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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 has to be one of our favorite side dishes. The key to a great salad 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 pureed. Adding Fennel to slaw add depth of flavor. I always save the green leafy fronds for garnish and added color.

 

 

 

Photo Mar 31, 11 03 20 AM

Photo Mar 31, 11 03 20 AM (2)

 

Prep Time: 20 minutes
Yields: 6 servings

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 chopped fennel fronds

Dressing For Slaw:
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).

Pour the dressing over the fennel slaw mixture and toss through. Place in the frig and serve chilled.

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Stuffing Muffins

 

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Stuffing muffins are a great way to serve this traditional side dish. My guests are always amazed when they see these on the table. Just as easy to make as baking the stuffing in a casserole dish

Equipment: 12 cup muffin tin
Prep Time: 15 minutes
Cook Time: 25 minutes
Yields: 12 muffins
Total Time: 40 minutes

Ingredients:
1 pound,  skins removed and browned, sweet Italian sausage  (drain excess grease completely)
2 tablespoon of olive oil
1 stick of unsalted butter
4 ribs of celery washed and trimmed into sticks, then diced
1 sweet onion, chopped
1/2 cup of golden raisins
2 tablespoon poultry seasoning
2 tablespoons of chopped fresh sage leaves
1/4 cup of freshly chopped flat leaf Italian parsley
1 tablespoon Kosher salt
1 teaspoon black pepper
8 cups of Pepperidge Farm cubed bread
1 quart box of unsalted chicken stock

Directions:
Preheat oven to 375 degrees F. Convection- 350 degrees F.
Preheat 2 large saute pans over medium high heat. To the first pan add 1 tablespoon of olive oil, along with with the skinless sausage links. Using a wooden spoon break the sausage apart and cook until golden brown, about 10- 15 minutes. Drain the excess grease from the sausage completely and set into a large bowl.

In the second saute pan, add 1 tablespoon of olive oil and 4 tablespoons of butter. While the butter is melting add in the chopped fresh sage leaves. Add in the onions and celery as you chop them. Sprinkle with salt, pepper, and poultry seasoning. Now add in the golden raisins. Saute for 5-6 minutes to begin to soften the vegetables. Lastly, add in the chopped parsley and turn the heat off.

Add the veggies and bread cubes to the bowl with the cooked sausage. Mix all the ingredients until combined.  Using a ladle, moisten the stuffing with the with the chicken stock until bread is soft not wet. This may use almost all the box of stock.

Using the reserved butter,  liberally butter the muffin cups. Use an ice cream scoop to fill and mound up the stuffing into the muffin tins. Bake until set and crisp on top, 12-15 minutes. Keep a close eye on them as they cook, times could vary slightly.  Carefully remove the stuffing muffins to a platter and serve hot or at room temperature.

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Stuffed Artichokes

 

Stuffed Artichoke

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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.

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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.

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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.

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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.

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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.

 

 

 

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