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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

Gar Wang Makes 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 lemons,

Apple Macaroon

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 to 8 Ingredients

Gar’s Salsa

Gar Wang Makes 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 (depending

Sweet Potato Ravioli

Gar Wang Makes 36 to 40 ravioli Ingredients 40 round wonton wrappers Filling 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons canola, grapeseed or extra virgin olive oil

Green Tomato Chutney

Gar Wang Makes about 1 1⁄2 quarts 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

Living Naturally, Gar Wang’s Way

IN A STRAW HAT trimmed with a blue ribbon, Gar Wang leads her vegetarian cooking class through a gate under a hand-painted sign that reads Gar’s Den. “This was the

Ful Medames (Traditional Egyptian Breakfast)

Nabil Ayoube, The Chef’s Table Ingredients Beans 1 pound dried fava beans 1 tablespoon white rice, uncooked 1 tablespoon red lentils, uncooked Salsa 1/2 cup medium chopped red onions 1/2

Fava Bean Bisque

Niels Nielsen, Fez This soup can be thick as porridge or almost bisque-like.   Serves 8 Ingredients 1 pound dried fava beans 4 large garlic cloves, smashed 1 tablespoon cumin

Maccu (Dried Fava and Fennel with Polenta)

Chef Meghan Fells, Artist’s Palate Serves 6 Ingredients 1 pound dried fava beans 3 quarts water or vegetable stock 2 white onions, diced 3 tablespoons sliced garlic 1 small fresh

Fava, a Two-Season Bean

HANNIBAL LECHTER ONLY hinted at the value and flavor of fava beans when he described eating a census taker’s liver with “some fava beans and a nice Chianti” in the

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