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Original, Banana Bread, Anise, Cuttlefish, Stem, Romana Style, Seville Orange and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Not too hard and not too sweet Cantucci is what we call biscotti or biscotto! The best Cantucci I have ever had was a Biscotti and I thought it was going to break my teeth. Or correctly, the most authentic I have ever had. It is the memory that my mouth holds as to what a Biscotti should be. Made first by the Roman Empire, as the lore goes, “Biscotti” broken down from the Latin “bis” meaning twice, and “cotto” meaning baked. Thus the “cookie” was baked twice to ensure that all the moisture would be removed so that the food would last a long time. Pliny the Elder, Roman author known for many famous quotes including “Home is where the heart is”, said “Biscotti will last at least a century”. The cookies collapsed when the Roman Empire crumbled. History shows that a “cookie” like this was being baked all over Europe. In Italy when the Biscotti came back it was also known as Cantucci. Cantucci was then paired with Vin Santo after dinner and with coffee in the afternoon. Almond was the first original “flavor”, most likely because it was readily available nearby. It is considered the classici. Overtime the dough changed to become flavored with spices, and the almonds changed to other nuts, chocolate, orange, pistachio, fig and more. Each of the ones here from Le Dolcezze di Nanni have their own personality. Almost for sure you will like one over another. Keep in mind these cookies aren’t sugar sweet and they are not meant to be soft and gentle. They are hard and crisp and when you dip these cookies they transform. Shop now for Cantucci - Biscotti! |
The basic Banana Bread Recipe This is a good place to start to make a Banana Bread recipe of your own. It has 3 ripe bananas which adds a lot of moisture so you might have to bake longer than you might expect. Banana Bread is a recipe that becomes your own as you change and make it the way you like. Less banana, more banana...I like to toast my slices and slather in butter. Click here to see the Basic Banana Bread Recipe! |
Hard-to-find and specialty flours for baking, pizza and pasta. It is the beginning of baking season! And what a great way to learn about fractions and measurements than to bake. Though a scale is best for success, most recipes are "measured" when it comes to baking. Think cookies, cakes and doughnuts. It's almost fall and time to get back to basics and apple pie! Specialty flours can be hard to find. We carry some of the best wheat flours from Italy. Like "00" flours used in making pizza dough and home-made fresh pasta. We have Chestnut and Chickpea flours, rice flour, bean flours, and buckwheat flour. If there is a particular non-wheat or wheat flour that you can't find, ask us and we will do our best to find it for you. Shop now for Flour before baking season takes off! |
Baking Pantry All the things you can't find! High-quality and hard-to-find specialty baking ingredients are all here for you to discover. From high cocoa butter content couverture chocolates (like Valhrona and Felchlin) and Cocoa Powders, to extracts of Lime, Orange, Lemon and Chocolate, organically-grown vanilla products extracts, paste and powder, specialty sugars, hard-to-find flours, and baking ingredients from professional kitchens. We don't have have everything -- but we try! Looking for something we don't have online? Give us a call and let us know and we will seek it out for you. Email the shopkeeper or call us @ 206 - 286 - 9988 Shop here for Baking Ingredient Pantry! |
Marcona Almonds from Spain These are good! Like hazelnuts from Piedmont and Sicilian pistachios, Marcona almonds from Spain are prized the world over. Some even say Marcona almonds are the finest in the world. Almost round and very flat, Marcona almonds look different from California's garden-variety almonds, and they have a richer, more intensely nutty flavor. Our Spanish Marcona almonds are toasted in sunflower oil and lightly salted, and the result is a crisp, tender and super-flavorful almond. If you haven't had them, try them at least once...we bet you won't be sorry! Very addictive! "These almonds are ridiculously addictive as a snack and fantastic chopped up slightly on top of a green salad or mixed in to a cous cous dish for crunch. I gave them away for Christmas two years ago and got a specific request for them to be gifted again. No one I have given them to has had anything but rave reviews." -- katherine Shop now for Marcona Almonds! |
The Beautiful Five-Pointed Star Star Anise This beautiful five-pointed spice is native to China and Southeast Asia. It is one of the spices frequently used in Chinese cooking, and it's the primary flavoring in Chinese five spice. It is very different from traditional anise in appearance; the smell and taste are more familiar, warm and licorice-like, and still distinctive. It has none of the astringency of licorice, however, instead carrying a very woodsy flavor. Whole star anise compliments duck, chicken and pork especially well, and it is often used in stews, including the aromatic Vietnamese pho. Star anise may be used whole to infuse a cream, custard or liquid with its flavor, or toasted and crushed into a very fine powder. In this form, it is perfect for adding to desserts like custards, ice cream, cakes and pies. Shop now for Whole Star Anise! |
The ink of the Cuttlefish from Spain Do you care that your squid ink is from the cuttlefish? Should you care? Probably not. Unless you want jet black color. The squid has an “ink” that is a super deep purple and not as viscous as the cuttlefish, which produces a jet black jelly like “ink”. It is awesome stuff. The ink is all about healthy good stuff and though the research is limited, melanin may have some amazing benefits for your health. And melanin is what makes the rich color happen. The ink also has polysaccharides, copper, calcium, cadmium, and amino acids like alanine, aspartic, leucine and taurine acid. In history, the ink has been used for writing, medicine, cosmetics, art and for food! What can you do with this black ink? Make your risotto black. Make your pasta black. Make your croissants and bread black. Your cookies, ice cream, waffles, what fun to change things around. Think of the pasta or the rice as a background for a colorful topping like a lobster. Even more exciting is to make something new...don’t overwhelm the plate with all black, though that’s pretty cool. Take something unexpected and turn it black! It’s art first! The flavor is everything from nothing to the sea. The deeper the color invasion, the richer the umami flavor of the sea you will get. It only takes a little to make a change and the flavor is an enhancer. Octopus is a type of mollusk with 8 tentacles. A Nautilus is a mollusk and can have 90. The squid and the cuttlefish are Cephalopoda, which is also a type of mollusk. They have 8 arms and 2 tentacles. Squid are sleek and fast with a flexible body called a pen. Cuttlefish are broader and slower. They move by undulating long fins broader with an internal shell called the cuttlebone. Cuttlefish are part of the order Sepiida which includes the flamboyant cuttlefish and the striped pajama squid. Squid are part of the order called Teuthida which includes the Caribbean reef squid, giant squid and the short-finned squid. And it is true that the vampire squid is the sole member of the Vampyromorphida order. Have fun! It’s Magic! Shop now for Cuttlefish Ink! |
Casa Del Grano Traditional Malloreddus Pasta This pasta is sometimes referred to as “gnocchi” in Italian and “cigiones” in Sassari. If you think about olive oil, bacon, peas, Parmigiano-Reggiano, fennel, sausage, tomatoes, garlic, basil, saffron, etc., all of these ingredients can make a wonderful dish with this traditional Malloreddus Pasta! 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. 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? This is the Malloreddus without the Saffron.... Check Out the Casa Del Grano Traditional Melloreddus Pasta! |
Whole Artichokes with Stem Romana Style in Olive Oil These elegant, long stemmed artichokes are pretty and big. You could cut them up and make a recipe…though you could do the same with Carciofi alla Romana (one of the most famous artichoke recipes) without the stem. Instead, think beauty. Lay just one artichoke down gently on a plate. Dress it up with some fresh mint and parsley leaves, or not. Gently slice it with a sharp paring knife into one enjoyable piece at a time. Fork it for your first bite. The result is a bite filled with flavor and a wonderful feel in the mouth. The bite is soft and tender, with just the right resistance and a gentle crunch. The leaves and the heart have their own bite and marry well together. The long stem is just an extension of all the joy that a Romana style Artichoke has. It indeed is, all on its own, an appetizer you could serve at suave table for one. Or even more.... Shop now for Whole Artichokes with Stem Romana Style, a treat for yourself that you could share! |
Gravenstein Apple Amazing Cider Vinegar This is an essential vinegar ingredient to always have on hand. Everyone is shocked at how good this is! The usual response after tasting is to check the bottle and then say, "that is nothing like any apple cider vinegar I have had before!" Worth Drinking! This Katz Gravenstein Apple Cider Vinegar is a revelation, a vision, a lightening bolt of amazement! Yes it’s just vinegar, but a little sip with just your lips and you can taste the sweetness, the shape, the roundness of the apple, you can taste the apple! It makes you realize that you don't need to have industrial grade cleaner, apple cider vinegar in your body. Essential item for your pantry! It is always good to have a bottle on hand. cure your cough! "I've had a very bad cough for a few days and a friend heard me coughing and suggested that I try some apple cider to reduce my congestion. This cider vinegar wasn't too acidic so it was easy on the throat and the taste was just enough apple combined with the right amount of vinegar flavor. The taste was delicious and my cough was relieved." -- jodi Lovely, fragrant, mellow vinegar! "A really nice, delicately flavored vinegar. I used it to make cole slaw and it added a lovely apple-y note to it (much more subtle and flavorful than other apple cider vinegars). I also found 1 Tbsp in a glass of water very effective for heartburn (after the cole slaw)." -- likes to travel Order now Gravenstein Apple Cider Vinegar! |
Malloreddus Pasta with Pesto and Tuna Recipe This pesto recipe was adapted from Marcella Hazan's cookbook, Essentials of Classic Italian Cooking. If you don't have the time or patience to make your own pesto, or you are cooking for 1 or 2 instead of a crowd, you can always buy the Pesto alla Genovese in a jar, and add your own cheese (and garlic). See the Malloreddus Pasta with Pesto and Tuna Recipe here! |
Seville Orange Marmalade Pop the top and... ... and you will see a flat sea of soft orange jelly. Beneath the gel you can see the chunks of orange swimming, waiting to be scooped up with the first spoonful. To the nose it is subtle, sensitive, and has the smell of orange peel. Not exactly a Florida orange, more of a lemon grapefruit orange. There will be a sparkle as you pull out the first bite. And the first bite is a mix of solids and quickly disappearing sweet, just the right amount of sweet gel! And the bite of peel encased is delicious. From the thin strips to little chunks to the big ones, each spoonful is different and the same. It is these big chunks that share the bitter bits of orange peel all the while giving you the soft hits of flavor you expect from a marmalade. As you progress with more spoonfuls you find the jelly has more than sweetness, it carries the Seville orange profile with it. It acts like a jelly wrap around the bits of orange. On your next bite you might find yourself dissolving the jelly first and then chowing down on the peel. Or you might not be able to wait and just chew away. Either way, it’s a good mouthful. This is one of my all time favorite marmalades! It is not too sweet, not to chunky and it really works! From toast to roast to cheese, it is perfect to hide away in your essential pantry to pull out when royalty visits...if you can wait that long. Mark of Hawkshead Seville Orange Marmalade is all Orange and no lemon. How he achieves this miracle flavor is a secret. Order your Hawkshead Seville Orange Marmalade! |
Cocoa Powder! Nice dark rich smell. This Dutch process dark unsweetened cocoa powder is in a class unto itself. They have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor. This wonderful Dutch process cocoa powder has a touch of ground vanilla bean. Our regulars know what a great cocoa this is! ChefShop Dutch Process Cocoa Powder is ready to satisfy in drinks and desserts, like a rich Chocolate Sorbet, or Super Dense Chocolate Brownies. Buy unsweetened cocoa powder and add with sugar (to taste) to hot milk, and the aroma will transport you to breezy autumn days in the Piazza della Signoria. The Best! "I use ChefShop Cocoa Powder to make what my family calls my "famous" molten lava cakes. I'm told they are of restaurant quality. But I also use it to make my own personal hot cocoas. I often give it a Mexican twist with a dash of cinnamon and cayenne. Rich!" -- susie 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! Strawberry Jam! La Trinquelinette Jam is awesome! First the Abricot (Apricot) and now the Fraise (Strawberry) have sold out within hours of the emails going out. Now our next order is expected to arrive the end of October with a fresh crop of fruit packed inside! Pre-order now for the fall. Remember we won't charge you until we ship you order! FYI - we just found out about a tariff that has been applied specifically to French jams. This equates to an additional cost of $1.50 per jar! Shop now for La Trinquelinette Strawberry Jam! 
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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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Sumac Pita Chips Recipe Perfect for the appetizer that just needs something a little more substantial (and with a bigger surface area) than a carrot or a piece of celery. We serve with with Muhammara Dip, or Ottoleghi's very chunky but soothing Charred Cherry Tomatoes with Yogurt and Urfa Pepper. Hazelnut Pesto with Trofie Recipe In most pestos, although olive oil is the main ingredient, the flavor is derived mostly from the nuts. In this case, hazelnuts. For more hazelnut flavor, you can add a few drops of hazelnut oil. Nut pestos are common in the parts of Italy where nuts are grown, mainly in the north, and in Sicily. This pesto is great on pasta - especially Trofie. (Use about 3/4 cup for 1 pound pasta - thin the pesto with some of the pasta cooking water if you like.) It is also good on grilled fish and meats, vegetables and especially vegetable based soups. Roasted Chicken with Salsa Verde Recipe Sauce Verde is a piquant herb sauce traditionally made with parsley. Albert has added a handful of other appropriate herbs for a slight variation. The fruitiness of the Chef’s Pick Organic California Extra Virgin Olive Oil adds a nice rich flavor to the herbs. |
| See what you missed in previous Newsletters |
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Special Strawberry Jam, Jacques Pepin Recipe Olives and Lots of Recipes, Shipping Garlic Cucusa Family Artisan, Saffron Pasta w/ Recipes |
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