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Fra'mani Salametto Salami, Yuzu Mayo, Ginger and more at chefshop.com/enews |
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There’s a new mold in town And it’s called Penicillium salami Penicillium nalgiovense is an edible white mold used in the making of salami; a second mold is Penicillium olsonii (which can grow naturally on cured meats). A third mold, which scientists thought was Penicillium olsonii, was found upon closer inspection (at the molecular level) to have different metabolites. They named it Penicillium salamii. Scientists don’t know how old the new fungi is, but they think it’s very, very old. Making salami is a moldy process. One mold is a guard mold from other molds to make healthy mold, which allows the meat to cure into salami inside the natural animal casing. Salami is English for the Italian word salame. Salami is one of the many fermented sausages that include chorizo (Spain), saucisson (France) and Kielbasa (Poland). Salami, the Italian style, is the one that is most well-known here in the US. The typical salami in the local grocer (and on your pizza) is made using an accelerated process, utilizing rapid acidic production which with a higher mechanized temperature infuses a different culture, creating a higher acidic taste and a generic monotone flavor. At Fra’mani they make their salami the old fashioned (Italian) way giving the spores time (4 to 6 weeks or more) to do their thing naturally over extended time, developing intricate and luscious piquancy. Paul, owner and founder, once told me all you need is one bad spore and you could lose a whole cycle, a whole room full of hanging salami! Which is why large-scale production of fermented meat is like a lab of “clean” rooms. And a dangerous business. Paul Bertolli is best known for being the Executive Chef at Chez Panisse in Berkeley and Oliveto in Oakland. He has been named a “Who’s Who of Cooking in America”. His cookbooks Chez Panisse Cooking and Cooking by Hand are well known for their detailed content. In 2005 he founded Fra’mani Handcrafted Foods and has been cultivating and fermenting Salami since then. Today we are featuring our two most popular Fra’mani salami. To enjoy, cut one end off, remove the string, slice the casing to where you think you will consume, peel the casing back like a banana, and then slice. Store in in its original paper in the refrigerator. Consume within 2 to 3 weeks. (Your salami mold will vary.) What do pickles, sauerkraut, and vinegar have in common with salami? It’s not mold, it’s fermentation. Shop Here for Fra'mani Salami!! |
This is Salametto Just the way you want your salami to be Think of the wonderful Sunday Afternoon (Seurat) or Luncheon of the Boating Party (Renoir), this salami would fit in perfectly paired with Beaufort d'Alpage! Make your own picnic memory. This salametto is a small, coarsely ground, fully-scented salami. It is rich in color, full flavored and robust - ideal for snacks and a handy accompaniment on picnics and outdoor excursions. Slice easily to a desired 1/8 inch thickness. Thin is in. Each one is approximately 3/4 pound. Shop now for Salametto Salami! |
Salametto Piccante Salami Chorizo style This is a delicious, Spanish-influenced, spicy dry chorizo-like salame. Each is about 10 inches long, and tied in a loop. They are brick-red in color, with a touch of heat and smokiness from Spanish smoked pimenton. Fra' Mani pork comes from family farmers committed to the well-being of their animals and their land. The hogs are never given antibiotics, artificial growth hormones, growth-promoting agents or meat by-products. They eat only the finest grains and natural feed. This old-fashioned way to raise hogs produces pork of outstanding quality, which is the essential ingredient in all Fra' Mani salumi. Fra' Mani dry salami are made from the finest-quality fresh pork and natural hog casings. Hand-tied with natural twine and slowly mold ripened. Extended aging in the Fra' Mani cantina di stagionatura for highly-developed flavor and aroma. Shop now for Salametto Piccante Salami! |
Mayonnaise - a cloudy history! Yuzu twists it up to make it spoon ready! Mayonnaise to some is an ingredient, to others it is a condiment and to many it is a religious experience. In food history the origins are pretty cloudy with many stories telling a tale. From Colonel Mayo in the French army whose chef made them this treat with oil instead of the intended creme. Or that Allioli from the Mediterranean is the real original Mayonnaise that was changed when the egg was added. One tidbit learned in the research is that French Generals had their own chefs who were constantly improvising for lack of ingredients and in turn creating food history. Being a general in France had its perks! Making your own Mayonnaise is easy and almost always better than what comes out of a jar. Egg yolks, vinegar (acidity), mustard and olive oil (any oil) blend with an electric device and you can make your own Mayonnaise. Or you can just grab a squeeze bottle and lay out ribbons of wonderful, glorious eat-it-with-a-spoon Yuzu Mayo on your next sandwich. To the nose it doesn’t twizzle up like it would from other jars of mayonnaise. To the tongue it twists and turns and tingles the tip. It is so different than other mayo’s and so familiar at the same time! Though it is made with soybean oil, there is no unappealing soy dryness. It really is egg and yuzu mayo! It is one of the best things we have had this year and ranks at the top of the list of all spoon-ready foods we have tasted! I made tuna fish salad with it right off the bat and it worked just like it should with a twist of citrus! Utterly Unique - Yuzu Mayo "Damn good. That sums it up!" -- bryon Shop now for Hotaru Japanese Yuzu Mayonnaise! |
Rue & Forsman Ranch est. 1946 White Jasmine Rice Almost 500 million metric tonnes of rice are milled and consumed worldwide. There are over 40,000 varieties in just 3 basic groups - long, short, and medium grains. There are 100 varieties in the US primarily grown in Arkansas, California, Louisiana, Mississippi, Missouri and Texas. 58% of the rice is eaten, 16% is used in processed food and beer and the remaining amount is used in pet food. Not all rice is the same! And who grows it matters. We have favorite rices based on what we are making. Some, prefer brown rice for the texture and flavor. Others prefer short grain for risotto. Our daily rice is Jasmine, not just for its wonderful jasmine and popcorn smell that fills the home as it cooks, but for its flavor. Use as a platform for sauces and flavors or plain with an egg on top. Use your Gomasio or Furikake sprinkled on top for a middle of the night simple treat. And one of our favorite rice producers is Rue and Forsman for many reasons. Taste first, how it keeps and how it handles are the usual criteria for us for any product. It is also wonderful to find a product and a company that is also concerned about the process and its impact of farming on the environment. Though they started in 1946, modern technology is a key to their process for environmental and sustainable farming. Like using GPS steering to reduce fuel use and leveling their fields to reduce water use. And the rice fields provide a natural habitat for migratory shorebirds every year. They have also created nesting structures for songbirds, ducks, owls and bats. With 120 acres dedicated wetlands for wildlife, Rue & Forsman ensures that the animals around them have a natural habitat to thrive in. Shop now for Rue & Forsman Sustainably-Grown White Basmati Rice |
1209 York Street Beans Chickpeas (aka Garbanzo) are a regular staple in American cuisine. Most everyone has a favorite hummus recipe or three, and they’re an almost ubiquitous feature of the supermarket salad bar. In fact, the humble chickpea (or garbanzo, or ceci bean, or Indian pea...ad infinitum), is an international favorite. It turns up in cuisines from India, South America, Northern and Western Europe. Perhaps their popularity has something to do with their mildly sweet flavor or their unusual shape. Chickpeas pair well with pastas, rice, and even heartier grains like hard wheat and farro. They make a distinctive dip of course, but they’re even better in a long cooking stew. They can also be ground for flour, deep fried, or even made into sweet pastes, candies and puddings. For me, chickpeas were the gateway food that opened up my palate to all things Middle Eastern. Shop now for Garbanzo Chickpeas Ceci Indian Pea - It's all in the name! |
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Hawkshead Five Fruit Marmalade One of the best things in the world is marmalade. I remember the (cold) toast I had in a cool (read cold) historic hotel in England somewhere near Gatwick Airport. Monarch airlines 757 just 18 months old was in for its first C check and we were there to film it for a marketing piece for Boeing. That was fun to do for sure, though Bob, the "customer" for the job, loved finding interesting places to stay. And this hidden away place was special! Built around the time of Shakespeare, it was a quintessential formal British establishment. I had to wake up early to shower, put on a coat and tie so that I would be allowed into the dining room to eat breakfast. Breakfast was good and it was my first experience with cold toast. It is not cold on purpose per se, as it is served in a toast rack so that it won't get the dreaded moist bread effect. Among many reasons, this includes runny butter and a loss of structure not able to support beans, prawns, anchovies and the like. Toast has a long history and in the 1400's lit bits were put in wine and sherry to add additional flavor. This rack of toast came out, as did this "homemade" marmalade that was chunky, smooth, interesting, exquisite, just plain delicious. No need to butter, just toast and marmalade. I looked forward to it every morning, it was worth the coat and tie. (Last time I wore a coat & tie willingly.) I bought some marmalade at the airport on the way home (along with British made Cadbury chocolate which is way better than Cadbury sold here) and found out it just wasn't the same. It took some time (20+ years) before we found a marmalade that is as good, actually better, in this Hawkshead Five Fruit Marmalade and Mark's Orange Marmalade). A blend of orange, lemon, lime, grapefruit, and satsuma makes a marmalade like no other! Spread this on your next toasted bread! Cold or not it is just like you want your marmalade to be! And it's not just for bread, think pork chop, crumpet (ok so that's like toast) or a nice soft (or hard) cheese! Shop now for Hawkshead Five Fruit Marmalade |
Candied Ginger Slices Candied Ginger Slices. You can eat'm out-of-hand, sweet and oddly cooling to the mouth, they are like candy. Pretend to buy this dried ginger candy to bake with and then eat it to be happy! Best Sliced Ginger "This is the freshest tasting ginger ever. The flavor is great. It is sweet but has the zing of fresh ginger. We love it as a snack plus it is great if you have a stomach ache. Just grab a piece, chew it up and swallow. Within a few minutes your stomach will feel like new." -- diane Delicious "These candied ginger slices are sweet and tangy. They taste great just as a candy, but I plan to chop them to put into ginger cookies. Love it when I bite into the sugar exterior and taste the tangy ginger inside! Highly recommended." -- alice Love these "For a sweet snack with a little kick to it, these are just the right thing. If you like ginger, you will love these." -- karen Shop now for Ginger Candied Slices! |
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Soft Eating Licorice We've tried a lot of licorice, and we had all but given up on finding one that was the perfect blend of candy and licorice until we tried RJ's soft black licorice so many years ago. Not too sweet, it is a refreshing treat! The botanical name for licorice is Glycyrrhiza glabra. It's obtained from the roots of the plant sometimes known as the "Blue Flowering Snow Pea", gown in parts of China, Iran, Iraq and Pakistan. Licorice contains glycyrrhizin, which is 50 times sweeter than sugar and sometimes used to mask bitter flavors in medicine. The Chinese have termed licorice 'the great harmonizer,' claiming that it blends and balances the effects of all herbs in a formula. Nearly two-thirds of all traditional formulas in Chinese Medicine contain Licorice. In China today, licorice is still the second most prescribed medicinal herb, behind ginseng. Licorice roots have been found in the tombs of the Pharaohs attesting to the great respect for its healing abilities. Hippocrates in the 4th century BC recommended licorice for the treatment of ulcers. One saying of the Arab physician and philosopher Avicenna was that "the infused licorice purifies the voice and the trachea, and is useful in disorders and diets". Addictive "I tried All-Sorts licorice on my first trip to England many years ago. It’s difficult to find them in the States and when I do, they are often hard and stale. These are very fresh. I bought two packages and next time I’ll buy more. It’s easy to eat a package in one sitting!" -- jacqueline Shop now for RJ's Soft Black Licorice |
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Violet Bon Bons Verrrry Frrrench "A violet fragrance greets me when I take the lid off of these little treats. The violet lingers as it dissolves in my mouth, sweet and floral. It slowly mellows into a very soft anise flavor, not overwhelming but distinct. It’s the kind of bonbon that Proust, Colette or Nin would write several pages about. Truly indulgent and perfect for daily affirmations of self-worth." -- chef lesa Shop now for Les Anis de Flavigny Violet Bon bons! |
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Colomba - the Spring Panettone Just like the ever-loved Christmas Panettone, except they are shaped like a dove, to represent a symbol of innocence, gentleness, and affection. Colomba is the same on the inside as the panettone; the luscious bread made with lots of eggs, sugar, some flour, and a 70 plus year old starter yeast. One the outside, they all have sweet sugar glazes giving them added sweetness.. It will have been about 90 days since we last sank our teeth into a lemon panettone. And, it will be another 240 days until we can have another. These Colomba are from Albertengo. Easter is April 21st, 2019. Pre-order now for Columba - The Panettone of the Spring! |
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Extra Virgin Italian Olive Oil
To the eye it has a yellowish green color with a dark, almost black tint. To the nose it has the green fragrance you dream of and the effervescent smell of olives that is so perfect from a great oil. Pianogrillo has been a favorite olive oil of ours from the moment it arrived so many, many years ago. And it has been one of the all time favorite oils for our customers as well. It is an oil 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 of the tongue has a wonderful buttery feel. Across the tongue that feel continues and as the oil rises and floats up and above the tongue, it moves to the back of the throat as a tingle rolls into an explosion of burn. That burn is dead center at the back of the throat. And as quickly as it explodes, cough ensues and then it is gone leaving this wonderful feeling of joy. When you smack your cheeks in, there is this wonderful "I have been there" oil feel. Though, perhaps, it is not possible to exactly describe the flavor profile, you do know that it is a pretty personable oil. This is the 2018/19 just pressed oil and it is wonderful! Shop now for Pianogrillo Olive Oil! 
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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Spicy Harissa Mayo Recipe This dip is amazing with fresh veggies for a new spin on the classic vegetable tray, or a good way to add heat to healthy sweet potato fries. Traditional Hummus Recipe Traditionally called Hummus bi Tahini, this hummus recipe is classic and easy. Stuffed Potatoes Recipe Just the basics. |
| See what you missed in previous Newsletters |
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Fermented Salt, Dark Chocolate Hazelnut Cookies, Winter Parm Amazing Black Sesame Seed Paste, Spice Up Your Food Sale Alle Erbe, Pistachio Pesto, New Pasta |
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