Chef Aliza Green received the Les Dames d’Escoffier “Outstanding in her Field” Award on Sept. 23 at the annual Philadelphia Heritage Farm Award Dinner at Bartram’s Garden.
Each year, the event recognizes notable women for their culinary contributions. As the organization is celebrating its 35th anniversary, Les Dames Philadelphia honored five of its charter members. In addition to Green, the organization recognized Susanna Foo, Claire Boasi, Kathleen Mulhern and Judy Wicks. Proceeds from the event support scholarships for women in the culinary field.
Green was honored for her significant contributions to the Philadelphia food scene and beyond, by helping to make the city a premier dining destination. In 1988, The Philadelphia Inquirer inducted Green into its Culinary Hall of Fame for her uncompromising efforts at working with local farmers.
She is the author of 15 cookbooks including The Fishmonger’s Apprentice, featured in a Bottom Line interview; Making Artisan Pasta, a Cooking Light top 100 cookbook of the last 25 years; The Magic of Spice Blends; and The Soupmaker’s Kitchen, a Washington Post cookbook of the year.
Green won a prestigious James Beard Award as co-author of Ceviche: Seafood, Salads, and Cocktails with a Latino Twist and a James Beard Nomination for an article in the Washington Post called, “The Gloves Can Come Off as Far as I’m Concerned.”
Green serves as director of catering at Material Culture and leads small group culinary tours to destinations around the globe.
She credits her Jewish heritage with putting her on this path: “A lifetime of travel and living abroad — I started first grade in Israel — have led to my strong interest in Jewish culinary traditions from Morocco to Italy and even India. To learn more, I will be leading a very exciting culinary tour of Israel in February 2019.”
Green was kind enough to share a favorite recipe from her cookbook Starting with Ingredients with Jewish Exponent readers. It is a wonderful side to accompany both meat and dairy meals, and leftovers are delightful as a cold salad — if, in fact, there are any left.
Greek Lemon Dill Potatoes
4 pounds Yukon gold potatoes or other waxy potatoes
½ cup fresh squeezed lemon juice
½ cup extra-virgin olive oil
2 tablespoons finely chopped garlic
2 tablespoons chopped dill
2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
Peel the potatoes, cut in half moons, and place them in a bowl of cold water. Whisk together the lemon juice, olive oil, garlic, dill, salt and pepper. Drain the potatoes well and place them in a large bowl. Toss well with the lemon juice mixture. Marinate refrigerated for 2 hours.
Preheat the oven to 400 degrees. Spoon the potatoes and marinade into a large, shallow casserole so the potato mixture is about 2 inches deep.
Bake the potatoes for 1 hour and 10 minutes, turning them occasionally so they cook evenly and brown on top. There should be plenty of sauce left over after roasting.
Serve the potatoes with some of the cooking juices spooned over top.
To learn more about Green, visit her website at alizagreen.com.