Tag Archives: olive oil

Spaghetti with Asparagus and Walnuts with Parsley Pesto with Pecorino Fogli di Noce

By Chef Lippe

pecorino fogli di noce 1

Serves 4 people

1 bunch of fresh asparagus 
1 pound dry of  spaghetti 
1 bunch of fresh parsley 
¼ cup of walnuts  
1 clove whole garlic 
1/2 cup white wine 
5 leaves of fresh basil
¼ cup of  Pecorino Fogli di Noce 
black pepper


Parsley Pesto:

Wash the parsley and place in the bowl of food processor, add about 6 nuts, basil leaves, 2 tablespoons of pecorino fogli di noce cheese grated, salt, pepper and olive oil to taste, mix all together and place in the refrigerator.

Asparagus Sauce:                            

Wash and cut the ends from the bottoms off the asparagus, boil them in the “spaghettiera” (you can cut tips off asparagus and blanch while cooking stems for the 10 minutes if you do not have a spaghettiera) with the tips out of the water for about 10 minutes, cool them down by dipping them in ice water and then cut into 3 parts, setting the tips to the side. 

Cook your pasta to al dente. While this is cooking, in a large pan brown a crushed clove of garlic and add the asparagus pieces and cook on medium heat until warm, finally add the more delicate tips, deglaze with white wine and add the chopped walnuts, salt and pepper to taste.


Mix pasta with asparagus sauce, pesto and remaining chopped walnuts.  Sprinkle with grated Pecorino Fogli di Noce cheese and serve hot.


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Filed under Artisan Cheese, asparagus, Chef Lippe, Food, Pasta

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.




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.













  •  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


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.


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

Rib Eye with Strawberry and Blue-Cheese Chutney

Rib Eye with Strawberry and Blue-Cheese Chutney

By Chef Lippe

Steak is delicious. You didn’t need me to tell you that, but I just wanted to remind you that it is especially delicious if you pair it with blue-cheese and strawberries.  Now I know I have mentioned my partner and her love of plain food. You all know the type… (True Monk type personality when it comes to food. Don’t let the vegetables touch the meat, plain hot dogs – not even ketchup) So the sky must have fallen and day turn to night when I put her favorite steak in front of her covered with strawberries and blue-cheese!

After 5 minutes of talking (you know the kind that the neighbors can hear) she put a bite in her mouth… and it was true love! Happy ending! In that 5 minutes, I pointed out that there is strawberry salsa that is so good on salmon, that there is a strawberry and fish taco and the list went on and on before she took that first bite.

So I was confident that I have a winning recipe when she asked for a second helping. By the way did I tell you she HATES blue-cheese.


6 rib eye steaks
2 cloves garlic
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
Salt and pepper

1/4 cup olive oil
1/4 cup white wine
1/2 purple onion
1 cup strawberries, rinsed and quartered
1 and 1/2 cups blue-cheese

Prep Time: 35 minutes
Yields: 6 servings

First, deck out those steaks. Cut the garlic into thin slices and sprinkle over steaks.  Then, in a small bowl, mix together olive oil, balsamic vinegar, Worcestershire sauce, salt, and pepper.  Pour over steaks, pop them into the fridge, and let marinade for 4 to 8 hours.

Next, place those steaks on the grill and cook at a high heat to taste.  I prefer mine medium-well.

Remove from grill and let the steaks sit for about 5 minutes.

Slice onion into rings and then half the rings. Bring olive oil and white wine to a simmer in large pan.  Add onions and stir fry for about 3 minutes or until onions are soft.

Toss strawberries into pan and cook just until the juices turn pale pink or roughly 2 minutes.

Now, plate your masterpiece.  Spread 1/4 cup blue cheese on each steak and top with strawberry mixture. Watch the blue cheese melt onto the steak.

Serve immediately with a salad and asparagus.

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Filed under Chef Lippe, chutney, Food, Food blog, grilled, grilled rib eye, olive oil, recipes, strawberries, Strawberry and blue cheese chutney

Olive oil fusion vs. infusion

What is the confusion about Fusion vs. Infusion


adjective (of food or cooking) combining usually widely differing ethnicor regional ingredients, styles, or techniques: a restaurantserving French-Thai fusion cuisine; a fusion menu.

infusion [ihn-FYOO-zhuhn] An infusion is the flavor that’s extracted from an ingredient such as tea leaves, herbs or fruit by stepping them in a liquid (usually hot), such as water, for tea. In today’s culinary parlance, sauces that have been variously flavored (as with herbs) are also called infusions.

In olive oil “fused” is also referred to as “agrumato” in Italy. Agrumato olive oil is made by crushing ripe, sound olives with whole, fresh fruits, herbs or vegetables at the time of crush.  If you were to spilt lemons and mix with the olive at the time of the crush, this process allows for the essential oils from the citrus peel to mingle with the oil from the olives.  The result would be a mix of about 20% oil which is separated from the water, and the result is a bright, fresh fused lemon citrus olive oil.

“Infusion” is the process of adding flavor to olive oil after it has been made.  This is the most common kind of olive oil made.  It makes great gifts and adds nice flavors when cooking.  The secret in making good infused olive oil in good quality ingredients.  I like to use extra virgin olive oil.

How to make your own infused olive oil

This can be so much fun but you will need to take care and make them safely.  You can freeze infused oil in an ice cube tray after straining to preserve it for use later, just pull out a cube and add to your recipe.

Just like canning, infusing oil can encourage the growth of botulism bacteria, particularly when using fresh ingredients. To prevent this there are a few simple steps you need to use:

  • Home infused oils should always be immediately refrigerated and used within a week.
  • Make sure your hands, ingredients and work surfaces and tools are clean.
  • Make sure ingredients are dry. Water in the oil will encourage rancidity.
  • Sterilize your jars. (hold them in boiling water at 250 degrees.

There are two ways to infuse your oil, one with heat and a cold process. In both a good ratio for ingredients is 1:4. So ¼ cup of flavoring with 1 cup of oil.

With Heat:

The easiest way is to just cook your ingredients in sizzling oil for 5 minutes, then strain into your container.


Wash and dry ingredients, then bruise them and place in a sterile jar. Gently heat oil over low heat until just warm (1 to 5 minutes depending on quantity of oil). Allow to cool slightly, then pour into the jar making sure all flavorings are completely submerged. Cover tightly and allow to steep in the refrigerator for a couple of hours to a couple of days before straining into a new, clean container. (longer steeping yields stronger flavors).

Without heat:

Cold-process oils are best used with dried ingredients. You can pour the oil straight over the herbs. Wash and dry ingredients and place in a blender with oil until all ingredients are evenly broken up, pour into sterile jar. Cover tightly and allow to steep in refrigerator for a couple of days before straining into a new clean container.

Have fun and be safe when making your own infused oils and be sure to buy your dried chili from Chef Lippe.

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Filed under Food, recipes, spices