There is comfort in food and friends

I am very, very lucky I have a lot of old friends. And yes, like me, they are older now.

In the last month or so, I have reunited with a couple of these friends. The best thing about old friends is that even though time has passed, the core, the basis, really everything as to why we became friends in the first place is why we are still friends so many decades later.

There is always plenty to catch up on and there is so much to remember as well. It really does create these wonderful conversations, dialogs, and flow lines that you really only have with someone who has known you for the majority of your life. It is the transitions from childhood to the multiple layers of adulthood that we have survived and shared that make these relationships special.

What also has happened is that we have continued to grow and add to our repertoire of interests. And not unsurprisingly, food has been added to the list of interests which also includes, filims, photography and family.

We look forward to not just getting together, we look forward to what “bread” we will be breaking.

Here at ChefShop we also have had decades long relationships with our closest foods. And that is what we share with you.

And what we have “discovered” after all this time is what so many have known for centuries. Religions this time of year have so many interesting food traditions that have meaning! From Good Friday, to Passover, to Palm Sunday, and to Ramadan the foods (and fasting) bring a plethora of tastes.

For Passover, Jewish families often eat Matzah, an unleavened bread representing the haste with which the Israelites left Egypt, as well as Charoset, a sweet mixture of apples, walnuts, wine, and cinnamon symbolizing the mortar used by the Israelites during their slavery. Z'roa, a roasted lamb bone, also features prominently, symbolizing the sacrificial lamb from ancient times.

On Palm Sunday, some Christian cultures bake special breads, sometimes shaped like palm leaves, to commemorate Jesus' triumphant entry into Jerusalem, while Olives, commonly associated with the region where Jesus lived, may also be served.

During Good Friday, many Christians abstain from eating meat and instead consume Fish, such as baked fish or fish and chips, as a form of penance. Hot cross buns, simple breads marked with a cross, are also commonly eaten, symbolizing the crucifixion of Jesus.

During Ramadan, Muslims traditionally break their fast with Dates, as these were the food the Prophet Muhammad (PBUH) is said to have consumed to break his fast, and Qatayef, a sweet dessert often filled with cheese or nuts, is enjoyed.

Common to both Ramadan and Passover are soups like lentil soup, which are often served to start the meal, along with fresh fruits, which help with hydration and are a key component of both Iftar meals and Passover celebrations.

What are your traditional dishes you look forward to this time of year? Ham is what I think of. And maybe a nice hot cross bun from Nielsen’s Pastries.

Local people - Colomba tasting in the store today (Saturday)

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Carnal Knowledge, Same Time Next Year, Hannah and Her Sisters, Moonstruck, The Untouchables, Midnight Run, Lethal Weapon II, Look Who's Talking, The Accountant...What do all these movies have in common?

They all have accountants...and the accountants all ate licorice at tax time!

Okay, not really. But, they'd have been happier if they had.

Licorice has long been known for its stomach-soothing acid fighting qualities and ulcer healing properties. Much better to eat this than a candy bar as you pore over Schedule D (1040).

Lakrids licorice is not like the licorice we had growing up. Nothing artificial, not sickly sweet - just real, licorice flavor and super-satisfying, chewy texture covered in chocolate. (Disclaimer: If you really hate that anise flavor, this isn't for you. We bet you know someone who'd love it for a special little treat, though...)

It's as different from those waxy Red Vines as a just-picked, sun-warmed garden tomato is from those pale impostors at the grocery store.

When customers stop by our store here in Seattle, we often offer them a little licorice (after they've tasted all the new olive oils), and sometimes we hear, "Oh, I'm not really a big licorice fan." But then they try it - and they're hooked. They buy some for their friend, for their mom, and of course, one to keep stashed in the glove box.

Licorice contains a compound called glycyrrhizin, which has been shown to help with digestive issues like indigestion and stomach ulcers. Some studies suggest that licorice can help soothe the stomach lining and promote the healing of ulcers, possibly due to its anti-inflammatory properties.

For acid reflux (GERD), deglycyrrhizinated licorice (DGL) is often recommended, which is a form of licorice that has had the glycyrrhizin removed. This form of licorice may help with acid reflux symptoms by soothing the esophagus and stomach, potentially reducing irritation caused by acid. DGL may also help with the production of mucus in the stomach, which can protect the lining from acid.

However, regular licorice (with glycyrrhizin) can have adverse effects, such as increasing blood pressure, reducing potassium levels, and affecting heart health, especially when consumed in large amounts.

Explore the Chocolate Covered Licorice Balls of Heaven here!

Lentil soup is easy, stores well and is super filling and satisfying. Add what you want to make it your own or do very little. Add a little curry to switch it up. Lentils are rich in fiber, protein and other good things for you.

See the Lentil Soup Recipe here!

"The best lentils in the world," according to Patricia Wells, Le Puy (pronounced PWEE) lentils, are an attractive dark green color with blue marbling. True Le Puy lentils are grown on the mountain plateau around the French town of Le Puy-en-Velay in the Haute Loire region, which has a unique climate and rich volcanic soil in which the lentils thrive.

Serve these French green lentils either hot or cold as an accompaniment to poultry, fish, meat, and game or add them to soups and casseroles.

French Puy lentils are the key accompaniment to regional dishes such as petit salé (salt pork and lentils) and jambonneau (a particular delicatessen-like ham). In France, they are often served cold in salads.

About the AOC Designation: These French green lentils are the first foodstuff of their native country, other than wine or cheese, to be awarded the famous "Appellation d'Origine Contrôlée" mark of quality and assurance of origin. Le Puy's little green and blue marbled lentils retain their shape on cooking (although not as much of their color) and have a delicious flavor.

Shop now for Green Lentils - A.O.C. Le Puy France!

I remember the little lemons my Mom had in her garden in Pacific Grove. Tiny, they were like candy when you picked them off the tree. You could pop them in your mouth so easily and each one was sweet with a twist of tang. Each was different, some would curl your eye lids up from the tart (acid) bite, but all would have a unique sweetness like a tangerine! Their thin skinned made them easy to eat like a candy treat. Like you want your lemons to be.

I also remember some 25 years ago when I first had a just pressed olive oil from the Abruzzo region of Italy. It was an eye opening, a PHd forehead slapping (“Why didn’t I think of that?”), moment! It was the moment that me and my buds realized that not all things we preconceive to be the same are indeed not the same at all.

Sometimes, we have to wait for great things to come together. In this case, crushed together. Olives and citrus are a wonderful combination, a fractal relationship if you will.

The smell of this magical combination will first fill your nose with a delightful citrus sweetness. Fill a big spoon and every whiff thereafter is a pleasing fill. On the first “tip” of the spoon the oil coats the lips as the tongue dips in. The aroma fills the void above the tongue and the lemony snippets at the sensors around your teeth.

When you finally squeeze the lemon oil to the back of the mouth as your tongue presses to the roof, there is a tingle and sometimes a poke at the back of the throat like any good olive oil from Italy will.

The Sorrento lemon is a wonderful match with the this Abruzzo Olive Oil, where the lemon is allowed to shine through.

Filled with goodness with claims of cleaning gallbladders and livers and destroying gallstones, may be overhyped and without proof, we do know it is good for the mind because it makes you feel happy!

Taste it once and you will want a bottle for your own. Like a great bar of chocolate, you might feel compelled to hide it from your family, to only pull it out in the darkness of night to drizzle on your small plate of Mori and sea salt.

If you do feel like sharing, start with a citrus salad of orange and grapefruit. Then take your best grilled pheasant (or chicken), your veggies and drizzle over to finish your plate!

You will love this oil because it can be gentle with your lettuce salad and join the heat with a wonderful fish. Blend with a long spaghetti and calamari and garlic and you will have a bit of heaven.

This Sorrento Lemon Olive Oil is one of our all time favorites and ranks as essential for your pantry!

Use as you would any olive oil with just the right twist.


Italian Sorrento lemons, also known as Limone di Sorrento or Sorrento lemons, are a renowned variety of lemons that are grown in the region of Sorrento, located on the southwestern coast of Italy.

They are highly prized for their unique characteristics and have been granted Protected Geographical Indication (PGI) status by the European Union, which ensures their authenticity and origin.

They have a vibrant yellow peel, medium to large size, and a slightly wrinkled surface. These lemons are highly aromatic, with an intense, fragrant scent. The flavor is a delightful combination of sweet, tangy, and slightly bitter notes.

Shop now for Casina Rossa Sorrento Lemon Olive Oil!

When you serve this soft, succulent, easy to make, olive oil cake no one will be able to resist taking a second and even a third piece - especially if you use the best oil you can find and the freshest eggs!

Options for this simple olive oil cake recipe include using any citrus fruit in place of the orange like lime, lemon or grapefruit. Or combine two or three citrus to make a zesty treat!

See the Torta di olio d'oliva Recipe here!

This lemon peel is great for fruitcake and baked goods.

When these French lemon peels arrive, we can’t stop ourselves from immediately eating a few – testing, we are always testing! And every year we’re reminded that these are the best candied peels we’ve ever tasted.

We eat them out of hand like candy.

Making candied citrus peel is time-consuming, nerve-wracking and takes a LOT of space, and to be sure, the results are always worthwhile. But we’ve managed to find peels that rival homemade.

They come from France, the country that wrote the book on preserving fruit!

These delicious peels are perfect for a whole host of applications.

Use them without alteration to dip in your favorite dark chocolate for a wonderful treat, that’s delicious and elegant with after-dinner coffee. Or dice them up and use them in baking and confections – scones and shortbread, cookies, cakes, puddings and tarts.

See the French Candied Lemon Peel here!

If you've never been Hey Boo'ed with any of her dairy-free, coconut treats, you've been missing out on something pretty special.

These srikaya coconut jams are delicious. Smooth, in this case, mango - you get a flavor-packed spoonful of fun and a brightness that's hard to describe.

Dip your spoon in and cautiously take half a spoonful out. It's pretty sticky, not runny by any means, and really holds its shape.

Lick the bottom of the spoon with the top of your tongue, and you will get the smooth feel and the joyous creamy flavor.

If you fill your mouth with a spoonful, you will get the full experience of both the mango and the coconut combined to make the sweet flavor combination come through.

The simple flavors play so well together that they pair with just about anything. Think of cheese on top of a cracker topped with mango coconut, and you have an appetizer fit for a queen!

Have some on hand when someone surprises you, have someone have some on hand to surprise someone - an appetizer in an instant and a joy that can last all night long.

Even better when its chilled and you warm it up with your mouth!

Shop now for Hey Boo Mango Coconut Jam!

Salted caramel (caramel au beurre salé) was created in Brittany, a region in France, during the 1970s. The French version is made with butter, sugar, and sea salt, which is a nod to the local Breton salt, often harvested from the region’s coastal salt flats.

The making of salted caramel is surpringly easy. Like all sugar things, getting it right is harder than it appears. Mark uses Fresh Cream and Butter and softly blends it with Anglesey Sea Salt.

Take 1 cup sugar, 6 tablespoons, 1/2 cup cream, 1 teaspoon salt and then melt the sugar, add the butter, add the cream, add the salt, cool and eat.

See the Hawkshead Salted Caramel Sauce here!

This is an adaption of Marcella's "Butter and Parmisan Cheese Sauce" by adding fresh sage. Marcella would make this dish in a well warmed mixing bowl. We suggest making it in a sauce pan.

See the Saffron Malloreddus Pasta with Butter Sage and Parmigiano-Reggiano Recipe here!

Malloreddus is a small pasta shape from Sardinia, made with water and semolina flour in plain or saffron dough.

The name has Latin origins from “malleoulus” meaning small morsel. It is also believed the origins of the name come from the word malloru, meaning bull, and that malloreddus means calves. The shape of the pasta is like the calf of a leg.

No matter, this saffron-infused pasta is traditionally handmade in homes by taking small rolled dough in 15 cm pieces and pressing and rolling it against the bottom of a wicker basket.

This method gives the exterior ribbed look while being pressed by the thumb and as it is pressed it is rolled into its shape.

This shape is sometimes referred to as “gnocchi” in Italian and “cigiones” in Sassari. There are many robust yet simple dishes you can make with this shape.

Shop now for Casa del Grano Malloreddus Pasta with Saffron!

Not just in color, this black rice has a toothsome notes and a more firm feel.

This rice variety is packed with essential vitamins, minerals, and antioxidants, most notably anthocyanins, which give it its characteristic dark hue. These antioxidants are believed to offer numerous health benefits, including reducing the risk of chronic diseases like heart disease and certain cancers.

Additionally, black rice is a good source of dietary fiber, which aids digestion and helps regulate blood sugar levels. These combined health benefits have propelled black rice into the modern superfood spotlight.

Black rice has made a resurgence in the culinary world. Modern chefs and food enthusiasts appreciate its unique flavor, characterized by a pleasant nuttiness, and its delightful chewy texture. It is now a versatile ingredient used in various dishes, including salads, side dishes, and desserts.

Black rice is also used to create rice cakes, noodles, and even alcoholic beverages. Its striking appearance and earthy taste make it an intriguing addition to contemporary cuisine, allowing it to stand out in both traditional and innovative recipes.

Shop now for Rue & Forsman California Black Rice!

This recipe is from the Winner of the James Beard Award for Best American Cookbook ”Between Harlem and Heaven” by Chef JJ Johnson and Alexander Smalls. I met Chef in Aspen many years ago when he was one of the Best New Chefs for Food & Wine Magazine. We talked a lot about rice and the history of how rice has moved around the world. His knowledge was extensive and enlightening. His food is delicious! Simple ingredients that create complex tongue twisting flavors that amaze my palate. Keep in mind, I have learned that excluding ingredients creates subpar results when it comes to his recipes. This is a cookbook to have in your library.

See the Pineapple Black Fried Rice Recipe here!

Marilungo Campofilone Pappardelle Egg Pasta is a type of Italian pasta known for its delicate and thin texture. It is named after the town of Campofilone in the Marche region of Italy, where it originated. This pasta is made using a traditional recipe that dates back several centuries.

The main characteristic of Marilungo Campofilone Pappardelle Egg Pasta is the high proportion of eggs used in its preparation. The dough is typically made by combining durum wheat flour with a large number of egg yolks, resulting in a rich and golden pasta. The high egg content gives the pasta a unique flavor and a delicate, almost transparent appearance.

The pasta is rolled out extremely thin, and the dough is then cut into wide, ribbon-like strips, similar to the shape of fettuccine or tagliatelle. The width of the pappardelle can vary, but it is generally wider than other egg-based pasta varieties. The thinness of the pasta allows it to cook quickly, typically requiring just a few minutes in boiling water.

Marilungo Campofilone Pappardelle Egg Pasta is often served with rich and hearty sauces, such as meat ragù, mushroom sauce, or creamy seafood sauces. The delicate texture of the pasta allows it to absorb the flavors of the sauce while retaining its own unique taste.

This type of pasta has gained popularity outside of Italy due to its high-quality ingredients and traditional preparation methods. It is often considered a gourmet pasta and is prized for its artisanal production.

Shop now for Marilungo Campofilone Pappardelle Egg Pasta!

Niaouli Flower Honey from Madagascar is a rare and exceptional honey harvested from the nectar of the Melaleuca quinquenervia tree, native to the region. Known for its unique flavor, it offers a slightly herbal, floral taste with a mild sweetness and an earthy, sometimes medicinal aroma.

The honey is prized for its distinctiveness and is produced in limited quantities, as the Niaouli flowers bloom only for a short time each year, making it a sought-after variety.

Beyond its delicious flavor, Niaouli honey boasts numerous health benefits. It is rich in antioxidants, helping to protect the body from oxidative stress, and possesses natural antibacterial and antifungal properties, which make it useful for treating infections, soothing sore throats, and aiding in wound healing. Additionally, its anti-inflammatory properties support digestive health and may alleviate joint pain.

Traditionally, Niaouli honey has been used in local medicine, with many believing it helps alleviate respiratory conditions like coughs and colds. Its slow crystallization process gives it a smooth texture, and its light amber color with golden hues adds to its visual appeal.

The honey’s medicinal benefits also extend to skincare, where it is used in some cosmetics for its antibacterial and anti-inflammatory effects.

Produced by small-scale beekeepers in Madagascar, Niaouli honey is sustainably sourced, making it both an artisanal and environmentally conscious product.

In the kitchen, its subtle, herbal sweetness enhances dishes like fruit, yogurt, and cheese, or can be used in baking. Due to its rarity and exceptional qualities, Niaouli Flower Honey is considered a luxury product.

See the Compagnie du Miel de Niaouli Flower Honey from Madagascar here!

Deborah recommends using fresh, locally produced milk, cream and eggs - whenever possible. The higher the quality quality and the better the flavor you start with, the better the results. And with only a few ingredients, every single one needs to contribute and count.

See the Honey Ice Cream Recipe!

This syrup is made the old fashioned way in open kettles -- nothing extracted, nothing added. Just 100% goodness. As in days past, Steen's still harvests ripened cane at its sweetest state of maturity. The cane is then ground and the juice extracted. The sweet juice is then cooked to perfection in open kettles. When it's just the right clarity and consistency, it becomes Steen's Pure Cane Syrup.

See the Steen’s Pure Cane Syrup here!

Our 24 to 36 month aged Mountain Parmigiano-Reggiano cheese comes from Cows that live and graze in the high slopes of the Apennine Mountains in Italy.

These happy cows feed on seasonal treats of spring flowers, early grasses and wild garlic shoots. In the summer they forage the mountains natural flora. And in the winter they ruminate on the hay from the fall harvest.

Unlike many of their brethren who live down mountain, this changing diet, creates seasonal milk that has distinct flavor characteristics.

The resulting seasonal Parmigiano-Reggiano creates amazing cheese that is like no other!

Spring cheese is the lightest in flavor, or perhaps a better descriptor is wonderful sweet subtle flavors. I always look forward to spring!

Summer cheese is similar to spring, with more classic cheesy Parmigiano-Reggiano notes. Perhaps it is the free foraging lifestyle that makes the summer one of the favorite seasons!

Winter cheese can often have hints of summer or spring depending on when the milk is harvested. Its predominate flavor comes from the hay which make this season have a wonderful smooth flavor.

When Parmigiano-Reggiano is aged beyond 24 months the cheese changes for the better! The little bits or tiny pockets are the crunchy bits in are tyrosine crystals, which are amino acid clusters that form as the cheese age.

The tyrosine in simple terms makes your brain happy! And the little crunch reminds you you have a wonderfully aged Parmigiano-Reggiano like no other.

Pre-order now for Parmigiano-Reggiano Winter Cheese here!

We have spent the last 2 years looking and testing for a new ChefShop cocoa powder to replace our original recipe and venerable favorite which is no longer available.

This Deep Dark Dutch-processed dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor.

This "service pack" of ChefShop cocoa powder is designed for commercial users like baristas, bakers, and gelato makers. It is sealed in a thick zip-lock style bag for production baking with a Plain Jane label. Like many of the foods and ingredients that go to the back of the house, the contents are more important than being pretty.

And price relative to quantity is also a crucial part of the commercial kitchen. So that is why we have chosen this cocoa, for the quality and consistency of product relative to the cost.

And that's what we have here in this bag of exceptional cocoa powder. The resealable bag keeps the cocoa powder fresh and it can last a good long time.

Working on a smaller container. 1 pound or 2 pounds - let us know your preference.

Shop now for ChefShop Cocoa Powder here!




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