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CAFE
 

 

 
 
Cheese
WORLD of CHEESES
hardcheese
Hard Cheese
Abbaye du Mont des Cats
Abertam
Ackawi
Acorn
Allgauer Emmentaler
Anejo Enchilado
Anthoriro
Ardi Gasna
Asiago
Balaton
Barry's Bay Cheddar
Basing
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Boeren Leidenkaas
Bra
Buffalo
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Comte
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Coverdale
Crayeux de Roncq
Crottin de Chavignol
Curworthy
Cwmtawe Pecorino
Hard Cheese
Denhany Dorset Drum
Derby
Doolin
Dorset Blue Vinney
Double Worcester
Dry Jack
Duddleswell
Dunlop
Duroblando
Dutch Mimolette (Commissiekaas)
Emmental
Etorki
Evora De L'Alentejo
Finlandia Swiss
Fiore Sardo
Folded cheese with mint
Four Herb Gouda
Fourme de Montbrison
Fribourgeois
Friesekaas
Friesian
Fromage a Raclette
Frying Cheese
Gabriel
Gammelost
Gaperon a l'Ail
Garrotxa
Gornyaltajski
Gospel Green
Gowrie
Grafton Village Cheddar
Grana
Grana Padano
Hard Cheese
Graviera
Gruyere
Halloumi
Halloumy (Australian)
Haloumi-Style Cheese
Heidi Gruyere
Herriot Farmhouse
Iberico
Idaho Goatster
Idiazabal
Isle of Mull
Jarlsberg
Jindi Brie
Kadchgall
Kefalotyri
Laguiole
Lairobell
Lancashire
Laruns
Lavistown
Leafield
Leicester
Leyden
Lincolnshire Poacher
Llanboidy
Llanglofan Farmhouse
Loch Arthur Farmhouse
Longhorn
Lou Palou
Mahon
Malvern
Manchego
Manur
Marble Cheddar
Menallack Farmhouse
Hard Cheese
Mihalic Peynir
Montasio
Monterey Jack Dry
Northumberland
Orkney Extra Mature Cheddar
Oschtjepka
Parmesan (Parmigiano)
Parmigiano Reggiano
Pecorino
Pecorino Romano
Penbryn
Piora
Plymouth Cheese
Pressato
Pyengana Cheddar
Queso del Tietar
Queso Iberico
Queso Majorero
Queso Para Frier
Raclette
Ragusano
Reggianito
Remedou
Ricotta Salata
Romano
Roncal
Saanenkaese
Sainte Maure
Salers
Sancerre
Sap Sago
Sardo
Sardo Egyptian
Sbrinz
Schabzieger
Hard Cheese Back 2 Top
 
 
cheese semihard
Semi-Hard Cheese
Abbaye de Belloc
Abondance
Airedale
Alverca
Appenzell
Aragon
Ardrahan
Aubisque Pyrenees
Beaufort
Bierkase
Blarney
Bleu de Septmoncel
Braudostur
Brick
Canadian Cheddar
Cantal
Chaumes
Cheddar
Cheshire
Chevres
Chontaleno
Cojack
Colby-Jack
Crowley
Devon Blue
Devon Garland
Double Gloucester
Edam
Edelpilz
Esbareich
Esrom
Filetta
Fontal
Fourme d' Ambert
Friesla
Fynbo
Geitost
Gjetost
Semi Hard Cheese
Gloucester
Gouda
Goutu
Grabetto
Graddost
Greve
Herrgardsost
Herve
Juustoleipa
Kikorangi
Leerdammer
Maasdam
Mamirolle
Maribo
Matocq
Meira
Menonita
Meyer Vintage Gouda
Mimolette
Mixte
Molbo
Mondseer
Monterey Jack
Murol
Nokkelost
Orla
Ossau Fermier
Ossau-Iraty
Oszczypek
Passendale
Penamellera
Petit Pardou
Podhalanski
Port-Salut
Semi Hard Cheese
Prastost
Provolone
Provolone (Australian)
Rabacal
Ridder
Roquefort
Royalp Tilsit
Saaland Pfarr
Sage Derby
Saint-Paulin
Samso
San Simon
Schloss
Siraz
Stilton
String
Sveciaost
Sweet Style Swiss
Tasmania Highland Chevre Log
Testouri
Tete de Moine
Tibet
Tilsit
Toma
Tomme de Romans
Tommes
Toscanello
Touree de L'Aubier
Tourmalet
Trappe (Veritable)
Turunmaa
Vasterbottenost
Waimata Farmhouse Blue
Yorkshire Blue
Semi Hard Cheese
 
 
 
 
cheeseSemiSoft
Semi-Soft Cheese
Adelost
Airag
Aisy Cendre
American Cheese
Ami du Chambertin
Aromes au Gene de Marc
Asadero
Autun
Baby Swiss
Beenleigh Blue
Bel Paese
Bergere Bleue
Beyaz Peynir
Bishop Kennedy
Bocconcini (Australian)
Boulette d'Avesnes
Brillat-Savarin
Brin
Bruder Basil
Butterkase
Calenzana
Casciotta di Urbino
Celtic Promise
Charolais
Chevrotin des Aravis
Colby
Cougar Gold
Cream Havarti
Croghan
Curd
Danbo
Danish Fontina
Dauphin
Durrus
Feta (Australian)
Folded
Fontina Val d'Aosta
Fresh Jack
Semi Soft Cheese
Fromage de Montagne de Savoie
Gubbeen
Havarti
Hipi Iti
Hushallsost
Il Boschetto al Tartufo
King River Gold
Lajta
Langres
Lappi
Le Brin
Le Fium Orbo
Livarot
Loddiswell Avondale
Maroilles
Milleens
Monastery Cheeses
Morbier
Morbier Cru de Montagne
Mozzarella (Australian)
Neufchatel (Australian)
Oaxaca
Paneer
Pasteurized Processed
Pave d'Auge
Pepper jack
Picos de Europa
Pinconning
Polkolbin
Pont l'Eveque
Port Nicholson
Quartirolo Lombardo
Que Bla Fru Pina y Mang
Semi Soft Cheese
Raschera
Reblochon
Rocamadour
Rollot
Rubens
Saint-Nectaire
Sonoma Jack
Sottocenare al Tartufo
Sourire Lozerien
Taleggio
Tamie
Tetilla
Tomme de Chevre
Tomme de Savoie
Tronchon
Ulloa
Waterloo
Wigmore
Semi Soft Cheese
 
 
 
 
cheese Soft
Soft Cheese
Ambert
Anneau du Vic-Bilh
Avaxtskyr
Babybel
Baguette Laonnaise
Bakers
Baladi
Bandal
Banon
Basket Cheese
Bath Cheese
Beer Cheese
Bergader
Bleu d'Auvergne
Bleu de Gex
Bleu de Laqueuille
Bleu Des Causses
Blue Castello
Bonchester
Bosworth
Bougon
Boursault
Boursin
Bouyssou
Breakfast Cheese
Brebis du Lavort
Brebis du Lochois
Brebis du Puyfaucon
Bresse Bleu
Brie
Brie de Meaux
Brie de Melun
Brin d' Amour
Brin d'Amour
Brinza (Burduf Brinza)
Briquette de Brebis
Broccio
Broccio Demi-Affine
Soft Cheese
Brousse du Rove
Brusselae Kaas (Fromage de Bruxelles)
Bryndza
Buchette d'Anjou
Butte
Button (Innes)
Buxton Blue
Cabecou
Caboc
Cachaille
Caciocavallo
Caciotta
Camembert de Normandie
Caprice des Dieux
Capricorn Goat
Caravane
Carre de l'Est
Cashel Blue
Castelo Branco
Cathelain
Cendre d'Olivet
Cerney
Chabichou
Chabichou du Poitou
Chabis de Gatine
Chaource
Civray
Coeur de Camembert au Calvados
Coeur de Chevre
Cold Pack
Cooleney
Cornish Pepper
Soft Cheese
Cottage Cheese
Cottage Cheese (Australian)
Coulommiers
Cream Cheese
Crema Agria
Crema Mexicana
Creme Fraiche
Crottin du Chavignol
Cuajada
Cure Nantais
Daralagjazsky
Delice des Fiouves
Dessertnyj Belyj
Dolcelatte
Doppelrhamstufel
Dreux a la Feuille
Dunbarra
Emlett
Evansdale Farmhouse Brie
Explorateur
Farmer
Feta
Figue
Fin-de-Siecle
Finn
Fleur du Maquis
Flor de Guia
Flower Marie
Fondant de Brebis
Fontainebleau
Fougerus
Fourme de Haute Loire
Fresh Mozzarella
Fresh Ricotta
Frinault
Soft Cheese
Fromage Corse
Fromage Frais
Fruit Cream Cheese
Galette du Paludier
Galette Lyonnaise
Gastanberra
Golden Cross
Gorgonzola
Grand Vatel
Grataron d' Areches
Gratte-Paille
Greuilh
Gris de Lille
Guerbigny
Hereford Hop
Humboldt Fog
Jubilee Blue
Kenafa
Kernhem
Kervella Affine
King Island Cape Wickham Brie
Klosterkaese
Kugelkase
L'Aveyronnais
L'Ecir de l'Aubrac
La Taupiniere
La Vache Qui Rit
Le Lacandou
Le Roule
Lebbene
Limburger
Lingot Saint Bousquet d'Orb
Little Rydings
Lyonnais
Soft Cheese
Macconais
Mahoe Aged Gouda
Maredsous
Margotin
Mascarpone
Mascarpone (Australian)
Mascarpone Torta
Metton (Cancoillotte)
Mine-Gabhar
Mothais a la Feuille
Mozzarella
Mozzarella di Bufala
Mozzarella Fresh, in water
Mozzarella Rolls
Munster
Mycella
Myzithra
Nantais
Neufchatel
Niolo
Olivet au Foin
Olivet Cendre
P'tit Berrichon
Palet de Babligny
Panela
Pannerone
Pant ys Gawn
Pate de Fromage
Patefine Fort
Pave d'Affinois
Pave de Chirac
Peekskill Pyramid
Pelardon des Cevennes
Pelardon des Corbieres
Soft Cheese
Pencarreg
Petit-Suisse
Picodon de Chevre
Pithtviers au Foin
Plateau de Herve
Poivre d'Ane
Pouligny-Saint-Pierre
Pourly
Prince-Jean
Provel
Pyramide
Quark
Quark (Australian)
Quatre-Vents
Quercy Petit
Queso Blanco
Queso de Murcia
Queso del Montsec
Queso Fresco
Queso Fresco (Adobera)
Queso Jalapeno
Queso Quesadilla
Regal de la Dombes
Requeson
Richelieu
Ricotta
Ricotta (Australian)
Rigotte
Romans Part Dieu
Rouleau De Beaulieu
Rustinu
Soft Cheese
Saga
Saint-Marcellin
Scamorza
Selles sur Cher
Selva
Serra da Estrela
Sharpam
Sirene
Somerset Brie
Soumaintrain
Sussex Slipcote
Taupiniere
Telemea
Texas Goat Cheese
Timboon Brie
Tomme des Chouans
Torta del Casar
Trois Cornes De Vendee
Truffe
Tupi
Tymsboro
Vacherin-Fribourgeois
Valencay
Venaco
Vendomois
Vieux Corse
Vignotte
Vulscombe
Washed Rind Cheese (Australian)
Weichkaese
Whitestone Farmhouse
Woodside Cabecou
Yarra Valley Pyramid
Soft Cheese
 
Coffee
Coffee Varieties*

Bourbon

 

Catimor

So sweet, so complex and so delicate, this is the pinot noir of coffee. The plants are fragile and don’t produce as much cherry as some other varieties, but they’re worth the effort. A cup of Bourbon-type variety is lush and classic. It’s the coffee of coffee. It charms the snob and the rookie alike.

  This can be a problematic coffee bean—there’s Robusta influence in the Timor family, which often leads to low acidity and high bitterness. We love the Indonesian types though, which (when processed correctly) delivers piquant herbal and fruit-rind flavors.
     

Catuai

 

Caturra

Ripe Catuai cherry are red or yellow, and while they both have big acidity, the yellow beans, when cool, lead to an unclean, petroleum-like mouthfeel. These days, all our Catuai cherry are the red ones, found all over Latin American   Caturra is distinguished by its bright acidity and low-to-medium body. It has less clarity and sweetness than its parent, Bourbon. First developed in Brazil, these small trees are found throughout Colombia, Costa Rica and Nicaragua
     

Colombia

 

Ethiopian Heirloom

Also known as Variedad Colombia, you’ll taste the classic caramel and chocolate with hints of cherry in the sweet, bright, full-bodied bean. This hybrid of the Caturra was developed in Colombia. It produces lots of cherry and resists disease well, making it very popular on small farms.   The beauty of these is in their mystery. They are the wildflower varieties, descended from the natural coffee forests of southwestern Ethiopia. Each village has its own variety, handed down over centuries and shaped by the soil, elevation and weather.
     

Gesha

 

Jember

Think of Gesha as coffee from an alternate dimension. It’s like a Szechuan peppercorn, or the Sun Ra Arkestra, complex and otherworldly. It’s as far as can be from diner coffee, a delicate, black-tea body, with a zest of bergamot. Gesha is picky—it will only grow when, where and how it wants, in tiny microclimates. However, wherever you grow it, it is always itself.   We’ve found lovely sugar-browning notes of caramel, maple syrup and brown sugar itself in this Typica variety. It is now grown in Indonesia, having traveled through India, Yemen and Ethiopia.
     

Pacamara

 

SL28

The flavor profile is outstanding, with sweet citrus notes, wonderful balance and hints of floral aromas. We like to source Pacamara from the highest possible elevations, which leads to the highest cup quality.   Scott Laboratories (SL) was hired by the Kenyan government in the 1930s to develop stronger, drought-resistant varieties. With SL-28, they failed in their mission to create a high-yield tree, but succeeded in creating delicious beans, with an intensely citric, sweet, balanced and complex flavor.
     

SL34

 

Tekisik

Also from Scott Laboratories, this plant truly shines at medium-to-high altitudes. SL34’s flavor is characterized by its complex citric acidity, heavy mouthfeel and clean, sweet finish.   An offshoot of Bourbon, Tekisik produces exceptional flavor with layered acidity and a distinctly heavy mouthfeel. The sweetness of this coffee is intense, leaning towards flavors like caramel and brown sugar.
     

Typica

 

Villa Sarchi

One of the grandaddies of all the varieties, Coffee Arabica Typica has been grown, hybridized and perfected for centuries. Cup quality is generally excellent, demonstrating outstanding sweetness, cleanliness and body.   .This Bourbon mutation has elegant acidity, intense fruit tones and excellent sweetness. First grown in the Costa Rican town of Sarchi, this tree is sturdy, healthy and a top choice for organic farming.
     

Villalobos

  Courtescy of Strumptown.
This is an offshoot of the Typica family, which is delicate, floral, at times even citrusy. This variety was brought to Indonesia in the late 1600s by Dutch traders. We love it for its nuances and high, fine acidity. Villalobos in particular brings strong flavors of stone fruits like apricots, peaches and plums.    
     
Eatable Flowers
Eatable Flowers
WARNING: "Eating Flowers Can Be Deadly"

Tips for eating flowers safely:

  • Eat flowers you know to be consumable — if you are uncertain, consult a reference book on edible flowers and plants.
  • Eat flowers you have grown yourself, or know to be safe for consumption. Flowers from the florist or nursery have probably been treated with pesticides or other chemicals.
  • Do not eat roadside flowers or those picked in public parks. Both may have been treated with pesticide or herbicide, and roadside flowers may be polluted by car exhaust.
  • Eat only the petals, and remove pistils and stamens before eating.
  • If you suffer from allergies, introduce edible flowers gradually, as they may exacerbate allergies.
  • To keep flowers fresh, place them on moist paper towels and refrigerate in an airtight container. Some will last up to 10 days this way. Ice water can revitalize limp flowers.
   
allium 1. Allium All blossoms from the allium family (leeks, chives, garlic, garlic chives) are edible and flavorful! Flavors run the gamut from delicate leek to robust garlic. Every part of these plants is edible
   
angelica 2. Angelica Depending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor.
   
anise 3. Anise hyssop Both flowers and leaves have a subtle anise or licorice flavor.
   
Arugula 4. Arugula Blossoms are small with dark centers and with a peppery flavor much like the leaves. They range in color from white to yellow with dark purple streaks.
   
Bachelor's Button 5. Bachelor’s button Grassy in flavor, the petals are edible. Avoid the bitter calyx.
   
Basil Blossoms 6. Basil Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.
 
beeBlum 7. Bee balm The red flowers have a minty flavor.
   
Borage Blossome 8. Borage Blossoms are a lovely blue hue and taste like cucumber!
 
Calendula  marigold 9. Calendula / marigold A great flower for eating, calendula blossoms are peppery, tangy, and spicy — and their vibrant golden color adds dash to any dish.
 
Carnations dianthus 10. Carnations / dianthus Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma.
 
Chamomile 11. Chamomile Small and daisy-like, the flowers have a sweet flavor and are often used in tea. Ragweed sufferers may be allergic to chamomile.
 
Chervil 12. Chervil Delicate blossoms and flavor, which is anise-tinged.
 
Chicory 13. Chicory Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled.
 
Chrysanthemum 14. Chrysanthemum A little bitter, mums come in a rainbow of colors and a range of flavors range from peppery to pungent. Use only the petals.
   
Cilantro
15. Cilantro Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated.
 
Citrus
16. Citrus (orange, lemon, lime, grapefruit, kumquat) Citrus blossoms are sweet and highly scented. Use frugally or they will over-perfume a dish.
 
Clover
17. Clover Flowers are sweet with a hint of licorice.
 
Dandelion
18. Dandelion: Considered a weed, while  actually being a food source. All parts are edible, including the flowers Backyard Forage for Dandelions.
 
Dill Yellow
19. Dill Yellow dill flowers taste much like the herb’s leaves.
 
English daisy
20. English daisy These aren’t the best-tasting petals — they are somewhat bitter — but they look great!
 
Fennel Yellow
21. Fennel Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself.
   
Fuchsia Tangy
22. Fuchsia Tangy fuchsia flowers make a beautiful garnish.
 
Gladiolus
23. Gladiolus Who knew? Although gladioli are bland, they can be stuffed, or their petals removed for an interesting salad garnish.
 
Hibiscus
24. Hibiscus Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly.
 
Hollyhock
25. Hollyhock Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish.
 
Impatiens
26. Impatiens Flowers don’t have much flavor — best as a pretty garnish or for candying.
 
Jasmine
27. Jasmine These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.
 
Johnny Jump-Up
28. Johnny Jump-Up Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes and drinks.
 
Lavender
29. Lavender Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes.
 
Lemon verbena
30. Lemon verbena The diminutive off-white blossoms are redolent of lemon — and great for teas and desserts.
   
Lilac 31. Lilac The blooms are pungent, but the floral citrusy aroma translates to its flavor as well.
 
Mint 32. Mint The flowers are minty. Their intensity varies among varieties.
 
Nasturtium 33. Nasturtium blossoms are sweet, with floral flavor and spicy pepper finish. The seed pod is sweet and spicy. You can stuff flowers, add leaves to salads, pickle buds like capers.
 
Oregano 34. Oregano The flowers are a pretty, subtle version of the leaf.
 
Pansy
35. Pansy The petals are somewhat nondescript, but if you eat the whole flower you get more taste.
 
Radish 36. Radish Varying in color, radish flowers have a distinctive, peppery bite.
 
Rose 37. Rose Remove the white bitter base, then the perfumed flavored petals are perfect for drink floating or dessert accent, and jams. All roses are edible, with more flavor in darker varieties.
 
Rosemary 38. Rosemary Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary.
 
Sage 39. Sage Blossoms have a subtle flavor similar to the leaves.
 
Squash 40. Squash and pumpkin Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using.
 
Sunflower
41. Sunflower Petals can be eaten, and the bud can be steamed like an artichoke.
 
Violets
42. Violets A famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.
   
  From True Food: Eight Simple Steps to a Healthier You (National Geographic, 2009) by Annie B. Bond, Melissa Breyer and Wendy Gordon.
Essential Oil
 
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