Leslie Bartosh, CEC, AAC, FMP

  Cooler weather is a good excuse to break out the comfort food.   Graupensuppe is a great example. Graupensuppe is German in origin.   It is barley soup made with rich stock, fresh house made bratwurst and bacon, and root vegetables.     It is a complete one pot/ one dish meal. Thank you, Diversified Ceramics , for the great bowl to use with this dish. As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Barley #Bratwurst #Soup #Graupensuppe #DiversifiedCeramics Rusty Gilmore

  I think most of us have some “guilty pleasure” from our childhood. One of mine is corn dogs.  A humble wiener enrobed in a sweet cornmeal batter and deep fried. It is not a treat that I indulge in very often. In fact, it had been some years since I last had one.  Author Michael Pollan famously wrote: “Eat all the junk food you want as long as you cook it yourself.” I take this statement to heart.  For me, it does not mean I eat as much as I want. But because I make it and know what goes into it, I feel better about what I do eat. I had been thinking of making corn dogs for a couple of years now. And as it so happened, I had some house made all beef wieners that I want to use. The rest is history as they say. What a delight! It won’t be years again!  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #CornDogs , #Wieners , #AllBeefWieners , #BeefLovingChefs , 

  Steelhead trout with agrumato. Broiled Riverence Steelhead trout seasoned with lemon pepper, topped with microgreens and sauced with agrumato; broccoli and cauliflower with mixed grains. The agrumato accented with lemon pepper seasoned steel head quite nicely. Thank you @Riverence for the great fish to use in this dish.   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #SteelheadTrout #USATrout #Agrumato #Riverence

  Winter Delight: Beef stew and duchess potato.   Beef stew from, hand cut, beef chuck and house made stock; with horseradish duchess potato. A delightful pairing.   As always, your questions or comments are welcome. Until next time, bon Appetit Y'all! Chef Leslie Bartosh   #BeefStew #BeefLovingChefs #DuchessPotato #HorseradishDuchessPotato

  This method of making Spaezle is easy to do.  It utilizes a cooling rack.  You basically force the batter through the rack using a spatula into boiling water. In the food service industry, depending on the volume of spaetzle needed, a flat ware washing rack may be used over a large pan or pot of boiling water.  I have seen this done using a steam kettle. The thickness of the batter impacts the overall shape and size of the spaetzle. This is the recipe I use. Spaetzle   Yield: 14 – 3 oz servings  13 oz flour, all purpose ½ tsp salt 1/8 tsp nutmeg 4 each egg 1 cup water Butter, salt and pepper as needed  Directions: Combine well, eggs and water.   Mix dry ingredients together well. Whisk dry ingredients into water and egg mixture, until smooth and thick. Push spaetzel batter through holes in a colander into boiling salted water. Remove from water when they float. Shock in ice water and drain. Sauté in butter and season with salt and pepper for service.  N

This method of making spaetzle uses a small cutting board and a straight spatula.  It is a method commonly used in households. While the video shows using a plastic cutting board, a smooth wooden cutting board in easier to use.  It is easier because it is smooth and does not have the rough texture the plastic cutting board does. While I am used to smaller spaetzle as shown in the other video,  I am told that is some parts of Europe finger sized spaetzle are common.  This is the type of spaetzle that you can generate using this technique. The recipe for the spaetzle is in the post about using a cooling rack to make spaetzle. I hope you enjoy. As always your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie bartosh  

 Celebrating Octoberfest: Roast pork loin; Dijon style, coarse ground mustard (black mustard seed), roast pork glace, cream, and white wine sauce; spaetzle; beet salad; braised, house made, sauerkraut with juniper berries.      It was not the wurst.   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh #PorkLoin, #Mustard, #BeetSalad, #Spaetzle, #Sauerkraut