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: Blueberry, Nutmeg, Cinnamon Fruit Sachets
In this recipe we decided to reframe the classic blueberry galette recipe to something far more versatile. Rick made a filling for an extra galette that wasn’t used. Rather than feed it to the chickens, I decided to package it into The Foodist: Blueberry, Nutmeg, Cinnamon Fruit Sachets. Delight!
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: Sausage, Thunder Jack Cheese, and Mango Scrambled Eggs
This is total comfort food! Rick threw together this experiment in flavors, textures, and ingredients, and boy is it a winner! Just the right amount of spice, sweetness and salty flavors. Try this The Foodist: Sausage, Thunder Jack Cheese, and Mango Scrambled Eggs!
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.
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: Exotic Quail Egg Salad
This salad is a surprising and savory delight and you can add bacon or a warm vinaigrette to warm it up!
The Foodist: Scotched Quail Eggs
Quail are the newest fowl species at Mezzacello. Here is a recipe for delightful scotched quail eggs that Rick makes!
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 Roguefort 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!
The Foodist: Classic Roasted Chicken
This simple and delightfulrecipe is super simple and made with fresh winter root vegetables and juicy chicken.
The Foodist: Butter Is Better Fresh
This is a simple way to make fresh butter from heavy whipping cream or goat or cow milk that has NOT been pasteurized.
The Foodist: Tiny Potato Crouton Crecy
These remarkable little potato croutons Crecy are the most amazing addition to a soup one can imagine! Fast and tasty.
The Foodist: Cream of Carrot (Potage Crécy)
This delicious potage Crecy is a cream of carrot soup that is delicious warm or cold. Served with potato croutons.