Villa Jerada Amlou Argan Almond Butter, Anchovies, Cru-Sauvage Chocolate and more at chefshop.com/enews
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In this issue:
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amlou
all about anchovies
the gathering of cru sauvage chocolate
thai basil drinking vin
Amazing! Perfect in vodka or over vanilla ice cream. Just the perfect balance of sweet, sour, salty and Thai Basil flavor!
kamut pasta
monograno gamut grain hearty pasta in the classic shape rigatoni! it's a fabulous gourmet pasta!
tasmanian leatherwood honey
the best honey from the other side of the world. time to re-stock the honey pantry. don't run out!
coconut milk
We taste-tested all the coconut milks we could find at the grocery store, and this one is by far the best of the bunch!
tonga bourbon vanilla beans
not just for baking or making vanilla sugar, it is also a wonderful twist to be added to your next "old fashioned bourbon".
hawaiian honey
this jar is one of our all time faves, filled with ohi'a lehua blossom honey, it is easy to spread, easy to melt and no pouring sticky mess.
aleppo pepper
the wonderful aleppo pepper is a dark red, robust pepper grown in the area around Aleppo (Halab in Arabic) in northwestern Syria. With a bit more heat than paprika - but not so much that it masks the pepper's flavor - it is truly a versatile ingredient in the kitchen.
habanero olives
olives stuffed is a good thing. and when you add habanero peppers you get the hit of heat in the end of the day martini. simple, salty, and special.
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Dear Culinary Aficionado and lover of food,
We apologize if you haven't heard from us in awhile but we have been on a trek to all the obscure parts of the world in an attempt to find the best product of the year to grace your palate.
We would like to report that after many testings and tastings we have had great success in finding a product that we believe is stupendous. A food so good all you need is a spoon to fulfill your own destiny.
Just to describe the flavors barely does it justice. In another time, perhaps in the 60s, you would have found it on the shelves of Erewhon. But today it would not be a surprise if it ended up in the finest restaurants in the world.
With just three ingredients, each ingredient is critical to how they come together to make something this delicious standout from all others.
To querl such quality from combining just three ingredients takes skill, passion, and diligence for years. Just to get it the way your mother made it takes perseverance.
We're keeping it under wraps so to speak and you will need to click this link to discover what's underneath the curtain. Because you've been willing to read this far you will be rewarded with special introductory pricing for a product that has never graced anyone's shelves before now.
Click here to see and almost taste this delightful delicious introduction.
Shop now for what's new - at a special introductory price!
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The Super Anchovy
Flavor Superpower!
Behold the humble anchovy! A superfood to some, a culinary delight to some, a fish to fear for still others. To the hungry the anchovy is considered in two disparate ways: reverence or revulsion. For those of you that already love these little swimming critters, we applaud ye. Besides being a nutritional powerhouse, the anchovy packs a powerful taste punch. For those wayward anchovy haters, we offer a path to cross the culinary chasm to anchovy enlightenment.
This tiny little fish - or fishes that is, since there are 139 different species in the family Engraulidae - swims in schools throughout most of the world's oceans.
Before the advent of canning and refrigeration, salt was the predominant way to preserve them. Salting anchovies changes both their taste and texture, making them a truly versatile and valuable ingredient.
As it turns out, anchovy is the secret ingredient to many dishes throughout the Mediterranean. The cuisines of Campania, Calabria, and Sicily all seem to rely heavily on the little fish. Spaghetti con Acciughe is a great example of a traditional recipe that lets the anchovy shine with just a little help from some olive oil, garlic, red pepper flakes, and bread crumbs. It is a dish that is so easy to make, it is essentially complete by the time the spaghetti is done cooking.
Anchovies can be used in a whole host of dishes beyond pizza and Caesar Salad; think seasoning, think flavoring, think condiment. You only need a little to go a long way for supper flavor.
Shop Now for Super Flavor Enhancer the Anchovy!
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The Elusive Cru Savage
One that has stood out in a forest of others!!
Wild cocoa trees grow in the Amazon region of Bolivia on raised areas of land, which stick out like small islands in the middle of swampland. The Cambas, as locals of this region are known, have lived for centuries in this underdeveloped and hard-to-reach part of Bolivia.
From years of experience, they know exactly where to find the wild cacao trees, and during the harvest, they gather the cacao fruit which grows in scattered locations throughout the forest. The Cambas are often away for days, either on foot, on horseback or in dugout canoes, in pursuit of the wild bean.
Transportation of the wild beans is a real challenge. Cocoa pods are harvested during the rainy season and roads are largely impassable during that time. So, the bags filled with beans are carried on riverboats to the Amazon steamer docks in Trinidad, Bolivia.
Then the beans will travel 900 miles by truck over Bolivia's antiquated road system to La Paz, where they will be stored briefly in high-altitude (13,000 feet) warehouses - which are perfect conditions for the dried, raw beans. From there they will travel over the high pass (15,700 feet) of the Andes to Chile's Pacific coast port of Arica, where the precious cargo is loaded onto a feeder cargo ship. From here, the wild cocoa beans are shipped to ...
Click here to read about the trip of this wild and rare chocolate!
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BoMBA!
Amazing Flavor in a tube! Bomba! XXX has a Culinary use, but do you remember when you first had toothpaste and you thought it was so good you would swipe a little extra just to eat? This is the grownup version of that! Sure it might go well in a pot of sauce, as a dab on cheese & crackers, or mixed in with mayo for your next saucy sandwich! Better check your supply! It's not just tomato it's way more. You could eat it plain and be happy!
San Giacomo Balsamic vineger
This everyday super sophisticated multi-level flavor profile balsamic vinegar from Andrea of San Giacomo is truly an amazing treat. You use only small amounts so you can savor every drop you use as it is so eye closing pleasing you don't want to overwhelm your senses!
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| Cooking Classes for May are now available! |
May Cooking Classes 2016
Spanish Tapas Classes
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of tapas dishes such as Spicy Marcona Almonds, Citrus-Marinated Olives, Gazpacho Shooters, Chorizo and Goat Cheese Piquillo Peppers, Jamon Serrano wrapped Dates with Cabrales Blue Cheese, Pan con Tomate with Caramelized Onions and Tuna, Quince Manchego bites and more! (Note - menu is subject to change)
Wednesday, May 11th Spanish Tapas Class
Thursday, May 12th Spanish Tapas Class
Store Hours!
Monday, Tuesday, Friday & Saturday 10 to 5
Wednesday, Thursday 10 to 6
Saturday 10 to 5
Easy Parking, big lot. Click here to see the map. Come and taste (almost) anything you want!
ChefShop.com
1425 Elliott Avenue West
Seattle, WA 98119
206-286-9988
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| This Weeks Recipes - You can store your recipes in your wish list online! And then access the recipes from just about anywhere. |
Moroccan Hummus with Argan Oil Recipe
Traditionally called "Hummus bi Tahini", this hummus recipe is adapted from "Cooking for Comfort" by Marian Burros. With the addition of argan oil, your are giving the hummus a uniquely Moroccan flavor, and a hearty boost of omega-3s. In this case, we have used untoasted argan oil -- which has a mild, olive oil-like flavor. You can use toasted argan oil as well, but the flavor will be quite different.
Portuguese Soup Recipe
Portuguese bean soup is an Island favorite, unique to the Portuguese community which adapted their recipe to the local ingredients of Hawaii.
Egg Scramble with Ramps Recipe
Honey Glazed Onions Recipe
This is a garnish for roasted meats or birds, served with sauteed potatoes and a comforting red wine from a sunny place, a Chateauneuf-du-Pape, for example.
Pasta with Peas & Wild Mushrooms Recipe -
Another mouth-watering favorite adapted from Keith Snow's new cookbook, The Harvest Eating Cookbook. Traditionally made with Pancetta and peas, we made this with wild chanterelle mushrooms the other day -- and it was SO GOOD! If you can't get wild mushrooms, your store-bought brown ones will work fine 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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