A Must worth Having, A Perfect Topping, A grain of truth and more at chefshop.com/enews
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In this issue:
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Furikake - Sprinkles with a history
San Giacomo Saba
Fresh Washington Cherries
red currant vinegar!
amazing fruit wine vinegar from Acteoria!
Hot Onion
& Red Pepper Relish!
Dark Chocolate!
English Shortbread!
exotic sampler
scrappy's bitters!
early robin
the first cherry of the season
fresh washington
rainier cherries
a quintet of cherries!
picked-at-their-peak cherries are harvested and shipped between mid-june and july 2017.
All five cherries varieties - for a total of 23 pounds of cherries.
Early Robins - 4 pounds - Currently estimated to ship in early JUNE, 2017
Rainier - 4 pounds - Currently estimated to ship in mid JUNE, 2017
Bing - 5 pounds - Currently estimated to ship in mid JUNE, 2017
Lapins - 5 Pounds - Currently estimated to ship in EARLY TO MID JUNE, 2017
Sweethearts - 5 Pounds - Currently estimated to ship in LATE JUNE TO EARLY JULY, 2017
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Furikake!
Sprinkles with a History
This dry seasoning is quite simple in ingredients and quite complex in fun. Think of it as a sprinkle for rice. And we think, here in the U.S., it can be used in many, many different ways and dishes.
Furikake was originally designed by a pharmacist to address the real health issue at the time (1912) – of calcium deficiencies in the
Taisho period. Years later, the original version, called Gohan No Tomo (A Friend for Rice), was rebuilt to include Genyonemus lineatus in place of the fish bones and was simmered in shoyu, and renamed Kore Wa Umai (This is Delicious) for topping on white rice.
At the time, white rice was for the wealthy and thus Kore Wa Umai was considered a luxury item. Overtime,
Furikake, became food for everyone.
Today, our offering made only with plant based ingredients free of additives and artificial stuff, it is vegan and organic. The flavor of the sea (in place of sea bones) comes from Nori.
The basics here are salt cured toasted black sesame seeds, toasted white sesame seeds, ground white sesame seeds, and green Nori flakes. With five variations of “sprinkling” -
Green Nori,
Yuzu,
Sansho Pepper,
Umeboshi, and
Chili! Wow!
I can't tell you how great this stuff is. As soon as you use it you recognize it's something you have had before... and then you start sprinkling on everything! Maybe not a bowl of cornflakes though ....
Shop now for delicious Furikake sprinkles!
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Grape must
A must have!!
Saba is old. It is believed that Saba, in some form, existed in Egyptian and in Roman times.
Must,
vinum mustum, meaning young wine or grape juice, contains everything. Skins, seeds, even stems of the fruit, these solids, the “pomace”, make up to 25% of the weight of the must. In winemaking how long the pumice stays in the juice is an important factor for creating the personality of the wine.
For
Saba it is different. Instead, you cook down the must to a thick, syrupy liquid, reduced by 50% or so and then you bottle it.
Saba's raisiny, caramel flavor with a touch of acidity, is perfect for tempering savory dishes by adding flavor, not cutting or interfering with the nuances of your dish. In many ways
Saba acts like a fine sweet wine balancing flavors, opening the palate and marrying everything together.
And like the flavors we love in a good Balsamic,
Saba pairs positively perfectly with panna cotta. And now that strawberries are popping out of the ground, there is a heavenly connection between freshly harvested strawberries and a drizzle of saba that is simply divine. Saba in many ways is better suited than Balsamic for incorporating into a dish.
So think, better than
Balsamic Vinegar, for everyday drizzling of rich savory dishes like duck, mousse, moose, and for vegetables grilled with a little char. And if you think ice cream, cheese cake, tapioca, and crępes (and even) topped with strawberries, you have a dessert that is positively perfectly delightful!
A must worth Having everyday - shop now- click here
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A visit to the farm
A grain of Truth
Just a few days ago we visited a very exciting food farm thing and learned a boatload. It started out as a search for Big Leaf Maple Syrup and turned into a possibly really cool thing. Flour. And we don't mean the glyphosate sprayed wheat (for drying just before harvest) or the flour that has additives so it will last forever on the shelf. We mean freshly ground flour that is fresh.
First, there is barley transformed in giant tumblers and is most often turned into amazing crafty beer. In this case, the malted barley is also turned into a flour! Wow! I have a little sample bag that I can't wait to bake! And do you remember malted milk Shakes? This is malted flour! What a flavor.
And the fresh flour, coming from (potentially) 163 different wheats, will be pure as can be (before man industrialized the process) and have a short shelf life! This is a good thing! Why? Because all the chemicals in the flour process have been eliminated!
Stay tuned and have your recipes ready to Bake!
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Rice Bran oil
Not really sexy anymore, rice bran oil is essential to have in the pantry. Delicate, not intrusive, it's great for frying, and good for you too! Check and make sure you have enough to make it thru the next hot heat food!
Marrakech Olive Oil
With three ticks of the clock the burn sets in and then three coughs and you know you have an oil. A full feel, the tip of the tongue gets this great olive taste, almost as if you are eating the olive from which it came. I love the feel of this oil. Delightfully full of flavor, yet so clean the oil evaporates leaving a wonderful memory.
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| Cooking Classes! |
Special Class!
Exclusive Special Japanese Bento Box Picnic Class!
Japanese Bento is a boxed lunch full of visually pleasing foods designed to be enjoyed at room temperature as well as served hot. Chef Kanako will teach how to cook typical bento favorites and packing techniques and aesthetics, such as the five basic colors.
Rice Balls with Hijiki rice, Tamagoyaki (rolled omelet), Chicken Karaage (deep fried), Asparagus & Beef roll in teriyaki sauce, Cucumber mustard pickles
About Kanako:
Kanako's passions are authentic home cooking from my native Japan and helping people discover and enjoy its simple beauty, seasonality and practicality. For over ten years she have enjoyed teaching Japanese home cooking classes at PCC Cooks and clients’ homes, preparing bento box lunches and dinners, designing recipes and menus, and catering events small and large for a variety of occasions.
Extremely limited number of seats available.
Hours
Monday thru Saturday 10AM to 5PM!
ChefShop.com
1425 Elliott Ave W
Seattle, Wa 98119
206-286-9988
Easy parking in the lot to the north. Big and plenty of space.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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