Pining for savory after a sweet holiday - chefshop.com/enews
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In this issue:
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Black Nile Barley Pancake Mix
Oatmeal of Alford
June Taylor Jams
Back in Stock
Recipes of the Week
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Ohi'a Lehua Blossom Honey
This "white" honey is special! At a price so low you can afford to eat it five times as fast and still have some left over, when compared to the little jar!
This creamy honey spreads easily and, when paired with butter, it's perfect on anything toasted!
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Pining for savory after a sweet holiday ...
seems to be the theme. The consensus seems to be we're done with holiday breads and chocolate, though that won't last for long as not many can live without chocolate for long. But, it does seem that the taste buds are craving more savory than sweet.
We first tried this Black Nile Barley Pancake Mix last summer. And, with our usual tasting, testing, and trying over a period of a couple of months, there never seemed to be a time to launch this "not just for breakfast" mix ...until now. The slightly crunchy, grainy feel is just right. Not too soft, like a holiday bread, and though it has unique sweetness in the bite, it leaves more of a savory impression. A small amount of (the right) maple syrup or a cold chunk of butter is the perfect pairing.
Create your favorite crépe or make a bed for a little protein as a savory addition for dinner.
Mixed with just an egg and a little liquid, it cooked quickly in the pan and flipped nicely. Try this delicious, ancient, deep black pigmented, anti-oxidant rich barley mix. It's more than just a pancake!
Shop now for Black Nile Barley Pancake Mix
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Organic Oatmeal of Alford - Back-in-Stock
Oatmeal of Alford is renowned for its traditionally nutty flavor and unique texture. Pinhead oats are whole oats that have been cut into pieces and have a chewier, nuttier texture than rolled oats. Their flavor can be attributed to the final drying process, which takes place in an old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today.
Produced at the Montgarrie Mill, Alford, in the heart of Aberdeenshire in the rich agricultural lands of Northeast Scotland. There has been a mill at Montgarrie since Jacobite times, and the present one, an impressive grey granite building, dates back to 1880. Also dating back to that time is the waterwheel which, driven by the Esset water, powers the mill. This wheel is indeed a piece of Scotland's engineering heritage, and it's as effective today as it was in 1880.
The Master Miller, Donald MacDonald, mills as his great grandfather, and generations before him, did. He uses the best Scottish oats, which are renowned for their superior quality due to the extra hours of daylight in Scotland. It's this highly specialized process which makes the flavor of the oatmeal unique. It's packed and dispatched to bring you its traditional, crisp and nutty texture and flavor. Like so many of the foods we carry, the "hand of the producer" is self evident.
Shop now for Organic Stone Cut Oatmeal from Scotland!
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June Taylor Jams
We have many what we call "spoon-ready" products here at the warehouse. It all started with a marmalade eleven years ago from a wonderful producer named June Taylor. Shortly thereafter, a woman who we consider a pillar in the press of food, Marion Burros, wrote about a hamper basket in which we had three June Taylor jams and marmalades. It was one of our first really big "press mentions" and we loved it!
We celebrated by opening a jar or two and "spooning" a toast to our success. Today we raise our spoons to June and Marion, who have persevered and stuck to their "guns". In a world where there is pressure to change and compromise ones standards, they have not.
"Spoon Ready"
means it's so good all you need is a spoon to enjoy this treat. Place the jar in the middle of the table and share! It is a testament to the quality of the producer if it gets the "spoon-ready" designation!
Shop now for June Taylor Jams
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Pernigotti Cocoa
This dark, unsweetened cocoa powder is in a class unto itself. Pernigotti, the famed Italian chocolate maker, removes less fat from its cocoa (20-22% fat content), which results in a more intense and immediate chocolate flavor. This wonderful cocoa is Dutch processed and has a touch of ground vanilla bean. Our regulars know what a great cocoa this is!
"I've used this cocoa for years and have visited Pernigotti in Firenze. I just love it. Williams Sonoma doesn't have it online (or in their stores).....so I picked you." Thanks, D.
Pernigotti is ready to satisfy in drinks and desserts, like a rich gelato or a super-fudge brownie. Add Pernigotti cocoa powder and sugar (to taste) to hot milk, and the aroma will transport you to breezy autumn days in the Piazza della Signoria.
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| Recipes of the Week |
Basic Tomato Sauce from Ethan Stowell
I first met Ethan Stowell in Aspen at the "Classic". He was being honored as one of the Best New Chefs by Food and Wine Magazine. Since then he has opened three new restaurants and released his first book. Ethan Stowell's New Italian Kitchen is about his philosophy of cooking. It happens that he focuses on Italian cooking using both very Italian and very local ingredients. Nothing fancy really, just simple family style dishes. He says that he went from restaurant to restaurant, taking what he had in the kitchen and making dishes. Those are the recipes in his book. This is a good cookbook to have.
Potatoes au Gratin Recipe - what to do with that leftover ham
This is one of my favorite recipes. If you know how to make a classic white sauce, the rest is pretty easy. The guys at the warehouse love it -- a large baking dish disappears in about 12 minutes. Using 10 pounds of potatoes and 4 cups of grated cheese.
Arance con Riso Dolce al Latte e Vaniglia
From the current issue of La Cucina Italiana ...for me any excuse to use Saba is a good one.
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