Pâté Foie Gras with Carmelized Apple Confit
Valley Table Staff
Chef Fred Kormann, The Would Serves 8 Ingredients 1/2 cup sugar 1/2 cup water 4 Rome or Granny Smith apples, peeled and sliced Thin zest of 1 orange 8 slices
Appetizers
Vegetable Goat Cheese Terrine
Valley Table Staff
Franz Brendle, Nina Serves 24 Ingredients 1 pound garlic cloves (about 60 cloves), peeled Extra-virgin olive oil Salt 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 2 large
Tuna and White Bean Salad
Valley Table Staff
Laura Pensiero, Gigi Hudson Valley Serves 4 Ingredients 8 ounces fresh tuna 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper 2 cups cooked (or rinsed and drained
Spiced Walnuts
Valley Table Staff
Justine Cullen, Bridge Creek Catering Ingredients 1 pound walnut halves 3/4 cup sugar 2 1/2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 teaspoons ground cumin 1/2
Risotto Cakes
Valley Table Staff
Richard Erickson, Blue Mountain Bistro Serves 4-6 Ingredients 3 cups vegetable stock 1 cup fresh carrot juice 1/2 cup each finely diced onion, celery and carrot 2 tablespoons butter 1
Pumpkin Ginger Tamales with Spicy Apple Salsa
Valley Table Staff
Lori Selden, Mexican Radio Yields 20 tamales Ingredients Spicy apple salsa 1 stick unsalted butter 10 tart cooking apples (Northern Spy, Jonathan or Empire), peeled, small dice (Red Delicious and
Potato Salad with Hen of Woods Saute
Valley Table Staff
Chef Pierre-Luc Moey, Oriole 9 Serves 4-6 Ingredients Potato salad 3 pounds starchy potatoes, such as Arcadia, Gold Rush or Yukon Gold, peeled and sliced into chunks 1 cup extra
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
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
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
Potato Dumplings
Valley Table Staff
Otto Bier Ingredients 6 large potatoes, unpeeled 1/3 cup flour 1/2 teaspoon salt 2 eggs, beaten chopped parsley (optional) Method Boil potatoes until tender (about 20 to 30 minutes). Drain
Pepernoten (Spiced Nuts)
Valley Table Staff
Peter Rose Ingredients 1 1/2 cups flour 1 1/2 cups sugar 1 teaspoon each ground cinnamon, nutmeg, cardamom, and anise or caraway seed 1/2 cup minced candied citron 2 1/2
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
Pan-fried Oysters with Champagne Butter
Valley Table Staff
Greg McDowell, Ruby’s Oyster Bar & Bistro / Photos by Simon Feldman 1 serving Ingredients 5 fresh oysters 1 egg, beaten 2 tablespoons all-purpose flour salt and pepper to taste
Mushroom Flan
Valley Table Staff
Alberto Vanoli, Ristorante Locust Tree The focus of the dish is the mushrooms. Wild mushrooms are best, but any kind will work; a variety of mushrooms mixed together may be
Beet Carpaccio Salad, Goat Cheese, Horseradish Vinaigrette
Valley Table Staff
Greg Gilbert, Crabtree’s Kittle House Serves 4 Ingredients Beet Salad 1 head frisee 1 head radicchio 4 ounces goat cheese baby mache 1 cup horseradish vinaigrette 1/2 ounce chive oil
Leek Tart
Valley Table Staff
Brother Victor-Antoine d’Avila Latourette Serves 6 Ingredients Filling 2 pounds leeks 3 eggs, lightly beaten 8 ounces cream cheese salt, fresh ground pepper to taste Pastry Shell 1 egg 1
