Let's Dish With Linda Lou

Where You Taste The Love

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 had. 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 cream cheese, room temperature (substitute 4 ounces of goat cheese, 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 fresh 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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Rotisserie Chicken

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Ciabatta

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Homemade Croutons (3)

Homemade Croutons (1)

Homemade Croutons

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Rotisserie Chicken is a staple in my house. The meals you can pull together, in a pinch, are endless. I’m thinking of a cool crisp salad with warm tender chicken on top, YUM! I find it’s a great way to clean out your frig.

In my refrigerator, I’m seeing some seedless green grapes, strawberries, half a red onion, and one of those bags of mixed greens. This is going to work out just perfectly. Whenever I’m at the grocery store, I always make sure to bring home a pint of those sweet grape tomatoes. I think I’m obsessed with those babies.

Well, I need a huge bowl so everyone can join the party. First, the greens, next to the fruit and tomatoes. Wait!, I need something crunchy. I walk to the pantry and what do you know, walnuts, perfect!  A quick chop and right into the bowl with those. Now I’m thinking about cheese, back to the frig to grab some goat cheese. That soft, creamy, tangy, goodness crumbled all over the top will make this extra special. Now, for the Rotisserie chicken.  I’m adding some warm shredded chicken to the top of the salad. I believe I have a zip-lock baggie of my Homemade Croutons, somewhere,..found them!

A quick and simple lemon vinaigrette dressing to drizzle over the top, a glass of sweet tea and the TV remote. I’d say, this is the perfect ending to a busy day.

Homemade Ciabatta Croutons

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

 

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