Insalata di riso by Vito De Carolis
Italian-Style Summer Rice salad
Serves 12
Ingredients:
(*Available at Avanti Savoia)
- 4 cups Essenza Rice (basmati)*
- 8 hard boiled eggs, cut into quaters and then chopped in half
- 1 jar (290g.) of Porcini Mushrooms*, drained and cut in half
- 1 can of artichoke hearts, patted dry and cut into quarter
- 1 can (390 g.) of Roasted Red Reppers*, sliced into long thin strips
- One jar (60 g ) of Capers*, drained
- 1 cup of pitted black olives (Kalamata suggested)
- 2 cans (240 g.) of White Tuna Fllets*, oil drained and reserved for another purpose
- One can of green peas, drained
- ½ cup of chopped fresh chives
- 1 TBS of dry Oregano*, lightly crushed between your palms just before use
Vinaigrette
- 1 TBS White Wine Vinegar *
- 1 tsp Sel Gris Velvet* (Sea Salt)
- Freshly ground Green Peppercorns* to taste
- 1 TBS of Dijon mustard
- 4 TBS Avanti Savoia Extra Virgin Olive Oil *
Directions
- Boil the rice (2 cups of salted water to 1 cup of rice) and allow to cool slightly.
- In a large bowl mix all the ingredients, except vinaigrette.
- Prepare the vinaigrette by whisking the salt with the white wine vinegar and then adding pepper and mustard.
- Finally, whisk in olive oil and pour over rice salad.
- Refrigerated overnight before serving.
Red, White, and Blue Shortcake by Joseph Lowery
A colorful salute to Old Glory
Serves six
Ingredients for the Shortcake:
- 3 cups plus 2 Tblsp. cake flour, sifted
- 1 cup sugar
- 11/2 Tblsp. baking powder
- ½ tsp. salt
- ¾ cup shortening
- 3 eggs, lightly beaten
- 2 Tblsp. pure vanilla extract
- 1 Tblsp. orange rind, finely grated
- ½ cup milk
Directions for the Shortcake:
- In the bowl of a mixer, combine cake flour, sugar, baking powder and salt.
- Add shortening and run mixer on low until mixture is crumbly. Mix in eggs, vanilla, orange rind and milk until it forms a dough. Do not over mix.
- Wrap the dough in plastic and chill overnight or at least a couple of hours.
- On a lightly floured surface, pat out the cold dough with your hands and cut out six rounds using a biscuit or other cutter. Transfer the rounds to a greased cookie sheet and brush the tops with melted butter. Bake for 10 -12 minutes in a pre-heated 350 degree oven and allow to cool.
Ingredients for the Topping:
- 3 cups strawberries, rinsed hulled and sliced
- ¼ cup sugar
- 8 Tblsp. water
- 2 cups blueberries, picked over and rinsed
- 2 cups whipping cream
- ½ cup powdered sugar
- 1 tsp. vanilla extract
Directions for the Topping
- Combine 1 cup of the strawberries with ¼ cup sugar and the water. Puree in a blender until sauce is very smooth. Mix sauce with remaining strawberries and the blueberries and chill well.
- Whip cream with powdered sugar and vanilla.
- Split cooled shortcakes in half. Place bottom half of shortcake on a chilled dessert plate and spoon on a generous amount of berries and sauce. Add a large spoonful of whipped cream and stack on the top half of the shortcake. Add more fruit and the crowning touch of a dollop more of whipped cream.
