Category Archives: olive oil

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

Leave a comment

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

Broccoli and Pasta Sicilian Style

By Chef Lippe

broccolli and rasin salad

Serves 4 to 6

Ingredients:

10 ounce bag of fresh pasta

1 head of broccoli florets, rough chopped

2 cloves of garlic, minced

¼ cup red bell peppers minced

¼ cup olive oil

½ cup golden raisins

½ cup chopped walnuts

½ teaspoon lemon zest

½ cup bread crumbs

Salt and pepper to taste

 

Directions:

Gently sauté garlic, red bell peppers, breadcrumbs and walnuts in 2 tablespoons of olive oil, just until toasted, add lemon zest.

In the meantime bring a large pot of salted water to a boil. Add broccoli. When water comes back to a boil add pasta. Cook for 3 minutes. Ladle cup of pasta water into bowl with raisins.

Drain pasta and broccoli and toss everything together

1 Comment

Filed under Artisan pasta, Broccoli, Chef Lippe, olive oil, Pasta, pasta sauces, 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

Stuffed Cheesy Tomato

By Chef Lippe

I dare you to take the taste test…. A fresh tomato from a farmers market stand vs a vine ripened tomato from your favorite grocery store.  Fresh vegetables from a local farmers market are 10 times better. The shame in it is that so many of our children have never tasted anything but the vegetables from the grocery store. Or that they believe that mac n’cheese from a box is good for you. If you make this cheesy stuffed tomato for your family with fresh tomatoes from a local farm stand it will be your families new favorite!

Ingredients:

6 tomatoes

2 tablespoons garlic olive oil

2 tablespoons fresh parsley, chopped

1 tablespoon scallion

1 garlic clove, shopped

1 cup dry breadcrumbs

Swiss cheese grated

 

Directions:

Preheat oven to 325 degrees

 

Slice off tops of tomatoes and hollow out the pulp/seeds of the tomatoes keeping the meat of the tomato around the sides and bottom of the tomato. Discard pulp (I happen to like this and save it to eat later). I have also mix the pulp with the bread crumbs for a moister stuffing.

 

In a sauce pan, heat oil, parsley, scallions, garlic and breadcrumbs. Mix together until just heated through and moist. Just before stuffing mix in ½ cup of cheese.

 

Place tomatoes in an oiled casserole dish.

 

Fill tomatoes with stuffing.

 

Top each tomato with more cheese. Brush with oil and bake for 45 minutes. (baste with oil occasionally while cooking).

4 Comments

Filed under Artisan Cheese, Chef Lippe, Food, olive oil, recipes

Trinidad Shrimp Curry

By Chef Lippe

Whenever I need a quick dinner I make a shrimp curry this recipe came from a friend in Trinidad so it is full of spices is not overly hot.  I serve it over a bed of rice with a nice green salad and a frozen drink.  It takes about 20 minutes to make and serves 4 adults.

Ingredients:

3 pounds shrimp (large 12 to 15 per pound)

1 ½ teaspoons cumin seeds

1 ½ teaspoons coriander seeds

1 ½ teaspoons mustard seeds

1 ½ teaspoons whole black pepper

1 ½ teaspoons turmeric

½ teaspoon crushed hot red pepper

3 tablespoons olive oil

1 cup finely chopped onions

1 teaspoon finely chopped garlic

1 tablespoon scraped and finely chopped ginger

6 medium ripe tomatoes, chopped or 2 cups canned

1 cup water

1 teaspoon salt

2 tablespoons fresh lime juice

 

Directions

 

Clean and devein shrimp.

 

Start rice following instructions for rice. I like to use Jasmine rice.

 

Combine the cumin, coriander, mustard, peppercorns, turmeric and red pepper in the jar of an electric grinder and blend at high speed until the spices are completely pulverized. (I have a coffee grinder that I use for spices).

 

In a heavy 12 inch skillet, heat the oil over medium heat until a light haze forms above it. Drop in the onions, garlic and ginger, stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.  Add spices and tomatoes, stir for 2 minutes, stirring constantly, cook briskly until most of the liquid is gone and mixture is thick.

 

Add shrimp, turning them to cook on each side.  Reduce heat to very low, cover firmly and simmer for 5 minutes.

 

Serve at once.

 

 

3 Comments

Filed under Chef Lippe, Curry, Ginger, olive oil, recipes, shrimp, tomatoes

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

Lemon Thyme Olive Oil Cookies

Lemon Thyme Olive Oil Cookies

Cookies for adults!  Warm and spicy, these unique cookies have a lively taste and are ready within 30 minutes! Slightly crispy on the outside and soft on the inside, these will not last long at your next party.

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  •  2 cups all-purpose flour
  •  1 cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon ground black pepper
  • ¼ cup naturally flavored Lemon Olive Oil
  • ¼ cup naturally flavored Thyme Olive Oil
  •  4 tablespoons milk
  • ¼ teaspoon salt

Directions:

Preheat the oven to 350 degrees. Line baking sheet with parchment paper. Stir together:  flour, sugar, baking soda, pepper. Mix in: Lemon Olive Oil, Thyme Olive Oil, milk. The dough will be crumbly, but if it’s too much so, add a tiny splash of milk.

Roll the dough into 1 inch balls and place about 2 inches apart on prepared baking sheet. Bake 14-15 minutes, or until the tops are very lightly browned. Do not over bake. Yield: about 2 dozen cookies.

GLUTEN Free version – 1 1/2 cups of almond flour and 1/2 cup grapeseed flour instead of regular flour.

5 Comments

Filed under Chef Lippe, Food, gluten free, Lemon Cookies, Lemon Olive Oil, olive oil, recipes, Thyme Olive Oil