A Love Story #5, A Cherry of a Panettone, Wild Rice, Mangalitsa, Berkshire Smoked-to-Order Ham and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE france  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog It's a Love Story of Chocolate #5 Made in France She was the chef. She had been cooking now for most of her life. Predictably she starting cooking by standing on a stool next to her Grandfather in his kitchen. She learned how to bake apple pie and paczki. Her favorite thing to make though was a cranberry citrus cheesecake, only made at Thanksgiving. She loved buying the 2 pound log of cream cheese from the local cheese shop. There was something extremely satisfying she thought, about all that cream cheese united into a bowl with sugar and eggs. He was the traveler. He had loved to travel ever since his parents had taken him on a trip to Dearborn and the Henry Ford Museum. What really grabbed his attention was the Museum building itself. And within the building what he remembered most were the giant columns encircled with radiators to keep the building warm in the cold December winter. She learned later in life, after a painful childhood that she was allergic to many foods, including dairy. That changed her from being a baker to a saucier. She loved the process, the required rhythmic stirring that often comes with the making of the sauces. Though now, she really just made soup and salads in her small place on a corner in her sweet little neighborhood. The corner place could be in San Francisco or Brooklyn, but hers was in a small spot in Paris with a view of the Eiffel Tower. He had taken a job as a salesman, a traveling salesman so to speak. Though he started selling auto parts, he quickly found out that it limited his travels to where there were automobile companies. Now he was a freelance sales person, who used his big business experience to sell unique products from little companies around the world. He chose who he worked with based on where the sales calls would take him. When he visited Paris, probably the only city he would consider living in after home, he went to this tiny bistro on a corner that had a wonderful view of the Eiffel Tower. The food was always good. The salads were crisp and the soup somehow transformed from “just a bowl” to something otherworldly. What he loved the most though was having a café noisette that came with a small round chocolate filled with liquor and topped with little bumps which was placed on his saucer. He was smitten with the little chocolate globes. And he loved the conversation with the chef who often came out to sit and chat with him about his travels. She always asked him about the food he ate in all the places he visited. And she said that if he ever could bring her a Paczki or fudge from Makinac Island she would be eternally grateful. He thought it strange she would know, or want foods from Detroit, being from Paris. She always looked forward to his visits, though she had no idea when he would show up. And it was like Christmas whenever he did, It was like a present of conversation. She loved the stories he would tell of his adventures to different lands, all based on the food he would eat. And it was the cooks that she found most interesting. How they approached the meals and how they all seemed to have learned from generation to generation, like herself. It was pretty cold this time of year and the avenues twinkled with holiday lights. She knew he would be coming this day, he had left a cryptic message, but she had figured it out and was prepared. And this time when she brought out his soup and salad she also had a little blue box with his favorite chocolates and he had his gift box of fudge and Paczki. It was this evening when they shared the foods they loved with each other, that they figured out.... Shop now for Mademoiselle de Margaux Chocolate Covered Cherries! Cherry and Chocolate Panettone Fruit and Chocolate! We love this cherry and chocolate for the most obvious reasons. Combine chocolate with dried moist cherries wrapped with the soft light delicious bread of a panettone! Don't want chocolate but want cherries? Try the other one...click below Check out the 3 Cherry Panettones we have here Cultivated Wild Rice Perfect for Thanksgiving Wild Rice is at base a type of grass that grows in water; wild rice did well in the shallow lakes and streams of the Northwest and northern California region. In the 1700s and 1800s, Indians introduced wild rice to the fur traders, who subsisted mainly on the fish they caught and the wild rice they then bought. The Indians taught traders to eat the rice boiled plain or with maple sugar as a pudding, as well as to use it in soups and stews made with venison, bear, fish or fowl. Simple & easy to make for Thanksgiving! Bring 3 cups water or stock to a boil, stir in 1 cup uncooked Wild Rice reduce heat and simmer, covered 40-45 minutes or just until kernels puff open. Uncover and fluff with a fork and simmer an additional five minutes. Drain off any excess liquid. Shop now for Wild Rice for Thanksgiving! Mangalitsa Leaf Lard "A LONG TIME AGO, IN A KITCHEN MEMORY FAR, FAR AWAY...!" It is a period of civil unrest. The Empire and its spaceships are striking from behind a wall of media, having won their first victory against the evil transfat. During the next attack, Chef's sous' have managed to steal across enemy lines, dodging the salt-free zone by riding on a mysterious hairy hog, which has enough taste to change an entire planet. Pursued by the Empire's sinister Doctors, Princess Lesa races home aboard her hog, custodian of the lard that can save her pie and restore freedom to the kitchen.... When I was growing up, we used to compare apple pies. Back then, it seemed that there were apple orchards scattered all over the place. We would debate over which orchard had the best pickings, and which variety of apples made the best pies, and in the end, it always came down to the crust. The apples were a great addition, but it was the crust that made the pie. Now, it wasn't like we made the pies ourselves, mind you. It was our moms or our grandmothers who made the pies that we took to bragging about. Since my high school serviced two towns together, a bit of a natural rivalry was always present. In my small circle of friends from my hometown, those that had tried my mom's pie said it was the best. From the other town, everyone said that Peg's grandmother's pie was surely better. So, it came down to sharing and trying... a pie duel, as it were, scheduled for high noon in the lunchroom. I begged my mom to make a pie, and like all unreasonable requests from teenage children, it is often more painful to say, "no" than to do what was asked. So, an apple pie I got. The big day came and lunchtime arrived. We stole into an empty classroom and I proudly produced my mom's amazing apple pie. Peg, on the other hand, wimped out (...figures!) and brought nothing. But just the same, everyone had a piece, and Peg even admitted that my mom's pie was the best. Peg, if you're reading, I will put my pie against your pie any day, because "I" have the secret ingredient.... …Mangalitsa Leaf Lard Shop now for Mangalitsa Pig Leaf Lard! Smoked-to-order Berkshire Natural Bone-in Heritage Ham This ham is brined and then smoked, chilled and smoked again. Based on time, temperature, feel and experience is one of the reasons this ham is different. My favorite story about hams involves green eggs, not exactly a good eating story, just the same, ham is a great story. For me growing up ham came in a can (circa 1926) and it was good. Why? I think because it was moist, unlike so many hams of the time which involved washing, prepping and cooking only to have the result turn dry. Something about shoe leather I remember. Today, I think we might find the ham in a can not so appealing and in fact almost unpleasant. It fits the bill for some things like frying over a campfire, though I might prefer SPAM over that “canned” ham. Today our favorite ham is this applewood smoked Berkshire with the bone-in (for much better flavor) for the holidays. The two key indicators for me to how good it is with our guests is; 1st stealing a bite before I am done carving (simple to do, all you need is a knife and you slice, there is no wrong way) and the 2nd is getting seconds . This is one good heritage Berkshire bone-in-ham! Brined, smoked, chilled, and smoked again makes it pretty special. Limited Supply. Pre-order your Smoked-to-Order Heritage Ham for Christmas Now! Organically Grown Honey Sweetened Dried Cranberries Without a doubt, some of the best dried cranberries we have ever tasted. None of that super-sweet stuff here. These cranberries are sweetened with a touch of all natural of Blackberry Honey - so they are not overly sweet, and you can still taste that great cranberry flavor. Making, baking or just eating, it's cranberry season! Order now and get a handful! * Antica Torroneria Piemontese Cherry and Hazelnut It's a beautiful sight, the white torrone in its regal box of red, waiting to be disrobed. This soft "style" is luscious in the truest sense of the word! As a gift it makes the perfect statement as one of respect, and caring without going overboard. Once you cut it open, the first bite is a hard soft bite that is not sticky and, if you're lucky, you will cross through a hazelnut on the way adding just the right nut. There is a tiny bit of tingle or sugary feel as the torrone dissolves/disappears. It's that fast! "...I reveled in the ambrosial food that fructifies the soul, the mind, the heart." Mark Twain We have been loving this torrone for years! And when our friend Tina loves something we love, it makes us feel pretty gosh darn good! After 31 years of tasting, sampling, cooking and eating as the head of "food" at Food & Wine Magazine, Tina has an amazing food memory of just about everything! She is the tasting encyclopedia of food! Shop Now for Cherry Hazelnut Torrone! New product arriving everyday! Come on down and poke around! And now we are open for Holiday Sundays! ChefShop Cocoa Powder This is the recipe we serve everyday in the shop this time of year. It is so simple and so delicious. Make it light for a mug full or make it extra rich with cream as a demi-tasse. Click to see our homemade hot chocolate recipe here! Cooking Classes for the New Year Check out the classes and grab your seat now! Give the best Gift of food! Cooking Class Gift Certificates are available. ChefShop Cooking Class Store Hours - Now Open Sundays for the Holidays!! Monday thru Saturday 10AM to 6PM. Sunday Noon to 4 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 Caldo Verde Recipe Caldo Verde is a traditional Portuguese kale and potato soup. It is very easy to make, and a perfect winter dish – especially if you frequent local farmer’s markets where potatoes, kale and cabbage are just about all you can find. Many recipes for Caldo Verde include beans, usually cannellini or borlotti beans. Although not considered traditional, I like it with the beans. It gives the soup a thicker, heartier quality. Simple Shortbread Recipe Shortbread does not get any more simple then this. Just make sure you get fresh butter! It's key. You can liven up this recipe by adding small chunks of our amazing candied ginger, a few tsp. of fennel pollen, or a few dashes of Scrappy's Lavender Bitters. Caramelized cocoa nibs will add a nice crunch and a bit of chocolate zing for those who crave cocoa in their sweets. Pasta with Garlic & Olive Oil Recipe So simple and, oh, so good! The key, as with all simple Italian recipes, is having the right ingredients -- the right olive oil, the right garlic, and the right pasta! See what you missed in previous Newsletters Made in Italy Panettone, Gold Medal Chocolatier and Peppermint A Pickle of Black Garlic - Pistachio Cream is Back Gateway Candy to Loving Licorice and More 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. 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