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Let's Dish With Linda Lou

Taste The Love

Cabbage Soup

2016-01-07 16.51.02

Cabbage Soup has to be one of my very favorites when it comes to food for the soul. I believe, if you’re a fan of stuffed cabbage, you’ll love this soup.

I’m using Savoy cabbage (green cabbage is fine as well) and a 90% lean ground sirloin which makes for a healthier and better-tasting soup.

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 6 servings
Equipment: 6-quart stockpot, chef’s knife

Ingredients:
2 tablespoons of olive oil
2 1/2 pounds of lean ground sirloin
5 cups of Savoy cabbage, core removed and chopped (substitute green cabbage)
1 cup of onions, diced
1 cup of carrots, diced
2 bay leaves
2 cloves of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
1 teaspoon of red pepper flakes
1 cup of white rice, (Sucess rice Boil-in-a-Bag), remove from the bag
2 quarts of chicken stock, unsalted
2 cups of good tomato juice
Homemade Ciabatta Croutons for garnish
Parmigiano-Reggiano cheese, freshly grated for garnish

Directions:
Start by prepping all the vegetables going into the soup. This includes cabbage, carrots, garlic, and onions.

In a large stockpot over medium-high heat add olive and the ground sirloin. Using a wooden spoon begin breaking up the meat. Add Kosher salt, fresh ground black pepper, red pepper flakes, and tomato paste. Cook, stirring frequently, for 7 to 10 minutes or until meat is no longer pink.

Next, add the diced onions and minced garlic. Continue cooking, add the diced carrots, cook together for another 5 minutes. Throw in 2 bay leaves stir to combine.

Add the chicken stock. Using a wooden spoon, scrape up any bits that may be stuck to the bottom of the pot. Lower the heat to medium, slowly add the chopped Savoy cabbage. Using the wooden spoon to push the cabbage down into the liquid.

As the Savoy cabbage softens and wilts into the chicken stock, add the rice. Simmer (adjust the heat, to medium-low if needed, to a slow simmer) for 20 minutes stirring occasionally.

Finally, add the tomato juice, stir to combine. Turn the heat off, remove the bay leaves, and cover. Wait 10 minutes before serving. Garnish with Homemade Ciabatta Croutons and freshly grated Parmigiano-Reggiano cheese.

Homemade Ciabatta Croutons

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Coconut Vanilla Sorbet

 

2016-02-13 15.22.21

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When you’re looking for a cool treat that’s light and refreshing, you need to try my Coconut Vanilla Sorbet.

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mint

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Tip: Reserve the vanilla bean pod(s) for your granulated sugar. You’ll have vanilla-flavored sugar for future recipes.

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Prep Time: 30 minutes for churning
Inactive Prep Time: 49 hours
1). 1 hour to steep cooked coconut mixture before cooling.
2). 24 hours to chill (refrigerate before going into the ice cream machine)
3). 24 hours to freeze the sorbet mixture.
Total Time: 49 hours 30 minutes
Equipment: ice cream machine, large mixing bowl, mesh sieve, paring knife, 6-quart saucepan, 2 (1-quart) plastic containers with tight-fitting lid, ice cream scoop
Yields: 4 servings

Cooking Time and Temperature:
Medium-low heat, long enough to *scald the coconut milk mixture. Turn the heat off and steep for 1 hour.
Ice Cream Machine Churning Time:
30 minutes or until the mixture starts to thicken.

Ingredients:
2 13.5-ounce cans of unsweetened coconut milk
1 1/4 cups of granulated sugar
1 1/2 cups of coconut water
1 whole vanilla bean, halved, seeded, and scraped
1 spring of fresh mint leaves extra for garnish
a pinch of Kosher salt
1/2 cup unsweetened coconut, toasted for garnish

Directions:
Combine the coconut water, sugar, 1 sprig of fresh mint leaves, vanilla bean (including the pod), salt, and coconut milk into a saucepan set over med-low heat. *Scald the coconut milk stirring occasionally. You want to make sure all the sugar is dissolved. Remove from the heat. Let the mixture steep for 1 hour. Strain into a bowl, removing the mint and vanilla pod.

Next, cover and refrigerate the mixture for 24 hours.

Note: Refrigerate the bowl insert, for the ice cream maker, overnight. Pour the mixture into the frozen freezer bowl, turn the machine on and churn for 30 minutes.

Note: Don’t worry if the mixture doesn’t thicken as much as you’d like. Whenever any type of sugar and water mixture is used, without the proteins that eggs add, there becomes a lower freezing temperature.

Transfer the mixture into an airtight container, place it into the freezer for 24 hours.

Place your dessert glasses in the freezer for 30 minutes before serving. Remove the Coconut Vanilla Sorbet from the freezer for 10 minutes before serving. Scoop the Coconut Vanilla Sorbet into the dessert glasses. Sprinkle some toasted coconut over the top and garnish with a sprig of fresh mint.

Toasted Coconut:
Add unsweetened coconut to a dry sauté pan over medium-low heat. Swirl the pan around until you start to smell the coconut flakes and they become a light golden brown color.

*Scald: As the liquid heats, bubbles will appear around the outer rim, just under the boiling point.

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