Let's Dish With Linda Lou

Taste The Love

Mini Herb And Parmigiano-Reggiano Cheese Potato Stacks

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My Mini Herb And Parmigiano-Reggiano Cheese Potato Stacks are crunchy on the outside, tender on the inside. Listen, I’m making 48 of these mini potato stacks because Steve and I will snack on them as if they were a bowl of popcorn, lol! Where cute meets delicious.

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Prep Time: 20 minutes
Cook Time: 45 to 55 minutes
Total Time: 1 hour 15 minutes
Yields: 8 to 10 servings (approx. 48 potato stacks)
Equipment: 2 (24-cup) mini muffin pans, 2 large mixing bowls, small mixing bowl, 1 (10-cup) food processor, mandoline, chef’s knife, whisk

Ingredients:
3 pounds (2 24-ounce bags) of baby Yukon Gold potatoes, very thinly sliced (about 1/16 inch/2 mm thickness)
2 sticks (16 tablespoons) of butter, unsalted, melted
1 cup of Parmigiano-Reggiano cheese, freshly grated, divided
2 teaspoons of garlic powder
2 teaspoons of onion powder, divided
1 tablespoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1/4 cup of fresh thyme leaves, finely chopped (reserve 2 tablespoons for the tops)
1/4 cup of fresh chives, finely minced (reserve 2 tablespoons for the tops)
Fleur de sel (finishing salt)

Directions:
Preheat oven to 375-degrees.
Spray muffin pan with non-stick cooking spray.
Over a large mixing bowl slice 1 bag of the potatoes into 1/16-inch thick slices using a mandoline. Add half the onion powder and half of the fresh herbs. Do the same over the second bowl using the remaining garlic powder and herbs. Mix to combine both bowls of potato slices.

In a small mixing bowl containing the melted butter, add garlic powder, Kosher salt, and black pepper, whisk to combine. Pour half over each bowl of potato slices, and toss both bowls until evenly coated.

Working as quickly as you can, layer potato slices into stacks in muffin cups, sprinkling grated Parmigiano-Reggiano cheese when the potato stacks are at the halfway point. Continue filling each cup to the top. Using the reserved minced chives and finely chopped thyme, sprinkle the tops of each potato stack. Bake for 45 to 55 minutes or until edges and tops are golden brown and centers are tender.

Once out the oven, sprinkle the tops with more of the freshly grated Parmigiano-Reggiano cheese. Let the potato stacks stand in the pan for  3 to 5 minutes. Carefully remove the potato stacks from the pan; sprinkle with Fleur de sel (if desired).

Serve immediately.

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Lemon Pepper Asparagus 

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Fennel And Garlic Bone-In Pork Loin (22)

Spring is here and you know what that means right? It tells me that Springtime vegetables like asparagus are in season. I found these beautiful large asparagus spears at my local Farmers’ market just in time for Easter. Look at the size of these babies!

I’m making my Fennel And Garlic Bone-In Pork Loin, Lemon Pepper Asparagus, and Garlic Roasted Potatoes With Sautéed Peppers for our holiday dinner. If you’d like to check out those recipes, the links are available at the bottom of this post.

Lemon Pepper Asparagus is a family favorite.

The asparagus is, first, *blanched then simply prepared with a sprinkling of lemon pepper seasoning and quickly sautéed. It’s a great side dish that goes with just about everything. Here’s how easy my Lemon Pepper Asparagus is to prepare.

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Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yields: 2 to 4 servings
Equipment: large mixing bowl, 1 (12-inch) sauté pan, 1 (3-quart) saucepot, tongs

Ingredients:
1 bunch (1 pound) of fresh asparagus, (thick spears)
3 tablespoons of olive oil
2 tablespoons of lemon pepper seasoning
2  tablespoons plus 1 teaspoon of Kosher salt (for the blanching water)
*Fleur de sel

Directions:
The first step is to prep the asparagus. If you hold the asparagus near the end with two hands and bend it until it snaps, it should break right at the correct place. The tough end should break right off, leaving you with nothing but the tender spear of the asparagus. You do not need to do this is the asparagus spears are young (thin).

These asparagus spears are on the thick side and so I like to peel the outer layer which can be a little fibrous. Using a vegetable peeler, remove the outer layer, not too much. Next, you’re ready for the blanching.

In a saucepot of boiling salted (2 tablespoons of Kosher salt) water, *blanch the asparagus for about 1 to 2 minutes. Immediately remove the spears, placing them into an ice bath to stop the cooking process. This will also set that beautiful green color. Once cooled, transfer the asparagus to a large plate lined with a paper towel. Dry completely.

In a large sauté pan over medium heat add olive oil to the pan. By placing the pan away from you, carefully add the asparagus. Spread the spear out into a single layer. Add Kosher salt and the lemon pepper seasoning tossing with your tongs to allow all the asparagus spears to get completely coated. Sauté for 3 to 5 minutes occasionally turning the spears. Remove from the heat and transfer the Lemon Pepper Asparagus to a serving platter. Finish with a sprinkling of *Fleur de sel.

*Blanching:  is a cooking process wherein a food usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and plunged into iced water to halt the cooking process.

*Fleur de sel is a finishing salt.

Fennel And Garlic Bone-In Pork Loin

Roasted Potatoes With Sautéed Peppers

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