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Let's Dish With Linda Lou

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

Updated-Tuscan Soup With Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

Tuscan Soup (1)

This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Croutons. The heavy cream adds a silkiness to the soup.

Filled with chicken sausage, potatoes, and kale, and topped with homemade croutons. I decided to make a lighter version, instead of pork sausage, I’m using chicken sausage here but, turkey sausage would be just as delicious.

Let’s start with the potatoes.

The one thing I do in advance of making the soup is to par-boil the potatoes. This will remove the starch from the potatoes giving you a clear broth, not one that’s cloudy.

Tuscan Soup (16)

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Tuscan Soup (21)

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Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Equipment: 6-quart Dutch oven, large mixing bowl, 6-quart stockpot

Ingredients:
1 16-ounce bag kale, pre-washed chopped
6 large red potatoes, sliced thin, then cut into half-moons (as seen above)
1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
2 tablespoons olive oil
1 package of thawed frozen yellow corn
1 yellow onion, small dice
1 red bell pepper, small dice
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon fresh rosemary chopped
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
2-quarts unsalted chicken broth
1 cup heavy cream

Directions:
Prepare the Potatoes:
In a large pot of boiling salted water, add the sliced potatoes. Par-boil sliced potatoes for 3 to 5 minutes. Drain well, transfer to a large mixing bowl and set aside.

While the potatoes are cooking prep all the veggies.

In a 6-quart Dutch oven, over medium heat, add olive oil, crushed red pepper flakes, dried oregano, and fresh rosemary, cook for one minute, until fragrant. Add diced onions and diced red bell peppers, Kosher salt, and black pepper. Cook and continue stirring for another 2 to 3 minutes. Next, add the minced garlic and cook for another minute.

To the pot, add the chicken sausage. Using a wooden spoon, break up the sausage. Next, add the dried thyme. Cook sausage until brown, about 15 minutes. Chicken sausage is lean so there is no fat to drain.

Still, on medium heat, add the pre-washed chopped Kale in batches. Once the first batch goes into the pot, stir and combine until wilted. Add the second batch and repeat. Add the sliced potatoes, unsalted chicken broth, and corn. Stir all the ingredients together. Cook for 10 minutes.

Turn the heat down to low, add the heavy cream, stir and simmer for an additional 10 to 15 minutes. Cover to keep hot.

Click the link below for my recipe for Homemade Ciabatta Croutons.

Serve hot.

 

Homemade Ciabatta Croutons

 

Zuppa Toscana

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Homestyle Baked Mac & Cheese

Homemade Mac & Cheese

Can you think of anything better than a Homestyle Baked Mac & Cheese? I’ll bet your answer is no, and I would agree.

Meatloaf Withh Sundried Tomatoes (2)

Mac & Cheese (4)

Mac & Cheese (6)

Mac & Cheese (7)

Mac & Cheese (5)

Mac & Cheese (1)

Mac & Cheese (2)

Mac & Cheese (8)

Mac & Cheese (3)

White Cheddar Mac & Cheese (3)

White Cheddar Mac & Cheese (1)

Homestyle Mac & Cheese

Homemade Mac & Cheese

Meatloaf Withh Sundried Tomatoes (2)

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Equipment: 9 x 13 baking dish

Ingredients:
1 box or pound of Cavatappi (or elbow macaroni)
3 1/2 cups whole milk
1/2 cup heavy cream
1 stick unsalted butter plus 6 tablespoons
1/2 cup all-purpose flour
12-ounces Gruyère  cheese, grated (4 cups)
8-ounces white Cheddar, grated (2 cups)
4-ounces Mascarpone, room temperature
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
1 tablespoon freshly cracked black pepper
1 teaspoon Kosher salt
1 1/2 cups Panko breadcrumbs
1 tablespoon sweet Paprika (substitute smoked paprika)
1/4 cup dried parsley flakes, plus extra for garnish
Finely shredded Parmesan cheese for garnish on top (optional)

Directions:
Preheat the oven to 375-degrees F.
Butter a 9 x 13 baking dish.
Bring a large pot of salted water to a boil, add the macaroni, and cook according to the instructions of the box, 6-8 minutes, drain really well.

At the same time, heat the milk and heavy cream in a small saucepan, but do not boil. Melt 8 tablespoons (1-stick) in a large (6-quart) pot and add the flour. Cook over low heat for 2 minutes while whisking, until it’s light blond in color. Whisk in the hot milk and cook for another 1-2 minutes. Add the pepper, Kosher salt, and grated nutmeg, continue whisking until sauce thickens and becomes smooth.

Off the heat, switch to a wooden spoon, stir in the Mascarpone first, then the Gruyére and white Cheddar. Add the cooked macaroni, and half the parsley, stir well. Pour into a 9 x 13 buttered baking dish.

Topping:
Melt 2 tablespoons of butter in a large sauté pan. Add the Panko breadcrumbs, Paprika remaining parsley and toss to evenly coat. Sprinkle the breadcrumbs all over the top of the casserole. *Dot the top with the remaining butter. Bake for 30-35 minutes, or until sauce is bubbly and macaroni is browned on top. Optional, sprinkle finely shredded Parmesan cheese and parsley over the top while hot.

Serve hot.

*Dot: To scatter bits of butter over food.

 

Meatloaf With Sundried Tomatoes

 

 

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Panna Cotta Topped With Raspberry Sauce

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Whenever I serve this Panna Cotta (Italian translation, cooked cream) my friends tend to lose their minds and go CRAZY!   Serving dessert in a glass seems to add a touch of elegance. I love making my Panna Cotta Topped With Raspberry Sauce because you can make it a day in advance and garnish them right before serving.


Cook Time: bring just to a boil
Inactive Prep Time: 4 hours minimum to overnight
Yields: 6 servings

Ingredients:
1 envelope unflavored gelatin (about 1 tablespoon)
3 tablespoons cold water
2 cups of heavy cream
1 cup of half and half
1/3 cup of sugar
1 vanilla bean pod

Raspberry Topping:
2 pints of fresh raspberries (reserve 6 raspberries for garnish)
1 cup of granulated sugar, divided
1 tablespoon of fresh lemon juice
1 tablespoon of Chambord (raspberry liqueur optional)
1/4 cup of raspberry jam (with seeds optional)
1 heaping tablespoon of corn starch
2 tablespoons of cold water
6 chocolate hazelnut Pirouline rolled wafers for garnish
fresh mint for garnish
white chocolate chips for garnish

Directions:
Start with the raspberry topping. In a food processor, add the fresh raspberries, fresh lemon juice, 1/2 cup of the granulated sugar, and Chambord. Pulse until the raspberries are completely pureed. In a medium-size saucepan, on medium heat, pour the pureed raspberry mixture. Next, add in the raspberry jam along with the other 1/2 cup of granulated sugar, and stir to combine.

In a small bowl, add the corn starch and water. Whisk the two together until combined and add that to the pan of raspberry mixture. Once the raspberry sauce comes up to a boil, about 5 to 8 minutes, the sauce will start to thicken. Turn the heat off. Remove the pan from the heat, and transfer the raspberry sauce to a medium size bowl. Cover with plastic wrap and refrigerate.

To start the Panna cotta, have a medium-size saucepan,. To the saucepan, add the heavy cream, half and half, granulated sugar, and the seeded vanilla bean and pod.

In another small saucepan. Place the 3 tablespoons of water and sprinkle the gelatin over the water, letting stand for about 1 minute to soften. Heat the gelatin over low heat, using a small whisk, stir until the gelatin is dissolved. Then remove the pan from the heat.

Over medium-high heat, whisking continuously, bring the cream mixture just up to a boil. Once at the boil, remove from heat. Remove the vanilla bean pod and whisk in the prepared gelatin mixture.

Carefully, ladle the cream mixture evenly into the 6 glasses, on a baking tray. Let cool to room temperature, about 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

After the 4 hours is up, remove the Panna Cotta from the frig. Remove the plastic wrap, and evenly ladle the raspberry sauce carefully over the top of each one of the glasses. Garnish with white chocolate chips, fresh mint, a fresh raspberry, and finally, a hazelnut Pirouline rolled wafer.

Note: Keep Panna Cotta Topped With Raspberry Sauce refrigerated until ready to serve. Garnish right before serving.

 

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