Tag Archives: biscotti

Mambo Italiano!

This week we revisited one of our favourite themes – Italian. Our new friend, Carol, joined us for a rooftop dinner in the heart of downtown Portland. Carol is from Brazil and it was so much fun learning all about Brazil and her culture. I’m pretty sure we’ll be having a Brazilian themed dinner soon 🙂

Mary and Taylor both made salads that ended up being pretty similar in some of their ingredients. Both salads were delicious though and we a wonderful part of our meal. Carol made a really tasty tomato risotto with the classic risotto rice, Arborio, Parmesan cheese and some little tomatoes. It was so tasty! I made a couple of different kinds of biscotti – double chocolate and white chocolate-lemon. I didn’t know this until a couple of days ago, but apparently traditional Italian biscotti doesn’t contain any butter or oil. Who knew?!

We had such a great time sitting on the rooftop enjoying the Portland sunshine, conversation and delicious food. Try out all of the dishes we made, I promise you won’t be disappointed! IMG_6767

Italian Antipasto Salad:


  • 3 Romaine lettuce hearts, chopped or torn into bite-size pieces
  • 4 oz. salami, thinly sliced
  • 4 oz. Provolone, thinly sliced
  • 1 can black olives
  • 1 package grape tomatoes
  • Fresh basil, thinly sliced
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • Splash balsamic vinegar
  • 3 garlic cloves, minced
  • 1/2 tsp. Italian seasoning


  1. Combine lettuce, salami, provolone, olives, tomatoes and basil in a large bowl.
  2. In a small bowl, combine olive oil, red wine vinegar, balsamic vinegar, garlic and Italian seasoning. Pour onto salad and mix well.


Radicchio, Fennel and Olive Panzanella:


  • 6 oz. country style bread, torn into bite-size pieces
  • 1 tbsp. finely grated lemon zest
  • 1/2 cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 small shallow, finely chopped
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. red wine vinegar
  • 1 tbsp. chopped oregano
  • 1 small head radicchio, chopped into bite-size pieces
  • 1 small fennel bulb, thinly sliced
  • 1 cup fresh flat leaf parsley
  • 1/2 cup green olives, pitted and halved
  • 3 oz. shaved Manchego cheese
  • 3 oz. hard salami, thinly sliced


  1. Preheat oven to 400°F. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
  2. Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
  3. Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.


Double-Chocolate Biscotti:


  • 6.75 oz. all-purpose flour (about 1 1/2 cups)
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 cup semisweet chocolate minichips
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 large egg white


  1. Preheat oven to 350°F.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir until well blended. Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.
  3. Bake at 350°F for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 18 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack.

White Chocolate-Lemon Biscotti:


  • 3/4 cup sugar
  • 2 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 1/4 tsp. lemon extract
  • 2 large eggs
  • 1 2/3 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/4 cups (6 oz.) white chocolate bar, chopped


  1. Preheat oven to 300°F.
  2. Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate.
  3. Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (12-inch-long) rolls; pat to 2 1/2-inch width.
  4. Bake at 300°F for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
  5. Cut rolls diagonally into 24 (1/2-inch) slices. Place, cut sides down, on baking sheet. Bake at 300°F for 10 to 12 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.


Happy eating, everyone!!


“Real Food” Food Revolution Dinner

What a crazy weekend! Between 80’s night, going to the Farmer’s market, catching the Champions League final at a local cafe (where I got a new nickname, “Liverpool” and saw a couple of Timbers players!), the food revolution dinner, and Sunday’s Timbers game, there was barely a chance to breathe! As busy as the weekend was, I wouldn’t change anything (except maybe the result of the Champions League final…)

We had some delicious food at our dinner, mostly dishes we had made before and one new dish, all made with wonderful ingredients from the PSU farmer’s market. Here they are:



  • 4 avocados
  • 1 tbsp. fresh lemon juice
  • 1/2 small sweet white onion, minced
  • 1 ripe Roma tomato, seeded, diced
  • 2 serrano peppers, seeded (if desired), diced
  • Cilantro, chopped
  • Salt and pepper, to taste


  1. Peel, pit, and gently mash all but one of the avocados with lemon juice in a bowl, leaving some chunks.
  2. Gently stir in some remaining ingredients.
  3. Peel, pit and dice remaining avocado. Fold into the guacamole.

Barbecued Jerk Chicken: 


  • 8 chicken pieces
  • oil, for brushing
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1 tsp. dried thyme
  • 1/4 tsp. freshly grated nutmeg
  • 2 tsp. demerara (raw) sugar
  • 2 garlic cloves, crushed
  • 1 tbsp. finely chopped onion
  • 1 tbsp. chopped green onion
  • 1 tbsp. vinegar
  • 2 tbsp. oil
  • 1 tbsp. lime juice
  • 1 fresh hot chilli pepper, chopped
  • salt and pepper


  1. Make the jerk seasoning. Combine the ground allspice, cinnamon, thyme, grated nutmeg, sugar, garlic, both types of onion, vinegar, oil, lime juice and chilli pepper in a small bowl. Use a fork to mash them together until a thick paste is formed. Season to taste with a little salt and plenty of ground black pepper.
  2. Make several lengthways slits in the flesh on the chicken pieces. Place the chicken pieces in a dish and spoon the jerk seasoning over them. Use your hands to run the seasoning into the chicken, especially into the slits.
  3. Cover with plastic wrap and marinate for 4-6 hours or overnight in the refrigerator.
  4. Preheat the grill (broiler) or prepare the barbeque. Shake off any excess seasoning from the chicken and brush the pieces with oil. Either place on a baking sheet and grill (broil) for 45 minutes or cook on the barbeque for about 30 minutes. For either method, turn the chicken frequently.

Caribbean Rice and Peas: 


  • 2 tbsp. olive oil
  • 8 green onions, sliced
  • 3 smoked slices of bacon, rinds removed, diced
  • 2 garlic cloves, crushed
  • 1 cup long grain rice
  • 1 can diced tomatoes
  • 3 tbsp. chopped parsley
  • 2 bay leaves
  • 1 small green chili, cored, seeded, and thinly sliced
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • 1/2 tsp. dried thyme
  • 1 can kidney beans or black beans, drained
  • 375 ml (13 fl. oz) chicken stock


  1. Heat the oil in a pan, add the green onions and bacon, and cook for about 5 minutes, or until the bacon is crisp. Add the garlic and cook for 2 minutes.
  2. Add the rice and stir to coat the grains in the oil. Add the tomatoes with their juice, 1 tbsp. of the parsley, the bay leaves, chili, turmeric, cumin, and thyme and cover and cook for 2 minutes.
  3. Add the beans and stock and bring to a boil. Cover and cook over a low heat for 15 minutes, or until the rice is tender and the liquid has been absorbed.
  4. Sprinkle with remaining parsley and serve.

Biscotti Toscani:


  • 1/3 cup of butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 2 tsp. orange zest
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup toasted almond pieces


  1. Preheat the oven to 325°F. Grease and flour a large baking sheet.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 in. tall and 12 inches long. Place the two loaves on the baking sheet, 2 inches apart.
  3. Bake in a preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
  4. Using a serrated knife, cut diagonally into slices about 1/2 in. thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
  5. Place chocolate chips into a small, microwave-safe bowl. Melt the chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread the chocolate on one side of each cookie (we drizzled the chocolate, but you can do whatever you want).  Let stand at room temperature until set.

Strawberry Shortcake: 


  • Melted butter, for greasing
  • 1 1/4 cup plain flour
  • 1 tbsp. baking powder
  • 550ml double (heavy) cream, plus more for brushing
  • 2 cups strawberries, sliced
  • 2 tbsp. sugar
  • 1 tbsp. icing (powdered) sugar
  • 1 tsp. vanilla extract


  1. Preheat the oven to 220°C/425°F. Lightly grease a baking sheet with butter.
  2. Sift the flour, baking powder and pinch of salt in a bowl. Add 300ml cream and mix into a dough. Gently knead on a lightly floured surface. Pat the dough into a 25cm round, about 7mm thick. Cut out 4 rounds with a lightly floured cutter and place on a baking sheet. Gather together the scraps of dough and pat out again. Cut out the two remaining rounds.
  3. Brush the tops of the shortcakes with cream and bake for 15-20 minutes until golden brown. Transfer to a rack to cool.
  4. Add the strawberries to a bowl with the sugar, powdered sugar, and vanilla extract, stirring to combine or mashing slightly. Beat remaining cream in a bowl until it’s just holding stiff peaks.
  5. Split the shortcakes in half and dollop with whipped cream, then add some of the strawberry mixture and sandwich together. Serve with any remaining cream and strawberries.

If you’ve never been to a Timbers game, you are seriously missing out. There is nothing better than singing your heart out with the rest of the Timbers Army and watching the team win! Here are a few pictures to show you what you’re missing 🙂

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