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!
The Foodist: Zingy Peas and Great Northern Bean Bowl
This soup is a delightful, tasty, and filling surprise. It is full of nutrients and flavor, and the tile is right on with the zing! supplied with fresh peas, ginger, and lemon. The leeks, garlic, miso, and butter beans create a rich, crunchy, and flavorful broth that makes for a delicious and luxurious mouthfeel.
The Foodist: Mezzacello Tortilla, Egg, Chives, Cheese, and Salsa Frittata
This was a fun experiment in sustainability and frugality! For $1.60 (including electricity to run the oven for 15 minutes, I made this delicious frittata this morning. It is very tasty and feeds a lot of people.
The Foodist: Mezzacello Sausage and CheeseTortellini Soup
On cold windy winter nights we love to experiment with old standards in new ways. Rick merged the sausage balls from his version of wedding soup with a version of cheese tortellini soup. What’s more is that this recipe is comprised of 70% leftover veggies from other meals and sealed vegetables harvested last summer. Leftovers after this go to the rabbits.
The Foodist: Sustainable Spare Fruits and Veggies Smoothy
This is a secondary recipe from Rick’s Sausage and Cheese Tortellini Soup. The beauty of this is that it uses just five ingredients, a strainer, a blender, some epsom salt, drywall dust, and niacin tablets and Voila! Freeze the leftover ground tailings mix in the salt, gypsum, and niacin and freeze them into cubes. Then you have rabbit treats for the Rabbits. ZERO Waste and a very healthy drink.
The Foodist: New Year’s Day Surprise Quiche
Happy New Year! Rick wanted to use the mustard, garlic and honey rubbed pork roast, cabbage with Boursin cheese, and this amazing Marmalade. You simply must try this recipe for the foodist: New Years Day Surprise Quiche!
The Foodist: An Urban Farm Breakfast
Yay! Eggs are back! Now that we have a semi-functioning kitchen again, Rick made me an Urban Farm Breakfast. It was very good and filling and 80% homemade from materials on the farm. This is The Foodist: An Urban Farm Breakfast.
The Foodist: Seasoning Big Mom’s Cast Iron Pan
This pan is an heirloom. Ricks' Grandma Ann gifted to Rick's mother (Big Mom) who in turn gifted it to Rick. We use this pan alot! It's over 100 years old and has been well-cared for. With the remodel it got dusty and neglected, so we reseasoned her. Here's how.
The Foodist: Apple, Orange, Rosemary, and Peppercorn Turkey Brine
This brine is perfect for an Urban Farm and a fresh turkey! We were able to use peppercorns, garlic, bay leaves, and rosemary from the gardens and the fresh fruit was a nice addition. We swapped out apple cider for apple cider vinegar.
Boursin Chicken Roulette With Cabbage
This was a real surprise from Manon’s Little Kitchen! Boursin cheese, butter, salt and pepper on white cabbage. Delightful and wicked easy to make — and best of all — even better the next day! Rick included the entire dinner from Manon’s book.
The Foodist: The Ultimate Onion
A deluxe and delicious buttery roasted onion dish with Feta cheese, honey, and thyme. All over a bed of strained Kefir and walnuts!
The Foodist: Scotched Quail Eggs
Quail are the newest fowl species at Mezzacello. Here is a recipe for delightful Scotch quail eggs that Rick makes! We borrowed the recipe from a restaurant here in Columbus, OH. They are small and so yummy!
The Foodist: Cauliflower and Roquefort Soup
This is a modification of another The Foodist recipe. The cauliflower, roquefort and walnuts pair nicely. If you are not allergic to nuts, TRY THIS!
The Foodist: Chestnut and Pumpkin Soup
Another delightful soup from The Soups of France. This soup is good hot, warm or cold! Perfect soup to impress!
The Foodist: Cabbage and Roquefort Soup
Another exquisite soup from the book The Soups of France. This one has fresh veggies from the garden and that cheese!
The Foodist: Wilted Dead Nettle Balsamic
This was a delight! Purple Dead Nettle wilted with spinach and topped with balsamic vinegar and a poached duck egg!
The Foodist: Catalan Roasted Eggplant and Tomato Soup
This classic french soup is influenced by spicy Catalan and arabic flavors. A very rich and tangy soup!
The Foodist: Frog Legs in Watercress Cream
This is a deceptively simple and delicious cream soup. Everyone is put off by the frogs legs, but do try it!