Linda Lou
  • Female
  • Brooklyn, NY
  • United States
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Sustainable Seafood

I am completely upset and annoyed that Mitsuwa Marketplace, a grocery store in New Jersey, flew in a 1,000 lb. Bluefin Tuna for a butchering demo today. BlueFin Tuna are over-fished because they are…Continue

Tags: fish, sustainable, seafood

Started Nov 15, 2009

Rouge Tomate, NYC

ROUGE TOMATE, NYC http://thecheekychef.blogspot.com/2009/10/rouge-tomate.htmlFresh, local, sustainable...…Continue

Tags: enhancing, restaurant, NYC, preparing, sourcing

Started Nov 10, 2009

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The Cheeky Chef

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Profile Information

Describe yourself
Private or Personal Chef, Amateur, Writer, Food Photographer
If none of the above describes you, what are you?
I'm a foodie, culinary school grad, hostess-with-the-mostest, party planner, amateur photographer, cooking competition destroyer, travelista, and adventurous gourmand.

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Linda Lou's Blog

Lamb Butchering at Jeffrey's Meat Market





I took a Lamb Butchering class at Jeffrey's Meat Market in the Essex Street Market in New York City. What a great experience! Even though it wasn't hands on, I learned so much about butchering a large animal, where each cut of meat comes from, discovered uncommon cuts of meat, and learned what to do with each of them. Jeffrey is a MASTER. He's been working at his… Continue

Posted on February 21, 2010 at 11:49pm — 1 Comment

RECIPE: Sheep, Goat & Cow’s Milk Cheese Platter from Saxelby Cheesemongers

Serves 8



Ingredients:



1/2 lb. Weston Wheel raw sheeps’ milk cheese

1/3 lb. Mont St. Francis raw goats’ milk cheese

1/4 lb. Bayley Hazen Blue raw cows’ milk cheese



Information:



I chose a trio of American-made cheeses from Saxelby’s Cheesemonger at the Essex Street Market. There is one cheese made of each type of milk: sheep,… Continue

Posted on January 24, 2010 at 2:15pm

RECIPE: Pistachio & Honey Baklava with Cinnamon Whipped Cream - Served with Organic Honduran Coffee

Serves 8-10



Baklava Ingredients:



1 package phyllo dough

1 c. unsalted pistachios, shelled

1 c. honey

1 stick butter, melted



Cinnamon Whipped Cream Ingredients:



1 pint heavy cream

1 T. sugar

ground cinnamon



Process:



Preheat oven to 350 degrees F.



Tips for working with… Continue

Posted on January 24, 2010 at 2:09pm — 2 Comments

RECIPE: Herbed Lamb Loin Chops with a Kumquat and Red Wine Reduction

Serves 8



Ingredients:



8 grass-fed, hormone-free Colorado lamb loin chops

3 T. fresh rosemary, chopped

3 T. fresh oregano, chopped

3 T. canola oil

2 shallots, finely chopped

2 garlic cloves

4 T. olive oil

20 oz. fresh spinach, washed

1 large onion, small dice

1 c. spinach couscous

1 c. plain Moroccan… Continue

Posted on January 24, 2010 at 2:06pm

Comment Wall (9 comments)

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At 11:04am on December 29, 2010, Jeffrey Nimer said…
Happy Birthday Linda!!!
At 8:07pm on June 22, 2010, Jeffrey Nimer said…
Carbomb Master ...
At 12:38pm on June 17, 2010, Diego Felix said…
Hola linda we already don an intervetion in wisk & ladle here in brooklyn and we are starting are raid of six dinners today all around Manhattan and Brooklyn , private events.
saluD!!!!
At 4:08pm on June 16, 2010, Aurelio Barattini said…
Ciao Linda,
It's all ok.. i'm very busy, lot busy :-) I hope to come back in NYC very soon.. we set-up something about cook together.

Ciao
At 6:44pm on March 1, 2010, Jeffrey Nimer said…
How did your Brazilian brigadeiros turn out?? Any Pics??
At 2:01am on December 14, 2009, Eduardo Renta said…
Patience with the Hollandaise!
At 12:49am on December 14, 2009, Jeffrey Nimer said…
Hello there Chef Linda...
As a Chef, there is no higher gratification than producing a STELLAR Hollandaise...It is one of your mother sauces and I have always made it the most important part of my repertoire, perfecting the Classics... Continue to practice and always refer to Escoffier's method... He is the Father of ALL cookery!!! The King of Chefs and the Chef to Kings... My small bit of advice, "SLOWLY" whisk in your clarified butter, SLOWLY... :-)

Cheers
At 1:51am on December 9, 2009, Aurelio Barattini said…
Thank you Linda,
your blog it's very intersting..
I hope organize soon a cooking class in NYC
Have a god day
At 12:33pm on November 11, 2009, Jeffrey Nimer said…
Welcome to SC Linda, I look forward to all your blogs and culinary postings...
 
 
 

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