Tag Archives: risotto

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:
Via

Ingredients:

  • 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

Directions:

  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.

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Radicchio, Fennel and Olive Panzanella:
Via

Ingredients:

  • 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

Directions:

  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.

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Double-Chocolate Biscotti:
Via

Ingredients:

  • 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

Directions:

  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:
Via

Ingredients:

  • 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

Directions:

  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.

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Happy eating, everyone!!

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