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Let's Dish With Linda Lou

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

Homemade Plum Crumble

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I guess it must be the English and Italian in me that makes it impossible to resist a fruit crumble. I never really understood the difference between a fruit crisp and a fruit crumble, but I do now. The difference is the oats that go into the topping. It makes the topping extra special. There’s the English. Now I’m guessing the Italian part are the plums. My grandmother always had plums in her house.

My Homemade Plum Crumble is perfect when you’re hosting a dinner party.  Stored in the refrigerator, the topping can be made a day in advance. Hot, room temperature, or with a scoop of good vanilla ice cream, it’s the perfect ending to a meal.


Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: a ceramic pie dish or a 9 x 13 baking dish, rimmed baking sheet pan

Ingredients:
2 pounds of large dark red plums, pits removed, cut into 8 slices per plum (6 cups of sliced plums)
1/2 cup granulated sugar
1/4 teaspoon of Kosher salt
1/2 teaspoon of orange zest
1/4 cup of all-purpose flour
2 tablespoons of organic apple juice

Topping:
1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon ground cinnamon
1/2 cup of packed light brown sugar
Pinch of Kosher salt
1 cup of whole oats
2 sticks of cold cubed unsalted butter, reserve half for the top of the crumble.

Directions:
Butter a baking dish really well. In a large bowl throw in your sliced plums. To the plums add granulated sugar, flour, apple juice,  orange zest, and a pinch of Kosher salt. Mix all this together so all the plums are coated nicely. Transfer the plums to a buttered baking dish. I like my fruit crumbles to be piled high. It gives it an old fashion look.

In another large bowl, add the ingredients for the crumble topping. Flour, granulated sugar, light brown sugar, ground cinnamon, whole oats, a pinch of Kosher salt. Whisk all those ingredients together before adding in the cold cubes of unsalted butter. Reserve back 1/2 a stick of the butter to dot the top. Using a pastry cutter, cut the butter into the flour mixture until it looks coarse meal, shown above.

Sprinkle the crumbled topping evenly over the plums. If a little of the crumble topping slips down between the fruit, that’s fine. If some of the plums are showing through that’s also fine. Using the reserved butter cubes to dot the top. Using a baking sheet to place under the pie dish, bake for 50 to 60 minutes, at 350-degrees F., until the plums are tender and bubbling, and the top is golden brown.  Let rest for at least 15 minutes before serving.

Serve my Homemade Plum Crumble, hot or room temperature. Don’t forget the ice cream!

 

 

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Mussels With Garlic Basil Bread Crumbs

 

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This style of mussels are so delicious. Most importantly, the broth that rests in the bottom of the bowl is heavenly. For this recipe, I’m focusing on the toasted bread crumbs.

To get my recipe for this broth, go to the search button at the top right and type in “mussels”. That will take you right to my post on “Mussels, Updated”

Having the toasted flavored bread crumbs nestled inside the shells gives great texture to the mussels.The fresh herbs and garlic add extra flavor. It’s so simple to make. Let me show you.

I have six pounds of mussels that I’ve divided into two batches. For the first night of our mussel extravaganza, I made them my traditional way. The second night, I thought I’d change it up a bit. Making them with garlic basil bread crumbs. Still using my delicious broth as a base, but instead of using crusty bread along side, I would add the bread into the recipe.

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It’s important to remember to always clean you mussels in advance. Cleaning the beards, scrubbing the shells, and also making sure the mussels discard any sand they may have. To do this, fill up your sink with cold water and add a couple of tablespoons of flour. Mix the flour around with your hands, then add the mussels right in. They will filter out the sand by drinking in the flour that’s in the water.Pretty cool! I usually let them stay in the sink for about 10 minutes.This will prevent any sand from getting into your final dish. You don’t want the mussels to release any sand they may be holding and it ending up in your broth.

Have a large pot on the stove, preheated, on med-high heat. Add the cleaned mussels to the pot. Pour in a whole bottle of white wine. Place the lid on and let the mussels steam. Once all the mussels have opened, they’re done. If you see any that have not opened discard them. I like to stir the mussels once through the steaming process so they can all drink up some of the wine. This whole process happens really quickly.

Yields: 2 servings at 1-1/2 pounds per person
Prep Time for Mussels: 30-40 minutes (includes filtering the sand out in the sink)Prep Prep Time for bread crumbs: 10 minutes
Cook Time for bread crumbs: 5-7 minutes
Equipment: large stock pot
Ingredients:
recipe of the broth is at “Mussels updated”
3 pounds of cleaned mussels
1 bottle of dry white wine
1 stick of melted unsalted butter
1 tablespoon of Kosher salt
1 teaspoon of freshly cracked black pepper
2-1/2 cups of Italian seasoned bread crumbs
5 cloves of garlic
1-1/2 tablespoons of lemon zest
1/4 cup of pine nuts
1 cup of Italian flat leaf parsley
1-1/2 cups of fresh basil leaves

Directions:
As I mentioned earlier, I’m using 3 pounds of mussels for this recipe. I start with a stick of unsalted melted butter in a large saute pan, on medium heat. I sprinkle in some Kosher salt and pepper to the melted butter. This will season the bread crumbs. To the melted butter add in Italian style bread crumbs. Using a spatula, toss the bread crumbs through so that they get covered with the butter. Folding the bread crumbs continuously, until the bread crumbs have absorbed all the butter and have toasted up nicely. This take about 5-7 minutes or so. Once they are all nice and toasted,  turn the heat off and set them to the side.

In a food processor, add in some garlic cloves that have been halved. and pulse them until a few times until they’re minced. In a large bowl add the minced garlic. To the bowl add in pine nuts and lemon zest.

Next, for the fresh herbs. I have fresh Italian flat leaf parsley and fresh basil leaves. I add those into the food processor and pulse them a few times just to the point where they are chopped but not minced. I want to see their green color come through when they are mixed with the bread crumbs.

Add the toasted bread crumbs into the bowl and mix all the ingredients together. When ready to plate, ladle the broth into the bottom of the bowl, then the cooked mussels. Finish by generously sprinkling the toasted garlic basil bread crumbs over the top.

 

 

 

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