Italian Lemon Cookies for Christmas

Italian Lemon Cookies

Italian Lemon cookies
3/4 pound unsalted butter

1 cup sugar

8 large eggs

Zest 1 large lemon

1 tablespoon fresh lemon juice

4 cups all-purpose flour
4 tablespoons baking powder

pinch salt

Icing:

1 cup confectioner sugar

2 -3 tablespoons fresh lemon juice

Milk as needed for consistency

Directions:

1.      Preheat oven to 350F. Line a couple of baking sheets with parchment paper.

2.      In a large bowl, cream butter and sugar with a hand mixer; add eggs a few at a time. Mix well. Add zest and juice of lemon.  Mix again.

3.      Combine and sift flour, baking powder, and salt in another bowl.  Add dry ingredients to wet mixture a third at a time. Knead until the dough is firm, not stiff and not sticky.  (If the dough is wet add additional flour a little at a time) Form into a large ball. Let stand about 15-20 minutes.

4.      When ready to shape, cut small pieces of dough with a knife, roll each piece in slightly floured hands. You can make shapes such as a wreath, braid, knots, or any shape you like.

5.      Bake for 20-25 minutes. Wait until the cookies have cooled. Make the icing for the top of the cookies to desired consistency. Let the icing sugar completely dry before storing. Makes 2-4 dozens depending on the size of cookies.

These cookies are not very sweet unless you add a lot of icing and sprinkles to the top of the cookies.  They are delicious traditional Southern Italian cookies. Enjoy them with your family for Christmas or any holiday!

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Kale Salad for Christmas

Kale Salad

1/2 pound fresh Kale (leaves only)
1/3 - 1/2 cup crumbled Feta or goat cheese
1/4 -1/2 cup soft sundried tomatoes
1/4 cup toasted almond slivers
1/4 cup golden raisins
Black pepper to taste
Drizzle blood orange extra virgin olive oil
Drizzle thick aged balsamic vinegar

Directions:
Clean the kale and pat dry. Pull the leaves only of the kale and place on a platter not a bowl. Be sure the leaves are bite size.  Discard or reserve the veins and stalks.

Spread the feta, sundried tomatoes, almonds, and raisins on top of the kale. Grind fresh pepper on top and drizzle with oil and balsamic.  Do not mix.  Use salad spoons to serve.  The idea for not mixing the salad is that each bite is to savor each individual ingredients on its own.

Fresh Kale

This is a great salad to serve for the holidays.  It can be made ahead and it is very healthful and tasty. You can use any toasted nuts you like such as hazelnuts, pistachio, or walnuts.

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Chocolate Bar with Hazelnuts and Amaretti

Melted chocolate

10-12 ounces milk or dark chocolate(chopped)
20 hazelnuts
10-12 amaretti cookies

hazelnuts in shells

In a small metal or glass bowl, add the chocolate. Place over another pan filled with a couple of cups of water. Be sure the water does not touch the bowl. Over low heat, bring the water to a boil. Remove pan from stove and melt the chocolate by stirring until creamy.

Toast the hazelnuts in a dry skillet on low heat, until you smell the aroma of the hazelnuts.  Remove from heat and chop to any size you like.

Crumble the amaretti cookies and mix with hazelnuts.

Transfer the amaretti and nuts to the bowl with melted chocolate.  Pour onto a piece of parchment paper and allow to cool for 1-2 hours.

chocolate hazelnut amaretti bar

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To Stuff or Not to Stuff My Turkey?

How do I safely thaw a turkey?

Buy a fresh turkey if possible.

If bought frozen, place in a pan and leave turkey in its original wrapper in the refrigerator.  For a 5 pounds turkey, it will take about 24 hours to thaw in the refrigerator.  For a 10 pounds turkey, allow 48 hours to thaw in refrigerator.

Don’t forget to remove neck and giblets after thawing. 

Baked Turkey

To stuff or not to stuff?

For ideal food safety, cook the turkey and stuffing individually.

If you decide to stuff the turkey, best and safer to not pack it tightly with the stuffing, stuff it loosely. Or use fresh herbs as stuffing.

Always use a meat thermometer to check the stuffing temperature as well as the turkey temperature, which both should be at a minimum of 165F degree.  

Fresh herbs

How do I cook the turkey?

Preheat the oven according to turkey package directions. Cooking time will depend on size of turkey and whether it is stuff or not. 

Stuffed turkeys will usually take about 30-45 minutes longer for safe cooking.  A meat thermometer is the best tool you can use to determine when it is properly cooked.

Avoid basting too often if you want a crispy skin. Once every hour should do it.

For additional flavor and moisture, place some aromatic butter under the turkey’s skin.

Bake in the oven on the lowest rack in a preheated oven.

My favorite fresh, no bread stuffing:

lemon slices and fresh thyme, orange slices and fresh rosemary, fresh garlic cloves and rosemary, Apple slices and Sage, fresh garlic cloves and tomatoes, just plain diced carrots and celery and thyme, fresh yellow bell pepper slices and green olives.  This list could be longer…

Fresh Thyme

Delicious Lemons

What’s your favorite stuffing? Send me an email and tell me about your family’s favorite fresh stuffing.

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Orange Fennel and Carrot Salad

Orange Fennel and Carrot Salad

This fennel, orange, and carrot salad is very light and  refreshing. An ideal dish to bring to the table for a holiday, or for just a simple get together. It can be served as an appetizer, salad or a side dish.

2 juicy oranges, peeled, and sliced thinly

1 fennel bulb, sliced thinly

2 tablespoons chopped fennel greens

1 carrots, thinly sliced

1-2 tablespoons extra virgin olive oil

Pinch sea salt

Pinch black pepper

Juice 1/2 orange

Alternate the fennel, orange and carrot slices on a plate.  Drizzle with olive oil.  Sprinkle the fennel greens, salt and pepper. Lastly squeeze the juice of half an orange on top.  Chill for 20-30 minutes and serve. Serves 4.

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Spaghetti with Olives and Shrimp, Sicilian Style

Serves 4

4 tablespoons extra virgin olive oil
1 medium sweet onion, minced
2 garlic cloves, minced
2 tablespoons capers, roughly chopped
1 pound large shrimp, peeled
10 green olives, roughly chopped
10 black olives, roughly chopped
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
1 cup dry white wine
1 pound spaghetti
Sauce
2-3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch Kosher salt
Pinch sugar
1/2 teaspoon dried oregano
1 (28 ounce) can tomato sauce

Directions:
Add oil to a large frying pan on medium heat.  When hot, add onion, garlic and capers, cook until lightly golden, about 7-9 minutes.

Add the shrimp and olives and cook for 2-3 minutes until the shrimp turns just pink.

Add the wine, salt, pepper, red pepper flakes, and cook on medium-high heat for 3-4 minutes until the wine has reduced.  Remove the pan from the stove and set aside.

In another pan, place the oil and minced garlic and cook on medium-low until the garlic is barely golden.  Add the tomato sauce, salt, sugar, and oregano and let cook about 10 minutes.  Taste for seasoning, and adjust if needed.

Combine the tomato sauce in with he shrimp sauce and cook to warm about 5 minutes.

Meanwhile, boil the spaghetti in a large pan filled with water and add salt.  Cook according to package directions or until al dente. Drain and transfer the pasta to the pan with the sauce and shrimp.  Mix gently and serve immediately.  Sprinkle with freshly chopped basil or Italian parsley.

An incredible simple summer dish that can be made with items right out of the pantry, with just enough spicy and sweet flavors!

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Cooking classes at Whole Food Market in Annapolis Md

Join me on September 26th and October 17th as I begin teaching cooking classes at the Annapolis, Maryland Whole Foods Market.


If you’ve never attended a cooking class, now is the time, as they have never been more popular or more diverse. A recreational cooking class will allow you to try new cuisines and learn new cooking skills. We will learn to create and taste great dishes. I will also provide you with printed copies of all recipes we make.

for directions please go to: http://www.wholefoodsmarket.com/stores/Annapolis

Look forward to seeing you!

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Alba's Pizza Demo at Westwood Unique with Fornetto Wood Fire Oven

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Mediterranean Style Whole Rock fish

Baked Rock fish

 

1 whole rock fish about 3 to 3 1/2 pounds, cleaned and gutted

3-4 tablespoons extra-virgin olive oil
4-5 cloves garlic, minced
Pinch red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
Kosher Salt and freshly ground black pepper
15-20 fresh mint sprigs, torn
2 to 3 lemons cut into slices

Preheat oven to 325°F. Oil a baking dish large enough to hold the rock fish. Dry rock fish thoroughly inside and out. Place the fish on its side in the baking dish.  Lightly score the fish on both sides (make cuts in one direction on the fish without going deep). 

Drizzle the fish with olive oil inside and outside on both sides. Sprinkle the inside of fish with garlic, salt and pepper, red pepper flakes, ground cumin and coriander, and ginger. Add the fresh mint and lemon slices inside and under the fish. 

Bake about 10 minutes per pound, until fish flakes easily with a fork. Baste 2 or 3 times during baking. Transfer to a serving plate and spoon cooking juices over top. Squeeze extra fresh lemon juice on top. Serves 4-6

 

 

 

 

 

This fish can also be cooked on an outdoor grill. Whatever you do, do not grill the fish in a glass pan, grill it directly on the hot grill or on foil paper slightly scored.  My husband grilled the fish in a glass pan on the grill, guess what happened?

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My Favorite Herbs and Their Complimentary Uses

Fresh Herbs

I am always asked in my cooking classes what my favorite fresh herbs are.  I am also asked how to use them and take care of them.  Hopefully, this small article will help.

These are my favorite herbs to cook with.  I have most of them planted in pots already. I'm waiting for warmer weather to plant my basil and cilantro.  I couldn't make the recipes I do, without these great compliments to my dishes. 

 

Basil

Mint

Oregano

 

Cilantro (softer leaves)

Fresh herbs can transform basic foods into flavorful dishes. They are the seasonings that expand the natural flavors of a dish. Fresh herbs enhance and compliment the taste of a dish without adding calories or fat.

My Favorite Fresh Herbs	Nutritional Information – These herbs are a good source of:
Basil	Vitamin K needed for blood clotting, Iron, calcium, Vitamin A, magnesium, Vitamin C and potassium.
Chives	Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Cilantro	Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese
Dill	Calcium, Copper, Iron, Folate, Magnesium, Niacin, Phosphorus, Potassium, Riboflavin, Vitamin A, Vitamin B6, Vitamin C, and Zinc
Italian Parsley	Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Mint	Calcium, Copper, Folate, Iron, Niacin, Magnesium, Manganese, Phosphorus, Potassium, Riboflavin, Vitamin A, Vitamin C, and Zinc
Oregano	Calcium, Copper, Folate, Iron, Magnesium,  Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K and Folate
Rosemary	Calcium, Copper, Folate, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, and Vitamin C
Sage	Calcium, Copper, Folate, Magnesium, Manganese, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, and Vitamin K
Thyme	Calcium, Copper, Folate, Iron, Phosphorus, Potassium, Riboflavin, Magnesium, Manganese, Vitamin B6, Vitamin A, Vitamin C, and Zinc

 

 

 



Italian Parsley (sturdier leaves)

If I can’t find fresh herbs how much dried herb should I use?

Always remember when you are using fresh herbs instead of dried that 1 tablespoon of fresh herb = 1 teaspoon of dried herbs

 

Thyme

How do I store my fresh herbs?

After purchasing fresh herbs you can put then in a glass vase with water in the refrigerator for up to a week.  Change the water often and wash them as you need for use, or after washing the herbs, wrap them in barely damp paper towel and stuff them in a zip lock bag, they will stay fresh at least 1 week.

Sage

When purchasing fresh herbs, what do I do to ensure its freshness?

A:  Besides not being wilted, make sure the herb is green with no marks on the leaves. Take a small piece of herb and smell it for good aroma.

 

Chives

What’s the best time to add herbs to your dish?

With “Hard” herbs such as rosemary, sage, oregano, and thyme because they are sturdy, add them to dishes in the beginning of cooking. For “Soft” herbs, such as parsley, cilantro, mint, dill, basil, tarragon, and chives because they are delicate and they turn brown easily, add them in the last minute of cooking time, or after taking the dish off the heat.

 

Most dishes require a few sprigs of an herb. What do I do with the rest?
With soft herb leftovers, I often make a pesto type dip, mix it with extra virgin olive oil for bread or use is fresh on top of a mixed green salad. With hard herb leftovers, mix a bunch on the grill or in the oven when cooking fish or meat. You can also dry them for later use.

 

Dill

Can I freeze fresh herbs?

The easiest way to freeze herbs is to blanch them, dip them in ice water, pat them dry and freeze them on a cookie sheet. After they are completely frozen, put them in small freezer bags or you can puree the herbs with a small amount of water and freeze the pulp in ice cube trays. When completely frozen, put them in small freezer bag and label them.

 

Rosemary (Rosmarino)

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Interesting Chef Tips Ancient Roman vs. Today

Ancient Roman Tips by: Apicius vs.
today's tips by: Chef Alba

To make vegetables bright green

Ancient Roman: All greens become bright green if boiled with cooking soda.

Today: To make vegetables retain their color even after cooking, cook vegetables in boiling salted water for a few minutes, then take them out and cool immediately in iced water (very cold water or water + ice cubes).

How to properly boil asparagus

Ancient Roman:  Dry the asparagus plunge again into hot water; this will prevent them from getting too soft.  Boiling of asparagus is interrupted; first they are only blanched, then dried, and put again into boiling water.

Today: Place the asparagus into salted boiling water. You really only need enough water to just cover the stalks. Boil for about 4-5 minutes and remove from the water promptly.

 

How to keep meat fresh without pickling

Ancient Roman: Cover meat that you wish to keep fresh with honey, but suspend the receptacle, and use when required. This is better in winter; in summer it will keep in this manner only a few days. You can use this method also with cooked meats.

Today: Place packaged meat in the coldest part of refrigerator. Be sure the refrigerator is 40 degrees F and the freezer temperature 0 degrees F. If placing in freezer, over wrap with freezer paper of plastic wrap prior to placing in freezer. Use meat placed in refrigerator within 2-3 days and meat placed in freezer within 2-3 months.

How to roast meat

Ancient Roman: Meat roasted plain in the oven, sprinkled with plenty of salt. Serve with honey. The honey brings out the flavor of the meat. Sauces were made later by pounding herbs, spices, and honey boiled with some corn flour to thicken.

Today: Before it goes into the oven, preheat the oven, trim the meat, season, and sear/brown it before placing into a baking dish for the oven. The standard temperature for cooking roasts is 350F degrees. Technically, the lower the heat of the oven, the better the final roasted product will be. At a lower temperature, the meat will take longer to cook but will produce more flavor and moisture. Never roast meat at a temperature below 200F degrees.

Keep Apples Fresh

Ancient Roman: Plunge them in boiling water, take out instantly, and hang up.

Today: Keep apples in the refrigerator in the vegetable bin. Remove any apples that may have bruises, cuts or are over ripe. These apples will release a gas that will cause the other apples to ripen too quickly. Wrap each apple in tissue paper then place in the refrigerator.  This will delay the ripening process.

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I find ancient Roman cookery very exciting, I want to learn more and more about it. In a later post, I will probably be comparing some ancient Roman recipes and how they relate to some of the recipes we cook today. 

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Moussaka Alba's Way

Moussaka with Purple Potatoes

Moussaka is a baked dish made with alternate layers of spiced ground lamb, potatoes, fried eggplant covered with a thick layer of béchamel sauce that becomes golden and crusty. Moussaka was introduced when the Arabs brought the eggplant to Greece around 1200s during their stay. The Arabs have a similar dish called maghmuma.   Moussaka is one of the most popular dishes of Greek and Turkish cuisine influenced by the Arab footprint that passed through.

To achieve optimal Moussaka, use fresh and good quality eggplants (No bruises, discoloration, softness). Rinse and pat dry each individual slice before cooking.  Brown and season the ground meat well before layering.  Flavor the béchamel sauce with a little nutmeg, salt and pepper.  At the end of the assembly, sprinkle with some freshly grated Pecorino cheese.  

Alba's recipe:

I used small purple potatoes with their skin on, shaved them thinly so I didn't have to cook them. I drizzled a little olive oil on the potatoes, added salt and pepper and placed them at the bottom of the casserole. I sauteed the combination of ground lamb and beef in a skillet with a little olive oil, salt, pepper, and a little peperoncino. I really browned the meat until all the juices were absorbed. When I made the béchamel sauce, I flavored it with salt, pepper, nutmeg.  Flavoring each step is critical to any dish. I sliced the eggplant thinly, pat it dry, placed them on a baking sheet with a little olive oil, salt and pepper and I baked them in the oven for about 10-12 minutes at 400F.  Once all of my ingredients were prepped, I assembled the moussaka with alternating layers.  I sprinkled some Pecorino cheese on top and baked it for 45-60 minutes until golden on top.  I had leftover marinara sauce, which I warmed up and served it on the side with the moussaka. 

When the moussaka is ready, wait a few minutes before serving. It's like a lasagna, it needs to cool a few minutes before serving or you'll have a big mess when cutting the first slice. 

Perhaps my lasagna was not authentic, however it was very tasty and a little healthier than using fried potatoes and eggplant in the dish.  What makes a dish tasty is the care one takes at each step. Without that, it's just a good dish!!

 

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