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Let's Dish With Linda Lou

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

East End Market

East End Market

East End Market is Central Florida’s Food and Culture Hub that’s totally inspired by local farmers. A vast array of artisanal vendors in one marketplace. Bakers, pasta makers, all the way to coffee roasters.

Their community roots run deep. As a diversified place for commerce and work- it’s most importantly a neighborhood gathering haven.

There is also a couple by the name of Brittany and Patrick Lynn who own Farm-Haus. A farm-to-table delivery service in Orlando. There are other delivery services in Orlando but this one specifically focuses on the farm-to-table experience. They off chef created dishes with same day delivery to homes as well as businesses. Visit East End Market at their location 3201 Corrine Dr. Orlando, Fl. 32803 or at eastendmkt.com for more information.

 

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Slow Cooker Pot Roast

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I have to believe that one of the most beloved dishes ever made is Pot Roast. I’ve never come across anyone who didn’t adore this one pot meal until now. That’s right until now! Steve doesn’t like stews of any kind. I thought… how can I turn him around? This challenge is one I’m up for! One things for sure, you won’t need a knife for this Pot Roast.

Prep Time: 10 minutes
Cook Time: 6 hours 10 minutes
Yields: 4-6 servings
Equipment: Cast iron skillet, Slow Cooker
Ingredients:
3 pound chuck roast
2 tablespoons of Kosher salt
1 tablespoon of black pepper
2 onions chopped in quarters
5 cloves of sliced garlic
3 tablespoons of tomato paste
2 sprigs of fresh rosemary
2 quarts of unsalted beef stock (reserve 1/2 cup for slurry)(Note: the liquid may vary depending on the size of the slow cooker. You want the liquid to come up 3/4’s of the way up the sides of the meat)
2-6 ounce packages of chopped organic baby colored carrots (cut into thirds)
5 medium size quartered Yukon gold potatoes
2 pints of cleaned whole Cremini mushrooms
Slurry: 1/2 cup of unsalted beef stock whisked together with 3 heaping tablespoons of cornstarch

Directions:
I needed to start with a pan that could take this 3 pound piece of chuck roast over the top. Yes, an affordable yet so forgiving piece of chuck roast. I compare this piece of meat to the Boston pork butt of the beef family. Lots of marbling and fat running through it. Cooking low and slow, this fat will melt and add so much flavor to the finished chuck roast. I’m not a fan of meat having a lot of fat, but for this dish it’s necessary. Later in this post I show you how I get rid of a majority of it before the dish is ready to serve.

First, I start with a cast iron skillet. I like to take a piece of paper towel, pour a few drops of Canola oil on it, then wipe the pan with the oiled towel. Place the pan on the burner and turn it up to a med high heat. Just as it starts to smoke, lay the meat right on it. Now matter what, don’t fuss with it. The meat will let you know when it’s ready to flip. How can you tell? Well after about 4-5 minutes, take you tongs, and try to lift the piece of meat up. If it gives you no resistance, then it’s ready to flip. Repeat this process for the other side. Once both side are beautifully caramelized, set the chuck roast onto a plate and set aside for a minute. Note: while the meat is searing, cut up the onions and garlic.

The next phase is the slow cooker. Start by layering the quartered onions at the bottom of the pot, along with sliced garlic. To the slow cooker pot  I add in the meat, nestled just right on top,  with tomato paste and two sprigs of fresh rosemary. Then for the liquid, I add unsalted beef stock to the meat and onions. Just enough to where it comes up 3/4’s up the sides of the chuck roast.  Place the lid on, and set the time for 4 hours.

Three and a half hours in, I start chopping up the vegetables that I’ll be adding to the pot. Yukon gold potatoes that I’ve quartered, organic colored baby carrots cut into thirds, and whole Cremini mushrooms that have been cleaned. At this point, I remove the chuck roast and place it on a cutting board. Place all the potatoes in first, then carrots and mushrooms into the slow cooker. Sprinkle with Kosher salt and black pepper.

What I like to do at this point is… the meat is starting to get somewhat tender. I’ts easy enough at this point to remove any connective fatty pieces. I trim those all off and cut the meat into large chunks. Place the meat back in over the veggies and continue cooking for another 2 hours.

During this part of the cooking process, the veggies will release their water and the meat will submerge back into the juices.

After the six hours is up, the slow cooker is at a nice slow boil. This is when I make a slurry. This is a thickening agent.  This is when you mix cornstarch together with liquid. In this case I whisk it together with unsalted beef broth. Remember, my goal is to make the most delicious pot roast ever and to get Steve to agree. Thickening the broth will make the sauce a little thicker than just an Au jus style broth.

Add the slurry right in, give a gentle stir to combine, and let the cornstarch work it’s magic. Another 10 minutes is all it takes. Turn the slow cooker to the warm setting until your ready to serve.

To serve, I like add the potatoes and vegetables in the bottom of the bowl first. Place the meat on top and ladle that delicious sauce over everything. This dish does not require a knife. The meat is so tender that it will break apart using only a fork. After Steve took his first bite, he said, “This is the best pot roast I’ve ever had!”

 

 

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Cooper’s Hawk-Orlando

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We recently celebrated Steve’s daughter, Jessica’s birthday at Copper’sHawkWinery and Restaurant. Cooper’s Hawk has two locations in Orlando, one at 8005 International Dr. and the location we visited at 529  N. Alafaya Trail.

This location was nestled in a large shopping complex that’s in the style of an outdoor mall, with an eclectic variety of restaurants, shops, and a movie cineplex.  Here’s a peek into Cooper’s Hawk.

 

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When you enter, you see the wine bar that offers the tastings. All around you are beautiful displays of wine, accessories, and a dessert case filled with chocolate covered strawberries, and chocolate truffles that would be awesome to pair with a dessert wine. The dining room is open and spacious with a contemporary decor.

 

 

The menu offers a suggestive wine pairing to go with the dish of your choice.  The Roasted Vegetable Flatbread with Goat Cheese and a Balsamic Glaze was delicious. I chose the Chicken Saltimbocca with Asparagus and Artichokes. My favorite was the Bruschetta with Burrata, Prosciutto, Arugula, and  Balsamic Glaze. That dish went so fast, I wasn’t able to get a picture fast enough!

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Happy Birthday Jessica, and thank you for sharing this special night with your father and me.

 

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Cabbage Soup

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Cabbage soup has to be one of my very favorites when it comes to food for the soul. I find, if your a fan of stuffed cabbage than you will love this soup. For this soup, I’m using an 8 quart stock pot. This size pot will hold enough liquid and cabbage needed for this recipe. I’m also using Savoy cabbage (green cabbage is fine as well) and a 90% lean ground sirloin which will make for a healthier and better tasting soup.

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Yields, 6 servings
Equipment: 8 quart stock pot
Prep Time: 10 minutes
Cook Time: 40-45 minutes

Ingredients:
2 tablespoons of olive oil
2-1/2 pounds ground sirloin
5 cups of chopped Savoy cabbage ( or green cabbage)
1 cup of diced onions
1 cup of diced carrots
2 bay leaves
2 cloves of minced garlic
2 tablespoons of tomato paste
2 tablespoons of Kosher salt
1 tablespoon of black pepper
1 teaspoon of crushed red pepper flakes
1 cup of quick cooking rice  (quick cooking rice in a bag)
2 quarts of unsalted chicken stock
2 cups of good tomato juice
Home-made croutons for garnish
Grated Parmigiano- Reggiano cheese for garnish

Directions:
The very first thing I do is to prep all the veggies that will be going into the soup so they will be ready for me when I need them. This includes the onions ,garlic, carrots, and cabbage.

So I just start out with a little olive oil in the bottom of the pot. You need that because the meat is very lean. On med high heat, I add the ground sirloin, breaking the meat up with a wooden spoon, and start the browning process.  To the ground sirloin, I add in the Kosher salt, black pepper, tomato paste, and some crushed red pepper flakes. Once the meat has browned completely, about 5-7 minutes,

I add in the diced onions and minced garlic. I cook those together letting the onions start to soften, another couple of minutes. Next, the diced carrots, stirring those through. I let all this cook together for another 5 minutes.

With the stove still on med- high heat, I add in the unsalted chicken stock. Once the stock is added, carefully, with my wooden spoon, scrape up any bits that may be stock to the bottom of the pot.  Lowering the heat to medium,  I slowly add in the chopped Savoy cabbage. Using the wooden spoon to push the cabbage down into the liquid.

As the Savoy cabbage softens and has all been submerged into the chicken stock, I add in a cup of quick cooking rice. All that is, is the rice you can buy and cook in the pouch. I just remove it from the pouch and add it right into the pot. I let all this simmer (adjust the heat, if needed, to a slow simmer) for 20 minutes stirring occasionally.

Finally, the very last ingredient I add is tomato juice. I add that right at the end, stirring it completely through. I then turn the heat off and cover the soup. Letting all those flavors mingle together for about 10 minutes or so before serving. Remove the bay leaves before serving.  I garnish with some home-made Ciabatta croutons and freshly grated Parmigiano-Reggiano cheese. You can find my recipe for my homemade croutons very easily. Type, Ciabatta croutons into the “search bar” at the top of my home page.

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