Leslie Bartosh, CEC, AAC, FMP

  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

  Mahi-mahi with glace and vegetables.   Seared Riverence , wild caught, Ecuadorian Mahi-Mahi, glace from white stock, carrot, green bean, potato. A match made in gastronomic heaven.    In the spirit of variation on a theme… I did this previously with glace made from roasted pork stock. It worked well. But this is a more harmonious combination.   Thank you, Riverence , for the great fish to use with this dish.   Thank you, Diversified Ceramics Corporation , for the great bowl to showcase this dish.      As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all!   Chef Leslie Bartosh #MahiMahi #Glace #Carrot #GreenBean #Potato #DelightfulSimplicity

  Steel head trout with Thai Sweet Chili Sauce glaze. Broiled Riverence Steel head trout, glazed with Thai sweet chili sauce on fried rice.  As always, your question or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #USATrout , #SteelheadTrout , #ThaiSweetChiliSauce , #FriedRice #Riverence  

  Pulled Pork Sandwich? Yes please! Mesquite and pecan smoked, pulled pork, spicy Korean style BBQ sauce, on steamed Bao Bun. Cucumber and cilantro to cool things down.  Thank you, O’Foods / Daesang America Inc , for the great Korean BBQ sauce to use in this dish. As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh   #PulledPork , #KoreanBBQsauce , #BaoBun , #O’Foods #Jonggausa ,  Ray Wall