Posts Tagged ‘Asian food’

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’

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Fried Lobby Rangoon – Lobster Rangoon

January 18, 2011



Makes 22-24 wonton’s

I just adore crab rangoon and many of us foodies love lobster so why not lobby rangoon! These are crispy and delicious and really take no time at all. Guaranteed to disappear once  served!

5 oz of cooked lobster meat drained dried & chopped (shrimp or crab can be substituted)

¼ teaspoon of white pepper
¼ teaspoon of sea salt
6 oz of whipped or soft cream cheese
½ teaspoon of cornstarch
1 tablespoon of grated carrot
1/8th teaspoon ground Grenadian nutmeg
½ teaspoon garlic powder
1 tablespoon of fresh snipped chives or green part of 1 scallion chopped fine
Package of yellow square wonton wrappers (available at Asian markets)
2 cups of sunflower or safflower oil
In a bowl blend cream cheese, carrots, salt, pepper, garlic powder cornstarch, and nutmeg
Incorporate chives and lobster till blended and set aside

Assembling wonton

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Hot & Sour Soup

December 2, 2010

Serves 6-8

 If you adore hot and sour soup, this recipe is bursting with flavor. When ever I travel to a new city, I often find out who has the best  soup. This recipe is a blend of many soups  tried over the years. Friends beg me to make it often, customers love it so much they requested it to be canned. I think  this soup is well worth the time spent making it.

5 cups chicken stock or vegetable stock

4 eggs beaten

2 Tablespoons Marukan Seasoned Rice vinegar*

¼ teaspoon white pepper

2 Tablespoons grated ginger (reserve 1 teaspoon )

¼ cup frozen peas

¼ cup wood ear rinsed in warm water

5  garlic cloves minced ( reserve 1 teaspoon)

¼ cup shredded lily buds rinsed in warm water- cut off hard ends

¼ cup shredded bamboo shoots

1 Tablespoon of peanut oil or sunflower oil

1/4 lb ground pork or turkey (optional)

2 scallions white & green parts sliced thin

3 Tablespoons double black soy, a superior soy or Tamari

2 Tablespoons of  sugar

2 Tablespoon of wine vinegar

1 Tablespoons sriracha or hot Asian chili sauce*

2 Tablespoons of arrow root powder or cornstarch mixed with 3 Tablespoons water in a small bowl and set aside

2 Tablespoons Kadoya sesame oil*

1 cup of firm tofu, drained and cut into bite size pieces

¼ teaspoon hot chile flakes(optional)

Heat a large stock pot or Dutch oven, add peanut oil, sauté garlic

add in meat, break apart while browning

Add in vinegars, soy sauce, chili sauce, sugar and  stock and bring to boil.

 Reduce heat to a medium simmer.

Add in tofu, wood ears, lily buds and bamboo strips.

Whisk  in eggs slowly, swirling into hot broth.

Whisk in in arrow root paste – soup will start to thicken just a little.

Add in remainder of garlic, ginger, white pepper and peas

Correct seasoning with salt, soy  if needed. If you desire it a little sweeter add in more  sugar

Add in sesame oil, and top each bowl with scallions and or chili flakes

I always serve a small bowl of extra chile flakes and chili sauce with a tiny spoon for guests who love the extra heat!

* Available @drhot.net or Asian markets