Let's Dish With Linda Lou

Where You Taste The Love

Lemon Ricotta Pasta

2020-08-18 18.44.04

2020-08-19 07.40.11-1

Orecchiette from the Italian orecchia, meaning ‘ear’ and -etta, meaning ‘small’ is a pasta typical of Apulia, a region of Southern Italy. their names comes from their shape which resembles a small ear.

“My Lemon Ricotta Pasta can be done and on the table in under 30 minutes. Perfect for weeknights or to serve when entertaining. Quick and easy using a few simple ingredients. Let’s get started.

2020-08-18 18.44.08

2020-08-18 18.42.56

2016-04-14-11-59-21

2020-08-18 17.56.17

2020-08-18 17.56.20

2018-08-01 18.53.51

2018-08-01 18.52.20

2019-06-07 12.59.11

2017-12-15 06.36.19

Photo May 13, 2 43 19 PM

Olive Oil

2020-08-18 17.59.11

2020-08-18 18.03.53

2020-08-18 18.05.10

2020-08-18 18.12.43

2020-08-18 18.22.38

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2020-08-18 18.16.35

Starchy Pasta Cooking Liquid

2020-08-18 18.23.30

2020-08-18 18.25.31

2020-08-18 18.27.56

2020-08-18 18.31.30

2020-08-18 18.32.50

2015-08-20-18-14-55

2020-08-18 18.42.46

2020-08-18 18.42.51

2020-08-18 18.42.56

2020-08-18 18.44.04

2020-08-18 18.44.08

2019-06-07 12.57.33

2020-08-19 13.03.15-1

2020-08-19 07.40.11-1

 

 

 

Prep Time: 5 minutes
Cook Time: 8 to 12 minutes
Total Time: 17 minutes
Yields: 4 to 6 servings
Equipment: 1 (6-quart) saucepot, 1 (4-quart) sauce pot, hand-held juicer, Microplane, hand-held lemon zester, chef’s knife

Note: First, zest the lemons and use a lemon zester for the thin peels. Set aside.

Ingredients:
1 (16-ounce) box of Orecchiette
2 cups of good ricotta cheese, double cream (substitute whole milk)
2 tablespoons of olive oil
4 cloves of garlic, freshly grated
1 teaspoon of red pepper flakes
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/2 to 1 cup of starchy pasta cooking liquid
4 lemons, 1 juiced, 3 zested, plus the fine curly peels of 1 lemon for garnish
1/4 cup of Italian flat-leaf parsley, finely chopped
Pecorino-Romano cheese, freshly grated

Note: I’m only using 1 teaspoon of Kosher salt in the lemon ricotta cream sauce because Pecorino-Romano cheese is a bit saltier than let’s say Parmesan, and you don’t want the dish to be too salty, plus I added salt to the pasta water so the pasta is already good and seasoned.

Directions:
In a large saucepot of boiling salted water, drop the pasta. Give a good stir and cook, stirring occasionally, for 8 to 12 minutes. After 8 minutes test for doneness. The pasta should be al dente.

In another saucepot over medium-low heat add olive oil, grated garlic, lemon juice, the zest of 1 lemon, and red pepper flakes, stir to combine. Cook until the garlic is fragrant 1 to 2 minutes. Add ricotta cheese and 1/2 a cup (add another 1/2 cup if needed to achieve a smooth creamy consistency) of the hot starchy pasta cooking liquid. Add Kosher salt, fresh ground black pepper, and 2 tablespoons of Italian flat-leaf parsley. Stir to combine.

Using a large slotted spoon, transfer pasta into the sauce. Add another 2 tablespoons of lemon zest, and the remaining Italian flat-leaf parsley. Stir to combine.

Ladle a good helping of the pasta into a porcelain serving bowl. Top with freshly grated Pecorino-Romano cheese. Garnish with a few thin ribbons of lemon peel and lemon slices. Serve immediately. There you have it my Lemon Ricotta Pasta.

 

 

2 Comments »

Pasta Salad With Lobster And Grilled Corn

Seafood Pasta Salad

Remember my post on How To Cook And Open A Lobster? This dish is going to require quite a bit of sweet lobster meat for my Pasta Salad With Lobster And Grilled Corn.

Opening a lobster for some can be a little intimidating but I’ve made it as easy as possible in my post. If you’re able to get a hold of lobster meat already prepared, by all means, feel free to use it in this recipe.

This recipe is perfect for summer and uses my Lemon Vinaigrette which pairs perfectly with this salad. I’ve provided a link for my Lemon Vinaigrette at the bottom of this post.

2016-07-03 14.30.55

Mini Sweet Bell Peppers

Red Onion

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

Red Onion, Mini Sweet Pepper, Italian flat-leaf Parsley

2015-11-13-15-40-421

Cooked Lobster

Cooked Lobster

2016-07-03 15.02.09

2016-07-03 15.10.14

2016-07-03 15.26.40

2016-07-03 15.38.05

2018-06-07 12.23.32

2018-08-01 18.53.51

2018-08-01 18.52.20

Seafood Pasta Salad (2)

photo-apr-10-3-35-51-pm

Seafood Pasta Salad

 

 

Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Yields: 4 to 6 servings
Equipment: indoor grill-pan, 1 (6-quart) saucepot, colander, bundt pan, chef’s knife, paring knife, large mixing bowl, Microplane, silicone brush

Ingredients:
1 1/2 pounds of lobster meat, cooked and cooled, diced into bite-size pieces (1 (2-pound) lobster)
5 ears of sweet corn, grilled, kernels removed (approx.2 1/2 cups)
1/4 cup of Canola oil
1/2 pint of red grape tomatoes, halved
1/2 pint of yellow grape tomatoes, halved
1 cup of edamame, shelled
1 pound (16 ounces) of corkscrew pasta, cooked drained and cooled completely
1/4 cup of red onion, finely diced
1 mini sweet red pepper, seeded and finely minced
1 lemon, zested
2 Hass avocados, pits and flesh removed, diced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of Italian flat-leaf parsley, finely chopped
1/2 cup of Lemon Vinaigrette

Directions:
Start by cooking the lobster in advance. Instructions can be found on my link below for directions. Once the lobster is fully cooked, allow to cool, remove the lobster meat from the tail and claws, then chop into bite-size pieces. Transfer to a bowl and refrigerate.

While the lobster is cooking, prep the mini sweet red pepper, onion, and Italian flat-leaf parsley. Transfer to a large mixing bowl. Halve the grape tomatoes add those to the bowl and the edamame.

Pour Canola oil into a small measuring cup. Using a silicone brush, brush each of the ears of corn with Canola oil. On a preheated indoor grill pan over medium heat, place the arrange the ears of corn on the grill. Allow the corn to cook for 3 minutes on each side until slightly brown. You’ll notice the corn will start to produce beautiful charred marks which adds a smokey flavor without a lot of effort. The total process should take about 9 minutes.

Using a bundt pan, stand the one ear of corn of the center, as seen above, and remove the kernels. Repeat the process until all the kernels have been removed from each ear of corn. Discard the cobs. Add to the large mixing bowl with the rest of the ingredients.

In the meantime, have a large saucepot of boiling salted water on the stove. Drop the pasta and give it a good stir. Cook between 8 to 12 minutes. Taste the pasta after 8 minutes of cooking to be safe. You’re looking for the pasta to be al dente. Once al dente, drain into a colander, run under cold water until the pasta has cooled completely and does not clump together.

Add the grilled corn kernels, chilled lobster, lemon zest, and pasta to the mixing bowl containing the other ingredients. Stir to combine. Finally, add the diced avocado, gently stir to combine, not to smash the diced avocado. You want it to keep its integrity.

Start by adding 1/2 a cup of my Lemon Vinaigrette (add more if needed) to the bowl. Using a large rubber spatula, fold in the dressing coating all the ingredients with this super flavorful dressing.

Ladle a good helping of my Pasta Salad With Lobster And Grilled Corn into a porcelain serving bowl. Serve immediately.

Great Tips For Artisanal Bread, Corn On The Cob, And Everything Strawberry

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

How To Cook And Open A Lobster

Leave a comment »

Mini Strawberry And Kiwi Summer Fruit Pizzas

Mini Strawberry And Kiwi Summer Fruit Pizzas (27).jpg

When I started playing around with the idea for this dessert, I wanted to make it as easy as possible so it would be such a major undertaking to complete. Now, of course, you could make your own homemade sugar cookies if you have the time. I wanted to make a dessert you could make in 30 minutes but still gives the impression you spent the good part of a day making this dessert. My Mini Strawberry And Kiwi Summer Fruit Pizzas do just that.

My secret is using a package of ready-to-bake Pillsbury Sugar Cookies. They’ll make the perfect base for my fruit pizzas.

Mini Strawberry And Kiwi Summer Fruit Pizzas (46)

Mini Strawberry And Kiwi Summer Fruit Pizzas (49)

Mini Strawberry And Kiwi Summer Fruit Pizzas (6)

Mini-Strawberry-And-Kiwi-Summer-Fruit-Pizzas-7

Mini Strawberry And Kiwi Summer Fruit Pizzas (8)

Mini Strawberry And Kiwi Summer Fruit Pizzas (10)

Mini Strawberry And Kiwi Summer Fruit Pizzas (9)

Mini Strawberry And Kiwi Summer Fruit Pizzas (11)

Mini Strawberry And Kiwi Summer Fruit Pizzas (12)

Mini Strawberry And Kiwi Summer Fruit Pizzas (14)

Mini-Strawberry-And-Kiwi-Summer-Fruit-Pizzas-13

Ricotta

Mini Strawberry And Kiwi Summer Fruit Pizzas (4)

Mini-Strawberry-And-Kiwi-Summer-Fruit-Pizzas-3

Mini-Strawberry-And-Kiwi-Summer-Fruit-Pizzas-5

Mini Strawberry And Kiwi Summer Fruit Pizzas (17)

Mini Strawberry And Kiwi Summer Fruit Pizzas (16)

Mini Strawberry And Kiwi Summer Fruit Pizzas (18)

Mini Strawberry And Kiwi Summer Fruit Pizzas (19)

Mini Strawberry And Kiwi Summer Fruit Pizzas (21)

Mini Strawberry And Kiwi Summer Fruit Pizzas (20)

Mini Strawberry And Kiwi Summer Fruit Pizzas (22)

Mini Strawberry And Kiwi Summer Fruit Pizzas (24)

Mini Strawberry And Kiwi Summer Fruit Pizzas (23)

Mini Strawberry And Kiwi Summer Fruit Pizzas (38)

Mini Strawberry And Kiwi Summer Fruit Pizzas (39)

Mini Strawberry And Kiwi Summer Fruit Pizzas (40)

Mini Strawberry And Kiwi Summer Fruit Pizzas (41)

Mini Strawberry And Kiwi Summer Fruit Pizzas (44)

Mini Strawberry And Kiwi Summer Fruit Pizzas (42)

Mini Strawberry And Kiwi Summer Fruit Pizzas (26)

Mini Strawberry And Kiwi Summer Fruit Pizzas (48)

Mini Strawberry And Kiwi Summer Fruit Pizzas (46)

 

 

Prep Time: 15 minutes
Cook Time: 1o to 14 minutes
Total Time: 30 minutes
Yields: 12 3-inch fruit pizzas
Equipment: 2 rimmed baking sheet pans, 1 medium-size mixing bowl, 3 small bowls, paring knife, rolling pin, parchment paper, pastry brush

Ingredients:
1 16-ounce package of Pillsbury Sugar Cookies (24 pack)
2 pint of strawberries, hauled and sliced, then sliced into half-moons
5 large kiwis, peeled and sliced then sliced into half-moons
1 15-ounce container of whole milk ricotta cheese
2 tablespoons of lemon zest, 2 to 3 large lemons
heaping 1/4 cup of powdered sugar plus extra for garnish
1 tablespoon of pure vanilla extract
1/4 cup of apricot jam
2 tablespoons of very hot water
all-purpose flour

Directions:
Preheat oven to 350-degrees F. (If using a non-stick baking pan, bake at 325-degrees F.)

Start by liberally flouring your board and rolling pin. Take two of the raw cookie dough cubes first combining them next, with your hands, form the dough into a ball. Flour the ball of cookie dough and roll out into a circle, 1/8-inch in thickness. Place the circle onto the parchment paper-lined baking sheet. Repeat this process completing the entire package of cookie dough.

Bake for 10 to 14 minutes or until or until light golden brown. Remove the cookies from the oven and allow to cool completely.

While the cookies are in the oven, prep and slice the strawberries and kiwi. Place the fruit into separate bowls and set aside.

In a medium-size mixing bowl add the ricotta, powdered sugar, vanilla, and lemon zest, stir to combine.

Once the cookies are cool spoon on 2 tablespoons of the ricotta cream onto the cookie spreading the cream out evenly. Arrange the fruit in a circular pattern as seen in the pictures. Repeat this process for all the cookies.

In a small bowl add the apricot jam and very hot water. Whisk the jam and water together until the mixture has the consistency of a glaze Using a pastry brush, brush the apricot glaze gently over each of the fruit pizzas. This will give a beautiful shine to the fruit pizzas. Refrigerate until you’re ready to serve.

Serve on a dessert platter and garnish with a dusting of powdered sugar.

 

Leave a comment »

%d bloggers like this: