Bitters for Cooking Olive for Cocktails Pasta

Bitters are better, Olives stuffed with bliss, pasta for cold salads, - chefshop.com/enews
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 Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog
In this issue:
Fabulous Bitters

Cocktail Olives

Mori Yellow

Back in Stock

Recipes of the Week

Balsamic
Balsa Mela
Wild Rice
Piquillo Peppers


Pralus Pyramide Fabulous!
The Pyramide has attracted national attention in Fine Cooking, the Los Angeles Times, Health, Real Simple and the Chicago Sun-Times -- and ChefShop.com is named as the trusted source.
Shop Now at ChefShop








ORTIZ

Wasabi
 
shop now for bitters Bitters are for cooking!
Bitters are perhaps as old as time itself (or not...); the mystery of using flora and fauna, (well, not fauna ...) for reasons of restoring health or combating sickness has been around since the dinosaurs ate horsetail ferns (or not...)

A bit cloudy as to its origins, today's Bitters are direct descendants of the Bitters of the 1800’s. In fact, there are Bitters from the 1800's that are still sold today. Bitters reached their zenith of popularity in the mid to late 1800's.

Once marketed as a cure-all medicinal, they were sold as a way to cure upset stomach, or as a way to cure almost anything really. Digestive and cocktail versions are now classified as a non-beverage, alcohol-based ingredient product, similar to Vanilla extract. Comprised usually of water, alcohol, spices and herbs, a Bitters revival started in the 90's, and has, in the last two years, become a hot product in trendy bars.

Bitters are just that; bitter. Used as a flavoring in both mixed drinks and food, they add a dimension of flavor that makes whatever you are making snap. Measured in dashes, the potent drops can be a huge flavor changer or a subtle addition. Use them in goulash, braised pork, wonton soup, or tartar sauce. Or add them to ice cream, to coffee or to key lime pie.


Shop now for Better Bitters!


shop now for Stuffed olives Olives Stuffed with Goodness
People love them!

Olive trees, perhaps as old as man or older, have been referenced in literature for eons. Symbolizing wisdom, power, purity, fertility and peace, they are written about in Greek myths, in Roman poetry, and even in Tutankhamen's tomb. The Bible, the Book of Jacob, and the Quran all reference the olive tree, and the importance of olive oil.

Native to the Mediterranean, the Olive tree is very hardy, resistant to disease and fire, and perhaps most importantly, resistant to drought. Cultivation of the olive tree began more than 7000 years ago, and today, there are trees that are over 2000 years old and still producing fruit!

Is the olive and its tree mystical? Perhaps it is. Feeding and nourishing man as a food source since the beginning of history, as it still is today. There is some work afoot to figure out how to use the olive oil waste as an energy source, with the potential of creating two and half times the energy as the same amount of wood.

Our selection of olives, from stuffed to pitted, are the ones that have weathered the test of time, just like the olive tree itself. Our customers are the ones who keep these products around because they keep ordering them. We like these olives; only olives found in the Agora are better...


Shop now for olives of all kinds


Bigoli Noboli Sgambaro Bianchi Pasta




Salmon
Shop Now at gourmet ChefShop.com
 
The Pinnacle of Pasta. Period!
Noodles, another ancient form of nourishment, are merely flattened dough cut into strips. Technically, Pasta is defined as a noodle made with Durum wheat. So, is pasta made with Farro flour not pasta?

Today, "pasta" is less of a definition, and more of a designation of style or place. There is a lot of bad out there, but pasta from Italy is generally better, pasta made from wheat grown in Italy is generally even better, and pasta made the old fashioned way is the best!

Over the last ten years, we have tried a lot of pasta and, like olive oil, once you've tried some of the best, you can begin to taste and understand the sometimes subtle differences. Even when the pasta is made into the same shape and from the same "grain", the subtle nuances in recipe between two brands can taste wildly different.

The "yellow box", as we refer to it, is without a doubt one of the very, very best pastas we've ever had. The bite, the feel, how it plays with the oil or a simple sauce makes you slap your forehead and say, "so, that's what it's supposed to taste like!"

We love this pasta! The only bummer is that we rarely get a chance to eat it ourselves as it literally flies off the shelves - almost as quickly as it comes in. The best thing, though, is that after I take the photo for the newsletter, I get to eat the "hero"! So, even though we are down one box, I get to make sure that the "yellow box" pasta is still as good as I remember, and hopefully we won't sell out ....

Shop now for the pasta in the yellow box!



  ChefShop sweepstakes







Olive oil
Pianogrillo
Without a doubt one of our favorite estate olive oils from Italy. This gold-green olive oil is intensely fruity on the nose, explosive even, with bold notes of green vegetable and green tomato. It opens with a rich butteriness on the lips and tongue before giving way to green olive and green vegetable.

Hints of artichoke, tomato, and a spiciness at the back of the throat give this oil a long delightful finish. It is a full-flavored condiment olive oil with a Sicilian flair.

Try Pianogrillo on... anything! Start with toasted bread and move on through soup, vegetable, and fish courses, all finished with Pianogrillo.

Olive Oil Shop Now for a fave!


Just-in-Updates

Shipping soon - Fresh, Washington Cherries
Cherry season is here. Although likely late this year, it's time to order your Washington State cherries. Early Robins, Rainiers, Bings, Lapins, and Sweethearts, start your season off early, and don't stop eating until the very last, luscious, red, cherry-liscious drop. Click to meet the cherries in a short video.



Cooking Ingredient Class Updates

Just Dessert with Lauren
Lauren is getting ready to head to Aspen with me for the Food & Wine Classic. But before she works with the famous she's back to teach her sweetest class she has. Just dessert is worth attending if nothing more than to eat dessert!

Erin talks Moroccan
Using Mustapha's Morrocan food, Erin shows you how to spice up your life and your dishes too! Her life comes through in her food.

Lesa is the Italian Summer
Though Lesa is exploring the countryside of France right now, she will be back and ready to go to Italy with you. Join her!


This Weeks Recipes

Chocolate Brownies with Chocolate Bitters


Lime Sorbet with Lime Bitters


Yellow Box Pasta with Kalamata Olives with Feta Cheese


See what you missed in previous Newsletters

Amazing Deal Caviar, Maui Ribs, Copper River Salmon

Katz Late Harvest Viognier Honey Vinegar

10 Times the Antioxidants of Red Wine


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