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)
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
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
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 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,
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
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
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 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
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
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
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
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 October 28 to November 10!
