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Amazing Black Vinegar that's Aged 5 years, Bomba!! is back and more at chefshop.com/enews |
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Black Vinegar is different than other vinegars. It is aged magic! Not just because it starts with rice, like Sake, it is the fermentation process that makes it different. Wine vinegars start the process where the sugars of the grape juice is converted to alcohol. To ferment rice you must first convert the starch to sugar. Then yeast and a mold, known as koji, (Aspergillus oryzae) is added. Several enzymes are produced and break down the starches in the rice to make simple sugars which are then fermented by the yeast. Making a fermented rice mash (moromi) of the highest quality creates the best black vinegar. This process takes weeks Black vinegar has some acetic acid like other vinegars and it also is rich in citric acid. The citric acid cycle, the TCA cycle, the Krebs cycle, is a central driver of cellular respiration. Cellular respiration is a processes that take place in the cells of organisms to convert biochemical energy from nutrients into adenosine triphosphate. Or energy. It is this energy created from the citric acid cycle that is good for our brains and immune systems. In one study, moromi has been shown to have anti-tumor action. When black vinegar is aged it takes on a rich, almost smoky exterior, to the nose it is tingly vinegar acid without the linger or the wrinkling of the nose effect. Though many say Balsamic Vinegar and Black Vinegar are similar, I can not find any similarities at all n the flavor profile, . To the sip, the vinegar flavor is familiar, yet to describe it, it is indescribable. It changes each time you take a small taste. It is a smoky feel, and it is more than a smoky flavor, is has hints of grapefruit and some earthiness as well. The acetic acid keeps you from taking big swills as the back of your throat will tell you with a big ping and some eye scrunching that it is a vinegar. Though many sip this vinegar for their health (in small quantities) when this 5 year old aged black vinegar is added to dishes it seems to add the fifth element of interesting twists to your palate. Together with soy sauce it can add a familiar taste to stir fry’s, as a dipping sauce for dumplings or added to a bowl of noodles. But it is not just for Asian dishes, you can experiment with this wonderful flavor in marinades, grilled summer vegetables and with proteins like fish, shrimp and pork. Black Vinegar of this quality is rare indeed. A taste that grows on you. The first taste might not be what you would expect. The complexity of the flavor though is remarkable. Shop now for 5 year old aged Black Vinegar! |
Nicolas Alziari! French Olive Oil! No list of Olive oils should be without this wonderful oil. 500 mil of Nicholas Alziari Olive Oil in the famous blue tin. The silky golden oil of this little black olive - technically known as the callietier variety - is highly prized in the South of France. To the eye: Light yellow color. To the nose: A light but olivey smell. To the mouth: At first gulp the oil is almost as if it's not there. Yet the flavor of olives is oh so present, then you feel the oil on your lips and tongue and it finishes with bit of bacon flavor. The second swig is light and the feel of buttery asparagus comes through. It is quite delicious. This Nicolas ALZIARI olive oil is subtle, smooth, sophisticated and complex. One spoonful is not enough to really understand all it has to offer! This is one, way cool oil to have. Nicolas Alziari olive oil is an oil that is treasured by Francophiles everywhere. One of the greatest oils on the planet it should be in every person's pantry that loves salads! Shop now for Nicolas Alziari Olive Oil! |
Leatherwood Honey from Tasmania! The best honey from the other side of the world! We are talking about Tasmanian Leatherwood Honey. For the honey lover this is one of the pinnacles in flavor and taste for honeys. Its unique plant and location on the globe is truly a reminder to us about how important terroir is. It's a honey that grows on you even if you are surprised the first time you taste it. Full of sweet floral aroma, bright colors, the perfect balance of sugars, and when combined with its natural healthy qualities, it's a honey worth keeping. One of my favorite stories about the extra benefits of honey is when Julian talks about climbing in very rough and steep terrain to gather his hives. Slashes and gashes are common and when Julian gets cut he gathers a handful of honey and uses it as a salve. Healed by the end of the day he claims! Tasmanian Leatherwood honey has been recognized by connoisseurs around the world for over 100 years. The special appreciation for Leatherwood honey is derived for several reasons. First, its unusual flavor, sweet floral aroma and its complex aromatic palate that lingers. Second, its quality factors, bright golden color, low moisture and balance of sugars. And third, it's healthy vitality. Shop now for Tasmanian Leatherwood Honey! |
Sesame, Nettles, Bull Kelp = Delicious! Wonderful! "This is my new favorite, I looooooove it. And I love that it's locally made. I basically inhaled the first bottle I purchased. Goes great with so many dishes, and it's a great healthy snack by itself. I am hoping I can talk ChefShop into carrying the larger size. YUM!" -- leigh good stuff "Love this - I love all the flavors of this brand, but I think this one is my favorite. I put it on rice, salads, pasta...but i mostly empty these bottles straight into my hand (to mouth). Very good stuff." -- e Shop now for Gomasio Sea Blend (furikake)! |
Macadamia Blossom Honey From the Big Island, Hawaii. Macadamia Nut Blossom honey has a rich, velvety feel with a sweet, slightly nutty flavor. It is marvelous for pouring onto waffles and pancakes. Or use it as a base for a nice honey ice cream. Full flavored like all tree honeys, the deep rich color looks good and brings flavor to pastries, tea, and cheese. A must try! "Stumbled upon this honey at the farmer's market in Honolulu. For someone who consumes many different honeys with teas and cheese--this is my absolute favorite. I'm happy to have found it online right here in the NW. Great find Chefshop!" -- lauren Shop now for Big Island Bees Macadamia Blossom Honey! |
Yellowfin Tuna Atun Claro! Yellowfin tuna is known as Atun Claro in Spain and is some of the most flavorful tuna you will ever taste. These beautiful loin segments of Atun Claro are packed in extra-virgin olive oil and hand-cut from yellowfin caught on the dense tuna banks off the coast of Basque Country. The fishing boats of Ortiz, a premier name in seafood packing, capture the fish using traditional methods, which respect the environment and produce dolphin safe tuna while also preserving any other marine species. The solid flesh of the yellowfin tuna is richer in fats than albacore. This has two results: the meat is darker - pink to reddish - and has a moister texture and richer flavor. Ortiz packs this tuna in extra virgin olive oil - which just gets richer with time. Shop now for Ortiz Yellowfin Tuna Atun Claro! |
Haranea - Organic French Piment D'Espelette Hotter than Hungarian paprika (but not so hot as cayenne), with a hint of smokiness (but less than Pimenton de la Vera), this distinctive Basque pepper is one of the most useful and tasty spices to keep on your shelves! In Basque country where it's from, French Espelette pepper is commonly chosen over black pepper, but the pepper is also popular with chefs all over France. This DO espelette pepper is organic. This Basque pepper is known as being very fragile and can only grow properly under this very specific micro-climate of Southwestern France, North of the Basque area. Only a specific quantity is produced every year in accordance with knowledge passed down through generations. It is very carefully cultivated and then harvested. Espelette is hard to fine. One that is certified organic is even harder. Shop now for Haranea Organic Espelette Pepper! |
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Flavour21 Bomba! XXX Tomato Paste IT'S THE BOMB(A)! "Uniquely delicious! Don't be fooled by the tube- this is not your nonna's tomato paste. I want to use it on everything (I hate to even cook with it 'cause it's fantastic right out of the tube. Tried it as a topping for meatloaf - perfect! One change I would request: Make the tubes bigger!!!" -- Roseann Flavour21 Bomba! XXX Tomato Paste Not like the other tomato paste in a tube; this is sweet, flavorful, and good tasting! Bomba! XXX tomato puree sauce is a candy tomato treat. Of course Bomba! XXX has a Culinary use, but do you remember when you first had toothpaste and you thought it was so good you would swipe a little extra just to eat? This is the grownup version of that! Sure it might go well in a pot of sauce, as a dab on cheese & crackers, or mixed in with mayo for your next saucy sandwich! But I ask, what’s wrong with a tube in your pocket (not a back one of course) for a little squirt of Bomba! as a late afternoon pick-me-up to remind you that dinner is not far away! This is a tube (of tomato sauce) that you won't have to feel guilty about eating. Get it today and be happy! Delizioso "I'll admit I was a little skeptical, but the packaging swayed me to give it a try. It is delicious with deep layers of flavor. I think it could only be better if it was made from scratch by your Nonna! I'm here to buy it again! :)" -- Donna Shop now for Bomba! XXX Flavor21 |
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Raspberry Flower Honey! Mmmmmm "I love this honey. One of my all-time favorites. You can taste a hint of raspberries...In addition to that, it basically tastes like sunshine. I eat it any old time, but if I'm feeling a little depressed I'll have a spoonful...it always helps. It's got some super duper summertime bee magic." -- lennox Yes, you can taste the raspberries! "Wonderful stuff! This honey has a delicate aroma of raspberry blossoms and just a hint, but definitely there, of raspberry taste in the honey sweetness. Great on biscuits or scones! Another honey I find myself ordering again and again." -- scott Shop now for Katz Raspberry Flower Honey! |
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Organic Italian Pasta Alive Pasta "When the description of this pasta says bouncy, that is an understatement. It is truly wiggly but even more important to everyone is that the taste is fantastic. It is the best pasta for catching whatever sauce you care to top it with. Because of how unique it is we ate it the night it arrived. It is well worth the price." -- rosanne Shop now for Busiate Durum Wheat Semolina Organic Italian Pasta! |
| If you're nearby, stop on by! | |
About a month away from Harvest
It's time to order cherries! Pre-order now for wonderful sweet cherries from Washington. See the cherry trees in bloom! (The cherries don't look like this yet) Though the bloom was late this year, many factors can change the harvest time. From the middle of June on is our best guess for the Early Robins harvest with the others to fall inline after. Rainier's, Bing, Lapin and Sweethearts. Though order is what we look for in life, we also look for order when it comes to cherries. Look and ask for the very best. And the very best cherries ripen on their own schedule! Pre-order now for Cherries 2019! 
Check out what's Cooking in Classes.
Check out the classes and reserve your seat now! Give the best Gift of food! Cooking Class Gift Certificates are available. Booking the next 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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Red Carrots Glazed with Balsamic Vinegar Recipe This weekend I picked up some heirloom red carrots. Red carrots are not as naturally sweet as orange carrots -- so this recipes was a perfect way to bring-out more sweetness. Any carrot will do. Cold Chickpea Salad with Figs, Olives & Pomegranate Dressing Recipe Substituting the figs can work, the flavor you make with everything else in the recipe is delicious and works well with many foods. Honey Creme Fraiche Recipe This sweet topper is so versatile, we decided to finally break it out as its own recipe. Originally served on top of grilled peaches, it works just as great on top of a bowl of fresh berries or stone fruit, or as a sweet dipper for fresh strawberries. Basically, any place you want something to replace whipped cream. Heavier and richer -- but so much better. If you can't find creme fraiche, you can use sour cream. I prefer the European style sour cream, but the runnier American style works fine as well. If too solid, then you can always thin it a little with a teaspoon or two of milk (or apple juice). Any delicious raw honey would work. If you are working with a solid honey, just heat up the honey a tad before mixing into the creme fraiche. But, don't heat up the honey too much, or it won't be raw any more. |
| See what you missed in previous Newsletters |
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Marinade Ingredients, New Chili Pepper Honey Italian Lemon Olive Oil, Pasta, Pomodoraccio, Easy Recipes, Italy A Trip to the Cherry Blossoms, Salt Filled Umami, Mudd |
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