Paneer Tikka Salad
Valley Table Staff
Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton Serves 2 Ingredients 1 pound paneer Saunfia marinade (to coat paneer) 2 ounces red and green peppers, julienned 2 ounces
Cheese
Homemade Paneer
Valley Table Staff
Chef Navjot Arora, Chutney Masala / Photos by Jermaine Haughton Makes about 2 pounds Ingredients 2 gallons milk 16 ounces vinegar Optional Ingredients for Masala Paneer Cheese 1 teaspoon
Burrata Cheese with Broccoli Rabe and Toasted Crostini
Valley Table Staff
Cathryn Fadde / Perch Serves 4 Ingredients 2 balls burrata cheese, cut in half lengthwise 1 bunch broccoli rabe, chopped bite-size 4 cloves garlic, sliced 4 slices baguette, toasted extra
Eggplant Napoleon
Valley Table Staff
Cathryn Fadde / Perch Serves 4 Ingredients 1 large Hepworth Farms eggplant (peel in strips, leaving some skin), slice into 1/4-inch rounds 8 ounces goat cheese 2 to 3 ripe
Asparagus Terrine with Fresh Goat Cheese
Valley Table Staff
Dan Barber / Blue Hill Ingredients 3 bunches large asparagus 2 bunches flat-leaf spinach 3 tablespoons olive oil 3 ounces fleur de sel and pepper Westfield fresh goat cheese 3
Zucchini Provencal
Valley Table Staff
Abigail Kirsch / Abigail Kirsch Catering Relationships Serves 20 hors d’oeuvres Ingredients 3 zucchini, preferably straight and thin (1- to 1 1/2 inches in diameter) 2 tablespoons fruity olive oil
Early Summer Salad
Valley Table Staff
Baby Greens, Fava Beans, Capocollo and Pecorino Toscano Francesco Tonelli Ingredients 4 1-inch slices rustic white bread 1/2 cup freshly shucked fava beans 4 cups baby salad greens, washed and
Potato and Toussaint Tart
Valley Table Staff
Agnes Devereux, The Village Tearoom This delicious tart is dense with potatoes cooked in cream and herbs and redolent of Toussaint cheese. It was inspired by an après ski tart
Wild Ramp and Goat Cheese Tart
Valley Table Staff
Barbara Bogart, Locust Tree Restaurant Serves 8 Ingredients Tart Crust 2 1/2 cups all-purpose flour 1/2 pound butter (2 sticks), cut into cubes 1/2 cup pink peppercorns, crushed 2 teaspoons
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
Colossal Crab Cakes with Manchego Polenta
Valley Table Staff
Rob Del Balzo, Destination Bistro / Photo by Jen Parente Ingredients Crab Cakes Preparation: 2 Carrots peeled and diced 2 red peppers diced ½ Vidalia onion diced 2 stalks Celery
Fabulous Hudson Valley Cheeses
Robin Cherry
IN 1801, BAPTIST Elder John Leland persuaded the ladies of his Cheshire, Massachusetts, congregation to make a wheel of cheese for President Jefferson to honor his support of religious liberty.
Sweet Potato and Apple Hash with Gorgonzola & Fried Eggs
Valley Table Staff
Michael Bernardo, Cafe Mio / Photos by Ethan Harrison Ingredients 2 medium sweet potatoes, peeled and cut into a fine 1/4-inch dice 2 shallots, finely sliced 1 red bell pepper,
Sweet Potato Cannelloni with Pumpkin Crema and Gorgonzola
Valley Table Staff
Mark Bolchoz, Trattoria San Giorgio / Photos by Ethan Harrison Ingredients Cannelloni Dough 11/4 cups Italian 00 flour 6 tablespoons durum flour 9 egg yolks 1 tablespoon olive oil 3
Spicy Lamb Meatballs with Roasted Sweet Potato Polenta
Valley Table Staff
Brian Arnoff, Kitchen Sink / Photos by Ethan Harrison Ingredients Meatballs 2 pounds fresh ground lamb 1 small onion, diced 1 chipotle pepper in adobe sauce, chopped 1 cup fresh
Watercress Salad Lyonnaise
Valley Table Staff
Peter Milano, Dish Bistro / Photos by Margaret Rizzuto Ingredients Salad 1 to 2 large bunches of watercress, cleaned, rough stems removed 3 large handfuls of baby spinach 1 small
Pork & Apple Pie with Cheddar Curd & Sage
Valley Table Staff
Chef Sean Corcoran, Peekskill Brewery Makes 4 5-inch pies Ingredients Filling 1 1/2-pound pork shoulder 3 apples, peeled, shredded 1 cup crumbled cheddar curd 1/4 cup minced sage 2 cups
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
