Blue Waldorf Salad
Valley Table Staff
Chef Matt Hutchins, The Hop Serves 4 Ingredients Salad 4 Fuji apples, cored, sliced 4 stalks celery, diced 1 cup cayenne-spiced walnuts 1/2 cup raisins 2 heads Bibb or Panisse
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Tomato Sauce 2 Ways
Valley Table Staff
Nick Citera and Matthew Sherry, Cosimo’s / Photos by Ethan Harrison Ingredients Pomodoro Sauce 2 pounds plum tomatoes, preferably San Marzano, blanched and peeled (canned may be used in a
Oven-Dried Tomatoes
Valley Table Staff
Robert Horton, An American Bistro / Photos by Margaret Rizzuto Ingredients 12 plum tomatoes salt extra-virgin olive oil fresh oregano, chopped Method Cut tomatoes lengthwise and season with salt. Place
Tomato-Olive-Caper Compote
Valley Table Staff
Robert Horton, An American Bistro / Photos by Margaret Rizzuto Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon chopped garlic 2 cups chopped plum tomatoes 1/4 cup dry white wine
Naughty Noodles with Candied Pecans
Valley Table Staff
Ira Lee, Twisted Soul / Photo by Ethan Harrison Ingredients Candied Pecans 1 cup sugar 1 cup water 1/2 cup whole pecans Naughty Sauce 1/2 cup Karo corn syrup 1/2
Summer Cake
Valley Table Staff
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,
Yogurt Sabroso
Valley Table Staff
Ira Lee, Twisted Soul / Photo by Ethan Harrison Ingredients 1 cup whole-milk yogurt 1 head cauliflower broken up into bite-sized pieces Extra-virgin olive oil Salt and pepper to taste
Sour Cherry Preserves
Valley Table Staff
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
Blooming Apple
Valley Table Staff
Dana Calabrese, The Ship Lantern Inn Ingredients Apples​ 2 apples, cored and sliced nearly to base 4 packaged caramels 2 teaspoons cinnamon 2 teaspoons flour 1/4 teaspoon ground ginger 2
Cauliflower Soup
Valley Table Staff
Dana Calabrese, The Ship Lantern Inn Ingredients 1 head cauliflower, cut into florets 1 onion, coarse chop 3 garlic cloves, halved 5 cups vegetable stock 1 14-ounce can coconut milk
Savory Parmigiano Short Dough
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Alice Crans’s Coconut Cake
Valley Table Staff
Alice Crans, The Old Fort Restaurant The “coconut cake to die for,” as somebody called it. Ingredients 1 cup sugar 1 cup Crisco, or butter, room temperature 2 eggs, lightly
Maraschino Cherries
Valley Table Staff
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
1940’s Apple Cake
Valley Table Staff
Essel Hoenshell-Watson, The Alternative Baker Makes 2 10″ bundt pans or 1 deep 10″ pan Ingredients 1 pound whole local (organic, if possible) baking apples, peeled, cored, chopped into 1/2-inch
Lamb Bolognese
Valley Table Staff
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
Valley Table Staff
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
