Leslie Bartosh, CEC, AAC, FMP

  Persian style, grilled chicken kabab, and tomato on Moroccan flat bread.   Accompaniments include chick peas cooked with tomato, lemon and spice; kalamata olives; and dried apricot.   Crisp chicken skin garnish. #LifeLongLearning #LifeLongTeaching #FamilyFood #JujehKabab #BatBot #ChickPeas #Chichironi   As always your comments or questions are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

  Last week my food calendar and my menu miraculously synched, on Throwback Thursday.   It was appropriate because of so many different things that went into this dish. 1.   Obviously it has been a few months since Thanksgiving!   I mean after all; this is May and Thanksgiving was in November.   2.   The weekend before, I read an article about Po-Boy sandwiches.   While the article did not get in depth about the origins of the Po-Boy sandwich it was a good article.   It caused me to think on the origins and versatility of the Po-Boy.   3.   I was in need to making some hoagie buns.   I try to keep some breads in my freezer and one of those is the hoagie bun.   4.   A deep dive into the freezer, earlier last week, had uncovered a lone package of frozen Roasted Turkey and Dressing from last November.   This discovery coupled with having a small amount of jellied cranberry sauce in my refrigerator triggered the...

  Phoenix Pizza   We have been having hankerings for pizza and have not found a pizza in our area that we like.   Not that we are pizza snobs…….We just haven’t found the right one. It so happened that I had some odds and ends that I needed to use including a disk of frozen, hybrid sour dough, for pizza.   I am not trying to say that pizza is a catch all, but it is pretty ambidextrous.   Everything started out perfect.   No fuss, no muss. The dough thawed nicely.   It was easy to stretch and shape.   It felt good.   Mise en place was easily accomplished and building the pie was under way. I had the oven running at 550 ° f.   The resident pizza stone was hot, all was good. I should explain that my oven has three racks in it.   The pizza stone stays on the top rack on a permanent basis.   One the 2 nd rack is a pan I use for ice when baking some breads.   It also resides in the oven on a permanent basis.  ...