Let's Dish With Linda Lou

Where You Taste The Love

Homemade Plum Crumble

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I guess it must be the English and Italian in me that makes it impossible to resist a fruit crumble. I never really understood the difference between a fruit crisp and a fruit crumble, but I do now. The difference is the oats that go into the topping. It makes the topping extra special. There’s the English. Now I’m guessing the Italian part are the plums. My grandmother always had plums in her house.

My Homemade Plum Crumble is perfect when you’re hosting a dinner party.  Stored in the refrigerator, the topping can be made a day in advance. Hot, room temperature, or with a scoop of good vanilla ice cream, it’s the perfect ending to a meal.

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: a ceramic pie dish or a 9 x 13 baking dish, rimmed baking sheet pan

Ingredients:
2 pounds of large dark red plums, pits removed, cut into 8 slices per plum (6 cups of sliced plums)
1/2 cup granulated sugar
1/4 teaspoon of Kosher salt
1/2 teaspoon of orange zest
1/4 cup of all-purpose flour
2 tablespoons of organic apple juice

Topping:
1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon ground cinnamon
1/2 cup of packed light brown sugar
Pinch of Kosher salt
1 cup of whole oats
2 sticks of cold cubed unsalted butter, reserve half for the top of the crumble.

Directions:
Butter a baking dish really well. In a large bowl throw in your sliced plums. To the plums add granulated sugar, flour, apple juice,  orange zest, and a pinch of Kosher salt. Mix all this together so all the plums are coated nicely. Transfer the plums to a buttered baking dish. I like my fruit crumbles to be piled high. It gives it an old fashion look.

In another large bowl, add the ingredients for the crumble topping. Flour, granulated sugar, light brown sugar, ground cinnamon, whole oats, a pinch of Kosher salt. Whisk all those ingredients together before adding in the cold cubes of unsalted butter. Reserve back 1/2 a stick of the butter to dot the top. Using a pastry cutter, cut the butter into the flour mixture until it looks coarse meal, shown above.

Sprinkle the crumbled topping evenly over the plums. If a little of the crumble topping slips down between the fruit, that’s fine. If some of the plums are showing through that’s also fine. Using the reserved butter cubes to dot the top. Using a baking sheet to place under the pie dish, bake for 50 to 60 minutes, at 350-degrees F., until the plums are tender and bubbling, and the top is golden brown.  Let rest for at least 15 minutes before serving.

Serve my Homemade Plum Crumble, hot or room temperature. Don’t forget the ice cream!

 

 

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Ziti Rigati al Forno With Radicchio, Shitake Mushrooms, And Sweet Italian Sausage

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Maybe my grandmother wouldn’t have approved of adding sausage to this traditional Italian dish. I could just hear her now saying, ” Linda, you’re supposed to use the pasta shells with the ridges, not Rigatoni, that’s why it’s called Conchiglie al Forno With Shitake Mushrooms And Radicchio”. I just like to put my own spin on a traditional dish, so you’ll see, that’s what I’m doing here. You can most certainly leave out the sausage and it will be just as delicious. I call this dish Ziti Rigati al Forno With Radicchio, Shitake Mushrooms, And Sweet Italian Sausage. 

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Flat Leaf Italian Parsley

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Rigatoni Al Forno

 

 

 

 

 

Prep Time: 30 to 35 minutes (this includes prep and cooking all the components for the dish)
Cook Time: 8 to 12 minutes
Total Time: 47 minutes
Yields: 8 servings
Equipment: 11 x 13 x 2 large baking dish, 12-inch sauté pan, 6-quart stockpot, Microplane, medium-size mixing bowl, large mixing bowl, large rubber spatula, Chef’s knife

Ingredients:
1 1/2 pounds of sweet Italian sausage, casings removed
1 pint of Shitake mushrooms, cleaned, stems removed, and sliced
1 pint of cremini mushrooms, cleaned and sliced
12 tablespoons of unsalted butter (1 1/2 sticks), 2 tablespoons for mushrooms 4 tablespoons to *dot the top of the dish
1 tablespoon of olive oil
1/4 cup yellow onion, diced
2 tablespoons of garlic, minced
2 heads radicchio (2 cups) finely sliced
1 teaspoon of red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 1/2 cups of heavy cream
3/4 cup of Parmigiano-Reggiano, freshly grated, plus extra for serving
4 teaspoons of Ricotta cheese, whole milk
3/4 cup of Fontina cheese, freshly grated
1/4 cup of good quality crumbled Gorgonzola
1 1/2 boxes of Ronzoni’s Ziti Rigati (1 1/2 pounds)
8 sage leaves, julienned
Italian flat-leaf parsley, finely chopped for garnish

Directions:
To start, in a large sauté pan over medium-high heat, add olive oil, diced onions, and crushed red pepper flakes, and a light sprinkling of Kosher salt and fresh ground black pepper. Cook, stirring occasionally until the onions start to soften, 2 minutes. Add the sausage, breaking the sausage up with the back of a wooden spoon. Cook stirring occasionally until sausage is no longer pink and cooked through, 15 minutes. Using a slotted spoon transfer the browned sausage into a medium-size mixing bowl, set aside.

Remove any fat left in the pan, replacing with 2 tablespoons of butter. Add the sliced mushrooms, stir and cook allowing the mushrooms to release their water and brown, 4 to 5 minutes. Next, add the minced garlic, Kosher salt, and fresh ground black pepper to taste, and cook for an additional 1 minute, stir to combine. Transfer the cooked mushrooms to the same bowl with the browned sausage. Add freshly chopped sage to the bowl, stir to combine.

Note: If you are not a fan of sage substitute freshly chopped thyme leaves.

Preheat oven to 500-degrees F.
Butter the baking dish.

In another large mixing bowl containing the sliced radicchio, add the ricotta, grated Fontina cheese, 1/2 cup of the grated Parmigiano-Reggiano, crumbled Gorgonzola, heavy cream, 1 teaspoon of Kosher salt, and 1/2 teaspoon of fresh ground black pepper. Mix to combine.

Combine the cooked sausage and mushroom mixture into the large bowl containing the radicchio and cheeses. Mix until everything is combined really well.

In a large pot of salted boiling water add the pasta. Cook for only 5 to 6 minutes (approx. half the time recommended on the back of the box). Drain the pasta really well before adding to the rest of the ingredients. Using a large rubber spatula, gently toss the pasta through not to break any of the rigatoni, combining all the ingredients together.

In a large buttered baking dish, pour in the pasta mixture. Using the large rubber spatula, spread out the pasta mixture evenly throughout the dish. *Dot the top (taking 4 tablespoons and cut into small pieces) with butter. Bake for 8 to 12 minutes (keep a close eye on the dish) until bubbly and the top becomes golden brown.

Once out of the oven, garnish with fresh chopped flat-leaf Italian parsley and freshly grated Parmigiano-Reggiano cheese. Let rest for 15 minutes before cutting.

This is my Ziti Rigati al Forno With Radicchio, Shitake Mushrooms, And Sweet Italian Sausage.

*Dot is to scatter small bits of butter over food.

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Chicken Milanese With Haricot Verts-Reward For Remodeling

 

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As you know Steve and I have been doing some major renovating of our house. It’s looking great around here. Steve has been working his butt off, so I thought I’d make some of his favorite things to eat. Remodeling equals reward.

First is my Chicken Milanese with a delicious herb crust. Alongside, are Haricots Verts, which is a fancy way to say French-style green beans. These beans are sautéed with shallots, garlic and topped with toasted almonds. Finally, long grain wild rice.

I know  Steve is looking forward to this meal and I have to admit, so am I.

Chicken Milanese

Haricots Verts With Toasted Almonds

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