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Aspen Winners, Easy Awesome Recipe, Cherry Report and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Shrimp Carrot Curry Habanero Haute Sauce & Coconut Milk For almost 19 years I have worked behind the “curtain” (backstage) with the culinary team who have supported some of the greatest Chefs of our time at the Food & Wine Classic in Aspen. One of the great “fun” things I get to do (besides meeting the chefs) is to bring some of our new and favorite ingredients to taste test with some of the best palates in the industry. And this year was very rewarding! (I have included some of the “winners” below.) So, last week in Aspen two of the great chefs that I work with backstage took two ingredients, one hot and one cold, and mixed them together with a few shrimp and the result was genius! The Chef twins, Adam & Deryk, are a hoot and a holler when they are together. No food topic is taboo. To them philosophy is a science and all the whilst they banter, they create amazing food with no fear of mixing and matching. And good things result. We were treated to elk steaks, rabbit cooked in a pressure cooker and lamb, too. This was a year of the sea in Aspen with more seafood than ever demonstrated on stage and with the Best New Chefs serving it up in the tents! So, there was a plethora of shrimp and that prompted Adam & Deryk to sautée the shrimp in oil with a touch of chili oil, salt and pepper. Then with a mix of Carrot Curry Habanero Haute Sauce & Coconut Milk (at roughly 1 part to 2 part ratio) dropped in the pan and swirled around and voila! You have Sautéed Shrimp with Carrot Curry Habanero Haute Sauce & Coconut Milk! Easy, Easy and knocks your socks off! And, in addition, after marinating some lamb scraps from the day in sweet Espelt Moscatel Wine Vinegar & a hot chili oil, Adam quickly sauté the lamb with salt & pepper before simmering with the leftover reduced sauce from the shrimp! Kaboom! It was wicked good! And even though I only got a small scrap of a taste, because Chef Erin ate my share, I can tell you it was the best meal I had all week! Shop now for just two ingredients! |
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 Curry Carrot & HabaneroThe first “bite”, so to speak, of the Habanero Carrot Curry was a pleasant, albeit fiery, taste that evolved from the flavor of carrot to a hot burn to a finish of more flavors, including turmeric and curry, all the whilst the heat is subsiding! Wowsa! A hot sauce that doesn't dull the senses, has plenty of heat and, on top of it all, tastes like something you can recognize! Shop now for hands down favorite Haute Sauce! |
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 Not all coconut milk is the same!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. Not a solid paste, real coconut flavor, and no guar gum or sugar added, it is preservative free too. The next best thing to shredding and squeezing your own. From the brand that Thai cooks depend on - Ayam. Shop now for Coconut Milk Cream! |
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 Espelt Moscatel Wine VinegarEveryone who tasted this vinegar loved it. Eyes wide open, it knocks your taste buds off their feet! It's that good! This warm, light colored vinegar is first sweet and, as it moves to the back of the mouth, the throat gets a jolt of acid! If you “taste” with a little lip and tongue, there is a sweetness and a wonderful grape and peach flavor, and the acid is subtle and later. Shop now for Espelt Moscatel Wine Vinegar! |
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 Sakura Honey SyrupCherry Blossom Honey Syrup is a treat. The Chefs ( I only shared with a few ) who did try this were amazed and all would hold the bottle looking at it, as if they looked hard enough they would see the miracle contained inside. One of the quietest tastes we have ever had. If you expect some overpowering cherry flavor you would be incorrect. This honey syrup needs a quiet palate looking for a sweetness that has nice floral presence. Shop now for Sakura Honey Syrup! |
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 Yuasa Shiro Shibori ShoyuThis light Soy Sauce is pretty special and one chef must have thought so too, as he made sure to take it home with him! This shoyu is a golden light color, where brewing time takes a short three months. Unlike so many “light” soy sauces though, it has relatively mild saltiness, filled with a rich flavor that embodies umami. This shoyu has a such a wonderful taste that it is palatable right out of a spoon. I have tasted lots of soy sauce, and most are not pleasant alone and not something I recommend! (It’s a mind numbing salt fest.) Shop now for Light Soy Sauce! |
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 First Cherry ReportThe cherries arrived! They were almost all perfect! And the final sort was pretty easy because when all the cherries are perfect we can get extra picky! And this young lady was pretty excited for her arrival of Early Robins! First sitting in the box (of course) and then eating the cherries. A two bite cherry! Thanks to you all for calling and emailing in about how great the Early Robins are. Almost always this is a good sign that the all the cherries are going to be excellent! Rainier - 4 pounds - Currently estimated to ship next week. Bing - 5 pounds - Currently estimated to ship in late JUNE early JULY, 2017. Lapins - 5 Pounds - Currently estimated to ship in late JUNE early JULY, 2017. Sweethearts - 5 Pounds - Currently estimated to ship in JULY, 2017. Shop now for all the Cherries! |
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Sweet Rainier CherriesNext up is the Rainier Cherry. The most famous and loved "light skinned" cherry of the season! With more "cherry" flavor than the Early Robin, but without the sharpness that the red flesh cherries have. There is a reason that it is the favorite, they are just darned good. We are hoping that they live up to their reputation this year! Get a bite of the Sweet Washington Rainier Cherry. Shipping next week! Order your Rainiers now! |
| Cooking Classes |
Cooking The Moroccan Table Cooking Class
In recent years, bitters have experienced a renaissance - with dozens of artisan bitters makers creating exciting new flavors. But you don't have to be a cocktail mixologist to enjoy using bitters. Chef Erin Coopey (Chef and Cookbook author of: Infusing Flavors, recipes for oils, vinegars, sauces, bitters, waters & more - 2016) will show you how you can use bitters to enhance your cooking too! You'll learn to make a variety of dishes including Crostini with Orange Bitters Honey, Savory Chicken Skewers, Fennel and Celery Salad with Preserved Lemon and Bitters Vinaigrette, Sun Dried Tomato Pesto with Aromatic Bitters, and Bourbon and Orange Ice Cream plus an Italian soda or a champagne cocktail with bitters! Cooking with Bitters! Store Hours Monday thru Saturday 10AM to 5PM. Come Visit! Sample just about everything! ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Store Parking The big one is much easier to park in. Click here to see the map. Come taste it's worth the visit! |
| This Weeks Recipes |
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Fresh Cherry Dessert Compote Recipe Adapted from How to Pick a Peach, by Russ Parsons. We highly recommends this book! Check it out for down-to-earth advice on finding the best produce -- along with plenty of great recipes. Here's a brilliant way to turn frozen or fresh (but maybe not perfect for eating) cherries into an irresistible dessert. Serve over vanilla ice cream, and you're set. Look for cherry "seconds" at your local farmers' market - still delicious, but less aesthetically perfect than the "firsts." Dipped Pistachio & Cherry Biscotti Recipe A delicious cookie for every day! Or a perfect homemade holiday gift. Pasta con Bottarga Recipe In 1988, Giuliano Bugialli released a great cookbook called Bugialli on Pasta. (Simon and Schuster, 1988.) Not only is it a great resource for many types of traditional vegetable and meat sauces for pasta, but it also contains a lot of information about regional pasta shapes and making pasta out of a variety of flours. This recipe is an adaptation from one of Giulliano's recipes. So, of course, when we were looking for information about pasta and bottarga, we turned to Giuliano - and we were not disappointed. The reality is that most of the pasta sauces are pretty simple, and this recipe is no exception. In Italy, it is more about the quality and fresh flavor of the ingredients. If you start with the right ingredients, the outcome will be great. |
| See what you missed in previous Newsletters |
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Did You Know We Had This? What's Coming Soon Not Too Sweet, A New Chai Haute Sauce, Marshall's & Sweet Washington Cherries |
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