Chef Eddie Lauria, Aroma Osteria Want a taste of Tuscany this winter? At Aroma Osteria in Wappingers, Eddie Lauria has been sharing rustic Italian cuisine with the Hudson Valley since 1997.
Chris Vergara, Saint George / Photo by Christine Gritmon Serves 4 to 6 Ingredients For the soup: 1 ounce fresh black truffle 2 cups plus 1 1/2 quarts chicken stock
Craig Stafford, Flatiron Serves 6 to 8 Ingredients 3 1/2 ounces dry currants 1/4 cup dark rum 7 ounces sugar 7 ounces unsalted butter, room temp. 1 large egg yolk,
Kathy Balis, Babette’s Kitchen Serves 8 Ingredients 1/2 cup unsalted butter, plus 2 tablespoons for the pan 1 1/2 cups granulated sugar 3/4 cup all purpose flour 1/4 cup plus
Amy Goldman, “The Heirloom Tomato” Serves 8 Ingredients 4 pounds yellow or orange tomatoes, coarsely chopped 1 tablespoon salt 2 teaspoons sugar 4 strips lime zest, 2 to 3 inches
Vincent Ricciardelli, Harvest / Photos by Margaret Rizzuto Serves 4-6 Ingredients Roasted Beets 3 cups kosher salt 5 to 6 medium sized beets 1/4 cup canola oil White Balsamic Vinaigrette
Nick Citera and Matthew Sherry, Cosimo’s / Photos by Ethan Harrison Ingredients Pomodoro Sauce 2 pounds plum tomatoes, preferably San Marzano, blanched and peeled (canned may be used in a
Robert Horton, An American Bistro / Photos by Margaret Rizzuto Ingredients 12 plum tomatoes salt extra-virgin olive oil fresh oregano, chopped Method Cut tomatoes lengthwise and season with salt. Place
Robert Horton, An American Bistro / Photos by Margaret Rizzuto Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon chopped garlic 2 cups chopped plum tomatoes 1/4 cup dry white wine
Greg McDowell, Ruby’s Oyster Bar & Bistro / Photos by Simon Feldman 1 serving Ingredients 5 fresh oysters 1 egg, beaten 2 tablespoons all-purpose flour salt and pepper to taste
Glenn Vogt, RiverMarket Bar & Kitchen / Photos by Simon Feldman Serves 1 or 2 Ingredients 1 2-ounce chorizo sausage 1/2 pound butter (2 sticks), softened at room temperature 6
Glenn Vogt, RiverMarket Bar & Kitchen / Photos by Simon Feldmanman Serves 1 or 2 Ingredients 1 quart Thompson’s Cider Mill apple cider juice from 2 freshly squeezed lemons 1/4 cinnamon
Don Clark, Frogmore Tavern / Photos by Jerry Novesky Serves 1 or 2 Ingredients Apple-Bacon Chutney 1 quart Thompson’s Cider Mill apple cider 1 pound bacon, small dice 2 tablespoons
Hektor Dajo, Blu Pointe / Photos by Ann Stratton Makes 16 1-ounce servings Ingredients For Riesling Migonette 1 1/2 cups Brotherhood Riesling 1 cup Champagne vinegar 1/2 cup sliced shallots
THE LORE, LEGENDS AND LEGITIMACY surrounding the tomato are about as varied as the environments in which it is found. Used in Central American cooking since at least 500BC, it was
Hudson Valley Restaurant Week is back this October 28 to November 10!
