Italian Lemon Cookies for Christmas

Italian Lemon CookiesItalian Lemon cookies3/4 pound unsalted butter1 cup sugar8 large eggsZest 1 large lemon1 tablespoon fresh lemon juice4 cups all-purpose flour4 tablespoons baking powderpinch saltIcing:1 cup confectioner sugar2 -3 tablespoons fresh lemon juiceMilk as needed for consistencyDirections:1.      Preheat oven to 350F. Line a couple of baking sheets with parchment...

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Kale Salad for Christmas

Kale Salad1/2 pound fresh Kale (leaves only)1/3 - 1/2 cup crumbled Feta or goat cheese1/4 -1/2 cup soft sundried tomatoes1/4 cup toasted almond slivers1/4 cup golden raisinsBlack pepper to tasteDrizzle blood orange extra virgin olive oilDrizzle thick aged balsamic vinegarDirections: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...

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Chocolate Bar with Hazelnuts and Amaretti

Melted chocolate10-12 ounces milk or dark chocolate(chopped)20 hazelnuts10-12 amaretti cookieshazelnuts in shellsIn 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...

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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 TurkeyTo stuff or not...

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Orange Fennel and Carrot Salad

Orange Fennel and Carrot SaladThis 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 thinly1 fennel bulb, sliced thinly2 tablespoons chopped fennel greens1 carrots, thinly sliced1-2 tablespoons...

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Spaghetti with Olives and Shrimp, Sicilian Style

Serves 44 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 Sauce2-3 tablespoons extra virgin olive oil3 garlic cloves, mincedPinch...

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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:...

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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...

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My Favorite Herbs and Their Complimentary Uses

Fresh HerbsI 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...

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Interesting Chef Tips Ancient Roman vs. Today

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

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Moussaka Alba's Way

Moussaka with Purple PotatoesMoussaka 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...

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