Etruria Organic Honeydew honey and Organic honeydew vinegar, Rj's Licorice and much more... - chefshop.com/enews
|
Can't read this email? Don't miss the
great pictures & graphics. Click here to read online. |
 |
EXCLUSIVE
SUBSCRIBER
5% OFF CODE |
 |
|
|
|
|
In this issue:
|
Honeydew Honey
Honeydew Vinegar
Rj's Licorice
Back in Stock
Recipes of the Week
|
Garlic!
It's time to reserve your garlic. Extra rain may diminish the crop like last year! Order now and hope the crop is great!
 |
|
|
|
Honeydew Honey
It's a confusing name for sure. Honeydew? It's a fruit, right?
Wrong!
These words help one to understand this amazing honey:
Rare, conifer, Coccoidea Margaro-didae, sap, pine, fir, mostly female, manna from heaven, Sternorrhyncha, and trisaccharide melezitose, a sugar, which turns out to be not easily found in nature. Interestingly, the production of this amazing honey especially fascinates entomologists; you know, bug people.
Without diving into too much detail, many phloem-feeding bugs, specifically many bugs in the aphid family including Marchalina hellenica, Gennadius, and Coccoidea Margarodidae, feed on the phloem sap of honeydew-producing plants - in this case, conifers. They ingest large quantities of this highly concentrated sugar substance, unusually high in disaccharide sucrose or oligosaccharides, and then expel as much as 90% of the ingested sugary substance in regular intervals as droplets. This sugar-rich liquid is called "honeydew". The bees then gather these sugary droplets and create an amazingly deep, dark honey.
In history, this honeydew has been referenced to as a life saver, or "manna from heaven," for the Israelites during their escape from Egypt, and as "the milk of paradise" in Samuel Taylor Coleridge's poem, Kubla Khan. Not only do the bees take this honeydew and create a heavenly food, but so do....
read more about Organic Honeydew Honey
|
A Honeydew of a Vinegar
Honeydew Vinegar from Giuseppe is as exceptional as what it starts from; with a savory aroma that shines with the honey from which it's made. This is one amazing vinegar. Light in body, but full of deep flavors with a hint of residual sweetness that softens the finish, making it seem less acidic than its 6% indicates.
The simple mixture of honey and water, if accidentally forgotten, ferments into a delicious alcoholic beverage. Eventually known as mead in much of Northern Europe, it was probably the easiest alcoholic drink to make. Leave it alone long enough and, like all alcoholic beverages open to the air, it will become a feast for wild acetobacter, the microscopic critters that convert alcohol to acid.
Guiseppe Cagnoni mixes his organic Honeydew Honey with water, cooks it down to the desired consistency, and then allows it to alcoholically ferment into hydromiele - a process that takes from 1 to 1-1/2 months. The hydromeile is then diluted with more water and exposed it to the open air for over a month to allow the concentrated vinegar "mother" to develop. This culture is added to a larger volume of hydromiele in steel tanks to acidicly ferment for 4 to 5 months, until it turns to vinegar.
Each year the process is begun again, from scratch, and the result is a new set of flavors that represent the honey produced that season.
Honeydew Vinegar makes an interesting and delicious alternative to both Banyuls and Sherry vinegars. And last month, when Dana Cowan, illustrious editor of Food & Wine Magazine, came to visit, all it took was one taste and she tweeted and touted our Honeydew Vinegar!
Shop now for the most amazing Organic Honeydew Vinegar
|
|
|
|
|
In the WSJ
Our Favorite Licorice is back in the limelight. The Wall Street Journal touted it as a good one to try!
We've tried a lot of Licorice and, when we tried Rj's so many years ago, we had all but given up on finding one that was the perfect blend of candy and licorice. Not too sweet, it is a refreshing treat!
Almost every day, when customers stop by our shop here in Seattle, we offer them a little licorice log. They often say, "Oh, I'm not really a big licorice fan." But, they try it - and they're hooked. They buy a bag for their friend, for their mom, and for themselves - to keep stashed in the glove compartment.
RJ's is licorice like it used to be. Nothing artificial, nothing sickly sweet - just real, licorice flavor and super-satisfying, chewy texture. (Disclaimer: If you really hate that anise flavor, this isn't for you.)
As an added bonus, licorice has long been known for its stomach-soothing qualities.
This natural black licorice is the softest, most flavorful licorice we've ever tasted - pure licorice taste from start to finish. One bite will make you wonder why you haven't heard about it before!!!
Shop now for the very best licorice!
|
|
|
| |
Udon - Noodles
Japan Udon noodles are a staple food in northern Japan, and a wonderfully versatile food to have on hand for adding new flavor to your everyday meals.
These wheat-based noodles differ from their Italian cousins with their slightly denser texture and wheatier taste.
Try udon noodles...
... with a sauce of mirin, dashi and nori flakes. In hot winter soups, where their rich flavor enhances the broth. Steamed, tossed with fragrant sesame oil and scallions, and chilled.
|
|
| Just-in-Updates |
Amazing Fresh Fish
This past week we had Black Cod, and it was so clean! A perfect fish, with no fish-ee-ness at all. Everyone complimented me on the dish, but I knew it was the quality of the fish that our fish monger gets us. It was like butter, simply prepped with salt and pepper, with orange slices on top, then baked.
What's Cooking!
We have some of the finest artisan-made foods on the planet. The history these ingredients bring with them can be over a million years old, or as new as yesterday. Whether they are a new concept or a recipe that has been passed down from generation to generation, how to use them can be simple and obvious - or not.
Ever wonder what to do with an ingredient? That's what these classes are about. Don't be fooled, it's not just dessert or pasta, it's the real beans. We take the mundane and the plain, and turn it into the insane! Well, maybe not that far, but we do take some great ingredients and show you how to use them in moderation to get the most flavorful dishes and create the most memorable meals.
Perfectly tempered, organic and chocolate: 8.8 pounds of Agostoni Italian Chocolate in this giveaway! Sign up today!
|
| This Weeks Recipes |
Baked Lamb Loin
This expensive cut shines with this very simple preparation.
Black Cod with Orange Slices.
The orange slices help keep the moisture in when you are baking. The olive oil and the orange combine to make a nice sauce.
Asparagus with Blood Oranges
This is a beautiful way to fix asparagus. The contrasting colors will liven up your table and your plate.
|
|
DESIGN: JODI LUBY & COMPANY, INC. NYC; EMAIL STRATEGY: CRM Group USA, SEATTLE
|
|
