
Red Wine Braised Beef
By Chef Sam Ullman / Bywater Bistro Serves 4 Ingredients 4 piece beef shin (about 1 1/4-inch thick) 8 slices farmer’s bread 2 carrots, diced 1 1/2 cups celery root,
ISSUE 35: MARCH-MAY 07
Cover:
Herefords (Flavia Bacarella)
Features:
19th-century market gardening near metropolitan New York. by Tracy Frisch
Tastemaker: Agnes Devereux of The Village Tea Room. a Valley Table series
In the house. photo essay by John Jordan
Departments:
Good stuff: Farm/chef dinner; American General Store; Rockland school food; Wine and beer picks; Books; Letters.
March-May 07 Events
Other voices: Our food, as Congress makes it. by Tracy Frisch
Openings: Amici Sushi; Charlotte’s; Garden Cafe; La Puerta Azul; Phoenix; Flying Pig; Local 111; Tapenade.
CSA projects in the Hudson Valley.
Up close: Guy Jones of Blooming Hill Farm. by Jennifer Warren
At home in the kitchen: The 3Rs. a Valley Table series
Eating by the season: What’s your beef? by Anne Dailey
By the glass: To B or not to BYOB? by Steven Kolpan
Locally grown: Terra Madre and Slow Food; Observations at the Salone del Gusto. by Keith Stewart & Flavia Bacarella
The kitchen garden: Get to the root of it. by Barry Ballister
Last call: Oh, what a lovely fork. essay by Abby Luby
Recipes:
Dingle pies with flaky cream cheese pie crust (Agnes Devereux / The Village Tea Room)
Potato and Toussaint tart (Agnes Devereux / The Village Tea Room)
Chocolate Guinness cake with stout creme anglaise (Agnes Devereux / The Village Tea Room)
Beef ragu (David Wurth / Local 111)
Red wine braised beef (Sam Ullman / Bywater Bistro)
Cottage pie with root vegetables (Shelly Boris / Fresh Company)
Roasted parsnip soup (Micchael Reardon)
By Chef Sam Ullman / Bywater Bistro Serves 4 Ingredients 4 piece beef shin (about 1 1/4-inch thick) 8 slices farmer’s bread 2 carrots, diced 1 1/2 cups celery root,
Chef David Wurth / Local 111 Serves 4-6 Ingredients 1/4 cup olive oil 2 pounds grassfed beef for braising (stew meat, brisket or shank), cut into 2- to 3-inch cubes
Michael Reardon / Bistro Zella Ingredients 6 cups chicken or vegetable stock 1 pound parsnips 1/2 medium onion 6 good-size garlic cloves, unpeeled, crushed with the side of a knife
Mark Roland didn’t have tens of thousands of dollars to spend on his kitchen, nor did his modest Beacon city home call for such a budget. But he does have
Agnes Devereux, The Village Tearoom Dingle is mountainous sheep country in the west of Ireland where that long wild peninsula plunges into the Atlantic Ocean. Traditionally these pies were made
Agnes Devereux, The Village Tearoom This delicious tart is dense with potatoes cooked in cream and herbs and redolent of Toussaint cheese. It was inspired by an après ski tart
Agnes Devereux never intended to own an inn or a restaurant. As a young girl in Ireland, she saw how hard her mother worked at it. But then, living and
Chef David Wurth, Local 111 A ragu sauce is one of the classic Italian preparations. This one employs slow-braising that results in a rich, hearty sauce with chunks of beef
THE AVERAGE AMERICAN eats 67 pounds of beef a year—as burgers, in winter stews, roasted slowly in the oven, and even raw. But all beef is not created equal. Those
Agnes Devereux, The Village Tea Room Ingredients Cake 1 cup Guinness stout 1 stick (1/4 pound) plus 2 tablespoons unsalted butter 3/4 cup unsweetened cocoa 2 cups sugar 3/4 cup
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