Apple Celery and Gorgonzola Salad

 

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

 

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.

Chicken Strips with Fresh Oranges

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

 

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

 

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.

 

Cooking for Ukraine with Chef Alba - Supporting World Central Kitchen

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.

Limoncello Sugar Cookies

 

Limoncello Cookies 

(Yields 20-24 cookies)
1 stick cold unsalted butter  
1½ cups granulated sugar
1 egg
2 ½ cups organic all­-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2-3 tablespoons Limoncello
Zest of two large lemons
1 tablespoon lemon juice

Icing optional:
1 cup confectioner sugar
2 -3 tablespoons limoncello

 

Limoncello 

1.     Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.

2.     In a food processor pulse the sugar and butter together until well blended. Add the egg and mix until well­ combined and creamy.

3.     In a bowl, stir in and mix flour, baking powder, salt, limoncello, lemon zest and lemon juice. Add 1/3 of the flour mixture and pulse a few times.  Repeat two more times. Allow the mixture to sit about 3 minutes to allow lemon flavor to develop. Transfer to a bowl. If some butter should stick to the bottom of the processor, just take out and mix with the fork in the bowl.

4.     Scoop the cookie dough by the tablespoon full and roll into a ball.  You can also use a small scooper. Place cookie dough onto baking sheet, spacing about 1½­ inches to 2 inches apart. Lightly press each cookie down. Bake 10 to 12 minutes or until lightly golden. Depending on thickness it may take a minute or two longer. Cool.

5.     If you like you can mix the confectioner sugar with limoncello to create a glaze.  When cookies are cool, drizzle over the cookies.

 

 Limoncello undoubtedly is one of the most famous and widespread liquors typical of the area of the Amalfi Coast. In Italy it is served as a digestive after meals. I like to prepare chicken, shrimp, and other seafood with a splash of Limoncello.  It is also used for desserts as in my recipe above, I replaced lemon juice with Limoncello. Since I am not a patient baker, I used the food processor to quickly pulse and bring the dough together within minutes to make these delicious cookies.  I like to serve them as is. If you prefer, you can add the glaze on top which is also very simple to make.  Then put that Limoncello back in the freezer for next time!

 

Why It's Better to Eat Products in Season

Fruits and Vegetables in Season

Today with the arrival of modern greenhouses and new shipping means, nearly all fruits and vegetables can be eaten year-round. However, once on our table, the taste of fresh vegetables or fruit cannot compare to the ones that have been refrigerated in compartments for weeks or even months.  By being exposed to natural light, rather than artificial cold, the vegetables contain their antioxidants that come from the sun and bring their many benefits to our entire body.  Changing the foods on our table according to the seasons also means diversifying in the intake of vitamins, minerals and other nutrients that our body needs, especially if we choose organic products.

 If we want to experience the heart and soul of what makes food divine, we have to eat what’s in season. This is a deeply ingrained value that I inherited. Mediterranean cooking is considered a sustainable regimen that respects the environment and its cultural traditions. The secret lies in its local, and, most importantly, seasonal ingredients. Eating seasonally means you’re eating fresh ingredients at the height of their flavor. This experience impacts the desire to go back to jarred food or deep frozen ingredients that may have been preserved for months or years.  If you eat the right ingredients in the right months, you will experience the very best of a cuisine.  What better way to experience one of the world’s greatest cuisines than to approach it with the care and respect that it deserves?

Important aspects to understand related to fruits and vegetables in season:

Taste and Aroma: Choosing fresh products that are harvested according to their natural maturation are remarkable assets to our palates. Freshly ripened fruits and vegetables have an unparalleled flavor, have their own characteristic aroma, and are much more colorful. Out-of-season products leave a lot to be desired with regard to quality and taste. It is preferable to follow the natural cycle of fruits and vegetables.

Environmental Choice: Include fruits and vegetables that are environmentally friendly. The growing of fruit and vegetables out of season increases the pollution on our planet. The increased pollution is due to the industrial process which involves the use of artificial energy, often coming from fossils fuels, to heat and keep greenhouses lighted. In addition, products out of season are often imported from other states or countries, whereby even transport methods can produce pollution.

Nutrition: Seasonal fruits and vegetables are more nutritious. They follow their natural cycle so they are richer in essential elements for the well-being of our body. Fruits and vegetables need the ability to grow on their vine as nature intended. This means they will contain larger amounts of vitamins and minerals which is essential for health.  Purchasing directly from local or nearby merchants is an advantage to us, because purchases are made at zero or short distances, yielding reduced usage of transportation.

Reduction of pesticides:  Products grown in season and organic will have much lower quantities of pesticides. The vegetables and fruits that are forced to grow, not according to their natural cycle, appear weaker and therefore are more vulnerable to insects.

Lower Price: Non-seasonal fruits and vegetables cost more because they are imported and transported for long distances which carry an increased cost to consumers.

Feta Baked in Vine Leaves

Feta baked in vine (grape) leaves 

The word “Dolma” comes from a Turkish verb which means to roll up. Vine leaves are a mix of fruit and vegetable that are rich in vitamin A, K, E, C, and magnesium. 

Vine leaves are not just for boiling and stuffing with rice and meat.  They can be served as an appetizer, entrée, or side dish. They can be baked, boiled, steamed, grilled, used to wrap fish or meats, and to make a pesto.  I made these little parcels for a holiday.  They can be prepared ahead and then baked at the last moment.  Hope you try them!

lightly boiled vine leaves

16 grapevine leaves from a jar  

1 thick slice feta cheese, cut into small cubes

Zest 1 Lemon

1 large clove of garlic, grated

Red pepper flakes

1 teaspoon dried oregano

Drizzle of extra virgin olive oil

Preheat oven to 350F. Line a baking sheet with parchment paper.

Gently blanch the vine leaves in boiling water for 20 seconds. Carefully and delicatly transfer leaves to a bowl of cold water. Remove from bowl and pat dry. Snip off the stems and discard. 

Arrange leaves on work surface overlapping into a star shape. Be sure the rough side is up. The soft side will be on the outside which will be cooked.  Place a cube of feta in center.  Add a little grated garlic, lemon zest, a sprinkle of red pepper flakes and oregano, and a tiny drizzle of olive oil.  

Fold into a parcel one at a time until fully wrapped. Place parcels on the baking sheet and drizzle a few drops of olive oil on top of each. Bake about 15 minutes until the cheese is soft.  Rest a few minutes before serving.

Note: you can also make larger parcels using a whole slice of feta wrapped with more leaves. 

Alba’s Napolitan Christmas Struffoli

Struffoli

Ingredients for the Dough:                                                                   

4 cups unbleached flour                                                      

4 ounces unsalted butter, softened                                      

3 whole eggs + 1 yolk                                                           
¼ cup sugar
1 ounce Limoncello liqueur
Zest 1 large orange
Pinch salt

Pinch baking soda

1 ounce whole milk or almond milk

For the syrup:

1 ½ cups honey

¼ cup sprinkles

 

Creating the logs

Cutting into small pieces

Directions for the dough:

In a large bowl add and mix the flour, salt and baking soda together. Make a little well in the center of the bowl.  Add remaining ingredients in the center.  Incorporate and mix batter until it is homogenized.  Knead about 5 minute until  the dough is smooth (if the dough is too tough, add a little milk, if it is too soft add a little more flour). Cover with towel in a bowl and allow to rest at least 30 minutes at room temp.

Once rested, divide into 8 smaller pieces; roll  each piece into thin long logs (thin snakes). Cut each log into tiny ¼ inch pieces about the size of chick peas.  Set on a clean towel to get ready to cook.

Prepare a medium size pan half filled with a light vegetable, canola, or safflower oil.  When hot, add a batch of struffoli at a time and cook.  Stir continuously and cook until just golden (not brown). Transfer cooked struffoli to paper towel to drain the excess oil. Continue this process until all the struffoli have been cooked.

Frying the dough

Directions for the syrup:

In a wide pan, heat the honey on medium-low heat about 3 minutes.  Turn off heat; add the cooked struffoli.  Mix well and uniformly.  Transfer the struffoli to a dish and shape like a wreath or small Christmas tree. Decorate lightly with sprinkles. Allow to rest about an hour before serving. 

Struffoli are sweet morsels of delicious tiny dough balls that are first fried and then dipped in warm honey.  It is a traditional  dessert in the Campania region of Italy which is served for Christmas Eve or Christmas day. Struffoli are decorated with colored sprinkles, candied fruit, and even coated almonds. They can be prepared in advance.  I usually prepare them a few days before Christmas. There are a few variations of this recipe depending of where you live.  Even though struffoli are served at Christmas, there is no rule in America, so you could make them for any special occasion and watch them go swiftly!