Leslie Bartosh, CEC, AAC, FMP

  Saut é ed, Cajun dusted, steelhead trout, corn on the cob, royal blend rice (Texmati white rice, brown rice,   red rice, and wild rice) with chives, saut é ed mushrooms with green onion and white wine. Thank you Riverence for the great fish to work with!   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Steelhead_trout, #Corn, #Texmati_Royal_Blend, #mushrooms, #USA_Trout

 Malfatti with Cream, Tomato, Green Peas, and Basil. Malfatti are often referred to as Ravioli Nudi.  Some Italian reference materials also use the name Knödel di Spinaci or Canaderli Agli Spinaci. The term Malfatti translates to badly formed or misshapen ones.  Regardless of what you call them, they are delicious dumplings made from Ricotta Cheese and Spinach. Most recipes call for the dumplings to be finished with melted butter and Parmesan cheese.  But I found variations on how they are sauced, how they are shaped, and even how they are cooked. This leads me to believe that the sauce used is based on the local availability of ingredients. This led to this version being sauced with a cream reduction sauce flavored with tomatoes and basil, with the addition of green peas at the last moment. The basil used in this sauce was house-dried whole-leaf basil. I really like the character that it adds to the finished dish! As always, your questions or comments are welcome. Until next time, Bon

  These NY-Style Everything Bagels are a classic example of the ugly duckling syndrome.     The ones on top have been boiled.   They are pale and uninviting.     The bagels below have been egg-washed, seasoned, and baked.   They are definitely more appetizing.   The aroma as they were coming out of the oven was simply amazing.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh #Bagels, #NY_Everything_Style

  Eggplant Rollatini olive oil as needed salt and pepper eggplant, large 1 pomodoro sauce approximately 3 cups (+ or -) Bulk Italian Sausage approximately 1 lb Fresh Mozzarella Cheese approximately 8 slices   This what we want to end up with.  The recipe starts with sliced eggplant. I normally cut this by hand but tried using my mandoline this time.  I am sold on it!  Nice uniform slices, quick, easy, cleanup is quick too!  These slices are about a 1/4 inch thick. The next step is to grill the eggplant.  I used a cast iron griddle pan on my gas range.  Before the eggplant was grilled, I brushed it with olive oil and seasoned it with salt and pepper.  While the eggplant was grilling on the first side, I brushed the other side with olive oil and seasoned it too.  You want the eggplant to cook through but not be overcooked After eggplant was grilled I sauteed the Italian sausage.   Here is the sausage cooked through.    The grilled eggplant is laid out in a crissc