Luscious Duck That Melts in Your Mouth

This is Magret a la D'Artagnan, tender duck breasts cooked in under 20 minutes in a hot skillet, punctuated with shallot, wine, salt and pepper and a special sauce. These will truly melt in your mouth.

We are so grateful to Ariane Daguin, founder of D'Artagnan, for sharing the recipe with "Savoring" for NJ shore Sandy recovery.

A visit to D'Artagnan's website, www.dartagnan.com,  is highly encouraged. As it points out, "At the vanguard of the farm-to-table movement, today D’Artagnan is the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies, and wild mushrooms to the nation."

The page on the chefs that D'Artagnan works with is a Who's Who of many of the most notable in America as well as Daguin's father, French chef extraordinaire André Daguin. Another bonus is that D'Artagnan products, including their special sauce, may be purchased online at the site.

You may also wish to check for D'Artagnan products in the butcher section of your supermarket. We did and are happy to report that our local Shop Rite supermarket where we live during the week in north Jersey now carries D'Artagnan duck breasts and Duck and Veal Demi-Glace. Fast food now has a new definition at our house!

100% net proceeds from "Savoring" go to NJ shore Sandy recovery. Please see the links at left to purchase online or for a list of select retailers. "Savoring" is also available through amazon.com. 

Make Some Magic with Stars and Hearts

Chef Karyn Jarmer became known as "My Kitchen Witch" because of the magical way she and her team cater delicious food to celebrities and crews on television and movie sets. She and her team also serve the public wonderful, healthy meals at My Kitchen Witch in Monmouth Beach, NJ, which is definitely worth a trip for fresh food on site or excellent to go items.

Now you can make some magic at home with Chef Jarmer's Chicken and Stars soup and Buttermilk Biscuits with Strawberry Butter. Both recipes appear in "Savoring," 100% net proceeds to NJ shore Sandy recovery.

The Chicken and Stars soup is so easy to make it is almost magical. Chicken breasts are simmered to create a stock and then shredded for the soup. Fresh vegetables are chopped in a food processor. Canned whole tomatoes are squeezed into the mix to add a splash of color. 

Finally there are the stars! Just add into the broth and suddenly they are spreading magic everywhere!

The biscuits are equally easy. Everything comes together in the mixer in minutes. Then just pat into a rectangle and cut. (We had to do hearts for February.) You'll love the tricky little way to make Strawberry Butter in thirty seconds or less. 

"Savoring" features 150+ recipes from chefs and home cooks. It is available online through the link at left or through Amazon. It is also available at select retailers. Please see the link at left for a current list. Thank you in advance for your purchase. Together we're making a little magic for NJ shore Sandy recovery!

The Big Game!

Super Bowl XLVIII is coming from NJ to the world on Sunday February 2 and do we have some treats for you! 

These Chicken Wings in Garlic Sauce from Chef Jason Crispin of the Gourmand Cooking School in Point Pleasant Beach, NJ feature a wonderful blend of flavors like roasted garlic, fresh oregano, lemon, and a few dashes of spice.

First, brown the wings in olive oil. We used a cast iron skillet because later the recipe can be finished either in the oven or on the stove.

Remove the browned wings to a plate and start the sauce in the same pan. (Step 1: deglaze the pan with Spanish sherry--yum!) 

Return the wings to the pan and simmer on the stove or braise in the oven for 20 minutes. Be sure to serve with crusty bread to soak up the amazing sauce! 

The complete recipe is in "Savoring" 100% net proceeds to Sandy recovery at the NJ shore. There are 150+ other recipes--including dips, grilled shrimp or whiskey burgers, BBQ chicken chili, Bloody Mary Oysters, sangria, cosmos and more--that are quick, easy and perfect for game day.

Order your copy of "Savoring" through our web site (link on left) or Amazon, or find a list of selected retailers at left. And if you're visiting for the game, check out our all-star contributing chefs and restaurateurs at left for a delicious and memorable taste of the metropolitan area and the NJ shore!

Warm and Spicy Tomato Goat Cheese Jalapeno Soup

When it's arctic cold outside who better to help warm us up than Hell's Kitchen Season 11 contestant Chef Jacqueline Baldassari! Her easy and delicious recipe for Tomato Goat Cheese Jalapeno Soup has just a handful of ingredients and takes just minutes to assemble.

Start with fresh onion, jalapenos, celery and garlic.

Add a can of whole peeled tomatoes and a log of goat cheese. Then simmer gently (and fragrantly!).

Cool slightly, then blend. 

The result is a creamy, flavorful, satisfying soup with a spicy kick (garnished here with fresh variegated basil just for fun).  

The complete recipe appears in "Savoring" and 100% net proceeds go to NJ shore Sandy recovery.  Order your copy today by following the link at the left or by visiting Amazon. "Savoring" is also available at select retailers in NJ and PA. Please see the link at the left for locations. 

Buttery Baked Clam Dip: A Holiday Tradition

Happy Holidays to All!

By popular demand our contributor Andrea makes this delicious baked Clam Dip every year on Christmas Eve and always doubles the recipe. We made it too for a holiday shopping night at the Philadelphia Horticultural Society Pop Up Store in Chestnut Hill and it was quick, easy, delicious and even readily transportable!

The recipe calls for canned clams, chopped onion, a sprinkle of spice, and two kinds of crumbs. Then blend in melted butter and top with some light cream before baking.

Warm from the oven the dip is rich and flavorful and we really love easy! The complete recipe appears in the Savoring the Shore fundraising cookbook which is available for purchase here, on Amazon, and at select retailers (please see the link to the left). 100% of net proceeds go to NJ shore Sandy recovery. Our motto is "Because every little bit helps." We thank you for your participation and support!

Pork and Squash Pasta from The Greenhouse Tavern

So if you're thinking that The Greenhouse Tavern is a hot newer restaurant in Cleveland, Ohio, you are right! But the fun NJ shore connection comes through Chef/Partner Brian Goodman who grew up in NJ and graduated third in his class from Rutgers. He has worked in NJ kitchens where he was introduced to sustainable practices and the farm to table movement. And he has worked in Manhattan under Iron Chef Michael Symon (also a Clevelander) and Chef Jonathon Sawyer who is Chef/Owner of The Greenhouse Tavern. 

Chef Goodman may live in Cleveland now but he has a soft spot for the NJ shore, especially "pork roll, Great Adventure, and the beach." We are grateful to him for sharing this warm and delicious comfort food with Savoring the Shore!

The recipe calls for kabocha squash but we had easy access to butternut so substituted that instead. Saute it in butter, add some fragrant spices and fresh sage, and allow to brown. 

Add heavy cream and puree, then fold in pork.

Toss gently with cooked pasta and serve. Yum!

The complete recipe appears in the Savoring the Shore fundraising cookbook all net proceeds to NJ shore Sandy recovery. "Savoring" is available through this web site (please see link at left), through Amazon, and at select retailers (please see list at left and watch also for announcements on Facebook and Twitter). It makes a great holiday gift that gives twice!

Pumpkin Pie with a Kick

Happy Thanksgiving to All! We're celebrating the major food holiday of the year with many longtime favorite foods and a new favorite dessert by popular demand, Pumpkin Pie with a Kick.

This is one of the easiest and most flavorful pies you will ever make. Submitted by Sarah, a home cook, it uses a store bought crust if you'd like, and a traditional pumpkin filling spiked with a splash of holiday cheer. We're serving it with homemade whipped cream sweetened with a touch of maple syrup and punctuated with a dash of cinnamon. Yum! 

The complete recipe is available in the Savoring the Shore fundraising cookbook, all net proceeds to NJ shore Sandy recovery. The book is on sale now here through our web site, at Amazon, and at selected retailers listed to the left. 

On this Thanksgiving, we are thankful to all of the chefs, home cooks and shore lovers who have shared their recipes and shore stories in "Savoring," and to Sahlman Art Studio for bringing it to life. Thank you and happy eating!

The Aroma of Fresh Baked Bread

Winds are whipping outside and Thanksgiving will be here before we know it. It's a perfect time to fill the kitchen with the aroma of fresh baked "Herbes de Provence Rustic No Knead Bread." The recipe comes courtesy of John Lee, who writes for Devil Gourmet and Black Tie and Flip Flops, and who gave a bread-making technique class at Williams Sonoma in Montclair, NJ, using this very recipe. The recipe takes time, but that's the beauty of it, because time does the work instead of kneading. The loaf is baked in a cast iron pot to create a crispy crust enveloping a chewy interior flecked with herbs. 

We are so grateful to John Lee for sharing this recipe! It appears in its entirely in the Savoring the Shore fundraising cookbook which is now available online (please see link at left) and at select retailers. 100% of net proceeds go to NJ Shore Sandy recovery. PS it makes a perfect holiday gift that gives twice! :) 

It's Here! Purchase Savoring the Shore for Sandy Recovery Today!

Please follow the link on the left to purchase Savoring the Shore, the all-volunteer community cookbook created to benefit ongoing NJ shore Hurricane Sandy recovery and (PS) to celebrate the shore! 

Inside you'll find 150+ recipes, from simple to sophisticated, from chefs and home cooks, like the ones pictured on the cover: Grilled Corn with Chipotle Lime Butter (Executive Chef Trent O'Drain, Wegmans), Garden State Gazpacho (Chef Jason Crispin, Gourmand Cooking School), White Fish with Heirloom Cherry Tomato Salsa (Kate Strangfeld, Icing off the Cake), Ponzu Spiced Beef Short Ribs (Chef Dominick Hayman, First Place Winner, Black Culinary Expo 2013), and Peanut Butter Mousse, Chocolate Mousse with Hazelnut Sauce (Chopped champion Chef Eric LeVine) and so many more.

Yum, so many flavors to feast on for all times of year! Please order your copy today! 

Savoring the Shore is Coming Soon!

This is the final proof of Savoring the Shore! We are just days away from its being available for purchase. There will be a link on this web site, www.savoringtheshore.com, for purchasing, which will earn the most for the Sandy recovery cause.  It will also be available for purchase on Amazon.com and at other retail outlets, and on Kindle shortly.

Thank you again so much to all of the chefs and home cooks who have submitted recipes! Please scroll down to see some of the 150+ that are in the book. This is a volunteer effort and all proceeds go to those still in need at the NJ shore. We will keep you posted, please stay tuned!

Chef Robert Aikens' Salad for All Seasons

Start by making friends with a pomegranate (which is the trickiest part of this simple, colorful, flavorful salad).

Add fresh greens, crisp apple slices and walnuts and toss with a bright vinaigrette.

Finish with blue cheese and pomegranate seeds for a color and flavor medley that is delicious any time of year! We are grateful to British-born Chef Robert Aikens for sharing this wonderful recipe with Savoring the Shore, all proceeds to NJ Sandy recovery.

Watch for Chef Aikens soon in Manhattan at The Peacock, a wonderful new venue featuring two dining rooms serving a "sophisticated menu inspired by classic British cuisine" as well as The Shakespeare Pub featuring "English pub grub, cask ales and wines" in "a relaxed atmosphere for lunch and a pint by day and...a vibrant bar by night." The Peacock is located at 24 East 39th Street, NY. Jason Hicks of Jones Wood Foundry and Yves Jadot of Raines Law Room are at the helm. 

The final proof of the Savoring the Shore cookbook is underway and Savoring the Shore is coming soon. Please stay tuned for publication updates! 

Fresh and Flaky White Fish with Heirloom Cherry Tomato Salsa

Food blogger Kate Strangfeld of www.icingoffthecake. submitted this delicious recipe to the Savoring the Shore fundraising cookbook, all proceeds to NJ shore Sandy recovery. She says, “This fish is about as simple as it gets: simple flavors, less than 5 ingredients, and quick to cook." We totally agree. It's a delightful taste of the shore for a warm October night--fresh, flavorful and super fast to put together. Thank you Kate for participating and PS we love your blog! The complete recipe is coming soon in Savoring the Shore. Please stay tuned!

Grilled Sweet Jersey Corn Chowder from Hell's Kitchen Season 11 Chef

Cool fall days have us reaching for warm and satisfying soup recipes and this one from Chef Amanda Giblin, Hell's Kitchen Season 11, really hits the spot. 

Start by grilling sweet corn and removing grilled kernels from the cob. 

Simmer up a stock, then saute some bacon pieces and more fresh vegetables.

Add the stock, seasonings and the fresh-grilled corn kernels and we promise that you will enjoy!

A special thank you to Chef Amanda Giblin, who grew up at the NJ shore in the Tom's River/Seaside area, for submitting this delicious recipe. The complete recipe is coming soon in the Savoring the Shore fundraising cookbook, all proceeds to NJ shore Sandy recovery. Please stay tuned for publication information!

Hello Blackberries with Throwdown Winner Chef Drew Araneo

Blackberries are here and Chef Drew Araneo of Drew's Bayshore Bistro in Keyport, NJ, says they are his favorite choice for the luscious Peaches and Berry Cobbler recipe that he has shared with Savoring the Shore.  

The recipe starts with fresh-picked berries and peaches tossed gently with sugar.

Top the fruit mixture with a buttery dough and bake. That's it!

We served with vanilla ice cream and our taste buds are still atwitter as we post this photo. So easy, so fresh, so good! 

Thank you again to Chef Drew who has four recipes coming soon in the Savoring the Shore fundraising cookbook, all proceeds to NJ Sandy recovery.  PS: Chef Drew beat Chef Bobby Flay recently in a Throwdown featuring Chef Drew's legendary VooDoo Shrimp--definitely worth a visit to Keyport!

Fresh off the Grill with Top Chef Masters Chef David Burke

We're rounding out official summer with a celebration of grilling with Top Chef Masters competitor Chef David Burke's delightful recipe "Whole Grilled Salmon with Grilled Vegetables and Tomato Vinaigrette." We have to say the results were even more delicious than the grill photo suggests. The salmon fillets were fresh and succulent splashed with olive oil and fresh parsley, nested alongside grilled New Jersey sweet corn, asparagus and cippolini onions, drizzled with tomato vinaigrette.  The complete recipe will appear in the Savoring the Shore fundraising cookbook, all proceeds to NJ Sandy recovery. Please stay tuned for publication information!

Meanwhile, see Chef Burke as he competes on Top Chef Masters on Bravo TV (Wednesday nights at 10 PM in the NY market). Thank you Chef Burke, for your participation in Savoring the Shore. We're cheering!

Black Thai

We love the name Black Thai and the flavors of this vegetarian dish brought us back for seconds. The recipe was submitted by Sean O'Leary, a first responder for New Jersey Natural Gas who worked double shifts for months to help others even as his own home was heavily damaged by Sandy.

Start with a variety of fresh vegetables. 

Saute together in a pan. 

Add cooked black rice, more vegetables, coconut milk and seasonings like curry and fresh ginger. 

Delicious! The complete recipe will appear in the Savoring the Shore fundraising cookbook which is coming soon. Thank you to Sean O'Leary and all others who have participated. All proceeds go to NJ Sandy recovery. Please stay tuned for publication information! 

Fresh Cherries a la Chef Michel Richard

A delicious and easy way to celebrate the season's bounty of fresh, sweet cherries is with Chef Michel Richard's Cherry Clafoutis. Chef Richard is a James Beard award winning chef who has also cooked/baked with Julia Child. These little dishes of heaven are filled with cherries baked in a batter and dusted lightly with powdered sugar. Yum! The recipe will appear in its entirety in the Savoring the Shore fundraising cookbook, all proceeds to NJ Sandy recovery. We are so grateful to you Chef Richard for participating!

The Savoring the Shore cookbook is in layout--truly a last call for recipes. It is so exciting to see it coming together! Our email is savoringtheshore@gmail.com if you would like to submit. Thank you in advance to all!

Celebrate Hell's Kitchen with Chef Justin's Signature Crab Cakes

The Hell's Kitchen Season 11 Finale is Thursday night July 25 on Fox and we are grateful to four of this season's chefs (Chefs Barret Beyer, Amanda Giblin, Jessica Lewis, and Jacqueline Baldassari) and Chef Justin Antiorio of Season 10 for their contributions to the Savoring the Shore fundraising cookbook. 

This delightful crab cake recipe was Chef Justin's signature dish on Season 10. It features luscious fresh crab, a jalapeno kick and a crust made from a fun secret ingredient. Does anything say best of shore food like a yummy crab cake?!

We are in the "last call" for recipes. Layout of the book is beginning and we will keep you posted on publication news. Please email recipes to savoringtheshore@gmail.com. Thank you in advance for your participation!

Cool Cocktail for a Hot Summer Day

For weekend celebrating, or any time, thank you so much to Brenne Whisky (mixologist Warren Bobrow) for the delightful cocktail recipe "Etienne Pellot 'Montvieux' (The Basque Fox, last French privateer) Cocktail"--hmm might sneak up on you?! Very cool and refreshing with grapefruit notes on a hot summer day!

Brenne is the first-ever French single malt whisky, "organic field to bottle...single cask, unfiltered and uncolored" says The Coopered Tot.  Brenne is imported to the US by Allison Patel whose shore town is Ocean City. Allison has submitted three recipes to the Savoring the Shore cookbook. We are so grateful for her participation!

The three complete recipes will appear in the Savoring the Shore fundraising cookbook, all proceeds to NJ Sandy relief. We are going to design--please email your recipe today to savoringtheshore@gmail.com! 

Chilling with Garden State Gazpacho

We're cooling things down this week with Gourmand Cooking School's light and bright Garden State Gazpacho recipe submitted by Chef Jason Crispin. It's a flavorful medley of tomatoes, peppers and cucumber with a couple of splashes of seasoning. It's perfect for a summer beach day, quick, easy and very chill. Gourmand Cooking School is located in Point Pleasant Beach and offers a wide range of classes. They also do private events. Their complete Garden State Gazpacho recipe will appear in the Savoring the Shore fundraising cookbook, with all proceeds going to NJ Sandy relief. Chefs and home cooks, we are still seeking recipes. Please email as soon as possible to savoringtheshore@gmail.com. Thank you for participating!