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Let's Dish With Linda Lou

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

Berries And Ricotta Crostata-Updated

Berries And Ricotta Crostata-Updated (1)

I decided to update this recipe for two reasons. First, phone cameras are so much better now. Second, my baking skills have improved. Crostata is a rustic looking pie. It’s formed by folding the edges over the filling.

I think that my Homemade Pie Crust is perfect for this recipe. To get my Homemade Pie Crust recipe click on the link at the bottom of this post.

I made the dough the day before so all I really needed to do was to make the filling. Once the filling was made, all I needed to do was to roll out the dough.

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Ricotta

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Egg Wash

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Berries And Ricotta Crostata-Updated (3)

Berries And Ricotta Crostata-Updated (2)

mint

Berries And Ricotta Crostata-Updated (4)

Berries And Ricotta Crostata-Updated (4)

Berries And Ricotta Crostata-Updated (1)

 

 

Prep Time: Cooking the filling 7 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Total Time: 37 minutes
Yields: 6 servings
Equipment: cookie sheet pan, party brush, large mixing bowl, 3-quart saucepan
Note: The pie dough is made the day before.

Ingredients For Filling:
1 pint of raspberries, reserve 5 raspberries for garnish
1 pint of blackberries, for garnish
1/4 cup water
1 teaspoon Chambord Liqueur (raspberry liqueur)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon *arrowroot (or cornstarch)

1 15-ounce container Ricotta cheese, cold
1 cup confectioner sugar
1 tablespoon pure vanilla extract
zest of one lemon

*egg wash
2 tablespoons of sanding sugar (or Turbinado sugar)
1 sprig of fresh mint for garnish

Directions:
Place the Ricotta into a large bowl. Add the vanilla extract, lemon zest, and powdered sugar, mix to combine. Place back into the refrigerator until needed.

The Day Before:
Make the dough for the pie crust. There is a link at the bottom of the page for my Homemade Pie Crust

Preheat oven to 425-degrees F.
Line a sheet pan with parchment paper.

Directions For The Filling:
In a small saucepan, on medium heat, place the raspberries (reserve 5 raspberries for garnish), add water, granulated sugar, and lemon juice. You will see the berries start to burst and release their juices, 3 to 5 minutes. Next, add the *arrowroot (or cornstarch), stir well, and bring to a boil. Lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until completely cooled.

Roll the pastry into a 12-inch circle on a lightly floured surface. Ladle the thicken raspberry mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling pressing and pleating if needed. Place big dollops of the Ricotta mixture onto the filling, here and there. Brush the pastry edges with egg wash. Sprinkle just the edges with Sanding or Turbinado sugar. Using the parchment paper, carefully transfer the pie onto a rimmed baking sheet. Bake for 25 to 30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

Garnish with fresh berries and sprigs of mint.

*arrowroot: A starch (similar to cornstarch) obtained from the rhizomes of several tropical plants.

*egg wash: A mixture of beaten eggs and water or milk broth over pastry or dough before baking in order to give an attractive color and shine to the surface.

Serve at warm or at room temperature.

Homemade Pie Crust

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Roasted Chicken Pot Pie

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When it comes to comfort food, chicken pot pie is on the top of my list.  For this recipe, I decided to roast the chicken first before adding to the filling. This is my Roasted Chicken Pot Pie.

The chicken comes out so much juicier when it’s roasted. I have blogged about roasting chicken before and my method is foolproof.

I’m using a ready-made pie crust from the store for this, just to make this dish a bit easier for a weeknight meal. Grocery stores have really great, ready-made pie crusts”. Don’t be too hard on yourself if you don’t have time to make your own all the time. I like to keep a box or two in my frig to have on hand.

If you want to make your own crust and have the time, definitely do it, you can always make it the day before. For my Homemade Pie Crust recipe, click the link at the end of this post.

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Flat Leaf Italian Parsley

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Prep Time. 15 minutes
Cook Time For Chicken: 35 to 40 minutes
Cook Time For Filling: 15 to 20 minutes (can be made while the chicken is roasting)
Bake Time: 20 to 25 minutes
Total Time: 1 hour 20 minutes
Yields: 3 pies
Equipment: three (9-inch) glass pie pans, large mixing bowl, 3-quart saucepot, 6-quart Dutch oven, pastry brush

Ingredients For Roasted Chicken:
4 chicken breasts, bone-in skin-on
1/2 cup of olive oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

Ingredients For Chicken Pot Pies:
4 heaping cups of roasted chicken, bite-size chunks
1 diced yellow onion
1/2 a 14.4-ounce bag of frozen Birds Eye pearl onions, thawed
3/4 of a 1 lb bag frozen peas, thawed
2 1/2 cups of leafy-top carrots, diced and blanched until just fork tender
3/4 of a stick of unsalted butter
3/4 cup of all-purpose flour
1/4 cup of half-and-half
5 cups of chicken stock, unsalted
2 chicken bullion cubes
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley, roughly chopped
2 boxes of store-bought ready-made pie crusts
*eggwash

Directions:
Preheat oven to 350-degrees F.
Place the chicken onto two rimmed baking sheet pans. Rub each breast with equal amounts of olive oil. Sprinkle each breast with Kosher salt and fresh ground black pepper. Roast for 35 to 40 minutes.

Remove the chicken the oven, allow it to cool before removing the skins and bones. Dice the chicken into bite-size pieces, transfer to a large mixing bowl. 

While the chicken is roasting, have the chicken broth and bouillon cubes slowly heating up on a back burner. As this is happening, dice the onion and carrots. Blanch the diced carrots in boiling water for 3 to 5 minutes, just until fork tender.

Adjust the temperature to 425-degrees F.

In a large mixing bowl add the peas and pearl onions. Using a slotted spoon transfer them to the bowl containing the peas and onions.

In a saucepot over medium heat dissolve the bullion cubes in the chicken stock.

In a Dutch oven, on medium heat, start the sauce. Melt the butter, add the diced onion, and flour, stir and cook for 1 minute. Add the hot chicken broth to the flour and onion mixture. Continue to stir until broth thickens. Add all the veggies, Kosher salt, fresh ground black pepper, and the cream stir to combine.

Turn the heat to off, add the diced roasted chicken and chopped Italian flat-leaf parsley, again stir to combine.

Divide the mixture into 3 glass pie dishes, and brush the sides with egg wash. Next, lay the store-bought pie dough over each, Brush *eggwash all over the top of the dough, including the sides. Vent the top of each of the pie.

Finally, follow the baking instructions on the box for the time, usually around 20- 25 minutes, or until golden brown. Take out of the oven and let rest for about 15 minutes, then enjoy some delicious roasted chicken pot pie.

*eggwash: A mixture of 2 beaten large eggs with 2 tablespoons of milk.

Recipe for homemade pie crust, click the link below for my recipe.

Homemade Pie Crust

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Calzone Or Empanada?

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This recipe has the best of both worlds in my opinion. I love Calzone but, they can have too much dough. In this recipe, I’ve combined the filling of a Calzone and pie dough for the crust like an Empanada.

My Homemade Pie Crust recipe link is available at the bottom of the post. What I like to do is, when I make pie dough I always make more than what I’m going to need for that day, and freeze it. This really helps when I’m wanting to make a recipe like this one. I just take the dough out of the freezer the night before and transfer to the refrigerator until I’m ready to roll it out.

There are some really great ready-made pie crusts available in the grocery store. If you don’t have the time to make your own pie dough, pick up two boxes. This recipe calls for 4 pie crusts The other great thing about this #calzone or #empanada, the recipe is everything can be made in advance, just bake them off when you’re ready.

I’m going to be using butter and olive oil for this dish. A lot of times, in Italian cooking, they’ll utilize both, especially as you get further into northern regions of Italy. We all know butter is FLAVOR!🧈

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Another great way to bring a depth of flavor to this dish is to start out with around 1/4 cup of diced Pancetta. Add the Pancetta to a cold cast-iron skillet. Cook over medium-high heat and render all the fat out. Using a slotted spoon, remove the Pancetta transferring those salty crispy bits of goodness onto a plate lined with a paper towel. Use the Pancetta grease to cook the shallots and mushrooms. An important tip to remember here is, if you are going to replace the butter and olive oil with Pancetta in this dish, you may want to decrease the amount of Kosher salt you use, if any at all. Pancetta adds a salty flavor naturally.

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Calzones Or Empanadas

 

 

 

Prep Time: 15 minutes
Cooking Time for filling 30 minutes
Baking time for filled pastries: 12 to 15 minutes
Total Time: 1 hour
Yields: 6 to 8 servings
Equipment: a 12-inch cast-iron skillet, 2 large mixing bowls, medium-size bowl, rubber spatula, large metal spatula, 4 rimmed baking sheet pans, parchment paper

Note: Make pie dough the day before.

Ingredients:
1 pound of sweet or hot Italian sausage (5 sausage links casing removed)
2 shallots, thinly sliced
2 pints of cremini mushrooms, quartered
3 cloves of garlic, minced
2 tablespoons of freshly chopped thyme leaves (substitute 1 tablespoon of dried)
2 tablespoons of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
5 mini sweet bell peppers, seeded and sliced
1 Fresno chili, seeded and minced
1/2 cup chicken stock, unsalted
1 package of fresh spinach leaves
1 cup of Ricotta cheese
1 cup of shredded Mozzarella cheese
1 cup of shredded Parmesan cheese
4 (10-inch diameter 1/4-inch thick) pie dough circles
*egg wash, 4 large eggs plus 4 tablespoons water beaten together
marinara sauce for dipping

Directions:
Preheat oven to 400-degrees F.

To start, add both unsalted butter and olive oil to a preheated cast-iron skillet on medium heat. Add the sliced shallots cook for about 2 to 3 minutes stirring frequently. To the skillet add the cremini mushrooms. Continue cooking allowing the mushrooms to release their water. Occasionally stirring, once the mushrooms have released all their water they will start browning, around 5 to 7 minutes. Add the minced garlic and fresh thyme leaves, stir through.

Next, add the sliced mini sweet bell peppers along with Fresno chili. Sauté for 2 to 3 minutes, stirring with the mushrooms and shallots. Moving forward, add the sweet Italian sausage, dried oregano, Kosher salt, and freshly ground black pepper. Turn the temperature up to medium-high, break the sausage up using the back of a wooden spoon allowing the sausage to brown evenly. Stir occasionally until there is no pink and the sausage is cooked through about 12 to 15 minutes.

Once the sausage is nice and brown, you want to *deglaze the pan by adding unsalted chicken broth to the skillet. Using a wooden spoon, scrape all of those good bits of flavor off the bottom of the pan.  Allow the stock to reduce and get absorbed by all the other ingredients, 3 to 5 minutes.

Add the fresh spinach, stir through, the spinach will wilt down very quickly. Once that happens, remove the pan from the heat. Using a slotted spoon, transfer all the ingredients to a large mixing bowl, leaving any or all excess grease behind.

Allow the filling to cool before adding in the cheese.

In another large mixing bowl, add the shredded mozzarella, grated Parmesan, and Ricotta cheese, mix to combine. Using a rubber spatula, combine the cheese mixture together with the sausage mixture, stir until combined.

In a medium-size bowl add the eggs and water, beat to combine.

Next, the pie dough. If you have your own pie dough, you want to roll all four of them out into about 10 inches in diameter, 1/8 inch thick.

Divide the filling into four equal parts. Using a spoon lay the filling on the bottom third of the circle of pie dough almost all the way across. Brush the egg wash all around the perimeter of the circle. Fold the dough over the filling meeting up with the other side of the dough.  Press the filling gently down so it spreads out evenly inside of the pie dough. Using a fork, crimp the edges to ensure no filling will escape. Take a paring knife and trim any excess dough from around the edges that. All that does is to make the crimped edges even and rounded. This gives a professional look to the pies. Brush more of the egg wash all over the top and sides of the pie dough.

Using a paring knife, vent the pies by making 4 small slits, at the top of each one.  Use a large spatula to transfer the filled Calzone/Empanada from the board onto a rimmed baking sheet pan lined with parchment paper. Place all 4 of the baking sheets into the refrigerator for 15 minutes to rest before baking off. Bake for 12 to 15 minutes or until the dough is golden brown.

Allow the Calzone Or Empanada to cool for at least 15 minutes. Serve with your favorite marinara sauce for dipping.

*egg wash is a mixture of beaten eggs and milk or water brushed over pastry or dough before baking in order to give an attractive color and shine to the surface.

*deglaze is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.

Homemade Pie Crust

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