Tag Archives: healthy eating

Asparagus and Cheese Dip

asparagus dip

For those moms who can’t get their kids to eat healthy food this is a great dip made with fresh Asparagus, parmesan cheese and almonds.  Serve over a colorful pasta or with vegetable sticks. Asparagus has a lot of nutritional values, the potassium in it can lower your blood pressure and It’s also rich in soluble fiber to help lower blood cholesterol levels.

Ingredients:

1 bunch of asparagus, cut into pieces and cooked

2 cloves of garlic

¼ cup almonds toasted

1 cup parmesan cheese

1 pinch of garlic roasted sea salt

½ cup sour cream

½ cup cream cheese

Directions:

Cook asparagus in boiling water until crisp-tender about 3 minutes. Remove asparagus from water and dry.

Once asparagus is cooled transfer to food processor, add garlic, almonds, cheeses, salt and pepper and sour cream. Blend until pesto consistency.

This is a tasty creamy preparation that does well as a dip for parties or used as a topping instead of pesto.  It can also be baked at 350 until bubbly and served hot.

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Barricata al Pepe a fairytale begining

Barricata al Pepe

By Chef Lippe

barricato al pepe

The Italian term for barrel aging is barricato. This is a firm, buttery cow’s milk cheese from Veneto Italy that is covered in peppercorns and has been aged in oak wine barrels for almost a year. This cheese is sweet, wine-y with plenty of peppery zip.

Serve this cheese on your cheese board paired with a fig chutney, Prosecco wine or a dry Gewurtztraminer

The Italian have a fairy tale for this cheese and it goes like this:

The tradition of making this spicy cheese dates back to an ancient fairytale. It is said that a poor peasant boy was in love with the most beautiful and richest girl in the county. The girl’s father was a money hungry man who did not believe in love and was busy looking for a rich man to marry his daughter and would not even consider the peasant boy.  The boy so in love with this girl, created a cheese from his prized cow and covered it in the most expensive of spices, from the market,  peppercorns and gave it to the father. At the sight of this work of art with all the expensive peppercorns even the money hungry father was moved by the cheese and gave his blessing to the young couple. To this day this cheese is the jewel on any cheese board.

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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

Parmigiano Reggiano Canapés with Hot Smoked Salmon

By Chef Lippe

There is nothing better than a good cheese crisp, baked cheese, or what ever you choose to call them, you know the cheese that leaks out onto the baking pan when you make a grilled cheese. You can eat them plain, you can mix them with spices or you can even dip them in chocolate. They make a wonderful base for many canapes and tapas.  This one is one of my favorites.

parmigiano-reggiano-crisp-canapés

 

Ingredients

 2 teaspoons crème fraiche

(To make your own get a mail-order a creme fraiche culture from The New England Cheesemaking Supply Company, P.O. Box 85, Ashfield, MA 01330, (413) 628-3808 and follow their directions. To make your own that is close to the original see end of blog.

Finely grated zest of one lemon

Fennel seeds, chopped

Grated and shaved Parmigiano Reggiano cheese, to serve

1/2 small fennel bulb

1/3 cup hot smoked salmon, flaked

Salt and black pepper

For the Crisps:

1/4 cup Parmigiano Reggiano cheese, grated (do extra because you will eat half as they come out of the oven)

1 tbsp plain flour (optional)

Directions

How to make Parmigiano Reggiano Canapés with Hot Smoked Salmon

1. Grease and line a large baking sheet with grease proof paper.

2. Mix Parmigiano Reggiano cheese and plain flour, along with a good pinch of black pepper.

3. Spoon teaspoon-sized rounds of this mixture onto the baking sheet and flatten slightly with the back of the spoon. The mixture should give ten crisps, make sure there is plenty of space between each one, as the mixture will spread a little.

4. Place the rounds under a hot grill for 2-3 minutes until the cheese has melted to make a golden brown crisp. Remove each crisp carefully using a pallet knife and leave to cool on greaseproof paper. You can also bake them for 10 minutes at 350.

5. Mix crème fraiche together with lemon zest and season to taste. To assemble, spoon a small amount of lemon crème fraiche on top of each crisp. Then sprinkle with a few fennel seeds, grated Parmigiano Reggiano cheese and finely chopped fennel, before topping with flakes of hot smoked salmon and black pepper.

6. Finally, garnish with sprigs of fresh fennel and serve.

Crème Fraiche

Ingredients

1 to 2 tablespoons cultured buttermilk

2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)

Instructions

Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.

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Filed under Canapés, Chef Lippe, Parmigiano Reggiano, recipes, salmon, Slow Food

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

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

Broccoli Soufflé

By Chef Lippe

Broccoli Souffle

I know that I have been on a Broccoli kick for a while now, but the Florida Broccoli is just coming into season and when picked and cooked all in the same day it is the best! The taste is not the only reason to eat it, just think of all the health benefits you get with it. See my post  Did-you-know-broccoli from a few days ago to see some of the other reasons to eat it. Soufflés are a classic French dessert, but most Americans are unaware that savory soufflés made with vegetables and cheese are also common and easy to make. This delicious broccoli version is well-suited for a any holiday meal and the kids will love it.

 

Ingredients

2 ounces soft butter

2 ounces grated parmesan cheese

10 ounces broccoli peeled and trimmed

Salt and pepper to taste

Pinch of nutmeg

1 ounce Gruyere cheese diced

2 egg yolks

4 egg whites

Recipe

Makes 4 servings

Preheat the oven to 400ºF. Coat the inside of a ramekin with softened butter and dust with Parmesan cheese.

Blanch the broccoli in boiling water until just tender and drain well. Purée in a food processor.

Melt the butter in a saucepan over medium heat and add the purée. Cook for 3 to 4 minutes. Season to taste with salt, pepper and nutmeg. Stir in the Gruyère cheese. Add the egg yolks.

Remove from the heat.

Beat the egg whites to soft peaks and fold in the vegetable mixture. Pour into prepared ramekins. Place the ramekins in a roasting pan and add hot water to about 1/3 of the way up the sides of the ramekins.

Bake for 10 minutes until risen and browned on top.

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Filed under Artisan Cheese, Broccoli, Chef Lippe, Food, recipes, souffle

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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