New Pasta From Italy! Back-in-Stock New Crop Oatmeal, Black Garlic Ketchup and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE pasta  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Pasta Pasta Pasta! New pasta from Italy We spend more time trying to find great pasta that will arrive consistently to our shelves than we spend on any other item we sell. Variable factors like available import quantity, fluctuating prices and personalities, are all out of our control and create an unstable market. For instance, our two all time favorite pastas are no longer made. But we are excited to announce a new pasta today. The shapes are familiar and the quality is fabulous! Introducing Pasta Di Liguria Organic, a no-egg dried pasta. The debate over “fresh” egg pasta versus no-egg dried has been going on for decades. In “Ingredienti”, Victor Haznan describes it so well. “Fresh pasta, so inappropriately described, for it can be dry and months old, is not superior to boxed pasta. It is merely different.” For sure the quality of “boxed” pasta varies greatly. Some is made in the fastest possible way and is extruded through Teflon dies at a high rate (to dry and shape at the same time) of speed creating super smooth pasta. Others, made using bronze dies, are extruded significantly slower, which allows for the pasta to get the all important stipple. This stipple, unlike the super smooth pastas, grabs the sauce allowing the pasta to be integral to the dish. Shapes, even as simple and common as spaghetti are important to the dish. From butter and onion to a robust clam sauce, the pasta shape matters! Choose wisely and your success is a given. Remember that ingredients matter, and these pastas might be out of your comfort zone of just semolina and water. But give them a try and you will be rewarded with great bite and wonderful taste. Shop now for Pasta of All Kinds from Italy! Organic oatmeal of Alford Back-in-Stock - Fresh batch has arrived! Every list of “super foods” has oats near the top. You’ve seen the commercials - eating oats is known to lower cholesterol and improve cardiovascular health. Oats are an excellent source of soluble fiber. They even help stabilize blood sugar - at any time of day. The unusual flavor and texture of these amazing Scottish pinhead oats may be attributed to the final drying process, carried out in the old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today. The oats are dried in the kiln for four hours, during which time they’re turned twice by hand shovel. It is this very specialized process, perfected by the miller, which makes the flavor and texture unique. The distinct oat grains are then stone-cut into small pieces - smaller than Irish "steel cut" oats - thus the name “pinhead.” Unlike “old-fashioned” oatmeal, they’re not steamed and rolled flat. As part of a low fat diet, oatmeal can help reduce cholesterol levels, and it is a natural food and contains NO additives, preservatives or colorings. This oatmeal is amazing "I never thought I'd find oatmeal that surpasses my love of steal cut oats, but this is not only tastier, but also cooks faster. Love it with toasted almonds and berries." -- Jennifer Am I back in Scotland? "Reminds me of B&Bs in Scotland. Easy and surprisingly quick to prepare and almost toasty & nutty. If you do toast them before cooking for a few minutes in a 325 oven or on the cooktop in a heavy pan, they are very nutty and extra flavorful. Add raisins or other dried fruit just before they're done and you'll have a wonderful start to your day." -- deHart Shop now for Organic Stone-Cut Oatmeal from Scotland! Back-in-Stock!! Healthy longevity comes from eating Black Garlic! Sometimes great things just appear. And when they do it’s a WOW kinda thing! This 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 choice. Like most ketchups it has vinegar, acid and tomato. And the similarity stops there. To the nose there is a big twingy 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 of fresh garlic is transformed as it breaks down over time and minimizes the strong flavor. Black garlic has been around for a long time, long associated with longevity and even immortality, it is rich in color, rich in flavor, with roundness, fullness and lots of fun when it is packed like a ketchup. Shop now for Hawkshead Black Garlic Ketchup! Caster Sugar Known as caster sugar, this sugar has granules that are very fine and dry. A superior quality sugar, it is the workhorse of professional Pastry Chefs because it dissolves so easily in batters and doughs, leaving them very smooth. Especially appreciated for genoise, other sponge cakes, and meringue. Superfine caster sugar also dissolves very quickly in liquids, so it's great for iced tea. Shop now for Superfine Caster Sugar! Bonito These thin shavings of bonito, a fish similar to tuna, are an essential ingredient in Japanese cuisine. Dried bonito flakes are often combined with kombu seaweed to make dashi, the base stock for many Japanese soups and broths. But that's just the beginning. In addition to its many uses in traditional Japanese cooking, we think bonito is a great addition to any pantry. It's a versatile, easy-to-use seasoning that adds a slightly smoky flavor and umami to all sorts of salads, dips and dressings. It's also terrific for enhancing steamed or sautéed vegetables, with or without tofu. And another discovery...if you like bonito, keep it out of reach of your gourmet-inclined cat! They can't seem to get enough of the stuff. Shop now for Bonito Flakes! Madeline Petite Green Lentils As the cold weather rolls in along with the fog and rain here in the Northwest we turn to the stove to create classic comfort foods at home. Lentil soup is at the top of the list as, along with the broth, the lentils seem to warm the body and soul in just the right way. These lentils (really any lentils from the Palouse in Washington) are amongst the finest in the world! This beautiful blue/green mottled lentil originated in the le PUY region of France - and is now grown in the Palouse region of Washington State - the lentil-growing capital of our world. Its distinctive appearance is matched by its excellent flavor and smooth texture. Verified Non-GMO, Certified Kosher and Parve. Shop now for Madeline Petite French Green Lentils! The Health Benefits of Snails! Who would have thunk that these great-tasting snails are actually good for you? Then again, things that live or grow close to the earth generally are - and snails are no exception. This is just another example of how flavor and nutrition go together. - 100 grams of snails contain 119 milligrams of eicosapentaenoic acid, or EPA - a long-chain omega-3 fatty acid usually found in seafood. They say an average intake of 250 milligrams a day of this kind of fatty acid may lower your risk of heart disease. - A serving of snails contains 382 milligrams of potassium, but only 70 mg of sodium -- which means they perfect fair for a low-sodium diet. - Snails provide 3.5 mgs of iron, or nearly 20% of the daily recommended value. The iron is also in the heme form, which is easier for our bodies to absorb. Other nutrients include Vitamin B12, selenium, vitamin E, phosphorus, and magnesium. - These snails also contain a glycoprotein, which is believed to have cancer-fighting properties. - And let's not forget, that they taste great - especially nestled in their shells with a little butter and lots of garlic! Great Escargot "Very flavorful. I order these for my middle school French students, cook them in the shell with a simple snail butter, and they are delicious every time." -- Ben Shop Now for Escargot and wonderful ornate shells! * Spicy Toasted Corn The “Spicy Toasted Corn” is just that. Crunchy first, and while you are crunching, the hot Habanero zips right on by the comfort zone and, while tingling the tongue, there is a rise of heat that touches the nostrils and swells the upper cheeks. It’s not like those chips slathered in a pile of stuff that is spicy but not hot. And when you are done, the kernels love you with a tasty feel, not a chemical attack. If you like hot these are for you. If you don’t, probably not. Shop now for Spicy Toasted Corn * Feel Like Rolling your own? Then this is the rice to make your own sushi with. Kokuho® translates to "Treasure of the country". Developed in 1948 by Koda Farms, it's a unique variety of rice especially suitable to making sushi. Koda Farms is located in the sunny San Joaquin Valley in Central California The Koda family has been farming and milling rice for three generations, since the 1920s. Their rice products are of the highest grade and quality, and always have been. They are universally recognized for their excellence in research, growing and milling standards. Shop now for Koda Farms Kokuho Rose Sushi Rice! * Albertengo Sorrento Lemon Panettone Best Ever!!! "Do NOT hesitate to purchase this Lemon Panettone!!! I LOVE Lemon Panettone and Sorrento Lemon Panettone-Albertengo is THE BEST!! The luscious flavor is so lemony, the texture is soft and moist and the candied fruit is soft and chewy. I will buy no other Lemon Panettone as I've found the best! I've ordered 4 this year (2010). I intended to give a couple as hostess gifts but I'm re-thinking that idea, ha ha ha. Oh, they freeze well too!! Pre-order NOW, do not hesitate or it will be too late and you'll have to wait another year!" -- Nancy M Pre-order Sorrento Lemon Panettone! Get ready for Fall. Perhaps the best ChefShop Cocoa Powder This dark, unsweetened, Dutch process cocoa powder is in a class unto itself. They have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor. This wonderful Dutch process cocoa powder has a touch of ground vanilla bean. Deep Chocolate experience "This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! " -- Seth Stock up, keep the pantry ready, shop now for Cocoa Powder. 10/18 Holiday Small Plates and Appetizers Class Be prepared for any pot-luck or holiday party, or throw an small plates party this holiday season yourself -- after all, "small plates" are all the rage. Add to your repertoire with five easy recipes from Pam's list of sasonally-focused, quick and easy, go-to hors d'ouevres. She will show you how to make some of the recipes she uses when catering for others or throwing a party at home. Five fool-proof winners that are simple to make and guaranteed to please, including: Baked brie puff pastry bites, Endive leaves with pear, spiced nuts, blue cheese and maple-balsamic vinaigrette, Watercress-celeriac soup shooters with Za’atar sticks, and Turkey and sage stuffing meatballs with cranberry-ginger conserve And when Pam is cooking, you know it's going to be good! ChefShop Cooking Class Store Hours - the first of the holiday shipments are arriving 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 Base Lentils Recipe We love Lentils and it only takes a little more work than boiling frozen peas. You can at a minimum just boil and eat or simply garnish after cooking. They make a great Sunday dish and can morph into different dishes for the rest of the week. This recipe makes them much more appealing and delicious and barely more work than boiling water! Split Pea Soup - Potage Saint Germain Recipe I love pureed soups. Easy to make, uncomplicated, and when food is this simple, when the ingredients are the best, so is the soup! Freshly dried split peas are exceptional and make a soup like this worth savoring every spoonful. It's the blending of the starch and other ingredients that give this soup its wonderful body. Use a food mill, food processor or your stick blender, to achieve different consistencies. Sweet Potato Soup Recipe Sweet potato (not yam) may have properties that can help combat viruses like shingles. This is an easy way to get those nutrients into your body. Make a potful and reheat small portions everyday. This is so simple and very little labor is involved to make. Be sure to cook the onions before you add the sweet potato and you will have success. Save salting until plating. Then you or your guests can add the amount of salt they want. Maple Syrup or balsamic is a nice drizzle addition. Sugar is not good for certain viruses. See what you missed in previous Newsletters Grenadine, Chocolate Covered Brittle, Greece, Cleopatra Black Lemons, Limoo Omani, Bitters, Cheese & More Caramel Crumble, Flaky Crunch Pastry, Parm 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