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Let's Dish With Linda Lou

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

Pharmacy Orlando

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Life changing?, Yes!!!  Finally, I got the chance to visit the Pharmacy in Orlando. My daughter came to visit and this was a “must stop” for us. Seeing this place on the Food Network on one of Emeril’s Florida television series. I watched Emeril interview an amazing chef/owner, named Loren Falsone, of the Pharmacy. She talked about using local and seasonal ingredients, that she bought daily, then turning them into spectacular Topas, and desserts. I watched as she served Emeril some sample dishes that she created as I was speechless.

I’m walking up to the entrance when I notice this woman on her phone sitting the steps out front. I stopped dead in my tracks. Melissa’s like, mom, come on. I put my hand up signaling her to wait as I hoped this woman would make eye contact with me. I knew who it was, and I wasn’t moving until I met her. Just like I thought, it was Chef Loren. She took the time to speak with me for a few minutes and then took a picture with me. That’s not all after Melissa and I were seated, she visited our table and asked us if we would like to tour the kitchen. That was a real treat, for me. to be able to see the inner workings of how everything was done behind the scenes.

Our server came over and told us the Chef Loren was sending us out dessert. Could this night get any better?!!! After the desserts arrived and we tasted these delicious creations, Chef Loren came over once more to see how we were enjoying them. We were speechless. Again, “Life Changing”!!!

During my conversations with Chef Loren, I told her how passionate about cooking I was, and that I had my own food blog. She gave me her card and we exchanged emails. Stuff like this just doesn’t happen to me and now that it did, well, it’s a great feeling.

I hope to attend cooking classes hosted by Chef Loren in the near future. That’s going to be so awesome!! For more information visit www.pharmacyorlando.com.

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Blueberries And Peaches With Sweet Ricotta

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I’m going out on a limb here, and say, this is the fastest dessert you can make EVER! With that said, it’s also one of the most delicious and healthy desserts too. My Blueberries And Peaches With Sweet Ricotta.

Prep Time: 5 minutes
Yields: 2 servings

Ingredients:
1 8-ounce container of ricotta cheese
2 tablespoons of confectioners sugar
2 tablespoons of honey
1/2 pint of fresh blueberries
1/2 package of thawed frozen peaches (2 fresh peaches pitted and skin removed, yielding 8 slices per peach)
2 tablespoons of slivered almonds, divided
2 sprigs of fresh mint

Directions:
In a bowl, add the 8-ounce container of ricotta cheese. To the ricotta add the confectioner sugar and stir to combine. Place half the amount of the sweet ricotta mixture in each bowl.

Next, add 1 of the sliced peaches, or 1/4 package of the thawed frozen peaches to the bowl. To that, add the fresh blueberries divided equally between the two bowls.

Drizzle honey equally over each one, then sprinkle on the almonds. Garnish each bowl with a sprig of fresh mint. My Blueberries And Peaches With Sweet Ricotta.

 

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Croissant Gourmet Bakery

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This is what I call “Picture Perfect”. Croissant Gourmet Bakery. Their located at 120 E. Morse Blvd. Winter Park, brought a taste of Parisian French-style pastries into our lives. French bakery featuring croissants, coffee, and crepes, plus tarts, flans, and cakes for dessert.

Inside and outside seating is available. You to enjoy gourmet pastries, croissant sandwiches, salads, or just a great cup of coffee while people watching.

You can “google” Croissant Gourmet Bakery for locations, menu, hours of operation, and directions.

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Homemade Plum Crumble

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I guess it must be the English and Italian in me that makes it impossible to resist a fruit crumble. I never really understood the difference between a fruit crisp and a fruit crumble, but I do now. The difference is the oats that go into the topping. It makes the topping extra special. There’s the English. Now I’m guessing the Italian part are the plums. My grandmother always had plums in her house.

My Homemade Plum Crumble is perfect when you’re hosting a dinner party.  Stored in the refrigerator, the topping can be made a day in advance. Hot, room temperature, or with a scoop of good vanilla ice cream, it’s the perfect ending to a meal.


Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: a ceramic pie dish or a 9 x 13 baking dish, rimmed baking sheet pan

Ingredients:
2 pounds of large dark red plums, pits removed, cut into 8 slices per plum (6 cups of sliced plums)
1/2 cup granulated sugar
1/4 teaspoon of Kosher salt
1/2 teaspoon of orange zest
1/4 cup of all-purpose flour
2 tablespoons of organic apple juice

Topping:
1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon ground cinnamon
1/2 cup of packed light brown sugar
Pinch of Kosher salt
1 cup of whole oats
2 sticks of cold cubed unsalted butter, reserve half for the top of the crumble.

Directions:
Butter a baking dish really well. In a large bowl throw in your sliced plums. To the plums add granulated sugar, flour, apple juice,  orange zest, and a pinch of Kosher salt. Mix all this together so all the plums are coated nicely. Transfer the plums to a buttered baking dish. I like my fruit crumbles to be piled high. It gives it an old fashion look.

In another large bowl, add the ingredients for the crumble topping. Flour, granulated sugar, light brown sugar, ground cinnamon, whole oats, a pinch of Kosher salt. Whisk all those ingredients together before adding in the cold cubes of unsalted butter. Reserve back 1/2 a stick of the butter to dot the top. Using a pastry cutter, cut the butter into the flour mixture until it looks coarse meal, shown above.

Sprinkle the crumbled topping evenly over the plums. If a little of the crumble topping slips down between the fruit, that’s fine. If some of the plums are showing through that’s also fine. Using the reserved butter cubes to dot the top. Using a baking sheet to place under the pie dish, bake for 50 to 60 minutes, at 350-degrees F., until the plums are tender and bubbling, and the top is golden brown.  Let rest for at least 15 minutes before serving.

Serve my Homemade Plum Crumble, hot or room temperature. Don’t forget the ice cream!

 

 

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