"Mangalitsa Lard makes the perfect pie crust - Pesto from Genovese and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE pie  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog I want my crust to be excellent! "A LONG TIME AGO, IN A KITCHEN MEMORY FAR, FAR AWAY......."! It is a period of civil unrest. The Empire and its spaceships are striking from behind a wall of media, having won their first victory against the evil trans fat. During the next attack, Chef's sous have managed to steal across enemy lines, dodging the salt-free zone by riding on a mysterious hairy hog, which has enough taste to change an entire planet. Pursued by the Empire's sinister Doctors, Princess Lesa races home aboard her hog, custodian of the lard that can save her pie and restore freedom to the kitchen.... Lard, it’s back. That absolutely perfect fat for frying and crust making and one of those fats that got a bad rap, turns out to be good for you. It harkens back to farmhouses that had a bowl at the ready by the stove. (Wonder why food on the farm is always better?) When I was growing up, we used to compare apple pies. Back then, it seemed that there were apple orchards scattered all over the place. We would debate over which orchard had the best pickings, and which variety of apples made the best pies, and in the end, it always came down to the crust. The apples were a great addition, but it was the crust that made the pie. Now, it wasn't like we made the pies ourselves, mind you. It was our moms or our grandmothers who made the pies that we took to bragging about. Since my high school serviced two towns together, a bit of a natural rivalry was always present. In my small circle of friends from my hometown, those that had tried my mom's pie said it was the best. From the other town, everyone said that Peg's grandmother's pie was surely better. So, it came down to sharing and trying .... a pie duel, as it were, scheduled for high noon in the lunchroom. I begged my mom to make a pie, and like all unreasonable requests from teenage children, it is often more painful to say, "no" than to do what was asked. So, an apple pie I got. The big day came and lunchtime arrived. We stole into an empty classroom and I proudly produced my mom's amazing apple pie. Peg, on the other hand, wimped out (...figures!) and brought nothing. But just the same, everyone had a piece, and Peg even admitted that my mom's pie was the best. Peg, if you're reading, I will put my pie against your pie any day, because "I" have the secret ingredient... Mangalitsa Pig Lard. There is much chewing over the fat, these days. Which lard is best and where on the pig the lard comes from is just one of those debates. Leaf lard, from the kidney and loin area of the pig, is traditionally believed to be the best. However, from what we have tasted, the variety of the pig seems to be the most important factor. And when it is leaf lard it is extra special. The lard from the pig known as The Mangalitsa is full of flavor, and always dissolves into a miracle-flavored "drug" whenever you bake or fry with it. At first you may say, "I can't taste it, no piggy here." But, then you realize that the light and flaky feel of the crust must be a result of the fabulous fat. Shop Now for made-in-nature pure Lard! Stanley's Secret Pie Crust Recipe One of the best pies I have had in the last 30 years was the one my friend Stanley made. I was visiting him in his place near LA when he decided to make a strawberry rhubarb pie for dinner. My daughter and her actress friend, Joanna, joined us. His stove ran out of propane so we had to "borrow" a neighbor's stove. It was a great day for a walk in Topanga Canyon to bake a pie. I have been asking Stanley for his recipe for over ten years. I asked him again yesterday and he finally relented and sent me some words and the recipe. A link to the "process" & recipe is here. "My buddy Tim (ChefShop owner) asked me for my pie crust recipe. While I’m happy to share it, you will find it unremarkable. Tim is one of my oldest friends, and he’s had a few of my pies. I know ChefShop stocks some really good lard, and I once made a cherry pie using some of the Stennes Family Farm cherries that Tim sent me. Why pie? Everyone loves pie. Cake is universally less popular. Sorry, it’s a fact. And when you make pie, for a brief time, everyone loves you. I’m sure that I’ve made over 500 pies. My daughter Madeline is now an expert pie maker. Many people say the phrase “easy as pie” is a cruel joke. But actually pie is pretty easy to make. It is one of those projects that has a clear beginning and end, and the result is just beautiful and delicious. Happy Pie!" Stanley Smith, owner Art Authority (You can find some of your favorite art from some of the greatest museums here). See the technique - Recipe click here! Trapani Fine Sea Salt An inexpensive everyday sea salt to use for everything including baking your next pie! Click here for Italian Fine Sea Salt! Sugar Sugar has had a bad rap recently. Confusion abounds and clarity is clouded. Like the attempt to ban salt and oil from our diets, it is the American way to go to the extreme, one way or another. Centering back to the middle, too much natural sugars, salt, good oil, (bad oils like canola and veggie not included) are fine in moderation. Excess is just that, excess! Once you realize there is more to life (sugar) than just the white stuff, your need for quantity is replaced with quality. We love Dark Muscovado for our oatmeal in the morning, for our cookies for lunch and for marinades for dinner. Our friend John swears by Demerara for his daily Chai. And though it is called Caster sugar (which I think makes everything baked taste better), superfine ground sugar is the best for making stuff because it melts so easily and quickly! We have other sweeteners here at this link too... just not honey. Shop Now for Sweet Crystals of Sugar! Cinnamon There is a whole world of cinnamon. Real, fake, good, and not so good. So cherished by humans that incredible stories have been concocted about how it was gathered or protected! It is known that the Egyptians in 2000 BC used cinnamon and cassia for perfuming during the embalming process. We prefer to eat it. As a known help to the human body for lowering blood sugar levels, Ceylon cinnamon is a wonderful flavor to add. From smoothies to cookies and pies, spice it up! Shop now for Cinnamon of all kinds! Mesquite Blossom Honey To the tongue it’s an unusual sweetness. Not exactly sweet sugar, it is a sweetness that is just plain sweet without a sickly sugary feel. There are hints of “floral” and the desert. This honey finishes nicely. It really is non-offensive, perfect for making things! Click here for Mesquite Blossom Raw Honey! Maui Ribs in time for Memorial Day Positively perfection that you can store for easy dinner plans in the freezer!! Buy more to store and always be ready!! Meet Maui-Style Ribs -- the perfect treat for the rib lover! Quick to prepare on the grill, these succulent, meaty ribs make for a gourmet dinner at home or an impressive offering to share with friends. Bring them to your favorite summer barbecue! Our Hawaiian Maui-Style Ribs were chosen as a top pick for holiday food gifts by Food & Wine Magazine. Rick, A&J Meats' master butcher who brought us the New York Times' favorite naturally-raised smoked turkeys and hams, purchased the recipe for these delicious ribs in Hawaii - and they have been a major part of our summer grilling ever since. Shop Now for Maui Ribs! * Large Capers from Italy Grown on the island of Pantelleria and preserved in the native sea salt for La Favorita fish. The island of Pantelleria is 70 km away from Africa and 85 km from Sicily. It is considered by many culinary aficionados as the ultimate source for capers. These are large capers, picked just before they were ready to flower. Preserved in sea salt also means that none of this aromatic flavor has been lost. A rare find indeed! Shop now for Large Pantescan Capers in Salt! * Pesto alla Genovese Pesto has only taken root in North America in recent history, becoming popular in the 80's as a grocery store item. One could speculate that the ancient Romans, who made and ate a paste of cheese, herbs, salt, oil, vinegar, and nuts are the originators of pesto. The nucleus of modern day pesto started in North Africa and India, when basil became the main ingredient. Basil pesto took hold in Provence (as pistou) and in Liguria (as Pesto alla Genovese). In the 1860's a recipe for pesto with basil is published in La Cuciniera Genovese. Then the recipe travels with the immigrants to the New World. Italian basil pesto was introduced to a much wider audience when Italian immigrant and University of Washington Professor Angelo Pellegrini's pesto recipe was published in a 1946 issue of Sunset Magazine. The recipe consisted of a little bit of this and a little bit of that, with no precise measurement. This makes sense when you think that pesto, which means to crush or bash, is a combination of just a handful of ingredients mashed together. You can see how you might want to add a little more or a little less of one thing or another to match your palate. To make a typical pesto, you crush fresh young basil, Italian pine nuts, add Parmigiano-Reggiano, sea salt and olive oil (the Silver Spoon New Edition.) That's all it takes; a mortar and pestle, elbow grease, and you can make your own. Or, you can use a food processor, though the results are less textural and more mushy, like a moist paste. Garlic and cashews are also often on the list of ingredients. Commercially, cashews ($7 per pound) are often used as they are less expensive than Italian pine nuts,($63 per pound) while maintaining the correct texture or mouth feel. Our version does not include garlic nor cheese, both of which can easily be incorporated just before using or serving. This keeps the pesto more versatile to match the palate of your guests. The company, La Favorita Live S.r.l., originally only sold their foods in the Piedmont and Liguria regions, using natural ingredients with simple commercial production. Today, using what is considered the best for Pesto, basil from Genoa, "Basilico Genovese" is protected by the European Union with the Denominazione di Origine Protetta or the DOP designation. Pesto alla Genovese is an excellent representation of the quality the company still produces today, more than 60 years after its inception. Using a machine of rotating knives and a mixing machine of "antique" origin allows for a delicate, handmade result in a commercial environment, allowing the basil to maintain its character all the way to you. Topping with Ligurian olive oil (made from ripe Taggiasca olives) creates a natural preservative and cover for the pesto. To make your own freshly made pesto, using young, freshly picked basil, is a great way to go. But, there is nothing like a jar of Pesto alla Genovese for ease of use and authentic taste! Pesto alla Genovese - Shop Now! The change in weather is feeling good! Scalia Anchovy Fillets in Olive Oil Best anchovies ever..! "I am on a diet so everything I am allowed to eat is tasteless and not satisfying. I changed that with little cans of Sardines from the grocery store. Bad idea, if you buy ten cans you get ten versions of little fish. I especially hate the mushy ones. This huge can holds nearly a pound of muscular (anchovy) fish fillets that are fresh, not too salty, packed in olive oil easy to use once you transfer them in to a glass container with lid to keep in your refrigerator for easy access. I top them off with olive oil to keep them nice and moist." - Karin Shop now for Great Anchovies! NEW CLASS: Plenty More Ottolenghi "Because Everyone Eats Veggies"Cooking Class For all you vegetarians and veggie-eaters (which should be everyone!) out there, this class is for you! Based on the beloved vegetarian cookbooks by Yotem Ottolenghi, “Plenty” and “More Plenty”, Chef Maria will take you on a fun and flavorful odyssey around the produce section of your grocery store, and make a complete and delicious meal. Evening’s dishes include: Thai Red Lentil Salad with Aromatic Chile Oil; Lentils, Radicchio, and Walnuts with Manuka Honey; Roasted Brussels Sprouts with Pomelo and Star Anise; Tomato and Roasted Lemon Salad; and Ricotta Fritters (the only non-vegan dish of the bunch!) ChefShop Cooking Classes Store Hours - come visit and have some nuts! 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 and to south of Champions Party Supply. Easy open parking lot. Click here to see the map. This Week's Recipes Classic Chicken Piccata Recipe Pan Fried Sea Bass with Harissa and Rose Petals Recipe Adapted from a recipe by Ottolinghi from his book, Jerusalem. I have made Harissa Chicken before, but had never tried it on fish. Classic Paella Recipe Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain. Key ingredients are meat, saffron, and olive oil (which we suggest taking your favorite for finishing). What you put in the rice is as variable as it is rich in flavor. This version has a southern bayou twist and is perfect for a low key dinner with a group of friends. See what you missed in previous Newsletters Tranquil Rare Wild Chocolate, Pistachio Crème Encased in Chocolate Black Cherry Preserves We Tried a Lot and Found this One! 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