Monthly Archives: December 2012

2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

600 people reached the top of Mt. Everest in 2012. This blog got about 6,700 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 11 years to get that many views.

Click here to see the complete report.

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Mashed Potato Fudge

By Chef Lippe

Yes you read that correctly and I know it may sound funny and not very tasty but I swear this is so good you will thank me for giving you the recipe! It is a little bit like an Almond joy candy bar without the almonds.

Mashed Potato fudge l Chef Lippe

Ingredients

¼ cup hot mashed potatoes (I used 1 baked potato and scooped out the insides

1 teaspoon butter

2 ½ cups confectioners sugar

1 ½ cups shredded coconut

½ teaspoon vanilla

Pinch of salt

6 oz of chocolate chips melted

Line an 8×8 pan with foil and butter the foil. In a bowl, mix the potato and butter until blended. Add the sugar gradually and beat until well blended. Add coconut, and salt. Spread in pan and spread with melted chocolate chips. Chill until firm cut and enjoy.

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Broccoli and Pasta Sicilian Style

By Chef Lippe

broccolli and rasin salad

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

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Broccoli Soufflé

By Chef Lippe

Broccoli Souffle

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.

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Slow-Roasted Tomatoes – A small taste of heaven

By Chef Lippe

 slow roated tomatoes

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.

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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!

stuffed lemon

  • 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.

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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

broccoli-timbale

“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

Broccoli SauceIngredients

  • 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.

 

 

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Filed under Artisan Cheese, Artisan pasta, Broccoli, Chef Lippe, Food, health through eating, heart health, recipes