Caffeine Free choices, Winter Parmigiano-Reggiano is ready, Genovese Pesto and more at chefshop.com/enews
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 Leroux Chicorée
Caffeine free and amazing healthy benefits!
I went coffee-free in the middle of the summer. I thought I was having a bad reaction to spending too much money on “mixed milk drinks”. Turns out it was the caffeine that was making me wacky.
It took me a while to figure out that I shouldn't also have tea and chocolate either. Add dropping gluten (most of the time) from my diet and now caffeine and my life feels like a disaster!
Stopping caffeine in the summer was not so terrible as I was mostly craving ice water with Elderflower syrup, but when the winter cold arrived it felt like I had nothing. No warm companion to sip whilst I tapped at the keys trying to make sense of life itself, a life without warmed caffeine.
Then I turned to my warm savior, Leroux Chicorée (chicory) from France. We’ve had it for customers who have been drinking it for years. The color resembles coffee's darkness and richness with its own unique flavor.
The story should end here, but when I studied a bit deeper about chicory it turns out it is an amazing healthy bit of nature.
Its positives are: High in inulin, a powerful probiotic, creating healthy flora, enhancing digestion, fighting acid reflux, heartburn by reducing acidity, cleansing blood, purifying your liver, antioxidant activity, and relieving arthritis pain! And there are some studies showing positive results on fighting certain cancers including breast and colorectal.
You should do your own research on this amazing plant!
And don’t think you need to find a wild field of Chicory and cook it into a tea to consume it, this Leroux Chicorée is just a spoonful away from adding to your diet everyday. Easily dissolves in liquid, like milk or hot water! And even if your not caffeine free, you can add it to your favorite coffee or Jaipur Avenue Chai! I am a convert!
Click here to drink good stuff that might just be good for you!
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Parmigiano-Reggiano is back!
Winter 36 month!
It hasn't been much more than 6 weeks since we last offered this winter Parmigigiano-Reggiano. Its hay-filled flavorful milk is rich in flavor and filled with tyrosine crystals which give this special aged cheese its crunch.
We ran out when we offered it a bit ago and we were not able to fulfill all the orders. Well, the additional 36 month wheels of winter have arrived. We still have a little left after allocation to the backorders. So if you missed the first offer (I did) then order up soon as we will be cutting the cheese soon and there is only a little left!
Why is this Parmigiano-Reggiano so good? In a few words;
Age: At 24 months it has achieved the right amount of ripeness. Good flavor, some tyrosine and decent texture. Aged longer, like this 36 month aged, it just gets better. The crystals are more predominate, making more crunch and the flavor has so much more personality just from being a few months older!
Season: Knowing which season helps one recognize and define the subtle and special flavors. What the cows eat, changes the milk flavor, and thus the cheese. And did you know the higher the altitude, the happier the cows are because the hay and flowers just taste better.
We crack the wheels the first of February. We crack and ship the same day. Just about as fresh as you can get!
Shop now for the end of Winter Parmigiano-Reggiano!
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It's time for Pesto
Pesto Alla Genovese
The nucleus of modern day pesto started in North Africa and India, when basil became the main ingredient. Basil pesto took hold in Provence (as pistou) and in Liguria (as Pesto alla Genovese.) In the 1860's, a recipe for pesto with basil is published in La Cuciniera Genovese.
To make a typical pesto, you crush fresh young basil, Italian pine nuts, add Parmigiano-Reggiano, sea salt and olive oil. ( The Silver Spoon New Edition )
That's all it takes; a mortar and pestle, a little elbow grease, and you can make your own. Or, you can use a food processor, though the results are less textural and more mushy, like a moist paste.
Garlic and cashews are also often on the list of ingredients. Commercially, cashews ($7 per pound) are often used as they are less expensive than Italian pine nuts,($63 per pound) while maintaining the correct texture or mouth feel. Our version does not include garlic nor cheese, both of which can easily be incorporated just before using or serving. This keeps the pesto more versatile to match the palate of your guests.
The company, La Favorita Live S.r.l., originally only sold their foods in the Piedmont and Liguria regions of Italy using natural ingredients with simple commercial production.
Today, using what is considered the best for Pesto, basil from Genoa, "Basilico Genovese" is protected by the European Union with the Denominazione di Origine Protetta or the DOP designation. Pesto alla Genovese is an excellent representation of the quality the company still produces today, more than 60 years after its inception.
Using a machine of rotating knives and a mixing machine of "antique" origin allows for a delicate, handmade result in a commercial environment, allowing the basil to maintain its character all the way to you. Topped up with Ligurian olive oil (made from ripe Taggiasca olives) creates a natural preservative and cover for the pesto.
Shop now for true Italian Pesto all Genovese!
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Corn Cookies!
It's a runaway fave! Not just a holiday special (phew, because we like sampling them too!) they are pretty darn tasty. A surprise for sure!
Its not just for
the holidays. It's for everyday. Packed full of energy in a tiny slice. Store away for a rainy day too!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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