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Let's Dish With Linda Lou

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

Spending Time Outdoors

 

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I’ve been Spending Time Outdoors quite a bit lately. As you can tell from the picture above and those below I’ve been working pretty hard. I refurbished my Adirondack chairs. Big difference right?

Living in Florida, we’re known for our rainy season. Over time, the ground settles and the weather takes its toll on the furniture.

After finally finishing the chairs I noticed how bad the stones had become. I cleaned and leveled the patio concrete step stones, they were a mess.

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Between the two pictures above and the one below, I added a couple of new bird feeders and removed a couple of trees that were in really bad shape. I’m thinking, this looks much better.

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Bird Feeder

My bird feeder gets a lot of action from the neighborhood Cardinals. To the right of the bird feeder are my Hydrangeas. This picture was taken during the summer when everything’s a beautiful vibrant green.

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A wrought iron bistro set brings a little charm to this part of the yard.

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Ok, now this is Steve’s shed, I can’t do anything about the inside but I can sure help the outside a little. Placing a couple of small bushes and solar lights on each side. Filling those areas with the accents of white pebble stones. Finally, bordering each side with a mini garden fence.

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I love Hibiscus but it just so happens so do the squirrels.

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Comfort Place

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The Dwarf Boxwood Shrubs add a touch of green to the side of our driveway. As they grow they can be trimmed and shaped into the style of small box-like bushes.

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My Comfortable Place is in the front carport area with beautiful flowers all around me. I spend a lot of time out here. Oh, and of course My Organic Hanging Herb Garden.

 

 

My Comfortable Place

 

 

My Organic Hanging Herb Garden

 

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The Perfect Panini

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Well, I just bought myself a Panini maker and I love it! This new toy gave me an idea, fresh Focaccia for my panini. I’m using my Homemade Focaccia With Rosemary And Garlic for The Perfect Panini.

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Prep Time: 1o minutes
Cook Time: 5 to 8 minutes
Total Time: 18  minutes
Yields: 2 to 4 servings
Equipment: Panini maker

Ingredients:
Homemade Focaccia, 4 slices (substitute Ciabatta or a good artisanal bread)
6 slice of fresh Mozzarella cheese, 1/4-inch thick
6 slices of Proscuitto, thinly sliced
6 slices of Capacola, thinly sliced
6 slices of Genoa salami, thinly sliced
6 slices of roasted red peppers, julienned
6 large basil leaves
2 tablespoons of fresh store-bought (Buitoni) basil pesto, divided per sandwich
Kosher salt, to taste
Black pepper, fresh ground to taste

Directions:
Preheat panini press according to manufacturer’s directions. Spray panini press with non-stick cooking spray.

Lay two slices of focaccia to use as the bottom portion of your sandwich on a flat surface. Spread 2 tablespoons of the fresh store-bought basil pesto, evenly divided, on the bottom half of each sandwich. Place three slices, each, of the deli meats on each slice of focaccia. Next, the sliced Mozzarella, Kosher salt, and pepper to taste, roasted julienned peppers, and last, the fresh basil leaves. Place the tops on and press down firmly. Place the sandwiches into the press and close. Cook until the bread is toasted and crisp, with golden brown grill marks and the cheese begins to melt, 5 to 8 minutes.

 

 

Homemade Focaccia With Rosemary And Garlic

 

 

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Homemade Focaccia With Rosemary And Garlic

Homemade Focaccia

I wanted to make Homemade Focaccia With Rosemary And Garlic and then use the focaccia to make each of us a Panini/Panino. I bought a new Panini maker thinking, what better way to break it in then on Superbowl Sunday.

This post is specifically on how to make Homemade Focaccia With Rosemary And Garlic. In case you’d like to check out my panini recipe, I’ve posted a link at the bottom of this page for my version of The Perfect Panini.

 

 

 

 

 

 

 

 

 

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I like to trim the edges of the Focaccia to give the Paninis a uniformed look.

The Perfect Panini

 

Yields: 12 servings
Active Prep Time: 30 minutes
Total Time: 3 hours 10 minutes
Equipment: Stand Mixer with the dough hook attachment, 2 large mixing bowls, 2 rimmed 1/4 sheet pans

Ingredients:
1 1/4-ounce packet active dry yeast (equivalent to about 2 1/4 teaspoons per packet)
1 teaspoon granulated sugar
2 1/2 cups all-purpose flour, plus 1 tablespoon
2 teaspoons Kosher salt
1 tablespoon *E.V.O.O., plus more for brushing the top
Non-stick cooking spray

Topping:
1 tablespoon *E.V.O.O.
1/4 cup fresh chopped rosemary leaves
2 large garlic cloves, peeled and whole
Flaky sea salt

Directions:
For the dough, fill a small bowl with hot tap water. Let the water sit in the bowl for a couple of minutes to warm the bowl, then dump the water out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour, and 1/4 cup of warm water (115-degrees F.) Let stand for 5 minutes. The mixture will be creamy and slightly bubbly.
Note: If the yeast does not have those characteristics, throw it away and start over with new yeast.

Using the bowl of your Stand Mixer (fitted with dough hook), mix together the Kosher salt and remaining 2 1/2 cups of flour. Make a well in the center of the flour and stir in the yeast mixture, olive oil, and 3/4 cup of warm water (115-degrees F.) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (dough will be sticky). Note: If the dough looks dry, add an additional 2 tablespoons of water.

With a Stand Mixer fitted with the dough hook attachment. Place the (Stand Mixer) bowl onto the mixer, mix on medium speed until soft and elastic, 5-7 minutes.

Brush another large mixing bowl with olive oil. Add the dough and roll into a ball coating with the olive oil. Tightly cover with plastic wrap and let rise in a warm place until the dough has doubled in size, 1 to 1 1/2 hours.

Stretch the dough into the prepared rimmed baking sheet pan. Cover with plastic wrap and let rise again for another 30 minutes.

Preheat the oven to 425-degrees F.
Spray the rimmed baking sheet pan with the non-stick cooking spray.

Once the dough has risen, use your fingertips to dimple the dough. Brush the top with oil, top with the freshly chopped rosemary and sprinkle with flaky sea salt.

Bake until golden brown, around 25 minutes. Remove from the sheet pan. Take the whole peeled garlic clove and rub the garlic all over the top of the HOT Focaccia.

Allow the Focaccia to cool slightly before slicing. Finish with a drizzle of *E.V.O.O. and flaky sea salt.

*E.V.O.O. is Extra Virgin Olive Oil

 

The Perfect Panini

 

 

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Farro With Cranberries, Pineapple, And Pistachios

Farro is a food composed of the grains of certain wheat species. If you love barley you’ll definitely love Farro. Farro has a slightly nuttier flavor with a chewy texture that’s really delicious.  If you’re one that doesn’t/can’t eat sweets, for one reason or another, this dish will satisfy all those cravings. The natural sweetness in dried fruit once rehydrated is super intense.

Prepared similar to pasta, Farro is cooked in water until tender, or if you prefer, Al Dente. Farro With Cranberries, Pineapple, And Pistachios give a slightly sweeter take on the many traditional recipes that are available.

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 2 to 4 servings
Equipment: 3-quart sauce pot

Ingredients:
1 cup of uncooked Farro, drained and rinsed
1 tablespoon Kosher salt
3 cups of unsalted vegetable broth (or water)
1/4 cup dried cranberries
1/4 cup dried pineapple
1/8 cup of pistachios, roughly chopped
1 tablespoon of fresh basil, finely julienned (substitute fresh mint)

Directions:
In a large saucepot on medium heat, place 1 cup of farro with 3 cups of unsalted vegetable broth and the dried fruit. Bring to a low boil and season with Kosher salt. Cook for 25 to 30 minutes, until al dente. When the farro is done, drain any excess liquid that may remain. Add the chopped pistachios and fresh basil, stir to combine. Transfer to a large serving bowl.

Serve warm or at room temperature.

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