Advertisements

Let's Dish With Linda Lou

Taste The Love

Blackberry Cornbread Cake With Maple Whipped Cream

2019-06-09 09.58.46.jpg

My sister, Tina was coming over to do a photoshoot of a few of my favorite traditional Greek dishes. She took a lot of amazing pictures so I had a little something in store for her. For dessert, I’m made a Blackberry Cornbread Cake With Maple Whipped Cream.

Let's Dish With Linda Lou

2019-06-08 22.42.19

2019-06-08 22.43.30

2019-06-08 22.45.46

2019-06-08 22.40.49

2019-06-08 23.01.07

2019-06-08 23.03.31

2019-06-08 23.04.24

2019-06-08 23.05.23

2019-06-08 23.00.07-1

2019-06-08 23.08.25

2019-06-08 23.10.59

2019-06-08 23.18.37

2019-06-08 23.20.40

2019-06-08 23.12.59

2019-06-08 23.43.37

2019-06-08 23.44.09

2019-06-08 22.43.30

2019-06-08 23.58.59

Mint

Fresh Mint Leaves

2019-06-08 23.48.52

2019-06-08 23.48.54

2019-06-09 09.58.46.jpg

 

 

 

Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Total Time: 55 minutes
Yields: 6 to 8 servings
Equipment: 10-inch cast-iron (ovenproof) skillet, 2 large mixing bowls, 1medium-size mixing bowl, hand-held electric mixer, whisk

Ingredients:
2 tablespoons of butter, unsalted
2 cups of whole-fat buttermilk
1 tablespoon of pure vanilla extract
2 large eggs, room temperature
2 tablespoons of whole milk ricotta, room temperature
1 cup of all-purpose flour
3/4 cup of fine white cornmeal
3/4 cup of maple sugar
1/2 teaspoon of baking soda
1/2 teaspoon of Kosher salt
1/2 cup of heavy cream
2 pints of blackberries, reserve 1/2 of 1 pint for garnish
Pure Maple syrup for serving
Sprigs of fresh mint for garnish

Ingredients For Maple Whipped Cream:
1 cup of heavy cream
1 teaspoon of Maple emulsion (extract)
1/4 cup of powdered sugar
Cinnamon sugar for garnish

Directions:
Preheat oven to 350-degrees F.
Grease a 10-inch cast-iron (ovenproof) skillet with butter.

In a large mixing bowl, whisk together the buttermilk, vanilla extract, ricotta, and eggs. In a separate medium-size mixing bowl, combine the flour, cornmeal, maple sugar, baking soda, and salt, whisk dry ingredients together until combined. Using a wooden spoon, stir in the buttermilk mixture until smooth.

Line the blackberries in the buttered skillet, then pour the batter over the top. Finally, pour heavy cream into the center of the batter. Bake for 40 to 45 minutes until the top is golden brown.

Directions For Maple Whipped Cream:
In the meantime, in a pre-chilled large mixing bowl, add heavy cream. Using a hand-held mixer, beat the whipped cream until soft peaks form. Add maple emulsion (extract) and powdered sugar. Beat until firm. Cover with plastic wrap and transfer to the refrigerator to chill.

I like to serve my Blackberry Cornbread Cake warm with a dollop of cold Maple Whipped Cream on top. Finish with a light sprinkling of cinnamon sugar and a sprig of fresh mint.

Advertisements
Leave a comment »

Coeur A La Creme

Coeur-A-La-Creme

Coeur à la Crème is cream cheese and whipped cream #dessert with a fruit topping that’s traditionally made in the shape of a heart. I’d compare this dessert to being a French-style cheesecake. Coeur à la Crème, by its name alone, seems as though it would be so hard to make, it turns out is easier than a traditional cheesecake.

I saw this dessert made by Ina Garten, who I love, and knew I had to recreate this dish, but in a style of my own. At the time, I didn’t have the correct mold.  Ina Garten made this dessert using a mesh sieve, so that’s what I used as well. Since then, I have bought a traditional Coeur à la Crème mold. Let me show you what one looks like.

Coeur A La Creme  Mold.jpg

Let me walk you through how easy this dessert is to make.

2014-12-23-16-54-12

2014-12-23-16-59-04 (1)

2014-12-23-17-06-02

2014-12-23-17-01-04

2014-12-23-17-14-21-2694147031-1530274251544

Vanilla Sugar Jar

2014-12-23-17-16-50

2014-12-23-17-22-081

2014-12-23-17-24-581

2014-12-24-10-33-21

2014-12-24-06-18-31

2018-08-01-18.53.51

2014-12-24-06-25-18

2014-12-24-06-44-59

2014-12-23-17-19-501

2014-12-23-17-20-221

2014-12-23-17-22-081

2014-12-23-17-24-581

2014-12-23-17-25-011

2014-12-24-06-44-56

2014-12-24-08-17-10

Coeur A La Creme.jpg

 

 

 

Prep Time: 30 minutes
Inactive Prep Time: 24 hours
Equipment: Stand Mixer with whisk and paddle attachments, mesh sieve, heart-shaped mold, a large piece of cheesecloth, 1 large mixing bowl, 3-quart saucepot, large serving platter

Ingredients:
12 ounces of softened cream cheese
2 1/2 cups heavy whipping cream
1 1/2 cups of confectioner sugar
zest of 1 lemon
1 vanilla bean, seeded
1 teaspoon pure vanilla extract
1 large piece of cheesecloth

Ingredients For Blueberry Sauce:
1 pint fresh blueberries
1.2 cup granulated sugar
juice of 1/2 a lemon
1/2 cup blueberry jam
1 sprig of fresh mint

Directions:
To start, add the softened cream to an electric mixer fitted with a paddle attachment. Let that mix on low speed for a couple of minutes. Next, add in the confectioner sugar and cream that together until the sugar is incorporated. A good tip is to have the mixer on very low speed while mixing in the sugar, otherwise, the sugar will spray all over the place.

Next, it’s time to change to the whisk attachment before adding in all the flavorings. Add in the lemon zest, vanilla bean seeds, (tip: add the empty vanilla pod to your sugar container and you’ll have vanilla sugar for future recipes), pure vanilla extract, and heavy whipping cream. Again, start the mixer on low speed, then crank it up to high. Whisk all the ingredients together until they have the consistency of whipped cream.

Using a mesh sieve or the traditional Coeur à la Crème mold lined with cheesecloth as seen in the above pictures, transfer the flavored whipped cream to the sieve. Make sure you have a large enough piece of cheesecloth ( you can purchase cheesecloth at your local grocery store) to cover the top of the flavored cream too.  Place the sieve with the covered flavored cream mixture inside a larger bowl to allow the excess liquid to drain, as seen in the pictures above. Transfer to the refrigerator and let it set up for 24 hours. Discard the liquid.

Directions For Blueberry Sauce:
Add the blueberries to a saucepot, reserving a good handful back for garnish.  water, sugar, and fresh lemon juice.  On medium heat, stirring all the ingredients together, watching until it comes to a bubble. Turn down to a simmer and let cook for about 5 to 7 minutes or until the blueberries start to burst and the juice thickened slightly.   I remove about 1/4 cup of the semi-cooked blueberries, place them into a small bowl cover with plastic wrap and transfer to the refrigerator along with the reserved fresh blueberries.

Add the cooked blueberries and blueberry jam to a food processor. Pulse until the mixture is smooth. Place into a plastic container with lid and chill overnight in the refrigerator. That’s the blueberry sauce. The semi-cooked and fresh blueberries will give our sauce a variety of different textures.

The next day, remove the flavored cream from the frig.  Unfold the cheesecloth from the top of the mold. Place a large serving plate over the top and invert the whole dessert onto the plate. Carefully peel off the rest of the cheesecloth from the cream. You’ll have a white silky dome-shaped dessert with little specks of vanilla resting like a soft pillow on your serving plate.

Next, take the blueberry sauce, semi-cooked blueberries, and fresh blueberries out of the frig. If the sauce is too thick, add 1 maybe 2 tablespoons of very hot water to thin out the sauce, and stir well. Using a spoon, spoon the sauce over the top of the dome-shaped cream and let the sauce fall down all over the sides. Spoon over the semi-cooked blueberries on the top of the sauce and let them fall all down the sides as well. Finally, take the fresh blueberries and sprinkle them all around the outside rim of the dessert. Garnish with a sprig of fresh mint.

You could use whatever berries you like for the topping. Raspberries would be delicious.

1 Comment »

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. Farro has been a long time coming. You just 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 that’s topped with an egg, and one below without. That’s where Steve and I have a strong difference of opinion. I’m not even sure if “opinion” is even the right word. I’m no fan of the fried egg.  To be fair though, eggs are a big part of any breakfast and Steve loves them, that’s the reason for two pictures.

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

2018-05-30 14.51.26

Let’s talk about Farro. I took a screenshot of this brand because it’s the one I’ve used for this dish. You know I love to take help from the grocery store, this cooks up in about 25 minutes and includes some Porcini mushrooms. I’m SOLD!

Farro With Porcini Mushrooms

2018-05-30-14.24.00

2018-05-30 14.09.00

2018-05-30 14.09.03

2016-09-07 16.16.29

2018-05-30 14.08.25

2018-05-30-14.13.58

2018-05-30 14.23.33

2018-05-30-14.23.55

2018-05-30 14.24.49

2018-05-30 14.27.35

2018-06-01 06.56.22

2018-05-30 14.44.38

Feta

mint

Chives (2)

Sweet Basil (2)

2018-05-30 14.46.38

2018-05-30 14.27.35

2018-05-30 14.42.02

2018-05-30 14.48.50

2018-05-30 14.44.34

2018-05-30 14.49.19

2018-05-30 14.51.26

Farro Breakfast Bowl (3)

2018-05-30 17.30.30

 

 

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

Ingredients:
1 7-ounce package of cooked Alessi Farro with Porcini mushrooms
1 pound of Italian chicken sausage, casings removed (substitute pork or turkey Italian sausage)
1 small can white shoepeg corn (rinsed and drained)
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,  shredded or 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
Follow the instructions on the back of the package. Feel free to use either water or unsalted chicken stock for cooking the Farro. In place of the butter on the package, I substitute olive oil.

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

Directions:
Start by cooking the Farro. Next, in a large sautèpan 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 7-10 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!

1 Comment »

%d bloggers like this: