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Landsea Gomasio, More Winter Cheese available, Umami packed in a tube, Riceand more at chefshop.com/enews |
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Eat Wild A Flavorful dose of Goodness Gomasio is unhulled sesame seeds (goma) and salt (shio). Landsea Gomasio is a new creation of a resident of Orcas Island in San Juan County, Washington. The island is about a 1 hour 45 minute drive north of ChefShop and then a 1 hour ferry ride to the island. Orcas is the largest of the 172 named islands & reefs in the San Juan's. It is one of the most beautiful places you can visit. Brooke, the owner of Landsea Gomasio, found an abundance of bull kelp and nettles on the island at the same time she met a neighbor who taught her classic Japanese cooking. It was during these friendly cooking moments that Brooke learned about gomasio. We asked Brooke how she came up with her own personal blend and she told us, “I realized this classic blend would be the perfect starting point from which to incorporate some of the nutritional wealth of the land and the sea. I replaced the salt with the more complex salinity of Bull Kelp and the bright note of Nettle. The result is Landsea Gomasio; a blend that supports the body with both the wisdom of tradition, and the nutritionally rich flavors of my home.” Just before the holidays Brooke came into the shoppe, jar in hand, and asked if we might be interested. One taste and it was a big YES!!! Even though we already have furikake, similar but different, this really fills a different place. Because of the kelp, a salty sea is imparted and the nettle adds a vegetable hint. Along with the sesame crunch it is more like an ingredient than a spice. Imagine frying a nice fillet of fish with gomasio on the flesh side or topping your morning eggs and potatoes. It adds an additional layer of flavor and a lot of healthy goodness at the same time. If you like furikake, you will love this Landsea Gomasio. My favorite way to consume is actually a little bit poured into the palm of my hand and tossed back into my mouth! This is my go to night time snack food.. Shop now for Gomasio! |
Oh NO! The Winter Parmigiano-Reggiano sold out in 2 days! Sometimes it happens...the good news is that Eliza was able to secure more winter (that doesn't sound good) Parmigiano-Reggiano to arrive in March. So if you missed the cut (golf reference) don't worry, there is another cut coming soon! Pre-order today to ensure you're in the next round! Remember we don't charge before we make the cut, so it's like shopping without paying! (Just be sure to cancel before we ship if you change your mind.) Pre-Order now for your wedge of Winter Parmigiano-Reggiano! |
A nighttime Hot Toddy Sweet Dreams! This honey is so versatile and easy to use! I zip through the big jar in a couple of months! And even if I don't, it's honey so its shelf live is forever. I could eat it in the morning on toast, though I eat oatmeal. I could make chicken wings with a soy sauce honey marinade, but I eat tuna fish salad for lunch. Or I could have a cup of hot water with a teaspoon of honey before I go to bed. And that's what I do. Based on science (maybe) a spoonful of honey (Mary said that) makes the medicine go down. Or in my case, helps me sleep all night whilst I dream that the honey is making me burn calories. Honey does amazing things for you! Shop now for Big Island Bees Ohia Lehua Blossom Honey! |
Crépes Dentelle These lighter than air, not quite cookies, are rolled into crispy multiple layer lace thin crépes. The most delicate super crunch bite! When they fall apart all the layers crumble into a wonderful mouth feel. You could easily eat a whole box by yourself! So best to open when sharing! Shop now for Crépes Dentelle! |
French Candied Orange Peel This is my current favorite of the candied peels. Not because I bake with it, but because it is easy to eat out-of-hand without getting all sticky! Delicious and as good as any great candy should be. Keep in mind it is a versatile cookie or pastry addition along with adding a few chopped pieces to your morning oatmeal. Shop now for French Candied Orange Peel! |
Cocoa Butter Chips Cocoa butter is the natural, cream-colored vegetable fat extracted from cocoa beans during the process of making chocolate and cocoa powder. For most eating chocolate, some cocoa butter is then added back to the mixture. Cocoa butter is used to make chocolate, especially dark chocolate, smoother and creamier, and also more pourable for coating cakes, pastries and truffles. The higher the quality of cocoa bean the butter is extracted from, the better the cocoa butter will be. Shop now for Cocoa Butter Chips! |
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Umami! Packed in a Tube! Don't be fooled and don't look at the ingredients yet. This is a fabulous tasting tube of stuff. It does taste a little fishy and that's because of the anchovy paste, but it's good. It's a good combination of ingredients that we all like. You would think if you mixed all those ingredients together you would get this weird, fake tasting thing. But it's not. This umami seasoning has got flavor, its got taste, its got mushroom, its got balsamic vinegar, it even has Parmesan cheese! This Umami bomb is really, really good. Think a cracker and beyond. It inspires you to create! To mix and to make life more interesting. Get your tube on! Shop now for Taste 5 Umami Paste |
French Fallot Dijon Mustard Just like in France "Fantastic mustard with a great "kick." Makes all the difference. Fresh-tasting, smooth, creamy, with just enough bite. It really amps up anything you add it to--vinaigrette, egg salad, or just a turkey sandwich. The best mustard I've found outside of France." -- likes to travel, loves to eat Shop now for Fallot Dijon Mustard! |
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Enji Cherry Wood Smoked Japanese Shoyu Amazing Smoked Elixir! This smoked shoyu is one of the most complex smoked ingredients we have ever tasted. Like a fine wine or olive oil, this smoked shoyu has a complexity that just keeps going. To the nose you can smell a wonderful fruity wood smoke with a sweet cherry smell and a bit of ash all up in your hairs! If you inhale strongly the vapors will work their way to the back of your throat. And then you have this balloon like feel on your nostrils and the throat. It’s kind of wild! Pour it into your Chinese soup spoon and the color is dark, rich and has a tinge of red amber. The smell is strong even a foot away as you look down at the spoon. Dip your tongue in first and you will feel a prickly tingle. Salty soy is next and the smokiness is more effervescent than cheek filling. Typically, soy sauce is overwhelmingly salty, so it is difficult to discern any flavors. The better the soy, the easier it is to identify the nuances and differences. With this smoky soy sauce it is almost like an after dinner aperitif. Amazing! Even as you taste the elixir, you envision smoked ribs, with the smoke billowing out of a wonderful pit and your mind races through different types of woods. As you suck your lips in (a pucker of sorts hunting for flavor) you experience wood, smoke, salt, a sweetness and evaporation. Then it is gone like a cirrus cloud in the wind. Shop now for Enji Cherry Smoked Japanese Shoyu |
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Feuilletine Flakes Pastry Crunch! Pastry Crunch "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." -- claire Shop now for Feuilletine Flakes Pastry Crunch! |
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Rice There are over 90,000 different varieties of cultivated rice. Some of the greatest rice is grown in Spain, Italy and Asia. Rice is a food staple for a lot of people. Hawaii eats the most rice per capita (100 pounds) versus the average of America (26 pounds). Arkansas, Louisiana, Mississippi, Missouri, Texas and California grow the most rice in the US and also produce some of the greatest rice in the world. Rice is easy to cook even without a rice cooker! And it works as a great leftover. Calories versus cost is tremendous. Rice can be a "dish" on its own or it can be a wonderful vehicle to transport your favorite sauce or recipe. If it is not part of your diet you might want to consider it. The quality of the rice makes an enormous difference. Find a good rice and stick with it. And different rices are really different when you compare them. Add water to rice in a pot and swish around, pour off and repeat 2 more times. (5 times if you are Cantonese). Using your finger measure the depth of the rice. Add water above the level of rice to the same depth of the rice using your finger measurement. Bring the water to a boil and reduce to a simmer and cover. Cook until water is gone, checking frequently. If the rice burns on the bottom of the pan add some water and boil to make rice tea. Check out the Rice! |
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Italian ChefShop Cocoa Powder
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 Shop for Italian ChefShop Cocoa Powder! 
Cooking Classes for the New Year
Check out the classes and reserve your seat now! Give the best Gift of food! Cooking Class Gift Certificates are available. Booking February Classes Now. ChefShop Cooking Classes
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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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Cardamom Rice Pudding with Pistachios and Edible Roses Recipe Based on a recipe from Ottolenghi's famed cookbook, Jerusalem. Rice pudding seems like a staple in many Middle East, Nar Est and Suth East Asian cuisines, where rice is a staple grain. This one has a great combination of flavors, aromas and textures. It is hard to imagine a better one. Roasted Beet, New Onion & Rice Salad with Katz Late Harvest Sauvignon Blanc Vinegar Recipe This versatile, seasonal salad is loaded with texture, from crunchy to crisp to chewy. The beets, currants, and new onions all have a natural affinity to the sweet and tangy Late Harvest Sauvignon Blanc Agrodolce Vinegar, while the aromatics and spices give the salad a comforting warmth. The whole melange is tied together by the silky Rock Hill Ranch California Extra Virgin Olive Oil with its complementary flavors of almonds, herbs and peppery finish. You can serve this as a side dish, or pair it with grilled or smoked chicken or salmon for a nice lunch or brunch main course. Pinhead Oatmeal with Dried Cranberries Recipe I have always made my oats with raisins -- but dried cranberries are a nice change. |
| See what you missed in previous Newsletters |
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The Quiet Diet Food, Winter Parm Ruby Chocolate, Happy New Year Gift Certificate - Thanks For Eating |
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