Type to search

Issue 52, 2010

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)

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

Short Ribs with Pomegranate Molasses

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,

Cornmeal-Currant Cookies

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

Kevin Zraly

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

The Water Table

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:

Southern Cornbread

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

Grits

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.

Creamy Polenta in Portabella Caps

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

Cornmeal Currant Cookies

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,

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