Pizza Rustica
Valley Table Staff
Chef David DiBari, The Cookery / Photo by Simon Feldman Makes one 9-inch pie, Serves 8 Ingredients 12 ounces Montena Taranto ricotta cheese 3 ounces hot sopressata 3 ounces sweet
Recipes
Me-Oh-My’s Plum Pie
Valley Table Staff
Debra Every, The Me-Oh-My Café & Pie Shop Ingredients 3 pounds red or black plums, with peel 6 tablespoons quick cook tapioca 1 1/4 cups sugar 1 1/4 teaspoon ginger
Alice Crans’s Coconut Cake
Valley Table Staff
Alice Crans, The Old Fort Restaurant The “coconut cake to die for,” as somebody called it. Ingredients 1 cup sugar 1 cup Crisco, or butter, room temperature 2 eggs, lightly
Maraschino Cherries
Valley Table Staff
Liz Johnson and Greg Weber, Sour Cherry Farm Ingredients 2 pints cherries 2 cups maraschino liquer Method Bring the liquer to a simmer in a small pot. Turn off heat
1940’s Apple Cake
Valley Table Staff
Essel Hoenshell-Watson, The Alternative Baker Makes 2 10″ bundt pans or 1 deep 10″ pan Ingredients 1 pound whole local (organic, if possible) baking apples, peeled, cored, chopped into 1/2-inch
Lamb Bolognese
Valley Table Staff
Chef David DiBari, The Cookery Ingredients 4 pounds lamb, coarsely chopped 3/4 pound pancetta 1 1/4 tablespoons kosher salt 1 1/2 teaspoons sugar 1 teaspoon whole fennel seeds 1 teaspoon
Creamy White Polenta
Valley Table Staff
Chef/Owner David DiBari, The Cookery Serves 6 Ingredients 4 ounces Friuliana white polenta 1 quart milk 2 ounces unsalted butter 3 ounces Grana Padano cheese Kosher salt, to taste Method
Pasta Dough
Valley Table Staff
Chef David DiBari, The Cookery / Photo by Simon Feldman Makes 2 1/2 pounds, Serves 12 Ingredients 1 pound flour 4 whole eggs 10 egg yolks 1 1/2 teaspoons extra
Chateaubriand
Valley Table Staff
Dana Calabrese, The Ship Lantern Inn Ingredients Beef Tenderloin 2 tablespoons extra-virgin olive oil 1 20-ounce center-cut beef tenderloin kosher salt and pepper to taste Bordelaise sauce 1 teaspoon butter
Potato Dumplings
Valley Table Staff
Otto Bier Ingredients 6 large potatoes, unpeeled 1/3 cup flour 1/2 teaspoon salt 2 eggs, beaten chopped parsley (optional) Method Boil potatoes until tender (about 20 to 30 minutes). Drain
Pepernoten (Spiced Nuts)
Valley Table Staff
Peter Rose Ingredients 1 1/2 cups flour 1 1/2 cups sugar 1 teaspoon each ground cinnamon, nutmeg, cardamom, and anise or caraway seed 1/2 cup minced candied citron 2 1/2
Panuchos
Valley Table Staff
Chef Arlen Gargagliano, Mambo 64 Serves 12 Ingredients Panuchos 2 tablespoons vegetable oil 2 red onions, thinly sliced into rounds 2 oranges 1 teaspoon apple cider vinegar 1 teaspoon dark
Pan-fried Oysters with Champagne Butter
Valley Table Staff
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
Mushroom Flan
Valley Table Staff
Alberto Vanoli, Ristorante Locust Tree The focus of the dish is the mushrooms. Wild mushrooms are best, but any kind will work; a variety of mushrooms mixed together may be
Beet Carpaccio Salad, Goat Cheese, Horseradish Vinaigrette
Valley Table Staff
Greg Gilbert, Crabtree’s Kittle House Serves 4 Ingredients Beet Salad 1 head frisee 1 head radicchio 4 ounces goat cheese baby mache 1 cup horseradish vinaigrette 1/2 ounce chive oil
Pink Pearl Apple Crisp
Valley Table Staff
Chef/Owner Serge Madikians, Serevan Ingredients For the apples: 8 medium to large Pink Pearl apples (peeled, cored and sliced in sixths) 8 Medjool dates (pitted and sliced in sixths) 4
Leek Tart
Valley Table Staff
Brother Victor-Antoine d’Avila Latourette Serves 6 Ingredients Filling 2 pounds leeks 3 eggs, lightly beaten 8 ounces cream cheese salt, fresh ground pepper to taste Pastry Shell 1 egg 1
Warm Cotuit Oysters with Chorizo Butter & Gouda Gratin
Valley Table Staff
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
