Yesterday, I pulled this Grand Vin de Bordeaux from the cellar to enjoy with our Sunday lunch. I almost always worry, just a little, that a wine might not have matured well, however, as it turned out I had no reason to be concerned. Although this wine can be cellared for many more years, it … Continue reading
Sweet and Sour Noodles with Chicken
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 … Continue reading
2003 Vieux Telegraphe Chateauneuf du Pape
No review needed. Light a candle, plump up the pillows, take a loved one by the hand and uncork!
Creamy, Spicy, Cauliflower Soup
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 … Continue reading
Duck Pate’ with Armagnac, Blackberry and Rosemary Jam
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 … Continue reading
Omelet with Herb Roasted Tomatoes and Pan Sauce (vegetarian)
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 … Continue reading
Red Wine, White Wine, Fine Food Too! 