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Let's Dish With Linda Lou

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

Updated-Tuscan Soup With Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

Tuscan Soup (1)

This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Croutons. The heavy cream adds a silkiness to the soup.

Filled with chicken sausage, potatoes, and kale, and topped with homemade croutons. I decided to make a lighter version, instead of pork sausage, I’m using chicken sausage here but, turkey sausage would be just as delicious.

Let’s start with the potatoes.

The one thing I do in advance of making the soup is to par-boil the potatoes. This will remove the starch from the potatoes giving you a clear broth, not one that’s cloudy.

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Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Equipment: 6-quart Dutch oven, large mixing bowl, 6-quart stockpot

Ingredients:
1 16-ounce bag kale, pre-washed chopped
6 large red potatoes, sliced thin, then cut into half-moons (as seen above)
1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
2 tablespoons olive oil
1 package of thawed frozen yellow corn
1 yellow onion, small dice
1 red bell pepper, small dice
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon fresh rosemary chopped
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
2-quarts unsalted chicken broth
1 cup heavy cream

Directions:
Prepare the Potatoes:
In a large pot of boiling salted water, add the sliced potatoes. Par-boil sliced potatoes for 3 to 5 minutes. Drain well, transfer to a large mixing bowl and set aside.

While the potatoes are cooking prep all the veggies.

In a 6-quart Dutch oven, over medium heat, add olive oil, crushed red pepper flakes, dried oregano, and fresh rosemary, cook for one minute, until fragrant. Add diced onions and diced red bell peppers, Kosher salt, and black pepper. Cook and continue stirring for another 2 to 3 minutes. Next, add the minced garlic and cook for another minute.

To the pot, add the chicken sausage. Using a wooden spoon, break up the sausage. Next, add the dried thyme. Cook sausage until brown, about 15 minutes. Chicken sausage is lean so there is no fat to drain.

Still, on medium heat, add the pre-washed chopped Kale in batches. Once the first batch goes into the pot, stir and combine until wilted. Add the second batch and repeat. Add the sliced potatoes, unsalted chicken broth, and corn. Stir all the ingredients together. Cook for 10 minutes.

Turn the heat down to low, add the heavy cream, stir and simmer for an additional 10 to 15 minutes. Cover to keep hot.

Click the link below for my recipe for Homemade Ciabatta Croutons.

Serve hot.

 

Homemade Ciabatta Croutons

 

Zuppa Toscana

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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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Homemade Focaccia

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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