Serves 4

9 oz. dried medium Chinese egg noodles
2 Tbsp. peanut or corn oil
1 onion, thinly sliced
1 lb. thin cut chicken breasts, cut into 1/2 in strips
12 baby carrots, quartered lengthwise
1 red bell pepper, cored, seeded and cut into thin strips
5 oz. (drained) can water chestnuts, slice into thirds if whole
1/2 cup cashews

Sweet and Sour Sauce
1/2 cup water
1 1/2 tsp. arrowroot
4 Tbsp. rice vinegar
3 Tbsp. brown sugar
2 tsp. soy sauce
2 tsp. tomato paste
2 large garlic cloves, very finely chopped
1/2 inch piece fresh gingerroot, peeled and very finely chopped
pinch of salt

1. Cook noodles in large pan of boiling water for 3 minutes or until soft.
2. Drain, rinse, two or three times and set aside.
3. Meanwhile, make the sauce. Stir half the water into the arrowroot and set aside. Stir the remaining sauce ingredients and the remaining water together in a small pan and bring to a boil. Stir in the arrowroot mixture and continue boiling until the sauce becomes glossy and thick. Remove from the heat and set aside.
4. Heat wok or large skillet over high heat. Add the oil and heat until it shimmers. Add the onion and stir fry for 1 minute. Stir in the chicken, carrots and bell pepper and continue stir frying for about 3 minutes or until the chicken is cooked through. Add the water chestnuts and cashews and stir them until cashews are lightly browned.
5. Stir the sauce into the wok and heat until it bubbles.
6. Add the noodles and use tongs or two forks to mix them in with the chicken and vegetables.
Can serve garnished with chopped scallions.

Wine Served: Whitehaven Sauvignon Blanc, New Zealand

Serves 6

2 Idaho potatoes peeled and cubed
1/2 half head of cauliflower (we used orange cauliflower) cut into 2 inch sections
6 cups chicken broth
12 baby carrots sliced lengthwise
2 large leeks, mainly white sections cut into 1/2 inch rounds
2 jalapeno peppers, boiled, skins and seeds removed, touch of olive oil added and mashed with mortar and pestle into a thin paste.
1/2 cup light cream
3 scallions, chopped for garnish

1. Boil cauliflower, potatoes and leeks in chicken broth until tender.
2. Remove about 1 1/2 cups of vegetables and set aside.
3. Stir in jalapeno paste.
4. Using immersion blender, blend all ingredients in pot.
5. Add 1 1/2 cups of cooked vegetables back into pot.
6. Add 1/2 cup light cream.
Salt and pepper to taste.
Garnish with chopped scallions and served with crusty bread.

Wine served: Triton, Prieto Picudo, Old Vines

After a brisk bike ride through the woods on a trail next to the river, this morning, I stopped into the Stockton NJ Farmers Market. It was there that I discovered a new taste sensation. The company is http://www.eathisyum.com and the man behind the counter turned me on to their duck pate’ with Armagnac served with a dallop of their blackberry and rosemary jam on top. I couldn’t wait to get the jars home and put some on a small toast.
All I can say is…if you are inclined to try this combination, do so. You will enjoy the richness, the sweetness and the textures.

Sauce
1 1/2 pounds cherry tomatoes
4 Tbsp. oil divided
2 Tbsp. herbs de Provence
1 tsp. kosher salt, plus more
Freshly ground black pepper
1 Tbsp. Worcestershire sauce
1 small shallot, minced
2 Tbsp. red wine vinegar
3 Tbsp. flat-leaf parsley leaves
3 Tbsp. fresh tarragon leaves

Preheat oven to 450. Combine tomatoes, 2 Tbsp. oil and herbs de Provence in a large bowl. Season with salt and pepper, toss to coat. Heat 1 Tbsp. oil in a heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan. Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce. Add parsley and tarragon.
Add remaining 1 Tbsp. oil to same skillet, heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
Spoon sauce over plain or cheese omelet or baked potato.

Serve with: Louis Latour Pinot Noir