eat simply! live well!
Huckleberries are native to the Pacific Northwest, and they’re wild-grown, not cultivated. Smaller than blueberries and handpicked by foragers, the huckleberries that go into this delectable fruit jam grow on the slopes of Mount Adams in the Cascade range. This gorgeous, purply-black spread has a rich, smooth mouth-feel, with a flavor […]
Posted on June 30th, 2007 by chefshop1
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The perfect substitute for rice - these tiny, star-shaped stelline pasta yield light and fluffy forkfuls, but still have that satisfying al dente texture. Their small shape beautifully suits them for impressive presentations - piled in a golden heap in a serving bowl, or on individual plates as a “bed” for just […]
Posted on June 29th, 2007 by chefshop1
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Last summer, my husband and I drove cross-country, moving back to Seattle. I love the romance of driving across America, cruising the long stretches of South Dakota and Montana, with mountains on the horizon and huge sky overhead.
But the packed interstates through Ohio and Indiana just don’t have the same thrill. […]
Posted on June 28th, 2007 by chefshop1
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This pearl-like pasta, larger and with a creamier texture than the more common North African variety, has become one of our recent favorites! Very versatile, you can serve it warm for a comforting, easy-to-eat recipe - like this one studded with roasted butternut squash and tangy preserved lemon - or […]
Posted on June 25th, 2007 by chefshop1
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Saba might be considered the rustic precursor to a refined balsamic, or an even older ancestor. Ancient Greeks and Romans used saba, also known as “sapa†or “mosto cotto,†as a substitute for more expensive sweeteners.
Is saba an undiscovered “sleeper†vinegar, or a pretender to the throne of balsamico tradizionale? Read on to find out…
Posted on June 21st, 2007 by chefshop1
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We had sockeye and king salmon in the warehouse on Friday, flown in fresh from the Copper River via FedEx. It was spectacular! Our friend (and very first employee some nine years ago) Lesa came to visit, and just in time…a chef now of many years, she pitched in to cook […]
Posted on June 15th, 2007 by chefshop1
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