Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Foodsite Magazine Friday Picks
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ASIAN FOOD CHANNEL  Asia food can be simple yet tasty, then there’s the challenge of combining new food combinations! Yes, it’s a cousin to Food Network.

VAUCLUSE, NYC 

  • Blue Crab, Hearts of Palm, Apples and Hazel Nuts
  • Lobster-Filled Calamari
  • Escargots a la Bourguignon
  • Black Pearl Caviar
  • Tortelli, Goat Cheese Ravioli, Prosciutto, Tomato
  • Rabbit and Cheese Ravioli
  • Truite Amandine
  • Homard Thermidor
  • Cote de Veau
  • Tournedos Rossini
  • Canard a L’Orange

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Ricotta, so Fresh, so Creamy
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What has Ricotta always meant to you? Was it something your mom had to remember every time she  made lasagna? Then you later found the left-over Ricotta not all that interesting, so you avoided it thereafter.

We now have developed more tasty ways to enjoy Ricotta, which can be substituted by Creame Fraiche or Queso Fresco.

In her book, Italian Food, Elizabeth David states, The three cheeses essential to Italian cooking are: Grana, known all over the world as Parmesan; Mozzarella, that elastic white buffalo-milk cheese of the south; and Ricotta, a soft milk cheese, unsalted, which is at its best in the spring, in Rome and round about…Ricotta is a cheese which must be eaten very fresh. With a little salt and ground black pepper it has a lovely countrified flavor. It is pounded up and mixed with spinach to make the most delicious gnocchi and ravioli …” Continue reading