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Issue 11, 2001



Building on a farm (Ron Gee)


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



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)

Dandelion Salad

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

Bittersweet Chocolate Souffle

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)

Hudson Valley Restaurant Week is back this April 8-21!