Asparagus and Cheese Dip

For those moms who can’t get their kids to eat healthy food this is a great dip made with fresh Asparagus, parmesan cheese and almonds.  Serve over a colorful pasta or with vegetable sticks. Asparagus has a lot of nutritional values, the potassium in it can lower your blood pressure and It’s also rich in soluble fiber to help lower blood cholesterol levels.

Ingredients:

1 bunch of asparagus, cut into pieces and cooked

2 cloves of garlic

¼ cup almonds toasted

1 cup parmesan cheese

1 pinch of garlic roasted sea salt

½ cup sour cream

½ cup cream cheese

Directions:

Cook asparagus in boiling water until crisp-tender about 3 minutes. Remove asparagus from water and dry.

Once asparagus is cooled transfer to food processor, add garlic, almonds, cheeses, salt and pepper and sour cream. Blend until pesto consistency.

This is a tasty creamy preparation that does well as a dip for parties or used as a topping instead of pesto.  It can also be baked at 350 until bubbly and served hot.

Barricata al Pepe a fairytale begining

Barricata al Pepe

By Chef Lippe

The Italian term for barrel aging is barricato. This is a firm, buttery cow’s milk cheese from Veneto Italy that is covered in peppercorns and has been aged in oak wine barrels for almost a year. This cheese is sweet, wine-y with plenty of peppery zip.

Serve this cheese on your cheese board paired with a fig chutney, Prosecco wine or a dry Gewurtztraminer

The Italian have a fairy tale for this cheese and it goes like this:

The tradition of making this spicy cheese dates back to an ancient fairytale. It is said that a poor peasant boy was in love with the most beautiful and richest girl in the county. The girl’s father was a money hungry man who did not believe in love and was busy looking for a rich man to marry his daughter and would not even consider the peasant boy.  The boy so in love with this girl, created a cheese from his prized cow and covered it in the most expensive of spices, from the market,  peppercorns and gave it to the father. At the sight of this work of art with all the expensive peppercorns even the money hungry father was moved by the cheese and gave his blessing to the young couple. To this day this cheese is the jewel on any cheese board.

Balsamic Cheddar Soup in Pumpernickel Bread Bowl

By Chef Lippe

Before I moved to Florida I use to think it was funny to hear the weathermen say “it’s a chilly 65 degrees” but now that I have been here a while I know that yes even 65 can be chilly and today it is only going to get that warm all day! So today I am making my cheddar soup with this wonderful Balsamic cheddar cheese from Satori, it is sweet, nutty and fruity tasting that pairs well with porter beer and dark breads. Once you taste this you will crave it even on the hottest days!

Cheddar Soup
1 cup celery minced
1 cup carrots minced
1 1/2 cups onion minced
1 1/2 sticks (6oz) butter
2/3 cup flour
1 tsp. Dijon Mustard
3 cups Vegetable Broth
12 oz. smoked porter beer
3/4 cups milk
4 cups shredded Sartori Balsamic cheddar cheese
minced chives for garnish

1) In a skillet on Low/Med – cook carrots, onions and celery in butter until tender (about 15 minutes). Season with salt.
2) Add flour and mustard to the skillet and whisk until incorporated and smooth.
3) Add Veggie broth and beer, cook and stir until thickened.
4) Puree in a blender, then return to skillet.
5) Stir in milk and stir for about 6-10 minutes, then add cheese and cook/stir for about 10 mins. (Add more liquid as desired) *Can be frozen to heat and serve later*

Pumpernickel Bowl (in Bread Machine)
Place ingredients into bread machine in this order:
1 2/3 cups Water
2 1/3 cups Bread flour
1 cup Wheat Flour
1 cup Rye Flour
3 Tbls. Molasses
1 tsp. salt
2 Tbls. Vegetable oil
4 Tbls. Cornmeal
2 tsp. Instant Coffee
2 Tbls. Unsweetened Cocoa
2 tsp. Active Dry Yeast

Turn Bread machine to Basic Dough setting. When dough is finished, remove, cut and measure dough into 3/4 oz. sizes. Using fingers push each dough piece into small round balls, and pinch together on the back side. On floured board, twist each ball seam side down to make a smooth bottom. Place each dough ball on a parchment lined baking sheet (about 2 inches a part), cover and let rise for about 1 hour. Glaze each dough ball by brushing with an egg wash (1 egg beaten with 1 Tbls. water). Bake in a preheated oven set on 350F for about 10 minutes.
Remove to cool on pan.

To prepare the “bowl”, snip off the top of each baked bread ball and using the kitchen shears, carefully, cut out a bit of the inside bread. Be careful to not cut through the bread.

The Bread bowls may be filled now, or freeze them for filling as needed.

TO FILL:

Pour the warmed soup into a squeeze bottle with a medium opening. Turn the squeeze bottle over each Bread Bowl and fill almost to the top with soup. Garnish with snipped chives.

These are easy to reheat in the oven, if your guests are late.

 

Parmigiano Reggiano Canapés with Hot Smoked Salmon

By Chef Lippe

There is nothing better than a good cheese crisp, baked cheese, or what ever you choose to call them, you know the cheese that leaks out onto the baking pan when you make a grilled cheese. You can eat them plain, you can mix them with spices or you can even dip them in chocolate. They make a wonderful base for many canapes and tapas.  This one is one of my favorites.

 

Ingredients

 2 teaspoons crème fraiche

(To make your own get a mail-order a creme fraiche culture from The New England Cheesemaking Supply Company, P.O. Box 85, Ashfield, MA 01330, (413) 628-3808 and follow their directions. To make your own that is close to the original see end of blog.

Finely grated zest of one lemon

Fennel seeds, chopped

Grated and shaved Parmigiano Reggiano cheese, to serve

1/2 small fennel bulb

1/3 cup hot smoked salmon, flaked

Salt and black pepper

For the Crisps:

1/4 cup Parmigiano Reggiano cheese, grated (do extra because you will eat half as they come out of the oven)

1 tbsp plain flour (optional)

Directions

How to make Parmigiano Reggiano Canapés with Hot Smoked Salmon

1. Grease and line a large baking sheet with grease proof paper.

2. Mix Parmigiano Reggiano cheese and plain flour, along with a good pinch of black pepper.

3. Spoon teaspoon-sized rounds of this mixture onto the baking sheet and flatten slightly with the back of the spoon. The mixture should give ten crisps, make sure there is plenty of space between each one, as the mixture will spread a little.

4. Place the rounds under a hot grill for 2-3 minutes until the cheese has melted to make a golden brown crisp. Remove each crisp carefully using a pallet knife and leave to cool on greaseproof paper. You can also bake them for 10 minutes at 350.

5. Mix crème fraiche together with lemon zest and season to taste. To assemble, spoon a small amount of lemon crème fraiche on top of each crisp. Then sprinkle with a few fennel seeds, grated Parmigiano Reggiano cheese and finely chopped fennel, before topping with flakes of hot smoked salmon and black pepper.

6. Finally, garnish with sprigs of fresh fennel and serve.

Crème Fraiche

Ingredients

1 to 2 tablespoons cultured buttermilk

2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)

Instructions

Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.

Broccoli and Pasta Sicilian Style

By Chef Lippe

Serves 4 to 6

Ingredients:

10 ounce bag of fresh pasta

1 head of broccoli florets, rough chopped

2 cloves of garlic, minced

¼ cup red bell peppers minced

¼ cup olive oil

½ cup golden raisins

½ cup chopped walnuts

½ teaspoon lemon zest

½ cup bread crumbs

Salt and pepper to taste

 

Directions:

Gently sauté garlic, red bell peppers, breadcrumbs and walnuts in 2 tablespoons of olive oil, just until toasted, add lemon zest.

In the meantime bring a large pot of salted water to a boil. Add broccoli. When water comes back to a boil add pasta. Cook for 3 minutes. Ladle cup of pasta water into bowl with raisins.

Drain pasta and broccoli and toss everything together

Broccoli Soufflé

By Chef Lippe

I know that I have been on a Broccoli kick for a while now, but the Florida Broccoli is just coming into season and when picked and cooked all in the same day it is the best! The taste is not the only reason to eat it, just think of all the health benefits you get with it. See my post  Did-you-know-broccoli from a few days ago to see some of the other reasons to eat it. Soufflés are a classic French dessert, but most Americans are unaware that savory soufflés made with vegetables and cheese are also common and easy to make. This delicious broccoli version is well-suited for a any holiday meal and the kids will love it.

 

Ingredients

2 ounces soft butter

2 ounces grated parmesan cheese

10 ounces broccoli peeled and trimmed

Salt and pepper to taste

Pinch of nutmeg

1 ounce Gruyere cheese diced

2 egg yolks

4 egg whites

Recipe

Makes 4 servings

Preheat the oven to 400ºF. Coat the inside of a ramekin with softened butter and dust with Parmesan cheese.

Blanch the broccoli in boiling water until just tender and drain well. Purée in a food processor.

Melt the butter in a saucepan over medium heat and add the purée. Cook for 3 to 4 minutes. Season to taste with salt, pepper and nutmeg. Stir in the Gruyère cheese. Add the egg yolks.

Remove from the heat.

Beat the egg whites to soft peaks and fold in the vegetable mixture. Pour into prepared ramekins. Place the ramekins in a roasting pan and add hot water to about 1/3 of the way up the sides of the ramekins.

Bake for 10 minutes until risen and browned on top.

Slow-Roasted Tomatoes – A small taste of heaven

By Chef Lippe

 

Slow-roasting tomatoes intensifies and concentrates their natural sweetness. This recipe can easily be halved or multiplied. Larger tomatoes require a longer roasting time.  I am going to use these slow roasted tomatoes in a mozzarella log. They are also good in the stuffed baked lemons or eaten just as them come out of the oven.

Makes about 2 cups of tomatoes
Active time:  15 minutes
Total time:  4 hours 15 minutes

2 pounds small to medium tomatoes
2 large cloves garlic, peeled, thinly sliced
¼ cup extra virgin olive oil
Few twists freshly ground pepper
Large pinch coarse salt
Optional: few sprigs fresh thyme and/or rosemary

Preheat the oven to 250 degrees.

Core, and halve the tomatoes. Toss them with the sliced garlic, olive oil, pepper, salt and optional herbs. Line a baking sheet with parchment paper for easy cleanup. Place the tomato halves cut side down on top of the herbs and sliced garlic. Space the tomatoes so they aren’t touching one another.

Turn the tomatoes cut side up. Bake for two more hours.

When done, their fragrance will be heavenly. The tomatoes will be soft, shriveled and their edges caramelized. Slow-Roasted Tomatoes will keep a week in the fridge. Or store them in the freezer for up to 6 months.

Stuffed, Baked Lemons

By Chef Lippe

For to nights Farmers Market in Orlando I am making my favorite! Baked Stuffed Lemons. If your in the area come and get a taste!

• 3 nice yellow juicy lemons
• 4 oz. Fresh Mozzarella cheese
• 12 oven-roasted or soft sun-dried tomatoes
• 12 black olives
• 12 large or 24 small Basil leaves
• 6 slivers of anchovies
• 1 – 2 dried red chilies, crumbled (optional)
• French bread to make crostini
• Olive oil

1.  Line an oven tray with grease proof paper and preheat your oven to 400 degrees. Wash and dry lemons and slice pointy ends off the top and base, being careful not to slice right through – you want the lemons to collect the cooking juices and not leak away.
2. Slice each lemon in the middle to give two halves. Using a knife, cut round the edge of the lemon and try your best to scoop out the inside being careful not to pierce the base (Keep the excised innards for other lemony delights)
3. In each lemon half, place a slice of mozzarella in. Add 2 large or 4 small basil leaves on top. Follow that with 2 pieces of oven-roasted tomatoes and stud with 2 olives. Add a sliver of the anchovies, a sprinkling of crumbled dried chilies and finish off with another layer of mozzarella.
4. Set all the lemon halves on the tray and place in the center of your oven.
5. Bake for 10 – 15 minutes till the cheese melts………eat with some delicious French bread drizzled with olive oil and toasted.

Did you know… Broccoli

By Chef Lippe

• The word broccoli comes from the Latin word brachium and the Italian word braccio, which means “arm”.

• Broccoli is a part of the cabbage family.

• Eating broccoli reduces the risk of coronary heart disease and death in postmenopausal women.

• A compound found in broccoli appears to have more effect than modern antibiotics against the creation of peptic ulcer causing bacteria.

• Broccoli is a cool-weather crop and grows poorly in the summer.

• Broccoli is high in Vitamin C and also soluble fiber. A cup of broccoli contains twice the minimum daily requirement of Vitamin C. Imagine that! The Vitamin C in broccoli promotes healthy skin and helps combat cold and flu symptoms

• Eating Broccoli Regularly Reduces the Risk of Cancer. Research has shown that eating broccoli regularly can reduce the risk of prostate, colon, breast, bladder and ovarian cancer. Broccoli’s dark green color contributes to its cancer-fighting properties.

• Broccoli Combats Eye Disease. Broccoli contains a high concentration of lutein, a valuable antioxidant that promotes eye health, prevents cataracts and protects against macular degeneration and other chronic eye diseases.

• Broccoli Promotes Bone Health. Broccoli is a potent source of calcium, and as such helps promote strong bones and teeth. You can eat as much broccoli as you like and not gain weight because it has only 3 calories from fat per cup, unlike other sources of calcium.
•  Broccoli Lowers the Risk of Birth Defects. The risk of birth defects can be significantly reduced by including broccoli in a pregnant or nursing woman’s daily diet. Broccoli contains folate, a vitamin B supplement that helps the baby develop strong bones.

Okay now that we have the healthy reasons to eat broccoli here are my favorite recipes.

Broccoli Timbales

“Drinking cup” is the English translation of the French word “timbale”. Traditional dessert timbales are simply brioche pastry cups filled with a fruity mixture. This version of the timbale, a cup-shaped custard with minced vegetables, is a lovely side dish for elegant meals. This recipe allows for about 12 timbales as guests rarely enjoy just one.

1/4 cup butter
1 large brown onion, minced
3 cups cooked broccoli, finely chopped
1 cup freshly grated Parmesan cheese, plus Parmesan shavings for garnish
1 teaspoon salt
1/2 teaspoon pepper
3/4 cups heavy cream
6 large eggs

Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until translucent, about 3 – 5 minutes. Add onions to broccoli in a bowl, and stir until combined. Stir in cheese, salt, and pepper.

Preheat oven to 325F (165C). Line 12 cups of a muffin pan with foil cups. Spray cups with nonstick cooking spray. Beat cream and eggs in a large bowl until just blended. Pour egg mixture into broccoli, and stir until combined.

Pour mixture into prepared foil cups. Fill a large baking pan halfway with hot water. Set the muffin pan inside the pan of water and place on lower rack of oven. Bake 35-40 minutes or until knife inserted off-center of timbale comes out clean. Remove from heat and cool for 10 minutes.

Remove timbales from muffin pan and gently peel away foil cups. Place upside down on a serving platter or individual plates and garnish with a shaving of Parmesan. Store covered in the refrigerator for up to 2 days.

Makes about 12 timbales

Note

These timbales can be made 1 day in advance and reheated when ready to serve. After timbales have fully cooled, remove them from pan, keeping timbales in their foil cups. Place timbales on a plate, cover with plastic wrap and refrigerate. When ready to serve, gently peel foil cups away from timbales and place upside down on a baking sheet. Warm timbales in a 350F oven for 10 minutes. Or, place timbales upside down on a plate and microwave until warm. Place timbales upside down on serving plate, garnish, and serve.

Or

Broccoli Pasta

Ingredients

• 2 bunches broccoli
• 1 pound fresh pasta
• 2 tablespoons salt
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon hot pepper flakes
• 1/2 cup ricotta or Parmesan cheese

Directions

Bring a large pot of water to a boil. Add salt. Meanwhile, separate broccoli florets from the stalks (or peel the broccoli stems and cut into small cubes.) Add the broccoli to the boiling water and cook until tender but still bright green, about 5 minutes. Remove broccoli with slotted spoon.

Add pasta and cook to desired doneness.  Drain reserving 1 cup of the pasta water.

In a small skillet, heat olive oil over medium heat and add garlic and hot pepper flakes. Saute until garlic is fragrant, about 1 minute. Add drained broccoli. Mix in ricotta cheese and pasta, until sauce is creamy. If sauce is too dry, add as much pasta water as desired to get a creamy consistency.

 

 

Fregola sarda pasta salad with fresh vegetables

By Chef Lippe

Our first week of farmers markets has been a smashing big hit! Our move to Florida took a lot longer than planned…. moving an entire warehouse plus two dogs and your own house was not easy. We only lost a few wine glasses however, so I call it a successful move. Still unpacking boxes and still trying to find where the new home is for a lot of things that I know I unpacked but do not remember where I put it on the warehouse shelf.

We are still working on our schedule for the farmers markets but have the following schedule so far:

Monday evening: Audubon Park Community Market

Tuesday is cooking day so we are off

Wednesday: Cocoa Village Farmers Market

Thursday: Cape Canaveral Farmers Market

Friday: Farmers Market in Satellite Beach

Saturday: Farmer’s Market Oceanside Vero Beach

Sunday: Stuart Green Market

So if you are in the area please stop buy say HI and check out some of our fresh made items that are not available on our website.  Our stand is called Fratello Sole which means bother sun which seems to be a destiny that we had not even seen a few years ago.  When we first started our online store we were living in Washington DC. We named our company Sunshine Corporation (first step of our destiny).  Then my parents retired and moved to Florida (step two) and to keep the family together we moved to Florida also. So what better name for a Farmers Market stand than Fratello Sole! This week I made a garden fresh asparagus salad with some of our Fregola sarda pasta, tomatoes and asparagus that I got from my neighbor stand and 30 minutes in the kitchen start to finish.  This was such a big hit we sold out of both the fresh salad and the pasta.  Hope you enjoy it as well.

Fregola sarda salad with garden fresh tomatoes and aspargus

Ingredients:

4 oz. fregola sarda
8 spears asparagus, woody ends discarded and chopped into 1 inch segments
1 large heirloom tomato (approx. size of a beef tomato, substitute two plum tomatoes)
Half scallion or shallot, finely chopped
2 tablespoons goats’ curd (or mozzarella)
2 tablespoons chopped flat leaf parsley
Dressing: 1 tablespoon balsamic vinegar and 3 tablespoons extra virgin olive oil
salt and pepper

Directons:

Cook the fregola for 10-12 minutes in boiling water until al dente. For the last two minutes add the asparagus, they will cook in this time. Drain water to arrest the cooking process, put to the side.
Remove the tomato core and seeds and dice. Mix with the shallots, fregola, asparagus and parsley and dress. Season to taste.

Add the cheese, I pulled small chunks off with my fingers and dropped them onto the salad.
Enjoy!