Strawberries
Anne Dailey
IF THERE’S ONE FOOD of this season that everyone would like to savor a little longer, it’s strawberries. The succulent fruit is only around for about a month, and let’s
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Proost
Valley Table Staff
IF YOU HAVEN’T NOTICED YET, you no doubt will before long: In this part of the state, at least, “history” as a buzzword has crept into conversations about almost everything.
Foodspeak
Valley Table Staff
THIS MAGAZINE IS ABOUT FOOD. It says so in the column at the right. Problem is, it’s become more difficult to speak about food these days because it seems food
Honey
Robin Cherry
WINNIE-THE-POOH GOT A BUM RAP. Although he may not have known it, the honey-loving “Bear of Very Little Brain” actually was following the lead of the Roman scholar Pliny the
Milk
Valley Table Staff
MILK IS THE FIRST FOOD everybody in the world eats. It has been called the perfect food, the universal ingredient. Standing alone, straight up, unaltered, it is a healthful, naturally
Boricua
Valley Table Staff
Sofrito Ingredients Cognac Muddled pineapple Orange wedge Passion Fruit Puree Infused syrup Peychaud’s bitters Method
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
Welcome
Jerry Novesky
To say that we’ve been publishing The Valley Table for 18 years is to brag about the longevity of the magazine. Ditto for the success of Hudson Valley Restaurant Week, which this
Gnudi
Valley Table Staff
Hudson House of Nyack, Jeffrey Kaufman Ingredients Gnudi 1500g ricotta cheese 100g grana pandano cheese, micro-planed or finely grated 500g mascarpone cheese nutmeg to taste salt to taste white pepper
Grits
Robin Cherry
AS THE SPANISH approached the Hopi village of Awatovi, residents poured a line of cornmeal in the sand as a sign to the invaders that they were not to enter.
Farm-to-Flight
Kelly Seiz
THE “FARM-TO-TABLE” movement sprouted wings this fall when JetBlue Airways’ announced its latest project: T5 Farm, a 24,000-square-foot produce garden located just outside Terminal 5 at John F. Kennedy Airport
Olie-koecken
Valley Table Staff
(Deep Fried Apple-Nut Cakes) Peter Rose When feeding a crowd it is better to cut the olie-koecken in half or quarters rather than to make them smaller because it is
Hakons
Valley Table Staff
(A cross between a sugar and a butter cookie) Peter Rose Ingredients 3/4 pound (3 sticks) butter 1-1/4 cups sugar 1 egg 3 cups flour 1 tablespoon pure vanilla extract
Chateaubriand
Valley Table Staff
Dana Calabrese, The Ship Lantern Inn Ingredients Beef Tenderloin 2 tablespoons extra-virgin olive oil 1 20-ounce center-cut beef tenderloin kosher salt and pepper to taste Bordelaise sauce 1 teaspoon butter
Panuchos
Valley Table Staff
Chef Arlen Gargagliano, Mambo 64 Serves 12 Ingredients Panuchos 2 tablespoons vegetable oil 2 red onions, thinly sliced into rounds 2 oranges 1 teaspoon apple cider vinegar 1 teaspoon dark
Shrubs
Timothy Buzinski
KELLY VERARDO, BAR MANAGER and mixologist at Restaurant North in Armonk, offers an unusual caveat to trepidatious guests about to order her Summer Sidecar cocktail: “I will get you something
Tomatoes
Robin Cherry / Photos Margaret Rizzuto
THE LORE, LEGENDS AND LEGITIMACY surrounding the tomato are about as varied as the environments in which it is found. Used in Central American cooking since at least 500BC, it was
