Let's Dish With Linda Lou

Where You Taste The Love

Pavlova With Fresh Berries

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There’s a long-standing argument on whom credit is given, New Zealand or Australia, for creating this beautiful dessert. This dessert was named after the Russian ballerina Anna Pavlova, who first toured Down Under in 1926. It was said that this dessert was created by a Wellington chef in her “honor”.

This meringue-based dessert’s origin was created somewhere else. After tireless research, it turns out this dessert actually belongs to the Americans and English. This meringue-based dessert with its crisp crust, and soft light inside, usually, topped with whipped cream and fresh fruit is as elegant as it is delicious.

Pavlova With Fresh Berries is a dessert that can be made in advance and assembled right before serving. I’m going to use all types of fresh berries and modestly toss them in a delicious raspberry sauce. I’m also going to make a fresh whipped cream kissed with pure vanilla.

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mint

Fresh-Mint-Leaves

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Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
Yields: 4 servings
Equipment: 1 (10-cup) food Processor, 2 rimmed baking sheet pans, Stand mixer or a hand-held electric mixer, pastry bag with a star tip

Ingredients For Meringue:
6 large egg whites, at room temperature
Pinch of Kosher salt
1 cup of sugar
3 teaspoons of cornstarch, sifted
1 teaspoon of white wine vinegar
1 teaspoon of pure vanilla extract

Sweetened Whipped Cream:
1 cup of cold heavy whipping cream
1 tablespoon of sugar
2 tablespoons of pure vanilla extract

Raspberry Sauce:
Yields: 2 cups
1/2 pint of fresh raspberries
1/2 cup of sugar
1/4 cup of water
1/2 cup of raspberry jam with seeds (seedless optional)
1 tablespoon of Chambord (raspberry liqueur)

Fresh Berries:
1/2 pint of hulled and sliced strawberries
1/2 pint of fresh blueberries
1/2 pint of fresh blackberries
1/2 pint of fresh raspberries
Fresh mint for garnish

Directions:
Preheat oven to 180-degrees F.
Place a sheet of parchment paper on a sheet pan. Draw the outline of 4 inverted 6-inch creme brulee dishes, using the dishes as your guide, two on each paper. Turn the paper upside down so the pencil marks won’t get on the meringue.

Place the egg whites and salt n the bowl of an electric mixer with a whisk attachment. Beat the egg whites on high speed until firm, about a minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about another 2 minutes.
Remove the bowl from the mixer. Using a rubber spatula, very gently fold in the sifted corn starch, white vinegar, and vanilla extract to the beaten egg whites.

Fill the piping bag with a star tip with the egg whites. Starting in the middle moving outwards, draw out the meringue to complete the traced outline of the creme brulee dish. Once the outside of the line of the dish has been reached, go around one more time on the outer line to make a lip. This will allow you to fill the meringues to be filled. Refer to the pictures above.

Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringues to cool completely in the oven, for a least 1 additional hour. They will be crisp on the outside and soft on the inside.

While the meringues are baking and cooling in the oven, this gives plenty of time to make the raspberry sauce and prepare the whipped cream.

Directions For Raspberry Sauce:
Place the raspberries, sugar, and water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4-5 minutes. Pour the cooked raspberries, the jam, and the Chambord, into the bowl of the food processor, fitted with a steel blade, and process until smooth. Transfer the raspberry sauce to the frig and chill.

Directions For Sweetened Whipped Cream:
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment. When the cream starts to thicken, add the sugar and vanilla and continue to beat until firm. Note: Do not overbeat!!!
Yields: 2 cups

To Serve the Pavlova With Fresh Berries, carefully place the meringues onto the serving dishes. When ready to serve, fill the centers of the meringues with sweetened whipped cream. Place 1/4 cup of the mixed fresh berries (per meringue cookie) in a bowl. Ladle 1 to 2 tablespoons of the raspberry sauce in with the fresh berries and toss. Then ladle the sauced berries onto the top of the whipped cream in the center of each of the meringue cookies. Take a tablespoon of the raspberry sauce and drizzle some around the meringue. Garnish with a sprig of fresh mint.

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Gluten-Free Mini Cauliflower Muffins

Gluten-Free Mini Cauliflower Muffins

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These Gluten-Free Mini Cauliflower Muffins are so flavorful. They may not be what you think of as real muffins. They’re more like mini souffle-style muffins. Not having the slightest bit of flour or baking powder, these little gems ROCK! Every bite has you wanting more.

This recipe’s star ingredient is the cauliflower. The extra depth of flavor in these gluten-free muffins comes from the liberally spiced roasted cauliflower. Finished with a dollop of Cream Cheese With Chives, my Gluten-Free Cauliflower Muffins are a great addition to your brunch buffet.

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Olive Oil

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Store-Bought Shredded Cheese

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Chives

Chives (2)

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Prep Time: 15 minutes
Cook Time: 50 minutes (includes roasting time of cauliflower)
Inactive Prep Time: 20 minutes
Total Time: 1 hour 25 minutes
Yields: 24 mini muffins
Equipment: 1 (10-cup) food processor, 2 (12-cup) mini muffin pans, 2 rimmed baking sheet pans, rubber spatula, stand mixer fitted with a paddle attachment or a hand-held electric mixer, piping bag

Ingredients:
1 head of cauliflower (about 2 pounds), cut into bite-size florets, (about 8 cups)
1 Fresno chili, roasted, seeded, and roughly chopped
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/4 cup olive oil
3 cloves of garlic, roughly chopped
1/3 cup of Greek Yogurt full-fat (substitute low fat)
1/4 cup of fresh store-bought basil pesto (found in the refrigerated section)
1/2 cup of shredded Colby Jack cheese
2 large eggs, room temperature
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cream Cheese With Chives Topping, (optional)
1 (8-ounce) bar of cream cheese, room temperature
3 tablespoons of freshly minced chives

Directions:
Preheat oven to 450-degrees F.
Cut up a head of cauliflower into bite-size florets. Spread them out on a sheet pan. Toss the cauliflower with olive oil, Kosher salt, black pepper, cumin, and chili powder. Make sure all the florets are really well coated. Add one whole Fresno chili to roast alongside the cauliflower, Roast for 20 to 25 minutes until the cauliflower is golden and tender. Remove the Fresno chili and set it aside.

Reduce the oven temperature to 400-degrees F.

Note: Do not overfill the food processor.
In a food processor fitted with a metal blade, add half the roasted cauliflower and half the of the chopped Fresno chili and garlic. Pulse until smooth, no big pieces. Transfer to a large mixing bowl. Add the remaining roasted cauliflower florets, Fresno chili, garlic, and process. Add with the rest of the cauliflower mixture.

The color and flavor are awesome from the Fresno chili and spices.

In a large mixing bowl add the eggs, full-fat Greek yogurt, basil pesto, Kosher salt, and black pepper, mix to combine. Add the shredded Colby Jack cheese stir again to combine. Finally, add the cauliflower mixture, and combine.

Note: Make sure the bowl for mixing the eggs whites is completely dry.

In a small bowl add two room temperature egg whites. Whisk the whites until the frothy stage. Add in 1/8 teaspoon of cream of tartar. Continue whisking until the egg whites reach the stiff peak stage. Refer to pictures.

Next, add the beaten egg whites slowly to the cauliflower mixture. Using a spatula, fold in the egg whites until just combined. Do not overmix. Spray the mini muffin tin pans really well with non-stick cooking spray. Fill the muffin tins to the top with the cauliflower mixture.

Bake for 20 to 25 minutes, or until golden brown. Remove from the muffins from the pan and set onto cooling racks. Allow the muffins to come to room temperature for about 20 minutes.

Once the Gluten-Free Mini Cauliflower Muffins have cooled arrange them on serving plates before piping on the cream cheese with chives.

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Crab Rangoon Souffle

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I love Crab Rangoons. What better way then to put those flavors into a light and fluffy souffle. This recipe came to me as I was remembering a dear friend of mine, Ellyn. Ellyn and I worked together many years ago. She loved crab, so to pay homage to her, and our longtime friendship I came up with a twist on crab rangoons. This is my Crab Rangoon Souffle. Thanks for all the great memories.

To see more of my recipe videos, search Always Home Cooked on YouTube.

Chives (2)

Chives (2)

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Crab Rangoon Souffle (2)

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Crab Rangoon Souffle (3)

Crab Rangoon Souffle (1)

Prep Time: 30 minutes
Cook Time: 30 to 35 minutes
Total Time: 1 hour 5 minutes
Souffle Yields: 4 servings
Equipment: 1 (8-cup) souffle dish, 1 (10-cup) food processor, 1 rimmed baking sheet pan, food processor,  large mixing bowl, medium-size mixing bowl, 1 (3-quart) saucepan, 1 (6-quart) saucepan, large whisk, oven thermometer

Ingredients:
1 pound of crab meat, jumbo lump
6 tablespoons of butter, unsalted, reserve 3 tablespoons for greasing the dish
1/4 cup of Parmesan cheese, freshly ground (using a food processor)
3 tablespoons of all-purpose flour
1 cup of scalded milk
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/2 teaspoon of cayenne pepper
a pinch of nutmeg, freshly grated
4 extra-large egg yolks, room temperature
5 extra-large egg whites, room temperature
5 ounces of cream cheese, room temperature
1/4 teaspoon of cream of tartar
4 tablespoons of fresh chives, finely minced

Directions:
Preheat oven to 400-degrees F.

Prepare the souffle dish with butter and grated Parmesan cheese, making sure the entire inside surface is coated with both, shake off any excess.

Prepare the lump crab by checking for any shells. Transfer to a plate lined with a paper towel. Pat dry the lump crab with another piece of paper towel making sure the crab is completely dry of any moisture before transferring to a medium-size mixing bowl.

In a small saucepan, add milk and bring up to temperature over medium heat. Once the milk reaches the scalding point turn off the heat. 

In a saucepan melt butter over low heat. Add all-purpose flour whisking constantly for about a minute forming a *roux. Once the mixture has formed a thick, blonde color (refer to picture above) remove the pan from the heat. Add the freshly grated nutmeg, cayenne pepper, Kosher salt, and fresh ground black pepper, whisk to combine.

Return the pan back on the heat, add the *scalded milk whisking continuously. Turn the heat up to medium, when the sauce just starts to boil, the sauce is at its thickest consistency. Test by placing a wooden spoon into the mixture and when you pull the spoon out and swipe your finger down the back of the spoon, if the sauce on the spoon remains separated, it’s ready. Turn off the heat.

Transfer the pot onto a cutting board, while the mixture is still hot vigorously whisk in the egg yolks one at a time until all are incorporated. Switch to a rubber spatula, add the room temperature cream cheese, by gently smashing up the cream cheese, and mixing, until it’s incorporated throughout. After mixing, if there are a few bigger pieces that’s fine.

Next, add the jumbo lump crab and stir through.

Immediately before placing a souffle into the oven, adjust the temperature to 375-degrees F.

Place the egg whites into a large clean/dry mixing bowl. Add cream of tartar, and a pinch of salt. Using a large whisk, beat the egg whites until they form firm shiny peaks. This will take a few minutes. You could do this in an electric mixer. Gently stir 1/4 of the egg whites into the prepared souffle mixture. The mixture will look slightly lighter. Very gently, fold in the rest of the whites. Pour the completed mixture into the prepared souffle dish. Without peeking, bake for 30 to 35 minutes, until puffy and golden brown.

I like to serve my Crab Rangoon Souffle with a simple salad of mixed greens, lightly dressed with my Lemon Vinaigrette, and topped with shavings of Parmesan cheese.

*Scalded Milk is milk heated to a near boil. Small bubbles will appear around the inner rim of the pot.
*Roux is a mixture of fat (especially butter) and flour used in making sauces.

Vinaigrettes, Balsamic, Cilantro-Lime, And Lemon

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