Sephardic String Bean and Beef Stew
Valley Table Staff
Judith Hausman Ingredients 3 pounds lean brisket 1 clove garlic salt and pepper to taste 2 tablespoons olive oil 12 tiny whole onions or 3 large onions, sliced 4 whole
Issue 17, 2002
ISSUE 17: SEPTEMBER-NOVEMBER 02
Cover:
Three apples (Ron Gee)
Contents:
Foodways of colonial Sephardim in the Hudson Valley. by Judith Hausman
By the glass: Drink up! by Steven Kolpan
Tastemaker: Alberto Vanoli of Ristorante Locust Tree. a Valley Table interview
Destinations: Haverstraw: The beat and the aromas are strictly Latino. by Kathy Baruffi
Kitchen garden: Cool-weather greens. by Leslie Coons
Fabulous farms, food and markets.
Technique: Brining: “Salting” the new-fashioned way. by Joseph Fitzgerald
Locally grown: Regarding chickens and their eggs. by Keith Stewart
Living unplugged: Barn dance. by Jeff Walker
Deja vu: Creating an historic dinner. by Peter Rose
Letters
Good stuff
September-November 02 Events
Fabulous farms, food and markets.
Marketplace
Recipes:
Gomez family chamim (Judith Hausman)
Sephardic string bean and beef stew (Judith Hausman)
Veal involtini (Alberto Vanoli / Ristorante Locust Tree)
Mushroom flan (Alberto Vanoli / Ristorante Locust Tree)
Mixed nut crostata (Alberto Vanoli / Ristorante Locust Tree)
Turkey brine (Shelley Boris / Bill Brown’s Restaurant)
Grilled pork chops with cider-glazed apples (Richard Erickson / Blue Mountain Bistro)
Forced meat (Peter Rose)
Carrot pudding (Peter Rose)
Celery with cream (Peter Rose)
Pickled red cabbage (Peter Rose)
Foodways of Colonial Sephardim in the Hudson Valley
Judith Hausman
IN 1654, 23 SEPHARDIC JEWS ARRIVED in the port of New Amsterdam from Recife, Brazil. These wandering Jews had been pirated, almost shipwrecked an eventually were sued by the ship’s
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
