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Villa Jerada Picholine Olives
in a special brine
Growing up, most of the olives I encountered came from a can. Soft and squishy, they rarely, if ever, had any taste that resembled an olive.
They came from the shelf in a grocery store, mostly populated, if I remember correctly, with a bunch of other olives in cans and glass jars, mostly nondescript, along with maraschino cherries. Olives were relegated to making drinks.
Then, a few years back (25 plus or so), I was introduced to great olives, imported in giant 50-gallon drums from Morocco. Before they were bottled, we were able to "steal" bowls full to munch on while we packed boxes.
The olives were crisp, crunchy, and most importantly, full of flavor! This was the slap-on-the-forehead moment of "this is what an olive should be!"
Of course, we had great olives while in France, Italy, Greece, and Spain for many years. Supply and reliability have been the biggest issues, and once packed and shipped, the result is often less than appealing.
With these olives, you get an olive.
The first olive you bite into exposes the brine that has permeated the flesh, releasing the lemon, garlic, and the laurel leaf (perhaps the most interesting flavor of the three), which is closely followed by the Picholine olive body.
A far cry from the so-called olive of yesteryear! Full and filled with a nice bite of complexity, rewarded with the pit to roll around in your mouth as you clean the remaining bits off.
In many ways, the pit to play with is the reward of a job well done. Satisfaction of flavor to sensory buds is followed with a mouth toy to play with—effectively a diet tool to slow the volume of olives eaten.
These olives are great to have on hand while you toil on the day's chores, to surprise your guests while camping, or when you expect a dinner party of 50. And to include in the next chicken dish you make!
These olives have a great bite. Crisp, with good flesh. Great to have on hand in your essential pantry!
Shop here for Picholine Olives in Brine!
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Premium Date Syrup
the food of royalty!
The date in history is one of royalty. This 50 million year old fruit, phoenix dactylifera, also known as the bread of the desert, is naturally sweet and full of goodness.
It is believed to be full of nutritional value to fight all the bad things in life. High in fiber, with not only benefits one would "regularly" expect, dates are also known to help in shaping things to come and keep your sugar levels from spiking.
It is also high in antioxidants to protect your cells from free radicals, to fight off chronic worries of Alzheimers, diabetes and your heart.
In some studies they found that eating dates helped in natural child birth, from starting as expected, to shortening labor! At a minimum the natural sugar and calories keep your energy up.
And it has shown to remove plaque in brains. I am not sure what this means, but I expect it is good, though I haven't figured it out, yet. Perhaps I should eat more dates and it will make me smarter?
Dates are a natural sweetener with a bit of a flavor. Dates biggest enemy, for those that are not used to the bite, is the gooeyness and the pit. And that's where this date syrup comes into play. Easy to use or eat (a spoonful of date is the medicine that goes down), you can add date syrup as a topper to a squash soup, as a sweetener in places that call for sugar and in baking not just as sugar, but as a sweet deep flavor.
This date syrup is easiest to pour and fits in between molasses and cane syrup in strength of taste.
Shop now for Premium Date Syrup!
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Cinnamon - Ceylon
Whole sticks
Canela, the Spanish word for cinnamon is also known as Ceylon cinnamon, this is a true cinnamon that is used frequently in Mexican cooking. A native of Ceylon (Sri Lanka) it is also a primary ingredient in Indian, African and Asian foods. Its floral, complex taste sets it apart from cassia, the wood that most often substitutes for true cinnamon.
The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, Ceylon cinnamon sticks are good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.
Fruit and wine are warmed by a touch of canela, as are savory dishes like curries, pilafs, tagines and the Moroccan specialty bistyaa.
Shop now for Cinnamon - Ceylon (Whole Sticks)!
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Belazu Beldi Preserved Lemons
Amazing versatility is this lemon!
Preserved lemons are a wonderful go-to addition to any recipe. Use them as a topping, an ingredient, or as a taste-changer. Anywhere you would use a regular lemon, you can use a preserved one for more punch and flavor.
This intense concentration of flavor goes beyond just a lemon; it releases an explosion of flavor in your mouth!
The combination of salt, lemon, and time creates a flavor bomb when combined with chicken, for instance, bringing out the best in your poultry.
Similar to sardines, another flavor enhancer bomb, it might not immediately appeal to all your senses, but once you incorporate a preserved lemon into your next dish, you might just discover a new love.
We like the Belazu Beldi Preserved Lemons because they are small, whole, and round like little globes. Smaller than a golf ball, they have a very thin skin that is easy to cut and chew. When used as a garnish, they look cute and gorgeous, elevating the presentation of any dish!
You can either make your own preserved lemons or try the Belazu Beldi Preserved Lemons. Preserved lemons are the ultimate combination of sourness, saltiness, and bitterness making them a true flavor bomb!
Shop now for Belazu Beldi Preserved Lemons!
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Labo 100% Pure Cold Pressed Yuzu
Extract - Juice
This extracted juice is not sweet; instead, it is a full, vibrant flavor of citrus juice combined with the oils from the peel, making for an amazingly thick, rich flavor of yuzu.
The 100% pure Yuzu extract is made from the Yuzu grown in the Kawakami region of Yamaguchi, Japan. Registered as a national monument in 1941, Kawakami is a native habitat of yuzu.
Unlike many juice manufacturers, which crush the citrus to extract as much as possible, Kankitsu Labo finely presses from the sides to emulate hand squeezing.
The result produces a pure extract that has elements from the whole fruit, oils from the skin to the juice inside, creating a lot of yuzu flavor.
This extract is made from whole fruit, cold-pressed yuzu.
Shop now for Labo 100% Pure Cold Pressed Yuzu Extract Juice!
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Golden Hummus
recipe
1. Mix the chickpeas and baking soda, cover with cold water and soak overnight, or for at least 12 hours.
2. Drain and rinse the chickpeas and transfer to a pot and generously cover with water.
3. Bring to a boil, skim the froth and reduce to a gentle rolling simmer until the chickpeas are soft and almost....
See the Golden Hummus Recipe here!
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1209 York Street Beans
Garbanzo - Ceci - Chickpea!
Chickpeas (aka Garbanzo) are a regular staple in American cuisine. Almost everyone has a favorite hummus recipe or three, and they're an almost ubiquitous feature of the supermarket salad bar.
In fact, the humble chickpea (or garbanzo, or ceci bean, or Indian pea...ad infinitum) is an international favorite. It turns up in cuisines from India, South America, Northern and Western Europe. Perhaps their popularity has something to do with their mildly sweet flavor or their unusual shape.
Chickpeas pair well with pastas, rice, and even heartier grains like hard wheat and farro. They make a distinctive dip, of course, but they're even better in a long-cooking stew. They can also be ground for flour, deep-fried, or even made into sweet pastes, candies, and puddings. For me, chickpeas were the gateway food that opened up my palate to all things Middle Eastern.
Shop now for 1209 York Street Beans!
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Les Ruchers de Bourgogne Buckwheat Honey
from France
Buckwheat was an important crop in the US from about 1930 to the 1960s, which has since faded from use, and buckwheat honey has become scarce in the US. Actually it is scarce everywhere.
A dark amber color, Buckwheat has a very strong, very distinct flavor.
Very molassess'ee and rich. And very liquidly and runny. A recent study has shown buckwheat honey to be more effective than over-the-counter cough syrup at treating childhood cough.
Try buckwheat on your oatmeal tomorrow instead of brown sugar. Your throat will be happy you did.
Shop now for Les Ruchers de Bourgogne Buckwheat Honey!
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Spicy Mustard Seed Oil
from Australia
This mustard seed oil is amazing. A common ingredient in Indian cooking, it has a real spicy kick, which might take a little getting used to. But, like many amazing and unique ingredients out there, once you get used to mustard oil, you cannot live without it.
The health benefits of mustard seed oil abound: This cold pressed mustard seed oil is rich in Omega 3 & 6, rich in vitamins A, E and Beta-carotene, naturally cholesterol free, high in polyunsaturated fats (contains only 5.5% saturated fat) one of the lowest rates of any oil. Add to that a high burn temperature and a very long shelf-life and you have a healthy and versatile cooking oil.
Known for its spicy flavor, it is a favored ingredient in India and Australia. You can use mustard oil for cooking like you would any oil, although it is most often used in frying. Try pan-frying your next trout, it will be amazing.
Most of the mustard seed oil in the U.S. is imported and labeled "not for human consumption." The reason for this is the presence of a fatty acid called erucic acid. According to Wikipedia, "Foods containing large amounts of erucic acid are considered unfit for human consumption."
But the Aussies did something interesting. Daryl Lindrea and his team at Lanaci Pty Ltd in Sydney, Australia, applied Mendel's genetic experiments to the humble mustard plant.
And through selective breeding, bred the erucic acid out of the mustard that they use to make their Mustard Seed Oil.
What is left, for all of us food fanatics out there, is a cold-pressed oil that has some interesting omega-3 claims, a very high smoke point so that we can saute with reckless abandon, and a peppery kick to boot.
Shop now for Spicy Mustard Seed Oil!
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Whole Onions Glazed With Honey recipe
Oignons Glaces au Meil
Whole caramelized onions are used as a garnish for roasted meats or birds, served with sauteed potatoes and a comforting red wine from a sunny place, a Chateauneuf-du-Pape, for example. The key to successfully caramelizing onions is to take your time. the end result, though, is amazing and a wonderful side, especially if you like sweet onions.
See the Whole Onions Glazed With Honey Recipe here!
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Beets with Goat Cheese & Walnuts
recipe!
Somehow, fresh goat cheese and beets just go so nicely together. Something about the sweetness of the beets, together with the slightly acidic, pithy taste of the goat cheese, creates a perfect flavor balance. Add the slight crunch of the toasted walnuts, and you have a perfect combination. We made the dish as a vegetable side, but you can add a little more dressing and serve it on a bed of greens or butter lettuce, and you have a side salad. Many chefs add chunks of avocado to add a little more antioxidant punch.
See the Beets with Goat Cheese & Walnuts Recipe!
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Parmigiano-Reggiano
Made from Summer Milk!
The crystals of tyrosine multiply after two years and keep appearing in this science experiment (that's what cheese is!), of proteins and fats trapped together amongst like kinds (of other fats and proteins) in a conglomeration called cheese. And as they get together, after time, they start to unravel and in the process, create these wonderful tiny pockets of crunch.
And this is really good for you, by the way. You won't find it in a younger cheese! Proving once again that sometimes age has its benefits!
Perfect for you to share with family and friends or to give as the perfect gift saying, "You make good chemistry." Totally, totally limited quantity. Order right away!
Preorder your wedge 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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Easy to use with incredible results!
"After hearing about Shio Koji, a lot, it was time to give it a try. With Cold Mountain Koji it was as simple as adding the Koji rice, some water and salt. After 10 days +1 it was ready. Since then I have tried it on and in just about everything. Fish, meats, vegetables, anywhere I would normally add a dash of salt, including on my eggs. The effect has ranged from subtle to profound. This is my new secret ingredient. Combine it with a good soy sauce for even more effect in stir fry or fried rice. Marinate meats before grinding them into sausage or even in burgers. The possibilities are many. If you are into fermenting then definitely give this a try. You will be back for seconds..."
-- Alan
Shop now for Koji here!
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Store Hours - Monday thru Saturday 10 to 5
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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