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
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)
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
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
LOOKING OVER THE EVER-EVOLVING lexicon of popular buzzwords, if there’s one word that fits the truism, “The more it changes the more it stays the same,” it would have to
LOOKING OVER THE EVER-EVOLVING LEXICON of popular buzzwords, if there’s one word that fits the truism, “The more it changes the more it stays the same,” it would have to be
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
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
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
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
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
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
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
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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!