"Hawkshead Black Garlic Ketchup from England - New and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE blackgarlic  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Black Garlic Ketchup! Healthy longevity comes from eating Black Garlic! Sometimes great things just appear. And when they do it’s a WOW kinda thing! This dark, very dark ketchup is nothing like the red stuff we have used our whole lives. In fact, it does not resemble anything we have had before. Though, I am thinking that the next burger I make will have this as the condiment of excellence. Like most ketchups it has vinegar, acid and tomato. And the similarity stops there. To the nose there is a big twangy tickle from the acetic acid - balsamic vinegar. To the tip of the tongue it is sweet. And to the mouth it is a squeeze in the cheeks pleasure. It took a couple of “tastes” to notice the little bits of garlic. At the end, some of the time, there is a tickle in the back of the throat. The flavor is not “garlic”, at least not to the taste buds. It takes some cheek smacking to get the garlic...the flavor is much more about the complete experience. Sweet twinge of good with hints of Balsamic and caramel. This is like an extension enhancement of black garlic into a ready to pour form! To make black garlic you heat a full head of white garlic at 150 degrees for several weeks. The browning action is created by Maillard reaction and is not caramelization. The sharpness in fresh garlic is transformed as it breaks down over time and minimizes the strong flavor. It has been around for a long time, long associated with longevity and even immortality, black garlic is rich in color, rich in flavor, with roundness, fullness and lots of fun when it is packed like a ketchup. Black Garlic Ketchup - click here! San Giacomo Saba Make Life Easy! Strawberries are the perfect match for Saba. Drizzle and eat. As simple as it can get! Saba is grape must - crushed whole grapes, skins, seeds and all - that has been cooked down to perfection. Saba is created at the beginning of the balsamic making process. The grapes are crushed and the juice is boiled down to a syrupy consistency. Cooked over an open fire, the grape sugars caramelize and the flavors concentrate. It has a refreshing flavor and thick consistency — sweet to the taste, but no acidic bite. It can be used instead of balsamic in cooking, make into a saba spritzer, or pour it over ice cream. San Giacomo Saba - click here for both sizes and recipes! Black Currant Fruit Syrup Fruit syrup is a wonderful sweet way to make summer wonderful. Use any syrup to add to water and ice. Or top a "cone" of crushed ice. Or simply drizzle to dress up a plate of fruit or vegetables. Lightly sweet, thickly syrupy, delicious. This not too sweet syrup allows the flavor and tang of the black currants to shine through. Perfect as a dessert topping or in your bar pantry. Shop now for D'arbo Black Currant Fruit Syrup! Nicolas Alziari Olive Oil You've probably eaten Niçoise olives before - you know those little black things scattered about that Niçoise Salad. More than likely, however, the salad was not made with Niçoise olive oil since it is a rarity on these shores. The silky golden oil of this little black olive - technically known as the callietier variety - is highly prized in the South of France, and points beyond. We have secured a shipment of some of the best. Rarely seen outside of Nice, Nicolas Alziari's golden oil is a must for true olive oil aficionado. The oil is light and buttery with the full flavor of ripe olives and a silky smooth finish. It is one of our most versatile oils, just as good for making salads as it is for finishing a prepared dish. Shop Now Nicolas Alziari Olive Oil! Tamaki Haiga Mai Rice One of the finest Japanese rice's on the planet is grown in California! Tamaki Haiga shortgrain rice is partially milled: the brown bran has been removed, but unlike white rice, the nutrient-laden germ remains. Haiga-mai ("rice germ" in Japanese) rice is a semi-transparent beige in color and it tastes and cooks similarly to regular Japanese white rice - but it maintains many of the natural vitamins and other nutrients lost in processing white rice. Rice germ contains Vitamin B1, B2, B6, and E as well as fiber. Preparation is easy Prepare Tamaki Haiga rice as you would white rice - unlike brown rice, it only takes only a few minutes longer to cook. Once you taste it, you may never eat fully milled white rice again. And think of all the extra nutrition you're getting - with no sacrifice in flavor or texture! Shop now for Tamaki Haiga! Pralus Pyramide Tropiques The Pyramide has attracted national attention in Fine Cooking Magazine, the Los Angeles Times, Health Magazine, Real Simple Magazine, and the Chicago Sun Times -- and ChefShop.com is named as the trusted source. Shop now for Ten bars of 75% Chocolate! Marcona Almonds from Spain Like hazelnuts from Piedmont and Sicilian pistachios, Marcona almonds from Spain are prized the world over - some even say Marcona almonds are the finest in the world. Almost round and very flat, Marcona almonds look different from garden-variety almonds and they have a richer, more intensely nutty flavor. Our Marcona almonds are toasted in oil and lightly salted and the result is a crisp, tender and super-flavorful almond. If you haven't had them, try them at least once...we bet you won't be sorry! Ingredients: Almonds, Sunflower oil, sea salt. Shop Now for Marcona Almonds from Spain! * Slitti Riccosa Chocolate Spread Love the hazelnuts of Nocciolata? And the creaminess of Gianera? But want the milky'ness of, well, milk? Then Riccosa is the perfect blend of all three! The dark milk is Andrea Slitti's super chocolate, the best milk you can find. Then, with a spoon, you can't help but massage a tongue full while you close your eyes and enjoy. Wow! Shop now for Slitti Chocolate of all kinds! * Smoked Soy Sauce Traditional Shoyu cold smoked with Japanese white oak wood. Shoyu is traditionally made and brewed using the ancient Mushiro Koji process - yielding an exceptional shoyu. After fermenting and aging, the master craftsmen follow a meticulous cold-smoke process, unique to the Haku family company, using only Mizunara Hard Wood, a type of Japanese White Oak. The result is a beautifully balanced, lightly smoked flavor and aroma; Perfect balance of quality fermented Shoyu and smokiness. Add a little smoked umami to your next flank steak marinade! Used in moderation as a finishing shoyu, it will deliver a uniqueness and complexity to some of your favorite recipes that call for soy sauce (or shoyu). Shop Now for Haku Smoked Aged Shoyu! The change in weather is feeling good! About Early Robins Sweet Washington Cherries Well this just made our day!!! "Well this just made our day! Thank you Tim the cherries are MAGNIFICENT! Heads and tails better than any we get here. Can't thank you enough. D will be so excited when she gets home today. ??????" - Gail (Top Chef Judge, Cookbook Author, All around nice person!) Shop here for Picked-at-Their-Peak Sweet Washington Cherries! NEW CLASS: Exploring Peruvian Cuisine Cooking Class Peruvian cuisine reflects local as well as "imported" practices and ingredients—including influences from the indigenous population, traditional ingredients, and cuisines brought in with immigrants from Europe, Asia and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. Peruvian cuisine has been described it as one of the world's most important cuisines and as a living example of “fusion”, due to its long multicultural history. Recipes for the evening include: Tiradito Nikkei (Fish Crudo), Miso-Glazed Pork Ribs, Solerito (Quinoa Salad), Roasted Sweet Potatoes, and Alfajores (Dulce de Leche Cookie Sandwich). You will enjoy the foods created in class, plus appetizers, wine, presentation-style instruction, and lots of good food conversation. ChefShop Cooking Classes Store Hours - come visit and sample to your heart's (and tummy's) content! 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 Pork Chops with Ginger Apple Sauce Recipe Easy and always successful! Grilled Steak with Saba Recipe There’s no question that really tasty beef is required here. I like top sirloin or skirt steak for a good meaty flavor. You can also try this with a nice cut of tri-tip or even eye of round, and slice it against the grain in small strips when it’s done. CHEF’S TIP: Always season your meat (and vegetables, poultry and pork for that matter) a tad bit before you’re ready to cook. This recipe is best on a grill, but you can also use your oven and cook the meat on a broiler pan - be sure to heat it up first. Blue Cheese Mustard Chicken Recipe This recipe starts with two butterflied chickens, broiled until they are just short of done - about 10 minutes on the second side instead of 15 minutes. They are then coated with a delicious blue cheese mustard sauce and bread crumbs, and then braoiled for another 10-12 minutes. Pretty easy - if you know how to butterfly a chicken... See what you missed in previous Newsletters Picked-At-Their-Peak Now, Saffron, White Pumpkin A Trip to the Orchards, Stuffed Tomatoes Easy Yuzu Mayo Spoon-Ready 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