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Wednesday, June 29, 2011

“Side Dish Seminar, Pt. X: Potatoes a’ la’ Crecey—Classic French Dish that can easily be made at your Home”

Canned Heat’s twenty-seventh album, 1995’s “King Biscuit Flour Hour live with Hollywood Fats 1979” was one of those timeless classics that only the King Biscuit Flour Hour series can provide.  The band is in great form and Hollywood Fats is an exceptionally good guitarist. The band smokes as always on the concert stage and this one is a ‘must-have.’  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 541 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 Brian Carrick

END Commentary 06-30-2011

Copyright © 2011 by MHB Productions

Word Count: 1,503.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, June 30, 2011 by Chef Brian Carrick


 Side Dish Seminar, Pt. X: Potatoes a’ la’ Crecey—Classic French Dish that can easily be made at your Home”

Bakersfield, CA, 06-30-2011 Th: Hello, friends, how is everyone today? It’s been awhile since last we met and I’m back with a doosie that made me famous when I was working at the Stockdale Country Club in the 1980’s. It killed me when I lost music but the band I was in, our namesake or one of them at least anyways, the Magnolia Hilltop Brewers, broke up when Victor Gaona, the bassist and vocalist, called it a day to go his own way. I had been cooking in restaurants since the early 1970’s and was fortunate to be off on Friday and Saturday nights and all the while was hoping that one day, I would make it in the music industry.  When it was not to be, I managed to get hired at the best restaurant in the area, the Stockdale Country Club, a members-only facility that had been in existence since the early 1900’s. 

I was always in search of new and exciting foods to run whenever I had the opportunity for menu-input which became almost constant in the mid-80’s and this is one of the French potato dishes that I found and got onto the special menu.  We used to run a different potato, rice, and pasta side dish each and every members-dinner night which took place on Thursdays and Sundays.  The dish I have for you today, Pommes de Tierre a’ la’ Crecey is a beautiful scalloped potato-carrot dish that always made a big entry.  People loved it as it was a beautiful presentation of rows of carrots-russet potato slices alternated one after the other and then covered in a veloute made from poultry stock.  This one is guaranteed to be a winner so be ready to have some fun! Let’s go:


1. To Serve Four

Russet potatoes, peeled and sliced thin
Sliced into thin rounds
Chicken broth

Carrot, peeled and trimmed
Sliced into thin rounds
Melted butter

All-purpose flour

Reserved chicken-carrot broth

Kosher salt

White pepper

Freshly minced parsley flakes

Whole thyme


1.      Peel the potatoes and slice into thin rounds.  Store them in a bowl of slightly acidulated water, i.e., 1 teaspoon of lemon juice to one quart of cold water.

2.      Place the chicken broth into a saucepot and bring to a boil over high flame.  When boiling, add the carrots and parboil for about 5-8 minutes or until the spuds are slightly tender but NOT mushy.  When done, drain and reserve the broth and plunge the potatoes into a bowl of ice water to retard further cooking.

3.      Next, combine the melted butter and the flour in a saucepan and place over a medium flame.  Cook for several minutes, stirring frequently, to form a roux.  After 3-4 minutes, remove from flame and set aside until called for.

4.      Place 1.5 cups of the reserved broth in a saucepot and set over medium-high flame.  Bring to a boil and when it’s there, briskly whisk in the roux.  Return to a boil, whisk until smooth and free from lumps, season with the listed spices, and then lower to a gentle simmer.  Continue simmering several minutes and preheat your standard oven to 425°F or your convection oven to 375°F.  Drain the potatoes and pat dry with cloth or paper towels and set aside.

5.      Spray a small casserole dish with PAM or some such other food release spray as well as a piece of aluminum foil large enough to cover it airtight.  Now, arrange the potato and carrot slices in an ALTERNATING fashion in loose rows until all are used up.  What you are doing is placing one potato slice next to a carrot slice and repeating the process until everything is used up.

6.      When the rows are completed, pour the hot sauce across the top and shake the pan gently to settle it.  Cover with the piece of aluminum foil, sprayed-side down, and seal it airtight to the casserole dish.

7.      Insert the pan into your preheated oven and bake for 50-60 minutes or until they feel tender when tested with a fork.  At that point, remove the foil, dust with the parsley, and serve.

8.      Note: this dish goes well with entrees such as roasted leg of lamb, whole roasted chicken, or most veal dishes. 

This is a classic French dish that was developed by the great French chef, Auguste Escoffier and is a worthy one for most top notch meals.  Not difficult to make, it’s beautiful on the plate and one that you will be sure to use for many years to come.  I do believe that is one of the most unusual and unique dishes that I have done and all I can say is, the French really know their stuff and it’s important that modern culinary professionals don’t forget this fact.

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. Anyhow, have a great day and we’ll meet again. Take care.  

Thank you, my friends!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member

This is me in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17.



END Commentary for Thursday, June 30, 2011 by Chef Brian Carrick

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.


This original essay was authored by the one-and-only Chef Brian Carrick.

Carrick, Brian.  “Special Potato, Rice Dishes enhance your Chicken, Lamb or Veal Entrees.”  The Bakersfield Californian.  21-August-1986: Food, D10.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!




This is #1297, an 8” x 10" original oil painting by Beverly Carrick entitled, “Sierra Autumn." 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 picture of me, Brian Carrick, on 09-12-1976 at Shamrock prior to a rehearsal of the Magnolia Hilltop Brewers.  Behind me is my massive Rodgers' double base drum kit.

   This is a shot of me at Taft, California, on 09-15-1978 behind my kit.  The Magnolia Hilltop Brewers always had a great time on the westside of Kern County and loved the women of Fellows, California. Half of the kids born there in the 1970's are ours.

 This is a photo of Randall Kyles, lead guitarist and vocalist, of the Magnolia Hilltop Brewers on 10-23-1976 at Shamrock during a rehearsal of the band.

This is a shot of Randall Kyles with a new hairdo on 11-16-1976 somewhere in Kern County, California, onstage. He was one of the greatest guitarists I ever performed with and a good friend.

 This is a photo of bassist/vocalist Victor Gaona onstate on 09-15-1978 somewhere in Kern County, California. Vic was a great frontman and always delivered the goods.

This is a photo of Victor Gaona of the Magnolia Hilltop Brewers at Lake Isabella before a gig there on 10-06-1978.

This is another shot of bassist/vocalist Victor Gaona onstage on 10-06-1978 at Lake Isabella, California, another one of our favorite places to play.

 This is a shot of Lamb Shanks a la Beatrice at the Stockdale Country Club in 1989. It was a popular dish.

Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 06-27-2011, 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.




Brian Carrick, Side Dish Seminar, Fine-dining, Gourmet Potato Dishes, French Cookery, French Cuisine, Haute Cuisine, Elemental News of the Day, Delicious Dishes, Tasty Foods, Potatoes


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