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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Potato and Zucchini Polpettone for the Holidays

 

Potato and Zucchini Polpettone

An easy and tasty side dish that can be prepared ahead and baked right before serving. It’s a versatile dish that can be made with cooked zucchini, spinach, or even asparagus. I serve it instead of the regular mashed potato dish. 

4 medium golden potatoes, unpeeled

1 large egg, lightly beaten 

1 small zucchini, small dice or grated

1 celery stalk, minced 

1 medium red onion, grated

½ - ¾ cup grated parmesan cheese

¼ teaspoon ground nutmeg

Salt and black pepper

Breadcrumbs as needed

1-2 tablespoons extra virgin olive oil

½ - ¾ cup sharp Provolone and or fontina cheese (or Gruyere), small dice

2-3 tablespoons minced Italian parsley

 

1.      Preheat oven 375F. Line a baking sheet with parchment paper. Drizzle olive oil on surface.

2.      Place the potatoes in a large pan in cold water, boil until tender. Cool slightly, peel and mash.

3.      In a large skillet add 1 tablespoon of olive oil and onion, cook until soft and barely golden. Add the zucchini and celery; cook until barely golden adding more oil if needed. Season with salt, pepper, and nutmeg.

4.      Once the mash potatoes are cool, add the egg and season. Add the parsley, grated cheese, diced cheese, and little breadcrumbs to firm everything. Mix well before adding more breadcrumbs. Test the mixture by forming a meatloaf shape.

5.      With slightly damp hands give the potato mixture the shape of a meatloaf. I like to divide mine in two smaller loaves. Place on the baking sheet; drizzle a thread of olive oil on top and sprinkle lightly with breadcrumbs. Be sure to press it down.

6.      Bake about 30 minutes until just golden.

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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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Carrot Soup Ginger and Potato

Organic Carrot Soup

 4 medium organic carrots, rinsed, peeled, and roughly chopped

1 sweet organic onion, roughly chopped

1 organic potato, peeled, roughly chopped

2 tablespoons extra virgin olive oil

Pinch salt

Black pepper

Red pepper flakes

1 stick cinnamon

1/4 to 1/2 teaspoon ground ginger

1-2 bay leaves

½ cup orzo pasta (optional)

In a food processor, add the carrots and onion. Pulse a few times until minced.

mince in food processor 

In a wide deep pan, add the olive oil, the minced carrots, and onion on medium-low heat. Cook about 5 minutes stirring occasionally until fragrant.

Add the chopped potato in the food processor, transfer to the pan with carrots and onion. Cook another 5 minutes.

Cook in skillet 

Add 2 cups of hot water and reduce liquid about halfway. Add 4 cups of hot water and bring to a boil. Simmer on low heat. Add the salt, pepper, red pepper flakes, cinnamon stick, ground ginger and bay leaves.

Cook on low heat, 10-12 minutes, taste for seasoning. Add the pasta if using; cook about 15-18 more minutes. When the pasta is done, the soup will also be done. If the soup is too thick for you add another ½ - 1 cup of hot water. When the soup is ready, ladle in a soup bowl and drizzle a thread of olive oil. Serve hot.

Carrots are one of the most versatile loved vegetables that can be eaten raw, or cooked. They are available year-round, and, in the kitchen, they can be used a thousand ways. They can be used in salad, soups, stews, pasta, cakes, and even bread.  This is an old simple Italian carrot soup recipe that I have updated to elevate the flavor using ground ginger and a cinnamon stick.  It is still a delicate soup that can be enjoyed by adults and children. 

If you do not have ground ginger, you can add ground nutmeg.  Whatever you do, keep it low salt so that you can enjoy the fragrance and sweetness of the vegetable.  

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Sweet Potato Pita Bread (Yeast Free)

1 cup 00 or all-purpose flour, extra flour for dusting

Pinch of sea salt

½ - 1 teaspoon ground cardamom

1 cup sweet potato, cooked

1/2 teaspoon extra virgin olive oil

Flour for dusting  

Boil a large sweet potato with the skin on until tender and soft. Test with a fork or skewer.

Place the flour, salt, and cardamom in a bowl.

Remove potato from pan and allow to cool slightly. Peel while still hot: mash quickly with a fork. Add 1 cup of mashed potato into the bowl with flour while still warm. Add the olive oil; mix quickly with a fork. When a dough has formed, remove from bowl and transfer to a floured surface. Knead to combine. Do not overwork the dough.

Roll the dough into a log, then cut into 6-8 portions. Dust your hands with flour and press each piece of dough to flatten as round as possible. Flour and place all portions aside and cover for 10-15 minutes.

Using a floured rolling pin, roll out each dough rotating to keep its round shape. Do not put too much flour on the dough or the result will be tough bread. Roll to about 1/16 of an inch thickness.

Heat a crepe pan or large skillet on medium heat. When hot, place the bread on it. Cook 20-30 seconds on one side, then flip at 30 second intervals until the bread starts to bubble. When it starts to bubble, allow to cook about 45 seconds, then flip again. The bubbles mean that it is cooking from the inside as well. The entire process of flipping and cooking should take about 2 minutes.

When ready, transfer the cooked bread to a kitchen towel in a basket to keep warm. Continue cooking the other portions repeating the same process. Brush off any pieces of leftover flour or bread before cooking the other portions and check the heat, if too hot lower slightly.

This recipe can be made with any spice you such as ground ginger, cumin, coriander and even fennel seeds. If you come up with other options, please send me a comment, I would love to learn what other options are available.

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Moroccan Meatballs with Poached Eggs

Moroccan Meatballs with Poached eggs 

Grass Fed Beef Meatballs 

Sauce

2-3 tablespoons extra virgin olive oil

1 medium sweet onion, minced

2 garlic cloves, minced

1 (12-ounce) can tomato paste

1 1/2 tablespoon Raz el hanout spice (or mix: cumin/coriander/Turmeric/Paprika equal parts)

Sea salt

red pepper flakes 

3 cans walter (use tomato paste can)

Meatballs:

1 1/2 pounds ground beef (80-85%)

1 cloves garlic, minced

1 small sweet onion, minced

sea salt

1 beat egg

1 tablespoon extra virgin olive oil

1/2 cup breadcrumbs

1 tablespoon Raz el Hanout spice + 1 tablespoon paprika

Red pepper flakes 

2-3 tablespoons fresh Parsley or Cilantro

Topping:

3-4 whole organic eggs 

Organic eggs 

The Sauce: In a large saucepan; add the oil and onion; saute until soft and barely golden.  Add the minced garlic and saute another minute.  Move the onions and garlic to one side of the pan; add the tomato paste and saute with a few drops of olive oil until slightly golden flipping once. Season and add spices.  Mix well and add the cans of water.  Bring to a boil, stir and lower heat to simmer for 5 minutes.

The Meatballs:  In a bowl mix all ingredients well to blend.  When mixed began to form meatballs and place on a platter. In a large skillet or in the oven on a baking sheet,  cook the meatballs until just golden on all sides. When all meatballs have been cooked; transfer to the pan with the sauce. Cook about 15 minutes until the meatballs are done.  Taste for seasoning.  Lastly make a few space (indentations) to add the whole eggs to poach with the meatballs and sauce.  Cover, and cook on simmer until the white is firm, but the yolk is still soft.   When the eggs are done, serve each egg with meatballs and sauce on a serving dish and dip with arabic bread or pita bread.

If you do not have or like to add the eggs, just omit them.  This makes a very satisfying meal.  

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Chickpeas Onions and Soft Dates

 

Chickpeas Onions and Soft Dates 

3 cups cooked chickpeas 

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter
1 small sweet onion, finely diced
2 tablespoons tomato paste
10 large soft dates, pitted and chopped
1 teaspoon ground cardamom
1 teaspoon ground cumin

1 teaspoon ground coriander
Kosher Salt

Black pepper

Red pepper flakes, optional

1.     If using caned cooked chickpeas, drain only do not rinse and set aside.

2.     Combine all spices in a small bowl.

3.     In a medium skillet over medium heat, heat the oil until it begins to shimmer. Add the onions and sauté for a few minutes, until they have softened and just beginning to turn golden. Move the onions to one side of the pan; add the tomato paste in the center of the pan and stir to flatten the tomato paste.  Allow tomato paste to roast about 2 minutes. Add the spice mixture and let toast for a minute.  Stir the onions, tomato paste, and spices together.

4.     Add the chickpeas, dates, and 1 cup of warm water. Cover and simmer the mixture for 15 minutes, stirring occasionally to combine the flavors. Cook until the dates have softened and the chickpeas are tender.  You can add a splash of warm water if the pan gets dry. Serve warm.

      This is a North African recipe that combines naturally sweet dates with savory chickpeas and onions with fragrant spices used to season this delicious dish.  It can be served as a meal from vegetarians, vegans can exclude the butter, and it can be eaten by all as a side dish.  

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Swiss Chard and Onion Pie

 
2 ready-made pie dough, thawed          

1/2 bunch Swiss chard or Tuscan Kale  

2-3 tablespoons extra virgin olive oil      

1 large sweet onion, diced or grated                

2 cloves garlic, minced                                   

Sea salt

Red pepper flakes

Black pepper

Drizzle balsamic, optional

1.     Preheat oven to 375F.  Line a baking sheet with parchment paper.

2.     Preparing filling: Remove tough stems from the greens; break the leaves with your fingers. (no need to cook)

3.     In a large skillet add the oil and onions; cook until translucent and soft 8-10 minutes. Add the garlic, salt, pepper, red pepper flakes; cook another 2-3 minutes. Mix well, and set aside.

4.     Rolling the dough: Roll the first dough to your desired size (the thinner the better). Transfer the rolled-out dough to the baking sheet; add the filling, making sure it's spreads out evenly to the edges of the dough. Roll out the second piece of dough the same way and place it over the dough with filling. Using a rolling pin, press the two layers of dough together over the filling, pressing out as much air as possible and tightly sealing the edges.

5.     Baking the dough: Make a few small holes on the top of the pie with a fork.  Bake about 20 minutes, or until golden. Cut into diamonds and serve warm drizzled with extra virgin olive oil if desired or balsamic.

This pie can be make with spinach, leeks, and fresh herbs as well.

Minimum effort lots of flavor!

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Feta Baked in Vine Leaves

Feta baked in vine (grape) leaves 

The word “Dolma” comes from a Turkish verb which means to roll up. Vine leaves are a mix of fruit and vegetable that are rich in vitamin A, K, E, C, and magnesium. 

Vine leaves are not just for boiling and stuffing with rice and meat.  They can be served as an appetizer, entrée, or side dish. They can be baked, boiled, steamed, grilled, used to wrap fish or meats, and to make a pesto.  I made these little parcels for a holiday.  They can be prepared ahead and then baked at the last moment.  Hope you try them!

lightly boiled vine leaves

16 grapevine leaves from a jar  

1 thick slice feta cheese, cut into small cubes

Zest 1 Lemon

1 large clove of garlic, grated

Red pepper flakes

1 teaspoon dried oregano

Drizzle of extra virgin olive oil

Preheat oven to 350F. Line a baking sheet with parchment paper.

Gently blanch the vine leaves in boiling water for 20 seconds. Carefully and delicatly transfer leaves to a bowl of cold water. Remove from bowl and pat dry. Snip off the stems and discard. 

Arrange leaves on work surface overlapping into a star shape. Be sure the rough side is up. The soft side will be on the outside which will be cooked.  Place a cube of feta in center.  Add a little grated garlic, lemon zest, a sprinkle of red pepper flakes and oregano, and a tiny drizzle of olive oil.  

Fold into a parcel one at a time until fully wrapped. Place parcels on the baking sheet and drizzle a few drops of olive oil on top of each. Bake about 15 minutes until the cheese is soft.  Rest a few minutes before serving.

Note: you can also make larger parcels using a whole slice of feta wrapped with more leaves. 

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Kale Salad Cannellini and Lime Dressing

 

Kale Salad Cannellini and Lime Dressing  

1 bunch Organic curly kale, rinsed and dried

4-6 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

Zest of 1 lime

2 tablespoons freshly squeezed lime juice

Kosher salt and freshly cracked black pepper

Pinch red pepper flakes

1-2 tablespoons white wine vinegar

1 cup cooked cannellini beans

1/4 cup finely grated Parmesan cheese

Remove the stalks from the kale.  With your fingertips break up the leaves into small pieces about ½ inch long. Place on a platter.

In a bowl whisk together 4 tablespoons olive oil, Dijon mustard, lime zest, 1 tablespoon lime juice, salt, pepper, red pepper flakes, vinegar to taste.  Taste for seasoning and add more lime juice, olive oil, and or salt and pepper to taste. Whisk to thick. Add the cannellini beans and let set 5 to 10 minutes.

Drizzle the dressing with cannellini beans over the kale and mix well.  Taste, adjust seasoning if needed or add more dressing if desired.  Grate parmesan on top. Decorate with small tomatoes for color contrast.  Chill or serve immediately.

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Seffa – Festive Couscous

Festive couscous with dried fruit, nuts, and cinnamon

3 cups fine or medium coarse couscous

1½ tablespoons extra virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper

3 cups boiling water

2 teaspoons rosewater

4 tablespoons (½ stick) unsalted butter, melted and warm

¾ cup golden raisins

½ cup dried apricots, pitted and sliced

½ cup dates, pitted and sliced

½ cup slivered almonds, lightly toasted

2 teaspoons ground cinnamon

Brown sugar to serve

Place the dry couscous in a bowl, and drizzle 1 tablespoon oil on top.  Rub the couscous between your hands to coat the couscous with oil. You will know that it is well coated if some pellets stick to your hands.  Season with salt and pepper.  Run your hands through it one more time to mix well.  Pour in the hot water and rosewater; quickly stir with a wooden spoon.  Cover the couscous, and let it sit, undisturbed, for at least 10 minutes. Once the couscous is ready, remove the lid, and use a fork to break up and loosen the couscous.

Add the melted butter and stir with a wooden spoon until well blended.  Gently fold in the raisins, apricots, and dates. Transfer the couscous to a festive platter and create a mound in the shape of a pyramid.  Scatter the toasted almonds around the base of the mound.  Sprinkle cinnamon around the mound creating either a stripe or dot pattern. You can also add who dates or apricots around the mound to decorate.

Serve at room temperature with a small bowl of light brown sugar on the side for your guests to sprinkle on top.

 

Couscous

In Maghreb, sometimes couscous is served at the end of the meal as a delicacy called Seffa, which is made with dried fruit, almonds, cinnamon, and brown sugar. This North African dish is customarily served in large mounds during festive gatherings such as weddings, anniversaries, and other occasions. And when a guest comes to your house, Seffa is offered as a symbol of generosity, friendliness, and warmth.

I recently served Seffa for my son's engagement party and I had numerous request for the recipe, so here you are....

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Espresso Pancakes with Nutella Sauce

Nutella Sauce

Espresso Pancakes 

2 cups buttermilk or whole milk 

2-3 tablespoons instant espresso granules 

2 large eggs, separated

4 tablespoons sugar   

2 cups all-purpose flour                              

2 teaspoons baking powder                                                

2 teaspoons baking soda

1/4 teaspoon salt 

unsalted butter, for cooking 

Nutella Topping (hazelnut topping)

1 cup Nutella

1 cup Whipping cream

Pancakes:

Warm the milk on low heat; add the coffee granules and mix well to dissolve. It takes 1-2 minutes to dissolve. Set aside and cool.

Separate yolks from whites in bowls.

Bowl 1:  combine yolks and sugar; mix well. Sift in the flour, baking powder, and baking soda. Mix well. Begin adding the milk and coffee a little at a time and mix well until well homogenized.  When it’s nicely mixed, add a pinch of salt and mix again. Set aside.

Bowl 2: In a dry bowl, whip egg whites until a firm stiff cloud.  Transfer egg whites into flour mixture and fold gently to incorporate fully.  Cover in plastic wrap and allow to rest in refrigerator about 20-30 minutes.

Cooking: Once the batter has rested, begin cooking pancakes in large skillet.  Add a little butter (1/2 - 1 tablespoon) at a time in skillet; ladle small scoops of batter in the hot skillet. Cook 2-3 minutes per side, flipping once. Transfer to a platter or serving plates. 

Nutella topping:

In a saucepan place the Nutella and cream on low heat to warm. Keep stirring on low heat, until a smooth homogeneous cream. When the pancakes are ready, drizzle the warm sauce over pancakes. Makes 12-24 pancakes.

 

Hazelnuts

These espresso pancakes are ready quickly and they can be served for breakfast, brunch, or even as a dessert. In this recipe, the pancake mix is enriched by the espresso granules that are dissolved in the milk. Add more granules if you like more espresso flavor. However, the enchanting finish to this recipe is the magnificent delicious warm Nutella sauce over these light and fluffy pancakes. 

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