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.
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: 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!
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.