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New Gorgeous Beautiful Beans, Rice (to go with the beans of course) New Lakrids and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
New Beans Gorgeous Beautiful Beans I love you once, I love you twice, I love you (more than) beans and rice. Beans and Rice are simple, about as simple as life can be. And when done well, the two together work in perfect harmony, creating energy in the form of a complete protein. I don’t know beans about beans. I eat them and, only recently, have they become interesting to me. You might even say important. Meat, as I get older becomes less integral in my diet. And when I do have it I want it to be perfect. Which is expensive and harder and harder to find. Beans on the other hand are forgiving when cooking. A good soak overnight and enough cooking time and you got beans. And you can do so much with them. Though my mind hasn’t graduated to where beans are naturally paired with other food, I hope it will soon. For now beans for me are baked beans which I find is one of my go to comfort foods. Something about baking beans all day long, the wonderful combination of onions, garlic and mustard. The smell grows and grows and fills the farm house with love. Or you can just make beans and rice. What can be a simpler and easier to make complete meal than that? Beans are beautiful! Shop Now for Garden Treasures Farm Cool Beans! |
The Gateway Drug to Licorice Heaven! Back in Stock - Lakrids from Denmark! In the 43rd week of last year we mentioned this wonderful, real licorice. And it sold out in about an hour and a half! We would love to think it was our mention, more likely it was the story on CBS Sunday Morning. You can see it here. Licorice: Love it or hate it It's a great story about Lakrids. On a recent trip to NYC I visited with our friend David who, over the years, has introduced us to some of our all time favorite foods. And though we have had Lakrids Licorice for a bit, it is his personal enthusiasm for his “finds” that is contagious. “I know you have carried them and that Eliza just ordered more, but you have to try these. I just visited the factory and met with Johan. This is a man who set out more than ten years ago to create liquorice anew!” David went on to show me pictures from the factory on his phone, explaining all the cool machines. “It’s such a great product” he said “and I find once people try it, they start to love it. Give them a taste of “A” (Chocolate Coated Licorice), I call it the Gateway Licorice (drug) to a happier life!” I did and they are good! I like them all, though, if I could only have one on the dessert island, it would be “A”. Just because licorice (liquorice) is good for you doesn’t mean it’s top of your list to snack on or add to your next dish. And for many of us, it seems like the last thing you want in our mouth! But it’s worth the taste test, and once you do, like the Scandinavians do, the sweetness of nature will make you happy. New Flavors have been added. Check them out. Shop now for Liquorice from Lakrid! |
Long grain white rice Sustainably grown In the US we consume over 3.85 million metric tons of rice every year. The global consumption is 480 million metric tons. Arkansas produces the most rice in the US, producing 106 million metric tons last year. The next 2 largest producers, California and Louisiana, combine to produce 73 million tons. Rice is a staple for more than half the earth's population and the number of people is growing quickly as more countries adopt it as the value of calories versus cost are rewarding. This long grain rice is super with good simple flavor. It retains it shape after cooking and doesn't break down in a rice cooker over a couple of days. Though not critical I like the way it looks on the plate and you can feel the individual grains. A good bite with a touch of chewy bounce. Shop now for Long Grain White Rice! |
Slitti Nocciolata Hazelnut Creme Taste-test winner for Food & Wine Magazine !!! "Taste-Test Winners: Italian Imports...the F&W staff tasted 76 imports. Here is one of our favorite jarred, boxed and bagged foods, plus superfast ways to use it. Chocolate-Hazelnut Spread Finely chopped hazelnut bits blended into Slitti’s luscious Nocciolata chocolate spread give it a slight crunch (chefshop.com). Mix with whipped cream and crème fraîche for airy Gianduja Mousse." -- Food & Wine Shop now for Slitti Nocciolata Hazelnut Creme! |
Mangalitsa Pig Leaf Lard Finger-Licking Good "My bucket of lard just arrived, I stuck my finger in it and then I stuck that finger in my mouth - and I can assure you I will never be without a bucket of that lard again. It tasted like the lard I spread on my crusty rye bread as a little girl in Germany. My mother rendered it every year from the pigs we raised and butchered." -- kate Shop now for Mangalitsa Pig Leaf Lard - 2 pound tub |
Whole White Peppercorns Pepper (Piper Nigrum L) is grown in Malaysia predominantly in the state of Sarawak, which accounts for 95% of the production. In Sarawak, pepper is planted on small plots of land mainly on fertile hill slopes. The tropical climate of Sarawak is ideal for pepper cultivation. Harvesting stretches from April to September with the peak season in May and June. Traditionally, up to 80% of the crop is processed into black pepper with the remainder being turned into white pepper. Fully ripened pepper berries, yellow to red in color, are harvested for processing into white pepper. Berries are separated from the stalk, filled into jute bags and soaked in fresh running water to remove the pericarp. This process of retting takes about two weeks. Thereafter the berries are washed several times in rattan baskets to remove the stalks and the pericarp (outer layer) before the peppercorns are left to dry in the sun for two to three days. Shop now for Whole White Peppercorns! |
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Marshall's Smoked Habanero BBQ Haute Sauce! To the nose it smells initially like a nice BBQ sauce and then you give a second whiff and you can smell the underlying Habanero (and there is a little tickle too in the nose). To the mouth its BBQ 'eee, sweet and delicious. Little bits of onion to crunch and a complex wonderful flavor. Though the name might appear to be the hottest, it comes across the palate as the mildest. Ryan, the banker, loved it on his hamburger, pouring it liberally even though he doesn't really like hot. Or just top your beans when you have 'em with rice! It is the favorite... Shop now for Marshall's Smoked Habanero BBQ Sauce |
Villa Jerada Moroccan Harissa The Best "This is a very special item. It adds layers and layers of complexity to your meal. Whereas most Harissas use spice to build complexity, Villa Jerada balances spice with olive oil, roasted peppers, and hot and sweet flavors. It is not as spicy hot as many, but it is the most complex. I try to find an excuse to use it everyday (thus learning that it is great on eggs, mixed into popcorn, and of course on chicken and fish}." -- rebecca Editor's Pick "Food & Wine Editor's TOP TEN picks --loves this Harissa. "This is my go to Rice Bowl." " -- Food & Wine Magazine Shop now for Villa Jerada Moroccan Harissa! |
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Not all beans are the same Cannellini Beans Not every dish needs to start with dry beans! Many family recipes (and meals) in Italy use canned beans. These are not like the ones you find in your local supermarket. Canned Cannellini Beans "Very high quality canned beans that have flavor and good consistency. They are the only canned beans I would use." -- victor hazan Shop now for Canned Cannellini Beans |
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Duck Fat Tasty and convenient! "Duck fat is a luxurious enhancement to many simple dishes. Frites never tasted better. Brussels sprouts sautéed in duck fat are a true treat. Having duck fat already rendered and ready makes it easy to prepare duck confit. I like to keep this treat around so it is handy when needed. It has a long shelf-life unopened and stays fresh for a long time when refrigerated." -- stanley Shop now for More Than Gourmet Graisse de Canard Duck Fat! |
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Trappist Abby Fruitcake Delicious "The cake is delicious - especially with a splash of brandy. It's so rich that 1/4 of a slice is our serving size. Thanks again." -- claire A gift for Mom "I bought this for my Mom who grew up on Hostess Fruit Cake. I didn't know how it would compare to Hostess. She loves this fruitcake. She cut it up into tiny pieces so it would last longer!" -- carrie Best fruitcake! "I like fruitcake and this is the best I've ever tasted, a perennial favorite at my house. Perfectly moist, incredibly rich and flavorful, great balance of cake, fruit and nuts. Don't wait for the holidays to order and risk it being sold out!" -- scott Shop now for Trappist Abby Fruitcake! |
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How we have been cooking it
Organic Stone-Cut Oatmeal Every day I wake and make my oatmeal. I cook 1/4 of a cup in a ratio of 1 to 4 with water. I use an All Clad 1 qt saucier because it is one of my favorite pans, though I know a smaller circumference pan works better and makes a creamier result. In ten minutes (most days) the oatmeal is done. For 1 minute it is on high and then to medium heat for 4 minutes. Then for 5 minutes on low. With stirring, when I remember, every so often, to make sure there is nothing sticking. I partially cover after I turn it down to get a slightly creamier result. I try adding lots of different toppings to my oatmeal from fruit to jams. My go to, when I am not testing samples, is Vermont maple syrup. My friend John adds a touch of salt and keeps it covered as he likes it creamy. He rarely stirs if ever. He adds Maple Syrup (from our secret stash at ChefShop) and sometimes muscovado sugar. You can microwave if you don't have a stove top to cook on. Same oats to water ratio. You cook for 2 minutes, stir, then 1 minute, stir, another one minute, and then eat. (No stirring results in an explosion.) How do you cook your pinhead oats? Share with us. Check your stock...and eat oatmeal every day for yourself. Shop now for Stone-Cut Oatmeal from Scotland! 
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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Vanilla Rice Pudding with Orange Syrup Recipe Arance con Riso dolce al latte e vaniglia. Vanilla Rice Pudding with Sweet Orange slices and Orange Syrup. English Roast Beef Recipe It's easy, it's home cooking, use your instinct to adjust to the beef and the results will be good. An English Roast is also known as chuck arm roast, cross rib roast, chuck-eye roast, chuck shoulder, pot roast. Harissa Deviled Eggs Recipe Adding some spice and heat without taking away the yolk'ish flavor. The contrast in deviled eggs, the cold egg and yolk combined with the spicy harissa is a nice contrast to the classic sweet relish. |
| See what you missed in previous Newsletters |
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Piangrillo has Arrived, Diet Food Tuna Gomasio and Smoked Shoyu The Quiet Diet Food, Winter Parm |
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