Leslie Bartosh, CEC, AAC, FMP

  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

  Pecan Encrusted Riverence USA Rainbow Trout on Crawfish Risotto with Asparagus. I had been thinking for a while about risotto.   Caused in part, I am sure, by some frozen crawfish stock I had in my freezer.   I had made the stock, using leftover crawfish bodies, for another dish.   Not one to waste stock, I froze the remainder.   As I was thinking about the risotto, Riverence USA was kind enough to send me some of their wonderful Rainbow Trout.   The idea of serving the Rainbow Trout on the Risotto was hatched. At first, I thought about seasoning the Rainbow Trout with a Thai spice seasoning mixture and bronzing it.   After all, the crawfish stock had some spice to it.   But, then I started thinking about terroir and crawfish and Louisiana and ………..The infamous light bulb lit up and this dish was born.   The whole dish was fairly easy to produce.   I preheated the oven. I thawed/heated the stock on the stove top. While this was happening, I blanched the asparagus in

  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