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A whole bunch of our faves, easy recipes to make your taste buds happy and one therapeutic one and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
I’ve been known to flame A few steaks in my life Rick (and Gordy), our longtime butchers knew me best. They would ask me what I wanted “to burn (to a crisp) today” when I would come by for some protein. As they say "truth hurts". I found it to be a little too hurtful.... The reality is anything that I cook with a flame implies there is some degree of danger for those planning to have a meal that I make. It could be eyelid raising scary or mind blowing good (5%). Since my Weber gas grill (which I loved), a gift from my friends at MPTV for thanking me for leaving, rusted so much that even after replacing every part that I could, when I went to move it, it disintegrated into a pile of rust. This is when I got a smoker style pellet grill as a gift for my birthday (clearly an attempt to minimize the charring in everyones' lives). So now, I can’t flame burn anything (total bummer). What I have figured out is that I can now smoke things poorly! Even to the point where only I am willing to eat the meat! If cooking isn’t an adventure why do it? Perfection is an acquired taste. And in cooking there is not perfection, there is art. If you think about mountains and mountain ranges they are uneven outcroppings of rock formed by time. From a distance, covered in snow, the mountains are quite lovely. And some for sure are quite majestic in looks. On the other hand, volcanoes are awe inspiring, rising from the land up in conical shape and from a distance they seem to float above the earth. As I look at Mt Rainier, you can just plain enjoy the beauty of it all. Some days on clear days, Rainier is sharp as a tack. On a hazy, lazy day, like today, the sunlight makes it seem more like a faded mural discovered, uncovered, as layers of wallpaper, just like those that were removed in the living room of the Arthur B. Heurtley house. No matter which way it is, whether it is popping out from around a bend as you drive only to disappear for the rest of the day, bigger and smaller it is a comfort to know it is there. And this the way I think about my meat, it is a comfort to know it is there for me. Sometimes it is bold and delicious and sometimes a bit of a faded glory of what it could be. Always edible and sometimes out of this world delicious. And with my most recent venture into Koji'd steaks I am finding that even when I blow it, it is still quite tasty. Koji’fying works! My most recent attempt meant I ran my not so great blender for many many minutes to get closer to a powder. Ideally, a fine powder of Koji rice is ideal. I read somewhere that mixing in rice flour gives those active little guys some stimulus to get going, and the flour helps ensure that every square millimeter of the steak is covered with Koji / flour. The first attempts have been to keep the meat exposed to air by placing it on a open grid in the refrigerator. Unfortunately, I do not have the type of life or refrigerator to leave a giant pan with steak on it to air for 2 days without making life too difficult. So, I did what was recommended by another source, put it all in a zip lock bag and not to worry for 2 days. I did munge it around every time I saw it, though I am pretty sure that was not necessary. The results were fantabulous! First, removal of the Koji involves enthusiastic rubbing and then washing in the sink. Then a good patting to dry. The smell of the steaks is unique, remini-scent of a cured pepperoni. Next, I prepared to grill (safely). We had a control steak, and three koji’fied (all cuts were from the same side). I then took two of the steaks and used my little hand tool meat tenderizer to soften and break down the structure even more. Each steak was olive oiled, garlic powdered, sea salted (lightly), and received a healthy dose of freshly ground tellicherry peppercorns. When finished, we cut all the steaks up to test. The differences were remarkable. The control steak tasted like, well steak. The second, the unpoked, was delish, good flavor, and better than the control because of the overall mouth feel...the koji did great things. The poked and koji’fied was soft and subtle. Easy to chew, and with wonderful flavors. Though different, it seemed like the steak tasted more steak’ee than the other 2 versions. What I learned on this adventure is that you don’t need as much Koji as you think. Putting it in the blender and letting it run for a long time, many minutes is good. Adding a little rice flour makes it easier to coat. Using a ziplock bag makes it possible to do this everyday. (2 day gestation) What’s next is to test more meat, experiment with spices, look to trying it on vegetables, and find even more ways to make food great! And a total bonus is that the tub of koji is going to last a longtime. Haven't figured out how far (or how long) it will last, will update you on this...for the price though, you're getting aged beef for the price of cheap meat! Shop now for Dry Rice Koji! |
Mom's Beef! Stroganoff Recipe My mom used to make the greatest Beef Stroganoff. It was always one of my favorites. She served it on grocery store egg noodles. I recommend an artisan Egg Tagliatelle pasta. It's not fancy, it's a classic all in one dish. And pretty easy to make. Click here to see the Beef Stroganoff Recipe! La Romagna Pappardelle Egg Pasta! Whole Nutmeg! Black Tellicherry Peppercorns! Sea Salt from Trapani! |
Koda Farms Mochiko Sweet Rice Flour Flour ground from milled Sho-Chiku-Bai Sweet Rice (pure rice, no enrichment added). This gluten free rice flour is mild with a neutral flavor. It has superior freezing properties, is an excellent thickening agent, and the perfect rice flour for Tempura. Very finely ground and very versatile. This mochiko sweet rice flour is suitable for individuals on wheat, rye, oat, and barley gluten-free diets. The Koda Farms facilities are dedicated exclusively to rice processing. Koda Farms is located in the sunny San Joaquin Valley of central California. The land has been worked by third-generation farmers and millers since the 1920's. This premium rice flour, ground from short grain sweet rice, is exceptional in that all facets of its production are overseen on the Koda family farm - from the growing and harvesting of this specialty rice, to the milling and grinding of the pure, unadulterated kernels. Shop now for Sweet Rice Flour! |
Rice Bran Oil A fabulous frying oil! Delicate without adding a flavor, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight. Which means that Non-GMO rice bran oil is not only nutritious, but a superior salad, cooking, baking and frying oil that leaves no lingering aftertaste. Extremely versatile, rice bran oil is an excellent choice for baking as well as just about any cooking method, from deep-frying to pan-frying, sautéing to stir-frying, baking to grilling. High Smoke Point: At 485 degrees, it is higher than either peanut oil or grapeseed oil, preventing fatty acid breakdown at high temperatures. Its light viscosity allows less oil to be absorbed in cooking, thereby reducing overall calories - many of our chefs have reported using about half the cooking oil they used to use, due to the fact that Rice Bran oil is so thin. Non-GMO rice bran oil mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value. Almost no flavor: Which means it mixes well with others. Will not impart flavor to foods, letting all the other ingredients shine though. Shop now for Rice Bran Oil! |
Katsuobushi Bonito Flakes As featured on Netflix series, SALT FAT ACID HEAT. These thin shavings of bonito, a fish similar to tuna, are an essential ingredient in Japanese cuisine. These dried bonito flakes are often combined with kombu seaweed to make dashi, the base stock for many Japanese soups and broths. But that's just the beginning. In addition to its many uses in traditional Japanese cooking, we think bonito is a great addition to any pantry. It's a versatile, easy-to-use seasoning that adds a slightly smoky flavor to all sorts of salads, dips and dressings. It's also terrific for enhancing steamed or sautéed vegetables, with or without tofu. And another discovery...if you like bonito, keep it out of reach of your gourmet-inclined cat! Shop now for Bonito Flakes! |
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Cranberry Cheesecake Recipe With Cranberry Orange Compote! This time consuming, therapeutic recipe is one of my all time favorites. Easy to make (after you make it a couple of times), each segment takes time; Stirring, using an electric mixer and even artistic knife skills are involved. The result is grand! And, since everyone likes cheesecake, they will not only be impressed, they will be filled with the joy of cheesecake. Click here for the Cranberry Cheesecake Recipe! |
Merwanjee Poonjiajee & Sons Private LTD Established 1876 Sun Brand Madras Curry Powder tin encases a recipe that has been handed down generation to generation, maintaining the quality that the two founders, Merwanjee and Poonjiajee, created 144 years ago. Madras Curry is like many spice mixtures, there are many variations of the ingredients and proportions. Madras, (or Madrasapattinam) India, now called Chennai, in Tamil Nadu, India, is on the Coromandel Coast and the second largest port in India. Sun Brand Madras Curry was one of the first curries to be exported. We carry Sun Brand Madras Curry Powder because we have many curry lovers who tell us it is the best that you can find out there. You, of course can make your own...but we like the very fine powder and the ease of having it in our Essential Pantry. A yellow curry powder with a following. Try it out and see what people are talking about! Shop now for Sun Brand Madras Curry Powder! |
Anchovy Fillets in Olive Oil Scalia is known for its anchovy fillets packed in extra-virgin olive oil - yes, extra-virgin! Many companies, especially those available in the grocery store, use second-press oil or a less flavorful oil like sunflower or soybean. In addition, these anchovies have been aged for at least 12 weeks and this means richer, more complex flavors. This little fish is a small, warm water relative of the herring, a Northern European staple. And just as the peoples of the north salted their herring to preserve them, the anchovy has long been salted by fishermen and packers in the Mediterranean, where it is a staple. Anchovies are packed in one of two ways, brined fillets that are packed in olive oil (that is, the good ones are packed in olive oil!), either in jars or cans, and whole salted fish packed in salt, usually in large cans. What is most important about these little Sicilian blue fish is that they are only taken during the proper season - otherwise they will have a mushy texture when they are preserved - and cleaned and salted as soon as possible after they are caught. Because of Scalia's attention to detail, it is possible for us to discover the flavor and texture of the ancient Mediterranean. From one end of the peninsula to the other, Italians use these little, aromatic, preserved fish in almost any conceivable dish. While in the south, they seem to show up with practically the same frequency they use olive oil, they are also a common addition to numerous sauces, salads, and other dishes in the north. perfect pantry "This is the jar to have if anchovies aren't part of your norm. One fillet changes up a salad or add one to a nice simple pasta dish. Easy to store on the door of your reefer, good quality ensures that they will keep for awhile and not fall apart like so many brands." -- l Shop now for Anchovy Fillets in Olive Oil! |
Les Filets de Sardines! Huile d'Olive The sardines from Connétable, always packed in extra-virgin olive oil, are some of our all-time favorites. Like the Brits, try serving the classic sardines on toast - any plain, toasted bread works well. Just plop a sardine on top, and use a fork to flatten it onto the toast. Makes a great base for a light dinner - just add a salad, some grilled vegetables, or whatever you have handy. Sardines can also be a flavorful addition to salads, and the adventurous have been known to add them to omelets. Founded in 1853 in Douarnenez, Brittany, on France's northwestern coast, Connétable is the oldest canning facility in the world. For over 150 years, Connétable has perpetuated a tradition of quality and innovation, never compromising where their products are concerned. These sardines are processed the old-fashioned way, by hand, with local women workers skilled in picking only superior fish. Hand selection is followed by cleaning and a 24-hour draining period before filleting, until finally, the fish are packed in high quality, extra-virgin olive oil. Marcella and I loved these "Marcella and I loved this large sardine above all others for its meatiness and delicate flavor." -- victor (hazan) Click here to check out Connetable Sardines in E.V. Olive Oil! |
A Flavorful dose of Goodness Gomasio is unhulled sesame seeds (goma) and salt (shio). If you like furikake, you will love this Landsea Gomasio. My favorite way to consume is actually a little bit poured into the palm of my hand and tossed back into my mouth! This is my go-to nighttime snack food. 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 Gomasio! "This product is superb!" -- karen Shop now for Gomasio Nutritious Sea Blend! |
Organic Hardneck Garlic Wild Redneck Redneck Wild is a hardneck, rocambole garlic with an average of 9-13 cloves per bulb. It is our most unique and truly one-of-a-kind garlic variety. This special garlic is instantly recognized and coveted by garlic enthusiasts. Redneck Wild was first found “wild” in Klamath County, and is generally believed to be a Rocambole. “Wild” bulbs boast a full flavor that is perfect for cooking. It is a cold weather garlic that has received rave reviews from garlic lovers. Garlic may be shipping this week! Pre-order your Organic Wild Redneck Garlic today! |
Cocoa Powder! So easy to use and versatile year round! WOW! "I just received my first order of Pernigotti Cocoa. I have been a fan of Valharona Cocoa for years, but this may have replaced it as my Favorite! It has an incredible taste, I could smell it thru the double bagging. It is just GREAT! I would highly recommend it and for 2.2 lbs it really is quite a bargain!" -- ellen Shop now for Cocoa Powder! |
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Got questions? Call or email and we will do our best to answer your questions! We love sharing our taste opinions about all our products. Local customers please remember to bring a mask or call if you want us to bring out your order to the parking lot. We also have masks if you forget yours. And if you want a private store shopping time, before or after normal hours, please let us know and we will do our best to accommodate your request. | |
Last week's #1 seller! Crazy! The Masala Chai 50 pack outpaced all others! As diverse as the colors of India are, so are the flavors of Indian chai. Jaipur Avenue has formulated their chai tea mixes in six delectable flavors, with tones ranging from spicy to floral – each with a unique flavor profile that can be enjoyed on its own or paired with savories and desserts. According to Ayurveda—the ancient Indian system of natural healing—the various aromatic spices we use in our chai are also rich in antioxidants and offer a range of health benefits. Pick the one that's right for you. Chai tea has recently become very popular - with every coffee shop and Starbucks offering what they can find or make themselves. But, it's nearly impossible to find that authentic Indian chai flavor outside of India. Most of the chai available today are either super sweet (like, make your teeth ache sweet!), too spicy (like, who likes all that clove in their chai, spicy!), or not enough umph to have any flavor at all above the steamed milk (where is the spice?!). While ideally we would all brew fresh chai from scratch, it is not an easy task to accomplish away from home or at the office. The idea for Jaipur Avenue was born to fix this chai "problem" once and for all - with an all-natural, real milk, instant chai that tastes just as good as the freshly brewed homemade kind. Really! If you are seaching for the perfect, instant chai mix, you have now found it. But be careful, Jaipur Avenue Chai is VERY addictive. Luckily, you can take it everywhere you go...and you will! tasty, easy, single serve and stay-at-home friendly "This chai is a very tasty and has a nice mouth feel. It is very close to homemade, but with the ease of just adding water and the ability to make just one cup at a time. We were drinking it pretty regularly already, but it's perfect for stay-at-home orders. Just add water, no need to have fresh milk on hand." -- anna It's flying off the shelves! And make it iced too!! Check out all the flavors of Jaipur Avenue Chai! 
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Store Hours - Monday Thru Saturday! If your order has been confirmed as "READY FOR PICKUP" in email (or you were called) and want it brought to you in the parking lot, call us when you arrive and we will run it out to you. 206-286-9988 Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our bigger parking lot is north of the shop and next door (south of) Champions Party Supply. Easy to reach and wide open parking lot. Click here to see the map. |
| This Week's Recipes |
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Stirred Rice Pudding with Apple Balsamic Recipe This recipe was adapted from Cooking For Comfort by Marian Burros (Simon & Schuster, 2003). This pudding does not have any added fruit -- such as raisins. Is it stirred, not baked - so it becomes very, very creamy. Adding Apple Balsamic gives it that slightly sweet, slightly acidic, something different kind of taste. Enjoy! Beluga Lentils with Cannellini Beans Recipe This is a great stand-by recipe. You can use any type of lentils - depending on what look you want. We use beluga lentils often because the cook so quickly, but this recipe would be very pretty with red, french green, or orange lentils -- to add color to the plate. Just alter the lentils cook time, depending on the type and size of lentil. Peach & Leatherwood Honey Ice Cream Recipe It is summer, and peaches are coming. Is there a better way to enjoy them in the heat of the day than as ice cream? Especially the mushy ones. I prefer non-custard style ice cream -- it is lighter and "fresher". And I like the balance of a more herbaceous honey - like Tasmanian Leatherwood Honey. But you can also use a more floral honey, like Macadamia Nut Honey. |
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Back-in-Stock Chai, Bean Happy, Balls Candy New Mango Chutney and Recipe, Tuscan Oil, Spices & More Hebesu Citrus, Crust, Superfine, Mangalitsa |
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