Take the Leap! Try Something New Today at Fairway

Roque Anchovies on AppetizerFor once (well, at least once every four years), time is on our side. How will you use the extra 24 hours? We have an idea – well, it’s more like 30 sage suggestions for must-try items to put on your shopping list, and to put to the taste for the first time TODAY, and then enjoy the day after, and the day after that.

  1. Roque Anchovies in Sea Salt: When you look at this jar, you’ll see how precisely each little, whole anchovy is lined up and stacked horizontally while packed in salt water from the Mediterranean, as if they’re making their circles around and around in the jar. Anchovies are seldom sold this way in the U.S., and each one is ready for you to discover. All you have to do is pluck and free each one from the confines of the jar, soak it in fresh water for 30 minutes, and remove its backbone to fillet it, and indulge in it.
  2. Dry-Aged Beef: It is rare to find dry-aged beef in grocery stores, because most of them buy their meat in vacuum packed plastic bags (wet-aged beef), but Fairway is not your average grocery store. Experience the excruciatingly delicious flavor and tenderness of our USDA Prime Dry-Aged steaks that our Master Butcher Ray Venezia personally selects himself.
  3. Barrel-Style Corned Beef: We use fresh first- and second-cut brisket, which are selected and trimmed by our butchers. Then each piece is cured slowly and to perfection according to its size, “using the same curing process since 1922,” says Fairway Master Butcher Ray Venezia. “They’re brined the old-fashioned way in barrels,” he adds. “They’re NOT tumbled, which forces the brine into the meat, causing it to become spongy and retain unnecessary water.”
  4. Baccala: Have you wondered what to do with those large dry, white pieces of fish in Fairway seafood department? It’s baccala, and all you have to do is soak the pieces in cold water for three days, changing the water twice a day, while storing the baccala in the fridge. Then dredge in flour (add salt, pepper, and any spices you like to the flour beforehand), and fry in a pan until cooked through. Add some sauteed onions. Delicious!
  5. Cockles: Also known as “vongole” in Italian, these diminutive clams are big on taste, and they’ll make the most succulent spaghetti with clams you’ve ever had. Just saute chopped garlic, parsley, and onions in olive oil, add the clams, some white wine, and cover the pan. Once the clams open, taste to see if any extra seasoning like salt is needed, then add the cooked spaghetti, toss, and serve.
  6. Fairway Exotic Spice Set: When you open this spice set, available at Fairway Marketplace, you’ll be transported to a Middle Eastern spice market. Open each jar, inhale each fragrance, and let each scent inspire you. If you’ve never heard of some of these spices, you’ll never forget them once you try them. All unique and versatile, yet each has a distinct history, smell, taste, and overall complex character that gives it a personality all its own. Whether you explore traditional uses for these spices, like using the Berber spice mix to season grilled lamb as eaten in North African cuisine, or whether you take a more carefree approach where your counter space becomes a staging area for all your culinary experiments that become showstoppers at dinner parties, this collection of exotic spices will surprise and delight. All their mysteries will be revealed with every dish and preparation. And just as zesty Grains of Paradise builds in intensity while emitting a low-level heat that entices the palate, your excitement for each of these spices will build every time you use them. If you’re not interested in an entire spice set, then explore the individual exotic spices in Fairway Market stores and on Fairway Marketplace.
  7. Domaine des Terres Rouge Violet Mustard: In 1986, Elie-Arnaud Denoix knew that if he didn’t take it upon himself to revive an old family recipe for violet mustard (in French, “moustarde violette”), it would be lost forever. In the late 19th century, during France’s La Belle Epoque era, this gorgeous purple mustard was as de rigueur as luxurious Edwardian fashion. But since then, it nearly fell into obscurity — which would’ve been a tragedy of epic, culinary proportions, because this mustard that gets its hue and fruity flavor from grape must (concentrated, unfermented red grape juice) has a singular flavor that will take you back in time. Along with its stunning color that sets it apart from other mustards, this violet mustard — made in Turenne, in the Limousin area of France, near Bordeaux — has a much more delicate flavor than Dijon, yet it also has a kick that comes from the coarsely ground mustard seeds, vinegar, salt, and spice that are in the condiment, too.
  8. Fairway Catalan Cava Artisanal Vinegars: Offered in four flavors (Chardonnay, Moscatell, Vermouth, and Cabernet), these vinegars will be your culinary superstars, your secret ingredients for your salads, sandwiches, and your marinades. They even make excellent deglazers. Buy the premade braciole in your local Fairway Butcher Shop that’s already seasoned and tied. Then brown it on all sides in Fairway’s grapeseed oil on a hot pan, remove the braciole (put it aside on an oven-safe pan), and deglaze the pan with the Cabernet vinegar. Next add some cooking sherry, a pad of butter, some Fairway crushed tomatoes, and some sea salt. Let it cook down, then pour it on top of the braciole, cover with foil, and put in 375-degree oven until cooked through.
  9. Domaine des Terres Rouges Cider Vinegar with Seaweed (Vinaigre de Cidre aux Algues Echalotes et a la Fleur de Sel): A unique vinegar, made by steeping seaweed and marine herbs in a cider vinegar with fleur de sel and a touch of spice. Perfect for all your seafood dishes.
  10. Fairway El Salvador Estate Peaberry Coffee: These rounded, single peaberry coffee beans develop from the coffee cherry (the coffee tree’s fruit) — unlike the customary pair of beans that are usually seen. The round shape allows for perfectly even roasting and superb flavor. Once painstakingly selected, we roast these peaberries to a dark color that yields a heavy, full-bodied, but always smooth cup with mild acidity.
  11. Miels de Chataignier Chestnut Honey: Chestnut trees are becoming increasingly scarce in the Provence region, but sustainable organic farming methods allow for the production this dark and unique honey, so we can import it directly. This is not like honey you’ve tasted before; imparting a warm hint of bitterness, this is a sophisticated treat that will make your taste buds tingle.
  12. Alpina Savoie Trompettes Chanterelles: This unique mushroom-flavored pasta originated in the 18th century in Savoy, France where it was customary to mix semolina, eggs, and water with local mushrooms to make large sheets of pasta, which were then rolled flat and roughly cut into shapes before being slowly dried to preserve flavor.
  13. Perigord Walnuts: From the thick forests of France’s Perigord Noir region of Dordogne, the nutmeat from these walnuts is darker than the nutmeat in California walnuts.
  14. Fairway Whole Wheat Miche: An immense five-pound Whole Wheat Miche, decorated with a fun, circular pattern of coiled rings – it’s a handsome bread that sits front and center on our bakery counters, and is sold by the pound as elegant wedges.
  15. Les Anis de Flavigny Violet French Mints: They’ve been made with the same recipe since 1591, and an aniseed is at the heart of each of these pea-sized pearls of hard, sucking candy, and they contain no artificial flavors, colors, or sweeteners. The alluring aroma is extracted from plants, and it takes 15 days to turn a two-milligram seed into one-gram of sugar-coated candy that’s a tempting treat.
  16. Le Guerandais Fleur de Sel de Guerande: A rare, naturally white salt, that is neither crushed nor washed, “flower of the salt” (or Fleur de Sel, as it’s called in French) is a condiment that’s defined by perfection. The salt is harvested by hand using ancestral, centuries-old techniques and craftsmanship to preserve the sustainable environment and provide pure, clean, potent, unrefined salt without any chemical treatment, washings, preservatives, or additives.
  17. Jamon Iberico de Bellota: This is the Iberian Bellota ham, and Ed Burke, Fairway’s general manager for the Paramus store, describes what makes this cured meat so heavenly in the blog post, A Meditation on Spanish Ham.
  18. Fairway Cabeco das Nogueiras Unfiltered Extra Virgin Olive Oil: Thick, sweet, fragrant, and fruity, our brilliant Portuguese extra-virgin olive oil is from the Ribatejo region of northern Portugal. The name refers to the shape of the Galega olive and its pointed-head shape. The greenish golden oil is thick and sweet, which yields a markedly fruity oil, with obvious fragrances and flavors of ripe fruit, tomato, wild herbs, cooked artichoke, and green apple.
  19. La Maison Huile au Piment d’Espelette:Espelette peppers have the treasured AOC (Appellation d’Origine Controllee) and AOP (Appellation d’Origine Protegee) certifications, which means that only peppers strictly grown in this region, specifically in 10 villages, including Espelette, in northern Basque country, can be called Espelette peppers. This ruby red olive oil, infused with Espelette peppers, offers a smooth experience pierced with a mildly fiery sensation and a deep and pleasant tingling.
  20. Mache Rosettes with Francoise Fleuriet Pineau des Charentes Rose Vinegar: Pair this nutty, mild green with this feathery soft rose vinegar that is painstakingly crafted from a Pineau de Charentes, a traditional French aperitif that is made by adding young Cognac to the unfermented juice of Charentes grapes.
  21. Alpina Savoie Les Croes Tressines: Les croes means “small things” in the old Savoy dialect. Pronounced crow-AY, these cute, little toasted pasta shapes hark back to an old tradition of cooking with small noodles. This regional delicacy is so delicious with a nutty flavor.
  22. Carmen de La Torre Traditional Quince Paste: Quince, a fruit that is related to apples and pears, this paste (also known as membrillo) has the texture of a very thick jam with a slightly grainy quality. Boasting a pretty jeweled orange color, it is characterized by a sweet flavor with slightly floral notes.
  23. Dōmatcha Matcha Tea: This vibrant green tea, with a nutty, almost popcorn-like aroma will enchant you with its complexity.
  24. Fairway Israeli Couscous: Larger than regular couscous, lending a more substantial and satisfying bite, these pearly grains are made from wheat flour, and have a nutty, pasta-like taste. Add some spice to your couscous with harissa.
  25. Belberry Royal Selection Apricots & Cumin Confit: Love cheese? Yes. Love fruit? Yes. Jam? Oh, yes. Put them all together, and check, check, check — a mind-blowing tasting event. This apricot-filled and cumin-spiced confit isn’t as sweet as a traditional jam, so it makes a ravishing relish for your favorite cheeses.
  26. Belberry Royal Selection Fresh Lime Vinegar: The combination of vinegar and fresh lime creates a such a harmonious pairing, you’ll want to sprinkle this citrus condiment on everything you can get your hands on in the kitchen.
  27. Saveurs de Lapalisse Hazelnut Oil: Boasting a nutty, sweet taste, with a mild, pleasant fragrance, this is the among the highest quality nut oils you’ll find. It’s produced in the heart of Bourbonnais, in central France.
  28. Fairway Jamaican Blue Mountain Coffee: If you were to climb further and further into Jamaica’s hills, the vegetation grows more dense, the fog thickens, and you are in a magical place where rich earth, moisture, and hazy sunlight hang in balance, contriving to grow some of the best coffee you will ever enjoy.
  29. Grand Mere Spaetzle: These long winding strings of spaetzle are made in accordance with Alsatian tradition with a mix of durum wheat semolina and seven eggs per kilo, for a mix that is pressed through a colander into this shape and dropped into boiling water to be cooked.
  30. Miels Chailan Gelee Royale: Harvested in the Alpes-de-Haute in Provence, France, on a family-run farm, this royal jelly is carefully extracted from the hive using traditional methods. Royal jelly is not honey — it’s the special food consumed by queen bees throughout their lives, that allows them to live for six years. Milky and sweet with a slightly astringent quality, this royal jelly is very tasty like honey, but also includes some sour notes.

TELL US: What new ingredient do you want to try? Which of these have you tried?

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