Fresh Cumin, Red Alaea, Fresh Saffron, Holiday foods

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 Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog
In this issue:
Moroccan Cumin

Red Sea Salt

Fresh Saffron

Category - Anchovies


perfect treats

peppers goathorn peppers
video recipe

balsamic tradizionale
Ex-Vecchio


honey citrus blossom
honey

sea salt 2,500 years old
sea salt

as seen in

pastry pastry crunch
food & wine magazine

fregula sarda fregula sarda
fine cooking magazine


panettone lemon panettone
new york times

cocoa cocoa powder
saveur 100


smoked turkey smoked turkey
The New York Times said this is the best smoked turkey in the country! The perfect size, this fully cooked applewood smoked turkey is not too big, with every inch having a wonderful light smoke flavor. From the skin to the thigh, paired with a juicy cranberry sauce and every bite is a treat! Order soon as we have a limited supply.

Shop Now for your Thanksgiving Turkey!


 
 
Freshly ground cumin from morocco Flown in Freshly Ground
Ground Cumin from the Moroccan Market

It’s a pretty interesting spice. Not only has it been in foods for thousands of years, mentioned multiple times in the Bible, it is reported to have been used for medicinal purposes and for preserving bodies in the mummification process in Ancient Egypt. All this from a tiny, skinny seed.

Cumin (origin - Sumerian - gamun) comes from a flowering plant in the Apiaceae family, commonly known as the family of carrot.

Native from the Mediterranean to India, ours comes from Morocco and the same spice “shop” in the Agora of Casablanca, that our Saffron comes from. Kept handy like salt and pepper by the ancient Greeks, it is still part of the table setting in Morocco today.

When this spice arrived at the warehouse, the shop was instantly filled with the smells of the Agora! Unlike the ground cumin that has been in a jar for who knows how long, this cumin was just ground by hand with a mortar and pestle! This is the way spices are supposed to be.

Use cumin to make your own Ras el Hanout, Garam Masala or add it to your next lamb burger, curried cumin potatoes. If you use black pepper in a recipe, then you can use cumin to change it up.

Shop now for freshly ground cumin

 

Red Alaea Hawaiian Sea Salt Hawaiian Sea Salt
Red Alaea Volcanic Salt

Red Alaea clay has been a familiar part of Hawaiian cuisine since before the coming of the Europeans, and it was known to be laden with healthful benefits. It's the iron oxide in the famous Hawaiian Alaea clay that makes this salt red, actually more of a burnt sienna color. And, it is known to exist only in the islands of the 50th state.

During heavy rains in ancient Hawaii, sediment containing the red volcanic clay called Alaea was washed to the sea. When this red water became trapped in tidal pools, evaporation created a red-tinted sea salt that local inhabitants collected. While much of the salt was used in sacred rituals, it was also used to preserve food.

Suggested Uses
Today, the salt is used in traditional dishes like Kalua Pork, and by discerning restaurant and home chefs who appreciate this salt's unique history, taste and appearance. This coarse crystal salt adds depth and complexity to savory dishes with its earthiness. Wonderful on grilled meats and vegetables, and also in thick winter stews.

Shop now for Red Salt




* Christmas Stollen Christmas Stollen
Just arrived! A traditional loaf-shaped German sweet bread made with candied orange peels, golden raisins, rum and marzipan, and covered with powdered sugar or icing. Originating from Dresden, Germany, stollen is usually eaten during the Christmas season when it's called Christstollen.

Shop now for just-baked stollen


* Cranberry Relish Hawkshead Cranberry Relish
This cranberry relish is delicious. It's packed with lovely fruits and spices and is fantastic with cold meats, in sandwiches, and with roasts. But it's far too good to save just for Christmas! Cranberries are a superfood and very healthy, so feel good and choose this relish all year round.

Shop now for Cranberry Relish


* Mother Sperry Plum Pudding Mother Sperry's Plum Pudding
Winnie Sperry has been producing this classic English steamed pudding from an old family recipe for over 20 years. She markets the pudding only in the Seattle area, but locals have spread the word and now she has fans in all corners of the U.S. Each year her loyal followers have her "whisk" them up a pudding for their holiday tables.

Shop now for Plum Pudding


* Flamigni Fig & Chocolate Panettone Flamigni Fig & Chocolate Panettone
Luscious Italian christmas bread, studded with bits of chocolate and fig - but no raisins or citrus fruit. An amazing combination - and definitely worth trying. And a better value than the other fig and chocolate competition out there.

Shop now for Flamigni Fig & Chocolate Panettone


* Candied Valencia Almonds Sugar Coated Almonds
These lightly sugary coated almonds have crunch from the sugar and bite from the almond that blend perfectly in the mouth. Not too sweet, the sugar instead complements the almond slight bitterness and the “milky” almond flavor, blending into the perfect bite. And the best part is that the sugar is not “heavy” or “hard” like some sugared almonds.

Shop now for Valencian Almonds

 
 

organic-moroccan-saffron

almonds
Shop Now at gourmet ChefShop.com
 
Organic Moroccan Saffron
Flown in!

Flown in from Casablanca as needed, this just may be the freshest saffron you can find. Unlike here, where we typically need to wait for the saffron to make it's way to the shelves through a long distribution channel, in Morocco, Chefs shop daily in the "fresh" market for their spices, including Saffron where it is harvested all the time.

Mehdi flies in freshly harvested saffron for his Chefs here in the States, every couple of weeks and shares with us a small amount for our shop. It is this freshness that makes this saffron outstanding! Organically grown, is not "certified" organic. This is one of the most effervescent saffrons I have smelled.

Saffron comes from the stigmas of the violet-hued saffron crocus, and was first cultivated thousands of years ago in the area around Greece. Saffron grows particularly well in the valleys of the High Atlas Mountains in Morocco, and Moroccan saffron is some of the most fragrant available; it's strongly perfumed, with an aroma of honey and a pungent bitter-honey flavor.

Shop now for Fresh-is-best Saffron
  Balsamic
La Vecchia Balsamic Condimento 20 yr.
This Balsamic Condimento is called "Goccia," and it can trace its roots back twenty years. It is not as thick as some much younger condimentos, and this indicates a great degree of skill on the part of the producers.The flavor opens with woody notes and hints of truffle before blossoming into a very complex fruit filled mid palate with a cascade of blackberry and black cherry notes. It moves quickly to a nice nutty, almost buttery in the wine sense, finish with a pleasant amount of back-of-the-palate acid.






syrup
Raspberry Syrup

This syrup really taste like raspberries. Nicely sweet, thickly syrupy, delicious. Not too sweet so that the flavor and tang of the raspberries still shines through. Perfect as a dessert topping, or in your bar pantry.

d'arbo buy me


Give the gift of class! Cooking that is.
Taste-of-the-Cakes coming!

Cooking Classes with Chef Erin - Rock The Casbah Class
Add some spice to your life with exotic Moroccan food. We'll be demonstrating exotic yet simple dishes you can make at home including olives with harissa, chicken tagine with preserved lemons and olives, quinoa "couscous", harissa & chickpea soup, Moroccan coconut "cake"!

Open Saturdays and Sundays in November! Be the first to try this years holiday specials!


This Weeks Recipes

Mayan Hot Chocolate Recipe

Ham & Leek Frittata Recipe

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe

Honey & Katz Apple Cider Vinaigrette Recipe

Stringozzi Pasta with Broccoli, Gorgonzola and Walnut Recipe

 

See what you missed in previous Newsletters

Flamigni - A Tradition, Trappist Abbey, Last Chance

Fruite Noir-Coufi, Drunken Raisins, Marcona

Bivalve Mollusks, Valencia Candied, Parm Cheese


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