WINTER 2011-2012 | Winter 2011-12

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CONTENTS
WINTER 2011/12

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COVER: Cape May Salt oysters from the Delaware Bay Photograph by Joseph Corrado

THIS PAGE: Making paczki at Polonia Bakery Photograph by Andre Baranowski

RECIPES

9	Persimmon Scones
	Mixed Green Salad with Persimmons
11	Good Fortune Stir-fried Lettuce with Shitake Mushrooms
14	Green Garlic Dip
	Honey Lemon Salad Dressing
18	Italian Orange and Olive Oil Breakfast Cake
31	Pignoli Nut Crusted Scallops with Honey-Lemon Beurre Blanc
	Slow-Roasted Berkshire Pork Shoulder
45	Mignonette Sauce
	Oyster Stuffing
	Oyster Stew
57	New Jersey Pine Barrens Cocktail

4	AT THE TABLE
5	CONTRIBUTORS
6	TIDBITS
8	IN SEASON
10	HEALTH: KITCHEN FENG SHUI
12	INGREDIENT: GARLIC
17	KITCHEN CUPBOARD GREEN GOLD Decoding the wonderfully varied world of olive oil
20	FRESH SPIRIT HAPPY MEALS Taking a fresh look at baby food
25	2012 GUIDE TO COOKING SCHOOLS
28	COOKING FRESH A COOK’S STORY Chef and restaurant owner JimWeaver and his first book
34	FOODSHED TO SHARE OR NOT TO SHARE The risks and rewards of CSAs—from the farmer’s perspective
40	FROM THE SEA CONSIDERING THE OYSTER
46	FORK IN THE ROAD GLOBAL PALATE World flavors are spicing up the culinary scene in Toms River
50	TRADITION ANDRZEL AND HIS PACZKI A well-worn bakery in Passaic begins its second generation
53	LIQUID ASSETS FINE LINES Tomasello Winery is a global, as well as local, enterprise
57	FRESH POUR CHRISTMAS IN A GLASS Shake up some holiday cheer with the Jersey Pine Barrens cocktail
58	EJ FOR KIDS
59	ADVERTISER DIRECTORY
62	ROAD TRIP: BREW JERSEY
64	LAST BITE

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