This is a terrific recipe Potatoes Lyonnaise with a twist for a winter night. Simple, warm, filling, crunchy and tasty. Rick made this Cook’s Country-inspired dish in his beloved mother’s fabulously seasoned, well-used, and much beloved large cast iron pan. The recipe is deceptively simple. The ingredients were all locally grown and ready for use …
Pot-au-Feu is usually made with two cuts of beef and lots of fresh herbs and vegetables. We have lots of the latter but no beef; we raise rabbits. So rabbit it is! I love this in the fall and winter, we love it with fresh herbs and vegetables so it needed to be a summer …
Dinner tonight at Mezzacello is a recipe taught to me during my visit to Normandy, France in 1992. So simple and delightful. I serve it with fresh haricots vert and roasted potatoes. Ingredients: 4 pork chops (bone in or butterflied) 1 cup applesauce (I used homemade) 1 cup Brie slices salt and pepper Directions: Preheat …
The Foodist: Pork Raclette with Brie and Applesauce Read More »
Happy Holidays! I made Christmas breakfast! #ProjectMartian style! Blueberry, Thyme, and honey from Mezzacello and homemade butter! Stupid easy! Jim made this so this is foolproof! Ingredients: 2 cups Bisquick 1 cup milk 1/2 cup eggnog 1 duck egg (large chicken) 2 Tbsp oil 1 cup blueberries mashed 1 tsp sugar 1tsp thyme fine minced …
The Foodist: Eggnog Waffles with Blueberry and Thyme Reduction Read More »
This was Christmas Dinner! This dish (Jim here) took me back to Christmas, 1992 in Alencon, France! It was delightful and So delicious! Silky and crispy, salty and with the fresh rosemary and butter a true delight. Cooked in a cast iron skillet this is a crowd pleaser! Rick controlled for everything. The one modification: …
After spending most of 2020 experimenting and learning to maximize yields, I decided to start using some of the food from #ProjectMartian. My video intern at PAST Foundation was feeling under the weather, so I decided it was a good time to make Martian Matzo Soup. This was a #ProjectMartian mashup: MirePoix (carrots, onion, celery, …
We decided this is one of the finer curry dishes we’ve had. It’s more a stew than a sauce though, so I’ll partially soften the veggies up front next time (otherwise it won’t be 15min to soften the potatoes like it says). I added more coconut milk. Also added cashews and another sweet potato because …
This is an alteration of a traditional Japanese omelette adapted as a breakfast sandwich. The perfect blend of sweet to savory and velvety cheese and 12 grain crunch! The perfect brunch sandwich! Many of the ingredients are substitutions pulled directly from the gardens at Mezzacello. Even on this crisp fall day, Parsley, Mint, and Nasturtium …
