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Let's Dish With Linda Lou

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

Urbain 40 American Brasserie And Lounge

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The Dellagio Town Center is located on Sand Lake Rd. The locals living in the Orlando area call this particular strip of road as “restaurant row”.  Restaurateurs of the culinary world have set up shop and are definitely here to stay. My daughter just recently came home for a visit and we decided to check out a restaurant called Urbain 40. We had an amazing dining experience. The atmosphere, both in the restaurant and lounge gave you this very carefree feeling. The lounge was set off to one side of the main dining area. The live music was a mix of blues and jazz which was perfect in its paring of the lounge’s decor.

We started out with the Tuna Carpaccio.  For our entree, we each had a burger, topped with their bacon made in-house. If I had to describe the meal, I would say, life-changing! They took the hamburger to the next level and beyond. If you are a lover of great wines then you will be pleased. Visit www.urbain40.com.

Here’s a peek into Urbain 40 American Brasserie.

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Disney Springs, Orlando

 

Growing up in Orlando, Disney World was a big part of my life. Visiting the parks during my childhood gave me memories that will stay with me forever. Having a daughter and being able to make more magical memories, at the happiest place on earth,  I will cherish forever.

Watching Disney World grow over the years has been amazing. I can remember when Disney Spring was called Downtown Disney.  The recently remodeled huge 24 theater Disney Cineplex is still on the property.

Then there was Pleasure Island.  Pleasure Island was a place where the “nightlife” came alive. Adults could visit an eclectic string of nightclubs and restaurants. They were known for their New Years Eve parties.

There was also a theme restaurant that was designed in the shape of a huge earth like sphere called Planet Hollywood. The restaurant was inside the sphere and decorated with everything Hollywood. There also was a gift shop below where you could buy Hollywood memorabilia.

Just like all the parks, Disney is always looking for ways to improve and update all their other properties. Disney Springs is just another example of how they just keep surprising us. The scenery as you walk through Disney Spring will take your breath away.  The pictures that I posted above is where the original parking lot was for Downtown Disney. For convenience, there are two large parking garages known as Orange and Lime.

Now, let me take you deep inside the springs for a peek at some new restaurants, bars, and shops that make up Disney Springs.

 

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Seasonal Flowers, Herbs, And Plants

 

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Whenever I set up any type of garden display, I make sure they’re always presented in odd numbers. As you can see I have three barrels set pretty close together using the same color pallet. Here they range from pink to red. I also you the same method whenever I set a table. I use odd amounts of candles, fruit displays, flowers, or herbs on the table.  Set along the side of the carport, I have my hanging herb garden.

Once the rocking chairs, side table, and outdoor carpet arrive, I hope to transport this carport into a beautiful sitting area.

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On the side of my house, set behind the rain lilies, I planted three sunflowers. In the backyard, my Fig Tree, Eggplant Plant, and Chives are doing just great!  It’s an amazing feeling to see your garden plants, trees, and herbs thrive!!!

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Chicken Cacciatore

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A very dear friend of mine, Chris, who just happens to be a fireman with the Orlando Fire Department, shares my passion for cooking and delicious food.

Chris and I were talking recently, he told me that he would like to make a dish for the men and women at the department. I knew just the recipe I wanted to share. I thought my recipe for Chicken Cacciatore would be perfect.

This dish is one that braises chicken low and slow and is basically done in one large pot. I’ve made it on top of the stove, but it can be done, just as easily, in a large disposable pan with a tight fitting lid, in the oven. Delicious and easy, this recipe can easily translate into serving larger groups of people.

For my recipe I chose to use Pappardelle pasta. Pappardelle is a thick cut pasta.  This style of pasta allows the sauce to cling to the noodles really well.  Egg noodles would also work great and are readily available in most grocery stores.

Equipment:  2 baking sheets,  6 quart Dutch Oven
Prep Time: 20 minutes
Chicken Cook Time: 20-25 minutes
Total Cook Time: 1 hr 20 -25 minutes
Yields: 4 servings

Ingredients: For Chicken
4 bone-in skin-on chicken breast cut in half
2 tablespoons olive oil
Kosher salt, black pepper, dried rosemary- liberal sprinkling

Ingredients:
1 diced onion
2 pints of sliced mushrooms
1 red and yellow bell pepper diced
4 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1-1/2 tablespoons dried oregano
1 teaspoon of garlic powder
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 teaspoon of dried rosemary
1 tablespoon of dried parsley flakes
1 teaspoon of tomato paste
1 tablespoon of light brown sugar
1 tablespoon of flour
1/2 cup of white wine ( Chardonnay)
1/2 cup of chicken broth
1-28 ounce can of San Marzano whole tomatoes with juice
1-15 ounce can of diced fire roasted tomatoes with juice
1- 16 ounce package of Pappardelle or egg noodles
1 package of fresh basil leaves

Directions- For Roasting Chicken:
Preheat oven to 350 degrees.
Take the 4 chicken breasts and cut them in half (giving you 8 pieces) as shown in the pictures above. Lay them out, skin side up, on the baking sheets. Using a paper towel, pat dry each piece really well. This will allow the chicken to brown nicely. Drizzle about 1 tablespoon of olive oil over each piece and rub the oil all over the top of each one. Next, liberally sprinkle Kosher salt, black pepper, and dried rosemary over each of the pieces. Be sure to crush the dried rosemary between your fingers to release their oils.

Bake for 20 minutes in the oven. Switch the oven to broil. Let the chicken continue cooking, about another 5 minutes, or until the skin is crisp and golden brown. Note: If your oven does not have a broil option, then turn the temperature up to 450 degrees, keeping a close eye, let the chicken brown and crisp up that way. Remove from the oven and set aside until needed.

Directions:
In a Dutch oven that’s been preheated on medium heat, add in the olive oil diced onions. Sprinkle in some Kosher salt and pepper just to start the onions to sweat. Stir the onions for a minute, then add in the diced bell peppers and mushrooms. Continue sauteing the veggies for another 5 minutes.

As the veggies start to release their water add in the minced garlic, tomato paste, and spices. Continue stirring all the ingredients together. At this point, sprinkle in 1 tablespoon of all-purpose flour and stir that through. Next, add in the wine and chicken broth. Let that come to a bubble and cook for another 5 minutes.

Moving forward, add in the whole tomatoes, fire roasted diced tomatoes and brown sugar. Using a wooden spoon, break up the whole tomatoes and stir. Add back in the precooked chicken pieces. Make sure they are not completely submerged. Bring everything back up to a boil, reduce to a simmer and cover. Let everything simmer together on low for another 45 minutes, until chicken is nice and tender.

Remove the chicken pieces and carefully set them onto a plate. This time keep the lid off, turn the heat up to medium to med-high heat. Let the sauce come up to a bubble, stirring occasionally, cook for another 5 minutes. Once the sauce has thicken, turn the heat off and add in the fresh basil leaves. Stir the basil throughout the sauce.

Have the boiling salted water ready so while the sauce is thickening on the stove. You can drop the pasta and everything will be done at the same time.

To serve, place the pasta in the bottom of each serving bowl. Top with two pieces of chicken and ladle this delicious sauce over the top. Garnish with fresh basil.

Directions: Making more than 4 servings of chicken at one time:
Equipment: Large disposable foil pan with tight fitting lid, and large or more than 2-1/4 sheet pans.
Preheat oven to 350 degrees.
Prepare and precook the chicken the same as above.
Adjust all the ingredients, from the yield of ( 4 chicken breasts) 4 servings above, to the amount you intend to make.

Add all the ingredients to the large foil pan. Mix all the ingredients together. Next, place precooked chicken on top making sure not to completely submerge the chicken. Place the lid on tightly. Bake for 1 hour. Remove the lid, remove the chicken from the pan and place onto a plate covered with foil to stay warm. Note: Check to make sure chicken temperature is at 165 degrees internally, and nice and tender. Due to the fact that cooking on top of the stove in comparison to oven cooking times may vary.

Pour the sauce from the pan into a large pot. Turn the burner to medium to med-high heat. Let the sauce cook down and thicken, stirring occasionally. While the sauce is starting to reduce, have a pot of salted boiling water ready, drop the pasta. Cook the pasta according to the package.Once the sauce has thickened, turn the heat off, stir in the fresh basil leaves.

To serve, place pasta in the bottom of the serving bowl. Place two pieces of chicken on top, and generously ladle the sauce over the chicken. Garnish with fresh basil.

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