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Handmade Fregula Sarda Pasta, Malloreddus Saffron Pasta, Cookie from the Island of Mull and more at chefshop.com/enews |
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Artisan Fregula Sarda Cuscusa Family Pasta This Sardinian Fregula is a handmade pasta shaped into tiny balls with a porous rough surface. Made in large, open terra-cotta bowls of flour and water. A masterful combination of swirling fingertips move the coarsely ground durum wheat semolina flour with tiny amounts of water added at a time in a circular motion creating the tiny pasta. The swirling of the tiny pieces of now forming fregula through the water and as you go, you drizzle more flour in with more swirling fingertips rolling the now forming balls. Though it looks easy, making large clumps of flour by mistake is even easier! Small amounts of water and lots of fingertips swirling are required. As is practice and more practice. The fregula is then dried on a cloth and toasted in the oven. This handmade fregula is more consistent in color and inconsistent in the shape and size. Hard to see with the naked eye, this variation in shape tells you that it is handmade. And, though it is subtle, the “bite” is fluid, making it more fun to eat. Whether it is handmade or machine made, Fregula is a super versatile pasta. It’s shape is small, not a conventional shape we think of for pasta at all. And thus, because of its diminutive size, Fregula is so flexible! Shop now for Cuscusa Family Artisan Fregula Sarda Pasta! |
Asparagus Fregula Risotto With Fiore Sardo Recipe There are many ways to cook Fregula. One way is to cook it like you would to make risotto. Taking almost half the time to make it is easy and therapeutic without making you anxious. Cheese is so important to all these recipes. Fiore Sardo, though a hard cheese, is softer than Parmigiano-Reggiano and grates so easily over this pasta! Click here to see the Fregula Sarda with Asparagus and Fiore Sardo Cheese Recipe! Fiore Sarda Cheese from Sardinia! Parmigiano-Reggiano! Shop here for Extra Virgin Olive Oil! Classic Chicken Stock for your pantry! |
Fregula - Fregola Sarda pasta The term "fregula" (also fregola) may derive from the Latin word fricare, meaning chopping up: little fragment, splinter, crumb, scrap, corpuscle. These tasty little balls of pasta are created by rubbing coarse semolina into balls in the presence of water. Unlike North African or Middle Eastern Couscous, the little balls of Sardinian couscous are then toasted in an oven, giving them a toasty, rustic-homey taste. This medium fregula is a staple in the Sardinian kitchen, both on the coast and in the interior. Fregula Sarda pasta is suitable for meat and seafood dishes, or try it with a bean dish like Fregula con Fagioli, the Sardinian version of Pasta i Fagioli, or Pasta with Borlotti Beans and Kale. Fregula Sardinian Pasta may be seasoned with tomato and sausage or used to make its most famous dish, "fregula con cocciula" (fregola with clams) from Cagliari. Given its density and texture, it can absorb a ton of liquid without becoming mushy, and so it just may be the ultimate pasta for soups. Serve it like the locals, in “brodo” (broth), either beef, chicken or mushroom. Fregula Sarda pasta is best when cooked in boiling water for 10-12 minutes. Shop now for Fregula Sarda! |
Tagliatelle Egg Pasta From Umbria, Italy! Tagliatelle is a narrow, flat egg pasta; what I grew up calling "noodles". So delicious, and filling - one package is more than enough to make a meal. Perfect for beef stroganoff or baked tuna casserole. But plain with butter and sea salt allows you to taste the egg. La Romagna has taken these classic Umbrian shapes and paired them each with their own type of flour. Stringozzi is made with Durum Wheat semolina, Umbricelli is 100% Farro flour, and Pappardelle and Tagiatelle is made of Durum Wheat semolina and local eggs. La Romagna's pastas are some of the most memorable and finest quality we have come across. Not "fancy" or made by some exotic "designer" of pasta. Just pasta the way it should be - familiar family pasta that is delicious to eat. Shop now for Tagliatelle Egg Pasta! |
Oat Crumbles From the Island of Mull They are less sweet than some, yet sweet enough to satisfy a tea-time craving, and substantial enough with their jumbo oats, to keep you going for a while thereafter. The more adventurous have found that they also go rather well with cheese, especially Isle of Mull Cheese, of course! The Island Bakery Story Joe & Dawn Reade were fresh-faced and naïve young graduates of the University of Edinburgh when they started baking bread in a converted garage in Tobermory in 1994. The local baker was retiring, and the islanders needed someone to keep them in lovely fresh loaves. In 1996 they bought a shop premises on Tobermory’s colorful Main Street, which became the Island Bakery Delicatessen. It was through stocking the deli with tempting specialty foods that Dawn realized that there was a bit of a gap in the market for tempting organic biscuits. Keen to make something that could travel beyond Mull, the Reades thought that biscuits seemed to be an excellent product to introduce to places beyond the island’s shores. In 2001 Island Bakery Organics was born. Initially, the range had just 4 varieties. Quality not quantity! The first biscuit customers included Harvey Nichols & Selfridges. Within the first year the company picked up several Great Taste awards and scooped an Organic Food award. By 2007, the biscuit side of the business had overtaken the deli, and the Reades made the difficult decision to sell their shop to concentrate on biscuits. Soon afterwards, plans were made to build a new bakery. The new premises were completed in June 2012. Powered by local renewable energy – wind and water for electricity, and wood for heating the ovens - the building makes Joe & Dawn feel all grown up now. Shop now for Island Bakery Oat Crumbles! |
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Saffron Malloreddus Pasta with Butter Sage and Fiore Sardo Recipe This recipe is from Marcella Hazan's cookbook, Essentials of Classic Italian Cooking - our go-to cookbook for Italian recipes. We have taken Marcella's "Butter and Parmigan Cheese Sauce" (one of our favs!), and chosen the classic Sardinian Malloreddus Saffron Pasta and Fiore Sardo (DOP) cheese (though Parmigiano-Reggiano works just as well). At the end of the day, this is a quick, beautiful looking (because of the saffron Malloredus pasta), and distinctly Sardinian tasting mac n' cheese without having to go through the trouble of making a béchamel sauce. It is so easy! From Marcella Hazan's "Essentials of Classic Italian Cooking". "In Italy, this sauce is called burro oro e salvia, "golden butter and sage", because to become fully impregnated with the penetrating sage fragrance, the butter must be heated until it becomes colored a rich gold." Click here for Butter and Sage Malloreddus Pasta Recipe! |
Casa del Grano Malloreddus Pasta with Saffron Malloreddus is a small pasta shape from Sardinia. Made with water and semolina flour in plain or saffron dough. The name has Latin origins from “malleoulus” meaning small morsel. Or it is also believed the origins of the name comes from the word malloru, meaning bull, and that malloreddus means calves, and the shape is like the leg of a calf. No matter, this pasta is traditionally hand made in homes by taking small rolled dough in 15 cm pieces and pressing and rolling it against the bottom of a basket made of wicker. This method gives the exterior ribbed look while being pressed by the thumb and as it is pressed it is rolled into its shape. This shape is sometimes referred to as “gnocchi” in Italian and “cigiones” in Sassari. There are many dishes you can make with this shape. Robust, simple, full are how they all sound. Think olive oil, bacon, peas, Parmigiano-Reggiano, fennel, sausage, tomatoes, garlic, basil, saffron, etc. Any of these ingredients can make a wonderful dish! With a little bounce in the bite, a space to hold flavor and an exterior that grabs the sauce, what more could you want in a pasta shape? And one with a history and full of tradition! Shop now for Malloreddus Pasta w/Saffron! |
Pomodoraccio Semi Sun Dried Tomatoes Pomodoraccio are semi-sun-dried tomatoes marinated in a mixture of sunflower oil, wine vinegar, herbs, spices and seasoning, and they are oh so soft and supple. Handpicked and cut, each semi-sun-dried tomato is soft and juicy and packed with flavor. These super-convenient Pomodoraccio tomatoes can be used in so many different ways in the kitchen - you can even use the flavorful marinade as an ingredient in its own right! These delicious semi-sun-dried tomatoes can do double duty as a topping for bruschetta and as an ingredient for a whole host of recipes instead of sun-dried or even canned tomatoes. Shop now for Pomodoraccio Semi Sun Dried Tomatoes! |
Murakami Syouten Kokuto Sugarcane from Hateruma Island Perhaps the most lovely sugar in the world available today. This sugar is from the southern most island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei. This small island is just 1270 hectares (3138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The best way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours. The island is a destination for holiday makers and is known for its relaxing island life. It is also here that this very special brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice. Sugarcane is one of the healthiest foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immune system. Rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids. Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is known for preventing high blood pressure, arterial sclerosis, and keeping you calm. Kokuto can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugarcane is not the same and can have the opposite health benefits. Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and production methods are used. Just seven of the islands grow sugar cane. To taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect from white sugar. It is almost savory, with hints of molasses, earthy tones, and even a rich subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints. It is most often used for savory dishes like noodles soups, stir-fry, hot pots and sushi rice. And of course straight up, like a healthy pill of sugar. How great is this? Pop some sugar and get healthy! Delicious, Unique Specialized Sugar "I've not yet tried to cook with this sugar - specifically in savory dishes. However, straight out of the bag it is a special experience - very gratifying and refined in its flavors. Sometimes I'll pick out a small "pebble" of the sugar to have a treat. Yes, the flavors are complex and surprising - just as the description says. It's a bit pricey, but considering how labor intensive and specialized it is to make, well worth the cost." -- maryanne Shop now for Crushed Brown Sugar from Hateruma Island! |
Marionberry! Habanero Spread!! Marionberry Habanero fruit spread is just like Marionberry jam but with a spicy twist. The Habanero is hidden away amongst the fruit of the Marionberry. You know the pepper is there but it doesn’t jump out and say "I’m here". I like that. Acting like a jam on toast, it is well suited for pairing with cheese or as a dip for your next order of egg rolls. It may be the perfect marriage as a glaze on a pork chop or a topping on a pork sandwich! Think of it as a filling in a cookie, a spread on ham, with sour cream on your next baked potato, or just a bagel and cream cheese sandwich! It’s an ingredient that’s worth spreading around! Sweet, subtle heat and lovely flavor! "I grabbed a jar of this on a whim and it is delicious! Pairs wonderfully with soft, funky cheese for charcuterie. Goes great as a filling layer with chocolate cake or swirled into my favorite orange cake batter before baking. Really yummy to make Dorie Greenspan's jammer cookies with this. I've ordered another jar for a gift and will be restocking my own pantry when I run out." -- kristin Click here to check out Oregon Growers Marionberry Habanero Spread! |
Cranberry Beans! Dried Cranberry Beans (also known as Borlotti beans) are cream-colored and speckled with red. They're very popular in Spanish, Italian and Portuguese cuisine. When cooked they lose their speckles, and have a distinct and delicious nutty flavor. Try cranberry beans in a cold salad with tuna or drizzle with a fine olive oil for a nutritious and satisfying lunch or light supper. Dried Cranberry beans! "Creamy and delicious. If you like Pinto beans you will love these!" -- margaret Shop now for Cranberry Beans! |
Organic Hardneck Garlic Music One of the most popular garlic's of the porcelain hardneck variety. Music hardneck garlic typically features large cloves that are easy to peel and easy to use. Whether you smoosh, crush or slice thin to make the perfect sauce or marinade, one clove is the perfect size. Less in your face with heat and spice than other porcelain hardnecks, don't be fooled as this Music sings the song of potent garlic flavor! From Rock and Roll to Country to Jazz, we love our Music! Fresh, organic Music hardneck garlic is the least hot of the porcelain garlic varieties. The large bulbs have a sweet flavor when baked. Eaten raw, they have a very hot, spicy flavor. Pre-order your Organic Music Garlic today! |
Cocoa Powder! So easy to use and versatile year round! Deep chocolate experience! "This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances!" -- seth 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! Rice koji! To start, use Koji on a steak, or really any protein of your choice, by taking the rice (the vehicle to carry the spores) and grinding it up in a blender to make a powder. Then rub on your meat. 48 hours in the reefer yields great results. Really that is it. Scrape the crust off and rinse. Pat dry. Cook and spice it up as you normally do. The use of koji with food is really about the fifth dimension, changing the composition so your taste is rewarded; it is magic! Think of changing and making food better with just a little koji dust! Smooth Order "My order arrived in a timely manner. Shipping was fast. No issues with the packaging. I look forward to fermenting the rice and cooking with it in the coming weeks. Helpful instructions are included in the packaging." -- matt Cooking with Koji "I am so lucky to be able to be taught how to use it on steak. First it was marinated on steak for 2 days, washed off, in this case they used a tenderizer as it was not an expensive steak, so marinate, rinse, add pepper, salt and garlic and WOW, great steak that taste way above its price! This is the best part of chefshop, you get introduced to the coolest new things we can use for exciting cooking." -- louise I suspect that those who say Koji is not magic, don’t believe in magic. Even when they see it right before their very eyes. For some things in life, explanations are only there to take the fear away from that which cannot be explained. Shop now Rice Koji! 
Give the Gift of Love through Food for 2020
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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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Classic Smoky Romesco Sauce Recipe Romesco is a classic, Spanish tomato-based sauce with smoky overtones from the Pimenton de la Vera smoked Spanish paprika, and the toasted ancho chilis. Makes a wonderful alternative to ketchup or marinara sauce when used as a dipping sauce with Fried Polenta Sticks. Or with prawns as an alternative to cocktail sauce. Parmigiano-Reggiano with Three Dipping Sauces Recipe The Swiss love their fondue, but when you have an authentic Grana cheese as wonderful and tasty as authentic Parmigiano-Reggiano or even Granglona Pecorino, why not enjoy their peak flavor straight-up? Here are three sauces that will make a perfect party appetizer to be served with drinks or at the beginning of a bigger meal. Basic Chocolate Ice Cream Recipe This is the most basic of ice cream recipes. We have found that ChefShop cocoa makes a great chocolate ice cream. |
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Life with Koji, Wild Redneck Garlic & More Back-in-Stock Chai, Bean Happy, Balls Candy New Mango Chutney and Recipe, Tuscan Oil, Spices & More |
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