Aliza's Recipes

Corn Spoon Bread

By alizagreen | December 31, 2008

Ingredients: Serving Size: 6 to 8 1½ pounds corn kernels and their “milk” (scrape against the grain of the corn cob for milk), 8 to 10 ears, substitute frozen corn 6 extra-large eggs 3 cups buttermilk 4 tablespoons melted butter 2 cups cornmeal, preferably whole-grain yellow 2 teaspoons baking powder 2 teaspoons salt Directions: Prepare…

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Rose Geranium Pound Cake and Broiled Summer Fruit with Honey Butter

By alizagreen | December 31, 2008

Serving Size: 12 Rose Geranium Pound Cake Ingredients: Butter and flour (for pan) 8 whole rose geranium leaves (optional) 3 cups all-purpose flour 1 teaspoon baking soda A pinch salt ½ pound unsalted butter 2¼ cups sugar 4 extra-large eggs 1 tablespoon vanilla Grated zest of 1 lemon 2 tablespoons minced rose geranium leaves (or…

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Sicilian Eggplant Caponata on Crostini

By alizagreen | December 31, 2008

Caponata is a traditional Sicilian relish with a long, rich history that originated with the fisherman’s caponata alla marinara, made with seafood. These days, caponata is usually made with eggplant. Sicily’s cuisine is a fascinating mélange of Italian, Arab and Spanish culinary traditions, closely linked to local crops like the eggplant featured here. Caponata recipes…

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Roast Chicken with Celery Root & Apple Glaze

By alizagreen | December 31, 2008

I believe in using the best chicken and to make this wonderful dish, my choice is Bell & Evans grain-fed chicken, available at the Whole Foods markets. These pale creamy looking chickens have deservedly won top honors at many tastings. Here chicken halves are marinated, then roasted at high temperature for better browning and concentrated…

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Warm Roasted Wild Mushrooms Salad with Balsamic Syrup, Caramelized Shallots & Truffle Oil

By alizagreen | December 31, 2008

This marvelous salad was a big hit at Stella Notte, the restaurant where I last served as executive chef. It’s hearty enough to serve for lunch, or as a first course for a special dinner. To make it, I roast a combination of mushrooms—the more you use, the more interesting the flavors and textures. Then…

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Green Lentils with Herb Butter, Scallions & Tomatoes (from BEANS)

By alizagreen | December 31, 2008

Serving Size: 6 to 8 Cooked Lentils Ingredients: 1 (12-ounce) package (1 1/2 cups) French green lentils 3 bay leaves ¼ bunch fresh thyme, wrapped around and tied with kitchen string (or 1 teaspoon dried thyme) 1/2 a peeled onion stuck with 4 whole cloves 1 head garlic, top 1/2 inch cut off and discarded…

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Chocolate Cherry Biscotti with Cocoa Nibs (from Starting with Ingredients: Baking)

By alizagreen | October 29, 2008

Chocolate Cherry Biscotti with Cocoa Nibs ABC’s The View From The Bay

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36 Quick Soups

By alizagreen | February 20, 2008

36 Quick Soups The Washington Post – February 20, 2008, Page F04

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Green and Yellow Bean Curry with Cauliflower

By alizagreen | November 1, 2006

Green and Yellow Bean Curry with Cauliflower Cultivating Life With Sean Conway – CLLF 304 Bean

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