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Issue 30, 2005



Espresso (Lora Shelley)


Tastemaker: Dan Leader of Bread Alone. a Valley Table interview

A tasting of regional jam and jellies. a Valley Table tasting

Have oven, will travel. by Abby Luby

Comfort food.


Good stuff: Millerton market; Glynwood award-winners; Italian Slow Food cooking classes; New pies.


Openings: OII Restaurant; Cafe Maya; Jamaican Spice Rub; Spring Street Market.

December 05-February 06 Events

Deja vu: Dinner with the Jays. by Peter Rose

By the glass: Sauvignon blanc. by Steven Kolpan

Up close: Jay and Polly Armour of Four Winds Farm. by Abby Luby

Locally grown: Romancing the tractor. by Keith Stewart

Traditions: Stuffed cabbage, Hungarian style. by John Chick

Food by the season: Bread pudding. by Thomas Griffiths, CMC

Last call: Image by Francesco Tonelli.


Lemon-lavender pound cake (Agnes Devereux / Village Tea Room)

Lemon cornmeal and dried cherry scones (Agnes Devereux / Village Tea Room)

Mahi-mahi with hot pepper jelly (Rebecca Ritter)

Biscuits de chocolat (Barbara Ketcham Wheaton)

Hungarian stuffed cabbage (John Chick)

Eggplant and ciabatta bread pudding (Thomas Griffiths, CMC)

Apple and almond bread pudding (Roberto Carbalhal / Riverview)

Bread pudding with white chocolate and rum-soaked currants, apple cider syrup and vanilla ice cream (Chef Benjamin Mauk / Twist)

Chef Nabil’s bread pudding (Chef Nabil Ayouh / Roasted Garlic)

English shortbread (Janet Crawshaw)

Ruth’s snowflake cookies (Janet Crawshaw)

Filischke (Danielle White)

Lumpia (Ricardo Febre)

Caldo verde (Leslie Coons)

Pittsburgh goulash (Jerry Novesky)

Dan Leader: Bread Alone

IT WAS ONLY two decades ago when a handful of American bakers started producing bread following traditional European methods and using the best ingredients. Like many bread experts, Dan Leader

Lemon-Lavender Pound Cake

Agnes Devareaux, Village Tea Room Yields one loaf Ingredients 1/2 pound sweet cream butter 1 tablespoon dried lavender (organic) 5 large farm eggs 1 cup sugar 1-1/2 cups plus 2

English Shortbread

Janet Crawshaw, Valley Table Yields two dozen wedges Ingredients 4 cups all-purpose flour 2 cups sweet butter, softened 1 1/4 cups confectioners’ sugar 1 teaspoon double-acting baking powder 1/4 teaspoon

Biscuits de Chocolat

Barbara Ketcham Wheaton Ingredients 2 one-ounce tablets of semisweet chocolate, grated 1 cup sugar 4 egg yolks 8 egg whites, stiffly beaten 1/2 cup cake flour 2 tablespoons confectioner’s sugar

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