Let's Dish With Linda Lou

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

Heirloom Tomato Salad


2016-08-08 16.42.18

2016-08-06 21.54.50-2

 

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The Heirloom Tomato goes back generations. When in season, you’ll see them in many colors as well as multi-colored. Unique because they are beautifully misshapen. If that wasn’t enough, they now come in cherry size! I love to have present them, in different ways. I’ll cut a few into wedges, and the cherry size I like to leave whole. It gives a beautiful contrast to the dish.

Bocconcini are small mozzarella cheeses shaped into small balls. They come in a container and the cheese in set in whey or water. They add a creaminess to the dish. To finish, fresh herbs, basil and tarragon.

Yields: 6 servings
Prep Time: 10 minutes
Ingredients:
4 heirloom tomatoes cut into wedges
2 pints of heirloom cherry tomatoes
6-8 whole basil leaves
3 tablespoons of  chopped tarragon leaves
1 tub of Bocconcini drained and dried and seasoned
1-1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper
E.V.O.O. to taste

Bocconcini Seasoning:
1 tub (18-20 ct.)  Bocconcini that have been drained and dried well
2 tablespoons of E.V.O.O.
1 teaspoon of crushed red pepper flakes
1 teaspoon of dried basil
1 teaspoon of Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions:
In a small bowl mix together all the ingredients for the seasoning of the Bocconcini. Place the drained, and really well dried, Bocconcini into the seasoning mixture and toss really well. In a large bowl add the tomato wedges, cherry tomatoes, and seasoned Bocconcini. Add the Kosher salt, black pepper, and chopped tarragon leaves. Toss everything together gently. Lastly, place the whole basil leaves throughout.

When plating, drizzle each serving with E.V.O.O. ( A splash of red wine vinegar is optional)

 

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Brown And Wild Rice Medley


2016-07-08 14.37.09

Taking help from your local grocery store is not something you should feel guilty about. There’s nothing better than using a few simple ingredients to help make rice,  POP! I found that “Minute Rice” has come out with a brown and wild rice variety, in cups. Basically the rice is ready to serve in sealed cups. What I’ve done, is to jazz it up a bit.  I’m using a store bought Cantina style salsa. I absolutely love this variety of salsa and  I always have a container in my frig.  This is a side dish that pairs well with chicken, pork, or fish.

2016-07-08 14.37.09

Ingredients:
1 tablespoon of olive oil
2-4.4 ounce cups of ready to serve Brown and Wild rice
1 can of reduced sodium rinsed and drained black beans
1 can of shoe peg corn ( large can 11 ounce)
1 plum tomato seeded in finely diced
1/2 a green bell pepper finely diced
1/2 a diced white Spanish onion
1 teaspoon of  Kosher salt
1/2 teaspoon of fresh cracked black pepper
2 tablespoons of Cantina style fresh salsa (available in most produce departments)
2 tablespoons of chopped cilantro leaves

Directions:
First, I saute the diced tomatoes, onions, and green peppers in the olive oil over medium heat. Sprinkle in the Kosher salt and pepper, stirring that though. Once they’ve started softening, about 2-3 minutes, add in the ready to serve Minute Brown and Wild rice. Then add the, drained and rinsed, shoe peg corn and black beans. Stir all this though to combine. Let the black beans and corn to come up to temperature. Finally, add the salsa and stir to combine. Turn the heat off and sprinkle in the chopped cilantro.

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Raspberry Panna Cotta


2016-06-25 14.53.53

2016-06-25 14.53.18

Whenever I serve this Panna Cotta (Italian translation, cooked cream) my friends tend to loose their minds and go CRAZY!   Serving dessert in a glass seems to add a touch of elegance. I love making this dessert because, you can make it a day in advance and garnish them right before serving.

Yields: 6 servings
Cook Time: bring just to a boil
Inactive Prep Time: 4 hours minimum,  to overnight
Ingredients:
1 envelope unflavored gelatin ( about 1 tablespoon)
3 tablespoons cold water
2 cups of heavy cream
1 cup of half and half
1/3 cup of sugar
1 vanilla bean pod

Raspberry Topping
2 pints of fresh raspberries ( reserve 6 raspberries for garnish)
1 cup of granulated sugar divided in half cups
1 tablespoon of fresh lemon juice
1 tablespoon of Chambord ( raspberry liqueur optional)
1/4 cup of raspberry jam ( jam with seeds optional)
1 heaping tablespoon of corn starch
2 tablespoons of cold water
6  chocolate hazelnut Pirouline rolled wafers for garnish
fresh mint for garnish
white chocolate chips for garnish

Directions:
Start with the raspberry  topping. In a food processor, add the fresh raspberries, fresh lemon juice, 1/2 cup of the granulated sugar, and Chambord. Pulse until the raspberries are completely pureed. In a medium size sauce pan, on medium heat, pour the pureed raspberry mixture. Next, add in the raspberry jam along with the other 1/2 cup of granulated sugar, and stir to combine.

In a small bowl, add the corn starch and water. Whisk the two together until combined and add that to the pan of raspberry mixture.Once the raspberry sauce comes up to a boil, about 5-8 minutes, the sauce will start to thicken. Turn the heat off. Remove the pan from the heat, and transfer the raspberry sauce to a medium size bowl. Cover with plastic wrap and refrigerate.

To start the Panna cotta, have a medium size sauce pan,. To the sauce pan, add the heavy cream, half and half, granulated sugar, and the seeded vanilla bean and pod.

In another small sauce pan. Place the 3 tablespoons of water and sprinkle the gelatin over the water, letting stand for about 1 minute to soften. Heat the gelatin over low heat, using a small whisk, stir until the gelatin is dissolved. Then remove the pan from the heat.

Over med-high heat, whisking continuously, bring the cream mixture just up to a boil. Once at the boil, remove from heat. Remove the vanilla bean pod and whisk in the prepared gelatin mixture.

Carefully, ladle the cream mixture evenly into the 6 glasses, on a baking tray. Let cool to room temperature, about 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

After the 4 hours is up, remove the Panna Cotta from the frig. Remove the plastic wrap, and evenly ladle the raspberry sauce carefully over the top of each one of the glasses. Garnish with white chocolate chips, fresh mint, a fresh raspberry for each one, and finely, a hazelnut Pirouline rolled wafer.

Note: Keep unused Panna Cotta desserts refrigerated.

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Burrata And Peaches


2016-03-10 13.41.13

This small bite is off the chain delicious. The one thing is it can use so many different ingredients, for example: I used Goji berries. Now these berries can be found at whole food markets,  where they specialize in organic ingredients. I store them in the refrigerator. They are packed with antioxidants and a great addition to any salad. You could of course substitute fresh blueberries, dried cranberries, even a few pistachios, whatever you like. The stars of this small bite are the peaches and Burrata cheese. I’m using frozen peaches today since peaches are not in season. Frozen peaches, along with other fruit, are packaged at their peak of freshness.

Yields: 1 serving
Prep Time: 5 minutes
Inactive Prep Time: thaw overnight in refrigerator

Ingredients:
6-8 peach wedges
1/4 cup of baby arugula leaves
1 tablespoon of Goji berries (fresh blueberries or dried cranberries)
1 tablespoon chopped Pistachios- optional
1 teaspoon of finely diced Fresno chili- optional
1/2 teaspoon of lemon zest
a spritz of fresh lemon juice from 1 wedge of lemon
1 tablespoon of Agave nectar
6 tablespoons of Burrata cheese
Kosher salt- to taste
Black pepper-to taste

Directions:
Start with 6-8 wedges of thawed frozen peaches on a plate, arranged beautifully. Next, add the Burrata cheese over the top in small spoonfuls. Then add the grated lemon zest, letting the zest flakes fall where they may. Gently drop the berries all over the dish so they fall nestling themselves throughout the dish. Then add the delicate baby arugula leaves. Finally, sprinkle with Kosher salt,  pepper, and a drizzle of Agave nectar. Right when you’re ready to serve, squeeze a wedge of lemon juice over the top.

Light and delicious, this small bite is another example of a few simple ingredients, yet still a roller coaster for your taste buds!

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