THE VILLAGE VOICE

~ from Windsor, Ontario ( NIBBLES for SUNDAY'S GAME) MEDITERRANEAN TORTA 2 (8-0z) packages cream cheese 1 (8-oz) log goat cheese 4 cloves minced garlic 2 tsp. parsley 1 tsp. basil 1/2 tsp. tarragon 1/2 tsp. chives 1/2 tsp. thyme 1/2 tsp. sage cracked pepper extra-virgin olive oil 4 fresh basil leaves 4 sun-dried tomato halves 1/4 cup prepared sun-dried tomato pesto 1/4 cup prepared basil pesto Blend cream cheese, goat cheese, garlic, herbs and pepper in food processor. Brush a small bowl with olive oil. Line with plastic wrap and brush with more oil. Arrange basil leaves and sun-dried tomato halves in bottom of bowl like an open flower. Layer 1/3 cheese mixture and press firmly to edges. Top with tomato pesto. Press in another 1/3 of cheese mixture. Top with basil pesto. Finish with remaining 1/3 cheese mixture. Cover with plastic wrap and press gently to pack. Refrigerate until ready to serve. Uncover and invert onto serving platter. Carefully remove wrap. Serve with crisp stone-...

"Imagine, if you can, what the rest of the evening was like. How they crouched by the fire which blazed and leaped and made much of itself in the little grate. How they removed the covers of the dishes, and found rich, hot savory soup, which was a meal in itself, and sandwiches and toast and muffings enough for both of them." ~ Frances Hodgson Burnett ____________ BRANDIED BEAN and SAUSAGE CHOWDER 2 pounds special bean soup mix (e.g. '16' bean assortment --- with large lima , navy, red kidney, baby lima , great northern, speckled lima , black, pinto, cranbery , pink, and black-eyes peas, green and yellow split peas, lentils, etc. ) 3 pounds bulk Italian sausage (one plain, one hot or spicy and one fennel ) 3 quarts organic chicken broth 1 large chopped Spanish onion 3 large chopped garlic cloves 1/2 cup chopped fresh parsley 1 large chopped green pepper 1 large chopped red pepper 1 pound peeled and diagonally sliced carrots 1 can (28-ounce) Italian style dice...