Cooking with Alba : Espresso Pancakes with Nutella Sauce

Cooking with Alba : Espresso Pancakes with Nutella Sauce: Nutella Sauce Espresso Pancakes  2 cups buttermilk or whole milk  2-3 tablespoons instant espresso granules  2 large eggs, ...

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Espresso Pancakes with Nutella Sauce

Nutella Sauce

Espresso Pancakes 

2 cups buttermilk or whole milk 

2-3 tablespoons instant espresso granules 

2 large eggs, separated

4 tablespoons sugar   

2 cups all-purpose flour                              

2 teaspoons baking powder                                                

2 teaspoons baking soda

1/4 teaspoon salt 

unsalted butter, for cooking 

Nutella Topping (hazelnut topping)

1 cup Nutella

1 cup Whipping cream

Pancakes:

Warm the milk on low heat; add the coffee granules and mix well to dissolve. It takes 1-2 minutes to dissolve. Set aside and cool.

Separate yolks from whites in bowls.

Bowl 1:  combine yolks and sugar; mix well. Sift in the flour, baking powder, and baking soda. Mix well. Begin adding the milk and coffee a little at a time and mix well until well homogenized.  When it’s nicely mixed, add a pinch of salt and mix again. Set aside.

Bowl 2: In a dry bowl, whip egg whites until a firm stiff cloud.  Transfer egg whites into flour mixture and fold gently to incorporate fully.  Cover in plastic wrap and allow to rest in refrigerator about 20-30 minutes.

Cooking: Once the batter has rested, begin cooking pancakes in large skillet.  Add a little butter (1/2 - 1 tablespoon) at a time in skillet; ladle small scoops of batter in the hot skillet. Cook 2-3 minutes per side, flipping once. Transfer to a platter or serving plates. 

Nutella topping:

In a saucepan place the Nutella and cream on low heat to warm. Keep stirring on low heat, until a smooth homogeneous cream. When the pancakes are ready, drizzle the warm sauce over pancakes. Makes 12-24 pancakes.

 

Hazelnuts

These espresso pancakes are ready quickly and they can be served for breakfast, brunch, or even as a dessert. In this recipe, the pancake mix is enriched by the espresso granules that are dissolved in the milk. Add more granules if you like more espresso flavor. However, the enchanting finish to this recipe is the magnificent delicious warm Nutella sauce over these light and fluffy pancakes. 

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Alba’s Spinach and Feta Bake

Spanakopita (Spinach Feta Pie)

3 (10 ounces) boxes frozen spinach, thawed and strained of all liquid

1 1/2 pounds feta cheese, crumbled

8 ounces whole ricotta, strained overnight

4 eggs, lightly beaten

Black pepper

Red pepper flakes

Ground nutmeg

2-3 tablespoons fresh dill, minced

1 cup unsalted butter, for brushing

1 box of phyllo dough, thawed in refrigerator 1 day before

2 tablespoons sesame seeds, for topping 

Preheat oven to 375 F.

Place the strained spinach in a dry skillet and cook until the spinach is completely dry.

In a large bowl, mix together the spinach, feta, ricotta, eggs, black pepper, red pepper flakes, nutmeg, and dill.

Lay the pastry sheets lengthwise on a baking sheet. Open the sheets only when you are ready to use them and cover the rest with a damp towel so that they don’t dry out. Each time you pull out 1 sheet, cover the rest with this damp towel. If a phyllo sheet breaks, use it by patching it together on the baking pan and brush butter on it quickly. I usually pat the butter on with a brush, rather than brushing it, it’s easier and the sheets will not break. 

Melt the butter in a small saucepan and begin the layering process. First brush some butter on the bottom of a 9×13 baking pan. Place one single sheet of phyllo in the baking pan; brush butter on this first layer. Repeat this process for the next seven sheets of phyllo. After the eight layers of phyllo, add half of the spinach mixture spreading it evenly with a spoon, or your hands.

Add eight more sheets of phyllo while buttering between every layer again. Add the remaining half of the spinach mixture spreading it evenly.  Top with another eight sheets of phyllo, and repeat the buttering process for each sheet.  Brush the top of the last layer in the baking pan with the butter. Sprinkle raw sesame seeds, cut in squares. Bake about 45 minutes, or until the top is a beautiful golden color.  Allow to cool about 5-8 minutes before serving. 

The Spanakopita (Spinach feta pie) is a typical Greek Cuisine Dish consisting of a treasure trove of layers of buttered phyllo dough with a filling of spinach, feta, onion, and eggs. It is prepared in a single mold and then served in small squares or prepared by rolling the filling in individual portions of triangular shape. 

I have created my version of this dish in my recent cooking class at Whole Foods, by adding strained ricotta, nutmeg, red pepper flakes, fresh dill, and sesame seeds. I lean toward a spicier version. I promise it’s not a lot of work if you are well organized.and have all ingredients ready to go.

It will keep in the refrigerator for a few days.  To heat, place in the oven over 400 F, and heat for a few minutes. Do not microwave or you could lose the crispiness. 

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Open House - Williams and Sonoma, Columbia Mall, Md

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Stuffed Fresh Lemons with Feta and Cucumber

1 English cucumber, partially peeled and small dice

6 ounces feta cheese, crumbled

Sea salt

White pepper

Red pepper flakes

7 ounces Greek yogurt, strained overnight 

2-3 teaspoons minced fresh mint or dill, more for topping

Juice of ½ lemon or to taste

3 large organic lemons cut in half lengthwise

Drizzle extra virgin olive oil

In a bowl, add the cucumber, feta, season with salt and peppers. Add the yogurt, herb, and lemon juice to taste. Mix well, taste and adjust seasoning as needed.  Add a drizzle of olive oil and taste again. Refrigerate.

With a small paring knife remove pulp of the lemons being careful not to remove the white part of the lemon.

Fill the lemons with the cold mixture. Add a pinch or two of the fresh herb on top, a drizzle of olive oil and serve. 

No need for fancy containers, lemons make a great presentation when stuffed with this recipe, shrimp, crab, egg or tuna salad. Stuffed lemons can be made ahead and refrigerated.  Drizzle the olive oil right before serving, and top with fresh herb or toasted crumbled nuts on top.  Enjoy!!!

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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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