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Issue 66, 2014

ISSUE 66: June-August 2014

Features:

Farming Flowers by Abby Luby

Sustainable Seafood – A Primer text and photos by Abby Luby

You Are What They Eat text and photos by Tracy Frisch

David DiBari of The Cookery – Five Years On text by Julia Sexton, photos by Simon Feldman

 

Departments:

Eating by the Season: Stone Fruits

Fabulous farms, food and markets:

Locally Grown: Into Africa by Keith Stewart

 

Recipes:

Me-Oh-My’s Plum Pie (Pam Clarke-Torres)

Maraschino Cherries (Liz Johnson and Greg Weber, Sour Cherry Farm)

Sour Cherry Preserves (Liz Johnson and Greg Weber, Sour Cherry Farm)

You Are What They Eat

WHEN JIM LARSON WAS FORCED was forced to sell his 30 Yorkshire sows at auction in 2011, months after they abruptly lost their ability to reproduce, he decided to stop buying

David DiBari of The Cookery – Five Years On

Some restaurants are just born of a positive vibe—they embody a young restaurateur’s dreams and passions and extend the path of his or her culinary training like a contrail in

Reassembling Gastrotypographicalassemblage

IT MAY BE A MOUTHFUL, but it’s worth saying and certainly worth a visit. Gastrotypographicalassemblage, the newest installation artwork at the Culinary Institute of America in yde Park, is the

Eleanor’s Best

JENNIFER MERCURIO COMES FROM a family of preservers and canners—and they’re all named Eleanor. Mercurio’s great-grandmother, grandmother, godmother, and now her own daughter carry the family name that is the inspiration

Farming Flowers

IN 2012, AMERICANS SPENT $27.8 billion on floriculture items, the vast majority of them grown in industrial greenhouses, swaddled in several layers of plastic, refrigerated in coolers and flown thousands of

A Midsummer Night’s Wine

WHEN THE WEATHER TURNS WARM, our food turns cold. And so does our wine. Gone are the chilly days and nights of stick-to-your-ribs stews and big red wines. Welcome lots

Into Africa

IN MY YOUTH I had a thirst for Africa. I started out hitchhiking in Morocco and Algeria, and later traveled overland from the port city of Alexandria in Egypt to

Shelley Boris: Chef, Caterer, Author

Shelley Boris has always loved cookbooks—they served as her introduction to cooking and opened her mind to the ways of the professional culinary world. And now, she’s written one of her own. Fresh Cooking:

Summer Cake

Shanti Church, RiverMarket Bar & Kitchen Makes one 9-inch cake Ingredients 1 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter,

Sour Cherry Preserves

Liz Johnson and Greg Weber, Sour Cherry Farm Makes 12 (4-ounce) jars Ingredients 4 pounds (about 4 1/2 to 5 quarts) sour cherries 2 1/2 to 3 cups sugar (depending

Savory Parmigiano Short Dough

Chef David DiBari, The Cookery Ingredients 3 ounces Grana Padano cheese, grated 2 1/4 cups of King Arthur all-purpose flour 3 ounces of cold butter, cubed 3 egg yolks 1/2

Pizza Rustica

Chef David DiBari, The Cookery / Photo by Simon Feldman Makes one 9-inch pie, Serves 8 Ingredients 12 ounces Montena Taranto ricotta cheese 3 ounces hot sopressata 3 ounces sweet

Me-Oh-My’s Plum Pie

Debra Every, The Me-Oh-My Café & Pie Shop Ingredients 3 pounds red or black plums, with peel 6 tablespoons quick cook tapioca 1 1/4 cups sugar 1 1/4 teaspoon ginger

Maraschino Cherries

Liz Johnson and Greg Weber, Sour Cherry Farm Ingredients 2 pints cherries 2 cups maraschino liquer Method Bring the liquer to a simmer in a small pot. Turn off heat

Lamb Bolognese

Chef David DiBari, The Cookery Ingredients 4 pounds lamb, coarsely chopped 3/4 pound pancetta 1 1/4 tablespoons kosher salt 1 1/2 teaspoons sugar 1 teaspoon whole fennel seeds 1 teaspoon

Creamy White Polenta

Chef/Owner David DiBari, The Cookery Serves 6 Ingredients 4 ounces Friuliana white polenta 1 quart milk 2 ounces unsalted butter 3 ounces Grana Padano cheese Kosher salt, to taste Method

Pasta Dough

Chef David DiBari, The Cookery / Photo by Simon Feldman Makes 2 1/2 pounds, Serves 12 Ingredients 1 pound flour 4 whole eggs 10 egg yolks 1 1/2 teaspoons extra

The Next “Next Food” star

SOME RESTAURANTS ARE JUST BORN OF A POSITIVE VIBE—they embody a young restaurateur’s dreams and passions and extend the path of his or her culinary training like a contrail in

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