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.
I had a blast the other night. I decided to finally break out the pasta maker that my parents gave us for Christmas. It took a long time for me to build up the courage, but I had some alone time (rare) and decided to give…
Posted by: Andrea Busse on Friday, March 31st, 2006
Categories: Meditations | Tags: instruction, italian, Pasta, pasta-maker, recipe, tortellini | 1 Comment »
This four page PDF from my favourite food magazine, Cook’s Illustrated, features common food measurement equivalencies that may come in very handy when trying to translate certain recipes. A couple examples: 1/2 cup…
Posted by: Ben Garfinkel on Wednesday, March 8th, 2006
Categories: Meditations | Tags: cooking-tip, cooks illustrated, measurement, recipe | No Comments »
After many batches of cupcakes (no cupcakes were harmed or discarded) and many different variations of ingredients I have found the most delicious and moist cupcakes (Thanks to cafemama.com for the direction). Try out the…
Posted by: Steph Tekano on Monday, February 13th, 2006
Categories: Meditations | Tags: chocolate, cupcake, dessert, recipe, Valentines Day | 1 Comment »
I have been on a sort-of cupcake bender lately, trying to create the perfect cupcake recipe to add to our kitchen blog. Along my search I came across Johnny Cupcakes, one of the coolest brands I have never heard of. The…
Posted by: Mark Busse on Monday, February 13th, 2006
Categories: Meditations | Tags: cupcake, dessert, food designer, Johnny Cupcakes, recipe | No Comments »
I normally use spaghetti or linguine, get the thicker kind, not the fine ones. For 8 adults I would be safe and use 1Kg of linguine. Make sure you have a big pot to boil the water into. As a rule when cooking pasta, fill…
Posted by: Mark Busse on Wednesday, September 28th, 2005
Categories: Guidance | Tags: carbonara, eggs, parmigiano, Pasta, recipe | 4 Comments »
Ok, this is a classic….and this is how lasagne are made in Bologna (where they originally come from). Ingredients (for 8): 600 g of lean ground beef 140 g of parmigiano 1 glass dry white wine 500 g of canned plum…
Posted by: Mark Busse on Wednesday, September 28th, 2005
Categories: Guidance | Tags: italian, lasagna, Pasta, recipe | No Comments »
1 6-inch horseradish root or ¼ cup processed horseradish 1tsp butter ½ cup butter 4 4-oz New York steaks 1/8 cup olive oil salt and pepper to taste ½ cup medium asiago cheese, grated
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Meditations | Tags: cheese, Meats, recipe, steak | No Comments »
Serves 4 The acid from the lemon and lime actually cooks the fish. When you see it turn from translucent to opaque, you know it’s ready. You can ceviche prawns, squid, octopus, and lobster, or be creative! 12 large…
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Meditations | Tags: ceviche, citrus, foam, mint, recipe, scallop, Seafood, watermelon | No Comments »
2 servings Robust and versatile, this pepper-laced vinaigrette is excellent on a simple scallop salad, or it can easily stand alone as a dipping sauce with bread A ripe, sweet tomato is essential to the flavour balance of the dish.
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Meditations | Tags: recipe, Salad, sauce, Seafood | No Comments »
INGREDIENTS : 4 small or 2 medium-sized Mackerels – kept whole and cleaned 1 cup coconut milk 1 tbsp sugar juice of 1 lemon salt 3-4 fresh limau kasturi (kalamansi limes), cut into halves (Substitute: kaffir lime…
Posted by: Ben Garfinkel on Monday, September 26th, 2005
Categories: Meditations | Tags: BBQ, fish, Malaysian, recipe, Seafood | 1 Comment »
Ingredients: 2 avocados – peeled/seeded ¼ small onion – grated 1 large ripe tomato – peeled 1 small scallion – finely chopped ½ green pepper – seeded/chopped ½ leek – chopped 1 clove garlic 1 bunch parsley…
Posted by: Andrea Busse on Monday, September 26th, 2005
Categories: Guidance | Tags: appetizer, dip, guacamole, mexican-food, recipe | 1 Comment »
Once you learn how to make it, it becomes really easy. All you really need is an electric food processor; I have a Braun food blender, which is by far the best for small food preparations. Anyway, assuming always 8…
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Meditations | Tags: italian, Pasta, pesto, recipe | No Comments »
Dough 1 cup all-purpose flour 1/2 tsp salt 2 tbsp sugar 1/2 cup butter or margarine 1 tbsp white vinegar Filling 1 cup sugar 2 tbsp flour 1/2 tsp cinnamon 3 cups coarsely grated apples Icing sugar Sweetened whipped cream…
Posted by: Ben Garfinkel on Monday, September 26th, 2005
Categories: Guidance | Tags: apple, dessert, pastry, recipe, tart | No Comments »
Sweet and Sour Plum Sauce A bold marinade designed to thrill those who taste it. A delightful alternative to the standard sauces. It can be used on multiple dishes giving them a Mexican touch. Serving suggestions: It is a…
Posted by: Ben Garfinkel on Monday, September 26th, 2005
Categories: Guidance | Tags: lamb, meat, mexican-food, pork, recipe, sauce | No Comments »
Ingredients: 1 lb asparagus 2 tbsp butter 3 stalks celery 1 medium potato 1 sweet onion 4 cups chicken stock 1 cup whipping cream salt and pepper to taste Remove the bottom of the asparagus stalks (the tough part). Chop.…
Posted by: Ben Garfinkel on Monday, September 26th, 2005
Categories: Guidance | Tags: asparagus, recipe, soup | No Comments »