Leslie Bartosh, CEC, AAC, FMP

  Some dishes are classics!   They are classics because they are good and they have survived the tests of time.   The dish does not have to be haute cuisine (classical French cuisine).   It can be from the countryside.   Such is the case with Coq au Vin.     Coq au Vin in its simplest form is chicken, braised in red wine.   Some versions use vin de table other vin de pays.   Classically it is made with red wine from the burgundy region of France.     Some versions include the use of cognac to flamb é ingredients.   Some versions have pearl onions as a garnish. Regardless of the ingredients used, this dish exemplifies cooking of the countryside.   The rooster got to be too old to perform his barnyard duties.   In the spirit of food utilization, the old, tough rooster was braised to make it tender.   Since this cooking of the countryside, the ingredients varied throughout the year to reflect what was available at the time. Braising is classified as a combination cooking method.  

  Prototyping a Vegan entrée. This dish is based on one I did a couple of weeks ago.   It is well on its way but still needs a little tweaking. Chick peas with tomato and lemon.   With couscous with cilantro, mint and almonds. Hearty, comforting, easy. Thank you, Diversified Ceramics for the great bowl to use.   #LifeLongLearning #LifelongTeaching#FamilyFood As always your questions or comments are welcome.  Until next time. Bon Appetit Y'all Leslie Bartosh

  Dry cured, and aged, 24-hour cold apple wood smoked bacon. Part of the 30+ pounds I cut by hand last Saturday. Just one of a wide variety of items I can provide guidance on how to make in your operation. #LifeLongLearning #LifeLongTeaching #Bacon #FamilyFood As always, your questions and 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

 My latest entry into the “chicken sandwich wars”.   Sliced “Korean Style” BBQ chicken thighs, slaw dressed with gochujang flavored mayonnaise on a toasted, house made, sesame seed bun.   Thank you, Daesang America, for the great products to work with. #LifeLongLearning #LifeLongTeaching #FamilyFood As always, your comments or questions are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

  A simple roast chicken and vegetables. Such a delightful combination of elemental flavors.    Properly executed, it is a moist, flavorful and delightful dish. This one had all the good qualities.    Crisp skin. Tender, flavorful and juicy meat. It was delightful.    A greatly reduced glaze served on the side added great richness. #LifeLongLearning #LifeLongTeaching #FamilyFood       As always, your questions or comments are welcome.   Until next time, Bon Appetit Y'all Leslie Bartosh

 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