Summertime Pasta, Farro Salad, Honey the perfect sweetener and more at chefshop.com/enews
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In this issue:
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pasta for summer
summer farro salad
the many uses of honey
arauco olives
this deliciously meaty green olive was almost eradicated by the spanish crown in the 17th century. its buttery texture and nutty flavor is unique and truly argentinian.!
black elderberry syrup
nothing compares to the D'arbo fruit syrups. the elderberry is unique and delicious - a perfect companion to the elderflower.
jack rudy's tonic syrup
a must have product for any gin and tonic drinker. the low amount of quinine and light hint of lemongrass make this a truly wonderful product.
honey vinegar
late harvest viognier, which is often described as fruity, flowery and even honey-like, it was a brilliant revelation and ultimately the great combination that made this match heavenly.
sherry vinegar
vinagre de jerez, by sanchez romate, is a genuine sherry vinegar, made in the traditional way in jerez de la frontera, spain. it is sweet and delicately acidic with distinct almond notes.
atun claro
These beautiful loin segments of Atun Claro are packed in extra-virgin olive oil and hand-cut from yellowfin caught on the dense tuna banks off the coast of Basque Country.
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Summetime Pasta
This time of year, simple and easy is what you feel like you need!
With a lapse of pasta from your diet over the last few months the timing seems just about perfect. It seems to be the time for pasta.
Imagine boiling pasta and while those morsels cook, heat a little olive oil in a skillet, add a few favorites like capers, tomatoes, chopped macadamias, preserved lemons, harissa, ham, bacon, eggs, peas, chickpeas, toss and plate! Drizzle with a little more oil, shave some Parmigiano-Reggiano and your done!
Easy! And this is when the shape of pasta can really matter! One of our top favorites right now is
Fusilli Napoletana Lunghi because the serial rough shape just feels crazy good and with just olive oil and garlic it seems like heaven in your mouth!
I also love this
corn based Penne. Just the right bite and it has a good flavor. Pasta Tuna Tapenade is the perfect recipe for this shape and crumbling canned tuna on top is perfection!
And lastly, a new pasta to us. It's a
linguine with lemon, black pepper and wheat germ. Now we see lots of foods with twists and rarely do they make us excited. So when we tested this one, it was an expected "eh" reaction. Instead I had to stop myself from eating the whole bag! Cooked and tossed in a hot skillet with garlic and then finished with Albert's Meyer Lemon Olive Oil we are talking about divine! Light, tasty and summery.
Shop now for Pasta!
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Summer Farro Salad Recipe
The Garden Party Pot Luck Dream!
A reunion of sorts with a past life for me is this weekend, and as you read this I am preparing the Emmer Farro Summer Salad for the Pot Luck.
Reunions, not something I ever go to, will be interesting as I look back at my life. This reunion is with people I worked with for 8 years and 20 days of non-stop film making some decades ago and something I may return to in the coming years. And in an added twist, I am very interested in what they eat now. Still twinkles and popcorn? Or perhaps now that they are all older (I am not, of course) if their diets have changed at all.
This salad, which is always a hit, is out of the ordinary because the grain really stands out. And people always ask what it is followed, in the same sentence, with their best guess.
It is so simple. Cook the emmer for 42 minutes, chop and add the vegetables, mix, chill and your golden! Keeps like a champ and is ageless in taste and design! Check it out, and bring it your next garden party!
Summer Farro Salad Recipe!
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Honey
From the World's Flowers
We have been tasting a lot of honey recently. And though it's on the tip of our tongue, we haven't quite pulled the trigger to bring in more. As you know, we love honey and could eat honey all day long!
With its treasured past and even though honey is so versatile as a flavor enhancer and as a sweetener, it's hard to think of what to do with it some days. It gets easier after you taste many honeys like we do. If honey isn't distinctive in how it tastes, a flavor in its own right, then we aren't talking about the same thing. Honey can have an amazing personality, where one can love one so deeply that you will never let it go and insist it is the only one that will go in your Baklava. And who wouldn't insist when you're talking about 35 layers of dough, that's a lot of work for the wrong honey!
We have been using honey for much easier uses, where the hardest preparation is not getting all sticky as you spoon it. By the way, are you craving a good chip (or a bad one too) or breadstick into a light summer dip? Get a tub of good sour cream add a lot of honey, stir and mix and it's like cool ice-cream with an out-of-this-world flavor.
The other really great thing to do is add it to a cup of hot water (we know, it might kill off all the medicinal properties) and sip before bedtime. They say it gets your body working while you sleep. And burning off all those unwanted calories hiding in the sour cream and chips you just ate! It works, we have collectibly lost one pound since we started drinking hot honey tea.
Remember that honey can be added to marinades, in place of sugar, rub on your lips, eat it with cheese, store in your "run bag" or earthquake/tornado bag as it keeps forever, use as a salve/antiseptic, make a salad dressing, soften your skin, or just plain wash your hair. Though you might want to use a less flavorful honey for that.
Honey is one of Nature's amazing nectars, shop here!
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Trio Vinegar!
This is a top favorite for chefs as an all-round red wine vinegar. A trio of carefully selected vintages of Merlot, Zinfandel and Cabernet Sauvignon from the heart of one of the world's great wine appellations, the Sonoma Valley. Straight up it has all the pucker a red wine vin will give you, but it has a soft almost sweet side that makes it a cleaner feel that will make your dishes stand out!
Organic Emmer Farro
This 1/2 million year old grain is in the "middle age" of the Farro's. Robust in bite and with a distinct flavor, it can hold up under cooking and waiting. It means it can be ready at the beginning of the meal service and still great holding its shape at the end of the night too! Make plenty and keep on hand in the refrigerator. Perfect for a summer salad!
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| Cooking Classes for June/July are now available! |
June Cooking Classes 2016
Quick & Ridiculously Delish Weeknight Dinners - It's a Class
You have had a busy day but you still need to put dinner on the table. Chef Erin to the rescue! She’s come up with four quick weeknight dinners. There’s no better way to make sure you eat a home-cooked meal after a long day at work. You’ll learn to make Pasta Puttanesca, Spicy Chickpea Stew, Asian Braised Fish with Ginger and Bok Choy, Red Lentil Curry and Chef Erin’s Favorite (Fall-Back) Salad.
Wednesday, June 22nd Quick Ridiculous Delish Class
Thursday, June 23rd Quick Ridiculous Delish Class
Store Hours!
Monday, Tuesday, Friday & Saturday 10 to 5
Wednesday, Thursday 10 to 6
Saturday 10 to 5
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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. |
Roasted Beet, New Onion & Rice Salad with Katz Late Harvest Sauvignon Blanc Vinegar Recipe
This versatile, seasonal salad is loaded with texture, from crunchy to crisp to chewy. The beets, currants, and new onions all have a natural affinity to the sweet and tangy Late Harvest Sauvignon Blanc Agrodolce Vinegar, while the aromatics and spices give the salad a comforting warmth. The whole melange is tied together by the silky Rock Hill Ranch California Extra Virgin Olive Oil with its complementary flavors of almonds and herbs and its peppery finish. You can serve this as a side dish, or pair it with grilled or smoked chicken or salmon for a nice lunch or brunch main course.
Summer Veggie Tempura Batter Recipe
Tempura is a great way to enjoy summer's bounty. We have tempura'd just about everything we can think of - carrots, beets, jicama, garlic greens, sea beans, red and yellow peppers, you name it. Everything comes out great -- as long as you stick to a few basic rules.
Grilled Peaches with Honey Creme Fraiche Recipe
Pasta with Artichokes, Capers, Tomatoes and Tuna Recipe
Boil pasta, chop and add ingredients to a pan of oil with a little heat, add el dente pasta, plate oo eat right out of the skillet! Oh baby it's good!
Meyer Lemon Dressing for Grilled Salmon Recipe
This is a nice lemony dressing -- perfect for grilled wild salmon - even sockeye, which has a strong salmony flavor. This is a creamy style dressing - so stays put on the fish. Also great on grilled white fish, or grilled asparagus.
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