Vegan Caesar salad dressing
Valley Table Staff
By Gar Wang Servings: about 1 cup Ingredients 3 cloves garlic 1 tablespoon capers 6 ounces silken tofu 3 tablespoons lemon juice or apple cider vinegar 1 tablespoon white miso
Issue 51, 2010
ISSUE 51: SEPTEMBER-NOVEMBER 10
Features:
Living naturally, Gar Wang’s way. by Gail Greiner
Special Section: Fabulous farms, food and markets.
I can’t believe they’re eating the whole thing. by Lorraine Thompson
Departments:
Editors’s letter: The year of eating dangerously.
Openings: Cafe Mio; Grand Cru Beer & Cheese Market; Le Chambord; Momiji Steakhouse & Bar; O’Leary’s; Restaurant North; Season onto Season Wine & Liquor Shops.
Sustainable elements: Adaptive reuse in Newburgh; a green roof in Haverstraw.
Locally grown: The farm as art. by Flavia Bacarella.
About the business: Kevin and Tamara Terr’s Red Barn Produce.by David Neilsen.
Eating by the season: Fava: the 2-season bean. by Abby Luby.
By the glass: The path now taken: Exploring new wine choices.by Steven Kolpan.
Deja vu: The Palatines turn 300. by Gail Greiner.
Good stuff: Community gardens; wine awards; Vinny’s day; wine and veggies; kudos.
Events: September-November 10
Recipes:
Green tomato chutney (Gar Wang);
Sweet potato ravioli (Gar Wang);
Gar’s salsa (Gar Wang);
Apple macaroon (Gar Wang);
Green tomato marmalade (Gar Wang);
Vegan Caesar salad dressing (Gar Wang);
Fava bean bisque (Chef Niels Nielsen / Frez);
Maccu (dried fava and fennel soup with polenta) (Chef Megan Fells / Artist’s Palate);
Ful medames (traditional Egyptian breakfast) (Chef Nabil Ayoube / Red Hook Country Inn);
Braised lamb neck (Chef Sara Lukasiewicz / Red Devon);
Pate maison (Chef Sara Lukasiewicz / Red Devon);
Braised local pork belly (Chef Brandon Collins / Valley);
Crispy local pig’s ears (Chef Brandon Collins / Valley)
Green Tomato Marmalade
Valley Table Staff
By Gar Wang Servings: 2 pints Ingredients 2 quarts small green tomatoes, sliced 1/2 teaspoon salt 4 organic lemons, washed, peeled, sliced, seeds removed (reserve the rind) rind from 4
Apple Macaroon
Valley Table Staff
By Gar Wang This is an easy, healthful recipe with very little fat. White whole wheat is a whole-grain flour made from a white wheat berry. Serves 6 – 8
Gar’s Salsa
Valley Table Staff
By Gar Wang Servings: about 4 quarts Ingredients 8 quarts tomatoes, washed and chopped 5 sweet peppers, seeds and membrane removed, cut into half-inch pieces 2 to 3 hot peppers
Sweet Potato Ravioli
Valley Table Staff
By Gar Wang Servings: 36 to 40 ravioli Ingredients 40 round wonton wrappers Filling 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons canola, rapeseed or extra virgin olive
Green Tomato Chutney
Valley Table Staff
By Gar Wang Ingredients 1 organic lemon, seeded and chopped 1 garlic clove, minced 5 cups green tomatoes, chopped 2 cups brown sugar 1 1/2 cups organic raisins 1/4 cup
The Path Now Taken: Exploring New Wine Choices
Steven Kolpan
ENJOYING YOUR FAVORITE WINES WITH your favorite foods is one of life’s true pleasures. You can count on the wines you like to stimulate all of your senses, to provide
Crispy Local Pig’s Ears
Valley Table Staff
By Chef Brandon Collins, Valley Serves 4 Ingredients 8 pigs ears 2 white onions, rough chopped 2 heads garlic 2 jalapeño peppers, halved 1 head celery, chopped 4 carrots, chopped
Braised Local Pork Belly
Valley Table Staff
By Chef Brandon Collins, Valley I would recommend this for the home cook—braising is a fairly forgiving technique. Pork belly has been gaining a lot of menu play and press
Pâté Maison
Valley Table Staff
By Chef Sara Lukasiewicz / Red Devon 1 terrine Ingredients 3 pounds pork shoulder, trimmed of connective tissue, approximately 75 percent lean, 25 percent fat 2 tablespoons minced onion 1
Braised Lamb Neck
Valley Table Staff
By Chef Sara Lukasiewicz / Red Devon Ingredients 1 lamb neck, whole or sliced by your butcher into 11⁄2 inch sections canola oil 8 ounces mixed mushrooms cut in half
Vegan Caesar Salad Dressing
Valley Table Staff
By Gar Wang Makes about 1 cup Ingredients 3 cloves garlic 1 tablespoon capers 6 ounces silken tofu 3 tablespoons lemon juice or apple cider vinegar 1 tablespoon white miso
Community Gardens
Valley Table Staff
HERE IN THE HUDSON VALLEY and across the country, thousands of vacant city lots, once breeding grounds for crime or illegal dumping sites, are being reclaimed by a new breed:
The Palatines Turn 300
Gail Greiner
ON THE SECOND WEEKEND IN October in Germantown (Columbia County), descendants of the colonists from the Palatinate region of southwest Germany and their guests will consume about 125 pounds of
Kevin and Tamara Terr’s Red Barn Produce
David Neilsen
IN 1989, KEVIN AND TAMARA TERR honeymooned on Prince Edward Island, Canada, anticipating buying an established produce distribution business when they returned home. Kevin, then co-owner of Margaritas, a restaurant
A Green Roof in Haverstraw
Valley Table Staff
THANKS TO ROCKLAND BOCES STUDENTS and teachers who created the new rooftop green garden at Union Restaurant and Bar Latino, owners Paulo Feteira and chef David Martinez are growing a
Adaptive Reuse in Newburgh
Valley Table Staff
ON JUNE 22, 1958, THE LAST PASSENGER train left Newburgh’s West Shore Station. The handsome structure, built in 1909 by Warren and Wetmore, the architectural firm that designed Grand Central
The Year of Eating Dangerously
Valley Table Staff
THIS IS NOT A FUNNY EDITORIAL. As we were putting the finishing touches on this issue in mid-August, word came over the news that a salmonella outbreak, on record since
