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Thursday, June 23, 2011

“Pasta Specialties, Pt. II—Spaghetti and Meatballs—much-beloved Italian Classic enjoyed by All.”

Canned Heat’s twenty-first album, 1989’s “Let’s Work Together: the Best of Canned Heat” (EMI) was a great album that featured most of the best songs the band had done from start to finish.  “Greatest Hits” packages always stimulate interest in a band and in this case, the album refueled the band’s ability to tour and to continue pleasing crowds.  This is a definite must for all fans of the driving blues-rock sound espoused by the Heat.  We love all of their work and believe that you will, too so 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 547 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 Olaf Bologolo

END Commentary 06-24-2011

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 Friday, June 24, 2011 by Chef Olaf Bologolo

PASTA SPECIALTIES, PT II


 Pasta Specialties, Pt. II—Spaghetti and Meatballs—much-beloved Italian Classic enjoyed by All.”

Bakersfield, CA, 06-24-2011 F: Hello, friends, I was last here about a month ago and today, I have returned.  We had a great time on our county-wide tour several weeks ago and now that it’s over and we’ve recovered, it’s time to get back to work.  I began cooking many years ago, decades in fact, when I apprenticed underneath an Italian chef in a fine-dining Italian restaurant in Hanford, California.  Cooking was always a passion and like most everyone else who writes for the Elemental News of the Day, my career actually began bussing tables.  From there, I managed to work up into the kitchen where the chef used to buffet my ears in order to get his points across.  As you can imagine, I learned them well! Anyhow, today, we are going to make one of his classics: Italian-style spaghetti and meatballs, one of the all-time favorite dishes of most Americans regardless of color or ethnicity.  I think you will find Chef Manet’s recipe to be exceptionally good and worth doing in your home! If you’re ready, let us begin:  

SAUCE BOLOGNESE


                                                                          
1. Yield: ONE gallon.


Qty.
Measure
Item
Other
.125
Cup
Olive oil

1
#
Ground turkey

1
#
30% Ground beef

1
Cup
Minced carrots

1
Cup
Minced yellow onions

1
Cup
Minced celery

.25
Cup
Minced leeks, green and white parts

.5
Cup
Minced scallions, white and green parts

2
Teaspoons
Minced fresh garlic

1-1/3
Tablespoons
Hungarian paprika

.5
Teaspoon
Whole thyme

.5
Teaspoon
Whole Italian herbs

1
Teaspoon
Kosher salt

.5
Teaspoon
Whole oregano

.25
Teaspoon
Whole marjoram

.25
Teaspoon
Whole rosemary

.25
Teaspoon
Sweet basil

.25
Teaspoon
Summer savory

.125
Teaspoon
Black pepper

2
Each
Bay leaves

1
29-oz can
S & W Crushed tomatoes with Basil and oregano
1
Quart
Chicken or pork stock

1
8-oz can
Tomato sauce

2
Tablespoons
Catsup

1
Tablespoon
Red chili sauce

1
Teaspoon
A-1 Sauce

1
Tablespoon
Worcestershire sauce

1
14-oz can
Sliced mushrooms

2
Teaspoons
Freshly minced parsley

1
6.5-oz can
Sliced mushrooms

1
2.25-oz can
Sliced black olives

.25
Cup
Cold water

.125
Cup
Cornstarch




Method:

1.      Cook the meat in a large pot and cook until a great deal of liquid has been rendered.  Then, add the vegetables and cover with a lid.  Cook until a great deal of liquid has been rendered, almost to the top of the pot; drain and discard the liquid and return the meat to the pot over medium flame. 

2.      Add the spices and then the tomato products.  Reduce the heat to medium-low and continue cooking for about 10 minutes; during this time, stir occasionally.  Add the rest of the ingredients with the exception of the last two. 

3.      Combine the cold water and the cornstarch and stir it into the sauce to thicken it up. Allow to cook over a very low flame, stirring occasionally, until you’re ready for it.

4.      When it’s done, either use it right away atop a bed of cooked pasta or pour into a baking dish and cover with a piece of wax paper sprayed with PAM or some such other food release spray and press the sprayed side DOWN atop the sauce and refrigerate. 

5.      When it’s cold or if you have leftovers, freeze in baggies or in Styrofoam containers for use at a later date but use it within ONE month for best usage.

This is a good, quick meat sauce that’s tasty and fairly low in cholesterol.  Keep this recipe handy in your recipe collection as you will use it time and time again. Enjoy!

Okay, well, that’s half of what we’re doing today: here’s the other half:

MEATBALLS   





1. To Make 12 2-ounce meatballs




Qty.
Measure
Item
Other
.5
Cup
Finely-diced carrots
Blanched
.5
Cup
Finely-diced celery
Blanched
.5
Cup
Finely-diced yellow onions
Blanched
1.25
#
Ground beef

2
Slices
Wheat bread, cubed

.5
Teaspoon
Lawrey’s seasoned salt

.5
Teaspoon
Minced garlic

.125
Teaspoon
Lawrey’s seasoned pepper

.5
Teaspoon
Herbs d’Provence

.125
Cup
Diced scallions

1
Each
Large egg

.5
Teaspoon
Whole oregano

.25
Teaspoon
Whole sage

1
Cup
All-purpose flour

.25
Cup
Vegetable oil

3
Quarts
Beef stock




Method:

1.      Mis-en-place: have everything ready to work with.  Combine the ingredients with the exception of the bacon in a bowl and mix together well. Chill the meat mixture.  Preheat standard oven to 400°F or a convection oven to 350°F.

2.      Form the meat mixture into twelve balls of equal size making about 12 two-ounce meatballs.  Chill them for about 30 minutes and then roll each of them in all-purpose flour. Return them to the freezer for about 15 minutes. Heat the oil in a large skillet sprayed with PAM. Also, place a gallon saucepot on the stove and fill it with the beef stock and bring it to a boil. 

3.      When the oil is hot, bring the semi-frozen meatballs out of your freezer and place them one-by-one into the hot oil and brown on as much sides as you possibly can, rolling them over here-and-there with a spoon. When all are browned, drop them into the simmering beef broth and cook for about 20 minutes; after this, they’re cooked and can be kept in a low oven in a pan of spaghetti sauce until needed.

4.      To serve, cook your pasta and have your sauce ready.  Plate the pasta, top with meatballs, and then ladle sauce over all.  Sprinkle with freshly minced parsley and serve.  

This is an excellent recipe that is easy to make and a joy to eat not to mention good for the waistline and also the diet.  Keep this recipe handy in your recipe box!

Well, there you go: combined together, you have a fabulous meal. All you have to do is to cook the pasta and garnish with freshly grated parmesan cheese, minced parsley and maybe some scallions; otherwise, it needs nothing else but French bread, butter, and a salad. See you soon! Bye!

PEACE!

Olaf Bologolo

CEC, ACF, Washington State Chefs Association, Retired 


This is a photo of me taken at an ACF Convention back in the early 1960's when I was a representative from our California chapter.  Anyhow, I'm a great deal older than this picture now but that's what we're doing, sharing OLD pictures of all of us. I'm still a handsome guy, however!

_______________________________________________________________________

---30---

END Commentary for Friday, June 24, 2011 by Chef Olaf Bologolo.

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 Olaf Bologolo.

Recipe developed by Chef Giuseppe Manet on April 11, 1954.

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          THE STINKSTER

                                                                                      

                                                                                                                                                                 
This is #1291, a 12” x 16" original oil painting by Beverly Carrick entitled, “Frolic." 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 meatballs roasting in a pan in the oven.  This is the best way to cook them to specific doneness, 165 F, but keep them juicy. 

      This is a shot of the meatballs simmering on the stove prior to going into the oven. 

            This is another view of the simmering meatballs. Boiling them is the key to making them tender. 

                                  This is a shot of the finished dish.  Looks mighty tasty!                                                                                                                                                                                                         
                                                                     
 This is another view of the best spaghetti and meatballs you've ever eaten! Enjoy!

This is our final shot of our delicious Spaghetti'n'Meatballs on the kitchen counter at home. Enjoy!                                                                    




















                                                                              

                                                                                        
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 06-22-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.





























                                                                                    

MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Pasta Specialties, Spaghetti, Fine-dining, Gourmet Cooking, Culinary Arts, Italian Cuisine, Sicilian Cuisine, Olaf Bologolo, Foodservice News, Good Food, Ground Beef.







                                                             

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