The Foodist: Potatoes Lyonnaise
Not gonna lie, this is one of my all-time favorite Rick meals at Mezzacello, The Foodist: Lyonnaise Potatoes. It is similar to his fantastic potator galette, but hot, crispy, smooth and loaded with flavor. He cooks it in a cast iron pan to really get that crispy maillard reactionand then finishes it in the oven that I replaced after I destroyed his old oven.
This is equally good reheated, although it can get greasy. Serve it for a brunch with a poached duck egg or as an appetizer with fresh goat cheese and a toothpick. This will be a crowd pleaser, fresh herbs are best, but dried will work.
The Foodist: Parmesan Chicken Tenderloins
This is the recipe for The Foodist: Parmesan Chicken Tenderloins and it is a banger! Your whole family is going to love this (even kids!). It is also super easy to reuse leftovers as it heats up perfectly.
It is also perfect for serving as a cocktail part or even fundraiser, as it is easy and cheap to make and holds up well. Serve it with toothpicks and a marinara or dijon and mayonnaise mustard sauce.
The Foodist: Homemade Rosemary Lasagna
I decided that I wanted to try to make a lasagna as much from scratch as was possible. I made the tomato sauce, ricotta, mozzarella, and cottage cheeses, and homemade lasagna noodles. The tomatoes and herbs came straight from the garden and the canning pantry. It was so good.
From Waste To Taste
This is a blog p[ost about how we create animal feed at Mezzacello Urban Farm from slightly dehydrated edible weeds and assorted corn, hay, seeds, wheat germ, oils, and molasses. When all of this blended it is mixed with 1/3 it’s mass of water. This is then blended together into a paste, The paste is then extruded, left to dry and voila! Feed!
The Foodist: Three Homemade Cheeses
These three cheeses are so easy to make, and so worth it to make it yourself. In terms of cost, it makes great sense to make these yourself. Point of fact, to buy these at a store is $18 but just $5 to buy the milk, lemon and vinegar - through in $3 for the heavy cream for the cottage cheese. Now you are in business!