Kimsha Rosensteel has been named “Foodie of the Fort” for June.
An Army spouse, Rosensteel is a mom, cook and local restaurant owner. In fact, her skills are so well known that she received two separate nominations for Foodie of the Fort.
“This is a military dependent whom grew up in the military and is an amazing cook,” said Christopher James who first nominated Rosensteel. “(Her) food is so good and creative.”
Creativity seems to be the dominating factor in her skills. Keira Williams, who also nominated Rosensteel for the honor, noted creativity in her nomination.
“She creates homemade dishes from scratch with flavors that are unique to the palette,” William said.
Rosensteel is married to Staff Sgt. Shawn Rosensteel, who is an Engineer Advanced Leader Course instructor. The Rosensteels have four children and Kimsha has definite roots in the area.
“I am a true born and bred military brat, as my father Mack Williamson, whom did basic training in the 70s and came back and retired in this beautiful area,” Rosensteel said.
Here is Rosensteel’s interview:
Q. Do you consider yourself a foodie? Why?
A. I do consider myself a foodie because I love to explore the sense of taste and smell when it comes to preparing dishes. It’s something about spices and the added appeal of fresh herbs. I like to prepare and twist food items that may not necessarily go together.
Q. What inspired you to become a foodie?
A. My family upbringing and my wonderful travels with the military has allowed me to experience different cultures and their cuisine. I have taken spices from all cultures and used them in my everyday cooking. It may not be as people expect, but that’s the great thing about being a foodie. You are allowed the freedom to create any dish your heart desires if you know the balance between techniques and spices that you use.
Q. What are your favorite things to prepare?
A. My favorite things to prepare are somewhat tricky, as I push myself in the kitchen to be creative and one-of-a -kind. I love to create dishes that you typically wouldn’t think to eat such as blackberry fried chicken, poblano peach cobbler, and white chocolate wasabi glazed steak.
I constantly am asked to cook for functions and am ecstatic about it. I know that they ask for my services as they know I will do my best to create and personalize any dish in request.
Q. What recipe will you share with the Fort Leonard Wood community?
Apricot Baked Catfish with Cinnamon Walnut Rice
2 catfish fillets
1 stick of butter
1 clove of garlic
1/2 red onion
1/2 cup sugar
2 teaspoon cornstarch
1 cup white wine
3 teaspoons Good Cajun
4 dashes of hot sauce
2 cups sliced Apricots
2 cups jasmine rice
1/4 cup chopped walnuts
1 1/2 teaspoons cinnamon
1. Wash your fillets and pat dry.
2. Sprinkle 1 teaspoon of Cajun seasoning over both filets, let sit for 10 minutes to let seasoning soak in
3. Take half stick of butter and melt in a cast iron skillet. When completely melted and you see smoke coming from the skillet, slide your fillets in the pan and allow a good sear to both sides of the fish. This should take about a minute on each side. Once complete, put your fish in the oven to finish cooking. Drop 2 teaspoons of butter in the cast iron skillet. Sauté chopped onions and chopped garlic until translucent, about three minutes.
4. Put the apricots in the pan and let them brown slightly on each side; be careful and not let them turn to mush
5. Take the apricots out and drop the cornstarch in with the onions and stir until dissolved, then add wine and sugar, cook for about seven minutes until it thickens (should be able to coat back of a spoon). Drop apricots back in with the hot sauce and let simmer on low for eight minutes.
1. Toast walnuts
2. Take remaining 2 tablespoons of butter and melt in pan.
3. Pour your rice in the pan and brown it for about 3 to 5 minutes or until you smell the nutty aroma.
4. Replace your water with the broth per your instructions on whatever rice you may choose.
5. Add the cinnamon and bring to a rapid boil and then turn rice off and let sit 10 minutes.
6. Add walnuts and toss.
1. Center rice in middle of plate.
2 Lay fish on top and pour glaze over items.
3. Garnish with fresh cilantro.
(Editor’s note: To nominate a Fort Leonard Wood-connected individual for Foodie of the Fort, email your nominee and why you chose them to email@example.com. Foodies of the Fort are announced on the second Thursday of each month.)