Category Archives: spices

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

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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

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

3 Perks of Coffee!

By Chef Lippe

Ok now that we have approval from Health Magazine (see article below) to drink coffee, and that it is good for you (perk 1), it makes us smarter (perk 2) and my favorite (perk 3) keeps us slim,  I have some great recipes to share with you.  I am one of those lucky people who can drink coffee all day long!  So any food with coffee as one of the ingredients just makes my taste buds smile.

Don’t sweat that morning cup of joe

By Sarah DiGiulio
From Health Magazine

Drinking as many as three 8-ounce cups a day has proven health benefits. But skip it if you have high blood pressure, an overactive thyroid, or suffer from anxiety, says Loren Wissner Greene, MD, a professor at the New York University School of Medicine.

 

Perk No. 1: Coffee helps fight disease.

Caffeine may help protect brain cells from the damage that causes Parkinson’s, dementia, and Alzheimer’s.  And the antioxidants in coffee could help prevent liver disease.

 

Perk No. 2: It boosts your brainpower.

Java keeps you juiced when you’re sleep-deprived, but a cup before a test can also sharpen memory and keep you alert.

If it makes you too jittery, mix regular with decaf, or drink it with breakfast. Just avoid caffeine for at least four hours before bedtime.

 

Perk No. 3: It keeps you slim.

The caffeine in coffee can speed up metabolism and fat-burning, which helps lower your risk of type 2 diabetes and obesity. And black coffee is one of the lowest-calorie drink choices around.

Now for the good stuff!

Perk 1 recipe – fighting disease:

Ultra Iced Coffee

 

Ingredients

9 tablespoons espresso or Italian-roast ground coffee

4 cups boiling water

¼ cup raw sugar

¾ teaspoon ground cinnamon

¾ cup crushed mint leaves

1 inch piece of grated peeled fresh ginger

6 teaspoons sweetened condensed milk

2 cups fat free milk

Directions

Place a 13 x 9 baking pan in the freezer. Place coffee in a French press and add the boiling water. If you are using your drip coffee maker, substitute the same amount of cold water and brew.

Combine the sugar, cinnamon, mint and ginger in a medium bowl. While coffee is still hot, pour it over the sugar mixture in the bowl, stirring well until the sugar is dissolved. Let steep for flavors to combine (about 30 minutes). Strain ½ of the coffee into the cold pan from the freezer and the other half into a pitcher. Return baking pan to freezer and put the pitcher into the refrigerator.

Check the pan in the freezer after about 2 hours. Using a fork, scrape any frozen coffee around in the pan, continue to check and scrape the pan every hour for the next 2 hours. (Once the granite is made it may be used as needed for up to one week, keep covered with plastic wrap.

To serve – fill a medium glass ½ full of frozen coffee granite, drizzle 1 teaspoon sweetened condensed milk over ice, then fill the glass with the cold refrigerated coffee. Top with milk as desired and serve.

Perk 2 recipe – boosting brain power:

Coffee Steaks Under The Influence Recipe

Ingredients

12 ounces heavy beer (I used Yuengling Black And Tan)

1/4 cup Worcestershire sauce

1 tablespoon Crystal Hot Sauce

3 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat

3 tablespoons fine ground dark roast coffee

1 tablespoon pure chile powder

1 teaspoon ground cumin

1 teaspoon sugar

1/2 teaspoon cayenne, or more to taste

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon of vegetable oil

 

Directions:

The night before, mix the beer, Worcestershire sauce and crystal hot sauce in a large freezer sipper lock bag, add the steaks and seal it shut and refrigerate overnight.

The next day, mix the other ingredients in a bowl. Take the steaks out of the marinade, discarding the marinade. Pat the steaks dry with paper towels damp with olive oil. Coat steaks with the spicy mix, rubbing into the steaks.

Pre-heat the grill to hot. Grill the steaks until they have a dark crust about 2 minutes per side for medium rare (depending on the thickness)

Let meat rest for 5 minutes before serving.

 

Perk 3 recipe – Keeps me SLIM (now this one you have to repeat after each bite, keeps me slim)

Cappuccino Trifle

Ingredients

Cake:

1 cup non-self-rising cake flour

1 teaspoon kosher salt

12 large egg whites (at room temperature)

1 1/2 teaspoons cream of tartar

1 cup granulated sugar

Zest of 1 lemon

2 tablespoons finely crushed coffee beans

 

Trifle:

2 pounds hulled strawberries

6 tablespoons granulated sugar, divided

2 tablespoons espresso powder combined with 1/2 cup boiling water

2 (8-ounce) blocks 1/3 less fat cream cheese (at room temperature)

1 cup powdered sugar, sifted

2 teaspoons espresso powder

1 teaspoon pure vanilla extract

1 cup fat-free sour cream

1/2 cup plus 2 tablespoons pasteurized egg whites (at room temperature)

1/3 cup unsweetened cocoa powder, sifted

 

Directions

Heat oven to 350° with a rack in the lower third. Sift the flour and salt twice; set aside.

 

To make cake: In a bowl, beat the egg whites with an electric mixer at low speed until foamy (about 2 minutes). Add cream of tartar; beat at medium-high until fluffy and soft peaks form. Gradually add sugar, beating until eggs form a peak when beater is lifted out. Transfer egg whites to a large bowl; sift 1/3 of the flour mixture over the whites. Fold in, using a rubber spatula, scraping up from the bottom of the bowl. Continue to sift and fold in the flour mixture in batches; fold in lemon zest and crushed coffee beans. Transfer mixture to a dry, ungreased 10-inch tube pan. Run a knife through the mixture to remove air bubbles. Bake until top is just golden and a small knife inserted into the cake comes out clean (about 45 minutes). Invert the pan upside down to cool.

 

Run a knife around the edges and the middle of the pan; remove cake. Cut cake horizontally into thirds; set aside.

 

Cut 1/2 of the strawberries into thirds or halves, depending on their size. Transfer to a medium bowl and sprinkle with 1 tablespoon granulated sugar; toss and reserve. Chop the remaining strawberries into medium pieces; transfer to a second bowl, then sprinkle with 2 tablespoons granulated sugar and 1 tablespoon of the espresso powder mixture. Toss and reserve.

 

To make espresso cream: Beat cream cheese with an electric mixer on medium speed (preferably with paddle attachment) until smooth. Beat in powdered sugar at low speed, adding espresso powder and vanilla. Transfer cream cheese mixture to a medium bowl; stir in sour cream by hand. Reserve espresso cream at room temperature.

 

In a clean bowl, beat the egg whites on low until foamy (about 2 minutes). Increase speed to medium-high, and gradually add the remaining 3 tablespoons granulated sugar. Beat until egg whites are shiny and hold stiff peaks; reserve.

 

To assemble: Arrange 1/3 of the cut cake in the bottom of a large glass serving dish. Brush the cake well with the espresso powder mixture. Spread 1/3 of the espresso cream over the cake followed by 1/2 of the egg white mixture. Cover with 1/3 of the chopped strawberries and their liquid and 1/3 of the sliced strawberries; dust lightly with cocoa powder. Repeat with a second layer. For top layer, brush final cake layer with remaining espresso powder mixture, and top with remaining espresso cream mixture, chopped and sliced strawberries, and remaining liquid; dust with cocoa powder. (Trifle may be served right away or covered with plastic wrap and refrigerated, up to 6 hours.)

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Filed under Cappuccino, Chef Lippe, Chili Powder, Cinnamon, coffee, espresso, Food, Ginger, grilled, grilled rib eye, Mocha, recipes, strawberries

Grilled Curried Pork Burgers with Sweet Pickled Peaches

Grilled Curried Pork Burgers with Sweet Pickled Peaches

By Chef Lippe

Soon we will be harvesting the peaches from our tree. Usually I make a canned sweet pickled peach, which we give as gifts throughout the year.  I always get the question, “what do you do with these?”  Here is my families favorite combination of sweet pickled peaches and grilled curried pork burgers that work well together.  They are hot and spicy with a sweet peach topping.

Sweet Pickled Peaches

Ingredients

  • 4 pounds peaches
  • 2 cups brown sugar
  • 1 stick cinnamon
  • 1 pint vinegar
  • 4 whole cloves
  • 1 teaspoon ground ginger

Directions

Boil sugar, ginger, vinegar and 1 stick cinnamon to make syrup. Peel small peaches. Stick 4 whole cloves into each peach. Cook peaches in syrup until tender. Pack peaches into wide-mouthed jars and pour syrup over them to cover. Seal by following directions on the canning jars you are using.

Curried Pork Burgers

1pound lean ground pork
1/2 cup chopped cilantro
1/3 cup crumbled feta cheese
2 tablespoons curry paste
1 teaspoon dried ground ginger
1 jalapeno pepper, seeded & minced
1/4 teaspoon ground cumin
1/4 teaspoon each salt & pepper

Mix all the meat, the feta, and all the seasonings together & form burgers. Grill. Serve on buns and top with pickled peaches.

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Filed under Chef Lippe, Cinnamon, curry pork burgers, Food, Ginger, pickled peaches, Pork, recipes

Sweet Tooth Tuesday!

Sweet Tooth Tuesday

By Chef Lippe

Sweet tooth Tuesday comes after meatless Monday and before Crockpot Wednesday! In my book any day can be a sweet tooth day! Caramels are a tricky candy to make and you might have to practice to get just the right consistency. In most cases even the bad batches can be tasty….too soft and runny is good for ice cream, too hard might only be good for those with good teeth and no fillings.

Sprinkle a little salt on top for a nice twist or dip in chocolate for a great gift!

Ginger Cinnamon Caramels
2 cups heavy cream
3 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons fresh-ground cinnamon
4 teaspoons ginger extract
1/2 teaspoon salt

Line a 9×13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.

Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.

Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt. Pour into the prepared pan and let it cool.

When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. I sprinkled them with fine sugar  or salt for an extra little crunch, which was very tasty too.

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Grapeseed Oil for Heart Healthy Fried Faba Bean Snack

By Chef Lippe

Grapeseed Oil

Grapeseed oil has been a well kept secret of gourmet chefs for a long time. It is light and nutty, yet neutral flavor and has the ability to enhance the flavor of a recipe without overpowering them.  It leaves no greasy aftertaste! Which makes it excellent for marinades and salad dressings. Grapeseed oil has a high smoke point (485 F) making it ideal for hot food preparation such as frying and sautéing without smoking. No more setting of the smoke alarms!

Grapeseed oil is made from the seeds of grapes after the wine is pressed. There is no need for hybrid or genetically engineered crops and it does not require additional usage of farmland or water to produce.

Grapeseed oil is high in vitamin E and is 76% essential fatty acid, linoleic acid (also known as Omega 6), low in saturated fat.  It contains natural chlorophyll and valuable antioxidants known as proanthocyninidins. Studies have shown that these antioxidants can significantly raise HDL cholesterol (good cholesterol) and lower LDL cholesterol (bad cholesterol) and triglycerides and may even lower your risk of cardiovascular disease and impotency!

Grapeseed oil has the ability to slow down and reverse free radical damage and reduce the risk of heart disease and slow down skin aging. It is 50 times more potent than Vitamin E and 20 times more effective than Vitamin C in destroying free radicals that roam the body and damage cells.  Additional studies have shown that grapeseed oil can help protect the body from sun damage, improve vision, improve joint flexibility, improve blood circulation and reduce allergic and asthmatic symptoms by inhibiting the formation of histmines.

It contains NO cholesterol, NO sodium and NO preservatives. It is NOT hydrogenated and contains NO solvents, NO trans-fatty acids or free fatty acids. In other words it is so much better for us than any other type of oil.

Grapeseed oil has long been used to promote health.  Some believed it to be an ingredient in a dish know as pulse, and the Old Testament tells us that the prophet Daniel preferred eating this dish over others in order to stay healthy.  To this day, grapeseed oil is used in many cosmetics and skin care products promoting healthy skin.

Pulses are dishes that include chickpeas, peas, lentils, beans and lupins. Pulses are low fat, high fiber, no cholesterol, low glycemic index, high protein, high nutrient foods.  They are excellent foods for people managing diabetes, heart disease or coeliac disease.

Enjoy and know that you are eating healthy!

Faba Nuts

This traditional crunchy snack is popular throughout Northern Africa and the Middle East. They are simple to prepare and provide a tasty alternative to the salted nuts often served with drinks.

Serves: 6
Preparation: 1 hour
Cooking: 20 – 25 mins
Legume Lead-In: Soak whole or split dried faba beans overnight in three times their volume of water. Beans should be consistent size for even frying. Kabuli chickpeas can also be used as a substitute or combine the two types when done for a tasty medley.

Ingredients

  • Desired quantity of faba beans and / or kabuli chickpeas
  • Grapeseed oil roasted garlic

Seasoning

  • Garlic salt
  • Chicken salt
  • Black pepper
  • Cayenne pepper
  • Chilli powder
  • Cumin and / or coriander

Instructions

  1. Deep fry in very hot grapeseed oil. Caution: Cover pot while faba beans are frying or be prepared to clean your entire kitchen! Some pop like popcorn.
  2. Cooking time varies according to bean size. Try a few first to get the precise cooking time – our testers found 2 minutes was too short and 3 minutes too long for their conditions. The bean should reach consistency of a roasted chestnut.
  3. When cooked, spead on paper towel to absorb excess oil.
  4. Lightly salt or spice as desired.
  5. Once cooled, Faba Nuts will remain crisp in airtight container.

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Filed under cayenne pepper, Chef Lippe, Chile Powder, Faba Bean, Food, Grapeseed Oil, health through eating, heart health, Pepper, recipes, spices

Berbere Spiced Chicken BBQ

Berbere Spiced Chicken BBQ

By Chef Lippe

Berbere Spice a Moroccan (North African) blend used by the nomadic tribes on grilled lamb. This blend is extremely versatile and can be used on grilled meats, poultry, game or fish. You can get all the spices on line and make the blend yourself or we sell it already blended at www.cheflippe.com The nice thing about making your own blend from scratch is you can adjust the level of heat to suit your taste, increasing either the amount of cayenne pepper or by using a hotter cayenne pepper or a mild version.  Or if you are in our house we have half the chicken hot and the other half mild.

Berbere Spice Blend mix

  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon allspice
  • 1/2 teaspoon coriander
  • 1/2 teaspoon fenugreek
  • 1 1/4 cups cayenne pepper
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ginger
  • 2 tablespoons salt
  • 1/2 cup paprika
  • 1 tablespoon salt

Store unused blend in an air tight container. Enjoy

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Filed under Berbere spice blend, cayenne pepper, Chef Lippe, Food, Food blog, recipes, spices