Monthly Archives: November 2012

Baci di ricotta or as my kids would say Cheese Doughnuts

By Chef Lippe

baci-di-ricotta

Makes about 30

Ingredients:

  • 1 cup ricotta cheese
  • 2 eggs
  • 1/3 cup flour
  • 1 ½ teaspoons baking powder
  • A pinch of salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon confection sugar
  • ½ teaspoon vanilla extract
  • Oil to fry them in

 

Directions:

  1.  Beat the ricotta and eggs until smooth. Add flour, baking powder, salt, cinnamon, sugar and vanilla extract and mix well.
  2.  Heat the pan with about an inch of oil.
  3.  Drop rounded teaspoons of the batter into the oil, DO NOT make doughnuts too big, they will puff up on cooking.  Turn them over when they get golden brown. Make sure your oil is not to hot so they do not burn.
  4.  Place them on a paper towel to remove excess oil.
  5.  Serve with sprinkled confection sugar.

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Carrot Ginger Sauce

Carrot Ginger Sauce (makes 1 cup)

By Chef Lippe

Prep Time: 15 minutes,

Cook Time: 15 minutes,

Total Time: 30 minutes,

 

Ingredients

  • 1 tablespoon canola oil
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon ginger, peeled and minced
  • 4 medium carrots, peeled and chopped
  • 2 tablespoons miso
  • 1 tablespoon tahini
  • 2 tablespoons water

 

Preparation

  1. Heat oil in a sauté pan over medium heat.
  2. Add garlic and sauté until soft, about 30 seconds.
  3. Add ginger and carrots.
  4. Cover and cook until carrots are soft, about 15 minutes.
  5. Transfer to a food processor and add the miso, tahini and water.
  6. Puree until smooth.
  7. Serve tossed with pasta, soba, udon noodles or rice.

*Stays fresh in the refrigerator for 3-4 days.

 Accompaniments: Soba Noodles, Brown Rice, Pasta

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Filed under Artisan pasta, carrot and ginger sauce, carrot sauce, Chef Lippe, Food, Food blog, Ginger, health through eating, recipes

FAVORITE SAUCES FOR YOUR FRESH PASTA

By Chef Lippe

Simple Marinara Sauce

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (28 ounce) can tomato puree
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried parsley

DIRECTIONS
Heat oil in a large saucepan over medium heat. Sauté garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

ALFREDO SAUCE

  • 1/2 cup cream cheese
  • 1 cup milk 0-2 %
  • 3 tbsp freshly grated Parmesan cheese
  • 1 clove of garlic
  • 1 tbsp pepper
  • 1/2 tsp salt
  • 3 tbsp dry parsley/ 1/2 cup fresh

DIRECTIONS
The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.
Cook your favorite pasta, I recommend spaghetti, if you want you may want to add chicken bacon any one of your favorite meats, I find it goes great with clams.
Pour desired amount over pasta, cook meat in sauce to absorb flavor into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce.
If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you.

SAGE BROWN BUTTER SAUCE

  • 5 tablespoons unsalted butter
  • 15 to 18 small fresh sage leaves
  • 1/4 cup low-sodium chicken broth

DIRECTIONS
Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes.
Add sage and chicken broth and reduce heat to medium low. Simmer until sauce is reduced and slightly thickened, about 3 minutes. Season with salt and freshly ground black pepper and serve over your favorite Pasta!

CHAMPAGNE CREAM SAUCE

3 Shallots (minced)

  • 3 Scallions (chopped)
  • 1/2 Stick Butter
  • 1 Cup Champagne
  • 1/2 Cup Heavy Cream

DIRECTIONS
In a sauté pan or skillet, sweat some minced shallots in butter, add chopped green onions and sweat for a few more minutes. Then add champagne and allow to reduce for about 10 minutes. Last, add some heavy cream and mix to emulsify.

VODKA SAUCE

  • 1/2 cup of olive oil
  • 1 tsp butter
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley
  • 1/4 cup onions chopped
  • 1 large can whole peeled tomatoes
  • 1 pint heavy cream
  • 1/2 cup vodka
  • salt and pepper to taste

DIRECTIONS

In a sauce pan, add oil, butter onions and garlic. Sauté until onions are clear.
Add vodka, tomatoes and parsley. Slowly mix in the cream.
Salt and pepper to taste, add pasta, sprinkle with Parmesan cheese and serve.

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Filed under alfredo sauce, Artisan pasta, champagne cream sauce, Food, Food blog, marinara sauce, Pasta, pasta sauces, recipes, sage brown butter sauce, vodka sauce

How to cook our fresh pasta

HOW TO COOK FRESH PASTA

Everyone has a different idea of what cooked pasta should taste like so you should sample yours and adjust to your taste.

Al Dente is when you can see a little growth in your pasta.  It will be firm and a little chewy.  Sacrifice yourself and ALWAYS taste your fresh pasta before serving.   (Remember your mom always taking a piece out of the boiling water and tasting it before she took it off the heat?  You want your pasta to be perfect!)

  1. Use plenty of water in a large pot. (At least 1 gallon per pound of pasta)
  2. Add salt to water if desired. Sea salt is always better if you have it. (1/2 tablespoon per quart of water)
  3. Add oil (I like a good olive oil, but any oil is okay) 1 teaspoon per quart of water.  This helps to keep the pasta from sticking together.
  4. Bring water to a boil. If you cover the pot it will boil faster but not a necessary step.
  5. Add fresh pasta. If your pasta is packed tightly gently loosen before adding to boiling water.  Once you add pasta to boiling water stir once or twice.
  6. Watch your pasta closely. Some of the thinner pasta will be Al Dente already, some of the thicker pasta will need a little longer.
  7. TASTE your pasta to see if it is done.
  8. Drain and add to sauce. Remember your pasta will continue to cook when added to your hot sauce.  Rinse your pasta only if you are making a cold salad or want to store for later use.

 

HOW TO COOK FRESH RAVIOLI

  1. Use plenty of water in a large pot. (At least 1 gallon per pound of pasta).
  2. Add salt to water if desired. Sea salt is always better if you have it. (1/2 tablespoon per quart of water).
  3. Add oil (I like a good olive oil, but any oil is okay) 1 teaspoon per quart of water.  This helps to keep the pasta from sticking together.
  4. Bring water to a boil. If you cover the pot it will boil faster but not a necessary step.
  5. If your ravioli comes in a sheet then gently brake the pieces off, first brake off a row then break into individual pieces.  If your ravioli is already separated then just pour into boiling water.
  6. Do not cover or stir. If paper got into water gently remove with wooden spoon.
  7. Bring water back to a boil. Once water is boiling stir gently to break an pieces still stuck together.
  8. Check to see if they are cooked to your taste. Generally they are Al Dente once water comes back to a boil.
  9. Drain gently and add to sauce.

 

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Lemon Cavatapi with baby spinach and garlic shrimp in creamy cheese and butter sauce

By Chef Lippe

Serves 4
Ingredients: 
2 10 ounce packages of fresh lemon cavatapi

3 1/2 cups Pecorino Romano cheese, finely grated (8 ounces)

6 tablespoons unsalted butter (3/4 stick) cut into tablespoon-size pieces

2 teaspoons coarsely ground black pepper

2 pounds of raw cleaned shrimp

4 cloves of garlic minced

2 cups of fresh baby spinach

½ cup butter

Preparation:

Shrimp

Melt ½ cup of butter in frying pan. Add chopped/minced garlic and fry until light browned. Stir in shrimp and cook until shrimp are done.   While shrimp are cooking:

Pasta and sauce
1 – Bring a large pot (at least 12 quarts) of salted water to a boil.
2 – Add fresh pasta and cook al dente.
3- Drain pasta, reserving 2 cups of the cooking water.
4 – Return pasta and cooking water to the pot and place over low heat.
5 – Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes.

Just before adding shrimp to pasta stir in baby spinach and cook until just wilted. Add spinach and shrimp to cooked pasta and cream sauce.  Season with salt, and serve with additional cheese if desired.

 

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Filed under Artisan pasta, Chef Lippe, Food, Food blog, Lemon, Pasta, recipes, shrimp, Spinach

Crabmeat and Ricotta Cheese Dip

By Chef Lippea

 

 

Ingredients

 

1 pound cooked crab claw meat (pull apart into small pieces)

1 pound lumped crab meat (break into small bite size)

1 8 ounces spreadable cream cheese (room temp)

1 8 ounces ricotta cheese (room temp)

1 16 ounces sour cream (room temp)

1 pound fresh parmesan cheese shredded

1/4 cup roasted minced garlic

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons semi dried parsley

2 tablespoons sugar dipped lemon zest (for garnish)

1 tablespoon finely chopped fresh parsley (for garnish)

 

Directions

 

pre heat oven to 350 degrees

 

In a large bowl combine cream cheese, ricotta cheese, parmesan and sour cream stir together until smooth,  add in both crab meats, roasted garlic, lemon juice, semi dried parsley,  mix all together until smooth.

 

Scoop mixture into baking bowl, and place in oven. Cook for 30-35 minutes (until warmed all the way through).

 

Last 3 minutes add parmesan cheese on top until melted & bubbly. Remove from oven and garnish with lemon zest shavings and fresh chopped parsley.  Serve with mini toasted bread or crackers of your choice.

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Filed under Chef Lippe, Crab meat, recipes, Ricotta