Leslie Bartosh, CEC, AAC, FMP

  Tuna Loin with Asian Influence. Tuna loin seasoned with Nori Komi Furikake and seared.   Golden, kelp stock; mung bean sprouts; mushroom; and carrot.      Very light dish.   Nice textures and flavors.   Still a work in progress… Thank you, Riverence for the great fish to use for this dish. Thank you, Diversified Ceramics for the great bowl to use with this dish.   As always your comments and questions are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

  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

  Salad with Fried Soft Poached Egg This is an updated, reenactment of a salad I did some years ago.    Topping a salad with a soft poached egg is not new.  Breading that soft poached egg and deep frying it adds a whole other dimension to the idea.  This salad was influenced by what a few chefs were doing with the idea of breaded fried egg on top of salad.  Often times, the egg was soft poached in a pouch of plastic wrap.   Sometimes it had an Asian influence by being marinated for a time period in soy.   Most of the time, the egg was breaded in fine bread crumbs. I never played with the Asian influence idea even though I like it   And I chose to use Panko breadcrumbs because I really like the crunch when they are used on a fried items.   The egg for this salad was poached in the traditional manner.   I like the shape better.   The egg was poached and then shocked in an ice water bath to stop the cooking process.   To fry the egg, it was breaded using a traditional breading s

 Sometimes you just need a bowl of pasta. This plate of Linguini with Sauce Pomodoro and sausage did the trick! The pasta was accented with house dried Thai basil flowers. Thank you Diversified Ceramics Ceramics for the great bowl to work with. #LIfeLongLearning #LIfeLongTeaching #FamilyFood As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all, Leslie Bartosh

  Maybe it is how I was raised..........To me, Sunday Supper requires comfort food, like this beef stew with Duchess Potato. I like to play with themes like beef stew but do twists on them.   Like adding a duchess potato to the dish.   This allows for a very interesting play on textures and flavors.   It also adds nice visual contrast to the plate. Often when I make duchess potatoes for this type of dish, I will flavor them.   As an example, it is fun to bury a whole clove of roasted garlic deep inside the piped potato.   A buried surprise if you will.   Almost like the baby in a king cake but edible. Horse radish also makes a nice addition to a duchess potato when the potato will be pared with beef or lamb.   Horseradish also works any other item where I can see the flavor combination. When I make duchess potatoes, I usually make a big batch.   I freeze the raw piped out potato.   When it is frozen solid, I vacuum pack it and place it back in the freezer.   This allows me to h

  This dish came out a brainstorming session.  The cooking method was influenced by a Middle Eastern fish dish.  Fish is not normally associated with braised dishes.  Regardless of tradition, it worked very well! Riverence Steel Head Trout, braised in a bouillabaisse inspired sauce, on a bed of buttered orzo with chives.   Not the best photo.   The flavors in this dish were simply outstanding.     Thank you, Diversified Ceramics, for the great bowl to use for this dish #LifeLongLearning #LifeLongTeaching #FamilyFood    As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Lesliie Bartosh