The Chef’s Voice: Sybille Schubert

Sometime in my late teens I awoke from the chaos of adolescence to discover a dormant, underlying creative streak in me that needed to be acknowledged and given an outlet. During this time I had been enjoying my newfound independence and spending time with friends who were doing the same. I found that one of our favorite rituals happened to be cooking, eating, and entertaining. We lovingly prepared foods for the people that were most important to us. These friends inspired me to understand the creative possibilities awaiting in the cooking arts, which I later began studying for a degree in 1995 at the Culinary Institute of America.

During the years that followed my graduation, I enjoyed honing my skills at a variety of very different eating establishments in the beautiful Hudson Valley, which I now proudly call home. Harrold’s of Stormville taught me the ways of formal six-course, prix fixe menu. At Cascade Mountain Winery in Amenia I was given a lot of freedom to play around while I worked as grill chef on the deck overlooking the vineyards. At Julia & Isabella in Upper Red Hook I also worked the grill, in a kitchen that was run like a big family. It was the intimate Café Magdalen that introduced me to the village of Tivoli, and it was very sad for me when it closed.

The time that followed the Café Magdalen’s closing brought me the opportunity to open the kitchen at a new arrival in the village, The Black Swan Pub. Currently, we serve comfort foods such as shepherd’s pies, hearty soups, fish & chips along with many inspired specials that vary from week to week. The pub provides many beers on tap, a venue to local and not so local musicians, as well as a meeting place for those who have discovered Tivoli. An atmosphere of theater emanates from the Black Swan: on any given night one may encounter the scholar, the drummer, the recluse, the artist, the laborer, the widow, the poet, the comedian, the lawyer and all who hold the stage in the play that composes the life of this tiny village. Happily I am the caterer to all these “actors.”

Amazing Fish Chowder
Recipe by Sybille Schubert of The Black Swan Pub

Ingredients
3 Spanish onions, large dice
4 stalks celery, large dice
3 carrots, large dice
6 Red Bliss potatoes, cubed
2 lbs. fresh cod, cubed
1cup fresh, chopped dill
2 cups cream
2 tbsp. unsalted butter
2 tbsp. cooking oil
1/4 cup flour
1 1/2 cups dry vermouth
salt, white pepper

Method
In a large stock pot, heat oil and add carrots. Sauté until brown, add onions and celery. Sauté until translucent, add potatoes. Cover with water and simmer, add salt and white pepper.
In a large sauté pan, brown the butter and add one third of the cod. Sauté cod, adding a little flour until the pan is dry, allowing cod and flour to toast.
Add vermouth and stir while this thickens. Add cream and pour contents of sauté pan into stock pot. Add remaining cod, allowing it to poach. When potatoes are tender, add dill.
Season to taste. Makes approximately two quarts.

Mary Thérèse Wellness Potage with Lemon Candies
Recipe by John Novi of Depuy Canal House

Ingredients
1/2 medium size onion
1/2 large yellow pepper
3 8-oz. Kitchen Basics chicken stock, which come in plastic containers
1 whole carrot, peeled and diced
1 whole Yukon gold potato, peeled and diced
1 small sweet potato, peeled and diced
2 cups broccoli flowerets
1 cup fresh spinach leaves
2 small lemon candies, Sky Candy Co. brand

Method
Put a 2-quart non-stick soup pot on the stove and add the onion and yellow pepper without oil. Sweat the onion and pepper until they start to excrete their own juices.

Add the stock, carrot, both potatoes and lemon candies, bring to a simmer and cook for about 10 minutes, or until potatoes are cooked. Add the broccoli and spinach.

No salt is necessary for this soup unless you want to change its flavors totally. If you do add salt, add a tablespoon of crushed garlic as well. Remember, the canned chicken stock has salt added to it already. You might also want to leave off the lemon candy and add just a drop or two of fresh lemon juice to the finished soup in individual bowls when serving.
Serve very hot, with grilled sliced tortillas on the side. Great winter soup, especially if you have a cold.