Tag Archives: cooking

RASCHERA STUFFED BABY BELLA’S

By Chef Lippe

Raschera Cheese1

Raschera Cheese

In fresher cheeses, the odor is fine and delicate, becoming more persistent in aged cheese. The taste is mainly sweet, nutty, fine and delicate but slightly spicy, very savory and mainly salty in ripened products.

The flavor of Raschera also changes from season to season. Spring and summer cheeses are sweet, fresh and slightly tart. Winter cheeses are more solid and vibrant. This is because spring milk is lighter and more herbal, as the Piedmonts cows are grazing outdoors, while winter milk has a taste of hay and is a bit heavier.

Excellent table cheese served well with sweet wines and young, light bodied reds preferably from the same region for a young cheese, or a more mature wine for the mountain version or a more mature cheese

RASCHERA STUFFED BABY BELLA’SRaschera Stuffed-Portabello

1 pound fresh baby portabella mushrooms
8oz Serrano ham, diced or finely shredded
½ cup onion
2 cloves garlic, minced
2 cups arugula chopped 
½ cup vegetable stock
½ cup Raschera, rind removed and shredded 
½ cup white (or more vegetable stock) 
Extra Virgin Olive Oil
Black pepper (to taste) 

 

Directions: 
Clean mushrooms and remove the stem from the cap. Reserve the caps, but chop the stems to add to the stuffing mixture. Preheat oven to 350 F.

Sautee onion in olive oil until opaque, about 2-3 min. Add arugula and still until wilted, about another minute. Add garlic and mushroom stems and cook for an additional 2-3 min. Add Serrano ham and grind in a small amount of black pepper.

Pour stock into sauté pan and bring to a simmer. Simmer until liquid reduces by half. Taste the vegetable stuffing to see if it needs more salt. The Serrano may be salty enough for the entire dish, so do not add salt until this point. After adjusting the salt and pepper seasoning, add Raschera cheese and mix well.

Stuff the mushroom caps, mounding up to generously fill each cap. Cover dish and bake 20-30 min until mushrooms pierce easily with a fork. Remove the lid once done cooking, then sprinkle shredded Raschera over mushrooms. Garnish with chopped parsley or a few sprigs of thyme. 

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Day 3 of Blue Cheese weekend – Amish Blue Cheese

Day 3 Amish Blue Cheese

The Amish have been making cheese the same way for hundreds of years. The animals are hand milked twice a day, grass feed, are sustainably raised. The cheeses are farmer-certified rBGH free.  Because of the wonderful care given the these animals the cheese is rich in calcium, contains no preservatives or chemical additives.

We will have Amish blue cheese made from cows, sheep and goats. This cheese is great served with wine and crackers, as a dessert with fresh fruit or in dips and pasta.  Our friends at Farris Farms have some WONDERFUL  grass fed steaks that the blue cheese will taste great on. Make sure to wear BLUE for your discount this weekend.

 We have paired it with the following: Stout, Sherry, Scotch, Sauternes,  Porter, Port, and late harvest Riesling.

blue cheese and fresh figsSerrano-Wrapped Figs

Ingredients

18 fresh figs, cut in half

1 cup Amish Blue cheese, softened

18 slices Serrano ham, cut 1/16” thick by 2” wide

1-1/2 cup arugula leaves

1/3 cup extra virgin olive oil

Juice of 1 lemon

1/2 cup slivered almonds, toasted

 

Directions

Preheat oven to 500° F. Scoop a small amount out of the center of each fig half and fill each half equally with the Amish Blue cheese. Put the halves back together and wrap each fig with Serrano. Bake until the Serrano begins to crisp, about 4 minutes. Remove from the oven and set aside.

Whisk together the lemon juice and olive oil and toss with the arugula. Place three warm figs on each plate. Place 1/4 cup of arugula in the center. Sprinkle with the almonds and serve

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Filed under Amish Cheese, Blue Cheese, Chef Lippe, goat milk, recipes

The legend of Roquefort cheese

The legend of Roquefort cheese

By Chef Lippe

Blue Cheese Roquefort

The French claim it is one of the original blues that has sometimes been dubbed “the King of cheeses”.  It is said that it was discovered when an early French shepherd forgot his cream-cheese sandwich in the depths of a damp cave, only to return days later and find it transformed into something that looked gross but proved to be seductively delicious.

Like all blue cheeses, Roquefort is intentionally injected with spores of a beneficial mold penicillium roqueforti, and yes, it is related to penicillin which grows in the cheese to form a webby network of blue veins that confer its unique color, aroma and flavor.

Roquefort is made from sheep’s milk.  Like Champagne for sparkling wine, the name can only be used legally for cheese made by the traditional method in a specific place the caves of Mont Combalou near the village of Roquefort-sur-Soulzon in the Midi Pyrenees region of Southern France, about midway between Marseilles and Bordeaux.

BLUE CHEESE WITH PORT:                             
Some people like the marriage between Roquefort and a modest Port (Croft 1997 Late Bottled Vintage). The Roquefort’s creaminess seems to soften the fortified wine’s harsher edges and spread its flavors across the palate.

But most people like Roquefort with a dry wine.

BLUE CHEESE AND DRY WINES:
Roquefort with robust dry reds, from Bordeaux through the Rhone to Amarone, but if you’re planning a party, you should note that many people find that the blue-cheese and red-wine combination imparts a metallic  taste to the wine that most people find unpleasant. Dry, aromatic whites such as Sauvignon Blanc generally go well, and so do lighter reds from Beaujolais to a fruity style, non-tannic Pinot Noir.

Our favorite is a Sauvignon Blanc called Kollwentz Sauvignon Blanc Steinmühle 2010 is reminiscent of the style of Pascal and Francois Cotat. It is tropical on the nose with aromas of pineapple, peach, lime, and apple blossom. In the mouth there is beautiful weight and it is at once palate coating, creamy, and reclusive. Flavors turn more to classic Sauvignon Blanc with chalk, salinity, and quartz minerality joining in on the finish

kollwentz 2

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Ubriacone Cheese and Ricotta Cheesecake

By Chef Lippe

ubriacone cheese

Ubriacone is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called “drunken cheese”, it is bathed in gallons of red wine along with skins, seeds, and leftovers from the wine making process  to extract the unique sweet, delicate aroma of the wine and complex flavors.

An unpasteurized cow’s milk cheese, Ubriacone is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly red wine.

I have added the sweetness of this wine flavored cheese to my favorite cheese cake recipe for a very addictive dessert that will have your guests begging for more!

Ingredients:

8 eggs

2 cups sugar

½ cup flour

½ cup heavy cream

1 teaspoon pear extract

3 pound of ricotta

1 cup crumbled Ubriacone cheese

½ cup sweet wine such as Adytum Honey & Pear Mead

cheesecake pink

Directions:

Preheat oven to 350 degrees.

Beat eggs with a mixer until foamy. Add the sugar while beating eggs continuously with the mixer. Once the sugar is dissolved, beat in the flour, followed by the heavy cream, one by one, add in the pear extract, ricotta, Ubriacone and the wine.

Butter and flour a 9” springform pan. Pour in the mixture and sprinkle the top with cinnamon. Bake for 1 hour and 15 minutes, check to see if done with a toothpick, Once toothpick comes out clean, shut off the oven and leave the cheesecake in there to settle for 10 to 15 minutes more.

Once cool (this will take a few hours), sprinkle with powdered sugar and serve.

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Filed under Artisan Cheese, cheese cake, Chef Lippe, Food, Food blog, recipes, Ricotta, Ubriacone Cheese

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

Lemon Risotto with Parmesan and Rosemary Asiago

By Chef Lippe

Asiago is one of my favorite cheeses to work with and this one from Wisconsin with Rosemary and Olive Oil is the best I have tasted, so I added it to my risotto with a little lemon and MAGIC happened!

risotto with rosemary asiagoIngredients:

2 green onions/shallots

1 stalk celery

1/4 cup unsalted butter

1 Tablespoons olive oil

1-1/3 cups risotto rice (preferably Arborio from Fratello Sole)

1 quart vegetable stock

1/2 lemon, zested and juiced

1 tsp. minced garlic

1 egg yolk

6 Tablespoons grated fresh Parmesan (I used ½ Parmesan and ½ Rosemary Asiago cheeses)

4 Tablespoon heavy cream

white pepper

Sea salt to taste

Directions.

In a mini food processor, finely chop the celery and green onions/shallots.

In a deep pot, heat half the butter, the olive oil, and the celery/shallot mixture until softened, about 5 minutes, stirring so that nothing sticks to the bottom of the pot.

Mix in the rice, stirring to coat the rice with the butter and oil.

In another saucepan, heat the stock and keep it warm and simmering.

Pour a ladleful of stock into the rice mixture and keep stirring until all stock is absorbed.

Add another ladle of stock, stir again.

Repeat this process until the rice is cooked to ‘al dente’.

Use your judgement with the stock — you may not need it all, or you may even have to add some hot water beyond 1 quart.

Mix the lemon zest into the risotto.

In a small bowl, beat the egg yolk, lemon juice, Parmesan (and Asiago), cream and pepper.

When the risottos still has a little ‘bite’, remove it from the heat and add the bowl of lemon juice, egg, cheese mixture.

At this point, I also added the garlic.  Add the remaining half of the butter. Salt to taste.

Check your seasoning and make adjustments.

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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