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Let's Dish With Linda Lou

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

Sweet Italian Sausage, Mozzarella, And Basil Over Pappardelle

Sweet Italian Sausage, Mozzarella, And Basil Over Pappardelle (2)

Sweet Italian Sausage, Mozzarella, and Basil Over Pappardelle

Great quality ingredients are what make this pasta dish so delicious. A good white wine, unsalted chicken stock, and the pasta cooking liquid are what pull the sauce together for this dish. It’s really just about keeping it simple.

Equipment: small saute pan with lid, indoor grill pan, 12 inch frying pan
Prep Time: 15 minutes
Cook Time 30 minutes
Total Time: 45 minutes
Yields: 4 servings

Ingredients:
1 pound of sweet Italian sausage grilled and sliced
1 package Pappardelle pasta
8 ounces of fresh Mozzarella cubed
2 tablespoons of olive oil
1 leek cleaned and thinly sliced, about 1 cup
1/2 cup of finely diced red onion
3 cloves of minced garlic
1/4 cup each of red, yellow, and orange bell pepper finely diced
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seeds
1 cup white wine, Pino Grigio
1-1/2 cups of unsalted chicken stock
1 cup of fresh basil leaves
3 tablespoons of finely chopped flat leaf Italian parsley

Directions:
Prep all the vegetables first. Clean and slice the leeks, dice the other vegetables, mince the garlic cloves, and prep the herbs. Dice the fresh Mozzarella cheese.  Set all the veggies on a plate to the side.

To prepare the sausage, prick each of the links with a fork on each side. Place the links in a small saute pan , preheated to medium-high heat. Add half a cup of unsalted chicken stock and cover. Let the sausage links steam in the broth for about 10 minutes or until links are completely cooked, 150 degrees internal temperature. Remove from the pan and set on an indoor grill pan that’s been preheated to med- high heat. Let the links 2-1/2 minutes, per side, allowing for grilled markings Carefully remove the hot grill pan from the stove top. Finally, slice the links on a bias.

Have a large pot of boiling salted water ready to drop the pasta, on the back burner.

In a large frying pan, preheated to medium heat, add in the olive oil, fennel seeds, crushed red pepper flakes.  Add the sliced leeks to the pan. Stir the leeks around sauteing them until soft, about a minute or so. Next, add in the diced red onion and diced bell peppers. To the veggies, sprinkle in the Kosher salt and black pepper.Continue sauteing for around 3-5 minutes until all the veggies have softened. Finally, add in the minced garlic and stir through.

Add the white wine, unsalted chicken stock, and sliced cooked sausage back into the pan. Bring everything up to a boil, then reduce the heat to simmer and cook for another 10 minutes. This will allow the flavors from the liquids to marry with all the other ingredients.  While the pan is simmering, drop the pasta. Cook the pasta, to al dente, following the instructions on the package, usually about 10 minutes.

Once the pasta is just al dente, add the pasta to the pan with the sausage and vegetables. Toss the pasta through. The pasta may absorb most of the liquid. If this is the case, add in a ladle or two of the starchy pasta cooking liquid to the pan. Turn the heat off, and transfer to a large serving platter. Add the diced fresh mozzarella cheese, basil leaves, and finely chopped parsley.

Serve immediately.

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Pappardelle With Sausage And Mozzarella

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Pappardelle is my favorite pasta. The long thick ribbons of pasta allows the sauce to adhere really well. Adding fresh ingredients to compliment the pasta is super important. This dish is one that very easy and doesn’t take long to make. Precooking the sausage is key. Let me explain.

I take a large saute pan and add to it a 1/2 a cup of unsalted chicken stock. I take a fork and prick holes into each of the links on both side, about 3 per side. Then I place the links down into the chicken stock. I place the lid on and turn the heat to medium. The sausage will begin to steam and poach in the broth. This will take a good 15 minutes. Then I turn the heat off and let them steep in the hot broth for another 5 minutes. I remove all the sausage links from the pan and set them onto a plate until I’m ready to grill them. While I’m precooking my sausages, I take that time to prep all the vegetables I’m going to need for this dish

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Yields: 6 servings
Prep Time: 15 minutes ( allowing for the prep of the veggies as well as the precooking                           of the sausage as posted above).

Equipment: A Rondeau pan, indoor grill pan
Cook Time: 30 minutes (includes the grilling time of the sausage links)

Ingredients:
2- 16.2 ounce packages of Flora Pasta
10 sweet Italian sausage links – 2 pounds, grilled and sliced
2 tablespoons of olive oil
2 tablespoons of crushed red pepper flakes (optional)
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon black pepper
4 minced garlic cloves
2 cleaned and thinly sliced leeks
1/2 a red finely diced onion
1/2 each red, yellow, and orange bell pepper finely diced
3 cups of unsalted chicken stock
1-1/2 cups of Pino Grigio
1 cup of pasta cooking liquid
8 ounces of fresh diced buffalo mozzarella
2 tablespoons of freshly chopped Italian parsley
3 tablespoons of E.V.O.O.
6-8 fresh basil leaves

Directions:
Once the precooking of the sausage is finished (explained in the first paragraph) along with the prep of the vegetables. That is of course preparing  of the leeks, red onions, garlic, and sweet bell peppers, it’s time to grill off the sausage links. Using an indoor grill pan, on med high heat. Place all the links on the grill. You just want to get those beautiful grill marks on all sides of the links. This takes about (time may vary) 3 minutes per side. Remove them from the grill and carefully slice on the bias. Set them on a plate until it’s time to add them to the pan.

For the vegetables, I start with the sliced leeks in a large deep sided saute pan, with a lid, called a Rondeau pan. This pan will allow me to saute the veggies yet I’ll still be able to add the pasta in, and toss easily, with the other ingredients.

On med heat, start sauteing the leeks in some olive oil, Kosher salt, black pepper, and crushed red pepper flakes. Saute the leeks until they just start to soften, about 2-3 minutes. On the back burner, have a pot of salted boiling water, on stand-by ready for the pasta.

To the softened leeks, add in all the other veggies, diced red onions, minced garlic, and diced bell peppers. Again, seasoning as we go, another light sprinkling of Kosher salt. Stir all these ingredients together and  again continue to saute for another 2-3 minutes.

At this point, you want to add in the sliced grilled Italian sausage and dried oregano to the pan. Stirring all the ingredients together. Next, you want to add in the liquids, to the pan, that will be the sauce for this dish. Keeping the heat at medium, add the unsalted chicken stock and Pino Grigio. Let this come up to a boil, then turn down to a simmer. While all this is simmering, throw the pasta into the water. You want to cook the pasta to just before the al dente point. Reserve back a cup of pasta cooking liquid.  Remember, the pasta will continue to cook when it’s added to the sauce and other ingredients in the pan. Once the pasta has been added, then add a cup of the pasta cooking liquid, gently tossed through turn the heat off. The pasta will have absorbed most if not all of the wine and chicken stock.

To serve, I like to plate this dish on 2 large serving platters where everyone can help themselves, “family style”. To finish I top with fresh mozzarella, freshly chopped Italian parsley, whole basil leaves and a generous drizzle of good E.V.O.O..

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Sea Scallop Gratin

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This is one of the most elegant dishes you can serve. It’s my Sea Scallop Gratin. This seafood dish is so delicious. Everyone you know will want your recipe and, they won’t believe how easy it is to make. Let’s start with the ingredients for the topping, my favorite part of this dish.

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There are two ingredients that I need to chop for this dish, garlic, and a leek. Whenever using leeks make sure you clean the sand from between the layers. The best way to do this is to cut the root end first. Then at the other end cut where the dark green meets the light green. Discard the dark green leaves. Next, slice down lengthwise and rinse really well to get any sand or grit the may be trapped in there. Lay the leek cut side down, slice into very thin half moons as seen in the picture.

While I have my knife out, I just go ahead a mince up the garlic and set aside. In a large sautèpan, set on medium heat, I’ve melted 2 tablespoons of unsalted butter.

Once the leek is sliced, add it to the pan with the melted butter. Stir until all the leeks are coated. Add a pinch of crushed red pepper flakes, and Kosher salt. Sautè for 3-5minutes. Once the leeks have softened, (do not brown), add the minced garlic. Allow the garlic sautè for another minute until fragrant and soft. Turn the heat off, and set aside for a minute.

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In a mixing large bowl, add finely chopped fresh flat-leaf Italian parsley. To that, add a stick of softened room temperature unsalted butter, Pernod, lemon juice, Kosher salt, freshly cracked black pepper, olive oil, the cooled leek mixture, and Panko breadcrumbs. Mix all the ingredients together until combined. That’s the topping. Easy right?

Now for the star of the show, the scallops.

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When you’re ready to work with sea scallops,  there is a side-muscle on each scallop that needs to be removed. You don’t want to eat it. The pictures above help to illustrate what I mean. You also want to always pat the scallops dry using a paper towel to remove any excess moisture before continuing on with your recipes.

Next, I cut the scallops into quarters. Sea scallops are quite large, for this dish, you want them to be bite-size. Slice the scallops in half then into quarters. Divide the quartered scallops into the four gratin dishes. Add one tablespoon of good white wine to each dish. Spoon on the garlic butter crumb topping over each dish evenly.

At this point, if you needed to, you could place the scallop gratins into the frig until you are ready to put them into the oven. Place the dishes onto baking sheets, for 10-12 minutes at 425 degrees F.

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You want to keep a close eye on these beauties because you want the crumb topping to be a light golden brown. I serve with a garnish of fresh parsley, along with a few wedges of lemon on the plate to squeeze on right before serving.

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Yields: 4 servings
Equipment: 4 gratin dishes
Prep Time: 30 minutes
Cooking Time: 10-12 minutes
Total Time: 40 minutes
Equipment: 2 rimmed baking sheet pans, 4 gratin dishes

Ingredients:
1-pound sea scallops, sliced in half
1 stick of unsalted butter, room temperature
6 cloves of minced garlic
1 leek cleaned and sliced
5 tablespoons of fresh Italian flat-leaf parsley, finely chopped,  reserve some for garnish.
2 tablespoons of freshly squeezed lemon juice
2 tablespoon of Pernod
2 teaspoons of Kosher salt
1 teaspoon of crushed red pepper flakes
1 teaspoon of black pepper
6 tablespoons of olive oil
3/4 cup of Panko breadcrumbs
4 tablespoons of dry white wine
1 lemon, cut into wedges for garnish

Directions:
Preheat oven to 425 degrees F.
First, prepare the leeks and garlic for sautèing. Have the scallops on ice waiting for you in the frig until you are ready for them. Once the leeks and garlic have been sautèed, set them aside and prepare the topping.

Add all the ingredients for the topping in a large bowl plus the cooled down sautèed leeks and garlic mixture. Mix to combine and set aside while preparing the scallops for the gratin dishes, Have the 4 gratin dishes set up a baking sheet, two sheet pans if necessary.

Remove the side-muscle from each sea scallop. Using a paper towel dry the scallops completely. Quarter them and divide them evenly into the 4 gratin dishes. Add a tablespoon of wine to each dish. Spoon on the topping divided equally between the four gratin dishes.

Add one tablespoon of good white wine to each dish. Spoon the garlic butter crumb topping evenly over each dish.

At this point, you could refrigerate the Sea Scallop Gratin up to an hour before. Bake the gratins for 10-12 minutes.

To Serve: Garnish with Italian flat-leaf parsley and a few wedges of lemon. Squeeze the lemon over the dish right before serving. I like to serve my Sea Scallop Gratin with a simple arugula salad dressed lightly with a lemon vinaigrette.

 

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

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Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sauteed Spinach

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This recipe is elegant and yet so easy to pull together for entertaining. The above pictures are ones I took the very first time I made my Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach and boy it was delicious. I thought I’d test the recipe out on a few friends and get their opinion. It was definitely a winning dish. I did, however, make one change and that was to use the pan drippings to make this wonderful sauce to drizzle over the top.

Let’s get started.

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First, I’m going to start with the marinade.

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If you’ve never worked with fresh ginger, please don’t feel intimidated by using this amazing root (used as a spice) in your recipes. All you need to do is, use a small spoon to scrape off (or peel) the outer skin. You can grate fresh ginger using a Microplane or, for this application (recipe), use a sharp knife to cut the piece of ginger lengthwise, leaving two half moons. Slice the half moons lengthwise then dice, similar to prepping a carrot. The flavor is awesome!

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Sauteed Spinach With Garlic

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Prep Time: 10 minutes
Inactive Prep Time: 2 hours
Cook Time: 35 to 40 minutes
Total Time: 50 minutes
Yields: 6 servings
Equipment: 4- quart Dutch oven, 1 gallon-size zip-lock baggie, 12-inch sauté pan, Chef’s knife

Ingredients For Marinade:
2 pork tenderloins
1 3-inch piece of fresh ginger, small dice
5 cloves garlic, minced
1 cup apricot jam
1/4 cup soy sauce, low sodium
1/2 cup olive oil, plus 1 tablespoon
1 teaspoon crushed red pepper flakes

Ingredients For Cannellini Beans:
3 15-ounce cans of Cannellini beans, rinsed and drained
1 tablespoon of olive oil
1 tablespoon of unsalted butter
2 leeks, cleaned and thinly sliced into half moons
3 cloves of garlic, minced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup unsalted chicken broth

Ingredients For Gravy.
1 1/2 cups of unsalted chicken broth, plus 2 tablespoons
1 heaping tablespoon cornstarch

Ingredients And Directions For Sautéed Spinach With Garlic:
Refer to the link below, doubling the recipe for this dish.

Preheat oven to 450-degrees F.

Directions:
Place the 2 pork tenderloins along with minced garlic and chopped ginger into the zip-lock bag. In a medium-size bowl add apricot jam, low sodium soy sauce, olive oil, and crushed red pepper flakes, whisk to combine. Pour the mixture into the baggie. Let as much of the air out of the bag as possible, then zip it closed. Massage the marinade all over the pork. Place the pork into the frig for a minimum of 2 hours, longer is even better.

Now to get started on the Cannellini beans. I love to use Cannellini beans for this dish because they have a really creamy feel to them and they absorb flavors really well.

When you’re dealing with leeks you just want to use the white and light green parts of the leek. Cut the top (the dark green leaves) and bottom (the root), like you see in the top pictures. Leeks have so many layers to them, you want to rinse them really good and get any sand or dirt that may be trapped between the layers. Once that’s done, cut them in half lengthwise and slice into thin half moons.

In a Dutch oven over medium-high heat add  1 tablespoon of olive oil, 1 tablespoon of unsalted butter, the sliced leeks, Kosher salt, and fresh ground black pepper. Sauté the leeks for 2 to 3 minutes or until soft, stirring occasionally. Next, add the minced garlic, stir through, cooking for 1 minute more. Add unsalted chicken broth, bring to a boil, reduce the heat to low then add in the Cannellini beans. Stir to combine and continue to cook for 5 minutes. Turn the heat off, place the lid on to keep warm.

At this point, you’d want to start the spinach for this dish. For my recipe, Sautéed Spinach With Garlic, click the link at the bottom of this post.

Preheat a large sauté pan on medium-high heat. Using a pair of tongs remove the marinated pork tenderloins from the baggie, (be sure to scrape off any ginger or garlic stuck on the pork, allowing as much of the excess marinade drip back into the baggie) placing them into the hot pan. Sear the pork for 3 minutes on each side. Place the pan into the oven and continue cooking for 10 minutes.

Next, transfer the pork tenderloins to a large plate and cover tightly with foil. Place the pan over medium-high heat and add unsalted chicken broth. With a wooden spoon, scrape all the brown bits from the bottom of the pan. Let bubble for 1 to 2 minutes.

In a small bowl, add 1 heaping tablespoon of cornstarch with 2 tablespoons of unsalted chicken broth, whisk together until smooth. Add the cornstarch mixture to the pan and continue whisking until the sauce comes back up to a bubble and begins to thicken, around 2 minutes. Turn the heat off, the sauce is done.

To plate this dish, I lay out all those delicious Cannellini beans on the bottom of a large serving platter. Then around one side, I spoon on the Sautéed Spinach With Garlic. I carve the pork into 1 1/2-inch thick slices and lay them on top of the beans. Finally, I just drizzle that amazing sauce all over the top.

There you have it, my Apricot And Soy Glazed Pork Tenderloin Over A Bed Of Cannellini Beans With Sautéed Spinach.

 

Sauteed Spinach With Garlic

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