"Yuzu Mayonnaise and some foods you might know we had and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE holiday  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Mayonnaise - a cloudy history! Yuzu twists it up to make it spoon-ready! Mayonnaise to some is an ingredient, to others it is a condiment and it is to many a religious experience. In food history the origins are pretty cloudy with many stories telling a tale. From Colonel Mayo in the French army whose chef made them this treat with oil instead of the intended creme. Or that Allioli is the real original Mayonnaise from the Mediterranean that was changed when the egg was added. One thing learned in the research is that French Generals had their own chefs who were constantly improvising for lack of ingredients and in turn creating food history. Being a general in France had its perks! Making your own Mayonnaise is easy and almost always better than what comes out of a jar. Egg yolks, vinegar (acidity), mustard and olive oil (any oil), blend with an electric device and you can make your own Mayonnaise. Or you can just grab a squeeze bottle and lay out ribbons of wonderful, glorious eat-it-with-a-spoon Yuzu Mayo on your next sandwich. To the nose it doesn’t twizzle up like it would from other jars of mayonnaise. To the tongue it twists and turns and tingles the tip. It is so different than other mayo’s and so familiar at the same time! Though it is made with soybean oil, there is no unappealing soy dryness. It really is egg and yuzu mayo! It is one of the best things we have had this year and ranks at the top of the list of all spoon-ready foods we have tasted! I made tuna fish salad with it right off the bat and it worked just like it should with a twist of citrus! YUZU MAYOnnaise! - click here! Organic Meyer Lemon Olive Oil Make Life Better! What makes this so great, of course, is the careful choices that Albert and his team make in selecting and blending his olives together (when to pick, press, the mix/percentages, etc.) to make the baseline of this oil, it is also the topping on the cake, so to speak, of the crushing of the sweet, tart, lemony, Meyer Lemon addition (and together) that makes this one of the most anticipated oils of the year. Katz organic olive oil has this amazing, hard to describe Meyer Lemon sweetness “on top” making it one of the lightest, brightest oils anywhere and with a peppery finish at the end. How could you go wrong with an oil with so much fun and happiness all bottled up waiting to explode across your palate? Organic Meyer Lemon Olive Oil - click here! Blossom Raw Honey We’ve come to love multi-flora honeys because they embody what we envision honey to be. This multi-flora blossom honey tips the taste right off the top with hints of cherry flavor. When this honey is on the tip of your tongue the flavor jumps to the roof of your mouth. This honey really does feel like you can taste more than one flower nectar. Not a blending of nectars constructed by the bees, but in fact more than one flora...not that we can define which ones they are. At the end, as you finish, hints of citrus on the very edges of your tongue come thru. Wonderful Multi-flora Honey! Forbidden Rice Mix up the summer BBQ plate with a touch of color. Mix and match your colors and everything tastes better! Sometimes called "Forbidden Rice", Chinese black rice is a black, medium-grain rice that turns a beautiful deep purple after cooking. Its mellow flavor and sticky texture makes it excellent for either savory or sweet dishes (black rice pudding!). In Taiwan and mainland China, it's most often used for desserts. Shop Now for Forbidden Black Rice! Italian Dark Drinking Chocolate The Tuscans like their drinking chocolate dark and rich, and it doesn't get any darker and richer than Andrea's brew. This one's all about the cocoa, so don't expect a sweet finish. Even when you hold the bag in your hand, for some reason it feels like chocolate. A rich-looking powder that makes a drink that is made for sipping. We love all of our drinking chocolates and this one is particularly perfect for that late night sip. Shop now for Dark Italian Drinking Chocolate! As do Mar Tuna in Olive Oil One of our very favorite products, this beautiful, versatile canned yellowfin tuna is line-caught, processed when fresh, and packed in olive oil - you can't miss with this! As do Mar, a popular brand in Europe, it's wonderful in a variety of recipes and great right out of the can. Buy with caution - because after one taste, you will never go back to grocery-store canned tuna! Shop now for Tuna in Olive Oil! Organic Emmer Farro is a grain that's been enjoyed since ancient times. It's high in fiber, protein and nutrients, non-GMO and absolutely delicious - nutty, full-flavored and with an appealingly chewy texture. Farro, also known as emmer, was one of the earliest domesticated crops in the Near East, where it was highly valued as a crop that would do well in poor soil. There are even indications of humans consuming emmer as early as 17,000 B.C.- even before the advent of agriculture! It was grown in Egypt and Mesopotamia and eventually migrated, as many grains did, through the Mediterranean region and Europe. Cook a pot for about 42 minutes and it will last all dinner service! Or make our favorite long lasting summer salad (see below). Shop Now for Organic Farro Emmer! * Summer Farro Salad Recipe This has got to be one of the simplest recipes you can make. Because it's so simple, the quality and flavor of the ingredients - especially the vinegar and olive oil - are more important. Select a good-flavored artisan vinegar and a tasty Tuscan or Sicilian olive oil, and you can't go wrong. This salad is a twist on a classic Italian recipe, with added color as homage to summer. Add small cubes of feta cheese or tuna or white beans to give it a protein and filling boost if you like. It makes a wonderful side dish served hot or cold, or prepare it in advance and take it on your next picnic as a healthy and tasty alternative to potato salad. Also perfect as leftovers since the flavors blend so nicely after it sits in the fridge overnight. In fact, this recipe is so good the next day, I always make the full recipe no matter how many I am serving - just so I can have leftovers. A bright and delicious salad using this ancient of grains - emmer or spelt. Summer Farro Salad Recipe! * San Giacomo Balsamic Condimento Using the same process like the Tradizionale, this is produced solely from cooked-down grape must, carefully aged and fermented in barrels of various woods. The nose of this medium-thick condimento balsamic vinegar opens both sweet and tart, with notes of molasses and hints of fruit. Sweet and fruity on the tip of the tongue, a pleasant amount of acid creates an interplay of sweet and sour on the mid-palate that is a sheer pleasure. This delicious condimento leaves one with the impression that the balance of sweet and sour leans slightly to the sweet. Shop Now for San Giacomo Balsamic Condimento! The change in weather is feeling good! Fresh Rainier Sweet Washington Cherries "OMG...those Rainier's are absolutely outrageous!! What a surprise and a treat to have those arrive yesterday. I am trying to hold off eating them all so that I can share some with my daughter and son-in-law tomorrow, but at that point it will be nip-and-tuck as to whether they will still be around." Shop here for Fresh Rainier Cherries! NEW CLASS: The Heart of Thailand Cooking Class Due to its central geographic location, and the fact that Bangkok is Thailand's governmental and cultural capital, its food can be described as an indigenous Central Thai cuisine with heavy influences from a number of foreign cultures and cuisines - including Chinese, Mon, Persian, Portuguese, modern European, and North American. The end result is a delicious mix of local and international alike. One can argue that Bangkok is one of the world's food meccas. Come join us for menu based on Leela Punyaratabandhu's acclaimed cookbook, "Bangkok". Dishes include: Pork Lettuce Wraps (Larb Moo), Southern Thai Rice Salad (Khao Yam), and Thai Chicken Biryani with Jasmine Rice and Cucumber Mint Relish (Khao Mok Kai). 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 Feuilletine Flakes Hazelnut Creme Cookie Recipe Haven't made these in awhile...feeling like I need them soon! It's a pretty easy recipe! Farfalle with Broccoli and Anchovy Recipe Quinoa and Avocado Salad Recipe This recipe was adapted from the Feb/Mar, 2010 issue of Fine Cooking Magazine. We had the magazine open in our store, because the issue included a nice article about avocados -- and they talk about Reed Avocados (and mention us, by the way). A customer requested we add this recipe to our website -- so that she may add it to her repertoire. I made a few minor changes. See what you missed in previous Newsletters Quince Vin, Gianduia, Winner, Mint Chocolate The Perfect Flavor, Wild Italian Fennel Pollen Lemon Copper River Salmon, Maui Ribs 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