Monthly Archives: December 2012

Carrot Cauliflower Sauce with Coriander and Sage

By Chef Lippe

 

One way to get your kids to eat their vegetables is to hide them in cheese and pasta! This sauce taste good over any flavor of fresh pasta, however, a spinach or basil is my favorite, but even store bought pasta will taste great with this sauce.

carrot and cauliflower sauce

Ingredients:

½ medium onion, diced

1 clove garlic, minced

1 tablespoon olive oil

1 cup chopped cauliflower

1 cup chopped carrots

2 cups vegetable stock

½ cup of half and half

2 teaspoons flour

¼ teaspoon coriander

¼ teaspoon nutmeg

½ teaspoon dried sage

½ teaspoon black pepper

Salt to taste

1 cup shredded sharp cheddar cheese

 

Directions

  • Heat olive oil in a medium pot over medium-low heat, add onion and garlic and sauté until translucent, 3 – 4 minutes.
  • Add cauliflower, carrots, and stock. Bring to a boil and then simmer until the vegetables are cooked about 10-12 minutes.
  • Turn off the heat and add your half and half. Use an immersion blender or transfer to counter top blender and blend until smooth. Add flour and whisk into the sauce. Turn the heat back on and simmer until the sauce thickens.
  • Stir in your coriander, nutmeg, sage, salt and pepper. Add cheddar and stir until smooth.
  • Serve over pasta of your choice. (I like spinach and garlic).
Advertisements

Leave a comment

Filed under Artisan pasta, Carrot and Cauliflower Sauce, carrot sauce, coriander, Food, Food blog, pasta sauces, recipes, sage

Did you know…

DID YOU KNOW…

tomatoesThe scientifically tomatoes are a fruit.  However, in 1893 a Supreme Court decision classified tomatoes as a vegetable.  In Nix vs. Hedden the court ruled that tomatoes must be classified as a vegetable due to their inclusion in ketchup, which was considered a vegetable for school lunch classification purposes. However, subsequent research revealed that the number-one ingredient in ketchup was high-fructose corn syrup. Hence, ketchup is not actually a vegetable but a fruit.

Tomatoes are actually a fruit, not a vegetable. Even though it is not called a fruit by people, it is indeed one. Tomatoes, or lycopesicon sculentum in Latin, directly translates to Wolf peach, was named by a French botanist named Tournafort, as it was thought to be poisonous, the word Wolf a result of the “poisonous” quality and the word peach due to its round shape.

These luscious looking fruit is a member of the night shade family and is native to Western South America and Central America, but will grow just about anywhere and is used to disguise immature Cannabis plants. The color of the tomato in its native country is yellow and it is a small cherry size, unlike the luscious red tomatoes we are all used to hence the reason it was considered poisonous, although the tomato plants leaves are indeed poisonous.

The national cancer institute has proven that consuming large amounts of tomato can reduce the risk of contracting Cancers like prostate cancer, lung cancer, stomach cancer, pancreas cancer, colorectal cancer, esophagus cancer, oral cancer, breast cancer, and cervical cancer. These scientists are not sure exactly what it is in the tomato that is so beneficial, but it is the general consent that it could be the lycopenes or the bioflavonoids, these are closely related to beta carotene. Cooking tomatoes is proven to be almost double as effective as eating tomatoes raw.

Tomatoes are excellent for the skin and can be used to do a home facial.

As a face peel you simply rub slices of tomato directly onto the face, concentrating on the areas with a lot of blackheads or blocked pores, the vitamin c content of the tomato has healing powers and the acid unplugs pores as well as removes dead skin. It is also effective as a mask, using thin slices of tomato, placing them on the face and lying down for 10 to 15 minutes there after using the thin slices to rub the juice into skin, and removing the excess leaving the juice on the skin it restores the natural pH of the skin.

Fun tomato facts about eating

American habits. According to the U.S. Department of Agriculture, Americans eat between 22- 24 pounds of tomatoes per person, per year. (More than half of those munchies are ketchup and tomato sauce.)

Popularity. The tomato is America’s fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions.

ketchup

Ketchup, the leading condiment in America, found in 97% of kitchens, did not begin as the tomato-ey concoction that is now a part of the fabric of our culture. (in my case, also part of the fabric of many t-shirts) The roots of ketchup are traced back to China, with a sauce they called ke-tsiap. Tomatoes were not found in the sauce, or in China at all for that matter. The primary ingredient was fish brine mixed with herbs, and this ke-tsiap was a watery sauce. When it arrived in England in the 17th century, then called catsup, it was being used to make pickled anchovies.

About that time, the Spanish found the tomato in South America and started spreading it around. One hundred or so years later, ketchup met tomato in Mexico, producing a similarly watery sauce. Things started to firm up when F&J Heinz started production in 1876 with their now famous “Tomato Ketchup” recipe.

Bonus fact: While they did have plenty of varieties, the number 57 was made-up by Heinz. He thought it sounded good, and liked the 7 for the “psychological influence of that figure and of its alluring significance to people of all ages.”

1 Comment

Filed under Chef Lippe

Veal Piccata

By Chef Lippe

veal-piccata-with-lemon-capers-and-parsley-butter-sauce

Veal Piccata is classic comfort food that can be served with pasta, or with buttered noodles, or mashed potatoes. It’s made with thin veal cutlets that are first browned in butter and then simmered in a tangy, lemony sauce.  Depending on how thin the veal cutlets are to start with, you can ask your butcher to flatten them for you, or you can do it yourself at home.  You can also use chicken in this dish.  I love flavored fresh pasta and usually use a garlic with lemon or spinach.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

  • 8 small veal cutlets (about 2 oz. each), pounded flat
  • 1 large sweet onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 2 Tablespoons olive oil
  • ½ cup all-purpose flour
  • 2 Tablespoons butter
  • ½ cup dry sherry (see note)
  • 1 lemon
  • 2 Tablespoons capers
  • 1 cup veal stock or chicken stock
  • 2 Tablespoons Italian parsley, finely chopped
  • Sea salt to taste
  • Freshly ground white pepper, to taste

Preparation:

Squeeze the juice from the lemon and set the juice aside.

To flatten the cutlets: Stretch a piece of plastic wrap across your work surface, place the veal cutlets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the cutlets between the layers of plastic wrap until they are about ¼ inch thick.

Combine the flour, salt and pepper on a plate or in a shallow baking dish.

Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.

Add the butter to the pan and let it heat until it turns foamy.

Now dredge both sides of the veal cutlets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Work in batches if necessary, rather than overcrowding the pan. Cook 2 to 3 minutes per side or until the cutlets are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.

Add the stock, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.

Return the veal to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking.

With a pair of tongs, remove the veal cutlets and plate them, two cutlets per person. Adjust the seasoning on the sauce with salt and lemon juice. Sauce generously and serve immediately.

Makes 4 servings (two cutlets per person).

 

1 Comment

Filed under Artisan pasta, Chef Lippe, Lemon, recipes, Veal

Baked Vegetable Ziti

By Chef LippeBAKED VEGETABLE ZITI

 

Ingredients:

  • 3 cups mixed chopped vegetables (we used zucchini, yellow squash, red peppers, carrots & mushrooms)
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1 bag of your favorite fresh pasta (we used tri color with garlic)
  • 2 cups marinara sauce
  • 1 cup fresh  ricotta cheese
  • 1 cup fresh mozzarella shredded
  • 1 cup sharp cheddar shredded

 

Directions:

Preheat oven to 375 degrees.

Chop all vegetables and arrange in a casserole dish. Drizzle with your favorite olive oil and sprinkle with salt & pepper.

baked vegetables 2

 

Roast for 20 minutes.

Add fresh pasta to roasted veggies and mix to distribute.

Add marinara sauce and ricotta cheese and mix again to evenly distribute.

Cover the top of the dish with shredded mozzarella and sharp cheese.

 

Cook at 375 for 30 minutes.  Serve and enjoy!

 

Leave a comment

Filed under Chef Lippe, eggplant, Food, Food blog, Mozzarella, olive oil, Pasta, recipes, Ricotta, tomatoes, zucchini