The Foodist

The Foodist: Tamagoyaki Breakfast Sandwich

This is an alteration of a traditional Japanese omelette adapted as a breakfast sandwich.

The Foodist: Curried Banana For Dinner

The Foodist: BEST BANANA CURRY RECIPE 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…

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…

#ProjectMartian Matzo Soup on “Mars” the carrots were purple, so the soup was too.

The Foodist: Potato Galette

This fantastic galette is a favorite and a crowd pleaser! Crispy and creamy and easy to make as well!

Crispy and silky potato galette at Mezzacello.

The Foodist: Eggnog Waffles with Blueberry and Thyme Reduction

This is a delightful eggnog waffle, Yum! With a surprising and savory fruity reduction that pairs beautifully!

Food Network Photo. Mine were too good and I forgot to photo!

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)…

The Foodist: Pork Raclette with Brie and Applesauce
Pork raclette with applesauce and Brie.

The Foodist: Rabbit Pot-Au-Feu

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,…

Rabbit Pot Au Feu a winter delight.

The Foodist: Hearty Beef Barley Soup

This hearty beef barley soup is one of my favorites on cold winter days! I am confident you will love its rich aroma!

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

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…

Rick's mother's 13" cast iron skillet with potatoes, onions, parsley, and kale from Mezzacello.

Foodist: Butter Bean and Broccolini Salad

Butter Bean and Broccolini Salad Recipe: Kosher salt and freshly ground black pepper1 lb. Broccolini, cooked and trimmed3 tbsp. olive oil1 tsp. lemon zest2 tablespoons juice2 tbsp. capers, drained and chopped2 tbsp. honey mustard1/2 red pepper flakes1 (15.5-ounce) can small…

Delicious and super fresh Butter Bean and Broccolini Salad