Torrone is Nougat is Turron, A Fruitcake love story, Bomba! is back in the house! and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE torrone  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Torrone Nougat Turron Torro No matter the name, we are all the same Three very important, recently uncovered novels (known as recipe books) by 3 cooks (who would be called Chef de Cuisine today) each wrote a tome about just one ingredient they considered worthy of any King. One of the cooks was old and wrote about honey. One of the cooks was middle age and wrote about eggs. And one of the cooks was young and wrote about almonds. And like many millennials, couldn’t quite keep a singular focus so pistachios and hazelnuts were included too. Now keep in mind this is way-back-when when everyone walked the same path, so-to-speak, and these three really smart cooks started talking, as they were on the same street. Each one espoused how great their ingredient of choice was, the end all of all food ingredients. And how could one even conceive of living without food of such great importance. The conversation got extremely loud and toques were being thrown about. The egg one yelled, as the egg whites were whipped into a frenzy puff, "make this better!” And the honey one yelled, “easy!” and mixed in his best honey. “Ooooh!!!” the cooks said in unison “this is good!” And high-fived. (Well, maybe not high five, but some equivalent thing way-back-when) And the third cook, who had been distracted by the taste of a fruitcake, accidentally spilled a bunch of his nuts (almonds it is written) into the vat. “Yikes!" and "Oh no!” was screamed by all three. The three cooks (together in unison) worked the sticky mess onto the table, spread it out, but were unable to extricate the almonds. Thus (after tasting) the holiday winter solstice was created because great joy and flavor emerged. These three wise men had gathered together, blended their tomes and created a harmony that today makes the wonderful French Nougat, Italian Torrone and Spanish Turron. Shop now for Torrone and Nougat This is a story of love lost A Gift, a Helmet, and True Love. It started quite simply like all Hallmark movies (that I love) where a jilted lover was given a symbol of hostility and a breakup gift just before the holiday. The gift, as you might have deduced, was a simple fruitcake. What she (the giver) did not realize was that a Trappist Abbey Fruitcake is a very special cake. With a long history (especially in the 18th century) when fruitcakes were considered sinful. And so with a heavy heart and a one pound cake, the recipient, who we will call William, left dejected and in pain. Donning his Panoply, he trudged to the nearest cafe for a cup of joe. As he sat at the little round table made of wood, he sipped his cappuccino thru his Armet, with great difficulty I might add. As he removed his gauntlets, and tried desperately to take a bite of the “parting” gift, he failed miserably, like his now defunct relationship. The story should end here, all sad and stuff, but instead, a strong but gentle voice, a dame they say named Joan, spoke. “I can help with that if you are willing to share,” she said. Will turned quickly to see who had spoken and found a shining light blasting around Joan's head, (she sat with her back to the picture window) and an arming sword at the ready. He flinched, knowing this was the end to a long day.... Instead of slicing him, Joan sliced a paper thin piece of fruitcake. “This fruitcake is a perfect match to go with a holiday fire. And when paired with a cup of hot chocolate or tea, you have the formula for a calm life,” she said. And so the story goes that the secret key to a happy life is with a fruitcake experience that is not chunked into a mass that is so big that it can’t fit through the slit in your helmet, but instead, when thinly sliced (frozen or chilled makes it easier) the fruitcake becomes easy to eat and you will create a very special and long lasting relationship. This unseemly and often made fun of cake is actually really, really, rather good! Cheers! Now I confess, I have not sampled hundreds of other fruitcakes (perhaps only 30) but the ones I have taste tested, have been nothing like this one from the monks we know. Shop now for Trappist Abbey Fruitcake! Bomba! XXX It's back and in stock! Amazing Flavor in a Squeezable Tube! Not like the other tomato puree in a tube; this is sweet, flavorful, and good tasting! It is a candy tomato treat. Of course Bomba! XXX has a Culinary use, but do you remember when you first had toothpaste and you thought it was so good you would swipe a little extra just to eat? This is the grownup version of that! Sure it might go well in a pot of sauce, as a dab on cheese & crackers, or mixed in with mayo for your next saucy sandwich! But I ask, what’s wrong with a tube in your pocket (not a back one of course) for a little squirt of Bomba! as a late afternoon pick-me-up to remind you that dinner is not far away! This is a tube (of tomato sauce) that you won't have to feel guilty about eating. Get it today and be happy! Shop now for Back-in-Stock Bomba!! Available only once a year This is a rare wheel - Alpine (d'Alpage) Beaufort is rarely available and must be reserved at least a year in advance. This particular Beaufort is known as Beaufort d'Alpage (alpine) because the cows roam so high into the mountains to forage during the summer months, that instead of carrying the milk down the mountain to make the cheese, they make the wheel in Alpine cellars in the mountains, and then carry the wheels down the mountain at the end of the summer to complete the aging process. Shop now for Beaufort Alpine Summer Cheese! Panettone with Apricot This is an awesome product! "This cake is so light and fluffy, it seems like you are eating clouds. And the taste is delightful! A must have for holiday tables!" -- melissa Shop now for the Orange Wrapped Apricot Panettone! Smoked Heritage Bone-in Ham for Christmas The best baked ham I've ever eaten. "...uses Berkshire pigs, one of the most highly regarded of the heritage breeds....The pork flavor and smokiness (also from apple wood and done to order) in the ham were in perfect balance. Just as important, the moist meat still tasted great the next day--and the next and the next." -- Sam Gugino in Wine Spectator Shop now for Smoked Heritage Bone-in Ham! Florian Candied Cherries The process of candying fruit is time consuming, and it can be nerve wracking, what with making sure the sugar concentration, time and temperatures are all correct, not to mention the quality of the fruit. All the candied fruit made by Florian of Château de Nice, is made on the premises from premium quality fruit, no coating is used after the candying process so that the optimum moist texture and natural fruit crunch is achieved. These beautiful cherries are the Bigarreaux variety, and they are perfect for a whole host of baking applications. Use them whole or cut them in half for cookies and cakes; can you imagine making fruitcake without some bright red candied cherries? Shop Now for Fruit for Baking of all kinds! * Dark Muscovado Sugar Muscovado is a soft, moist, fine brown sugar. It's also known as Barbados sugar, where it was once made. But ours comes from the island of Mauritius off the African coast. While most brown sugar these days is made by combining already-refined sugar with added molasses-like syrup, this is the real thing: a less refined product with rich, complex flavor. This sugar adds a deeper dimension to cakes, fudge, pecan pie and other desserts with its rich butterscotch flavors. Use it as you would brown sugar - take your morning oatmeal to new heights with a spoonful of Dark Muscovado on top! Perfect for Cooking! "This sugar adds a delicious flavor to baked goods as well as sauces. I have found my 'new' brown sugar!" -- jameelah Click here for the best sugar * Caramelized Cocoa nibs Cool! These taste best right out of the bag! Crunchy, sweet, and yummy. If you have never tried caramelized cocoa nibs -- you should. Sweet and not as bitter as regular cocoa nibs, because they've been rolled in sugar and then baked. Yum! They can be added to any kind of dough, shortbread, baked in cakes, sponges, or used in praline fillings and on ice cream. Or just eat them right out of the bag -- that is what I do! Try them and have fun! Shop here for Caramelized Cocoa Nibs * A fabulous Wine Vinegar This vinegar is a wonderful surprise! A wonderful gift to the cook in your life! This red in color wine vinegar is delicious. Thin in viscosity, when it first reaches your lips it feels luscious, rich, and thick. The tip of the tongue feels the vinegar but the flavor comes to the senses via the lips and a bit of a sting (acid of the vinegar) at the back of the throat. Unlike some vinegars, this gentle bing at the back of the throat dissipates quickly and is more akin to a nicely aged Balsamic. The round flavor of its red wine origins lives in the “nose” and in the “taste”. There is a complete roundness to the flavor. This roundness draws you in and one spoonful is not enough. Click here for Vinegars for Chefs * Whiskey Barrel Aged Soy sauce aged at least one year in Whiskey barrels! It is surprising how it changes the flavor of the soy sauce! In the shop when we taste it out, people really can taste the difference! Combining the traditional fermentation process with the addition of Mizunara Hard Wood Whiskey Barrels makes for a special treat! Shop now for Whiskey Barrel Aged Shoyu! * Mandarin Orange Panettone This is one of the most popular panettone after tasting in the shop! A little moister than most and without chocolate it fits just right for those that want citrus with their "bite". A beautiful look in packaging, this panettone is delicious! Shop Now for Mandarino di Ciaculli! New foods in the store to try. Open Sundays for the Holidays! The Recipe for Simple & Easy Chocolate Cake! With just four ingredients and the only skill you need is to mix (and a little melting) to make this drop dead cake! Remember to use only really good chocolate to have the best success. Click here for the Simple & Easy Chocolate Cake Recipe! 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. Let them choose the class and the food! 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 next door (south of) Champions Party Supply. Easy open parking lot. Click here to see the map. This Week's Recipes Potatoes au Gratin Recipe This is one of my favorite recipes. If you know how to make a classic white sauce, the rest is pretty easy. The guys at the warehouse loved it -- a large baking dish disappeared in about 12 minutes. Almond Macaroons Recipe 3 ingredients, blend and bake. Double Dark Chocolate Oatmeal Cookies Recipe These rich treats get their name and richness from the double dose of darkness - cocoa powder and bittersweet couverture chocolate chips. The chewy-crunchy texture comes from Alford Organic Scottish pinhead oats, and it's a ménage a trois made in heaven. See what you missed in previous Newsletters 12 Holiday Ideas - Simple Beaufort D'Alpage, A French Cheese You Should Know Love Story #5, Smoked Ham, Mangalitsa 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