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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 to 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 5 raspberries 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 of Sanding sugar (or Turbinado sugar)
1 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 to 30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

Garnish with fresh berries and sprigs of mint.

*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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Wild Mushroom And Spinach Lasagna

Wid Mushroom And Spinach Lasagna (2)

Wid Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (9)

My Wild Mushroom And Spinach Lasagna dish is loaded with flavor. I promise you won’t miss the meat! Mushrooms are such a great substitute for meat. Their meaty texture and earthy flavor paired with spinach, fresh mozzarella, and creamy Béchamel sauce take comfort food to a whole other level.

My Wild Mushroom And Spinach Lasagna video will take you through a shortened version of this recipe. No one wants to watch an entire video from start to finish on making a Lasagna. To keep the video short and sweet, I decided to prepare all the components for the lasagna in advance. While generally going through the steps the video really concentrates on the assembly and the cooking process.

The top picture is after it’s rested for 20 minutes. The picture below is after the entire casserole dish had been refrigerated overnight and then a piece was cut.  You can see a big difference in the presentation. Truth be told, I think lasagna is always better the second day.

Wid Mushroom And Spinach Lasagna (1)

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Shitake Mushrooms (2)

Trumpet Mushrooms

Cremini Mushrooms (2)

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Oyster Mushrooms

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Portobello Mushroms

Cremini And White Button Mushrooms

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2018-06-08 16.57.45

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2018-06-08 13.03.11

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2018-06-10 17.44.41

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Wild Mushroom And Spinach Lasagna (10)

Wild Mushroom And Spinach Lasagna (2)

Wild Mushroom And Spinach Lasagna (1)

Wild Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (4)

Wild Mushroom And Spinach Lasagna (6)

Wild Mushroom And Spinach Lasagna (7)

Wild Mushroom And Spinach Lasagna (5)

Wid Mushroom And Spinach Lasagna (2)

Wid Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (8)

Wild Mushroom And Spinach Lasagna (9)

 

Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Yields: 12 servings
Equipment: 3-quart baking dish (15″ x 9 1/2″ x 2 1/2″ high), 6-quart saucepot, 3 large mixing  bowls, medium-size bowl, large deep-sided frying pan, Chef’s knife, Microplane

Ingredients:
2 boxes of dried oven-ready lasagna noodles ( you may only need a little over 1 box)
2 sticks of unsalted butter, 1 stick for Bechamel sauce, 3 tablespoons for mushrooms, the remainder for greasing the baking dish
2 tablespoons of olive oil
4 cups whole milk
2 10-ounce packages of thawed, drained spinach, squeeze out excess water
3/4 (24 ounces) of a 32-ounce container of Ricotta cheese
1/2 teaspoon Kosher salt (for Ricotta mixture)
1/2 teaspoon freshly cracked black pepper (for Ricotta mixture)
3 large eggs, room temperature
1 large package of fresh Mozzarella, slice into 14 rounds
1/2 cup all-purpose flour
1/4 teaspoon of nutmeg, freshly ground
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
1 cup of grated Parmesan
8 ounces (1 cup) of store-bought shredded Mozzarella
1/4 cup of fresh and finely chopped Italian flat-leaf parsley for Ricotta mixture,
2 tablespoons dried parsley for garnish

Ingredients:
3 tablespoons unsalted butter
2 tablespoon olive oil
1 teaspoon minced fresh Thyme leaves
1 tablespoon dried thyme
(approx. 1 1/2 pounds of mushrooms total)
2 large Portobello mushrooms, cleaned and sliced
1 pint of white Button mushrooms, cleaned and sliced
2 pints of Cremini mushrooms, cleaned and sliced
5 Oyster mushrooms, cleaned, central stem removed and discarded
6 Trumpet mushrooms, bottom tip removed, then sliced into 2-inch pieces
10 Shitake mushrooms, cleaned, stems removed and discarded, caps sliced
3 tablespoons minced garlic
1 teaspoon freshly cracked black pepper
2 teaspoons of Kosher salt
1/4 cup unsalted beef stock, or a good red wine

Directions For Sautèed Wild Mushrooms:
In a large deep-sided frying pan (if you don’t have one of these pans, sauté your mushrooms in two batches, about 5 minutes per batch) over medium heat, melt butter and olive oil then add in fresh and dried thyme. Next, add the mushrooms, tossing and stirring continuously. As the mushrooms cook they’ll start to release their water.

Add in the minced garlic and black pepper, again, stirring occasionally.  Once all their water has evaporated, there will be mushroom bits stuck to the bottom of the pan. Add the beef stock and scrape all those delicious bits up using a wooden spoon. Once the mushrooms have really started to brown, this is when you want to salt the mushrooms. Continue stirring and allow the mushrooms to cook, absorbing the remainder of the beef broth and become tender about 10 minutes. Serve hot.

Directions For Spinach:
Defrost both boxes of frozen spinach the day before. Once thawed, drain and squeeze dry any excess water. You want the spinach to be as free of any water as possible. Transfer to a bowl. Set aside.

Directions For Cheeses:
Place store-bought shredded Mozzarella cheese in a bowl and set aside. Chop up the Parmesan cheese into small chunks and place them into a food processor. Pulse a few times until you have the consistency of ground cheese. For the fresh Mozzarella, slice the Mozzarella into 1/4 inch thick slices. Place all prepped cheeses in the frig until needed.

Directions For Ricotta:
In a large bowl add Ricotta, 3 beaten large eggs, 1/2 teaspoon each of Kosher salt, and pepper, and finely chopped fresh flat leave Italian parsley. Mix together until well combined and set aside.

Directions For The Bechamel Sauce:
Bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons of butter (1 stick) in a large saucepan. Add the flour and cook for 1 minute over low heat, whisking constantly until the flour has cooked out and becomes blonde in color. Pour the hot milk into the butter-flour mixture all at once. Add 1 teaspoon each of Kosher salt, freshly ground black pepper, and 1/4 teaspoon of freshly ground nutmeg. Cook over medium-low heat, whisking for 3 to 5 minutes, until thick. Double-check the thickness of the Bechamel sauce by dipping a wooden spoon into the sauce. Take your finger and make a line down the back of the spoon, if the sauce stays separated and doesn’t run together, the sauce is ready. Immediately transfer to a large bowl. Place plastic wrap directly over the sauce, preventing a skin from forming, and set aside.

Assembling Lasagna:
Preheat
 oven to 375-degrees F.
Spread some of the sauce in the bottom of the buttered baking dish. Arrange a layer of oven-ready noodles on top, then ladle more Bechamel sauce. Sprinkle both grated Parmesan and shredded  Mozzarella cheeses. Next, add half the spinach and mushrooms. To that, add the fresh Mozzarella slices.  Repeat this process once more. Next, add all of the Ricotta mixtures and top with another layer of the noodles. Lightly press, with your hands, on the top to make sure all the ingredients are nice and level in the dish. Over that last layer of noodles top with the rest of the Bechamel sauce and a final sprinkle of both grated Parmesan and shredded Mozzarella cheeses. Add a sprinkle of dried parsley over the top for color.

Bake uncovered for 45 minutes until the top is browned and the sauce is bubbly and hot. Once out of the oven, let rest at room temperature for at least 20 minutes. Serve hot.

Directions For Reheating Refrigerated Lasagna:
Preheat oven to 425 degrees F.
Pour between 2 tablespoons or 1/4 cup of water over the lasagna (depending on its size). Spray the dull side of the foil with non-stick cooking spray. Place the sprayed side down over the lasagna and seal tight around the edges of the baking dish.  Bake for 25 minutes, or until lasagna is hot and bubbly.

Directions For Freezing Fully-Cooked Lasagna:
Make sure the lasagna has cooled completely, at least an hour and a half. Wrap the entire baking dish in freezer-safe plastic wrap. This ensures there are no gaps in the wrap where air can get in and cause freezer burn. Then place foil over the top. It can keep up to three months.

Directions For Cooking Frozen Lasagna:
Transfer the frozen lasagna to the refrigerator 24 hours in advance.
Preheat oven to 425-degrees F.
Before going into the oven, remove the foil and plastic wrap from the baking dish and replace it with new foil that’s been sprayed with some non-stick cooking spray, on the dull side of the foil.  Add  2 tablespoons or 1/4 cup (depending on the size of the lasagna) of water over the top of the lasagna. Place the sprayed side down over the top, seal the edges tight. This will prevent any cheese from sticking to foil. Place the dish on a rimmed baking sheet and bake for 25 to 30 minutes or until hot and bubbly.

 

YouTube video for this recipe is at www.YouTube.com/Linda Lou Hamel

 

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French Vanilla Cake With Raspberry Cream Filling And Mascarpone Buttercream Frosting

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Making great looking cakes takes a lot of practice. I don’t have any artistic abilities at all but that doesn’t mean I won’t give it my best shot. You see, when it comes to making someone feel special, I try my best to pull out all the stops. My  French Vanilla Cake With Raspberry Cream Filling And Mascarpone Buttercream Frosting might just surprise everybody

So as not get overwhelmed with the whole baking and decorating process, it’s done in 4 stages over 3 days. Working full time, this was the only way I could pull off this surprise. When the birthday cake’s finally finished, there’s nothing better than seeing the surprise on their face.

Offset Spatula

This is an offset spatula. It’s a great tool for frosting and available in different sizes.

Note: Make sure all the ingredients used for batter and frosting are at room temperature. Examples: eggs, ricotta, mascarpone cheese, butter.

Equipment:  parchment paper, electric mixer, 3 graduating cake pans, 4″, 6″, and 8″, 3 round cardboard cake dividers matching the size of the cakes, ( these will be placed between each cake for support).A cake slicer, or a long serrated knife, offset spatula, a cake stand or a cardboard cake base, 2 bowls, 1 medium-size, and 1 large, cooling racks.
Cooking Temperature: 350-degrees F. (when using metal pans)

Ingredients For The Cake Batter:
3 boxes of Duncan Hines French vanilla box mix and ingredients needed to complete the mix ( eggs, water, and vegetable oil)
3/4 cup of ricotta cheese
1 seeded vanilla bean (1/3 of the pod to each of the three prepared batters)

Ingredients For Raspberry Cream Filling:
1 pint of fresh raspberries
1/4 cup of raspberry jam with seeds
2 tablespoons of Chambord (raspberry liqueur )
1 tablespoon of water
1/4 cup of granulated sugar
1 8-ounce container of mascarpone cheese
1 tablespoon of pure vanilla extract
1/2 cup of powdered sugar
1 heaping tablespoon of cornstarch
1 tablespoon of water

Ingredients For Mascarpone Buttercream Frosting With White Chocolate:
4 sticks of room temperature unsalted butter
3 8-ounce container of room temperature butter
1 2-pound bag of powdered sugar minus the half of cup used in the filling
zest of 1 lemon
2 tablespoons of pure vanilla extract
1 tablespoon of cream cheese emulsion
12 ounces of good white chocolate (8 ounces melted for curls and shavings, 4 ounces grated).
1 large gum paste red rose
12 small sugar red roses
red candy covered chocolate pieces
1/2 pint of fresh raspberries ( choose the prettiest ones to place on the cake)

Directions:
Stage 1).  Day 1. The Cakes:
Prepare the pans with parchment paper, butter and flour. Using a semi-soft stick of unsalted butter, completely grease all the pans on the bottom and along the sides. Next, place a round piece of parchment paper in the bottom of each pan. Rub butter on top of the parchment paper as well. Then dust those same three pans with all-purpose flour. shake off any of the excess Set the pans aside and start making the batter.

Start one at a time of the three boxes of French vanilla cake mix. Note: Make sure all the ingredients are at room temperature. In a large bowl mix together the wet ingredients listed on the back of the box. The eggs, vegetable oil, and water. To that, add a 1/3 of the caviar from a vanilla bean pod, and 1/4 cup of ricotta cheese. Whisk these ingredients together with an electric mixer, on low speed, until well combined and smooth.

Next, still using the electric mixer on low speed, add the dry mix from the box slowly to the wet ingredients. Once the dry and wet come together, immediately remove the mixer and transfer the cake batter to the large bowl, small lumps are fine. Make sure to use a spatula to get all the batter out of the bowl.  Repeat this process, two more times, using the same bowl. Each time transferring the batter to the large bowl.

At this point, all the batter has been mixed and is together in the large bowl. Using the spatula, give the batter a big stir one final time.  Fill each of the cake pans 2″ from the top. Gently, tap each of the pans on the counter to release any air bubbles that may be trapped.

Preheat oven to 350-degrees F.

Follow the temperature instructions on the back of the cake box. Because there are three different size pans, baking times will vary. The small cake should take about 45 minutes. the medium pan 55 minutes, and the large pan about 60 to 65 minutes.

Use a cake tester or a wooden skewer to check on them at these particular times to make sure each cake is fully baked. You know if it’s done when the skewer comes out clean. Each oven may vary so keep a close eye on the time once the cakes are placed in the oven. As each cake finishes baking,  remove that one from the oven and place on a cooling rack. Once all the cakes have come out of the oven.

Transfer the three cakes to cooling racks and allow to cool for 30 minutes. Then use a knife to loosen the cake around the edges of the pan. Place the cooling rack on top of the pan then invert the whole pan rack included upside down. Lift the cake pan slowly to allow the cake to fall free from the pan. Repeat this process for each cake. Let the cakes cool completely before frosting.

Stage 2). Day 2. The Raspberry Cream Filling:
In a sauce pot, place 1 pint ( or 2 half pints) of fresh raspberries, granulated sugar, Chambord, (raspberry liqueur), raspberry jam ( with seeds) and water. Turn on medium heat. Bring the raspberries up to a soft boil, reduce the heat, turn down to a simmer.

Using a fork, mash the raspberries to break them up completely. In a small bowl, mix 1 heaping tablespoon of cornstarch with a tablespoon of water. Add the cornstarch mixture to the sauce and bring the mixture back up to a boil, (adjusting the heat) stirring continuously.  Once the sauce has thickened, about 7-10 minutes, remove from the heat, transfer to a bowl and let cool completely.

To the cooled raspberry sauce, add 1-8 ounce container of room temperature mascarpone cheese, 1/2 cup of powdered sugar, and 1 tablespoon of pure vanilla extract.  Mix all this together, cover with plastic wrap, and place in the refrigerator for at least 4 hours.

Stage 2). Day 3. Filling The Cake With A Raspberry Filling:
Remove each cake from their pan and the parchment paper from the underside of each cake.

Once at a time, slice through the center, lengthwise, of each of the cakes. Take the filling and spread the raspberry cream on the bottom half of each cake. Make sure not to spread it all the way to the edges. Leave about 2 inches around the outside of the cake. Place the top back on each cake.

First, start by setting parchment paper on the main base to prevent frosting from getting all over. You want to set the parchment so you can easily pull the piece out once the cake has been frosted. Set the larger cake, carefully centered on top of the parchment paper that’s resting on the cardboard cake base. Next, place the cardboard rounds in between each of the filled cakes, stacking the cakes carefully, and centered, on top of each other.

Stage 3). Day 3. Make The Frosting:
In a large bowl add 4 sticks of room temperature unsalted, 3 8-ounce room temperature containers of Mascarpone cheese, the zest of 1 lemon, 2 tablespoons of pure vanilla extract, 1 tablespoon of cream cheese emulsion.

Using an electric mixer or stand, with the paddle attachment, on low speed, mix these ingredients together. Slowly, add the remainder of the 2-pound bag of powder sugar. Mix all this together until completely combined and smooth.

Stage 3). Day 3. Frosting The Cake:
This cake, I used decorative pieces fresh raspberries, and white chocolate to decorate this cake. In an earlier post, under I talk about a bakery supply company called D & G Occasions. This is where I purchased all the decorations for this cake. You can visit D & G Occasions by clicking the link at the bottom of this post.

Using an offset spatula, starting with the top and working downwards and around the outside of each particular cake. Once the cake is totally frosted, fill a large pitcher with super hot water. Dip the offset spatula in the water, shake off the excess water. Run the spatula around the top and rim of the bottom two cakes as well as the outside of each cake. This will smooth out any imperfections on the frosting. If needed, add more frosting to areas that made need it. Again, smoothing it out by using the offset spatula that’s been dipped into the hot water.

Stage 4). Day 3. Decorate The Cake:
Whatever decorations you may choose to use, let your imagination run wild. I used a large gum paste red rose for the top and small red sugar roses as a border around the base. Red covered chocolate candies as accents, and a border of fresh raspberries around the middle layer of the cake.

Melt 8 ounces of white chocolate, in the microwave-safe bowl. In 30-second intervals, remove the bowl from the microwave and stir. Repeat the process until the chocolate is just melted. Pour the chocolate onto the bottom of a baking sheet, and place that into the frig to set. Take a small metal cookie spatula and run that along the cooled chocolate making chocolate curls and shavings.

Using a grater, grate another piece of white chocolate over the top of each layer, so it falls like snow all over the cake. There you have it, French Vanilla Cake With A Raspberry Cream Filling And Mascarpone Buttercream Frosting.

 

D & G Occasions

 

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