
Classic Swiss fondue
Hans Baumann / Canterbury Brook Inn Serves 4 – 5 Ingredients 1 1/2 cups dry white wine—Riesling or Sauvignon Blanc 1/2 pound shredded Emmentaler cheese 1 pound shredded Gruyere cheese
ISSUE 52: DECEMBER 10- FEBRUARY 11
Features:
Tastemaker: Kevin Zraly. a Valley Table interview
A worthy princess. by Abby Luby
Special Section: Fabulous farms, food and markets.
Bringing it all back home. by Gail Greiner
History underfoot. by Pauline Uchmanowicz
Departments:
Editors’s letter: The water table.
Openings: Zen Dog Cafe; Me-Oh-My Pie Shop and Cafe; The Bistro at Vineyard Commons; Grimaldi’s Pizzeria; Delafield’s; Bistro Lilly; The Local.
Sustainable elements: Suris in Stanfordville; “Wood sushi” in Beacon.
Locally grown: Sharing the land (and sky). by Keith Stewart.
Eating by the season: Corn meal, a.k.a. grits, polenta, suppawn, cornpone. . . . by Robin Cherry.
By the glass: Wine as food? Wine is food. by Steven Kolpan.
Traditions: Dinner for a poet. by Liz S. Armstrong.
On the plate: Cheese fondue, Swiss style.
Good stuff: Hand-blown beer glasses; Hospital food; Boot camp; Gar’s chicken.
Events: December 10-February 11
Recipes:
Grilled portabella cap with creamy mascarpone polenta (Vincent Barcelona / Harvest On Hudson);
Southern cornbread (Raymond Jackson / Alvin and Friends);
Cornmeal-currant cookies (Craig Stafford / Flatiron);
Short ribs with pomegranate molasses (Ed Kowalski / Lola’s);
Creamy parsnip soup with bacon, potato and chive (Ed Kowalski / Lola’s);
Crepe filled with white chocolate mascarpone and figs (Ed Kowalski / Lola’s);
Classic Swiss fondue (Hans Baumann / Canterbury Brook Inn)
Hans Baumann / Canterbury Brook Inn Serves 4 – 5 Ingredients 1 1/2 cups dry white wine—Riesling or Sauvignon Blanc 1/2 pound shredded Emmentaler cheese 1 pound shredded Gruyere cheese
By Ed Kowalski / Lola’s Ingredients Crepe 1 cup all-purpose flour 1 cup milk 2 eggs pinch of salt Mascarpone 12 ounces white chocolate chips 1 tablespoon vegetable oil 1
By Ed Kowalski / Lola’s Ingredients 3 tablespoons butter 2 cups chopped onions 1 cup chopped celery salt freshly ground black pepper 1 bay leaf 1 teaspoon chopped garlic 10
Ed Kowalski / Lola’s Ingredients 6 short ribs, trimmed of fat kosher salt freshly ground black pepper 1/4 cup good olive oil 1 small fennel: fronds, stems, and core removed,
Craig Stafford / Flatiron Serves 6 – 8 Ingredients 3 1/2 ounces dry currants 1/4 cup dark rum 7 ounces sugar 7 ounces unsalted butter, room temp. 1 large egg
Vincent Barcelona / Harvest On Hudson Serves 8 Ingredients Grilled portabella cap 8 large fresh portabella caps 1/2 cup extra virgin olive oil 2 tablespoons fresh chopped rosemary 1/3 cup
AS THE SPANISH APPROACHED the Hopi village of Awatovi, residents poured a line of cornmeal in the sand as a sign to the invaders that they were not to enter.
IT MIGHT SEEM AS THOUGH Kevin Zraly has led a charmed life. Independent, good-humored, the focus of a full-page Playboy ad in 1978 (“The Playboy reader. His lust is for
QUICK—NAME ONE ESSENTIAL ingredient in virtually every recipe in this issue. (Hint: It’s not truffle oil; it’s not Himalayan salt, either.) Quick—what’s the single most volatile sociopolitical issue worldwide? (Hint:
Raymond Jackson, Alvin and Friends Ingredients 1/2 pound butter 1/4 pound sugar 1/2 ounce salt 3/4 ounce baking powder 1/2 pound cornmeal 3/4 pound all purpose flour zest of 2
AS THE SPANISH approached the Hopi village of Awatovi, residents poured a line of cornmeal in the sand as a sign to the invaders that they were not to enter.
Vincent Barcelona, Harvest on Hudson Serves 8 Ingredients Grilled Portabella Cap 8 large fresh Portabella caps 1/2 cup extra virgin olive oil 2 tablespoons fresh chopped rosemary 1/3 cup balsamic
Craig Stafford, Flatiron Serves 6 to 8 Ingredients 3 1/2 ounces dry currants 1/4 cup dark rum 7 ounces sugar 7 ounces unsalted butter, room temp. 1 large egg yolk,
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I’ll always love fall in the Hudson Valley best, but there’s something so special about spring. Budding trees, greenery, a warm breeze here and there, daffodils and tulips…you can’t help getting caught up in it all, buoyed by feelings of expectancy and optimism for a new season and fresh start.
Hudson Valley Restaurant Week is back this October 28 to November 10!