Pork and Chestnut Stew
Carol Clement / Heather Ridge Farm Ingredients 2 pounds Heather Ridge pork kabobs (or boneless pork), cubed Marinade 1 cup red wine 1 onion sliced 2 sprigs parsley 1 bay
ISSUE 38: OCTOBER-NOVEMBER 07
Cover:
Pumpkins (Erica Hauser)
Features:
Eat local and laugh: The psychology of sustainable eating. by Todd Essig
Strength in numbers. by Abby Luby
Departments:
Good stuff: The Hudson in art; Agricultural co-pay; Guided Tour of America wrap-up; “Eat local” recipe contest.
October-November 07 Events
Letters
Openings: El Tumi; Le Baron Restaurant; Aroi Thai; Toro.
Seasonal beer picks: Rogue’s “Half-E-Weizen” and Festive Ale; Dogfishhead’s Punkin Ale.
Locally grown: Kobe and the killdeer. by Keith Stewart
Fabulous farms, food, and markets.
Reader survey: Tell us what you think.
Up close: Carol Clement of Heather Ridge Farm. by Anne Dailey
Eating by the Season: A potato is a potato is a potato. by Anne Dailey
By the glass: Sparkling wines for the holidays. by Steven Kolpan
Up close: Mike Scannell and Joan Harris of Harrier Fields Farm.by Tracy Frisch
At home in the kitchen: Bronx kitchen with a (point of) view.
The kitchen garden: The garden in autumn. by Barry Ballister
Saving the season: Can you dig it? by Anne Dailey
What’s fresh: Winter squash; beets; onions; pears; Brussels sprouts. by Anne Dailey
Recipes:
Plum, peach and blueberry pie (Erica Hauser)
Pork and chestnut stew (Carol Clement / Heather Ridge Farm)
Potato salad with hen of the woods saute (Chef Pierr-Luc Moeys / Oriole 9)
Frisco (potato pancake) (Chef Raul Rivas / Le Baron)
Harvest vegetable soup (Barry Ballister)
Carol Clement / Heather Ridge Farm Ingredients 2 pounds Heather Ridge pork kabobs (or boneless pork), cubed Marinade 1 cup red wine 1 onion sliced 2 sprigs parsley 1 bay
Barry Ballister Ingredients 3 potatoes, scrubbed, cut into chunks 3 carrots, peeled, sliced into thick wheels 6 celery stalks, washed, cut into 1-inch pieces (including leaves) 1 white turnip, scrubbed,
By Erica Hauser Ingredients Crust 4 ounces (1 stick) unsalted cold butter, cut in small pieces 1 1/4 cup flour 2 tablespoons sugar ice water lemon juice Filling 4 to
Because I love literature and I love food, when I read about food I want more than a recipe list, more than a restaurant critique, more than a description of
THE POPULARITY OF THE HUMBLE POTATO has waxed and waned with varying degrees of drama over the course of its 2,200-year history. It was revered in ancient Peru, where slices
AS WE ENTER the Celebration Season, which starts with the Thanksgiving feast in late November, runs to the conspicuous consumption of Chanukah, Kwanzaa and Christmas in December, jumps quickly to
Chef Pierre-Luc Moey, Oriole 9 Serves 4-6 Ingredients Potato salad 3 pounds starchy potatoes, such as Arcadia, Gold Rush or Yukon Gold, peeled and sliced into chunks 1 cup extra
Chef Raul Rivas, Le Baron Restaurant Ingredients 1 pound starchy potatoes, such as Yukon Gold or Carola 1 pound yucca 8 ounces yellow or Spanish onion, minced 2 ounces Parmesan
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Those of you who are regular readers of Valley Table know that these pages are devoted to celebrating Hudson Valley food, farms, and chefs.
Hudson Valley Restaurant Week is back this October 28 to November 10!