Amazing Black Garlic Pickle, Banoffee is Back and Pistachio Creme from Sicily and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE banoffee  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog A pickle like you have never ever had! Black Garlic Pickle It just might be the best combination of food words for the year. Black Garlic and pickle. Pickle as in adding to the lifespan of foods thru good bacterial growth and keeping at bay the bad. To the nose you get the whiff of vinegar and tinges of spices. To the mouth?!! It is a wondrous creation of flavors that runs thru your taste buds leaving a fabulous tingly ring around your mouth. The flavors are a wild range of black garlic and turmeric, cumin, ginger and the tickle of chili! It just comes together so nicely. If you taste just the “sauce” without the dates (which are very smooth and fall apart) it conjures up visions of happy sandwiches, perfect steaks and cheese. Woowee! What a fabulous taste! A 3 Star Great Taste Award Winner. Shop now for Hawkshead Relish Black Garlic Pickle! Brontedolci Elite Crema di Pistachio! We absolutely love this! Every year the first taste brings back eye closing simple joy! This rich pistachio green color crema is so soft to the tongue it literally melts like a “chocolate” bar of pistachio! It is an Italian pistachio spread of luxury wrapped up in a jar. Squeeze and lick your chops and the pistachio gusto starts in the middle (of your mouth) and then flows to the edges. As the crema moves outwards through your taste sensors, the white chocolate creaminess follows. Then, during the dissipation of the first morsel, the pistachio flavor reaches the outer edges of your taste buds and then quietly finishes with joys of smoothness amid a subtle mix of creamy white chocolate and pistachio. Thank goodness you have a whole jar for another spoonful! So smooooth you can spread it like butter on just about anything. From toast to crackers, to topping a simple donut or muffin, sharing this pleasure with pistachio lovers is one of the ultimate experiences you just might have. Sweetness, the very special pointy Sicilian pistachios and white chocolate describes the taste best! What else could you want in life! Shop now for Sicilian Pistachio Crema! Back-in-Stock!! Caramelized Cocoa Nibs ... ...are one of the most versatile secrets to hop up a recipe. First, it's best to try a handful to know what they are like. Once you have the crunch of sugar and cocoa bean, a million ideas will come to mind on how to use them (besides eating another handful). It's a technique that anyone can do, taking cocoa nibs and caramelizing them. Though the process is easy to do, it's the consistency that we like from Switzerland. The shape and easy bite makes them so perfect for topping cookies, sprinkled on frosting, or in your morning oatmeal. Though it's the savory side that is the surprise. The chocolate of a straight nib has a pronounced nutty chocolate flavor that adds a bit of floral to the mouth before a bit of bitter comes on the edge of the tongue. The caramelizing seems to have all the same feel, but without the finish. So in some cases, caramelized nibs can pair better in recipes like salad, adding a bit of crunch to a nice chicken breast, or on a thick white fish. Add some crunch to your lunch . . . or at least to your cookies and cakes! (We do love them as a snack, though.) These nibs are bits of roasted, crushed cocoa beans, bursting with deep, rich flavor. Now caramelized, they add the perfect touch of sweetness. Use them to make a to-die-for version of chocolate-chip cookies! Shop now for the crunch! Wild Cocoa -the Cru Sauvage This amazing chocolate is from a bean that was found untouched by modern hands and manufacturing. Still grown in the wilds of the Amazon rain forest the effort to just get the cocoa beans out and off to Switzerland is monumental! This naturally sweeter, not bitter chocolate is a treasure. The substantial and harmonious cocoa flavors of the Cru Sauvage are well complemented with the freshness of the lemon and the fruitiness of the grapefruit. The traditional, gentle processing method (60 hours conching) unfolds the intense dried prune bouquet and vanilla in its most exquisite way. The exceptionally pleasant fruit acidity and the long-lasting ending make the Cru Sauvage with its cocoa content of 68% a unique culinary experience. Shop now for Cru Sauvage! Slitti Nocciolata Hazelnut Creme Taste-Test Winners: Italian Imports " ...the F&W staff tasted 76 imports. Here is one of our favorite jarred, boxed and bagged foods, plus superfast ways to use it. Chocolate-Hazelnut Spread. Finely chopped hazelnut bits blended into Slitti’s luscious Nocciolata chocolate spread give it a slight crunch (chefshop.com). Mix with whipped cream and crème fraîche for airy Gianduja Mousse." -- F&W Magazine Shop now for Slitti Hazelnut Creme! Salted Banoffee Mudd This one will drive your palate wild. Hawkshead makes a terrific version of Britain's famous Sticky Toffee Sauce with a generous dollop of pureed banana - seriously delicious with crepes, ice cream, cheesecake or straight off the spoon. This is the jar that made me think that "spoon-ready" is a designation that we now strive to find. Don’t believe us? Read what Lorna tweeted 30 minutes after leaving our store, jar in hand! "I'm spooning Banoffee sauce from @ChefShop directly into my mouth. OMG. I bet this would be amazing on waffles or pancakes." If you like banana at all, like sweet toffee with a touch of salt, like ice cream, or even like breakfast (I add it to my oatmeal), this is addictive! Shop now for Hawkshead Salted Banoffee Mudd! Albertengo Alto Classico Panettone A high Milanese panettone is soft and sweet smelling. Filled with raisins, candied orange and lemon peels, this panettone is without icing. It is finished with a beautiful burgundy ribbon - perfect! This Classic tall Milanese Panettone is from Albertengo, 4th generation baker and master panettone maker. Yummy for my tummy "The absolutely best panettone I have ever tasted. So flavorful and moist. Makes fabulous French toast with lemon curd. I grudgingly share it with friends who also agree it's the BEST EVER." -- michael Shop Now for Italian Alto Panettone! * Rice Bran Oil Love this stuff "This is a great option for stir-frying and use in baked goods etc. I often use coconut oil, which is great healthwise, but has a strong flavor that isn't always appropriate for what I am cooking. I was tired of using vegetable oil for my pan frying and cakes due to the negative health benefits. This has become my go-to oil for these tasks as it is pretty affordable and works wonderfully. I highly recommend you try it!" -- April Shop here for Rice Bran Oil * Ceci - Garbanzo - Chickpea No matter the name, there are nearly a zillion different versions from all over the world. We love these for lots of reasons including that they are dry farmed in Easter Washington. Unbelievable product "I've been cooking Lebanese food for 35 years and of course garbanzo beans are an important component. I was amazed at how different these beans are from the casual varieties, and my foodie friends agree. Full of actual taste and flavor." -- Carlyn Shop now for Pedrosillano Cafe Garbanzo Beans! * Gravenstein Apple Cider Vinegar Best Apple Cider Vinegar! "This is by far the best apple cider vinegar I have ever had. The flavor is outstanding! I used to stay away from ACV because I didn't quite enjoy the tartness and the overwhelming vinegar taste but with this Katz bottle I really get to know a whole other side of vinegar and what it should taste like. A must try for anyone!" -- Jessica Shop Now for the best Apple Cider Vinegar! Cool weather and disruption. Sometimes baking is the most comforting thing you can do. 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. Cocoa Powder "I have been buying this chocolate for several years and LOVE LOVE LOVE IT!!! It's amazing to cook with but most oftenly use it in my chocolate protein shakes. Fantastic taste and quality! Chocolate lovers... Enjoy! YUM!" -- Debbie Bake now! Life is short! And drink hot chocolate! Cooking Classes for the New Year Check out the classes and grab your seat now! And Gift Certificates are available. ChefShop Cooking Classes Store Hours - we are warming up as we get the store ready. 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 Chocolate Almond Mousse Cake Recipe Jesse just spent two days in our kitchen perfecting this recipe. Not only was it fun to watch Jesse do his work, but we learned a lot as we went along. Jesse is a culinary graduate in baking -- and he has a magic touch when it comes to cakes. This recipe is perfect for a dinner party. It can be made a few days in advance, and frozen in the cake ring until the day of the party. It will definitely look like you just picked the cake up from your local, professional bakery. Carrot Soup Recipe Simple and easy. Butter, Onion, Sugar, Carrots. Fennel Pollen Ravioli Recipe This recipe is so simple. It was originally adapted from a recipe in Real Simple Magazine. Of course, a small amount of fennel pollen intensifies the flavor in a wonderful way. See what you missed in previous Newsletters Gateway Candy to Loving Licorice and More New Italian Pasta, New Crop Oatmeal, Back-in-Stock Black Garlic Ketchup Grenadine, Chocolate Covered Brittle, Greece, Cleopatra 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