from the New World Home Cooking, Saugerties.
Wheatberries, the entire grain of wheat, are know as grana in sourther Italy. With a little work, whole wheatberries are delicious, nutricious, and actually very interesting to eat!
Serves 4
2 cups cooked Wild Hive Farm Bakery wheatberries (see below)
1 tbsp. garlic, minced
2 tbsp. sweet onion or shallots, minced
2 tbsp. extra virgin olive oil
1 cup butternut squash, diced & blanched
Salt & pepper to taste
Chicken or vegetable broth, as needed
Butter (optional)
1 cup local or imported dry cured ham, sliced into matchsticks and sauteed (optional)
1 cup chopped scallions, garlic scrapes, garlic chives or fresh chives
Generous amount of chopped parsley
Sharp grating cheese to finish to taste
Preheat oven to 400º F.
1) Line a cookie sheet with parchment paper and spread wheatberries evenly. Roast in ove 15 minutes or until lightly browned.
2) Process grain in food processor in multiple batches, pulsing on and off to break up berries without grinding them.
3) Put the cracked wheatberries in a heavy pot and cover with three times their volume in water. Simmer covered for about one hour or until berries are tender.
4) In a heavy pot or Dutch over, heat olive oil, add shallots and garlic and cook over moderate heat until lightly colored. Add wheatberries and toss to coat. Add enough broth to create a loose risotto-like texture and cover and cook for 15 to 20 minutes to drink up th ebroth. Add butternut squash and continue cooking until softens.
5) Just before serving, fold in green onions and parsley. Add butter and/or ham, if desired. Top with a generous grating of sharp cheese and black pepper.
Four more chicken recipes here from Ric Orlando, owner-chef.
Veritas Chicken Burger
from the Bywater Bistro, Rosendale
A lighter alternative to traditional beef burger, this pasture raised chicken with fresh herbs and garlic has lots of flavor, substitute low fat ricotta and use white meat only for low fat diet.
This recipe yields six large chicken burger patties.
2 lb. boneless/skinless veritas farm chicken (combo of white and dark meat)
8 oz whole milk ricotta cheese
6 large egg whites (beaten to form soft peaks)
4 large cloves garlic crushed and minced
2 shallots minced
1 Table spoon chopped parsley
1 Table spoon chopped chives
1 tsp chopped fresh thyme
¾ tsp cracked black peeper
¾ tsp kosher salt
Preheat oven to 250º F.
1) Combine herbs, garlic, shallot, salt and pepper with ricotta cheese
2) Fold whipped egg whites into cheese mixture
3) Puree chicken and fold in cheese and eggs mixture
4) Portion into six patties (use ring mold for consistency in size and cooking time)
on oiled baking sheet
5) Bake at 250 for 18-20 minutes or until internal temp reaches 175 degree
These burgers can be prepared ahead of serving and quickly reheated on grill.
Samuel T. Ullman, Chef-Owner
A lighter alternative to traditional beef burger, this pasture raised chicken with fresh herbs and garlic has lots of flavor, substitute low fat ricotta and use white meat only for low fat diet.
This recipe yields six large chicken burger patties.
2 lb. boneless/skinless veritas farm chicken (combo of white and dark meat)
8 oz whole milk ricotta cheese
6 large egg whites (beaten to form soft peaks)
4 large cloves garlic crushed and minced
2 shallots minced
1 Table spoon chopped parsley
1 Table spoon chopped chives
1 tsp chopped fresh thyme
¾ tsp cracked black peeper
¾ tsp kosher salt
Preheat oven to 250º F.
1) Combine herbs, garlic, shallot, salt and pepper with ricotta cheese
2) Fold whipped egg whites into cheese mixture
3) Puree chicken and fold in cheese and eggs mixture
4) Portion into six patties (use ring mold for consistency in size and cooking time)
on oiled baking sheet
5) Bake at 250 for 18-20 minutes or until internal temp reaches 175 degree
These burgers can be prepared ahead of serving and quickly reheated on grill.
Samuel T. Ullman, Chef-Owner
Toussaint & Potato Tart
from The Village TeaRoom Restaurant and Bake Shop, New Paltz
This delicious tart is dense with potatoes cooked in cream and herbs & redolent of Toussaint cheese. This was inspired by an après ski tart from the Savoyard region of France. Perfect for an après climb in the Gunks! Toussaint Cheese is a raw milk cheese from Sproutcreek Farm in Poughkeepsie. Ronnybrook Farm Dairy & Evans Farmhouse Creamery sell the excellent thick yellow cream & milk that gives this tart a wonderful old world flavour.
Pate Brisée for One 8” x 1 ½” springform pans
Filling
1.25 lbs Yukon Gold Potatoes
10 Fl Oz Whole Milk (Non-Homogenized, No Ultra Pasteurized)
8 Fl Oz Heavy Cream (No Ultra Pasteurized)
2 sprigs Thyme
2 Cloves Garlic, peeled & lightly crushed
Salt
Pepper
½ Oz Butter
1 Medium Onion cut into ½” dice
1 Organic Egg
¼ teaspoon Nutmeg
8 Oz Toussaint Cheese, crust removed & cut into ¼” thick slices.
This delicious tart is dense with potatoes cooked in cream and herbs & redolent of Toussaint cheese. This was inspired by an après ski tart from the Savoyard region of France. Perfect for an après climb in the Gunks! Toussaint Cheese is a raw milk cheese from Sproutcreek Farm in Poughkeepsie. Ronnybrook Farm Dairy & Evans Farmhouse Creamery sell the excellent thick yellow cream & milk that gives this tart a wonderful old world flavour.
Pate Brisée for One 8” x 1 ½” springform pans
Filling
1.25 lbs Yukon Gold Potatoes
10 Fl Oz Whole Milk (Non-Homogenized, No Ultra Pasteurized)
8 Fl Oz Heavy Cream (No Ultra Pasteurized)
2 sprigs Thyme
2 Cloves Garlic, peeled & lightly crushed
Salt
Pepper
½ Oz Butter
1 Medium Onion cut into ½” dice
1 Organic Egg
¼ teaspoon Nutmeg
8 Oz Toussaint Cheese, crust removed & cut into ¼” thick slices.
Preheat oven to 350º F.
1) Line springform pan with refrigerated Pate Brisée & chill a further 30 minutes. Bake blind until cooked but not browned.
2) Combine potatoes with 8 oz. milk, cream, 1 sprig thyme & garlic clove. Season with salt & pepper & bring to a boil. Lower heat & simmer for 25-30 minutes or until potatoes are tender. Discard thyme & garlic and let potatoes cool in the liquid.
3)Warm the butter in a pan over medium to low heat & add the onions, remaining thyme garlic & salt & pepper until the onions are translucent & tender, about 18-20 minutes.
(Add a little water if pan gets too dry)
Remove from heat, discard thyme & garlic & set aside to cool.
(Add a little water if pan gets too dry)
Remove from heat, discard thyme & garlic & set aside to cool.
4) Drain the potatoes, straining the milk & cream into a liquid measure. Add enough extra milk to equal 10 oz. if necessary.
5) In a bowl whisk together egg & a pinch of nutmeg & then add the milk & cream mixture. Season with salt & pepper & whisk to combine.
5) In a bowl whisk together egg & a pinch of nutmeg & then add the milk & cream mixture. Season with salt & pepper & whisk to combine.
6) Scatter ½ the onions, half the potatoes & ½ the Toussaint in blind baked tart shell. Then add onions & potatoes. Top with remaining cheese. Pour the milk/cream mixture over the filling & cover with foil. Make sure foil is tented and not touching the surface of the tart.
7) Bake for about 45 minutes, remove foil and bake a further 15 minutes. Let cool for 30 -60 minutes before serving.
Agnes Devereux, owner-chef
What We Do
Be it a destination in its own or as an extended visit to New York City or Albany, both banks of the Hudson River provide easy access to a kaleidoscope of culture, history, outdoor activities, shopping, dining, vistas, relaxation, and the friendliest people you will ever meet. Whatever you seek, the Hudson Valley will respond with a myriad of choices. Just ask us and we will open the door. Permit us the pleasure of helping you discover the beauty that surrounds you during your visit in the magnificent Hudson Valley and Catskills Regions of New York State.
We help find the best the Hudson Valley has to offer. We can organize for you a custom itinerary or you can pick from one of our theme-based packages. What we do for individuals, we can do for groups, including step-on guide service. We can help you with your wedding arrangements or honeymoon.
Hudson Valley Traveler was born out of a desire to share our corner of the world with independent travelers in a unique way. We are the most knowledgeable consulting team whose primary focus is to plan customized self-drive vacations throughout the Hudson Valley. It can be a day trip, an overnight outing, or a month’s stay. When it comes to the Hudson Valley, no question is too simple and no journey is too complicated. We help you every step of the way.
Myriam & Barbara
We help find the best the Hudson Valley has to offer. We can organize for you a custom itinerary or you can pick from one of our theme-based packages. What we do for individuals, we can do for groups, including step-on guide service. We can help you with your wedding arrangements or honeymoon.
Hudson Valley Traveler was born out of a desire to share our corner of the world with independent travelers in a unique way. We are the most knowledgeable consulting team whose primary focus is to plan customized self-drive vacations throughout the Hudson Valley. It can be a day trip, an overnight outing, or a month’s stay. When it comes to the Hudson Valley, no question is too simple and no journey is too complicated. We help you every step of the way.
Myriam & Barbara
Subscribe to:
Posts (Atom)
