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Aliza's Recipes

The Soupmaker’s Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup

By alizagreen | June 3, 2013

The Soupmaker’s Kitchen is a complete guide to making soups, broths, potages, minestra, minestrone, bisques, and borscht. Learn how to set up your kitchen to use your ingredients most optimally—from saving vegetable scraps for stock to tips on freezing finished soups. Explore more than 100 soup recipes, plus variations on each one, from all over the…

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Oven-Roasted Plum Tomatoes

By alizagreen | July 14, 2009

Make these wonderful tomatoes when large, ripe plum tomatoes are plentiful. It’s really not worth making in quantities of less than five pounds, because the tomatoes shrink to about half their weight when baked. They are excellent on pizzas (such as the Sicilian Pan Pizza here) and in pasta sauces. If you remove some of…

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Senegalese Chicken Yassa

By alizagreen | June 27, 2009

Serves 4 Description: This well-known Senegalese dish from the west coast of Africa consists of marinated chicken that is either broiled or browned and then simmered with lots of onions and fresh lemon juice. It is often served over broken rice, which has a special couscous-like texture all its own. While this custom began because…

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Muhammara (Pomegranate, Red Pepper and Pomegranate Dip)

By alizagreen | June 27, 2009

Makes 3 cups This Turkish dip gets its name from brick, which it resembles in color. A tangy, easy-to-make combination of roasted red bell peppers, walnuts, pomegranate molasses, and cumin, it will be a welcome change on your table from the more common hummus and tahini dips. Serve the muhammara with vegetable crudités, toasted pita…

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Cornmeal Pizza Dough

By alizagreen | June 25, 2009

I have used this light but slightly crunchy pizza dough to make hundreds, if not thousands, of fabulous pizzas in the wood-burning oven in my last restaurant. Although traditional Neapolitan pizza dough is made only with flour, yeast, salt, and oil, this one has an American twist, combining bread flour for strength, all-purpose flour for…

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Sicilian Pan Pizza With Zucca

By alizagreen | June 25, 2009

Yield: 10 to 12 servings Ingredients: 1/4 pound (about 1 cup) oven-roasted plum tomatoes, purchased or homemade 1 pound Cornmeal Pizza Dough 1 (15-ounce) container whole-milk ricotta 2 ounces (1/2 cup ) grated Parmigiano-Reggiano or Grana Padano cheese 1 large egg 2 tablespoons chopped flat-leaf parsley and/or fresh basil 1/2 teaspoon freshly grated nutmeg Fine…

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Rose-scented Angel Food Cake

By alizagreen | June 25, 2009

Yield: One 10-inch cake, 10 to 12 servings Cake 3 ounces unbleached all-purpose flour plus 1 ounce potato starch or 1/4 pound cake flour 11/2 cups superfine sugar 12 large egg whites (11/2 cups), at room temperature 1/2 cup lukewarm water 1/2 teaspoon fine sea salt 1 teaspoon cream of tartar 2 teaspoons rosewater 1…

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Danish Pastry Braid with Goat Cheese & Cardamom

By alizagreen | June 25, 2009

Yield: About 2 pounds dough, enough for 2 large Danish; about 1 pound filling, enough for 1 large Danish Ingredients: 1/2 cup lukewarm milk 1 (1/4-ounce) package (21/4 teaspoons) active dry yeast 6 tablespoons sugar 3/4 pound (3 cups minus 3 tablespoons) unbleached all-purpose flour 2 ounces (1/2 cup minus 1/2 tablespoon) white whole wheat…

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Sesame Sugar Snaps

By alizagreen | December 31, 2008

Serving Size: 4 to 6 Ingredients: 1 pound sugar snap peas, stringed 1 tablespoon Asian roasted sesame oil 2 tablespoons butter 2 tablespoons soy sauce 1 tablespoon sesame seeds Directions: Heat sesame oil and butter together. Lightly brown sesame seeds Toss with sugar snaps and sauté 2 to 3 minutes, or until brightly colored. Sprinkle…

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Honey-Poached Quince

By alizagreen | December 31, 2008

Quince trees used to abound all over the American landscape, but now they’ve become a somewhat exotic fruit, ready to be rediscovered, as they definitely were this year. Legend has it that these deeply lobed yellow fall fruits were Eve’s original temptation in the Garden of Eden. That might be so, based on their incredible…

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West African Peanut Soup

By alizagreen | December 31, 2008

Peanut soup appears on the menu in many African countries. This smooth, creamy version thickened with both peanuts and peanut butter gets its sweetness from yam. A warm reddish brown, the soup is fragrant with sweet spices, intensely flavored, earthy and piquant. Europeans brought peanuts from South America to Africa in the early 1500’s where…

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Red Onion Marmalade for Steaks

By alizagreen | December 31, 2008

Ingredients: Serving Size: 8 3 red onions, sliced 3 tablespoons butter ½ cup red wine 1 tablespoon balsamic vinegar 1½ teaspoons chopped thyme (or ½ teaspoon dried thyme) 2 tablespoons honey ½ teaspoon ground coriander ¼ teaspoon ground allspice Salt and black pepper to taste Directions: In a large non-reactive skillet, sauté the onion in…

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