Aliza Green

Chef | Consultant | Author

First Christian Church

Where’s Aliza

Too Many Chives; How to Store Herbs; Where to Buy Field Guide to Herbs & Spices

Everyone should have this guide to herbs and spices on their bookshelves

Everyone should have this guide to herbs and spices on their bookshelves

If you’ve got far too many chives–and they’re doing so well with all the rain we’ve been getting, see my tips for using chives which appear in this article in the Washington Post Food Section: http://www.washingtonpost.com/lifestyle/food/herb-dilemmas-solved-by-the-bunch/2013/06/11/e130e822-cca5-11e2-8845-d970ccb04497_story.html.

Of all the books I’ve written, Field Guide to Herbs & Spices is still a personal favorite that I turn to again and again. I include the names of each herb and spice in 15 to 20 languages, depending on where in the world it is used most, their scientific names, common uses around the world, characteristics, how to choose, store, and use them, flavor affinities, and simple preparations and recipes. The book has been translated into French and Spanish. I had to come up with 240 (!) different herbs and spices to do the photos and had shipments arriving from Australia, Sri Lanka, Wellsweep Farm–an amazing herb farm in New Jersey–Mexico, the Caribbean, Italy, Greece, and Turkey. So much fun! My dream is to write another spice book, this time focusing on spice blends.

How to store herbs and spices from an article I was interviewed for in Real Simple Magazinehttp://www.realsimple.com/food-recipes/shopping-storing/herbs-spices/best-way-store-herbs-00000000015652/index.html.

Here’s a link to the World Spice Merchant’s page about my book: http://www.worldspice.com/wares/field-guide-to-herbs-spices. Check out the gorgeous blossoming chives on the cover from my own herb garden. The white blossoms from Chives chives are also delicious–just make sure to pull the blossoms off the tougher calyx for both types before using.

 

 

 

 

Learn to Make Chilled No-Cook Summer Soups at Greensgrow Farm, Saturday, June 8

I’ll be teaching a workshop on making chilled no-cook summer soups this Saturday at the fabulous Greensgrow Farms in Kensington. No need for cooking, just a blender, bowl, knife, and board–and LOTS of seasonal vegetables, fruits, and herbs. We’ll be making these three soups:

Green Gazpacho with Grapes, Garlic, Almonds & Spinach

Golden Tomato Gazpacho with Smoked Paprika

Melon, Ginger & Yogurt Soup with Jalapeno

 

The recipes come from my newest book, The Soupmaker’s Kitchen, which will be published on July 1st but is available now on Amazon for preorder.

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Full of step-by-step photos, techniques, make-ahead instructions for success–even if you’ve never made a pot of soup.

All the soups are vegetarian and two are vegan.

 

 

 

 

 

 

 

 

Click on this link for details; http://www.greensgrow.org/event/chef-aliza-green-and-the-soupmakers-kitchen-workshop/

(I have changed the program to make it a cold soups workshop so the description may not be accurate until it has been corrected. Location, pricing, and registration information stays the same.)

Participants will also receive a handy information card showing how to make delicious, full-bodied vegetable stock using kitchen scraps.

If you’ve never visited Greensgrow Farms, this is a perfect opportunity to taste their produce and get some new recipes you’ll make again and again in the hot summer months to come,

 

 

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

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learn to make delicious, nutritious soups for every season with gorgeous step-by-step photos, techniques, soupmaker tips, and make-ahead instructions

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 world, and in every style of soup you might want to eat.

Available on July 1st, this colorful and easy-to-follow guide to the art of soupmaking belongs on the shelves of eager cooks and those interested in sustainability and cutting down on waste. Even if you’ve never made a pot of soup in your life, this book will give you culinary confidence with complete, detailed instructions and a world of wonderful soup recipes.

Recipes include:

—Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika

—Tuscan Pappa al Pomodoro

—Senegalese Peanut and Yam Puree with Ginger

—Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks

—Wild Salmon Chowder with Sweet Corn & Gold Potatoes

—Tom Kha Gai (Thai Chicken Coconut Soup)

—Cream of Cauliflower with Nutmeg and Chives

—Kerala Red Lentil Soup (vegan)

—Vietnamese Pho Soup with Beef Brisket

—Caribbean Callalou Soup with Crabmeat and Coconut

Focus on fresh ingredients and learn how to use every part of them to minimize waste, save money, and maximize flavor with The Soupmaker’s Kitchen!

 

Aliza on WMCN with Dawn Stensland and Making Artisan Pasta

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I had the pleasure of appearing on WMCN with Dawn Stensland to promote Making Artisan Pasta. See the video for a chance to see some of the brightly colored veggie pastas I love to make, including parsley, spinach, asparagus, beet, red pepper, and even chocolate pasta. I serve it for dessert with a sauce of crushed cocoa nibs, toasted hazelnuts, brown butter, a little brandy and honey. I top the pasta with grated “cheese”–actually white chocolate.

Any questions about fresh pasta, please send them to me on the Ask Aliza Tab and I’ll be sure to answer.

Happy Pasta Making!

 

 

Celebrate Women & Food in this biannual culinary symposium, May 4, 2013

I’ll be doing a hand-stretched pasta demo as one of the 15 programs in four sessions–including hands-on cooking classes, panel discussions, tastings, and demos.

 

Chef Aliza Green & Chef Al Paris Puglia Dinner at Heirloom Restaurant, Chestnut Hill, 2/19/13

 

Sipping wine in Unesco World heritage town of Alberobello

Please join Aliza Green & Al Paris as they prepare a dinner of Puglian specialties at Heirloom Restaurant on February 19, 2013.

To make your reservation at Heirloom for the “Flavors of Puglia” Dinner on Tuesday, February 19, 2013, please call the restaurant directly at 215.242.2700.  Seatings are 5:30/6:00pm and 8:00/8:30pm for this one night only event. Pricing is $75.00 per person (not including tax or gratuity). Note that the restaurant is BYOB.

Below is the menu.

Award Winning Cookbook Author

CHEF  ALIZA GREEN & CHEF AL PARIS

 ~present~

 The Flavors of Puglia

 PUGLIAN ANTIPASTO TASTING

Stuffed Roast Peppers  anchovies~capers~pine nuts~currants Focaccia of Burnt Wheat  cherry tomatoes~green olives Vegetarian Broccoli & Cauliflower “Meatballs”

Warm Fava Bean Puree   wilted cicoria greens

SECOND COURSE

Tiella

Puglian crusty rice~mussels~potato paella or

Burratta

creamy cheese~burst tomato~ arugula pesto

 

 ENTREE

Roast Orata

Mediterranean sea bream~fennel~black olives~crispy capers or

Cavatelli

handmade ricotta pasta~lamb ragu~garden peas or

Torta

grilled artichokes~local farm egg~mint~cipollini onion

 

 PUGLIAN SWEET PLATE

Red Wine & Honey Poached Figs

bittersweet chocolate ganache

Ruby Grapefruit Crostata

almond crema~cactus pear~blood orange

 

 Purcedduzzi

crispy semolina gnocchi~anisette-tangerine syrup

Travel to Puglia, Italy with Aliza Green for a unique 7-night culinary tour, October 2 to 9, 2013

Fishing Boats in Puglia with Norman Watchtower

Follow this link for the complete itinerary, pricing, and contact information: October Itinerary for Aliza Green

You’ve traveled to Italy before, perhaps to Rome, Florence, and Venice or to Tuscany and Lazio and loved every minute, especially the food, restaurants, and markets. Maybe you’re ready to experience a whole new region of Italy–Puglia, which I call “land of 1,000-year-old olive trees,” because of its myriad ancient, wind-twisted and gnarled trees. The ancient inhabitants of this region at the heel of Italy’s boot, called it Messapia, “the land between two waters,” because of its unique peninsular location between the Adriatic to the East and the Ionian Sea to the West.  (Eighty percent of Italy’s olive oil comes from this region as does an equal percentage of its semolina.)

Handmade Orecchiette Pasta in Bari Vecchia

I will be leading an exciting and reasonably priced 7-night culinary tour this October exploring the culture, history, and cuisine of Puglia—where many cultures come together including Greek, Arab, Spanish, and Turkish. It’s common to see names like Diaz and Lopez and faces that are clearly Turkish and Arab. Because Puglia has been relatively isolated, the food is quite pure and not at all industrialized. Fish are caught in sight of the restaurants where they are served. Fresh burrata and other cheeses are made daily by local artisans (we’ll visit one and learn how it’s made).

Fresh Sea Urchins Harvested by Divers

Wild foods like wild asparagus, cardoncelli mushrooms, wild fennel—which grows profusely, cicoria, mushrooms, and lampasciuoli (wild hyacinthe bulbs) are served in season. The famed hand-formed orecchiette (ear-shaped semolina pasta) are made by the skilled pastai (pasta makers) in Bari Vecchia, the old part of the port city of Bari, which we will be visiting (it’s also where you’ll be flying into from Rome or Frankfurt).

We’ll be staying a beautiful masseria—the local word for a villa—with all private baths, its own garden where they harvest most of the food served there including famed local almonds, tomatoes, figs, olives, and prickly pears. Here is a link to their website:, http://www.masseriamontenapoleone.com/index.html.

Here is a link to a map showing some of the places we’ll be visiting: https://maps.google.com/maps/ms?msa=0&msid=209049121457044554502.0004cfe326070fdd396a8&ie=UTF8&ll=40.736852,17.361145&spn=1.015586,2.705383&t=m&z=9&vpsrc=1>

Lampasciuoli (wild hyacinthe bulbs) frying in oil

Mimmo with Homemade Liqueurs in Alberobello

 

 

 

 

 

 

 

The tour includes:

  • Two cooking classes with myself and a top local chef, Rocco Cartia www.roccocartia.com
  • Visits to Unesco world heritage site of Matera and Alberobello
  • Lunch and wine tasting at the beautifully restored villa of Li Velli
  • Professionally guided tour of Lecce, (the Florence of Southern Italy)
  • Two local market visits
  • Tasting of local speciality liqueurs at Alberobello with a master sommerlier
  • Visit to Ostuni, “the white city” overlooking the plain and full of charming, steep winding streets—a personal favorite
  • Meals at charming small local restaurants serving typical and innovative cucina
  • Gala dinner at the unique Il Frantoia, a restored 15th century olive mill where each course is prepared daily as part of a constantly changing tasting menu featuring the many unusual herbs, flowers, citrus fruits, and various olive varieties grown organically on the property. (The mill presses four different kinds of oils.) http://www.masseriailfrantoio.it/cuisine.htm.

The group size is a minimum of 12 and a maximum of about 15. We will be working with Antonello Losito and his team at Southern Visions Travel (http://www.southernvisionstravel.com/)—Antonello is both charming and highly professional and works with a team of experienced specialists that help make every detail of our tour memorable—in a good way! I spent a week with Antonello et al in April and fell in love with this up-and-coming region of Italy.

Wild Cardoncelli Mushrooms

Aliza with trullo house in Alberobello

Aliza Makes Artisan Pasta on ABC Television Philadelphia

Click on this link Making Artisan Pasta at Fante’s to see me preparing fresh pasta at Fante’s Kitchenware in the Ninth Street Italian Market, Philadelphia. Please send me your comments and pasta questions by clicking on the Ask Aliza tab on my website.

 

For Pasta & Wine Lover’s: Aliza’s tour of the Tuscan Maremma & Umbria October 3 to 13, 2012

Italian Maremma & Umbria: A Pasta & Wine Lover’s Culinary Tour with Aliza Green: October 3 –13, 2012

Join Aliza Green, Italian food expert and author of 12 cookbooks, including Making Artisan Pasta, for a 10-day small-group exploration of autumn culinary delights, fresh pasta, and wine in wild, ancient Etruscan Maremma and Umbria, “Italy’s green heart.”

Visit Tarquinia and fifteenth-century Palazzo Vitelleschi with its fabulous winged horses.   Stay at Ramerino in the heart of the wild Maremma in southwestern Tuscany. Dine at small, local restaurants and meet the chefs. Visit medieval towns Suvereto, Massa Marittima, and Campiglia-Marittima. Pasta demonstration by “mama” at tiny Taverna del Tiburzi. Chocolate and wine pairing workshop with cioccolataio Dominico d’Affronto. Relax at Terme Calidario, elegant Etruscan/Roman style spa.

Tour Barrati Archeological Park on the site of an ancient Etruscan iron-working village. Decorate with fruits, vegetables, and flowers with Fiorella Falavigna De Leo.

Walk the beautiful trails at Ramerino then enjoy a special meal prepared by master salumaio (cured meat specialist), Davide Fedele. Tour and tasting at hyper-local sheep cheese farm, Podere Paterno, powered by geothermic steam. Tour and tasting at renowned Super-Tuscan Winery Petra designed by star-chitect Mario Botto.

Guided tour of Pitigliano (“la piccola gerusalemme”) by local expert with visit to the old Jewish quarter followed by lunch of Jewish specialties.

In Orvieto, stay at the Hotel Palazzo Piccolomini in a restored Renaissance palazzo. Welcome reception at La Champagneria. Tour and tasting at Castello della Sala winery in a medieval castle. Dinner and hand-stretched pasta demo with Chef Valentina Santanicchio. Tour, tasting, and leisurely lunch overlooking the vineyards at Falesco Winery.

Visit to Monterubaglio with demo by three local pasta queens, then a hands-on class with Chef Velia de Angelis. Gala farewell dinner at La Badia, a restored 12th century abbey.

Land Package Price:  $4,985.00* per person based on two sharing

Single Supplement:   $895.00 limited availability, please inquire

*Price subject to revision at 90 days prior to travel date. Rate is based on a minimum of 10 and a maximum of 14 guests traveling together throughout. Price based on currency exchange as of March 2, 2012.

Includes:

  • Hosted throughout by Epicopia Experience Director, Aliza Green
  • Transportation to and from Rome’s Fiumicino Airport
  • All transfers and baggage handling
  • 10 nights’ accommodation (as listed or similar)
  • Daily breakfast, 8 lunches, and 9 dinners (total of 3 meals on own)
  • Limited local wines (or non-alcoholic beverages) with included meals
  • Transportation by deluxe mini-coach with an experienced, professional driver
  • All cooking classes and demonstrations
  • Licensed professional guide in Pitigliano and Barrati
  • 3 winery visits & tastings
  • Entrance fees to museums and sites according to the itinerary
  • VAT and other taxes
  • Signed copy of Aliza Green’s Making Artisan Pasta upon your return
  • Welcome package

 

Not included:

  • Gratuities to driver and guides
  • Two lunches and one dinner not included in the itinerary
  • International airfares to/from Rome
  • Travel Protection and Cancellation Insurance is recommended (must provide proof of coverage or signed statement)
For reservations contact:  For additional information contact:
Epicopia Culinary Journeys5042 Rabbit Ridge Court

Rockwall, Texas 75032 USA

Tel:  972.771.3510 or 877.661.3844

www.epicopia.com

hpartain@epicopia.com

Aliza Green215.635.0651

www.alizagreen.com

agreen@epicopia.com

 

 

Calling All Foodies: Fight the Chains and Win one of Aliza Green’s cookbooks

FoodTrekker fox

“FIGHT THE CHAINS!” FUNDRAISING DRIVE

SUPPORTS INDEPENDENT FOOD & DRINK BUSINESSES

 (Portland, Oregon, USA  25 February 2012) – Today FoodTrekker.com announced the launch of “Fight the Chains!”  – calling all foodies to support a crowdsourced fundraising drive to develop key technology tools in support of its effort to preserve and promote culinary cultures, food and drink businesses, culinarian people and groups, and foodie destinations. “Nobody we know wants to be eating and drinking the same global burgers and coffees for the rest of their lives. We must fight back and support independent businesses.” says Erik Wolf, Founder and CEO of the International Culinary tourism Association and FoodTrekker.com. Interested parties can support the campaign directly at www.indiegogo.com/foodtrekker.

THE GOAL

Funds raised from this campaign will help build key technology tools like FoodTrekker’s Tasting Team module, which enables its Tasting Team – independent food/drink journalists and chefs like Aliza Green and Harry Pagancoss (two of FoodTrekker’s advisors) – to maintain an online portfolio, write about food & drink businesses, connect with their audiences, and showcase their original food/drink editorial, photo and video content in multiple languages.  This is just one of the ways FoodTrekker helps support independent food and drink businesses.

 

WHY CHAINS ACTUALLY HURT LOCAL ECONOMIES

Multinational chains swallow customers from independent food and drink businesses.  Since 2008, according to leading market research firm The NPD Group, a shocking 87% of restaurant industry traffic lost has been at independent restaurants. In other words, people are eating more at chains, and less at independent food and drink establishments.  “The independents don’t have the same deep pockets as the chains. It’s harder for us to survive,” says Tommy Klauber, a serial entrepreneur and owner of Pattigeorge’s Restaurant, Polo Grill & Bar and other independent foodservice businesses in Florida. Chains tend to export profits to corporate headquarters, leaving a smaller local economic impact than residents realize.

CELEBRITY CHEFS & AUTHORS FURNISH REWARDS

Campaign donors can choose cool rewards like cookbooks by James Beard-award winning author Aliza Green or celebrity chef & Association spokesperson Harry Pagancoss; a customized culinary tour in the US city of your choice; or even a personal celebrity chef cooking lesson in Portland, Oregon –home to the hottest culinary scene in the USA.

ABOUT FOODTREKKER

FoodTrekker.com is new kind of sales and marketing platform for all kinds of independent food and drink businesses and people. It covers a lot more than just restaurants – think the long tail of the food industry, including cooking schools, wineries & breweries, small food producers, farms & farmers’ markets, culinary magazines, chefs, food writers and much more. Big chains are banned. Unique to the site is proprietary matchmaking technology, which pairs foodies perfectly to the kinds of culinary experiences they’ll truly love. FoodTrekker just soft launched in its hometown of Portland, Oregon, with more cities and features coming soon.

WHY CROWDSOURCING WORKS

Crowdsourcing projects are a new way for new projects to raise the money they need to grow. Crowdsourced projects are all the rage now – with some garnering over US$1 million in a single campaign. Crowdsourcing works because it is funded by billions of raving fans,

FOR MORE INFORMATION

Erik Wolf, CEO and Founder, erik@foodtrekker.com, (+1) 503-213-3700

@foodtrekker Facebook.com/Foodtrekker Youtube.com/FoodietheFox

About International Culinary Tourism Association (ICTA) and FoodTrekker The ICTA is the world’s leading authority on culinary travel, with 16,000 members in 120 countries. The Association offers education and product development solutions to the world’s food and travel industries. FoodTrekker is a consumer-facing site that focuses on the preservation and promotion of the world’s culinary cultures.  Visit www.culinarytourism.org and www.foodtrekker.com for more information.

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