Let's Dish With Linda Lou

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Stewed Cabbage And Potatoes With Pork Sausage

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Growing up with English origins my mother made cabbage and potatoes for Sunday dinners and special occasions. I remember her adding, what’s known as, salt pork. Salt pork when stewed for a long time adds a salty flavor to the dish. The saltiness the salt pork added sometimes could be a little too strong and could overwhelm the entire dish. I decided to go with a pork breakfast sausage and eliminate the saltiness but keep the flavor. I’ve also updated the dish and made it a one-pot meal. This is my Stewed Cabbage And Potatoes With Pork Sausage.

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Flat Leaf Italian Parsley

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 to 8 servings
Equipment: 1 (12-inch) sauté pan, large stockpot, chef’s knife, large bowl, mesh sieve, large mixing bowl

Ingredients:
2 tablespoons of olive oil
2 (16-ounce) rolls of Jimmy Dean regular pork sausage
1 sprig of fresh rosemary
2 heads of green cabbage, cores removed and quartered
8 to 10 cups of baby Yukon gold potatoes, quartered, smaller ones left whole
1 large onion, diced
3 cloves of garlic, minced
1 quart of chicken stock, unsalted
1 teaspoon of red pepper flakes
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper

Tip: For a clean broth, cook the sausage in a separate pan first allowing it to render its fat. Drain before adding the cooked sausage to the main dish.

Directions:
In a large preheated sauté pan over medium-high heat add 1 tablespoon of olive oil, red pepper flakes, and the rolls of pork sausage. Use the back of a wooden spoon to break up the sausage. Add a sprig of fresh rosemary and cook until no longer pink, 10 to 12 minutes. Pour the browned sausage into a mesh sieve placed over a large glass mixing bowl. Allow the sausage the drain as much of its fat as possible. Set aside while moving on to the next task.

Back to the stockpot over medium-high heat add another tablespoon of olive oil, diced onions. Stirring occasionally, cook the onions until soft and translucent, 1 to 2 minutes. Add the minced garlic, cook for 1 minute longer before adding the cooked sausage, potatoes, and chicken stock.

In the meantime, core and quarter the cabbage. Drop the cabbage into the pot, add grated nutmeg, gently push the cabbage down into the liquid. Reduce the heat to medium, cover, and cook for 30 minutes. Uncover and cook for an additional 15 minutes until potatoes are fork-tender and cabbage is cooked through.

Ladle a good helping into a porcelain serving bowl, garnish with finely chopped Italian flat-leaf parsley, serve hot. There you have it my Stewed Cabbage And Potatoes With Pork Sausage.

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Lemon Ricotta Pasta

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Orecchiette from the Italian orecchia, meaning ‘ear’ and -etta, meaning ‘small’ is a pasta typical of Apulia, a region of Southern Italy. their names comes from their shape which resembles a small ear.

“My Lemon Ricotta Pasta can be done and on the table in under 30 minutes. Perfect for weeknights or to serve when entertaining. Quick and easy using a few simple ingredients. Let’s get started.

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Flat Leaf Italian Parsley

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Starchy Pasta Cooking Liquid

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Prep Time: 5 minutes
Cook Time: 8 to 12 minutes
Total Time: 17 minutes
Yields: 4 to 6 servings
Equipment: 1 (6-quart) saucepot, 1 (4-quart) sauce pot, hand-held juicer, Microplane, hand-held lemon zester, chef’s knife

Note: First, zest the lemons and use a lemon zester for the thin peels. Set aside.

Ingredients:
1 (16-ounce) box of Orecchiette
2 cups of good ricotta cheese, double cream (substitute whole milk)
2 tablespoons of olive oil
4 cloves of garlic, freshly grated
1 teaspoon of red pepper flakes
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/2 to 1 cup of starchy pasta cooking liquid
4 lemons, 1 juiced, 3 zested, plus the fine curly peels of 1 lemon for garnish
1/4 cup of Italian flat-leaf parsley, finely chopped
Pecorino-Romano cheese, freshly grated

Note: I’m only using 1 teaspoon of Kosher salt in the lemon ricotta cream sauce because Pecorino-Romano cheese is a bit saltier than let’s say Parmesan, and you don’t want the dish to be too salty, plus I added salt to the pasta water so the pasta is already good and seasoned.

Directions:
In a large saucepot of boiling salted water, drop the pasta. Give a good stir and cook, stirring occasionally, for 8 to 12 minutes. After 8 minutes test for doneness. The pasta should be al dente.

In another saucepot over medium-low heat add olive oil, grated garlic, lemon juice, the zest of 1 lemon, and red pepper flakes, stir to combine. Cook until the garlic is fragrant 1 to 2 minutes. Add ricotta cheese and 1/2 a cup (add another 1/2 cup if needed to achieve a smooth creamy consistency) of the hot starchy pasta cooking liquid. Add Kosher salt, fresh ground black pepper, and 2 tablespoons of Italian flat-leaf parsley. Stir to combine.

Using a large slotted spoon, transfer pasta into the sauce. Add another 2 tablespoons of lemon zest, and the remaining Italian flat-leaf parsley. Stir to combine.

Ladle a good helping of the pasta into a porcelain serving bowl. Top with freshly grated Pecorino-Romano cheese. Garnish with a few thin ribbons of lemon peel and lemon slices. Serve immediately. There you have it my Lemon Ricotta Pasta.

 

 

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Corn Pudding

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This Corn Pudding is so delicious and easy to make you’ll want to make it for every family get-together and every holiday celebration.

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Prep Time: 10 minutes
Cook Time: 1 hour to 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 12 servings
Equipment:  a blender, 9 x 11 x 2 baking dish, whisk, rubber spatula, colander, 1 rimmed baking sheet pan, 1 silicone pad, large mixing bowl

Ingredients:
2 pounds of corn, sweet, yellow, frozen, and thawed, (reserve back 1 cup, optional)
3 tablespoons of pure maple syrup
6 large eggs, room temperature
1/2 cup of whole milk (substitute 2%)
1/4 cup of Mascarpone cheese, room temperature
3 teaspoons of Kosher salt
1/4 teaspoon cayenne pepper
1/4 cup of all-purpose flour
1 teaspoon of baking powder
1 1/2 cup of heavy cream
1/2 cup (8 tablespoons) of butter, melted (unsalted)

Notes:
1). It’s a personal choice to add whole corn kernels stirring them into the batter to give the pudding texture.
2). Using a rimmed baking sheet pan underneath the baking dish slows the cooking process but improves the texture. Not using the pan will shorten cooking time by around 15 to 30 minutes.
3). After 60 minutes, (using a toothpick or cake tester) check the batter for doneness.

Directions:
Preheat oven to 350-degrees F.
Line a rimmed baking sheet pan with a silicone pad. Place the 9 x 11 baking sheet pan on the pad.

Place the corn into the blender. Add maple syrup, Mascarpone, milk, Kosher salt, cayenne pepper, all-purpose flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.

Pulse mixture until it begins to come together. Then increase the setting to high and blend until completely smooth, 2 to 3 minutes. Transfer the mixture to a large mixing bowl. Using a rubber spatula add the reserved whole corn kernels, fold the kernels into the batter until combined. Add the 6 eggs, and 2/3 of the melted butter, whisk to combine. Finally, add the heavy cream, again whisk to combine.

Grease the baking dish with the remaining melted butter. Pour the batter into the baking dish. Bake for 60 to 75 (depending on the size and shape of your baking dish) minutes until the pudding is browned and set.

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