Scallop Carpaccio Salad

Traditional Italian food is my absolute favorite food. Not the American version of Italian food, but the real Italian food that is made in Italy. Finding authentic recipes can sometimes be hard. That is why I was super excited to read The Al Tiramisu Restaurant Cookbook.

Discover the Beauty of Basilicata and the taste of Southern Italy, in this book. This book is complete with history, tips, recipes, and Italian cooking primer for home cooks, and wine pairing recommendations. 

"This unique collection of more than 100 mouthwatering recipes reveal [reveals] the history of Al Tiramisu, Washington, D.C.'s "most authentic" Italian restaurant, as well as the life story of its Chef/Owner Luigi Diotaiuti. The book welcomes readers to Al Tiramisu - sharing memories and favorite dishes of both celebrity diners and cherished clients. Chef Luigi then leads a culinary tour back to his homeland of Basilicata, Italy and shares secrets from some of the finest dining establishments around the globe where he began his career. The final chapter outlines Chef Luigi's life in America and includes recipes that he served at the James Beard Foundation and in cross-cultural culinary venues on both sides of the Atlantic. Each beloved recipe represents Al Tiramisu's "elevated" Italian cooking style and features an Italian cooking tip and a wine pairing." -source Create Space

Get yours here: http://www.altiramisu.com/

In the book I found a delightful classic scallop carpaccio dish that I knew my husband would be happy to come home to. It was so easy to make.  I was right, my husband loved the dish. Enjoy!

Scallop Carpaccio Salad

adapted from: The Al Tiramisu Restaurant Cookbook

serves 2

4 sea scallops

salt

1/2 Tbsp fresh squeezed orange juice

Juice of 1/2 a lemon

1/8 cup extra virgin olive oil

1 Tbsp slivered almonds, toasted

1/2 Tbsp capers

1/2 Tbsp finely chopped fresh chives

1/2 tsp fleur de sel

micro greens

Place the scallops on a baking sheet lined with wax or parchment paper. Cover with plastic wrap and place in the freezer for one hour. (I know you don't want to freeze amazing scallops, but this is only done so you can cut them super thin, do it, you won't be sorry. )

When the scallops are almost hard, remove them from the freezer, and with a sharp filleting knife, carefully cut the scallops width-wise into paper thin slices. Divide them between 2 plates. 

In a medium bowl whisk together a pinch of salt, the orange juice, and the lemon juice. Slowly add the olive oil, a bit at a time, and continue to whisk until you have an emulsified vinaigrette. 

Place micro greens on the plates with the scallops. top with almonds, capers, chives, and fleur de sel. Drizzle the vinaigrette over and serve. 

Bruschetta

 

Bruschetta is an antipasto from Italy that I absolutely love. I could eat it every day. I keep a big fresh plant of basil in my window planter year round specifically for this dish. Give me a glass of wine, a little cheese and this dish and I am one happy lady. Thankfully my husband shares my love for Bruschetta too. 

It is really simple to make! Give it a try!

Bruschetta for two
by Christi Silbaugh

3 tomatoes
1/4 cup fresh basil chopped
2 tsp minced garlic
1/4 cup balsamic vinegar
salt and pepper to taste
1/2 loaf sourdough baguette
1 Tbsp. olive oil

Core your tomatoes and then dice them into tiny pieces. Add to a bowl. Add your chopped basil and minced garlic. Add 1/4 cup balsamic vinegar. Stir and salt and pepper to taste. 

Slice a piece of the baguette up into four slices.

Add Olive oil to a skillet and heat over medium heat. 

Add your baguette slices.

Toast over the olive oil until golden brown and crispy.

Top your toast with the tomato basil mixture and serve.

Lower Calorie Garlic-Parmesan Salad Dressing

 
Here is a topic that I am sure to get a lot of controversial emails over. PDA, or Public Display of Attention. Now I am not talking about crazy making out or inappropriate touching. I am talking about a gentle kiss, hand holding, hugging. These are all pure honest displays of love. I am sorry, but I think it is healthy for people to see that there are healthy relationships out there. Don't be afraid to be romantic and affectionate in public. A lot of people need to be reassured, even in public, that you love them. Affection is a great way to show your love.

Romantic Tip: Public Display of Attention (the other PDA). Proudly and sincerely compliment, dote over and affirm your significant other in front of others.

Now on to todays recipe... I love garlic parmesan dressing. Unfortunately I do not like store bought dressing. I also am trying to cut back on calories and bad fats in my husbands diet. So I set out to make a healthier creamy dressing that we both enjoy.  So simple to make and so great on salads, veggies, sandwiches and wraps. 

Lower Calorie Garlic-Parmesan Salad Dressing

3 cloves Fresh Garlic

4 tablespoons White Vinegar

2 tablespoons grated Parmesan cheese

5 tablespoons Extra-Virgin Olive Oil

½ cup greek yogurt

1/2 tsp  Sea Salt

1/4 teaspoon fresh, coarsely-ground Black Pepper

Squeeze the garlic through a garlic press and into a small bowl. Measure and add in the vinegar, cheese, salt and pepper.

Drizzle in a steady stream of olive oil while whisking. Next, add in the Greek yogurt and stir to combine. Check for seasoning before pouring the salad dressing into an airtight container and refrigerating for a few hours.

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momwhatsfordinn

Weekly Romance and Recipe Round-up

I hope you had a great week! Here is the weekly "Romance and Recipe Round-up" of all this weeks dishes and romantic tips:

Quick Easy Hummus Cups

Romantic Tip: Set up a “media free” day/evening so you can fully focus attention on a loved one.

Tangy Apple-Cabbage Salad

Romantic Tip: Pick out a book and read aloud together. Quality time together and the expansion of your individual/collective knowledge bases.

Jiaozi (Chinese Dumplings)

Romantic Tip: Revisit a first date or first meeting place and reminisce about what brought you together, what you have learned since and what you’re looking forward to together.

Hummus

Romantic Tip: Communicate. Take time to talk about your goals, your dreams, your plans for the future, your current lives, things you’re happy about, things you love about the other person, things you’d like to work on, things you’re grateful for.

Southwest Quinoa Sliders

Romantic Tip: Surprise your love with an early-morning date. Watch the sky light up, go to a favorite breakfast spot, drink coffee and start the day with a full cup of companionship.

Tangy Apple-Cabbage Salad

Do you read? I am actually pretty shocked when I read statistics about how many people just sit in front of the TV every night and rarely ever pick up a book. I want to strongly suggest maybe forgoing an hour of TV a week and picking up a book instead. Expand your knowledge base and your vocabulary. You can even read a steamy book with your partner. You might be surprised how enjoyable it is. It sparks conversation and ideas about where you think the book is going. Reading together is actually a great romantic activity. 

Romantic Tip: Pick out a book and read aloud together. Quality time together and the expansion of your individual/collective knowledge bases.

Now on to today's recipe. My husband has always loved a good coleslaw. Because most coleslaw's are  full of fat with mayo and other bad ingredients, I wanted to make him a cabbage salad that he would love that is a healthier option to the traditional coleslaw.

Tangy Apple-Cabbage Salad

adapted from The Galley Gourmet

1/2 head green cabbage, cored and chopped 

1/2 teaspoons sea salt

1 large Granny Smith apple, cored and cut into thin matchsticks and cut again into bite-sized pieces

1 green onion , finely chopped

1 TBSP chopped fresh flat-leaf parsley

3 Tablespoons canola oil

1/4 cup apple cider vinegar

1/4 cup granulated sugar or 1/8 cup stevia

1/2 teaspoon Dijon mustard

1/8 teaspoon crushed red pepper flakes 

2 to 3 ounces blue cheese, crumbled

Toss the cabbage and salt together in a large colander set over a bowl. Let stand until wilted, about 1 hour.

 Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to a large bowl.

Add the apple, green onion, and parsley and toss to combine.

In a small saucepan over medium heat, bring the oil, vinegar, sugar, mustard, and red pepper flakes (if using) to a boil. Stir the mixture to ensure that the sugar has dissolved. 

Pour the dressing over the cabbage and toss to coat. 

 Cover and refrigerate for at least 1 hour or up to 1 day. Just before serving, add the blue cheese and toss to combine. Enjoy!

momwhatsfordinn

Buttermilk Green Goddess Dressing

The mind is a powerful thing. I make a point each day to spend a few minutes dwelling on my love for my husband. I put everything else out of my mind and focus on how much I love him, all he does for me, plans we have together, and his positive traits. Call it daydreaming, meditating, whatever you will. It works. It puts my mind in a positive frame and makes me eager for the time we will have later in the evening. 

Romantic Tip: Spend a few minutes daydreaming about your love and the romantic things you want to do together.

Now on to today's recipe!

I have been talking on here a lot about my husband and the lunches I pack for him. So why not continue? One thing I always pack is fresh veggies. I am one of the fortunate people that have a husband that loves all vegetables, especially raw. Unfortunately he likes a dipping sauce. Added fat and calories. So I lightened up a dressing/dipping sauce for him that he loves. I added anchovies for flavor and protein. Cut down the mayonnaise with greek yogurt and buttermilk. Fresh herbs are the key here. The more the merrier!

Buttermilk Green Goddess Dressing

slightly adapted from The Bon Appétit Test Kitchen

1/4 cup mayonnaise

1/4 cup greek yogurt

1/3 cup buttermilk

1/4 cup chopped fresh chives

1/4 cup coarsely chopped flat-leaf parsley

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh dill

1 tablespoon fresh lemon juice

2 anchovy fillets packed in oil (drained, chopped)

2 minced garlic cloves

Kosher salt and freshly ground black pepper to taste

In a blender, blend all the ingredients until smooth.  Season with kosher salt and freshly ground black pepper.

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