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Pianogrillo Just arrived, Tuna as diet Food, Pain d'épices, Rice wine vinegar and more at chefshop.com/enews |
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Reintroducing Pianogrillo An Olive Oil to Have! To the eye it is a yellowish green with a dark, almost black tint. To the nose it has the green fragrance you would expect and very effervescent of olives so perfect from a great oil. Pianogrillo has been a favorite oil of ours from the moment it arrived so many, many years ago. It has been one of the all time favorite oils for our customers, as well. It is one of those oils you need to try at least once in your life! A wonderful representation of what an oil from Sicily can be. To the mouth this oil on the tip is full of olive with a wonderful buttery feel. Across the tongue the feel continues and, as the rise of the oil floats up and above and moves to the back of the throat a tingle rolls into an explosion of burn dead center at the back. And as quickly as it explodes, cough ensues and then is gone leaving this wonderful feel of joy. When you smack your cheeks in, there is this wonderful "I have been there" oil feel. Though, perhaps, you can't exactly describe the flavor profile, you do know that it is a pretty relatable personal oil. This is the 2018/19 just pressed oil and it is wonderful! Shop Now for new harvest pressed Pianogrillo! |
I love tuna this time of year! It is fulfilling in many ways! I have been eating a lot of tuna fish salad these days since the end of the “gluten” enriched holidays, otherwise known as the bloated time between Thanksgiving and Christmas. If you are gluten intolerant you might find it a bit annoying that every party and meal circles around the all mighty glutine. And thus, when the new year starts, it is a bit of a relief to have all those gluten enriched, fattened relatives gone. Though the issue still needing to be resolved is what to eat. For me, I have been eating tuna fish with abandon. The problem is that part of our job is to eat everything. Sometimes this is good, and sometimes this is not so much. So, as I consumed lots of tuna from our “shelves”, I realized it was time to try some tuna from the grocer’s shelves. I was actually looking forward to it, thinking that tuna, cheap tuna in a can had turned the corner and it would be at least acceptable. I was really wrong! The first can of albacore was worse than I remembered; all wet yet tasted dry, and no (and I mean no!) flavor at all. The second can, which was skipjack tuna (Katsuwonus pelamis), was a crumbled mess inside. It had a flavor matching the weird orangish color “fish” I found inside. It was not appealing in any way. It resembled cheap cat food actually. I ended up using a lot more of my gourmet Mayonnaise and my current favorite, sweet relish from southern Oregon. The end result was edible, though I wish I had tasted first and not wasted the mayo and relish! If you hate tuna in a can, bad, cheap, tuna could be the reason. Try a great tuna and you will be hooked for life. Your taste buds will be happy and satisfied! Sacred Sea, packed in it's own juices is my favorite for tuna fish salad! Shop now for some great Tuna options! |
The cake that is filled with honey A honey of a cake! It’s not like the cake you had at your 5th birthday. In fact, I would wager a guess that you wouldn’t even call this a cake. But it is. Sort of. This cake is shaped like a bread. It looks like it is cut from a larger “cake”, made in loaves. Topped with sugar “pieces” that look like nuts and on the sides you can see the open cells. This French spice bread is made with rye flour soaked in honey and spices. It has a long history in France with many variations and stories. Pain d’épices origin appears to have its roots from a Chinese honey cake with aromatic plants that was brought to Europe by the Crusaders. And the Pain d’épices is the origin of the gingerbread. If you think of gingerbread houses made with gingerbread (and not made with graham crackers), you can start to understand the inherent build of this bread. It has structure! The combination of the rye flour soaked in honey makes for a dense and chewy bite. Toast it and slather it in butter and you have a meal fit for the King of France. I like to cut my slice from the toaster into four pieces for easier eating. This is when you realize that it’s not like other bread. The honey and the rye mix create a bond that is hard to cut through. When warm with butter it’s a pure treat. It’s like a cookie without the crumbly interior. It’s like honey without the gooey sticky mess. It’s like a cracker. It’s soft and gentle. It is one of my all-time favorite treats in the winter holidays. We have just a few left and usually don’t get more than a few in the first place. It’s a pretty eclectic kind of treat here in this country, but I love it. Shop now for Pain d'épices au miel! Extremely limited supply! |
Chocolate Covered Cherries The Best!!! "Amazing chocolate covered cherries. They actually taste like love ..." -- laura Shop now for Chocolate Covered Cherries! |
ChefShop Cocoa Powder Love this Cocoa Powder "I use this in baking and put a little in my chocolate smoothie every day. I've tried others, but this is my favorite." -- april Shop now for ChefShop Cocoa Powder! |
Acacia Honey Acacia honey is actually from a false acacia, Robinia pseudoacacia, commonly known as black locust, a tree native to eastern North America and widely planted in Europe. Acacia honey has lower acid content than other honeys and its high fructose content means that it can stay liquid for a long time. Its color ranges from a light yellow to white to clear. The Acacia honey from Apidis is a very pale yellow and very runny. Because it tastes so purely sweet, it is the perfect all-purpose honey to have around your pantry. Perfect for drizzling or stirring into your afternoon tea. Shop now for Acacia Honey! |
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Balsamic Vinegar A Balsamic From Heaven! "This 30th Anniversary special balsamic from LaVecchia Despensa is just that, SPECIAL. We have had several different qualities by this firm (except their 100 yr) and each is wonderful but the richness and flavor of the 30th Anniversary is truly amazing. Just opening the bottle the aroma makes you want to just drink it from the bottle. The fruit flavor is delightful so you don't want to stop. But, don't do it because this vinegar is at its absolute best when devoured a drop at a time. The flavor and zing of balsamic lingers in your mouth making you feel heavenly and it makes even the cheapest sliver of cheese taste like the best in the world. We have compared this to another brand we own rated with a gold seal. This 30th Anniversary blend tops the other. A hint to first time buyers, when cutting the seal to open bottle, keep a finger on top as the top will fly off the bottle like it was a bottle of DOM." -- rosanne Shop now for LaVecchia Dispensa Balsamic 30th Anniversary |
French Fallot Walnut Dijon Mustard Delicious Roasted Walnut taste "Finally, a French Mustard that is actually made in France! It just got here today and I have been eating it with a spoon so I do not know which foods it will enhance. It will probably be best on bland food like fingerling potatoes or chicken breast that do not interfere with the divine walnut flavor and spices of this quality European import." -- karin Shop now for Fallot Walnut Dijon Mustard! |
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Anchovy Fillets Scalia Anchovy Fillets in Olive Oil Best anchovies ever.. "I am on a diet so everything I am allowed to eat is tasteless and not satisfying. I changed that with little cans of Sardines [anchovies] from the grocery store. Bad idea, if you buy ten cans you get ten versions of little fish. I especially hate the mushy ones. This huge can holds nearly a pound of muscular fish fillets that are fresh, not too salty, packed in olive oil and easy to use once you transfer them in to a glass container with lid to keep in your refrigerator for easy access. I top them off with olive oil to keep them nice and moist. That brings me to my only complaint. The can says "Easy opening" - not so. That cute little ring that also adorns cat food cans popped off, the lid did not. It took my best can opener and half my toolbox to get to the delicious content. If you have a guy around the house let him handle the opening. However, if you do have a guy around order two cans so you do not have to share." -- rome Shop now for Anchovy Fillets in Olive oil |
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L'Atelier des Douceurs Guimauves! The Best Marshmallows! "These may be the best marshmallows we've ever tasted. The texture is perfect - soft & fluffy - not gummy & tough. The flavors are delicious and natural tasting, and of course they are sweet (they ARE marshmallows), but they are not OVERLY sweet. After we tried them, we bought boxes for our friends!" -- teri Shop now for L'Atelier des Douceurs Traditional Guimauves! |
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Gravenstein Apple Cider Vinegar cure your cough "I've had a very bad cough for a few days and a friend heard me coughing and suggested that I try some apple cider to reduce my congestion. This cider vinegar wasn't too acidic so it was easy on the throat and the taste was just enough apple combined with the right amount of vinegar flavor. The taste was delicious and my cough was relieved." -- jodi Shop now for Katz Gravenstein Apple Cider Vinegar! |
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Fond de Poulet Gold
Roasted Chicken Stock It's winter and chicken soup is just right! This 16-oz container creates approximately 5 gallons of gourmet chicken stock! It's a 40-time reduction, so a little goes a long way. Unlike a demi-glace, this Glace de Poulet roasted chicken stock is made without flour as a thickener, producing a clean, light flavor that is appropriate for modern cuisine. Stock, rich with roast chicken flavor, is reduced to 1/20th of its volume, yielding a rich and complex "glaze." This chicken stock concentrate is gluten-free. Shop for Glace de Poulet - Roasted Chicken Stock! 
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 March 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. Kokkari in San Francisco Basic Pasta with Olive Oil Recipe This recipe is so simple. And because it is simple, means that every ingredient is critical. Only the best will do - because you will taste every bite. Of course, you can add this or that, with a focus on quality. Capers, tuna, semi-dried tomatoes, hard-neck garlic, etc. Tuna Fish Sandwich Recipe Canned tuna followed lobster, crab and salmon into the sandwich along with the “dressings” that were common at the time. Classic recipes might have included eggs, apple, red onion or shallots along with lemon juice. We’ve changed it up replacing the onion and salt with Yuzu Kosho, and the citrus acid and juice with the Lemon Olive Oil. We chose to use Sacred Sea tuna as it's cooked in its own juices, no added oils and a bit drier than the others. The Meyer Lemon then adds a bit of moisture and a distinct flavor note of citrus. The Yuzu Kosho adds it’s own citrus bite, salt and a touch of spice. All together it makes tuna salad, a tuna fish sandwich pretty darn tasty without deviating from our memories of our childhood. |
| See what you missed in previous Newsletters |
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Gomasio and Smoked Shoyu The Quiet Diet Food, Winter Parm Ruby Chocolate, Happy New Year |
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