
Grilled Ratatouille (Vegetable Stew)
Nava Atlas Serves 6 – 8 Ingredients 1 eggplant, about 1 pound, cut into 1/2-inch-thick slices 2 medium onions, peeled and cut in half crosswise 1 medium or 2 small
ISSUE 5: AUGUST-OCTOBER 99
Cover:
Outing on the Hudson (unknown)
Contents:
Locally grown: The farmer’s apprentices. by Keith Stewart
Aubergine, and beyond. by David Yeadon
Tastemaker: Peter Seidman of Stoney Creek Restaurant. a Valley Table interview
The valley vegetarian: Vegetables on the grill. by Nava Atlas
Technique: Great (late) summer salads. by Scott Jones
Quince: The golden apple. by Liv E. Grey
The other white food. by Kathy Baruffi
Deja vu: Native American foodways in New York. by Peter Rose
By the glass: Wine by the fireside: A port primer. by Steven Kolpan
Recipes:
Roast chicken in herb marinade (David Lawson / Aubergine)
Barbecue beef short ribs (Peter Seidman / Stoney Creek Restaurant)
Grilled ratatouille, olive oil-lemon marinade (Nava Atlas)
Tofu and potato kebabs, teriyaki marinade (Nava Atlas)
Hudson Valley salad (Ric Orlando / New World Home Cooking)
Panzanella (Eduardo Lauria / Aroma Osteria)
Warm quince chutney (David Wurth / Savory)
Pan-seared Hudson Valley Foie Gras with quince jam and potato Macaire (Claire Winslow / The Would)
Nava Atlas Serves 6 – 8 Ingredients 1 eggplant, about 1 pound, cut into 1/2-inch-thick slices 2 medium onions, peeled and cut in half crosswise 1 medium or 2 small
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Living and working in the Hudson Valley, I regularly find myself thinking about my next meal as I’m finishing up the one in front of me, and that’s especially true
Hudson Valley Restaurant Week is back this October 28 to November 10!