Cooking with Chef Alba

Lentil Salad with Carrots and Multicolored Tomatoes

2026-08-09T13:18:09.898-04:00

Mediterranean Lentil Salad for Hot Summer

Lentil Salad with Carrots and Multicolored Tomatoes

2 ½ - 3 cups precooked brown lentils

1 stalk of celery, minced

1 small carrot, shaved

10-12 small red and yellow tomatoes, cut into quarters

1 teaspoon of capers in brine, drained and chopped roughly

5 pickled gherkins, cut into slices

Fresh basil

Salt and pepper

Extra virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon maple syrup, optional

1. Drain lentils from cooking water if you have cooked from scratch. Transfer cooked lentils to a bowl.

2. Add celery, capers, and carrots. Continue with red and yellow cherry tomatoes. Add gherkins and season lightly with a pinch of salt. Add chopped basil.

3. In a small bowl add the olive oil and apple cider. Add salt if needed. Add maple syrup if too tart. Drizzle dressing over salad. Mix thoroughly, to distribute flavors, then transfer everything to the refrigerator for 1 hour. Serve in individual bowl with fresh basil.

Vibrant Kale Apple and Crispy Cheese and Almonds Salad

2026-03-04T15:57:00.001-05:00

DRESSING

1 small shallot, minced finely

2 tablespoons champagne vinegar or apple cider vinegar

1/2 teaspoon Dijon mustard

1 tablespoon goat milk yogurt or Greek plain yogurt

3 tablespoons extra virgin olive oil

Salt and black pepper

CRISPY CHEESE & ALMONDS

1 cup parmesan cheese, coarsely grated

1 cup sliced almonds

2 tablespoons powdered sugar

pinch salt

SALAD:

6-8 ounces Tuscan kale leaves, cut in thin ribbons (remove ribs)

1 large apple of choice skin on, halved, cored, and thinly sliced

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Make cheese crisps: Remove cold cheese from refrigerator and let it stand about 5 minutes to room temperature after grating. Scatter cheese evenly over half of the baking sheet, about 1/4-inch-thick. Sprinkle with a little black pepper.

3. Make crispy almonds: In small bowl with cold water, add the sliced almonds. Drain quickly and dab with paper towel to remove any excess liquid. In a bowl, toss the moist almonds with powdered sugar and salt, mix with fingertips. Spread almonds on the 2^nd half of baking sheet in a thin layer.

4. Bake almonds and cheese together for 4 minutes first. Then rotate the baking sheet and bake another 4 minutes until the cheese is melted to golden crisp and the almonds are lightly golden throughout. Be careful not to overbake/burn. If they are not crisp after total of 8 minutes, bake another 2 minutes. Remove the baking sheet and let almonds and cheese crips cool before using. This will give the cheese time to harden. Should you have an oily cheese after baking and crisp, dot with paper towel any excess oil on both sides of cheese.

5. Dressing: In a medium bowl, combine shallot and vinegar, Dijon, yogurt, and mix well. Then drizzle the olive oil in a stream and whisk until emulsified. Season with salt and pepper to taste if needed.

6. Assemble: In a large salad plate, toss greens with ½ of the dressing. Arrange the apple slices over the greens or on the sides. Break off clustered of almonds place over the salad. Tear pieces of the cheese crisp and add to the salad. Save the rest of the dressing to use on the side or drizzle more on the salad.

You could also use baby spinach or arugula if you prefer. Serve immediately and enjoy the contrast of crisp cheese, sweet apples, and bright, creamy dressing in every bite.

Zen Comfort Vegetable Soup for Winter

2026-02-01T13:42:00.001-05:00

Zen Comfort Vegetable Soup for Winter

Imagine a cold winter day or evening where the air is crisp and you crave something soothing, warm and nourishing. This Zen Comfort Vegetable Soup recipe is a bowl of pure warmth—each ingredient thoughtfully chosen by chef Alba to create a harmonious blend of flavors. Delicate slices of shallot, carrot, zucchini, and celery leaves mingle with sweet potato and green apple, infusing the broth with subtle sweetness and earthy undertones. Fresh thyme add a touch of green vitality, while whole ginger and a hint of lemon skin bring a gentle, invigorating heat that warms you from the inside out.

As the soup simmers, the aroma of bay leaves and herbs fills the kitchen, promising comfort and calm. Every spoonful is light yet deeply satisfying, with the ginger and lemon lifting your spirits and the vegetables offering gentle nourishment. Served in a cup or small bowl, this soup is perfect for quiet moments on chilly days.

Zen Comfort Vegetable Soup for Winter

1 small shallot, peeled and thinly sliced

½ small carrot, thinly sliced

¼ small zucchini, thinly sliced

Green leaves of celery with small stalks, thinly sliced

2–3-inch stalk of broccoli, trimmed and thinly sliced

1/3 white sweet potato, peeled and thinly sliced

½ small green apple, peeled and thinly sliced

2 bay leaves

2 sprigs of fresh thyme

1–2-inch piece of whole ginger, peeled

1 slice of lemon skin, slice vegetable peeler

Salt and black pepper, optional

Directions

In a large soup pan, add 8-12 cups of warm water to the pan. Add all of the ingredients listed, bring to a boil, then simmer on lowest setting for at least 1 hour. Taste for seasoning and adjust to your taste. Remove the herbs and serve soup in a cup or small bowl. Serve with only freshly group black pepper if you like.

Carabaccua Tuscan Onion Soup

2026-01-26T11:01:00.000-05:00

Tuscan Onion Soup

Carabaccia Tuscan Onion Soup

¼ cup ground almonds

1 tablespoon white wine vinegar

Dash ground cinnamon

1 large red onion, very thinly sliced

Extra virgin olive oil

Salt and black pepper

1 tablespoon honey

3 cups hot vegetable broth or hot water

Grated pecorino or Parmesan cheese

A slice of toasted bread per person

1. Mix the ground almonds with the vinegar and a dash of cinnamon and set aside to macerate in a small bowl.

2. In a large pot, braise the onions in a few tablespoons of olive oil with a pinch of salt until they are translucent and falling apart soft. Begin on medium-low then on low heat.

3. When the onions are done, add the macerated almonds, mix them into the onions. Let the onions and almonds sauté for a few minutes, then add the honey, and black pepper, and sauté for a few minutes more.

4. When all the flavors have melded, add the broth and simmer gently 10-12 minutes. Taste and adjust for seasoning.

5. To serve, lay a slice of toasted bread in the bottom of each bowl, ladle over the onion soup. Top with grated cheese, a sprinkling of cinnamon, and a drizzle of oil. Serve immediately while the soup is still hot.

Carabaccia is a sweet and savory Tuscan onion soup made with slow-cooked red onions and wine vinegar. The Tuscans claim they created this onion soup; it was added in a 1500s cookbook. This rich tasting soup is easy to make perfect served with a slice of toasted bread!

2025-12-19T09:38:00.002-05:00

Howard County | Beacon

Read full article on frontpage and Page 21

Apple Celery and Gorgonzola Salad

2025-01-20T12:09:00.003-05:00

1 large red apple, unpeeled, cored, and thinly sliced

1 large green apple, unpeeled, cored, and thinly sliced

2 celery stalks, thinly sliced

6 iceberg lettuce leaves, torn

4 ounces Gorgonzola cheese, crumbled

½ red onion, thinly sliced

½ cup walnut or pecan halves, chopped and lightly toasted

Dressing:

2-3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1-2 teaspoons Dijon mustard

1 clove garlic, peeled and crushed

Salt, and black pepper

1. Combine the apples, celery, lettuce, cheese, and onion in a bowl.

2. Dressing: Whisk oil, lemon juice, mustard, and garlic in a small bowl. Season with salt and pepper.

3. Taste dressing, adjust as needed. Place the lettuce on a platter, add the apple mixture on top.

4. Drizzle dressing over salad and lightly toss it to combine.

5. Serve salad with warm walnuts on top. .

Baked Pear Salad with Bacon and Walnuts

2025-01-19T12:54:00.000-05:00

2 semi ripe pears

2 tablespoons extra virgin olive oil

6 slice belly bacon or thick bacon, cut into 2-inch pieces

Zest of ½-1 lemon

1-2 teaspoons lemon juice

1/2 cup walnuts

3 tablespoons Marsala wine (or any sweet wine)

Sea Salt and freshly cracked black pepper

1 cup arugula

1. Preheat oven to 400F. Core and slice the pears into ¼ inch slices. Line a baking sheet and drizzle olive oil on top. Add the sliced pears. Bake until the pears are slightly golden. Do not cook to soft.

2. Cut the bacon into 2-inch pieces. Cook in a frying pan or bake until crispy. Remove the bacon. You can leave the bacon fat or remove some of it. Add lemon zest and juice to the pan. Add the walnuts and toss.

3. Deglaze the pan with the wine, taste for seasoning and adjust if necessary.

4. Scatter the Arugula on a platter and top of the pears and bacon. Drizzle the pan dripping and walnuts over the salad.

Ricotta and Spinach Strudel for the Holidays!

2024-12-18T15:01:00.001-05:00

Ricotta and Spinach Strudel

1. Preheat oven to 375F. Line baking sheet with parchment paper.

2. Add butter to a skillet, went hot, add the garlic and spinach. Cok over medium- high heat for about 4-5 minutes until the spinach is mostly wilted. Stir occasionally. Place the cooked
spinach in a colander and drain to remove the excess liquid, if necessary, press it a little with a spoon, then let it cool.

3. When the spinach is well drained, rough chop it with a knife then transfer to a large bowl, Add the grated cheese, the egg, the ricotta, pepper, and grated nutmeg. Mix well. Taste for seasoning and add a pinch of salt if needed.

4. Roll out the dough on a sheet of parchment paper, pour the filling only on one half of the dough giving it a rectangular shape. Leave about ½ inch edge from the lower and side edge where you have the filling. Fold the lower edge first, then the 2 side flaps. Using the parchment paper, turn the strudel upside down so that the filling is completely wrapped in the pastry, with the closure at the bottom.

5. In a small bowl, combine an egg yolk, milk, and mix. Brush the surface of the strudel with the milk and egg yolk mixture. Make a few cuts on the surface of the strudel and transfer the strudel to the baking tray. Bake for about 25 minutes, or until evenly golden browned. Remove from the oven, let cool.

This is the classic delicious Italian Strudel, super simple and very appetizing!

Crusty Golden Scallops with Arugula Pesto

2024-12-11T10:53:00.003-05:00

Crusty Golden Scallops with Arugula Pesto

3 tablespoons chopped almond or walnuts

1-2 cloves of garlic, roughly chopped

Salt and freshly ground black pepper

2 cups packed baby arugula

3 tablespoons grated Parmigiano-Reggiano

1⁄3 – ½ cup extra-virgin olive oil

8 large sea scallops, muscles removed and dry

2 tablespoons unsalted butter, divided

1/2 cup white wine

1. Arugula Pesto: Pulse the nuts, garlic, a pinch of salt and pepper in a food processor until rustic ground. Add the arugula and pulse again. With the processor running, drizzle in the olive oil. Add the grated cheese and pulse to your liking either into a rustic or smooth paste. Taste for seasoning and adjust as needed.

2. Dry the Scallops be sure to place the scallops on paper towels early in the day to remove any excess liquid. Change the paper after 4 hours.

3. Season the scallops with salt and pepper. Heat a large skillet over medium-high heat, then add 1 tablespoon of butter. When the butter melts, add the scallops and sear until golden brown on each side. Do not overcrowd the pan. If using a small pan, cook in 2 batches. Add pieces of butter in the pan as needed if it is too dry. Cook first side until crusty golden brown, do not turn the scallops until first side is done. Remember to turn only once during the cooking process. Cook the other side to golden leaving a slight barely uncooked middle. Remove the scallops to a plate. Add the white wine and reduce to slightly creamy.

4. To Serve: When ready, spoon the pesto over the scallops and serve warm.

I love to make this dish because it's really quick to make and absolutely tasty.

It is a favorite in my cooking classes.

Baked Honey Roasted Garlic Potatoes

2024-12-06T10:42:00.011-05:00

Baked Honey Roasted Garlic Potatoes

Baked Honey Roasted Garlic Potatoes

1-pound Yukon gold potatoes, peeled

1 head garlic

3-4 tablespoons extra virgin olive oil

4 tablespoons honey

½ - 1 teaspoon sweet smoked paprika

1 ½ teaspoons minced rosemary

Sea salt

Freshly ground black pepper

Handful minced fresh parsley, for topping

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Cut the potatoes into evenly sized wedges or in half if small, and transfer to a bowl.

3. Separate the cloves from the head of garlic leaving the skin on. Cut a small slit on each clove and add it into bowl.

4. Drizzle the olive oil over the potatoes and garlic, then add the honey, paprika, rosemary and season with salt and black pepper. Toss and mix well.

5. Transfer the potatoes to the baking tray. Bake for 20-30 minutes depending on size of potatoes. Turn the potatoes over after 10 minutes. Test doneness by inserted a toothpick in the center of a potato.

6. Gently mix the potatoes in the baking tray and remove the skins of the garlic before transferring into a serving dish. Sprinkle with fresh parsley and serve warm.

Why keep the skin on the garlic?

On a culinary level, cooking garlic with the peel has the advantage of preserving the internal juice and therefore giving a more delicate flavor to the dish. Garlic with skin can withstand higher temperatures much longer without burning. In this recipe you will enjoy the roasted garlic as much as the delicious potatoes.

Delicata Squash in Balsamic and Sesame

2024-12-03T10:21:00.014-05:00

1/2-pound delicata squash, cut into 2-inch pieces

1 ½ tablespoons brown sugar

3 tablespoons good quality balsamic vinegar

2 tablespoons lightly toasted sesame seeds

1/2 - 1 tablespoon extra-virgin olive oil

Salt and black pepper

1. Place the toasted sesames in a mortar and lightly crush them.

2. Blanch the pumpkin pieces in hot water for 2 minutes. Strain, cool, and completely dry.

3. Pour the sugar and balsamic into a pan and melt over low heat. Add the pieces of pumpkin to the pan and let them flavor for a few minutes. Drizzle with oil and a few drops of water and cook for about 10 minutes until the cooking juices are slightly dry.

4. When the pumpkin is soft and well caramelized, turn off the heat and let it cool. Distribute the pumpkin on individual plates, sprinkle with toasted sesame seeds and serve.

Delicata Squash

You can make this recipe with any squash or pumpkin, just remember to peel them first. I used “delicata squash” because the skin is thin and soft, making it completely edible. When cooked, the skin of delicata squash becomes tender and caramelizes. Make sure to use good quality balsamic for this recipe!

Sgroppino Creamy Lemony Italian Cocktail

2024-08-28T16:04:00.000-04:00

Sgroppino is a delicious creamy and lemony summer cocktail made with lemon sorbet, chilled prosecco, and vodka. It originated from the Italian region of Veneto around the beginning of the sixteenth century. The term sgroppino derives from the Venetian dialect, "sgropparsi" which means to digest. It was enjoyed at the end of a sumptuous meal mainly by the wealthy classes of society. From generation to generation, this cocktail has been handed down to present day because of its bright refreshing flavors. This cocktail has remained popular all throughout Italy over the years. It is a delightful drink served to cleanse the palate between courses, a refreshing aperitif, and even an excellent drink to conclude a meal as a dessert especially for lemon lovers. Sgroppino is a very elegant drink best served either in champagne flutes or crystal wine glasses.

Recipe for 1 person

2-ounces chilled Prosecco

1-ounce cold Vodka

1 scoop lemon sorbet

Mint or basil leaves for decoration

Fresh lemon slices or zest for decoration

Add the first 3 ingredients in a cocktail shaker and gently shake. Decorate with fresh herbs and fresh lemon slices.

I am happy to share this recipe with you, not only because I know you will love this refreshing cocktail, but also because sgroppino is not your average drink that you can find in any bar or restaurant in USA. Enjoy making it especially on a hot summer day!

Chicken Strips with Fresh Oranges

2024-07-29T14:25:00.004-04:00

2 small chicken breasts, cut into thin strips

Flour for dredging

salt and black pepper

3 tablespoons extra virgin olive oil

Zest 1 large organic orange

juice of 2 large organic oranges

Fresh basil for topping

1. Cut the chicken breast into 3-inch-long thin strips. Be sure to cut all strips about the same size for even cooking.

2. Lightly and uniformly flour the chicken strips and place them in one layer on a tray. Be sure to shake off any excess flour or flour will burn in the skillet. Season the chicken strips with salt and pepper.

3. In a large skillet, add a drizzle of olive oil on medium heat. When hot, add half of the batch of the chicken strips and cook until golden on all sides. Transfer the first batch to a warm plate. Repeat the process with a drizzle of olive and the 2^nd batch of chicken strips. Transfer to the plate with the 1^st batch and cover.

4. In the same skillet, add another drizzle of olive oil on medium, when warm, add the orange juice and zest. Cook for about a minute to start to thicken; add the chicken strips back in the skillet. Mix gently to coat the chicken. Warm the chicken until the orange sauce just thickens. Remove from heat, add the fresh basil, and serve warm.

In this recipe, the orange gives a sweet and sour tone to the chicken dish, giving life to a unique and unparalleled taste!

Pan-Toasted Panino with Tapenade Sundried Tomatoes and Mozzarella

2024-06-04T09:26:00.000-04:00

Pan-Toasted Panino with Tapenade Sundried Tomatoes and Mozzarella

4 slices sourdough or rustic bread, cut into ½ inch thick slices

6 tablespoons black-olive tapenade (see recipe below)

6 oil-packed sundried tomatoes, cut into strips ¼ inch wide, drained, reserve the oil

1 tablespoon chopped capers

4-6 thin slices mozzarella

1. Place 2 slices of bread on a flat surface. Spread 1 tablespoon of tapenade on the top of each slice. Distribute the sundried tomatoes and capers over the tapenade. Cover the surface with the mozzarella slices and place the remaining two slices of bread on top.

2. Heat a heavy skillet over medium high heat until hot. Reduce the heat to medium. Using a pastry brush, lightly coat the top slices of bread with the reserved oil from the sundried tomatoes. Invert the sandwiches and place the oiled sides of the sandwiches face down in the skillet.

3. Cook until the bread is toasted golden. Brush the top of the sandwiches with sundried tomatoes olive oil and then, using a spatula, flip the sandwiches over to cook on the other side until toasted golden. Cook until both sides and the cheese has melted. To serve, cut the sandwich into halves or quarters.

Black Olive Tapenade

½ cup Kalamata olives, pitted and drained (place in small colander to drain)

8-10 small capers

1 clove of garlic, chopped

Zest of ½ lemon

Juice of ¼ - ½ lemon

Red Pepper Flakes

2 tablespoons minced Italian parsley

Black pepper

½ teaspoon anchovy paste, optional

1 - 1 ½ tablespoons extra-virgin olive oil

In a food processor add all ingredients except the oil. Pulse to combine either a rustic or smooth paste. Slowly drizzling in the olive oil. Adjust for taste. Do not add any salt.

RICOTTA ZUCCHINE AL PROFUMO DI LIMONE QUICHE

2024-02-14T14:31:00.001-05:00

Ricotta Zucchini Quiche with Scent of Lemon

2 medium zucchini, grated with skin on

1 large leek, thoroughly rinsed and thinly sliced

3 tablespoons extra virgin olive oil

8 ounces whole ricotta

Zest 1 large lemon

1-2 tablespoons freshly minced parsley

2 whole eggs, lightly beaten

½ - ¾ cups grated Parmesan cheese

2-3 tablespoons milk

Salt and black pepper

2 rolls of pie pastry dough, thawed in frig.

1 egg for brushing pastry

Fresh Leeks

1. Preheat oven to 350F. In a round tart pan (or pie pan) cut a round piece parchment paper to fit the bottom of the pan.

2. Sauté the grated zucchini and the sliced leek in a pan with the olive oil. Once cooked, let them cool.

3. In the meantime, whip the ricotta in a bowl until it becomes creamy, add the grated lemon zest, and parsley, mix well. Add the cooked zucchini and leeks to the ricotta mixture.

4. In another bowl, beat 2 whole eggs with Parmesan cheese, a pinch of salt and pepper and a few tablespoons of milk. Add to the ricotta and zucchini mixture.

5. Place the dough on the base of the pan. With a fork, lightly prick the pastry surface.

6. Put the ricotta mixture on the pastry. Cover the top with strips of pastry from the 2^nd piece. Lightly brush the pastry with the other beaten egg. Bake in a preheated oven, for 30-40 minutes, or until the surface is golden. Remove from the oven and allow to cool slightly and serve.

Zucchini

This is a light ricotta and zucchini quiche, with a delicious lemon scent. Enjoy this rustic quiche Italian style, fresh and amazingly easy to prepare.

ALBA’S FOUR ONIONS ITALIAN ZUPPA

2024-01-24T12:23:00.000-05:00

Four Onions Soup

3 tablespoons extra virgin olive oil

1 large sweet onion, thinly sliced

1 large red onion, thinly sliced

2 large shallots, thinly sliced

2 large leeks, rinsed well and thinly sliced

6 cups hot vegetable broth or hot water

Salt

Freshly ground black pepper

Red pepper flakes

1 cup freshly grated Parmesan cheese

Slices of toasted French bread (or rustic bread)

1. Cook the onions on medium-low heat in a pot with the olive oil until soft and barely golden, about 10-15 minutes.

2. Next, add a ladle of hot liquid. Cook over low heat for a few minutes and reduce this liquid by half. Add another ladle of hot liquid and allow it to be absorbed. Repeat until the last ladle. The last ladle does not need to be absorbed. Taste for seasoning, add salt, pepper and red pepper flakes as needed.

3. Preheat the oven to 350F.

4. Pour the soup into two oven soup containers. Grate plenty of grated parmesan cheese on top and black pepper. Bake for 5-8 minutes until the cheese has melted. Serve hot with toasted bread slices, a drizzle of olive oil and more black pepper.

This soup is much simpler and healthier in essence than the famous version of French onion soup, which contains wine, butter, and flour among the ingredients. This soup is prepared with 4 types of stewed onions, a good EVOO and even plain water if you like. Enrich it with freshly grated Parmesan and toasted rustic bread and it is buonissima!

Salmone e Pere for the Holiday

2023-12-14T10:55:00.006-05:00

Salmon in Maple Syrup for the holidays

Salmon:

4 pieces wild caught salmon about 1-inch-thick

Drizzle of extra virgin olive oil

2 tablespoons maple syrup

1 teaspoon mustard

3-4 marjoram or sage leaves, minced

Salt and black pepper

½ cup vegetable broth

Pears:

2 slightly ripe pears, sliced in ½ lengthwise, skin on

2 tablespoons unsalted butter

4 tablespoons maple syrup

The salmon:

1. Mix 2 tablespoons of maple syrup with a heaping teaspoon of mustard and minced marjoram or sage leaves. Brush the salmon with the maple sauce and season.

2. Add a drizzle of extra virgin olive oil to a large frying pan. Cook the salmon in a frying pan skin side down until golden. Turn the salmon once and cook the other side to golden leaving the center slightly pink.

3. Moisten the salmon with the vegetable broth, cover the pan with a lid and cook for about 2 minutes.

The pears:

1. Slice the pears in half and remove the core. Keep in halves or slice into thick slices using a sharp knife.

2. To a skillet, add the butter and maple syrup. Allow it to melt over medium heat. Add the pear slices.

3. Let the mixture bubble in the pan and cook the pears until they turn slightly golden as the syrup reduces. Turn the pears over with tongs halfway once to cook the other side for 1-2 minutes. Once the pears are slightly golden, remove from the heat.

4. Serve each salmon with a half or few slices of pear and drizzle any leftover maple syrup.

Salmon glazed with maple syrup is a delicious and original second course, with a taste that is a little sweet and a little salty at the same time. An amazingly simple recipe that should not be missing from your table for a holiday!

Orecchiette con Cime di Rapa e Pecorino

2023-07-21T11:35:00.000-04:00

Orecchiette con Cime di Rapa e Pecorino

Like so many traditional pasta dishes, this simple pasta recipe is made with only a few ingredients, and it is absolutely tasty!

Orecchiette is a traditional pasta that originated in the region of Puglia, Italy. Orecchiette means “little ears” in Italian. Broccoli Rabe (rapini) is a slightly bitter dark green, similar to small broccoli, however it isn’t related to broccoli at all, it is in the turnip family. I cook my rapini and my pasta in the same boiling water. First, I boil the rapini, drain it, and then cook it in a skillet with olive oil and fresh garlic. I cook my pasta in this light green boiling water (rapini water) because of its nutritional value. If my pasta sauce is too dry, I add some rapini/pasta water to the sauce. No need for extra olive oil. The other key ingredient for this recipe is using grated Pecorino cheese instead of Parmesan cheese. The contrast of the rapini and Pecorino cheese is memorable. Try it!

Orecchiette

½ pound orecchiette pasta

1 bunch broccoli rabe (rapini)

2-3 cloves of garlic, peeled and crushed

Pinch red pepper flakes

Extra virgin olive oil

Salt and black pepper

Grated Pecorino Cheese

Broccoli Rabe (Rapini)

1. Rinse broccoli rabe under cold running water. Remove all yellow and dull leaves. Trim off the bottoms of the stems to remove tough and fibrous parts. Chop Coarsely.

2. Put the broccoli rabe in a large pot of boiling water with salt. Reduce the heat to medium and cook for about 5 minutes. Remove the broccoli rabe, drain well and set aside.

3. Return the pot to a full boil, add the orecchiette pasta in the same water and cook until pasta is “al dente.”

4. In a large skillet pan add 2-3 tablespoons olive oil, pinch of red pepper flakes, crushed garlic, and salt and pepper to taste. Cook for 2 minutes, then add the broccoli rape in the skillet and cook for 5-6 minutes.

5. Drain pasta and reserve some pasta water. Transfer pasta to the skillet with the broccoli rape and toss to combine flavors for a couple of minutes. Add Pecorino cheese and toss again, serve warm.

Flavors of the Magreb

2023-05-16T13:49:00.001-04:00

Citrus Beer Sangria

2023-03-03T09:24:00.003-05:00

1/2 large navel orange, thinly sliced

1/2 large lemon, thinly sliced

1/2 large lime, thinly sliced

3/4 cup pineapple juice

1/2 cup vodka

1 ½ (12 oz. + 6 oz.) bottles wheat beer or hard cider, chilled

A tasty drink for St. Patrick's?

Combine the sliced fruit, pineapple juice, and vodka in medium sized container. Refrigerate to chill for at least 4 hours. When you’re ready to serve, add the beer and combine with the fruit mixture in a pitcher. Serve over ice and enjoy!

More Than Just Recipes

2022-10-01T08:38:00.003-04:00

More Than Just Recipes - Bay Weekly

By Duffy Perkins

When you cook with Chef Alba you come away with more than just a recipe for a tasty dish, you get a lesson in culture and connection.

Alba Carbonaro Johnson has been leading cooking courses around Chesapeake Country for years, teaching via Zoom during the pandemic but also as a guest chef at Whole Foods in Annapolis. She has one cookbook under her belt, Cucina Semplice: Traditional Southern Italian and North African Dishes, and is about to release a second one, highlighting the flavors of the Maghreb, an area of northwest Africa where Johnson grew up. Flavors of the Maghreb expands readers’ palates to Sicilian, French, Spanish, Arabic, and Berber cuisine.

Johnson was born in Naples, Italy, but moved to Tunisia, North Africa, with her family at a young age. Growing up, her grandfather would escort her to the open-air markets to shop for the family, teaching her how to recognize fresh ingredients and bring them home to mix with pantry staples. All of the cooking was done outside on a grill or one-burner stove, and everything was made from scratch.

Johnson’s grandfather taught her about layering flavor, attention to detail, and most importantly, how to cook from the heart.

“I really enjoyed those experiences so much,” she says. “How do you know if fish is fresh? Look into its eyes. What about a carrot? Pick it up and bend it. He taught me that delicious food came from simple, fresh ingredients cooked properly.”

Johnson’s instructions are full of the historical significance of each dish, and its translation throughout time. Her recipes are not simply tasty, but transformative.

“When I teach, my biggest lesson is that I want to bring my students into my culture so that they feel a part of it,” she says. “I want you to experience the food and understand the ‘why’s’ and ‘how’s.’ There are so many recipes online that you can get for free, but the important thing is that you feel a connection.”

Johnson also knows how to cook with versatility. She learned the techniques of cucina povera, which translates to “poor cooking,” although it has nothing to do with financial wealth. “If you grow up in Italy, you learn to use everything,” she says. “And when we came to the United States, my mother continued to cook that way. Nothing goes to waste.”

When Johnson leads cooking demonstrations, a knife is her only tool. Pesto is made in a mortar and pestle, and pasta is cut by hand. “You don’t have to buy all this equipment just to prepare food,” she says.

Johnson’s cookbook focuses on a flavor profile that is both exotic and mundane, as Maghrebi cuisine pulls in elements from the Mediterranean, Italy, and North Africa. Lentils will be mixed into a dish with pasta and rice, while pears may feature prominently in a traditional risotto. The herbs and spices transcend the dish, whether it’s Moroccan saffron or Genovese basil. With gentle ease and skilled attention, Johnson’s recipes have the ability to transport and transcend.

Flavors of the Maghreb is available for order on Amazon.

Warm German Potato Salad Alba’s Way

2022-08-17T11:18:00.001-04:00

Warm German Potato Salad

German potato salad is a warm and comforting salad made with sliced potatoes, crispy bacon, onions, and a warm tangy-sweet vinaigrette. There are several variations of German Potato salad, mine was inspired by my husband Granny.

2 pounds Yukon Golden potatoes

8-10 slices of bacon

1 medium red onion, sliced thinly

½ medium sweet onion, sliced thinly

½ cup white balsamic vinegar, or apple cider vinegar

3-4 tablespoons maple syrup

Salt

Black pepper

Red pepper flakes

3 spring onions, finely sliced

2-3 tablespoons chopped Italian parsley

Boil the potatoes: Begin by putting whole potatoes with skins in a pot of cold water to cook through evenly. Bring to a full boil, then reduce heat to medium-low. I added a few teaspoons of salt in the water. Cooking time will depend on size of potatoes. Begin checking after 15 minutes of cooking. Test by inserted a skewer in the center of the potato. When tender, but slightly firm in the center, remove from the pot. Since not all potatoes are the exactly the same size or thickness, check each one separately and remove to a tray to cool as they are cooked. Let them cool and dry on a tray before peeling and slicing.

Cook the bacon and onions: In a large skillet, add the bacon slices and cook until crispy. You may need to cook in 2 batches. As the bacon cooks, transfer to a plate. Do not discard the bacon fat. When all of the bacon is cooked, add the two sliced onions in the bacon fat. Cook on medium heat until softened.

Make the dressing: once the onions are cooked, on low heat, add the vinegar, maple syrup, salt, pepper and red pepper flakes, cook 1-2 minutes. Taste for seasoning and adjust to taste. If a little more vinegar is needed, add a few more teaspoons, if you prefer a little sweeter, add a few teaspoons of maple syrup.

Slice the potatoes: Peel the potatoes. Slice the potatoes into rounds about ¼ inch thick. The potatoes should be warm when tossing in the dressing because they will absorb the flavor better. I sprinkle a little salt on the potatoe's slices.

Toss in the warm dressing: Add the slices potatoes to the skillet and gently toss using two spatulas about 1-2 minutes until all the potatoes are well coated in the dressing. Break up the bacon into small pieces. Off the heat, add the bacon pieces, spring onions, and parsley and gently mix once more. It’s best served warm or at room temperature.

Koshari (Egyptian Comfort Dish)

2022-05-30T09:59:00.000-04:00

Koshari

Koshari is a typical dish of Egyptian tradition, a unique street food to be enjoyed at home. Its origin dates back to around 1800, when Egypt, an important crossroads of cultures and foods, experimented with this simple, varied, colorful and spicy dishes. It’s a substantially filling comfort food without the use of meat. Typical ingredients are chickpeas, lentils, rice, pasta, a special mixture of spices called Baharat, and caramelized onions.

Koshari

Crispy Onions:

1 large sweet onion, thinly sliced rings

2 tablespoons extra virgin olive oil

Salt and pepper

Tomato Sauce:

2 tablespoons olive oil

2 cloves of garlic, minced

1 bottle passata tomatoes jar

1 teaspoon ground coriander

½ teaspoon ground cumin

Red pepper flakes

Salt and pepper

1-2 tablespoons distilled white vinegar (optional)

Koshari

1 ½ cups cooked brown lentils

1 ¼ cups cooked medium-grain rice

1 ½ cups cook ditalini or elbow pasta

1 (15 oz) can chickpeas, drained

1-2 tomatoes, chopped

Salt and pepper

½-1 teaspoon ground coriander

½ - 1 teaspoon ground cumin

Fresh cilantro to garnish

Preparation:

1. Rice, Lentils, and Pasta: Rinse and cook lentils according to package directions. Rinse and cook the rice according to package directions. Cook the pasta according to package directions. Be sure to season all with salt.

2. The onions:

Add the oil and onion rounds in a large skillet, cook on medium-low heat until soft and just golden. As soon as they begin to darken and caramelize, remove and set aside.

3. The Sauce:

In the same skillet, add 2 tablespoons of olive oil, red pepper flakes and garlic. Cook on low heat for 45 seconds until aromatic. Add the tomato puree and spices. Simmer a few minutes. Taste for seasoning and adjust as needed. Add the white vinegar and cook 30 seconds if desired.

4. Assembly:

In a large pan add the rice, lentils, pasta, chickpeas and tomato sauce. Add the coriander and cumin. Sauté everything over medium- high heat to mix and warm, be careful not to dry too much. Transfer the Koshari on a wide plate.

5. Serving:

Garnished with reserved caramelized onion, cilantro, and tomatoes on top seasoned with salt and pepper.

Thank you for your support!

2022-05-09T12:24:00.001-04:00

We had over 200 persons sign up from various parts of the country and Canada. We appreciate your donations for Feeding Ukraine and your participation.

Chef Alba

Cooking for Ukraine with Chef Alba - Supporting World Central Kitchen

2022-03-24T11:24:00.000-04:00

To register for this online cooking classes go to:

https://www.eventbrite.com/e/cooking-for-ukraine-with-chef-alba-supporting-world-central-kitchen-tickets-299096093467?aff=ebdssbonlinesearch

Join Chef Alba for an online cooking demonstration. All funds collected will be given directly to World Central Kitchen to support Ukraine.

About this event

Recipes included are Chicken Kiev with Roasted Garlic Butter and Potatoes Ukraine style. All funds collected will be given directly to World Central Kitchen. The World Central Kitchen team is distributing nourishing food and fresh meals across the region, including in Ukraine, Poland, Hungary, Moldova and Romania. The meals World Central Kitchen serves are primarily based on local recipes.

About Chef Alba: Chef Alba is a cooking instructor, a personal chef, cookbook author, recipe writer, editor and tester, and a food blogger with over 18 years of experience. Born in Naples, Italy and raised in Tunisia, North Africa, she gained practical knowledge of traditional techniques and ingredients which she shares with her students and clients. Alba’s expertise is in Regional Italian, Moroccan, Greek, Turkish, and other Mediterranean Cuisines. Alba is currently teaching virtual adult cook along classes for Howard County Parks and Recreation, various other venues, and privately. She also teaches in person cooking classes in Annapolis for Whole Foods. Alba has appeared on FOX DC, CBS DC, and PBS Virginia performing live cooking demos. She also conducts culinary trips to Umbria and Tuscany in the Spring and Fall of each year. Alba is a member of Les Dames d’Escoffier, and IACP (International Association of Culinary Professionals).

About World Central Kitchen: World Central Kitchen has provided tens of millions of fresh, nourishing meals for communities around the world. Your donation today will be used to support their emergency food relief efforts and resilience programs in Ukraine.