Type to search

Issue 14, 2001



Kitchen Sink (Lora Shelley)


Pushing the bandwagon. by Marianne Comfort

Deja vu: The tugboat gallery: Feeding the crew. by Peter Rose

Technique: A host of holiday hors d’oeuvres. by Beverly Braly Maynard

Living unplugged: The old woodstove: Using wood for cooking and heating. by Jeff Walker

Kitchen garden: Rosemary. by Leslie Coons

Locally grown: A change of life: On becoming a farmer. by Keith Stewart

By the glass: Unpretentious and unforgettable: The beer dinner.by Steven Kolpan

Last call: Keith’s biggest tomato. photographs by Ryuji Inoue


Good stuff

December 01-February 02 Events



Crusader pork chops (Roger Gabrielsen)

Sur kaal (Roger Gabrielsen)

Norwegian holiday coriander cookies (Roger Gabrielsen)

Cheese and scallion wontons with apricot ginger sauce (Justine Cullen / Bridge Creek Catering)

Smoked salmon on potato blini (Ed Kowalski / Gourmet To Go Caterers)

Rack of lamb with garlic and onion marmalade rub (Pamela Resch / Pamela’s Traveling Feast)

Spiced walnuts (Justine Cullen / Bridge Creek Catering)

Fresh mushrooms in phyllo cups (Pamela Resch / Pamela’s Traveling Feast)

Flourless chocolate cake (Jocelyn Beverly)

Norwegian Honey Coriander Cookies

Roger Gabrielsen Yields about 4 dozen cookies Ingredients 1 cup butter, softened 2/3 cup brown sugar, packed 1/3 cup honey 1 egg, beaten 2 cups all purpose flour 1 teaspoon

Flourless Chocolate Cake

Jocelyn Beverly Yields one 8-inch cake. Ingredients 7 ounces semi- or bittersweet chocolate (good quality, such as Callebaut or Bakers) 13 tablespoons butter 7 large eggs (at room temperature, separated)

Spiced Walnuts

Justine Cullen, Bridge Creek Catering Ingredients 1 pound walnut halves 3/4 cup sugar 2 1/2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 teaspoons ground cumin 1/2

Fresh Mushrooms in Phyllo Cups

Pamela R. Resch, Pamela’s Traveling Feast Serving: about (4) dozen, depending on s Ingredients Phyllo Cups 4 cups fresh, clean chopped mushrooms (Crimini, oyster, baby Bellos, etc. If local mushrooms

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