The Foodist

Big Mom’s Pan-Seared Potatoes, Onions, and Kale

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 …

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The Foodist: Pork Raclette with Brie and Applesauce

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 …

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The Foodist: Eggnog Waffles with Blueberry and Thyme Reduction

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 …

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The Foodist: Martian Matzo Soup

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, …

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The Foodist: Tamagoyaki Breakfast Sandwich

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 …

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