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What’s hot in TV kitchens nowadays is fusion, for one thing; marrying unlikely edibles. Rediscovering a herb, spice or fruit and combining it in a way that puts a new spin on an old dish. It’s all about “exploring new and different ways to approach food,” according to foodnetworktv.com.
Like, for example, pairing heirloom tomatoes with peaches for a room-temperature soup. Wait a minute, this recipe wasn’t seen on TV. It is from homespun “chef” Julia Theresa Vassalluzzo — better known as Julia V. — who got her start in the South Philadelphia kitchens of her grandmothers, Julianna and Theresa.
“These women, as well as my mom were excellent cooks with different styles. Grandma Julianna made traditional Italian dishes and she was a good baker. Theresa, on the other hand was a bit more experimental than Julianna, but still adhered to the typical weekly meal schedule like most South Philly Italian Americans of the day — ‘gravy’ on Sundays, soup on Mondays, pasta on Tuesdays, and so on. And my mom made great homemade pastas,” Vassalluzzo said.
Nonetheless, one would be hard-pressed to find a bowl of tomato-peach soup — or any other soupe froide — on Theresa DeBernardis’ table.
But you might find one in her granddaughter’s new, self-published cookbook, “The Passionate Plate: A Collection of Favorite Recipes” debuting Sept. 30 at the annual Vendemmia Wine Festival in Girard Park, 2101 Shunk St.
Unlike her somewhat traditional cooking roots, her recipes dare to spin Italian peasantry into nouveau, restaurant-quality combinations like pork chops with pickled peppers, a favorite of her husband, Joe, or deviled catfish.
“I spent a lot of time as a child with my grandmothers who inspired me to create … and not just in the kitchen. I came from a family of musicians and beauticians, all of whom were creative in their own ways.” Vassalluzzo, who expresses her artistic eye by planning and hosting parties, said
Her attention to details spawned an idea to include original theme-styled wrapping paper with every purchase of the “Passionate Plate” for a distinctive gifting presentation. Some home cooks cannot be bothered with writing down recipes (to the disappointment of their guests and protégés). The decision to record her recipes is to the benefit of all who want to try interesting plates at home for family or entertaining.
“Julia is without a doubt the most talented natural cook whose dishes I’ve had the pleasure of indulging,” Vendemmia founder Dr. Jerry Vernose said.
Vassalluzzo will donate a percentage of proceeds from her cookbook sales to the Alzheimer’s Association. The author lost her mother-in-law, as well as a close friend to the disease.
“There are cures and treatments for some cancers that restore quality of life, thankfully, but there are none yet for this disease, which causes patients and their families so much suffering. It’s a terrible feeling to be around a loved one who no longer knows who you are,” Vassalluzzo said.
Visit vendemmiafoundation.org.
Contact the South Philly Review at editor@southphillyreview.com.
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