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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Blackberry Cornbread Cake With Maple Whipped Cream

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My sister, Tina was coming over to do a photoshoot of a few of my favorite traditional Greek dishes. She took a lot of amazing pictures so I had a little something in store for her. For dessert, I’m made a Blackberry Cornbread Cake With Maple Whipped Cream.

Let's Dish With Linda Lou

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Mint

Fresh Mint Leaves

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Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Total Time: 55 minutes
Yields: 6 to 8 servings
Equipment: 10-inch cast-iron (ovenproof) skillet, 2 large mixing bowls, 1medium-size mixing bowl, hand-held electric mixer, whisk

Ingredients:
2 tablespoons of butter, unsalted
2 cups of whole-fat buttermilk
1 tablespoon of pure vanilla extract
2 large eggs, room temperature
2 tablespoons of whole milk ricotta, room temperature
1 cup of all-purpose flour
3/4 cup of fine white cornmeal
3/4 cup of maple sugar
1/2 teaspoon of baking soda
1/2 teaspoon of Kosher salt
1/2 cup of heavy cream
2 pints of blackberries, reserve 1/2 of 1 pint for garnish
Pure Maple syrup for serving
Sprigs of fresh mint for garnish

Ingredients For Maple Whipped Cream:
1 cup of heavy cream
1 teaspoon of Maple emulsion (extract)
1/4 cup of powdered sugar
Cinnamon sugar for garnish

Directions:
Preheat oven to 350-degrees F.
Grease a 10-inch cast-iron (ovenproof) skillet with butter.

In a large mixing bowl, whisk together the buttermilk, vanilla extract, ricotta, and eggs. In a separate medium-size mixing bowl, combine the flour, cornmeal, maple sugar, baking soda, and salt, whisk dry ingredients together until combined. Using a wooden spoon, stir in the buttermilk mixture until smooth.

Line the blackberries in the buttered skillet, then pour the batter over the top. Finally, pour heavy cream into the center of the batter. Bake for 40 to 45 minutes until the top is golden brown.

Directions For Maple Whipped Cream:
In the meantime, in a pre-chilled large mixing bowl, add heavy cream. Using a hand-held mixer, beat the whipped cream until soft peaks form. Add maple emulsion (extract) and powdered sugar. Beat until firm. Cover with plastic wrap and transfer to the refrigerator to chill.

I like to serve my Blackberry Cornbread Cake warm with a dollop of cold Maple Whipped Cream on top. Finish with a light sprinkling of cinnamon sugar and a sprig of fresh mint.

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Lucky’s Market

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Lucky’s Market just had its grand opening on February 6th, 2019. Located in the (SoDo) South of Downtown Orlando district at 3171 Orange Ave, Orlando, Fl. 32806. Known for having the largest variety of organic item and budget-friendly prices.

I’m really happy about having another choice when it comes to buying groceries, produce, meat, and fish. There’s also a Café, in-store, where you can sit and grab a bite to eat. For more information on Lucky’s Market visit their website at http://www.luckysmarket.com. Let me take you on a quick tour of my visit.

 

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Updated-Tuscan Soup With Homemade Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

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This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Parmesan Croutons. The heavy cream adds a silkiness to the soup.

Filled with chicken sausage, potatoes, and kale, and topped with homemade croutons. I decided to make a lighter version, instead of pork sausage, I’m using chicken sausage here but, turkey sausage would be just as delicious.

Let’s start with the potatoes.

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Homemade Ciabatta Croutons (3)

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Homemade Croutons

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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: 6-quart Dutch oven, large mixing bowl, 6-quart stockpot, Serrated knife

Ingredients:
1 16-ounce bag kale, pre-washed chopped
6 large red potatoes, sliced thin, then cut into half-moons (as seen above)
1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
2 tablespoons olive oil
1 package of thawed frozen yellow corn
1 yellow onion, small dice
1 red bell pepper, small dice
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon fresh rosemary chopped
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
2-quarts unsalted chicken broth
1 cup heavy cream

Directions:
Prepare the Potatoes:
In a large pot of boiling salted water, add the sliced potatoes. Par-boil sliced potatoes for 3 to 5 minutes. Drain well, transfer to a large mixing bowl and set aside.

While the potatoes are cooking prep all the veggies.

In a 6-quart Dutch oven, over medium heat, add olive oil, crushed red pepper flakes, dried oregano, and fresh rosemary, cook for one minute, until fragrant. Add diced onions and diced red bell peppers, Kosher salt, and black pepper. Cook and continue stirring for another 2 to 3 minutes. Next, add the minced garlic and cook for another minute.

To the pot, add the chicken sausage. Using a wooden spoon, break up the sausage. Next, add the dried thyme. Cook sausage until brown, about 15 minutes. Chicken sausage is lean so there is no fat to drain.

Still, on medium heat, add the pre-washed chopped Kale in batches. Once the first batch goes into the pot, stir and combine until wilted. Add the second batch and repeat the process. Add the sliced potatoes, unsalted chicken broth, and corn. Stir to combine. Cook for 10 minutes.

Turn the heat down to low, add the heavy cream, stir and simmer for an additional 10 to 15 minutes. Cover to keep hot.

Click the link below for my recipe for Homemade Ciabatta Croutons.

Serve hot.

 

Homemade Ciabatta Croutons

 

Zuppa Toscana

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