Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
Lately we’ve been doing all our entertaining over brunch. I think mostly because it’s with couples who also have young kids and this way we can see them, and Lila can play with them. And when I say play, I…
Posted by: Ben Garfinkel on Tuesday, February 3rd, 2009
Categories: Guidance | Tags: italian, poached eggs, polenta, recipe, tomato, truffle oil | 4 Comments »
Last night I had an itch that only a steak sandwich could scratch but knew I wanted to go beyond steak and bread, and add my own twist to it. I knew I wanted to add some caramelized onions and I had an abundance of…
Posted by: Steve Mynett on Sunday, January 25th, 2009
Categories: Guidance | Tags: basil, bocconicini, caramelized onions, onions, pine nuts, steak, striploin, tomatoes | No Comments »
About a year ago I was faced with the task of roasting a leg of lamb in an unfamiliar kitchen. I pulled it off, barely, but we were left with a bunch of undercooked meat in the fridge that needed using the next day. A…
Posted by: Dave Shea on Saturday, January 24th, 2009
Categories: Guidance | Tags: bacon, chipotle, lamb, stew | 3 Comments »
When I think of dark chocolate, matcha tea is something I never considered as a pairing. I first experienced these truffles at Hapa Izakaya restaurant, as a dessert. The combination was so perfect, I couldn’t get enough…
Posted by: Janeen Leynes on Saturday, January 24th, 2009
Categories: Guidance | Tags: chocolate, dessert, matcha, recipe, tea, truffle | 4 Comments »
Every Christmas, I make gingerbread people. Gingerbread people require molasses, but of course my recipe uses slightly less than a standard carton of molasses. I’ve struggled for years (years, I tell you!) about…
Posted by: Eagranie Yuh on Friday, January 23rd, 2009
Categories: Guidance | Tags: chili, molasses, nuts, pecan | 2 Comments »
This holiday season my sister and I collaborated on Christmas dinner for our family—about 20 people this year! To our chagrin, our gravy made from the turkey drippings became too salty as it simmered away, reducing to…
Posted by: Mark Busse on Thursday, January 15th, 2009
Categories: Guidance | Tags: gravy, holiday, potato, salty, turkey | 2 Comments »
Celeriac, for me, is comfort food. Now, rather than having you rush off to Google, let me link to the Celeriac Wikipedia entry for you. In short, it’s a varietal of celery that is grown not for its leafy top and…
Posted by: Boris Mann on Thursday, January 15th, 2009
Categories: Guidance | Tags: acidulated water, apium graveolens, celeriac, celery root | 5 Comments »
At this point, talking about what to do with the Leftover Xmas Eve Ham is no doubt starting to conjure up images of Homer Simpson hiding his moldy staff picnic hoagie behind the radiator, complete with bloated belly and…
Posted by: Kevin Broome on Monday, January 5th, 2009
Categories: Guidance | Tags: ham, recipe, sandwiches, snack, Tales of the Leftover Xmas Eve Ham | 2 Comments »
I love eggs. Scrambled, fried, poached, boiled, on toast, in quiche – you name it, I love it. They’re a great when you’re in a hurry, but also when you’re faced with a lazy weekend. If it’s…
Posted by: Eagranie Yuh on Monday, January 5th, 2009
Categories: Guidance | Tags: Breakfast, brunch, eggs, salmon, toast | No Comments »
I recently asked Mark to recommend a cookbook and without hesitation, he gave me the name of Martin Picard’s Au Pied de Cochon – The Album. When I poured over it with as much enthusiasm as he hit me with, it…
Posted by: Degan Walters on Saturday, January 3rd, 2009
Categories: Guidance | Tags: cookbook, meat pie, pork, Quebecoise, tourière | 7 Comments »
If toast is bettered bread, French toast is certainly another step in the evolutionary process – dipped in egg and pan-fried, this staple of Sunday brunches everywhere is about the best example of a perfectly simple…
Posted by: Jer Thorp on Friday, January 2nd, 2009
Categories: Guidance | Tags: almond, Breakfast, french-toast, recipe | 2 Comments »
We are currently on a fairly tight schedule with our daughter Caia when it comes to bedtime which means that I typically prep for a meal before we start our routine of bath, massage, story, feed & bed and then I cook…
Posted by: Kevin Broome on Thursday, January 1st, 2009
Categories: Guidance | Tags: capsicum, ham, italian, Pasta, recipe, shrimp, Tales of the Leftover Xmas Eve Ham | 2 Comments »
We had Xmas Eve at our place this year with Jane’s parents, her brother and his wife. Due to factors well beyond our control (insane weather patterns, traffic mayhem & an 18-week-old daughter) we decided to…
Posted by: Kevin Broome on Monday, December 29th, 2008
Categories: Guidance | Tags: ham, italian, Mushrooms, polenta, recipe, rustic, Tales of the Leftover Xmas Eve Ham | 1 Comment »
I’ve make these cranberry shortbread stars every Christmas for the past ten years, and they have quite the following. They’re buttery and crumbly, with just a hint of tartness from the addition of dried…
Posted by: Eagranie Yuh on Monday, December 29th, 2008
Categories: Guidance | Tags: Christmas, cookie, cranberry, dessert, food science, holiday | No Comments »
I’m really picky when it comes to chocolate-containing recipes, so I was pleasantly surprised with this recipe for chocolate cookies. The recipe is actually for a chocolate sandwich cookie with peppermint filling,…
Posted by: Eagranie Yuh on Monday, December 22nd, 2008
Categories: Guidance | Tags: chocolate, Christmas, cookie, holiday | No Comments »