|Beautiful and Delicious…Marcella Hazan's Semifreddo|
Recently, Gourmet Live published a list of the 50 most influential women in food or "game changers" as they called them. While I think most of these women deserve their place on the list; I must admit when I first read the list I was a little bothered (I take this stuff way too seriously)! They left out some of the most creative, talented women in food. They chose Ree Drumond, who is a very successful blogger, and Julie Powers, who cooked through Julia Childs cookbook, over Marion Cunningham, who edited and rewrote the Fannie Farmer cookbook. Learn more here! And what about Dorie Greenspan? I cook with her on French Fridays! She's written some amazing cookbooks. Not to mention Clementine Paddleford! Her book How America Eats was considered groundbreaking in 1960, but now mostly unknown and out of print. Read more here about Clementine! Or what about Rose Levy Berenbaum, a baking genius! While Ree has a wonderful blog, her cooking is very basic and for me does not qualify her to be on this list. Julie's blog certainly inspiered many woman to start blogs themselves, but again a game changer...I don't think so. I just think so many really prominent women were left out. Was it because they chose women on their popularity or is it more that the editors of Gourmet are not quite up on their culinary history? I'll never know…agree or disagree it's the list!
Last week, as I was browsing some of my favorite blogs, I came across Mary of OnePerfectBite.
Her idea was to cook her way through each of these 50 women, one each week! I thought it sounded like fun so here I am with # 6 Marcella Hazan. She is an Italian food writer who writes in English. Her cookbooks have introduced people, in the United States, to the techniques of traditional Italian cooking. She is widely considered by many in the food industry to be one of the foremost authorities on Italian cuisine.
Since it is very warm in my part of the country, I decided on Marcella's Semifreddo di Cioccolato. Semifreddo is a very traditional Italian dessert. It means half cold and is a class of semi-frozen desserts. It is the texture of frozen mousse. This recipe was so easy and absolutely delicious! A wonderful dessert for a hot evening!
Marcella Hazan's Semifreddo di Cioccolato
- Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners’ sugar a little at a time and continue whipping.
- When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.
- Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture. (Because the egg whites are not cooked I bought pasteurized eggs).
- Line a loaf pan of 1½ to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.
|Mixing the grated chocolate into the whipped cream|
|Plastic wrap lined loaf pan|
|Folding the cream into the beaten egg whites|
|Put mixture into loaf pan, cover with plastic wrap and freeze|
Please visit these other wonderful blogs and see how they chose to honor Marcella Hazan. If you would like to participate with this group visit Mary at One Perfect Bite.
Kathy - Bake Away with Me
Val - More Than Burnt Toast
Joanne - Eats Well With Others
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Katie - Making Michael Poland Proud
Mary - One Perfect Bite