Let's Dish With Linda Lou

Where You 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 of 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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Farro Breakfast Bowl

Farro Breakfast Bowl (3)

Farro is an ancient grain from Rome. Its delicious nutty flavor and slightly chewy texture remind me of a lot of barley. Up until recently, you couldn’t get your hands on it anywhere! Now, it’s readily available in your local grocery store.

I’m showing two pictures of my Farro Breakfast Bowls, one topped with an egg, and one without. Steve and I have a difference of opinion about eggs. I’m not even sure if “opinion” is even the right word. I’m no fan of the fried egg, to be fair, eggs are a big part of any breakfast and Steve loves them, that’s the reason for the two pictures.

Anyway, this is my Farro Breakfast Bowl, it’s easy to make while combining great flavor, color, and texture. Here’s how this dish comes together.

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Shoepeg Corn

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sautèpan, 1 (4-quart) saucepot with a tight-fitting lid.

Ingredients:
1 cup of uncooked Farro
3 cups of chicken stock, unsalted
1 pound of Italian chicken sausage, casings removed (substitute pork or turkey Italian sausage)
1 heaping cup of frozen white shoepeg corn, thawed
1 cup of diced red bell pepper, 1-inch dice
1 cup of diced yellow bell pepper, 1-inch dice
1 cup of diced onion, 1-inch diced
1/2 cup of carrots, 1-inch dice
1 tablespoon (3 cloves) of garlic, minced
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup Pistachios, roughly chopped (optional)
7 ounces of Feta cheese, cubed
1/4 cup Parmesan cheese,  freshly grated
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh chives, minced
2 tablespoons of fresh mint, chopped
1 fried egg (optional), cooked to the temperature of your choosing)

Directions For Farro:
Cooking Time: 25 minutes
Feel free to use either water or unsalted chicken stock for cooking the Farro. In place of the butter, I substitute olive oil.

Tip: Cook the sausage and Farro at the same time.

Directions:
Start by rinsing and draining the Farro using a mesh sieve. In a 4-quart saucepot bring the chicken stock and 1 teaspoon of Kosher salt up to a rolling boil. Add the Farro, stir to combine. Simmer the Farro as if you are cooking pasta. Once the Farro is al dente, 15 to 20 minutes, drain any remaining liquid through a mesh sieve.

Next, in a large sautè pan on medium heat, add 1 tablespoon of olive oil. Using a wooden spoon start by breaking up the sausage. Turn and toss the sausage allowing it to brown on all sides or until the sausage is complete brown with no pink spots, around 10 minutes.

Add the onion, garlic, diced peppers and carrots to the pan. Season with Kosher salt and black pepper. Stir and continue cooking until vegetables become tender another 7 to 10 minutes.

Don’t worry about the sausage bits sticking to the bottom of the pan because once the vegetables are added, they’ll release their water allowing those bits to be released.

Using the back of a wooden spoon, scrape as much of those brown bits off the bottom of the pan, that’s all flavor!

Transfer the cooked Farro and shoepeg corn to a large mixing bowl. Using a slotted spoon, add the cooked sausage and vegetable mixture to the bowl. Next, add the pistachios (optional), Parmesan cheese, cubed feta, and fresh herbs, then toss together.

Ladle the Farro mixture into a serving bowl and top with a fried egg (optional).

Serve hot!

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Slow Cooker Pot Roast Over White Cheddar Polenta

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It’s “TV binge” time!  I really need to get caught up on some of my programs. I’m thinking, the answer to accomplishing dinner today is the Crock-Pot. Dinner can be cooking all the while I’m finishing up this season of The Walking Dead. I’m starting my Slow Cooker Pot Roast Over White Cheddar Polenta at 8:00 am, so I’ll have the whole day free! I

I’m starting out with a sirloin tip roast that’s about 4 1/2 pounds. The marbling is great, which means a lot of flavors, and the butcher has tied it up so it holds its shape for even cooking.

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 7 hours (high setting)
Total Time: 7 hours 15 minutes
Yields: 6 servings
Equipment: 7-quart Crockpot, 12-inch cast-iron skillet, 6-quart saucepot

Ingredients:
4 1/2 pound sirloin tip roast, tied and room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper

2 sprigs of fresh rosemary
4 whole garlic cloves, peeled and smashed
1 (15-ounce) can of diced tomatoes (reduced sodium/sodium-free)
1 cup of red onions, 2-inch dice
1/2 cup celery, 2-inch dice
1/2 cup of organic leafy-top carrots, peeled, 2-inch dice
1/2 cup of mini red bell peppers, seeded dice, 2-inch dice (substitute red bell pepper)
1 Fresno chili, seeded and minced
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
4 dashes of Worcestershire sauce
1 (15-ounce) can of beef consommé, use only half
1/4 cup beef broth, unsalted
Italian flat-leaf parsley for garnish

Ingredients For Polenta:
1 1/2 cups of quick-cooking polenta
2 cups of half and half
3 cups of water
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons (1/4 stick) of butter, unsalted
1 1/2 cups of white cheddar, freshly grated
2 tablespoons of fresh chives, minced

Directions:
The first step is to season the roast with Kosher salt and fresh ground black pepper on both sides. Take a sheet of paper towel, add 2 tablespoons of Canola oil. Using the oil-dampened paper towel and wipe down the bottom and sides of the cast iron skillet.

Preheat the skillet over medium-high heat. Let the skillet get super hot, almost smoking. Place the seasoned roast into the pan, leave it alone, to do its thing. Sear the roast for 4 to 5 minutes, using your tongs, if the roast releases itself easily, then turn the meat over and sear the other side for another 3 to 5 minutes. If the roast gives you some resistance, then let it sear for another minute. Next, do the same to the other side. The searing time may vary slightly, maybe, anywhere from 7 to 10 minutes, total, for both sides.

Transfer the roast to the Crockpot. Next, is to retrieve the bits from the bottom of the skillet. This is where all the flavor is and you don’t want to waste any of it. With the pan still over medium-high heat, add in a 1/4 cup of low sodium beef broth. Using a wooden spoon, scrape up the bits with the back of the spoon. Once all the bits have come loose, turn the heat off. Pour this flavorful liquid over the roast.

To the slow cooker, with the roast, add the diced vegetables, garlic cloves, Worcestershire sauce, diced tomatoes with their juice, beef consommé, and fresh sprigs of rosemary. Season with Kosher salt and fresh ground black pepper. Place the lid on and cook on high for 7 hours.

After the 7 hours, remove the roast carefully. Cut the cooking twine, and using two forks, shred the meat. Place the shredded pot roast back into the crockpot and stir everything together. Set the crockpot to warm and place the lid back on.

Next, the white cheddar polenta with chives. Polenta cooks really quickly. This is why it should be made right before you’re ready to serve. It’s super simple and fast. Once the liquid is boiling, it’s finished in 5 minutes. Make sure to have the cheese shredded and ready to go.

In a large saucepot over medium-high heat add half-and-half, water, Kosher salt fresh ground black pepper. Bring the liquid up to a hard boil and slowly whisk in the Polenta. Continue whisking vigorously until the polenta thickens. Immediately, remove the pot from the heat. Change to a wooden spoon, add the butter. Mix until completely combined. Add the shredded white cheddar and fresh chives, stir to combine.

Spoon a good helping of the white cheddar polenta into the bottom of a porcelain serving bowl. Top with my delicious, flavorful, and tender, pot roast. Don’t forget, ladle some of the juices from the slow cooker over the top of the meat and polenta. YUM!!!

This is my Slow Cooker Pot Roast Over White Cheddar Polenta.

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