"New Salted Buttery Caramel Crumble Crunch, Spring Parmigiano-Reggiano, Baking ideas and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE fall  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Salted Butter Caramel Crumbles! Just about perfect to make your everyday great! At first blush (and taste) these crumbles are delicious! And then you wonder what could they possibly be? They are little crumbs of flavor. Flavor of butter, caramel, butter, salt and a bit of crunchiness. You know how when you have a hard sticky toffee and the initial "bite" is an enjoyable crunch and flavor? And then it gets all sticky and you think your crowns are going to be sucked out of your teeth? This Caramel crumble has all the good and none of the bad! Flavor, joy and no worries are here! Dip the tip of your spoon and get a great "hit" of sweet, caramel, buttery and salty in one "shot". Or top your hot chocolate or swirl into your coffee! For baking add a little to your dough, top your cookies & cupcakes, your morning oatmeal and add pizazz to your next batch of brownies. Go beyond pastry and think of adding to your fruit or pumpkin pie (is pie pastry?). Sprinkle liberally on roasted fresh fall apples or a gorgeous yellow-orange squash! From the first spoon tip to the last, these Salted Caramel Crumbles hit the spot for my mouth feel! Shop now for Salted Caramel Crumbles! Flaky Crunchy Pastry Add this to your frosting or make Praline Feuillete! Hard-to-find Feuilletine Flakes are a crunchy, delicious wonder. They come into being by being a sweet crispy crépe first and purposely crumbled into these delicate flakes. Classically used to make Praline Feuillete. Is Praline Feuillete a tall cookie? A chocolate crunchy confection? A brownie? Or is it the original rice krispy square (and a whole lot better!)? "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." -- Food & Wine Magazine } Try this Recipe Feuilletine Flakes Hazelnut Creme Cookie Recipe { Shop now for Feuilletine Flakes! Dried Currants More interesting than raisins These svelte looking raisins (true currants are not sultanas) are Zante currants or Corinthian raisins, originally the dried seedless grape of the Greek island Zakynthos (Zante; Italian). The currant is from a bush plant and not a vine. These little guys are great to add to your next scone or Earl Grey tea bread for their sweet intense tangy flavor. Though I just like the mouth feel that they have when you make contact in your next bite. If you're making Earl Grey Tea bread first soak the currants in Earl Grey tea overnight. If you're making Christmas pudding soak the sultanas, raisins, figs, cherries, currants, etc. in brandy overnight. Other ideas for currants would be Black Bun for Hogmanay, Minc Pies, Spotted Dick and Custard, Eccles Cakes or biscuits. These little add-ons make your next dish special! Shop now for Dried Black Currants! Cocoa and Cocoa Butter Cocoa Powder is so important when you bake and make! We have tried so many and we have chosen these. Every cocoa powder has a place and not all are created equally. Check them out here. Shop now for Cocoa and Cocoa Butter! Adds Body - Gelatin Sheets An odorless, tasteless and colorless thickening agent, which when dissolved in hot water and then cooled, forms a jelly. It's useful for many purposes such as jelling molded desserts and salads, thickening cold soups and glazing preparations. In small amounts, gelatin adds body; however, in greater amounts gelatin can set a liquid so firmly that it can be easily sliced or cut into shapes. Gelatin's molecules attract water. Gelatin granules swell when they are rehydrated in a liquid, and they completely dissolve as they are heated. As gelatin cools the proteins join together to form a web which holds the moisture. This system is called a gel. Gelatin is available in two forms -- granules and leaves -- and must be softened, or bloomed, in water and melted before use. Gelatin sheets require complete submersion in water during the blooming process and must be squeezed to force out excess water before use. Bloomed gelatin is melted over low heat or a hot water bath. Once melted, gelatin is stirred into a warm or room temperature base mixture. If the base is extremely cold, the gelatin will begin to set up unevenly. These gelatin leaves are made in France and are silver label type A. Shop now for Silver Type A Gelatin Sheets! Okinawa Kokuto Brown Sugar "It is very hard to find the Japanese Okinawa brown sugar in the U.S. I am so happy to learn that chefshop.com has it. The Okinawa brown sugar is different from the sugar purchase in the U.S. it is the pure brown cane sugar. It is a little expensive to buy the small bag of this brown sugar but it is worth it. It is very unique taste and it is very good to put in tea or cooking. I recommend it." -- I from CA Shop now for Okinawa Kokuto Brown Sugar! Excellent chocolate batons! It was love at first bite. Back in November we read the story of lost love of two old friends who revived their friendship, his for chocolate covered cherries and hers, for the missing childhood memory of the American delicacy, peanut butter. Though it was only planned for a short visit it was long enough for her to share her love and the reason why she remained in Paris. And though he understood after tasting why she loves so much, he chose a different path for his love of chocolate. So many years ago it would've been a reason for them not to even have breakfast together but now that they were older, the differences were not enough to keep them apart. The pain, (oh, shock a lot), was enough for him to want to stay and eat "French bread" for the rest of his life. And was willing to accept her choice, the croissant, sans chocolat. "These are excellent batons for the price and ChefShop is great to deal with!!! I previously was purchasing the Noel brand on Amazon for round $40 for the same exact size! I will continue ordering from them as long as the price stays reasonable :)" -- Chris Shop Now for Chocolate Batons! * Tamarind Concentrate Tamarind concentrate provides a fruity, sour flavor with just a hint of sweetness. Tamarind possesses a more complex flavor than citrus juices and most Asian vinegars, and it does not have the harshness of the latter. It is one of the primary "sour" flavorings in many Southeast Asian cuisines. Try tamarind concentrate in sauces, soups, desserts, and drinks. And it's trending right now! Shop now for Tamarind Concentrate. * White Baking Chocolate I know, I know! It’s not chocolate if it is white. Let’s clear this up write away. White baking chocolate is not chocolate because it does not contain cocoa solids, thus missing the elements of riboflavin and thiamine, key ingredients of chocolate liquor. Chocolate liquor is usually made up of at least 50% cocoa butter, a product of ground roasted cocoa beans, and those solids mentioned earlier. And Valrhona white chocolate is made up of 33% cocoa butter, whole milk powder, sugar, vanilla extract. What I do know is that eating out-of-hand is easy and delicious! Like a potato chip or M&M's it is hard to eat just one! And if you eat too many you will know it! So proceed with caution and better to bake than to make your own butter. Shop now for Valrhona Ivoire White Baking Chocolate! * Traditional Dark Fruitcake Recipe When I was looking for fruitcake recipes, I wanted one that was jam-packed with dried and candied fruit -- like the Trappist Monks make in Oregon. This is the closest I could find. This one came from JoyOfBaking,com, who apparently got it from Nigel Slater's 'The Kitchen Diaries'. I made a few adjustments, but pretty much it is perfect the way it is - if you like fruitcake, that is. Get the Recipe here for Traditional Dark Fruitcake! * Carnaroli Rice aged to perfection! Italy grows some of the finest rice in the world. From black rice to white and the varieties in between, the flavor and the resulting dish can be the best on the planet. Acquerello il Riso Carnaroli has been around in our food world “forever”. One of the first of the slow food “movement” foods, Acquerello il Riso Carnaroli was awarded the “Snail of Approval” in 1986. Taking a year to produce, the rice undergoes the steps of aging, refining in a special process and enriching with its own germ. The result is tastier, richer and healthier. (Their words and we agree.) Click here for 7 year Aged Acquerello Carnaroli Rice! Click here for 1 year aged Acquerello Carnaroli Rice! Get ready for Fall. Perhaps the best Spring Parmigiano-Reggiano This spring Parmigiano-Reggiano will arrive just in time for the fall. Think of it as your go to cheese for almost everything. It's not just for grating, hand cut slices top a salad like curves of art and small cubes make a bite unlike any other. A limited amount will be available. Spring Parmigiano-Reggiano - shop now! Available until we sell out. 10/10 Winter Comfort Cooking - Classics with a Twist Get ready to soothe yourself and your loved ones with food -- good food! 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. Sign up and bring your comfy pants! ChefShop Cooking Class Store Hours Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our parking lot is north of the shop and south of Champions Party Supply. Easy open parking lot. Click here to see the map. This Week's Recipes Farfalle with Yogurt-Basil Sauce Recipe The French like pasta as much as anyone. This recipe calls for Greek-style cow's yogurt - but I am partial to goat-milk yogurt. Especially if you are sensitive to cow's milk. Red Potato Salad with Alkorda Cod Fillets Recipe Basic Soup Starter Recipe This recipe is adapted from Lynn Rosetto Kasper's cookbook, "The Splendid Table's How to Eat Supper". Lynn says that there are two types of people; those that make their soup stock completely from scratch, and those that buy it in a can or pouch from their local grocery store. Lynn suggests that meeting the two half way may just be your best bet -- and it's easy. See what you missed in previous Newsletters Shakshuka-EEasy, Simple, Spring Parm, Baking Camping w/ Bincho-Tan, Organic Garlic Powder Cucunci & The Berry They Grow Up to Be, Redcurrant Vinegar 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