HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Victor Hazan. Show all posts
Showing posts with label Victor Hazan. Show all posts

Thursday, September 18, 2014

Ina Garten's Ode to Marcella Hazan: Sicillian Grilled Swordfish and Ina's recipe for Confetti Corn

        
Victor and Marcella Hazan
There is a sad anniversary this week.  It’s been a year since the world lost Marcella Hazan, that wonderfully giving Italian food prophet with whom I struck up a friendship over the internet.  Fortunately, when you are as good as Marcella, your presence in the kitchen will not go with you.  And fortunately too, Marcella’s partner in life and in the kitchen, Victor Hazan, has kept Marcella's memory most alive for fans and friends on her Facebook
page. By complete coincidence, when I was poking around for a recipe for swordfish, what should appear before me but Ina Garten’s Sicillian Grilled Swordfish recipe which Ina said was inspired by Marcella. I found it in Ina’s “Barefoot Contessa Foolproof” (Clarkson Potter 2012).  This recipe certainly keeps up with the title of the book. It’s one of the easiest things I have cooked all summer.   It might take all of 15 minutes to put together.  And it delivers such fresh and full flavor that I wanted to share it with you.  And since we may be heading into the end of corn season, I wanted to also share an Ina recipe for Confetti Corn.  It’s appeared here before. But it is perfect with this dish.        

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, May 28, 2013

Marcella Hazan's Pasta with Abruzzi-Style Lamb Sauce




           
Marcella Hazan just celebrated her 89th Birthday.  As a salute to this great lady, a Facebook friend of mine who has taken the time to answer many Italian food questions for me, I wanted to celebrate too. Fortunately, March 2013’s Food and Wine Magazine saluted its own 35th Anniversary with “The Legends”, a collection of recipes from “the extraordinary, epoch-defining cooks” who’ve been their contributors for the past 35 years.  Julia Child, Jean-Georges Vongerichten, Jacques Pepin, Paula Wolfert and Marcella herself all came to life on their pages.  It must have been quite a task to decide what went in and what didn’t, especially since Ms. Hazan has had 27 recipes published in Food and Wine.  The Editors settled on just 3 recipes, all from “Marcella Cucina” (Alfred A. Knopf 1997).  I settled on Pasta with Abruzzi-Style Lamb Sauce.  But don’t think I won’t be back with “Fish in Crazy Water" sometime soon. 

Thursday, November 11, 2010

Beef Pot Roast with Mushrooms and a Balsamic Sauce


      Before getting to today's Pot Roast post, I wanted to give anyone who'd like, the opportunity to learn about Monte's Ham thanks
to my appearance yesterday on The Joan Hamburg show on WOR710.  Just click here for the link.  I am on at about the 45 minute mark
and you can skip ahead if you'd like.  Here it is:
http://www.wor710.com/topic/play_window.php?audioType=Episode&audioId=5002772 . Enjoy!
Now to today's post...


  Let’s be honest:  Balsamic Vinegar has taken the place of red sauce Italian in terms of being found almost too often.   It’s unfortunate too that America’s love affair with this ingredient is so completely antithetical to the way it’s used in Italy.  There, it is used sparingly—one or two drops at a time and never to replace vinegar but to supplement it.  And real Balsamic is aged for years and when finally consumed, it is a deliciously thick liquid which you only need drops of.   I was fortunate enough to be given a magnificently authentic Balsamic vinegar at the Fine Foods Show in June.  As you can see in the photo, it even looks precious and has about as much to do with its supermarket counterpoint as red wine does to vinegar. We drizzled that balsamic on hard cheese and it was out of this world.