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Salt, Fat, Acid, Heat - In the news - Seaweed Salt - Lentils - Colomba and more at chefshop.com/enews |
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Salt, Fat, Acid, Heat The best place to get Netflix star Samin Nosrat’s favorite ingredients is in Seattle — and sells online, too Woo hoo! Writer Bethany Jean Clement wrote about us in Wednesday's Food & Drink in The Seattle Times! It's always great to have someone say nice things about you! We have included a link to the article here. And a few quotes. "It's called ChefShop.com, and at the charming Interbay brick-and-mortar store, you can even taste-test the star ingredients for free." "They carry all the “Salt, Fat, Acid, Heat” specialty items — or very similar ones, made the same painstaking, old-fashioned ways — plus a dizzying variety of other stuff of food nerds’ dreams." "Ordering online is fine, but if you’re in Seattle and you’ve never been, you’re going to want to get yourself inside ChefShop. Marooned among warehouses, the shop’s interior surprises: worn-but-glossy hardwood floors, shelves salvaged from a local school, a jazz soundtrack and big papier-mâché ducks and geese watching over the proceedings (ask Eliza where they came from — it’s a funny story)." Click Here to Read About ChefShop in the news!! |
Amabito No Moshio Ancient Seaweed Salt From Alice Gordenker at the Japan Times: "There’s a lot we don’t know about salt-making in ancient Japan, according to Hiroki Takanashi, curator at the Tobacco and Salt Museum in Tokyo, but the very earliest method was probably burning seaweed and using the resulting ashes for their salt content. Another method seems to have involved collecting seaweed and allowing it to dry in the sun until salt crystals formed. The crystals were then washed off into vats of sea water, creating a concentrated brine that could be boiled down to yield salt. "If that sounds laborious, consider that the ancients didn’t have a choice. Unlike countries with salt lakes or rock-salt deposits, Japan has virtually no land sources of salt. It was — and still is — dependent on sea water for salt production. And unlike countries with dry climates where salt can be obtained by simply letting sea water evaporate in the sun, Japan is too wet and rainy for solar-evaporation production methods." Amabito No Moshio is still a labor of love. It's important to note that Amabito No Moshio seaweed salt has a very distinct flavor. High in what some would call "umami", this is really a finishing salt and not an all-purpose add. Its natural iodine content is also of note -- especially for those who need to watch their iodine intake. A unique add to any gourmet pantry. Shop now for Amabito no Moshio Ancient Japanese Seaweed Salt! |
Haku Mitzunara Whiskey Barrel Aged Shoyu This shoyu is first brewed using traditional shoyu making methods of the Mushiro Koji process. So Haku starts with exceptional shoyu. Then the shoyu masters age the shoyu in Japanese Whiskey barrels made from Mizunara Hard Wood, a type of Japanese Oak. This traditionally fermented and aged Japanese shoyu is amazing. Delivering umami and that adds a special something all in one bottle. If you like quality shoyu, you will like this one hands down. The flavor is not over bearing, but delicate with a touch of sweetness, that gives it just that little bit of extra touch that is amazing. A must have, for sure! Shop now for Haku Mitzunara Whiskey Barrel Aged Shoyu! |
Bonito Flakes! Fermented and Sun Dried! There are many levels of bonito flakes starting with the bonito itself. These flakes are far superior to what is normally available. Shop now for Musa Fermented and Sun-Dried Bonito Flakes! |
Koda Farms Kokuho Rose Sushi Rice Rice pudding perfection! "I know rice pudding is not normally made with sushi rice, but holy wow, the rice gluten that develops from stirring (rather than steaming) this rice is SO THICK AND CREAMY. In my ChefShop Persian Repast class, we were out of regular rice for my saffron rice pudding. We took a chance and made a last minute substitution... it’s a popular dish but the sushi rice was another level of delicious. Now I never use anything else." -- chef lesa Shop now for Koda Farms Kokuho Rose Sushi Rice |
Lentils Lentils are one amazing, (and easy to make!) delicious vehicle to adding bulk and substance to a dish! A bowl of lentils are pennies, add a mashed avocado (on the floor of the bowl), a few cubed carrots, potatoes and a poached egg on top and you have a meal fit for a King and Queen! Le Puy French Green Lentils "The best lentils in the world," according to Patricia Wells, Le Puy (pronounced PWEE) lentils are an attractive dark green color with blue marbling. True Le Puy lentils are grown on the mountain plateau around the French town of Le Puy en Velay in the Haute Loire region, which has a unique climate and rich volcanic soil in which the lentils thrive. Serve these French green lentils either hot or cold as an accompaniment to poultry, fish, meat and game or added to soups and casseroles. They are the key accompaniment to such regional dishes as petit salé (salt pork and lentils) and jambonneau (a particular delicatessen-like ham). In France, they are often served cold in salads. Shop now for Green Lentils - AOC Le Puy France! Madeline Petite French Green Lentils This beautiful blue/green mottled lentil originated in the Le PUY region of France - and is now grown in the Palouse region of Washington State - the lentil-growing capital of our world. Its distinctive appearance is matched by its excellent flavor and smooth texture. Throw in its fine cooking qualities and ability to hold its body, and it is easily understood why the exquisite DU PUY LENTIL is preferred by gourmet chefs in Europe. Highly recommended as an ingredient in broth-based, herb soups and gently flavored hot or cold salads.(Cooking time:20 to 30 minutes). Verified Non-GMO, Certified Kosher and Parve. Shop now for Madeline Petite French Green Lentils - Grown here! |
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Desert Miracle Oilve Oil A little softer and fruity Wonderful lightness, filling the mouth with the feel of the Arbequina olive. Desert Miracle olive oil is a sweet oil, with a light almost hidden burn in the back of the throat. Its character of Spain is present with a bit of fruitiness. And now - a certified organic olive oil. "I prefer the mellow flavor profile of this oil to the very peppery notes in Italian olive oils. It still has a mild bite and the end... but it’s more of a nibble. It melds nicely with my Mediterranean dishes and is my first choice of oil for finishing sauces or making dressings. I would just like this bottle to be bigger!! Still, a great oil at a good value." -- lesa Shop now for Desert Miracle Olive Oil |
Premium Coconut Milk Coconut Cream We taste-tested all the coconut milks we could find at the grocery store, and this one is by far the best of the bunch. Not a solid paste, real coconut flavor, and no guar gum or sugar added. The next best thing to shredding and squeezing your own. From the brand that Thai cooks depend on - Ayam. Really love this product! "I'm a big fan. Tasting this against the more widely available -- i.e., mass-market -- brands of coconut milk is a real revelation. Ayam is much thicker and has MUCH more flavor. I recently used it as part of a marinade and sauce for some grilled swordfish (modified from a recipe on Food52), and the final dish was jaw-droppingly good. Additionally, I like the fact that it has nothing in it other than coconut and water." -- maggie Shop now for Coconut Milk Coconut Cream! |
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Pomegranate Molasses Long a favorite ingredient in Middle Eastern and Persian cuisine, pomegranate molasses (or paste) is starting to be recognized more and more here for its versatility and the rich, distinct sweet-tart flavors it brings to a wide range of dishes. Sadaf pomegranate molasses is made from tart pomegranates, with a touch of sugar added. It is reduced to a thick, molasses-like consistency, and rather than the bright red of the fresh fruit, it's a dark, syrupy mahogany color, sometimes with a slightly grainy texture. Traditionally, paste like this Sadaf pomegranate molasses appears more in savory dishes than sweet, adding a tangy, fruity note to dips, spreads and main dishes of all kinds. It's a great addition to stir-frys, thickening the sauce and adding its own flavor notes. Sadaf pomegranate molasses makes beautiful salad dressing, particularly when combined with walnut oil. Tangy and Tasty! "I love this ingredient--I have drizzled it over quinoa, couscous, and rice. It also makes a delicious sauce for chicken or steak when sautéed with red wine, butter, and shallots. Sooo good and a little goes a long way! I've been very getting into pomegrantes this year!" -- lkpnyc Shop now for Pomegranate Paste Molasses |
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BACK-IN-STOCK Farina Dolce Italian Chestnut flour (sweet flour) with new packaging! Look for recipes with chestnut flour like: Castagnaccio pugliese (Chestnut cake), polenta, gnocchi, maraca (bread), cakes, biscuits, fresh pasta and necci (a Tuscan crepe). Its sweetness makes it fun and versatile. Shop now for Italian Chestnut Flour! |
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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, butter, some flour, and a 70 plus year old starter yeast. One the outside, they all have sweet sugar glazes giving them added sweetness. Doesn't Get Any Better than Colomba "This is a fabulous panettone and do not pass up the opportunity to purchase this. Thank you ChefShop for making this product available to us." -- chris Pre-order now for Columba - The Panettone of the Spring! |
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Beaufort Cheese
Woohoo! Another wheel has been offered to us and we are overjoyed! WE love this cheese and it goes fabulously with Fra'mani salami Salametto! It is also pure joy to eat alone! If you like cheese, you will love Beaufort D’Alpage. Made in the summer in chalets (shepherds huts) at high altitude. Here the Tarentaise gaze at the French Alps...while grazing freely, choosing to eat what they want of the grasses and flowers of the high pasture. These Tarentaise cattle (a domesticated cow that adapted to high altitude hiking in steep and treacherous hoofing and have not co-mingled with other cows) are from the Haute-Savoie and are known to make some of the best milk on the planet for making cheese. Beaufort cheese- a winner "This was a great cheese. We (and our friends) particularly enjoyed it when incorporated into artisan wheat bread before baking. Looking forward to the next shipment." -- ronald Shop now for your wedge of Beaufort Cheese! 
Cooking Classes for the Spring!
Check out the classes and reserve your seat now! Give the best Gift of food! Cooking Class Gift Certificates are available. Booking 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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Lentil Pate with Bell Pepper Piperade Recipe Sweet Pepper Piperade Recipe Base Lentils Recipe Just the basics: Love Lentils and only a little more work than boiling frozen peas. You can at a minimum just boil and eat or simply garnish after cooking. They keep for days in the refrigerator so it is a great Sunday dish to eat in different ways all week. This recipe makes them much more appealing and delicious and barely more work than boiling water! |
| See what you missed in previous Newsletters |
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Salmetto Salami, Yuzu, Ginger Fermented Salt, Dark Chocolate Hazelnut Cookies, Winter Parm Amazing Black Sesame Seed Paste, Spice Up Your Food |
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