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Issue 50, 2010

ISSUE 50: JUNE-AUGUST 10

Features:

Catering’s grande dame. by Abby Luby

Special Section: Fabulous farms, food and markets.

Deja vu: General Washington and his walnuts. by A.J. Schenkman

Departments:

Editors’s letter: Sustainable, green, harmonious, nonpolluting and biodegradable.

Openings: Birdsall House; Moviehouse Cafe; No. 9; Pennings.

Sustainable elements: Bird-friendly coffee; a new slaughterhouse initiative; a farmer’s definition of “sustainable”.

By the glass: The French Paradox at 20. by Steven Kolpan.

Locally grown: Trees on the farm. by Keith Stewart.

Eating by the season: Rhubarb: Reviving an old favorite.

On the plate: Tomato basil bruschetta.

Good stuff: Bounty of the Hudson; National dietary guidelines; Vinegar festival; Outdoor painting; County fairs; Local iron chefs; All You Knead bakery; Natural skin care products.

Events: June-August 10

A Guide to Local Beef

Recipes:

Zucchini Provencal (Abigail Kirsch / Abigail Kirsch Catering Relationships);

Asian minted pea soup with papaya crab garnish (Abigail Kirsch / Abigail Kirsch Catering Relationships);

Miso scallops with edamame puree (Abigail Kirsch / Abigail Kirsch Catering Relationships);

Rhubarb and date tapioca (Gar Wang);

Rhubarb dal (Gar Wang);

Rhubarb and pomegranate refresher (The Art of Indian Vegetarian Cooking);

Rhubarb sherbet (Roy Andries deGrott);

Rhubarb and dried cranberry chutney (Agnes Devereaux / The Village Tea Room);

Tomato basil bruschetta (Jessica Reisman / Homespun Foods)

Asian Minted Pea Soup with Papaya Crab Garnish

Abigail Kirsch / Abigail Kirsch Catering Relationships Serves 24 small starters / 8 appetizers Ingredients Soup 2 tablespoons sesame oil 2 tablespoons fresh ginger, minced 1/4 cup shallots, minced 2

Trees On The Farm

ONE OF THE NICE THINGS about owning a piece of land is that you can plant trees on it. When the work is done, you can stand back and conjure

General Washington and His Walnuts

BECAUSE GENERAL GEORGE WASHINGTON IS one of the most-well known and most beloved personalities in United States’ history, both the facts and the fictions about him fill volumes. He had

The French Paradox at 20

IN THE OLD TESTAMENT, Timothy, on the advice of his mentor, St. Paul, instructed, “Drink no longer water, but use a little wine for thy stomach’s sake and thine often

Rhubarb: Reviving An Old Favorite

NO WONDER RHUBARB IS NICKNAMED THE “PIE PLANT”—say “rhubarb” and most people automatically think “strawberry rhubarb pie.” If that’s the limit of your experience (or your imagination), the versatility of

Rhubarb and Dried Cranberry Chutney

Agnes Devereaux / The Village Tea Room 3 quarts Ingredients 6 pounds rhubarb 3/4 cup sugar 1 1/2 cups Widmark clover honey 1 1/2 cups dried cranberries 1 1/2 cups

Zucchini Provencal

Abigail Kirsch / Abigail Kirsch Catering Relationships Serves 20 hors d’oeuvres Ingredients 3 zucchini, preferably straight and thin (1- to 1 1/2 inches in diameter) 2 tablespoons fruity olive oil

Tomato Basil Bruschetta

Jessica Reisman / Homespun Foods Ingredients 4 medium ripe tomatoes 4 to 6 quick-roasted garlic cloves 12 leaves fresh basil sea salt and pepper   Method Crostini ​ Preheat oven

Rhubarb and Pomegranate Refresher

Yamuna Devi, The Art of Indian Vegetarian Cooking (Dutton, 1987) Pomegranate juice is a popular repast in India, this combination of rhubarb and pomegranate is brilliant in color. Both fruits

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