The rose is one popular herb! Perhaps not here in the Northwest, but to 100’s of millions in other parts of the world, it is part of the regular garnish.
To be clear, the roses you get for your birthday from the local florist are not the ones to eat. Those have been grown and sprayed with chemicals. If you grow your own, without fertilizers and they smell great, chances are they will taste great too.
Rosebuds, not to be confused with Rose Petals, are used a bit differently. Think Rosebud Tea. (6 grams of Rosebuds steeped with lemon verbena for 8 minutes, add honey to taste) There is some belief that the rose can heal and help your physical heart.
It is common knowledge and proven that the emotional heart can be elevated with just one of them.
Of course, you can mix gin, vermouth, elderflower, rose water, shaken not stirred, and topped with a rosebud in a martini glass. It’s another way to elevate one’s spirits.
To finish the day, make Rosebud Milk Tea. Add 1/2 cup hot milk and 1/2 cup hot water to loose leaf rose tea with sugar or honey, topping with a few buds. Luxurious! Time for a snooze!
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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