Type to search

Issue 68, 2014

ISSUE 68: December 2015-January 2015

Features:

All in the Families text by Leslie Coons, photos by Ann Stratton & Ethan Harrison

Banned in Canada text by Julia Sexton, photos by Simon Feldman

Making Things Happen text and photos by Tracy Frisch

Return of the Green Fairy text by Timothy Buzinski, photos by Ann Stratton

Departments:

Editors’s letter: Weighty Matters

Good stuff: Bringing it all Back Home, Gallete Des Rois, Got Farms, Official State Snack, Snow Cream, Successful Succession, Sweet Tooth Holiday, The Red Red Berries

New & Noteworthy: Out of the Box at the CIA

Eating by the Season: Six Soups

Recipes:

Fig-and-Pig Pizza (Daniel Crocco, Mill House Brewing Company)

Corpse Reviver #2 (Cassie Fellet, Rock and Rye Tavern)

Southside Sazerac (Jason Steinberg, Saint George)

Cranberry Sorbet (Siena Wright, Baker Duo Bistro)

Velvet Panda Stout–Braised Short Ribs (Daniel Crocco, Mill House Brewing Company)

Duck Agnolotti (Chris Vergara, Meritage)

Smoked Lamb Shoulder (Chris Vergara, Harper’s)

Weighty Matters

FOURTEEN DAYS AND SIX POUNDS LATER, the fall edition of Hudson Valley Restaurant Week 2014 is history. The vast majority of the owners of the 200 restaurants that officially participated

Eating Local in Sicily

Sicilians eat far more fresh fruits, vegetables, legumes, whole grains, seeds and nuts (especially almonds and pistachios) than we do in America. They favor seafood over red meat, and they

Velvet Panda Stout–Braised Short Ribs

Daniel Crocco, Mill House Brewing Company / Photo by Ethan Harrison Serves 4 Ingredients Short Ribs 4 single-bone or boneless beef short ribs salt and pepper to taste 1 cup

The Corbin Hill Food Project

WHEN NEW SCHOOL University professor Dennis Derryck, 73, jumped into his ambitious social experiment to grow fruits and vegetables for underserved populations in New York City, he admittedly knew nothing

The Gastro Bros.

WHEN BOB BAXTER, of the R. L. Baxter Building Corp., approached brothers Chris and Daniel Crocco in 2013 about opening a restaurant, he already had made significant real estate investments

Southside Sazerac

Jason Steinberg, Saint George Bistro Ingredients 2 1/2 ounces high-proof rye just under 1/2 ounce simple syrup 3 dashes aromatic bitters 2 dashes orange bitters Delaware Phoenix Walton Waters Absinthe

Smoked Lamb Shoulder

Chris Vergara, Harper’s Serves 4 to 6 Ingredients For the brine 2 quarts water 3 1/2 ounces Kosher salt 2 ounces brown sugar 1 tablespoon mustard seed 1 tablespoon coriander

Roasted Tomato and Peanut Butter Soup

Pam Brown, Garden Café Serves 6 to 8 Ingredients 4 cups chopped tomatoes (or substitute canned tomatoes, drained) 1 cup tomato liquid (add water if needed) 2 cups diced onions

Golden Nugget Squash Soup

Josh Kroner, Terrapin Restaurant Serves 14 Ingredients 7 pounds golden nugget squash 1 cup water 2 tablespoons safflower oil 1 pound Spanish onions, chopped 2 tablespoons chopped garlic 2 tablespoons

German Potato Soup

Marianne Olive, Sour Kraut Serves 8-12 Ingredients 1/2 pound smoked bacon, chopped 1 stick butter 1 dozen Yukon Gold potatoes, peeled, diced 6 carrots, diced 2 leeks, diced 3 stalks

French Onion Soup Gratinée

Dana Calabrese, Ship Lantern Inn Serves 4 Ingredients 4 tablespoons olive oil 2 large red onions, thinly sliced 2 large white (Vidalia) onions, thinly sliced 2 large shallots, thinly sliced

Fig-and-Pig Pizza

Daniel Crocco, Mill House Brewing Company Serves 2 to 4 Ingredients prepared dough to make 1 pizza 1/3 cup grated Fontina 1/3 cup grated aged provolone 2 tablespoons smoked mozzarella,

Duck Agnolotti

Chris Vergara, Meritage Serves 4 Ingredients Pasta dough 17.6 ounces all-purpose flour 15 egg yolks 2 whole eggs Cider reduction 1 quart apple cider 1 teaspoon apple cider vinegar Duck

Cranberry Sorbet

Siena Wright, Baker, Duo Bistro Makes about 1 quart Ingredients 12 ounces fresh or fresh/frozen cranberries 2 cups water 2 cups granulated sugar 1/2 teaspoon salt Method Place all ingredients

Corpse Reviver

Cassie Fellet, Rock & Rye Tavern Ingredients 3/4 ounce Tuthilltown Half Moon Orchard Gin     3/4 ounce Cointreau 3/4 ounce Lillet Blanc 3/4 ounce freshly squeezed lemon juice 3 dashes

Black Truffle Soup

Bocuse Restaurant, Culinary Institute of America / Photos by Melissa Sertich Velie Serves 2 Ingredients 1/4 cup of an equal mix of finely minced carrots, onions, celery, and mushrooms 2

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