Leslie Bartosh, CEC, AAC, FMP

  Saut é ed pork loin paillards with duchess sweet potato, turnip greens and an ala minute mustard sauce.     The sauce was made with brown stock, white wine and house made Dijon style coarse, black mustard seed, mustard.    The sauce used some of the mustard I posted about a few weeks back.  It is robust but not over powering.  Making the sauce was really easy.  After the paillards were sauteed, I removed them from the pan and reserved them warm on the side. I added the mustard to pan, sauteed it for a moment and then deglazed the pan with white wine.  When the wine was reduced, I added brown stock to the pan.  When the borwn stock came to boil, I thickened it us ing a cornstarch slurry. When the sauce was thickened, I added the paillard back into the pan to rewarm and moisten them before plating. The same dish/process could be done with chicken paillards. #LifeLongLearning #LifeLongTeaching #FamilyFood As always, your comments or questions are welcome. Until next time, Bon Appetit

  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

  Not quite benedict?   The quest for something different for breakfast/brunch, that makes sense, led me to this dish.   I wanted something that resembled a bagel with lox and included eggs.   We ended up with saut éed tomato slices topped with soft scrambled eggs, smoked salmon, capers and red onion. Thick slices of beef steak tomato, were saut é ed in butter and seasoned with salt and pepper. The soft scrambled eggs were seasoned with salt, pepper and chives.   I added a little heavy cream to the eggs.   The eggs were scrambled over a low heat.   I eventually moved the eggs into one “pile” with the heat turned off and allowed them to finish cooking.   The combination of low heat, heavy cream and not over cooking the eggs kept them very soft, which was the goal. The eggs were topped with smoked salmon slices that were allowed to come to room temper while the eggs were cooking.   The salmon was topped with capers and diced red onion. This was a great combination of flavors