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Let's Dish With Linda Lou

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

Ribollita With Chicken Sausage Meatballs

2015-04-16 12.37.46

I’m giving this traditional Italian vegetable soup a makeover. I’ve added chicken sausage meatballs to what was an already perfect soup. Now it’s even heartier. This is my Ribollita With Chicken Sausage Meatballs.

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Prep Time: 20 minutes
Cooking Time 48 to 50 minutes minutes
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: Food Processor, 6-quart saucepot, cookie dough scoop, 2 rimmed baking sheet pans

Ingredients For Chicken Sausage Meatballs:
1 pound of ground chicken breasts
1 large egg
2 tablespoons of finely fresh chopped Italian parsley
1/2 cup of Italian bread crumbs
1/4 cup of heavy cream
5 dashes of Worcestershire sauce
1/4 cup of freshly ground Parmigiano- Reggiano cheese
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of dried oregano
1 tablespoon of fennel seeds

Ingredients For Ribollita:
3 tablespoons of olive oil
1/2 diced onion
1/4 pound of pancetta, diced
1 cup of carrots (2 medium-size carrots), diced
3 ribs of celery (1 cup), diced
3 cloves of garlic, minced
2 15-ounce cans of Cannellini beans drained and rinsed, 1 15-ounce can to be puréed
1 bay leaf,
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of crushed red pepper flakes
1 teaspoon of freshly grated nutmeg
1 28-ounce can of San Marzano whole tomatoes
2 quarts of unsalted chicken stock
1/2 cup of chopped fresh basil leaves
3 cups of chopped kale
3 cups of chopped Savoy cabbage
5 slices of good sourdough bread, crusts removed
1/2 a cup of Parmigiano-Reggiano cheese, freshly grated
*E.V.O.O for drizzling over the top of each bowl

Directions For Chicken Meatballs:
Preheat oven to 375-degrees F.
Line two rimmed baking sheet pans with parchment paper. Spray each one with non-stick cooking spray.

In al large mixing bowl add all the ingredients from the list above, except the ground chicken, mix to combine. Add the ground chicken last. Using a fork, combine all the ingredients (flavorings) throughout the ground chicken. Do not overmix.

Note: Every few scoops of the meat mixture spray the inside of the scoop with non-stick cooking spray for easy removal. After forming a few meatballs, lightly spritz your hands with warm tap water. This will give your meatballs a smoother texture.

Using a cookie dough scoop, scoop the meat mixture into your hands to form the meatballs. Lightly spray the tops of all the meatballs with non-stick cooking spray. Bake for 20 minutes.

While the meatballs are cooking, use this time to prep all the vegetables from the list above. Once you’ve prepped the veggies the meatballs should be ready to come out of the oven. Set the two trays of meatballs aside.

Start the Ribollita.
Over medium heat, add the olive oil and diced onions. Sauté until soft and translucent but not brown. Add crushed red pepper flakes and diced pancetta, cook for 3 to 5 minutes.

Next, add the diced carrots, celery, and bay leaf stir to combine. Add the minced garlic, Kosher salt, and freshly ground black pepper. Stirring occasionally, cook together for 10 minutes until the veggies start to soften. At this point, add the whole canned tomatoes with their juice. Use a wooden spoon, break up the tomatoes.

Next, add the chopped cabbage and kale, and freshly grated nutmeg, cook for another 5 to 7 minutes until the greens wilt down. Turn the heat down to medium-low, add the puréed Cannellini beans, stir to combine. Next, add the whole beans, again stir to combine.

Pour in the unsalted chicken stock. This is the point when you add the cooked meatballs. Still on medium-low heat simmer for another 15 minutes. At this point add in the cubed bread and continue simmering for another 10 minutes. The bread will dissolve and thicken the soup. The Ribollita With Chicken Sausage Meatballs is done at this point. Turn the heat off add the fresh basil leaves, stir to combine.

To Serve:
Ladle a good helping of the Ribollita into large porcelain soup or pasta bowl. Add a nice helping of the freshly grated Parmigiano-Reggiano cheese. Finally. lightly drizzle your best *E.V.O.O on top. I promise, if you love really good soup or a delicious stew, I would say try making my Ribollita With Chicken Sausage Meatballs.

*E.V.O.O. is extra virgin olive oil.

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Braised Boneless Short Ribs And Root Vegetables In A Red Wine Reduction Over Cheddar Grits

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This has to be one of the coldest days we’ve had in Orlando in a really long time, so I needed to bring out the big guns for dinner tonight. Steve’s been working on roofs all day and I know he’d want a comforting dish to warm him up. I went to our local Farmers’ Market and decided on short ribs. They offer boneless short ribs which I’ve never seen anywhere else before, so I bought them.

The name of my dish, Braised Short Ribs With Root Vegetables In A Red Wine Reduction Over Cheddar Grits sounds super fancy but really it’s not.

I should tell you that our local Farmers’ Market is called Freshfields Farm. I posted a link at the bottom of this post in case you’d like to click and visit.

I definitely needed good white cheddar for my grits, and Freshfields Farm also offers a variety of cheeses, so this worked out perfectly.

Next, I was onto the produce side of Freshfields Farm to check out the root vegetables available for my dish tonight. I found a beautiful butternut squash and some leaf top carrots. Those are going to be perfect for my Braised Boneless Short Ribs.

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To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

This is what the boneless short ribs look like. You can see they have great marbling throughout the meat, which will make for a tender and flavorful dish.

Instead of browning the meat off in batches, in my Dutch oven, I’m going to sear the meat all at one time by roasting the short ribs in the oven at a very high temperature. I love this method instead of browning them off in batches on top of the stove. Also, I can start cooking the vegetables off on top of the stove while the meat is searing.

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Be sure to keep checking their progress until they look like the picture above.

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On the stove top, start softening the vegetables in the Dutch oven. It’s really important to season each layer as you go.  I’ll show the total amount of Kosher salt and pepper in the ingredients list.

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For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced, add the beef consomme and beef broth.

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Adjust the oven temperature to 325-degrees F.

Remove the short ribs from the oven.

Add the seared short ribs and their juices (the juice is extra flavor) to the pot with the vegetables.  Bring all this up to a boil then reduce to a simmer and place into the oven for 2-1/2- 2-3/4 hours. The short ribs will be fully cooked and fork tender.

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Carefully remove the short ribs from the oven. Turn the oven temperature to 350-degrees F. Carefully remove the short ribs from the pot and set onto a plate.

In a small bowl make a *slurry. Add the *slurry to the pot. Bring the sauce back up to a boil. Stirring everything continuously until the sauce thickens and coats the back of a wooden spoon. You want it to be like a loose gravy, so when you ladle it over the cheese grits, the sauce will cling to the veggies and soak into the grits.

At this point, add the meat back into the pot and place the lid on. Set the pot on a back burner on very low or warm if that setting is available on your stove.

Next, onto making the cheddar grits.

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Adjust oven temperature to 350-degrees F.
In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

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Prep Time: 30 minutes
Cooking Time For Short Ribs: 2 1/2 to 2 3/4 hours
Cooking Time For Grits: 1 hour
Oven Temp: 325 degrees
Yields: 4-6 servings
Equipment, 6-quart Dutch oven, food processor, 2 rimmed baking sheet pans, 9 x 11 baking dish

Ingredients For Boneless Short Ribs:

3 cups of water
1 cup of heavy cream
1 teaspoon of Kosher salt
4 tablespoons unsalted butter, room temperature
2 cups of shredded white cheddar (reserve 1/2 a cup for the topping)

Directions:
Preheat oven to 450-degrees F.
To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

In a large mixing bowl, add the short ribs, 1/4 cup olive oil, 2 tablespoons of Kosher salt, 1 tablespoon freshly cracked black pepper. Mix to combine. Lay the marinated short ribs, in one layer, spread out, onto two baking sheets. Roast for 20 minutes. Halfway through the roasting process, flip the short ribs to get a good caramelization on all sides.

Note: Oven temperatures may vary slightly. The 20 minutes roasting time for the short ribs is an approximate time.

In a Dutch oven preheated on medium-high heat, add the olive oil, onions, and carrots. Season with Kosher salt and black pepper. Sautè those for 2-3 minutes. Next, add the diced butternut squash minced garlic, and tomato paste.

Continue cooking adding the remaining Kosher salt and black pepper, stirring occasionally for another 2-3 minutes. Note: It’s important to season each layer as you go. Once the vegetables start to soften, add the purèed Piquillo peppers stirring to combine with the vegetables. Next, add the crushed red pepper flakes, and fresh herbs, stir to combine.

For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced by half add the beef consomme and beef broth.

Remove the short ribs from the oven. Turn the oven to 325-degrees F.

Add the short ribs and their juices to the Dutch oven, stir to combine. Bring up to a boil, place the lid on and transfer the pot to the oven. Cook for 2 1/2 to 2 3/4 hours or until the meat is fork tender.

Set oven temperature to 350-degrees F.
Remove the pot from the oven, carefully transfer the short ribs to a dish. Add the premade *slurry to the pot, stir to combine. Bring the sauce back up to a boil until sauce has the consistency of a loose gravy. Turn the heat down to the lowest temperature or a warm setting. Add the meat back into the pot. Place a lid on to keep hot.

Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. The will prevent the cheese on top from sticking to the foil.

In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

To Serve:

*slurry:  For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. Whisk the slurry into the hot simmering liquid you want to thicken.

 

Freshfields Farm

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Homemade Espresso Ice Cream

2015-02-06 11.34.29

We are definitely coffee lovers in my house, so I thought for my second ice cream flavor that I would attempt making an #espresso #icecream. This batch has a kiss of chocolate because I’m using dark chocolate covered espresso beans. This is my Homemade Espresso Ice Cream.

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Homemade Espresso Ice Cream

Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Cooking Time On Stove: 1 to 2 minutes (long enough to dissolve the sugar)
Machine Churning Time: 30 minutes
Yields: 1 quart
Equipment: Ice cream maker, 3-quart saucepan, large mixing bowl, mini food processor

Ingredients:
3 cups of heavy cream
2/3 cup of granulated sugar
1 teaspoon of pure vanilla extract
2 tablespoons of Kahlua
1 cup of chopped dark chocolate espresso beans (measured after they are ground up finely)
1 pinch of Kosher salt
Dark chocolate covered espresso beans for garnish

Note: Place the ice cream bowl attachment into the freezer the night before use.

Directions:
Place the heavy cream, granulated sugar, and Kosher salt into a saucepan. Over medium-low heat dissolve the sugar and salt completely. Take your clean finger and dip it into the warm cream. If you feel no grittiness when you rub your two fingers together, then the sugar has dissolved completely. Remove the cream from the heat, add the Kahlua and vanilla extract.

Transfer the cream mixture to a large bowl, cover with plastic wrap, and place into the frig for at least 2 hours. After the two hours, take the bowl attachment and place it onto the ice cream machine and turn it on. Next, slowly pour the cream mixture into the ice cream machine. Let it churn following the manufacturer’s directions which is about 20 minutes.

At this point, add the ground up dark chocolate espresso beans and let the ice cream maker continue churning, for an additional 5 minutes, allowing the ground dark chocolate espresso beans to be mixed through evenly. That’s it. Remove the ice cream and place it into a quart container and freeze overnight.  Place a scoop of the espresso ice cream into your favorite ice cream dish and garnish with a couple of the dark chocolate covered espresso beans.

If you love coffee, you’re going to love my Homemade Espresso Ice Cream.

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