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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La Carbonara Pasta

 

Alba’s Spaghetti Carbonara Traditional Recipe -Spaghetti Carbonara is one of the most famous Pasta Recipes of Roman Cuisine, made only with 6 simple ingredients: spaghetti, guanciale (or Pancetta), freshly cracked black pepper, freshly grated Pecorino Romano, beaten yolks, and pasta water. All the ingredients must be of high quality to achieve a successful recipe. No garlic, no onions, no herbs, and no olive oil please!

The history of carbonara is relatively recent, and its origins are controversial, also because there is no written trace of it, or text of Italian or Roman cuisine that speaks of it. According to a first theory, Carbonara was born in 1944, during the Second World War, in a trattoria in Vicolo della Scrofa in Rome. According to another theory, the Carbonara would be the evolution of an ancient dish: "Cacio e Ova", that is, cheese and eggs, a dish prepared by the Carbonari when they went to the woods to make coal.

There are a few simple techniques to make a perfect Carbonara that I will point out.

 

La Carbonara

1 pound spaghetti

6 ounces of diced guanciale or diced pancetta

4 medium egg yolks, lightly beaten

1 ¼ cups freshly grated Pecorino Romano

Freshly cracked black pepper

Pasta: In a large pan boil water with 2 tablespoons of salt. When the water comes to a full boil, add the spaghetti. Stir for about 30 seconds so the pasta doesn’t stick. Cook until the pasta is al dente.  Remember before straining to save 1 ½ cups pasta water.

Eggs and cheese: While the pasta is cooking, place the yolks in a bowl and lightly beaten the yolks. Add the fresh grated cheese and mix together to form a paste.  Then scoop one ladle full of cooked pasta water into this bowl and quickly mix.  This is called tempering; it will prevent the egg yolks when added to the pasta to curdle.

Finishing the Sauce:

o   Put the guanciale or pancetta in a large skillet and cook until barely golden. Cook on medium heat.

o   Reserve your pasta water before straining. When the pasta is ready, transfer the pasta to the skillet with the guanciale or pancetta. Continue to cook on medium heat, Fold and mix well until the pasta is well coated.

o   Remove the skillet off the heat: Add the cheese and yolk mixture and quickly mix and fold to coat the entire pasta.  Add a ½ ladle of pasta water and mix again. If needed add ½ ladle of pasta water and mix and fold the pasta until just barely creamy. Lastly add freshly cracked black pepper.

o   Serve warm with more freshly cracked black pepper and a sprinkle of Pecorino grated cheese. This pasta is meant to be eaten right away. Enjoy it!

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Pasta Al Profumo di Arancia 

Oranges are the coming together of two fruits, the pomelo fruit, and the mandarin. Oranges are native to China grown as early as 2,500 BC. When the Arabs conquered Spain in the 8th century they introduced oranges. Later they were introduced into Italy. In the 16th century, Spaniards took oranges to the Americas.  It was the Spanish Missionaries, and the Franciscans who began planting orange orchards in Arizona and California. Florida eventually became a big grower due to favorable conditions.

 What about the orange skin, the zest? 

The skin of the orange contains three times the vitamin C compared to its pulp.

Zest of orange is widely used in Italian recipes. Orange zest can be used to give an extra touch of flavor, and a different scent or aroma to everyday dishes. Of course, only the orange part of the peel (zest) should be used, because the white part has a bitter taste. The most common use for orange zest is to add it to cakes, custard, salads, pasta dishes or risottos, on fish or seafood, stews, in salted sauces or sweet creams, and tea infusions. The only time the orange and white part of the orange skin is used is to make a delicacy of candied the orange rinds.  

Here is one of my favorite recipes to make with orange zest and juice, “Pasta al Profumo di Arancia”. I hope you will enjoy it as much as I do.

Pasta al Profumo di Arancia There are endless preparations for pasta dishes.  I love to vary and experiment with new combinations or ways to present it. This is a simple, aromatic, and delicious dish, ideal to prepare for an improvised dinner or for a holiday.

Pasta al Profumo di Arancia

½ pound Tagliatelle or Parpadelle pasta 

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 medium shallot, finely minced

Zest in strips of 2 organic oranges (julienne style)

Juice 1 organic orange

4 fluid ounces heavy cream

Salt, freshly cracked black pepper, red pepper flakes

Minced Italian parsley for topping

1.        Cook the pasta according to package directions in salted boiling water. Reserve ½-1 cup of pasta water right before draining.

2.        Cut the orange peel into thin strips, avoiding the white part because it is bitter.

3.        In a large skillet, and the olive oil, butter, and shallot on low heat. Cook until the shallot is just golden.  Add the orange peels and cook 1-2 minutes until softened. Raise the heat to medium-low and add juice of 1 orange, cook until reduced by half.

4.        Add the cream and ½ cup of warm pasta water.  Cook 5-8 minutes until well blended and creamy.

5.        When the pasta is ready and drained, add to the skillet with the sauce and mix well. If too dry add a little more pasta water a few tablespoons at a time. Finish with lots freshly cracked black pepper and minced Italian parsley on top.

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Valentine Risotto al Prosecco Pere e Pecorino

 

There are two differing folk tales about St. Valentine according to legend and history. One of them was about a priest and martyr from the ancient Roman Empire. The other was a martyr and a bishop in Terni, Italy (Valentino da Terni).

The first legend, a priest dared to defy the order of Roman Emperor Claudius II. The emperor declared that Roman soldiers should not marry because he believed that single men made better and stronger soldiers. St. Valentine, a priest felt this decree was unjust.  He defied the emperor by performing marriage ceremonies in secret for Roman soldiers. This act of defiance angered the emperor, and he beheaded Valentine on February 14th.Valentine's faithfulness inspired many Roman men to marriage and in honor of him, they drew names of eligible ladies out of an urn during this holiday. Then the couple would pair off and spent the year getting to know one another, which often led to marriage. This custom spread across Europe. The other legend, Valentino became a martyr because he wanted to protect others. During  the third century, Christians were being imprisoned, tortured, and beaten and sent to Roman prisons. Valentino could not bear to see this happen, so he plotted and succeeded in freeing many of these prisoners. This led to his imprisonment, where they decided to put   him to death. Before his murder took place, he met and befriended the jailer's daughter.    Legend says Valentino healed her from blindness and was capable of performing many   other miracles. He fell madly in love with this woman, and before he died, he wrote her a   letter and signed it, "from your Valentine," which took place in mid-February in A.D. 270 and   is believed to be why we endorse our cards this way today.  Around the Middle Ages is when things began to evolve, it is believed that courtly love gained influence throughout Europe. Some celebrants found a more chivalrous and   cheerful way of explaining why Saint Valentine’s day should be a time to think about   romance. Romantic phrases and poems were written. During the industrial revolution in the mid-19th century, the production of mass quantities of  consumer goods began to appear with greeting cards with romantic phrases and images  appearing on greeting cards. Cadbury’s heart-shaped boxes of chocolates emerged in the  1860s, Hershey’s Kisses in 1907, and Hallmark Valentine’s Day cards in 1913. All of which have still continued the Valentine’s Day traditions. Valentine's Day 2021 offers the opportunity to celebrate this occasion with our loved one in a thousand different ways, but all linked to wanting to express feelings of love that binds   us to a special person. It is no coincidence that many choose to declare themselves on Valentine’s Day to amaze the person they love. There are also those who choose to make a marriage proposal and there is certainly no better day than Valentine's Day to ask your   sweetheart to marry you. For a Valentine's Dinner at home, you can order something special from a takeaway restaurant, or choose to prepare a dinner together on that evening. You do not need to organize a complicated dinners to be romantic. I would like to treat you to a romantic dish that I hope you will prepare without too much fuss. This will leave more time for conversations and je ne c’est pas quois apres!   Risotto is a traditional Italian rice dish made from a short-grained starchy variety of rice called Arborio rice. A well-cooked risotto should be soft and creamy. It shouldn't run across  the plate, nor should it be stiff or gluey. While not too difficult, I am adding essential detailed instructions that will make it easier to prepare this restaurant-worthy risotto in your kitchen.  The first step is to gather all ingredients and read all the instructions before beginning. Risotto al Proseco Pere e Pecorino Risotto al Prosecco Pere e Pecorino  5 cups chicken stock, warm  1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter (divided) 1 medium shallot, minced  1 1/2 cups Arborio rice 3/4 cup Prosecco (or dry white wine) Salt and freshly cracked black pepper 2 pears with skin on (1 diced, 1 sliced for decoration) 1/2 cup freshly grated Pecorino cheese 1 tablespoon roughly chopped Italian parsley You will need: 1 wide thick-bottom pan, 1 wooden spoon, a medium broth pan, a ladle Warm the broth: In a medium saucepan, heat the stock to a boil and immediately set the heat on low to simmer, so the stock stays warm while you cook the risotto. Cook the shallot: Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide thick bottom pan over low heat. Add the minced shallot; cook for 5 minutes or until softened and barely golden. Season. Add the rice: Turn the heat up slightly; add the rice to the pan stirring it briskly with a wooden spoon to coat the grains with the oil and melted butter. Sauté stirring for 2-3 minutes until there is a slightly nutty aroma. The rice should be translucent. Do not let the rice turn gold or brown. Add the wine: Add the Prosecco or wine and cook while stirring until the liquid is fully absorbed. When it is fully absorbed/reduced you can begin adding the broth. Add the broth: Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed (almost disappears). When the rice appears almost dry, add another ladle of stock, and repeat the process. Stir only when you add the stock, not constantly. Continue adding stock, a ladle at a time, for 15 minutes. Add the pears: Add the diced pears; cook another 5-10 minutes or until the rice is tender but still firm to the bite, without being crunchy. Finish the risotto: Off the heat, stir in the remaining 2 tablespoons of butter, the grated cheese, and parsley. Taste for seasoning and adjust as needed. Divide into serving dishes, decorated with a slice or two of pear and freshly cracked pepper. Chef Tip: Should you run out of stock and the risotto is still crunchy, finish cooking it with hot water. Add the water a ladle at a time, stirring while it's absorbed.

 

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Lentil Vellutata (velvety) in Red Wine and Panceta

 

It’s Soup Weather!  Italy’s history and culture are entwined with its ancient heritage, and all Italians are immensely proud of their country and its amazing past. A love of music, art, good food and great wine is born into every native, and the enjoyment of life’s finer things is compulsory. Much of the country’s rural regions still have a traditional lifestyle and even the modernity of the great cities is touched by the iconic eras predating the present. It's no surprise that Italians enthusiastically document the origin and history of their products associated with their regional culinary traditions. Lentils date back over 7000 years and are the oldest legumes in the world.  They are native to Mesopotamia and today they are grown all over the world. They come in many colors; from yellow that are popular in Indian, to green, red, orange, and the most popular the brown, used in Mediterranean and Middle Eastern Cuisines. In ancient and medieval times, lentils were consumed by the poor as a substitute for meat because they are an excellent source of protein, iron, and potassium.  Italy prides itself on the countless types of lentils grown in several regions. Most of the lentils are “BIO” which means they are organic.   Here are some documented types of lentils (lenticchie) grown in Italy by region: Sicily: Lenticchie di Villalba are larger and have the highest level of iron and protein   Umbria: Lenticchie della piana di Castelluccio di Norcia, the skin is thinner and are more digestible   Abbruzzo: Lenticchie Di Santo Stefano Di Sessanio documented in 998 by a monastary, they found their ideal habitat and are dark purple   Lazio: Lenticchie dei Papi (lentils of the popes), papa Pio IX, after the loss of his power consoled himself with a plate of these local lentils   Marche: Lentichhie Rosse Del Montefeltro are red and brown color and present in Romans times Hot soups have been served as a first course since ancient times. Soup is usually served in autumn or winter seasons, but there are no rules to say that we cannot eat soups in all seasons.  Making soup requires very little effort. It can be made with a few ingredients already in the pantry such as canned beans, spices, fresh herbs, an onion, and leftover vegetables. My husband calls me the “Soup Contessa” because I can impromptu create new soups from leftovers and pantry items without a recipe. This Tuscan lentil soup is one of the most popular dish that is still appreciated and found in today’s restaurants, trattorias, and homes throughout this region. I recommend giving the lentils a few rinses in cold water before cooking.  The brown beans that are generally found in our grocery stores also need a good rinsing. I usually soak them for a few hours before I start cooking them.  They will get larger and will require a little less time to cook.

 

 

Lentil Vellutata (velvety) in Red Wine and Panceta      2-3 tablespoons extra virgin olive oil, divided 2 ounces diced pancetta 1 medium sweet onion, minced 1 carrot, minced 1 celery stalk, minced 1 teaspoon ground coriander 1 cup red wine, divided 8 ounces small lentils, rinsed                                                                         2 bay leaves                                                                                        6 ounces tomato sauce          Salt and black pepper Pinch red pepper flakes          Pinch ground coriander to garnish 1.     In a large skillet on medium-low heat, add 2 tablespoons oil. Add the pancetta, onion, carrot, and celery and cook 8-10 minutes until soft and barely golden. Add ½ cup of wine and cook about 5 minutes to reduce the wine. 2.     Add the lentils; cook 10 minutes. Add ½ cup wine and reduce slightly.  Add the bay leaves, tomato sauce, and ½ cup of warm water or broth; Cover and cook 10-15 minutes or until the lentils are tender. Remove the bay leaves and season with salt, pepper, and red pepper flakes as needed. 3.     Serve the soup in bowls with a thread of olive oil, and a sprinkle of ground coriander.

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Spicy Ground Beef and Baharat Seasoning

Spicy Ground Beef and Baharat Seasoning 

Baharat seasoning mix: 
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground caraway

Spicy ground beef:
1 tablespoon extra-virgin olive oil
1 large sweet onion, minced
3-4 cloves of garlic, minced
1 teaspoon minced ginger
1 1/4-pound ground beef (85/15)
1 can (14.5 oz.) petite dice tomatoes
2 teaspoons Baharat Seasoning (above)
2-3 tablespoons chopped fresh cilantro
2-3 tablespoons chopped fresh mint
6-8 whole Romaine Lettuce leaves
Greek yogurt for serving, if desired

Baharat Seasoning: Mix together the ground coriander, ground cumin, ground cardamom, ground caraway, and turmeric with enough tepid water to make a paste; set aside. Note: Add 1 tablespoon of water at a time to a creamy paste.

Spicy ground beef:

1.     Heat the oil in a heavy frying pan over medium heat, add the onion, garlic, and ginger; sauté until the onion is softened, about 8-10 minutes. Remove the seasoned onions from the pan. Transfer to a bowl. Do not wipe the pan clean.

2.     Add the ground beef to the pan and increase heat to medium-high. Cook the beef, breaking it apart until the meat is cooked through and nicely browned.

3.     Add the canned tomatoes with juice. Cook 5 minutes. Add the seasoned onions. Let simmer about 15 minutes, or until the liquid has evaporated and the tomatoes are well-softened. Stir in the Baharat seasoning and cook 2-3 minutes more.

4.     Turn off the heat; add the chopped cilantro and mint. Serve the spicy meat in lettuce leaves. Top with a dollop Greek yogurt if desired. You can also serve on Pita bread.

Spicy Ground Beef Baharat Seasoning in Lettuce Leaves

Baharat is a Middle Eastern blend of warming spices using spices that you probably already have in your pantry, creating a whole new unique dinner. Depending on the area of the Middle East there can be some variation of the spices. I added Baharat seasoning to browned ground beef and simmered with tomatoes for a simple yet exotic preparation. Once cooked you can place atop of lettuce leaf or pita bread with a dollop of yogurt.

 

 

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Spice It Up Tzatziki

Tzatziki spices and Feta 

Tzatziki is a traditional Greek dish using thick Greek Yogurt and refreshing cucumbers. There are some variants of this recipe depending on the region of Greece. It is usually served as an accompaniment with gyros, kebabs, or pita bread. I created my own version because that’s what I like to do with recipes that interest me.  Since I love hummus so much, I used spices that I thought would go well with my version of Tzatziki. I served it with grilled Italian meatballs and grilled peppers and onions.  Ottimo we say in Italian!

3 small Persian cucumbers, divided

1 ½ cups full-fat Greek yogurt, strained

1 large clove garlic, mashed and minced

Pinch Sea salt

Black pepper to taste

Red pepper flakes to taste

3 tablespoons extra virgin olive oil, divided

2 tablespoons minced fennel greens (or fresh dill)

1-2 ounces Greek feta, cut in small cubes

Ground coriander for decoration

Ground cumin for decoration

Ground paprika for decoration  

The cucumber: Finely chop 2 cucumbers, no need to remove the skin. Transfer to a sieve, sprinkle with sea salt, and allow to drain about an hour in a bowl.  After an hour push down with a spatula to squeeze out any additional excess liquid.

Note: I used small Persian cucumbers because they have much fewer seeds and are tastier. You can also drink the cucumber juice, no need to throw it away.

The Yogurt: Place the yogurt in a small sieve over another bowl and allow to drain about an hour in the bowl.

Note: I used grass fed full-fat Greek Yogurt, more delicious!

Combine: in a larger bowl, combine the cucumbers, yogurt, minced herb, garlic, a tablespoon of olive oil, tiny pinch of salt, black pepper, red pepper flakes; mix well. Refrigerate for a few hours so the flavors will combine well.

Serve: Transfer the tzatziki to a round bowl, not too deep. Add a few kalamata olive in the center of the dish.  Then thinly slice 1 cucumber and place around the bowl. Add feta pieces on top, and sprinkle the top with paprika, cumin, and coriander. Lastly, adorn with a thread of excellent olive oil to finish the dish. 

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