Cacio e Pepe
Valley Table Staff
Marcella Micillo, Marketing Coordinator I have fond memories of cacio e pepe: eating it in a small Roman restaurant on a sweltering day in May. I was studying in Florence
Entrees
Braised Lamb Cassoulet
Valley Table Staff
By Chef Nick Suarez, Gaskins Serves 4 Ingredients 1 pound butter beans, yellow eye beans or traditional tarbais beans 1 bay leaf 1 onion, sliced in half 1 whole garlic
Lamb Sausage with Fresh Oysters
Valley Table Staff
By Christopher Idone This simple recipe has “winter” written all over it. You can find Blue Point oysters at Hudson Valley Seafood, in Central Valley. Makes 12 patties Ingredients 1
Tuna Poke
Valley Table Staff
By Jim Ely / Riverview Restaurant Serves 4 Ingredients Poke 1 pound sushi-quality tuna (bluefin, never ahi), cut into bite-size cubes 1/4 cup soy vinaigrette (see recipe below) 1/4 cup
Salmon & Avocado Poke
Valley Table Staff
By Waldy Malouf / Apple Pie Bakery Café Serves 4 Ingredients 1 pound sashimi-grade salmon fillet, cut into small cubes 1/4 cup light soy sauce 1 teaspoon white sugar 2
Turkey Pot Pie
Valley Table Staff
By Agnes Devereux / The Village Tearoom Ingredients Filling 4 ounces butter 5 medium onions, ½-inch chop 1 bunch celery, ½-inch chop 4 sprigs thyme 2 cups half and half
Vegetable Pot Pie
Valley Table Staff
By Simone Williams / All You Knead Bakery Makes 2 pies Ingredients 2 large potatoes, boiled, medium dice 1 ½ cups mushrooms, sautéed in a pan with 4 tablespoons of
Porchetta
Valley Table Staff
By Shawn Burnette / Heritage Food+Drink Serves 1 Ingredients double-thick pork loin chop 6 whole garlic cloves (to taste), peeled olive oil fresh parsley kosher salt Method In a small
Grilled Japanese Eggplant and Buttered Swiss Chard Tacos
Valley Table Staff
By Joana Herrera / Mariachi Mexico Makes 8 tacos, Serves 4 Ingredients 5 Japanese eggplants 1 bunch Swiss chard, stems removed, roughly chopped 2 medium tomatoes (heirloom preferred) 2 jalapeño
Classic Swiss fondue
Valley Table Staff
Hans Baumann / Canterbury Brook Inn Serves 4 – 5 Ingredients 1 1/2 cups dry white wine—Riesling or Sauvignon Blanc 1/2 pound shredded Emmentaler cheese 1 pound shredded Gruyere cheese
Short Ribs with Pomegranate Molasses
Valley Table Staff
Ed Kowalski / Lola’s Ingredients 6 short ribs, trimmed of fat kosher salt freshly ground black pepper 1/4 cup good olive oil 1 small fennel: fronds, stems, and core removed,
Sweet Potato Ravioli
Valley Table Staff
By Gar Wang Servings: 36 to 40 ravioli Ingredients 40 round wonton wrappers Filling 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons canola, rapeseed or extra virgin olive
Mushroom Risotto
Valley Table Staff
By Chef Kevin Katz / The Red Onion Restaurant & Bar Ingredients 4 ounces unsalted butter (have extra on hand if you like it buttery) 1 pound assorted mushrooms 1
Red Wine Braised Beef
Valley Table Staff
By Chef Sam Ullman / Bywater Bistro Serves 4 Ingredients 4 piece beef shin (about 1 1/4-inch thick) 8 slices farmer’s bread 2 carrots, diced 1 1/2 cups celery root,
Beef Ragu
Valley Table Staff
Chef David Wurth / Local 111 Serves 4-6 Ingredients 1/4 cup olive oil 2 pounds grassfed beef for braising (stew meat, brisket or shank), cut into 2- to 3-inch cubes
Roast Loin of Venison Grand Veneur
Valley Table Staff
By Len Mott / Le Chambord Ingredients 1 1/2 to 2-pound venison loin Marinade 1 1/2 cups red wine 1/4 cup red wine vinegar 2 cloves of garlic, sliced 2
Veritas Chicken Burger
Valley Table Staff
By Chef Sam Ullman / Bywater Bistro Servings: 6 Large Burgers Ingredients 2 pounds boneless/skinless Veritas farm chicken (combo of white and dark meat) 8 ounces whole milk ricotta cheese
Crispy Grilled Pizza
Valley Table Staff
The Valley Table Ingredients Pizza dough, rolled Olive oil Preferred toppings Flat cookie sheet or large spatula Paper towels Method 1. Roll pizza dough to desired thickness and brush the
