Recipes

The Foodist: Crispy Seared Foie Gras on Polenta

The Foodist: Crispy Seared Foie Gras on Polenta with Jambon and Blackberries is a delight. Trust the process!

The Foodist: Cream of Carrot (Potage Crécy)

This delicious potage Crecy is a cream of carrot soup that is delicious warm or cold. Served with potato croutons.

The Foodist: Tiny Potato Crouton Crecy

These remarkable little potato croutons Crecy are the most amazing addition to a soup one can imagine! Fast and tasty.

The Foodist: Butter Is Better Fresh

This is a simple way to make fresh butter from heavy whipping cream or goat or cow milk that has NOT been pasteurized.

The Foodist: Classic Roasted Chicken

This simple and delightfulrecipe is super simple and made with fresh winter root vegetables and juicy chicken.

The Foodist: Frog Legs in Watercress Cream

This is a deceptively simple and delicious cream soup. Everyone is put off by the frogs legs, but do try it!

The Foodist: Catalan Roasted Eggplant and Tomato Soup

This classic french soup is influenced by spicy Catalan and arabic flavors. A very rich and tangy soup!

The Foodist: Wilted Dead Nettle Balsamic

This was a delight! Purple Dead Nettle wilted with spinach and topped with balsamic vinegar and a poached duck egg!

The Foodist: Cabbage and Roguefort Soup

Another exquisite soup from the book The Soups of France. This one has fresh veggies from the garden and that cheese!

The Foodist: Stone Soup Vegetable Broth

Boiled bits of vegetables, cooked with spices until they boil, and then wrapped in a towel to finish cooking.