The Foodist: Oyster and Bacon Chowder
If you need a superb winter chowder that will warm everyone up and is delicious, this is it! Do not underestimate the depth of flavbor the oysters bring to this recipe. This oyster and bacon chowder was gone in an evening!
The Foodist: NYE Sustainable French Breakfast
In the spirit of renewal and sustainability I planned a fresh homemade breakfast from resources mainly found at Mezzacello Urban Farm. Eggs, herbs, vegetables, milled flour, homemade bread, butter, and cheese, and wine. It came out great and fills me with hope.
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.