Santa Cruz, Castello di Godego, Versatile Antioxidants

Colline di Santa Cruz, Sgambaro Pasta, Fabulous Versatile Cocoa Nibs - chefshop.com/enews Can't read this email? Don't miss the great pictures & graphics. Click here to read online. EXCLUSIVE SUBSCRIBER 5% OFF CODE nibs  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog In this issue: Colline Di Santa Cruz Yellow Bag Pasta Caramelized Cocoa Nibs Category - French Pantry Hawkshead Relish big daddy of chutneys sticky toffee dessert sauce lemon curd super smooth blueberry extra jamm-ee barley flour known as d'Orzo double zero "00" Pizza & Pasta Flour is finely ground and higher in protein -- so it makes a superior crust. Super soft flours are the tradition in Naples, Italy - the land of pizza and pasta. Caputo flour is finely ground from the finest European winter wheat which means a softer texture and supple mouth-feel. It's easy to work and produces a beautiful crumb.     Colline di Santa Cruz It might be the salty air that makes it great! With dark olive green color, the oil is warm in feel to the lips, filling the mouth with a fullness of buttery oil that turns to an edge of bitter, and then a sharp burn at the top of the back of the throat. When it's all gone, the mouth feels a vapor-tingly refreshment like a good mint might leave. Unlike some oils this time of year, and more like the person who creates the oil, Colline di Santa Cruz is very friendly with a strong sense of flavor. Not an oil that disappears from memory, it is an oil that participates in a dish. For some this oil can have the fiery punch and burn you are looking for. For others, the burn is slight. It really is an oil that has personality, and shows its true self when used! Limited supply. Shop now for Colline di Santa Cruz Olive oil   Sgambaro Pasta The first pasta Certified 100% Italian Durum Wheat It turns out that the popular myth that Marco Polo, a Merchant of Venice, brought pasta back from the Far East and introduced it to Italians for the first time in 1295 is not true. Although the Chinese were eating noodles as early as 5,000 B.C., the early Etruscans made pasta as early as 400 B.C., centuries before Marco Polo returned from his travels along the Silk Road. Dried pasta is a different story, though. Italians didn’t start making dried pasta until the early 1300’s. But soon after dried pasta made its debut, it quickly became a preferred form of pasta in Italy, favored for its longer shelf life, and easy storage and transport. It quickly began traveling around the world as traders and explorers brought pasta along on their ships as they set-forth to discover the New World. So when it comes to dried pasta, third-generation family-run Pastificio Sgambaro carefully chooses durum wheat varieties that give their pasta its truly high-quality flavor and texture. In their quest to produce the very best pasta possible, the Sgambaro family created the Italian Durum Wheat Project, with the goal of producing pasta with only superior durum wheat grown exclusively on Italian farms - counter to the trend of most large Italian pasta makers who use wheat from the USA and Canada. His pursuit of quality led Jolly Sgambaro to become the first Pastificio owner to be awarded the respected "Grano Duro Italiano" (Italian Durum Wheat) product certification. It's this time of year when the new oils are paired with a great pasta and a great sea salt replacing those complex, rich, holiday meals. It reminds us why food is great and the simplest of dishes when using the best ingredients, can put a smile on your face! Boil your pasta, when done, grab a "tongful" of wet pasta and drop into a hot fry pan, remove from heat and coat in Colline di Santa Cruz olive oil, and sprinkle with salt, and eat right out of the pan! Perfetto! Shop now for Pasta, Pasta, Pasta!     Antioxidant rich Caramelized Cocoa Nibs ... are one of the most versatile secrets to hop up a recipe. First, it's best to try a handful to know what they are like. Once you have the crunch of sugar and cocoa bean, a million ideas will come to mind on how to use them (besides eating another handful). It's a technique that anyone can do, taking cocoa nibs and caramelizing them. Though the process is easy to do, it's the consistency that we like from Switzerland. The shape and easy bite makes them so perfect for topping cookies, sprinkled on frosting, or in your morning oatmeal. Though it's the savory side that is the surprise. The chocolate of a straight nib has a pronounced nutty chocolate flavor that adds a bit of floral to the mouth before a bit of bitter comes on the edge of the tongue. The caramelizing seems to have all the same feel, but without the finish. So in some cases, caramelized nibs can pair better in recipes like salad, adding a bit of crunch to a nice chicken breast, or on a thick white fish. This less processed way of getting your cocoa, is a great way of getting more antioxidants than your normal bite! Shop now for Antioxidant Rich Chocolate!   Heilala Bourbon Vanilla Beans Heilala grows their own vanilla beans and creates their vanilla products, all under their own control. Sweet Surprise is Bitter What a wonderful Bitters! Don't let the name, either Christmas or Bitter think this is not a timely treat! When you taste it it's an eye-opening flavor. It's not what you expect, and not like the "healthy" bitters, this one makes you think of cakes and cookies! Cooking Classes filling up! Cooking Classes with Chef Pam - Seasonal Soups and Stews Class It's always raining and dreary in Seattle in February -- so it's perfect time to indulge in some comfort foods, like Seasonal Soups and Stews. The perfect antidote to a cold, wet day. And a perfect way to to clean out those winter veggies that are just hanging in your fridge. Learn how to make the classic soups, and some few tips and tricks that will help you turn out superb soup every time. Recipes include: New England Clam Chowder, Vegetarian Pureed Soup, Hot & Sour Thai Soup with Shrimp, and Moroccan Vegetable Stew. Come on down to the store for an espresso and to stock up on pasta! This Weeks Recipes Artichoke and Pasta Recipe Bean and Winter Squash Posole Stew Recipe Chocolate Dipped Citrus Peel Recipe Pasta and Olive Oil Recipe Master Brown Rice Recipe   See what you missed in previous Newsletters Gifts That Can Still Make It By Christmas and More Boots, Clogs, Stockings (Stuffers), and a Goddess Panforte, A Story, Croccante, and Sunrise ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. To unsubscribe just click UNSUBSCRIBE or send a request to info@chefshop.com with "Unsubscribe" in the subject line. Hard copy requests may be sent by mail to: ChefShop.com, 1425 Elliott Avenue West, Seattle, WA 98119. To view our privacy policy, please click here. Help | Contact | About | Terms | Privacy Policy | Search | My Account UNSUBSCRIBE TIM MAR PHOTOGRAPHY: DESIGN: JODI LUBY & COMPANY, INC. NET; EMAIL STRATEGY: CRM Group USA, SEATTLE