Category Archives: Artisan pasta

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

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).

 

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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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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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Mac n’Goat Cheese with Crab Meat

Mac n’Goat Cheese with Crab Meat 

By Chef Lippe

Goat cheese is one of my favorite cheeses and I add it to recipes that call for cheese every time I can.  This time I wanted a fun appetizer for a BBQ party for a large number of people. Something easy to serve that people could eat with their fingers. Puff pastry mac n’cheese cups and squares.  Try them. They are an instant success at any gathering. Oh so good. If you don’t have hours to make your own puff pastry try frozen puff pastry from your local store.

Mac and Cheese Recipe

Yield: 24 cups

Ingredients:

16 ounces elbow fagioloni pasta (any elbow pasta will work)

2 Tablespoons butter

1 quart heavy cream

8 ounces goat cheese

1 cup sharp white cheddar cheese shredded

1 cup asiago cheese shredded

2 Tablespoons fresh parsley finely chopped

1 cup crab meat drained

Salt and pepper to taste

Puff pastry

Directions:

 

Cook pasta al dente. Pre heat oven to 350 degrees. Drain and set aside.

Line muffin tins with a 5 x 5 inch square cut puff pastry making sure that corners are over the side of cup.

Cut puff pastry into 5 x 5 inch squares. Cut center out of ½ of them and then put cut out on top of full square.

Pour cream into a large sauce pan over medium heat. Add the parsley and butter, bring to a simmer.  Be careful not to let it boil over. Allow cream to reduce by half.

Stir in cheeses and whisk until melted. Stir in pasta and crab meat.

Fill muffin cups with a spoonful in center of squares.

Bake in oven until pastry is brown at edges. About 15 minutes

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