This spring, I had the pleasure of creating a Brazilian menu for the Painted Bride’s 46th Anniversary Celebration held at Material Culture in East FAlls. I prepared Feijoada, the iconic Brazilian dish of black beans, smoked and cured meats, sauteed kale, and sliced Navel oranges (native to Brazil). This rich and flavorful dish was accompanied by plentiful Caipirinha cocktails–like a daiquiri made with cachaca (Brazilian sugar cane spirits) that can be dangerously delicious and lead to spirited dancing. See the clip here: Painted Bride Celebrates its 46th Anniversary Brazilian Style!
I’m very excited to be hosting our first Community Seder at Baba Olga’s Cafe on the second night of Passover. Everyone is invited to this celebration of Sephardi and Ashkenazi food, freedom, and building community. Please join us for this delicious meal accompanied by the traditional (minimum!) four glasses of wine.
Please join me and a group of food lovers at my series of three international spice-based cooking classes at Baba Olga’s Cafe. The first class is coming up in just two weeks and will include cooking demo, a take-home packet of spices for each guest and lunch featuring dishes that we have made and other recipes from my forthcoming book, The Magic of Spice Blends. Please visit http://materialculture.com/cooking-classes-at-baba-olgas-cafe/ for more information and to purchase tickets.
Unique retail store and auction house Material Culture has truly become a destination that treats all five senses with the opening of its new restaurant, Baba Olga’s Café and Supper Club. The café marries global flavor with the most locally-sourced, sustainably-harvested ingredients.Aliza Green is the proud Chef Manager of Baba Olga’s Café & Supper Club at Material Culture http://materialculture.com/baba-olga-cafe/where lunch is served Wednesday through Saturday in a menu of made-from-scratch soups, salads, sandwiches, and sweets. Every Sunday, she prepares a prix-fixe Grand Seasonal Buffet with an array of seasonal, local, and international culinary creations. The store and cafe space are available for rentals for catered events and Green works directly with customers to create a custom menu.
An enthusiastic life-long traveler, Chef Green has spent time working with chefs and food artisans around the world, learning the local customs, methods and tastes to achieve mastery of her craft. Her bold and flavorful cuisine finds an apt home in Material Culture, amidst the art and home decor that was similarly imported from locations across the globe. The café’s space is decorated with custom hand-crafted furnishings and one-of-a-kind art and artifacts discovered in the field, creating an experience that enlivens and transports from the moment guests cross the threshold.
The menu at Baba Olga’s prioritizes fresh, seasonal ingredients from local farms and suppliers wherever possible. Some of our suppliers include Heritage Farm in Philadelphia, Green Meadow Farm in Gap, PA and Fruitwood Orchards in New Jersey. Our commitment to using fish that is sustainably caught and meat and poultry that is humanely raised has an impact on the environment—and an impact on the rich, succulent flavors of the dishes. At Baba Olga’s the water is filtered five times for clean, clear flavor and no wasteful plastic water bottles. Food scraps are composted by Bennett Compost, take-out containers, and paper napkins are biodegradable, and little to no processed foods are used.
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 Magazine: http://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.
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.
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
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.
—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!
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!
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.
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
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
Puglian crusty rice~mussels~potato paella or
creamy cheese~burst tomato~ arugula pesto
Mediterranean sea bream~fennel~black olives~crispy capers or
handmade ricotta pasta~lamb ragu~garden peas or
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
crispy semolina gnocchi~anisette-tangerine syrup