Virtual Hudson Valley Podcast

If you would like to hear the direct streaming feed, please click here. You can also download the show from Apple’s iTunes music store, or by using Juice, a nifty little podcast subscribing program.

On this week’s NY Times Garden QandA columnist Leslie Land gets you out planting little bulbs for a big spring burst of flowers, Cari Swanson preps horses for the change in seasons and the BRRRR colder weather, Alex Tuller makes the only true salad – flank steak salad, and we have Ilana Papele’s list of things way too great to miss in the Hudson Valley. All hosted by Dean Temple, as if you needed anything more in the bargain.

Please note, we are only posting shows now for one month, and may drop that to two weeks. If you want a copy of an old show you can email us here.

Please make sure to visit our contributors online:
Leslie Land
Cari Swanson
Ilana Papele
Dutchess County Arts Council

(As prepared and mulled over by Alex Tuller on the September 28, 2006 podcast)

I have not given up grilling yet, but if you have, this steak can be cooked under the broiler.

Mix up marinade and put it and flank steak into a large ziplock for 4-12 hours. Turn a couple of times. Remove from refrigerator at least an hour prior to grilling.

Marinade suggestion:
1/2 c balsamic vinegar
Worcestershire Sauce
5 shallots chopped fine
soy sauce
honey

Method: Remove steak from marinade and pat dry. Brush a little olive oil all over. Place steak on hot grill or under prepared cast iron skillet (heated for 15 minutes prior) under broiler. Flip after 3-5 minutes. After 3-5 minutes, check for doneness (poke at it with your finger for the rare, medium rare, well test). Remove from heat and let sit for 10 minutes to absorb the juices. Slice thin slices against the grain.

While steak rests prepare the salad:

Arugula
Lemon
Good Extra Virgin Olive Oil
Champagne vinegar
Good Parmesan
Sea Salt
Fresh Ground pepper

Mix Oil, squeeze of lemon juice, a little champagne vinegar, salt & pepper together briskly. Toss with arugula.

To plate the dish: Place several slices of the flank steak on the bottom of the plate and cover with arugula salad and top that with a good couple of broad shavings of parmesan.

Serve with good Chianti.

If you would like to hear the direct streaming feed, please click here. You can also download the show from Apple’s iTunes music store, or by using Juice, a nifty little podcast subscribing program.

On this week’s NY Times Garden QandA columnist Leslie Land sends you away from the e.coli scare and towards your local farmers market for your spinach (or tells you there is still time to plant your own this year), Cari Swanson talks about how she became a competition judge and the famous thoroughbred Ruffian, Alex Tuller and Dean Temple labor all day and the fruits are BBQ pork spare ribs (we eat the fruits of our labor), and we have Ilana Papele’s list of things way too great to miss in the Hudson Valley.

Please note, we are only posting shows now for one month, and may drop that to two weeks. If you want a copy of an old show you can email us here.

Please make sure to visit our contributors online:
Leslie Land
Cari Swanson
Ilana Papele
Dutchess County Arts Council

(From Alex Tuller for the September 21, 2006 podcast)

These are mashed and wonderful. Put two large sweet potatoes into a pot and cover with 3 inches of water. Bring to a boil uncovered and cook until you can poke a knife into them and there is just a little resistance.

Remove from water and when you’re able to skin them, remove the skin and place sweet potatoes in a bowl with 3 tablespoons room temp. butter cut into cubes. Add 1-2 teaspoon adobo sauce (most grocery stores carry little cans of chipotles in adobo sauce). With a fork mash everything together together, add a little salt to taste and ground black pepper to taste.

If you would like to hear the direct streaming feed, please click here. You can also download the show from Apple’s iTunes music store, or by using Juice, a nifty little podcast subscribing program.

On this week’s show Dean Temple hosts NY Times Garden QandA columnist Leslie Land who pays a visit to Stone Crop in Cold Spring, New York, a garden of Garden Conservancy founder Frank Cabot, Cari Swanson explains why a schoolmaster horse can be the best teacher for the new rider, Alex Tuller examines the art of the panini and, of course, we have Ilana Papele’s list of things way too great to miss in the Hudson Valley.

Also on this week’s show, we feature a clip of the week from the Rhinebeck Chamber Music Society from their concert this Sunday at the Church of the Messiah in Rhinebeck, – Trio Solisti playing music by Schubert, Lennon, Moravec and Brahms. The concert is at 4pm. Tickets are $25 for adults, $5 for students, and free to children 13 and under. You can learn more by visiting their website.

Click above to hear the full length clip of the week, Trio Solisti playing Brahms’ Trio #1, 2nd movement.

Please note, we are only posting shows now for one month, and may drop that to two weeks. If you want a copy of an old show you can email us here.

Please make sure to visit our contributors online:
Leslie Land
Cari Swanson
Ilana Papele
Dutchess County Arts Council

(As conceived by Alex Tuller for the September 14, 2006 podcast)
Grilled Sandwiches;. Here are some things to go onto a grilled sandwich, or panini if you’re lucky enough to have one of those little machines. Go visit Our Daily Bread in Chatham or at the Rhinebeck Farmers Market or in the city at the Union Square green market.

Bread options: Ciabatta, crusty sandwich rolls, sliced sourdough

Cheese Options: Mozzarella, Fontina, Gorgonzola, fresh goat cheese

Meat options: bacon, left over roast chicken, venison roast sliced very thinly, locally prepared smoked meats

Raw Vegetable Options: Tomatoes, yellow & red peppers, tender lettuces (butter or baby spinach or arugula) onions, mushrooms

Cooked Vegetable Options: Roasted garlic, fried or grilled eggplant and zucchini and summer squashes, sautaéed mushrooms or marinated mushrooms

Herbs: basil, parsley, oregano, chives, rosemary

Condiments: Olive oil, aioli, salt, pepper, red pepper flakes,

So you have a mix and match here. The important thing is that your bread be of very good quality because even if it is not fresh that day, once you dress it up and put it between two hot irons, it’ll be toasty, warm and delicious.

Assembly: think about putting the flat and spreadables on first. So if you have a sauce or roasted garlic to spread on the bread, put about 3/4 of it on the bottom piece and then arrange your meat and/or cheese (cheese on bottom or on very top or both) and then the green leafy things or tomatoes and onions. Salt and pepper — this would be the time to add a little olive oil also — then top with other piece of bread and press down on it a little to flatten it a bit. Cook! Keep an eye on it.

On this week’s show Dean Temple hosts NY Times Garden QandA columnist Leslie Land who is thrilled, thrilled, thrilled about the abundance in her garden this time of year, and will tell you how to preserve some of that for some happy moments come winter, Alex Tuller returns from Italy and makes a special Hudson Valley gnocchi with gorgonzola, and, of course, we have Ilana Papele’s list of things way too great to miss in the Hudson Valley.

Please note, we are only posting shows now for one month, and may drop that to two weeks. If you want a copy of an old show you can email us here.

Please make sure to visit our contributors online:
Leslie Land
Cari Swanson
Ilana Papele
Dutchess County Arts Council

(Mmm, prepped by Alex “Big Al” Tuller for the Sept 7 Podcast)

This is a very Hudson Valley dish. We have great local dairy and terrific potatoes. The Rhinebeck Farmers market will have lots of what you need for this dish. Timing is important in the final preparation of this dish.

1 pound boiling potatoes
1 3/4 cups unbleached flour (approximately)

Boil or steam the potatoes with skins on, avoid puncturing them too much, you do not want to add water into the potato. Skin them when hot and press them through a sieve. Then work the flour into them, kneading the dough and roll out into approximately 1/2” wide cylinder(s). Cut the into 1” pieces. Dust with flour, then very gently press down the back of each with a fork to create a ridged pattern. This important for sauce adhesiveness. Cook in large pot with salted boiling water until done, ,between 4-8 minutes. Check for doneness starting at 4 minutes. Remove with slotted spoon, draining well, to warmed platter.

Gorgonzola Sauce
1/4 lb gorgonzola
1/3 cup milk
3 TBS butter
Salt
1/2 c heavy whipping cream
1/3 cup fresh parmesan

Add the gorgonzola, milk, butter and a little salt and cook over low heat. Stir, mashing the cheese with the back of the spoon to help it mix with the milk and butter. Cook until dense and creamy. Remove from heat.

When the pasta is nearly ready, add the cream and stir over medium heat until partly reduced. Toss very gently with gnocchi and add parmesan and again gently toss.

Warning: Gnocchi may dissolve in the water. Could be the potato consistency so next time use the beginner’s method of adding an egg to the dough mix. This produced a heavier gnocchi, but it binds them well and they will not disappear in the boiling water.

Thank you to the wonderful cookbooks The Art of Eating Well and The Essentials of Classic Italian Cooking.

On this week’s show Dean Temple hosts NY Times Garden QandA columnist Leslie Land who visits a Connecticut mushroom foray and hits the back-road yardsales on the way home, Cari Swanson visits the Dutchess County Fair and the Saratoga Racetrack and lets you know what you can look forward to this weekend, Alex Tuller brings back two recipes from the Fair – milkshakes and potato pancakes, and we have “The List” from Ilana Papele of events too great to miss in the Hudson Valley.We will be on vacation next week. The next VHV podcast will broadcast on September 7, 2006.

Please note, we are only posting shows now for one month, and may drop that to two weeks. If you want a copy of an old show you can email us here.

Please make sure to visit our contributors online:
Leslie Land
Cari Swanson
Ilana Papele
Dutchess County Arts Council

(As recreated by Alex Tuller for the August 24, 2006 Podcast)

Dutchess Fair Thick Chocolate Milk Shake
One really big serving

3/4 cup whole milk
2 T chocolate syrup
3 scoops chocolate ice cream

Place all ingredients into the a blender and blend until smooth. Pour into glass and serve immediately.

At the fair: I like the Sinon Farm thick shakes because their ice cream is really good and that makes the shakes really good. But it is great to support 4H if you have the patience to stand in line.

Potato Pancakes (or Potato Latkes)
1 lb potatoes
1 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup vegetable oil

Sour Cream

Peel potatoes and grade by hand into a large bowl of cold water. Soak the potatoes for a few minutes (1 or 2), then drain well. Get as much of the moisture out without

Spread potatoes and onion onto on a kitchen towel and roll up. Twist towel tightly to wring out as much of the liquid as possible. Put into a bowl and stir in the egg and salt.

Heat 1-2 cup oil in a 12” cast iron skilled over moderately high heat until hot but not smoking. Spoon 2 T potato mixture per latke into skillet, you can get 4 into the skillet at once, do not crowd them. Spread into 3” rounds and reduce the heat to medium cooking until they are browned on the underside. Flip and brown other side. Transfer to a paper towel to drain and season with salt.

Eat immediately with lots of sour cream. Be careful, they are hot!