Author Archive
Ray’s Paprika in The New York Times
Florence Fabricant recommends Ray’s paprika in Paprika Straight From the Farm, published October 27, 2009 in The New York Times:
…there is no fresher paprika than what Ray Bradley makes from the pimentón peppers he grows in New Paltz, N.Y. He does not smoke it the way they do in Spain, so his brushes the palate with sweet, vegetal flavor that harbors a nice, final kick. It’s coarsely ground and sold in small amounts that you will use up before it can fade.
I like it as a finishing spice for potatoes, ceviche, rice or soup. Sprinkle it on clams or oysters on the half-shell and you may never drench shellfish with cocktail sauce again.
Read the full article at nytimes.com.
Recipe for a Bradley Farm Pork Roast
Anatomy of a Pork Roast, from the Porkchop Express blog, gives step-by-step instructions for roasting a Bradley Farm boneless pork butt just like this one:
It will have you marveling “at the succulent porcine goodness”. Photos and the full recipe can be found at porkchop-express.com.
Ray’s “Shallots So Worth It” in The New York Times
Ray’s Shallots are worth the effort, according to Shallots So Worth It by Florence Faboricant. Published in The New York Times on December 1, 2009:
Uncooperative ugly ducklings are what you’ll get if you buy the French gray shallots that Ray Bradley sells in the Greenmarket…
Persevere. It’s worth the effort because these shallots, prized by chefs, are more intensely pungent than other kinds.
Read the full article at nytimes.com
2009 Bradley Farm Raffle Dinner Party
On Sunday, November 22, 2009 the lucky winners of the the Bradley Farm fundraising raffle enjoyed dinner by chef, Ray Bradley. Check out the menu and photos from the evening…
Menu
Lobster Bouquet
Bay Scallops
with Braising Greens
Poached Striped Bass Barigoule
with Celery Root
•
Sauteed Hot Italian Sausages
with Perogies
Sauteed Venison Tenderloins
with Plum Apple Puree and Potato Gratin
Roasted Rack of Lamb
with Pommes Crispettes
•
Fig Cake
with Candied Orange
