Cranberries in Marsala Wine

Fresh Cranberries

Cranberries in Marsala Wine

2 small bags Ocean Spray fresh cranberries

Zest 1 orange

Juice ½ orange

Pinch salt

1/3-1/2 cup Marsala wine

1 ½ cups brown sugar

1 bay leaf

Freshly cracked black pepper

In a small casserole, add all of the ingredients and cook on medium-low until it begins to boil. Turn heat to low, stir and continue to cook until most of the cranberries are soft. Stir, taste and add more brown sugar if you like.  If too thick, add a little warm water.  Serve warm or cool. 

I love fresh cranberry sauce but not when it's very sweet.  I like to cook with Marsala wine so I experimented.. and it turned out JUST like I wanted !!!!!

Read more »

Tuscan Kale and Finocchiona Salami Crostini

Rustic Bread

Tuscan Kale and Finocchiona Salami Crostini

8 slices salt less rustic bread, about 1/4 - 1/3 inch thick

2 bunches Tuscan Kale (black Kale), washed

3-4 tablespoons extra virgin olive oil, more for drizzling

1 large shallot, minced

1 large clove garlic, minced

Sea salt

Freshly ground black pepper

½ cup vegetable or chicken broth

8 paper thin slices of Finocchiona salami

Broil the 8 slices of bread on the lowest part of the oven.  It will broil quickly, so, do not step away from the oven. Broil only one side to golden.

Remove about 3 inches of stems from kale, reserve it for soup. Wash thoroughly; cut the kale in thin long slices (chiffonade).

In a large skillet, on medium-low heat, add the oil and sauté the kale with the minced shallot and garlic. Cook about 5-6 minutes; add the broth and cook until the kale is just tender. Taste and season with salt and pepper as needed.  

Place the toasted slices of bread on a platter, drizzle a thread of olive oil, add 1 slice of salami on top of each slice and a forkful of Kale. Drizzle with another thread of oil on top. Serve warm or at room temperature. 

The delicious bites can be served as appetizer for a Sunday dinner, Christmas, or any special occasion!

Finocchiona salami is a cured firm spiced pork meat made with fennel, peppercorns, garlic and 4 year old Chianti wine. Legend has it that Finocchiona owes its origins to a thief at a fair near the town of Prato, Italy, who stole fresh salami and hid it in a stand of wild fennel. When he returned for it, he found it had absorbed the aromas of its hiding place. 

Tuscan Kale (Cavolo nero di Toscana) is a vegetable in the cabbage famili, most specificcaly it is from the Tuscany region. Besides being delicious, it conains antioxidant properties and is rich in minerals and vitamins. It has long intense green color and the leaf surface is sort of bubbly.  It is a winter vegetable used in many Tuscan Recipes.  It is also a key ingredient in the famour "ribollita" soup. 

Read more »

Caramelized Orange Slices for the Holidays

Caramelized Orange slices 

1 organic orange, cut into thin round slices

4 tablespoons granulated sugar

4 tablespoons water

Arrange the slices in a large non-stick pan without overlapping. Spread sugar and water over the slices, stirring with a spoon and turning the slices so that the sugar dissolves well in water.

Turn the heat on low, and cook until the water has evaporated and the sugar forms bubbles on the surface. As soon as the sugar begins to color, immediately remove from heat.

Gently transfer the orange slices on parchment paper and let them dry for a few hours at room temperature.

 

Dark chocolate covered orange slices

To cover the slices with dark chocolate, microwave 1/3 cup of dark chocolate pieces for 15 seconds first.  Stir well and microwave again 10 seconds.  Each time stir and mix the chocolate until it has melted. The chocolate does not need to be hot, just melted. Dip one side of the orange slice in the melted dark chocolate, sprinkle with sea salt,  and place on parchment paper to cool until hardened.

  

The preparation for these little jewels are quick and easy. After they have dried, you have tasty caramelized orange slices that are perfect to use as a cake or cupcake decorations, cover them with dark chocolate to serve like candy, or eat them as a tasty little snack. These little jewels are sold in candy shops all around Italy.  You can also make them with lemon slices… and yes you eat the entire slice!

Read more »

Orzo with Fresh Rainbow Carrots and Ginger

Orzo with Fresh Rainbow Carrots and Ginger

4-5 tablespoons extra virgin olive oil

Zest and juice of 2 limes

1 piece of fresh ginger, grated finely (use based on your taste)

Sea salt and black pepper

4-5 rainbow carrots, grated large

1 pound orzo pasta

2-3 tablespoons minced fresh basil

In a small bowl, add the oil, zest and juice of limes, grated ginger, salt and pepper. Add the grated carrots and mix well.  Refrigerate about 30 minutes. Taste before adding the pasta, adjust seasoning as needed.

Cook the orzo in water or vegetable broth until al dente. Strain and cool. When ready transfer to a large bowl; add the dressing and fold. Lastly, add fresh basil on top and serve. 

While at the market, I couldn't resist these beautiful rainbow carrots; I quickly put them into my basket. I was immediately inspired by their vibrant colors. I have made many recipes using rainbow carrots; this is one of the recipes that can be served warm or at room temperature. 

Read more »

Eggplant-Tomato Salad (Salad Zalouk) Alba’s Way

Salad Zalouk - Eggplant Tomato Salad

1 pound small eggplants, cut in small cubes 

3-4 tablespoons extra virgin olive oil

3-4 large cloves garlic, minced

1 large shallot, minced

2-3 large tomatoes, diced
Pinch red pepper flakes

Sea salt

Freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon Raz el hanout, optional
Zest 1 large lemon

30-35 pitted green olives

25-30 capers in brine, drained
Juice of 1 lemon

Fresh basil

Boil the egg plant in hot salted water, about 30 minutes on medium-low heat. Strain and cool.

In a large skillet, add the oil, garlic, and shallot. Cook on low heat until golden. When ready, raise the heat to high and add the chopped tomatoes.  Cook until most of the liquid has evaporated. Add the spices, salt, lemon zest, olives, and capers. Cook about a minute.  Add the eggplant; cook on low heat about 5 minutes. Taste for seasoning and adjust if needed. When ready to serve, add the lemon juice and fresh basil, and fold.  

Easy and extremely flavorful….. Salad Zalouk, is a spicy eggplant dish, usually served as an appetizer or side dish with fish or meat. My version is a fusion of Moroccan and Sicilian.  I use the same spices; however I add the olives and capers so it mirrors the caponata.  I also don’t mash the eggplant as in the traditional recipe; I like mine chunky, with some texture. 

Read more »

Fennel Cheese and Lemon Fritters

Fennel Cheese and Lemon Fritters (Fritelles)

3 medium fennels, stalks removed

2 large eggs, beaten

Sea salt

Black pepper

2 cups grated Pecorino cheese

Zest of 2 lemons

2-3 tablespoons extra virgin olive oil

Cook the fennel in hot boiling salted water.  Cook until just tender.  Strain well and allow to cool. From the core, cut in half first. From the core cut into 1/3 inch slices. Dry well with paper towel.

Place the beaten eggs in a bowl and season with salt and pepper. In another bowl add the Pecorino cheese and zest together.

Dip the fennel slices in the eggs first, then in the cheese and zest mixture.  Add the oil to a large skillet and cook on medium heat until golden on the bottom. Turn once and cook the other side to golden. Be sure the slices are about 1/2 apart for best results.

 

fennel

Fennel is delicious eaten raw because it is refreshing to the palate. It can be served to whet the appetite if eaten as an appetizer with vinaigrette or simply sprinkled with salt.  Boiled or steamed with butter, and covered with grated Parmigiano, it makes a great side dish.  This recipe is served as an appetizer or side.  I make extra, so I can have leftover snacks.

Read more »

Cannellini and Avocado Hummus

Cannellini Avodado Hummus

1 small can of cannellini beans, strained

Juice of 1 lemon

2 tablespoon extra virgin olive oil

3 tablespoons tahini

½ teaspoon ground cumin

¼ teaspoon red pepper flakes

1 ripe avocado, peeled cut in large pieces  

2 tablespoons water

Salt to taste

1/3 cup toasted almonds

In food processor add cannellini beans, lemon juice, oil, tahini, ground cumin, and red pepper flakes; pulse a few times. Add the avocado and pulse again. It should be a thick cream. If it is too thick, add a little water. Taste for seasoning and add salt as needed. Drizzle a little extra olive oil on top and the toasted almonds. 

Read more »