The Foodist

Foodist: Butter Bean and Broccolini Salad

Butter Bean and Broccolini Salad Recipe: Kosher salt and freshly ground black pepper 1 lb. Broccolini, cooked and trimmed 3 tbsp. olive oil 1 tsp. lemon zest 2 tablespoons juice 2 tbsp. capers, drained and chopped 2 tbsp. honey mustard 1/2 red pepper flakes 1 (15.5-ounce) can small white beans, rinsed In a steel bowl, …

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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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