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Black Cherry Preserves from France, 100% Manzanilla Cacereña Olive Oil from Spain and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Confiture de Cerises noires Black cherry preserves Open the jar and smell the sweet cherry and, whilst you inhale the inner sweetness, your inner nose tingles with a tickly lovely feel. These Black Cherry Preserves are just plain (4 ingredients) perfect. Look inside the jar and you see dark, dark red hues. You can see the small cherry's shape in their own liquid. It is all enticing as you dive in with a cautious spoon to have your first taste. And what a wonderful experience! Not so tart that you wish you never tried it (like many over-processed cherries in a jar) and not even close to being pucker crazy with too much sugar. These Cherries got flavor! These little “incroyable” rare “cerises noires” (black cherries) are harvested near the village of Itxassou in the French Basque Country. So rare today that just 3 tons are harvested each year. (In contrast, Washington State produced 237,000 tons of cherries in 2015). A softness that is not mushy, the skin disappears altogether as you “macher”. Ideas pop into your head on how you can bring this cherry into your life. Traditionally used for Gateau Basque, simply Basque Cake, “the cake of the house”, these special cherries are “parfait” in a cream puff, in a croissant, topping vanilla ice cream, or on every piece of cheesecake. And they are not just for sweets, think of a soft cheese or the core to a lovely duck sauce! With just a twist of the wrist to remove the lid you will expose your inner taste buds to a unique slice of food heaven! Shop Now for Black Cherry Preserves! |
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 100 percent Manzanilla Cacerena!The Manzanilla Cacereña olive is one of the most prized olives in Spain. 80% of the production is for eating out of hand and only 20% of the crop is used for olive oil. Described as having a firm flesh, good texture and a balanced flavor for eating, it is this flavor profile that also makes it a wonderful oil as well. A beautiful yellow color with a green tinge and to the nose the oil has a sweet salty smell of olives. It is soft and luscious as you dip the tip of your tongue into a spoonful. The taste is recognizably Spanish, yet, different. In small sips, it tickles the back of your throat. With more, you get a little cough. Just about right. Buttery, full, rich, with hints of green apple sharpness and freshly cut grass, with a perfect balance of sweet and bitter. When you fill your mouth with a spoonful, the oil remains in front and the vapors move to the back, giving off alternating whiffs of bitter and sweet olive. You will find yourself smacking your cheeks and chewing, if you will, the oil after it has dissipated from your mouth as your sensors remind you over and over of how wonderful it was! This oil meets just about everyone's desires when it comes to an oil. Personality and full of flavor, without being bent too far in any direction. Just about right for just about everything. It might just be one of the best oils, ever! Shop now for Vieiru 100% Manzanilla Cacerena! |
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 Galettes Caramel Butter BiscuitsJoseph Grellier, a baker in Saint Michel, started to sell his own version of the classic French galette in 1905, calling it the galette St. Michel (the varieties of galettes are often named after their town of origin). But, it was not until after the first world war, when the railroad turned Brittany into a summer resort destination, that the business began to boom and the cookies gained a broad popularity. These delicate and tasty caramel St. Michel galettes are still imprinted with the family name, along with an image of the archangel defeating the devil. Shop now for Caramel Butter Biscuits! |
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 Fruitcake!!The Brethren of Our Lady of Guadalupe Trappist Abbey in Lafayette, Oregon make an outstanding fruitcake. Dark and dense, it is loaded with fruit and nuts, but not with the typical maraschino cherries and green citron - instead they use raisins, candied pineapple, and candied cherries. Baked for almost three hours, the cakes are then soaked in fine brandy. Most of the alcohol evaporates and the rich brandy flavor is absorbed. The cakes are then aged for three months to develop the flavor, creating a unique balance of the sweet fruits and moist walnuts and pecans with a pleasant finish of spices and brandy. It will make believers out of even the most ardent fruitcake skeptics. Shop now for Fruitcake! |
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 It's a Superfood!It truly is good for you! And just a little goes a really long way. Think low calories (depending on how much muscovado sugar or maple syrup you top it with) because it only takes a small bowl to last until lunch. And whilst you whistle (your at work) it is activating all those little people inside your stomach to work hard at breaking down the oats, thus burning calories even if your fingers are the only body part to be walking! (Yellow Pages - remember those? "Let your fingers do the walking). Shop now for the best Scottish Organic Oatmeal! |
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 Rabitos Chocolate Stuffed FigsAn unbelievable treat! Take a fabulous fig, squeeze in chocolate truffle and liquor, then coat in more chocolate and you have heaven in a bite. Simple and perfect! These have been a favorite of ours forever! Shop now and sweeten up your life! |
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 Peppermint Crisps!These thin candies are crispy and crunchy and incredibly satisfying! Wafer like, they break apart in your mouth without much effort. They boast a complete bite of minty fresh chocolate. Click here for Peppermint Crisps! |
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 Traditional Fruitcake RecipeWhen I was looking for fruitcake recipes, I wanted one that was jam-packed with dried and candied fruit -- like the Trappist Monks make in Oregon. This is the closest I could find. Click here to get the recipe! |
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 Summer Parmigiano-Reggiano
This summer Parmigiano-Reggiano is from a new gang of cows and then aged by a master. They find the best cheese, from the best farms and then age them in modern "caves" until perfect! Cutting the first Monday of November (airplane willing) in time for the holidays! Shop now for Parmigiano-Reggiano! |
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Pre-Order your Panettone!Orders are coming in! We have plenty so far...please pre-order your favorites now before they sell out. You can order now, change your mind later, and we don't charge until we are ready to ship. And the best part of it all you won't miss out on the cool wraps you want! And though fresh, they keep well so be sure to reserve! Shop now for Italian Panettone! |
| Meet Kitty Keller today! Amazing food hunter of Spain and France |
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Store Hours Monday thru Saturday 10AM to 5PM. Come meet our friend Kitty Keller, today, Saturday, from noon to 3 pm. Kitty has been importing the finest Spanish and French food for over 20 years! It's a perfect opportunity to talk about food and what she has learned over the years. And why she is so passionate about the food she brings in. Come and visit today, this Saturday. Don't miss the the chance to meet a wonderful person! 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 |
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Salad of Fall Greens with Persimmons Recipe This recipe has a great balance of citrus and nut oil flavors. They seem to balance each other nicely. The original recipe called for fresh tangerine juice and tangerine peel – but I substituted Etruria's Mandarin Olive Oil for the peel, and then used orange juice instead – with fabulous results. If persimmon is not available, you can substitute mango or seeded papaya. Grandma Smith's Rockwell Baked Beans Recipe I have made this recipe a zillion times now, only limited to the amount of good beans I can find. I change the fat from bacon, to sausage, to parmigiano-reggiano rinds, to what the recipe says. I bake for a long time and the beans smooth out to perfection! White Bean Gratin Recipe Lauren made this Cannellini bean gratin during our Beans Workshop – and it was so easy, and so good. A great way to add beans to your diet – and so good your kids will like it too. Try the giant Corona Beans in this recipe. I love these beans! If there was a "meaty" bean this is it! |
| See what you missed in previous Newsletters |
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Greet the Fall with a Hot Cup of ... Widespread Aspergillus Oryzae Mold has Infiltrated Many Kitchen Cupboards Sweet Sixteen Pasta Sauce Dinner |
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