French Mustard Urfa Biber Cherry Update - chefshop.com/enews
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Amazing Flavored Mustards
Made the old way!
What a history mustard has! With books written, the history of moutarde abounds with great stories of who, what and where! The Chinese, the Greeks and the Romans created smooth, aromatic pastes for not only consumption but also as salves. These little seeds are important to the roots of how plants have shaped our food.
Modern times, as when the “condiment” of moutarde was “scaled up”, happens in Dijon, France 1777. This is when two moutarde makers Maurice Grey (man with machine and recipe) and Antoine Poupon (man with money), get together to ramp up production of this cherished and honored ingredient.
At the same time, England was producing a “modern” mustard but it took until 1814 before Jeremiah Colman figured out how to mechanically grind mustard seeds into powder without destroying the flavor.
In 1928, Mr. Edmond Fallot took the reigns of the company, est. 1840 in Burgundy, to the next level. Today it is the last independent family owned moutarde mill in Burgundy.
When making mustard, liquid is added to the crushed seeds. Water, wine, vinegar, versus and beer are all used today. In addition, spices are added along with flavors like Tarragon, Blackcurrant and Basil.
The basil flavored mustard finished with first a salty touch, but as the flavors dwindle in the mouth the basil remains. Worth sucking in the cheeks to enjoy the flavor.
The Tarragon has much more punch than the Basil; a sharp hit of mustard comes first, with the nose opening tang that follows. The flavoring definitely changes how the mustard acts and reacts with the food you pair it with. The green color is very appealing on the “plate”.
The Black Currant has the biggest nose and lots of texture! Almost olivey in smell, the white wine and black currants come together to produce a potent punch. With a touch of almost bitter, the flavor keeps you “chewing” even after the mustard is gone. It’s a favorite in the store these days. From the texture and taste to the reddish pink color, it is an attractive mix of all the right elements for summer meals!
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Urfa Biber
Smoky pepper from Turkey
Soft and moist on the spoon, to the nose it is raisin’eee, a bit like saba, finishing with the tingle of heat. It is, after all, a pepper.
The texture is between flakes and grounds. To create this pepper it is harvested and then baked in the sun during the day and wrapped so it sweats in the night for a week. The result is a complex and well rounded profile.
This smoky, earthbound nuanced flake has hints of flavor to bring forth taste memories of chocolate and tobacco leaf. Really a very pleasant flavor with a bit of sweetness.
Aleppo, Turkey and Urfa, Turkey share the same climate/area and tasty mild/medium heat level. Sprinkled on summer vegetables, Urfa Biber has a deep rich dark, dark reddish color that contributes to the presentation of your dish.
Think sweet or savory dishes. From grilled vegetables to cold pastas, this Urfa Biber goes extremely well with crumbly cheeses like feta, and Urfa’s moist feel makes it a natural to add to foods uncooked. An essential ingredient for a Mediterranean lamb kabob, this pepper in particular, can pair perfectly with a chocolate like Cru Savage.
And if chocolate brownies are a love, just add salt and Urfa Biber to the recipe!
Urfa Biber Pepper - Shop Now!
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Fabulous fresh Cherries
Rainiers, Bings, Lapins & Sweethearts
The cherries are being picked and with this last heat wave we've been having, the cherries are accelerating to being ready. The Bings are being picked this Saturday/ Sunday (planned to ship Monday) and the Rainiers are looking ready as well. Area 51 is not quite ready .... but the fruit is looking good.
The Early Robins are fabulous! The crunch and flavor are perfect, a fabulous indicator of how the harvest may go!
So, if you haven't ordered yet, you might consider getting some Sweet Washington Cherries for the treat of the season!
Shop now Sweet Washington Cherries!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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