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Monthly Archives: March 2012

The adult potato dish – – Pommes Anna!

Pommes Anna served on a board, ready to be cut into wedges and served Ingredients 3 
pounds russet potatoes, peel-on, sliced 1/16 to 1/8 inch thick (a mandolin or inexpensive kitchen slicer makes this a breeze) 6 
tablespoons unsalted butter, melted (leave milk solids at bottom of pan) Kosher Salt Freshly ground black pepper Procedure […]

Pork braised in tomatillo salsa

Plated final dish, over a toasted tortilla INGREDIENTS 2 tablespoons olive or vegetable oil (such as grapeseed) 1 2-pound boneless pork loin roast, trimmed of any silverskin 1 pound (10 to 12 medium) tomatillos, husked and rinsed Fresh hot green chilies to taste (generally 3 serranos or 1 jalapeño), stemmed 1 medium white onion, sliced […]

Steak au Poivre

If you thought you needed to go to a French bistro for a fine meal, you can do this one at home on a weeknight. In addition, it is quite guest worthy. Serve with a wine that can cut through the rich sauce and peppery bite. We paired it with a South African Cabernet Sauvignon. […]

Tarry Wine class: Chianti Classico Riserva

Make reservations for this wine class. A great opportunity to learn about Italy’s great Chianti Classico.

Hudson Valley Restaurant Week has begun: Tarry Lodge

Tarry Lodge kicked off its participation in Restaurant Week today. Upon arrival, staff were tasting and being instructed as to which wines paired well with the offerings. Below are some photos of Tarry choices for Hudson Valley Restaurant Week. Even Lidia and “Grandma” were upstairs dining away. Crespelle (Crepe in Italian) with Yell0wfoot Mushrooms and […]

Cajun Stew – – Slow cooker or stovetop!

This dish is so simple to prepare. It has few ingredients and just needs the low braise provided by a slow cooker. It is delicious.   Ingredients 3/4 pound andouille or kielbasa, sliced into 1/2-inch-thick rounds 1 red onion, sliced into wedges 3 garlic cloves, very finely minced (or better yet, pasted) 3 celery stalks, […]

Cannellini Bean Soup – – from dried beans to finish

Finished Cannellini Bean Soup garnished with Italian parsley, crispy pancetta, and pecorino Romano cheese   Ingredients 1 medium lemon, scrubbed 3 oz. pancetta cut into 1/4-inch cubes 2 Tbs. extra-virgin olive oil 1 tsp. chopped fresh rosemary 1 large clove garlic, minced 1/8 tsp. crushed red pepper flakes 1 pound bag brined cannellini beans (or […]

Mint reinvents itself

Hassan Jarane, Mint’s proprietor, has realized an opportunity and has seized it. Across the street from its former location in Tarrytown, Mint has retooled. It continues to be a fascinating source of interesting foods and cheeses from around the world; but he has now added a restaurant. The space is much more comfortable than then tiny […]

Hudson Valley Restaurant Week – -Reminder

Make your reservations now! Click HERE to see the restaurants participating and to make a reservation.

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