Let's Dish With Linda Lou

Where You Taste The Love

Beets And Sweets

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This dish is one I saw made and new I had to recreate in my own way. This is my version of Beets And Sweets!🌰🥔

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, chef’s knife, 1 (8-ounce) jelly jar with a tight-fitting lid, aluminum foil, 1 hand-held juicer,1 large mixing bowl, 1 medium-size bowl, disposable gloves, 4 porcelain salad bowls

Ingredients:
3 red beets, washed, tops and bottoms removed, roasted, peeled, and diced
3 golden beets, washed, tops and bottoms removed, roasted peeled and diced into 2-inch size pieces
3 medium-size sweet potatoes, peeled, roasted, and diced into 3-inch size chunks
1/2 cup of olive oil
2 1/2 tablespoons of Kosher salt
2 1/2 teaspoons of freshly ground black pepper
1 (4-ounce) store-bought pre-washed package of baby arugula
2 (4-ounce) packages of Goat cheese, crumbled
1/2 cup of store-bought roasted and salted Pepitas

Ingredients For The LemonVinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
1 teaspoon of freshly grated garlic, (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Agave nectar (substitute honey)
1/4 teaspoons of fresh Italian flat-leaf parsley, finely chopped
1/2 cup of *E.V.O.O.

Note: Place both the beets and sweet potatoes in the oven at the same time.

Directions For Roasted Beets:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
Layout two large pieces of aluminum foil. Place the red beets on one piece of foil and the golden beets on another. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper evenly divided between each set of beets. Wrap both the red and golden beets tightly in the foil, transfer to the baking sheet pan. Cook for 1 hour (60 minutes) or until a knife can be inserted with no resistance. Once completely cooled, using disposable gloves, remove the skins, dice, and transfer to a large mixing bowl. Add chopped Italian flat-leaf parsley, toss to combine. Set aside.

Directions For Roasted Sweet Potatoes:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
On another rimmed baking sheet pan lay out the sweet potatoes chunks in one even layer. Add olive 1/4 cup of olive oil, 1 1/2 tablespoons of Kosher salt, and 1 1/2 teaspoons of freshly ground black pepper, toss to evenly coat all the sweet potatoes. Cook for a minimum of 25 minutes or until fork-tender. If you prefer your sweet potatoes to be slightly more charred on the outside continue cooking for an additional 10 to 12  minutes. Allow the potatoes to cool completely.

Directions For The Salad:
In a large mixing bowl combine the beets with the sweet potatoes. Add the arugula. Start with adding 1/2 cup of the lemon vinaigrette to the bowl, gently toss to combine. Top with crumbled goat cheese and roasted pepitas.

Serve the salad in individual salad bowls. Alongside, extra Lemon Vinaigrette and pepitas. There you have it my Beets And Sweets.

Directions For Lemon Vinaigrette:
Add all the ingredients for the vinaigrette into an 8-ounce jelly jar. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake really well.

*E.V.O.O. is an acronym for extra virgin olive oil.

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Whole Foods, Parmigiano-Reggiano Display

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I was strolling through the Whole Foods market when this wheel of Parmigiano-Reggiano display caught my eye. Oh yeah, the “on-sale” sign too!

Right behind the Parmigiano-Reggiano Display wheel is an enormous wall of cheeses from around the world, I mean that literally! There are cheeses from all over the world, and I’m planning on trying a few of them in the very near future.

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The most amazing moment was watching the process of opening an eighty-pound Parmigiano-Reggiano cheese wheel.

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It turns out, this is a pretty big undertaking, and definitely takes some time to complete. Once that wheel is cracked open, it’s pretty awesome! I bought myself a couple of big wedges. When I returned home from the store, I placed one in the freezer and one in the frig. I think it’s going to be a pasta night!

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The Perfect Scrambled Eggs

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There’s a technique believe it or not to making Perfect Scrambled Eggs.

Years ago, Melissa and I visited Disney’s Animal Kingdom and ate breakfast at their famous, Boma-Flavors of Africa, Breakfast Buffet. They are known for their scrambled eggs so, of course, I tried them. They were the most amazing scrambled eggs I’d ever eaten. The eggs were fluffy, but cooked through, and filled with goat cheese and chives. That’s when I made the decision to practice making scrambled eggs at home.

Beating the eggs for a longer amount of time and then cooking them low and slow is key to making the perfect scrambled eggs. The longer they’re over the heat will determine how you want your eggs to be cooked. Soft and fluffy will take less time than compared to dryer more well done scrambled eggs.

To see more of my video recipes, search Always Home Cooked on YouTube.

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Prep Time: 5 minutes (whisking the eggs is included in this time)
Cook Time: approx 10 minutes.
Total Time: approx 15 minutes
Yields: 4 servings
Equipment: 12-inch non-stick sautèpan, large mixing bowl, whisk

Ingredients:
1 dozen large eggs (cage-free)
1/4 cup of half-and-half (substitute heavy cream or whole milk is fine)
1/4 cup of whipped-style cream cheese, room temperature (substitute 4 ounces of goat cheese, or 4 ounces of feta cheese, 4 ounces of Queso fresco, or 1/2 cup, your choice, of freshly grated cheese)
2 tablespoons fresh chives, minced
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper

Directions:
In a large bowl whisk together the eggs, half and half, Kosher salt, and fresh ground black pepper together. Whisk for at least 5 minutes, allowing as much air as possible to be incorporated into the eggs. You want to see foam bubbles forming at the top of the egg mixture.

Preheat a 12-inch sautépan on medium heat. Once the egg mixture is ready to go, turn the heat down to medium-low. Continue whisking the eggs allowing the temperature of the burner to adjust. Add the egg mixture to the pan. As the eggs begin to set, gently pull the eggs across the pan, using a rubber spatula, forming large soft curds, continue cooking-pulling, lifting and folding the eggs, until thickened and no visible liquid egg remains.

Do Not rush this process, times may vary slightly, approx.10 minutes. Remove the pan from the heat before folding in the cream cheese (goat cheese or feta) and fresh chives. Season with a light sprinkling of Kosher salt and pepper to taste.

Transfer the eggs to a serving bowl. Best served hot!

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