Let's Dish With Linda Lou

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

Cannoli Pie



I absolutely love a Cannoli and thought, how great would it be to fill a pie with Cannoli filling. This recipe is all about the filling. For my Homemade Pie Crust recipe, the link is available at the bottom of this post. I explain the process of blind baking.

Note: You need to bake off the crust in advance.

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 adore the flavor that vanilla gives to the filling.

Yields: 8 slices
Inactive Prep Time: 24 hours
Prep Time: 15 minutes:

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
2-1/2 cups confectioner sugar
1 cup heavy whipping cream
1/4 cup of semi-sweet chocolate chips
a sprinkle of slivered almonds and pistachios

You want to make the baked pie crust shell, is completely cooled down before adding the 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, dump both containers of ricotta cheese into a sieve lined with cheesecloth. Place a plate on the top, then a can on top of the plate to act as a weight.

The next day, remove the ricotta mixture from the frig, bring to room temperature. Transfer the mixture to a large mixing bowl. Using an electric mixer, on low speed add the seeded vanilla bean and confectioner sugar. Mix on low speed until totally combined and fluffy. Add the semi-sweet chocolate chips, fold into the ricotta mixture.

In another bowl, add the heavy cream. With an electric mixer, mix until cream reaches to almost, the stiff peak stage. Fold the whipped cream gently into the ricotta mixture. Place the filling back into the refrigerator for at least 1 hour.

Fill the pie crust with the Cannoli filling. Top with more of the chocolate chips, pistachios, and almonds.

Homemade Pie Crust



Blood Orange Margarita Chicken Topped With Fried Shallots

Blood Orange Margarita Chicken







So for this recipe, I asked my butcher to remove the bones but leave the skin on to ensure the chicken while roasting would stay moist and juicy. I started with a large seal proof plastic bag, put 4 large chicken breasts in. You could, of course, use dark meat if you prefer. I then added 5 freshly squeezed limes, 1 cup of silver Tequila, 1 cup of blood orange juice, 5 cloves of peeled and smashed garlic, 1/2 a cup of olive oil, and 1 tablespoon of kosher salt, and 1 teaspoon of black pepper, Removed the air from the plastic bag and sealed it good. Moved the chicken around in the bag so all the chicken got some love from the marinade. I placed the bag in the frig for around one hour or so while I prepare my roasted potatoes. For my potatoes, I did something a little different. I had rendered down some chicken fat earlier in the week and refrigerated it just like I save some of the bacon drippings that I occasionally use. Instead of tossing my cut of red skinned potatoes in olive oil, I tossed them in 2 tablespoons of melted chicken drippings to give the potatoes the flavor as if they were cooked underneath a chicken. I added some salt and pepper with the chicken drippings to the potatoes on a sheet pan and roasted them off at 425 degrees for around 20 minutes or so or until the skins were nice and crispy but the potatoes were tender on the inside. So then I removed the chicken from the bag and place the 4 pieces of chicken on a sheet tray and roasted them in the oven at 350 degrees for 35 minutes or until the internal temperature was 165. Then I covered them with foil and let the chicken rest while I prepared the crispy shallots. At this point I sliced up 4 shallots into thin rings dredged them in some seasoned flour and fried them off in a little grapeseed oil in a saute pan until they were crispy, sprinkled a little kosher salt on them as soon as they came out of the oil, and let them rest on some paper towel. I also served on the side some fresh lemon pepper asparagus. This dish was so delicious, I know I’ll be making this again and again.

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Vanilla Bean Rice Pudding

Vanilla Bean Rice Pudding.jpg

Vanilla Bean Rice pudding served in a glass with a cinnamon stick and topped with chocolate chips gives an added touch of elegance.

I started by cooking the 3/4’s cup of Arborio rice in 1 1/2 cup of boiling water with a pinch of salt and 1 tablespoon of unsalted butter. I brought the rice back to a boil, stirring only once, then reduced it to the lowest heat and simmered the rice covered until all the water was evaporated by the rice. This took maybe around 20-30 minutes or until the rice was Al dente. In a large pot, I took 4 cups of half and half, 1 seeded vanilla bean and it’s pod, 1/2 a cup of sugar, and 1 teaspoon of ground cinnamon, and heated this up on low heat until the mixture was infused with the flavors of the vanilla and cinnamon. Then I added the cooked Arborio rice to this mixture and cooked this together until the rice absorbed the milk mixture and started to become nice and thick. At this point, I added 1 more cup of half and half gradually, off the heat and stirred it into the rice mixture until the rice pudding was exactly the consistency I wanted. You can either serve the rice pudding warm or put it in the frig and serve it cold whatever you like. I also like to serve it in a fancy glass with a cinnamon stick and maybe a few chocolate chips on top.


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