Category Archives: Bread

Balsamic Cheddar Soup in Pumpernickel Bread Bowl

By Chef Lippe

Before I moved to Florida I use to think it was funny to hear the weathermen say “it’s a chilly 65 degrees” but now that I have been here a while I know that yes even 65 can be chilly and today it is only going to get that warm all day! So today I am making my cheddar soup with this wonderful Balsamic cheddar cheese from Satori, it is sweet, nutty and fruity tasting that pairs well with porter beer and dark breads. Once you taste this you will crave it even on the hottest days!

balsamic bellaviano

Cheddar Soup
1 cup celery minced
1 cup carrots minced
1 1/2 cups onion minced
1 1/2 sticks (6oz) butter
2/3 cup flour
1 tsp. Dijon Mustard
3 cups Vegetable Broth
12 oz. smoked porter beer
3/4 cups milk
4 cups shredded Sartori Balsamic cheddar cheese
minced chives for garnish

1) In a skillet on Low/Med – cook carrots, onions and celery in butter until tender (about 15 minutes). Season with salt.
2) Add flour and mustard to the skillet and whisk until incorporated and smooth.
3) Add Veggie broth and beer, cook and stir until thickened.
4) Puree in a blender, then return to skillet.
5) Stir in milk and stir for about 6-10 minutes, then add cheese and cook/stir for about 10 mins. (Add more liquid as desired) *Can be frozen to heat and serve later*

beer-cheesePumpernickel Bowl (in Bread Machine)
Place ingredients into bread machine in this order:
1 2/3 cups Water
2 1/3 cups Bread flour
1 cup Wheat Flour
1 cup Rye Flour
3 Tbls. Molasses
1 tsp. salt
2 Tbls. Vegetable oil
4 Tbls. Cornmeal
2 tsp. Instant Coffee
2 Tbls. Unsweetened Cocoa
2 tsp. Active Dry Yeast

Turn Bread machine to Basic Dough setting. When dough is finished, remove, cut and measure dough into 3/4 oz. sizes. Using fingers push each dough piece into small round balls, and pinch together on the back side. On floured board, twist each ball seam side down to make a smooth bottom. Place each dough ball on a parchment lined baking sheet (about 2 inches a part), cover and let rise for about 1 hour. Glaze each dough ball by brushing with an egg wash (1 egg beaten with 1 Tbls. water). Bake in a preheated oven set on 350F for about 10 minutes.
Remove to cool on pan.

To prepare the “bowl”, snip off the top of each baked bread ball and using the kitchen shears, carefully, cut out a bit of the inside bread. Be careful to not cut through the bread.

The Bread bowls may be filled now, or freeze them for filling as needed.

TO FILL:

Pour the warmed soup into a squeeze bottle with a medium opening. Turn the squeeze bottle over each Bread Bowl and fill almost to the top with soup. Garnish with snipped chives.

These are easy to reheat in the oven, if your guests are late.

 

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Filed under Artisan Cheese, Balsamic Cheddar, Bread, Cheese, Chef Lippe, Porter beer, recipes, Soup

Serrano Ham Tapas – A FEAST for your eyes and your tummy!

By Chef Lippe

Serrano ham at market

Serrano ham is one of Spain’s favorite meats. When you walk into any tapas bar, restaurant or little shop you will see the hams hanging from the wall or a wall decorated with the ropes from the ham. I have included the recipe for one tapa and pictures from many others. It has also become a favorite at my Farmers Market stands.

I hope you have fun making and eating these!

Chef Lippe

stuffed-endives

Ham and Chicken Stuffed Endives

Left over chicken

Serrano Ham

Alioli

Salt and Pepper to taste

Directions

Slice the bottom inch away from the endive, remove the 6 largest leaves and arrange on plate.

Spoon 1 teaspoon of alioli along the bottom of each leaf.

Arrange shredded chicken on alioli and top with Serrano ham

Drizzle with good olive oil and server with tomatoes and fresh bread.

Enjoy the rest of my many uses of Serrano Ham or better yet come and visit our market stand and try a taste!

Asapargus-Wrapped

fig-with-chevre-and-serrano-hamGrissini-with-Serrano-hamfruit_serrano_ham_tapa_gastronomyham flowersladybug-appetizer-480x360Mini_Mozzarella_Prosciutto_Skewersmonkfish-serrano-ham-kebabsPicture 649serrano and mellonserrano olive and mellonWatermelon_Manchego_and_Serrano_Ham

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Filed under Artisan Cheese, asparagus, Avocados, Bread, Cheese, Cheese Crisps, Chef Lippe, figs, Food, Food blog, fruit, Manchego, Membrillo, olive oil, peach, pineapple, Quince Paste, recipes, Serrano Ham, spices, Tapa, tomatoes

Chocolate Yeast Bread with Peanut Butter Spread

Chocolate Yeast Bread with Peanut Butter Spread

By Chef Lippe

A week with no power! No TV and  NO INTERNET! But I made it through with thoughts of chocolate bread and peanut butter!

My freezers and kitchen have not been this spotless for a while now, my partner said that if I could not cook I should clean…behind the stoves, behind the freezers and then when we had to throw away everything inside the freezers on day 2 all I could think about was the bread that I wanted to make. For a week we used the BBQ grill for everything but there are only so many things that can go on the grill and bread isn’t one of them.  I hope you enjoy this and DO NOT make toast with it the chips will melt all over the toaster!

Ingredients:

2 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1/3 cup warm water
4 1/2 cups all-purpose or bread flour
1/2 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa
2 teaspoons salt
1 1/4 cups warm water
1 cup chopped semisweet chocolate chunks
Egg wash (one egg plus 1 tablespoon water mixed)

Stir yeast and 1/2 teaspoon sugar into 1/3 cup warm water and pour into a large mixing bowl; let stand until foamy, about 10 minutes. (Our kitchen runs cold unless the oven is on, so this takes a bit longer.)

Mix flour, remaining sugar, cocoa and salt. Stir remaining 1 1/4 cups water into dissolved yeast, then stir in the flour mixture. Stir in chopped chocolate last. Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes.

Place dough in greased bowl, cover with plastic wrap and let rise until doubled in volume, approximately 1 hour. (Again, this might take longer depending on the temperature of your kitchen.)

Turn risen dough onto lightly floured surface, punch it down (the chocolate will be very gooey — resist licking your hands until you’re done) and divide in half. Form each half into desired shape and place on cookie sheet covered with parchment paper. (Tester’s note: We took one half of the dough and shaped it into two small rounds; the other half we separated into three ropes and created a large braided loaf.) Cover with plastic wrap again and let rise until doubled in volume.

Meanwhile, preheat oven to 450 degrees.

Brush loaves with egg wash and bake in 450-degree oven for 10 minutes, Then reduce the heat to 350 and bake for 30 minutes more or until bread sounds hollow when bottom is tapped.

Cool, serve with sweetened cream cheese or peanut butter cream cheese below.

Peanut butter spread:

3 ounces cream cheese, softened

3 tablespoons peanut butter

1/3 cup powdered sugar

In the bowl of a stand mixer, beat together all ingredients until well combined and fluffy. Use immediately or store tightly wrapped in the refrigerator for up to 3 days.

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