Recipes from Your Favorite Catskill Chefs

Goat Cheese Gnocchi with Rainbow Swiss Chard and Pinenuts

Chef Devin Mills, Peekamoose Restaurant

1 bunch rainbow swiss chard (about 5-6 full leaves), sautéed & chopped

1/4 cup pinenuts, lightly toasted

2 Tablespoons unsalted butter salt and pepper, to taste

Bake the potatoes at 425 degrees for about 50-60 minutes, or until tender. Slice open and scoop out insides. Put the potato through a mill or a ricer with the goat cheese until you have a pile of ‘riced’ potato and cheese. Do this while the potatoes are still hot. Make a well in the center and add the eggs. Whisk them into the potato-cheese mixture and add olive oil, salt and pepper. Slowly combine, incorporating all of the potato mixture with egg—but being careful not to overwork the forming dough. Start adding flour in small amounts—sprinkling it over the surface. When the dough becomes a manageable temperature, start using your hands to roll out the dough. NOTE: you may not need all of the flour. You’re looking for the dough to no longer be sticky. Roll into strips of one-inch thickness and cut small one-inch cylinders. Place the pieces of gnocchi on a lightly floured surface until you are ready to cook.

In a medium-sized sauce pan, boil about 2 quarts of lightly salted water. In a separate bowl, prepare an ice-water bath with about 2 quarts of icy water.

Once the water is at a rapid boil, add about 10-15 gnocchi at a time, being careful not to overcrowd the water. As soon as they float to the top, you can remove the gnocchi with a slotted spoon. If you are going to sauté them at a later time, add the gnocchi to an ice-water bath to halt the cooking process.

When you are ready to serve, you can sauté the gnocchi in a medium pan with about 2 tablespoons of unsalted butter. Add 1 cup of the sautéed roughly chopped Swiss chard and about 1/4 cup toasted pinenuts. Season with salt & pepper.

Auntie Anne’s Pot Pie

Ohana Café and Crêperie

Coming from Hawaii, Aimee needed something to warm her bones on these cold New York days. The name auntie is a Hawaiian term of respect towards elders.

Pie Crust:

1/4 cup sugar

1 1/8 cups hot milk

2 eggs beaten

2 1/8 teaspoons yeast (or 2 packages instant yeast)

1 1/4 teaspoon melted butter

4 cups flour

1/2 teaspoon salt

Pot Pie Filling:

1 cup diced onions

1 cup chopped celery

1 cup chopped carrots

1/3 cup butter

1/4 cup flour

2 cups chicken stock

1 cup of half and half

1 teaspoon salt

1 teaspoon pepper

1/4 cup dry sherry

4 cups chopped chicken

To make the crust: combine all the ingredients, and let sit with a light towel covering to rise, or you can let it sit in the refrigerator for 8 hours.

To make the filling: on low heat sauté the onions in the butter with your chicken. Cook until chicken is cooked through, then add the rest of the veggies. Once cooked add the flour and cook a few minutes to turn it into a roux. Next you will add the chicken stock, half and half, salt and pepper. Add the sherry and parsley and season to taste.

To assemble and bake: now you have your filling and your dough should have risen! Take the dough and roll it to fit over the heated pot pie dish. Brush it will melted butter, lightly sprinkle with some fresh herbs and bake at 425 degrees until golden brown.

Chicken Scarpariello

Che Figata

3 boneless, skinless chicken breasts

1/2 cup sweet vinegar peppers

6 cloves garlic

1 cup red wine vinegar is salt and pepper to taste

1 cup chicken stock

3 links sweet Italian sausage

1 cup white wine

3 Tbsp. salted butter

Chopped parsley, for serving

Flour for dredging

8 Tbsp. oil for frying

Sauté sausage and slice into rounds. Cut chicken into strips, dredge in seasoned flour and pan fry. Set chicken aside and add garlic, vinegar peppers, and sliced sausage to pan. Sauté until garlic is nice and brown, add white wine and red wine vinegar. Add chicken back to pan. Add chicken stock and reduce until sauce thickens. Add salt and pepper to taste. Add 3 pats of butter and when sauce is glossy, the dish is finished. Garnish with chopped parsley,

Roasted Turkey Breast And Brie Sandwich

Spa Bites at The Emerson Resort & Spa

A Spa Bites favorite, this savory combination is an effortless departure from the classic turkey sandwich.

2 slices peasant bread

2 tablespoons tangerine marmalade

4 slices roasted turkey breast

3 ounces mild brie

1 tablespoon butter

Butter bread and grill until golden brown. Grill turkey separately until warmed through. Spread brie and marmalade on bread and add turkey. Cut the sandwich at a diagonal and serve.

Quinoa Porridge With Fruit And Nuts

Mother Earth’s Storehouse

3/4 cup white quinoa

1/4 cup red or black quinoa

1 cup coconut milk (more for drizzling)

1 cup water

2 Tbsp. maple syrup (more for drizzling)

1 tsp. cinnamon

1/4 tsp. salt

1/3 cup sultana raisins

1/3 cup walnuts, chopped coarsely Berries or other fruit (topping)

Place both quinoas in a strainer and rinse very well. Put in a medium saucepan with coconut milk, water, maple syrup, cinnamon and salt. Mix well and simmer, covered, about 20 minutes, or until quinoa is tender. Stir in sultana raisins and serve in bowls, topped with walnuts, berries or other fruit, and drizzled with a bit of coconut milk and maple syrup.

Pineapple Miso Sauce

Maximilian Glausen, First Capital Poke Bar

1 pint mirin

1 pint sake

400 grams shiro miso

1 cup sugar

1 pint pineapple puree

Simmer sake & mirin to cook off alcohol. DO NOT CATCH FIRE

Whisk in miso & simmer for 1 minute

Whisk in sugar & pineapple puree, simmer for another minute

Remove from heat, allow to cool, store & label.

Rosemarie's New England Halibut Stew

Shawn’s Fresh Fish

1/4 lb. bacon, chopped

1 yellow onion, chopped

2 celery stalks, chopped

2 carrots, chopped

1/4 lb. red potatoes, diced

3 Tbsp. fresh thyme

1 1/2 cups clam juice

3/4 cup heavy cream

1 1/2 lbs. halibut, cut into 2” pieces salt and pepper

In a large stewpot, sauté bacon until crisp, about 8 minutes. Put on a paper towel to drain.

To the same pot with the bacon grease, add onion, celery, carrots, and potatoes on medium heat. Sauté 3-4 minutes until soft. Stir in 2 Tbsp. thyme, add in cream and broth, and bring to a gentle simmer. Stir in bacon.

Add fish, cover and cook until fish is opaque and vegetables are tender, 10-12 minutes. Season with salt and pepper.

Sprinkle remaining 1 Tbsp. of thyme on top.

Grilled Chicken Dinner

Alba Giron, Sunflower Natural Foods Market

Grilled Chicken

3/4 lbs. chicken breasts

pinch salt & pepper

1 tsp. fresh rosemary

1 tsp. fresh thyme

1 Tbsp. olive oil

Basil Lemon Garlic Sauce

3 Tbsp. olive oil

2 Tbsp. lemon juice

1 tsp. garlic

2 Tbsp. fresh basil

pinch of salt

Garlic Mashed Potatoes

1/2 lbs. Yukon Gold potatoes

1 tsp. roasted garlic

1/2 stick unsalted butter

3 Tbsp. sour cream

4 Tbsp. heavy cream

pinch salt & pepper

Mixed Veggies

1/4 lbs. broccoli

1 red pepper

1 yellow pepper

1/4 lbs. cauliflower

1/4 lbs. zucchini

2 Tbsp. olive oil

pinch salt & pepper

Grilled Chicken: Put the chicken in a bowl, add the salt, pepper, rosemary, thyme, and olive oil and let it marinate for 2 hours. Grill until cooked through.

Basil Lemon Garlic Sauce: In a small bowl, mix olive oil, lemon juice, finely chopped garlic, chopped basil, and salt.

Mashed potatoes: Peel the potatoes and boil in plenty of salted water until fork tender, then mash with rroasted garlic, butter, sour cream, heavy cream, salt and pepper.

Mixed veggies: Julienne the zucchini and bell peppers and chop the cauliflower and broccoli, then sauté in olive oil and add salt and pepper.

Baklavah

Aba’s Falafel, Rhinebeck

Nut mixture:

1 pound chopped nuts (walnuts, pecans, pistachios)

1/3 cup sugar

1/2 tsp. ground cinnamon

1 tsp. ground cardamom

Syrup:

1 cup water

1 cup sugar

1/2 cup date syrup

2 Tbls. lemon juice

1/2 tsp. rose water

For the Baklavah:

16 sheets of phyllo dough

1 cup vegan butter, melted

To make the nut mixture: Process (pulse) the nuts to small even sized pieces. Combine with sugar, cinnamon, and cardamom.

To make the syrup: Bring all ingredients to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened.

To assemble and bake the Baklavah:

Lightly grease pan and set the oven to 350°F.

Place a sheet of phyllo dough into the pan, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being “painted” with the butter.

Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.

Score (almost to bottom) using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

Spoon the warm syrup over the hot baklava and let cool for at least 4 hours.