Leslie Bartosh, CEC, AAC, FMP

  Mustard glazed roast pork loin on a bed of sauerkraut with duchess sweet potato, turnip greens, and pork glace.   I did this basic dish a little over a month ago but wanted to repeat it.   After all, this is a dish that we really like. I also wanted to redo this dish for two other reasons.   One, I wanted to record the recipe for the mustard glaze. Two:   I wanted to plate it restaurant style versus home style like last time.   This time when I made the dish, I included some house made sauerkraut, for the gastronomic fun of it! The Glaze for the roast pork used 3 types of mustard.   It used commercially made Dijon Mustard and two house made mustards.   One was made with black mustard seed and the other with yellow mustard seed.   Both house made mustards are slightly coarse grain and made in the Dijon style.   The other components of the mustard glaze are liquid smoke, whole leaf dried thyme and coarse ground black pepper. It should be noted that the mustard glaze can b

  A 2 nd round of prototyping this recipe of chickpeas with couscous.   This time I added some onion, garlic and red pepper flakes along with fried onions on top of the couscous.   As previously, thinly sliced lemon was an integral part of the dish.   I can still see some variations on the theme in the future, but this dish is really close to being done.   Next time I make this, I will finish writing the recipe. This vegan dish is hearty, satisfying and easy to produce with a minimal amount of ingredients.   It can be mass produced and should hold without issue.   It also addresses many current menu/dietary concerns.   We rounded out our meal with a Greek Salad that we ate alongside of the chickpeas. Thank you, Diversified Ceramics for the great bowl to use with this dish. #LifeLongLearning #LifeLongTeaching #FamilyFood    As always, your questions or comments are welcome. Until next time, Bon Appetit Y’all Leslie Bartosh

  Saut é ed chicken breast with chipotle cream reduction sauce; rice with chives; yellow squash with onion, bell pepper and cherry tomatoes. I have long been a fan of cream reduction sauces.   They are rich, easy, versatile and can be prepared in an à la minute fashion.   This sauce for this dish used chipotle pepper pur é e from Louisiana Pepper Exchange .   Using the pur é e made it easy to dial in the exact flavor I wanted.   This is a great product with many uses.   I am looking to more experimentation with it and some of the other pepper pur é es.    Stay tuned! The fun is just beginning! #LifeLongLearning #LifelongTeaching #FamilyFood As always, your questions or comments are welcome. Until next time, Bon Appetit Y’all Leslie Bartosh