Get Ready for Baking Season, Stock up on Essential Pantry Items and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE baking  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog "Baking!" Time to stock up for the upcoming baking season. Nothing worse than not having enough vanilla extract on hand whilst you are in the middle of making a cake! Or your bag of cocoa powder is empty, without even enough to dust the cake you just baked. The core to a good baking season is having good ingredients. And the most important key to great ingredients is to have them in your pantry ready to go! From Flour to Vanilla to Extracts to Chocolate. You never know when the creative juices flow and you need to bake and make something safe or something new! Dried Coconut, Almond Paste or grind your own cinnamon bark, when you feel the inspiration it's great to have the pantry filled and ready to dispense! Get ready for baking season and stock it with your favorite essential pantry items! Shop the baking category now! * Chef Lesa's Apple Pie Recipe! It's all in the crust ... Step 1) In a large-capacity food processor, pulse sugar, salt and flour together until well combined. Then pulse together the lard and flour mixture until it all resembles coarse cornmeal. Next, add the water while pulsing again. Continue until dough just comes together – you may not need all the water. Turn contents of the work bowl out onto a flat, clean surface and gather it together into two discs. Wrap dough and chill for at least 1 hour. Click here to get the recipe! * Organic Cinnamon Bark from Hawaii A Bark with a healthy bite... grind your own freshly harvested cinnamon and you will never go back. Open the bag, put your schnoz inside and take a big whiff ... "ooh-la-la", to quote Grace Potter. This is what you expect, this is what you want, this is, and I mean IS, cinnamon. Open the bag and see a tree, see the bark and wonder how it can be, something like this is so de’lish’iss’ee! Break a little loose, pop-it-in-your-mouth and in a second or two the cinnamon tingles your tongue and the flavor imparts, leaving an eidetic memory. Shop now for Organic Cinnamon Bark! * Caputo 00 Chef's Flour This finely ground wheat flour from Italy, has a little less gluten than the Caputo Pizza Flour (which is the bomb for making thin crust pizza!). The fine grind and the perfect gluten balance makes for a great crumb for your next cake. Shop now for Double Zero flour! * Caputo Italian Gluten Free Flour This is one fine flour. A proprietary blend of rice and potato starches, rice and soy flours, sugar, thickeners and dietary fiber, this all-natural flour is naturally gluten-free. Crafted carefully so that you can produce the finest quality breads and pizza crusts. Even if you don't go "gluten free", adding a flour like this into your recipe "mixes" it up. Shop now for Italian Gluten Free Flour! * Caster Sugar – Superfine Cane Sugar Also known as "caster sugar", this sugar has granules that are very fine and dry. A superior quality sugar, it is the workhorse of professional Pastry Chefs because it dissolves so easily in batters and doughs, leaving them very smooth. Especially appreciated for genoise, other sponge cakes, and meringue. It also dissolves very quickly in liquids, so it's great for iced tea. Shop now for Superfine "Caster" Sugar! * Feuilletine Flakes – A Hazelnut Creme Cookie Recipe! Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar! Click here to see the Cookie Recipe! * Feuilletine Flakes! Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens. As Tina says, in Food & Wine Magazine (November), "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. Shop now for Feuilletine Flakes! * Fossil River Flake Perhaps you know the Castle of the Pies Negros, also known as Villena Castle. What you may not know is that there are underground rivers & springs in the earth nearby. And from those waters an amazing salt is harvested. Shop now for Fossil River Flake Sea Salt! * Cocoa Nibs Caramelized Sweet and not as bitter as regular cocoa nibs, because they've been rolled in sugar and then baked. Yum! They can be added to any kind of dough, shortbread, baked in cakes, sponges, or used in praline fillings and on ice cream. Or just eat them right out of the bag – that is what I do! Try them and have fun! Shop now for Caramelized Cocoa Nibs! * Decorations! From baking colors, to candied violets and pearls of chocolate. We have (or can find for you) a selection of hard-to-find decorations. Shop now for Baking Decorations! Cooking Classes Cooking with Asian Ingredients 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 Kale Soba Noodle Salad with Miso Yuzo dressing. Asian Fusion Cooking Class, Special Pricing for Newsletter readers! Store Hours Monday thru Saturday 10AM to 5PM. Come stock your Essential Baking Pantry!! 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.   This Week's Recipes Grilled Steak with Saba Recipe There’s no question that really tasty beef is required here. I like top sirloin or skirt steak for a good meaty flavor. You can also try this with a nice cut of tri-tip or even eye of round, and slice it against the grain in small strips when it’s done. Tuna & Caper Rice Stuffed Heirloom Tomatoes Recipe A variation on Marcella’s classic recipe - Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal. Double Tall Chocolate Brownie Recipe They’re so rich and chocolatey, a little bite or two will be very satisfying! This recipe is double the quantity of what would usually go into an 8-inch by 8-inch pan and makes extra-tall brownies. Cut them into 1” squares. See what you missed in previous Newsletters Wake Up and Smell the Rose Buds, Deep Italian Cocoa Za-Atar, Aged Rice, Allsorts from New Zealand Recipe Chocolate Feuilletine Flakes, Healthy Salt, Syrup ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA