Recipe Feuilletine Flakes, Healthy Salt, Pinecone Bud and more at chefshop.com/enews
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Feuilletine Flakes
Easy to do chocolaty ideas!
One of the best ways to enjoy Feuilletine Flakes is to wrap it up in chocolate. In this case in up to four different flavors of chocolate (you can change out and eliminate any of the chocolate)!
You can call it a cookie or chocolate with a crunch, it's a candy bar that you make. It does take time to completion, a couple of hours in the refrigerator to chill before you cut it up into tiny bites of chocolaty heaven. The assembly is really quick consisting of melting chocolate and stirring a bunch.
Substitution is easy and works just fine for this recipe. We used Hazelnut Creme from Andrea Slitti and Gianduia Chips from Agostoni to really push the Hazelnuts. If your name is Arne and allergic to Hazelnuts use a mix of dark chocolate to make the "bar".
Feuilletine Flakes Chocolate Recipe!
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Healthy Salty Choice!
Traditional Shoyu 8X the antioxidants of red wine!
There is reason to be concerned about what type of soy sauce you use. Like miso, traditionally brewed shoyu is a fermented soy food, so it has many of the same nutritional properties. The natural fermentation process converts soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids.
A study by the National University of Singapore reports that the dark soy sauce has antioxidant properties that are 10x more potent than red wine, and 150 times more effective than vitamin C. It's the high concentration of brown pigment in shoyu that is thought to contribute to its strong antioxidant and anticancer properties. Shoyu is also said to aid in digestion and be rich in minerals.
Compare this to the commercially produced soy sauce. Made with hydrolyzed vegetable protein (HVP), produced by boiling bulk soy beans in hydrochloric acid, and then bathing them in sodium hydroxide. The liquid is then colored with added caramel coloring and flavored with artificial flavoring. The whole process takes about, oh, 2 days!
Not only do commercially-produced, "fake" soy sauces not have the same health benefits as the traditionally fermented kind, but they may actually be bad for you, plus, I can tell you from the taste tests we've done, they are not that appealing to-boot. In 2001, the British Food Standards Agency warned that some low-quality soy sauces actually contained high levels of potentially cancer-causing chemicals. Makes you wonder, doesn't it?
How old is your Soy Sauce?
Shop now for great flavor of an Aged Shoyu!
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A true Slow Food from Italy!
Mugolio Pine Cone Syrup
We love this sweet elixir. Inside this jar is some amazing and amazingly complex sweetness, more than simply just sweet syrup. Like an excellent maple syrup, the nuances dance about in your mouth. You wouldn’t believe it if I told you, but when you taste it you know.
Mugolio Pine Cone Syrup is an Italian gem brought to the world courtesy of Eleanora Cuancia.
Primativizia is a play on the word, “primitive”; Eleanora describes her work as that of a modern nomad – picking and foraging her way through the roots and shrubs of the truly wild and beautiful Dolomite mountains of Italy.
There, the native Mugolio Pine tree blooms in mid May. After their pollination, Eleanora Cuancia gathers up the tiny buds, or “gems”, offered up by the trees to make her special syrup.
Tucked into glass bottles and left to brown in the sun for several months, the buds release a liquid of concentrated pine perfume. Eleanora filters it, combines it with sugar, and cooks it down over a slow fire until it becomes a rich, sweet syrup.
The incredible labor required to produce just one small bottle of pine syrup is astonishing. Even more astonishing is the flavor. It has layers of savory and sweet, like any good Italian condiment, and inspires mad, adventuresome kitchen forays… I imagined saucing up a whole roast pig with the stuff.
In a more restrained but still enthusiastic way, you can use it as a glaze for roasted meats, or drizzle it on goat cheese or over a panna cotta. Consider the way that pine resembles other resinous flavors, like rosemary or mint, and take it to the same places. Try sweetening iced berry tea with it, or drizzling it on a lemon sorbet. Savor a few drops and discover exactly where the wild things are.
Shop now for Pinecone Bud Syrup
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Hawkshead Sticky
Hawkshead Sticky Toffee Sauce. Pour, spoon, add to ice cream, to a banana, to chocolate to candy!
Katz Farm
From all of their award winning organic oils to fabulous vinegars and honey! Every single one is a perfect pantry item! Grown in the valley of Napa Wine!
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| Visit Sicily in Seattle in October with Maria Concetta Puglisi.(SOLD OUT) |
This class is sold out!
We are very honored to have Maria Concetta share her family recipes with us at the shop in a one time only class!
Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences.
Maria Concetta was born and raised in Sicily, and from a young girl has had a passion for Sicilian cuisine. Taught by her Sicilian mother, who was taught by her mother before her, Maria Concetta has a innate ability to delight her guests at banquets and receptions, never forgetting the importance of great Sicilian flavor or what is traditional Sicilian ingredients and cuisine. Maria will share with you her secrets to great cooking, and what makes her recipes classic and typical of the region.
Tuesday, October, 2015. Limited number of seats.
>>> SOLD OUT <<<
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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