Monday, March 21, 2011

Photos and principles of healthy cuisine

Spring break is over.  It flew by too fast but the end of the school year is in sight.  I have not had the opportunity to process the photos from International cuisine, but I did process a photo from Principles of Healthy Cuisine.  I did this photo to be a part of my slide show that I use for open houses and recruiting events and thought it might make a nice post here.
So, here it is
This is a vegan/gluten free curry that we did as part of class.  Light coconut milk was used as a base for the curry and brown rice was used for the fried rice base.  It was yum yum.
Hope you enjoy.

Until next time:
Happy Eating
Chef Leslie Bartosh
faculty chair culinary arts
Alvin Community College
3110 Mustang Road
Alvin, Texas 77511
281.756.3949
chef@alvincollege.edu
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5 comments:

  1. UnknownMarch 22, 2011 at 3:02 AM

    This cuisine set up by you really seems nutritious and healthy. I was happy to see that you used brown rice for the fried base. Most people would have gone with white rice only.

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  2. Chef BartoshMarch 22, 2011 at 11:13 AM

    Thanks for your comment.
    Since the class is about preparing healthier foods it makes sense to use whole grains as much as possible. The food must taste good first, but we also want it to be better for us.

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  3. UnknownMarch 23, 2011 at 12:51 AM

    I am happy to come across this blog hope to see more healthy dishes by you.

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  4. EleanorMarch 24, 2011 at 8:50 PM

    Looks good!

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  5. chef BartoshMarch 25, 2011 at 10:25 AM

    Thank you for your comment Eleanor. The dish was real good. Since we used a wide variety of vegetables in the curry it was necessary to partially cook each of them in advance and then combine them with the seasoned coconut milk to finish the dish. We used reduced fat coconut milk for the dish and it worked well.

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