Let's Dish With Linda Lou

Taste The Love

Pharmacy Orlando

pharmacy-orlando-3

Life-changing?, Yes!!!  Finally, I got the chance to visit the Pharmacy in Orlando. My daughter came to visit and this was a “must stop” for us. Seeing this place on the Food Network on one of Emeril’s Florida television series. I watched Emeril interview an amazing chef/owner, named Loren Falsone, of the Pharmacy. She talked about using local and seasonal ingredients, that she bought daily, then turning them into spectacular Topas, and desserts. I watched as she served Emeril some sample dishes that she created as I was speechless.

I’m walking up to the entrance when I notice this woman on her phone sitting the steps out front. I stopped dead in my tracks. Melissa’s like, mom, come on. I put my hand up signaling her to wait as I hoped this woman would make eye contact with me. I knew who it was, and I wasn’t moving until I met her. Just like I thought, it was Chef Loren. She took the time to speak with me for a few minutes and then took a picture with me. That’s not all after Melissa and I were seated, she visited our table and asked us if we would like to tour the kitchen. That was a real treat, for me. to be able to see the inner workings of how everything was done behind the scenes.

Our server came over and told us the Chef Loren was sending us out dessert. Could this night get any better?!!! After the desserts arrived and we tasted these delicious creations, Chef Loren came over once more to see how we were enjoying them. We were speechless. Again, “Life-Changing”!

During my conversations with Chef Loren, I told her how passionate about cooking I was, and that I had my own food blog. She gave me her card and we exchanged emails. Stuff like this just doesn’t happen to me and now that it did, well, it’s a great feeling.

I hope to attend cooking classes hosted by Chef Loren in the near future. That’s going to be so awesome!! For more information visit http://www.pharmacyorlando.com.

caprese-salad-with-a-shallot-vinaigrette

pharmacys-bar

pharmacy-orlando-2

chef-loren-falsone-and-me

pharmacy-orlando

crafted-cocktails-at-the-pharmacy

melissa-entering-pharmacy

melissa-at-the-pharmacy-orlando

dellagio-town-center

chef-lorens-beignets-with-homemade-chocolate-ice-cream

pharmacys-decor

pork-jowl-and-pork-belly-bucatini

macadamia-crust-tart-with-a-mascarpone-cream-topping

1 Comment »

Seasonal Fruits And Vegetables

2016-07-03-14-30-55

Looking for something to do on the weekend?  Check out where you might find a farmers’ market, in your community.

It’s key, when cooking or baking, to use the freshest ingredients. Whether they’re fruit or vegetables, you want to use what’s local and in season.

Going to your local farmers’ market and getting to know the individual vendors makes such a big difference. Seriously, your shopping experience will be so much fun. Best of all, your dishes will taste AMAZING!!!

Mexican-Style Corn On The Cob
Heirloom Tomato Salad
Pavlova With Fresh Berries
Fresh Berries And Ricotta Crostata

Mexican-Style-Grilled-Corn-On-The-Cob.jpg

2016-08-06-21-54-50-2

photo-jun-04-12-55-30-pm

2013-09-09-18-26-382

2016-07-25-11-27-27

Pavlova With Fresh Berries

Fresh Berries And Ricotta Crostata

 

Mexican-Style Corn On The Cob

Heirloom Tomato Salad

Pavlova With Fresh Berries

Berries And Ricotta Crostata-Updated

Leave a comment »

Curry Chicken With Sweet Potatoes

curry-chicken-with-sweet-potatoes

Curry Chicken With Sweet Potatoes is one of my favorite dishes to serve to family and friends. Many times you’ll see curry chicken made with coconut milk. The coconut milk helps to balance the warm spices that go into the dish. I’m changing that up!  For my recipe, I’m using sweet potatoes to balance the bold flavors of the Garam Masala, Turmeric, and Curry powder.

I’m also serving my Curry Chicken With Sweet Potatoes over yellow rice with mixed veggies. I love the vibrant colors of this dish, and how the rice absorbs the delicious sauce. The unique flavors will let you experience what I call, “a roller coaster for your taste buds”.

My recipe for Yellow Rice With Mixed Vegetables can be found under either ” side dishes” or “vegetarian dishes”.

spices

2016-09-07-15-31-08

2016-09-07-16-15-15

Photo May 29, 8 05 39 AM

2015-09-28-04-31-32

Stuffing (2)

2016-09-07-16-15-01

2016-09-07-16-07-38

2016-09-07-16-07-41

2016-09-07-16-17-24

2016-09-07-16-19-30

2016-09-07-16-55-39

Cilantro

curry-chicken-with-sweet-potatoes

 

 

 

Prep Time: 20 minutes
Inactive Prep 30 minutes
Cook Time: 50 minutes
Yields: 4 servings
Equipment: 6-quart Dutch oven, 6-quart pot

Ingredients:
1 1/2 pounds, skinless-boneless chicken breasts, 3-inch cubes
1/4 cup of vegetable oil plus 1 tablespoon, per batch, for browning chicken
1 1/2 cups of onions, large dice
1 cup of celery, large dice
3 1/2 cups of sweet potatoes, peeled and diced (3 medium-size potatoes diced into 3-inch cubes)
1 tablespoon of ground turmeric
2 tablespoons of ground garam masala
2 tablespoons of ground curry
2 tablespoons of Kosher salt
1 teaspoon freshly ground black pepper
4 to 5 cups of chicken stock, unsalted (amount of liquid may vary slightly)
cilantro for garnish

Directions:
Place the 3-inch cubed boneless-skinless breast in a large bowl. Add vegetable oil, Tumeric, Garam Masala, ground Curry powder, Kosher salt, and black pepper. Toss all the ingredients together and place in the frig, covered with plastic wrap, for 30 minutes. While the chicken is marinating, start prepping the vegetables for the dish. Mince the garlic cloves, cut the celery and onions into large dice. Next, peel and dice the sweet potatoes into 3-inch pieces, relative in size to the cubed chicken.

If you are choosing to make the yellow rice with vegetables, start cooking the rice while the chicken is marinating.

In a heavy bottom pot, on medium-high heat, add in vegetable oil (1 tablespoon, per batch, for browning chicken) and marinated chicken in a single layer. Brown off all sides of the cubed chicken. This may need to be done in two batches (a little more vegetable oil may be needed for browning the second batch) and will take anywhere from 10 to 15 minutes. Remove the chicken from the pan and a set on a plate.

After chicken is all browned off, (still on medium-high heat, if needed add a tablespoon of vegetable oil) toss in the diced onions and celery, stirring and scraping the bits off the bottom of the pot. Saute the vegetables until just soft, about 3 to 5 minutes. Add in minced garlic and diced sweet potatoes. Stir all the ingredients together. Next, add back in the browned chicken.

For the liquid add in just enough chicken stock to come up to the chicken. The chicken should not be completely submerged.

Note: the potatoes and vegetables will release water as they cook.

Let everything come up to a bubble, reduce to a simmer. Cook uncovered for 45 to 50 minutes or until chicken and potatoes are tender.

To serve, spoon some rice into a serving a porcelain bowl. Ladle the Curry Chicken With Sweet Potatoes and its sauce over the top. Garnish with finely chopped cilantro.

Yellow Rice

Leave a comment »

%d bloggers like this: