from kids who manage their allergies and researchers & advocates for food allergy awareness trying to advance a cure. Food Allergy Awareness Week is winding down this week, but it’s a continuous endeavor for many families. Read up on the latest efforts from Food Allergy Research & Education.
Contemporary travel comes with all sorts of boundaries, and many of us just want to get on with a flight without bumping passengers near us. The stranger from New Delhi sharing an arm rest with me on a recent trip asked if I liked Indian food. What’s not to like? My seat mate must have been craving lunch, and the snack boxes that the flight attendants offered failed to tempt him. He went on for the duration of the flight describing his favorite foods. Here’s his quick and spicy take on gobhi matar.
¼ cup water
1 head firm cauliflower, chopped
¼ cup olive oil or ghee
1 large onion, diced
4 cloves garlic, diced
½ teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon paprika
1 teaspoon salt
2 cups green peas
2 large tomatoes, diced
1 cup cilantro, finely chopped
twist of fresh ground black pepper
In large frying pan or Dutch oven, steam chopped cauliflower in water 5 minutes. Drain and remove cauliflower from pan and set aside. Sauté onion and garlic with spices in ghee (or olive oil) until caramelized. Stir in peas, tomatoes, and steamed cauliflower and cook until warmed through. Fold in cilantro and add black pepper. Serve immediately. Slather gohbi matar onto bread to enjoy this stranger’s favorite sandwich.
Glynwood Farm is digging in to help strengthen farm communities and promote a sustainable food system. Learn more about the mission of the Hudson Valley agricultural organization from Glynwood president Kathleen Frith.
There’s more than one way to get your maple fix, and a maple syrup tasting may help bring on spring. Spending spring break in Montreal and Vermont may prove to be a great way to savor maple from rustic sugar shacks, but locals can also soak up the taste of maple syrup in New York’s Hudson Valley. Big producers make tapping trees look easy, and it’s not complicated, but the process demands patience and attention. You can tap your own trees with the basics, and kits for tapping include spiles and covered buckets. Our primitive maple tapper used existing household items to tap and capture sap.
Cold nights and sunny mornings contributed to the success of the process, and boiling the sap down produced light golden maple syrup.
For perfectly pure maple pleasure . . . try this . . . warmed maple syrup drizzled over baby greens.
The glazed syrup turns out the perfect salad. If you can’t tap your own trees, find a way to welcome spring with pure maple syrup.
When it comes to food, Pascal Graff draws inspiration from his homeland. If you have visions of booking a table at Brasserie Le Bouchon during Hudson Valley Restaurant Week, make reservations.
@Valley Table has released its Hudson Valley Restaurant Week list of participants for great dining March 11-24. Chef Brandon Collins will feature pre-fixe meals at Swift in Beacon. Learn more about the roundhouse of cuisine in my recent article on this Hudson Valley chef.
It’s Mardi Gras time, and you can still make a raging-good gumbo. Everybody needs a Louisiana mentor when giving gumbo a go. My New Orleans angel in a dirtied apron told me to pitch my first roux out in the back yard. It was that bad. This was precious counsel, and I refused to give up. With plenty of patience and practice, I’m trusting my 2013 attempt is going to please even the most superior of gumbo experts. I’ve hailed him before, and here’s a sure go, seafood gumbo from Chef John Besh.