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Nibs, curry, pickle, artichoke hearts back, herbs and spices for the holiday and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Cracked Cacao The cracked up pieces of the cocoa bean, but better Cocoa nibs are the cracked up pieces of the cocoa bean. Not just any bean, however, these beans are fermented, dried and then roasted before cracking up. Just because nibs are super duper nutritious, full of antioxidants that oxidize stress (and who doesn’t need that right now?), and that these neurotransmitters can contribute to wellbeing and happiness, it still doesn’t mean you should eat them. All of these “healthy” reasons are good reasons to eat them, but if it doesn’t taste happy, why would you? We have always loved cocoa nibs (add them to baked goods to get crunch and a hit of chocolate) and caramelized cocoa nibs (add them to baked goods, top ice cream, get crunch). These Cracked CaCao take the nib to the next level. More fun to eat out of hand, sweeter and better for your happy brain. To the visual they are bigger, clusters of nibs of varying sizes. To the nose it smells like the shell of cocoa bean and a hint of the unknown. To the mouth it is interesting. The bite is firm, while still being chewy. The feel is almost sharp, perhaps more edgy than sharp, and finishes with a dryness and bits to find and push with your tongue forward to your front teeth (to bite with a crunch). The flavor is like the nibs of cocoa. You get an extreme chocolate dryness of a 100% bar, without the excessive coating of all your senses. Instead you have a myriad of flavors, not one so clearly defined over another. And each morsel is slightly different than the next! Crunch a morsel with your molars and then spread the ensuing bits across the cavity of your mouth with your tongue and you will get sweetness - maybe cinnamon, rich cocoa, weirdly sometimes citrus or is that the bourbon?! How can anything so small and precious entertain so well? These are the most fun I have had in ages! They are not too sweet, just a cool refreshing little treat! Shop now for Markham and Fitz Cracked Cacao! |
Spicy Chickpeas Easy Recipe The only hard part is to remember to soak the chickpeas overnight. Otherwise a little sautéing in a pan and simmering and you are done! Click here to see the Spicy Chickpeas Recipe! Shop now for Chickpeas - Garbanzos! Shop now for Ghee! Shop now for Ground Organic Turmeric! Shop now for Ground Cumin from Morocco! Shop now for Organic Whole Cloves! Shop now for Posardi Sardinian Whole Tomatoes! |
Feuilletine Flakes Pastry Crunch! Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens. As Tina says in Food & Wine Magazine, "Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch." Called for in classic French recipes, these are a common ingredient when making Praline Feuillete or filling for Praline. Note that Paillete Feuilletine Flakes are delicate and are naturally small. Fantastic Quality, Great Crunch! "I added these to a berry milk crunch I made (Christina Tosi recipe) and it turned out delicious! They added excellent, subtle crunch without being sharp. Looking forward to experimenting with them more." -- kristin Shop for Feuilletine Flakes Pastry Crunch! |
Merwanjee Poonjiajee & Sons Private LTD Established 1876 for export to England! The Sun Brand Madras Curry Powder tin encases a recipe that has been handed down from generation to generation, maintaining the quality that the two founders, Merwanjee and Poonjiajee, created over 145 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 here for Madras Curry Powder! |
Back-in-Stock Artichoke Hearts! On a bright sunny day as I look south to Mount Rainier, I wallow in self-pity because I cannot find the words to put down on paper about my hearts. And I realized there are visual similarities to the heart and Mount Rainier. With the bottom up and the leaves splayed out, it is indeed like Mount Rainier! Now I am not talking about the throbbing thing in your chest (and sometimes in your throat), I am referencing the heart of the artichoke from Puglia. Known as the Romana Style Artichoke. Artichoke Heart; a heart babied in olive oil, wine vinegar, salt and spices. Almost always the "chokes" you get in the jar or tin can are a variation of these. This is where the olive oil, the wine vinegar, and the chosen spices make a difference! And the artichoke itself is also an important factor in the end result. Now, a true confession, I really do like the artichoke in a jar thing. So much that I am willing to forget that the last big jar I got from a warehouse store was not very good and I still manage to buy a two-pack every once in a while. The real trouble with getting those giant jars is that the chokes are mostly hard, the leaves often un-chewable and the oil is gross and oily...good oil is not oily. These Roman style from Puglia are none of those things. They are soft with a wonderful flavor, interesting and pretty much a pleasure in the mouth. Often a recipe will have you slice them up into smaller pieces or dice up, and this makes sense. On the other hand, if you’re like me cutting them up a little bit for visual reasons works, as well. Or just eat them whole right out of the jar when no one is looking. Like drinking from the milk carton. To the bite it is soft, with just the right resistance, a gentle soft crunch. The leaves and the heart have their own bite and marry well together. The flavor is a combination of the olive oil and the choke itself, which is sometimes described as asparagus like (not sure this is quite true) and with a hint of lemon or citrus. And the oil that they come in is full of artichoke flavor (keep in mind I can’t seem to describe the flavor). The oil does taste like artichoke. Perfect for a salad dressing or pasta dish. Though I am thinking it might just be right for a hearty bowl of mixed grains of emmer and lentils topped with veggies including these artichokes. Shop now for Artichoke Hearts Romana Style in Olive Oil! |
Chicken and Apricot Curry Recipe! This is a recipe from Mark and Maria, who are Hawkshead Relish. A true family business, where the family is all involved. His great sense of taste is transformed into all the products he makes and what you probably did not know is that he cooks and makes great recipes, as well. This recipe is one of his and makes his Hot Garlic Pickle shine! Check out the Chicken and Apricot Curry Recipe! |
Hot Garlic Pickle Hawkshead Relish How strange! Open this jar, get a resounding pop and see strange! The unexpected!!! Literally and in reality, there are cloves of garlic that await you. That is what you see instantly, immediately! After the shock of seeing cloves of garlic sitting on top, curiosity creates an imminent and strong desire to pop a clove to taste. First and foremost, the garlic is smooth and friendly (you should have no fear of eating a clove of garlic) and the spices are tangy, tingly and fun. There is heat for sure but not over the top. More like friendly in your face heat. Like I want to meet you heat. Your lips could tingle, too. The red chili peppers give the heat and the background jump comes from the mustard. The turmeric gives it the Indian flair. Hard to explain, this relish is tasty! It is indeed spoon ready! This is an excerpt of what Maria wrote about the creation of this delightful happy relish that is worth having now!! "Over the years, Mark and I have travelled to India with our daughters in search of spices, recipes and of course a little mid-winter warmth. This pickle was developed after a trip to Madras, during which we ate at a restaurant that served up a main course heavily seasoned with garlic and spices. The flavours were outstanding, and Mark's notebook immediately came out; he was convinced that it would work as a pickle." Shop now for Hawkshead Hot Garlic Pickle Relish! |
Whole Green Cardamom Pods A whole green cardamom pod (Elettaria cardamomum) is an indication of very high quality, as it is difficult to buy cardamom pods in such a pristine state. Whole green cardamom pods are as esteemed as the seeds they contain: many pilafs, curries, and other hot dishes call for whole cardamom pods to be added. They slowly infuse the dish with their essence, and the shell disintegrates as it cooks. It is also a necessary participant in the ritual of Arabic coffee. It is added to the thick, sweet drink as it steeps, and the gesture of serving whole green unblemished cardamom in coffee is an indication of very high esteem for the guest. The guest returns the gesture by drinking several cups of the brew. Shop now for Whole Cardamom Green Pods! |
Whole Coriander Seeds Its flavor is warm and sweetish with strong overtones of citrus, especially orange peel. Along with cumin and anise, coriander is one of the most essential spices in the Moroccan kitchen. Shop now for organic Whole Coriander! |
Whole Cumin Seeds Whole cumin was grown in the fertile valleys to the west of Marrakech, between Chichaoua and Essaouira on the Atlantic Coast, and it is some of the most flavorful cumin in the world. It has a spicy-sweet aroma, and a pungent, powerful, sharp flavor with a slightly bitter finish. Along with coriander and anise, cumin is one of the most essential spices in the Moroccan kitchen. Shop now for Whole Cumin seeds! |
French Candied Orange Peel Just in time for baking season These superlative candied orange peels are like a treat of epic proportions! Eat, bake, enjoy! It is what food is and should be. Every calorie should be worth it and these are!!! Great in baked goods! "This is the best orange peel I have had in US—second only to the ones I had in Spain, for I love a tad tarter, bolder flavor than the delicate French one that this one offers. But the sweetness and texture are perfect. Not at all like the usual overly sweet, chewy or hard peels you have to contend with. I had them in pumpkin spiced scones and they added beautiful scent and tangy bite to the scones. I highly recommend them, just try not to gobble them up as is (yes they are that good and, because they aren’t too sweet, you can easily eat them up)!" -- naoko Superb candied orange peel! "These French candied orange peels turned out to be even more delicious than I thought with extra fine sugar coating more like a powder. They are deliciously soft. Get them—you’ll love them!" -- david Shop now for Candied Orange Peel from France! |
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Grilling Grilled Pork Tenderloin with Chocolate Spice Rub Recipe Inspired by our mention in an issue of the Saveur 100. It is a nice twist to a more traditional pork tenderloin, and will produce beautiful results if you prepare and grill the loin properly. You can adjust the size of the tenderloin, depending on how many you are serving. This recipe will easily work for smaller or larger tenderloins. Any unused rub can be stored in a container in the fridge for up to two weeks. See the Grilled Pork Tenderloin with Chocolate Spice Rub Recipe here! |
Salt of the Sea Pantry! It's time to restock and fill out the salt in your pantry. You can never have enough salt. This doesn't mean you need to use a lot of salt all at once. In fact, if you use less salt in your diet, more choices of salt can help make it easier and fun. Basic base salts like a coarse and fine sea salt are inexpensive so you can use them liberally to salt your pasta water or your meat. A good flake salt for finishing to get a crunch of salt and well, crunch. Flavored salts are always good to have around as they can change something just enough to make something old new. Salt that has a bit of color brings color to a dish. Something as simple as a pat of butter topped with a few crystals can be like art! Check out our Salt Pantry! |
ChefShop Cocoa Powder! It is baking season! Beyond bread and muffins! Get your rolling pin flour'ed up and ready to make and bake cookies! Pretend like you're having a party and make cookies of all kinds! Here in the Northwest after a long hard summer of sunlight, we oddly look forward to rain, a good long spell of hard rain is ideal and we got it today! Though it is the precursor to what could be a long, long winter, we still look forward to the relief from the sun and this year from forest fire smoke. We expect more sun and hot days paired perfectly with cool nights. Yet it feels like fall is here and winter is around the corner! And that means chocolate of all kinds! Including making chocolate sauce to put on your oatmeal in the morning and hot chocolate for those cool fall nights on the porch (or fire escape). Great Stuff! "Bought for truffle-making Christmas ... Wow, this is the best! I have always loved Valhrona, but glad I gave this a try. I planned to share/ gift give, as 500 truffles later, I've hardly used any......... Can't say enough great things about it. ...." -- louise 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! Sardinian Bottarga di Muggine!! 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. 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! 
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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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Double Dark Chocolate Oatmeal Cookies Recipe These rich treats get their name and richness from the double dose of darkness - cocoa powder and bittersweet couverture chocolate chips. The chewy-crunchy texture from Scottish pinhead oats, and it's a mélange a trois made in heaven. Dark, rich and oh so chewy. Dipped Pistachio & Cherry Biscotti Recipe A delicious cookie for the holidays or for every day! Or a perfect home-made holiday gift. Almond Macaroons Recipe Three ingredients, mix and bake. Pretty easy and very, very tasty! Small cookies and eat a lot.... |
| See what you missed in previous Newsletters |
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Sardinian, Fish, Mustard, Balsamic, Recipes 7 Spices of Prosperity, Whiskey Barrel Aged Cantucci, Marcona, Stars, Black Ink, Stems, Marm |
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