Friday, March 13, 2015

Professionals in Culinary Arts Hops and Hogs

Last fall the Alvin Community College Culinary Arts department participated in an event called Hops and Hogs. The event was sponsored by the Professionals in Culinary Arts.  The event includes a friendly competition between local culinary arts schools.  This year, four schools participated.  Our entry, Chips and Dip (Whipped Maple Syrup dip with Candied Bacon chips) was voted to be the 2nd most popular by the attendees.  Thank you.  All of the participating schools received a donation for their scholarship fund.
The photo below shows Bonnie Berbue, President of Professionals in Culinary Arts presenting the scholarship check to Chef Leslie Bartosh, C.E.C., F.M.P., , Program Chair, Alvin Community College Culinary Arts.
Thank you Bonnie, Professionals in Culinary Arts and all the attendees of Hops and Hogs.
Until next time.
Bon Appetit Y'all
Chef Leslie Bartosh

Thursday, February 19, 2015

ACC Culinary Arts Club

For Valentine's day our Culinary Arts club holds a chocolate dipped strawberry sale.  While most of the strawberries are delivered or picked up there are always a few that get sold on a first come first sold basis.  The students in the picture were selling the few that were still for sale.
                      From left to right:  Rebecca, Joanna and child, Feron, Kayla and Liz.

Until next time:
Bon Appetit Y'all
Chef Leslie Bartosh
PS
Thank you Rhonda for sharing the photo.

Friday, January 23, 2015

Interview with Chef Mary Bass

Recently one of our instructors, Chef Mary Bass, was interviewed by the Houston Press.  The interview is published to two parts.  Here are the hyperlinks to the interview.


Chef Mary Bass part one



I hope you enjoy.

Until next time:
Bon Appetit Y'all
Chef Leslie Bartosh

Thursday, December 11, 2014

Holiday recipe

With the holidays upon us, time seems to be in even shorter supply than normal.  This is a recipe that takes minimum effort and time.  It is hearty, which I like, and satisfying.  It lends itself to advance preparation and reheating.  I like this recipe. 
I tried to find the origins of it and was surprised at how many websites listed it.  I feel like I may be one of the last to find out.  LOL.  Regardless, I am glad I found it.  It has a spot in the dish rotation in my home.  I hope you enjoy.  As usual, my changes will be listed at the end.


UN~STUFFED CABBAGE ROLLS
Yields: 6 - 8 servings

Ingredients:
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small green cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Preparation:
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.


Notes:  I added an extra can of tomato sauce and increased the garlic to 4 cloves.  The recipe is not too touchy about exact amounts of cabbage to beef.  Adjust it to the ratio you like.
I read variations on this recipe that included:
Cooking rice in the mixture
Adding cooked rice at the end.
Adding quinoa to it.
Draining the fat off the meat in a strainer to lighten it - to even rinsing the cooked meat with hot water.
Think of this recipe as a starting point and adapt it to your tastes and desires.

I hope you enjoy.
Until next time:
Bon Appetit Y'all
Chef Leslie Bartosh