Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Fennel Slaw

Photo Mar 31, 11 03 20 AM (1)

Fennel Slaw is one of our favorite side dishes. The key to a great salad or slaw is to have a lot of different colors and textures.

Food Mandoline Slicer

Mandolin Food Slicer is one of the best kitchen gadgets ever! The Mandolin slices veggies and potatoes paper-thin. It’s just wonderful!

Fennel bulb

This is a Fennel bulb. It’s so delicious! Slightly sweet, crunchy with an Anise or Liquorice flavor. It can be eaten raw, roasted, in soup, stews, or puréed. Adding fennel to slaw adds depth of flavor. I always save the green leafy fronds for garnish and added color.

Fennel bulb

File Mar 31, 8 57 13 AM

File Mar 31, 8 56 30 AM

cabbage

File Mar 31, 8 57 00 AM

Photo Mar 31, 10 53 11 AM (1)

Photo Mar 31, 10 50 22 AM

Photo Mar 31, 10 51 22 AM

Photo Mar 31, 10 58 23 AM (1)

Photo Mar 31, 10 51 22 AM (1)

Photo Mar 31, 11 03 17 AM (1)

Photo Mar 31, 10 58 23 AM

Photo Mar 31, 11 03 20 AM

 

 

Prep Time: 20 minutes
Yields: 6 servings
Equipment: Mandolin, chef’s knife, large mixing bowl,  large Tupperware container with lid

Ingredients:
1 head green cabbage, cored and sliced (using Mandolin)
1 Fennel bulb, cored and sliced  (using Mandolin)
1/2 cup of store-bought shredded carrots
1/2 a large red onion sliced (using Mandolin)
1/2 cup of raisins
2 tablespoons of finely chopped flat-leaf Italian parsley
2 tablespoons of fennel fronds, chopped, for garnish

Fennel Slaw Dressing:
3/4 cup of good mayonnaise
1/4 cup of milk
2 tablespoons Agave nectar
1/4 cup of apple cider vinegar ( if you like a slightly more tart flavor add more vinegar)
2 tablespoon of granulated sugar
1 tablespoon of celery seed
1 teaspoon freshly cracked black pepper
1 tablespoon Kosher salt

Directions:
Add sliced cabbage,  sliced fennel, sliced red onion, shredded carrots, fennel fronds, chopped flat-leaf Italian parsley, and raisins into a large bowl.

In a second bowl add the mayo, milk, apple cider vinegar, celery seed, agave nectar, granulated sugar, Kosher salt, and freshly cracked black pepper. Whisk all those ingredients together.

Everyone has their own personal preference when it comes to Cole Slaw. You may like your slaw either on the vinegary side or a sweeter side. Taste to make any adjustments to the level of sweetness (sugar) or tartness (vinegar) you desire.

Pour the dressing over the Fennel Slaw toss to combine. Place into the frig, serve chilled.

Advertisements
2 Comments »

Stuffing Muffins

 

2016-11-24-07-26-51

My Stuffing Muffins are a twist on a traditional dish. Family and friends are always amazed when they see these on the table.

2017-12-23-08-49-05

2017-12-23-08-57-03

2017-12-23-09-16-16

2017-12-23-09-24-481

2017-12-23-09-28-141

2017-12-23-10-05-401

Garlic

Stuffing (2)

2015-09-28-04-31-32.jpg

Stuffing (5)

2017-12-24-09-38-01

2017-12-24-09-25-391

2017-12-24-09-30-06

Flat Leaf Italian Parsley

Rosemary

Sage

thyme (1).jpg

Fresh Thyme

2017-12-23-09-27-161

2019-07-26 13.02.04

2016-05-01-17-06-24

2016-05-01-17-11-41

2017-12-24-09-35-53

2017-12-24-09-40-04 (1)

2017-12-24-09-40-34

2015-12-18-10-39-11

2016-11-24-07-26-51 (1)

 

 

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 12 muffins
Equipment: a 12-inch sauté pan, one 12-cup muffin-tin pan, 1 small mixing bowl, 2 medium-size mixing bowls, 1 large mixing bowl, chef’s knife, large ice cream scoop, mini food processor, rubber spatula
Total Time: 40 minutes

Ingredients:
1 pound of sweet Italian sausage, casings removed
2 tablespoon of olive oil
1 stick of unsalted butter
4 ribs of celery, diced
1 sweet onion, chopped
1/2 cup of golden raisins
2 tablespoon poultry seasoning
1 teaspoon of dried oregano
3 large eggs, beaten (cage-free)
3/4 cup of Parmesan cheese, freshly grated
1-quart of chicken stock, unsalted
1 sprig plus 1 tablespoon of fresh rosemary leaves, roughly chopped
2 tablespoons fresh sage leaves, roughly chopped
1 tablespoon of fresh thyme, roughly chopped
1/4 cup of flat-leaf Italian parsley, roughly chopped
1 tablespoon plus 1 teaspoon of Kosher salt
1 teaspoon plus 1/2 teaspoon of freshly ground black pepper
8 cups of Ciabatta bread, cubed
1-quart of chicken stock, unsalted

Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl. Set aside to cool.

Directions:
Adjust oven temperature to 375-degrees F.
Start by buttering a muffin-tin pan.

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil, 1 sprig of rosemary, and sausage. Using a wooden spoon break the sausage apart and cook until no longer pink and brown, about 10 to 15 minutes. Drain the excess fat completely, transfer to a medium-size mixing bowl. Allow to cool and set aside.

In the same sautè pan over medium heat, add 1 tablespoon of olive oil and 4 tablespoons of butter. While the butter is melting add 1 tablespoon of freshly chopped sage leaves. Add the diced onions, and celery. Add Kosher salt, fresh ground black pepper, golden raisins, and poultry seasoning. Stirring frequently, cook for 5 to 6 minutes until the vegetables soften. Remove from the heat and allow to cool.

In a medium-size mixing bowl add the eggs, dried oregano, 1 teaspoon of Kosher salt, 1/2 teaspoon of fresh ground black pepper, 1 tablespoon of fresh chopped rosemary, 1 tablespoon sage leaves, thyme, and flat-leaf Italian parsley. Whisk to combine.

Add the cooled veggies and cooked sausage to the bowl containing the croutons. Using a rubber spatula, gently mix to combine. Finally, slowly pour the chicken broth over all the ingredients, allowing all the bread cubes to absorb the liquid. Gently continually stirring as you add the liquid. There will most likely be extra liquid in the bowl and will be absorbed during the baking process.

Using an ice cream scoop, scoop out a large helping, of the stuffing, into the muffin tins. Bake for 12 to 15 minutes or until set and crisp on top. Keep a close eye on them as they cook, time may vary slightly.

To serve, carefully remove the Stuffing Muffins arranging them on a large serving platter and serve hot or at room temperature.

Leave a comment »

Stuffed Artichokes

 

Stuffed Artichoke

2014-08-12-10-50-26.jpg

Growing up, whenever there was a special occasion this dish was in high demand. I can remember she would always ask what it was that we would like her to make. Stuffed Artichokes was one of those dishes.

I believe that Italians utilize as much of a vegetable as they can. If you know anything about artichokes, much of it is either trimmed or cut. Preparing the artichokes using this method prevents that waste. Let me explain. I find that many home cooks tend to be intimidated by this strange thistle. But I’m here to fix that if I can.

2014-08-12-15-14-31.jpg

2014-08-12-15-01-23.jpg
2014-08-12-15-15-55.jpg

As you can see I trimmed the stalks down quite a bit and threw them in as well. They are eatable also. To keep the artichokes submerged in the boiling water, place a plate on top like this.

2014-08-12-15-16-29.jpg

2014-08-12-16-16-34.jpg

2014-08-12 15.24.22 2014-08-12 15.26.18

2014-08-12 15.26.18 2014-08-12 15.30.16

2014-08-12 15.32.51

2014-08-12 15.36.27

2014-08-12 15.49.39

2014-08-12 15.50.51

Take the cooled artichoke and remove the center. This is where the thistle is located and is not editable. Start by pulling the leaves apart gently until the center of the artichoke is exposed, take a tablespoon and dig out the thistle. It looks like a circular hairy piece also known as the choke. Repeat this process for the remaining artichokes.

2014-08-12 16.16.34

2014-08-12 16.41.47

You can see here above how the center is now hollowed out. To stuff, the artichokes, start with the bottom working your way around pulling the leaves apart gently and with your fingers. Continue until you reach the center. Stuff as much of the filling between the leaves as possible.

2014-08-12-16-57-38.jpg

2014-08-12-17-19-34.jpg

When you’re ready to eat the Stuffed Artichokes, just pull each leaf off using the leaf as a natural spoon, getting all that deliciousness off each one. As you make your way to the center, there you’ll find the best surprise of all, the heart of the artichoke. The heart is the most tender part of the whole artichoke. Don’t forget about those stems too, YUM!

This dish is a show stopper and any dinner party.

Stuffed Artichoke

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 4 servings
Equipment: 6- stockpot, 9 x 13 baking dish, 2 large mixing bowls

Ingredients:
4 medium fresh artichokes
4 cups of Italian style breadcrumbs
2 cloves garlic, grated
1 1/2 cups Parmigiano-Reggiano, grated, plus 4 tablespoons
2 tablespoon pine nuts
6 sun-dried tomatoes, finely chopped
1/4 cup golden raisins
6 slices Prosciutto, julienned
1/4 cup flat-leaf Italian parsley, finely chopped, plus extra for garnish
1 teaspoon freshly cracked black pepper
1/2 cup *E.V.O.O. more if necessary
1 cup of good dry white wine
2 lemons, juiced, save lemons for the water
water

Directions:
Start by pulling off some of the outer leaves from the bottom. Then take a pair of kitchen scissors, trim the tips (the pointy sharp part) of the leaves. Next, cut the stems off so they will have a flat bottom.

Fill a 6-quart stockpot 1/2 to 3/4’s of the way up with water. Cut 2 lemons in half, juice the lemons right into the water. Throw the remaining parts of the two lemons into the water too. This prevents the artichokes from turning brown and/or oxidizing.

As you can see I trimmed the stalks down quite a bit and threw them in as well. They are eatable also. To keep the artichokes submerged in the boiling water, place a plate on top like this.

On medium-high heat, bring the artichokes up to a boil. Once up to a boil adjust the heat so as to keep the water at a boil but not so high the water boils over. Continue to cook the artichokes for 45 minutes or until fork tender. Transfer the artichokes and the stems to a large plate to cook. Prepare the filling while boiling the artichokes.

For the Filling:
In a large bowl add Italian style bread crumbs, grated garlic, grated Parmigiano-Reggiano, pine nuts, sun-dried tomatoes, golden raisins, freshly ground black pepper, flat-leaf Italian parsley, and julienned Prosciutto. The prosciutto and cheese are salty so no extra salt is needed. Finally, add the *E.V.O.O., stir to combine. You want the consistency of wet sand. You may need to adjust the amount of oil depending on the type and amount of breadcrumbs used.

Continued Directions:
Take the cooled artichoke and remove the center. This is where the thistle is located and is not editable.

Start by pulling the leaves apart gently until the center of the artichoke is exposed, take a tablespoon and dig out the thistle. It looks like a circular hairy piece also known as the choke. Continue to scrape out the choke until the center of the artichoke is completely hollowed out. Repeat this process for the remaining artichokes. For reference, refer to the pictures above.

To stuff, the artichokes, start with the bottom and work your way around pulling the leaves apart gently and with your fingers.  Continue until you reach the center. Stuff as much of the filling between each row of leaves.

Preheat oven to 350-degrees F.
In a large baking dish, place the stuffed artichokes along with the stems. Add a cup of white wine. Top each artichoke with more cheese and drizzle each one with a good amount of *E.V.O.O.

Bake for around 30 minutes, or until the filling is nice and hot, the cheese is golden brown, and the artichokes have absorbed almost all of the wine.

Garnish with fresh Italian flat-leaf parsley. Serve hot or at room temperature.

*E.V.O.O. is short for Extra Virgin Olive Oil.

 

 

 

Leave a comment »

%d bloggers like this: