Leslie Bartosh, CEC, AAC, FMP

  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

  Along the way, this Basque style Cheesecake with its, delightfully, oozing center showed up. I am glad it did! With my oven, it has taken three tries to get it to this stage. Time and effort well spent! The recipe from King Arthur flour is simplicity in itself.  5 ingredients! All you do is mix the ingredients into a smooth mixture, pan it and into the oven. How complicated is that?   The recipes specifies a ring form pan.  And you probably do need one. But, even if you need to go buy one, it is worth it!  I am sure you can find the recipe on the King Arthur Flour website. If not, drop me a note and I will send it to you. #LifeLongLearning #LifeLongTeaching #FamilyFood  As always, your comments or questions are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

Texas Choucroute Garnie An impromptu version of Choucroute Garnie.     This one used a purchased smoked sausage simmered with fresh house made sauerkraut and cold smoked bacon.   The mixture was moistened and flavored with white wine and juniper berries.     Parsley new potatoes and cucumber salad rounded things out.     Very elemental and ultra enjoyable. #LifeLongLearning #LifeLongTeaching #FamilyFood   As always your comments or questions are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

  Garden salad with chicken confit.   This is an incredibly easy dish to make.   It really does not require any significant skills and is very delightful.      It is delightful to look at and most importantly, very tasty.   This a quick meal that is equally suitable for a casual dinner or entertaining. The salad with made with what was on hand.   It was dressed with a simple oil and vinegar vinaigrette.   The confit was made from bone in chicken thighs.   We removed the bone (it slips rights out with no fuss).   The chicken was heated through and the skin crisped in a skillet. When the confit was hot and the skin crisped, it was placed on top of the plated salad.    Accompaniments to the confit and salad included a wedge of brie cheese.   Slices of house made baguette, pate de campagne and Dijon style mustard rounded things out.   If you are interested in how to make the confit let me know.   It is incredibly easy.   #LifeLongLearning #LifeLongTeaching #FamilyFood #Co