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| More Nuts in the Kitchen... | ||
The popularity of peanut butter in America is well known. The question is, when it comes to the history of peanut butter, are any of the "stories" true? A long, long time ago, before legumes were made into peanut butter, butters were made from other seeds and "nuts." From China to Africa, nuts have been used not only as a staple ingredient, but as a highly nutritious, calorie-packed and long lasting traveling food. Despite the long history of real nut butters, at some point peanut butter became the favored "nut butter" in the U.S. Many believe that President George Washington invented peanut butter on his peanut farm in Virginia. But Dr. Kellogg (of corn flakes fame) was one of the first to promote peanut butter as a healthy protein alternative for his patients who lacked teeth. In 1903, it was George Washington Carver who moved the peanut butter craze forward when he invented the modern day peanut butter making process, promoted hundreds of ways to use peanuts in cooking, and made advancements in peanut horticulture. In 1922, peanut butter really took off once the Rosefield Packing Company invented a way to prevent the oil from separating from the peanut. 
Not nuts at all... But, more important than the fact that Americans consume more peanut butter than any other culture in the world (much of it imported, by the way), is the fact that peanut butter contains no nuts at all. Even when using the broad sense of the word "nut", peanuts do not belong – because peanuts are legumes. On the other hand, tree nut and seed butters, such as almond, walnut and pistachio butters, have a long culinary history – especially outside the U.S. But this story actually begins with a trip to our local Farmer's Market about 2 months ago. I was wandering around as usual, visiting our friends at Anselmo's (Garlic) Farm, and saying "hi" to our food "neighbors". That's when I came across Marilyn and her amazing nutty butters. I had seen them before, but never stopped to taste. It turns out Marilyn not only lives in our neighborhood of Queen Anne, but she is truly passionate about her butters. She seeks out the finest quality nuts and organic seasonings to make her delectable line of finely crafted spreads. More than just a day-job Like so many artists I know, Marilyn has a day job in order to feed her true passion – which is making these, to me, wild and delicious combinations of roasted nut butters. No legumes here. She takes different tree nuts, like pecans, pistachios, and hazelnuts, and mixes in flavors like cinnamon or fennel. Her nut butters are thick and full of texture. Don't think of them as a peanut butter spread substitute, because they are not; they are, however, perfect for making sauces, dips and even a soup. Remember, these are tree nuts - full of the oils that have been found to be good for your health! The flavor is rich and filling. A great "seed" of an idea to be turned into a bigger one by you! Check out Marilyn's nut butters: Spicy Hot Pecan Butter Pistachio with Fennel Butter Cinnamon Walnut Pecan Butter Pistachio Hazelnut with Cumin and Black Pepper Butter |
| Heads up... |
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Speaking of nuts, accomplished cookbook author and owner of On Rue Tatin Cooking School in France, Susan Herrmann Loomis, is coming to Seattle. We are pleased to have Susan come to celebrate the launch of her new book, Nuts in the Kitchen, with us.
 Come meet Susan, try some of her recipes from her new book (plus a few from her other wonderful cookbooks: Farmhouse Cookbook, Italian Farmhouse Cookbook, French Farmhouse Cookbook, among others), and enjoy Susan's company.
* Saturday, July 31st at the ChefShop.com store: 6:00pm to 9:00pm * Susan will talk a bit, sign some books, and mingle with everyone in the store. Bring your books – old and new. (There will also be books available for purchase during the event.) Click here to read about the Susan Herrmann Loomis book signing event and reserve your spot now. Space is limited. |
| Order Your Rainier Cherries... |
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While you are reading this newsletter (that is, if you are a devoted ChefShop.com newsletter fan and read it the minute you get it...), we are actually out on the farm in Wenatchee, Washington, checking on the Rainier Cherries. Look for updates on final shipping dates on the cherry page. Oh, and you might want to order your Bing Cherries now too!
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See What You Missed In Previous Newsletters
SOME LIKE IT HOT, HOT, HOT! RAW HONEY FROM THE EDGE OF THE WORLD THE GOLDEN CHERRY OF THE NORTHWEST |
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This Week's Recipes
Grilled Fruit Pockets with Honey Crème Fraiche: Everything tastes better with Honey Crème Fraiche on top – sweet and creamy – how can you go wrong? Raspberry Soufflé: This recipe was in the most recent edition of La Cuccina Italian Magazine. My mom used to make fruit soufflés – thanks to Julia Child no doubt. Somehow, soufflés have fallen out of favor. Perhaps it is time to bring them back. Sweet Fruit Tempura with Honey Drizzle: I usually use sliceable fruits – like peach, nectarine, apple and pear – to make this dish. But, with a little finesse, you can also do clumps of blueberries and even cherries. |
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