Al & Dom Kitchen

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We are two Italian home "chefs" in the US

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Mahi Mahi with Peas (Mahi Mahi coi Piselli)

Mahi Mahi with Peas (Mahi Mahi coi Piselli) Serves 2-4 “Mahi Mahi is not a fish found in the waters near Italy and it has not been fished by italian fishermen so it isn’t a part of any regions traditional cuisine. But Swordfish and Tuna are and this recipe is a way of preparing those local delicacies. Mahi Mahi is particularly well suited for this dish because it has a delicate texture, yet firm enough to hold up to gentle sautéeing resulting in melt in your mouth goodness. Gentle heat during cooking also has the health benefit of preserving the omega-3 fatty acid content, which is a substantial 300 mg/ 6 ounce (170 gram) serving. As Mahi Mahi (also called blue dolphin fish, but it is not a mammal), is a warm water fish, it has a moderate omega-3 ranking amongst pelagic fish. However it is a great source of niacin, Vitamin B12, phosphorus and selenium, to keep your immune system, heart and brain functioning at its best. Also the mercury content...

Vintner’s Olive Oil Cake with Grapes

Vintner’s Olive Oil Cake with Grapes “On wine estates this cake is usually made with grapes left hanging after the harvest is done. The seeds in the wine grapes add a crunch, so if you happen to live near wine country, these are the grapes to get if you can. Grocery store seedless grapes work well but are usually larger, so look for some exotic varieties at the store to use. I usually cut the larger seedless grapes in half. Red or white grapes, or a mixture can be used. The orange and lemon zests really provide a flavor kick as a background to the grapes. In most parts of Italy they bake cakes using olive oil for the fat. Usually ½ cup of extra virgin olive oil is needed for a standard size cake, but here we use a combination of olive oil and butter. This is a great as a morning coffee cake, for afternoon tea or dressed up with berries and cream for dessert. It pairs very well with the dessert wine Vin Santo.” Makes 8-12 servings Equipment : One 9-inch (23-cm) springform pan Ingr...

Turkey with olives and Capers (Spezzato di Tacchino)

Turkey with olives and Capers (Spezzato di Tacchino) “Turkey is a new world bird, so was not known in Europe until after 1492. At some point the birds became available in Italy and were sparsely incorporated into local cuisines. This recipe is in the style of an Umbrian preparation which uses the local sweet black olives which for some reason are known there as olive bianche or “white olives”. It is similar to the version of chicken cacciatore made there which has NO tomatoes or cheese and is flavored by the olives, garlic and herbs. Because it is difficult and costly to get those olives here in the States, I improvise by using other imported varieties and even add capers. This recipe is relatively easy but braising the turkey parts in these ingredients makes it taste like a restaurant dish! ‘Spezzato’ means ‘parts’ and theoretically any turkey parts (or chicken) would work, but I find that braising breast meat makes it a little dry so I use dark meat, such as legs, thighs ...

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