Corn Meal, A.K.A. Grits, Polenta, Suppawn, Cornpone…
Robin Cherry
AS THE SPANISH APPROACHED the Hopi village of Awatovi, residents poured a line of cornmeal in the sand as a sign to the invaders that they were not to enter.
Eating by the Season
Talkin’ turkey
Justin Satkowski
AROUND THIS TIME OF YEAR, when thoughts turn to Thanksgiving, the hunt for the perfect centerpiece of the meal begins—we’re talking turkey here. The choices used to be simple (or
Honey Ice Cream
Valley Table Staff
By Marissa Sertich Ingredients 2 cups heavy cream 2 cups whole milk 1 cup honey 12 egg yolks pinch salt makes 1 quart Method In a medium size mixing bowl,
Honey
Robin Cherry
WINNIE-THE-POOH GOT A BUM RAP. Although he may not have known it, the honey-loving “Bear of Very Little Brain” actually was following the lead of the Roman scholar Pliny the
Rhubarb: Reviving An Old Favorite
Valley Table Staff
NO WONDER RHUBARB IS NICKNAMED THE “PIE PLANT”—say “rhubarb” and most people automatically think “strawberry rhubarb pie.” If that’s the limit of your experience (or your imagination), the versatility of
Summer Berries
Valley Table Staff
Sal drops three berries in her bucket and then eats them. She and her mother are picking berries on Blueberry Hill. AND SO BEGINS Robert McClockey’s 1948 classic children’s book, Blueberries
Crème Fraiche Ice Cream
Valley Table Staff
Marissa Sertich Velie Ingredients 3/4 cup whole milk 1/2 cup sugar 1/4 teaspoon salt 4 egg yolks 2 cups crème fraiche 1/4 tsp vanilla extract Method In a small saucepot,
Homemade Crème Fraiche
Valley Table Staff
Marissa Sertich Velie Ingredients 5 tablespoons buttermilk 2 cups heavy cream Method In a small container, gently whisk the buttermilk into the heavy cream. Let the mixture stand uncovered at
Ricotta Toast
Valley Table Staff
Chef Jamie Parry, Another Fork in the Road Serves 2 Ingredients 4 thick slices of grilled sourdough 4 tablespoons olive oil handmade ricotta 2 ears of grilled corn, shucked off
Homemade Ricotta
Valley Table Staff
Chef Jamie Parry, Another Fork in the Road Makes about 2 cups Ingredients 2 quarts whole milk 1 cup heavy cream 1/2 teaspoon salt 4 tablespoons fresh lemon juice additional
Paneer Tikka Salad
Valley Table Staff
Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton Serves 2 Ingredients 1 pound paneer Saunfia marinade (to coat paneer) 2 ounces red and green peppers, julienned 2 ounces
Homemade Paneer
Valley Table Staff
Chef Navjot Arora, Chutney Masala / Photos by Jermaine Haughton Makes about 2 pounds Ingredients 2 gallons milk 16 ounces vinegar Optional Ingredients for Masala Paneer Cheese 1 teaspoon
Milk
Valley Table Staff
MILK IS THE FIRST FOOD everybody in the world eats. It has been called the perfect food, the universal ingredient. Standing alone, straight up, unaltered, it is a healthful, naturally
Beef Ragu
Valley Table Staff
Chef David Wurth, Local 111 A ragu sauce is one of the classic Italian preparations. This one employs slow-braising that results in a rich, hearty sauce with chunks of beef
What’s Your Beef?
Text and photos Anne Dailey
THE AVERAGE AMERICAN eats 67 pounds of beef a year—as burgers, in winter stews, roasted slowly in the oven, and even raw. But all beef is not created equal. Those
Crispy Trout with Sorrel and Macadamia Nut Sauce
Valley Table Staff
Chef/Owner John Novi, DePuy Canal House Serves 4 Ingredients 4 trout fillets (skin on) 1 cup macadamia nut (walnuts may be substituted) 3 cloves garlic 1/4 cup minced onion 3
Whitecliff Winery Rainbow Trout Fish Tacos
Valley Table Staff
Michael Migliore, Whitecliff Vineyard & Winery This is a simple whole-fish grilling technique that allows you to have beautiful large chunks of sweet trout for your tacos. Ingredients Whole fresh
Asparagus and Ramp Soup
Valley Table Staff
Chef Josh Kroner, Terrapin Serves 6 Ingredients 2 tablespoons butter 3 pounds asparagus, bottom half peeled and chopped 1 medium potato, peeled and chopped 2 cups Italian parsley, chopped 5
