|
Pop your own and mix it up, sweet and savory, Melding Morocco with Movies and Popcorn and more at chefshop.com/enews |
 |
|
|||||
| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
When you pop your own, it's good to mix it up! Last week we talked about the perfect toasted corn and we are so happy that it was a runaway hit! (More is arriving and shipping now.) This week we started the week with one idea, and we finished with corn...again. This time, though, we popped our corn and with more trials and tribulations than anticipated (and why the news is late this week) we found some things we really like. And some not so much. See the recipes below. A quick history of popcorn in the theatre. Before talkies, the movie theater was for the upper crust, well heeled, and if you will, the “theatre” goer. The theatre owners were all about a respectful, clean, carpeted place catering to a quiet and munch free audience. Once the talkies came along with the great depression, the world changed. For about 15 cents you could see a movie and for 5 to 10 cents a bag of popcorn to go with. A cheap place to “get away from it all”. Popcorn at the theater first started outside with street vendors taking advantage of the crowds. Using their cool (invented in 1893) horse drawn steam engine powered popcorn popper wagons they sold to the (now) moviegoers waiting in line. The steam engine was replaced with an electric version as the street vendors (some who had moved inside the theatre) were replaced in the lobby of the theater. My favorite theater popcorn story was when I went to see a movie (I don’t remember what) with Tuvok, the Vulcan from Star Trek: Voyager (or you might know him as the Principal Franklin from iCarly). And as we waited in the concessions line we watched with great entertainment as two older retired couples, most likely film executives, bought popcorn from a very young and intimidated concession person. They ordered an extra large popcorn that had free unlimited refills, and they also asked for a beverage tray to carry drinks. They promptly emptied the large container of popcorn into the beverage tray and proceeded to ask for a refill of popcorn. With a totally shocked look on his face he dutifully refilled the popcorn bucket and the couples went merrily off down the hall to see Unknown. He then promptly asked me if I wanted popcorn...I declined. Naked popcorn alone is the basic great diet food. Almost no calories for the amount of satisfaction you get per popped kernel. I had two friends who were dating, very early in my career, one a producer and one a photographer. Neither one had any money, or maybe they were just cheap, or maybe he was just cheap. When they went on a date they sat on the couch and watched bad movies and ate popcorn for dinner, unflavored, untouched as they didn’t want the calories. They often invited me over for popcorn. I declined. I really don’t consider popcorn dinner. Shop Now for a nice Dorada Popcorn! |
| * |
 Muscovado Coated PopcornMaking "kettle" corn is pretty easy and straightforward. Heat 1 tablespoon rice bran oil in a 4 qt sauce pan with 1/2 cup muscovado sugar and mix on low heat to dissolve the sugar. Turn up the heat to medium, add 3 un-popped kernels and cover. Shake and slide the pan to mix the sugar, when the first kernel pops, remove the lid, add 4 tablespoons of butter and 1/2 cup of corn kernels. Shake, with lid on, vigorously to coat all the kernels. Keep the pan moving and when they start to pop, toss with great vigor to keep the un-popped kernels on the bottom and the popped on top. On a gas stove it will take about 3 minutes or so to pop without burning.... Changing the sugar up to muscovado adds this wonderful richer flavor beyond just sugar. Shop now for Dark Muscovado Sugar |
| * |
 Roasted Cauliflower with Dukkah RecipeA traditional Egyptian spice and nut mix, dukkah (doo-kah) lives on as a representation about how Egypt sat in the crossroads of the spice trade. Of course there are many combinations of what will comprise in this "Spice", though (predominantly) common are hazelnuts, coriander and cumin. To the nose it is very familiar, though the resulting flavor is often different than anticipated as it melds well with others. Meaning it will adjust to the dish. Think of lamb chops cooked and, when done, hold the chop by the bone and sprinkle with dukkah and then drizzle on a honey and pomegranate molasses mixture. Or, sprinkle over vegetables. This is the easiest and most flavorful cauliflower recipe you will ever have. Impressive how 5 ingredients can yield such a delicious side dish! It makes a nice topping to your popped corn too! Ingredients: hazelnuts, coriander, cumin, cayenne, salt, sesame seeds. See the Roasted Cauliflower with Dukkah Recipe! |
| * |
 Shawarma Chicken RecipeShawarma is old. So old no one really knows when and where it started. Variations abound today, perhaps spread around by the Turkish-Ottoman empire. Using a spit grilling technique, a spinning combination of lamb and veal for which slices of meat are taken off as needed and cooked. Villa Jerada has created the "ambience" of the dish Shawarma thru a collection of spices. Use on grilled meats, chickpeas, or mix in with yogurt. We tested it with oil and popped popcorn. It was divine! This is an easy chicken-based recipe version of the Turkish street food usually cooked on a rotating spit. It's perfect served over couscous or accompanied by Toasted Millet Tabouli. A great idea for a week night meal, just make sure to marinate your chicken in the morning to have it ready for dinner! Shawarma Spiced Chicken with Tahini Sauce Recipe! |
| * |
 A rub from Southern Spain!A rub of history. The influence of the Muslims to southern Spain has shaped the people and the food. Vila Jerada has taken a bit of history and blended it with "today" to create this Moruno rub. With saffron, cumin, coriander, fennel, black pepper, saffron, dried oregano, thyme, pimento and turmeric. Think of lamb or beef meat skewers or adding it to your favorite steamed style dish, like a stew or tangine. Like the Shawarma, mix with a nice Moroccan Olive oil or butter and toss in a bowl with your next savory popcorn. Shop now for Andalusian Moruno Rub! |
| * |
 Giant Corona Beans!This large white bean, Corona Judiones, is a member of the runner family phaseolus coccineus. Dried corona beans are half again as large as the typical white runner, and when cooked, they almost triple in size! This is one reason this heirloom bean has often been called the "poor man's meat." When we first tasted the coronas, we braised them in a simple puttanesca sauce, and they were heavenly, a perfect vehicle for sauce. Their impressive size makes them a natural for an antipasto plate, dressed with a flavorful vinaigrette. This past week I needed to make baked beans and with my favorite bean not available (until next year, we hope), I decided to mix it up and use Corona and Cranberry beans together. After a night of soaking and 5 hours of cooking the beans exploded with flavor! Along with some test Mangalitsa bacon ends the beans are a great option. Shop now for Cranberry Beans! Shop now for Corona Beans! |
| * |
 La Vecchia Dispensa Balsamic 30th AnniversaryMilliliter per penny it is the best deal in true balsamic vinegar! In honor of their 30th anniversary, balsamic vinegar makers La Vecchia Dispensa created this commemorative gem, a rich, thick balsamic ideal for drizzling. Starting with a vinegar, now over 30 years old, this has the notes of age in the bottle. For this vinegar, the grape must has been cooked down a bit longer than usual, and then aged in small, new wood barrels, before being transferred to open barrels to finish fermentation. 30th Anniversary Balsamico - Shop now! |
| * |
 Top your Popcorn w/FurikakeAdding furikake to any popcorn, savory or sweet, works out just about right. Not in your face, but twists the flavor and makes it "party" fun! Or, if making it is not your thing go to Chef Roi Choi's A Frame in LA and order up some Furikake Kettle Corn. It is divine! Shop now for Furikake! |
| * |
Spring PanettoneJust like the ever-loved Christmas Panettone, except they are shaped like a dove, to represent a symbol of innocence, gentleness, and affection. On the inside, it's the same cake as the panettone; the luscious bread made with lots of eggs, sugar, some flour, and a 60 plus year old starter yeast. On the outside, they all have sweet sugar glazes giving them added sweetness and moisture. It will have been about 90 days since we last sank our teeth into a lemon panettone. And, it will be another 240 days until we can have another. These Colomba are from Albertengo. If you want a Sorrento Lemon or a Classico, we will have them in time for the all important Easter weekend. Time to pre-order your spring panettone! |
| Stop by and have a cup of Chai at the shop! |
ChefShop Cocoa Powder!
Best cocoa I've ever used. "Believe it or not, I first found out about this cocoa from the Goldie Bear culinary mysteries. I can't remember which one, but I am forever grateful! This is hands down the nest cocoa I've ever used! I don't like it in homemade hot cocoa for some reason, but in every other capacity that I've used it, my recipes have turned out mind blowing!!" by Nicole Find ChefShop Cocoa Powder here! Store Hours - come visit and taste this week's flavors! Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our parking lot is to the north of the shop next to Champions Party Supply. Easy open parking lot. Click here to see the map. |
| This Week's Recipes |
|
Double Tall Chocolate Brownie Recipe Similar in texture to a medium-sized couscous, but much healthier - a perfect summer side. Fried Yellow Polenta Sticks Recipe A great alternative to French fries - and much more beautiful (because we eat with our eyes, too!). Here we suggest dipping them into a tomato-based sauce - like a marinara sauce or a Classic Smoky Romesco Sauce - as an appetizer. But, it's just as easy to eat them "plain" as an alternative to French fries. Potato Lasagna with carmelized onions Recipe Potato Lasagna with caramelized onions from Chef John Howie's cookbook, Passion & Palate serves 12 - precise following of the recipe will yield the best result - preheat the oven to 325º. |
| See what you missed in previous Newsletters |
|
A Better Corn Nut, Toasted Corn Snack That is Just Right! How Many Miles Does a Bee Fly? Pink Charlotte Aux Fraises, Summer Parmigiano |
|
||||
| DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA |