Leslie Bartosh, CEC, AAC, FMP

  Smoked pork and beef sausage; parsley potatoes; pickled beet salad; with house made sauerkraut and coarse ground mustard from black mustard seed.   This dish combines many flavors that I really enjoy.   I like the fact that most of the items on the plate were made in house. In normal times even the sausage would have been house made.   But, with refrigerator failures and supply chain issues, these are not normal times. The parley potatoes were the norm.   Boiled red potatoes tossed with whole butter and house dried parsley. The beet salad was my mother in laws recipe.   Even I don’t know it!   Perhaps one day I will be cleared for this knowledge!   The sauerkraut on the other hand, I can tell you about.   This was a raw sauerkraut in the sense that it had not been canned or cooked prior to this meal. Sauerkraut uses a lacto fermentation process.   Shredded green cabbage is mixed with salt and allowed to sit (ferment) at room temperature, until you are satisfied with the

  Saut é ed pork loin paillards with duchess sweet potato, turnip greens and an ala minute mustard sauce.     The sauce was made with brown stock, white wine and house made Dijon style coarse, black mustard seed, mustard.    The sauce used some of the mustard I posted about a few weeks back.  It is robust but not over powering.  Making the sauce was really easy.  After the paillards were sauteed, I removed them from the pan and reserved them warm on the side. I added the mustard to pan, sauteed it for a moment and then deglazed the pan with white wine.  When the wine was reduced, I added brown stock to the pan.  When the borwn stock came to boil, I thickened it us ing a cornstarch slurry. When the sauce was thickened, I added the paillard back into the pan to rewarm and moisten them before plating. The same dish/process could be done with chicken paillards. #LifeLongLearning #LifeLongTeaching #FamilyFood As always, your comments or questions are welcome. Until next time, Bon Appetit