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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, I just rolled the dough out and baked.

Berries And Ricotta Crostata-Updated (4)

I think that Homemade Pie Crust is perfect for this recipe. I made the dough the day before so all I had to do really was to make the filling. Once I did that, I just rolled the dough out and baked. For my Homemade Pie Crust recipe, click the link at the bottom of this post.

Yields: 6 servings
Prep Time: Cooking the filling 7 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 37 minutes
Note: This does not include the time for making the dough.

Ingredients For Filling:
1 pint of raspberries, reserve a 5 of them 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= 1 large egg beaten with 1 tablespoon of water
2 tablespoons  Sanding sugar (or Turbinado sugar)
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.
To make 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, 3-5 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 25-30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

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

Serve at warm or at room temperature.

 

Homemade Pie Crust

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Coeur A La Creme

Coeur à la Crème is a cream cheese and whipped cream #dessert with a fruit topping that’s traditionally made in the shape of a heart. I’d compare this dessert to being a French style cheesecake. Coeur à la Crème, by it’s name alone,seems as though it would be so hard to make, it turns out is easier than a traditional cheesecake.

I saw this dessert made by Ina Garten, who I love, and knew I had to recreate this dish, but with a style of my own. At the time, I didn’t have the correct mold.  Ina Garten made this  dessert using a mesh sieve, so that’s what I used as well. Since then, I have bought a traditional Coeur à la Crème mold. Let me show you what one looks like.

Coeur A La Creme  Mold.jpg

Let me walk you through how easy this dessert is to make.

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Vanilla Sugar Jar

Coeur A La Creme.jpg

Prep Time: 30 minutes
Inactive Prep Time: 24 hours
Equipment: Stand Mixer with whisk and paddle attachments
mesh sieve
heart shaped mold
large piece of cheese cloth
1 large bowl
sauce pot
large serving platter

Ingredients:
12 ounces of softened cream cheese
2 1/2 cups heavy whipping cream
1 1/2 cups of confectioner sugar
zest of 1 lemon
1 vanilla bean, seeded
1 teaspoon pure vanilla extract
1 large piece of cheese cloth

Ingredients For Blueberry Sauce:
1 pint fresh blueberries
1.2 cup granulated sugar
juice of 1/2 a lemon
1/2 cup blueberry jam
1 sprig of fresh mint

Directions:
To start, add the softened cream to an electric mixer fitted with a paddle attachment. Let that mix on low speed for a couple of minutes. Next, add in the confectioner sugar and cream that together until the sugar is incorporated. A good tip is to have the mixer on very low speed while mixing in the sugar, otherwise the sugar will spray all over the place.

Next, it’s time to change to the whisk attachment before adding in all the flavorings. Add in the lemon zest, vanilla bean seeds, (tip: add the empty vanilla pod to your sugar container and you’ll have vanilla sugar for future recipes), pure vanilla extract, and heavy whipping cream. Again, start the mixer on low speed, then crank it up to high. Whisk all the ingredients together until they have the consistency of whipped cream.

Using a mesh sieve or the traditional Coeur à la Crème mold lined with cheesecloth as seen in the above pictures, transfer the flavored whipped cream to the sieve. Make sure you have a large enough piece of cheesecloth ( you can purchase cheesecloth at you local grocery store) to cover the top of the flavored cream too.  Place the sieve with the covered flavored cream mixture inside a larger bowl to allow the excess liquid to drain, as seen in the pictures above. Transfer to the refrigerator and let set up for 24 hours. Discard the liquid.

Directions For Blueberry Sauce:
Add the blueberries to a sauce pot, reserving a good handful back for garnish.  water, sugar, and fresh lemon juice.  On medium heat, stirring all the ingredients together, watching until it come to a bubble. Turn down to a simmer and let cook for about 5 to 7 minutes or until the blueberries start to burst and the juice thickened slightly.   I remove about 1/4 cup of the semi-cooked blueberries, place them into a small bowl cover with plastic wrap and transfer to the refrigerator along with the reserved fresh blueberries.

Add the cooked blueberries and blueberry jam to a food processor. Pulse until the mixture is smooth. Place into a plastic container with lid and chill overnight in the refrgerator. That’s the blueberry sauce. The semi-cooked and fresh blueberries will give our sauce a variety different textures.

The next day, remove the flavored cream from the frig.  Unfold the cheese cloth from the top of the mold. Place a large serving plate over the top and invert the whole dessert onto the plate. Carefully peel off  the rest of the cheese cloth from the cream. You’ll have a white silky dome shaped dessert with little specks of vanilla resting like a soft pillow on your serving plate.

Next, take the blueberry sauce, semi-cooked blueberries and fresh blueberries out of the frig. If the sauce it too thick, add 1 maybe 2 tablespoons of very hot water to thin out the sauce, and stir well. Using a spoon, spoon the sauce over the top the the dome shaped cream and let the sauce fall down all over the sides. Spoon over the semi-cooked blueberries on the top of the sauce and let them fall all down the sides as well. Finally take the fresh blueberries and sprinkle them all around the outside rim of the dessert. Garnish with a sprig of fresh mint.

You could the berry for the topping. Raspberries would be delicious.

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Vanilla, Cream Cheese Pound Cake With A Sweet Whipped Ricotta Cheese Topping

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This is a dessert that anyone can make from scratch without feeling intimidated by the process.

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Prep Time: 5 minutes ( mixing batter)
Cook Time 1 hour to 1 hour 10 minutes
Inactive Cook Time 1 hour
Total Time:  2 hours 15 minutes
Equipment: two-8 1/2 x 4 1/2 x 2 1/2- inch loaf pans
Electric mixer

Ingredients:
Non-stick baking spray
4 tablespoons of Turbinado sugar (sugar in the raw)
3 sticks unsalted butter, room temperature
8 ounce cream cheese, room temperature
2 1/2 cups granulated sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
seeds scraped from 1 vanilla bean
3 cups of sifted cake flour (measured after sifted)
1 teaspoon Kosher salt
1 1/2 cups of Ricotta cheese
zest of 1 lemon
1/4 cup powdered sugar
fresh mint for garnish

Directions:
Preheat oven to 325  degrees F. Spray two non-stick metal loaf pans with non- stick spray. Sprinkle the insides of the pans with the Turbinado sugar, tilting the pans to cover evenly.

Place the butter, cream cheese, and granulated sugar in the bow of and electric mixer fitted with the paddle attachment. Beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to make sure ingredients are well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.

Combine the cake flour and salt in a large bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and the beater with a rubber spatula. Mix the batter with the spatula to be sure everything is well mixed.

Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the  center rack of the oven for 1 hour to 1 hour 10 minutes. Cake is done when tooth pick or cake tester gadget, inserted into center of the cake come out clean.

Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out onto a baking rack and cook for another 30 minutes

To serve, slice and add a dollop of the sweet Ricotta cream to the top and garnish with fresh mint.

 

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Toasted Quinoa Salad

 

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I took this salad to a graduation celebration and it  was a hit! Something as simple as a salad, using a few fresh ingredients, has had friends asking me for this recipe. I knew I needed to post this ASAP!

If you’ve never made quinoa, it’s really easy. First you always want to do a quick rinse of the quinoa first. The outer coating is called saponin and it’s bitter. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

The directions are basically two to one. Two parts liquid to one part quinoa. Cooking quinoa is very similar to cooking rice.  Follow the directions on the back of the package, then all you need to do is to add the other ingredients.

Many times I’ll toast the quinoa first. this adds another layer of flavor to the quinoa. All you do for that is to add canola oil ( a neutral oil), add your quinoa and stir over med-low heat for about 6-8 minutes. Next, you’ll add the boiling liquid to the pot and follow the timing directions on the package.

 

Whenever I’m adding different vegetables to a salad, I like to make sure they are about the same size. You can see above how I diced up the hothouse cucumber (English cucumber), the grape tomatoes are just halved.

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Yields: 4-6 servings
Prep time: 15 minutes
Cook Time: 15 minutes (add 6-8 minutes cooking time if you are toasting quinoa)
Total Time: 22-24 minutes

Ingredients:
1-12 ounce package=1-1/2 cups uncooked quinoa
3 cups of vegetable stock (optional choices are water or low sodium chicken broth)
1/2 diced red onion
1 diced red bell pepper
1 diced orange bell pepper
2 cup of diced feta cheese
1-1/2 pints of halved grape tomatoes
2 cups of diced hothouse cucumber
1/4 cup of fresh basil- Chiffonade style
2 tablespoon of finely chopped fresh Italian Parsley ( dried 1 tablespoon)
Zest of 1 lemon
1 lemon juiced
1-1/2 teaspoons Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions For Toasting and Cooking Quinoa:
First, rinse the quinoa in a fine-mesh sieve before cooking.
Best with pot with a glass fitting lid.

In a pot, on med-low heat, add 2 tablespoons of Canola oil ( any neutral oil). Add in the quinoa. Stir slowly coating all the quinoa with the oil. Continue stirring for about 6-8 minutes or until quinoa is golden brown.

Directions:
In a another pot have you liquid ( vegetable stock) at a boil. Add the boiling liquid to the quinoa. Give a stir and cover. Turn the heat down to low simmer. Once all the liquid has been absorbed, the quinoa is done. It’s really important to keep your eye on the quinoa, it cook pretty fast. Remove from the heat and let the quinoa cool down for about 5 minutes.  I use a fork to fluff the quinoa around in the pot it helps it to cool down quicker.

While the quinoa is cooking dice up all the vegetables, zest and juice of a lemon, dice the feta, and place into a large bowl.  Add in the cooled cooked quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss through gently. Cover with plastic wrap and refrigerate.

Before serving I like to add a drizzle of really good E.V.O.O.

 

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