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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Pairing Chocolate with Wines for Valentine!

 

   

Wine and Chocolate pairing

As with all food and wine pairings, chocolate and wine pairing is personal, and it often comes down to taste buds. The rule of thumb when pairing wine with food or chocolate is to find foods that complement the wine rather than match it. Perhaps the best rule with wine as with chocolate, is to indulge in what you love. Be guided by pairing suggestions, but if you find a combination you particularly enjoy, go with it!

In general, the creamier the chocolate, the lighter the body of wine. The richer the chocolate, the fuller the body of the wine.  Similar to formal wine tasting, you can experiment with a varieties of chocolates. Work from light white chocolate through milk chocolate and end on the drier notes of dark chocolate with light-bodied to full-bodied wines. By starting with the more understated nuances of white chocolate and ending with dark or bittersweet chocolate, you will keep your palate from starting on overdrive and missing the subtle sweet sensations found in more delicate chocolate choices (and wine).

What is the difference between Milk Chocolate and Dark Chocolate?  Milk chocolate contains 30-40 % cocoa solids, whereas dark chocolate contains at least 60 % cocoa solids.

How do I choose the best quality chocolate? Chocolate that has a glossy surface and is free from blemishes is the best quality. If the surface is cloudy or gray, this may be a sign that chocolate is old or has been subject to extremes in temperature or handling. Be sure to read the ingredients list. Example: if a dark chocolate has synthetic vanillin rather than pure vanilla, the flavor may be altered.  

 

White Chocolate and Wine Pairing Suggestions:  While white chocolate is not a true chocolate, you may still want to include it with a wine pairing. White chocolate tends to be more mellow and buttery in flavor, making it an ideal candidate for the sweeter styles wines	ü  Brachetto d’Acqui ü  Ice wine ü  light Sherry ü  Moscato d'Asti ü  Rosé Port  ü  Sweet Rosé ü  Tokaji Aszù
Milk Chocolate and Wine Pairing Suggestions:  Since milk chocolate is part chocolate, part cream, it's not only delicious but versatile to pair. Milk chocolate is made from dark chocolate that has a lower cocoa solid content and higher sugar content.	ü  Alsace Pinot Gris ü  Champagne ü  Gewurztraminer  ü  Lambrusco ü  Light Port ü  Lighter Pinot Noir ü  Madeira ü  Malvasia delle Lipari ü  Mavrodaphne of Patras ü  Muscat ü  Petite Sirah ü  Riesling ü  Sauternes ü  Vin Santo ü  Viognier
Dark Chocolate and Wine Pairing Suggestion:  Unlike Milk chocolates, dark chocolates needs more attention while pairing. Dark chocolates contain more polyphenols, which gives it a bitter taste. It requires bolder strong red wines with dominant fruit or berry notes, with higher alcohol levels.	ü  Amarone della Valpolicella ü  Banyuls ü  Barolo Chinato ü  Bordeaux ü  Cabernet Sauvignon ü  Dry Marsala ü  Malbec ü  Merlot ü  Ruby Port ü  Sangiovese  ü  Shiraz ü  Vin Santo del Chianti

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Regina Sesame Cookies

Elegant on the outside, simple and genuine on the inside… experience these traditional and delicious Sicilian sweets with Coffee or with a dessert wine.

Regina cookies (Sesamini)

4 cups unbleached all-purpose flour

1 tablespoon baking powder

1 pinch salt

2 sticks unsalted butter, softened at room temperature

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

Zest 2 oranges

Juice of 1 ½ - 2 oranges

2 cups raw sesame seeds

1.     Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper.

2.     Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.

3.     Wet ingredients: In another large bowl, add the softened butter and sugar; blend well with an electric mixer until creamy. Add the eggs, zest, vanilla, and juice of 1 1/2 oranges: blend again.

4.     Mix: Add the dry ingredients in three to four batches; continue mixing on low speed until the dough is fairly smooth. If the dough is a little dry, add a little more orange juice a little at a time and mix well. Refrigerate the dough about 20 minutes.

5.     Form: Pinch off a piece of dough and see if it forms a ball easily. Make small golf size balls first, then roll into an oblong shape, about 1 ½ inches long.

6.     Bake: Place the sesame seeds on a plate and roll the cookies into the sesame seeds, pressing them so the seeds stay on. Place the cookies on the baking sheets keeping the cookies 1- 1 ½ inches apart. Bake 20-25 minutes or until lightly browned at the bottom. Do not overbake or the cookies will be too dry.

7.     Cool, and store in airtight containers. Baking time depends on size of cookies. The sesame seeds on cookie should be slightly golden. Makes about 2 dozen depending on size.

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Limoncello Sugar Cookies

 

Limoncello Cookies 

(Yields 20-24 cookies)
1 stick cold unsalted butter  
1½ cups granulated sugar
1 egg
2 ½ cups organic all­-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2-3 tablespoons Limoncello
Zest of two large lemons
1 tablespoon lemon juice

Icing optional:
1 cup confectioner sugar
2 -3 tablespoons limoncello

 

Limoncello 

1.     Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.

2.     In a food processor pulse the sugar and butter together until well blended. Add the egg and mix until well­ combined and creamy.

3.     In a bowl, stir in and mix flour, baking powder, salt, limoncello, lemon zest and lemon juice. Add 1/3 of the flour mixture and pulse a few times.  Repeat two more times. Allow the mixture to sit about 3 minutes to allow lemon flavor to develop. Transfer to a bowl. If some butter should stick to the bottom of the processor, just take out and mix with the fork in the bowl.

4.     Scoop the cookie dough by the tablespoon full and roll into a ball.  You can also use a small scooper. Place cookie dough onto baking sheet, spacing about 1½­ inches to 2 inches apart. Lightly press each cookie down. Bake 10 to 12 minutes or until lightly golden. Depending on thickness it may take a minute or two longer. Cool.

5.     If you like you can mix the confectioner sugar with limoncello to create a glaze.  When cookies are cool, drizzle over the cookies.

 

 Limoncello undoubtedly is one of the most famous and widespread liquors typical of the area of the Amalfi Coast. In Italy it is served as a digestive after meals. I like to prepare chicken, shrimp, and other seafood with a splash of Limoncello.  It is also used for desserts as in my recipe above, I replaced lemon juice with Limoncello. Since I am not a patient baker, I used the food processor to quickly pulse and bring the dough together within minutes to make these delicious cookies.  I like to serve them as is. If you prefer, you can add the glaze on top which is also very simple to make.  Then put that Limoncello back in the freezer for next time!

 

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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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Chickpea Dates Cake (With alternatives)

3 medium ripe bananas, mashed (organic if available)

3 tablespoons maple syrup or honey  

1/4 cup + 2 TBSPs aquafaba (liquid from canned chickpea or 

               Cannellini beans, or 2 eggs)

2 tablespoons avocado oil or extra virgin olive oil (or Canola if not available)

1 tablespoon vanilla extract

1 1/2 cups chickpea flour (almond or regular flour if not available)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cardamom, optional

Pinch sea salt

6-8 large pitted chopped dates (or chopped walnuts, other nuts, or dried fruit)

1.    Preheat your oven to 350F degrees. Butter a standard loaf pan. Set aside. 

2.    Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add in maple syrup or honey, oil, and vanilla; stir well.

3.    Dry ingredients: in a bowl add the chickpea flour, salt, baking soda, cinnamon and cardamom; combine.

4.    Fold in the chopped dates or nuts. Pour the batter into prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

5.    Allow the bread to cool in the pan for a few minutes before removing it.  Slice and enjoy! 

Chickpea flour is also called besan flour, garbanzo bean flour. If you are gluten-free chickpea, almond, and gluten-free flour can be used. I made 2 and froze then into thick slices.  When they thaw out you could heat a few minutes in skillet… Moist and Delicious. 

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Zuccotto Cake for Festive Occasions

 

Zuccotto Cake for Festive Occasions  

Zuccotto, a Florentine cake, was presented for the first time at Caterina de Medici's court during a banquet held for distinguised Spanich visitants. It is believed that a famous Italian artist named this dessert, Elmo di Caterina (Caterina's helmet).  The cake shape resembled an infantry helmet of that time known as a Zuccotto. Given its royal origins, the Zuccotto has survived many centuries; it’s a timeless dessert with a vintage appearance. Some ingredients have changed over time; however the objective of making this unique and noble dessert is to keep the flavors simple and the ingredients few. This is my version of a simple Zuccotto: 

Zuccotto Cake for Festive Occasion

2 (12-ounce) rectangular pound cakes

1/4 cup amaretto, rum or other liquor for brushing

2 cups heavy whipping cream

1 cup frozen strawberries, thawed and crushed

1/2 teaspoon almond extract

1 cup toasted sliced almonds

Additional whip cream for topping

Cover a large bowl with plastic wrap and let the wrap hang over the edges. Slice the pound cake into thin slices. Cover around the bowl with the pound cake slices starting with the center. Save some slices for the top. Brush the cake with liquor of choice.

In a dry cold metal bowl, whip the heavy cream with almond extract until thickened. Fold in the crushed berries into whip cream. Spread half of the mixture of the whip cream mixture into cake, add a few toasted almonds and cover the mixture with another layer of cake slices. Repeat the process one more time and cover the top of the bowl with remaining cake slices. Make sure that the entire bowl is covered with the cake slices, sides, top and bottom.  Wrap tightly with the plastic wrap pressing down slightly.

Chill the Zuccotto for 2-3 hours, or overnight.

Unmold onto a cake plate or platter. Dust with cocoa powder, powdered sugar, or layer with additional whipped cream and toasted almond on top. Fresh fruit can also be added as decorations.

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Regina cookies (Sicilian Sesame Cookies)

Sesame cooking with fresh zest and juice of oranges

Sesame Cookies - Regina Cookies 

4 cups unbleached all-purpose flour

1 tablespoon baking powder

1 pinch salt
2 sticks unsalted butter, softened at room temperature

1 cup sugar

2 large eggs
1 teaspoon vanilla extract
zest 2 oranges

Juice of 1 – 1 ½ oranges

2 cups raw sesame seeds

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

Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.

Wet ingredients: In another large bowl, add the butter and sugar; blend well with an electric mixer until creamy. Add the eggs, zest, vanilla, and juice of 1 orange; blend again. Add the dry ingredients in three to four batches;  continue beating on low speed until the dough is fairly smooth.  If the dough is a little dry, add a little more juice of orange, a little at a time and mix well. Pinch off a piece of dough and see if it forms a ball easily. Make small golf size balls first, then roll into an oblong shape, about 1 ½ inches long. (The dough should be coming together well, it should not be too soft to the touch)

Rolling the cookies in the sesame seeds

Place the sesame seeds in a plate and roll the cookies into the sesame seeds, pressing them so the seeds stay on. Place the cookies on the baking sheets keeping the cookies 1- 1 ½ inches apart. Bake 20-25 minutes or until lightly browned at the bottom. Cool, and store in airtight containers. Baking time depends on size of cookies.  The sesame seeds on cookie should be slightly golden.  Makes about 2 dozen depending on size.

Baking the sesame cookies 

I have made these cookies before by following a traditional recipe that my mom used to make....they turned out a little too dry for me.  So, I experimented with orange zest and juice instead of adding more butter or eggs and they were simply delicious, beautifully scented!

These are great dunkers! Growing up my dad would dunk these cookies in red wine, while I would dunk them in my mother’s freshly made lemonade. I still prefer the lemonade. 

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Alba’s Napolitan Christmas Struffoli

Struffoli

Ingredients for the Dough:                                                                   

4 cups unbleached flour                                                      

4 ounces unsalted butter, softened                                      

3 whole eggs + 1 yolk                                                           
¼ cup sugar
1 ounce Limoncello liqueur
Zest 1 large orange
Pinch salt

Pinch baking soda

1 ounce whole milk or almond milk

For the syrup:

1 ½ cups honey

¼ cup sprinkles

 

Creating the logs

Cutting into small pieces

Directions for the dough:

In a large bowl add and mix the flour, salt and baking soda together. Make a little well in the center of the bowl.  Add remaining ingredients in the center.  Incorporate and mix batter until it is homogenized.  Knead about 5 minute until  the dough is smooth (if the dough is too tough, add a little milk, if it is too soft add a little more flour). Cover with towel in a bowl and allow to rest at least 30 minutes at room temp.

Once rested, divide into 8 smaller pieces; roll  each piece into thin long logs (thin snakes). Cut each log into tiny ¼ inch pieces about the size of chick peas.  Set on a clean towel to get ready to cook.

Prepare a medium size pan half filled with a light vegetable, canola, or safflower oil.  When hot, add a batch of struffoli at a time and cook.  Stir continuously and cook until just golden (not brown). Transfer cooked struffoli to paper towel to drain the excess oil. Continue this process until all the struffoli have been cooked.

Frying the dough

Directions for the syrup:

In a wide pan, heat the honey on medium-low heat about 3 minutes.  Turn off heat; add the cooked struffoli.  Mix well and uniformly.  Transfer the struffoli to a dish and shape like a wreath or small Christmas tree. Decorate lightly with sprinkles. Allow to rest about an hour before serving. 

Struffoli are sweet morsels of delicious tiny dough balls that are first fried and then dipped in warm honey.  It is a traditional  dessert in the Campania region of Italy which is served for Christmas Eve or Christmas day. Struffoli are decorated with colored sprinkles, candied fruit, and even coated almonds. They can be prepared in advance.  I usually prepare them a few days before Christmas. There are a few variations of this recipe depending of where you live.  Even though struffoli are served at Christmas, there is no rule in America, so you could make them for any special occasion and watch them go swiftly!

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