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The Quiet Diet Food, You are what you eat, eat this and feel good, Winter Parmigiano-Reggiano is coming and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
You are what you eat! The make me feel better food! (And lose weight.) 20 years ago I could eat anything in any quantity and it would be gone by morning. Today, not so much. I limit my intake the best I can, not so much calorie counting, just more awareness. The holiday season though wreaks havoc to my diet. Not only is there an abundance of new foods to test, there is an explosion of my favorite gluten filled treats in the shop for which there is no holding back! This consumption creates a large result that is not pretty! This year I was proactive and changed my approach with a preemptive strike. And it worked! I didn’t restrict my “taste testing”. I just added the same bowl of food every morning as was recommended whole(listically) heartedly by The Galloping Gourmet, Graham Kerr. (If you don’t know who he is you should look him up. He made food accessible for everyone. One of the pioneers of Food on TV.) It was just 22 years ago when famous food people would come and sit at our dining room table to chat about their life and food. Graham Kerr was one of them. Many events in his life, including a brush with death, changed his wild TV stardom days into one where food was more than a way of eating, it became a way of getting healthy and for bringing people and family together. Back then I was mystified by his words and though I believed him, I saw no reason to eat oatmeal every morning. He swore (well he doesn’t really) that oatmeal turned his life around. Every morning Graham’s ritual of starting the day with a bowl of oatmeal helped him lose weight and set him on the course to being body and mentally healthy. I have always remembered that interview fondly and remembered his words about oatmeal. And I can tell you personally that it has worked for me. I have lost weight and feel much better physically! I am working on the mental health.... Shop now for Oatmeal from Alford |
Real Pinhead OatmealMorning, Noon and Night! 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 fiber. It even helps stabilize blood sugar - at any time of day. You may think of oatmeal as a bland and gummy porridge, but Oatmeal of Alford is nothing like the rolled oats most of us are familiar with. We have something much better in mind: delicious, nutty-flavored oats with a wonderfully toothsome texture. And did we mention high-fiber and organic? This is the Oatmeal of Alford; organic, stone-cut, pinhead oats from Scotland. Not only does oatmeal provide exceptionally efficient fuel for the body, but the Oatmeal of Alford is really delicious, plain or dressed up, in any number of ways. Of course, these pinhead oats make exceptional oatmeal for breakfast, but, they’re also versatile enough to be part of a whole host of other dishes, from salads to desserts. Delicious Ideas for Breakfast . . . Here in the US, we mostly eat our oats for breakfast and we’ve all heard many times that the benefits of eating breakfast are many. Well, then consider the benefits not just of eating breakfast – but of eating healthy oatmeal for breakfast! Plus, it’s delicious! My very favorite way to enjoy Oatmeal of Alford is to make it with half water and half milk (I use nonfat milk with excellent results). Then, I top it with blueberries (fresh or frozen), toasted nuts (I love walnuts or pecans), and a little bit of brown sugar (dark muscovado sugar - yum!). If you do use milk, you have to tend the oatmeal a bit more carefully, but it’s well worth the trouble when you taste that creamy, nutty goodness. And since oats, blueberries, and walnuts show up on “healthiest foods” lists everywhere, you know you’re doing something good for yourself with this breakfast! The Oatmeal of Alford is also delicious with fresh fruit, dried apricots, raisins, your favorite raw honey or maple syrup, and in the summer, of course, fresh berries are hard to beat. In the winter, try stirring in some of your favorite preserves – after all, it is just preserved fruit and you probably won’t need any extra sugar on top - or top with a sprinkle of Ceylon Cinnamon and a touch of your favorite sweetener. And Beyond the Morning Meal... Oatmeal is more of an all-day staple in northern Europe, where enjoying it isn’t limited to breakfast. Pinhead oats make a sensational Coconut Pudding – very similar to rice pudding, but with a heartier texture and nuttier flavor. Plus, making this ultimate comfort food with oats instead of rice boosts fiber considerably and the pudding is just as rich, creamy and delicious. For a truly luscious treat, serve the pudding topped with toasted coconut and pecans. Oatmeal and breadcrumbs have long been used in meatloaf as extenders and to keep the meat moist. Using breadcrumbs will yield a soft, tender texture, while the pinhead oats produce a more interesting loaf. Our Oat Meatloaf recipe calls for adding pinhead oats to a blend of beef, pork and veal for a satisfying and really appealing textural combo. Pinhead oats also make wonderful “risotto.” The classic cooking technique enhances the oats’ nuttiness. Our Oat Risotto with Butternut Squash and Preserved Lemon has all the wonderful qualities of a classic Italian risotto, in addition to the Moroccan-inspired flavors of preserved lemon and cinnamon. Try making it with vegetable broth for a sensational vegetarian meal. Pinhead oats are a great substitute for bulgar in tabbouleh, that classic grain salad of the Middle East. So while the days are still cold and the sun never that high, look to oatmeal for a warm, cozy breakfast but also for a comfort-food dinner. Read on - The Secret of the Oatmeal of Alford! |
It's Winter! And we've got Winter Parmigiano-Reggiano to cut in February! This is the Parmigiano-Reggiano that comes from cows that eat sweet hay. For some this is the ultimate Parmigiano-Reggiano. The milk and thus the cheese has some wonderful robustness and sweetness, yet is all Parmigiano-Reggiano in flavor. 24 months old, this cheese will be filled with crunchy little tyrosine "moments" in almost every bite. When the cows live at higher altitudes they get better food and enjoy a much calmer life. Thus the milk they produce has a Zen-like quality! And when it transforms to cheese like this it is oh so good! (Ok so that is all made up...though hard to prove wrong.) We don't charge you until we are ready to ship. And remember this is always a limited supply based on the number of wheels available. Did you miss the amazing, once a year, AOC Beaufort d'Alpage last month? Don't miss the Winter Parmigiano-Reggiano coming soon. Pre-Order now for your wedge of Winter Parmigiano-Reggiano! |
Red Alaea Sea Salt One of the most flavorful sea salts you'll ever taste! Not only does it add an earthy iron flavor, the color is beautiful. At the Mauna Kea Beach Hotel, they serve butter with Red Alaea Hawaiian sea salt on top! It looks perfect! Red Alaea clay has been familiar in Hawaiian cuisine since before the coming of the Europeans, and it was known to be laden with healthful benefits. It's the iron oxide in the famous Hawaiian Alaea clay that makes this salt red, actually more of a burnt sienna color, and it is known to exist only in the islands of the 50th state. During heavy rains in ancient Hawaii, sediment containing the red volcanic clay called Alaea was washed to the sea. When this red water became trapped in tidal pools, evaporation created a red-tinted sea salt that local inhabitants collected. While much of the salt was used in sacred rituals, it was also used to preserve food. Shop now for Red Alaea Hawaiian Sea Salt! |
Yuzu Kosho Awesome, hot, but not hot like you have had before...Yuzu Kosho is a fresh, herby Japanese sweet and spicy relish that we are thrilled to bring to you. It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich. You may already have seen it at your favorite sushi spot or noodle house. Occasionally tucked in with the soy sauce, oyster sauce and garlic-chile paste is a jar of a mysterious, pea-green-colored condiment. If you're an intrepid eater you may already know this culinary charmer...but if you haven't yet, it's time you met Yuzu Kosho. A Condiment You'll Relish "The salty-citrusy-spicy pop of Yuzu Kosho is great in so many recipes, from Yakitori to a citrusy replacement for shichimi, the 7 spice blend used in many traditional ramen dishes. Also great as a sub for chimichurri with steaks, in compound butter, and so much more. Minor correction to the description. Kosho is just a provincial Kyushu word for "pepper" replacing the word "torigashi" which is the word used for pepper throughout the rest of Japan. Yuzu Kosho comes in both red (aka) and green (midori) styles. Pretty much universally the green is the more popular of the two condiments. A little goes a long way!" -- The Jazz Chef Shop now for Yuzu Kosho! |
DOP Italian San Marzano Why are these Rega Rega tomatoes so good? Because they take healthy, sun-ripened tomatoes and process them the day they are picked, preserving all of the genuine freshness and perfume of the tomato. Control exactly how much salt you'd like in your recipe, with no worries about excess sodium. Like some other wonderful European agricultural products, these tomatoes have a D.O.P. certification (Denominazione di Origine Protetta), ensuring their provenance and quality. They are also perfectly cooked outside the can, and then heated just enough in the can to seal in all that delicious flavor. Perfect every time. Shop now for DOP San Marzano Italian Tomatoes! |
Pecou Caramel Dragees Liquicroc Caramel Toffy is a sugar coated chocolate (cool!) with a liquid toffee inside! And even though you know the center is “loose” when you bite in, the reward is better than you can possibly imagine! There is lots of crunch (sugar shell?) with the toffee center swirling in around the chocolate to make an entertaining bite that is, well, sophisticated! You will spend some time enjoying it all! One satisfies, two is better! Shop now for Pecou LiquiCroc Caramel Dragees! |
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Fossier Pink Champagne Biscuits The Pink Champagne Biscuit was born 250 years ago in the city of Reims, in France's Champagne region. Since then, the biscuits have been made strictly according to the traditional recipe. They have a unique texture, airy but crunchy, a light rose color (naturally derived!) and a delicate flavor. A dusting of delicate icing powder completes the cookies. The Biscuit Rose tradition is to dunk one in a glass of Champagne - they were specially created to be the ideal complement to Champagne! Shop now for Fossier Pink Champagne Biscuits |
Vanilla Beans! Heilala is the only company that controls their vanilla and vanilla products from seed to final product. They are dedicated to growing and producing naturally and sustainably grown vanilla, so you know that great care has been taken from beginning to end. So, when you buy Heilala vanilla you are supporting a small village on the island nation of Tonga, in Polynesia. Shop now for Heilala Tonga grown Bourbon Vanilla Beans! |
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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 |
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Salt and Pepper Toasted Corn! “Salt and Pepper Toasted Corn” is not just “plain” with pepper. It is flattered with a pepper punchy pow that adds a third dimension to the salt, oil and corn. What you will find, just like the other two flavors, is some kind of special “sauce” (technique) that makes the flavor stick to the corn so that each and every kernel is flavored with just the right amount of magic. Shop now for Salt and Pepper Toasted Corn! |
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Dark Couverture 70% Madagascar Chocolate All single origin couvertures are processed to express the unique flavor characteristics of important origins, like Madagasgar. With 70% cocoa mass and 40% cocoa butter, this chocolate has an intense but round chocolate flavor that is very fruity with a long finish. Shop now for Dark Couverture 70% Madagascar Chocolate! |
| Come Visit the Store as we wind down. Enjoy a sip of Chai and try the new oils | |
Italian Candied Citron Peel Cubes
Great for Stollen ***** "It was my first time baking stollen and the candied citron was a crucial component. The loaves turned out fabulous and I am so glad I didn't have to settle for the weird assortment of mystery citrus in the grocery store." -- april Shop for Italian Candied Citron Peel Cubes! 
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. Booking February Classes Now. ChefShop Cooking Class
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Store Hours - Monday Thru Saturday! 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 next door (south of) Champions Party Supply. Easy open parking lot. Click here to see the map. |
| This Week's Recipes |
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Avgolemono Soup Recipe Avgolemono is a smooth, lemony soup and can be found at almost any Greek restaurant. But never fear, you can make it at home as well! It is wonderful in the summer or winter, with the perfect balance of tart lemon and creaminess. This recipe has been adapted from Kokkari by Erik Cosselmon and Janet Fletcher (Chronicle Books, 2010) and is simple and delicious. It can be served as an starter or as a main course. Barley Salad with Feta and Lemon Vinaigrette Recipe Our friend and recipe developer, Jean Galton, stopped by the other day and went home with some of our Black Nile Barley. She sent us this recipe and said the barley cooked up perfectly. Corn Pasta with Red Sauce ala Shauna Recipe Shauna James Ahern is cyberspace's popular Gluten-Free Girl. Not only is Shauna an amazing cook, but she has a wonderful blog. This is a sauce she whipped-up on a busy day. Perfect for the new corn (gluten-free) pasta from Rusticella. Enjoy! |
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Ruby Chocolate, Happy New Year Gift Certificate - Thanks for Eating Shipping Cut Off Now - Olio Nuovo |
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