Category Archives: Mozzarella

Burrata with White Peaches

Burrata with White Peaches

serves 2

burrata and peaches

INGREDIENTS

¼ cup balsamic vinegar

2 4-ounce balls of burrata, sliced

2 large white peaches, pitted and cut into wedges

1 tablespoon extra virgin olive oil

Freshly cracked black pepper

Sea salt

Crusty bread for serving

DIRECTIONS

Pour the vinegar into a small pan over medium heat, and simmer until the vinegar has thickened and reduced to 1½ tablespoons. Set aside to cool.

Arrange the sliced mozzarella and peaches on a round board or plate. Drizzle with olive oil, and season with salt and pepper. Once the balsamic reduction has cooled, it will be even thicker. Drizzle all over the peaches and cheese. Slice up some crusty bread, and tuck it around the edges of the platter. Enjoy.

 

Advertisements

1 Comment

Filed under Artisan Cheese, Balsamic Vinegar, Burrata, Chef Lippe, Food, Mozzarella, peach, recipes

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.

Leave a comment

Filed under Artisan Cheese, Chef Lippe, Food, Lemon, Mozzarella, recipes

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

Honey Lime Chicken Enchiladas with Green Sauce

Honey Lime Chicken Enchiladas with Green Sauce

By Chef Lippe

 

In the hot summer months I like to use my crockpot a lot, it frees up my day to spend time at the beach or in the pool and still have a great meal.  Chicken is one of my favorite items to slow cook.  I put chicken thighs with skin and bones to start my enchiladas and let them slow cook on low for about 3 hours more if frozen.  Then I let them cool so I can pull out the bones and skins later in the day for the enchiladas.

Ingredients for Green Sauce:

3 Tablespoons virgin olive oil

1 large onion, minced

6 cloves garlic, minced

2 green peppers chopped

2 jalapenos, (seeds and ribs removed for mild sauce)

1 ½ pounds small tomatillos, husked and quartered

½ bunch of cilantro, rough chopped

1 ½ teaspoons sea salt

¼ teaspoon black pepper

1 ½ teaspoon cumin

4 cups chicken broth

2 Tablespoons sugar

 

In a large saucepan, sauté onions until tender in oil.

 

While onions are sautéing combine tomatillos, green and jalapeno peppers, cilantro in a blender and process until smooth (you can add some of the chicken broth if you need more liquid to make it smooth)

 

Add garlic to onion mixture in saucepan and cook until fragrant.

 

Pour in tomatillo mixture.

 

Add chicken broth, salt, pepper and cumin and simmer uncovered up to an hour, depends on the consistency you like.  I like about 30 minutes but have gone as long as an hour.

 

Cool can be made a few days ahead and refrigerated.

 

Ingredients for Enchiladas:

 

2 pounds cooked and shredded chicken (about 4 pounds of chicken thighs)

1/3 cup honey

¼ cup lime juice

1 Tablespoon chili powder

1 ½ cups green sauce

4 to 5 cups of mozzarella and cheddar cheese shredded and mixed together

Flour tortillas

 

Mix together 2 cups of sauce with honey, lime and chili.

 

Add 1 cup to shredded chicken and let soak for about 30 minutes

 

Spray oil onto a 9 x 13 baking dish add ½ cup sauce to coat bottom of baking dish.

 

Fill tortillas with shredded meat and desired amount of cheese. Roll and place in baking dish.  Repeat this step making as many as you need.

 

Pour remainder of sauce over enchiladas and sprinkle with more cheese.

 

Bake uncovered at 350 for 30 minutes.

 

For last 5 minutes place under broiler to make cheese nice and brown.

 

Enjoy.

5 Comments

Filed under Artisan Cheese, Chef Lippe, Chile Powder, Food, Mozzarella, olive oil, Pepper, recipes, Slow Food

Crock Pot Pizza Pasta

Crock Pot Pizza Pasta

By Chef Lippe

Great meals can come from a crock pot believe it or not and the best part is you start it in the morning and then spend the day at the beach and come home to a great meal. A crock pot meal in the summer does not heat your kitchen up and with the kids at home from school it really frees up your day.

Here is my families favorite crock pot pizza. You can change the toppings to any toppings your family likes.

Ingredients:

1 pound rigatoni uncooked

2 jars tomato sauce (or your own marinara sauce)

1 Tablespoon dried oregano

1 pound ground beef

1 pound Italian sausage (removed from casing)

1 onion, chopped

1 green pepper chopped

1 – 2 cups sliced mushrooms

4 cups shredded mozzarella cheese (or any combo of cheese that you enjoy)

Sliced pepperoni to taste

Directions

In a large skillet, brown the ground beef and drain excess fat.  Set to side. Do the same with the sausage, making sure pieces are small.

Mix the sauce, uncooked pasta and oregano in a large bowl.

Spray the inside of the crock pot with cooking spay.

Make layers using half of each ingredient and then repeat using other half. (pasta, cheese, meat, onions, peppers, mushrooms and pepperoni) Finish top layer with cheese and a few pieces of pepperoni on top to look like a pizza.  Have fun with toppings adding a as much or as little as you like.  If you don’t like mushrooms add olives. Be creative and have fun.

Use lots of sauce because the pasta absorbs a lots it cooks. I even add extra like it was a layer of its own.

Cook on low heat for 6 hours.

 

Leave a comment

Filed under Artisan Sausage, Chef Lippe, crock pot, Mozzarella, pizza, recipes

Peach and Homemade Mozzarella Salad

Peach and Homemade Mozzarella Salad

By Chef Lippe

With the weather sooooo HOT we have been making use of the great summer fruits and vegetables. We start with our homemade mozzarella cheese (see last week’s blog http://wp.me/p2n8ji-86) and I usually sever this salad with two dressings one sweet and vinegar based.

Ingredients:

1 fresh peach per serving

8 to 10 pieces of your favorite bread cubed

Fresh salad greens (we love spinach)

Slices of fig salami or prosciutto

Mozzarella balls or chunks

 

Peach and Cinnamon Dressing:

½ cup canned peach juice

½ teaspoon Saigon cinnamon

1/8 cup of chopped walnuts or pecans

Mix and drizzle over salad.

 

Lemon and Vinegar Dressing:

3 Tablespoons lemon juice

1 Tablespoon red wine vinegar

1/3 cup Olive Oil

Mix and drizzle over salad

1 Comment

Filed under Artisan Cheese, Artisan Sausage, Chef Lippe, Mozzarella, recipes

Homemade Mozzarella

Homemade Mozzarella

by Chef Lippe

It’s summer time and the kids are home from school and this is a great project that you can make in the kitchen with their help.  If at all possible a nice ride into the countryside, where you visit a local dairy farm and they get to see how cows are milked makes a great start to this adventure.

To make fresh mozzarella you can use either raw milk if available or store bought milk and a few hours.  I have also made this same recipe with goats milk and 2% milk. Raw milk is my favorite.

EQUIPMENT needed:

  • 8 quart pan stainless steel (do not use cast iron, or aluminum)
  • Candy thermometer
  • 2 measuring cups or glass bowls to dissolve the citric acid and rennet in.
  • Large and small strainer
  • Long knife
  • Slotted spoon
  • Large glass bowl
  • Small glass bowl
  • Microwave
  • Nylon netting (optional)
  • Plain white cloth if you want to make Ricotta Cheese with the Whey that is left.

Ingredients:

1 gallon of milk (only restriction is do not use ultra-homogenized milk)

1 Rennet tablet (found at Trader Joe’s)

2 teaspoons Citric Acid divided. (1 teaspoon is dissolved in water and the other sprinkled directly into the milk)

½ cup water (bottled is best) Do not use chlorinated water.

1 – 2 teaspoons salt.

Directions:

Pour 1 teaspoon Citric Acid into ¼ cup bottled water and stir.  Crush the rennet tablet and pour into another ¼ cup of bottled water.

Pour milk into your pot.  Milk should be at least 50 degrees when you pour in the Citric Acid.

Pour in Citric Acid and stir for a minute.

Sprinkle the other teaspoon Citric Acid in the mild and stir for another minute. You should see milk start to curdle.

Heat milk to 88-90 degrees stirring occasionally. Use low heat to heat slowly.   DO NOT go past 90 degrees.  (This step should take 10 to 15 minutes)

TEMPATURE IS IMPORTANT!  If you get the milk to hot or too cold, the Rennet will not make curds.

At 88 degrees turn off the heat and stir in the Rennet solution for 15-20 seconds

This is not an error. You are not trying to pasteurize the milk. If you get it too hot or too cold, the Rennet will not make curds. Use a low heat so it doesn’t go past the 88-90 degrees. It should take about 10-15 minutes.

Cover the pot and LEAVE IT UNDISTURBED FOR AT LEAST 20 MINUTES (I do mine 30 minutes and most instructions say 15-20 minutes) Time is not critical here as long as when you get a clean break.

Wait for a clean break. This is when you poke your finger into it and move it for an inch or so and lift it out, the curd and whey should separate and not stick to your finger.  If the line you make with your finger does not hold its shape for few seconds or it looks to runny let it sit for a few more minutes.

Cut the curd into ½ inch cubes and then cut the cubes into 45 degree triangles.

Let the curds set undisturbed for another 5 to 10 minutes.

Apply low heat and gently stir the curds occasionally to keep them separated until they reach 108 degrees. This will take about 15 minutes. The curds will shrink and start to sink as the whey is expelled from them.

Turn off the heat and continue to stir every few minutes for an additional 20 minutes, while the curds keep shrinking.

Drain the curds into a strainer or colander and let set for about 15 minutes. If you put the strainer over a bigger bowl and save the whey you can make Ricotta cheese with it.  Let the strainer sit in a dry pan until no more whey comes out of them.

Pour the curd into a smaller bow and break them up with your hand (should look like cottage cheese).

This is the tricky part because every microwave oven heats a little different depending on size. So it is better to heat less and keep checking. I use a microwave that is 1100 watts and it takes 30-45 seconds. (If you overcook here the curds turn to mush).

To check squeeze the curds with a spoon and pull them to the side of the bowl, pour any whey into your collection of whey.

Repeat heating and squeezing until you can pull curds out in a soft ball form. Microwave for 20 seconds more.

Now for the part the kids can help with!

STRETCHING!

At this point if it is warm enough it should become pliable and stretchy.  Add salt and herb (optional). Grab 1/3 to ½ and lift. It should stretch with its own weight. If not put back into microwave for a few more seconds. As you work through the stretching process knead it like bread a couple of times.  Keep lifting and stretching and kneading until you get a nice firm thick stretch of cheese that is a soft ball that does not stick to your hands is nice and smooth and shiny.  It’s done!

You should get about 12 ounces of cheese. Wrap in plastic or a zip lock bag and store in your refrigerator. It should keep for about 6 days, mine never lasts this long.

If this is your first time we offer a kit that includes everything you will need to make 4 batches of cheese for $25.00 per kit. All you need is the fresh milk. If you already have the candy thermometer order our refill kit for $14.00. 

1 Comment

Filed under Artisan Cheese, Chef Lippe, Food, Mozzarella, recipes