ISSUE 64: DECEMBER 13-FEBRUARY 14
Features:
Farm to patient: wellness cuisine. text by Abby Luby; photos by Susan Baker
Eating local in Moscow. text and photos by Robin Cherry
Show me the money. text and photo by Abby Luby
A farmer, a chef: Doug and Talea Fincke and Serge Madikians. by Darryl Estrine
Departments:
Editors’s letter: Hit the road, Jack.
Good stuff: Art CSA, Dutch Desserts, Super Kitty brew, kudos.
Openings: Mill House Brewing Company, Parlor, Nic L Inn, Towne Crier, Social on 6, Schatzi’s, Keenan House, Craft 47.
By the glass: New York State of wine: Long Island. by Steven Kolpan
Locally grown: What’s in a seed? by Keith Stewart
Local Travels: On the chocolate trail. by Toni Senecal
On the plate: Pig Out by Marissa Sertich
Events: December 13-February 14
Recipes:
Honey chunk trail mix (Peter X. Kelly Teaching Kitchen, Hudson Valley Hospital Center)
Chicken, kale and white bean stew (Peter X. Kelly Teaching Kitchen, Hudson Valley Hospital Center)
Mushroom dumplings; fresh mushroom soup (Elena Molokhovets , Classic Russian Cooking)
Russian potato salad with pickles (Anya von Bremzen, Mastering the Art of Soviet Cooking)
Lamb stew with Pink Pearl apples; Pink Pearl apple crisp (Serge Madikians, Serevan)
YOU HEAR THE WORD HEIRLOOM tossed around a lot these days, not referring to handed-down relics (like your great grandmother’s pearl necklace or Victorian footstool), but referring to food, especially
WE RARELY PLAN AN ISSUE of The Valley Table around a single theme or subject, but that’s not to say we don’t sometimes fixate on an idea—sometimes, the stars align
EVERY YEAR, I AM FORTUNATE ENOUGH to have about three weeks of vacation, a summer break during the month of July. Apparently, I am constitutionally incapable of planning a trip
Chef Serge Madikians, Serevan Ingredients 2 to 3 pounds leg of lamb, trimmed and cut into 1 to 1 1/2 inch cubes 3 pounds Spanish onion, peeled, small dice 2
Chef/Owner Serge Madikians, Serevan Ingredients For the apples: 8 medium to large Pink Pearl apples (peeled, cored and sliced in sixths) 8 Medjool dates (pitted and sliced in sixths) 4
Reprinted from Mastering the Art of Soviet Cooking: A Memoir of Food and Longing Serves 6 Ingredients For salad: 3 large boiling potatoes, peeled, cooked and diced 2 medium carrots,
Adapted from Classic Russian Cooking: A Gift to Young Housewives Makes about 3 dozen Ingredients For dough: 1 1/2 cups flour 2 eggs 1/2 cup melted butter For mushroom stuffing:
Adapted from Classic Russian Cooking: A Gift to Young Housewives Ingredients 3 pounds beef root vegetables (leeks, turnips, etc,) for the stock 1/4 pound fresh mushrooms 6 to 9 medium
By Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 10 servings Ingredients Cooking spray 2 cups rolled oats 3 tablespoons vegetable oil 1/4 cup wheat germ 1 1/2
Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 6 servings, about 1 2/3 cups each Ingredients 1 tablespoon extra-virgin olive oil 1 pound chicken, trimmed, cut into 1-inch
“RUSSIA’S A COUNTRY of smokers,” my tour guide tells me. Though she means cigarettes (Russians smoke a staggering 390 billion a year), I’m starting to think they smoke more food
THINK FRESH, NUTRITIOUS cuisine. Then think hospital food. Let’s face it, the all-too-common vision of a tray of bland mystery meat, overcooked vegetables and canned gravy punctuated with a side
PORK TRIMMINGS—EARS, snouts, tongues, lips, jowls and even tails, along with other, lesser known cuts—have made their way onto more plates as diners increasingly embrace the “use the whole animal”
YOU HEAR THE word heirloom tossed around a lot these days, not referring to handed-down relics (like your great grandmother’s pearl necklace or Victorian footstool), but referring to food, especially
MARJAN BEEBE NEVER expected to embark on a career as a professional baker. After moving to Kinderhook from the Netherlands, Beebe met her husband, Keith, who had a sweet tooth
AT 5:30am, THE MOST horrible alarm sounds. I grab a cup of coffee and ever-so-quietly sneak out of the house at 6, head north straight up Rt.9 through a thick
Hudson Valley Restaurant Week is back this October 28 to November 10!
