ISSUE 11: FEBRUARY-APRIL 01
Cover:
Building on a farm (Ron Gee)
Contents:
The valley vegetarian: A cure for cabin fever—with children. by Nava Atlas
Deja vu: Living in Mr. Bannerman’s castle. by Peter Rose
By the glass: Yes, Syr-ah! by Seamus Quigley
Tastemaker: Fritz Sonnenschmidt of The Culinary Institute of America. a Valley Table interview
Special section: Enchanted places.
Global gourmet: So you want to try Vietnamese. by Darin Hudson
Locally grown: Farm dogs. by Keith Stewart
Herb shelf: Chives: Versatile andincredibly easy to grow. by Leslie Coons
PDF: Prescription for an ailing farm economy? by Kathy Broquet-Ansell
CSAs in the Hudson Valley.
Dreaming chocolate dreams: Dan Budd’s dream came true. by Leslie Coons
Good stuff
Marketplace
Recipes:
Muffin-tin popovers (Nava Atlas)
Graham thumbprint cookies (Nava Atlas)
Cinnamon buns (Nava Atlas)
Dandelion salad (Peter Rose)
Powderhouse chili (Peter Rose)
Debbie’s meatloaf (Fritz Sonnenschmidt / CIA)
Meatloaf, mother’s style (Fritz Sonnenschmidt / CIA)
Sour cream chive sauce (Fritz Sonnenschmidt / CIA)
Sour shrimp soup (Corinne Trang / Authentic Vietnamese Cooking)
Bittersweet chocolate souffle (Dan Budd / Taste Budd’s Chocolate Dreams)
NATURALLY, YOU’D EXPECT THE CULINARY dean at the CIA in Hyde Park to be an ambassador for fine cuisine. Chef Sonnenschmidt—who won gold medals at the International Culinary Competition in
Bannerman Island: Recipes and Recollections from the Castle Keep (used with permission) Ingredients 1 bunch dandelion greens (see note) 4 slices bacon 1/4 cup butter 1/2 cup heavy cream 2
Dan Budd, Taste Budd’s Chocolate Dreams Yields 5 to 6 8-ounce souffles Ingredients For molds 4 ounces softened butter 8 ounces granulated sugar Pastry cream base 16 ounces (2 cups)
