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Italian Olive oil Pianogrillo is back in stock and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Pianogrillo Olive Oil Special price this week only With the out-of-ordinary weather, the olive crop all over the world has suffered. No olive crop is safe from these big swings. Pianogrillo, now with the Agricoltura Italia label, has been tough for us to get the last couple of years. So we are very excited that it showed up this week! This year's oil tastes just as we remembered it. This very special Sicilian olive oil has amazing notes that are quite quite wonderful. Full of sweetness, it is one of our all-time faves every year we have had it. Perhaps it is the fog of the Mediterranean or the wonderful soil of Sicily, whatever it might be, it is a unique oil. Because it has been so long since we had enough to share we're offering this first shipment for one week at a throwback price from years ago. Tasting notes: The first full mouthful is filled with olives. Then there is this wonderful bumper cushiony feel on the back of the tongue, like a very smooooth ripe olive. And then a bit of a peppery kick at the back that grows and builds nicely. The second spoonful you can feel a very buttery feel on the tip of the tongue that floats to the back of the mouth with an overwhelmingly olive flavor with a light touch, and then it vaporizes. The touch of bitterness is not on the edges of the tongue, instead it’s like little points of bitterness all over the tongue. The gentle finish is a high peppery tingle in the back. It tickles after the cough in a pleasant way. Save $9 a bottle on an old friend, click here! |
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 Crush Meyer Lemons and Olives togetherEvery year I think it's better than the last and this year is no different. This combination is the sweetest tart olive oil on the planet. From the smell to the taste, there isn't a better oil to top your halibut cheeks! Shop now for Meyer Lemon Olive Oil! |
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 Fresh Halibut CheeksThis extremely hard-to-find delicacy was once a throw-away cheeky cut, that if you didn't have a lot of money, you would pick them up from the docks. It wasn't considered worth the dime for the time. Now, some 80 years later, it's still hard to get and rare that you see it "fresh"! And it's now priced like the rest of the fish, pricey! But oh my goodness! It is like a scallop, but better. Incredibly easy to make, these cheeks are the best you can eat! Shop now for Fresh Halibut Cheeks |
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 Fresh Sweet CherriesHard to imagine that cherry season is almost here. Just a few short months away. Starting with the fabulous Early Robins, then the iconic Rainiers, followed by the classic Bing, the giant Lapin and then the sweet-tart Sweethearts. We don't charge until we ship. Order ahead for Fresh Sweet Washington Cherries |
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 Getting ReadyTo cut the cheese. We anticipate these wheels to be glorious, from the finish of winter to the beginning of spring, milk brings the hay and the flowers to bloom! For 36 months it has grown into a cheese with amazing flavor and complexity. Order up and get your piece reserved. (No more full wheels left) Shop now for Parmigiano-Reggiano! |
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 Tuna FishSometimes tuna fish hits the spot. And right now seems like a time to eat tuna! It must be the weather, the hot sun and the steady breeze brings out memories of tuna fish salad. And though the recipe remains the same, the ingredients are way better. Experimentation is the constant here and the only two things I don't skimp on are the tuna and mayonnaise. Both have to taste great! Shop now for As do Mar Tuna in Olive oil |
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 Stuffed Tomatoes with Emmer RecipeThe basic recipe is to stuff a tomato with grains. You can use almost any grain. We like the firmness of emmer, but spelt or rice works great as well. Incredibly easy to do and it's a hit at the table. Click to see the recipe! |
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 Tellicherry PeppercornsSeems like this time of year the pepper grinder starts to work overtime as we test new recipes for the grill and the pan. Pepper is a great spice to change your life. Use in excess for a low or no salt diet and you won't miss the salt at all. Our peppercorns come from a big restaurant supplier who turns their spices over constantly, unlike the local grocer who buys for the year and, in effect, we get some good "spice" when we grind away! Shop now for Tellicherry Peppercorns! |
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 The Secret Health of Mustard - ArticleAll about mustard and its good stuff. The claims are pretty breathtaking, and usually elicit a great big "meh" out of most culinary hedonists. ChefShoppers tend to eat for the joy of it, and we like our food to tell a story, seduce our palates, make a boring Tuesday afternoon feel like a Mediterranean cruise - and help us live forever, too. But, just in case you were wondering, we are talking about a superfood here. Reintroduce yourself to a culinary grande dame, one of nature's oldest delicacies, and easily the lip-smackingest of phytonutrients-mighty, the magnificent mustard. Read about Mustard here! |
| Just-in-Updates - Cooking Classes |
 Time to check your jug!
It never is good when you reach for your Rice Bran Oil and find only a tablespoon left! So stock up now and be ready for the next fry. Universally useful from frying to baking, this neutral oil is just about perfect! High heat and smoke point means it might just be good for your heart too!  Cinco de Mayo Cooking Class
Mexican cooking is full of subtle techniques, savory ingredients you never expected, and combinations of flavors that make your eyes pop... and our taste buds smile. Celebrate Cinco de Mayo with an authentic Mexican feast! And since the class ends with eating on the dishes we prepared, you'll go home with more than enthusiasm for the delicious cuisine. Recipes include: Tomatillo Salsa, Nopales (Cactus) Salad, Frijoles de Olla, Yellow Rice, Huachinango Veracruzano (Snapper Vera Cruz) Helado de Chocolate y Chile Pasilla (Chocolate and Chile Ice Cream.) |
| This Weeks Recipes |
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Toasted Garlic Emmer with Herbs & Lemon Recipe A perfect bed under just about anything -- from roasted chicken to grilled white fish. 12 cloves of garlic might seem like a lot of garlic -- use a nice, hard-neck garlic, and you will be happy! Paula Wolfert's Toulouse-style Cassoulet Recipe Ahhh, the etherial Cassoulet. The classic and complicated French recipe that, sooner or later, many advanced cooks try to conquer. There are many versions of cassoulet out there -- some more complicated than others. This recipe is adapted courtesy of Food & Wine Magazine, and the famed Mediterranean cookbook author, Paula Wolfert. According to Paula, the dish gets its name from the pot it's traditionally baked in, the cassole, which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse. Lime Sorbet with Lime Bitters Recipe This recipe gives you a triple lime punch: lime juice, lime zest, and lime bitters. A perfect summer topper, or a palate cleanser between a few rich courses. |
| See what you missed in previous Newsletters |
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The Farmer's Daughter Knows Best Tasty Notes for New Olive Oils New Pastas 2016 |
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