Syrian & Turkish Red Peppers

 
I am a big fan of Turkish and Syrian red peppers: Aleppo, Kirmizi, Maras and Urfa. So naturally I was thrilled to see the gorgeous story about Turkish red peppers in the May 2009 issue of Gourmet magazine. For those of you who are searching for these hard-to-locate peppers, we are now stocking:

Syria:
• Aleppo pepper: bright red, slightly chocolaty,
  slightly salty and medium hot
• Halaby pepper: these are crushed Aleppo
  pepper flakes

Turkey:
• Kirmizi pepper: described as a cayenne
  pepper, but still grainy
• Maras pepper: bright red and fruity flavor and
  is medium hot
• Urfa pepper: dark, sultry red-brown in color and
   tastes of clay and smoke and the good earth.
 

 


Presenting Two of our Splendid New Estate Bottled Extra-Virgin Olive Oils

– view our entire extra-virgin olive oil listing on our website –www.CooksShopHere.com

DOP Colli Etruschi EVO Tuscia

This is a robust, assertive and peppery Tuscan-style olive oil from Italy’s newest DOP – the province of Viterbo, in Lazio. This ancient region of Italy was once called Tuscia by the Etruscans who populated the area and began cultivating olives in the region. Viterbo has maintained this agricultural tradition and their oil is full bodied, bold in flavor and nicely balanced. EVO Tuscia is luscious on the palate and herbaceous in flavor, with hints of fennel, artichoke and celery.

DOP Mannucci-Droandi, organic

Roberto Droandi tends his olive trees on his farm in the dramatic hills of Gaiole in the Chianti region of Tuscany. These oils define the standard for robust, assertive and peppery Tuscan oils, and when they are this good they are recognized with the coveted government-sanctioned DOP designation. This is hand-made oil in the true artisan sense of the meaning, and it is remarkably rich and low in acidity.
 

 

 
 Australian Macadamia Nut Oil

Choose from:

  original Macadamia Nut Oil
  Macadamia Nut Oil with Lemon Myrtle
  Macadamia Nut Oil with Lime & Chile Flavor

Characteristics: light, delicious macadamia nut flavor, smooth and buttery
Color: clear, medium-golden
Smoke point: 410 ° degrees F
Storage: refrigerate after opening, does not cloud or congeal when cold

Uses:
  Cold uses: for dressings, marinades, mayonnaise; chicken, bean, potato, and tender green salads
  Hot uses: Asian quick stir-fry; light sautés;
     finishing oil for grilled or broiled fish; muffins
    & quick breads

Nutrition facts:
  the highest level of mono-unsaturated fat
     (higher than olive oil) of any vegetable oil
  high in vitamin E
  high in cholesterol-reducing linoleic acid, a
     beneficial Omega 3 fatty acid

cold pressed using no solvents or chemicals
 

Halibut baked in a Banana Leaf with Macadamia Nuts
serves 6

six 8½ x11 pieces of banana leaf
six 6-ounce halibut steaks
3 tablespoons macadamia nut oil
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
2 tablespoons softened butter
½ cup Panko ( Japanese breadcrumbs )
¼ cup macadamia nuts, finely chopped

1. Preheat oven to 425˚F. Lay 3 pieces of banana leaf flat on several cookie sheets, and center a piece of fish on each leaf.
2. Mix the macadamia nut oil, lemon juice and parsley in a bowl, then brush this generously over each piece of fish.
3. Flip each piece of fish, and lightly rub second side with softened butter.
4. Mix the Panko bread crumbs with the macadamia nuts. Gently pat the nut/breadcrumb mixture onto the buttered side of each piece of fish.
5. Bring the long sides of the banana leaf up and fold them one over the other over the fish to make a packet. Carefully fold the ends of the leaf underneath to seal the packet.
6. Bake for 12 minutes, then remove from the oven and rest for 5 minutes.
7. Plate the packets, carefully open each one and turn the edges back to reveal the fish. Serve hot.
 

 
 

More New Tea

For us, this is the most exciting time of the year.

The spring green tea harvest has ended in China and Japan, as has the 1st flush plucking from Darjeeling, India.

We have just received another batch of exquisite new teas via air shipment. These are prized, first of the season teas which are highly in demand by tea connoisseurs worldwide.

We have worked very hard to obtain these delicious, incredibly fresh teas. For tea enthusiasts, this is a fantastic opportunity to taste tea so soon after harvest.

Many of these teas are unavailable anywhere else in the USA. Quantities are limited –
tea enthusiasts, heads up !

China: Green tea
Mengding Mountain Rock Essence

China: Black tea
2009 Tian Jian, Hunan Province
2009 Zhu Hai Jin Ming, Jiangsu Province

India: Black Tea
2009 Darjeeling 1st flush Goomtee Estate
2009 Darjeeling 1st flush Jungpana Estate

Japan: Green tea
2009 Shincha: Hashiri, Shizuoka, Japan
2009 Fukamushi Shincha: First Sprout, Shizuoka, Japan

Taiwan: Black tea
2009 Sun Moon Lake leaf from 100 year old tea trees

If you know a tea lover who you think should know about our teas, please pass our website information along to them.

www.teatrekker.com / www.CooksShopHere.com
 

 


Sriracha Chili Sauce
made the New York Times !

Rooster sauce (as this stingingly-good sauce is affectionately known) is a hot and spicy, pureed chili sauce made from red jalapenos, garlic, sugar, salt and vinegar. It is a Thai-style pepper sauce that has been concocted by Mr. Tran, a Vietnamese immigrant who only wanted to make a hot sauce for his transplanted brethren in the USA. But since he started to make this sauce in the mid 1980’s in Los Angeles it has acquired a cult following around the world ( the rooster is Mr. Tran’s astrological sign ). We can testify to its permanent place on the tables of every small Mom & Pop Chinese
and Vietnamese noodle shop in Hong Kong !

 

 

Muhammara

Last week I visited the Middle Eastern markets in Watertown MA, just outside of Cambridge. I purchased some Muhammara in one of the markets and learned from the owners that they add Aleppo pepper to their delicious version of this condiment. Muhammara is made from ground walnuts, red bell peppers, pomegranate molasses ( yes, we sell that too ! ), tomato paste, olive oil, coriander, cumin seeds ( optional ) and hot pepper.

Grind the ingredients into a paste in a food processor ( we like it best when the walnuts are finely chopped by hand so that the Muhammara is crunchy and toothsome. )

Muhammara is usually spread on pita-style breads, but we love it served as a condiment alongside grilled foods.

Muhammara

3 large red bell peppers
1 1/2 cups walnuts
1 1/2 tablespoons pomegranate molasses
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons Aleppo pepper
salt to taste

1. Roast the red peppers until the skins are blistered then put them into a brown paper bag to steam and cool for 20 minutes. Remove from the bag and peel the peppers. Discard the seeds and cut the peppers into large pieces. Pat dry and set aside.
2. Toast the walnuts carefully in a skillet just until the fragrance comes up. Be careful not to burn the nuts. Let cool and chop by hand into fine pieces. Set aside.
3. Add the roasted peppers and the remaining ingredients
( except the walnuts ) to a food processor. Blend well but not to a puree – it is best we think when it has some texture. Add a little water if the mixture seems too thick.
4. Scrape pepper mixture into a bowl and mix in the chopped walnuts. Cover and refrigerate overnight to blend the flavors. Before serving, adjust the seasonings, adding more pomegranate molasses if you wish.

 


all of our beautiful French and Italian Pottery is

25 % off

our selection is dwindling ! These pieces are great for wedding gifts, weekend-at-the-Cape hostess gifts or it may simply be the time to purchase that piece you have always admired !