Brandon Collins, Swift Serves 4 Ingredients 2 Fazio Farms chickens, cut into breasts and legs 12 small beets, peeled 1/4 cup malt vinegar 1/4 cup olive oil 2 shallots, sliced
Chef Jesse Frederick / Gigi Trattoria Great on its own, with grilled chicken or fish. Try stirring it into risotto or polenta. Ingredients 2 tablespoons butter 2 shallots, peeled
Bannerman Island: Recipes and Recollections from the Castle Keep (used with permission) Ingredients 1 bunch dandelion greens (see note) 4 slices bacon 1/4 cup butter 1/2 cup heavy cream 2
Chef David Wurth, Local 111 A ragu sauce is one of the classic Italian preparations. This one employs slow-braising that results in a rich, hearty sauce with chunks of beef
Chef/Owner John Novi, DePuy Canal House Serves 4 Ingredients 4 trout fillets (skin on) 1 cup macadamia nut (walnuts may be substituted) 3 cloves garlic 1/4 cup minced onion 3
Michael Migliore, Whitecliff Vineyard & Winery This is a simple whole-fish grilling technique that allows you to have beautiful large chunks of sweet trout for your tacos. Ingredients Whole fresh
Chef Josh Kroner, Terrapin Serves 6 Ingredients 2 tablespoons butter 3 pounds asparagus, bottom half peeled and chopped 1 medium potato, peeled and chopped 2 cups Italian parsley, chopped 5
Chef John-Michael Hamlet, John-Michael’s at Purdy’s Homestead Ingredients 4 tablespoons butter 4 bunches fresh asparagus 3 shallots 5 cloves garlic 10 sprigs fresh thyme 1 quart fresh vegetable stock 2
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)
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
Raymond Jackson, Alvin and Friends Ingredients 1/2 pound butter 1/4 pound sugar 1/2 ounce salt 3/4 ounce baking powder 1/2 pound cornmeal 3/4 pound all purpose flour zest of 2
Vincent Barcelona, Harvest on Hudson Serves 8 Ingredients Grilled Portabella Cap 8 large fresh Portabella caps 1/2 cup extra virgin olive oil 2 tablespoons fresh chopped rosemary 1/3 cup balsamic
Peter G. Rose For a seasonal oyster stew recipe I turned to the handwritten cookbook of Maria Sanders Van Rensselaer (1749–1830). The daughter of Elizabeth Schuyler and Robert Sanders (mayor of
Peter G. Rose Ingredients 1 orange stuck with 10 cloves 1/4 teaspoon ground mace 3-inch cinnamon stick 4 cups water 1 bottle burgundy wine Sugar to taste (about 1/2 to
Peter G. Rose Yields 2 loaves Ingredients 4 cups all-purpose flour 2 cups whole wheat flour 3 packages dry yeast 1 to 2 teaspoons salt, according to taste 2 1/4
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
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!
