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Nothing beats a good Piccalilli |
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Discount Code piccalilli See details below. |
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Nothing beats a good Piccalilli
What food has 3 l's and 3 i's in the name? You can find the answer in the November issue of Bon Appetit (on page 38). Or, read on as we wax eloquently about one of our favorite treats made by one of our all time favorite food artists. This triple letter threat is the epitome of a pantry item. You should always have a jar handy. It will allow you to create a plethora of great combinations that aren’t in your arsenal of tricks...yet! With this artisan creation, you can dress up even the simplest dish - make it go from an armchair meal to a travel experience.  Think turkey. The holiday of thanks is upon us and, although we haven't ordered our turkey yet, we have started to think about our menu for this glorious family holiday. Every year we wish to change it up a bit for the big meal. Add a new dish or try something new. The requests come in and it's always the same response "New? Great! But ... just make sure we are having the same things ..." This year we are going to change it up by slipping in a group of condiments to go with the usual suspects. For sure we are spooning on the Piccalilli. To give you an idea of what you might normally pair with Piccalilli, it classically goes with cottage pie (shepherd’s pie to us yanks). But, it seems to me the most obvious pairing would be to "spoon it on" that slice of turkey on your plate. The combination of sweet-sour crunch of carrot and onion should add just the right touch to a mouthful. Who knows, it could be the perfect cranberry sauce alternative... Just empty a jar in a decorative serving bowl and it can span appetizers and cheese, to the main meal, and maybe even into dessert (apple pie a la mode and piccalilli anyone?)
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| Perfect Panettone |
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 The stories of its origins are wide and varied, but all fun to learn. Some scholarly and some more fable-like, yet all we really care about is that this lofty bread, that reaches to the heavens, is soft to the touch with a wonderful smell and etherial flavor that says, “Holidays.” Placed on the stove or radiator to warm, it will fill your home with the wonderful smell of sugar and bread. Pinch a piece or slice for French toast. It is divine to have out from Thanksgiving to Christmas, and beyond! We are expecting the first of the cakes to arrive the first week of November.
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| What-is-it 2? |
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It might be easy to identify, if you’ve seen it before. This close-up macro shot is something you touch, but not too much. Identify its type and the country it’s from and we will move you to the top in the round to get a pound. (Rules apply. We pick from all the right answers. One winner. Email us at Shopkeeper@ChefShop.com, and put “contest 2” in the subject line.
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| Just In |
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Chocolate Peppermint Crisps Sweet, minty treats. The candy that can’t be beat. |
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Organic Oatmeal of Alford Best breakfast diet food, perhaps, on the planet. Oatmeal of Alford is back in stock! |
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Hawkshead Relish Company’s Westmorland Chutney The big daddy of all chutneys ..... “no sandwich should go without!” There was a reason Her Royal Majesty the Queen visited Mark and his team! |
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| REMINDER – Order Your Holiday Ham & Turkey |
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We are offering award-winning Naturally-Raised Heritage Berkshire Smoked Hams and Naturally-Raised Free-Range Smoked Turkeys from A&J Meats again this year. We need to know how many to order - and we want to make sure we order enough. Don't worry, we won't charge you until we ship.
Naturally-Raised Heritage Berkshire Smoked Hams - Thanksgiving Naturally-Raised Heritage Berkshire Smoked Hams - Christmas Naturally-Raised Free-Range Smoked Turkeys - Thanksgiving Naturally-Raised Free-Range Smoked Turkeys - Christmas Don't want to deal with the bones? Try the Smoked Naturally-Raised Rolled Turkey Breast. More meat than you would get from a whole turkey, but the same great flavor, and no bones. Slice away! |
See What You Missed In Previous Newsletters
WHAT IS HOT CHOCOLATE, AFTER ALL? TRUFFLE CAVIAR - WHAT? FRESH, NEW AND AGED - THE BEST OF ITALY |
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This Week's Recipes
SHEPHERD’S PIE Perfect when accompanied by a little Piccalilli. COTTAGE PIE For those purists out there. WILD MUSHROOM RISOTTO I just walked by a beautiful display of Chanterelle mushrooms at the supermarket. This recipe was featured in the October issue of Bon Appetit Magazine. CRANBERRY AND WILD BLUEBERRY PIE From November issue of Bon Appetit magazine -- and don’t forget the Mangalitsa Pig lard for the pie crust. |
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