Monthly Archives: October 2012

Venus Black Rice

By Chef Lippe

Venus Black Rice

This is a new variety of rice grown in the Po Plain of Italy.  It is a cross between an Italian seed and a Chinese Seed.  It is known for its color and aroma.  It is rich in calcium and vitamins, proteins and magnesium.

The best way to cook is in plenty of cold water (1 ½ cups to one 7 ounce bag). Bring the water to a boil add a pinch of sea salt and cook uncovered for 30 to 40 minutes. Serve with a drizzle of olive oil.

Black Rice Pudding

1 cup black rice
1/2 teaspoon salt, divided
1/2 cup sugar
1 (13 1/2- to 15-oz) can unsweetened coconut milk, stirred well

Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3 to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.

Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.

 

 

Or try…. Black Rice with Sweet Potatoes

Serves 4

Rinse rice under cold water. Bring water and ½ teaspoon of salt to a boil in a 2 quart heavy sauce pan, then reduce heat to a low and cook rice, uncovered until tender about 35 minutes.

While rice is cooking heat oil in a heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato stirring until coated well. Reduce heat to moderate and add remaining ¼ teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss to gently combine.

Ingredients

¾ cups Venus Black Rice

1.5 cups water

¾ teaspoon Salt

2 tablespoons oil

¾ cup scallions (1 bunch)

1 tablespoon fresh Ginger, peeled and minced

1 Large sweet potato peeled and diced (12 – 14 oz)

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Filed under Black Rice, Black Rice Pudding, Chef Lippe, Food, recipes

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!

 

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Filed under asparagus, Chef Lippe, Fregola sarda, goat cheese, Pasta, recipes

Sweet Basil Cheesecake

We are finally settled into our new home and ready to start at the Farmers Market.  Here is what we will be serving this weekend at the Stuart Green Market.

Sweet Basil Cheesecake

Ingredients

Butter, for greasing the pan

1/2 cup (4 ounces) ricotta cheese, at room temperature

1/2 cup (4 ounces) cream cheese, at room temperature

1/3 cup (3 ounces) goat cheese, at room temperature

1 tablespoon sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

Pinch fine sea salt

1/2 packed cup chopped fresh basil

2 tablespoons extra-virgin olive oil, for serving

Serving suggestion: assorted crackers

Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall

 

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.

Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse

until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.

Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.

Or try this fall variation with pumpkin

Ingredients

½ cup ricotta cheese

½ cup cream cheese

1/3 cup crumbled feta or goat cheese

6 fresh basil leaves, chopped

2 tablespoons green onions, chopped

3 heaping tablespoons of canned pumpkin

1 large egg

1 large egg yolk

1 tablespoon sugar

Pinch of sea salt

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Filed under cheese cake, Chef Lippe, goat cheese, Onion