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Recipes and restaurants in the Lower Hudson Valley
I was talking to Brian Galvin on the phone the other day, and he was telling me he's so excited that Nantucket Bay Scallops are in season again. He's right: they are just a jewel of a fish, so sweet, with a velvety texture.
"I love them — they're delicious" he told me. "I eat them raw. They're so sweet... they're like candy."
Brian will be preparing them as specials three different ways (but not on the same night) throughout the season, which can go until March, depending on the weather.
So if you head to Ocean House, you might find them simply sauteed wiht pine nuts, pancetta, extra virgin olive oil, lemon and fresh sage; or in a ceviche with lime juice, coconut milk, cilantro, red onion and jalapeno; or sauteed with butter and served over an autumn salad with julienned apple, shaved fennel, baby greens and walnuts with an apple cider vinaigrette.
(The apples and the cider, by the way, will come from
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From a press release:
The 9th “Book & The Cook Series” at Plates Restaurant in Larchmont on Dec. 3rd features "Over the Rainbeau," the new recipe book and lifestyle memoir of cheesemaker and farmer Lisa Schwartz and her journey from tending a pair of goats to building a multifaceted, sustainable farm, Rainbeau Ridge, in Bedford, NY. Together with food writer Judith Hausman and Lisa's sister, the photographer Karen Sabath, the book combines tantalizing recipes, aspirational how-to's and captivating photographs.
Chef-owner Matthew Karp has known Lisa Schwartz for several years. “Shortly after we opened Plates in 2004, I heard there was a farm in Bedford making cheeses, I had to go see for myself. We took the kids there on a Monday day off and met Lisa, her animals and experienced her suburban farm first hand”. Since then, Chef Karp has used her cheeses at PLATES, has taught cooking classes in her teaching kitchen in “the barn”, and now welcomes...
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Cafe Barcel, the new restaurant in Nyack, was the hoppin' place to be for food people on Monday night. I walked in to find Joe Printz, the owner of the Grape D'Vine in Tappan, at a table with his wife, Pam, and their daughter, Emma.
Then my husband and I took a seat at the bar next to James Phanor, the GM of X20 in Yonkers. Then Didier Dumas, the owner of Dider Dumas Patisserie across the street from Cafe Barcel, took the bar stool next to me.
While we were dining, Matt Hudson, the owner of Hudson House of Nyack, came in with his girlfriend and another couple.
All this name-dropping to say two things: I got to try dishes at Joe's table and bites of all of...
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Karen Tack and Alan Richardson, the authors of the best-selling book, "Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make," will be at the Rye Free Meeting Room from 10 a.m. to noon on Thursday, Nov. 19 to demonstrate, step-by-step, how to make amazing cupcakes for the holidays. More info, after the jump.
From a press release:
You’ve read about them in Gourmet, watched them on the Today Show and Good Morning America, and seen their cupcakes adorn the covers of Family Circle and Woman’s Day, now you can see the country’s most innovative cupcake decorators at the Rye Free Reading Room and learn their fun and easy techniques for making fabulous cupcakes.
In the book, you can learn how to:
• raise a big-top circus cupcake tier for a kid’s birthday
• plant candy vegetables on Oreo earth cupcakes for a garden party
• trot out a line of confectionery “pupcakes” for a dog fancier
• serve sausage and pepperoni pizza cupcakes...
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