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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 Homemade Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

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This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Parmesan 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.

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Organic Kale

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Homemade Ciabatta Croutons (3)

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Homemade Croutons

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

Ingredients:
2 bunches of organic kale, chopped (8 to 10 cups)
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 the process. Add the sliced potatoes, unsalted chicken broth, and corn. Stir to combine. 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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Great Tips For Artisanal Bread, Corn On The Cob, And Everything Strawberry

 

Artisinal Bread Basket

These are a few of my Great Tips For Artisanal Bread, Corn On The Cob, And Everything Strawberry.

Everyone that knows me, knows there are a couple of things I love. Artisanal loaves of bread and strawberries. Not only do I love to eat them, but they are also in full display in my home.

On any given day I’ll buy artisan bread and I know it wouldn’t take me long to use them in different recipes, so I could easily devour them. Truth is, I can really get carried away, and I need to cut back.

I had this idea where if I could immortalize them, maybe, just maybe, that would make it easier for me not to rush out and buy a loaf all the time.

I ended up drying them out in the oven, turning them into giant croutons. I baked them off on a really low temperature (175 degrees F) for about 3 to 4 hours. I let them cool overnight, then varnished each one of the loaves along with a couple of croissants.

Now, I can just admire them any time I want, and not have to worry about the weight gain that would certainly be inevitable. Turns out, it became a lifelike breadbasket that makes a beautiful centerpiece for any table.

How about this one? You know what a pain it is when you want to remove the corn kernels from the cob. Here’s a great tip.

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I love adding grilled corn to different dishes. It’s the task of removing the corn kernels that really disturbs me. They fly all over the place. They’re all over the cutting board, on the counter, and on the floor. It’s a battle keeping more than you seem to lose.

Take a Bundt pan or an Angel food cake pan, both shown in the pictures above, set the base of cob into the hole. Hold the top of the cob with one hand, using a sharp chef’s knife, slice off the kernels. I promise those kernels will all fall right into the cake pan. VOILA!

I do have one more short story. When I first moved out on my own, my grandmother gave me a strawberry canister set for my kitchen. Well, just like most girls, I thought I’d keep that theme going and stick with all things strawberry

I was 19 years old then, now I’m in my 50’s, and I think my strawberry themed kitchen now looks more like the store you see in every Cracker Barrel.

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Hutch

You know what? There’s a story and a memory behind everyone.

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Lobster Mac & Cheese

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I’m pretty confident in saying, Mac and Cheese is the favorite comfort food for people of all ages. There are so many recipes out there from the classic version to endless variations of the classic. Chorizo and smoked Gouda, or how about butternut squash mac and cheese! The one I like to serve when entertaining is my Lobster Mac And Cheese. The lobster adds a delicate sweetness along with a variety of delicious cheeses and a flavorful crunchy topping complete the perfect recipe for Lobster Mac & Cheese.

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Prep Time: 1 hour (the time it takes to cook the lobsters for the casserole)
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 8 servings
Equipment: 16-quart stockpot, 2 6-quart saucepots, 9 x 13 casserole dish, 2 large mixing bowls, colander, Microplane

Ingredients:
4 cups of lobster meat, large dice (equivalent to approx. three 1 1/2 lb lobsters)
1 stick (8 tablespoons) of butter, unsalted, (4 tablespoons for greasing the baking dish)
4 tablespoons of all-purpose flour
4 cups of whole milk, *scalded
1 teaspoon of nutmeg, freshly grated
1 tablespoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1 cup of corn (optional)
1 cup of Mascarpone cheese, room temperature
1/2 cup of Brie cheese, without the rind, diced
2 cups of Fontina cheese, freshly grated (reserve 1 cup for the top)
3 tablespoon of fresh chives, finely chopped
3 tablespoons of tarragon leaves, chopped
2 16-ounce packages (2 pounds) of cooked Paccheri Rigati, just under al-dente ( large rigatoni shaped pasta, substitute rigatoni)

Topping:
4 tablespoons of unsalted butter, melted
1 1/2 cups of Panko bread crumbs
3 tablespoons of freshly chopped flat-leaf Italian parsley
3/4 cup of Parmigiano-Reggiano, freshly grated

Directions:
Butter casserole dish.
For a 1 1/2 pound lobster, cook time is 15 to 20 minutes. Note: They need to be a vibrant red color when fully cooked.

Directions, How To Cook A Lobster:
Note: I prefer to cook lobsters one at a time.

Bring a 16-quart pot (a little over half filled) of well-salted water up to a rapid boil. Drop the lobster into the pot, quickly place the lid on. Using a towel, hold the lid in place for just a minute, giving the water a chance to come back up to a boil,  then start the cooking time. After about 15 to 20 minutes, remove the lobster from the pot and set aside to cool. Repeat this process two more times.

Boil 16 ounces (1 pound) of pasta just before the al dente stage, about 8 to 10 minutes, and drain. The pasta will finish cooking during the baking process.

Remove the lobster meat from the tails and claws. Chop the lobster meat into large chunks and place into a bowl.

Preheat oven to 375-degrees F.

In a large saucepot melt the butter over medium heat. Whisk in the flour. Continuously whisking the flour and butter to form a *roux. Cook, whisking constantly until the mixture becomes blond in color and paste-like, about 2 minutes. Again continue whisking while slowly adding the (*scalded) hot milk. Continue to whisk as the sauce thickens. Bring to a boil. Lower the heat, and cook, stirring for 2 to 3 minutes more. Sprinkle in the grated nutmeg, Kosher salt, and fresh ground black pepper, continuously whisking until sauce becomes thick and smooth. Remove from the heat, switch to a wooden spoon, stir in the chopped tarragon, finely chopped chives, grated cheeses, and corn (optional). Last, add the cooked lobster meat. Mix to combined.

Add the cooked pasta into the cheese sauce stirring gently not to break up the pasta. Pour the entire mixture into the buttered casserole dish. Sprinkle the reserved Fontina cheese evenly over the top.

For the crumb topping, add the melted butter to the Panko bread crumbs. Mix in the Italian flat-leaf parsley and Parmigiano-Reggiano cheese. Sprinkle the crumb topping evenly over the top. Bake for 35 to 40 minutes or until the sauce is bubbly and the macaroni is browned on the top.

Allow the casserole to rest for 15 minutes before serving. This is my Lobster Mac & Cheese.

*Roux is a mixture of fat (especially butter) and flour used in making sauces

*Scalded milk is milk heated to a near boil. Small bubbles will appear around the inner rim of the pot.

 

How To Cook and Open A Lobster

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