Black is Back and Better than Ever! - chefshop.com/enews
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In this issue:
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Panettone Classico
Have You Tried...
Panforte Nero
Back in Stock
Recipes of the Week
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Mangalitsa Pig Lard
Open and you will find pure white. This is the color of pure lard. If you are baking pies or cooking eggs, lard is the magic that is back in the kitchen! One scoop and smell the bacon!
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Our Version of Black... But Better!
We think of black as a color, though I suspect many think that black and white are not technically colors. Ask a scientist - black is not a color, white is. Ask an artist with a crayon and the opposite is true. I am not sure why we are taught the extremes ... that colors are not colors, especially something that's as clear as black and white.
Black Friday is perhaps a symbol of what might be wrong with the world economy. No farmer or small family business can live on the hope that one single day of the whole year will make or break them, because to us everyday is critical to our survival.
So, in turn, we share what is black everyday. To us “black” is real color. Whether packaged in black or black in color, we have some tasty, happy black treats!
The blackest package we have is a classic; Classico, to be exact, from Corsini. Considered a “classic” panettone - sweets imbedded in a sweet bread. For the “cool” person you know who only wears black, this packaging is so beautiful they could hang this cake around their neck as an ornament.
Shop now for Corsini Panettone Classico
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Have You Tried...
Hiwa Kai Black Hawaiian Sea Salt
Heating coconut shells without oxygen creates one of the most absorptive elements known - activated charcoal. This element, a vegetable form of carbon, is present in all things alive and is safe for humans to consume. Known to provide relief of the gastronomical type, with the emphasis on the gas, it is also used for neutralizing toxic bodies in your body. To us it makes us see black ... black salt, that is. Perfect for show, as it looks good on food. A natural contrast to many foods, it might even provide a safety net if you add it to chili!
Organic Honeydew Honey!
The name makes you think that the honey would be twice as sweet. But what it is, is a very, very dark (almost black) honey. As black as any honey we have seen! Honeydew is the substance produced by aphids and other small insects that suck the sap from the leaves of plants. Then, the bees collect this sugary substance and make it into honeydew honey.
The Black Truffle Caviar?
It’s black and it’s quite a sensation in your mouth! It’s not what you expect - it will throw your taste buds for a loop. But, once you adjust the taste is a must! Try it on a crustini or dress up a pat of butter for that really special dinner. Surprise your closest lobster-loving friend with a row on their tail! Inventive is the word for this black treat!
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Panforte Nero...
...enough said. This is one dense, dark torta di frutta from Italy. Literally translated from Italian to English as, “Strong Bread” Black, there really is no translation for Panforte. It is what it is; a medieval cake made of fruit and other stuff - a tightly packed, oversized energy bar that actually tastes great. A small slice goes a long way. Paired classically with an espresso (no milk added), you can re-create a night time Italian street café right at home. Fantastico Panforte Nero!
Shop now for Corsini Panforte Nero
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Slitti NocciolataTaste-test winner of Food and Wine Magazine. Beyond spoon-worthy, this favorite chocolate and hazelnut cream spread is so good, all you need is a spoon to consume it. If you have any left, you can also use it for a topping in luscious desserts.
Finely chopped hazelnut bits blended into Slitti's luscious Nocciolata chocolate spread give it all the crunch one needs. What separates it from the others is the hand of the chocolatier, it is evident in the “feel” of the spread as it melts in your mouth. Not at all a substitute for “peanut butter”, it is indeed a special treat that will please anyone who loves chocolate!
Andrea Slitti produces many favorite treats. All his chocolates are always worth eating, no matter which one.
Nocciolata is for sure one of the best of the best.
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