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Balsamic, Black Chickpeas, Spring Parmigiano-Reggiano, Hardneck Garlic and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
 Olives To eat out-of-hand or in a dish! Olives, which when you are young might be mistaken as eating grapes, are a rude shock to your childhood mouth! Just as a ripe, raw olive is to your adult mouth (and teeth) compared to one that has been cured or pickled. A freshly picked ripe olive is hard and bitter (like older republicans and democrats). But with a little encouragement from a brine or pickling the fruit will soften and some of the bitterness will be removed. However, it also does remove some of the good polyphenols. Oil, as in olive oil, is 100% fat (not really, but pretty gosh darn close), and full of all the goodness that an olive will bring to a healthy table. An olive you eat out of hand though is a joy to enjoy. And as much as I cherish my olive oil, a spoonful to taste is fun, it just isn’t the same as a whole olive. And when added to (or made into) a dish, it is indeed a splendiferous ingredient! Just about any olive works...though the curing process identifies which recipe any particular olive will work in. Think of olives, with their sour sweet, salty, sometimes bitter, and interesting bite, as more than a food to eat out of hand, but as an ingredient. They can add to overall feel of the dish and no, you don’t need to cover a pizza or a “Greek” salad with olives to make an impact! Olive trees are as old as dirt, at least as the dirt we know...some 8,000 years ago man was harvesting olives. You grow a new tree, not from the seeds but with roots or branches buried in the earth. Eat more olives! And be Mediterranean! Shop now for Olives! |
Chicken with Tomatoes and Olives Recipe See the Chicken with Tomatoes and Olives Recipe here! Amazing just harvested Hardneck Garlic from Washington! Posardi Whole Tomatoes from Sardinia! Shop here for Anchovy Fillets! Nicoise Olives in Brine! |
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Fish With Cannellini Beans with olives recipe! Fish With Cannellini Beans with Olives Recipe Click here! Cannellini beans! Shop here for Olives! Shop here for Olive Oils! |
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Pasta with Garlic and olives Recipe Click here for Pasta with Garlic and Olives Recipe! Shop now for La Romagna Pappardelle Egg Pasta! Shop now for Salt! Shop here for Peruvian Aji Limo Chili Flakes! Olives for your pantry! |
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Olives Marinated in Orange and Thyme Infused Oil Recipe Click here for Olives Marinated in Orange and Thyme Infused Oil Recipe! Shop for Sherry Vinegar! Shop now for a jar of olives! Shop here for Coarse Sea Salt! Shop now for Inchelium Red Garlic! |
La Vecchia Dispensa 30th Anniversary Balsamic Vinegar In honor of their 30th anniversary, balsamic vinegar makers La Vecchia Dispensa created this commemorative gem; rich, thick balsamic ideal for drizzling. For this vinegar, the grape must be cooked down longer than usual and aged in small, new wood barrels, before being transferred to open barrels to finish fermentation and aging. Experience over the centuries has shown that balsamic vinegar should be the last ingredient added to any dish. A delicious balsamic may be appreciated on flakes of Parmigiano-Reggiano cheese, on strawberries, on steak or ice cream. The 30th-anniversary balsamic is full-bodied and particularly good with venison, as well as duck and other game birds. Shop now for La Vecchia Dispensa Balsamic! |
Black Chickpeas Organic Black chickpeas are, in fact, one of the common chickpeas used across the world, just not here. Although they sport an earthier flavor than the beige colored chickpeas, their real standout are their color, black. Like black salt, it's the contrast that makes them a standout. Though not as a deep, rich black as the dried bean, once cooked it is still a surprise! For Halloween, black hummus might be cool. Black chickpeas seem to lend themselves to floating in a bright orange carrot soup or in a chana masala. With more fiber (3 times more) and high in iron, many look for this special chickpea. Known as ceci neri in Italian, it takes a little more time to soak and cook; and thus, less popular. In the end, these little black chickpeas work well in a recipe that calls for longer cooking time like a stew of mutton. Shop now for Organic Black Chickpeas! |
Lummi Island Wild Albacore Canned Tuna The taste was special. As good as any tuna in a can I have ever had. It was surprising. We have had a lot of tuna over the years. Many cans have been recommended to us and rarely, if ever, are they super special. This tuna is memorable! This sashimi-grade young tuna is individually caught with single hook lines and is flash frozen solid at sea right after it is caught, making it a sustainable canned tuna, as well as a tasty one! Averaging up to 50% less mercury than many common store brands, this tuna has more omega 3 fatty acids than most salmon! All of Lummi Island's wild-caught canned tuna comes from one second-generation tuna fisherman, Paul Hill, and his crew, who care about the fish and making sustainable canned tuna. Because of the special gear they use, they get virtually no bycatch. Best Canned Tuna "I’ve tried many canned tunas, and this one is the best. It has a fresh mild flavor, with a firm flakey texture. Most canned tunas are more water than fish; a very fishy waterlogged mess in a can. This problem simply did not exist. With most canned tunas I’ve had, the only way to enjoy them is drain and squeeze out all of the water and turn it into a tuna salad. Lummi Island tuna was so good, I could enjoy it straight from the can. Lummi Island Tuna is delicious and I highly recommend it" -- leah Shop now for Wild Albacore Tuna! |
Spring is now! Spring Parmigiano-Reggiano!! The crystals of tyrosine multiply after two years and keep appearing in this science experiment (that’s what cheese is!) of proteins and fats trapped together amongst like kinds (of other fats and proteins) in a conglomeration called cheese. And as they get together, after time, they start to unravel and in the process creating these wonderful tiny pockets of crunch. And this is really good for you, by the way. And you won't find it in a younger cheese! Proving once again that sometimes age has its benefits! Perfect for you to share with family and friends or to give as the perfect gift saying “you make good chemistry”. Bella Bella Bella Parmigiano! "SO worth the price of admission... - rich with a lighter texture. Tried by itself and sprinkled on a red wine pasta dish - delicioso!!!" -- mike Parmigiano-Reggiano! "Omg so freaking good can never have any other worth every cent!! It is a MUST !!" -- mary Order now Parmigiano-Reggiano! |
Preserved Lemons! Amazing versatility is this lemon!! To make preserved lemons is easy. Salt, lemons, time. Preserved lemons are a wonderful go-to, add-to a recipe kind of food. Use as a topping, an ingredient or as a taste-changer. Any place you use a lemon you can use a preserved one for more punch and flavor. This intense concentration of flavor is more than a lemon, it is a releaser of flavor in your mouth! This combination of salt and lemon and time makes a flavor bomb when combined with chicken, for instance, by bringing out the best in your fowl. A bit like sardines, another flavor enhancer bomb, it might not appeal to all your senses right off the bat, but once you incorporate a preserved lemon into your next dish you might just find a new love. We like these preserved lemons because they are whole, small, little round globes. Smaller than a golf ball, they have a very thin skin, easy to cut and to chew. As a garnish whole, they look cute and gorgeous, dressing up any dish! Make your own or try these. Preserved lemons are the sour, salt, bitter bomb! Shop now for Preserved Lemons! |
Organic Hardneck Garlic Shipping this week! We are expecting to be ready with all the varieties of garlic to ship this next week. The sizing is very good this year. The largest of the harvest is usually sold as “seed” stock. These babies are gorgeous. Hardneck Garlic is easy to peel (not sticky), often has much larger cloves, has different personalities, flavors, spiciness and they look fabulous! Harder to grow successfully in larger quantities is just one reason you don’t often find them in the local grocer. Once you have hardneck in your next dish, you can't go back. Because there is such a limited supply of Mark's amazing garlic, we only get one order and when it is all sold that's it for the year. So, if you haven't placed an order do it soon! We have sold out of only two garlic varieties so far. Order your Hardneck Garlic now! |
Cocoa Powder! Nice dark rich smell. Our Dutch process Cocoa Powder has 22% to 24% cocoa butter with real vanilla (not vanillan). Best cocoa I've ever used! "Believe it or not, I first found out about this cocoa from the Goldie Bear culinary mysteries. I can't remember which one, but I am forever grateful! This is hands down the best cocoa I've ever used! I don't like it in homemade hot cocoa for some reason, but in every other capacity that I've used it, my recipes have turned out mind blowing!!" -- nicole 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! 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 calf of a leg. No matter, this pasta is traditionally handmade 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. Shop now for Malloreddus Pasta with Saffron! 
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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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Sweet Potato Soup Recipe Sweet potato (not yam) may have properties that can help combat viruses like shingles. This is an easy way to get those nutrients into your body. Make a potful and reheat small portions everyday. This is so simple and very little labor is involved to make. Be sure to cook the onions before you add the sweet potato and you will have success. Save salting until plating. Then you or your guests can add the amount of salt they want. Maple Syrup or balsamic is a nice drizzle addition. Sugar is not good for certain viruses. Mushroom and Rosemary Pizza Topping Recipe I love pizza, and Kim O'Donnel, in her cookbook, The Meat Lover's Meatless Cookbook", created this perfect, combination. In the Pacific Northwest, when the Black Trumpet Mushrooms are in season, then you have pizza magic. Chocolate Bark with Almonds, Candied Fruit and Trapani Sea Salt Recipe This recipe was adapted from Food & Wine Magazine, and an article about Chefs and how they stay slim and in-shape This recipe is from Jacques Torres Chocolate in New York City. I think the thing that caught my eye - besides the fact that I love anything chocolate, is what Jacques said about cravings. "I'm more addicted to chocolate than I am to sugar ... " A small piece of super-quality dark chocolate bark can stave off intense cravings. |
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Cucusa Family Artisan, Saffron Pasta w/ Recipes Life with Koji, Wild Redneck Garlic & More Back-in-Stock Chai, Bean Happy, Balls Candy |
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