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Issue 34, 2006



Scrambled eggs and bacon (Lora Shelley)


Eating 101. by Anne Dailey & Jan Greenberg

Lights! Camera! Cook! by Abby Luby

It’s a wrap.


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)


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)

French Onion Soup

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

Don’t Hold The Onions

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

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

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