Let's Dish With Linda Lou

Where You Taste The Love

Autumn, My Favorite Time Of Year, Day Or Night

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When the temperature starts to drop here in the south, it takes me back to when I was a little girl living in New Jersey. The changing of the leaves, Halloween, and of course, Thanksgiving. The seasonal vegetables this time of year is so amazing, and so are all the decorations.

I try not to go overboard with too much. I tend to think that less can be more when it comes to decorating your outdoor area.

In just two weeks, Melissa’s coming home and I want her to feel that nothing’s changed. Mom’s still making sure the decorations are out in time for our time together will be just as special as when she was a little girl.

Get ready EPCOT Food and Wine Festival, we’re coming for you!

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Paglia e Fieno

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Better known as Straw and Hay, Paglia e Fieno is a pasta dish for the record books. The spinach pasta mixed in with the standard semolina white-colored pasta makes for a beautiful dish.

What makes this dish so delicious is the crunchy salty bite of the Prosciutto with the creaminess of the sauce. Let’s start with the Prosciutto.

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I’m using Bavette-style pasta which is a different name for a style of Linguine.

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Olive Oil

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Mascarpone Cheese



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Flat Leaf Italian Parsley





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Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 31 minutes
Yields: 4 servings
Equipment: large deep-sided frying pan (rondeau), 6-quart saucepot, tongs

1/2 pound of linguine
1/2 pound of spinach linguine
4 slices of Proscuitto, julienned
1 tablespoon of olive oil
2 tablespoons of butter, unsalted
1 large onion, diced
3 cloves of garlic, minced
1 tablespoon of red pepper flakes
1 cup of heavy cream
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 (8-ounce) container of Mascarpone cheese, room temperature
1 1/2 cup of Pecorino Romano cheese, freshly grated
1 cup of frozen peas, thawed
2 tablespoons of Italian flat-leaf parsley, finely chopped

Start by rolling up the Prosciutto like a cigar, then slicing it into very thin strips or julienne. To a large cold sauté pan add 1 tablespoon of olive oil and the sliced Proscuitto. Turn the heat to medium and start rendering the fat from the Prosciutto by allowing the sliced Proscuitto to cook for 5 to 7 minutes or until it becomes nice and crisp. Using a slotted spoon transfer to crispy Proscuitto to a plate lined with a paper towel, set aside.

In the sauté pan with the drippings from the Prosciutto melt 2 tablespoons of unsalted butter. Add the diced onion, diced, stir and cook for 2 to 3 minutes until the onions are soft and translucent. Add minced garlic and crushed red pepper flakes, stir to combine, cook for 1 minute more. Next, add the heavy cream, Kosher salt, and freshly ground black pepper, stir to combine.

On the back burner, have a large pot of salted boiling water ready.

Reduce the heat to medium-low add the softened mascarpone cheese. Stir until the cheese melts. Continue to cook and stir until the sauce thickens 3 to 5 minutes.

Drop the pasta and stir. Add the thawed peas to the sauce, stir the peas into the sauce. Turn the heat off, before adding the Italian flat-leaf parsley and Pecorino Romano cheese, stir to combine.

In a large pot of boiling salted water drop the pasta. Cook for 8 to 10 minutes or until al dente. Using a pair of tongs, transfer the pasta directly into the cream sauce. Gently stir the pasta through.

Ladle a good helping of pasta into a porcelain serving bowl. Top with a garnish of the crunchy Prosciutto and a sprinkling of Pecorino Romano. There you have it, Paglia e Fieno, a traditional Italian pasta dish.

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Pumpkin Cheesecake Pancakes With Cinnamon Butter

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When the fall season arrives, I’m in heaven. This is my favorite time of year, especially for food. These Pumpkin Cheesecake Pancakes With Cinnamon Butter will take you to a place you’ll never want to leave. You know  I’m a big fan of taking a little help from the grocery store whenever I can.

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Cream cheese emulsion is an ingredient you can find at any baking supply store or online. This is an extract made from water instead of alcohol giving you the flavor of cream cheese without actually adding cream cheese, and it’s gluten-free. Next, add 1 to 2 drops of cream cheese emulsion.

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Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Cook time: 20 minutes
Total Time: 40 minutes
Yields: 2- to 4 servings
Equipment: 12-inch sautépan, large mixing bowl, rubber spatula

Pumpkin Spice Blend:
1/3 cup of ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice

Tip: Store spice blend in an airtight container in a cool dry place for future use.

2 1/2 cups pancake mix (favorite box mix)
1 tablespoon pumpkin spice blend
1/2 cup whole milk ricotta cheese, room temperature
1/2 cup pure pumpkin purée
1 tablespoon pure vanilla extract
1 to 2 drops of cream cheese emulsion
1 1/4 cups of water

Tip: Make the *compound butter in advance by 2 hours.

Preheat oven to 200-degrees F.

To make a quick flavored butter add 1 tablespoon of cinnamon sugar and half a stick of softened butter. Mix to combine then transfer the *compound butter onto plastic wrap. Form the butter into a log, twist the ends tight. Chill for 2 hours before slicing.

Start by adding 2 1/2 cups (of your favorite) pancake mix to a large mixing bowl. Add pumpkin spice blend, whisk to combine.

In a separate mixing bowl, ricotta cheese, pumpkin puree, pure vanilla extract, water, and 1 to 2 drops of *cream cheese emulsion.

Next, slowly add the dry ingredients to the wet ingredients, mix until the batter just comes together. DO NOT overmix. Set the bowl aside while preparing the non-stick pan.

Preheat a large sautépan (or griddle) on medium heat. Once the pan is hot lower the heat to medium-low, wait about 2 minutes. Next, add 1 tablespoon of unsalted butter.

Swish the butter around until it has completely coated the bottom of the pan. Using a 1/4 cup full (or a ladle equivalent) of batter at a time to the pan.

Allow the pancake(s) to cook properly. Do Not rush or flip too early. Let the under-side cook to a beautiful golden brown in color. When bubbles start forming on top and around the surface (batter side), they’re ready to flip. This process takes about 5 to 6 minutes, times may vary slightly.

To serve, place three pancakes on a serving plate, top with my cinnamon-sugar butter and real maple syrup. There you have it my Pumpkin Cheesecake Pancakes With Cinnamon Butter

NOTE: It’s always a good idea to make a tester pancake first so you know exactly what temperature the pan needs to be set on. This also gives the pan a chance to heat up evenly. After the small tester pancake is complete, start with the actual pancakes you are going to be serving.

Repeat this process adding an additional tablespoon of butter, to the pan, for each pancake you make or until all the batter is finished.

Note: While making the remainder of the pancakes, place the pancakes on a baking sheet into the oven to keep warm. Also, use REAL maple syrup, it makes a big difference.

*Compound butter is butter mixed with savory or sweet ingredients.

*Cream cheese emulsion is an ingredient you can find at any baking supply store or online. This is an extract made from water instead of alcohol giving you the flavor of cream cheese without actually adding cream cheese, and it’s gluten-free.

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