Archive for the ‘Uncategorized’ Category

Rustic Bread

February 19, 2015


rustic bread


Easy no knead recipe
Makes one loaf

3 ¾ cups of bread flour
2 teaspoons of salt
1 1/4 oz envelope of rapid rise yeast – Fleischmann’s
1¾ cups of warm water
small dutch oven, cast iron sauce pan with lid or baking crock with lid

In a deep bowl mix flour, yeast, salt and water. Batter should be slightly wet and sticky
Lightly oil one side of plastic wrap and cover bread
Let rise in a warm place 4-6 hours or overnight. Dough will double in size
Lightly flour bottom of pan
Pre-heat oven to 450° and place pan and lid in oven while preheating

Place raised dough in pan, make cuts cross lines with sharp knife on top
Cover, bake for 30 minutes
Remove lid and bake additional 20 minutes
Remove from oven and allow bread to cool in pan

Slice to desired thickness. Enjoy for sandwiches or toast
Keep in a plastic bag. Will keep in refrigerator for one week

The Gypsy Kitchen Cookbook by Lisa Lamme’

January 18, 2011

With the release of my first cookbook, many of you have asked what my cookbook The Gypsy Kitchen Cookbook about?  And many thought it was a cookbook devoted to cooking with wine & cheese since I own a very popular gourmet wine and cheese shop.  But this is not the case. I was recently asked by the press what my style of cooking was and I had to ponder for the answer. I decided to get back to them in a few days, as I needed a time to think about my cooking style.

I was asked did I cook Italian and French because of my heritage? Was it Americana? Canadian? Southern, Southwestern? Caribbean, South American? Mexican?As I have lived and visited many of these places? Could my cooking style be more  Indian, Vietnamese, Thai or Asian, Greek or Mediterranean? Yet, no one cuisine came to mind. I am self taught and  have learned to cook many cuisines from these country’s while relishing their spices and seasonings  from these  marvelous lands. Could I be more Spanish or Portuguese influenced? It eventually came to me… that my style and love of food and cooking  should be categorized as World Fusion. It may be a music term, but I am claiming it to be my own style of cooking. So that is what my cookbook The Gypsy Kitchen is about!

I adore appetizers, small plates, tapas,BBQ, salads and soups,  fantastic olive oils and vinegar and spices from afar.  I  incorporating unusual and common everyday ingredients into my repertoire and  some times heat. I love texture, crunchy, creamy, crisp and  full flavor foods. I love my butter and cream, sea salt , sea food,  legumes and grains.   I  believe: That variety is the spice of life. I  guess I am one of those  gourmand’s who lives to eat but I am one who is respectful of calories at the same time.

My book is about my passionate love for foods whether they be in vegetable, meat, pasta, or appetizer, sauce, seafood or in condiment form! I love food and want to share my passion  with the world.   My recipes demonstrate how easy and simple cooking real food can be. In addition to my love of cooking and  desiring more from the one dimensional  main stream hot sauces offered in the market, I  developed my own unique hot sauce Gypsy Juice.  My recipe was  in such demand at store level I could no longer produce it in small batches, I needed to go into manufacturing. When producing this hot sauce I choose  intense flavors, quality ingredients, depth and complexity in the finish. You could say  I created a monster,  a hot sauce almost like a fine wine but in  sauce form. A hot sauce that was not too hot, but would compliment most foods.  I am excited,  patiently waiting to hear the ooh’s and ah’s and until the whole world tries Gypsy Juice and the recipes!

My goal is to awaken your pallets, encourage you to try new and different foods and flavors…. To introduce you to a world of excitement thru food so you will never ever ever be bored on your plate again!

Happy Cooking!

Happy Eating!

Lisa Lamme’

Cranberry Apple Stuffing

November 19, 2010

Makes 5 cups of stuffing

I love cranberries and apples. This recipe combines tart and sweet for a delicious stuffing to compliment turkey, goose, duck or pork roast. Stuffing may also be  cooked in a baking dish.

1 egg

3 cups of cubed cut up bread such as a baguette or ciabatta toasted

1 cup plain bread crumbs

1 1/2 cup onions minced

1/2 cup applesauce

1 apple such as a Cortland peeled and cut coarsely

¼ cup of dried cranberries(  preferably naturally sweetened)

¼ cup fresh cranberries chopped

2 celery stalks minced

1 stick of unsalted butter

1½ cups of chicken stock

3 Tablespoons of Bells Seasoning

¼ tsp of fresh ground white pepper

1/2 tsp of sea salt

1 tsp of garlic powder

2 Tablespoons of flat leaf parsley chopped

 In a 10 inch  pan, saute celery, apple and onions in butter  till tender and set aside

 In a large bowl

Mix bread, crumbs, egg, seasonings, cranberries, parsley with applesauce, and half of chicken stock.

Add onion celery mixture to bowl, combine with remaining stock and mix thoroughly.

Let stuffing rest 10 minutes before stuffing in poultry.


  Baked Stuffing 
Coat a large baking dish with a small amount of oil before adding stuffing, cover with foil

Cook at 350 for 35-40 for minutes

Remove foil and cook 10 minutes if you like a crunchy topping