ISSUE 70: June-August 2015
Features:
A Gluten Free Primer
Hepworth Farms- Beyond Organic by Christine Gritmon, photos by Adam Kurtz
Twisted Soul- A World of Flavors by Marissa Sertich Velie, photos by Ethan Harrison
Departments:
Editors’s letter: On Butterflies, Bread and Beefsteaks
Good stuff: Kudos, Summertime Adult Float, Happiness Turns 30, Step Right Up, Blight Flight, Prized Pickle Potion, New Eggs in Town, Maximum Mash
Eating by the Season: Tomatoes text by Robin Cherry
Locally Grown: Flight of the Monarchs text by Kieth Stewart
Last Call: Farms, Food, Fairness by Valley Table Staff
Drink: Summer Tonic- Gin by Timothy Buzinski
Recipes:
Gluten-Free Quiche with Swiss chard and Ricotta (Carley Hughes, Ella’s Bellas)
Crabcakes (Tom Costello, Thyme)
Naughty Noodles with Candied Pecans (Ira Lee, Twisted Soul)
Yogurt Sabroso (Ira Lee, Twisted Soul)
Tomato-Olive-Caper Compote (Robert Horton, An American Bistro)
Spicy Tomato Ketchup (Adapted from early 20th-century recipes)
Thai Tomato Cocktail (Amy Goldman, author The Heirloom Tomato)
Manhattan Clam Chowder (Arsenio Flores, Eastchester Fish Gourmet)
Oven-Dried Tomatoes (Robert Horton, An American Bistro)
Tomato Sauce Two Ways (Nick Citera and Matthew Sherry, Cosimo’s)
Cucumber Gimlet (Scott Levi, Nina)
Strawberry and Basil Martini (Scott Levi, Nina)
The Last Word (Jordan Thomas, The Shelter)
Gin Gimlet (Jordan Thomas, The Shelter)
Dancing Damson (Jordan Thomas, The Shelter)
Lime Cordial
ON SATURDAY, JULY 18, the crowd-pleasing ice cream makers at Jane’s Ice Cream, in Kingston, will celebrate their thirtieth anniversary by serving a commemorative “Birthday Bash” flavor at the Kingston
YOU MAY SPOT A SURPRISING “adult” dessert on more menus around the region this summer. A beer float is a grown-up twist on the traditional summer classic—smooth ice cream (the
ONCE A SPECIALTY ITEM DESTINED for high-end desserts, duck eggs have gone mainstream. Duck egg sales have spiked recently and they’re appearing more frequently on menus throughout the Hudson Valley.
STEPHEN LEIBOWITZ, CPM (Chief Pickle Maven) of United Pickle Products, knows his history. “In 1897, my grandfather Max came from Europe and his first job on the Lower East Side
A COUPLE OF THE FINER THINGS IN LIFE are under attack. Environmental calamities in Central America and Italy are devastating their coffee and olive industries, respectively, resulting in drastic drops in
WHEN HEMLOCK HILL FARM GOT A CALL from Captain Lawrence Brewing Company owner Scott Vaccaro offering spent beer- brewing grains to feed the farm’s beef cattle, Cortlandt Manor farmer John
BY THE CALENDAR IT’S STILL A MONTH until summer arrives, but the thermometer on the back deck says it’s here, right now. For a lot of people, summer means vacation, leisure, rest,
By Jordan Thomas, The Shelter A classic cocktail first published in Ted Saucier’s 1951 cocktail guide Bottom’s Up, but dates back to the Detroit Athletic Club around the time of
Jordan Thomas, The Shelter Ingredients 1 ounce malty herbaceous gin such as Orange County 1 ounce Averell damson plum gin 1/2 ounce Cocchi Americano (Lillet Blanc also works well) 1/2
Scott Levi, Nina Ingredients 1/2 ounce freshly squeezed lime juice 1/2 ounce simple syrup 3 large leaves fresh basil 6 slices fresh strawberries 1 ounce Orange County Gin 1 ounce
Scott Levi, Nina / Photo by Samantha Seeley Ingredients 2 quarters fresh lime, plus thin slice to garnish 4 slices cucumber 1 ounce St. Germain Liqueur 2 ounces Orange County
ON A SUNNY FRIDAY AFTERNOON in late August last year—not too hot, with just a hint of a breeze, the radiant blue sky streaked with a line of feathery clouds
Tom Costello, Thyme Serves 4 Ingredients 1 pound lump crab meat 1 1/2 garlic cloves diced 1/2 small red bell pepper diced 1/2 small green bell pepper diced 1/2 small
Jordan Thomas, The Shelter Serves 1 Ingredients Gimlet 2 ounces Catskill Distilling Company Curious Gin ¾ ounce lime cordial (may be adjusted to taste; recipe follows) 1 kaffir lime leaf
Makes 2 cups Ingredients 1 cup finely strained lime juice 1 cup granulated sugar 2 inches fresh ginger, sliced (lemongrass and white peppercorns may also be added) Method In a
Arsenio Flores, Eastchester Fish Gourmet Serves 16 Ingredients 40 cherrystone clams 1 thick slice of bacon 1 small onion, diced 1/8 teaspoon minced garlic 1 carrot, diced 5 tablespoons dried
Amy Goldman, “The Heirloom Tomato” Serves 8 Ingredients 4 pounds yellow or orange tomatoes, coarsely chopped 1 tablespoon salt 2 teaspoons sugar 4 strips lime zest, 2 to 3 inches
Adapted from Early 20th-Century Recipes Makes about 8 pints Ingredients 12 pounds tomatoes, cored and roughly chopped 1 yellow onion, chopped 2 cups white vinegar 1 cup sugar or molasses
Hudson Valley Restaurant Week is back this October 28 to November 10!
