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Let's Dish With Linda Lou

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

Sweet Italian Sausage, Mozzarella, And Basil Over Pappardelle

Sweet Italian Sausage, Mozzarella, And Basil Over Pappardelle (2)

Sweet Italian Sausage, Mozzarella, and Basil Over Pappardelle

Great quality ingredients are what make this pasta dish so delicious. A good white wine, unsalted chicken stock, and the pasta cooking liquid are what pull the sauce together for this dish. It’s really just about keeping it simple.

Equipment: small saute pan with lid, indoor grill pan, 12 inch frying pan
Prep Time: 15 minutes
Cook Time 30 minutes
Total Time: 45 minutes
Yields: 4 servings

Ingredients:
1 pound of sweet Italian sausage grilled and sliced
1 package Pappardelle pasta
8 ounces of fresh Mozzarella cubed
2 tablespoons of olive oil
1 leek cleaned and thinly sliced, about 1 cup
1/2 cup of finely diced red onion
3 cloves of minced garlic
1/4 cup each of red, yellow, and orange bell pepper finely diced
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seeds
1 cup white wine, Pino Grigio
1-1/2 cups of unsalted chicken stock
1 cup of fresh basil leaves
3 tablespoons of finely chopped flat leaf Italian parsley

Directions:
Prep all the vegetables first. Clean and slice the leeks, dice the other vegetables, mince the garlic cloves, and prep the herbs. Dice the fresh Mozzarella cheese.  Set all the veggies on a plate to the side.

To prepare the sausage, prick each of the links with a fork on each side. Place the links in a small saute pan , preheated to medium-high heat. Add half a cup of unsalted chicken stock and cover. Let the sausage links steam in the broth for about 10 minutes or until links are completely cooked, 150 degrees internal temperature. Remove from the pan and set on an indoor grill pan that’s been preheated to med- high heat. Let the links 2-1/2 minutes, per side, allowing for grilled markings Carefully remove the hot grill pan from the stove top. Finally, slice the links on a bias.

Have a large pot of boiling salted water ready to drop the pasta, on the back burner.

In a large frying pan, preheated to medium heat, add in the olive oil, fennel seeds, crushed red pepper flakes.  Add the sliced leeks to the pan. Stir the leeks around sauteing them until soft, about a minute or so. Next, add in the diced red onion and diced bell peppers. To the veggies, sprinkle in the Kosher salt and black pepper.Continue sauteing for around 3-5 minutes until all the veggies have softened. Finally, add in the minced garlic and stir through.

Add the white wine, unsalted chicken stock, and sliced cooked sausage back into the pan. Bring everything up to a boil, then reduce the heat to simmer and cook for another 10 minutes. This will allow the flavors from the liquids to marry with all the other ingredients.  While the pan is simmering, drop the pasta. Cook the pasta, to al dente, following the instructions on the package, usually about 10 minutes.

Once the pasta is just al dente, add the pasta to the pan with the sausage and vegetables. Toss the pasta through. The pasta may absorb most of the liquid. If this is the case, add in a ladle or two of the starchy pasta cooking liquid to the pan. Turn the heat off, and transfer to a large serving platter. Add the diced fresh mozzarella cheese, basil leaves, and finely chopped parsley.

Serve immediately.

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Chicken Cacciatore

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A very dear friend of mine, Chris, who just happens to be a fireman with the Orlando Fire Department, shares my passion for cooking and delicious food.

Chris and I were talking recently, he told me that he would like to make a dish for the men and women at the department. I knew just the recipe I wanted to share. I thought my recipe for Chicken Cacciatore would be perfect.

This dish is one that braises chicken low and slow and is basically done in one large pot. I’ve made it on top of the stove, but it can be done, just as easily, in a large disposable pan with a tight-fitting lid, in the oven. Delicious and easy, this recipe can easily be translated into serving a large number of people.

For this recipe, I chose a Pappardelle pasta. Pappardelle is a thick cut pasta.  This style of pasta allows the sauce to cling to the noodles really well.  Egg noodles would also work great and are readily available in most grocery stores.

Equipment: 2 baking rimmed baking sheet pans, 6-quart Dutch Oven
Prep Time: 20 minutes
Chicken Cook Time: 20-25 minutes
Total Cook Time: 1 hour 25 minutes
Yields: 4 servings

Ingredients For Chicken:
4 bone-in skin-on chicken breast cut in half
4 tablespoons olive oil
Kosher salt, black pepper, dried rosemary- liberal sprinkling

Ingredients:
1 diced onion
2 pints of sliced mushrooms
1 red and yellow bell pepper diced
4 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1-1/2 tablespoons dried oregano
1 teaspoon of garlic powder
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 teaspoon of dried rosemary
1 tablespoon of dried parsley flakes
1 teaspoon of tomato paste
1 tablespoon of light brown sugar
1 tablespoon of flour
1/2 cup of white wine (Chardonnay)
1/2 cup of unsalted chicken broth
1 28-ounce can of San Marzano whole tomatoes with juice
1 15-ounce can of fire roasted diced tomatoes with juice
1 16-ounce package of Pappardelle or egg noodles
1 package of fresh basil leaves

DirectionsFor Roasting Chicken:
Preheat oven to 350-degrees F.
Take the 4 chicken breasts and cut them in half (giving you 8 pieces) as shown in the pictures above. Lay them out, skin side up, on the baking sheets. Using a paper towel, pat and dry each piece really well. This will allow the chicken to brown nicely. Drizzle about 1 tablespoon of olive oil over each piece and rub the oil all over the top of each one. Next, liberally sprinkle Kosher salt,  fresh ground black pepper, and dried rosemary over each of the pieces.

Tip: Be sure to crush the dried rosemary between your fingers to release their oils.

Bake for 20 minutes in the oven. Switch the oven to broil. Let the chicken continue cooking, another 5 minutes, or until the skin is crisp and golden brown.

Note: If your oven does not have a broil option, then turn the temperature up to 450-degrees F., keeping a close eye on the chicken. Let the chicken brown and crisp up that way. Remove from the oven and set aside until needed.

Directions For Stove Top Method:
In a preheated Dutch oven on medium heat, add in the olive oil and diced onions. Sprinkle in some Kosher salt and pepper, to taste, to start the onions sweating. Stir the onions for a minute, then add in the diced bell peppers and mushrooms. Continue sautéing the veggies, another 5 minutes.

As the veggies start to release their water add the minced garlic, tomato paste, and spices. Continue stirring all the ingredients together. At this point, sprinkle in 1 tablespoon of all-purpose flour and stir that through. Next, add the white wine and chicken broth. Let that come to a bubble and cook for another 5 minutes.

Moving forward, add in the whole tomatoes, fire roasted diced tomatoes and brown sugar. Using a wooden spoon, break up the whole tomatoes and stir. Add back into the pot the precooked chicken pieces. Make sure they are not completely submerged. Bring everything back up to a boil, reduce to a simmer and cover. Let everything simmer together on low for another 45 minutes, until chicken is nice and tender.

Transfer the chicken pieces carefully to a plate. This time, keep the lid off, turn the heat somewhere between medium to med-high heat. Let the sauce come up to a bubble, stirring occasionally, cook for another 5 minutes. Once the sauce has thickened, turn the heat off and add in the fresh basil leaves. Stir the basil throughout the sauce.

Have a pot of the boiling salted water ready so while the sauce is thickening on the stove, you can drop the pasta and everything will be done at the same time.

To serve, place the pasta in the bottom of each serving bowl. Top with two pieces of chicken and ladle this delicious sauce over the top. Garnish with fresh basil.

Directions For Making More Than 4 Servings At One Time:
Equipment: Large disposable foil pan with tight-fitting lid, and 1 large or more than 2 1/4 sheet pans.
Preheat oven to 350-degrees F.
Prepare and precook the chicken the same as above.
Adjust all the ingredients, from the (4 chicken breasts) 4 servings above to the amount you intend to make.

Add all the ingredients to the large foil pan. Mix all the ingredients together. Next, place precooked chicken on top making sure not to completely submerge the chicken. Place the lid on tightly. Bake for 1 hour. Remove the lid, remove the chicken from the pan and place onto a plate covered with foil to stay warm. Note: Check to make sure chicken temperature is at 165 degrees internally, and nice and tender. Due to the fact that cooking on top of the stove in comparison to oven cooking times may vary.

Pour the sauce from the pan into a large pot. Turn the burner to medium to med-high heat. Let the sauce cook down and thicken, stirring occasionally. While the sauce is starting to reduce, have a pot of salted boiling water ready, drop the pasta. Cook the pasta according to the package. Once the sauce has thickened, turn the heat off, stir in the fresh basil leaves.

To serve, place pasta in the bottom of the single serving porcelain bowl. Place two pieces of chicken on top, and generously ladle the sauce over the chicken. Garnish with fresh basil.

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Baked Cod With A Tomatoes, Fennel, And Capers

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This delicious and healthy dish is a favorite in my house. Cod is a light white flaky fish that absorbs whatever flavors you may add.

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Yields: 4 servings
Prep Time: 15 minutes
Temp: 375 degrees F.
Cook time: 15-18  minutes

Ingredients:
4-6 ounce cod fillets
2 tablespoon olive oil
1 tablespoon of Kosher salt
1/2 teaspoon of black pepper
2 pints of halved yellow and red grape tomatoes
1 diced fennel bulb
1 medium diced onion
1 seeded and minced Fresno chiili
3 sliced garlic cloves
1/4 cup of drained capers
1 tablespoon of Pernod
1/2 cup of white wine
1/2 cup of fresh chopped basil leaves
1-1/2 lemons ( 1 sliced and 1/2 juiced over the fish)
finely chopped Italian flat leaf parsley for garnish

Directions:
First, prep all the vegetables for the dish. Once prepped, add olive oil to saute pan on medium heat. Add all the veggies, minced Fresno chili, and minced garlic to the pan. Season with Kosher salt and black pepper. Saute everything for about 5-7 minutes. As the veggies start breaking down and soften, add in the white wine. Bring this up to a boil then reduce to a simmer. Simmer the tomato and fennel mixture until wine has reduced and sauce starts to come together.This should take another 7-10 minutes. At this point, add in the drained capers. Keep the pan on the burner with the heat turned off.

In a 11 x 8 baking dish, add the Pernod to the bottom of the dish. Add in the sauteed tomatoes and fennel mixture. Sprinkle each of the 4 cod fillets with Kosher salt and pepper. Place the fillets on top of the of the tomato and fennel sauce. Spoon a little of the sauce over the top of each fillet.

In a preheated 375 degree oven, place the dish in the oven and bake for around 15-18 minutes or until the cod is tender and flaky.  Remove from the oven add squeeze fresh lemon juice over all the fish. Add sliced lemons. Sprinkle over the whole dish with chopped fresh basil leaves, and the Italian flat leaf parsley.

To serve, ladle the tomato, fennel, and caper sauce on the bottom of the dish. Using a spatula, transfer one of the fillets on top of the sauce, and spoon a generous amount of the sauce over the top of the baked cod. Garnish with a lemon slice.

 

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Pasta Carbonara

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A perfect match made in heaven, are peas and pancetta. My pasta carbonara highlights those two perfectly. One of this dishes main ingredients is freshly cracked black pepper. From what I understand, many years ago, this dish got it’s name from woodcutters who made charcoal for fuel. Those men would come home dirty and black from a hard days work. Therefor the black pepper in this dish represented just that.

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 12-15 minutes

Ingredients:
2 boxes of Gemelli ( or 1 pound of spaghetti)
1 package of thawed frozen peas
1/4 pound of diced pancetta
1 finely diced shallot
1 tablespoon of olive oil
1 large clove of minced garlic
1/4 cup of dry white wine (optional)
4 whole eggs plus, 1 yolk
2 cups of grated Parmesan cheese ( reserve 1/4 cup back to top serving dishes)
1 pinch of Kosher salt to taste ( handful of Kosher salt for pasta water)
3 tablespoons of fresh finely chopped flat leaf Italian parsley
1 tablespoon of fresh cracked black pepper

Directions:
First, place a 6 quart pot on the stove filled with water, and turn the heat up to medium high. This will allow time to prepare the ingredients for the dish while waiting for the water to boil.

Have ready, a whole package of thawed frozen peas in a bowl.

Dice up the pancetta and add it to a large, deep sided, and cold saute pan with olive oil. Do not turn the heat on just yet.

Next, grind up 2 cups of Parmesan cheese in a food processor. Transfer the grated cheese to a bowl and set aside. Note: reserve 1/4 cup back for adding to the top of the served dish.

In another bowl, crack 4 eggs and one egg yolk and beat them together with 1 tablespoon of fresh cracked black pepper. Measure out 1/4 cup of dry white wine, and 1 large garlic clove minced. Once all the ingredients are ready it’s time to make the dish.

Turn the large saute pan with the pancetta and olive oil on to medium heat. Start to render down the pancetta.  Throw a handful of Kosher salt into the pot with the boiling water. Add in the pasta of you choice, giving it a big stir, and follow the cooking time according to the box.

Anywhere from 7-10 minutes the pancetta should be rendered down and crispy. Transfer the pancetta to a plate line with paper towel.  Drain off all but 3 tablespoons the pancetta fat in the pan. If you don’t think you have that much, you can add a little olive oil.

This process goes fairly quickly. Pan still on medium heat, next, add in the minced garlic, diced shallot, and the wine. Using a wooden spoon, and while shallots and garlic are sauteing, scrap up all those delicious pancetta bits that are trapped in the bottom of the pan. Let that liquid bubble up for about a minute until the alcohol has cooked out.

To the pan, using one of those large colander spoons, transfer the pasta into the pan. Next, return the cooked pancetta to the pan. Make sure to coat the all pasta with the pancetta fat, wine and garlic that has remained in the pan. Note: if the pasta seems a little to dry and sticking together, add in a little olive oil to loosen it up.

At this point, add back in the crispy pancetta, along with the peas ( the heat will warm the peas through), and egg mixture. Using tongs, toss all this though, while still over the heat, until eggs are barley set. Turn the heat off, but keep the pan on the burner. Quickly add in the grated Parmesan cheese and fresh chopped parsley. Toss those ingredients through then remove from the hot burner. This dish is best served hot. Don’t forget about adding more cheese to the top of your dish!

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