Chicken over the fire, Hollow Zucchini w/mushrooms
Chicken over open fire, hollow zucchini w/mushrooms, recipes and more... - chefshop.com/enews
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Recipes of the Week
Dauro - Spanish olive oil
The oil's beautiful green-gold color comes from a blend of three olive varietals: arbequina, hojiblanca and koroneiki, and it has the light aroma of toasted bread, with notes of green tomatoes, artichokes, fresh flowers, and orange blossoms. L'Empordà's fresh, intense taste ends with a very delicate finish of pepper.
Chicken over the Fire
From Seattle's waterfront, about 8 minutes from the warehouse, we head across Elliott Bay to Bainbridge Island. From there, we drive roughly four hours to the Pacific coast, making only one stop along the way at our favorite fruit stand, to one of the most beautiful places on earth - the northwestern most point of the Olympic Penninsula.
Made recently famous by the book series,
, the area around
, Washington includes the
Hoh Rain Forest
and our favorite campground in the Olympic National Park. Our trip to the Hoh River and Rain Forest, about an hour drive from the campsite, is bright, sunny and hot.
Our campground, in contrast, seems more "rain-forest'ee" than the Hoh. Every morning and evening a mystical wave of white filters through the 200-foot tall, perfectly straight conifers and filters down on the understory. Shrouded in a low hanging fog, or as I like to think of it, a cloud gathering energy before it rises to rain on the rest of the earth. It is this ethereal mist that makes the place comfy to me.
Planning is paramount when camping, though "car camping" requires a bit less. It is more like a memory challenge, remember what you need and what you forgot last time. And every trip makes you think of something new to make it simpler, easier, and tastier than last time.
This year I forgot my bag of salts - three kinds of salt that I usually never camp without. All we have is that cardboard blue shaker that got wet on a trip years ago, but it has to do the job. It doesn't. Saltless foods can be bland - the only source of that key "salty" flavor. But more importantly, when something doesn't come out right, salt is a good band-aid. I did, however, think to bring a whole bag of
herbs and spices
Herbes de Provence
What we ate:
I also cut up a chicken before we left and froze the lump all together so that it would add to cooling the cooler, and help ensure safe traveling. It is to be our supper the first night. It definitely helps keep the cooler cold; it is still frozen solid when we arrive. All stuck together, as solid as a rock.
A combination of a slow starting fire, a lot of poking and prying, a generous amount of
freshly ground pepper
, and about 2 hours of turning, and the chicken turns out great!
Along with chicken, I attempt to make a zucchini stuffed with mushrooms,
a dash of vinegar
, wrapped in foil and cooked over the fire; great taste, but the recipe needs a little tweaking ...
And, of course, we will make pancakes in the morning. The
recipe is simple
; we use apple juice instead of dairy, more liquid to make thin cakes, and smashed bananas and fresh blueberries. They were perfect - better than at home for sure! Something about the place --
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Oatmeal of Alford - Just-in
Nothing worse than running out of a staple! And this one is one of the worst to be out of. When you get used to having Oatmeal in the morning, and suddenly you can't, it really does seem like your day is not complete.
The good news is that our shipment has arrived and
Oatmeal of Alford
is now back-in-stock! I ran out last week, went camping, and came back to a still empty bag. I know, I know, there are much bigger disasters in the world this week than me missing my oatmeal. Yet, there is nothing like my morning oatmeal to help start my day on a positive note. It may not stop the riots in London, or reverse that rating downgrade, but it helps, ever so slightly, my personal nutritional trade deficit, and for sure it might help support a great, sustainable company in its efforts to continue to produce a great product.
Oatmeal of Alford is renowned for its traditionally nutty flavor and unique texture. Pinhead oats are whole oats that have been cut into pieces and have a chewier, nuttier texture than rolled oats. Their flavor can be attributed to the final drying process, which takes place in an old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today.
It's not just for a bowl either; think
Oatmeal and Baked Coconut Pudding
Double Dark Oatmeal Cookies
Meatloaf with Oatmeal
Shop now for Pinhead Oats from Alford
Balsa Mela (Balsamic)
We love just about everything made by Andrea of Acetaia San Giacomo. But Balsa Mela, or Apple Balsamic, is a particularly inspired creation.
It's made from fresh apples heated in the same way as traditional balsamic, then reduced and allowed to acidify in barrels.
In addition to using it in familiar vinegar applications, Andrea suggests making a unique thirst quencher - just dilute with water and sip.
The Acetaia of Ancient San Giacomo is filled with barrels of black gold in excess of 50 years old.
Hawkshead Relish is Coming!
We are waiting for the new shipment to arrive within the next 2-3 weeks. Pre-order any Hawkshead items and make sure you get your favorites!
Order your hardneck Garlic now!
We will send out our first shipment in about 2 weeks. When stored properly, hard neck garlic will last until Christmas - so why not order more than you need right now? Don't miss this amazing treat. I had a chef tell me that the best garlic he has ever had is from Washington! And he lives in California! Look for special varieties coming next week for the week after. Will also be available in our retail store.
Cooking Class Updates
NEW: Mediterranean Sunset Supper
After the punishing heat of a Mediterranean summer day, people re-emerge from their homes at sunset to eat and drink. Join us at ChefShop.com during Labor Day week and we'll recreate the tradition. Cook, laugh, tell stories and enjoy a leisurely meal with friends.
Rustic Italian Table
Some of Italy's most famous foods have their roots in rustic, country fare. Learn how to make dishes that are typical of the Italian countryside - not fussy, and completely satisfying.
NEW: Cooking for the Sultan
The cookbooks of the era reveal Ottoman court culture to have been as food obsessed as the most passionate modern foodies. Savor recipes from the kitchens of Topkapai palace as we discuss this rich history of this ancient cuisine.
This Weeks Recipes
Chicken Salad with Piquillo Dressing
Light and refreshing. Goes perfectly with a spanish-themed meal, and last weeks Deviled Dates
Rumtopf (Rum Pot)
What to do with all those not-so-perfect stone fruits. Plan for a long, hard winter and make fabulous Rumtopf.
Grilled Peaches with Honey Creme Fraiche
Why not add a little lavender pop to your next batch of lavender honey creme fraiche. Lavender bitters are back in stock. Try a few drops on your next batch of lavender honey creme fraiche over hot, grilled peaches.
See what you missed in previous Newsletters
Apple Pie, Shepherd's Pie, American Pie
Eat Hot to Be Cool
Sweet Muscovado, Chili Pepper Oil, Chick Peas
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