Category Archives: Chef Lippe

Strata the Gourmet Cheese and French Bread Casserole!

strata 1

Strata – the “gourmet casserole” It’s got all the homey, comfort food qualities of its predecessors, and a name that brings to mind layer upon layer of savory, custardy bread, melted cheeses, salty meats and seasonal vegetables.

Ingredients
¾ cup shredded Maasdam cheese
¾ cup shredded Gruyere cheese
Cooking spray
1 loaf French bread (approximately 16 thin-sliced pieces)
4 ounces Serrano Ham
1 cup (about 4 ounces) roasted asparagus*, chopped into 1-inch pieces
6 eggs
1 ½ cups milk
½ teaspoon salt
¼ teaspoon pepper

Preparation
Mix the Swiss and Gruyere cheeses together in a small bowl and set aside. Liberally spray an 8” round casserole dish with cooking spray, and place half of the bread slices in the bottom of the dish. Layer half of the Serrano slices over the bread, followed by a layer of half of the roasted asparagus, and half of the cheese mixture. Repeat layering process, ending with a layer of cheese.

In a separate bowl, mix together eggs, milk, salt and pepper. Pour egg mixture over strata. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

When ready to bake, remove the strata from the refrigerator, and let it rest for about 30 minutes. Preheat oven to 350°. Bake strata for 50 to 60 minutes, until toothpick inserted in center comes out clean, and strata is slightly puffed and golden.

Serves 8.

∗ To roast 1 pound of asparagus: Preheat oven to 400°. Wash asparagus and break off bottoms of spears. Place asparagus on baking sheet, and drizzle with about 1 teaspoon olive oil. Add salt and pepper to taste. Roast for about 10 minutes, until slightly browned and tender. If you like, pour about 1 teaspoon of fresh lemon juice over asparagus and garnish with some grated lemon rind.

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Baked Brie with Caramelized Onions and Bacon

brie with carmel onions bacon

I love caramelized onions, and they marry well with Brie.   Baked Brie is a classic.  It is served with toast or bread. It is usually made with jellies, fruits and nuts or some combination.  I made this one with caramelized onions left over from an apple onion hot pepper chutney, which, to me, sounds so good with this cheese.  Then as everyone knows bacon makes everything better so we sprinkled it with bacon pieces.

To save time I baked the brie in the microwave and started the onions there also.

Ingredients Baked Brie:

1 mini brie

caramelized onions

two slices of bacon

Ingredients of the caramelized onions:

3 large onions, chopped

2 tablespoons butter

1 tablespoon of corn oil

 Preparation of onions:

To speed up the cook time, place the chopped onions in a glass baking dish in the microwave on high for 4 minutes. Transfer to a saucepan with the oil and butter and cook for 10 minutes over low heat. Increase heat to medium and cook until onions become caramelized, about 15 minutes.

Preparation of baked Brie:

Line a plate with paper towels and arrange the bacon slices. Microwave for 1 ½ minutes.  Then let cool and break it into pieces.

Remove the top of the brie and place a spoonful of onions on cheese. Microwave for 1 minute and sprinkle with bacon. Enjoy!

 

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Filed under Artisan Cheese, Bacon, Brie, caramelized onion, Chef Lippe

Green Olive Jam and Tetilla Cheese

green olive jam

 

 

 

 

 

 

 

Serve with a white Ribeiro wine from Galicia to bring out the contrast between the soft texture of the cheese and the daring bitter-sweetness of the olive jam.

Ingredients

4 oz Spanish green olives
1 oz brown sugar
1 oz gr white sugar
4 oz Tetilla cheese

Preparation

To make the jam, take the green olives and wash them carefully under cold running water. Dry the olives well, place them in a blender or food processor and blend them until you obtain a smooth purée. Place the purée in a saucepan and add the brown sugar and the white sugar. Cook it slowly for about until the sugar melts and starts to caramelize. When it reaches a thick consistency remove from the heat and let the jam cool completely. Serve the jam on cocktail spoons with a small cube of Tetilla cheese on top.

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Chiffon Cauliflower and Serrano Ham with Tete de Moine Cheese Flower

tete de moine flower w baccon1

Ingredients for 5 glasses

1 pound (3/4 of a cup) of cooked cauliflower
¼ cup heavy cream
2 ounces Serrano ham cooked
5 flowers of Tete de Moine
Salt and pepper

In mixer put the cooked cauliflower (cauliflower cooked in salted boiling water) with the cream, salt and pepper, and mix everything until the mixture becomes slightly frothy. Check the seasoning.

In a small skillet fry the Serrano Ham and drain on absorbent paper.
Spread the cauliflower cream in glasses and put some bacon cooled in each glass. Finish with a Tete de Moine flower.

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Filed under Artisan Cheese, cauliflower, Chef Lippe, Serrano Ham, Tete de Moine

Gran Bu Tartlet

gran bu tartlet

 

Gran Bu is a raw milk buffalo cheese from Lombardia Italy that is made in the canestrato style (aged in wicker baskets).  The flavor is delicate and milky with a sweet finish and the scent is of fresh butter.

The cheese is made at Quattro Portoni Dairy (Translated Four Gates) and is named after the 13th century gates into their moat-encircled town of Cologno al Serio. The Cheese Markers are bothers Alfio and Bruno.  With a herd of 1000 water buffalo on the farm with 270 of them being milked for cheese at the current time they make over 15 kinds of fresh cheese, semi-mature and seasoned from their herd of buffaloes. Visit us at Florida Cheese Club for all your cheeses.

Pair with white wine

Cheese Type: Hard

Milk Type: Buffalo Raw

Rennet: animal

Age: 8 months

Origin: Italy

Region: Lombardia

Tartlet Granbù 

Ingredients:

1/4 pound leeks

1/4 pound White Potatoes

1/4 pound Granbù

2 tablespoons butter

1 tablespoon breadcrumbs

Filo sheet

Extra virgin olive oil

Salt

White pepper

Preparation

Slice the leeks into thin slices and put them to simmer in a pan with 2 tablespoons of water, 2 tablespoons of butter, salt and white pepper and simmer until the liquid is almost gone.  Thinly slice the potatoes, soak in cold water to remove some of their starch, dry and toss in the pan of leeks for 3-4 minutes with olive oil and salt.

Butter the ramekins, add a little extra butter on bottom and then line ramekin with filo sheets and build the tart starting alternating potatoes with leeks and cheese to create 3-4 layers. Once complete sprinkle with breadcrumbs and bake at 350 ° F for 15 minutes. Remove from the oven and accompanied with warm appetizers or main courses of meat.

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Halloumi This Summer Anyone?

Sizzling-Haloumi-with-Roasted-Tomatoes-and-Asparagus-Cara-Lyons-of-Caras-Cravings

Halloumi originated in Cyprus and has been made since the Medieval Byzantine period (AD 395 – 1191).  A firm, slightly springy white cheese from Cyprus, traditionally made with sheep’s’ milk, mass produced versions often uses cows’ milk. In texture, halloumi is similar to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking. It has a strong salty flavor, when preserved in brine.  Halloumi will keep in the refridgerator for many months if left unopened or frozen for up to a year.  It can be eaten straight from the packet, but some chefs recommend soaking it in buttermilk for a day or two to give it a richer, less salty flavor.  Halloumi has a very high melting point, so it is perfect for grilling it without it melting.  There is no need to bread or flour the cheese before frying, and you don’t even need to use oil in the pan. The cheese browns naturally from the sugar in the brine and keeps it shape.  Halloumi is often flavored with dried mint, which goes perfect with grilled peaches and red peppers during the summer months. Some of our favorite ways of eating Halloumi are listed below. Visit us this summer for your taste.  Florida Cheese Club or Fratello Sole

Fried Halloumi with broiled cherry tomatoes and watermelon.

Arugula Apple and Halloumi Salad

Grilled Halloumi with Rosemary Grape Relish on crostini’s

Grilled Halloumi and grilled Meyer Lemons with greens

Grilled Halloumi with Kiwi, navel orange sections, capers and honey

Grilled Halloumi, grilled eggplant and pesto burgers

Grilled Halloumi with caramelized fennel

Grilled Halloumi with green olives and cannellini beans

Grilled Halloumi, beetroot and pumpkin seeds with lemon salad

 

Fried Halloumi with Pear and Spiced Dates.

Ingredients

  • Zest and juice of 1 lemon
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cardamom (only black seeds from within the green pod)
  • ¼ teaspoon black pepper
  • 8 dates, cut in half and pits removed
  • 2 tablespoon olive oil
  • ¾ pound halloumi cheese cut into 8 slices
  • 1 pear, quartered, seeded and sliced into 8 pieces
  • 3 tablespoons ouzo

Directions

1. Preheat the oven to 350°F.

2. In a small sauté pan, big enough to hold the dates, mix the lemon juice, lemon zest, and brown sugar and cook over medium heat, stirring, until the brown sugar melts. Add the spices and dates and cook until the dates soften a little, about 5 minutes. Stir in 1 tablespoon of the olive oil and set the mixture aside,

3. Heat a large nonstick pan over medium-high heat. Arrange the cheese slice in the skillet, being careful not to overlap or crowd them. Brown the cheese, about 2 minutes on each side, or until golden brown on each side. Transfer to a heavy gratin or baking dish, placing the halloumi slices side by side.

4. Using the same sauté pan, heat the remaining 1 tablespoon olive oil on medium-high heat and then add the pears. Brown the pears for 4 to 5 minutes on one side. Remove the pears from the pan and add them to the baking pan with the halloumi. Spoon a date onto each piece of halloumi and place the pan in the oven until it gets hot and the cheese gets a little softer. 6 to 8 minutes.

5. Remove the pan from the oven, place it on the table, and without waiting, add the ouzo to the pan and carefully ignite it. Stand back when you light the dish, as the flames can reach 5 inches. The fire will bum off the alcohol, and after about a minute, it will leave the sweet flavor of the ouzo.

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Filed under Artisan Cheese, Cheese, Chef Lippe, Grilled Cheese, Halloumi, Spicy dates pears and Halloumi

Cheese and Wine Pairing….Where do I start?

wineandcheese

Wine and cheese are similar in that both are fermented, complex and rich in history. When it comes to pairing wine and cheese together everyone has their own idea of what goes together.  Just as every major start needs a supporting cast of characters. So does your cheese.  So how do you know when you’ve happened upon a perfect pair?  Just as wine can be made with different grapes, cheese can be made with milk from different animals.  Where the grapes are grown and how they are cultivated will be reflected in the taste. Just as where the animals live and what they eat will be reflected in the taste of the cheese. So an English Cheddar will not taste the same as an American Cheddar.  Here are our cheat sheet notes for the beginner.

First of all, you have to know what to look for, or rather what to taste.  In a great pairing, you’ll find that the cheese elevates the wine, and vice versa. Their collision should bring out new intricacies and nuances in each other. And in the best pairings of all, you’ll find truth in a magical equation, that 1 + 1 actually equals 3. Look for a third, flavor that arises seemingly out of nowhere. It’s your most obvious clue to a successful, compatible marriage of two different elements.

FIND HARMONY

Evaluate the four major components of wine: tannin, alcohol, acidity, and sugar, and do your best to balance them with the intensity of the cheese you’d like to pair it with. Consider:

  • Mouth feel: How do the wine and cheese harmonize in your mouth? Perhaps the creaminess of an oaky white works well with an equally creamy cheese? An austere, not-too-fruity red may work nicely with a lean, not-too-salty mountain cheese.
  • Weight: Goat cheeses,  have a pleasant lightness to them, while sheep milk cheeses carry a bit more heft because they have a higher fat content. Consider how bold a statement the cheese makes on its own and balance that with an appropriate alcohol level in the wine.
  • Acidity: Fresh cheeses and younger wines tend to have more acidity, just by nature of their freshness, and so they make good friends. Aged cheese and older wines have mellowed, and will tend to harmonize more easily with each other. Imagine the unlikely marriage between a fresh mozzarella and a Barolo from the 80’s. You want neither element to overpower the other.

FIND HARMONY IN OPPOSITION

Opposites attract. Think about the effect of the salty/sweet combination of salted caramel or chili pepper and chocolate. We look to this same tenet of pairing when constructing a wine and cheese match, too. Try:

  • Stinky washed rind cheeses like Teleggio or the more local Grayson from Meadowcreedk Dairy with off-dry whites like a German Riesling. A Kabinett or Spatlese would be your best choices.
  • Strong, peppery blues with sweet dessert wines. It’s the classic example of opposites attract.

CLASSIC COMBINATIONS

Mint and Chocolate, tomatoes and basil these are all traditional food pairings. In the same way that we often draw upon these go-to combinations, we have some standby wine and cheese pairings, as well.

  • Goat cheese and Sauvignon Blanc
  • Uber-rich triple creams like Pierre Robert or Nocetto di Capra with sparkling wine or Champagne. Part of the reason why these two marry so well together is because they have polar opposite textures. (Think about the opposites attract concept when considering mouth feel.) The light bubbles in the wine work to wash away the richness of the cheese.
  • Port and cheddar.  But make sure it’s a traditional, preferably cloth-bound English or English-style cheddar.

REGIONAL PAIRINGS

What grows together goes together. It’s not a bad idea to take a look at pairings that have historical roots. Some great ones to stand by:

  • Parmigiano Reggiano and Lambrusco, both from Emilia-Romania. Just try it. Trust us.
  • Funky Spanish sheep milk cheeses like Spain’s Quesi Sudado and sherry.  Don’t underestimate the pairing ability of sherry. Its savory, nutty quality works wonders with other nutty cheeses. Try it with Mahon, and Manchego, or a mountain cheese like Gruyere.
  • Sancerre and lightly aged goat cheeses like Chevrot or Chabichou du Poitou from the Loire Valley. Or if you want a regional riff, try an unoaked Sauvignon Blanc from California and the phenomenal French-style goat cheeses like Coupole or Bonne Bouche from Vermont.
  • Epoisses and Burgundy. Burgundian monks did it, why not you?
  • Comte or Vacherin Mont D’Or with oxidized whites from the same region, the Jura.

STICK WITH WHITES

Tannins that inherently live in most red wines combat the natural protein living in cheese, resulting in a match that’s too often either bitter, astringent, or, at the very least, unpleasant. Red wines are also generally lower in acidity, which makes them harder to pair. Acidity (which refers to the bright, refreshing quality in a wine) balances the fat in cheese, so reach for a white if you’re unfamiliar with the red you’re considering.

We hope this gets you started!  Don’t be afraid to be creative! In the end it is what your taste buds crave, and we have seen some pretty crazy matches.  What are your favorite pairings?  Check out our face book page at https://www.facebook.com/FloridaCheeseClub or our blog at https://cheflippe.wordpress.com/  for more ideas along with recipes for your gourmet cheese.

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Filed under Artisan Cheese, cheese and wine pairing, Cheese wine and olives, Chef Lippe