Leslie Bartosh, CEC, AAC, FMP

  It is no secret.   I have a food love affair with confit!   I have a fascination with some of the older cooking methods! The process of making confit originated as a means of storing food for future use.   Keep in mind, refrigeration as we know it, has only been around for about a hundred years.   Prior to the wide spread introduction of mechanical refrigeration, food was either kept on ice, consumed fresh or preserved.   If preserved, it was often kept in a root cellar.   This where confit was stored. The process of making confit dates back to the 13 th century, according to some sources. This was well before the times of mass industrial farming and food production.   The time period was truly a time of “local food” and “nose to tail” cooking.   According to Larousse Gastronomique (1988), the meat in a confit can be “pork, goose, duck or turkey”.   Regardless of the type of meat the process is the same. Simply put, to make confit, you season the meat or poultry.   All

  Amongst all the trends, sometimes it is the traditional we crave.   This linguini with dairy free Bolognese sauce satisfied that craving perfectly.   Please excuse the Thai basil flower on top. J Thank you Diversified Ceramics Corporation  for the great dish to use. #LifeLongLearning #LifeLongTeaching #FamilyFood As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

  Amazingly my food calendar synced yesterday, just in time, for meatless Monday.   These days it seems to sync less and less. These kimchi quesadillas fit the bill delightfully.   They had great texture and flavor.   The  Jongga USA brand kimchi added a delightful crunch that contrasted quite nicely against the melted cheese. I sometimes make my own Kimchi.   I find the fermenting process very intriguing.   My cabbage kimchi is spicier than the  Jongga USA brand.   But, it is nice and convenient to have this pre-made product on hand.   It really does have delightful texture and flavor.   Making these quesadillas is simple.   Roughly chop the cabbage kimchi.   Mix it with enough cheese to hold it together.    Finish the assembly and cooking process like you would any other quesadilla. The  Jongga USA brand is one the companies that is under the  Daesang America and and Daesand Korea Daesang Korea parent companies.   They do an outstanding job.   Daesang America was kin