Easy Cooking with Alba, Private Chef

Sausage with Apples and Orange Zest

2012-01-24T17:01:00.002-05:00

6 Italian sausages, or sausages with apples
2-3 tablespoons extra virgin olive oil
1 large onion, thinly sliced
2 apples, peeled and cut in small ½ inch pieces
½ tablespoon dry thyme

½ tablespoon dry oregano
Salt and pepper to taste
Zest of ½ orange
2-3 tablespoons fresh Italian Parsley, roughly chopped

Directions:

1. In a saucepan filled with water, boil the sausages for about 10 minutes. This will release some of the fat in the sausage.

2. In the meantime, place a large skillet over medium heat and add the oil. Add the onion and cook until the onions are translucent and just golden.

3. Cut your sausages into bite-sized pieces and add them to the skillet. Cook them until they are evenly brown.

4. In the same skillet, add the apple pieces, oregano, thyme, salt and pepper, and zest. Simmer for another 5-7 minutes. If the dish appears to be dry, drizzle more olive oil. Check for seasoning and adjust with salt and pepper if needed. Add the fresh parsley and the end, and serve with bread

It was almost game time and I wanted to bring a dish to a new neighbor’s house who had invited us. I had not done my shopping yet and I seriously didn’t feel like going to the grocery store. I surveyed my pantry and freezer. I found some frozen sausages and fresh onions and apples. I thought the combination would probably taste delicious together. It was the first time I have made this recipe.

This dish spoke for itself at game time... there was a wonderful smell of browned sausages and the exciting aroma of cooked apples and orange zest permeating in the room. Needless to say, it turned out to be a delicious dish. When you make it, be sure to take your time cooking the onions and sausages. You cannot hurry them or you will have flavorless food.

Salmon with Fig Butter and Zataar

2012-01-20T10:28:00.007-05:00

1 pound wild salmon fillet

Kosher Salt
Fresh ground pepper
Green of 1 spring onion, minced
1 tablespoon zataar
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons extra virgin olive oil
2-3 tablespoons of fig butter or marmalade

Directions:

1. Place the salmon skin side down. Cut small slits on the salmon, about every ¾ inch. Do not cut too deep or you will cut thru the skin. Sprinkle with salt and pepper.

2. Mix all the remaining ingredients except for marmalade and oil in a mortar or bowl. Lightly crush the ingredients. Next, add the marmalade and mix well. With a tiny spoon or spatula, place some of the mixture between the slits. Drizzle the salmon all over with olive oil.

4. Broil in the oven, or grill the salmon about 6 to 10 minutes depending on thickness, or cook until the fish flakes break easily with a fork. Do not overcook or it will become to dry.

Salmon is a popular food considered to be healthy due to its high protein, high omega-3 fatty acids, and high vitamin D. For me, wild salmon is a better choice, as it contains fewer chemicals, is a leaner fish and is more environmentally friendly.

This dish is delicious with grilled vegetables and roasted potatoes with oregano and lemon. If you do not have fig butter, you can use apple butter or marmalade. If you do not have zataar handy, just mix equal amounts of dry thyme, sesame seeds, oregano, marjoram and a little kosher salt.

Wood-Fired Pizza Ovens Made by Marra Forni

2012-01-11T20:28:00.022-05:00

The ancestor of pizza is the focaccia, which was very popular in Roman times. They cooked
cakes of farro (spelt), a typical wheat often used by the Romans. In fact, the word “farina”
(flour) was derived from the word farro (spelt). The Romans took the farro and ground it to
powder from which the libum (flatbread) was made. It is believed that the word pizza, was
derived from the Latin word “pinsa”, past participle of the verb pinsére, which means to crush,
grind, or mash.

Pizza is one of the most widely-spread and popular dishes in the world. According to people
outside of Naples, pizza’s origins may have some not so defined theories and origin. Of course,
no one in Naples believes that. One thing is for certain for Neapolitans, and hopefully the rest
of the world, that pizza reached its perfection in Naples. Although today there are many different
kinds of pizza toppings, the original is the Neapolitan pizza which was created after the 18th century
when tomatoes were imported from America. Pizza making is considered a work of art, and Naples
has earned its authorship even if non-Neapolitans may be uncertain of its origin.

To make a great Neapolitan pizza, it requires a pizza artist which is called the “pizzaiolo” (pizza maker),
and “Il Forno” (the pizza oven). No pizzaiolo can create a great pizza without “Il Forno’. The first ancient
forms of the forno originated in ancient Egypt which were built in conical structures of brick and clay.
The ancient Greeks inherited from the Egyptians the art of building ovens and perfected the dome to
evolve to become a unique chamber. The Romans learned from the Greeks and perfected to build ovens
which consisted of arched interior surrounded by a hollow cavity that acted as a thermal insulator. From
ancient times until present day, there were many variations in the art of building ovens.

Today, I was lucky enough to discover a place in Beltsville, Maryland, where authentic Neapolitan pizza
ovens are imported from Naples, Italy. They are completed, customized and personalized by Marra Forni,
for restaurants, pizza shops and even pizza affectionatos. It was like being transported to Naples, Italy. Friendly and warm greetings by fellow Neapolitans, the Marra family, which are owners of Euro Gourmet and Marra Wood-Fired Pizza Oven stores. The Marra family took time out of their busy day to give me an impressive tour of their facilities. If that wasn’t enough, they made authentic Margherita pizza and Pizza Marinara in their luxurious wood-fire oven demo room. What a delicious and perfect pizza it was. Visit the Marra Forni on line site on www.marraforni.com to get information about purchasing wood-fired ovens, and www.eurogourmet.biz for their gourmet products.

Above are some pictures of the kind of pizza these Marra ovens can bake in merely 2-3 minutes. Other foods such as fish, meats, and breads can also be cooked in these ovens. For many years, I have made lots of pizzas in my cooking classes and in my home, none can compare to the texture and taste of the pizzas made from these ovens today.

Southern Italian Ham and Bean Soup

2012-01-04T11:08:00.003-05:00

1 pound great northern beans
2-3 tablespoons extra virgin olive oil
2 carrots, diced
1 large onion, diced
2 celery stalks, diced
Salt and pepper to taste
2 bay leafs
1 teaspoon thyme
½ cup tomato sauce
¼ cup Marsala wine (optional)
3 cups chicken or vegetable broth
1 cup fully cooked ham (ham of the bone if possible)

Directions:

Cook the beans according to package directions. When the beans are almost cooked thru, strain them and set aside.

In a large sauté pan on medium-low heat, add the oil, carrots, onion, and celery. Sauté until all the vegetables are soft and translucent. Add the salt, pepper, bay leafs, thyme and tomato sauce and cook for a minute. Next, add the Marsala wine and sauté another minute.

Raise the heat to medium-high. Add the broth to the pan and bring to a boil. Add the partially cooked beans and ham. Simmer until the beans are cooked thru. Taste for seasoning before serving. Serve with toasted crusty bread. Makes 4-6 servings.

This soup is a great choice for leftovers from a bone-in ham. If you are a vegetarian, omit the ham. You can use canned beans if you like as a shortcut. Be sure to rinse and strain well. I prefer using fresh beans since they contain no salt, this way I can control my own salt. Whichever you choose, take a few minutes more and toast some rustic bread slices with olive oil , salt and pepper. Toasted rustic bread is a delicious match with this hearty soup. Oh…. Don’t forget to drizzle some extra virgin olive oil on top for each serving.

Tunisian Brik A L’oeuf

2012-01-03T12:46:00.002-05:00

One of my favorite foods from Tunisia is the brik. It is made with malsouka dough which unfortunately I have not found in stores. The malsouka dough has the consistency of phylo dough and spring roll dough which can be used to make brik. My preference is to use phyllo dough because I like the crispy flaky taste, and it is easy to find. A Tunisian brik is usually shaped like a triangle and filled in the middle with a raw egg, or other fillings such as hard boiled eggs, canned tuna, boiled potatoes, capers and parsley. If you have all of the ingredients prepared ahead of time, a brik can be made in less than 2 minutes.

Makes 4 serving

Olive or canola oil, for frying

12 phyllo sheets (3 for each brik)
4 whole eggs
Salt and pepper to taste
3-4 sprigs fresh cilantro, roughly chopped
Lemon wedges

Directions:

1. Keeping the phyllo from drying: Be sure to follow instructions on the phyllo dough box on how to keep the phyllo dough from drying out. I usually put damp towels on my counter under and over my phyllo dough. Each time I remove 3 phyllo dough sheets to make a brik, I cover the other phyllo immediately. In order for the process and the recipe to be successful, prepare all of your fillings and ingredients ahead. Then you can stuff and fry the brik one at a time. Next, have a platter with lots of towel paper ready to absorb any excess oil on the brik.

2. Preparing the brik with the filling : You need to do 2 things simultaneously to make a good brik. One is to keep the oil hot and two is to fold the phyllo and add the filling very quickly to keep the dough from drying. I suggest reading my directions and practicing once or twice. Then you will see immediate success.

3. In a large skillet, at medium heat, add enough oil to cover the bottom of the skillet, about ½ inch deep.

4. Take 3 phyllo dough sheets together and make a square. Since the phyllo usually comes in rectangles, you may need to fold the ends on two sides to make the square. Place the phyllo dough square on a plate and get close to the frying pan. Quickly crack an egg in the middle of the phyllo square and add salt ant pepper. Next, fold two ends of this phyllo square to make a triangle. Approach the skillet with the hot oil, and slide the brik a l’oeuf in gently, so you will not splash the oil. Stay close to the skillet because it is going to take less than a minute for the bottom of the brik to turn golden. As soon as the bottom turns golden, turn it over gently with two large spatulas and cook the other side. The other side will also cook it less than a minute. When both sides are golden, gently lift the brik from the hot oil. Let some of the oil drain back in the skillet, and then move the brik to the platter with the towel paper to drain any excess oil. Remove from this platter and move to another platter and squeeze fresh lemon juice on top and some fresh chopped cilantro.

How to eat a brik a l’oeuf: The trick is to hold the triangular brik over the plate with the point up and biting into it without letting the egg run down your chin. That’s why you you have the plate. If the egg runs on the plate, soak it up with the other parts of the brik. Either way, you will enjoy this recipe.

Rum Cake by Bacardi

2011-12-28T08:31:00.001-05:00

Small amount of vegetable shortening and flour for preparing pan

Batter:
1 cup walnuts or pecans, coarsely chopped
1 (18 ounces) packaged yellow cake mix with pudding in the mix
4 large eggs
½ cup cold water
½ cup vegetable oil
½ cup light or dark rum
Glaze:
½ cup unsalted butter
¼ cup water
1 cup granulated sugar
½ cup light or dark rum

Directions:

1.      Preheat oven to 325 degrees F. Prepare one 9 or 10 inch fluted tube pan; generously grease the pan with shortening and dust with flour.
Batter:
2.      Sprinkle the nuts over the bottom of the prepared pan.
3.      In a large bowl of an electric mixer, combine cake mix, eggs, water, vegetable oil, and rum; beat until thoroughly mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Spoon the batter over the nuts and smooth the surface with the back of a large spoon.
Bake:
4.      Bake 1 hour or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Glaze:
5.      In a small heavy saucepan over low heat, melt the butter. Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. Remove from heat. Stir in the rum. Use a long toothpick or skewer to poke several small holes in the top of the cake. Spoon the still warm glaze over the top of the cake and allow to soak in. Repeat until the glaze is used up.

Why reinvent a recipe that has been perfect for many years. Dress it up with you favorite fruit in the middle or a fancy sauce on the side.

"Slow Wines" Movement

2011-12-19T11:53:00.010-05:00

In the last two decades wine production methods have focused on speeding up wine making to sell wines quicker. In order to speed up the wine process, chemicals, fertilizers, and additives are used for grapes and wine production. In other words, the wine production has become very commercial which, in my opinion could result in less flavorful and characteristic wines.

Luckily for us, there are still wine growers who take the time to produce quality grapes to therefore produce “Slow Wines”. These wines are quality wines produced without additives, without fancy mechanical treatment, and are allowed to age naturally, as we should expect.

In order to be categorized as a “Slow Wine”, the wine must be produced in a traditional, ecological method using grapes from organic or biodynamic agriculture. Slow wine growers prefer to pick the grapes by hand and select the grapes at their moment of ripeness for best flavor.

Slow Wines are categorized/rated three ways:

1) The Snail, to signal a cellar that has distinguished itself through its interpretation of sensorial, territorial, environmental and personal values in harmony with the Slow Food philosophy

2) The Bottle, allocated to cellars that show a consistent high quality throughout the range of wines presented for tastings

3) The Coin, an indicator of good value for money. And for the wines: Slow Wines, which, besides excellent sensory characteristics, manage to distil the character of their terroir, history and environment in the glass; Great Wines, which possess the absolute sensory quality; Everyday Wines, bottles at the standard price level that present excellent value for money.

Here are some “Slow Wine” producers who were recognized/honored in 2011:

Slow Vino
Kante Malvasia Selezione 2003
La Castellada Bianco della Castellada 2006

Grande Vino
J. Hofstätter Gewürztraminer Kolbenhof 2009
Massolino-Vigna Rionda Barolo Vigna Rionda Riserva 2004
Serafini & Vidotto Rosso dell'Abazia 2006

Vino Quotidiano
J. Hofstätter Pinot Bianco 2009
Velenosi Rosso Piceno Superiore Il Brecciarolo 2007

Support your Slow Wine makers, read more about Slow Wines

Red Wine Risotto with Rosemary and Gorganzola

2011-12-07T09:44:00.002-05:00

1/4 cup extra-virgin olive oil

1 medium onion, small dice

Salt and pepper to taste

2 cups Arborio rice

1/2 cup good red wine

3 1/2 cups chicken stock, hot

1 tbsp finely chopped fresh rosemary

1 tbsp finely chopped fresh sage

1/2 stick unsalted butter

Sauce

3 oz Gorgonzola

4 tbsp cream

Directions

1. In a 12 -14-inch skillet, heat the olive oil over medium heat. Add the onion, salt and pepper and cook until translucent and barely golden. Once the onions are ready, add the rice, and stir with a wooden spoon until toasted and opaque, 3 - 4 minutes.

2. Add the wine to the toasting rice. Ladle 4 - 6-oz of stock and stir until it is absorbed. Continue stirring and adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Stirring releases the starch gives the rice a creamy texture. Cook until the rice is creamy and still a little al dente, about 20-25 minutes. Just before the end of cooking, add the rosemary and sage. Taste the rice for seasoning. Add the butter and leave it to rest.

3. In the meantime, put the Gorgonzola and cream in a small saucepan and let it melt together over a low heat. Serve the risotto in bowls, pour over the Gorgonzola cream.

Risotto is not difficult to make if you have patience. It's worth the extra attention you give it once you and your guest taste it. Most risotto is cooked with white wine, since I'm from South Italy, I wanted to try it with red wine. It takes on its own special flavor and there's only one way to know what it taste like... Make it!!!

Potatoes with Parsley Pesto and Mozzarella

2011-12-06T17:56:00.000-05:00

8 medium new potatoes, skin on

1 bunch Italian parsley, remove stems
1 large garlic clove
¼ cup slivered almonds
¼ cup grated parmesan cheese
Pinch red pepper flakes
Salt and pepper to taste
1/4- 1/3 cup extra virgin olive oil
1 cup shredded mozzarella

Directions:

1. Preheat oven to 400 F.

2. Boil or bake the potatoes until just tender. Cool, slice in half lengthwise, and remove part of center leaving a thick outer shell.

3. While the potatoes are cooking, add the parsley, garlic, almonds, cheese, red pepper flakes, salt and pepper. When creamy, add the oil a little at a time. Process until creamy. In a small bowl, mix the pesto with the center of the potatoes and mozzarella.

4. Stuff each potato half with the pesto cheese mixture. Place on a cookie sheet and bake until golden on top.

This a great bite size potatoes that can be served as a Tapas dish or a side accompaniment with any entree. They can be preped ahead and bake right before you are ready to serve.

Spinach with Crumbled Amaretti

2011-12-03T11:46:00.005-05:00

2-3 tablespoons extra virgin olive oil

2-3 garlic cloves, finely sliced
2 tablespoons golden raisins
Pinch red pepper flakes
1 pound fresh baby spinach
Salt and pepper to taste
3 ounces amaretti cookies, crumbled

Directions:

1. Add the olive oil to a hot sauté pan and cook on medium heat the garlic slices for about a minute until beginning to color. Add the raisins, red pepper flakes and stir.

2. Add the spinach and cook quickly, turning until it has just wilted. Season with salt and pepper. Transfer to a serving dish and crumble the amaretti cookies on top and serve.

This recipe was inspired by a great Spanish tapas dish of spinach, garlic, raisins and toasted pine nuts, and an Italian recipe using fresh field greens with crumbled amaretti. I combined the two to make it my own recipe. It's a great side that can be made in 5 minutes. Enjoy!

Baked Fennel in Pomodoro Sauce and Cheese

2011-12-02T12:41:00.001-05:00

1 large fennel bulb, remove stalks and greens

2-3 tablespoons extra virgin olive oil

1 small carrot, minced

1 celery stalk, minced

1 large shallot, minced

1/2 teaspoon thyme

Pinch red pepper flakes

2 cups tomato sauce

Salt and pepper to taste

1/2 – 3/4 cup grated Parmesan cheese

1/2 – 3/4 cup shredded Fontina or Gruyere cheese

Directions:

1. Put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 6-8 minutes or until tender. Drain well. When cool, arrange in an ovenproof baking dish.

2. Add the olive oil to a hot sauté pan and cook on medium heat the carrot, celery, and shallot until barely golden. Add the thyme, red pepper flakes, tomato sauce, salt and pepper and cook about 3-5 minutes. Taste for seasoning and adjust as needed.

3. Cover the fennel with the sauce and top with the cheeses. Bake for 20-25 minutes at 350 degrees until the cheese has melted and the top is golden.

You either love fennel or you could find it taste a bit like licorice. When fennel is baked or fried it takes on a completely different flavor. This recipe calls for partly boiled fennel and then it is baked in a tomato sauce with a pinch of hot peppers and a good cheese. It taste better than eggplant parmesan. I made this dish in a cooking class, my students were surprised how sweet and delicious it tasted. Give it a try, let me know what you think!

Green Beans with Golden Breadcrumbs and Fresh Mint

2011-12-01T17:01:00.006-05:00

1 pound whole green beans

¼ cup extra virgin olive oil
1 large onion, grated
3-4 large garlic cloves, minced
1/2 cup Italian breadcrumbs
1/3 cup grated parmesan cheese
Salt and pepper to taste
Zest 1 lemon, juice of ½
¼ cup fresh mint leaves

Directions:

1. Snap off the tips of string beans and blanch until just tender. Strain and cool in icy water.
Strain again and set aside.

2. Add the olive oil to a hot sauté pan and cook the onion on medium heat until soft, fragrant and barely golden, about 8-10 minutes. Add the garlic and cook for 1 minute. Add the breadcrumbs and cook until toasted and golden, stirring frequently. Remove from the flame and add the cheese. Add salt, and pepper to taste.

3. Toss the string beans into the sauté pan with the onion breadcrumbs mixture. Add fresh lemon zest, chopped mint, and a squeeze of fresh lemon juice. Top with extra grated cheese and oil if desired and serve.

If you think your kids don't like vegetables, I guarantee they will love this dish. This is a dish from Southern Italy, it is a great contorno for the holidays or any day of the week. Once you taste it, you'll want to eat it all!

Focaccia with Rosemary and Grapes

2011-11-22T14:14:00.006-05:00

2-3 tbsp extra-virgin olive oil, more for drizzling

1 pound ready-made pizza dough
1/3 cup seedless green grapes, halved
1/3 cup seedless red grapes, halved
Coarse salt, for sprinkling
1 shallot, cut into thinly sliced rounds
2 tbsp rosemary leaves, roughly chopped
5 tbsp granulated sugar
1/2 cup chopped blanched almond, optional

Directions

Preheat the oven to 400 F. Oil the entire bottom of a large baking sheet unless using parchment paper. Roll the pizza dough into a rectangle like shape about 1/2-1/3 inch thick. It will probably not cover the entire area of the pan. It doesn’t need to. It should look rustic and not perfect. Place the dough on a baking sheet.

Halve the grapes. Sprinkle the dough with coarse salt, shallot, and rosemary. Spread the grapes over the top of the dough pressing down firmly into dough. Sprinkle with sugar and almonds. Drizzle with of oil on top. Bake until golden brown, 20 to 30 minutes depending on the thickness of the dough.

The original recipe is called Schiacciata Con L’ Uva which is very popular in Italy. It is usually made with concord grapes which have lots of seeds. It’s too tedious for me to remove the seeds, so I simplified this recipe by using a store bought dough and seedless grapes. This focaccia like bread can be served as a snack, appetizer, or even a dessert. If I serve it as an appetizer, I drizzle a little extra oil on top. If I serve it as a dessert, I drizzle it with a little honey. It’s a versatile recipe that can be made with any color grape and nut. It’s a nice dish to make or bring to any holiday party!

Jeannie’s Easy Baklava Recipe

2011-11-21T10:21:00.003-05:00

1 pound Apollo phyllo dough

2 pounds walnuts
1 pound unsalted butter
4-5 tablespoon granulated sugar
Glaze:
1 ½ cups water
3 cups sugar
2 TBS lemon juice

Directions:

Preheat oven to 350F.

Preparing the baklava: Thaw the phyllo dough according to manufacturer's directions. When thawed, cover with a damp towel to keep it from drying out.

Process the walnuts until in small, even sized pieces. Transfer to a bowl and combine with sugar.

Melt the butter in a small saucepan over low heat. Brush the bottom of a cookie sheet or jelly roll pan with the butter. Lay approximately 12-15 sheets on the bottom, brushing on butter every few layers. Add the nut mixture. Layer the rest of the sheets, brushing butter every few layers.

Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan. Slice the baklava first vertically, then horizontally, working quickly as the dough will start to dry out! Pour the remaining butter over the top and bake at 350 degrees for 30-40 minutes or until golden brown on top.

Preparing the glaze: While baking the baklava, make the glaze. Bring the water, sugar and lemon juice to a boil. Cook for about 5 minutes, stirring frequently. After 5 minutes, place a drop of the glaze on a spoon, if it rolls off, the glaze is not ready, continue to cook another minute. When the glaze stays on the spoon, the glaze is ready, remove from heat. When the baklava is cooked and still warm, pour the warm glaze mixture over it making sure the entire surface is covered.

It took Jeannie many years to hand over this fabulous, easy and delicious recipe to me. I looked forward to her making it every year during the Christmas Holiday. It was a tradition for many years to have it at our family Christmas table.

Chez Toi, A Perfect Grocery List

2011-11-17T16:52:00.006-05:00

Although we are experiencing some challenges economically, this should not hinder us from enjoying everything that life has to offer. This includes having the pleasure of sharing good food with people that matter to you. Something you need to take note of is that you don’t have to spend a fortune to serve an impressive gourmet meal. In fact, it can be a great deal of fun to plan just the right meal, acquire all the items on your gourmet healthy grocery list, and create a dinner affair to remember.

So, how does the structure of a perfect meal work? The following will help ensure that eating at home with guests runs smoothly from start to finish.

Aperitif

When expected guests start pouring in, and the meal is not yet ready, don’t panic. You need to serve something to them that will make waiting more pleasurable. This is where aperitifs come in. Not only will they permit guests to socialize with each other while waiting, but they also stimulate their appetites. Look for wines that are fresh, young, and crisp. Steer clear of bold reds because these are too intense at the start of the meal. When you want something else aside from wine, why not try vodka with a mixer or a gin and tonic? Now is the time to be more innovative and creative with some dry white wine, lemon juice, Perrier or a vermouth, and orange juice. Keep in mind that you need to keep it refreshing and light.

Appetizers or Hors d' Oeuvres
These are also known as starters, snacks, or finger food usually served before the main course of the meal. These appetizers will help you finish things up in the kitchen when guests start coming in, without boring them to death from waiting. One helpful tip is to prepare something that is simple and doesn’t take too much time to prepare. You can try some buffalo wings, deviled eggs, cold cuts, cheeses, and more.

Main Course

This is probably considered the main event of the occasion. When preparing your main course, you need to be creative and be sensitive to the food preferences of your guests. When you are planning out your main course, you can check out your local supermarket to see what fresh vegetables are in season and use those veggies in the dish.

Dessert
Not everyone has a sweet tooth, but what’s a gourmet meal without dessert? Dessert is convenient to serve, since you can prepare it ahead of time. Some of the best desserts include classic chocolate cake, chocolate tart, carrot cakes, and more. Explore your options.

Digestif
After enjoying sweet treats, a bitter coffee does a great job to complete the meal. This is called the digestif. Aside from coffee, you also have several choices when it comes to digestifs. Some examples include fortified wine, grappa, and whiskey.

So, you see, you don’t have to spend a fortune in a fancy restaurant just to enjoy a gourmet meal. All you need is the right company and the right kind of food prepared with the utmost care!

Written by Melissa C., who enjoys writing good quality articles about healthy food options and entertaining.

Fresh Figs Ricotta and Pine Nuts

2011-11-11T13:37:00.022-05:00

6 fresh figs

1/2 cup fresh whole ricotta

pinch of black pepper

1/4 cup pine nuts, lightly toasted

2-3 tablespoons of honey

Directions:

Cut an X on the top of each fig with a sharp knife. Using your finger tips split open each fig down the middle without opening it all the way through.

Fill the center of each fig with a generous spoonful of ricotta and a pinch of black pepper. Transfer to a serving plate, add the warm pine nuts, and drizzle the figs with honey.

There is no simpler and fresher recipe for fresh figs other than eating them right off the tree. This dish can be served as an appetizer, snack or even as a dessert. Buonissimo!

Pasta with Artichokes and Lemon Zest

2011-11-04T15:29:00.002-04:00

1 pound dried or fresh pasta

14 ounces frozen artichoke quarters, thawed
6 tablespoon extra virgin olive oil, divided
4 large shallots, chopped finely (about 2 cups)
Kosher salt to taste
Freshly ground black pepper
Zest of 1 large lemon
2 large garlic cloves, finely minced
4 tablespoons fresh lemon juice
3/4 cup breadcrumbs
1/2 cup grated Parmigiano cheese plus more for serving

Directions:

Cook pasta in a large pan with salted boiling water. Follow package cooking direction, or cook until al dente. Make sure you reserve about 1 cup of the pasta cooking water.

In a large sauté pan, heat 4 tablespoons of oil over medium heat. Sauté the shallots, salt, and pepper, stirring occasionally, until the shallots are translucent. This may take 5-6 minutes. Add the sliced artichoke bottoms, and continue to stir, for about 4 minutes. Add the garlic and zest and cook another 1 minute. Stir in the lemon juice and about 1/4 cup of the pasta cooking water. Remove from heat.

In a small saucepan, add 2 tablespoons of breadcrumb over medium-low heat. Sauté until the breadcrumb mixture is lightly golden, stirring often. When ready, remove from heat and continue stirring for a few more minutes, then add the grated cheese.

Drain the pasta and transfer to the artichoke mixture in the sauté pan. Add 1/4 - 1/2 cup of the hot pasta water, so that the consistency is not dry but also not runny. Make sure everything is mixed really well. Add cheese and breadcrumb mixture and toss well. Serve with extra Parmigiano cheese on the side. Serves 4-6 persons.

This is a quick, elegant pasta dish. It can be made from items in your pantry and freezer. I don’t recommend using canned artichokes because they are too watery and they will break up too easily in the sauce, leaving very little consistency and flavor. Of course for best taste... buy fresh artichokes when in season, clean and part boil them, and then use them with this recipe.

Poached Pears in Pinot Grigio & Raspberry Jam

2011-10-29T14:35:00.001-04:00

1 bottle Pinot Grigio

1 ¾ cup sugar
4 Tbsp lemon juice, divided
¼ cup honey
1 cinnamon stick
1 teaspoon vanilla
Rind of 1 orange, zest with apple peeler
1 sprig rosemary, bruised
Pinch of black pepper and salt
8 small-sized fruit, partially peeled
2 tablespoons seedless raspberry jam

Directions:

In a large stock pot, combine wine, sugar, 2 Tbsp of lemon juice, honey, cinnamon stick, vanilla, orange rind, rosemary, black pepper and salt. Bring to a slow boil.

Meanwhile, fill a large mixing bowl with cold water and 2 Tbsp of lemon juice. Peel the pears living just a little skin for color and soak in the water and lemon mixture. This will prevent them from turning brown.

Once the wine reaches a slow boil, gently place the pears inside the stockpot. Simmer for about 15-20 minutes or until the pears are just tender but not mushy. Every so often, use a spoon to baste the pears that are not completely submersed in the wine mixture.

Remove the poached pears from the heat and reserve. Reduce the wine mixture until it becomes thick and syrup-like. Add the raspberry jam and cook for about 1-2 minutes. Plate the pears and drizzle sauce on top.

I made this dish last night during my class. It was a wonderful finish to a tapas cooking class. I personally enjoyed eating the large pieces of orange rind more than the pears. The pears were still a bit crispy, smooth, and the wine syrup was deliciously magnificent. The students commented how easy this dish was to make.

You can substitute Pinot Grigio with your favorite wine.

Baltimore Sun Article - Cooking Classes @ Westwood

2011-10-28T12:34:00.004-04:00

http://articles.baltimoresun.com/2011-10-25/explore/bs-exho-in-the-kitchen-with-alba-20111025_1_cooking-classes-pasta-antique-shop

Homemade Fig Marmalade

2011-10-25T18:36:00.000-04:00

1 pound fresh figs, washed and pat dry

3/4 pound or more granulated sugar
1/2 grated lemon zest
juice of 1/2 lemon
2 bay leaves

Pinch cracked black pepper

Directions:

1. Marinade overnight: Cut the figs in half or quarters. Place them in a large non-metallic bowl. Cover and gently fold with the sugar. Refrigerate overnight in the bowl, covered and undisturbed.

2. Cooking directions: In a large saucepan, add the figs in sugar, zest, juice, pepper and bay leaves. Cook on high until it reaches a boil. You can skim/remove the foam if you like. Simmer to medium-low stirring occasionally. Cooking time will depend on how cooked and thick you like the marmalade. I cook mine about 45-60 minutes. Remove the bay leaves before serving. The marmalade will thicken more as it cools. Best served warm.

I love this marmalade warm, over ice cream, pound cake, toast, on cheese or simply right out of the saucepan warm with a tablespoon!

Butternut Squash-Sage Ravioli

2011-10-12T09:08:00.000-04:00

2-3 tablespoons extra virgin olive oil

1 large purple onion, minced
1 (one pound) butternut squash, cut in ½ inch cubes
½ teaspoon ground nutmeg
Kosher salt and freshly ground pepper
2-3 tablespoons unsalted butter
2 sprigs fresh thyme
20 sage leaves, roughly chopped
1 pound fresh ravioli

Directions:

1. In a large skillet, heat the olive oil on medium heat. When hot, add the minced onion and cook until soft and barely golden.

2. Add the butternut squash and sauté until tender. Season with nutmeg, salt, and pepper.

3. Make a little well in the middle of the pan and melt the butter. Add the thyme and sage and sauté until crispy. Fold in the butter and sage and the sauce is ready.

4. In the meantime, bring a pot of salted water to a boil and cook the ravioli according to package directions. Strain when ready and transfer the ravioli to the skillet. Gently fold the sauce to coat the ravioli. Serve with fresh grated parmesan or Romano cheese. Serves 4-6.

The sweetness of the onion, squash and crispiness of the sage, makes this a wonderful and colorful fall dish. This is a dish I could eat over and over again.

Spinach-Chickpea Soup

2011-10-08T11:00:00.000-04:00

2 tablespoons extra virgin olive oil
3 garlic cloves, peeled and minced
2 cups fresh spinach, roughly chopped
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 (28 ounce) can of chickpeas, rinsed and strained
6 cups broth, chicken, vegetable or beef
1 cup dry couscous
Salt and pepper to taste
Topping
juice of ½ lemon
Drizzle olive oil

Directions:

1. In a saucepan, add the olive oil and sauté the garlic on medium heat for a minute. Add the spinach and sauté for another minute. Next, add the red pepper flakes, cumin, coriander and salt and pepper.

2. In a large saucepan on medium head, add the chickpeas and broth. Bring to a boil, add the couscous, simmer and cook covered for about 15 minutes.

3. Plate the soup in a large bowl or individual bowls. Add a drizzle of olive oil and fresh squeezed lemon juice in each bowl and serve hot. Serves 6-8.

Whenever I eat this soup, it brings back memories of my childhood. Whenever it rained or it was cool outside, my mother would always make a soup for dinner. I still remember the aroma of cumin and chickpeas.

Stuffed Romaine Lettuce

2011-10-05T08:47:00.000-04:00

1 cup rice, pre-cooked

1 head romaine lettuce
½ lb. lean ground beef
1 large egg, beaten
1 small sweet onion, grated
2 garlic cloves, minced
Salt & pepper to taste
1 tsp. coriander
1 tsp. cumin
1 tsp. rosewater
1 tsp. dried mint, or 2 of fresh mint, minced
Fresh mint for topping
Sauce:
1 tbsp. olive oil
1 cups vegetable or chicken broth
1 cups canned tomato sauce
1 tsp. cinnamon

Directions:

1. Preheat oven at 375 degrees.

2. Making the sauce: add the oil, broth, tomato sauce and cinnamon and mix well. Reserve.

3. Blanching the lettuce: Bring a large pan of salted water to a boil. Add a couple of whole romaine leaves at a time to the boiling water and blanch for 1 minute. Remove them from the boiling water and add them quickly to an ice bath (a bowl of cold water and ice). Continue this process until you have blanched all of the lettuce leaves. When they are completely cooled, spread them out and gently pat them dry.

4. Stuffing the lettuce: In a bowl, mix the ground beef, egg, onion, garlic, salt, pepper, coriander, cumin, rose water, mint, and cooked rice. Mix well. Place 1-2 teaspoons of the mixture on the white part of the lettuce leaf closest to the root. Roll the leaf once, tuck in the sides and continue rolling until you’ve reach the end of the leaf. Repeat this process until you have used up all of the lettuce leafs.

5. Baking the stuffed lettuce: Warm the sauce. Place the stuffed lettuce in a small baking plan. Pour the warm sauce in the pan. Bake covered for about 30-40 minutes until the tops are golden. When ready, remove from oven and top with fresh mint. Serve warm. Serves 4-6 persons.

Create other aromatic and delicious stuffed vegetables with this filling and sauce. If you are a vegetarian omit the meat.

Baked Pomodori Con Mozzarella e Asiago

2011-09-28T18:21:00.000-04:00

4 large tomatoes, sliced in half

1 cup fresh Asiago Cheese, shredded
1 cup fresh Mozzarella, shredded
1 large egg, lightly beaten
1 garlic clove, minced
1 teaspoon anchovy paste
1 tablespoon finely chopped basil
1 tablespoon finely chopped thyme
Salt and freshly ground pepper to taste
1 tablespoons extra-virgin olive oil

Directions:

1. Preheat the oven to 425F.

2. Scoop out the seeds from the tomatoes. Cut a very thin slice off of the bottom of each tomato to help them stand up straight. Arrange them in a buttered baking dish.

3. In a bowl, combine the cheeses with the egg, garlic, anchovy paste, basil, thyme, salt, pepper, and olive oil. Spoon the mixture into the tomatoes halves.

4. Bake tomatoes about 35 minutes, until tender and the cheese is golden brown on top. Serve warm or at room temperature.

These tomatoes can be served as an appetizer or a side salad by simply adding them on top of fresh arugula or your favorite mixed greens. Drizzle a little reduced balsamic on top and you have an extraordinary comfort dish!

Cucumber Salad with Yogurt and Honey

2011-09-14T19:04:00.000-04:00

1 large English cucumber, diced
1 ½ cup low-fat Greek yogurt
1 tablespoon dried mint
3 sprigs dill, roughly chopped
1/2 tablespoon fresh lemon juice
Zest ½ lemon
Drizzle honey

Directions:
1. In a serving bowl, add the first six ingredients and mix gently.
2. Refrigerate for 30 minutes. When ready to serve, drizzle with honey on top and serve. Decorate with olives and cucumber slices.

A very light and healthy salad or snack. Use a little more honey and you may satisfy your sweet craving!