Aliza Green

Chef | Consultant | Author

First Christian Church

Posts tagged: Starting with Ingredients

Senegalese Chicken Yassa

Senegalese Chicken Yassa

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 broken rice was cheaper, it is now preferred. Look for broken rice, sometimes called “Mali rice,” in African and Asian markets. The broken rice in Africa is fragrant Jasmine rice imported from Thailand.

Ingredients:

  • 3 cups (about 2 large onions) sliced white onions
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons finely chopped fresh hot green chiles
  • 1 teaspoon ground ginger
  • 3 bay leaves
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
  • 1 teaspoon coarsely ground black pepper
  • Kosher salt to taste
  • 1 cup fresh lemon juice
  • 1 cup water
  • 1⁄2 cup canola or vegetable oil, divided
  • 1 (21⁄2- to 3-pound) fryer chicken, cut into 8 pieces

Directions:

In a shallow, nonreactive (not aluminum) baking dish, combine the onions, garlic, chiles, ginger, bay leaves, thyme, pepper, and salt. Add the lemon juice, water, and 1⁄4 cup oil. Marinate in the refrigerator at least 4 hours, or up to overnight.

Remove the chicken from the marinade and pat dry with paper towels. Strain the marinade liquid, reserving both liquid and solids.

Heat 1⁄4 cup oil in a large, heavy skillet (cast-iron preferred) and brown the chicken on all sides. Transfer the cooked chicken to a plate.

Pour off most of the oil from the skillet. Add the reserved solids to the pan and cook for about 5 minutes over moderate heat, or until the onions are soft and lightly colored. Return the chicken (and any juices) to the skillet. Add the marinade, bring to the boil, then reduce the heat to low and simmer about 25 minutes, or until the chicken is tender. Serve with hot boiled rice.

(from Starting with Ingredients)

Honey-Poached Quince

Honey-Poached Quinces

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 fragrance. But we don’t think Adam took a bite and was seduced forever: A raw quince would’ve sent civilization in quite a different direction, with its mouth-puckering fierceness.

Quinces need cooking to bring out their seductive flavor, which is somewhere between pear and apple, with another sharp but indefinable taste that seems to come from their wild heritage. But once you have the taste, you’re hooked – every fall you’ll be looking for our quinces, most reliably found at the farmers’ market or an Asian market. A bowl of quinces brings an exotic aroma to the whole house; a lone quince on the shelf will perfume your closet.

The only problem is how to crack these hardest of fruits. We suggest a Chinese cleaver – or don’t cut them at all until they’re cooked; they’ll have more flavor that way.

This heavenly dish of poached quinces from four-star Philadelphia chef Aliza Green accents their natural tartness and fragrance with lemon and spices, including a whole vanilla bean. You’ll have leftover poaching liquid; reduce it into a delectable syrup, or even further and you’ll have a wonderful quince jelly to serve on crackers with cheese or for breakfast toast.”

Ingredients:

  • 2 cups water, or more if needed
  • 1 cup dry white wine
  • ½ cup sugar
  • ½ cup honey
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise and scraped
  • Grated zest and juice of 1 lemon
  • 6 large fragrant quinces, such as Smyrnas

Directions:

In a large nonreactive pot, combine everything but the quinces. Stir and bring to a boil. Peel the skin off the quinces. Slice them on half (preferably with a Chinese cleaver), then in quarters. Cut out the seeds, then cut into 1/2-inch-thick wedges.

Place the quinces in the syrup and return to a boil. Reduce the heat to low and poach gently until the quinces are tender when pierced with a skewer, 15 minutes to nearly 1 hour. You may need to add more water. The quinces will be rosy when they’re done. Let cool in the syrup and serve alone or with a cheese course.

West African Peanut Soup

West African Peanut Soup

West African Peanut Soup

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 they caught on quickly because of their similarity to the native African bambarra groundnut. In the U.S. it has become traditional to serve this soup when celebrating the seven days of Kwanzaa. Substitute vegetable stock for a deliciously rich vegetarian soup.

Ingredients:

Serving Size:  8

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 tablespoon each: chopped garlic and
  • ginger root
  • 2 teaspoons each: ground cumin and ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 pinch each: ground cloves and cayenne pepper
  • 1 (15-ounce) can chopped plum tomatoes, or 2 cups fresh diced tomatoes
  • 2 large yams, peeled and cut-up
  • 3/4 cup roasted peanuts
  • 6 cups chicken stock (or vegetable stock), simmering
  • ½ cup peanut butter
  • ½ bunch cilantro, leaves chopped
  • Salt and fresh ground black pepper, to taste

Optional garnishes: diced fresh tomato, cilantro sprigs, and chopped roasted peanuts

Directions:

Heat the oil in a large Dutch oven over medium heat. Sauté the onion until lightly browned, about 8 minutes. Stir in the garlic, ginger, cumin, coriander, cinnamon, cloves, and cayenne. Sauté together 2 to 3 minutes to release their fragrance. Stir in the tomatoes and yam, and continue to cook, stirring occasionally about 5 minutes to meld the flavors.

Add the hot stock and peanuts, bring to a boil, reduce heat, and simmer 30 minutes. Remove the soup from the heat. Using a food processor or blender, puree the soup until smooth. Return the soup to the saucepan. Whisk in the peanut butter and chopped cilantro, season with salt and pepper and heat through. Top each serving with the (optional) garnishes. Serve piping hot.

(from Starting with Ingredients)

Red Onion Marmalade for Steaks

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 butter, till softened but not browned. Add the red wine, balsamic vinegar, thyme, honey, coriander, allspice, and salt and black pepper to taste.

Bring to the boil, reduce heat and simmer about 30 minutes, or until the liquid is syrupy, stirring occasionally. Serve hot as a topping for steaks or hamburgers.

(from Starting with Ingredients)

Sicilian Eggplant Caponata on Crostini

Sicilian Eggplant Caponata on Crostini

Photo by Steve Legato (www.stevelegato.com)

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 abound and the dish may be varied almost endlessly with such additions as toasted pine nuts or almonds, artichokes, cooked egg slices, orange juice, anchovies, basil, and even bitter chocolate. Sicilian restaurants sometimes add swordfish, shrimp, or baby octopus and top it with shaved bottarga (dried, salted and pressed tuna roe). Caponata gets its typical sweet and sour flavor from a little sugar mixed with red wine vinegar. The caponata will keep up to ten days, refrigerated, but should be brought back to room temperature for best flavor.

Ingredients:

Serving Size: 1 Quart

  • 2 large eggplants, unpeeled
  • ½ cup olive oil
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 3 to 4 ribs celery, diced
  • 1 (15-ounce) box Pomi (asceptic box packed diced tomatoes) or canned plum tomatoes diced and mixed with liquid from can
  • ¾ cup sliced green olives
  • ¼ cup drained capers
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • Salt and black pepper, to taste
  • ½ cup chopped Italian parsley
  • 2 tablespoons chopped fresh oregano

Directions:

Preheat oven to 400°. Cut eggplant into 1-inch dice. Toss with 6 tablespoons of the olive oil and spread onto a baking pan. Roast about 20 minutes, or until eggplant is browned and soft.

Meanwhile, combine onions, red and yellow peppers and celery. Sauté in a large skillet in remaining 2 tablespoons olive oil till crisp tender.

Separately, combine tomatoes, olives, capers, vinegar, sugar, salt and pepper. Add to sautéed vegetables. Stir in roasted eggplant. Bring to the boil and simmer together about 15 minutes or until thickened. Cool and then stir in parsley and marjoram. Serve at room temperature on Crostini.

(from Starting with Ingredients)

Roast Chicken with Celery Root & Apple Glaze

Roast Chicken

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 flavor along with a mixture of Fuji apples, celery root and red onions and topped with an apple cider glaze. It’s a good dish for a party, because it’s sure to please, everything can be made ahead with only unattended oven roasting while you greet your guests and it’s inexpensive to make even if you use top quality grain-fed, free-range or organic chicken.

Serving Size: 6

Apple Cider Glaze

Ingredients:

  • 1 quart apple cider
  • 1 quart rich chicken stock, homemade if possible
  • 1 tablespoon chopped thyme
  • ½ peeled yellow onion
  • 2 bay leaves
  • 2 teaspoons peppercorns
  • 2 teaspoons coriander seed
  • 2 teaspoons fennel seed

Directions:

Bring all to the boil and reduce till the liquid is syrupy and equals 2 to 3 cups. Strain and keep warm.

Marinated Chicken

Ingredients:

  • ¼ cup finely minced shallots
  • 1 tablespoon finely chopped rosemary
  • 2 teaspoons finely chopped thyme
  • 2 teaspoons ground black pepper
  • 1 tablespoon kosher salt
  • ¼ cup vegetable oil
  • 6 chicken halves

Directions:

Combine marinade ingredients and rub all over chicken halves. Refrigerate overnight or up to two days.

Apples, Celery Root & Red Onion

Ingredients:

  • 1 celery root, pared and cut into wedges
  • 2 large Fuji (or other firm red-skinned apples), cored and cut into thick wedges
  • 2 small red onions, cut into wedges
  • Squeeze of lemon juice

Directions:

Blanch celery root for 1 minute in boiling salted water. Drain and reserve. Toss apple wedges with lemon juice. Combine with red onions and reserve.

ASSEMBLY

Ingredients:

  • Apple Cider Glaze
  • 2 to 4 tablespoons unsalted butter, optional
  • Apple mixture
  • Marinated chicken halves
  • Polenta, rice or mashed potatoes, optional

Directions:

Preheat oven to 450 Place celery root, red onion and apple wedges into the bottom of a roasting pan. Wipe excess marinated from chickens and place over the vegetables, skin side down. Roast till ¾ cooked, about 25 minutes. Turn chicken half over and roast until chicken is skin is browned, and the internal temperature has reached 165 (74 C) at its thickest point or the juices of the thigh run clear when pierced.

To serve, place polenta, rice, or mashed potatoes into the bottom of serving plates or pasta bowls, preferably heated slightly, if desired. Arrange chicken and apple mixture over top. Ladle Apple Cider Glaze over top. (Note that for a fancier dinner, heat the Apple Cider Glaze till bubbling and stir in two to four tablespoons of butter to enrich the sauce and give it that “restaurant-style” shine.)

(from Starting with Ingredients)

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

Warm Roasted Wild Mushrooms Salad

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 I prepare a simple balsamic syrup, deep-fry shallot rings until they’re crispy and browned. Just before serving, I toss mixed salad greens with olive oil and lemon and top it with the warm mushrooms. I drizzle the salad with the balsamic syrup, top it with the shallots and for a final filip, add a few drops of truffle oil—an easy an inexpensive way to get the deep, earthy flavor of truffle.

Serving Size: 6

Balsamic Syrup

Ingredients:

  • ¾ cup brown sugar
  • ½ cup balsamic vinegar
  • 1 tablespoon honey

Directions:

Combine brown sugar, vinegar and honey. Bring to the boil and simmer till bubbling and syrupy. Store at room temperature.

Caramelized Shallots

Ingredients:

  • 1 quart vegetable oil
  • 2 cups sliced shallots

Directions:

In a large, deep pot, heat oil (filled no more than halfway up the sides) to 365° or till shimmering hot. Add the shallots and fry over high heat until the shallots are brown and crispy, stirring occasionally, about 15 minutes. Remove from oil using a wire skimmer and drain thoroughly on paper towels. Store at room temperature.

Roasted Mushrooms

Ingredients:

  • ½ pound shiitake mushrooms, caps only
  • 1 pounds crimini mushrooms, quartered
  • ½ pound oyster mushrooms, sliced
  • ½ pound portabello mushrooms, quartered
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ¼ teaspoon finely ground black pepper
  • ½ cup Balsamic Syrup (from above)
  • 2 cups sliced shallots

Directions:

Preheat oven to 450° Combine mushrooms with oil, salt, pepper and syrup. Spread out in a thin layer on baking pan and roast till well browned, turning once or twice, about 10 minutes.

Mixed Greens With Lemon Dressing

Ingredients:

  • 2 tablespoons fresh squeezed lemon juice
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 3 cups baby salad greens (spring mix)

Directions:

Preheat oven to 450°. Combine mushrooms with oil, salt, pepper and syrup. Spread out in a thin layer on baking pan and roast till well browned, turning once or twice, about 10 minutes.

ASSEMBLY

Ingredients:

  • Roasted Mushrooms
  • Mixed Greens with Lemon Dressing
  • Caramelized Shallots
  • Black Truffle Oil

Directions:

Arrange roasted mushrooms over mixed greens, top with a spoonful of caramelized shallots and sprinkle with black truffle oil. Serve immediately.

Mediterranean-Inspired Baking

DATE: November 6, 2008
TIME: 6:00-9:00 pm
LOCATION: Cook’s Pots & TableTops, 2807 Oak Street, Eugene, OR 97405
PHONE: 541-338-4339
EMAIL: info@cookspots.com
COST: $65.00

If you love the foods of the Mediterranean, this class at Cook’s Pots & TableTops is a chance to learn some wonderful new baking recipes and a salad featuring Oregon hazelnuts just in time for the holidays. Aliza is an excellent teacher and loves questions from students. The menu from Starting with Ingredients and Starting with Ingredients: Baking includes Autumn Apple-Hazelnut Salad, Wild Oregon Mushroom Pizza with Potato-Rye Crust; B’stilla of Chicken; Spanish Empanadas; and Spanish Orange and Olive Oil Cake. The cost of the class is $65. For more information…

Cook’s Pots & TableTops

Copperfield’s Books

DATE: November 1, 2008
TIME: 3:00-4:00 pm
LOCATION: Copperfield’s Books, 104 Matheson Street, Healdsburg, CA 95448

Meet Aliza Green, bring her your culinary questions, and get personally signed copies of her books including Starting with Ingredients: Baking and her Foodie’s Field Guides at Copperfield’s Books, just down the street from Relish Culinary School in Healdsburg. The book makes a perfect holiday gift for that curious baker while her Field Guides to Produce, Meat, Herbs & Spices, and Seafood are considered lifesavers by culinary students, food writers, chefs, and home cooks. For more information…

Copperfield’s Books

Global Baking In The Wood Fired Oven

DATE: November 1, 2008
TIME: 10:00 am – 2:00 pm
LOCATION: Relish Culinary School, 14 Matheson Street, Healdsburg, CA 95448
PHONE: 707-431-9999
COST: $85.00

Come learn how to bake in a wood-burning oven at this hands-on class at Relish Culinary School with recipes from easy-to-learn, outstandingly delicious recipes from Starting with Ingredients: Baking. The hearty, Mediterranean menu includes Simit (Turkish Sesame Bread Rings) served with Feta Cheese, Yogurt and Honey, and Black Olives, Lahmacun (Armenian Lamb Flatbread) with Pomegranate Molasses, Paprika and Pine Nuts, Turkish Feta Cheese and Egg Pide, Coccoi Prena – Sardinian Potato Torta with Pecorino Sardo, Feta and Mint, Spanish Apple Torta. The cost of the class is $85. For more information…

Relish Culinary Adventures