|
Pasta is back-in-stock, Recipes, Ingredients and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Marco Polo & Pasta A little history As it turns out, the popular myth that Marco Polo, a Venetian merchant, brought pasta back from the Far East and introduced it to Italians for the first time in 1295 is not true. Although the Chinese were eating pasta as early as 5,000 B.C., the early Etruscans made pasta as early as 400 B.C., centuries before Marco Polo returned from his travels along the Silk Road. Dried pasta is a different story, though. Italians didn’t start making dried pasta until the early 1300’s. But soon after dried pasta made its debut, it quickly became the preferred form of pasta in Italy, favored for its longer shelf life, and easy storage and transport. It quickly began traveling around the world as traders and explorers brought pasta along on their ships as they set-forth to discover the New World. By that time, different shapes of pasta started to appear, along with new technologies which made making and drying pasta much easier. It was these innovations that further boosted pasta consumption in Italy, and ultimately lead to pasta becoming a ubiquitous part of the Italian diet. Of course the other ubiquitous ingredient, the tomato, took longer to become completely entrenched. The Spanish explorer, Cortés, brought tomatoes back to Europe from the New World in 1519, but they did not make significant in-roads into the Italian diet until the early 1800’s. Tomatoes and pasta: A trans-Atlantic match made in heaven - with a very long engagement period. What Makes One Dried Pasta Better Than Another? Italian law states that dried pasta must be made with 100% durum semolina flour and water, a rule that all but the lowest quality pasta makers adhere to worldwide. However there are three things that make one dried pasta better or worse than another: Where the wheat is grown (where in Italy), how the pasta is extruded (with Bronze dies, not teflon), and how it is dried (air, not friction). In Italy, pasta is considered more than just food; pasta is art, ritual, culture, and history all rolled into one. We work hard to find great tasting pasta made in Italy with Italian grown wheat. Pasta has been a difficult category these last few years. We are pleased to have one of our favorite lines back-in-stock and a pasta we saw 2 years ago and which we now have on hand for you to try! Pasta Pasta Pasta! Click here to see all the pastas |
| 1) |
 TomatoesGood tomatoes are key to making a great red sauce. Save your fresh, off the vine tomatoes to eat with a drizzle of olive oil and a nice cheese. "Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad." Brian O'Driscoll "I burn very easily, so if I forget sunscreen, I will be a tomato by the end of the day." Candice Accola Shop now for tomatoes |
| 2) |
 Aged to perfection!This glorious hard-soft cheese is the perfect pairing to top a pasta along with garlic and a "crispy" olive oil. Shave with a knife for thin slices to curl on top or pull out your Zyliss grater and cover your pasta with shavings, and dig in with your fork right away! Shop now for Parmigiano-Reggiano Cheese! |
| 3) |
 The seven spices of prosperity!Shichimi Togarashi, a blend of flavors that may have been created in the 17th century, as a way to help one to eat healthily. Also referred to as Seven Spice, the number of ingredients in this pepper mix, this number is considered prosperous (lucky) and refers to Shichifukujin, the Seven Lucky Deities. Though considered hot in Japan, it's what we might consider here as spicy but certainly not screaming hot. And that’s what makes it so nice to use. It adds a little heat when added to the perfect red sauce! Shop now for Red Pepper Mix! |
| 4) |
 Mossy Bayou Swamp ScumStarted like all good foods, with a recipe passed about within the family and shared with friends who said "let's put it in a bottle." With just a few changes and a name to go with, based on its unusual color, Swamp Scum was launched. Years later it is still authentic Mossy Bayou Swamp Scum! Award winning Sauce! Shop now for Swamp Scum! |
| 5) |
 Agostoni Cocoa NibsCocoa Nibs are dried bits of cacao beans. Full of greatness for you (antioxidants), like chocolate, it is easy to use. Think sweet desserts, like cookies and cakes, by candying them. Don't want the sugar? Think savory, think salads, as a crusty addition to a duck breast or maybe even add it your next round of tater tots. Shop now for crunchy Cocoa Nibs |
| 6) |
 Slitti Riccosa Chocolate SpreadLove the hazelnuts of Nocciolata? And the creaminess of Gianera? But want the milkiness of, well, milk? Then Riccosa is the perfect blend of all three! The dark milk is Andrea Slitti's super chocolate, the best milk you can find. Then, with a spoon, you can't help but massage a tongue full while you close your eyes and enjoy. Shop now for Amazing Chocolate Spread |
| 7) |
 Hawkshead Red Onion MarmaladeSILVER GREAT TASTE AWARD WINNER. Red onions, with Raisins and Pine Nuts blended with spices and herbs to create a delicious relish made soft and fragrant with balsamic vinegar. Great with cold meats, cheese and added to sandwiches for a touch of sweetness. Try serving with a piece of grilled fresh tuna and a crisp salad. Shop now for Red Onion Marmalade! |
| 8) |
 Enter to WinWe are giving away 5 pounds of Maui Ribs (delivered) just in time for Memorial Day. All you have to do is click the link and sign up! Anyone can sign up so tell your friends! Enter as many times as you want. Nothing like Maui Ribs to kick off Summer! Enter now to Win Maui Ribs!! |
| Just-In - Spring into Cooking Classes |
 Cooking Classes!
Booking May and June Classes!
Asian Fusion Class
Chef Pam has a catalogue of amazing recipes that include some classic and not-so-classic Asian ingredients -- like Yuzu Kosho, Classically fermented Shoyu, light soy sauce, cherry wood smoked sea salt, tamarand paste, coconut milk, and more. Menu includes: Yuzu Kosho Tuna Wonton Crisps, Tom Kha Gai (Thai Coconut Chicken Soup), Lemongrass Sriracha Pork Banh Mi Sandwiches, Pickled Carrots and Daikon Radish, and Edamame Soba Noodle Salad with Miso Yuzo dressing. |
| This Weeks Recipes |
|
Pasta with Artichokes, Capers, Tomatoes and Tuna Recipe A go to easy, tasty recipe! Basic Helicopter Pasta Recipe Perfect tasty recipe with this shapely pasta. No plate needed, eat straight out of the pan! Red Sauce for Pasta Recipe Not a classic Italian style red sauce, it is more like a wonderful bowl of food that has a tomato base and is perfect on Pasta! |
| See what you missed in previous Newsletters |
|
Do You Know What Zereshk Is - Raffle Maui Ribs Tax Relief, Umami Bomb, Little Fishes Pure Joy Quince Balsamic Vinegar - Ketjap Manis BBQ |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |