French Onion Soup
Valley Table Staff
Herve Bochard / Cafe les Baux Serves 8 Ingredients 6 yellow onions 4 tablespoons butter 1/2 cup white wine 8 cups chicken stock Salt and pepper to taste Herbs de
Issue 34, 2006
ISSUE 34: DECEMBER 06-FEBRUARY 07
Cover:
Scrambled eggs and bacon (Lora Shelley)
Features:
Eating 101. by Anne Dailey & Jan Greenberg
Lights! Camera! Cook! by Abby Luby
It’s a wrap.
Departments:
Good stuff: Kita’s chocolates; Mansions on paper; Beacon’s year-round market; Holiday menus; Wines for the season.
December 06-February 07 Events
Openings: Babette’s Kitchen; Artisan Wine Shop; Homespun Foods; Rootz; Double O Grill; Hickory Barbecue; Cafe Maya; Back Yard Bistro.
Books and stuff.
Up close: Anna Madden of Something Sweet. by Jennifer Warren
Eating by the season: Don’t hold the onions. by Anne Dailey
At home in the kitchen: Red redo in Rosendale. a Valley Table series
Up close: Barbara Ballarini of Caffe Macchiato. by Jennifer Warren
Locally grown: Year of the beast. by Keith Stewart
Deja vu: Hot chocolate old and new. by Peter Rose
The kitchen garden: Tools to give and get. by Barry Ballister
Last call: Home plate. (textile design by Vivian Kagan)
Recipes:
French onion soup (Herve Bochard / Cafe les Baux)
Organic onion tart (Lachele Coninx / Beacon Natural Market)
Pine Island onion bread pudding (Erik Johansen / Iron Forge Inn)
Peter Rose’s hot chocolate (Peter Rose)
Don’t Hold The Onions
Anne Dailey
TO MANY PEOPLE, onions conjure images of tearful moments at the sink, dutifully peeling and chopping while desperately resisting the urge to rub. These ubiquitous members of the allium family
Peter Rose’s Hot Chocolate
Valley Table Staff
Peter Rose Servings: (8) 4-ounce cups Ingredients 4 squares unsweetened baking chocolate, cut into quarters 1/2 teaspoon cinnamon 1/8 teaspoon cayenne pepper (or more to taste) 1/4 teaspoon ginger 4
