Monday Veggie Recipe


Seasonal Vegetable Baeckeoffe
Serves 4

• 2 potatoes
• 500 gr broccoli
• 4 turnips
• 2 onions
• ½ small dessert spoon of cumin
• ½ small dessert spoon turmeric
• ½ small dessert spoon coriander
• ½ small dessert spoon cinnamon
• 16 almonds, coarsely chopped
• 30g raisins
• 4 poached eggs
• Olive oil
• Salt
• White pepper from Cameroon or Penja India
• liter of vegetable stock (dehydrated or homemade)
• 4 sprigs chopped fresh cilantro
• ½juice of half a lemon

- Wash, peel and cut the vegetables and onion and chop roughly so that they are approximately 3-4 cm cubes
- In a frying pan, sauté the vegetables in 4 teaspoons olive oil in batches, one after the other, (ie all the fennel together, then all the carrots and so on) until lightly browned. Set aside.
- In a pan, fry the chopped almonds until lightly browned and then set aside. 
- Preheat the oven 180 °C
- Place all mixed vegetables in a terracotta casserole with a lid
- Add the spices, the grapes, lemon juice, salt and pepper. Mix to evenly distribute all the ingredients.
- Cover with broth.
- Place in the oven and cook at 220 ° for ½ hour, then reduce to 180 ° for one hour. The absorption of the broth depends on each oven and each container, so it is necessary to monitor the casserole. There must always be liquid in the bottom of the casserole.
- While cooking in the oven, poach eggs and set aside.
- In a plate place the vegetables with a little broth, sprinkle with almonds, then top with poached egg and fresh cilantro. 

Meet The Farmer

Join us for Dinner Feb 27th

Meet Frank Reese of Good Shepherd Poultry Ranch, 
the godfather of heritage American poultry, 
to try the unique and spectacular  Cornish & New Hampshire chickens


Frank Reese is a fourth generation poultry farmer from Lindsborg, Kansas. For virtually his entire life, Frank has dedicated himself to the preservation of American heritage birds. His obsession with maintaining these breeds has resulted in him being able to trace his flock's genetic line back to the 1800's—the only person in the country who can do so.  Frank’s birds are pasture raised on the open Kansas prairie and are never fed antibiotics or hormones.

Cornish Chicken

This breed was accepted to the American Poultry Association’s (APA) Standard of Perfection in 1893 as Indian Game. No other breed of poultry more closely represents the ideal of an “Atlas” or “Hercules” poultry equivalent. Unique to the breed is the fact that the type of the male and female are identical. The extreme width of the breast of the Cornish chicken, and overall large portions of meat, has intrigued many breeders for decades. Due to the muscular nature of the breed, young birds can be harvested early to produce a small, tender, flavorful, and meaty one-pound bird.

New Hampshire

New Hampshires are a relatively new breed, having been admitted to the Standard in 1935. Well known for their rapid growth, fast feathering, early maturity and vigor, they possess a deep, broad body. These good, medium sized meat chickens have fair egg laying ability. Some strains lay eggs of a dark brown shell color. New Hampshires are competitive and intelligent.

Exceptional Bird Tasting

Share this experience with us
from Feb 22nd through Mar 4th


Swedish Duck

Pasture raised by Laura DeMaria at
Hemlock Hill Farm | Hudson Valley

Swedish ducks were imported into North America in 1884
and included in the American Standard of Perfection in 1904. 

Exceptionally hardy and difficult for predators to see,
the Swedish is a medium sized bird that produces superior meat.

The plumage of both the duck and drake is a uniform bluish slate with a white bib. 

The Blue Swedish prefers to forage in orchards or paddocks, and grass and natural foods assist in the development of succulent and elegant flesh.

Winemaker Rendez-vous

Hosted by Adrien Boulouque
Feb. 5th through Feb. 9th


Meet the Maker

Oskar Bynke from Hermann J. Wiemer
Feb 5th at 5pm for a happy hour wine tasting

Winemaker Pairing 45.
3 wines, 3 glasses 5oz

Dry Riesling Seneca Lake (2016)
The signature Riesling is vibrant and aromatic,
featuring the distinctive minerality that has become a Hermann J. Wiemer trademark.

Cabernet Franc Seneca Lake (2016)
Cabernet Franc is often used as a base
for a blend, but the region is proving that the grape stands well on its own as a full-bodied wine. 

Late Harvest Riesling Seneca Lake (2015)
This enticing Riesling is crafted in the traditional German Spätlese style, with moderate natural sweetness counterpoised by a bright, invigorating liveliness. In a yearly gamble against the weather, grapes for Spätlese wines are left to hang for a longer time on the vines. The outcome is a wine with an elegant yet luscious nose.

Westermann’s Alsatian Sweets

Holiday Cookies for the Family!


n Alsatian, bredala (Haut-Rhin), bredele (Bas-Rhin), bredle (Strasbourg) or more specifically wienartsbredela (same variants) are small cookies which are traditionally eaten at Christmas.

Staring in November, families begin making dozens of versions of this cookie. The recipes are kept in the family and secretly passed from one generation to the next. 

Some preparations indeed require a real, intuitive knack in order to perfect them. The recipes are traditionally kept in metal boxes and is used on all occasions during the holiday season: coffee, tea, small gift...No one fails to offer one to a visitor during the season!  

The cookies are often eaten after dessert with tea, coffee, digestive or as a snack with a big glass of milk, but some adults prefer them paired with fruit schnapps. You might see the cookies in other shapes around other holidays, such as Easter or St. Nicholas.

There are many different varieties, with recipes that range from super traditional to modern. The great classics are: cinnamon stars, "anisbredela" (with egg white and green anise), gingerbread (Lapkueche), shortbread with butter, frangipane, with almonds (Schwowebredele), hazelnuts or walnuts.

Westermann's Cinnamon Bredele

200g sugar
200g flour
200g salted butter
1 egg
4 tbsp sugar
3 tsp cinnamon

A small cookie cutter

- In a salad bowl, using a whisk, beat the egg and sugar for about 5 minutes.
- Add melted butter and ground cinnamon.
- Carefully stir in the flour.
- Using a metal spatula, spread the dough on a buttered plate or pie pan until about 1 cm thick.
- Let settle and smooth top; cook in a hot oven at 200 ° C (or 6-7) for about 15 to 20 minutes.
- As soon removed from oven, cut into diamonds and sprinkle with additional sugar

Join Us at Le Coq Rico Bar for Halloween!

Treat Yourself to a Pump'skin Cocktail!


Pump'skin Coqtail

2 oz Kentucky straight bourbon
1/2 oz demerara syrup
1/2 oz lemon juice
Pumpkin wedge
1 egg white
Angustura bitters
1 candied pumpkin (optional)


Roast a peeled pumpkin wedge, braised with ginger, at 400 degrees F for 20 minutes.
Muddle the pumpkin in a shaker.
Combine with bourbon, demerara syrup, lemon juice and egg white. 
Dry shake. Add ice. Shake and strain into a coupe. Garnish with two drops of Angustura bitters, and one candied pumpkin,
placed over the egg white foam. Enjoy!

A very special occasion for our Brunch Menu...

Heirloom Heritage Hen Eggs

Brighten your weekend with a pastel brunchles oeufs de tes rêves! Le Coq Rico will be celebrating the high season for pasture, by debuting a selection of Heritage Eggs. Now through September 21st, our brunch menu will allow guests to taste the “egg-bow”: a rainbow of heirloom eggs from Hudson Valley heritage hens.

Always working close to the terroir, Chef Westermann will offer vitamin-packed eggs, sourced from a small family farmer in Hudson Valley. His respectful, humane way
of raising birds, allows us to share this wonderful tasting adventure with our guests. The relationships we have fostered with our providers, and the quality specifications followed, allow us to offer the most exclusive farm-to-table poultry products, directly from the source. Chef Westermann believes that these rare brown and blue pastured eggs are best enjoyed sunny-side up au naturel, or served with a touch of wildness—mushroom fricassée and angel-hair potatoes.
Both come with your choice of heritage breed:

Originating from the Dutch town of Welsum, these friendly birds are widely known for their large terracotta eggs with brown speckles.

An American bird descended from a Chilean breed of the same name which produce vividly colored blue-green eggs.

Developed in 1940 as the premier American broiler fowl, these birds lay light brown-colored eggs.

Cuckoo Maran
DThis breed of chickens originated from the South Western region of France known as Poitou-Charentes and were developed stateside in the 1920s; they produce dark-chocolate-colored eggs.