Cooking for Ukraine with Chef Alba - Supporting World Central Kitchen

To register for this online cooking classes go to:

https://www.eventbrite.com/e/cooking-for-ukraine-with-chef-alba-supporting-world-central-kitchen-tickets-299096093467?aff=ebdssbonlinesearch

Join Chef Alba for an online cooking demonstration. All funds collected will be given directly to World Central Kitchen to support Ukraine.

About this event

Recipes included are Chicken Kiev with Roasted Garlic Butter and Potatoes Ukraine style. All funds collected will be given directly to World Central Kitchen. The World Central Kitchen team is distributing nourishing food and fresh meals across the region, including in Ukraine, Poland, Hungary, Moldova and Romania. The meals World Central Kitchen serves are primarily based on local recipes.

About Chef Alba: Chef Alba is a cooking instructor, a personal chef, cookbook author, recipe writer, editor and tester, and a food blogger with over 18 years of experience. Born in Naples, Italy and raised in Tunisia, North Africa, she gained practical knowledge of traditional techniques and ingredients which she shares with her students and clients. Alba’s expertise is in Regional Italian, Moroccan, Greek, Turkish, and other Mediterranean Cuisines. Alba is currently teaching virtual adult cook along classes for Howard County Parks and Recreation, various other venues, and privately. She also teaches in person cooking classes in Annapolis for Whole Foods. Alba has appeared on FOX DC, CBS DC, and PBS Virginia performing live cooking demos. She also conducts culinary trips to Umbria and Tuscany in the Spring and Fall of each year. Alba is a member of Les Dames d’Escoffier, and IACP (International Association of Culinary Professionals).

About World Central Kitchen: World Central Kitchen has provided tens of millions of fresh, nourishing meals for communities around the world. Your donation today will be used to support their emergency food relief efforts and resilience programs in Ukraine.

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Irish Colcannon for St. Patrick's Day

 

On March 17, St. Patrick, the patron saint of Ireland, is celebrated and in many cities around the world people dress in green and toast with beer of this color. In Chicago, the river has been dyed green for more than 50 years. The ironic aspect is that St. Patrick actually dressed in blue. So where does the tradition of greenery come from?

St. Patrick used clover to explain to the Irish, the mystery of the Holy Trinity when he tried to convert them to Christianity. The green color then recalls this plant and the meaning of the Father, the Son and the Holy Spirit as a single reality. Ireland is also known as "The Emerald Isle" for its verdant landscapes, and historically speaking Catholics are identified with this color while Protestants are identified with the color orange. For this reason, the Irish flag has a band of each of these colors with another white in the middle to symbolize peace and coexistence between the two creeds of the north and south of the country.

Traditional Irish Dish “Colcannon” is one of the recipes that is served everywhere in Ireland. It is mashed potatoes enriched with kale or cabbage, common ingredients in the Land of Clover. Colcannon is usually enjoyed in the colder season and is the perfect accompaniment to the Irish Stew. There are some variations of colcannon within various households and regions. What seems to be common in all of them is the presence of generous amounts of Irish butter, potatoes, and cabbage or kale as the vegetable of choice to add volume and flavor to this tasty preparation. Accompany this dish with an excellent Irish beer, and you will have an evening of joy and delicious Irish Cuisine.

Colcannon 

4 pounds russet potatoes (7-8 large potatoes), peeled

1 head of green cabbage (I use Savoy Cabbage)

1 cup of milk or cream

1 stick unsalted Irish butter, divided into 3

Salt and black pepper

Fresh Parsley or chive, minced  

The Potatoes: In a large pot of cold water, add the potatoes and a tablespoon of salt. Bring to a boil first, then simmer until soft in the middle when pierced with a skewer. 

The Cabbage:

1. While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan of boiling water. Keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green, about 3-5 minutes, depending on the thickness of the cabbage. Test it, it should be slightly undercooked.
2.   When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently.

Assembly: 

1.      When the potatoes are soft, drain the water and return the potatoes to its pot. With the drained potatoes in, set the burner to low, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk and a third of the butter. Allow the milk to warm, but not boil. The butter should be fully melted, and the pot should be starting to steam.
2.  With a potato masher or a fork, mash the potatoes thoroughly. Do NOT beat or blend the potatoes or they will become gluey.
3.  Mix the cabbage thoroughly through the mashed potato. Before serving, taste and season with a little salt and pepper, as needed. Top with sprinkle of fresh parsley or chives. Most significantly, make a well in the center of the mound of potato and put the last third of the butter there to melt.

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