Tomato Lentil Soup
Valley Table Staff
By Brother Victor / Antoine d’Avila Latourette Ingredients 1 cup brown or green lentils 3 quarts water (more if desired) l large onion, sliced 2 large carrots, cut very fine
Issue 15, 2002
ISSUE 15: MARCH-MAY 02
Cover:
Wyandottes (Robert Sweeney)
Contents:
On the spiritual in food. by Marianne Comfort & Judith Hausman
Kitchen garden: Lovage. by Leslie Coons
Destinations: The Irish of Pearl River. by Peter Rose
special section: Enchanted places.
Locally grown: A good knife. by Keith Stewart
Tastemaker: John Crabtree of Crabtree’s Kittle House. a Valley Table interview
Living unplugged: Washing day. by Jeff Walker
Deja vu: The salt riots. by Adam Schenkman
Letters
Good stuff
CSAs in the Hudson Valley
Marketplace
Recipes:
Tomato lentil soup (Brother Victor-Antonie d’Avila Latourette)
Leek tart (Brother Victor-Antonie d’Avila Latourette)
Cholent (Sabbath stew) (Rabbitzin Mindy Jeremias)
Cauliflower kugel (Rabbitzin Mindy Jeremias)
Buttermilk scones (Mirabai)
Easy potatoes (Eileen Bergen)
Colcannon (Patricia Dwyer)
The perfect St. Patrick’s Day soda bread (Patricia Dwyer)
Warm beet carpaccio salad with warm Montrachet goat cheese and horseradish vinaigrette (Greg Gilbert / Crabtree’s Kittle House)
Grilled quail with black bread and foie gras stuffing, spaghetti vegetables and lingonberry vinaigrette (Greg Gilbert / Crabtree’s Kittle House)
Alsatian cheesecake (Anibal Romero / Crabtree’s Kittle House)
Cholent (Sabbath Stew)
Valley Table Staff
Rabbitzin Mindy Jeremias Ingredients 6 large potatoes cubed 1 onion chopped 1/2 cup dried barley (exclude on Passover) 1 cup assorted dried beans (limas, black beans, white beans, pink beans–one
John Crabtree of Crabtree’s Kittle House
Valley Table Staff
TUCKED IN AMONG RESIDENTIAL NEIGHBORS, down the road from Reader’s Digest in Chappaqua, sits the Kittle House—a sprawling building that had uninspiring beginnings as a barn/carriage house. Transformed into a
Alsatian Cheesecake
Valley Table Staff
Anibal Romero, Crabtree’s Kittle House Ingredients 1 1/2 pounds unsalted butter, softened 1 1/2 pounds cream cheese, softened 6 ounces superfine sugar 1 quart heavy cream Sabayon 3 ounces Muscat
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
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
