Slowly Roasted Peppercorn Crusted Short Rib with Olive Oil Marinated Blue Cheese & Broccoli Rabe

Short ribs are always a good idea in the cooler months of the year. This recipe plays off the first steak dish I learned to make, which is steak au poivre (peppercorn crusted steak). I love how the funkiness of Old Chatham Sheep Herding Company Ewe’s Blue pairs with beef, so this dish was a…

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Five-spice Roasted Duck Breast with Duck Fat Tater Tots, Crab Apple & Candied Ginger Chutney

Duck and apples were meant to be together. They’re like Bonnie and Clyde, Simon and Garfunkel, Batman and Robin…well, you get it. They’re a great team. This recipe plays into the Hudson Valley’s strengths during the autumn harvest. Apples, ducks, tater tots. Okay, maybe tater tots aren’t a traditional Hudson Valley ingredient, but who doesn’t…

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Cherry Glaze Quail with Grilled Radicchio & Grains of Paradise

Cherries signal that summer is officially in full swing! I try to use cherries as much as possible before cherry season ends. One way of preserving cherries is to turn them into a glaze. The traditional method of glazing cherries is called a gastrique, which is a sweet and sour sauce. I’ve been a sucker…

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Grilled Squid with Fennel, Blistered Shishito Escabeche, Chorizo Vinaigrette & Marjoram

I love the idea of eating a meal that’s both warm and cold on a hot summer day. Warm grilled squid with crisp, cold shaved fennel and blistered shishito peppers that have been swimming in sherry vinaigrette for a couple days is always a good idea. Chorizo vinaigrette ties everything together. Marjoram, one of the most…

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Spice up your Life: The Importance of Having Spices in your Pantry

Ever wanted to travel the world on a budget? Try exploring the world of spices! Spices allow us to experience the world of food from the comfort of home. Spices include seeds, fruit, roots, bark (like cinnamon, for example) and plants. As you can see, they come in all different shapes, sizes, colors and, most…

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