Alba's Pizza Demo at Westwood Unique with Fornetto Wood Fire Oven

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Mediterranean Style Whole Rock fish

Baked Rock fish

 

1 whole rock fish about 3 to 3 1/2 pounds, cleaned and gutted

3-4 tablespoons extra-virgin olive oil
4-5 cloves garlic, minced
Pinch red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
Kosher Salt and freshly ground black pepper
15-20 fresh mint sprigs, torn
2 to 3 lemons cut into slices

Preheat oven to 325°F. Oil a baking dish large enough to hold the rock fish. Dry rock fish thoroughly inside and out. Place the fish on its side in the baking dish.  Lightly score the fish on both sides (make cuts in one direction on the fish without going deep). 

Drizzle the fish with olive oil inside and outside on both sides. Sprinkle the inside of fish with garlic, salt and pepper, red pepper flakes, ground cumin and coriander, and ginger. Add the fresh mint and lemon slices inside and under the fish. 

Bake about 10 minutes per pound, until fish flakes easily with a fork. Baste 2 or 3 times during baking. Transfer to a serving plate and spoon cooking juices over top. Squeeze extra fresh lemon juice on top. Serves 4-6

 

 

 

 

 

This fish can also be cooked on an outdoor grill. Whatever you do, do not grill the fish in a glass pan, grill it directly on the hot grill or on foil paper slightly scored.  My husband grilled the fish in a glass pan on the grill, guess what happened?

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My Favorite Herbs and Their Complimentary Uses

Fresh Herbs

I am always asked in my cooking classes what my favorite fresh herbs are.  I am also asked how to use them and take care of them.  Hopefully, this small article will help.

These are my favorite herbs to cook with.  I have most of them planted in pots already. I'm waiting for warmer weather to plant my basil and cilantro.  I couldn't make the recipes I do, without these great compliments to my dishes. 

 

Basil

Mint

Oregano

 

Cilantro (softer leaves)

Fresh herbs can transform basic foods into flavorful dishes. They are the seasonings that expand the natural flavors of a dish. Fresh herbs enhance and compliment the taste of a dish without adding calories or fat.

My Favorite Fresh Herbs	Nutritional Information – These herbs are a good source of:
Basil	Vitamin K needed for blood clotting, Iron, calcium, Vitamin A, magnesium, Vitamin C and potassium.
Chives	Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Cilantro	Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese
Dill	Calcium, Copper, Iron, Folate, Magnesium, Niacin, Phosphorus, Potassium, Riboflavin, Vitamin A, Vitamin B6, Vitamin C, and Zinc
Italian Parsley	Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Mint	Calcium, Copper, Folate, Iron, Niacin, Magnesium, Manganese, Phosphorus, Potassium, Riboflavin, Vitamin A, Vitamin C, and Zinc
Oregano	Calcium, Copper, Folate, Iron, Magnesium,  Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K and Folate
Rosemary	Calcium, Copper, Folate, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, and Vitamin C
Sage	Calcium, Copper, Folate, Magnesium, Manganese, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, and Vitamin K
Thyme	Calcium, Copper, Folate, Iron, Phosphorus, Potassium, Riboflavin, Magnesium, Manganese, Vitamin B6, Vitamin A, Vitamin C, and Zinc

 

 

 



Italian Parsley (sturdier leaves)

If I can’t find fresh herbs how much dried herb should I use?

Always remember when you are using fresh herbs instead of dried that 1 tablespoon of fresh herb = 1 teaspoon of dried herbs

 

Thyme

How do I store my fresh herbs?

After purchasing fresh herbs you can put then in a glass vase with water in the refrigerator for up to a week.  Change the water often and wash them as you need for use, or after washing the herbs, wrap them in barely damp paper towel and stuff them in a zip lock bag, they will stay fresh at least 1 week.

Sage

When purchasing fresh herbs, what do I do to ensure its freshness?

A:  Besides not being wilted, make sure the herb is green with no marks on the leaves. Take a small piece of herb and smell it for good aroma.

 

Chives

What’s the best time to add herbs to your dish?

With “Hard” herbs such as rosemary, sage, oregano, and thyme because they are sturdy, add them to dishes in the beginning of cooking. For “Soft” herbs, such as parsley, cilantro, mint, dill, basil, tarragon, and chives because they are delicate and they turn brown easily, add them in the last minute of cooking time, or after taking the dish off the heat.

 

Most dishes require a few sprigs of an herb. What do I do with the rest?
With soft herb leftovers, I often make a pesto type dip, mix it with extra virgin olive oil for bread or use is fresh on top of a mixed green salad. With hard herb leftovers, mix a bunch on the grill or in the oven when cooking fish or meat. You can also dry them for later use.

 

Dill

Can I freeze fresh herbs?

The easiest way to freeze herbs is to blanch them, dip them in ice water, pat them dry and freeze them on a cookie sheet. After they are completely frozen, put them in small freezer bags or you can puree the herbs with a small amount of water and freeze the pulp in ice cube trays. When completely frozen, put them in small freezer bag and label them.

 

Rosemary (Rosmarino)

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Interesting Chef Tips Ancient Roman vs. Today

Ancient Roman Tips by: Apicius vs.
today's tips by: Chef Alba

To make vegetables bright green

Ancient Roman: All greens become bright green if boiled with cooking soda.

Today: To make vegetables retain their color even after cooking, cook vegetables in boiling salted water for a few minutes, then take them out and cool immediately in iced water (very cold water or water + ice cubes).

How to properly boil asparagus

Ancient Roman:  Dry the asparagus plunge again into hot water; this will prevent them from getting too soft.  Boiling of asparagus is interrupted; first they are only blanched, then dried, and put again into boiling water.

Today: Place the asparagus into salted boiling water. You really only need enough water to just cover the stalks. Boil for about 4-5 minutes and remove from the water promptly.

 

How to keep meat fresh without pickling

Ancient Roman: Cover meat that you wish to keep fresh with honey, but suspend the receptacle, and use when required. This is better in winter; in summer it will keep in this manner only a few days. You can use this method also with cooked meats.

Today: Place packaged meat in the coldest part of refrigerator. Be sure the refrigerator is 40 degrees F and the freezer temperature 0 degrees F. If placing in freezer, over wrap with freezer paper of plastic wrap prior to placing in freezer. Use meat placed in refrigerator within 2-3 days and meat placed in freezer within 2-3 months.

How to roast meat

Ancient Roman: Meat roasted plain in the oven, sprinkled with plenty of salt. Serve with honey. The honey brings out the flavor of the meat. Sauces were made later by pounding herbs, spices, and honey boiled with some corn flour to thicken.

Today: Before it goes into the oven, preheat the oven, trim the meat, season, and sear/brown it before placing into a baking dish for the oven. The standard temperature for cooking roasts is 350F degrees. Technically, the lower the heat of the oven, the better the final roasted product will be. At a lower temperature, the meat will take longer to cook but will produce more flavor and moisture. Never roast meat at a temperature below 200F degrees.

Keep Apples Fresh

Ancient Roman: Plunge them in boiling water, take out instantly, and hang up.

Today: Keep apples in the refrigerator in the vegetable bin. Remove any apples that may have bruises, cuts or are over ripe. These apples will release a gas that will cause the other apples to ripen too quickly. Wrap each apple in tissue paper then place in the refrigerator.  This will delay the ripening process.

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I find ancient Roman cookery very exciting, I want to learn more and more about it. In a later post, I will probably be comparing some ancient Roman recipes and how they relate to some of the recipes we cook today. 

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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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History of Onions and Culinary Uses



White Onion

The Onion "Allium Cepa", in the same family as garlic, is one of the oldest edible plants dating back 3500 years. Although its origin is not so clear, it probably originated in the homeland of ancient Persia, in parts of Western Asia, and the Mediterranean. It was one of the favorite foods by the Egyptians who worshipped it as a divinity and, along with garlic, constituted the only source of livelihood for slaves engaged in the construction of the pyramids. Among the ancient Greeks and Romans, it was used to treat coughs, colds and sore throats and together with a little salt was a habitual breakfast as well as being used in countless dishes. In the middle ages, onions were used as protection against diseases.

 

Red Onion (Tropea)

Today the onion is grown throughout the world and is one of the most widely used aromatics in cuisines around the world. The Onion is a product of very ancient gardens. It is an herbaceous plant that produces its bulbs annually. The land on which it grows is generally a fertile soil that does not fear different climates. The part we eat is the "bulb", which can be eaten both raw and cooked. The onion has a particular flavor that gives dishes a pleasant taste and is often used as a "base" for the preparation of broth, soups, casseroles, risottos, meats, tasty sauces, stuffed onions, in salads and frittata.

 

Vidalia

Varieties

There are many varieties of onions that differ in the shape of the bulb, color of "robes" (skin), size and flavor. Generally, the red onion has a greater amount of aromatic substances than white, though nutritionally, there are no special differences. When the onion is fresh, it gives off a strong odor, caused by allyl isocyanate, which generally has irritating effects on the eyes and mucous membranes. When the onion is cooked, the substance disappears and the onion becomes remarkably sweeter in taste.

Nutritional properties

The onion has high water content, about 85%, 10% carbohydrates, 2% protein and fat content almost non-existent. Its vitamin content is low (B vitamins, vitamin PP and C).

How to recognize an onion is really fresh?

It is important that it is compact, rather firm and without dents, stains, or mold

Tip to avoid watering eyes

Peel onions under cold water. Use a very sharp knife when cutting an onion, “the sharper the knife, the less you cry”?

How to Store Onions

Onions can last for several weeks (if not months) without compromising their taste or nutritional value. Onions must be stored in a cool, dry, well-ventilated place.

Once the onion is cut, wrap left over portion in plastic wrap, and place in the refrigerator. It will keep for a few days.

Onions can be chopped and frozen in the freezer for a few months in freezer bags.  They will not be as crunchy, however cooked are still very tasty.   

 

White onions

Suitable for cooking, smells bitterly pungent somewhat irritating to the eyes and nose. Has more papery skin.  Can be cooked just like yellow onions, delicious minced and added to raw salsas or chutneys.

Red onions

Can be cooked or appropriate to eat raw. Has sweet and delicate taste.  This fleshy red Tropea is also excellent stuffed. Can be used in salads, salsas, and other raw preparations for their color and relatively mild flavor. The lovely red color becomes somewhat washed out during cooking. Can be used cooked in soups, pasta dishes, meats and seafood.

Golden onions

Considered an all-purpose onion, most often used. Has a nice balance of sweet and astringency flavor. They become sweeter the longer they cook. Are to be consumed cooked. Strong and pungent. Can be cut into rings, floured and fried.  Is a great side dish to meat dishes.  Spanish onions are a kind of yellow onion which are sweeter and more delicate in flavor when cooked.

 

Sweet Onions

Walla Walla and Vidalia are the most common kinds of sweet onions. Really do taste sweet. Thinly sliced they can be served in salads or on top of sandwiches. Sweet onions tend to be more perishable and should be store in the refrigerator.

Spring Onions

The most delicate, suitable for raw, pungent. Use the green part, fine chopped, for garnish. White part can be used raw in salads, and salsas.  Cooked can be used in stir fried foods or Mexican foods.

Leeks

Are fleshy but also tender and crunchy. More delicate aroma and flavor than the onion. Clean them well. Tastier steamed and cut into slices. Great in soups or baked.  

Shallot

Are the sweetest, delicate, midway between garlic and onion, can be used as substitute to both. Is used in many white sauces, such as béarnaise sauce, and in salad dressings. Refrigeration for shallots is not recommended, as cold temperatures tend to encourage sprouting.

 

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Lemons History and Culinary Uses

Fresh Lemons

The lemon is a treasured citrus fruit, used in many dishes to enrich the flavor of the dish, or simply to give them a touch of class.

 

The lemon originated in the Far East (India and China). It grew in the wild, was then imported to Europe by the Greeks who used it for ornamental purposes and for perfuming linen. Found in the digs in Pompeii, a house named the "Orchard House" (Casa Del Frutteto), with frescoes on the walls illustrating various plants including the lemon.

 

In the West, lemons spread throughout the year 1000, when the Arabs brought it to Sicily. The first real lemon cultivation was established in Genoa in 15th century. The discovery that lemon juice prevented scurvy caused large quantities of lemons to always be present on merchant vessels, which caused the spread of lemons in Northern Europe.  Lemons were purchased like hotcakes and paid in gold.

The lemon was later introduced to the Americas when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicinal purposes.  In the 19th century, lemons were increasingly planted in Florida and California. Today the largest producer of lemons is Indian, then Mexico and Argentina. Italy is in the top ten ranking.  

The lemon is over 95% water, does not contain fats or alcohol. It is rich in potassium, vitamin C and foliate.

There is a variety of lemons used for various culinary purposes. The Eureka or Lisbon lemons grow year-round therefore are most abundant and easily found in all supermarkets. These lemons are most commonly used in recipes.  Coarse lemons, that are thick-skinned have less juice, therefore can be used to make lemon skin marmalade and sugar lemon strips.

 

 

Choosing lemons - Choose smooth-skinned lemons that are heavy for their size. The skin should have a fine grain and a bright yellow color. If there’s any streaks of green on the skin that usually means higher acidity. Avoid lemons that feel soft or spongy with skin that looks or feels wrinkled.

 

Lemon zest and rind gives flavor to cakes, cookies, scones, preparations of vegetables, salads, meat, fish or seafood.  Its skin, which is very aromatic, is often included as an ingredient to prepare many savory and sweet dishes, as long as only the yellow part is used and not the white which can be bitter and unpleasant.

 

Lemon juice is used as a marinade for dark meat or game because it can remove that classic wild flavor not everyone likes. It can be used to prevent some vegetables and fruits from oxidizing. Lemon juice is widely used in fruit salads, and to make lemonade, or flavor tea. Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, pears, bananas and avocados.

 

Limoncello, made from Femminello,  St. Teresa, or Sorrento lemons is native to Italy. These lemons skins are used because of the high oil content. Limoncello is a time-honored drink of southern Italy:  a lemon liqueur usually served at the end of the meal. Today it can also be used in cooking desserts, preparing chicken or seafood dishes.

Chef Tips:   Buying Organic is always best. Substitute fresh lemons instead of vinegar or salt in recipes. When buying fresh lemons, store in refrigerator for less than a week. If not used over a week, place whole lemons in freezer bags and freeze. Always rinse lemons before using. If zesting, pat dry before use. Instead of bottled salad dressing, use fresh lemon and extra olive oil with dressing.

 

Recipes to use lemon zest: pie crust, cakes, cookies, cheesecakes, fruit pies, muffins, pasta dishes, risotto, soups, couscous, tabouleh, roasted vegetables, and marmalades.

Recipes to use lemon juice: in place of salad dressing, marinade for fish, chicken, or lamb, in tea, cocktails, in hummus, couscous, lemon tart, tagines, scaloppini, ceviche, Carpaccio, grilled fish and meats, yogurt sauces, fresh squeezed on grilled meats, fish or seafood.

 

 

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