New classes at Whole Foods Annapolis Md



Cooking with Alba: Modern Moroccan

Monday October 27th, 6:30PM-8:30PM
Chef Alba
Moroccan cuisine is rich in spices. Spices are used to enhance, not mask, the flavor of food. Cooking Moroccan-style food is a feast for the senses. Savor the unique taste of Herbed Hummus made with Cannellini beans, Easy Chicken Tagine with Turmeric and Ginger, and Lemon Couscous and Pistachios. $35. Click here to register online.
Date: 
Monday, October 27, 2014 - 18:30 to 20:30
Location: 
Whole Foods Market Annapolis

Italian Skillet Potatoes with Onion and Tomatoes

Skillet Potatoes with Onions and Tomatoes

4 tablespoons extra virgin olive oil, divided                                             
1 large red onion, thinly sliced
20 yellow and red grape tomatoes, cut in half, lengthwise
3 cloves garlic, minced
½ teaspoon dried oregano
1 teaspoon kosher salt         
Freshly ground black pepper
Pinch red pepper flakes                    
1 pound mini multi-colored potatoes, sliced 1/4 inch thin
½ bunch fresh Italian parsley, roughly chopped

Heat a large skillet over medium-low heat. Add 2 tablespoons of oil. Add onion; sauté until golden, 10-15 min. Add the tomatoes, garlic, oregano, salt and pepper, and red pepper flakes. Cook about 5 minutes.  Remove tomato onion mixture and set aside in a small bowl.  

Add additional oil to skillet, when hot; add half of potato slices to the same skillet.  Top them with even layer of tomato and onions mixture.  Top with remaining potato slices. Cook potatoes until golden brown, about 15 min. Turn the potatoes over onto a plate larger than the skillet. Flip back on the skillet, pressing down on them with a spatula.

Cook the underside until golden brown and potatoes are tender throughout, about another 15 min. Slide from the pan onto a serving platter. Serve warm, top with fresh parsley.
 
For an unbelievable finish, drizzle some aged balsamic on top, and then wait for your own reaction!!!!

Stuffed Olives with Sharp Provolone

Stuffed Olives with Sharp Provolone


Stuffed olives are a great appetizer and a great snack.  I purchase large green olives cut the bottoms in an "X", and the tops with off to make enough room to add the small pieces of Provolone. I add a little oil and refrigerate them.  To serve them, it's important to bring them to room temperature.

Olives can be stuffed with many other ingredients such as Gorgonzola, Feta, roasted garlic, cooked sausage.  Try your favorite ingredients!

Salmon Wrapped Goat Cheese

Salmon Wrapped Goat Cheese


This is an extremely easy recipe, so exact measurements are not necessary.

1 (6-8 ounce) goat cheese log
2 ounces soft cream cheese
Freshly ground black pepper
1 shallot, finely minced
1-2 tablespoons finely minced dill
A tiny drizzle extra virgin olive oil
5-6 thin slices smoked salmon
Extra dill for decoration

In a small bowl combine all ingredients except for the salmon.  Mix well. Taste for seasoning, add adjust if needed.

Find a nice round bowl or any shape deep dish; brush with oil and cover with plastic wrap making sure the plastic extends outside the bowl.  Cover the bottom and sides of the bowl with the thin slices of salmon. Add the cheese mixture inside the bowl and press down gently.  Cover with plastic wrap and refrigerate about an hour.

When ready to serve, decorate with dill, a drizzle of oil and freshly ground pepper if you like. Serve with crusty bread.


Crusty Italian Bread


If you are not a goat cheese fan, try other soft cheese you like!








Apple Charlotte Alba's Way



Apple Charlotte


Apple Charlotte
1 loaf challah or Hawaiian bread, cut in 1/2 inch slices        
1 stick unsalted butter, softened                                     
6-8 large apples, peeled, thinly sliced (save the peels)                                   
zest of 2 lemon, divided
Juice of 2 lemon, divided
Sugar to taste
Pinch freshly ground pepper 

Preheat oven to 350F. Butter a glass pie-dish and add a sprinkle of sugar on top.

Place a layer buttered bread, at the bottom of pan; then a layer of apples. Sprinkle zest and juice of 1 lemon, add sugar, and pepper. Place another layer of bread and butter,  apples slices,zest and juice of 1 lemon, sugar, and pepper until the dish is full. Use the apple peels to cover the top of the Charlotte to keep it moist.  Bake about 30-40 minutes. Serve warm with the peels. 

Baked Apple Charlotte

This recipe is delicious with vanilla ice cream.  I also reduced a bottle of organic pear juice down to 1 cup and drizzled it over the Charlotte.  This was served at my Downton Abbey cooking class last night at Westwood Unique. It was a BIG hit! 

New Cooking Classes - Whole Foods Market Annapolis, MD - Chef Alba


Fresh Pasta Sauce from Sicily – June 21, 2014 – 12:30-2:30 pm
Sicilian cuisine is a blend of local traditions with an eclectic reflection of food introduced over centuries by ancient civilizations who settled on this island, with particularly strong medieval Arab element. Share my passion for cooking and enjoy the exciting flavors of Sicilian fresh pasta sauces such as Mezze Rigatoni with Mortadella and Pistachios, Linguini Con Pomodoro Crudo, and Orecchiette Arugula Red Onion and Ricotta.

Pasta

Recipes from Beautiful Portofino – July 10, 2014 – 6:30-8:30 pm
Portofino, a humble fishing village in Liguria, Italy, became a famous international jet-set meeting place for movie stars in the 60s. There is a fascination with its beautiful scenery and its romantic atmosphere. Portofino cuisine makes the most of its ingredients provided by its land and sea, and its use of very fragrant herbs that this small, fertile region offers in abundance. It is the birthplace of pesto. In this class, let’s create some of its most popular dishes such as Focaccia Con Le Cipolle, Wine Steamed Mussels in Garlic and Marjoram, and Zucchine Portofino Style. 
Link available soon ..

What's Cooking at Westood Unique with Chef Alba


To register go to: http://westwoodunique.com/Calendar.html


Sweet Onion Rosemary Gorgonzola Bruschetta
Exquisitely Italian!  May 8, 2014
Sweet Onion Rosemary and Gorgonzola Bruschetta, Chicken Scaloppini with Mushrooms in Marsala wine, Potatoes Alla Carbonara, and for dessert Baked Ricotta Orange Cheese Cake.


A Downton Abbey Dinner – May 30, 2014
Roasted Turkey Breast with Poached Plums, Buttery Château Potatoes, Asparagus Salad with Champagne-Saffron Vinaigrette, and for dessert, Mrs. Beeton‘s Apple Charlotte. Served with Earl Grey tea!

Irresistible Pasta Sauces

Irresistible Pasta Sauces – June 26, 2014  
Mezze Rigatoni with Mortadella and Pistachio, Linguini with Olives Capers and Tomatoes, Farfalle with Bocconcini di Mozzarella, and for dessert Melon al Forno with Ice Cream.


Cooking Class in Amalfi -- Slow food and Lifestyle Rome-Amalfi

Magical Amalfi

Ancient Rome
COME ON ....MEET ME IN ROME


Discover the secrets of Ancient Rome, Naples and the delights of the magical Amalfi coast in a small group setting

Experience authenticity in this memorable trip
October 11- October 18, 2014

Highlights:

Saturday, 4 October - Ancient Rome to the Vatican
Sunday, 5 October - Vatican, the Roman Forum and the Coliseum
Monday, 6 October - Sistine Chapel to Amalfi
Tuesday, 7 October - Amalfi coastline villages (Vietri, Maiori, Conca dei Marini Beach)
Wednesday, 8 October - Pompeii; Herculaneum; Napoli
Thursday, 9 October - Island of Capri ; Positano
Friday, 10 October -  Sorrento
Saturday, 11 October - Morning in Ravello  in Amalfi and Back to Rome

The tour includes:
·         All lodging during tour event (four  star hotels)
·         All ground transportation to and from airport and throughout the week
·         Pickup and return to airport or train station
·         Incredible daily breakfast, 7 lunches and 7 dinners with fine wine
·         Regional Italian cooking taught by a local includes the lessons and the aprons
·         Fully escorted with English and Italian speaking guides (includes Chef Alba)
·         All guests receive a specially designed event guide and Gilda's Culinarian Expeditions Recipe booklet upon arrival

 Terms
·         Capacity is limited to 14 persons
·         Deposit of $500 per person is required to make a reservation to confirm the Culinary Event week
·         Reservation balance of payment is due 10 weeks prior to travel
·         Tour does NOT include airfare
  

For specific details on how to sign up and about the tour, please go to: