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

8 Servings

3 tbsps. extra-virgin olive oil.
1 Lb. Kielbasa, cut crosswise into 1/4 inch thick slices
1 large onion, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams, about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4 inch thick slices
1 pound white skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4 inch thick slices
6 cups low-salt chicken broth
1 large bunch swiss chard, stems removed, coarsely chopped

Heat oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth, bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of the potatoes in pot. Add swiss chard, cook about 1 minute to wilt. Serve and garnish with sausage.

Served with: Stella Artois Lager

Me so tired after work I cheated……a little!
Feeds 2 people
This recipe is “to taste”. No exact amounts are given. The recipe is also versatile, use whatever vegetables you have.

20-30 frozen mini wontons (4 wontons=50 cal.,no fat. CJ Foods Inc. All natural mini wontons, chicken & cilantro, purchased from Costco)
4-6 cups of water or broth
2-4 tablespoons of organic red type miso
2 carrots, slivered
1-2 heads baby bok choy, chopped. Keep leafy sections separated from lighter stems.
1/4 – 1/2 lb. firm tofu, cubed
2-3 scallions, chopped

Bring water or broth to boil. Mix miso in 1/2 cup broth or water, add to simmering water or broth. Add more if stronger broth desired. Simmer slivered carrots until still somewhat crunchy. Add cubed tofu and dumplings, simmer to heat through, about 2-3 minutes. Add bok choy stems, simmer 1 minute. Add bok choy greens and stir soup to wilt the greens. Serve garnished with chopped scallions.

Beer served: Pere Jaques Belgian style ale from Goose Island brewery.

Corzetti Pasta Stamp

We bought our corzetti pasta stamp and used the corzetti pasta recipe at Fantes.com
We boiled our corzetti about 4 minutes more after they popped up to the surface.

3/4 lb. Italian sausage
3 cloves garlic, minced
3 tbsp. extra virgin olive oil
1 red pepper
16 leaves, chopped basil
1/4 cup shaved parmesan cheese

Remove casing from sausage, cut into small pieces. Saute sausage until lightly browned and cooked through. Drain and blot with paper towel, disgard sausage oil.
Saute garlic and red pepper in olive oil until softened. Add cooked sausage. Toss with cooked corzetti. Garnish with fresh basil and serve with shaved parmesan cheese.

Wine served: 2003 Camillo Montori Montepulciano d’Abruzzo

For Dinner, Lunch or Brunch, this dish is packed with flavor and texture and is easy to whip up for guests!

CAPRESE SKILLET EGGS
(taken from Sunset Magazine and tweeked)
2 Tbsp. olive oil
1/2 cup chopped onions (I put in 3/4 to 1 cup)
3 medium tomatoes, chopped
1/2 tsp. each kosher salt and pepper
4 large eggs
1/2 cup shredded fresh mozzarella cheese
1/4 cup mixed chopped fresh basil, oregano, parsley and chives
Toasted sliced pane pugliese or ciabatta bread (we use a french bagette)

1. HEAT oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 minutes. Add tomatoes, mixed herbs, salt and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 minutes.
2. USE a spoon to make 4 wells in the tomato mixture and crack an egg into each. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 minutes. Sprinkle with cheese and cover again to melt cheese slightly, about 1 minute. Serve bread brushed with olive oil a pinch of salt and broiled until golden.

Wine Served: Brolio Chianti Classico