Pasta with Spicy Sausage and Ricotta @ Wholefoods

Cooking With Alba: Island of Sardinia

Monday September 29^th, 6:30pm-8:30pm

The cuisine of the Island of Sardinia, Italy is influenced by the previous cultures that occupied it over the centuries.   The Sardinian cuisine is an interesting and delicious blend of Phoenician, Greek, Arab, Spanish, and French foods.  Enjoy new flavors of traditional dishes such as Bruschetta con Finocchietto e Pecorino, Pasta with Spicy Sausage and Ricotta, and Eggplant Arrosto. $35.

Cooking With Alba: Island of Sardinia

Monday, September 29, 2014 6:30 PM - 8:30 PM (Eastern Time)

Whole Foods Market, Annapolis Culinary Center
200 Harker Place
Annapolis, Maryland 21401
United States
410-266-5761

Phone: 4102665761 Email Us

https://www.regonline.com/Register/Checkin.aspx?EventID=1595743

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New classes at Whole Foods Annapolis Md

Easy Chicken Tagine with Tumeric and Ginger 

Cooking with Alba: Modern Moroccan

Monday October 27th, 6:30PM-8:30PM

Chef Alba

Moroccan cuisine is rich in spices. Spices are used to enhance, not mask, the flavor of food. Cooking Moroccan-style food is a feast for the senses. Savor the unique taste of Herbed Hummus made with Cannellini beans, Easy Chicken Tagine with Turmeric and Ginger, and Lemon Couscous and Pistachios. $35. Click here to register online.

Date: 

Monday, October 27, 2014 - 18:30 to 20:30

Location: 

Whole Foods Market Annapolis

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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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Stuffed Olives with Sharp Provolone

Stuffed Olives with Sharp Provolone

Stuffed olives are a great appetizer and a great snack.  I purchase large green olives cut the bottoms in an "X", and the tops with off to make enough room to add the small pieces of Provolone. I add a little oil and refrigerate them.  To serve them, it's important to bring them to room temperature.

Olives can be stuffed with many other ingredients such as Gorgonzola, Feta, roasted garlic, cooked sausage.  Try your favorite ingredients!

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Apple Charlotte Alba's Way

Apple Charlotte

Apple Charlotte

1 loaf challah or Hawaiian bread, cut in 1/2 inch slices        

1 stick unsalted butter, softened                                     

6-8 large apples, peeled, thinly sliced (save the peels)                                   

zest of 2 lemon, divided

Juice of 2 lemon, divided

Sugar to taste

Pinch freshly ground pepper 

Preheat oven to 350F. Butter a glass pie-dish and add a sprinkle of sugar on top.

Place a layer buttered bread, at the bottom of pan; then a layer of apples. Sprinkle zest and juice of 1 lemon, add sugar, and pepper. Place another layer of bread and butter,  apples slices,zest and juice of 1 lemon, sugar, and pepper until the dish is full. Use the apple peels to cover the top of the Charlotte to keep it moist.  Bake about 30-40 minutes. Serve warm with the peels. 

Baked Apple Charlotte

This recipe is delicious with vanilla ice cream.  I also reduced a bottle of organic pear juice down to 1 cup and drizzled it over the Charlotte.  This was served at my Downton Abbey cooking class last night at Westwood Unique. It was a BIG hit! 

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New Cooking Classes - Whole Foods Market Annapolis, MD - Chef Alba

Fresh Pasta Sauce from Sicily – June 21, 2014 – 12:30-2:30 pm

Sicilian cuisine is a blend of local traditions with an eclectic reflection of food introduced over centuries by ancient civilizations who settled on this island, with particularly strong medieval Arab element. Share my passion for cooking and enjoy the exciting flavors of Sicilian fresh pasta sauces such as Mezze Rigatoni with Mortadella and Pistachios, Linguini Con Pomodoro Crudo, and Orecchiette Arugula Red Onion and Ricotta.

https://www.regonline.com/Register/Checkin.aspx?EventID=1556566

Pasta

Recipes from Beautiful Portofino – July 10, 2014 – 6:30-8:30 pm
Portofino, a humble fishing village in Liguria, Italy, became a famous international jet-set meeting place for movie stars in the 60s. There is a fascination with its beautiful scenery and its romantic atmosphere. Portofino cuisine makes the most of its ingredients provided by its land and sea, and its use of very fragrant herbs that this small, fertile region offers in abundance. It is the birthplace of pesto. In this class, let’s create some of its most popular dishes such as Focaccia Con Le Cipolle, Wine Steamed Mussels in Garlic and Marjoram, and Zucchine Portofino Style. 

Link available soon ..

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What's Cooking at Westood Unique with Chef Alba

To register go to: http://westwoodunique.com/Calendar.html

Sweet Onion Rosemary Gorgonzola Bruschetta

Exquisitely Italian!  May 8, 2014

Sweet Onion Rosemary and Gorgonzola Bruschetta, Chicken Scaloppini with Mushrooms in Marsala wine, Potatoes Alla Carbonara, and for dessert Baked Ricotta Orange Cheese Cake.

A Downton Abbey Dinner – May 30, 2014

Roasted Turkey Breast with Poached Plums, Buttery Château Potatoes, Asparagus Salad with Champagne-Saffron Vinaigrette, and for dessert, Mrs. Beeton‘s Apple Charlotte. Served with Earl Grey tea!

Irresistible Pasta Sauces

Irresistible Pasta Sauces – June 26, 2014  

Mezze Rigatoni with Mortadella and Pistachio, Linguini with Olives Capers and Tomatoes, Farfalle with Bocconcini di Mozzarella, and for dessert Melon al Forno with Ice Cream.

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