Showing posts with label Red Snapper. Show all posts
Showing posts with label Red Snapper. Show all posts

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.

Tuesday, December 20, 2011

Eric Ripert's Red Snapper with Sofrito

Chef Eric Ripert
       The weeknights leading up to Christmas are a time challenge to any home cook.  We all want to minimize the time it takes to get dinner on the table so that we can take care of everything else that's going on--shopping, wrapping, decorating.  And with our menus leaning towards rich foods and lots of them, I thought it would a great idea to introduce a fish dish to our 12 days of Christmas recipes.  This one has a lot going for it.  It is genuinely easy to make. It takes under 30 minutes to cook. It's light and wholesome and absolutely delicious.  And it has a great pedigree.

Monday, August 16, 2010

Red Snapper with Butter and Shallot Sauce

        The Silver Palate was an iconic and tiny little take-out shop that opened on the Upper West Side of Manhattan in 1979.  It was the brainchild of two women: Julie Russo and Sheila Lukins.  Two years earlier, Lukins, divorced from her husband and mother to two small children, had set up a catering operation in her apartment.  She lived in New York’s famed “Dakota”,  home to Lauren Bacall, Rex Reed and most famously and tragically, John Lennon who was assassinated outside its front door in 1980.

Tuesday, June 1, 2010

Red Snapper Filets with Merguez Sausage, Little Neck Clams and Romesco Sauce

You can’t sit down to write a recipe without wondering what constitutes out-and-out thievery.  There is no possible way that you yourself could invent something so absolutely new and startling that you could proudly call it yours and yours alone.   Everything has to have come from some knowledge that you picked up from someone or somewhere else.  But giving credit where it is due isn’t the way of some major talents in the food galaxy.  I can’t run this down but it sounds apocryphal enough to be true:  One of the greatest doyennes of cooking is said to have recognized so many of the recipes of a then younger upstart that she remarked ‘’she is a superb copier”.  But at what point are we not all copiers, superb or not? 
        One theory holds that if three ingredients are different, whatever recipe it is, is therefore original.  Another is that as long as you attribute your recipe to its original developer, you’re covered.   I suppose if you went back to the very beginnings, you’d have to give credit to the man who invented fire or discovered that you could boil water.  But if you go to the rules governing Recipe contests, here’s what you’ll find:  Changing one or two ingredients in someone else’s recipe does not make it original.  And if you have the temerity to change the ingredients and still lift the instructions for the recipe from whatever it is you made the substitutions to, that isn’t originality,  it’s plagiarism.  And while recipes cannot be copyrighted, cookbooks most certainly can.  Which brings us to the great Alfred Portale, who must be given a lot of credit for the Snapper recipe here.