Category Archives: tomatoes

What to make with a Belgioioso Manteche (provolone with butter inside)

 

IMG_9304Mac and Cheese with Manteche Provolone

 

Ingredients

1 box elbow macaroni

1 bunch of fresh Asparagus

4 fresh tomatoes chopped

8 oz. of Belgioioso Manteche

1 cup of grated Vantia Provolone

Directions

Cook macaroni per directions.

While macaroni is cooking,  steam asparagus to al dente, drain water and add butter from Manteche cheese, fresh tomatoes and sauté.

Grate cheeses

Mix with drained Macaroni

Serve

 

IMG_9309

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Filed under asparagus, Cheese, Manteche Provolone, Pasta, tomatoes

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

Slow-Roasted Tomatoes – A small taste of heaven

By Chef Lippe

 slow roated tomatoes

Slow-roasting tomatoes intensifies and concentrates their natural sweetness. This recipe can easily be halved or multiplied. Larger tomatoes require a longer roasting time.  I am going to use these slow roasted tomatoes in a mozzarella log. They are also good in the stuffed baked lemons or eaten just as them come out of the oven.

Makes about 2 cups of tomatoes
Active time:  15 minutes
Total time:  4 hours 15 minutes

2 pounds small to medium tomatoes
2 large cloves garlic, peeled, thinly sliced
¼ cup extra virgin olive oil
Few twists freshly ground pepper
Large pinch coarse salt
Optional: few sprigs fresh thyme and/or rosemary

Preheat the oven to 250 degrees.

Core, and halve the tomatoes. Toss them with the sliced garlic, olive oil, pepper, salt and optional herbs. Line a baking sheet with parchment paper for easy cleanup. Place the tomato halves cut side down on top of the herbs and sliced garlic. Space the tomatoes so they aren’t touching one another.

Turn the tomatoes cut side up. Bake for two more hours.

When done, their fragrance will be heavenly. The tomatoes will be soft, shriveled and their edges caramelized. Slow-Roasted Tomatoes will keep a week in the fridge. Or store them in the freezer for up to 6 months.

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Filed under Chef Lippe, Food, recipes, slow cooking, tomatoes

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!

 

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Filed under Chef Lippe, eggplant, Food, Food blog, Mozzarella, olive oil, Pasta, recipes, Ricotta, tomatoes, zucchini

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.

 

 

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

Pecan Stuffed Eggplant

Pecan Stuffed Eggplant

By Chef Lippe

Fresh from the garden grilled eggplant is a summer favorite. We add cinnamon to it for a little extra flavor.

Ingredients:

3 medium eggplants

2 Tablespoons Olive Oil

2 medium onions diced

2 or 3 tomatoes diced (3 cups)

¾ cups roughly chopped pecans or walnuts

2 ¼ teaspoons ground Saigon Cinnamon

1 ½ teaspoons dried oregano

¼ cup panko or breadcrumb or your choice

2/3 cup crumbled feta cheese

Directions

Half eggplants lengthwise, and scoop out flesh and seeds, leaving about ½ inch thick edges on eggplant shell. Cut scooped out eggplant into ½ inch pieces and let drain. Sprinkle a little salt on eggplant to help remove moisture. Let stand about 30 minutes and rinse and pat dry.

Bring a big pot of water to a boil and drop eggplant shells into water and simmer for 5 minutes or until barely tender. Place in colander to cool and dry.

In skilled heat 1 tablespoon olive oil over medium heat, sauté onions until they are translucent, add eggplant pieces, tomatoes, pecans, cinnamon, oregano and ¼ cup water. Season with salt and pepper to taste. Cook about 8 minutes stirring occasionally.

Turn Broiler on and brush each eggplant shell with remaining oil and place cut side up. Broil for about 5 minutes or until eggplant start to get tender and start to brown. Divide filling among eggplant shells. Sprinkle with breadcrumb and top with feta cheese. Bake on medium heat (375 in oven) for 30 minutes. Serve.

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Filed under Chef Lippe, eggplant, Food, Food blog, goat cheese, recipes, tomatoes

Too Hot To Cook?

Too Hot To Cook?

By Chef Lippe

First thing this morning we used one of mozzarella kits to make fresh cheese. We placed one of our Himalayan salt plates in the freezer and then we went out to the garden and picked some nice ripe cherry tomatoes and some strawberries. Now the fun part!

We clean the strawberries and add them to the blender with 1 can of frozen pink lemonade, add 1 cup tequila and ¼ cup triple sec and ice. Blend and pour! See I told you the fun part.

 

Now we get our fresh tomatoes and freshly made cheese and make lunch.

Ingredients
1 pt. cherry tomatoes, halved
10 to 14 fresh small mozzarella cheese balls, cut into thirds*
32 (4-inch) wooden skewers**
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 thinly sliced fresh basil leaves
Kosher salt and pepper to taste

Preparation

Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.

Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.

Enjoy the heat!

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Filed under Artisan Cheese, Chef Lippe, Food, Food blog, recipes, strawberries, tequila, tomatoes