Menu for Day One of France

France Day One

Buttered egg noodles

Charlotte de tomatoes
Clafoutis aux pommes
Coq au vin
Goujonettes with remoulade
Pappilottes of red snapper Provencal
Pate brisee
Roasted Pepper gratin
Sauerbraten (prep)
Soup al’oignon gratinee
Soupe au pistou
Supremes chausseur
Tarte al’oignon

We will also be checking the fresh sauerkraut we started last week, in preparation of Eastern Europe. I can't wait.  The food for this class is good and gets better as we go on.   Happy Cooking and Eating Chef Bartosh

Menu for Day 2 of Italy

Alredo sauce

Braciole alla Marinara
Calzone Pugliese (Calzone)
Ciabatta bread
Egg pasta
Gnochi di polenta
Involtini Di Melanzane Alla Mozzarella (Stuffed Eggplant Rolls)
Italian Sausage A 44 (with onions, peppers, tomato sauce II and rigatoni with cheese on top)
Lady fingers
Lasagna a Alfredo e Funghi
Pasta e fagioli
(Potato) Gnocchi and (tomato sauce II
Scaloppini Cu Marsala (Veal Scaloppine with marsala)
Spaghetti Carbonara alla romana
Tiramisu

Looking forward to it.   chef Bartosh

Day Five Lab Menu Italy Day One

Menu for Day one of Italy

2 color ravioli with pesto cream sauce
Ciabbatta (prep)
Vinaigrette Dressing
Egg pasta and tomato pasta
Focaccia Con Le Olive (Flat bread with Olives)
Fettuccine ala Matriciana
Fontina Risotto balls
Mascarpone cheese
Pizza Rustica (Country Pizza)
Pollo alla cacciatore
Risotto
Salad nicoise
Spaghetti Alla Puttanesca (Spaghetti with olives, capers and anchovies)
Zuppa alla Pavese
Prep Sauerkraut
French Bread for general use

Baked Honey Mustard Garlic Drumettes

Baked Honey Mustard Garlic Drumettes



8 cloves Garlic, peeled and crushed
2 TBSP Honey
2 TBSP Dijon Mustard
2 TBSP Light Soy Sauce
2 TBSP Lemon Juice
¼ cup Olive Oil
2 tsp Salt
1 tsp Ground Black Pepper
20 Chicken Drumettes


1. Combine garlic, honey, mustard, soy sauce, lemon juice, oil, salt and pepper in a nonreactive bowl.

2. Add chicken and toss to coat each piece well.

3. Cover and refrigerate from 1 hour UP TO 1 day.

4. Preheat oven to 400 degrees. Place chicken in a single layer on a wire rack set over an oven tray.

5. Bake 45 minutes until well browned and cooked through.

I hope you enjoy. Chef Leslie Bartosh

Fried Bacon and Egg Salad

During December I had the good fortune to eat a salad that included a breaded, fried egg.  The experience jogged my memory that I had some recipes that included a breaded fried egg and I resolved to experiment at least once with the idea.

So........

Here is my rendition of a Fried Egg Salad

Fried Egg and Bacon Salad
Yield: 2 servings

Mixed Salad for 2
Vinaigrette of Choice
4 slices of bacon, cut into lardons
2 c Water
White vinegar drop
3 Large Eggs
Vegetable oil, for frying
About 1/2 cup rice flour, for dredging
3 tablespoons soy sauce
About 1/2 cup panko, for dredging
Kosher salt to taste



Bring 2 cups water to a simmer in a shallow pot with a drop of vinegar in it. Crack eggs into water and poach lightly. Lift eggs out and place in ice water to stop the cooking process. (Eggs may be stored in the cold water in a refrigerator for 1 day as needed).

For service:
Mix one beaten egg with the soy sauce.
Season the panko with kosher salt as desired.
Combine salad ingredients with bacon lardons, dress and plate.

Heat at least 3 inches of vegetable oil to 375⁰.
Drain eggs well on thick paper towels.
Working carefully, with one egg at a time, roll egg in rice flour, coat in egg mixture and dredge with panko.
Place in hot oil and cook until golden brown and hot through.
Remove egg from oil, blot excess oil, and place on top of dressed, plated salad.
Serve immediately.

Notes:
Use more breading material to avoid having to handle the egg too much.
Poach the egg very soft, you want a runny yolk after the egg is fried..
You can steam the eggs if desired.
The more compact the shape of the egg the easier it is to handle.
The choice of salad ingredients is up to you and your taste.

Thanks to Chefs Jacky Robert, Jeremy Fox, David Chang and two other chefs for the inspiration.

I hope you enjoy.
Chef Leslie Bartosh

Fall 2012 Semester Wrap Up

Wow!  The year has flown by.  I usually have made several posts by now.  But, except for some chicken wing recipes, I have not posted much this year.  It has been very busy.
So, as we start the New Year, I thought I would post some photos from the fall semester.
Unfortunately, I do not not have all the photos with me.  So I will try to post more in the next week or so when I get back on campus. 
I am going to post these alphabetically.  They were taken in class and reflect some of what we do.

The Kitchen Elves and myself from this years Breakfast with Santa.  A wonderful event that is turning into an annual community support/outreach project for the culinary arts.
Left to right: Levi, Stephanie, Ms. Clause, Santa, Dawn, and Myself.

An excellent photo of a single egg Benedict.  The sauce consistency is outstanding.

Potato Gnocchi with Parmesan Cheese.

Potato Gnocchi again.  This time in a bowl with some of our house made french bread.

Making cheese ravioli with two color pasta.

 

The ravioli theme continued.

Mise en place for Salsa Rossa.  One of the sauces that we made to go with the potato gnocchi.

The tomatoes for Salsa Rossa.

A beautiful Vermilion Snapper.  We butcher round fish in Saucier.

Said Vermilion Snapper being processed by (L to R)  Bryan and Airam.