Hudson Valley Mediterranean: The Gigi Good Food Cookbook

Sample recipes from Hudson Valley Mediterranean: The Gigi Good Food Cookbook

Hudson Valley Club Sandwich

Friends always jokingly encourage me to open a soup-and-sandwich shop—usually after I’ve coerced them into hours of hard labor in my gard...

(1 Votes)

Spring Pea Soup

I’m not quite ready to give up hot soup in the spring, but I definitely want an “enlightened” change from the hearty ones of winter. We b...

(1 Votes)

Spring Vegetable Stew

The classic summer vegetable stew is often referred to as “ratatouille.” What could be better than cooked-down garden tomatoes, summer sq...

(1 Votes)

Gigi BLT Salad with Roasted-Tomato Vinaigrette

Put bacon on the menu and it sells! Bacon means flavor, and that is certainly true of the Mountain Products Smokehouse variety, which happens to be nitrite-free. In the summer months we serve this salad with a light roasted-tomato vinaigrette in cooler months we switch over to a creamy goat cheese dressing made with local buttermilk and Lively Run Goat Dairy feta cheese.

(1 Votes)

Enlightened Eggplant Parmesean

I never understood the appeal of eggplant Parmesan until I traveled in Sicily, where it is all about the eggplant rather than the breadin...

(2 Votes)

Gigi Barbina Salad

The Barbina is the most popular salad at Gigi Trattoria. Almost every ingredient is purchased locally, including baby greens from Sky Far...

(1 Votes)

Wiltbank Farm Mushroom Ragu

We use mushrooms from Wiltbank Farm in Saugerties to prepare this earthy and creamy rag, which we toss with our handmade pasta and use t...

(1 Votes)

Root Vegetable Gratin

I started preparing this dish for guests about ten years ago, and now I cannot entertain in the fall or winter without a request for it. ...

(1 Votes)

Gigi Brocolli Rabe

This is an every-season side dish at Gigi Trattoria. We also use this as the base for our broccoli rabe pesto, to fill stuffed pasta, and...

(1 Votes)

Gigi Tagliatelle Bolognese

This hearty sauce from the Emilia-Romagna region of Italy can be tossed with just about any kind of pasta, but it is especially divine wi...

(1 Votes)

Orange-Cranberry-Crusted Leg of Lamb

You can’t beat the presentation of a bone-in leg of lamb, and this recipe is a showstopper. I serve it during the holidays and throughout...

(1 Votes)

Lavender Pork Rib End Roast

This succulent roast is easy to prepare, gorgeous to look at, and best of all, wonderful to eat. Lavender grows in the herb garden right ...

(1 Votes)

Biscuit-Topped Chicken and Root Vegetable Stew

I love the one-pot feature of this soul-stirring fall or winter stew, which goes from stovetop to oven straight to the table. Its present...

(1 Votes)

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