "toutes fleurs" honey comes locally from Provence, as does the lavender honey also used.
If you ever find yourself in Montelimar, stop by for a visit! Arnaud Soubeyran offers a terrific little museum where you can watch nougat-making in progress, as well as learn about the process - starting with entering a walk-in model of a beehive to learn about honey! - and check out all sorts of antique nougat-making gadgets.
Shop now for Nougat de Montelimar!
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Pecou LiquiCroc Caramel Dragees
a surprising bite and it is amazingly delicious!
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 could 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 are better!
Shop now for Pecou LiquiCroc Caramel Dragees!
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Brontedolci Elite
Crema di Pistachio
This rich, deep pistachio-green crema is so soft on the tongue it literally melts like a chocolate bar of pistachio. Brontedolci Pistachio Crema is made from 40% Sicilian pistachios and luscious white chocolate ingredients. It is an Italian luxury wrapped up in a jar.
As you taste a spoonful and the crema moves outwards through your taste sensors, a white chocolate creaminess follows. Then, as the crema dissolves, the pistachio flavor asserts itself and quietly finishes with the perfect blend of creamy white chocolate and pistachio nut.
So smooooth! You can spread this Sicilian pistachio cream like butter on just about anything. From toast to crackers, to top a simple donut or fill a muffin, sharing this pleasure (or not!) with fellow pistachio lovers is the ultimate.
Swirl the crema into your ricotta for your next cannoli. Add this Sicilian pistachio spread to Banana Cream Pie, or Boston Cream Pie (or is that blasphemy?). Make a Creme Anglaise or, just simply enjoy a big spoonful straight from the jar and savor it like a fine Balsamic.
The crema comes from Bronte, a Sicilian village within sight of Mount Etna, whose economy revolves around agriculture and textiles. The area is known for its olives, oranges, prickly pears, almonds, chestnuts, hazelnuts, and most importantly, pistachios. All coexist in land characterized by volcanic soils and clay, cultivated for centuries and handed down through generations.
The cultivation and production of the famous Bronte pistachio, and later Bronte pistachio cream, is an important source of income for Bronte, so it is nicknamed the "green gold." The town of Bronte knew how to exploit this advantage, and the "green gold" represents 1% of the world's pistachio production. The pistachio is cultivated in the municipalities of Bronte, between 400 and 900 meters above sea level.
Brontedolci pistachio cream is rich in tradition and in flavor—a true Sicilian gem!
I love this stuff! My Spoon-is-at-the-Ready!
Shop now for Brontedolci Elite Crema di Pistachio (Pistachio Cream)!
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Magic 7 Layer Cookie
Basic Recipe
Take this recipe from the label (Bordens Eagle Brand of sweetened condensed milk) and change out the graham crackers with any of the Effie's Biscuits and make it much better. You can also mix Effie's Biscuits with the graham crackers and still get the flavor, plus the extra crunch. The Pecan Cakes are perfect; the Oatcakes are always great to crumble on a fruit crisp, and the Cocoa Cakes work perfectly with chocolate recipes.
See the Magic 7 Layer Basic Cookie Recipe here!
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Chateau Virant A.O.P. Olive Oil
Amazing Gold Medal Award Winning French Olive Oil!
This oil is smooth and special every year.
To the nose, it is wild and full of olive and is super tingly to the inner nostril hairs.
The color is a light yellow green, without any dark shadows or edges on the spoon.
To the tip of the tongue, there are some great wonderful soft touches. It feels good. The flavor of the oil is distinct and you can taste it with just a touch.
Full of richness, a mouthful will surprise you. It starts like a nice French oil, buttery and vapory, and just as it disappears there is an explosion of olive and just before, if you pay attention, your nose will tingle again, and then you will get this, almost an assault, a large push of tickle, actually a massive tickle that makes you cough. Some might think it is a peppery finish, which it is, yet it is not an Italian peppery kick.
It starts so round and finishes with a great olive cloud. The punch is the surprise and the flavor is so special. This is the best this oil has been in forever!
Chateau Virant Famille Cheylan, AOP Huile d'Olive D'aix-en-Provence, is the Concours General Agricole, Médaille d'OR (Gold Medal) winner, Paris 2020! This oil is the most highly awarded olive oil in France.
Shop now for Chateau Virant A.O.P. Olive Oil!
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Sel Gris Grey salt M Hervy
the nicest grey salt
This is a wonderful "sel marin" marine salt, or a grey French sea salt (as compared to the white fleur de sel) from Brittany, home to some of the world's best sea salts. With a moist texture that beautifully evokes the ocean, this is a great finishing salt and an excellent way to bring out flavors of vegetables, meats, and more.
Unlike many salt farmers, or "paludiers," the Hervy family has chosen to remain independent rather than joining a marketing cooperative to sell their sel gris grey salt. In France, the family - mother, father, daughter, and two sons - sell at shows and roadside stands, but their U.S. sales have helped a great deal, as well. The family owns two salt pond areas, and they consider their excellent quality French sea salt and resulting loyal clientele to be a result of their total control of the product.
Shop now for Sel Gris Grey salt M Hervy!
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San Ignacio Dulce de Leche
having a jar in your pantry at the ready is always handy
Delectably thick and creamy, this silky-smooth concoction has a rich mouthfeel and a deep, dark caramel flavor that's not too sweet. It's the milk that makes it special!
Dulce de leche is a traditional artisan dairy product created with fresh milk, sugar, and vanilla.
In Argentina and throughout South America, dulce de leche is an absolutely indispensable product to have around the house, and it's often eaten simply spread on toast.
One of the most delicious ways to enjoy it is to warm it and pour it over vanilla or coffee ice cream...heaven!
You can also drizzle it over cakes, cookies, and fresh fruit, especially bananas, and it's included in some pastries and other desserts. This Argentinian caramel makes a to-die-for crepe filling and pancake topping.
Shop now for San Ignacio Dulce de Leche!
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Box of Chocolate
Bonbons tell a story
Order your box of chocolate now or it will be too late! We will call Joan on Monday to let her know the order for this holiday season. She will then make the chocolates for you.
These are some of the flavors in the box.
12 piece:
Bergamot: Blended dark and milk ganache with Bergamot
Baklava: Walnut almond praline, cinnamon, clove, nutmeg, and salted caramel
Kalamata Olive: Caramel with kalamata olive, sea salt, and olive oil
Green Tea: White ganache with matcha, green tea and a splash of pear
Yuzu Honey: Dark milk ganache with yuzu and honey
Mango: Mango caramel with vanilla bean
Hazelnut Hysteria: Hazelnut praline with milk chocolate
Parlez Pistache: Pistachio white chocolate praline with rice crisps
Raspberry Rendez-vous Dark: Raspberry pate de Fruit on 64% Madagascan Ganache
Champagne Chic: Milk/Dark ganache with chardonnay brandy
Maple Majic (Milk): Salted caramel with pure maple syrup and spices
The Lover - Orange: Passion fruit cardamom caramel
The 24 has the above and;
Halva: Sesame tahini praline with white chocolate
Fig and Port: Fig and port wine dark/milk ganache
Pomengranate Rose: Dark chocolate ganache with pomegranate and rose water
Adzuki Bean: White ganache with adzuki and a splash of raspberry
Sesame Shichimi: Sesame tahini milk chocolate, chili and ginger spice blend
Shiso Lime: Dark ganache with shiso and lime
Madame X'tasy Dark: Espresso, sea salt and dark chocolate caramel
Smoked Sea Salt (Dark): Salted caramel with coarse smoked sea salt crystals
Havana Heat: 64% Madagascan ganache with habanero pepper
Peanut: Salted peanut and milk chocolate praline
Smoked Sea Salt (Milk): Salted caramel with coarse smoked sea salt crystals
Coconut Coast: White ganache with coconut milk
Order Chocolat Modernes Fabulous Bonbons Now!!
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Got questions? Call or email and we will do our best to answer your questions! We love sharing our taste opinions about all our products.
STORE HOURS: Monday thru Saturday, 10 to 5. Please let us know if you would like a private shopping time and we will do our best to accommodate you. We have multiple HEPA medical grade air filters running 24 hours a day in the shop.
We still wear our masks for the protection of all.
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Swiss Grand Cru Drinking Chocolate
Chocolate to make Hot Chocolate
This drinking chocolate has become a ChefShop house favorite. If you like hot chocolate and are always disappointed when you make a cup from a powdered mix, then this drinking chocolate will change your life!
It's easy to make a decadent demitasse cup, and you'll get delicious results using heavy cream, milk, oat milk, or even skim milk.
Grand Cru drinking chocolate is premium, created by the Swiss from primo Venezuelan cocoa beans, and will never disappoint!
Chocolate was consumed solely as a beverage, and a bitter drink it was, by the Central and South Americans, and this practice continued for centuries after Spanish explorers brought it back to Europe.
When the Dutch developed a process to remove the cocoa butter from the beans, the result was a smoother, darker cocoa powder, and the use of cocoa greatly expanded beyond just a beverage.
This chocolate is top grade, a product steeped in history, and whatever milk you choose, it is guaranteed to be divine!
Delicious!
"The website suggestion does not lie. A drinking chocolate that will change your hot chocolate experience. So good. Follow the directions. Relax. Enjoy."
-- Tania
Shop now for Swiss Grand Cru Drinking Chocolate - Dark!
Give the Gift of Love through Food
Gift Certificates available for any amount you choose.
Choose the amount in $25 increments by changing the quantity number and we will take care of the rest.
Share ChefShop with a Gift Certificates
Store Hours - Monday thru Saturday 10 to 6, Sunday Noon to 4.
ChefShop.com
1425 Elliott Ave W
Seattle, Wa 98119
206-286-9988
Our bigger parking lot is north of the shop and next door (south of) Champions Party Supply.
Easy to reach and wide open parking lot. Click here to see the map.
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This Week's Recipes |
Turkey Pot Pie Recipe
Equally easy with either turkey or chicken. Our favorite way to use some of those Thanksgiving leftovers.
Pan Roasted Curried-Chicken and Vegetables Recipe
With the chicken, this dish makes a wonderful entree. Without the chicken, it makes a wonderful side to roasted chicken or turkey.
Rick's Beef Stew Recipe
This recipe came from a locally produced cookbook, 40 Seasonal Soups, published by Sacred Heart Shelter. All the recipes were "donated" by local chefs and food purveyors, including this one, from Master Butcher, Rick Frier of A&J Meats. (We miss you Rick!)
This recipe reminds me of the stew my mother used to make. So comforting and so good. The key is using great stew meat trimmed by an experienced butcher so that you end up with more meat, and less gristle.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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