Type to search

Issue 48, 2009

ISSUE 48: DECEMBER 09-FEBRUARY 10

Features:

In the spirit. by Ted Saad

The chef in winter: Mark Suszczynski of Harvest Cafe. by Janet Crawshaw

The coming battle over food safety. by Tracy Frisch

Departments:

Good stuff: Getting greener in Tarrytown and Woodstock; honoring Ben Feder; wine blends; sexy chocolates; Walkway opens; Xaviar’s goes to Brotherhood; adieu Chez Sophie and Gourmet.

December 09-February 10 Events

Openings: Cathryn’s Lounge; Beacon Bagel; All Shook Up; Amedeo’s.

Eating by the season: Smoked meats. by Jennifer Clair

By the glass: Full disclosure: Who makes your wine? by Steven Kolpan

Locally grown: Buying a farm. by Keith Stewart

Deja vu: The evolution of Sinterklaas. by Peter Rose

Last call: John Daido Loori. by Jerry Novesky

CSAs in the Hudson Valley.

Winter farmers’ markets.

Recipes:

Cider-braised chicken (Chef Mark Suszczynski / Harvest Cafe)

Pumpkin bread (Chef Mark Suszczynski / Harvest Cafe)

Butternut squash soup (Chef Mark Suszczynski / Harvest Cafe)

Bacon and red grape confit (Chef Eric Gabrynowicz / Tavern)

Smoky black bean soup with winter squash (Jennifer Clair / Home Cooking NY)

Pepernoten (spiced nuts) (Peter Rose)

Banketstaff (puff pastry stick filled with almond paste) (Peter Rose)

Bisscopswijn (Bishop’s spiced red wine) (Peter Rose)

Smoky Black Bean Soup with Winter Squash

Jennifer Clair / Home Cooking NY Serves 8 Ingredients 2 tablespoons olive oil 1 medium onion, coarsely chopped 4 large cloves garlic, roughly chopped 3 stalks celery, roughly chopped 1

Butternut Squash Soup

Chef March Suszczynski / Harvest Cafe Ingredients 1 butternut squash, peeled, deseeded, large dice 1 large onion, rough chopped salt and pepper (to taste) 6 to 8 leaves fresh sage

Bacon and Red Grape Confit

By Chef March Suszczynski / Harvest Cafe Ingredients 1 pound slab bacon 1 pound red seedless grapes Method Peel the skin from the slab bacon and cut it into thick

In The Spirit

IN 1825, MORE THAN A THOUSAND New York State distilleries produced a major share of the nation’s whiskey. The Eighteenth Amendment, adopted in 1920 under President Woodrow Wilson, banned the “manufacture,

Buying a Farm

WHEN MY GIRLFRIEND AND I set out to buy a farm 23 years ago, we had only a vague notion of what we were looking for—having lived in New York

Smoked Meats

WHILE THE IDEA OF SMOKING meats usually conjures up images of crispy bacon or a slab of barbecued ribs, the technique originated as a means of preservation before it ever

Table Talkin’

SOMEONE, SOMEWHERE MUST HAVE WRITTEN a book along the lines of Ten Great Conversation Starters or Sixteen Ways to Enliven Dinner Talk, or something like that. If there is such

The Evolution of Sinterklaas

THE HISTORY OF SANTA CLAUS follows a gripping tale of generosity that dates back to the fourth century and a man named Nicholas, who bestowed gifts anonymously, expecting nothing in

Full Disclosure: Who Makes Your Wine?

IN OCTOBER, PRESIDENT BARACK OBAMA received the Nobel Peace Prize. The award engendered much controversy as many observers of the international scene were flummoxed as to why Obama received this

Pumpkin Bread

Chef Mark Suszczynski, Harvest Cafe Yields 3 large loaves Ingredients 8 eggs 2 1/4 cups oil 5 cups sugar 5 cups flour 5 teaspoons nutmeg 5 teaspoons cinnamon 1 tablespoon baking soda 1

Spiced Red Wine (Bisscopswijn)

Peter Rose, Valley Table Ingredients 1 bottle full-bodied wine (Shiraz or Merlot) 10 cloves 1 orange, very well scrubbed 3 cinnamon sticks 1 blade whole mace, or 1/4 teaspoon ground

Pepernoten (Spiced Nuts)

Peter Rose Ingredients 1 1/2 cups flour 1 1/2 cups sugar 1 teaspoon each ground cinnamon, nutmeg, cardamom, and anise or caraway seed 1/2 cup minced candied citron 2 1/2

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