Easy Cooking with Alba : Alba's Cooking Classes

Easy Cooking with Alba : Alba's Cooking Classes: Secolari store in Columbia mall, is closing its door August 31, 2018.  New cooking Location for Columbia is in progress for Chef Alb...

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Mussels in Creamy Butter and Garlic

Mussels in Creamy Butter and Garlic 

2 bags fresh mussels (organic if possible)

1 ½ - 2 sticks unsalted butter, at room temperature

6-8 cloves garlic, minced

2-3 tablespoons chopped chive, minced

Sea salt

Freshly ground black pepper

Red pepper flakes

¾ cup dry white wine

Clean and de-beard the mussels in cold running water. Make sure all the mussels are firmly closed. If any remain open, give them a firm tap. If they close you can cook them. If they stay open, discard them. Also discard any mussels that are broken, for food safety.

In a small bowl, add the softened butter, garlic, chive, salt, pepper and red pepper flakes.  Fold to mix into a smooth creamy consistency.

In a large deep pan, add the mussels and cook covered on high heat about 5 minutes, or until they have opened. Add the wine and ½ of the butter mixture; mix well and cover and cook for 2-3 minutes. Remove lid and discard any mussels that have not opened.

Quickly transfer the mussels in a serving bowl, add the remaining butter mixture on top and serve. Crusty bread is delicious to dip in the sauce.

 

Garlic

Mussels in butter and garlic sauce are absolutely French. In North Africa, my mom would make this dish on a Friday nights, when we could not have meat.  Although not my favorite, she also made this same sauce with escargot.  This sauce is bursting with flavor with the slightly sweetness of butter, the fragrant garlic, and notes of dry white wine.  A simple dish, c’est magnifique!!!

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Grilled Grape Leaves Goat Cheese and Almonds

grapes on a vine

Grilled Stuffed Grape Leaves Goat Cheese and Almonds 

10-12 grape leaves from a jar                                                                                   

½ teaspoon dried thyme                                                                  

½ teaspoon dried rosemary                                                             

1/3 cup toasted chopped almonds

6 ounces goat, cold

Freshly ground black pepper

2 tablespoons extra virgin olive oil

Aged balsamic for drizzling

Remove the grape leaves from the jar. Arrange them so they are not stacked on top of each other. Alternate position with leaves so that when you place them in the pan they are loose and they will cook evenly. Bring a medium saucepan of water to a boil.  Add the grape leaves; blanch for 30 seconds and drain. Throw the water away and add fresh water to the pan. Blanch the leaves a second time in boiling water. Drain again. Gently spread the leaves on a work surface over a kitchen towel, vein side up to cool. .  Pat dry and cut off stems.

Heat a stovetop grill on medium.

In a shallow dish, combine the thyme, rosemary, goat cheese, and pepper; combine. Take a tablespoon of mixture and roll into a small log.  Coat logs with chopped almonds and set in the center of each grape leaf.  Remember the rough side is where the stuffing goes; shiny side is on the outside for grilling.

Drizzle each leave with a thread of olive oil and then begin to wrap them into a log.  Lightly brush the outside of grape leaf packages with olive oil. Grill each one about two minutes per side. The leaves should be crispy on the outside and the cheese slightly melted on the inside. When ready, drizzle some balsamic vinegar on top and serve with a yogurt or tahini sauce.

Grape Leaf

I love the traditional Greek rice and meat stuffed grape leaves, they are usually served as a meze.  They are delicious yet a little more time consuming.  I wanted to see how they would taste if I grilled them.  Then I took another short cut and used cheese, almonds and so herbs without worrying about cooking the stuffing.  I have made them in several cooking classes and they have been well received.  Give it a try, fill them will other cheeses if you like. 

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Asparagus Crab and Melted Grana Padano

Fresh Asparagus

Asparagus Crab and Melted Grana Padano 

 2 bunches medium size asparagus
 2 tablespoons unsalted butter
 2 tablespoons unbleached flour
 1 ¾ cups warm milk

Pinch of salt

Freshly ground black pepper

A pinch freshly grated nutmeg

½ cup shredded asiago cheese

1 cup grated Grana Padano, divided

4-6 ounces cooked crab lumps 

Cut/shave the dry bottoms of the asparagus.  Place them in a pan with boiling salted water; cook until very al dente.  Do not overcook. Strain and cool in ice water. Strain again and pat dry.

how to shave bottoms of asparagus

Preheat oven to 400F.  Line a baking sheet with parchment paper and butter the paper. Sprinkle some grated cheese on the top. When the asparagus are cooked and dry, place them on the buttered baking sheet.

Melt the butter in a heavy-bottomed saucepan on medium-low heat. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown, about 2 minutes. It should be slightly golden and aromatic.

Add the warm milk in two batches, continuing to stir as the sauce thickens. Bring it to a slight bubble. Add salt, pepper, and nutmeg to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Add the shredded Asiago cheese, and ½ cup grated cheese; stir until well combined. Add the crab and gently fold.

Transfer the sauce on top of the asparagus.  Sprinkle remaining ½ cup of grated cheese on top and bake about 10 minutes or until the cheese has melted to a golden color.  Serve warm.

Asparagus one of my favorite vegetables, crab one of my favorite seafood, and cheese a favorite ingredient that I could eat for breakfast, lunch or dinner. How lucky am I to have all three ingredients that I love in one dish?

This may seem like a delicate recipe to make, however it is simple and easy to prepare. Don't let the béchamel sauce fool you, if you read my recipe or watch a video on line, you will see how easy it is to make.  Once you’ve made the béchamel, it can be used for lots and lots of recipes.  So give it a try!!!

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Delectable Parmigiano-Reggiano Flan

 Parmigiano-Reggiano Flan  with Poached Pear

Béchamel Sauce:

3 tablespoons unsalted butter

3 tablespoons unbleached flour

2 cups whole milk

6 Ramekins:

3 eggs, beaten

2 egg yolks, beaten
2 cups finely grated Parmigiano-Reggiano cheese (about 8 ounces)
Pinch salt and freshly ground white pepper

Pinch of ground nutmeg

Preheat the oven to 375°F. Generously butter six 5-ounce ramekins.

Making the béchamel sauce:
Melt the butter in a medium-size saucepan over medium to medium-low heat. Add the flour and whisk in the saucepan for 3-4 minutes, until you begin to smell the cooked butter and flour or see a slight change it color (more beige). Slowly and in batches, add the milk, whisking constantly each time; cook, stirring until it thickens, about 3-4 minutes. Cool slightly so we don’t scramble the eggs when they go in.

Making the flan:
In a bowl, transfer the béchamel and add the beaten eggs; whisk whisk whisk! Add the Parmigiano cheese, season with pinch of salt and pepper, and nutmeg; stir until well mixed.

Divide and pour the mixture into the 6 prepared buttered ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and slightly firm to the touch; 30-45 minutes. The flan mixture should jiggle slightly when moved.

Remove the ramekins from the water bath. Let the flan rest for 15 minutes before you cut and serve. When the flans have rested, gently run a small knife around the edges and remove the flans from the ramekins to serve in the center of each plate. Or... you can serve them right in the ramekins, which would be ok.

Spinach Flan

Artichoke Flan

This comforting Italian cheese flan makes an impressive appetizer or side for your guest. I love the silky creaminess of a flan and I love cheese, together they are so pleasing on the tongue. For years, I have made savory versions of flans which are very popular in Italian cuisine, such as spinach, artichoke, zucchini flowers, and more.

This custard-like dish partners perfectly with any poached or grilled fruit, fish, seafood, or vegetables. It’s very easy to do. When I make it, I like to serve it with crusty bread until it’s all gone!!!

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Tomato Confit In lemon Zest and Garlic

Making Tomato Confit 

Tomato Confit 

1 pint grape or cherry tomatoes, rinsed and patted dry   

2 tablespoons sugar

2 cloves garlic, finely minced  

Zest of 1 lemon

2 sprigs fresh thyme (or ½ teaspoon chopped fresh oregano)

Sea salt

Freshly ground black pepper

Extra virgin olive oil 

1.     Cut the tomatoes in half. Place them on a parchment paper lined baking sheet. The tomatoes must not overlap and the cut side should be upwards.

2.     In a small bowl, add and mix the sugar, minced garlic, lemon zest, and thyme leaves. Sprinkle this mix evenly on the tomatoes.

3.     Lightly sprinkle salt over each tomato slice, followed by cracked black pepper. Lastly drizzle the tomatoes with a generous amount of good extra virgin olive oil.            

4.     Bake at 225 °F for about 2 hours, or even better at 200 °F for 3 hours (low and slow).

5.     Cool and place in a glass jar with more oil to preserve for a few weeks.

These caramelized tomatoes are absolutely simple to prepare and bake at home.  They are ideal:

·       As a sauce with cooked al dente spaghetti with an extra 2-3 tablespoons of evoo

·       Served as a side dish with grilled fish or seafood

·       Baked as a tomato tarte with a few dollops of goat cheese

·       as finger food for happy hour coupled with olives and capers

·       use a few in soups and stews for flavor

·       on top of pizza

·       to make a tomato pesto 

·       Can you think of other uses?????

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Creamy Tuna Filled Lemons

Creamy Tuna Filled lemons

3 large organic lemons

Zest of 1 lemon

2 tablespoons chopped Italian parsley
1 can Italian albacore tuna in oil, well drained

1 teaspoon capers in brine, drained

1 tablespoon fresh lemon juice (from the pulp)

Freshly ground black pepper

Pinch red pepper flakes

3 ounces of mascarpone or cream cheese

3 tablespoons lightly toasted crumbled pistachios, divided

Drizzle of extra virgin olive oil  

Cut the lemons in half lengthwise; remove all the pulp to form cups. Reserve pulp for 1 tablespoon of juice and use remainder for other recipes.

In a food processor; add the zest, parsley, tuna, capers, lemon juice, black pepper, red pepper flakes, and mascarpone cheese. Pulse a few times to a creamy consistency. Taste for seasoning and adjust as needed.   Transfer the mixture to a bowl and fold in 2 tablespoons of the toasted pistachios. 

Fill the lemon cups with the tuna mixture. Refrigerate about an hour. Serve at room temperature or cold. When ready to serve, add a sprinkle of toasted pistachios and a thread of extra virgin olive oil on top.

 

Fresh Organic Lemons

These Creamy Tuna Filled Lemons are a great appetizer or a side dish to serve with grilled fish or seafood. They are so versatile; you could fill them with countless ingredients. I chose to fill them with tuna.  If you like to bring a little color, freshness, flavor and novelty to the table, these stuffed lemons are perfect!

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