The Hudson River Valley Cookbook,
by Waldy Malouf with Molly Finn, opens with the heartfelt statement
that "This book is a hymn of praise to the Hudson River Valley.
" It is praise indeed. Malouf has been a pioneer chef in his use
of regional, seasonal foods, and the Hudson River Valley has given him
a rich variety of foods: apples and pears, streams filled with trout,
game and mushrooms in the woods. The area has acres of farmland that
offer vegetables, dairy farms that give us cheese, and vineyards that
produce fine wines. Malouf relishes this abundance and creates recipes
that sing the hymn of praise out loud. His dishes are both elegant and
down-to-earth which befits the region around the long and beautiful
Hudson River. Malouf says, "It is the rapport I've cultivated over
a period of twenty years with local purveyors, vintners, and fishermen
that gives my food substance, body and emotion. The dedication shows,
and the book was nominated for a Julia Child Cookbook Award by the International
Association of Culinary Professionals.
You'll find recipes for pumpkin
apple soup, corn and codfish chowder, roast chicken with maple and walnut
glaze, roast turkey with Riesling gravy, grilled breast of chicken with
foraged dandelion greens, rhubarb and strawberry crisp, deep-dish summer
fruit pies.
There are both informative chapter
introductions and recipe introductions, so elegantly written by Molly
Finn that the reader is hardly aware that he or she is learning. In
the list of sources, Malouf and Finn note the days many of the farms
are open to visitors. We envisioned a day in the country where we would
buy ingredients at their source, followed by an inspired dinner made
from one of the recipes. Maybe two or three such dinners with a few
lunches tossed in for good measure.
About
the Authors: Waldy Malouf has worked at some of New York’s
finest eateries, including The Four Seasons, La Côte Basque, the
Hudson River Club, and the Rainbow Room. To pursue his commitment to
seasonal, regional food he opened the restaurant, Beacon. Waldy has
a commitment to hunger-relief causes and culinary education, volunteering
his services at numerous food world events. He is a tireless promoter
of local farmers and growers.
Molly Finn is an award-winning cookbook
author who specializes in adapting chefs' recipes for the home kitchen.
Her graceful prose lights the pages of The Hudson River Valley Cookbook.
The authors have kindly shared these
recipes with us:
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