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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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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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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Vellutata of Potatoes with Spinach Polpettine

     

Vellutata of Potatoes with Spinach Polpettine (Velvety Potato Soup with Spinach Balls)

                           

1 large sweet onion, diced        

2 tablespoons extra virgin olive oil                                                            

1 pound potatoes, peeled and diced                                                         

3 carrots, peeled and diced                                                                        

Pinch sea salt

Freshly ground black pepper          

Pinch red pepper flakes

¼ cup grated Parmesan cheese      

Drizzle thick aged balsamic                                                                             

Spinach Polpettini:

1 pound fresh spinach, roughly chopped

¼ - ½ teaspoon ground nutmeg

2 eggs, lightly beaten

5 ounces grated parmesan

6-8 ounces breadcrumbs

Sea Salt

Freshly ground black pepper          

Diced Potato

For the Vellutata: In a saucepan, sauté the onion in oil until just golden on medium low heat. Add the potatoes and carrots, sauté 2-3 minutes. Add warm water about 2 inches over the potatoes. Cook until it boils; reduce to a simmer and cook about 25-30 minutes or until the potatoes are tender. When the Vellutata is ready, blend with stick blender.  Taste, add the salt, pepper, and red pepper flakes. Taste again.  Cook 5 more minutes, adding a little water if the vellutata is too thick. Stir the grated Parmesan cheese.  

Spinach Polpettini: In a skillet, drizzle a few drops of olive oil, add spinach and nutmeg; cook spinach until it just wilts.  Transfer to a strainer for a few minutes to cool. When cool, press to remove any excess liquid.

Place the spinach in a bowl; add the eggs, parmesan and half of the breadcrumbs. Knead the dough so that it is compact.  If too soft add more breadcrumbs. Form small balls.  Cook the spinach polpettini in a skillet with a few drops of olive oil until just crispy on all sides.

Pour the velvety soup in the dishes, then complete by adding the spinach balls on top, and a drizzle of thick balsamic.

 

Sweet Onion

No cream required!

This potato soup is an easy recipe to prepare and perfect for the cold winter months: a first course for everyone, even for vegetarians.

If using a stick blender, the soup will become very velvety no cream is required.  If the soup is too thick for you, just add a little more liquid.  If it’s too watery, warm without a lid for a few minutes until the liquid reduces. For added flavor, replace the warm water with either vegetable or chicken broth.

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Baked Sformato of Potatoes and Leeks

Sformato of Potatoes and Leeks

4 tablespoons extra virgin olive oil, divided

Freshly ground black pepper

1 cup grated Parmesan cheese, divided

4 Yukon gold potatoes, small dice

Sea salt

3 large leeks, cleaned thoroughly, diced, pat dry  

2 large eggs, lightly beaten  

8 ounces whole ricotta, drained overnight

4 ounces sharp provolone, shredded

6-8 tablespoons minced fresh herbs (any: basil, parsley, chive, rosemary, thyme)

Drizzle balsamic vinegar, optional

Strained Ricotta 

Line a baking dish with parchment paper.  Drizzle 2 tablespoons of oil on bottom and all sides. Sprinkle with pepper and grated cheese. Preheat oven to 350F.

Wash, peel, and dice the potatoes, place in a colander.  Place colander in a large pasta pan with cold water and boil gently with salt until just tender.  Strain well and cool. Do not overcook, we don’t want mashed potatoes.

Add 2 tablespoons of oil and leeks to a small skillet. Season and cook for about 5 minutes or until just tender.

In a mixing bowl, add the beaten eggs, ricotta, cheeses, and herbs.  Mix well to blend.  Gently add the leeks and potatoes and mix.   Gently transfer to baking pan.  Add additional grated cheese and pepper on the top of sformato and a drizzle of oil. Bake about 30 minutes or until the top is golden.  Serve with a drizzle of thick balsamic vinegar on top.

Fresh Herbs

This sformato is a savory rustic potato cake made with small diced potatoes, leeks, cheeses and lots of fresh herbs. A very fragrant dish, ideal to serve as an appetizer, side, or even a main course with a side salad.  Enjoy it, it will delight your palate.

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La Ribbolita Tuscan Soup

La Ribbolita Tuscan Soup

Original Recipe registered by Florentine Chapter of Academia Della Cucina

12 ounces dried white beans, soaked overnight

2 bay leaves

6 tablespoons extra virgin olive oil, more for drizzling

2 cloves garlic, minced

1 large onion, diced

2 celery stalks, diced

2 large carrots, diced

Fresh thyme

2 medium potatoes, cubed

12 ounces black cabbage, shredded

12 ounces Savoy cabbage, shredded

10 ounces Swiss chard leaves, shredded

1 tablespoon tomato paste or 2 cups peeled chopped tomatoes

Sea salt

Freshly ground black pepper

12 ounces day old crusty bread cut in cubes

Strain and add the soaked beans in 8 cups of boiling water with the bay leaves: cook until tender. Taste one bean to check if it is soft. Discard bay leaves. Strain and reserve all of the cooking liquid. Puree half of the beans.  Add the puree into the reserved cooking liquid.  Set the whole beans aside. 

In a pot, warm 6 tablespoons of oil, add the garlic, onion; cook until soft. Add the celery, carrot and thyme; cook briefly.

Add the potatoes, black cabbage, Savoy and Swiss chard. Dissolve the tomato paste in a bit of warm water, season with salt and pepper. Stir over medium heat for a couple of minutes.

Pour in the pureed bean broth; cook over low heat about 1 hour.  At the end, stir in the reserved whole beans. Add bread to the soup. Cook for a couple of minutes. Remove from heat.

Set aside to rest overnight.  Reheat the soup and drizzle with fresh olive oil.  Serve hot or lukewarm with a drizzle of oil and fresh grinded pepper. 

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Italian Skillet Potatoes with Onion and Tomatoes

Skillet Potatoes with Onions and Tomatoes

4 tablespoons extra virgin olive oil, divided                                             

1 large red onion, thinly sliced

20 yellow and red grape tomatoes, cut in half, lengthwise

3 cloves garlic, minced

½ teaspoon dried oregano

1 teaspoon kosher salt         

Freshly ground black pepper

Pinch red pepper flakes                    
1 pound mini multi-colored potatoes, sliced 1/4 inch thin
½ bunch fresh Italian parsley, roughly chopped

Heat a large skillet over medium-low heat. Add 2 tablespoons of oil. Add onion; sauté until golden, 10-15 min. Add the tomatoes, garlic, oregano, salt and pepper, and red pepper flakes. Cook about 5 minutes.  Remove tomato onion mixture and set aside in a small bowl.  

Add additional oil to skillet, when hot; add half of potato slices to the same skillet.  Top them with even layer of tomato and onions mixture.  Top with remaining potato slices. Cook potatoes until golden brown, about 15 min. Turn the potatoes over onto a plate larger than the skillet. Flip back on the skillet, pressing down on them with a spatula.

Cook the underside until golden brown and potatoes are tender throughout, about another 15 min. Slide from the pan onto a serving platter. Serve warm, top with fresh parsley.

 

For an unbelievable finish, drizzle some aged balsamic on top, and then wait for your own reaction!!!!

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Moussaka Alba's Way

Moussaka with Purple Potatoes

Moussaka 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 dishes of Greek and Turkish cuisine influenced by the Arab footprint that passed through.

To achieve optimal Moussaka, use fresh and good quality eggplants (No bruises, discoloration, softness). Rinse and pat dry each individual slice before cooking.  Brown and season the ground meat well before layering.  Flavor the béchamel sauce with a little nutmeg, salt and pepper.  At the end of the assembly, sprinkle with some freshly grated Pecorino cheese.  

Alba's recipe:

I used small purple potatoes with their skin on, shaved them thinly so I didn't have to cook them. I drizzled a little olive oil on the potatoes, added salt and pepper and placed them at the bottom of the casserole. I sauteed the combination of ground lamb and beef in a skillet with a little olive oil, salt, pepper, and a little peperoncino. I really browned the meat until all the juices were absorbed. When I made the béchamel sauce, I flavored it with salt, pepper, nutmeg.  Flavoring each step is critical to any dish. I sliced the eggplant thinly, pat it dry, placed them on a baking sheet with a little olive oil, salt and pepper and I baked them in the oven for about 10-12 minutes at 400F.  Once all of my ingredients were prepped, I assembled the moussaka with alternating layers.  I sprinkled some Pecorino cheese on top and baked it for 45-60 minutes until golden on top.  I had leftover marinara sauce, which I warmed up and served it on the side with the moussaka. 

When the moussaka is ready, wait a few minutes before serving. It's like a lasagna, it needs to cool a few minutes before serving or you'll have a big mess when cutting the first slice. 

Perhaps my lasagna was not authentic, however it was very tasty and a little healthier than using fried potatoes and eggplant in the dish.  What makes a dish tasty is the care one takes at each step. Without that, it's just a good dish!!

 

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