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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special pricing
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
monogram 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.
stuffed olives
olives stuffed are a good thing. and in the end of the day martini. simple, salty, and special.
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Amlou - the healthy nut butter
Take just three ingredients and you have a nut butter.
Take three individualistic ingredients, all with their very own healthy properties, and you have a spreadable, spoon-ready treat that is tough to beat!
Bees from Eastern Washington have all that flora and fauna to choose from in a wonderful farming community. From fruits, like apples and cherries to wheat and hops, they make some amazing, good-for-you honey.
The Argan nut is one of the most amazing and healthy foods. Like real Wasabi and Saffron, the Argan nut is known to have longevity properties. You might have noticed Argan oil is an ingredient in skin creams, used for “preserving” the skin. If it can make your outside look good, just imagine what it can do for your inner beauty! The people who harvest and live in Argan country are healthy and live well into old age!
Almonds are known for all their healthy properties. Think good fat, fiber, magnesium, Vitamin E and protein. That can mean blood sugar levels, blood pressure and cholesterol levels can all be lowered just from that little nut.
Combine all three into a non-classic nut butter (classic in Morocco) and you have Mehdi’s amazing Amlou!
Rich in flavor and taste, the Argan oil has a unique and distinct flavor which melds naturally with the almonds. The honey adds a touch of sweetness, but not too much. Spread on your morning toast or creatively use it in place of peanut butter.
Special pricing for Amlou! We reduced the price because Mehdi wants us to get a bigger following!
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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 - swim 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 super 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 closingly pleasing you don't want to overwhelm your senses!
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| Cooking Classes for April/May are now available! |
2017 Cooking Classes
Spring Farmer's Market Class
This is the time of year that the Farmer's Market is just beginning to product fresh, young fruits and vegetables - giving us hints about the abundance of early summer in the Pacific Northwest. Learn how to combine some of those lovely and delicious summer crops, with some fine pantry staples, to fill your families spring table. List of Recipes: Black Nile Barley Salad with Beets and Oranges and Fennel, White Bean Ragout with Garlicky Toast, Portobello Mushroom Paillard with Lemon and Capers and Olives, and Kale Salad with Root Vegetables and Dates and Tahini Dressing.
Wednesday, March 15th Spring Farmer's Market Class
Thursday, March 16th Spring Farmer's Market 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. |
Baked Halibut with Israeli Couscous & Spinach Recipe
Israeli couscous is a wonderful base for grilled or baked fish. The earthy spinach and juicy tomatoes make this dish a complete meal. The halibut may also be grilled rather than baked.
Grilled Butterflied Leg of Lamb Recipe
I love lamb. Although growing up we always had baked ham for Easter Dinner, as an adult I have come to prefer and appreciate lamb as the main feature of our Easter table. And when looking for a fool-proof recipe that reminds me of my childhood, I always turn first to "Cooking for Comfort" by Marian Burros. (Simon & Schuster, 2003.)
Basic Biscuit Recipe
Roasted Chicken with Salsa Verde Recipe
Sauce Verde is a piquant herb sauce traditionally made with parsley. Albert has added a handful of other appropriate herbs for a slight variation. The fruitiness of the Chef’s Pick Organic California Extra Virgin Olive Oil adds a nice rich flavor to the herbs.
Chestnut & Mushroom Recipe
Nothing says winter like chestnuts. Roasting on the open fire, and all that. This creamy combination sounds wonderful -- a perfect starter for any meal.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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