HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, October 10, 2013

Chicken Fricassee with Shiitake Mushrooms and a salute to Chef Jason Weiner of Almond Restaurants and Outstanding in the Field.


        
Jane, Jason and John 
About a month ago, my friends, Jane Maguire and John Quigley of Long Island Mushroom Inc., invited me to attend a special event.  It was a dinner held at the EECO Farm in Easthampton.  It was hosted by a group called “Outstanding in the Field”, a quirky roving restaurant that travels all over North America staging dinners that bring together local farmers and foodies in outdoor pop-up settings.  Local food purveyors supply the raw ingredients.  Jane and John were, of course, responsible for the presence of their glorious mushrooms.  And Jason Weiner, who is the Chef and Co-Owner of Almond Restaurants—one in Bridgehampton and one in New York—did all the cooking. 

Monday, October 7, 2013

Fish in Crazy Water and a tribute to the woman who introduced me to it and countless other Italian recipes, Marcella Hazan



Marcella and Victor Hazan, as loving and giving
a couple as one could ever hope to know.
If I’d never been introduced to Marcella Hazan, my cooking would have been so much poorer for it.  Marcella died last week at her home in Naples, Florida where she and her inspirational muse and husband of 58 years, Victor Hazan, had retired some years ago.  It was a loss that countless numbers of us felt deeply.  Her readers, her dear husband and her devoted son, Giuliano, were all stunned because up until the very last she was sharing her infinite wisdom with us via Facebook, of all places.  I know this only too well as I had not only ‘friended’ her but been the recipient of her advice on several occasions.  I’d written about the Italian disdain for cheese coming anywhere near seafood.  She shot right back that she’d changed her mind about that particular taboo.  She also wrote me when I had a question about a strawberry dessert.  She was endlessly generous with her time and I can’t tell you how the food writer in me was overwhelmed that I would hear from this extraordinary authority who surely had better things to do.