Sweet Pea Panna Cotta
Valley Table Staff
Bruce Kazan, Main Course Catering Serves 1 or 2 Ingredients 1 pound fresh spring peas 1 cup leaf spinach 1/2 cup scallions 4 garlic cloves, diced 2 teaspoons olive oil
Issue 73, 2016
Grilled Pork with Garbanzo Beans, Charred Spring Onion, Morels and Pea Greens
Valley Table Staff
Chef Devon Gilroy, The Corner Serves 4 Ingredients Basic brine for pork (1 1/4 gallons water, 3/4 cup salt, 1/2 cup sugar, black peppercorn, bar leaf, coriander seed to taste)
Ricotta Cavatelli with Guanciale, Mint and Sweet Pea Pesto
Valley Table Staff
David Amorelli, Harvest-on-Hudson / Photos by Jermaine Haughton Makes 2 cups Ingredients SWEET PEA PESTO 2 cups sweet peas 1 cup mint leaves 1/4 cup parsley leaves 2 ounces pistachio,
Spring Pea and Watercress Risotto
Valley Table Staff
Dafna Mizrahi, Monte’s Local Kitchen & Tap Room Serves 4 Ingredients 1 pound fresh spring peas 1/2 yellow onion, julienned 2 tablespoons butter 2 tablespoons olive oil 2 pounds fresh
Bucatini Amatriciana
Valley Table Staff
John Lekic, Le Express / Photo by Eva Deitch Serves 4-6 Ingredients 1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil, more for serving 1/4 Nduja sausage without
Roasted Goose
Valley Table Staff
John Lekic, Le Express / Photo by Eva Deitch Serves 4 Ingredients 8- to 9-pound fresh Toulouse goose (source: Turkana Farms, Germantown) 4 lemons 3 limes 1 teaspoon Chinese five-spice
Braised Beef Shank
Valley Table Staff
By Barb Fisher, Barb’s Butchery Serves 2 Ingredients 2 cross-cut beef shanks (about 1 1/2 pounds) 1 pint to 1 quart of beef stock (use beef broth if you have it)
Country-Style Pork Ribs
Valley Table Staff
By Barb Fisher, Barb’s Butchery Country-style pork ribs are a cut of meat found between the pork shoulder and traditional rib pork chops. The meat is typically well marbled and
Confessions of a Semi-Luddite
Jerry Novesky
EACH TIME WE WRAP UP another issue of this magazine, there is a palpable sense of relief and, sometimes, even an urge to celebrate—after all, nearly everybody around here gets involved
Eat Your Peas
Robin Cherry
WHEN IT COMES TO PEAS, there seems to be no middle ground. Either you’re saddled with the memory of your mother admonishing, “Eat your peas,” (as if eating the overcooked,
Branching Out: The Farmer as Arborist
Text and photos Keith Stewart
WHAT A WONDROUS EXPRESSION of life trees are. Beyond their own existence, there are all the life-enhancing qualities they provide for other species—food, shelter, shade, clean air, protection from wind and
Hudson Valley Kosher
Timothy Buzinski
IN THE HUDSON VALLEY TODAY, small is big. Family wineries, micro breweries, small-batch distillers, artisanal this and hand-made that—there’s a seeming treasure trove of limited-edition local spirits being produced, and
6 New Restaurants
Kelly Seiz and Colleen Stewart
DINERS CRAVING BISTRO-STYLE vegetarian cuisine on the fly need look no further. Rosemary and Vine in Rye offers variations on authentic Mediterranean dishes— entirely meatless, clearly labeled as containing nuts, gluten
Kudos
Kelly Seiz
• To Ric Orlando, owner of New World Home Cooking and head chef of New World Bistro Bar, who went head-to-head with celebrity chef Bobby Flay on the Food Network’s Beat
Oodles of Zoodles
Kelly Seiz
DIETARY TRENDS COME AND GO; sometimes they make perfect sense, and sometimes they don’t. One current fad, however, comes with an impossibly fun range of names that practically guarantees recognition:
Sustaining Fish at Marist
David Neilsen
A COLLEGE DINING HALL may not seem like the place to fan the flames of a revolution in sustainability, but the Student Center Dining Hall at Marist College in Poughkeepsie
Macro Micro
Kelly Seiz
MAYBE GOOD THINGS come in small packages, but when that package includes job creation, agribusiness development, a new urban farm for Poughkeepsie and a local source of micro-crops packing a
Smaller is Bigger
Colleen Stewart
THE GROWING POPULARITY OF MICROGREENS, sprouts and shoots among home cooks and restaurateurs alike has kickstarted Bryn Roshong’s and Wes Hannah’s Solid Ground Farm into its second growing season. And
