Advertisements

Let's Dish With Linda Lou

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

The Next New Big Dessert Trend

Orlando Weekly.jpg

I saw this article in the “Orlando Weekly” magazine and it sparked my interest. I thought I would share a small piece of what I read with my fellow foodies.

It’s not Italian ice, it’s not a Hawaiian shaved ice and it’s definitely not a snow-cone. Shaved snow is made from giant blocks of flavored frozen milky ice, heaved onto a rotating spit and shaved into gossamer-thin layers. The end product looks almost like frozen cotton candy. The soft ribbons are both creamy and icy, with a lightness that is ideal in steamy weather. Covered with all sorts of sweet toppings, it makes for a summer treat that will cool you down without weighing you down.

Bigger cities have been touting shaved snow as the next dessert trend. They’re comparing it to being on the same level as frozen yogurt or cupcakes.  In the last few years, purveyors like Snow and Tell and Flurries popping up all over Orlando, this dessert originated in our Asian-American community. Here is a location that will shave you some of this icy treat.

Bubbles & Ice
813 N. Mills Ave., 407-895-8833, wwwnoodlesandricecafe.com
Shaved snow fits right into their mostly-chilly dessert list, and this is the only spot we know of that flavors and freezes their own ice blocks.

Advertisements
Leave a comment »

Greek Fusilli Salad

2014-07-24 16.59.32

Having an English mother and an Italian grandmother, the culinary worlds just seem to shine through in many of my dishes. La Molisana pasta, which is made from 100% pure Durum Wheat Semolina, is the star ingredient in this salad. All you need for this salad is 1 package of Fusilli pasta, or your favorite short cut pasta, 1 pound. First cook the pasta then drain, rinse, and cool.  Then add 1 pound of Genoa Salami diced into 1/2 inch chunks, 1/2 a cup of diced roasted red peppers, 1/2 of a diced red onion, 8 ounces of good Feta cheese cut into 1/2 inch chunks, 1 pint of grape tomatoes, 1 yellow bell pepper diced into 1/2 in chunks, 1 thawed frozen package of artichoke hearts cut into 1/2 inch dice, 1-1/2 tablespoons of dried oregano, 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, and finally 1/2 a cup of the best and fruitiest, E.V.O.O that you have. Toss this all together and your Greek Fusilli Salad is complete.

Leave a comment »

Homemade Meatloaf

Homemade Meatloaf

Growing up in the ’70s, I remember one of the most traditionally made dinners was meatloaf. My mom had her version #tastethelove, my friends’ moms had their version, and my grandmother had her version. They were all delicious but so very different. I think that’s what makes this dish so common throughout many households but so individually unique. Meatloaf is a blank canvas to use whatever flavor profile you’d like. Traditionally meatloaf was made with ground beef, but that’s not the case anymore, ground pork, chicken, or turkey can be used to make meatloaf today.

My Homemade Meatloaf is a family favorite. Let me show you what goes into my Homemade Meatloaf, starting with the roasted garlic.

2014-07-13 16.40.54

2014-07-13 16.41.03

2014-07-13 16.50.22

2014-07-13 16.55.51

2014-07-06 15.07.32

2014-07-13 17.07.29

2014-07-13 17.08.46

2014-07-13 17.39.44

2014-07-13 18.52.31

2014-07-13 18.26.18

2014-07-13 18.31.33

2014-07-13 19.18.45

Prep Time: 15 minutes (prep the vegetable while roasting the garlic)
Cook Time:  2 hours 10 minutes
Total Time: 2 hours 10 minutes
Yields: 4 to 6 servings
Equipment: 2 large mixing bowls, 1 rimmed baking sheet pan, 12-inch sauté pan, 3-quart saucepot

Ingredients:
1-pound lean ground sirloin
2-pounds ground pork
1 bulb of garlic, 4 cloves, roasted, 2 cloves, raw and minced
1 1/2 onions, small dice
3 ribs of celery, small dice
1/4 cup sun-dried tomatoes, chopped fine
1/4 cup roasted red peppers, small dice
2 large eggs, beaten
2 tablespoon olive oil
2 tablespoons Kosher salt (1 tablespoon for sautéing the veggies)
2 teaspoons freshly ground black pepper (1 teaspoon for sautéing the veggies)
1 teaspoon crushed red pepper flakes
1 tablespoon fresh thyme leaves, roughly chopped
2 cups breadcrumbs, Italian-style
1/4 cup half-and-half
4 tablespoons Italian flat-leaf parsley, finely chopped
1 tablespoon dried oregano
4 dashes of Worcestershire sauce
1/4 cup ketchup

Ingredients For Brown Gravy:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 tablespoon fresh thyme leaves
2 dashes Worcestershire sauce
1 dash Kitchen Boquet, browning and seasoning sauce
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 cups of unsalted chicken broth

Directions:
Preheat oven to 400-degrees F.
Peel and discard the papery out layer of the garlic bulb, leaving intact the skins of the individual cloves. Using a sharp knife, cut 1/4 to 1/2-inch from the top of the cloves, exposing the individual cloves of garlic. Set the garlic on top of a piece of foil. Drizzle a couple of teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Sprinkle each head with a pinch of Kosher salt and fresh ground pepper.  Wrap the garlic bulbs up in the foil. Place the foil packet on a rimmed baking sheet pan. Bake for 35 to 40 minutes, or until the cloves are lightly browned and feel soft when pressed. Remove from the oven, carefully open the foil packet and set aside to cool.

While garlic is roasting prep all the vegetables.

While the garlic is roasting in the oven start sautéing the vegetables. In a large sauté pan, on medium heat, add olive oil, diced onions, diced celery, chopped sun-dried tomatoes, and minced garlic. As the veggies start to soften, add Kosher salt, fresh ground black pepper, crushed red pepper flakes, and freshly chopped thyme leaves, stir to combine. Sauté the vegetables, stirring occasionally, for 7 to 10 minutes. Turn off and remove from the heat to let cool.

Adjust the oven to 350-degrees F.

In the large mixing bowl, with the roasted garlic, diced roasted red peppers, and beaten eggs add the Italian-style bread crumbs, half and half, fresh chopped Italian flat leaf parsley, Kosher salt, fresh black pepper, dried oregano, Worcestershire sauce, ketchup, and the cooled vegetable mixture, mix to combine.

Next, it’s time to add the meat to the bowl with all the other ingredients. Using your hands, mix in the meat until it’s all just combined, do not overmix. After everything is combined and all that goodness is mix throughout, form the meatloaf and place it on a baking sheet lined with parchment paper. Form the meatloaf delicately into a pretty looking loaf. Refer to the picture above. There’s no need to do anything else to the meat. The oven will take care of making it look all nice, beautiful, crispy, and brown. Trust me!

While the meatloaf is in the oven make start the Lumpy Mashed Potatoes, Click the link below for the recipe.

I bake for 1 hour 15 minutes to 1 hour and 30 minutes. Transfer the meatloaf to the counter, cover with foil and allow to rest for another 15 minutes. You want to make sure that the meatloaf is cooked completely through. Use a meat thermometer and make sure it reads at least 155 degrees F. before letting it rest on the counter. There will be some carry over cooking time.

Directions For Brown Gravy:
In a saucepot on medium heat, melt the butter, add the fresh thyme leaves. Next, the flour and whisk together making sure to get all visible lumps. Add Kosher salt, and fresh ground black pepper. Cook over medium heat for 5 minutes, continuously whisking until mixture turns light brown in color. Turn the heat down to low and slowly add the chicken broth, whisking constantly. Add Kitchen Boquet and Worcestershire sauce. Turn the heat back up to medium. Continue whisking until gravy boils and thickens 3 to 5 minutes.

 

Lumpy Mash Potatoes

 

1 Comment »

Lumpy Mashed Potatoes

2014-07-13 18.24.29

When I was a growing up I despised mash potatoes, the texture, the taste, everything about them. As I got older, that all changed as I became a parent and cooked almost every night. I learned how to make some improvements to foods I didn’t like as a child. Honestly, I wanted my daughter to like and eat everything I made, especially all variety of vegetables. A mother can dream, can’t she?

I can remember, the texture of mash potatoes was just awful, NOW, I love their creamy texture. Funny thing, Steve doesn’t care for smooth mash potatoes, he likes them to have some texture like mashed potatoes with the skins left on, those he really likes. I came up with a compromise, I’m calling them my Lumpy Mashed Potatoes.

2014-07-13 16.40.09

2014-07-13 16.40.54

2014-07-13 17.46.31

2014-07-13 18.00.17

2014-07-13 18.24.29

Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Yields: 4 servings
Equipment: 6-quart stockpot, large mixing bowl

Ingredients:
5-large Yukon Gold, cooked, peeled, and diced
1 garlic bulb, 4 roasted cloves
1/2 stick unsalted butter, room temperature
2 tablespoon fresh thyme leaves, chopped
4-ounces cream cheese, room temperature
4-ounces Mascarpone cheese, room temperature
1 1/2 cups of half-and-half
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
4 tablespoon of fresh chives, minced

Directions:
Preheat oven to 400-degrees F.
Peel and discard the papery out layer of the garlic bulb, leaving intact the skins of the individual cloves. Using a sharp knife, cut 1/4 to 1/2-inch from the top of the cloves, exposing the individual cloves of garlic. Set the garlic on top of a piece of foil. Drizzle a couple of teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Sprinkle each head with a pinch of Kosher salt and fresh ground pepper.  Wrap the garlic bulbs up in the foil. Place the foil packet on a rimmed baking sheet pan. Bake for 35 to 40 minutes, or until the cloves are lightly browned and feel soft when pressed. Remove from the oven, carefully open the foil packet and set aside to cool.
Start with a large stockpot, add 5 large Yukon Gold potatoes. Cover the potatoes with cold water. Bring the potatoes up to a boil. Add 2 heaping tablespoons of Kosher salt. Continue boiling for around 10 to 15 minutes until just fork tender. Turn the heat off. Strain the water, return the potatoes back into the hot pot. Place a towel over the top so they will continue steaming for another 5 minutes or so. They will be perfectly cooked and the skins can be easily removed. Remove the skins and dice into approx. 1 1/2-inch size chunks. Place the diced potatoes into a large mixing bowl and set aside.

In the same large stockpot on low heat, melt the unsalted butter. To the melted butter add the fresh chopped thyme, cream cheese, Mascarpone cheese, half-and-half, Kosher salt, and fresh ground black pepper, stirring occasionally. Continue to stir and cook for 3 to 5 minutes or until everything becomes nice and smooth. Take the mixture off the heat, add the 4 roasted garlic cloves and diced potatoes right into the cream mixture.

With a potato masher start mashing. The warm potatoes start to absorb the liquid as I start the mashing. This potato recipe is kind of unique because it still has the creaminess of what you know mash potatoes to have, but yet because they are not whipped or put through a food mill they still have little bits of potatoes throughout. Finally, I add 4 tablespoons of fresh chopped chives. There you have it, my Lumpy Mashed Potatoes.

 

 

Homemade Meatloaf

Leave a comment »

%d bloggers like this: