Historically used to fend off vampires, garlic has earned its place in the culinary world as the single most-used ingredient in savory dishes. Garlic is one of 700 species in the allium (onion) family. There are two different types of garlic: softneck (allium sativum) and hardneck (allium ophioscorodon, also known as stiffneck). Both types of…
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The food in our backyards The Hudson Valley is surrounded by nature. Untapped nature, to be more precise. The Hudson River flows 315 miles through our area. The surrounding ecosystem includes mountains, forests and stream beds that are mostly untouched. We have hundreds upon hundreds of “local ingredients” within that territory. All you need to…
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“What did the carrot say to the wheat? Lettuce rest, I’m feeling beet.” -Shel Silverstein Beets are a multi-purpose ingredient that are great for so many things such as pickling, borscht soup, goat cheese salad, robust vegetarian dishes, adding color to pasta dough and, get this…red velvet cake! Yes, I said red velvet cake. Before…
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Beets are one of the beckoning ingredients that are essential from winter into spring. They offer plenty of sweet, savory and earthy notes that help them pair well with almost anything. In this recipe, I roast beets in foil pouches placed in a preheated cast iron pan. This method allows the beets to caramelize in…
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Parsnips are closely related to carrots, parsley and dill. I like to think of parsnips as the sweeter version of a carrot due to their high sugar content. In fact, with their yellow or beige to bright white skin and tapered root, parsnips look exactly like a carrot. Parsnip Tid Bits Parsnips are so versatile…
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Carrots are one of the most versatile and fundamental vegetables in culinary recipes. Carrots have a way of showing up everywhere from raw, cooked, sweet, and savory recipes. Carrots come in many shapes and sizes from small little round thumbalina carrots to large elongated horse carrots. Their skin is smooth and often have little root…
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This dish contains many items that can be prepared ahead of time and simply assembled the day of your dinner. Carrots are wonderful to eat this time of year because they have been “over wintered”. This means they’re super sweet and pair wonderfully with the assertive flavors of vadouvan curry oil and the creaminess of…
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I like to think of brussels sprouts as tiny heads of cabbage. In fact, brussels sprouts belong to the same family as cabbage, the brassicaceae family. They are tiny buds that grow from an upward sprouting stem resembling a skinny tree trunk. Since brussels sprouts thrive in cold climates, the best time to buy them…
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