Let's Dish With Linda Lou

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Farro Breakfast Bowl

Farro Breakfast Bowl (3)

Farro is an ancient grain from Rome. Its delicious nutty flavor and slightly chewy texture remind me of a lot of barley. Up until recently, you couldn’t get your hands on it anywhere! Now, it’s readily available in your local grocery store.

I’m showing two pictures of my Farro Breakfast Bowls, one topped with an egg, and one without. Steve and I have a difference of opinion about eggs. I’m not even sure if “opinion” is even the right word. I’m no fan of the fried egg, to be fair, eggs are a big part of any breakfast and Steve loves them, that’s the reason for the two pictures.

Anyway, this is my Farro Breakfast Bowl, it’s easy to make while combining great flavor, color, and texture. Here’s how this dish comes together.

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Shoepeg Corn

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mint

Chives (2)

Sweet Basil (2)

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Farro-Breakfast-Bowl-3

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sautèpan, 1 (4-quart) saucepot with a tight-fitting lid.

Ingredients:
1 cup of uncooked Farro
3 cups of chicken stock, unsalted
1 pound of Italian chicken sausage, casings removed (substitute pork or turkey Italian sausage)
1 heaping cup of frozen white shoepeg corn, thawed
1 cup of diced red bell pepper, 1-inch dice
1 cup of diced yellow bell pepper, 1-inch dice
1 cup of diced onion, 1-inch diced
1/2 cup of carrots, 1-inch dice
1 tablespoon (3 cloves) of garlic, minced
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup Pistachios, roughly chopped (optional)
7 ounces of Feta cheese, cubed
1/4 cup Parmesan cheese,  freshly grated
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh chives, minced
2 tablespoons of fresh mint, chopped
1 fried egg (optional), cooked to the temperature of your choosing)

Directions For Farro:
Cooking Time: 25 minutes
Feel free to use either water or unsalted chicken stock for cooking the Farro. In place of the butter, I substitute olive oil.

Tip: Cook the sausage and Farro at the same time.

Directions:
Start by rinsing and draining the Farro using a mesh sieve. In a 4-quart saucepot bring the chicken stock and 1 teaspoon of Kosher salt up to a rolling boil. Add the Farro, stir to combine. Simmer the Farro as if you are cooking pasta. Once the Farro is al dente, 15 to 20 minutes, drain any remaining liquid through a mesh sieve.

Next, in a large sautè pan on medium heat, add 1 tablespoon of olive oil. Using a wooden spoon start by breaking up the sausage. Turn and toss the sausage allowing it to brown on all sides or until the sausage is complete brown with no pink spots, around 10 minutes.

Add the onion, garlic, diced peppers and carrots to the pan. Season with Kosher salt and black pepper. Stir and continue cooking until vegetables become tender another 7 to 10 minutes.

Don’t worry about the sausage bits sticking to the bottom of the pan because once the vegetables are added, they’ll release their water allowing those bits to be released.

Using the back of a wooden spoon, scrape as much of those brown bits off the bottom of the pan, that’s all flavor!

Transfer the cooked Farro and shoepeg corn to a large mixing bowl. Using a slotted spoon, add the cooked sausage and vegetable mixture to the bowl. Next, add the pistachios (optional), Parmesan cheese, cubed feta, and fresh herbs, then toss together.

Ladle the Farro mixture into a serving bowl and top with a fried egg (optional).

Serve hot!

1 Comment »

Cajun-Style Jambalaya

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A great way to be transported from your dining room to the French Quarter is with my Cajun-Style Jambalaya! This one-pot wonder is done in layers. What I mean is, I’m going to season and cook each layer as I go, building layers of flavor.

The first is to prep all the vegetables.

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Next, on to the proteins for this dish.

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I marinate the chicken and shrimp in a mixture of olive oil,  Kosher salt, freshly ground black pepper, along with a Cajun seasoning blend.

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Once you season the shrimp transfer them to the refrigerator until they ready to be added to the pot. They’re the last ingredient to be added to this dish.

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Slice the sausage.

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The liquids along with the tomato paste are ready. So we are ready to start!

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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 6 to 8 servings
Equipment: 1 (6-quart) Dutch oven, chef’s knife, 2 large mixing bowls, 1 large platter

Marinade For Chicken And Shrimp:
Shrimp:
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper

Ingredients:
1 tablespoon of olive oil
1 yellow onion, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 Poblano pepper, seeded and diced
1 Fresno chili, seeded and minced
2 garlic cloves, minced
6 green onions, white parts sliced, (green tops sliced on the bias save for garnish)
1 tablespoon of dried oregano
2 tablespoons of fresh thyme leaves, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 12-ounce package Andouille sausage sliced (5 links)
2 boneless skinless chicken breasts (approx. 1 pound)
1 pound large shrimp, peeled and deveined
2 tablespoons of tomato paste
2 teaspoons of cajun seasoning
1 1/4 cups long-grain white rice, uncooked
1 28-ounce can of crushed fire-roasted tomatoes
3 cups of chicken stock, unsalted

Directions:
1. In a large preheated Dutch oven over medium-high heat, add the olive oil. Stirring frequently, add garlic, Fresno chili, (white parts) green onions, dried oregano, fresh thyme, Kosher salt, and fresh ground pepper. Cook for 1 minute.

2. Add in marinated diced chicken. Cook until golden brown, 5 minutes

3. Add in bell peppers, diced onion, diced Poblano pepper, tomato paste, sliced Andouille sausage, and stir through. Cook until fragrant, 4 minutes.

4. Add chicken stock, Cajun seasoning blend, crushed fire-roasted tomatoes, and rice cover reduce heat to medium-low. Cook until rice is tender and liquid is almost absorbed around 25 minutes.

5. Add the shrimp to the pot and cook until shrimp are pink and just cooked through around 3 to 5 minutes.

6. Turn heat off and the green onion tops for garnish, stir to combine.

Serve hot. This is my Cajun-Style Jambalaya.

2 Comments »

Maple Bourbon Brined Turkey

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This is my traditional turkey recipe and the one my family insists on year after year. My Maple Bourbon Brined Turkey. Echoing those flavors, I finish, with a Maple Bourbon Gravy.

The brining process starts 24 hours before the bird goes into the oven. There are three parts, all of which are necessary, to have the most flavorful, juicy, and tender turkey you’ll ever have. It’s really all in the planning.

Before starting the whole brine process, the turkey must be completely thawed. My recipe is listed in 3 parts. Part 1 is the brine. Part 2 is the prep of the turkey for the oven. Part 3 is cooking the turkey and making the gravy.

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Part 1. The Brine
Prep Time: 40 to 45 minutes
Inactive Prep Time: 24 hours 15 minutes
Cook Time: 7 to 10 minutes
Equipment: 1 (8-quart) plastic container with a tight-fitting lid, 1 large stockpot

Ingredients:
1 (12-pound) turkey
2 quarts water
2 orange peels
1 lemon peel
3 cloves of garlic, smashed
1/4 cup of Kosher salt
1 1/2 cups of bourbon
1 1/2 (12-ounce) bottles of pure maple syrup
15 sprigs of thyme  (no need to strip leaves)
1 large sprig of Rosemary ( no need to strip leaves)
5 bay leaves (dried)
2 tablespoons of tricolor peppercorns
1 1/2 cups of organic apple juice
1/4 cup of apple cider vinegar

Directions:
Prep all the ingredients for the brine including measuring out the water. Place all the ingredients listed above in a large stockpot. Turn stove on medium-high heat and bring everything up to a boil, 7 to 10 minutes. Immediately remove from the heat source. Let the brine cool down, then place it into the frig, uncovered to chill, for around 30 to 35 minutes or until completely cool.

Remove turkey from its packaging and remove the neck and innards from the cavities of the bird. The only part I keep is the neck to make turkey stock from. I’ll tell you about that in a minute. Completely pat dry the turkey really well. Place the bird into the brine container and back into the frig until the brine liquid has cooled.

Once the brine is ready and completely cooled, take the turkey in the brine container out and pour the liquid over the bird. The bird should be completely submerged in the liquid. Place the lid on and refrigerate for 24 hours.

Note: Take notice of what time you place the bird into the brine. This will give you an idea of when the bird will be going into the oven. Allow an extra 20 minutes for rinsing the brine off the bird and letting it soak in clean water for 15 minutes. This will remove any extra salt flavor still on the bird. Then once again you will need to dry the turkey completely before part 2.

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Part 2. Prepping Turkey
Prep Time: 15 to 20 minutes
Total Time: approx. 2 hours 40 minutes
Total Time: approx. 3 hours
Equipment: Roasting pan with rack

Ingredients:
1 stick of softened unsalted butter
zest of an orange
zest of a lemon
2 cloves of grated garlic
2 tablespoons plus 1 teaspoon of Kosher salt
2 teaspoons plus 1/2 teaspoon of fresh ground black pepper
1 onion, skin on and quartered
1 head of garlic cut in half lengthwise
10 sprigs of fresh thyme
4 sprigs of rosemary
1/4 cup olive oil
2 quarts of chicken stock, unsalted (generally 2 cups (enough to fill the bottom of the roasting pan with liquid, the level of liquid about 1 inch high) 1 quart is used to make the turkey stock)

Preheat oven to 450-degrees F.
Once the bird has come out of the brine and well dried, it’s time to make a *compound butter for the turkey. In a medium-size mixing bowl prepare the *compound butter. Add softened butter, the zest of both the lemon and orange, freshly grated garlic, Kosher salt, and fresh ground black pepper, mix to combine. Moving on, release the bird’s legs from their packaging position as you see in the pictures.

With my clean hands, lift up the skin on the breast area and slather as much of the butter underneath the skin as possible. Reaching as far around with breaking or tearing the skin. Next, I fill both cavities of the bird with flavorings.

Next, cut the same lemon and orange that have already been zested, in half, placing half of each one into each of the cavities. Same with the halved head of garlic, and the quartered onion in both cavities. Finally, divide the sprigs of herbs up and place them into both cavities.

Now I rub the compound butter underneath the skin, reaching as far as you can without breaking the skin. Next, rub the olive oil all over the outside of the bird. Then sprinkle the  Kosher salt and black pepper all over the turkey. Finally, add the 2 cups of broth to the bottom of the roasting pan.

Part 3. Cooking Turkey:
Reduce oven temperature to 350-degrees F.

Place the turkey on the center rack in the oven. Every 30 to 45 minutes remove the turkey from the oven. Close the oven door to keep the heat in, and baste the turkey, using the juices from the bottom of the pan. About halfway through the cooking process, take the temperature of the turkey using a meat thermometer. Place the thermometer between the thigh and the breast meat for the best reading. This allows you to see how fast the bird is cooking and to gauge the time better. If you see the top is browning to quickly, place a foil tent over the turkey for the time remaining. Keep in mind,  you still need to baste the turkey every 30 to 45 minutes. Once the turkey’s temperature reaches 165-degrees F. around 2 hours 40 minutes, take the bird out of the oven.

While the turkey is in the oven, this is what I’m doing on top of the stove.

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Sage

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Equipment: 1 (6-quart) saucepot, fat separator

Ingredients For Turkey Stock:
Turkey neck
1 quart plus 2 cups of chicken stock, unsalted
1 teaspoon Kosher salt
1/2 teaspoon of fresh ground black pepper
3 sprigs of fresh thyme

Ingredients For Maple Gravy:
1 turkey neck
3 tablespoons of bourbon
1/4 cup of pure maple syrup
12 sage leaves (reserve 4 leaves chopped for the finished gravy)
1 1/2 cups of homemade turkey stock
1 cup of chicken stock, unsalted
3/4 stick (6 tablespoons) of butter, unsalted
3/4 cup of all-purpose flour
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper

Part 3 Continues.
Directions For Turkey Stock:
In a large saucepot add the turkey neck and cover with 1 quart of unsalted chicken stock, Kosher salt, fresh ground black pepper, and 3 sprigs of thyme. Turn the heat up to med-high heat, bring this up to a boil. Reduce it to a simmer, cover, and cook, on medium-low heat, for 1 /1/2 hours.

Once finished, strain the liquid, using a mesh sieve, over a bowl to catch this delicious stock. Now I have a container of turkey stock along with a container with my leftover unsalted chicken stock (remember I only used 2 cups for the bottom of the roasting pan) to make my gravy.

At this point, remove the bird from the pan. I like to tilt the bird slightly over the roasting pan so that any juices that are in the cavities will fall to the bottom of the pan. Place the turkey on a large board and cover with foil until you’re ready to carve. Leave all the ingredients, in the cavities.

First, add 8 sage leaves while the juices are still really hot. Allow the sage to steep in the juices for a couple of minutes, then remove them. I use one of those gadgets that separate the fat from the juices that accumulated in the bottom of the roasting pan. I discard the fat and pour the juices into a bowl.

I return the empty roasting pan to the stove, over medium-high heat. Add 1/4 cup of the homemade turkey stock, I made earlier. Scraping the bits off the bottom (*deglazing) until they all release. I combined these juices with the pan juices in the bowl. Now my pan juices have no fat but the extra flavor from the bits that came off the bottom of the pan.

Start by making a *roux for the gravy.
Working with a clean roasting pan again, over medium heat. Add butter, let the butter melt before adding the flour. Whisking continuously until all the raw flour has cooked out. Next, add the pan juices (I reserved in the bowl) along with bourbon, maple syrup, chicken stock, and turkey stock. I turn the heat back up to medium-high, still whisking, and let all those ingredients come up to a bubble and thicken. I also add in the reserved chopped sage leaves for color and flavor in the gravy.

This is my Maple Bourbon Brined Turkey With Maple Bourbon Gravy.

*Compound Butter is a mixture of butter and other supplementary ingredients, such as herbs, seasonings, acid, or and another flavorful and aromatic ingredient. Used to enhance flavor.

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

*Roux is a mixture of fat (especially butter) and flour using in making sauces.

My Hanging Organic Herb Garden And Summertime Flowers

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