tag:blogger.com,1999:blog-13448976597118051242024-02-07T13:08:12.582-08:00Chef LippeArtisan GourmetAnonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-1344897659711805124.post-11714527376786130252012-07-29T11:28:00.000-07:002012-07-29T11:28:18.154-07:00Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake<br />
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By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></div>
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<a data-mce-href="http://cheflippe.com" href="http://cheflippe.com/" target="_blank" title="Chef Lippe"><img alt="" class="alignleft size-full wp-image-678" data-mce-src="http://cheflippe.files.wordpress.com/2012/07/dev-food-4_thumb.jpg" height="399" src="http://cheflippe.files.wordpress.com/2012/07/dev-food-4_thumb.jpg" style="border: 0px; cursor: default; float: left;" title="guilt free chocolate cake l Chef Lippe" width="500" /></a></div>
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One bite of this cake and you will be hooked! The cake is rich and moist and the Balsamic vinegar pairs up nicely with the chocolate. I used grapeseed oil which has almost no flavor of its own, is high in vitamin E, C and Omega 6. It also contains a natural chlorophyll; a lot of people say to me “why is chlorophyll good?” and the answer is that it helps to eliminate body odors. If you know someone who has smelly feet just have them take alfalfa pills from your local vitamin shop and it will help if not totally eliminate the smell. Grapeseed oil also helps to raise the good cholesterol (HDL).</div>
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Now ladies if you were paying attention I have just given you 5 reasons to feel guilt free about eating this wonderful chocolate cake! Maybe I should change the name to: Guilt Free Chocolate Cake.</div>
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<strong><br /></strong></div>
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<strong>Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake</strong></div>
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<strong>Ingredients:</strong></div>
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2 cups water</div>
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2 Tablespoons Balsamic vinegar</div>
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½ cup <a data-mce-href="http://shop.cheflippe.com/grapeseed-oil/" href="http://shop.cheflippe.com/grapeseed-oil/" target="_blank" title="Grapeseed Oil">Grapeseed Oil</a></div>
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1 Tablespoon vanilla</div>
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3 cups flour</div>
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2 cups sugar</div>
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2/3 cup unsweetened powdered chocolate</div>
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2 teaspoons baking soda</div>
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1 teaspoon salt</div>
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<strong>Directions</strong></div>
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Sift dry ingredients together.</div>
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Blend wet ingredients.</div>
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Slowly blend the wet and dry together</div>
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Bake 1 hour at 350 F</div>
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Let cool and serve with Strawberry Whipped Cream (below)</div>
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<strong>Fresh Strawberry Whipped Cream</strong></div>
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<strong>Ingredients:</strong></div>
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1 1/2 cups strawberries, plus more for garnish</div>
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1/3 cup sugar</div>
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2 Tablespoons balsamic vinegar</div>
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1 vanilla bean, split lengthwise and seeds scraped</div>
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2 1/4 cups heavy cream, divided</div>
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12 ounces high quality, bittersweet chocolate</div>
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2 Tablespoons powdered sugar</div>
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Place strawberries, sugar, balsamic vinegar, vanilla bean seeds and pod into a small saucepan. Simmer over low heat until the strawberries break down and the mixture becomes thick and syrupy. Remove from heat and set aside to cool completely.</div>
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Finely chop the chocolate and place in a medium bowl. In a small saucepan, warm 1 cup of the heavy cream until steam starts rising from it. Pour the warm cream over the chopped chocolate and stir until smooth and shiny. Set aside.</div>
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In a medium bowl, whip the remaining 1 1/4 cups heavy cream until soft peaks begin to form. Sprinkle in the powdered sugar and continue beating until medium stiff peaks form. Gently fold in the cooled strawberry syrup.</div>
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Top cake with desired amount of strawberry whipped cream.</div>
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Spoon the chocolate on the top, gently spread it to the edge of the cake so that some falls down the sides. Top with fresh-cut strawberries. Allow the chocolate to set. Keep refrigerated but allow the cake to come to room temperature before serving.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-1630767815638909472012-07-16T04:37:00.000-07:002012-07-16T04:37:31.156-07:00Summer Salad with Orzo and Lemon Olive Oil<br />
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<strong>Lemon Orzo Salad</strong></div>
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<strong>By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></strong></div>
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Now that the kids are on summer vacation we spend a lot of time at the beach and need some good picnic food. This salad is fun and easy to make and you can make it with any vegetables and server it warm or cold. It travels well without spoiling because it has olive oil instead of heavy mayonnaise. The kids love it because I let them pick out the color of the orzo (red, white, green) and the vegetables that we use. One time we had spinach orzo with yellow corn and red tomatoes. Today we are having white orzo with green peas, artichoke and white beans with lemon flavored olive oil. You can add chicken or shrimp to either dish if you have some way to keep it cold until you serve it at the beach.</div>
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Enjoy the water!</div>
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/07/orzo-spring-salad.jpg" href="http://cheflippe.files.wordpress.com/2012/07/orzo-spring-salad.jpg"><img alt="" class="alignleft size-full wp-image-616" data-mce-src="http://cheflippe.files.wordpress.com/2012/07/orzo-spring-salad.jpg" height="334" src="http://cheflippe.files.wordpress.com/2012/07/orzo-spring-salad.jpg" style="border: 0px; cursor: default; float: left;" title="orzo spring salad" width="500" /></a></div>
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<strong>Ingredients:</strong></div>
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1/2 pound orzo pasta<br />1 cup cooked fresh peas (or frozen peas if you are in a hurry to get to the beach)<br />1 can artichoke hearts, drained and chopped into bite-sized chunks<br />1 can white beans, drained and rinsed in cold water<br />2 cups arugula<br />sea salt (try lemon or <a data-mce-href="http://shop.cheflippe.com/roasted-garlic-salt/" href="http://shop.cheflippe.com/roasted-garlic-salt/" target="_blank" title="Garlic sea salt $1 with check out code "sea"">garlic flavored sea salt</a>)<br />freshly ground black pepper<br />1/4 cup<a data-mce-href="http://shop.cheflippe.com/olive-oil-lemon-flavored/" href="http://shop.cheflippe.com/olive-oil-lemon-flavored/" target="_blank" title="Lemon Olive Oil 250mL $15 "> extra virgin olive oil lemon flavored</a></div>
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Bring a pot of water to a boil. Season the water with some salt, then cook the orzo pasta according to package directions (about 9 minutes). Drain well and set aside in a large mixing bowl. Add the peas, artichokes, white beans, and arugula on top of the orzo and season the salad with salt and pepper to taste. Add the lemon olive oil. Toss with a spoon until all the ingredients are well combined. It's ready to serve, but tastes best if made a few hours or even the night before so flavors can really develop. Add some crumbled feta cheese or shaved parmesan if you like just before you serve it.</div>
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Here is another version that is good on its own or as a bed for a nice piece of grilled salmon.</div>
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/07/orzo-and-asparagus.jpg" href="http://cheflippe.files.wordpress.com/2012/07/orzo-and-asparagus.jpg"><img alt="" class="alignleft size-full wp-image-617" data-mce-src="http://cheflippe.files.wordpress.com/2012/07/orzo-and-asparagus.jpg" height="333" src="http://cheflippe.files.wordpress.com/2012/07/orzo-and-asparagus.jpg" style="border: 0px; cursor: default; float: left;" title="orzo and asparagus" width="500" /></a></div>
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<strong>Ingredients:</strong></div>
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1 cup orzo</div>
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2 cloves garlic, chopped</div>
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2 teaspoons freshly <a data-mce-href="http://shop.cheflippe.com/olive-oil-lemon-flavored/" href="http://shop.cheflippe.com/olive-oil-lemon-flavored/" target="_blank" title="Lemon Flavored Olive Oil $15 for 250mL">flavored Lemon Olive Oil</a></div>
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8 asparagus spears, chopped</div>
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1 cup packed fresh spinach</div>
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1/3 cup feta cheese</div>
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Salt and pepper, to taste</div>
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Lemon wedges or slices, to garnish (optional)</div>
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Bring 4 cups of salted water to a boil. Stir in orzo. Cook until tender, about 9 minutes. Drain and set aside.</div>
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Sauté garlic in 1 teaspoon Lemon Olive Oil over medium heat. Add asparagus pieces and sauté for 3-4 minutes. Stir in spinach. Continue cooking until the asparagus is tender and the spinach wilts.</div>
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Stir together orzo and vegetables in a medium bowl. Season with salt and pepper. Drizzle with remaining teaspoon of Lemon Olive Oil. Sprinkle feta cheese over the top of the salad.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-17734184577539438772012-07-14T05:10:00.000-07:002012-07-14T05:10:27.074-07:00Blueberry Yogurt Cake with Lemon Glaze<br />
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<strong>Blueberry Yogurt Cake with Lemon Glaze</strong><strong><br /></strong><em>Adapted from Vegetarian Times</em><em><br /></em></div>
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<em><a data-mce-href="http://cheflippe.files.wordpress.com/2012/07/blueberry-cake.jpg" href="http://cheflippe.files.wordpress.com/2012/07/blueberry-cake.jpg"><img alt="" class="alignleft size-full wp-image-599" data-mce-src="http://cheflippe.files.wordpress.com/2012/07/blueberry-cake.jpg" height="308" src="http://cheflippe.files.wordpress.com/2012/07/blueberry-cake.jpg" style="border: 0px; cursor: default; float: left;" title="blueberry cake" width="500" /></a></em></div>
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I have made a few changes with this cake to make it gluten free. I have changed the flour to almond flour and grapeseed flour which gives it a nutty taste that goes well with the blueberries. I am sure that your friends will not even know that it is gluten free unless you tell them. The cake is light and fluffy and is great for breakfast or after dinner as dessert.<br /><strong>Cake</strong><strong><br /></strong>1-1/4 cups almond flour, divided<br />1/4 cup <a data-mce-href="http://shop.cheflippe.com/chardonnay-grapeseed-flour/" href="http://shop.cheflippe.com/chardonnay-grapeseed-flour/" target="_blank" title="grapeseed flour $6.50">grapeseed flour chardonnay</a><br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />3/4 cup light brown sugar<br />1/3 cup <a data-mce-href="http://shop.cheflippe.com/grapeseed-oil-lemon/" href="http://shop.cheflippe.com/grapeseed-oil-lemon/" target="_blank" title="Lemon Grapeseed oil $13.00">grape seed lemon infused oil</a><br />2 Tablespoons Cointreau liqueur (or water)<br />1 teaspoon vanilla extract<br />2 large eggs, room temperature<br />7 oz. plain Greek yogurt<br />2/3 cup fresh or frozen blueberries (thawed)</div>
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<strong>Glaze</strong><strong><br /></strong>3 Tablespoons lemon juice<br />2 Tablespoons light brown sugar<br />1 Tablespoon Cointreau liqueur (or water)</div>
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Sift together 1 cup plus 3 Tablespoons almond flour, grapeseed flour, baking powder and salt in a bowl.</div>
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Beat brown sugar, oil, Cointreau (or water) and vanilla in a separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.</div>
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Toss blueberries with remaining 1 Tablespoon flour and fold into batter.</div>
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Grease and flour a 9 x 5 loaf pan. Pour batter into prepared pan and bake in a 350 degree oven for 70 minutes (mine only took 50 minutes, possibly even less but I hadn't checked on it; that's a big discrepancy to me so watch your cake starting at 45 minutes) or until a toothpick inserted in center comes out clean. Cool for 10 minutes before flipping out of pan.</div>
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To make glaze: Whisk together all ingredients in small bowl. Poke holes all over the top of the cake with a wooden skewer. Brush cake with glaze. Cool completely before serving.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-49391876329589156312012-07-09T07:31:00.000-07:002012-07-09T07:33:03.260-07:00Pecan Stuffed Eggplant<br />
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<strong>Pecan Stuffed Eggplant</strong></div>
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<a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe"><img alt="" class="aligncenter size-full wp-image-551" data-mce-src="http://cheflippe.files.wordpress.com/2012/07/stuffed-eggplant3.jpg" height="375" src="http://cheflippe.files.wordpress.com/2012/07/stuffed-eggplant3.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="stuffed eggplant l Chef Lippe" width="500" /></a></div>
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By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></div>
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Fresh from the garden grilled eggplant is a summer favorite. We add cinnamon to it for a little extra flavor.</div>
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<strong>Ingredients:</strong></div>
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3 medium eggplants</div>
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2 Tablespoons Olive Oil</div>
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2 medium onions diced</div>
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2 or 3 tomatoes diced (3 cups)</div>
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¾ cups roughly chopped pecans or walnuts</div>
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2 ¼ teaspoons ground <a data-mce-href="http://shop.cheflippe.com/cinnamon-saigon-ground/" href="http://shop.cheflippe.com/cinnamon-saigon-ground/" target="_blank" title="Saigon Cinnamon $2.50">Saigon Cinnamon</a></div>
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1 ½ teaspoons dried oregano</div>
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¼ cup panko or breadcrumb or your choice</div>
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2/3 cup crumbled feta cheese</div>
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/07/stuffed-eggplant2.jpg" href="http://cheflippe.files.wordpress.com/2012/07/stuffed-eggplant2.jpg"><img alt="" class="aligncenter size-thumbnail wp-image-552" data-mce-src="http://cheflippe.files.wordpress.com/2012/07/stuffed-eggplant2.jpg?w=150" height="112" src="http://cheflippe.files.wordpress.com/2012/07/stuffed-eggplant2.jpg?w=150" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="stuffed eggplant shells l Chef Lippe" width="150" /></a></div>
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<strong>Directions</strong></div>
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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.<br />
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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.<br />
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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.<br />
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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.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-26929956711070328312012-07-08T04:58:00.000-07:002012-07-08T04:58:01.283-07:00Root Beer Baked Beans<br />
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<strong>Root Beer Baked Beans</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
I know this is another one of those recipes that if they know what the ingredients are they will say <strong>NO WAY</strong>! But these are the best baked beans and you REALLY can’t taste the rootbeer. They have a flavor that is different and addictive.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe"><img alt="" class="aligncenter size-full wp-image-544" data-mce-src="http://cheflippe.files.wordpress.com/2012/07/rootbeer-beans.jpg" height="375" src="http://cheflippe.files.wordpress.com/2012/07/rootbeer-beans.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="Root Beer Baked Beans l Chef Lippe" width="500" /></a></div>
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<strong><br /></strong></div>
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<strong>Ingredients:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
4 slices bacon cut into small pieces</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 large onion, chopped</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
3 garlic cloves, minced</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
4 (15 ounce) cans white kidney beans (any bean will work) rinsed and drained</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 ½ cups Root Beer</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
3 Tablespoons molasses</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 Tablespoons tomato paste</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 Tablespoons Dijon mustard</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 ½ Teaspoons <a data-mce-href="http://shop.cheflippe.com/ancho-chile-powder/" href="http://shop.cheflippe.com/ancho-chile-powder/" target="_blank" title="Chili Powder 4oz $3.75">chili powder</a></div>
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1 Teaspoon salt</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 Teaspoon pepper</div>
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<br /></div>
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Cook bacon in a pan over medium heat until crisp. Using slotted spoon, to remove bacon to paper towels to drain. Add onions to pan and cook until they begin to brown, about 8 minutes. Add garlic. Stir for about 1 minute. Add beans, root beer, molasses, tomato paste, mustard and seasonings, mix. Stir in bacon. Transfer to a 9 x 13 pan, bake uncovered until liquid thickens, about 30 minutes.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-11439735391343273852012-07-07T06:34:00.000-07:002012-07-07T06:34:52.592-07:00Peach and Homemade Mozzarella Salad<br />
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<strong>Peach and Homemade Mozzarella Salad</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://cheflippe.files.wordpress.com/2012/07/peach-mozzarella-salad.jpg" href="http://cheflippe.files.wordpress.com/2012/07/peach-mozzarella-salad.jpg"><img alt="" class="aligncenter size-full wp-image-536" data-mce-src="http://cheflippe.files.wordpress.com/2012/07/peach-mozzarella-salad.jpg" height="375" src="http://cheflippe.files.wordpress.com/2012/07/peach-mozzarella-salad.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="peach mozzarella salad l Chef Lippe" width="500" /></a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
With the weather sooooo HOT we have been making use of the great summer fruits and vegetables. We start with our homemade mozzarella cheese (see last week’s blog http://wp.me/p2n8ji-86) and I usually sever this salad with two dressings one sweet and vinegar based.</div>
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<strong>Ingredients:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 fresh peach per serving</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
8 to 10 pieces of your favorite bread cubed</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Fresh salad greens (we love spinach)</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Slices of<a data-mce-href="http://shop.cheflippe.com/fig-salami/" href="http://shop.cheflippe.com/fig-salami/" target="_blank" title="Fig Salami $10 "> fig salami</a> or prosciutto</div>
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Mozzarella balls or chunks</div>
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<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Peach and Cinnamon Dressing:</strong></div>
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½ cup canned peach juice</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
½ teaspoon <a data-mce-href="http://shop.cheflippe.com/cinnamon-saigon-ground/" href="http://shop.cheflippe.com/cinnamon-saigon-ground/" target="_blank" title="Saigon cinnamon $2.50">Saigon cinnamon</a></div>
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1/8 cup of chopped walnuts or pecans</div>
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Mix and drizzle over salad.</div>
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<strong><br /></strong></div>
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<strong>Lemon and Vinegar Dressing:</strong></div>
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3 Tablespoons lemon juice</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 Tablespoon red wine vinegar</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1/3 cup Olive Oil</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Mix and drizzle over salad</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-31068941188020462472012-06-26T06:10:00.000-07:002012-06-26T08:07:39.248-07:00Chocolate Truffle Suprise<br />
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<strong>Avocado Chocolate Truffle</strong></div>
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<strong>By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://shop.cheflippe.com" href="http://shop.cheflippe.com/" target="_blank" title="Shop Chef Lippe"><img alt="" class="aligncenter size-full wp-image-497" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/truffles_450w.jpg" height="450" src="http://cheflippe.files.wordpress.com/2012/06/truffles_450w.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="chocolate truffles l Chef Lippe" width="450" /></a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Super easy truffle that will keep you coming back for more. This is another one of those recipes that I just don’t say what is in it until after they tell me if they liked it. Even my own Dad who loves avocados turned his nose up to this one based on the name only the first time I offered them to the family. So the next time I made them, I changed the color sugar coating, and just said they were chocolate truffles. They were a <strong>HIT! </strong> So if you are BRAVE enough to try this recipe you will be hooked after the first bite. You can even play a game with them to see if they can guess the secret ingredient.</div>
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<strong><br /></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Ingredients:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
½ cup butter</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 large very ripe avocado, peeled and pit removed</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 ½ teaspoons pure vanilla extract</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 ¼ cup unsweetened cocoa</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
3 cup powdered (confectioners) sugar</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Sugars for rolling</div>
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<strong><br /></strong></div>
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<strong>Directions:</strong></div>
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In a large saucepan over low heat, melt butter, remove from heat and set to the side.</div>
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<br /></div>
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In food processor or blender, puree the avocado until a smooth consistency (add a little of the melted butter if needed to make sure it is a smooth consistency with no chunks)</div>
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<br /></div>
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Add avocado puree, vanilla, powdered sugar into sauce pan with butter. Mix well and then place in refrigerator until it hardens.</div>
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<br /></div>
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Once this mix is firm scoop and roll into balls about ¾ inch in size. If mixture starts to get too soft to form balls place in freezer for a few minutes. Place balls on a cookie sheet lined with a piece of paper. Place balls in refrigerator until firm.</div>
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<br /></div>
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This time roll balls into either powdered sugar or colored sugar to coat outside. Store in refrigerator until a few minutes before you want to serve.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-45910261716671201422012-06-23T05:30:00.000-07:002012-06-23T05:30:27.669-07:00VEGAN CAVI-ART VS CAVIAR<br />
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<strong>VEGAN CAVI-ART VS CAVIAR</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>By <a data-mce-href="http://shop.cheflippe.com" href="http://shop.cheflippe.com/" target="_blank" title="Shop Chef Lippe">Chef Lippe</a></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
For those of you who know me, you know that I am a strong supporter of sustainable, cruelty free food sources, a part of the slow food movement and in love with anything Artisan. Last night I did a taste test with my friends. I made some of my favorite appetizers and did a little switch. In the past whenever I tried to get my partner to eat vegetables her exact words “you mean green stuff…NO way” so to say a dish is <strong>vegan</strong> is the kiss of death with her. I was also amazed to learn that a lot of my friends felt the same way. So last night was an <strong>ALL VEGAN</strong> night of appetizers by surprise. They all thought that they were eating caviar. They were a hit and everyone truly loved them. The best part is that Cavi-art is made with seaweed that looks and tastes like lumpfish caviar, will not discolor my dishes like real caviar, can be served hot or cold, is cholesterol free, low fat and salt, and has no AZO colors and best of all it is fish friendly and good for the environment! I know this sounds like an advertisement but I know how hard it is to get some of my friends to try something that is vegan. For my vegan friends I know you will love these.</div>
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<br /></div>
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As always enjoy!</div>
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<img alt="" class="aligncenter size-full wp-image-475" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/avocado-puff.jpg" height="261" src="http://cheflippe.files.wordpress.com/2012/06/avocado-puff.jpg" style="border: 0px; display: block; margin-left: auto; margin-right: auto;" title="avocado puff" width="500" /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Avocados and Pastry Puffs</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Ingredients:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 avocados</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 tablespoons vegan mayonnaise (see recipe below)</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 tablespoons black Cavi-art</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
½ teaspoon lemon juice</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Pinch of salt and pepper</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Directions:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Mash avocados and mix with the other ingredients. Fill precooked pastry shells and your done!</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Stuffed Avocados</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://shop.cheflippe.files.com" href="http://shop.cheflippe.files.com/" target="_blank" title="Shop Chef Lippe"><img alt="" class="aligncenter size-full wp-image-476" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/avocado-with-salmon.jpg" height="337" src="http://cheflippe.files.wordpress.com/2012/06/avocado-with-salmon.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="avocado with salmon l Chef Lippe" width="500" /></a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Ingredients:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 avocados</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 tablespoons salmon Cavi-art</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 & ½ tablespoons orange red Cavi-art</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 tablespoons finely chopped fresh dill</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 pinch grated lemon peel</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 tablespoon mild chili sauce</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Soy Protein:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
¼ cup soy protein strips</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 cups water</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 teaspoon sea salt (I used chili flavored)</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 tablespoons beet juice (optional)</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 tablespoon algae (optional)</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Mayonnaise:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
¼ cup soymilk</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
½ tablespoon mustard</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
½ cup grapeseed oil</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 pinch sea salt</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
¼ teaspoon apple cider vinegar</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
½ teaspoon lemon juice</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Directions:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Bring water with beet juice, salt and algae to a boil, add soy strips, let simmer for 12 to 15 minutes. Let cool and press out most liquid. Cut into smaller pieces.</div>
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<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
In a blender mix soymilk, mustard and salt while blender is running add oil little by little then the vinegar and lemon juice. Mix the mayo with Cavi-art, dill, lemon peel, chili sauce and soy strips. Put the mixture in the fridge for an hour.</div>
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<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
To serve, cut avocados in half, take out the pit and a little of the avocado meat to make more room for the filling. Fill with mayo mixture, garnish with salmon Cavi-art, dill sprigs and a lemon slice.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<em><br /></em></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<em>Credit to Nina Andersson, for recipes</em></div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-32967678149089169462012-06-21T08:23:00.000-07:002012-06-21T08:23:24.351-07:00Maple Sugar Pie vs Maple Syrup Pudding Cake<br />
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://shop.cheflippe.com/maple-sugar-cube/" href="http://shop.cheflippe.com/maple-sugar-cube/" target="_blank" title="Maple Sugar Cube $16.99"><img alt="" class="aligncenter size-full wp-image-453" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/sugarpieslice.jpg" height="289" src="http://cheflippe.files.wordpress.com/2012/06/sugarpieslice.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="maple sugar pie l Chef Lippe" width="400" /></a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Maple Sugar Pie (Canadian favorite)</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
The intense maple pie has few ingredients and is very sweet. I cut the pie into 12 to 14 petite servings and serve warm with ice cream and whipped cream.</div>
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<strong><br /></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Ingredients:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Pie crust (homemade or store bought)</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 cup <a data-mce-href="http://shop.cheflippe.com/maple-sugar-cube/" href="http://shop.cheflippe.com/maple-sugar-cube/" target="_blank" title="Maple sugar cube $16.99">maple sugar</a> or light brown sugar</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
¼ cup flour</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
¼ cup <a data-mce-href="http://shop.cheflippe.com/maple-syrup-dark-amber/" href="http://shop.cheflippe.com/maple-syrup-dark-amber/" target="_blank" title="Maple syrup $11.99">maple syrup</a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
¾ cup heavy cream</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Whipped cream (optional) and Ice Cream (optional)</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong><br /></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Directions:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Preheat the oven to 375</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Fit the pastry dough into a standard pie dish or tart pan and bake for 15 minutes. Remove and allow to cool completely.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Gently whisk together sugar and flour until mixture is smooth.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Once the flour sugar mixture is smooth, add the maple syrup and heavy cream. Whisk until it is completely smooth. This mixture will be watery, pour into prebaked pie shell and bake for 40 minutes at 350 degrees (325 for dark metal pans)</div>
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<br /></div>
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Allow the pie to cool completely before serving it with whipped cream and ice cream.</div>
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<strong><br /></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>OR FOR THOSE PEOPLE WHO LIKE A LITTLE LESS SWEET</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/pudding-cake.jpg" href="http://cheflippe.files.wordpress.com/2012/06/pudding-cake.jpg"><img alt="" class="aligncenter size-full wp-image-454" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/pudding-cake.jpg" height="400" src="http://cheflippe.files.wordpress.com/2012/06/pudding-cake.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="pudding cake l Chef Lippe" width="400" /></a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Maple Sugar Pudding Cake</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Ingredients:</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
½ cup butter</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 cup sugar</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 eggs</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 ½ cups flour</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 teaspoons baking powder</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
¾ cup milk</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
½ teaspoon vanilla</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Pinch of salt</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong><br /></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Directions:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Beat butter until it is light and fluffy, gradually add the sugar and eggs alternating one egg, a little sugar and beat for 3 minutes. In a different bowl mix flour, baking powder and salt. Mix flour mixture and milk again alternating milk with flour, at very end mix in vanilla. Fill muffin cups ¾ full and Bake at 375 for about 30 minutes or until the top is golden and the inside is cooked (insert a clean toothpick and if it comes out clean it is done)</div>
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<strong><br /></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Make topping just before serving</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Topping:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
3/4 cups water</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1/2 cup maple syrup</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 cups brown sugar</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 tablespoon flour</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<br /></div>
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Mix all ingredients, place over low heat, stirring until the brown sugar has melted, pour into serving bowls and add cake.</div>
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Enjoy!</div>
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<br /></div>
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Please send me an email and let me know which was your favorite.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-57344717720876147542012-06-20T14:10:00.000-07:002012-06-20T14:10:19.047-07:00Zaatar Meatballs with Tzarziki Dip<br />
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Zaatar Meatballs</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
By<a data-mce-href="http://www.cheflippe" href="http://www.cheflippe/" target="_blank" title="Chef Lippe"> Chef Lippe</a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/meatballs.jpg" href="http://cheflippe.files.wordpress.com/2012/06/meatballs.jpg"><img alt="" class="aligncenter size-full wp-image-446" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/meatballs.jpg" height="333" src="http://cheflippe.files.wordpress.com/2012/06/meatballs.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="meatballs l Chef Lippe" width="500" /></a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Traditionally, zaatar is mixed with olive oil and baked on a flat bread for breakfast in the Middle East. Zaatar is believed to help keep the mind alert and the body strong. I have made party meat balls and served it with a Greek cucumber yogurt dip called Tzarziki.</div>
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<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Zaatar is a spice mix which includes a mixture of sumac, thyme, sesame seeds, some mixes also include marjoram, oregano, coriander, fennel and cumin. Zaatar is not a strong spice but has a nice lemon tang from the sumac. Zaatar Meatballs served either warm or room temperature with the Greek yogurt dip called tzarziki make a nice summer party appetizer. Zaatar is not a strong spice, but it has a nice tang from the sumac.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong><br /></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Ingredients:</strong><br />1 pound ground lamb (can substitute ground turkey or beef)<br />1 egg<br />4 tablespoons bread crumbs<br />1/2 medium onion, minced<br />2 cloves garlic, minced<br />1/2 teaspoon<a data-mce-href="http://shop.cheflippe.com/allspice/" href="http://shop.cheflippe.com/allspice/" target="_blank" title="whole allspice $2.50 "> ground allspice</a><br />1/2 teaspoon <a data-mce-href="http://shop.cheflippe.com/cinnamon-saigon-ground/" href="http://shop.cheflippe.com/cinnamon-saigon-ground/" target="_blank" title="Saigon ground cinnamon $2.50">ground cinnamon</a><br />5 teaspoons<a data-mce-href="http://shop.cheflippe.com/zaatar/" href="http://shop.cheflippe.com/zaatar/" target="_blank" title="Zaatar $2.50 at shop.cheflippe.com"> zaatar</a><br />1 teaspoon salt<br />1/2 teaspoon pepper</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Directions</strong>:</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Combine all ingredients and mix gently. Refrigerate for 30 minutes (or longer) to allow flavors to meld. Make small meatballs about 1” in diameter. Heat ½ cup water in deep saucepan and gently place meatballs in pan, cook until water is evaporated, turning meatballs after a few minutes to color all sides. While meatballs are cooking heat oil in a skillet, remove meatballs from water and brown and cook through in hot oil.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
For a fancy party skewer a fresh mint leave and meatball and arrange on platter around a bowl of tzatziki sauce to use for dipping.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Tzatzki Dipping sauce (make in the morning or day before)</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/tzatziki-sauce.jpg" href="http://cheflippe.files.wordpress.com/2012/06/tzatziki-sauce.jpg"><img alt="" class="aligncenter size-medium wp-image-447" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/tzatziki-sauce.jpg?w=300" height="200" src="http://cheflippe.files.wordpress.com/2012/06/tzatziki-sauce.jpg?w=300" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="tzatziki sauce Chef Lippe" width="300" /></a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
4 cups plain Greek yogurt</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 medium cucumber, peeled and coarsely grated</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
4 cloves of garlic crushed</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
2 tablespoons olive oil</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
½ teaspoon dill weed</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong><br /></strong><br />
<strong>Directions</strong><br />
Place a piece of cheesecloth in a colander and pour in the yogurt, allow to drain for several hours. Mix in grated cucumber and allow to drain for a few more hours. Mix in garlic, olive oil and dill and refrigerate until needed. This will keep well for 2 or 3 days if stored in a covered dish in the refrigerator.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-55782351988623498652012-06-18T05:34:00.001-07:002012-06-18T05:34:54.190-07:00Chili Maple Pork Chops<br />
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Chili Maple Pork Chops</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://shop.cheflippe.com" href="http://shop.cheflippe.com/" target="_blank" title="Chef Lippe"><img alt="" class="aligncenter size-full wp-image-439" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/pork-chop.jpg" height="375" src="http://cheflippe.files.wordpress.com/2012/06/pork-chop.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="chili maple pork chop" width="500" /></a></div>
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<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
While at the Fancy Food Show in Washington, DC the other day I met with a young company who sold Maple Syrup products. I very impressed and wanted to work with the company when she told me that a portion of all sales went into funding climate research, local farming efforts and sustainable forest stewardship. All of these things are important to me when I choose which Artisan products I want to work with. And while I was not looking to add maple syrup to my store I did change my mind and you will soon be seeing a line of GREAT maple syrup products. In the meantime here is a great combination of chili and maple syrup.</div>
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<strong><br /></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Ingredients:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
6 – I inch thick pork chops</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
¼ cup chopped onion</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 tablespoon vinegar</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 tablespoon Worcestershire sauce</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1 and ½ teaspoons sea salt</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
½ teaspoon <a data-mce-href="http://shop.cheflippe.com/chili-crush/" href="http://shop.cheflippe.com/chili-crush/" target="_blank" title="chili crush $2.63">chili powder</a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
1/8 teaspoon black pepper</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
¼ cup maple syrup</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
¼ cup water</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong><br /></strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Directions:</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Preheat oven to 400 degrees. In large fraying pan lightly brown pork chops. Arrange in flat baking dish which has a cover or cover with foil to bake. Mix together onion, vinegar, Worcestershire Sauce, salt, chili powder, pepper, maple syrup and water, pour over pork chops cover and bake 45 minutes. Basting occasionally. Uncover and bake 15 more minutes. Remove pork chops to a plate. Pour sauce back into frying pan and thicken with flour, making a gravy. Pour over pork chops and serve.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-32367969922107861362012-06-14T10:02:00.001-07:002012-06-14T10:02:58.799-07:00All things Bacom<br />
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>All things BACON!</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/">Chef Lippe</a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Everyone in my house loves bacon. We have made chocolate with candied bacon. We even add some chili powder to give it a little bite. We have made praline bacon, bacon ice cream, bacon butter, bacon jam and the list goes on.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
I know that the war on bacon is good for you or bad for you it still on going, which over the last few years bacon is about 30% leaner now than it used to be. Then cooking removes another 30% and a crispy slice of bacon is now about 30 to 40 calories per slice. However, we are treating bacon as an ingredient in a VERY sweet dish today and we are not going to count the calories! Then there is the warning about bacon and cancer. Bacon is considered a red meat, it is processed (smoked) and it is fatty all the reasons why you should avoid it. But it TASTES so good that a little snack now and then won’t hurt you.</div>
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<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
So here are two of my favorite bacon recipes enjoy! (Eat in moderation if you can )</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://shop.cheflippe.com/ancho-chile-powder/" href="http://shop.cheflippe.com/ancho-chile-powder/" target="_blank" title="Chef Lippe ancho chili powder $3.75 for 4 ounces"><img alt="" class="alignnone size-full wp-image-419" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/chocolate-bacon.jpg" height="333" src="http://cheflippe.files.wordpress.com/2012/06/chocolate-bacon.jpg" style="border: 0px; cursor: default;" title="chocolate bacon l Chef Lippe" width="500" /></a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Chocolate chili covered candied bacon</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<strong>Ingredients:</strong></div>
<ul style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<li>1/2 pound thinly sliced applewood smoked Bacon</li>
<li>1 cup firmly packed Brown Sugar</li>
<li>1 teaspoon chili powder (optional)</li>
<li>1/2 pound of chocolate melting chips (Pure Belgian Chocolate or any other of your choice)</li>
</ul>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
** Note your amounts will vary depending on how many chocolates you wish to make.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<b><br /></b></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<b>Instructions:</b></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Preheat oven to 350 degrees. Line cookie sheet with parchment paper (you really need this)</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Lay your bacon strips out making sure not to overlap them. Layer each strip of bacon with a thick coating of brown sugar, rubbing it into the bacon.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Place bacon into preheated oven for 10 minutes. Flip bacon and cover new side with syrup and juices. Cook 10 more minutes.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Allow bacon to cool on wire rack. For easy cleanup, place the wire rack over the parchment paper the bacon was cooked on.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Once bacon has cooled, is brittle and tastes oh-so-yummy, crumble or roughly chop the bacon and place a sprinkling of bacon bits in each mold.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
In the meantime, prepare a double boiler using a pot and metal bowl. Fill the pot with water, place the bowl in the pot - the bowl should not touch the water. Heat on low-medium heat.</div>
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<br /></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
Once bowl is heated place chocolate discs inside to begin melting. Stir often to avoid burning or seizing. Once chocolate has melted, pour into each mold, being sure to tap the molds after each is filled (to knock out any air bubbles). Sprinkle in some more bacon bits, press them into the mixture and place in the fridge to cool.</div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<a data-mce-href="http://shop.cheflippe.com" href="http://shop.cheflippe.com/" target="_blank" title="Chef Lippe"><img alt="" class="alignnone size-full wp-image-420" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/bacon-ice-cream.jpg" height="332" src="http://cheflippe.files.wordpress.com/2012/06/bacon-ice-cream.jpg" style="border: 0px; cursor: default;" title="bacon ice cream l Chef Lippe" width="500" /></a></div>
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<strong><br /></strong></div>
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<strong>Bacon Ice Cream</strong></div>
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For the ice cream custard:<br />3 tablespoons salted butter<br />¾ cup (packed) brown sugar, light or dark (you can use either)<br />2¾ cup half-and-half<br />5 large egg yolks<br />2 teaspoons dark rum or whiskey<br />¼ teaspoon vanilla extract<br />optional: ¼ teaspoon ground cinnamon</div>
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Use candied bacon made earlier Once crisp and cool, chop into little pieces, about the size of grains of rice.</div>
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To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.</div>
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In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.</div>
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Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.</div>
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Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.</div>
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Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.</div>
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</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-87603825058269532732012-06-12T06:14:00.000-07:002012-06-12T06:14:56.976-07:00Focaccia<br />
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By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></div>
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/focaccia-puglia-l-chef-lippe.jpg" href="http://cheflippe.files.wordpress.com/2012/06/focaccia-puglia-l-chef-lippe.jpg"><img alt="" class="aligncenter size-full wp-image-398" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/focaccia-puglia-l-chef-lippe.jpg" height="375" src="http://cheflippe.files.wordpress.com/2012/06/focaccia-puglia-l-chef-lippe.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="focaccia puglia l Chef Lippe" width="500" /></a></div>
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The other day was my Birthday, so my wife decided to cook! Okay I know this is going to sound a chauvinistic, but she REALLY can’t cook, and she thinks a plain hot dog (no ketchup nothing…bun and dog) is a gourmet meal. So she tried to make one of the kids favorites, profiteroles.</div>
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/profiteroles-by-rain.jpg" href="http://cheflippe.files.wordpress.com/2012/06/profiteroles-by-rain.jpg"><img alt="" class="alignleft size-thumbnail wp-image-399" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/profiteroles-by-rain.jpg?w=150" height="100" src="http://cheflippe.files.wordpress.com/2012/06/profiteroles-by-rain.jpg?w=150" style="border: 0px; cursor: default; float: left;" title="profiteroles by rain" width="150" /></a></div>
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/profiteroles1.jpg" href="http://cheflippe.files.wordpress.com/2012/06/profiteroles1.jpg"><img alt="" class="alignnone size-thumbnail wp-image-401" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/profiteroles1.jpg?w=150" height="112" src="http://cheflippe.files.wordpress.com/2012/06/profiteroles1.jpg?w=150" style="border: 0px; cursor: default;" title="profiteroles" width="150" /></a></div>
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Hers Mine</div>
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The kids ate them and told her how good they were and while they did not look like profiteroles they tasted wonderful. (Said with a smile) Next we moved on to the fish which she had already sealed in a foil pouch and all I did was stick in on the grill. Well when we went to serve it, it was stuck to the foil and while I am pointing at the flaw in the recipe she used (should have buttered the foil before placing fish on it) she comes up with…”oh the recipe did say to do that, I just did not think it was important so I didn’t do it.”</div>
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All of this got me to thinking that there must be lots of people who can use a helping hand, pre mixed breads where you add water and add a little garnish might be a hit. So coming soon to Shop.Cheflippe.com will be pre-made bread mixes where you just add water, mix and bake. The first series will be Italian regional breads like Focaccia, Pane Sardo, Pane Calabrese and more.</div>
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One of my first mixes will be Focaccia which is a flat oven baked Italian bread which may be topped with herbs or other ingredients. It is similar in style and texture to pizza but not the same. My basic recipe is below for those who still like to cook from scratch and coming soon to the store will be pre-mix packages. Visit the<a data-mce-href="http://shop.cheflippe.com" href="http://shop.cheflippe.com/" target="_blank" title="Shop Chef Lippe"> shop and mention "blog"</a> in the coupon code when checking out to receive free shipping.</div>
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Enjoy!</div>
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<strong>Focaccia</strong></div>
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Ingredients:</div>
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<li>2 3/4 cups flour</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon white sugar</li>
<li>1 (1/4 ounce) packet active dry yeast</li>
<li>1 teaspoon garlic powder</li>
<li>1 teaspoon oregano</li>
<li>1/2 teaspoon dried thyme</li>
<li>1/2 teaspoon dried basil</li>
<li>1 dash ground black pepper</li>
<li>1 tablespoon vegetable oil</li>
<li>1 cup warm water (105-115 degrees)</li>
<li>2 tablespoons olive oil</li>
<li>2 tablespoons parmesan cheese (grated)</li>
<li>1 1/2 cups mozzarella cheese (shredded)</li>
<li>1 cup cherry tomatoes</li>
</ul>
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<strong>Directions:</strong></div>
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Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).</div>
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In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.</div>
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Add the yeast mix and vegetable oil to the dry ingredients and combine.</div>
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When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.</div>
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Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.</div>
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Cover with damp cloth and let rise in warm place 25 minutes.</div>
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Preheat oven to 425 degrees.</div>
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Punch dough down, place on greased baking sheet.</div>
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Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).</div>
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Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.</div>
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Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese. Press cherry tomatoes into dough.</div>
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Bake for 13-15 minutes until golden brown.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-75404582088663802862012-06-11T05:44:00.000-07:002012-06-11T05:44:06.691-07:00Salmon With Pink Peppercorn Citrus Sauce<br />
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<strong>Salmon With Pink Peppercorn Citrus Sauce</strong></div>
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By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></div>
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<img alt="" class="aligncenter size-full wp-image-383" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/salmon-with-pink-peppercorn.jpg" height="349" src="http://cheflippe.files.wordpress.com/2012/06/salmon-with-pink-peppercorn.jpg" style="border: 0px; display: block; margin-left: auto; margin-right: auto;" title="salmon with pink peppercorns l Chef Lippe" width="228" /><a href="http://shop.cheflippe.com/" target="_blank">http://shop.cheflippe.com</a></div>
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This light main course is elegant yet easy. The fish can be poached, baked or grilled (see VARIATION, below) and served warm, cold or at room temperature. The recipe doubles easily; wrap each side of salmon separately. With all the spices this one is also good for you. Check out my blog on cayenne pepper and a healthy heart at <a data-mce-href="http://wp.me/p2n8ji-v" href="http://wp.me/p2n8ji-v" target="_blank" title="Healthy Heart and spicy eating">http://wp.me/p2n8ji-v</a></div>
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The pinks of peppercorns and pomegranate seeds add a beautiful touch to the presentation. Although pomegranates are not always in season, the seeds are sold separately in vacuum packaging.</div>
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MAKE AHEAD: The citrus can be prepped and refrigerated; the vinaigrette can be prepared and refrigerated 2 days in advance. The fish can be baked 1 day in advance. Combine the fruits with the vinaigrette just before serving/spooning over the fish.</div>
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8 servings</div>
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<strong>Ingredients:</strong></div>
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<em>For the fish</em></div>
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<li>1 tablespoon unsalted butter</li>
<li>1 4- to 5-pound side of skinless salmon, bones removed</li>
<li>Peel of 1 medium lime, removed in long strips</li>
<li><a data-mce-href="http://shop.cheflippe.com/cayenne-powder-hot/" href="http://shop.cheflippe.com/cayenne-powder-hot/" target="_blank" title="Cayenne pepper hot 3.70 for 4 ounces">Cayenne pepper</a></li>
<li>1-inch piece peeled ginger root, freshly grated (2 to 3 teaspoons)</li>
</ul>
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<em>For the vinaigrette</em></div>
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<li>2 teaspoons sherry vinegar</li>
<li>2 teaspoons pomegranate juice</li>
<li>2 teaspoons <a data-mce-href="http://shop.cheflippe.com/pink-peppercorns/" href="http://shop.cheflippe.com/pink-peppercorns/" target="_blank" title="Pink peppercorns 4.99 for an ounce">pink peppercorns</a></li>
<li>3/4-inch piece peeled ginger root, cut into julienne (2 teaspoons)</li>
<li>1/4 tablespoon<a data-mce-href="http://shop.cheflippe.com/ginger-powder/" href="http://shop.cheflippe.com/ginger-powder/" target="_blank" title="Ground Ginger 2.50 an ounce"> ground ginger</a></li>
<li>1/4 teaspoon salt</li>
<li>1/8 teaspoon celery seed</li>
<li>1/4 <a data-mce-href="http://shop.cheflippe.com/jalapeno-red-powder/" href="http://shop.cheflippe.com/jalapeno-red-powder/" target="_blank" title="Jalapeno powder 6.15 for 4 ounces">jalapeno pepper</a>, stemmed, seeded and minced (optional; 1 teaspoon)</li>
<li>1/4 cup olive oil</li>
</ul>
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<em>For assembly</em></div>
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<li>Leaves from 2 to 3 stems cilantro, cut into chiffonade (2 tablespoons)</li>
<li>1 medium lemon, sectioned and cut into medium dice (see NOTE)</li>
<li>1 medium lime, sectioned and cut into medium dice</li>
<li>1 medium orange, sectioned and cut into medium dice</li>
<li>1 large Texas ruby red grapefruit, sectioned and cut into medium dice</li>
<li>Salt</li>
<li>Freshly ground<a data-mce-href="http://shop.cheflippe.com/black-peppercorns" href="http://shop.cheflippe.com/black-peppercorns" target="_blank" title="Black Peppercorns 1.75 an ounce"> black pepper</a></li>
<li>Pomegranate seeds, for garnish (see headnote)</li>
</ul>
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<strong>Directions:</strong></div>
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For the fish: Preheat the oven to 450 degrees.</div>
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Tear off a large piece of aluminum foil that is 4 inches longer than the length of the salmon.</div>
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Use the butter to grease the shiny side of the foil, then place the fish in the center of the foil (with what would have been skin side down).</div>
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Cut the strips of lime into very thin strips (julienne); place them in a small glass dish. Cover with water and microwave on HIGH for 45 seconds to soften.</div>
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Season the fish lightly with the cayenne pepper. Sprinkle the ginger over the fish, then scatter the julienne of lime zest on top.</div>
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Bring the long edges of the foil together, folding them 2 times to seal tightly; leave a little headspace for steam that will rise from the fish. Fold the ends as you would the ends of a present, then over twice to seal the edges.</div>
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Place the foil packet on a rimmed baking sheet and bake for 16 to 20 minutes. Remove from the oven and immediately open the foil or the fish will continue to cook. If the salmon looks undercooked in spots, re-seal the foil loosely and return to the oven for 5 minutes.</div>
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While the fish is cooking, make the vinaigrette: Combine the sherry vinegar, pomegranate juice, pink peppercorns, fresh and ground ginger, salt, celery seed and jalapeno pepper, if using, in a medium bowl. </div>
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Whisk in the oil in a slow, steady stream to form an emulsified vinaigrette.</div>
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If serving the fish immediately, combine the cilantro and fruits with the vinaigrette and the sauce over the salmon fillet. Season with salt and pepper to taste. If serving the fish at room temperature, do not combine the fruit with the vinaigrette until just before you serve the fish. Garnish with pomegranate seeds, if desired.</div>
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VARIATION: The salmon may be brushed with 2 tablespoons of the vinaigrette and then grilled over the direct heat of a charcoal or gas grill for 10 minutes per inch of the fish's thickness. This method is good for smaller pieces of fish if you are planning to turn the fish over during grilling.</div>
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NOTE: To section citrus, use a large chef's knife to slice off both ends of the fruit. Stand the fruit on 1 end and slice downward along the curve of the fruit, cutting away both the peel and pith but leaving as much of the fruit as possible. Using a paring knife, cut between the sections to detach each section of fruit from its surrounding membrane.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-34273489005965829252012-06-10T10:22:00.000-07:002012-06-11T19:24:52.097-07:00Pink Peppercorn Profiteroles with Parmesan Cheese<br />
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By <a href="http://www.cheflippe.com/" target="_blank">Chef Lippe</a></div>
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/pinkpeppercornparmesangougere.jpg" href="http://cheflippe.files.wordpress.com/2012/06/pinkpeppercornparmesangougere.jpg"><img alt="" class="aligncenter size-full wp-image-374" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/pinkpeppercornparmesangougere.jpg" height="375" src="http://cheflippe.files.wordpress.com/2012/06/pinkpeppercornparmesangougere.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="Pink Peppercorn Parmesan Profiteroles" width="500" /></a></div>
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Let me share a secret with you…. Pink peppercorns aren’t really peppercorns! Pepper is hard, and spicy. Pink peppercorns are bright happy little pops of color that are crunchy, subtle and delicate, in flavor and texture. They are picked and freeze-dried, they crumble at the slightest pressure. They are in the pepper family and they do have a little bit of feisty in them but are great additions to many dishes. If you think of the black peppercorn as the tall, strong father figure of the family then the pink peppercorn is the little sister of the family.</div>
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These are a family favorite which I serve warm right from the oven and usually have to make twice the basic recipe to keep everyone happy.</div>
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<strong><a data-mce-href="http://shop.cheflippe.com/pink-peppercorns/" href="http://shop.cheflippe.com/pink-peppercorns/" target="_blank" title="Pink peppercorns at shop Chef Lippe">Pink Peppercorn</a> Profiteroles with Parmesan Cheese</strong></div>
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<strong>Ingredients:</strong></div>
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<li>1/2 cup butter</li>
<li>1 cup water</li>
<li>1 cup all-purpose flour</li>
<li>1/4 teaspoon salt</li>
<li>1 tablespoon sugar</li>
<li>4 eggs</li>
<li>1 cup Parmigiano Reggiano</li>
<li>1 tablespoon pink peppercorns</li>
</ul>
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<strong>Directions:</strong></div>
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<li>Preheat oven to 425 degrees F (220 degrees C).</li>
<li>In a large pot, bring water and butter to a rolling boil. Stir in flour, salt and sugar until the mixture forms a ball.</li>
<li>Transfer the dough to a large mixing bowl. Using a wooden spoon (lots of elbow grease) or stand mixer, beat in all the eggs at once and mix on med speed for 2-3 minutes (until the dough becomes tacky and sticks to the side of the bowl).</li>
<li>At the very end stir in parmesan cheese and pink peppercorns until just incorporated into dough.</li>
<li>Drop by tablespoons onto a parchment lined baking sheet.</li>
<li>Bake for 20 minutes in the preheated oven, until golden brown. Centers should be dry.</li>
<li>Using a bamboo skewer poke a small hole in the side of each puff to allow the steam to escape so they don’t get soggy.</li>
</ol>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-89047686664078660182012-06-08T07:31:00.001-07:002012-06-08T07:31:47.538-07:00Mayan Chocolate Cake with cinnamon and chili<br />
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By<a data-mce-href="http://shop.cheflippe.com" href="http://shop.cheflippe.com/" target="_blank" title="Chef Lippe"> Chef Lippe</a></div>
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<strong>YES</strong> there really is a <strong>Goddess of Chocolate! </strong>Her origins are Mayan and her name is Ixcacao, she was an ancient fertility goddess, an earth goddess in a matriarchal society where gathering crops and seeing to it that everyone was fed was woman’s work.</div>
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Here is her story:</div>
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/chocolate-goddess.jpg" href="http://cheflippe.files.wordpress.com/2012/06/chocolate-goddess.jpg"><img alt="" class="aligncenter size-full wp-image-363" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/chocolate-goddess.jpg" height="463" src="http://cheflippe.files.wordpress.com/2012/06/chocolate-goddess.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="chocolate-goddess" width="434" /></a></div>
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Banishing hunger and providing for the safety and security of the people was her divine responsibility. The creation myths told of a great flood, devastating droughts and earthquakes that destroyed the gods’ four previous attempts to create a race of humans who, like them could think and speak, creatures who would be grateful to them, and honor and praise the gods for giving them their lives.</div>
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The Goddess of Chocolate seldom walked among the Mayans, but she was loved by them because of her compassionate nature, she understood their suffering and fear of starvation, and gave them the knowledge and tools they needed to not only survive but craft a life of abundance for themselves. She also shared her knowledge of the exquisite taste of chocolate and the energy it would give them to keep working.</div>
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As with all myths there was much fighting, many bloody sacrifices, the land was in an uproar and the farm lands devastated and no one was paying honor to the gods. One of the Goddesses came up with a plan to teach the kings a lesson. She taught them to ferment corn into liquor and make it intoxicating. She even told them that with the chocolate it was a powerful aphrodisiac.</div>
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It became a time of unbridled gluttony and warfare, Emperor Montezuma was even reported to drink 40 to 50 goblets a day. One thing led to another. Kingdoms rose and fell. The Mayans were defeated by Aztecs who even incorporated the Goddess into their own.</div>
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Soon all the land lay in ruin. The land was either a battle field or the workers were all fighting and no one was watching out for the people. The Gods all got together and let the Goddess of Chocolate return. The Goddess of Love and Pleasure worked with the Goddess of Chocolate and a time of peace was restored.</div>
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It was a time of fairness…no work without rest…no work without time for family, and friends and time for music and dance and above all…NO MORE WORK WITHOUT LOVE.</div>
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And what better way to share your love than with a chocolate cake!</div>
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<strong>Ingredients</strong></div>
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<li>2 cups sugar</li>
<li>1-3/4 cups all-purpose flour</li>
<li>3/4 cup cocoa powder</li>
<li>1-1/2 teaspoons baking powder</li>
<li>1-1/2 teaspoons baking soda</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon cinnamon</li>
<li>½ teaspoon chili powder</li>
<li>¼ teaspoon <a data-mce-href="http://shop.cheflippe.com/cayenne-powder/" href="http://shop.cheflippe.com/cayenne-powder/" target="_blank" title="cayenne powder">cayenne powder</a></li>
<li>4 eggs</li>
<li>1 cup butter milk</li>
<li>1/2 cup vegetable oil</li>
<li>2 teaspoons vanilla extract</li>
<li>1 cup boiling water</li>
</ul>
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<strong>Directions</strong></div>
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<li>1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.</li>
<li>2 Stir together sugar, flour, cocoa, spices, baking powder, baking soda and salt in large bowl. Add eggs, butter milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.</li>
<li>3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.CHOCOLATE CINNAMON BUTTER CREAM FROSTING1/2 cup (1 stick) butter or margarine<br />2/3 cup cocoa powder<br />3 cups powdered sugar<br />1/3 cup milk<br />1 teaspoon <a data-mce-href="http://shop.cheflippe.com/cinnamon-saigon-ground/" href="http://shop.cheflippe.com/cinnamon-saigon-ground/" target="_blank" title="cinnamon">cinnamon</a>Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.<br />Add small amount additional milk, if needed. Stir in cinnamon. About 2 cups frosting.</li>
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Sprinkle with coarse sea salt to finish it off.</div>
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Now for the less romantic of you some believe that the cocoa bean was first found by monkeys! I prefer the Goddess story and believe that she is looking over and blessing my endeavors in the chocolate.</div>
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Enjoy and spread the Goddess of Chocolates love!</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-21490995542384037912012-06-07T06:33:00.001-07:002012-06-07T06:33:51.214-07:00Asparagus and Cheese Dip<br />
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/img_7114.jpg" href="http://cheflippe.files.wordpress.com/2012/06/img_7114.jpg"><img alt="" class="aligncenter size-full wp-image-357" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/img_7114.jpg" height="333" src="http://cheflippe.files.wordpress.com/2012/06/img_7114.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="asparagus cheese dip" width="500" /></a></div>
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<strong>Asparagus and Cheese Dip</strong></div>
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By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
For those moms who can’t get their kids to eat health food this this great dip made with fresh Asparagus, goat cheese and almonds. Just like green eggs and ham...green cheese and pasta. Serve over a colorful pasta or with vegetable sticks.</div>
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<strong>Ingredients:</strong></div>
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1 bunch of asparagus, cut into pieces and cooked</div>
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2 cloves of garlic</div>
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¼ cup almonds toasted</div>
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1 cup parmesan cheese</div>
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1 teaspoon <a data-mce-href="http://shop.cheflippe.com/sonoma-seasoning/" href="http://shop.cheflippe.com/sonoma-seasoning/" target="_blank" title="Shop Chef Lippe Rubs">sonoma rub</a></div>
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1 pinch of garlic roasted sea salt</div>
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½ cup sour cream</div>
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½ cup <a data-mce-href="http://shop.cheflippe.com/garlic-onion-chive/" href="http://shop.cheflippe.com/garlic-onion-chive/" target="_blank" title="Shop Chef Lippe for great goat cheese">goat cheese</a></div>
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<strong>Directions:</strong></div>
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Cook asparagus in boiling water until crisp-tender about 3 minutes. Remove asparagus from water and dry.</div>
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Once asparagus is cooled transfer to food processor, add garlic, almonds, cheeses, sonoma rub, salt and pepper and sour cream. Blend until pesto consistency.</div>
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This is a tasty creamy preparation that does well as a dip for parties or used as a topping in stead of pesto.</div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-6599147569444431542012-06-05T12:06:00.000-07:002012-06-05T19:16:08.178-07:00Do you know how many spices are in Chinese Five Spice?<br />
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By <a data-mce-href="http://www.cheflippe.com" href="http://www.cheflippe.com/" target="_blank" title="Chef Lippe">Chef Lippe</a><a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/chinese-five-spice.jpg" href="http://cheflippe.files.wordpress.com/2012/06/chinese-five-spice.jpg"><img alt="" class="aligncenter size-full wp-image-347" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/chinese-five-spice.jpg" height="300" src="http://cheflippe.files.wordpress.com/2012/06/chinese-five-spice.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="chinese five spice" width="300" /></a></div>
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The true story of how five-spice began is lost to history, there are however, two main stories. Some say the Chinese were attempting to produce a “wonder powder” using all five flavors – sour, bitter, sweet, pungent and salty. Some say it was used in traditional Chinese medicine and the 5 is for five elements – wood, fire, earth, metal and water. The Chinese believe that an imbalance in these elements, are the cause of disease in the human body. Whichever group you choose to believe is up to you. However there are more than 5 spices in Chinese five spice.<br />
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The most common recipes call for fennel, cloves, cinnamon, star anise, and Szechuan peppercorns, however you will also find ginger, nutmeg, and even licorice. Some use cassia which is a member of the cinnamon family and some use licorice in place of the star anise.</div>
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Now that we know that there are more than 5 spices in Chines Five spice let see what we can make!</div>
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<strong>Chocolate Fondue</strong></div>
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Sweet, sour, spicy, and bitter come together in this decadent chocolate fondue recipe.</div>
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<strong>Ingredients:</strong></div>
<ul style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<li>8 ounces semisweet chocolate</li>
<li>4 ounces unsweetened chocolate</li>
<li>1 cup whipping cream</li>
<li>2 tablespoons sugar</li>
<li>½ teaspoon <a data-mce-href="http://shop.cheflippe.com/ancho-chile-powder/" href="http://shop.cheflippe.com/ancho-chile-powder/" target="_blank" title="Chef Lippe Chili powder">chili powder</a></li>
<li>1 teaspoon <a data-mce-href="http://shop.cheflippe.com/cinnamon-saigon-ground/" href="http://shop.cheflippe.com/cinnamon-saigon-ground/" target="_blank" title="Chef Lippe Saigon Cinnamon">cinnamon</a></li>
<li>1 teaspoon <a data-mce-href="http://shop.cheflippe.com/chinese-five-spice/" href="http://shop.cheflippe.com/chinese-five-spice/" target="_blank" title="Chef Lippe Chinese five spice">five-spice</a> powder</li>
<li>2 tablespoons Amaretto liqueur, or to taste</li>
<li>Biscotti pieces (raspberry is good), Ladyfingers, or pound cake for dipping</li>
</ul>
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<strong>Preparation:</strong></div>
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Coarsely chop the chocolate. If you have a double boiler, melt the chocolate, whipping cream and sugar in the top half of the boiler. If not, half-fill a heavy saucepan with water and heat until barely simmering. Place the chocolate, whipping cream and sugar in a metal bowl over the saucepan, making sure the bottom of the bowl doesn't touch the simmering water. Turn the heat down to low and melt the chocolate, stirring constantly and making sure the chocolate doesn't burn.<br />
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Pour the mixture into a fondue pot and stir in the cinnamon, chili powder, five-spice powder, and finally the Amaretto. Keep the fondue warm on low heat. Swirl in the sour cream just before serving.</div>
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/chocolate-fondue-xl.jpg" href="http://cheflippe.files.wordpress.com/2012/06/chocolate-fondue-xl.jpg"><img alt="" class="aligncenter size-full wp-image-348" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/chocolate-fondue-xl.jpg" height="400" src="http://cheflippe.files.wordpress.com/2012/06/chocolate-fondue-xl.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="chocolate-fondue-xl" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-91459329385958516452012-06-04T05:56:00.000-07:002012-06-04T05:56:20.876-07:00Tomato Basil Fettuccine with fresh mozzarella, and tomatoes<br />
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<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/tomatobasil.gif" href="http://cheflippe.files.wordpress.com/2012/06/tomatobasil.gif"><img alt="" class="alignleft size-medium wp-image-333" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/tomatobasil.gif?w=300" height="200" src="http://cheflippe.files.wordpress.com/2012/06/tomatobasil.gif?w=300" style="border: 0px; cursor: default; float: left;" title="Chef Lippe and Mary Ann Valente. Tomato -basil fettuccine" width="300" /></a></div>
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<br /></div>
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Chef Lippe and Mary Ann Valente from Valente Pasta. Tomato Basil fettuccine . - Sensa parole, auguri per tutti!</div>
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<strong>Tomato Basil Fettuccine with fresh mozzarella, and tomatoes</strong></div>
<div style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
By <a href="http://www.cheflippe.com/" target="_blank">Chef Lippe</a></div>
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<strong>Ingredients</strong></div>
<ul style="font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 23px;">
<li>1 (12 ounce) package <a data-mce-href="http://shop.cheflippe.com/linguine-tomato-basil-garlic/" href="http://shop.cheflippe.com/linguine-tomato-basil-garlic/" target="_blank" title="tomato basil fettuccine">tomato basil fettuccine</a></li>
<li>1 cup quartered cherry tomatoes</li>
<li>5 ounces fresh mozzarella cheese, diced</li>
<li>1/4 cup fresh sliced mushrooms</li>
<li>1/4 cup ham cubed</li>
<li>1/4 cup olive oil</li>
<li>1 bunch green onions, chopped</li>
<li>1 clove garlic minced</li>
<li><a data-mce-href="http://shop.cheflippe.com/roasted-garlic-salt/" href="http://shop.cheflippe.com/roasted-garlic-salt/" target="_blank" title="Roasted garlic sea salt">Salt and pepper</a> to taste</li>
<li>1/2 cup grated Parmesan cheese</li>
<li>4 ounces fresh basil</li>
<li>12 large black olives, halved</li>
</ul>
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<strong>Directions</strong></div>
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<li>Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.</li>
<li>Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, mushrooms, ham, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.<a data-mce-href="http://cheflippe.files.wordpress.com/2012/06/fettuccine-with-ham-and-peas.jpg" href="http://cheflippe.files.wordpress.com/2012/06/fettuccine-with-ham-and-peas.jpg"><img alt="" class="aligncenter size-medium wp-image-342" data-mce-src="http://cheflippe.files.wordpress.com/2012/06/fettuccine-with-ham-and-peas.jpg?w=300" height="200" src="http://cheflippe.files.wordpress.com/2012/06/fettuccine-with-ham-and-peas.jpg?w=300" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="Fettuccine tomatoes basil and ham" width="300" /></a></li>
</ol>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-77305932513643584052012-06-01T06:14:00.000-07:002012-06-01T06:14:08.740-07:00Lemon Pepper Linguine with Asparagus Pesto<br />
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Lemon
Pepper Linguine with Asparagus Pesto<o:p></o:p></span></b></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">By <a href="http://www.cheflippe.com/" target="_blank">Chef Lippe</a><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8n6bjBip1vlDGpKNS_I6ejhj0E0r6gSATKqBMmi9n-zw_LfhxrpTOaEU_xvJH3JoJUY1wufppWe3-DnxusAQbivMz46n9ke7Kqwwgxh8xefmQ_zIUeNTzd-ucu3n8jxMgmgy8z9svik/s1600/Asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8n6bjBip1vlDGpKNS_I6ejhj0E0r6gSATKqBMmi9n-zw_LfhxrpTOaEU_xvJH3JoJUY1wufppWe3-DnxusAQbivMz46n9ke7Kqwwgxh8xefmQ_zIUeNTzd-ucu3n8jxMgmgy8z9svik/s320/Asparagus.jpg" width="320" /></a></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Here is a light lunch that is healthy and tastes good.
Here are some interesting facts about asparagus:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">The Indian name for asparagus is <i>Shatavari (she who possesses a hundred
husbands)</i> </span><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Is high in fiber (easier to eat than a
fiber supplement)</span><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Helps to detoxify the liver</span><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Is high in glutathione (powerful
antioxidant)</span><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Excellent source of B vitamins, which help
manage blood sugar</span><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Excellent source of vitamin K, important
for bone health</span><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Do you like yours thick or thin?<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">I like mine thicker and my mother likes hers thin. I
personally think the thicker ones are sweeter and find the thin ones stringier.
Usually the thicker stalks come from the male plant and the thin ones from a
female plant (multi-tasking by producing seeds gives the plant less time to
grow thicker stalks). The same as with
humans, big strong males and smaller females. <o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Ingredients:</span></b><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
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2 pounds of
Chef Lippe’s Lemon pepper linguine <o:p></o:p></div>
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2 bunches of
asparagus, cut into pieces<o:p></o:p></div>
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4 cloves of garlic<o:p></o:p></div>
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½ cup
almonds toasted<o:p></o:p></div>
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1 cup
parmesan cheese<o:p></o:p></div>
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1 pinch of
garlic roasted sea salt<o:p></o:p></div>
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½ cup extra
virgin olive oil<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtSmHcYFqQo33St0o1pHIZKAMGBq15hvwLIs2TEi7xHdKi41VSqJbyEkSosntQOQGeHbxjtppmyI4_PJ2q6pWqGI6oJ8-O441khIF5n0TAZ5ntXo3xxiHX2DCs6exQ5CpYVSyKVDhVYg/s1600/asparagus+pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtSmHcYFqQo33St0o1pHIZKAMGBq15hvwLIs2TEi7xHdKi41VSqJbyEkSosntQOQGeHbxjtppmyI4_PJ2q6pWqGI6oJ8-O441khIF5n0TAZ5ntXo3xxiHX2DCs6exQ5CpYVSyKVDhVYg/s320/asparagus+pesto.jpg" width="320" /></a></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Directions:<o:p></o:p></span></b></div>
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</span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 10pt;">Bring large pot of salted water to a
boil. Cook asparagus water until crisp-tender about 3 minutes. Remove asparagus
from water and dry (save to cook pasta in)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 10pt;">Once asparagus is cooled transfer to
food processor, add garlic, almonds, cheese, salt and pepper and oil. Blend
until pesto consistency.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 10pt;">Let cool<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 10pt;">Cook pasta al dente, drain and toss with
pesto.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 10pt;">Serve room temperature or hot.<o:p></o:p></span></div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-80885507497713242902012-06-01T06:08:00.000-07:002012-06-01T06:08:33.346-07:00Coffee Facts! Did you know....<br />
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 14.0pt; line-height: 115%;">Coffee
Facts! Did you know…<o:p></o:p></span></b></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 19px; line-height: 21px;">By <a href="http://www.cheflippe.com/" target="_blank">Chef Lippe</a></span></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Legend
</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">has
it….<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Ethiopian shepherds first
noticed the effects of caffeine when they saw their goats appearing to become
frisky and “dance” after eating coffee berries. This village was known as
Kaffa, that is where the name coffee originated.<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Originally,</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">
coffee was eaten. African tribes mixed coffee berries with fat which formed
edible energy balls.<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">The
rise of Islam</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;"> contributed greatly to the popularity of
coffee. The religion prohibited drinking alcohol, but coffee was considered an
acceptable drink.<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">ALL
Coffee</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;"> in the world coffee in the world grows in the <b>BEAN BELT.</b> The “bean belt” is the area
between the Tropics of Cancer and Capricorn. Hawaii is the only state in the US
that grows coffee.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzvEzJ38PRfNyqf4Ag6RUCc_eriCrgQ14J3DxnNXgXH82XVcfci1WmLultcqEiHFcXFvbOmvD2BsiUYsupaCoSa4hVB700vI85XH6f3jzImqQ5YnMV3tWo1Z3pxBO4v_ZWqTUwaBYp9g/s1600/coffee+belt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzvEzJ38PRfNyqf4Ag6RUCc_eriCrgQ14J3DxnNXgXH82XVcfci1WmLultcqEiHFcXFvbOmvD2BsiUYsupaCoSa4hVB700vI85XH6f3jzImqQ5YnMV3tWo1Z3pxBO4v_ZWqTUwaBYp9g/s320/coffee+belt.jpg" width="320" /></a></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">In
1675, </span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">the King of England banned coffee houses, claiming they
were places where people met to conspire against him.<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">70%
</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">of
the world consumes Arabica coffee, which is mild and aromatic. The remaining
30% drinks Robusta, which is more bitter-tasting but has 50% more caffeine than
Arabica.<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Coffee
grows on trees</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">.
The tress can grow to be up to 30 feet tall, but are cultivated to be
around 10 feet tall for easy-picking.<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">The
Bean</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">
is actually a seed of a bright red berry.<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Coffee</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">
is the second most traded commodity on earth. Oil is the first. Coffee Berries
are picked, dried, and stripped down until all that’s left is a green bean.
Once shipped, the beans are roasted at around 500F. After a few minutes, the
bean will “pop” and double in size. A few minutes after that, the bean will “pop”
once more. The second pop means the bean is done.<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">George
Washington</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;"> invented instant coffee. Not president George
Washington, but a Belgian man living in Guatemala in 1906 with the same name.<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Espresso</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">
is not a particular type of bean, roast, or blend. Espresso is just a way that
coffee is prepared: shooting pressurized, hot water through finely ground
coffee. <b>Caffe Latte – </b>little foam,
lots of milk, espresso. <b>Mocha - </b> whipped cream, milk, chocolate syrup,
espresso. <b>Cappuccino – </b>tons of foam,
milk, espresso. <b>Americano - </b> lots of water, espresso. The term “Americano”
comes from American GIs during WWII. They would order espresso with water to
dilute the strong flavor. Furthermore, the term “cup of joe” comes from
American servicemen (GI Joes) in WWII being seen as big coffee drinkers. <b>Breve – </b>foam, Half & Half,
espresso, <b>Espresso – nothing added!<o:p></o:p></b></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Caffeine
Buzz and how it works:</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;"> In your brain there is something
called adenosine and it only wants to hang out with certain receptors. When
these two get together, you get drowsy. When caffeine shows up, it attaches to
the receptors so that Adenosine cannot. Your pituitary gland sees this and
thinks there’s an emergency, so it tells the adrenal glands to produce
adrenaline. In addition, caffeine bumps up your dopamine levels. The result? <b>A CAFFEINE HIGH!<o:p></o:p></b></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Special thanks to The
Oatmeal for these little known facts.<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;">Now
that you are thinking I need a good cup of coffee….visit our <a href="http://shop.cheflipppe.com/" target="_blank">store</a> and check
out all our gourmet coffee! Use the code “blog” to receive free shipping on any
order.</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 10.0pt; line-height: 115%;"> <o:p></o:p></span></div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-24398620166568873732012-05-25T06:03:00.000-07:002012-05-25T06:03:50.552-07:00Thai ginger peanut sauce<br />
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<b><span style="font-family: "Verdana","sans-serif";">Thai ginger peanut sauce <o:p></o:p></span></b></div>
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<span style="font-family: "Verdana","sans-serif";">By <a href="http://cheflippe.com/" target="_blank">ChefLippe</a><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcqceiR1X0ZEQpYNO2smshNRDNvEAWpTDGBVTmxon-LZ59Cz47LVMsHBPGyHsDzRKL85Dbx5LBe6QVYMe5t9iVLtoaKNP0gwMqYxZhtLqqG4nCqHAYP8wQuO7DpPJaOpfXopbOy6csVI/s1600/peanut+butter+dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcqceiR1X0ZEQpYNO2smshNRDNvEAWpTDGBVTmxon-LZ59Cz47LVMsHBPGyHsDzRKL85Dbx5LBe6QVYMe5t9iVLtoaKNP0gwMqYxZhtLqqG4nCqHAYP8wQuO7DpPJaOpfXopbOy6csVI/s320/peanut+butter+dip.jpg" width="320" /></a></div>
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This is an extra hot recipe, perfect for a dip for
vegetables. If you prefer a little less
spicy then reduce the amount of chili flakes used. Serve your Thai peanut sauce over rice
noodles as meal that kids will love. I use fresh ground <a href="http://shop.cheflippe.com/cayenne-powder-hot/" target="_blank">cayenne pepper</a>, and <a href="http://shop.cheflippe.com/thai-ginger-sea-salt/" target="_blank">Thaiginger sea salt</a>, you can purchase these at my online store and if you use the
code word “blog” the shipping is free.<o:p></o:p></div>
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<b><span style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit","serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/3 cup peanut butter, softened<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit","serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 tablespoons coconut milk<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit","serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tablespoons soy sauce<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit","serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tablespoon fresh minced ginger<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit","serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon brown sugar<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit","serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 clove garlic, minced<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit","serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cayenne chili powder or to taste<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "inherit","serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Pinch of Thai ginger sea salt, or to taste<o:p></o:p></span></div>
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<b><span style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preparation:<o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Whisk
together all ingredients in a small bowl. If needed, you can microwave the
peanut butter for a few seconds first to soften it up.<o:p></o:p></span></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-52232523464169754422012-05-24T07:09:00.001-07:002012-05-24T07:09:37.956-07:00Gluten Free NY style Cheesecake with peaches<br />
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<b><span style="font-family: "Verdana","sans-serif";">Gluten Free NY style Cheesecake with
peaches<o:p></o:p></span></b></div>
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<br /></div>
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By <a href="http://www.cheflippe.com/" target="_blank">Chef Lippe</a><o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi23Nn0MjZRYDjdunVCyyHoaZuUpkaYxglnfyb92MvVVN02v-ASDDsaC4V1hHE0ygRtoK7czcX_YTC0bdDf4u1Qdhx74xGy5iCKbWvKjclFIvLA9Slg5w6nUelAVmvZW0kamqnIIb2xLM/s1600/cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi23Nn0MjZRYDjdunVCyyHoaZuUpkaYxglnfyb92MvVVN02v-ASDDsaC4V1hHE0ygRtoK7czcX_YTC0bdDf4u1Qdhx74xGy5iCKbWvKjclFIvLA9Slg5w6nUelAVmvZW0kamqnIIb2xLM/s320/cheesecake.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 10.5pt;"><br /></span></div>
<div style="line-height: 17.25pt;">
<span style="font-family: Georgia, serif; font-size: 10.5pt;">When I was a little boy I was always in the kitchen bugging the
cook, there were a few things that I learned: 1) that this was Cook’s
secret family recipe for cheesecake, and 2) that she always cut the end off the
ham because that is the way Cook’s Grandma made the ham taste so good.<o:p></o:p></span></div>
<div style="line-height: 17.25pt;">
<span style="font-family: Georgia, serif; font-size: 10.5pt;">Well
now that I am a Chef I have found out a few things about Cook’s idea of
cooking: 1) Yes it may have been Cook’s recipe, and yes it came from her head
but that did not mean it was a family invented recipe, and 2) she cut the end
off the ham bone all those years because her mom did, only to find out that she
did it to make it fit in a smaller pan. The point of the story is to say
that: 1) In cooking few things are new…usually just a twist on something
already tried, and 2) just because it’s always been done that way does not mean
that we can’t change it. So feel free to add or change the ingredients in a
recipe and make it your own.<o:p></o:p></span></div>
<div style="line-height: 17.25pt;">
<span style="font-family: Georgia, serif; font-size: 10.5pt;">So
here are my change on a typical NY style cheesecake.<o:p></o:p></span></div>
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<b><span style="color: #7a7a7a; font-family: "Verdana","sans-serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ to 1 box of gluten free gingerbread cookies, crushed<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 tablespoons butter, melted <o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 (8 ounce) packages cream cheese<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2 cups white sugar <o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3/4 cup milk<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 eggs<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup sour cream <o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tablespoon vanilla extract<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 cup gluten free almond flour<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 large can of sliced peaches<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup white sugar<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ teaspoon almond extract<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tablespoon butter<o:p></o:p></span></div>
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<b><span style="color: #7a7a7a; font-family: "Verdana","sans-serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Preheat
oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.</span><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">In
a medium bowl, mix cookie crumbs with melted butter. Press onto bottom of
springform pan.</span><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">In
a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then
mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour
cream, vanilla and flour until smooth. Pour filling into prepared crust.</span><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Bake
in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with
the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator
until serving.</span><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<b><span style="color: #7a7a7a; font-family: "Verdana","sans-serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Topping<o:p></o:p></span></b></div>
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<span style="border: none windowtext 1.0pt; color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Over medium heat melt butter in large pan, add peaches, stirring until
warm. Add sugar, bringing to a boil. Remove from heat, add extract. Serve warm
over cheese cake or cool in refrigerator and serve cold. It taste good both
ways.</span><span style="color: #666666; font-family: "Verdana","sans-serif"; font-size: 8.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-46539719758217987822012-05-23T13:38:00.000-07:002012-05-23T13:38:24.685-07:00Chorizo Chipotle Mac ’n Cheese<br />
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Chorizo
Chipotle Mac ’n Cheese<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HRB9EA-6iyO33d8mGDTDK0laxAZXrVi9lK2WyImoVQo-cbh3kqMrnAExLykedzi6r7qy2sZN8_hNh00GgN7x89nKCuxf00x5j9oBW83BAk5EosJrsY_yW5pzUmGaxvzbHUV5xaAuTJ8/s1600/mac_cheese_dish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HRB9EA-6iyO33d8mGDTDK0laxAZXrVi9lK2WyImoVQo-cbh3kqMrnAExLykedzi6r7qy2sZN8_hNh00GgN7x89nKCuxf00x5j9oBW83BAk5EosJrsY_yW5pzUmGaxvzbHUV5xaAuTJ8/s320/mac_cheese_dish.jpg" width="320" /></a></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">By <a href="http://www.cheflippe.com/" target="_blank">Chef Lippe</a></span></div>
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<span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Try my adult version of Mac ‘n Cheese with a nice spicy
twist. We use handmade artisan <a href="http://shop.cheflippe.com/chorizo-sausages/" target="_blank">chorizos</a> from our store that are nice and spicy,
add an extra hot special blended <a href="http://shop.cheflippe.com/chipotle-morita-powder/" target="_blank">chipotle powder</a> (also from our store). Then to make this dish melt in your mouth we
used an artisan cheddar cheese that has a creamy sharp bite, mixed our milk
with heavy cream and added a little Monterey Jack cheese just to round out the
flavors. If you like it extra hot try
Chef Lippes special blend of dry mustard powder that has the extra kick of
wasabi and can be found in our condiments section. <o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Ingredients:</span></b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 cup elbow macaroni pasta<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">2 Tablespoons olive oil<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">4 ounces chorizo, crumbled<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">4 Tablespoons butter<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">2 cups milk<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">2 cups heavy cream<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 Tablespoon dry mustard<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 Tablespoon chipotle powder<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 pound sharp white cheddar cheese<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">½ pound Jack Cheese<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 cup breadcrumbs<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Pinch of salt<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Directions:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Heat
oven to 350 degrees<b><o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Cook
pasta in salted, boiling water until al dente. Drain and set aside.<b><o:p></o:p></b></span></div>
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<!--[if !supportLists]--><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Heat
large skillet over medium heat. Add olive oil and sauté chorizo until browned
(removed from casing/crumbled). Set aside.<b><o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Lower
heat and melt butter. Add flour, whisking for 1 minute. Slowly whisk in milk
and bring to a simmer, continuing to whish constantly. While stirring, add
mustard and chipotle pepper, and cheese (save ½ cup for topping).<b><o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Pour
drained pasta into the cheese sauce and toss to combine. Transfer to 3 quart
casserole dish. Top with chorizo, reserved cheese and bread crumbs. <b><o:p></o:p></b></span></div>
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<!--[if !supportLists]--><b><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">6.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]--><span style="font-family: "Verdana","sans-serif"; font-size: 12.0pt; line-height: 115%;">Bake
for 35 minutes or until golden brown and bubbling.<b><o:p></o:p></b></span></div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0tag:blogger.com,1999:blog-1344897659711805124.post-34053731341557238532012-05-23T10:50:00.001-07:002012-05-23T10:55:59.211-07:00Saturday Night Sausages and cards!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYGxxtj7IcBIDNQkPxmjcHX6i0lK1r5-Jt63i5sttT7k0sJsOwVloW4oaSysvmuVT-BaCaoF1hXRRhYNjJRPhyphenhyphenIlQDbxzhH7HGNWMkh0cI2b8tBp151xJKw8-dH8MqBCsXZDD6LF1nuM/s1600/Smoked+SAusage+peppers+onions+&+mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYGxxtj7IcBIDNQkPxmjcHX6i0lK1r5-Jt63i5sttT7k0sJsOwVloW4oaSysvmuVT-BaCaoF1hXRRhYNjJRPhyphenhyphenIlQDbxzhH7HGNWMkh0cI2b8tBp151xJKw8-dH8MqBCsXZDD6LF1nuM/s320/Smoked+SAusage+peppers+onions+&+mushrooms.jpg" width="320" /></a></div>
<b><span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Saturday Night Sausages </span></b><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;"><b><br /></b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;"><b>By <a href="http://www.cheflippe.com/" target="_blank">Chef Lippe</a></b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;"><b><br /></b></span></span><br />
<br />
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">We all know that a summer time favorite is a grilled
sausage sandwiches. It is one of my favorite foods. I love hot and spicy so
this recipe clearly divides the men from the boys. I make this recipe for our Saturday night card
game. The artisan sausage that I use is
called “<a href="http://shop.cheflippe.com/saturday-night-special/" target="_blank">Saturday night special</a>.” It is tailor-made to soak up the alcohol after
a night of poker. It is a pork sausage flavored with garlic, beer and lots of
Siracha Sauce. I cover the sausage with
grilled onions and reconstituted <a href="http://shop.cheflippe.com/peqin-chili-extra-hot/" target="_blank">pequin peppers</a>, fresh bell peppers and some more
garlic. If you like hot, this is guaranteed to set your mouth on fire! Serve on
buns with lots of beer to cool down your mouth.</span><span style="font-family: Verdana, sans-serif; font-size: 7.5pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;"><br /></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;">Sausage
and Peppers Recipe<o:p></o:p></span></div>
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<b><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;">Prep Time: </span></b><span style="color: #333333; font-size: 9pt;">15 minutes</span><b><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;"><o:p></o:p></span></b></div>
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<b><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;">Cook Time: </span></b><span style="color: #333333; font-size: 9pt;">10 minutes</span><b><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;"><o:p></o:p></span></b></div>
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<b><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;">Total Time: </span></b><span style="color: #333333; font-size: 9pt;">25 minutes</span><b><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;"><o:p></o:p></span></b></div>
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<b><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;">Ingredients:<o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="color: #333333; font-size: 9pt;">2 tbsp olive oil<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="color: #333333; font-size: 9pt;">1 large red bell peppers, seeded, cut into half-inch strips<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="color: #333333; font-size: 9pt;">1 large green bell peppers, cut into half-inch strips<o:p></o:p></span></div>
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</span></span><span style="color: #333333; font-size: 9pt;">2 dried pequin peppers soaked in warm water and finely chopped<o:p></o:p></span></div>
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</span></span><span style="color: #333333; font-size: 9pt;">1 yellow onion, halved, and cut in quarter-inch slices<o:p></o:p></span></div>
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</span></span><span style="color: #333333; font-size: 9pt;">2 cloves finely minced garlic<o:p></o:p></span></div>
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</span></span><span style="color: #333333; font-size: 9pt;">1 tsp white wine vinegar<o:p></o:p></span></div>
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</span></span><span style="color: #333333; font-size: 9pt;">pinch of cayenne<o:p></o:p></span></div>
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</span></span><span style="color: #333333; font-size: 9pt;">salt and fresh ground black pepper to taste<o:p></o:p></span></div>
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</span></span><span style="color: #333333; font-size: 9pt;">4 grilled Saturday Night Sausage<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="color: #333333; font-size: 9pt;">4 soft rolls, split<o:p></o:p></span></div>
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<b><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;">Preparation:<o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: 9pt;">Add the
olive oil, pepper strips, and onion to a cold, large skillet, and turn on the
heat to high. When you can hear the peppers and onions sizzling, reduce the
heat to medium, and sauté for 8-10 minutes, or until the peppers and onions
become soft and sweet. Add the garlic, and cook for one minute, stirring. Turn
off the heat and add the vinegar, cayenne, salt and fresh ground black pepper
to taste.<br />
<br />
Divide the hot pepper mixture evenly over the four rolls and grilled sausages.<o:p></o:p></span></div>
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Enjoy the burst of flavor and heat!<o:p></o:p></div>Anonymoushttp://www.blogger.com/profile/03868510045538689735noreply@blogger.com0