Leslie Bartosh, CEC, AAC, FMP

  Confit fish, cherry tomato and shallot. Confit wild-caught Ecuadorian Mahi-Mahi, cherry tomatoes, and shallots, on potato pur é e, lemon beurre blanc with capers and salmon roe, and house microgreens.   Yes, please! Thank you Riverence for the great Mahi-mahi to use in this dish.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Mahi_mahi, #confit, #beurre_blanc, #Riverence,

 The most difficult thing about making this delightful chicken confit is resisting the urge to eat it as soon as it is cooked! The aroma is intoxicating! The confited chicken thighs are shown resting while the juices generated during the cooking process have a chance to settle. We separate the juices from the fat, the confit will be stored in, to prevent souring during extended storage. As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Confit , #Chicken_Thighs , #Confit_Chicken Thighs, #Back_To_Basics

  Confit chicken thigh, pomme de terre rondelle, haricot blancs aux tomato. Confit, boned and crisped for service, potato deep fried, white beans made with smoked onion and finished with tomato.   Thank you Diversified Ceramics for the great bowl to showcase this dish in. #LifeLongLearning #LifeLongTeaching #FamilyFood #Confit #DiversifiedCeramics   As always your questions or comments are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

  Chicken thigh confit on white beans with confit fat fried potatoes.     There are not enough superlatives to explain exactly how delightful and satisfying this dish was!     This dish is incredibly easy to make. 1.  Season bone in chicken thighs and keep in the refrigerator overnight. 2.  The next day place the chicken thighs in an oven proof dish big enough to hold them in a single layer.  Make sure the sides extend one inch higher than the chicken. 3.  Add your choice of fat:  canola oil, rendered chicken fat, duck fat, lard.  Olive oil will work but has a pronounced flavor.   4.  Place the container of thighs and fat into a preheated 250 degree oven.  Cook until tender. 5.  Remove from the oven and allow to cool at room temperature, until warm. Setting the dish on a wire rack helps this process.   6.  When the chicken mixture is just warm, remove the thighs to another storage dish.  This one will go in the refrigerator.  You want the chicken to be in a single layer and the conta