|
The Marionberry Habanero and more from Oregon Growers and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Fabulous fruit from Oregon
With just three ingredients this fruit syrup is made like you wish all your fruit syrups would be.
|
| * |
This Marionberry Fruit Syrup is pretty sweet (as in awesome) As one reviewer exclaimed, this fruit syrup tastes just like Marionberry pie! Wowsa! If you haven’t had a marionberry before this would be a great place to start! This berry is born and raised in the Willamette Valley in Oregon, a child of Chehalem and Olallie blackberries at Oregon State U. in 1950. A genetic mix of raspberries and blackberries, it is more dominate in the blackberry. So delicate is the Marionberry in its physique (not its flavor) and a relatively small crop in July confines almost all of the berries to the locals. This (and Oregon Growers Marionberry Fruit Spread) is a great way to get the fruit year round! And you don’t have to be in Oregon for the harvest. Fruit syrups can be incorporated into many things. Popular practice is to use them in mixed drinks or topping a wonderful bowl of ice cream. Mixing with sour cream, cottage cheese or cream cheese is a wonderful way to bring out the flavor, dress up the appearance of everyday items and change the taste of conventional every day foods. Shop now for Marionberry Fruit Syrup! |
| * |
 Smoked Pepper PatéThis is what you would call spicy, but manageable. Smoked pepper paté is a gelatin with a hot twist. With a vinegar waft, it will make your nose twitch and your tongue tickle. And, until the jelly has dissolved, you won’t feel or taste the pepper. With a spicy end taste, it’s more of a chuckle than a blazing hot finish. It’s more of a smoky presence than heat. It might be nice to finish a plate, like a nice steak or duck breast. It would also go well with a firm white cheese that has a lot of spunk. A cheese that has a firmness as it crumbles apart. Think more smoky than heat. It’s a pretty yummy little thing. Shop now for Smoked Pepper Paté! |
| * |
 Marionberry HabaneroMarionberry Habanero fruit spread is just like Marionberry jam but with a spicy twist. The Habanero is hidden away amongst the fruit of the Marionberry. You know the pepper is there but it doesn’t jump out and say "I’m here". I like that. Acting like a jam on toast, it is well suited for pairing with cheese or as a dip for your next order of egg rolls. It may be the perfect marriage as a glaze on a pork chop or a topping on a pork sandwich! Think of it as a filling in a cookie, a spread on ham, with sour cream on your next baked potato, or just a bagel and cream cheese sandwich! It’s an ingredient that’s worth spreading around! Shop now for Habanero Marionberry Jam! |
| * |
 Spicy Habanero JellyThe spicy Habanero wafts towards your nose as soon as you open the jar. It’s the smoky red pepper that’s first up and then there is a hint of the habanero. The Spicy Habanero might just be my favorite of these five. When you open up the jar your nose fills, not with habanero pepper, but instead, surprisingly, with red bell pepper and a twinge in the nose. The Spicy Habanero has a jelly like texture with little bits of red in it. But don’t be afraid of the bits, it’s the bell pepper. The jelly contains the heat and is incredibly pleasant, and not as hot as you might think. It will open up your pores, but your mouth won’t yell at you. I immediately added it to sour cream, dipped into it and loved it. I mixed it in with cream cheese and placed it on a cracker and it was joyous! With just eight ingredients, it is delish-ee-oh-so sweet heat. Shop now for Spicy Habanero Jelly Favorite! |
| * |
 Organic Olive Oil from SicilyAt the very top it is gentle and soft with a vapor like buttery feel as it passes across the lips. When it hits the tongue, there is hints of artichoke and hints of unidentifiable fruit. With a tiny bit of a kick, it is a kick that nonetheless rises in the back of the throat and departs relatively calmly. To the top of the tongue there is clearly a distinct olive flavor. The buttery vapor disappears quickly leaving a tiny bit of bitterness along the edges and a burn that starts mid throat and swells before dissipating and disappearing. It does leave a tingling peppery sensation in the back of the mouth, across the tongue and into the throat. Ultimately, it is quite pleasant. A favorite of the new oils! Shop now for a wonderful new oil! |
| * |
 Cocoa PowderGet ready to make the best brownies, the best chocolate cake, and the best cookies known to any oven on the planet! This dark cocoa powder will make gelato and ice cream superb. It might be time to refill!? Our Dutch process Cocoa Powder has 22% to 24% cocoa butter with real vanilla (not vanillan). As seen in Saveur Magazine (Saveur 100) and Chocolatier Magazine. Ingredients: cocoa powder and vanilla. Shop now for Cocoa Powder with Vanilla and lots of Cocoa Butter! |
| Store Stuff - - Cooking Classes | |
|
Comfort Cooking - Classics with a twist Class Classic American comfort food, but with a decidedly modern, flavorful twist. Settle into the late rainy winter with creative takes on traditional comfort foods! That's it – make yourself feel better with comfort food! Chef Lesa Sullivan will share with you her client’s favorite midwinter meals, including: Butternut Squash Mac and Cheese Bake, Kale Ceasar Salad with Croutons, Mom’s Marvelous "Gluten Free" Meatloaf, and Flourless Chocolate Brownies with Sea Salt Caramel Drizzle. Appetizers, liquid and sampling is allowed! Comfort Cooking - Classics with a twist Class - Sign up and bring your comfy pants!
|
Store Hours Monday thru Saturday 10AM to 5PM. Come in and see the specials! 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 |
|
Einkorn and Bean Minestrone Recipe Farro and Bean Minestrone is a traditional Italian soup. Although we think of minestrone as a chunky soup with small pasta pieces, in Italy they often add farro as the starch filler instead of pasta. In this case, however, we have used Einkorn. A precursor to Farro (or Emmer), Einkorn has a slightly smaller grain, and is much softer than Emmer - so it requires less cooking that Emmer to get it to that "al dente" texture that I love so much. Pappardelle with Peas & Wild Mushrooms Recipe Another mouth-watering favorite adapted from Keith Snow's new cookbook, The Harvest Eating Cookbook. Traditionally made with Pancetta and peas, we made this with wild chanterelle mushrooms the other day -- and it was SO GOOD! If you can't get wild mushrooms, your store-bought brown ones will work fine too. Almond Macaroons Recipe |
| See what you missed in previous Newsletters |
|
Great Tasting Diet Food for Me All I Want for Christmas is Food and Other Good Ideas for Last Minute Gifts Shipping Cut-Off Now! Tasting Notes Olio Nuovo! |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |