Smoked Lamb Shoulder
Valley Table Staff
Chris Vergara, Harper’s Serves 4 to 6 Ingredients For the brine 2 quarts water 3 1/2 ounces Kosher salt 2 ounces brown sugar 1 tablespoon mustard seed 1 tablespoon coriander
Entrees
Fig-and-Pig Pizza
Valley Table Staff
Daniel Crocco, Mill House Brewing Company Serves 2 to 4 Ingredients prepared dough to make 1 pizza 1/3 cup grated Fontina 1/3 cup grated aged provolone 2 tablespoons smoked mozzarella,
Duck Agnolotti
Valley Table Staff
Chris Vergara, Meritage Serves 4 Ingredients Pasta dough 17.6 ounces all-purpose flour 15 egg yolks 2 whole eggs Cider reduction 1 quart apple cider 1 teaspoon apple cider vinegar Duck
Barbeque Pork Chop with Apple Chimichurri
Valley Table Staff
Chef Wesley Dier, The Local Makes 4 Portions Ingredients Brine Can be made 2 to 3 days in advance. 1/2 gallon water 2 cups apple juice 1 red onion, sliced
Pork & Apple Sausage
Valley Table Staff
Chef Richard Parente, Clock Tower Grill Ingredients 8 ounces butter 1 tablespoon cinnamon 1/2 cup maple sugar 15 pounds heritage pork shoulder butt, ground using 1/8-inch grinding plate 1/4 cup
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
Duck 2 Ways with Apple-Pomegranate Gastrique
Valley Table Staff
Leslie Lampert & Hector Coronel, Café of Love Serves 4 Ingredients 4 duck legs 4 duck breasts 4 to 5 cups duck fat (or olive oil) 2 sprigs rosemary 1
Naughty Noodles with Candied Pecans
Valley Table Staff
Ira Lee, Twisted Soul / Photo by Ethan Harrison Ingredients Candied Pecans 1 cup sugar 1 cup water 1/2 cup whole pecans Naughty Sauce 1/2 cup Karo corn syrup 1/2
Pizza Rustica
Valley Table Staff
Chef David DiBari, The Cookery / Photo by Simon Feldman Makes one 9-inch pie, Serves 8 Ingredients 12 ounces Montena Taranto ricotta cheese 3 ounces hot sopressata 3 ounces sweet
Lamb Bolognese
Valley Table Staff
Chef David DiBari, The Cookery Ingredients 4 pounds lamb, coarsely chopped 3/4 pound pancetta 1 1/4 tablespoons kosher salt 1 1/2 teaspoons sugar 1 teaspoon whole fennel seeds 1 teaspoon
Pasta Dough
Valley Table Staff
Chef David DiBari, The Cookery / Photo by Simon Feldman Makes 2 1/2 pounds, Serves 12 Ingredients 1 pound flour 4 whole eggs 10 egg yolks 1 1/2 teaspoons extra
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
Fried Oysters
Valley Table Staff
Don Clark, Frogmore Tavern / Photos by Jerry Novesky Serves 1 or 2 Ingredients Apple-Bacon Chutney 1 quart Thompson’s Cider Mill apple cider 1 pound bacon, small dice 2 tablespoons
Fettuccine with Quail
Valley Table Staff
Rifo Murtovic, Café Amarcord Serves 4 Ingredients 2 roasted quail, meat removed and shredded 2 carrots, fine chop 2 celery stalks, fine chop 1/2 large onion, fine chop 2 bay
Soft Polenta and Mushroom Fricassee
Valley Table Staff
Rifo Murtovic, Café Amarcord Serves 4 Ingredients 6 tablespoons extra-virgin olive oil 4 shallots, halved, sliced lengthwise salt, to taste 4 cups wild mushrooms, cut into bite-size pieces 2 sprigs
