Easy Cooking with Alba, Private Chef

Panna Cotta with Vanilla

2012-03-13T11:40:00.004-04:00

Panna cotta is one of the Italian desserts most known and appreciated for its simplicity of preparation and its delicate taste. Panna cotta originated in the Piedmont region of Italy. Today, it is popular internationally in its many splendid variations.

1 1/2 cups cream

1 1/2 cups milk
1 vanilla bean
1/2 cup sugar
2 1/2 teaspoon gelatin powder

Directions

1. Place the cream and milk in a medium size saucepan. Use a small sharp knife to split the vanilla bean lengthwise, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring to a boil over a medium heat. Remove from the heat and set aside for 10 minutes.

2. Discard bean from the mixture. Add sugar and return to stove over low heat. Cook, stirring often, for 5 minutes, or until the sugar dissolves.

3. Place 2 tablespoons of boiling water in a small bowl. Sprinkle over the gelatin. Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatin in the water and stir until dissolved. Cool slightly, then stir into the cream mixture.

4. Lightly oil 6 (1/2 cup) molds or ramekins. Place on a tray and pour in the cream mixture. Refrigerate for 4-6 hours.

5. To serve, insert a small knife between the panna cotta and the mold. Turn onto a serving plate and shake to release. Serve dish with fresh berries, whip cream, or warmed marmalade.

Vanilla Pod

Honestly, I knew very little about this dessert until I made it in one of my cooking classes. Once I tasted the Panna Cotta, I can’t seem to stop enjoying it. It’s the ideal light dessert served after a heavy meal.

Spaghetti with Pesto Arugula

2012-02-24T10:07:00.009-05:00

1 pound spaghetti
4 cups arugula, divided
1/3 – 1/2 cup grated parmesan cheese
2 cloves garlic, peeled
1/2 cup blanched almonds
Kosher salt and freshly ground pepper
Pinch red pepper flakes
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice

Directions:

In a large pot of salted boiling water, add the pasta and cook according to package directions. Reserve 1 cup of warm pasta water.

In the meantime, combine 2 cups of arugula and all remaining ingredients in a food processor and pulse until creamy. Taste for seasoning and adjust if needed. When the pasta is ready, strain and transfer to a bowl, add the arugula pesto, mix well and add the remaining 2 cups of fresh arugula. If the sauce is too thick, use some of the reserved warm pasta water to lighten it up. Serves 4-6

Native to the Mediterranean region, arugula has been grown as a vegetable since the Roman era. Arugula (Eruca vesicaria sativa) has a slightly bitter, peppery flavor and is a rich source of iron as well as vitamins A and C.

This pesto is surprisingly not bitter and very flavorful. Since arugula is so healthful, I decided to add more fresh arugula to the pasta. That touch of lemon and red pepper flakes, give it the perfect balance. Be careful, you may want to eat more than one portion!

Roasted Peppers Onions and Mint Salad

2012-02-20T14:56:00.016-05:00

12 small sweet yellow bell peppers

12 small sweet red bell peppers
1 large vadalia onion
1 large red onion
2 large clove garlic, minced
Pinch red pepper flakes
Kosher Salt
Freshly ground pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1/3 – 1/2 cup extra virgin olive oil
10-15 mint leaves, roughly torn

Grill the peppers and onions until fully cooked. Cool and peel. Slice the onions and peppers in any shape or size you like and place in a bowl. Next, add the remaining ingredients, mix well and taste for seasoning. If you like it a little more spicy, add more red pepper flakes. Serve warm or at room temperature. Serves 4-6

I served this salad at a Moroccan Cooking party this weekend. There wasn't even a drop of oil left on the plate. This dish pairs well with marinated olives and a spicy hummus.

Melon in Port Wine

2012-02-14T10:40:00.017-05:00

This wine takes it's name from the city of Oporto (Porto), the second largest city in Portugal, located near the mouth of the River Douro. The story of this famous dessert wine is linked to the British merchants at the end of the 17TH century when, as a result of an embargo with France, turned their attention to Portugal to find lower priced wine.

Port wines are a type of fortified wine made by adding a neutral grape spirit (brandy) to the fermenting wine. This halts the fermentation before it is done and leaves a rich, sweet wine.

1 large ripened melon, remove peel and seeds
Juice and zest 1 lemon
1 cup Port wine
1 teaspoon vanilla extract
Whip cream topping (optional)

Directions:

Cut the melons into small pieces any shape you like and place in a bowl. Add the lemon, port, and vanilla and mix well. Refrigerate for a few hours turning a few time.

How often can you make a dessert than can also be served as an after dinner drink?

Once you’ve eaten the melon, the best part of the dish is left at the bottom of the bowl…!!

The Perfect Pasta

2012-02-08T12:27:00.015-05:00

While I prefer the taste and texture of fresh pasta (pasta fresca), I don’t feel bad if I have no time to make my own. There are many great dried pasta (pasta secca) in the market now, and they work very well. When looking for good quality pasta, be sure to purchase pasta that is made primarily of durum or semolina wheat.

The custom of fresh pasta comes from Northern Italy, where the land is more fertile, and eggs have been more plentiful and affordable. In general in the north, the pasta sauces often include butter, cream, and rich cheeses. In the south, dry pasta is more popular because eggs were less common and more expensive, and the hot climate was more ideal for drying pasta. In general in the south, the pasta sauces are made based on what is in season.

The fans of pasta called “pastaioli” say that pasta should always be cooked “al dente”. These two little words hold the answer to the perfect pasta. Even with the most sophisticated and tasty sauce, it will lose its appeal, if accompanied by overcooked pasta. There are a few rules in Italy that should be followed, if you want to achieve the perfect marriage of a good sauce with the perfect pasta:

- Pasta should always be prepared just before serving it.

- Use a large tall pot filled up to ¾ with water. If there is too much water in the pan it could boil over. In a small pan, the pasta may stick during cooking.

- The right time to add the salt is when the water reaches the boiling point. Salting the water brings out the natural flavor of the pasta. If the salt is added too late, it will not be absorbed correctly into the pasta. Be sure to allow the salt to dissolve before adding the pasta.

- When adding the pasta to boiling water, stir the pasta gently until it is back to a boil. Do not cover the pan, and continue stirring the pasta every few minutes.

- DO NOT add oil to the boiling pasta. Even when adding oil, a bad quality pasta, when not stirred properly will stick. Adding oil adds nothing to the taste of pasta.

- Following the cooking directions on the package is the best way to cook pasta. However, you must taste the pasta before it is drained to make sure it is good enough for your taste. Pasta is cooked properly when the outside is softer than the inside.

- Drain the pasta right after it is done, and toss gently to remove extra water. The pasta should still be moist but not drip water. DO NOT rinse the pasta. This is a common question in my cooking classes. When pasta is rinsed, it washes away the natural starches that are flavorful and necessary to have the perfect marriage with the sauce.

- Add the sauce to the cooked pasta immediately and serve. Pasta should always be served hot. Add enough sauce to coat the entire pasta first. If you want more sauce, add more on top of the individual plates.

- Fresh topping can be added to the pasta dish, once it is plated. Toppings include freshly ground pepper, grated Parmesan or pecorino cheeses, or fresh basil or parsley. In some cases, a little drizzle of extra virgin olive oil is the perfect little extra.

It is considered appropriate, in Italy, to eat pasta with only a fork, not a fork and a spoon. If possible, serve warm pasta in warm, shallow bowls instead of on dinner plates. The sides of the bowl make it easier to turn the pasta on the fork.

Before the fork, people ate spaghetti with their hand. When the fork was invented, pasta became food fit for royalty as well, because they could now eat it without a loss of dignity. The Italians say that a character of a man can be determined by the way he eats spaghetti.

Whether you eat dry or fresh pasta, with a fork or with a fork and spoon, remember to follow all or some of the rules to make your perfect pasta and become a pastaiolo or a pastaiola.

Italian Lentil and Sausage Soup

2012-01-31T18:22:00.014-05:00

2 tbsp. extra virgin olive oil
6 ounces ground sausage
1 large sweet onion, diced
2 carrots, diced
2 garlic clove, minced
1 large tomato, diced
2 stalks and leafs of celery, diced
Salt and pepper to taste
½ tsp. red pepper flakes
2 cups dried lentils (washed)
8-10 cups chicken or vegetable broth
2-3 sprigs fresh parsley, roughly chopped for topping

Directions:

1. In large heavy saucepan, heat oil over medium heat. Add the sausages and sauté for 5-6 minutes, until barely browned.

2. Add the onions with the browned sausage and cook for about 5-6 minutes until the onion is soft.

3. Add the carrots, garlic, tomato, celery, salt and pepper, and red pepper flakes. Sauté for 2-3 minutes.

4. Add the lentils and stir with the sausage and vegetables for about a minute. Next, add the broth to the saucepan until it begins to boil (begin with 8 cups and add more if the soup is too thick). Reduce the heat, partially cover the saucepan and simmer for 40-60 minutes until the lentils are tender. Stir occasionally.

5. Before removing the soup from the stove check for seasoning and doneness. If the soup is too thick be sure to add more hot water or broth during the cooking process. Top with fresh chopped parsley and serve warm.

A good friend of mine told me how she loved the lentil and sausage soup her mother made for her growing up in Germany. She is not a cook and Germany is too far, so I decided the next day to make it for her. I brought a large bowl of soup at her Home Decor store. She was so surprised and loved it so much, she did not share it with her couple of employees. I made this soup the way my Italian mother and grandmother made it. It was a pleasure knowing that a simple dish like this, could have brought a little pleasure to my dear German friend.

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