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Let's Dish With Linda Lou

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

Berries And Ricotta Crostata-Updated

Berries And Ricotta Crostata-Updated (1)

I decided to update this recipe for two reasons. First, phone cameras are so much better now. Second, my baking skills have improved. Crostata is a rustic looking pie. It’s formed by folding the edges over the filling.

I think that my Homemade Pie Crust is perfect for this recipe. To get my Homemade Pie Crust recipe click on the link at the bottom of this post.

I made the dough the day before so all I really needed to do was to make the filling. Once the filling was made, I just rolled the dough out and baked.

Berries And Ricotta Crostata-Updated (4)

I think that Homemade Pie Crust is perfect for this recipe. I made the dough the day before so all I had to do really was to make the filling. Once I did that, I just rolled the dough out and baked. For my Homemade Pie Crust recipe, click the link at the bottom of this post.

Yields: 6 servings
Prep Time: Cooking the filling 7 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Total Time: 37 minutes
Note: This does not include the time for making the dough.

Ingredients For Filling:
1 pint of raspberries, reserve 5 raspberries for garnish
1 pint of blackberries, for garnish
1/4 cup water
1 teaspoon Chambord Liqueur (raspberry liqueur)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon *arrowroot (or cornstarch)

1 15-ounce container Ricotta cheese, cold
1 cup confectioner sugar
1 tablespoon pure vanilla extract
zest of one lemon

egg wash, 1 large egg beaten with 1 tablespoon of water
2 tablespoons of Sanding sugar (or Turbinado sugar)
1 sprig of fresh mint for garnish

Directions:
Place the Ricotta into a large bowl. Add the vanilla extract, lemon zest, and powdered sugar, mix to combine. Place back into the refrigerator until needed.

The day before:
Make the dough for the pie crust. There is a link at the bottom of the page for my Homemade Pie Crust

Preheat oven to 425-degrees F. Line a sheet pan with parchment paper.
To make the filling:
In a small saucepan, on medium heat, place the raspberries (reserve 5 raspberries for garnish), add water, granulated sugar, and lemon juice. You will see the berries start to burst and release their juices, 3-5 minutes. Next, add the *arrowroot (or cornstarch), stir well and bring to a boil. Lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until completely cooled.

Roll the pastry into a 12-inch circle on a lightly floured surface. Ladle the thicken raspberry mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling pressing and pleating if needed. Place big dollops of the Ricotta mixture onto the filling, here and there. Brush the pastry edges with egg wash. Sprinkle just the edges with Sanding or Turbinado sugar. Using the parchment paper, carefully transfer the pie onto a rimmed baking sheet. Bake for 25 to 30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

Garnish with fresh berries and sprigs of mint.

*arrowroot: a starch (similar to cornstarch) obtained from the rhizomes of several tropical plants.

Serve at warm or at room temperature.

 

Homemade Pie Crust

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Seasonal Fruits And Vegetables

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Looking for something to do one weekend?  Check out where you might find a farmers’ market, in your community.

It’s key, when cooking or baking, to use the freshest ingredients.  Whether it’s vegetables or fruit, you want to use what’s local and in season.

Going to your local farmers’ market and getting to know the individual vendors makes such a big difference. Seriously, your shopping experience will be so much fun. Best of all, your dishes will taste AMAZING!!!

Mexican Style Corn On The Cob
Heirloom Tomato Salad
Pavlova With Fresh Berries

 

Mexican Style Corn On The Cob

 

Heirloom Tomato Salad

 

Pavlova With Fresh Berries

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A Ladies Luncheon At Lynn’s Home

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My very good friend Lynn asked me if I would have a cooking class/ luncheon at her home. Without hesitation, I said yes! Her home is located in the Historic district of Orlando. This was the perfect place for Lynn and her friends, Marian, Jean, Diane, Gloria, and Sandy to spend some quality time together. I thought it would be a great idea to put a menu together. Show the girls some tips, and cooking techniques that they could take home and use when they’re cooking for their families.

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Earlier in the week, Lynn and I met to iron out all the details. We came up with a plan and set it in motion. Gifts for the girls, a tablescape that would compliment the Italian theme, and then, of course, the menu. The day before the luncheon, I went shopping and found some great seasonal ingredients at the local farmers market in town. I wanted the centerpiece for the table to also echo a few of the ingredients I was using. A large rustic bowl filled with pink grapefruits, lemons, fennel fronds, and fresh bay leaves.

Menu:
Peach Bellinis
Cheese Board, Parmesan, Parmigiano- Reggiano, and Grana Padano
Fennel Salad With Grapefruit, Red Onion and Shaved Parmigiano-Reggiano Cheese garnished with edible flowers
Kale And White Bean Soup
Homemade croutons
Eton Mess By Way Of Italy (menu category -desserts)
Peach And Fresh Mint Iced Tea

I set up a small cheese board filled with shards of different types of Parmesan cheeses. The saltiness of the cheeses paired really well with the cocktail I made. I chose to serve Peach Bellinis  Fresh peach puree mixed with Prosecco sparkling wine, garnished with a strawberry. A traditional cocktail that originated in Venice, Italy.

I went through the steps for each course step by step. The ladies were taking notes which made me feel pretty special. They asked great questions and I think they went away realizing that when you use fresh and seasonal ingredients, cooking can be fun as well as delicious. I want to say that these were some of the sweetest ladies and I hope that we’ll be able to get together again in the near future. Lynn, I can’t thank you enough for the opportunity to help you with this amazing luncheon.

Prep Time: 30 minutes
Cook Time 35 to 40 minutes
Yields: 6 servings
Equipment: 2 6-quart Dutch ovens with lids

Recipe For Kale And Cannellini Bean Soup:
Know as Beans And Greens Soup
All ingredients divided evenly into two 6 quart heavy bottom pots

2 bunches of fresh kale, stems and center rib removed coarsely chopped
4 15-ounce cans of white Cannellini beans -drained and rinsed
4 tablespoons of olive oil
4 stalks of celery diced halved and coarsely chopped
2 large onions coarsely chopped
8 carrots peeled and 1/2 inch diced
4 cloves of minced garlic
2 teaspoons of grated fresh nutmeg
2 Fresno chilis seeded and minced
2 tablespoons of tomato paste
2 quarts of unsalted chicken stock
8 cups of water (amount of water may vary slightly)
2 2-inch pieces of Parmigiano-Reggiano rinds
2 tablespoons of Kosher salt (1 tablespoon per pot)
1 teaspoon of fresh cracked black pepper (1/2 teaspoon per pot)
2 fresh bay leaves ( dried are fine)
2 teaspoons of freshly chopped rosemary leaves
grated Parmesan cheese for garnish
*E.V.O.O drizzle (drizzle on top as a finish to the soup)
Accompaniment: homemade croutons

Note: smoked sausage is an option to add to this soup (slice crosswise 1/4 inch thick pieces)

Directions:
Turn the burners to medium-high heat allowing the two heavy bottom pot to heat up. Remember that all the ingredients will be evenly divided into the two pots. Once the pots have come up to temperature, adjust the temperature to medium. Add in the olive oil, diced onions, minced Fresno chili, celery, diced carrots, and tomato paste. Stir all the ingredients together cook until vegetables start to soften, around 10 minutes. Make sure to season as you go by adding Kosher salt, black pepper to taste.

Add the minced garlic, bay leaves, and freshly chopped rosemary leaves continue to stir. About 3 to 5 minutes in, add in the unsalted chicken stock, cheese rinds. Slowly add in the half of the chopped kale leaves to each pot. Using a spoon, start to submerge the leaves into the liquid. Next, slowly add in the water and the rest of the chopped kale. This is the point is where you’ll be able to see if you have enough liquid, (refer to the pictures above) allowing 3 inches of space at the top of each pot.

The kale will wilt as it cooks, and most of the ingredients will also release their water. Not to worry, (cooking soup uncovered) as the soup comes up to a boil, water will also evaporate as the soup cooks. Now, the drained Cannellini beans. Next, it’s time to add the 1 tablespoon of Kosher salt, 1/2 teaspoon of black pepper, and the freshly grated nutmeg to each pot. Stir all the ingredients together. Bring the soup up to a boil, reduce the temperature and simmer for 35 to 40 minutes or until the kale and carrots are tender. Once finished, cover the soup pots until ready to serve.

Serve in porcelain bowls with grated Parmesan cheese, croutons, and a drizzle of good *E.V.O.O.

The dessert you see in the pictures above, “Eton Mess By Way Of Italy”  and “Homemade Croutons” recipes can be found by clicking on the links below.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

 

Eton Mess By Way Of Italy

 

Homemade Ciabatta Croutons

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