Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Calzone Or Empanada?

2015-02-02 13.47.06

This recipe has the best of both worlds in my opinion. I love Calzone but, they can have too much dough. In this recipe, I’ve combined the filling of a Calzone and the outside pastry of an Empanada.

My Homemade Pie Crust recipe link is available at the bottom of the post. What I like to do is, when I make pie dough I always make more than what I’m going to need for that day, and freeze it. This really helps when I’m wanting to make a recipe like this one. I just take the dough out of the freezer the night before and transfer to the refrigerator until I’m ready to roll it out.

There are some really great ready-made pie crusts available in the grocery store. If you don’t have the time to make your own pie dough, pick up two boxes. This recipe calls for 4 pie crusts The other great thing about this #calzone or #empanada, recipe is everything can be made in advance, just bake them off when you’re ready.

I’m going to be using butter and olive oil for this dish. A lot of time, in Italian cooking, they’ll utilize both, especially as you get further into northern regions of Italy. We all know butter is FLAVOR!🧈

2015-02-02 11.06.49

Another great way to bring a depth of flavor to this dish is to start out with around 1/4 cup of diced Pancetta. Add the Pancetta to a cold cast-iron skillet. Cook over medium-high heat and render all the fat out. Using a slotted spoon, remove the Pancetta transferring those salty crispy bits of goodness onto a plate lined with a paper towel. Use the Pancetta grease to cook the shallots and mushrooms. An important tip to remember here is, if you are going to replace the butter and olive oil with Pancetta in this dish, you may want to decrease the amount of Kosher salt you use, if any at all. Pancetta adds a salty flavor naturally.

2015-02-02-11-09-06

2015-02-02-11-09-41

2015-02-02 11.11.01

2015-02-02-11-15-16

2019-07-26 13.13.57-1.jpg

2015-02-02 11.25.51

2015-02-02-11-26-46

2015-02-02-11-28-32

2015-02-02 11.36.39

2015-02-02 11.39.44

2015-02-02-11-41-05

2015-02-02 11.55.12

2015-02-02-11-55-14

2015-02-02 12.05.15

2015-02-02-12-12-34

2019-09-09 07.31.25

2015-02-02 12.50.05

2015-02-02 13.30.41

Calzones Or Empanadas

 

Prep Time: 15 minutes
Cooking Time for filling 30 minutes
Baking time for filled pastries: 12 to 15 minutes
Yields: 6 to 8 servings
Equipment: a 12-inch cast-iron skillet, 2 large mixing bowls, medium-size bowl, rubber spatula, large metal spatula, 4 rimmed baking sheet pans

Ingredients:
1 pound of sweet or hot Italian sausage (5 sausage links casing removed)
2 shallots, thinly sliced
2 pints of cremini mushrooms, quartered
3 cloves of garlic, minced
2 tablespoons of freshly chopped thyme leaves (substitute 1 tablespoon of dried)
2 tablespoons of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
5 mini sweet bell peppers, seeded and sliced
1 Fresno chili, seeded and minced
1/2 cup unsalted chicken broth
1 package of fresh spinach leaves
1 cup of Ricotta cheese
1 cup of shredded Mozzarella cheese
1 cup of shredded Parmesan cheese
4 pie dough circles, 10 inches each in diameter
*egg wash, 4 large eggs plus 4 tablespoons water beaten together
marinara sauce

Directions:
Preheat oven to 400-degrees F.

To start, add both unsalted butter and olive oil to a preheated cast-iron skillet on medium heat. Add the sliced shallots cook for about 2 to 3 minutes stirring frequently. To the skillet add the cremini mushrooms. Continue cooking allowing the mushrooms to release their water. Occasionally stirring, once the mushrooms have released all their water they will start browning, around 5 to 7 minutes. Add the minced garlic and fresh thyme leaves, stir through.

Next, add the sliced mini sweet bell peppers along with Fresno chili. Sauté for 2 to 3 minutes, stirring with the mushrooms and shallots. Moving forward, add the sweet Italian sausage, dried oregano, Kosher salt, and freshly ground black pepper. Turn the temperature up to medium-high, break the sausage up using the back of a wooden spoon allowing the sausage to brown evenly. Stir occasionally until there is no pink and the sausage is cooked through about 12 to 15 minutes.

Once the sausage is nice and brown, you want to *deglaze the pan by adding unsalted chicken broth to the skillet. Using a wooden spoon, scrape all of those good bits of flavor off the bottom of the pan.  Allow the broth reduce and get absorbed by all the other ingredients, 3 to 5 minutes.

Add the fresh spinach, stir through, the spinach will wilt down very quickly. Once that happens, remove the pan from the heat. Using a slotted spoon, transfer all the ingredients to a large mixing bowl, leaving any or all excess grease behind.

Allow the filling to cool before adding in the cheese.

In another large mixing bowl, add the shredded mozzarella, grated Parmesan, and Ricotta cheese, mix to combine. Using a rubber spatula, combine the cheese mixture together with the sausage mixture, stir until combined.

In a medium-size bowl add the eggs and water, beat to combine.

Next, the pie dough. If you have your own pie dough, you want to roll all four of them out into about 10 inches in diameter, 1/8 inch thick.

Divide the filling into four equal parts. Using a spoon lay the filling on the bottom third of the circle of pie dough almost all the way across. Brush the egg wash all around the perimeter of the circle. Fold the dough over the filling meeting up with the other side of the dough.  Press the filling gently down so it spreads out evenly inside of the pie dough. Using a fork, crimp the edges to ensure no filling will escape. Take a paring knife and trim any excess dough from around the edges that. All that does is to make the crimped edges even and rounded. This gives a professional look to the pies. Brush more of the egg wash all over the top and sides of the pie dough.

Using a paring knife, vent the pies by making 4 small slits, in the top of each one.  Use a large spatula to transfer the filled Calzone/Empanada from the board onto a rimmed baking sheet pan lined with parchment paper. Place all 4 of the baking sheets into the refrigerator for 15 minutes to rest before baking off. Bake for 12 to 15 minutes or until the dough is golden brown.

Allow the Calzone Or Empanada to cool for at least 15 minutes. Serve with your favorite marinara sauce for dipping.

*egg wash is a mixture of beaten eggs and milk or water brushed over pastry or dough before baking in order to give an attractive color and shine to the surface.

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

 

Homemade Pie Crust

Advertisements
Leave a comment »

Steak Italiano With Roasted Potatoes

2014-12-13 18.30.55

This is a dish that I came up with in my early years of motherhood. I was always playing around in the kitchen with different ingredients and flavors. Using everything I learned from my mother and grandmother, who helped me with having a grasp the importance of learning technique when your learning to cook. Having learned those basic methods, helped me to come into my own style of cooking. This #recipe for my Steak Italiano With Roasted Potatoes combines the influences from both sides of my family. This recipe is so easy, flavorful, and really doesn’t take very long to make. Let me tell you how I did it.

2014-12-13 17.36.07

2014-12-13 17.44.18

2014-12-13 17.49.31

2014-12-13 18.26.10

2014-12-13 17.52.25

2014-12-13 17.55.08

2014-12-13 18.06.41

2014-12-13 18.08.05

2014-12-13 18.12.50

2014-12-13 18.13.20

2014-12-13 18.30.55

 

 

Prep Time: 15 minutes
Cooking time: 40 minutes
Total Time: 55 minutes
Yields: 2 servings
Equipment: 12-inch cast iron skillet, rimmed baking sheet pan

Ingredients:
4 tablespoons of canola oil (2 tablespoons for the Sofrito0
1 onion cut into chunks
2 large carrots, 1-inch chunks
2 peeled garlic cloves
1 15-ounce can of diced fire roasted tomatoes
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 tablespoon of dried parsley flakes (really just for color)
3/4 of a cup of unsalted chicken broth

IngredientsFor Steaks:
2 tablespoons of Canola oil
3 5-ounce Top Sirloin Filets
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 1/2 teaspoons of garlic powder

Ingredients For Potatoes:
1 bag of small-size multi-colored Yukon potatoes, cut in half
1/4 cup of olive oil
2 tablespoons of Kosher salt
1 1/2 teaspoons of black pepper
2 tablespoons of fresh chopped Italian flat leaf parsley ( dried is fine)

Directions:
Preheat oven to 450-degrees F.
First, start with the sofrito (sauce) for the steaks. In a food processor add diced onion, whole garlic, carrots, can of diced tomatoes, dried parsley flakes, Kosher salt, and fresh ground black pepper. Pulse the ingredients, for the Sofrito, until it’s the consistency of a Cantina style salsa. Pour the sauce into a bowl and set it aside.

Place the halved the potatoes on a rimmed sheet pan. Drizzle olive oil, sprinkle dried oregano, Kosher salt, and black pepper. With your hands toss the potatoes so they’re all coated with the oil and seasonings. Roast the potatoes for 35 to 40 minutes until golden on the outside, and fork tender on the inside. After they come out of the oven, sprinkle fresh chopped Italian flat leaf parsley. Now while the potatoes are roasting in the oven start on the steaks.

Preheat a cast iron skillet, medium-high heat.
Tip: Turn the overhead fan on.

Drizzle the steaks on both sides with Canola oil. Season both sides with Kosher salt, black pepper, garlic powder. Using a pair of tongs, place the steaks into the skillet. You’ll hear that sound when something hits a very hot skillet, and that’s what you want to hear.

You just want to sear the steaks on both sides to get a nice crust. This process only takes 2 to 3 minutes per side. When you see that deep brown color on both sides, turn the heat off and transfer the steaks to a plate.

In the same skillet, on medium heat, add Canola oil, dried oregano, and tomato paste. Stir those around allowing those to bloom in the oil for a minute. This technique will bring out the essential oil in the herb and melt the tomato paste intensifying the flavors.

Next, add in unsalted chicken broth, using the back of a wooden spoon scrape, all the bits from the steak off the bottom of the skillet. Add the Sofrito, letting it come to a bubble up then reduce the heat to medium-low. Stirring occasionally cook the sauce, giving all the ingredients a chance to soften and all the flavors marry around 5 to 7 minutes.

Using a pair of tongs, nestle the steaks in the sauce. Let simmer on medium-low heat turning the steaks every few minutes. For medium-rare, this takes around 15 to 20 minutes. If you like your steaks more done then leave them simmering in the sauce for maybe 30 to 35 minutes. The sauce will finish cooking the steaks.

By the time the steaks are done, the potatoes will be just about ready to come out of the oven. This technique of braising of the steaks in the sauce keeps the steaks tender and moist. That’s all there is to it. I think that once you try having steak this way, you’ll definitely want to make this dish again.

To serve, slice the steak and place onto the serving plate. Spoon some of the sauce over the top of the steak. A helping of those delicious roasted potatoes, and a piece of crusty bread for dipping.

Leave a comment »

Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach

2014-05-27 17.24.39

2014-09-15 18.32.59

This recipe is elegant and yet so easy to pull together for entertaining. The above pictures are ones I took the very first time I made my Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach and boy it was delicious. I thought I’d test the recipe out on a few friends and get their opinion. It was definitely a winning dish. I did, however, make one change and that was to use the pan drippings to make this wonderful sauce to drizzle over the top.

2014-09-15 11.15.46

2014-09-15-11-21-53-4232997751-1553297797701.jpg

2014-09-15-11-23-52.jpg

2014-09-15 11.25.08

2014-09-15 11.27.02

2014-09-15 11.31.25

2014-09-15 11.57.07

2014-09-15 12.04.27

2014-09-15 12.07.51

2014-09-15 12.13.44

2014-09-15 12.16.23

2014-09-15 12.19.59

2014-09-15 18.15.30

2014-09-15 18.20.04

Sauteed Spinach With Garlic

2014-09-15 17.40.53

2014-09-15 17.58.21

2014-09-15 18.06.40

2014-09-15 18.32.59

Prep Time: 10 minutes
Inactive Prep Time: minimum of 2 hours
Cook Time: 35 to 40 minutes
Total Time: 2 hours 50 minutes
Yields: 6 servings
Equipment: 4- quart Dutch oven, 1 gallon-size zip-lock baggie, 12-inch sauté pan, Chef’s knife

Ingredients For Marinade:
2 pork tenderloins
1 3-inch piece of fresh ginger, small dice
5 cloves garlic, minced
1 cup apricot jam
1/4 cup soy sauce, low sodium
1/2 cup olive oil, plus 1 tablespoon
1 teaspoon crushed red pepper flakes

Ingredients For Cannellini Beans:
3 15-ounce cans of Cannellini beans, rinsed and drained
1 tablespoon of olive oil
1 tablespoon of unsalted butter
2 leeks, cleaned and thinly sliced into half-moons
3 cloves of garlic, minced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup unsalted chicken broth

Ingredients For Gravy.
1 1/2 cups of unsalted chicken broth, plus 2 tablespoons
1 heaping tablespoon cornstarch

Ingredients And Directions For Sautéed Spinach With Garlic:
Refer to the link below, doubling the recipe for this dish.

Directions:
Place the 2 pork tenderloins along with minced garlic and chopped ginger into the zip-lock bag. In a medium-size bowl add apricot jam, low sodium soy sauce, olive oil, and crushed red pepper flakes, whisk to combine. Pour the mixture into the baggie. Let as much of the air out of the bag as possible, then zip it closed. Massage the marinade all over the pork. Place the pork into the frig for a minimum of 2 hours, longer is even better.

Now to get started on the Cannellini beans. I love to use Cannellini beans for this dish because they have a really creamy feel to them and they absorb flavors really well.

When you’re dealing with leeks you just want to use the white and light green parts of the leek. Cut the top (the dark green leaves) and bottom (the root), like you see in the top pictures. Leeks have so many layers to them, you want to rinse them really good and get any sand or dirt that may be trapped between the layers. Once that’s done, cut them in half lengthwise and slice into thin half-moons.

In a Dutch oven over medium-high heat add  1 tablespoon of olive oil, 1 tablespoon of unsalted butter, the sliced leeks, Kosher salt, and fresh ground black pepper. Sauté the leeks for 2 to 3 minutes or until soft, stirring occasionally. Next, add the minced garlic, stir through, cooking for 1 minute more. Add unsalted chicken broth, bring to a boil, reduce the heat to low then add in the Cannellini beans. Stir to combine and continue to cook for 5 minutes. Turn the heat off, place the lid on to keep warm.

At this point, you’d want to start the spinach for this dish. For my recipe, Sautéed Spinach With Garlic, click the link at the bottom of this post.

Preheat oven to 450-degrees F.

Preheat a large sauté pan on medium-high heat. Using a pair of tongs remove the marinated pork tenderloins from the baggie, (be sure to scrape off any ginger or garlic stuck on the pork, allowing as much of the excess marinade drip back into the baggie) placing them into the hot pan. Sear the pork for 3 minutes on each side. Place the pan into the oven and continue cooking for 10 minutes.

Next, transfer the pork tenderloins to a large plate and cover tightly with foil. Place the pan over medium-high heat and add unsalted chicken broth. With a wooden spoon, scrape all the brown bits from the bottom of the pan. Let bubble for 1 to 2 minutes.

In a small bowl, add 1 heaping tablespoon of cornstarch with 2 tablespoons of unsalted chicken broth, whisk together until smooth. Add the cornstarch mixture to the pan and continue whisking until the sauce comes back up to a bubble and begins to thicken, around 2 minutes. Turn the heat off, the sauce is done.

To plate this dish, I lay out all those delicious Cannellini beans on the bottom of a large serving platter. Then around one side, I spoon on the Sautéed Spinach With Garlic. I carve the pork into 1 1/2-inch thick slices and lay them on top of the beans. Finally, I just drizzle that amazing sauce all over the top.

There you have it, my Apricot And Soy Glazed Pork Tenderloin Over A Bed Of Cannellini Beans With Sautéed Spinach.

 

Sauteed Spinach With Garlic

Leave a comment »

%d bloggers like this: