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Bottarga, Sauce, Chocolate, Horseradish, M. Hervy, Artichike Thistle Honey, Applesauce and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Sardinian Bottarga di Muggine Yes! Bottarga! Female fish sacrifice themselves to give their roe pouches so that they can be massaged gently to remove any air pockets and then the pouches are salted, pressed and dried for weeks. In that time, hard blocks of roe—Bottarga are created and are often vacuum sealed in plastic or coated in beeswax. All Bottarga taste different, based on the species of fish, and the waters they come from. And they are also the same, too. Think rich, savory umami, backed with some funk and fish. All of this is without any scaly fish feel. More like a smooth soft feel. To the nose you get a fish-ee-ness, and to the finish, when straight-up, the same. When combined with a simple olive oil and pasta it takes on a dynamic amazing supporting role. Tweaking all the buds in your mouth to open up and enjoy the oil, the pasta, the garlic (if you brought some along), and suddenly it’s no longer funky fish, but more like you’re a cool Dancing Queen to Abba. This already grated Bottarga di Muggine is ready to go with a pinch or a sprinkle on flatbread with a good olive oil, on bread with butter, topping a risotto, tossed on steamed vegetables, shaken on eggs, or finishing spaghetti pasta! Shop now for Sardinian Bottarga di Muggine! |
Spaghetti Aglio e Olio with Bottarga Pasta Recipe This amazingly tasty pasta is so simple to make and just a little more involved than opening a jar. With ten minutes invested it just tastes better! We top it with bottarga for an extra oomph! Click here to see the Spaghetti Aglio E Olio with Bottarga Recipe! Shop now for Tellicherry Peppercorns! Shop now for Fattoria di Petroio Tuscan Olive Oil! Shop now for Fossil River Flake Sea Salt! Shop now for Sardinian Bottarga di Muggine - Grated! |
Fish Sauce Gourmet Pantry! Gourmet fish sauce is as old as the hills and it's just being discovered as the “new miracle” (delicious & special) ingredient, even though high-quality fish sauce has been around for thousands of years. Gourmet fish sauce has all the things that I don't like in a fresh fish. The stink of high-quality fish sauce, which is the smell of fermentation, is big and vibrant in a strong kind of way. It’s a magical concoction, a potion for your food, so it really qualifies in the truest definition of an elixir. Though gourmet fish sauce is not so tasty to the tongue, it’s really hard to think of the brew as "fishy." Romance is what “elixir” means to me, and thus less fishy and more, well, sweetly romantic. But as an ingredient, gourmet fish sauce is truly one of the most amazing things you can add to many, many dishes. From a drop to a splash to actually measuring it out like a potion, you can add flavor and taste with high-quality fish sauce like almost no other ingredient you can find. It’s not just salt, though the sodium contributes to the enhanced flood of sensitivity to your sensors, its flavor is what does it. The flavor, that fishy thing, mostly anchovies, is umami, is strong and embodies thwack, pow! Swoosh! Wham! And the funny thing is, it never comes out as fishy. Instead, it brings out the best in whomever it has joined forces with on your plate. Remember, a little, we’re talking drops, goes an amazingly long way. High-quality fish sauce is a kitchen secret from Southeast Asia to Japan, aged in Whiskey Barrels to slow-cookers in Italy, they are all different and all boast amazing properties. Add some to your next vinaigrette, spritz the greens in a sandwich, toss your veggies with some before you grill or add it to the marinade in your next slow cooked meat. Think of a tofu hotpot and a splash of elixir potion to send you to the next level, or at least your taste buds can go there! Shop the Fish Sauce Pantry! |
Andrea Slitti Riccosa Crema da Spalmare al Cioccolato Ricca di Nocciole! Riccosa is filled with Andrea Slitti's dark milk super chocolate, the best milk you can find. With a spoonful, you can't help but massage a tongue full while you close your eyes and enjoy. This is what Nutella wishes it were. Riccosa is SOOOO much better. Wow! Beyond spoon-worthy, this favorite chocolate and hazelnut cream spread is so good, all you need is a spoon to consume it. If you have any left, you can also use it for a topping in luscious desserts. In 1969, Luciano Slitti opened Caffe Slitti, a coffee roasting shop, on a provincial highway outside the village of Monsummano Terme, with son Daniele taking care of the roasting. Monsummano Terme lies in the north of Tuscany between Lucca and Pistoia, not far from Florence. Their obvious mastery in the art of buying, blending and roasting beans, developed quite a following for the roasting house. Young Andrea, Luciano's second son, was often employed to deliver the coffee to regular customers throughout the area, mainly caffes, pasticcerias, and confectioners. Coffee and chocolate are great companions and it was during this time that Andrea came under the spell of chocolate making. In 1986 the roasting house moved to a larger space and Andrea's father added a caffe. Extra space allowed Andrea to set up a workspace of his own, for chocolate. Thanks to his passion for the careful selection and roasting of cocoa beans, and his completely homemade production methods, Andrea has gained a worldwide reputation for his chocolate. Andrea Slitti's chocolate making ability has accustomed professionals and chocolate fanciers alike to delicious and beautiful creations. His extra bitter bars are the ultimate chocolate-without-distractions experience. He also creates chocolate pralines filled with classic and innovative creams using almonds, hazelnuts, coffee, tea and other flavorings. Rectangles, squares, balls, and cups of dark, milk, and white chocolate are the result. It is an amazing group of chocolate worth eating! Taste-test winner for Food & Wine Magazine!" Taste-Test Winners: Italian Imports .... the F&W staff tasted 76 imports. Here is one of our favorite jarred, boxed and bagged foods, plus a superfast way to use it. Chocolate-Hazelnut Spread Finely chopped hazelnut bits blended into Slitti’s luscious chocolate spread give it a slight crunch (chefshop.com). Mix with whipped cream and crème fraîche for airy Gianduja Mousse." -- F&W Shop here for Slitti Riccosa! |
Almond Paste No fancy packaging here, this premium commercial tub of almond paste is the real deal. You can shape this white treat into little animals for your next birthday cake. Or into leaves for the top of an apple pie. Shape and eat! OR just eat. It's that good. This is a professional, premium almond paste that is made with 66% almonds, whereas most almond paste is made with 50% or less. Our almond paste contains bitter almond oil for an extra boost of almond flavor, a flavor the Europeans are known for. Shop now Almond Paste! |
Canadian Mustard with Horseradish! Open the jar and take a big whiff and it is clearly horseradish. It tastes like mustard with horseradish, but while you are enjoying the combination your nose flares and boom, the horseradish kicks in. Different than a hot mustard, this combination is quite a treat. It is very, very enjoyable. Heat, horseradish, and mustard. Get ready for an awesome ham sandwich "I love mustard especially with horseradish, so I thought I'd give this a try. First enjoyed it on a ham sandwich with tomato, and another time on crackers with cheddar and swiss. I can see using this in a marinade and in a sauce for beef. Delicious!" -- kim Shop now for Canadian Horseradish Mustard! |
Jaipur Avenue Cardamom Chai Mix Since ancient times, chai has been a daily tradition shared with friends and family all over India, multiple times a day. Chai is traditionally a freshly brewed black tea with added milk, spices and sugar. With Jaipur Chai you can make the perfect chai elixir by just adding hot water. Each packet has just the right amount of tea, real milk powder, sugar and spices to create an authentic chai beverage instantly. It's the perfect, soothing combination, which not only gives us a little pick-me-up, but settles your spirit and calm your nerves. Cardamom is the perfect, warm spice - and so popular in Indian culture. The woodsy, green overtones and aromas just hit the spot. 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 Shop now for Jaipur Avenue Cardamom Chai mix! |
San Giacomo Balsamic Condimento This has been one of our very favorite and special Balsamic Vinegars for over 15 years. It has never, ever disappointed, and it is always a treat every time. Whether you use it everyday or once in awhile. Using the same process like the Tradizionale, this real Italian balsamic vinegar is produced solely from cooked-down grape must, carefully aged and fermented in barrels of various woods. The nose of this medium-thick condimento balsamic vinegar opens both sweet and tart, with notes of molasses and hints of fruit. Sweet and fruity on the tip of the tongue, a pleasant amount of acid creates an interplay of sweet and sour on the mid-palate that is a sheer pleasure. This delicious condimento leaves one with the impression that the balance of sweet and sour leans ever so slightly to the sweet. Shop now for San Giacomo Balsamic Condimento! |
M Hervy Fleur de Sel de Guerande This was the very first fleur de sel we carried, back in 1999! And it is still one of our all time faves! It's a beautiful French sea salt, made from the least salty, purest part of the evaporating water in the salt pond. This fleur de sel de Guerande from M. Gilles Hervy is the genuine article. It's an unrefined, unadulterated and unprocessed sea salt. Its small flaky crystals taste of the sea and her minerals. This unprocessed sea salt is for finishing (rather than cooking), perfect for bringing out the flavors in grilled meat, salads, or raw vegetables. A favorite French treat is fresh radishes dipped in fleur de sel, served with sweet butter and fresh sliced baguette. About Fleur de Sel de Guerande: The area around the town of Guerande in Brittany enjoys a milder microclimate than the rest of the region, filled with salt marshes and benefiting from clean Atlantic currents. That's why Guerande is famous - it's a veritable heaven for harvesting unprocessed sea salt. The "fleur de sel" is the cream of the salt crop - it's a single day's evaporation of salt, from the very top layer of sea water. For every 80 pounds of sel gris (hand-harvested sea salt from the entire season), only 3 pounds of fleur de sel are harvested. Unlike many salt farmers, or "paludiers," the Hervy family has chosen to remain independent rather than joining a marketing cooperative to sell their wares. In France, the family - mother, father, daughter and two sons - sell at shows and roadside stands, but their U.S. sales have helped a great deal, as well. The family owns two salt pond areas, and they consider their excellent quality salt and resulting loyal clientele to be a result of their total control of the product. "Already tried it and it was great!!!" -- judith Shop now for Fleurde Sel de Guerande from M Hervy! |
Cardoon Artichoke Thistle Honey from Apicultura Dr Pescia The Cardoon (or “cardo” in Italian) is also known as the artichoke thistle or the globe artichoke. It is a thistle in the sunflower family. Considered a invasive weed in some countries, it’s native to the western and central Mediterranean region. Although largely inedible, the flower buds of wild cardoons are wildly collected and used in traditional dishes in southern Italy and Sicily, and the pistils of the cardoon flower are used in Spain and Portugal as a vegetable rennet to make certain local cheeses. The leaf stalks are also served braised or steamed, and have an artichoke-like flavor and a hint of bitterness. The cardoon is almost impossible to find in the US. Naturally crystallized just a few months after harvest, the flavor of Cardoon honey is unique - combining both sweet and sour flavors with a slightly bitterness on the finish. Wow! "A phenomenal savory honey! Could not recommend this more highly! It is delicious and completely blew my mind! Great with anything, but was especially tasty served with a sharp or soft cheese. I used it in sauces, as a glaze w/baked goods, it was even delicious in tea. You can easily licked this off a spoon. It is not cloyingly sweet as is the case with most honey. You won’t be disappointed, it’s a rare gem" -- chris Shop now for Apicultura Dr Pescia Cardoon Artichoke Thistle Honey! |
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Easy Classic Applesauce Recipe The basics for making an applesauce. Consider Bourbon, more cinnamon, nutmeg, allspice are good things to add during or after. See the Classic Applesauce Recipe here! |
Cinnamon Ceylon and Saigon! Cinnamon has amazing health benefits. Canela, the Spanish word for cinnamon is also known as Ceylon cinnamon, this is a true cinnamon that is used frequently in Mexican cooking. A native of Ceylon (Sri Lanka), it is also a primary ingredient in Indian, African and Asian foods. Its floral, complex taste sets it apart from cassia, the bark that most often substitutes for true cinnamon. The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, Ceylon cinnamon sticks are good for a myriad of sweet dishes like cakes, cookies, pies and ice cream, and are the penultimate accompaniment for anything chocolate. (Or apple). Check out our Cinnamon Pantry! |
ChefShop Cocoa Powder! Mocha! "I use this cocoa powder to make mocha's at my coffee shop, everyone loves this chocolate!" -- kevin Shop now for Cocoa Powder! |
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Last week's #1 seller! The seven spices of prosperity!! Shichimi Togarashi is a blend of flavors that may have been created in the 17th century as a way to help one to eat healthy. Also referred to as Seven Spice, the number of ingredients in this pepper mix, this number is considered prosperous (lucky) and refers to the Shichifukujin, the Seven Lucky Deities. This mix adds a little heat when added to “dry” dishes, it really comes alive when added to liquid like soup or oil from a fresh fish. Unlike so many “spice rubs”, this one is not sweetened with sugar, instead it has a wonderful hint of citrus. In addition, this mix has sesame seeds, ginger and seaweed which adds the umami that completes the seven flavors. With its little circular hole in the top it shakes out perfectly to make your Udon Noodles sing. As a perfect complement to fish or fowl, you can imagine a line “drawn” down the center of a piece of salmon fillet with ketjap manis, diced ginger, and a gentle sprinkle of Nanami Togarashi to kick it up without dominating. Important when having any freshly caught fish. Shop now for Schichimi Togarashi Red Pepper Mix! 
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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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Whole Onions Glazed with Honey Recipe Adapted from "From a Breton Garden" by Josephine Araldo and Robert Reynolds (Addison Wesley Press). Whole caramelized onions are used as a garnish for roasted meats or birds, served with sauteed potatoes and a comforting red wine from a sunny place, a Chateauneuf-du-Pape, for example. The key to successfully caramelizing onions is to take your time. The end result, though, is amazing - and a wonderful side, especially if you like sweet onions. Macadamia & Coconut Sprinkle Recipe Adapted from Susan Hermann Loomis' cookbook, Nuts in the Kitchen. She recommends it as an addition to both, sweet and savory dishes. Suggestions include: breakfast cereal, hot oatmeal, pancakes, atop rice, or just eat it by the spoonful. Coconut Chicken and Hamachi Curry Recipe Made from scratch in Aspen on an extra creative night. |
| See what you missed in previous Newsletters |
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7 Spices of Prosperity, Whiskey Barrel Aged Cantucci, Marcona, Stars, Black Ink, Stems, Marm Special Strawberry Jam, Jacques Pepin Recipe |
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