Corn and Chanterelle Chowder
Valley Table Staff
Chef Justin Marino / Miss Lucy’s Kitchen Ingredients 6 ounces bacon (optional) 1 onion, small dice 2 stalks celery, small dice 2 cloves garlic, small dice 1 shallot, small dice
Issue 36, 2007
ISSUE 36: JUNE-JULY 07
Cover:
Tractor (Erica Hauser)
Features:
Lunchtime: Changing on school at a time. by Abby Luby
Fired up in Wingdale. by Josh Rosenfield
Disassembling dinner. by Tracy Frisch
Beer spotting: It was of the most beautiful color. by Jesse May
Departments:
Good stuff: Kolpan’s award; Virtual food; Kelly’s coup; Beer picks; Handmade cruets.
June-July 07 Events
Letters
Openings: Beacon Creamery; Lucky Chocolates; Fleisher’s Rhinebeck; Verdigris Art & Tea; The Wine Store.
Locally grown: On seeds: From F1 to GM. by Keith Stewart
Fabulous farms, food and markets.
Up close: Chris Regan of Sky Farm. by Anne Dailey
By the glass: Drinking inside the box. by Steven Kolpan
Eating by the season: Corn: High as an elephant’s eye. by Anne Dailey
The kitchen garden: Squash blossoms, babies and boats. by Barry Ballister
Seasonal beer picks: Weihenstephaner dunkel; Flying Dog doppelbock; Dogfish Head barley wine.
Saving the season: Strawberries; rhubarb; broccoli; beans; cherries; radishes. Plus, preserving food using lacto-fermentation. by Anne Dailey
Recipes:
Creamy summer corn (Chef Jesse Frederick / Gigi Trattoria)
Corn and chanterelle chowder (Chef Marc Propper & Chef Justin Marino / Miss Lucy’s Kitchen)
Cornmeal upside-down cake (Kathy Balis / Babette’s Kitchen)
Stuffed squash blossoms (Barry Ballister)
Basic batter-fried squash blossoms (Barry Ballister)
Fried spicy squash blossoms (Barry Ballister)
Stuffed squash boats (Barry Ballister)
Lacto-fermented dilly beans (Seth Travins / Hawthrone Valley Farm)
Corn, High as an Elephant’s Eye
Anne Dailey
CORN, ONCE ONE OF THE SIMPLEST foods, has become complicated. The starchy kernels that have been a staple in the diet of traditional cultures in the Americas for thousands of
Creamy Summer Corn
Valley Table Staff
Chef Jesse Frederick / Gigi Trattoria Great on its own, with grilled chicken or fish. Try stirring it into risotto or polenta. Ingredients 2 tablespoons butter 2 shallots, peeled
Stuffed Squash Boats
Valley Table Staff
Barry Ballister Ingredients 1 whole large zucchini chopped onions, celery, carrots, garlic, ginger salt and pepper to taste Method Cut the squash in half lengthwise. Carefully cut out the marrow
Stuffed Squash Blossoms
Valley Table Staff
Barry Ballister Using the basic batter recipe, you can prepare different stuffings to fill the blossoms before dipping and frying. Some single-stuffing ingredients include small-cubed Monterey Jack or Mozzarella cheese;
Fried Spicy Squash Blossoms
Valley Table Staff
Barry Ballister Ingredients gently washed and dried fresh squash blossoms 1 egg, beaten 6 tablespoons seasoned fine bread crumbs 1/8 teaspoon chili powder or cayenne pepper parsley, cilantro and/or sweet
Cornmeal Upside-Down Cake
Valley Table Staff
Kathy Balis, Babette’s Kitchen Serves 8 Ingredients 1/2 cup unsalted butter, plus 2 tablespoons for the pan 1 1/2 cups granulated sugar 3/4 cup all purpose flour 1/4 cup plus
