Food & Drink

by Rona Boyer
This French dessert is traditionally made with black cherries, but I Americanized it by using the very American "Rainiers" which come from Washington state. These very sweet cherries have a thin skin and thick creamy-yellow flesh and make for a delicious Clafoutis that does not need the usual sprinkling of confectioner's sugar before serving.
by Rona Boyer
I was so happy to find these precooked baby organic beets last week at the Sharon Market. Since then I have also seen them at the A&P in Pleasant Valley. They are freshly cooked, tender, simple and delicious, and packaged the way I used to find them in France. The sweetness of the beets complements the mild organic vinegar flavor. Simply slice the organic beets onto your salad (my choice: baby spinach...
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...