Let's Dish With Linda Lou

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Cannoli Cream Pie

Cannoli Pie

I absolutely love a Cannoli and thought, how great would it be to fill a pie with Cannoli cream. My Cannoli Cream Pie is all about the filling.

For my Homemade Pie Crust recipe, click on the link at the bottom of this post. I explain the process for both Partial Blind Baking and Full Blind Baking.

Traditionally you may find a little orange or lemon zest in the filling, I’m going to be using a vanilla bean for this recipe. I absolutely adore the flavor that vanilla adds to cannoli cream.

Vanilla Extract And Ricotta Cheese

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Heavy Cream

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Homemade Pie Crust (4)

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Homemade Pie Crust (1)

Homemade Pie Crust (2)

Homemade Pie Crust (1)

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Cannoli Pie

 

 

Prep Time: 15 minutes:
Inactive Prep Time: 24 hours
Total Time: 1 day 15 minutes
Yields: 8 slices
Equipment: large mixing bowl, sieve, cheesecloth, Stand mixer with paddle and whisk attachments, rubber spatula

Ingredients:
1 fully baked pie crust shell, (homemade is best)
2 15-ounce containers of ricotta cheese that have been drained of any excess water
1 vanilla bean, seeded
1 tablespoon of pure vanilla extract
2 1/2 cups confectioners sugar (powdered sugar)
1 cup heavy whipping cream
1/4 cup of semi-sweet chocolate chips, plus extra for garnish
1/4 cup combined of slivered almonds and pistachios

Directions:
Blind Baking: Sometimes called pre-baking, is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as pudding or cream pies in which case the crust must be fully baked.

For my Homemade Pie Crust recipe, click on the link at the bottom of this post. I explain the process for both Partial Blind Baking and Full Blind Baking.

Note: You need to bake the pie crust in advance. The crust must be completely cooled before filling.

Note: You want to make sure to use a large enough piece of cheesecloth so the mixture can be wrapped completely.

The night before, add both containers of ricotta cheese into a sieve lined with cheesecloth. Cover the ricotta completely with the cheesecloth. Set a plate on the top, then a heavy object on top of the plate to act as a weight.

The next day, remove the ricotta mixture from the frig, bring it to room temperature.  Using a stand mixer, fitted with the paddle attachment, add the ricotta cheese, pure vanilla extract, seeded vanilla bean, and confectioners sugar. Mix on low speed until totally combined and fluffy. Remove the bowl and gently fold the semi-sweet chocolate chips into the ricotta mixture. Transfer this mixture to a large mixing bowl.

In the same bowl attachment, that’s been cleaned and dried thoroughly,  add the heavy cream. to the stand mixer fitted with the whisk. Start out on low-speed, before turning up to medium, beat until the cream until almost the stiff peak stage. Turn the mixer off. Using a rubber spatula, fold the whipped cream gently into the ricotta mixture. Place the filling back into the refrigerator for at least 1 hour.

Fill the fully baked pie crust with the Cannoli filling. Top with a few more of the chocolate chips. Finally sprinkling on the pistachios/slivered almonds. There you have it my Cannoli Cream Pie.

Homemade Pie Crust

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Blood Orange Margarita Chicken Topped With Crispy Fried Shallots

Blood Orange Margarita Chicken

Blood Orange Margarita Chicken Topped With Fried Shallots is one of my favorite recipes. The chicken is so flavorful and easy to do you’ll want to make it all the time. The best thing is, you can marinate the chicken in advance. I like to do it overnight so the next day I can just throw the chicken into the oven when I’m ready.

Today I’m going to use this chicken fat to make my roasted potatoes. I think these potatoes will be a great accompaniment to my Blood Orange Margarita Chicken Topped With Fried Shallots.

I’m also going to serve a side of Mocha Chili Spiced Roasted Asparagus.

I’ve posted a link at the end of this post that you might like called, Knowing Your Butcher. I share a few really great tips and tricks. Links for both are available at the bottom of this post.

For this recipe, ask your butcher to remove the bones from the chicken breast, leaving the skin intact.

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I’ve posted a link at the end of this post that you might like called, Knowing Your Butcher. I share a few really great tips and tricks.

For this recipe, ask your butcher to remove the bones from the chicken breast, leaving the skin intact.

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Steve grills love to grill chicken thighs but he doesn’t use the skins. I like to repurpose the skins and render out the chicken fat. Basically, it’s similar to saving your bacon drippings.

Tip: In a large sauté pan over medium-low heat, melt the chicken skins until all the fat is completely rendered out, around 15 minutes. Transfer the melted chicken fat to a jar, let cool completely, then refrigerate.

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Flat Leaf Italian Parsley

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Blood-Orange-Margarita-Chicken

 

 

 

 

Prep Time: 15 minutes (includes cutting potatoes and slicing shallots)
Inactive Prep Time: overnight
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 2 to 4 servings
Equipment: 2 rimmed baking sheet pans, large zip-lock baggie, 12-inch sauté pan, 3-quart saucepan

Ingredients:
4 skin-on boneless chicken breasts
1 cup of blood orange juice
5 limes, zested and juiced
2 tablespoon lime zest
1 cup of Tequila, silver
5 cloves whole garlic, peeled and smashed
1 tablespoon chili powder
1 1/2 teaspoons of Fresno chili, seeded and minced
1/2 cup of olive oil
2 tablespoon, Kosher salt, divided
2 teaspoons fresh ground black pepper, divided
8 Red Bliss potatoes, quartered
2 tablespoons of Italian flat-leaf parsley, finely chopped
4 tablespoons of chicken fat, melted
4 large shallots, sliced into 1/8-inch thick rings
2 cups of Canola oil

Directions:
The night before, marinate the chicken. Place 4 skin-on boneless chicken breasts into a large (gallon size) zip lock bag. Add freshly squeezed lime juice, lime zest, silver Tequila, blood orange juice, whole cloves of garlic peeled and smashed, minced Fresno chili, olive oil, chili powder Kosher salt, and fresh ground black pepper, Release all the air from the bag then seal closed. Massage the chicken breasts so they’re all coated in the marinade.

Preheat oven to 425-degrees F.
In a small saucepan over medium-low heat, melt the chicken fat. Once melted remove from the heat and set aside.

Start by quartering the potatoes and adding them into a large mixing bowl with 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, and the melted chicken fat. Toss to combine. Spread the potatoes out in one even layer onto a baking sheet. Cook for 25 minutes or until the potatoes are golden brown on the outside and tender on the inside. Turn them once after 12 minutes to ensure they don’t stick. Once finished, cover the baking sheet with foil to keep potatoes hot.

Adjust the oven temperature to 350-degrees F.
Using a pair of tongs, transfer the 4 chicken breasts to a baking sheet. Cook for 35 minutes or until the internal temperature of the chicken is 165-degrees F. Remove from the oven and cover with foil to keep warm.

Note: Times may vary slightly so keep a close watch so as not to burn the shallots.

While the chicken is cooking, slice the shallots into thin rings, uniform in thickness. Place them into a saucepan of room temperature Canola oil (or another neutral oil).
Turn the heat up to medium and watch the shallots bubble. Those bubbles are water evaporating off. Once they begin to bubble, about 5 minutes, reduce the heat to medium-low. Fry the shallots for 18 minutes. Watch carefully, stirring frequently, until they’re golden brown, 2 to 3 minutes more. When the bubbles subside, that signifies the moister has cooked off and the shallots should be golden brown. Using a *spider, transfer the fried shallots to a plate lined with a paper towel.

Note: Allow the oil to cool completely. Store in a jelly jar with a tight-fitting lid for salads or sautés.

Serve my Blood Orange Margarita Chicken Topped With Crispy Fried Shallots on a large platter family-style.

*Spider: A wide shallow wire-mesh basket with a long handle used for removing hot food from a liquid. A traditional Chinese kitchen tool)

Knowing Your Butcher

Mocha Chili Spiced Roasted Asparagus- P.S. Flavor- Artisanal Spice Blends

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Vanilla Bean Rice Pudding

 

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My Vanilla Bean Rice Pudding is one of my very favorite dishes to make on a really cold night. Rice pudding is definitely a comfort food that we enjoy having during the winter months. Served in a fancy glass adds a touch of elegance.

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Prep Time: 7 to 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 6 to 8 servings
Equipment: 5-quart heavy-bottom saucepot, large mixing bowl

Ingredients:
3/4 cup of Arborio rice
1 1/2 cups boiling water
1 teaspoon of Kosher salt
1 tablespoon of unsalted butter

5 cups of half-and-half
1 vanilla bean, seeded, reserve the vanilla bean pod(s)
1/2 cup of vanilla-flavored granulated sugar
1 teaspoon ground cinnamon
Cinnamon sticks and chocolate chips for garnish

Directions:
Start by adding Arborio rice to a heavy-bottom saucepot with 1 1/2 cups of water. To the water add 1 tablespoon of unsalted butter. Bring to a boil, stir once, and simmer covered, on the lowest heat for 9 to 10 minutes, or until most of the water is absorbed.

Note: If your stove is very hot, pull the pan halfway off the burner.

Stir in 4 cups of half-and-half, the seeded vanilla bean and its pod, granulated sugar, and ground cinnamon. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, especially towards the end. Fish out the vanilla bean pod. Off the heat add the remaining 1 cup of half-and-half. Stir well. Pour into a large mixing bowl. Place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.

I like to serve my Vanilla Bean Rice Pudding in a fancy glass. Place a cinnamon stick into the pudding and top with few chocolate chips. Serve warm or chilled.

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