Pink Peppercorn Profiteroles with Parmesan Cheese

By Chef Lippe

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.

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.

Pink Peppercorn Profiteroles with Parmesan Cheese

Ingredients:

• 1/2 cup butter
• 1 cup water
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 4 eggs
• 1 cup Parmigiano Reggiano
• 1 tablespoon pink peppercorns

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large pot, bring water and butter to a rolling boil. Stir in flour, salt and sugar until the mixture forms a ball.
3. 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).
4. At the very end stir in parmesan cheese and pink peppercorns until just incorporated into dough.
5. Drop by tablespoons onto a parchment lined baking sheet.
6. Bake for 20 minutes in the preheated oven, until golden brown. Centers should be dry.
7. 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.

Mayan Chocolate Cake with cinnamon and chili

By Chef Lippe

YES there really is a Goddess of Chocolate! 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.

Here is her story:

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.

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.

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.

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.

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.

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.

And what better way to share your love than with a chocolate cake!

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon chili powder
• ¼ teaspoon cayenne powder
• 4 eggs
• 1 cup butter milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 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.
3. 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
   2/3 cup cocoa powder
   3 cups powdered sugar
   1/3 cup milk
   1 teaspoon cinnamonMelt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
   Add small amount additional milk, if needed. Stir in cinnamon. About 2 cups frosting.

Sprinkle with coarse sea salt to finish it off.

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.

Enjoy and spread the Goddess of Chocolates love!

Asparagus and Cheese Dip

Asparagus and Cheese Dip

By Chef Lippe

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.

Ingredients:

1 bunch of asparagus, cut into pieces and cooked

2 cloves of garlic

¼ cup almonds toasted

1 cup parmesan cheese

1 teaspoon sonoma rub

1 pinch of garlic roasted sea salt

½ cup sour cream

½ cup goat cheese

Directions:

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

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

This is a tasty creamy preparation that does well as a dip for parties or used as a topping in stead of pesto.

Do you know how many spices are in Chinese Five Spice?

By Chef Lippe

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.

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.

Now that we know that there are more than 5 spices in Chines Five spice let see what we can make!

Chocolate Fondue

Sweet, sour, spicy, and bitter come together in this decadent chocolate fondue recipe.

Ingredients:

• 8 ounces semisweet chocolate
• 4 ounces unsweetened chocolate
• 1 cup whipping cream
• 2 tablespoons sugar
• ½ teaspoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon five-spice powder
• 2 tablespoons Amaretto liqueur, or to taste
• Biscotti pieces (raspberry is good), Ladyfingers, or pound cake for dipping

Preparation:

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.

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.

Tomato Basil Fettuccine with fresh mozzarella, and tomatoes

Chef Lippe and Mary Ann Valente from Valente Pasta. Tomato Basil fettuccine . - Sensa parole, auguri per tutti!

Tomato Basil Fettuccine with fresh mozzarella, and tomatoes

By Chef Lippe

Ingredients

• 1 (12 ounce) package tomato basil fettuccine
• 1 cup quartered cherry tomatoes
• 5 ounces fresh mozzarella cheese, diced
• 1/4 cup fresh sliced mushrooms
• 1/4 cup ham cubed
• 1/4 cup olive oil
• 1 bunch green onions, chopped
• 1 clove garlic minced
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 4 ounces fresh basil
• 12 large black olives, halved

Directions

1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
2. 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.

Lemon Pepper Linguine with Asparagus Pesto

Lemon Pepper Linguine with Asparagus Pesto

By Chef Lippe

Here is a light lunch that is healthy and tastes good. Here are some interesting facts about asparagus:

·         The Indian name for asparagus is Shatavari (she who possesses a hundred husbands)

·         Is high in fiber (easier to eat than a fiber supplement)

·         Helps to detoxify the liver

·         Is high in glutathione (powerful antioxidant)

·         Excellent source of B vitamins, which help manage blood sugar

·         Excellent source of vitamin K, important for bone health

Do you like yours thick or thin?

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.

Ingredients:

2 pounds of Chef Lippe’s Lemon pepper linguine 

2 bunches of asparagus, cut into pieces

4 cloves of garlic

½ cup almonds toasted

1 cup parmesan cheese

1 pinch of garlic roasted sea salt

½ cup extra virgin olive oil

Directions:

·         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)

·         Once asparagus is cooled transfer to food processor, add garlic, almonds, cheese, salt and pepper and oil. Blend until pesto consistency.

·         Let cool

·         Cook pasta al dente, drain and toss with pesto.

·         Serve room temperature or hot.

Coffee Facts! Did you know....

Coffee Facts! Did you know…

By Chef Lippe

Legend has it….

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.

Originally, coffee was eaten. African tribes mixed coffee berries with fat which formed edible energy balls.

The rise of Islam contributed greatly to the popularity of coffee. The religion prohibited drinking alcohol, but coffee was considered an acceptable drink.

ALL Coffee in the world coffee in the world grows in the BEAN BELT. The “bean belt” is the area between the Tropics of Cancer and Capricorn. Hawaii is the only state in the US that grows coffee.

In 1675, the King of England banned coffee houses, claiming they were places where people met to conspire against him.

70% 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.

Coffee grows on trees.  The tress can grow to be up to 30 feet tall, but are cultivated to be around 10 feet tall for easy-picking.

The Bean is actually a seed of a bright red berry.

Coffee 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.

George Washington invented instant coffee. Not president George Washington, but a Belgian man living in Guatemala in 1906 with the same name.

Espresso 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. Caffe Latte – little foam, lots of milk, espresso. Mocha -  whipped cream, milk, chocolate syrup, espresso. Cappuccino – tons of foam, milk, espresso. Americano -  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. Breve – foam, Half & Half, espresso, Espresso – nothing added!

Caffeine Buzz and how it works: 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? A CAFFEINE HIGH!

Special thanks to The Oatmeal for these little known facts.

Now that you are thinking I need a good cup of coffee….visit our store and check out all our gourmet coffee! Use the code “blog” to receive free shipping on any order.