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

Leatherwood honey

sumac


Tomatoes italian tomatoes
DOP san marzano

anchovy anchovies
fillets


bottarga bottarga di tonno
sardinia

chocolate chocolate
dulcet de leche

honey leatherwood honey
tasmanian

bacon applewood smoked bacon
Smoked or Peppered, this is fabulous bacon. Leans toward a lean cut, the best way to make this bacon is to bake it in the oven. That is if you can wait, otherwise in the pan is great too!

Shop Now for anything bacon!


 
 
okinawa kokuto brown sugar Okinawa Kokuto
Pure brown sugar from sugar cane!

Okinawa Prefecture is the southernmost in Japan. It consists of hundreds of islands and is hundreds of miles (600) long. The islands are subtropical with hot summers and mild winters, and plenty of precipitation.

This climate is perfect for sugar cane and there on the islands, it is still grown and made into artisan sugar.

The sugar cane is harvested and then squeezed to extract the sugar water. It is then placed in kettles and boiled down. The mixture is raked to remove the impurities, and by the fourth kettle the sugar has become concentrated and is now more like candy.

Not solid or hard, it is soft and crumbly with a wonderful sweet taste.

It has a texture, like maple candy, with a flavor that hints of licorice, light muscovado, and a subtle hint of molasses. A complex, multi-faceted sugar. It is not small grains like white sugar, but is rolled out into sheets and then cut into small squares.

Okinawa Prefecture is known in Japan for having good health. And they consider their diet of seaweed, tofu, pork and the pure brown cane sugar as key ingredients to the diet and long life.

Shop now for all natural cane sugar!

 

Tasmanian Leatherwood Honey The best honey
from the other side of the world!

We are talking about Tasmanian Leatherwood Honey. For the honey lover this is one of the pinnacles in flavor and taste for honeys. It's unique plant and location on the globe is truly a reminder to us about how important terroir is.

It's a honey that grows on you even if you are surprised the first time. Full in sweet floral aroma, bright colors, the perfect balance of sugars, and when combined with it's natural healthy qualities it's a honey worth keeping.

One of my favorite stories about the extra benefits of honey is when Julian talks about climbing in very rough and steep terrain to gather his hives, slashes and gashes, not cuts, are common, and how he gathers a handful of honey and uses it as a salve!

You can watch the video here as Julian the Beekeeper talks about why it's his favorite honey.

Shop now for Tasmanian Leatherwood Honey!

 
 

essential pantry sumac

sumac
Shop Now at gourmet ChefShop.com
 
Neutralizing Free Radicals
Antioxidants attack radicals!
It's not some new weapon, in fact it's been around a long time! We don't know how old, but we assume it's almost as old as dirt. (it needs the dirt to grow in) It's Rhus Coriaria, known more commonly as Sumac.

This deep red (when ground) powder is potent. Our source supplies chefs, so the turnover is high, an important fact when getting spices.

Though you can get sumac in pill form, and many do, we like to add sumac to rubs, sprinkle on top of hummus, and include it in rice and beans. Whether you use a dash or a measured amount, sumac in your food tastes better than in does in a pill form. It has it's own natural oils, and it's sour lemon tartness is distinct. For color you can substitute paprika, but for taste there is none like it.

Ripening in the summer, it is used in a wonderful lemonade like drink. Not to be confused with poison sumac, it is also used in the classic Lebanese spice mix Za'atar. Mix with olive oil, as spread for a sandwich. Spread it on dough, bake it, and you have a "Man'oocheh", a traditional flat bread.

You might not use it today, but it is definitely worth adding it to your everyday pantry.

Shop now for glorious healthy tasteful sumac!
  organic olive oil
organic olive oil
"Just right" is my feeling about this oil this year. A full nose, a gentle oil with a ton of flavor that can be just itself on plain pasta or in a salad. And, it can empower protein in a one pot dish or at the campfire drizzled over a freshly caught frog. This is one good oil! It just might be the best this year!






beans
Rockwell Beans

Absolutely gorgeous beans! They hold their shape and have this wonderful creamy feel and have a distinct meaty/porky taste.

beans buy me


NEW Cooking Class!

Cooking Classes with Chef Erin - Greek: Food for the Gods Class
Mediterranean food is filled with healthy ingredients and fabulous flavors. Join Chef Erin as she demonstrated some of the delicious Greek dishes that you can easily make at home! Dishes include: Grape Leaves Stuffed with Rice and Currants, Orzo Salad, Lemon Chicken Soup, Shrimp and Tomatoes with Feta, and Roasted Pears with Honey, Almonds and Greek Yogurt.

End of the month! Come by the shop, look for the yellow pasta!


This Weeks Recipes

Apple Blue Cheese and Caramelized Onions Pizza Recipe

Meyer Lemon Dressing for Fish Recipe

Pasta Kalamata Olives and Feta Recipe

Muscovado & Mustard Dressing Recipe

Panettone Bread Pudding Recipe

 

See what you missed in previous Newsletters

Chef's Pick, Springtime Panettone, Easter Ham

The Year is 1984, Botanical, Raspberry

This Oil Will Change Your Life!


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