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Black Sesame, Organic Chocolate, Fruit Syrup, Pistachio Crema, Special White Chocolate and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
Toffee Brittle with Black Sesame Seed Toffee is so easy to make. Sugar, butter, water and toppings. And even though it is so easy to make, I never want to. Toffee is such a super treat to eat, I love it when someone else makes it! It's a gift of simplicity rewarded with a crunch, bite, and flavor! And this toffee? It is not too sweet, it is a great refreshing treat, and it is not thick, like some. Instead it is thin and svelte. The break is the toffee and not your teeth! In the package the view is shards of toffee. Each piece is different in shape and size. One side is flat chocolate, the flip side is topped with small white sesame seeds against the contrasting dark chocolate. And when you look closely you can see the black sesame seeds co-mingling with the chocolate and the other sesame seeds. The first bite is joyous, a crunch that is easy to do, an explosion of subtle flavor of chocolate, with the toasted sesame on the edges of the tongue to tingle and espouses flavor twisties of change. There is a lot more sesame flavor than just what is on top...(look closely at the edge and you will see the black sesame is in the toffee, too)! Some of the pieces are bigger than a mouthful and need to be snapped into smaller, enjoyable mini-bite size pieces. Don't be afraid though, the dark chocolate won't melt (unless you have hot hands) when you lightly hold to make the break. It snaps so easily (and is strangely rewarding) that you start breaking with abandon! The enjoyment factor with a small piece is so much better because a large piece gives you a mouthful of "candy" which you consume because you are forced to chew and swallow. With a small, thumb-size piece you can taste the chocolate, enjoy the crunch of the sugar which blends with the dark chocolate and get the sesame on the edge of your tongue. You finish with clean molars, and a lovely dark chocolate flavor that makes you want to suck in your cheeks and the sesame. When you are done with a piece or more, the joy of the bite is still with you to enjoy for quite some time. How good is that! Leaving a good taste in your mouth (instead of bad like the news does) that is a wonderful thing! May not be suitable for those under 35. (Really, I think you have to be older to like this). Shop now for Black Sesame Seed Toffee Brittle |
Simple and Easy Toffee Recipe Mix well to make an emulsification, add extras, spread out and cool. Click here to see the Simple and Easy Toffee Recipe! Superfine sugar is like a miracle when you melt and bake. It melts so quickly! Shop now for Caster - Superfine Sugar! |
Agostoni Organic 45% Great Tasting Semi-sweet chocolate Chips! Not only do they melt like favs for incorporating into a chocolate creation, they really are the perfect "drop" or "chip" for your next cookie. Don't stop there. Not just for cookies, you can add them to the top of a cake or inside a cheesecake. Ice cream, chili, hot chocolate, banana bread, brownies, meringues or mix them into a snack mix. Organic and milk free, these chips are special. A perfect and delicious option for your next batch of Toll House cookies. Agostoni Organic Semi-Sweet Chocolate Chips have an intense fruity opening with a smooth, sweet and slightly dry finish. 45% cocoa mass. Chip count: 900/pound. Shop now for Organic Semi-sweet Chocolate chips! |
Agostoni Organic Bianca Chocolate Like dark, white chocolate has many faces. Not all are the same and each has their own unique personality. This is our favorite. Not easily found it is worth the taste! Smooth and rich, without a plastic or rubbery feel to the mouth like cheap white chocolate, this white from Agostoni is for pastry chefs. Melts easily and tastes awesome! the best white chocolate ever "I am not generally a white chocolate fan, which is why this surprised me. It is so creamy ..... that I can't stop eating it. Not really like any other white chocolate I've ever had. My son is a big white chocolate fan and I have to hide it from him or he will just eat the whole bag in one sitting." -- jodi Shop now for Organic Bianca White Chocolate! |
Pre-Order Now Panettone! Mixing in fruit or additional ingredients all happens before nightfall. The dough is then divided and rolled into a large ball. The "bolo" is then taken to a warm, humid room called the leavening chamber and rises. The frosting is then applied (or not), typically this might include hazelnuts, almonds, chocolate, or sugar, along with egg white. Then, into the oven for baking for around sixty minutes, depending on the size. For instance, an 8.8 pound panettone can take 4 hours! After baking, the cooling process takes hours with the panettone hanging upside down. The panettone are then hand wrapped in their signature holiday attire. That's the short version, total time can take days or weeks, quite a bit longer than that "loaf" you get at the grocer! Yummy for my tummy "The absolutely best panettone I have ever tasted. So flavorful and moist. Makes fabulous French toast with lemon curd. I grudgingly share it with friends who also agree it's the BEST EVER." -- michael Pre-order now your favorite Panettone! |
Fabulous fruit from Oregon This Raspberry Fruit Syrup is intense! With just three ingredients this fruit syrup is made like you wished all your fruit syrups would be. And the taste proves it. The Red raspberry flavor comes through with shining colors. And a intense bright red color matches the flavor. Raspberries have a distinct flavor and this syrup reflects it. Mixed in sour cream it makes for a nice addition with a twist for a dip. Or drizzle over cream cheese on a nice toasted piece of bread. Or think of it poured lightly on ice cream. Like it’s cousin Marionberry Fruit Syrup, this Raspberry Fruit Syrup has just three ingredients. Red raspberries, cane sugar and lemon juice! Yummm! Shop now for Raspberry Fruit Syrup! |
Shortbread House of Edinburgh with Rich Dark Chocolate! Truly handmade dark chocolate biscuits from the land of the shortbread. House of Edinburgh prides itself on doing things properly. The result is a cookie that is genuinely made by hand to ensure that the taste, texture and appearance is far superior to mass produced products. This is achieved by providing skilled bakers with only the very finest ingredients - especially the butter. They also bake to order, ensuring that we receive their orders as fresh as possible. The result of all the family care really shines through in the House of Edinburgh shortbread, with luscious chocolate chips added for a little chocolate bite treat. Plus, the lovely tin doesn't hurt. Buy these dark chocolate biscuits for the perfect hostess gift. In 1989, Anthony & his wife Fiona decided to make the most of the Laing family's generations of baking experience by buying an existing, one-woman business based in Scotland's historic capital city of Edinburgh. They then set about making the business their own - and what better way to do that than to make it a real family affair? So, as soon as they were able to stand upright and put biscuits in a box, all three Laing children were kitted out in oversized white overalls to join their parents in the bakery. It was a great relief for Anthony and Fiona when they discovered the use of child labour was not illegal so long as they didn't pay them. A double win in the House of Edinburgh shortbread's favor. It wasn't long until Anthony and Fiona’s two sons (Rupert and Christopher) joined the business full time after gaining valuable experience in other jobs and graduate schemes. Shop now for House of Edinburgh Dark Chocolate Shortbread Biscuits! |
Back-in-Stock!!! Brontedolci Elite Crema di Pistachio (Pistachio Cream) This Amazing Spoon Ready rich pistachio green color crema is so soft to the tongue, it literally melts like a “chocolate” bar of pistachio! It is an Italian pistachio spread of luxury wrapped up in a jar. Squeeze and lick your chops and the pistachio gusto starts in the middle of your mouth and then flows to the edges. As the crema moves outwards through your taste sensors, the white chocolate creaminess follows. Then, during the dissipation of the first morsel, the pistachio flavor reaches the outer edges of your taste buds and then quietly finishes with joys of smoothness with a subtle mix of creamy white chocolate and pistachio. So smooooth you can spread it like butter on just about anything. From toast to crackers, to topping a simple donut or muffin, sharing this pleasure with pistachio lovers is one of the ultimate experiences you just might have. Shop now for Pistachio Cream! |
Inaka Udon Classic Soft Japanese Noodles! Making your own udon noodle is as easy as making most noodles. Salt, water, flour, mixed, kneaded, rolled, cut. It’s great if you want a quiet moment for yourself, and nothing beats freshly cut noodles. On the other hand, when you want to savor the time you have to be blissful with your udon noodle soup instead, and not making oodles of noodles, then Inaka Udon is the right choice to make. These Japanese noodles are chewy, soft, fat, and make for a wonderful carrier for something green and a little protein. A hot soup somehow can make a cold day seem just about right. Greens cooked quickly in a hot pot along with mushrooms and protein, like super thin uncooked chicken, BBQ pork. It's a delectable meal that takes all of about ten minutes, the time to cook Inaka udon. Japanese Inaka udon noodles are eaten both hot and cold, kept simple or transformed when tossed with ingredients like soy sauce, sesame oils, or oyster sauce. And, whether you fry them or soup’em, the softer, plumped up udon noodle is fabulous. Udon noodles are a staple in northern Japan, and a wonderfully versatile food to have on hand for adding new flavor to your everyday meals. These wheat-based noodles differ from their Italian cousins with their slightly denser texture and wheatier taste. Shop now for Inaka Udon! |
Organic Granulated! Coconut Palm Sugar! This is some of the most fragrant, flavorful sugar we've ever tasted. Hints of toasted coconut and caramel waft from the open bag. Not quite as sweet as cane sugar or as overpowering as dark muscovado, it is loaded with toasty flavor. Maple sugar fans will love this. Sprinkle this coconut palm sugar on your oatmeal; use it instead of white sugar on top of crème brulée; make a syrup from it and drizzle it over some banana nut pancakes, use it as part of the crumbly topping for crisps, crumbles or coffee cake; try it in coffee or herbal tea; use it to add a bit of sweetness to marinades and stir-fries, and experiment with all sorts of desserts. (We've even been known just to pop it right into our mouths for a sweet treat...!) In the village of Dawan on the island of Bali, artisans collect the sweet "tuak" sap from the bounty of coconut palms that keep this coastal village shady and cool. The village of Dawan is renowned throughout Indonesia as the place where coconut sugaring first began, and their golden harvest is highly prized. With the coming of dawn, the silhouettes of island farmers can be seen climbing high into swaying palms, tapping the flowers' spikes that hang within the green fronds. A sweet nectar is released and drips slowly into earthen vessels hung below the flowers. This nectar is "tuak:" the sweet sap of the palm. The tuak is boiled over open fires in cast iron kettles and slowly thickens to sugar. At just the right moment the sugars are stirred to form crystals and ladled hot into waiting coconut shell molds and then ground back into granules for transport to America. The art of sugaring the palms is a tradition dating back over centuries, its secrets passed from generation to generation. An artisan sugar made on a scale of kilos a day...nothing short of perfection. Shop now for Organic Granulated Coconut Palm Sugar! |
Tamaki Haiga Mai Rice! Tamaki Haiga Mai Japanese short-grain rice is partially milled: the brown bran has been removed, but unlike white rice, the nutrient-laden germ remains. Haiga-mai ("rice germ" in Japanese) rice is a semi-transparent beige in color, and it tastes and cooks similarly to regular Japanese white rice - but it maintains many of the natural vitamins and other nutrients lost in processing white rice. Rice germ contains Vitamin B1, B2, B6, and E as well as fiber. Prepare Tamaki Haiga Mai rice as you would white rice - unlike brown rice, it only takes only a few minutes longer to cook. Once you taste it, you may never eat fully milled white rice again. And think of all the extra nutrition you're getting - with no sacrifice in flavor or texture! Williams Rice Milling Company produces the Tamaki brand of rice's in the heart of the California rice farming community, in northern California's Sacramento valley. Established in 1988, this small mill is dedicated solely to the production of premium quality rice. Farmers in Japan deeply respect the ebb and flow of nature. The folks at Williams Rice have combined traditional farming principles with modern technology to achieve rice of consistent quality and superior taste. Their millers carefully select and refine Tamaki Rice using the latest in equipment and most advanced techniques. To guarantee that the very best rice is delivered to you, Williams maintains control over every phase of rice production, from growing through packaging. All of their growers are carefully chosen, and the rice fields are inspected from pre-planting through harvest. Their quality control department not only checks the rice for grade and appearance, but also for cooking characteristics and taste before packaging. Tamaki Haiga is made from the "Koshihikari" strain of rice, which is considered to be the premier strain of commercially cultivated short grain rice - there are over 300 different strains grown in Japan. Shop now for Tamaki Haiga Mai Rice! |
Maestri Pastai Fusilli Napoletani Lunghi! Cooked just right and this authentic Italian pasta has just the right bite! What a wonderful mouth feel, it grabs the flavor, be it a complex sea fairing dish or rich robust tomato sauce, it's a wonderful shape of pasta! This pasta is awesome! It looks good even before it hits the water. It's spiny texture and ripple spiral is quite enticing. Once cooked el dente, tossed with the garlic & olive oil this pasta is stupendous! Shop now for Fusilli Napoletani Lunghi! |
Back-in-Stock! Lakrids - the ultimate in Licorice If you don't know Lakrids, you might just want to try them. Consider them the gateway "licorice" to a life of happiness. They move quickly, so don't hesitate to get your favorites soon. They are not pure licorice bombs that have that edgy bitterness and are unpalatable. Nor are they red vines, which have no root in licorice at all. These are licorice candies whose roots are indeed licorice. Johan Bülow wanted to create something extra special with his roots of Scandinavia, where licorice is already special. And he did, starting with #1 sweet, #2 salty, #3 red and #4 habanero. The first run was so good that he sold out the first day. It was, though, when “A” the original chocolate covered licorice came out that the world of licorice was turned on its ear! He was told he couldn’t do it, but he did! Then “B” passion fruit, “C” coffee kieni and “D” salt & caramel soon followed! With over a dozen flavors now and counting, having all of them is like having a pantry of joy! Licorice root, sweet root, has been used historically (centuries ago) and today for many health ailments. An extract culled from the root called Glycyrrhizin is used to reduce chances of liver cancer in people with chronic hepatitis C. It has been used to help with stomach ailments and upper respiratory issues. It can help with bacterial and viral infections, as well! Overall it is amazing! (A high salt diet, high blood pressure, heart or kidney disease, licorice is bad for you! Be sure to check with a trusted medical professional before consuming any licorice.) These licorice balls of joy are delicious and rewarding to eat. Just one or two will satisfy your craving and though you might develop a fav, to me, each and every one is pleasurable! Shop soon for Lakrids Licorice! |
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Red Grape and Cranberry Relish Recipe It is not too early to think about Thanksgiving. Even if it is smaller and stranger, good food is still something we can do and enjoy. The cranberries are being harvested now! And grapes are in the grocer here. No scary stuff with this recipe, just combine and enjoy. See the Red Grape and Cranberry Relish Recipe here! |
Verjus Blanc White Grape Juice White Verjus (pronounced vair-ZHOO) is the tart, fresh juice of unripe wine grapes. It is a culinary ingredient indigenous to the world's wine-producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. Verjus or "verjuice" as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen - it's green. Verjus Blanc is used to add acidity to foods, an important component in food and in cooking. Napa Valley Verjus Blanc is made from white wine varieties such as Chardonnay, and the wine grapes removed from the vine in midsummer, at a point in the growing cycle called veraison. At veraison, color changes from green to black and the berries begin to soften enough to press. As the grapes arrive at the winery, they are loaded into large pneumatic presses where the juice is gently extracted and then transferred to refrigerated stainless steel tanks. The juice is allowed to settle for a couple of days, then it is lightly filtered and packaged. The fresh white verjus is at its best right after pressing and can be packaged immediately. The challenging part of the production is keeping the verjus from fermenting and becoming wine; crushed grapes will spontaneously ferment due to airborne yeasts. Commercially, grape juice is usually stabilized by either adding powerful preservatives like benzoic acid, or by traditional canning methods - the juice must be heated to a temperature high enough to kill yeast cells and bacteria. Both of these methods adversely affect the taste of the finished product. Shop now for Verjus Blanc White Grape Juice! |
ChefShop Cocoa Powder! You can never have enough cocoa powder in your pantry! Make everything better with chocolate! 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 Tomatoes! It has been almost 20 years where we have had one favorite canned tomato from Italy. So when this can of tomatoes came into our lives one day, I was hard pressed and a bit stubborn to change. And then I used them in my basic tomato sauce and knew this would become my new favorite! Consistently sweeter tomatoes, a richer, fuller color, and with nice soft ends. These tomatoes worked perfectly just as they should, adding to a dish, without being too strong. Perfect. Just 3 ingredients of tomatoes, tomato juice (juice from processing), and citric acid. No salt added, Non GMO, Gluten Free, BPA Free, Pesticide Free. 100% Pomodori Sardi, Tomatoes from Sardinia. Like all great ingredients, there is a difference, in this case, from one can to the next! Try Posardi! Shop now for Sardinian Whole Tomatoes in a Can! 
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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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Stringozzi Pasta alla Spoletina Recipe One pan, a little heat, and you are eating! Chocolate-Chunked Chunk-White Chocolate & Walnut Cookie Recipe When in doubt, add more chocolate!! What fun to have cookies right now! Tonno-e-Fagioli Tuna Beans Recipe Fast, easy and traditional -- a perfect quick fix. Hardy and healthy, and perfect for a Summer picnic or after skiing the slopes. Best to use European tuna as it is moister and packed in olive oil. |
| See what you missed in previous Newsletters |
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Sardinian Tomatoes, Panettone, New Honey Stuffed Olives! Mosto! Chermoula & Shawarma and more Cracked Cacao, Amazing Hot Garlic, Recipes and more |
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