Sweet Corn & Chanterelle Pasta
Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.
Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.
Aaron Hodgins Davis, founder of Hodgins Harvest, never liked mushrooms as a child. Most of the time, he experienced the common and rather plain button variety on pizza. However, he soon
Culinary creatives have an immense bounty of inspiration in the Hudson Valley. Eclectic farmers’ markets, dependable CSAs, and natural grocery stores provide ample opportunities to work with the highest quality
As the buds on the trees turn into fully formed green leaves, it’s safe to say that winter is over and spring is in full swing. Another sign of the season:
When Chef Tony Scotto says, “I’ve always enjoyed making pasta,” it feels like an understatement. At DPNB Pasta & Provisions, the Nyack restaurant he co-owns with his wife, Louiedell, Scotto
As the temperature and the leaves drop, the woods may look dead and bare, but there’s something growing among and on the trees: mushrooms. Fungi, spurred by the wet weather
By Chef Nicole Craft / Bartlett House At Bartlett House in Ghent, Chef Nicole Craft uses this versatile mushroom salsa as a spread on her poached chicken sandwich (it’s also
By Chef Tony Scotto / DPNB Pasta and Provisions Chef Tony Scotto of DPNB Pasta and Provisions uses his own fresh spinach pappardelle — which you can buy at the
By Chef Scott Fratangelo / L’inizio Anchovy-rich bagna cauda butter enhances the umami qualities of hen of the woods mushrooms in this recipe from Chef Scott Fratangelo of L’inizio in
ON APRIL WALKS THROUGH THE WOODS, some hikers look for trout lilies or buds on the ash trees as a confirmation that spring has arrived. Some listen for the distinctive
Reyes Hernandez, Red Hat on the River Ingredients 8 oz shiitake mushrooms, stems removed 1 cup of spinach, cooked and drained 2 tablespoons olive oil, divided 1/4 cup mixed onion and
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
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
Chef Lesley Sutter, The Flying Pig on Lexington Serves 4 Ingredients 2 tablespoons finely diced shallots 3 tablespoons Spanish sherry vinegar 9 tablespoons extra virgin olive oil 2 pounds mixed
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
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
Pamela R. Resch, Pamela’s Traveling Feast Serving: about (4) dozen, depending on s Ingredients Phyllo Cups 4 cups fresh, clean chopped mushrooms (Crimini, oyster, baby Bellos, etc. If local mushrooms
Adapted from Classic Russian Cooking: A Gift to Young Housewives Makes about 3 dozen Ingredients For dough: 1 1/2 cups flour 2 eggs 1/2 cup melted butter For mushroom stuffing:
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