Food & Drink

by Rona Boyer
Among the many varieties of string or green beans are the  "haricots verts," which  are known for their delicate flavor and tender bite. They are a lovely accompaniment for poultry or meat, but they are also a surprisingly good base for a salad. The trick is not to over-boil them, and, once cooked, to get them into the dressing while they are still warm. There are several options that dress the salad up for company. 
by Rona Boyer
Hank Shaw addressed a full audience at the Culinary Institute's amphitheatre last week. An ex-reporter and avid outdoorsman, Shaw is a renowned expert on "wild food." He has authored a number of books: Duck, Duck, Goose, in 201,3 and, in 2011, Hunt, Gather, Cook: Finding the Forgotten Feast. One of his many activities is foraging for mushrooms and selling them to restaurant chefs by...
by Rona Boyer
Locally based "Diet Free and Healthy" holistic health coach Ellie Savoy served the following health drink at a recent Rotary picnic. It was the best tasting and most refreshing health drink I have ever experienced, so I asked her for her recipe to share with you.
by Rona Boyer
Seemingly a cross between a safari trophy and an enormous stuffed animal, a giant giraffe hung at the entrance welcomed some five hundred attendees to a piece of South Africa on Saturday at Pine Plains Fine Wines & Spirits's second annual "Braai" and Wine Tasting. South African chef, Hugo Uys and his brigade offered  exotic dishes such as grilled ostrich, chicken braised in peanut sauce, sweet...
by Rona Boyer
More than 150 patrons gathered at Stissing House, in Pine Plains, on Sunday for their annual Bastille Day celebration. The main attraction was Michel Jean's Aioli, a dish that hails from Provence (as does Michel). It is comprised of boiled fish and a variety of boiled vegetables served with a delicious garlic-infused mayonnaise. For the carnivores a grill was added, with chicken, flank steak, and Merguez...
by Rona Boyer
Some like it hot, I know, but I was glad to have been given the mild version of these fresh onions marinated in hot sauce. The brainchild of Richard Romano (right) and Angelo Occhicone (left), they are sold at Marona's and also at their Flip and Slice stand on Route 44.  
by Rona Boyer
Incontestably the best tasting butter in America, Plugrá is made with 82 percent butterfat instead of the usual 80 percent. And that 2 percent makes all the difference in flavor. The 82 percent variety (typical in France) is the Holy Grail for the butter lover and especially for the pastry chef. The less water in the butter, the richer it tastes, the faster it will sear foods in the pan and the crisper it...