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Monday, June 27, 2011

“Classic Quickbreads and Muffins, Pt. XX: Carrot-Pecan Loaf and Sweet Whole Wheat Bread—Favorite Quickbreads much beloved by All”

Canned Heat’s twenty-fifth album, 1994’s “Internal Combustion” was another in a long series of Fito de la Parra and his band continuing to play the blues for American and world audiences.  We have to commend the guy for continuing on with the band and always admire a drummer who can keep it going.  Most of the time, drummers end up doing faceless session work, sure, they make a living but nobody know them. What’s more, there are dedicated collectors who have to own every single album a band has released so please be sure to use the handy link and go to Amazon.com and buy it NOW!  Thanks, the Elemental News of the Day.



                                                                         
                                                                     


Here's the countdown to December 21, 2012: from today, we have 543 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                      



                                                   STINKBUG 2011


                                                                                 


Chef Pedro R. Munoz

END Commentary 06-28-2011

Copyright © 2011 by MHB Productions

Word Count: 1,610.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, June 28, 2011 by Chef Pedro R. Munoz

CLASSIC QUICKBREADS AND MUFFINS, PT XX

 Classic Quickbreads and Muffins, Pt. XX: Carrot-Pecan Loaf and Sweet Whole Wheat Bread—Favorite Quickbreads much beloved by All”



Bakersfield, CA, 06-28-2011 T: Hola, amigos, its high-time I come back and add my two cents to our ongoing discussion on quickbreads and muffins by offering a pair of my own: Carrot-Pecan Loaf and Sweet Whole Wheat Bread, two quickbreads which are as timeless as is the science of baking.  Both of these were learned many years ago and it’s worth noting that quickbreads differ from muffins in that they are baked in loaf pans and are somewhat denser than are their cousins.  Quickbreads are great because if one is intimidated by yeast-bread-baking, one can always whip up a quickbread within 90 minutes and dazzle unexpected company.  Most places use them on their Sunday brunches as they’re both attractive and easy to make and the varieties are endless as you shall see.

Our first loaf is a very delicious one, Carrot-Pecan Loaf:

QUICK CARROT-PECAN LOAF

Yield: one 9" x 5" loaf

Qty.
Measure
Item
Other
2
Cups
All-purpose flour

2
Teaspoons
Baking soda

1
Teaspoon
Baking powder

1
Teaspoon
Ground cinnamon

.5
Teaspoon
Salt

2
Tablespoons
Dry milk

1
Cup
Grated carrots

1
Cup
Chopped pecans

2
Large
Eggs

1
Cup
Granulated sugar

2/3
Cup
Vegetable oil

Qty.
Measure
Item
Other
2
Teaspoons
Vanilla extract

1
Tablespoon
Lemon zest




1. Preheat oven to 350°F and prepare loaf pan by spraying with PAM, lining with wax paper, and spraying that as well so the bread does not stick when you go to peel it off.

2. Next, double-sift first SIX ingredients together and then, blend in the next two and set aside.

3. Cream egg, sugar, and oil together until light and then, add remaining ingredients. Fold DRY into WET just until the former in moistened but NOT over mixed; scoop into the prepared loaf pan.

4. Place loaf pan on middle oven rack of preheated oven and bake 55-60 minutes or until a cake tester or paring knife inserted into center comes out CLEAN!

5. Remove and place loaf on wire rack to cool. Wait 2-3 minutes before de-panning and do so when time's up. Allow loaf to cool for awhile and then either serve or complete cooling and prepare for the freezer or fridge. At the end of the next recipe, I will provide you with tips on decoration and storage.

Our next bread is dark and rather plain looking but after you decorate it and serve; your guests will be gasping with ecstasy! Well, here’s our second one for the day: a very nutritious, sweet whole wheat bread:

QUICK SWEET WHOLE-WHEAT BREAD

Yield: one 9" x 5" loaf:

Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

2
Teaspoons
Baking powder

1
Teaspoon
Baking soda

1.5
Teaspoons
Ground cinnamon

.5
Teaspoon
Salt

2
Large
Eggs

.5
Cup
Unsulphured molasses

Qty.
Measure
Item
Other
.5
Cup
Dark brown sugar

.25
Cup
Vegetable oil

1.5
Cups
Buttermilk

1
Teaspoon
Vanilla extract

1
Tablespoon
Lemon zest

1
Tablespoon
Orange zest




1. Preheat oven to 375°F and prepare loaf pan as directed in previous formula.

2. Blend first FIVE ingredients together and set aside.

3. Cream eggs, sugar, and oil together until creamy; add remaining items.

4. Fold DRY into WET using least amount of strokes necessary to combine the two together. Then, scoop the batter into the loaf pan and place on middle oven rack and bake 55-60 minutes.

5. Test for doneness and if tester comes out CLEAN, remove loaf and cool on a wire rack, and if not, tent with foil and bake another 5-10 minutes or until it tests DONE. Remove then and cool on a wire rack. After 2-3 minutes, de-pan the loaf and complete cooling.

Hints for storage and/or decoration:

6. Never refrigerate or freeze bread until it has cooled completely; if you do, it can sour or get moldy or both and that is nasty! When it is completely cool, wrap it in plastic wrap and then in aluminum foil and refrigerate or freeze.

7. Decoration can be simple or fancy, that depends on what you want. I would make a simple sugar glaze for each one by combining powdered sugar with fruit juice or, in the case of both of these; milk because a WHITE glaze would look great on both! Take a small amount of milk and whisk in powdered sugar until the mixture is stiff. Then, while the bread is still warm (but NOT HOT!), drizzle it over the finished loaf with the whisk thereby making it ribbony like a cinnamon bun.

8. For the first bread, sprinkle grated carrots and minced pecans over the glaze before it has hardened and as for the second one, the dark one, that is good enough. On the other hand, you can sprinkle some shredded citrus zest all over it and that really looks good!

9. Finally, do not decorate the bread until you intend to use it especially if it is going into the freezer because when you thaw it out, the moisture beads that will form will ruin it. Wait until the loaf has completely thawed!

I want to thank you for joining us today and as always thank you for your support or our blog. We do our best to present nothing but the best and urge all of you to become subscribers as in “followers” and to leave your comments for our moderation.  Sure, there are all sorts of fancy sites out there that have beautiful websites and present their recipes in flowery ways but we present to you things based upon more than five hundred years of collective restaurant experience.  Equal that, I say!  Anyhow, as always, thanks for reading the Elemental News of the Day!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came. See you soon! Bye!

Thank you!

Pedro Munoz

Executive Chef Pedro Munoz
CEC, American Culinary Federation, Inc.
This is me at an awards dinner in San Diego for the Chefs de Cuisine in 1978.  I began my culinary career in the 1950's and had the good fortune of working with many different chefs before meeting my good friend, Stinkbug, in the mid-1980's in Bakersfield.


---30---

END Commentary for Tuesday, June 28, 2011 by Chef Pedro R. Munoz

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef Pedro R. Munoz.

Recipe developed by Chef Pedro R. Munoz on July 24, 1973 in Bakersfield, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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          EL STINKO


                                                                                                                                                                                              
This is #1295, an 8” x 10" original oil painting by Beverly Carrick entitled, “Midnight Riders." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures I
                                                                             


  This is a shot of Brian Carrick of the Magnolia Hilltop Brewers behind his Rodgers' Drum Kit on 08-27-1976 at Shamrock in Bakersfield, CA, the band's practice base and party house. 

This is a photo of Martha Hernandez, Victor Gaona's longtime girlfriend and one of the Magnolia Hilltop Brewers principal photographers in the 1970's. 

   This is a photo of the Magnolia Hilltop Brewers working on a song at a rehearsal on 10-23-1976 at Shamrock in Bakersfield, CA. From left to right is drummer/vocalist Brian Carrick, bassist/vocalist Victor Gaona, and lead guitarist and vocalist Randall Kyles. 

This photo was taken on 09-18-1976 at Shamrock and features Randall and Debbie Kyles and Victor Gaona. 

  This is a shot of lead guitarist and vocalist Randall Kyles on 09-18-1976 at a gig somewhere in Kern County, California. This was the scene from the back of the stage. 

This is what too much beer does to one. This is the scene at Shamrock on 09-12-1976. 

This is Rat on 05-29-1977 outside the back door at Shamrock. God knows what is going on...

   this is another shot of our good friend, Chef Joe Pesigan at the Stockdale Country Club on 10-18-1989. 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             
























                                                                                     

                                                                                     
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Tags:

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