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Monday, July 18, 2011

“Fabulous Bakery Desserts, Pt. XXI: Mexican Flan—a Classic Dessert from South of the Border to liven up your Summertime Meals”

Big Brother and the Holding Company’s second album, “Cheap Thrills,” came out in 1969 and was and always will be their best.  The band rose to the occasion and Janis Joplin made all the difference in the world.  The woman sung her lungs out and all we can say is that this one is perhaps the best to have come out of the Bay Area “Free Love” scene.  We suggest you buy it by using the handy link which will take you directly to Amazon.com so you can buy it NOW! Tomorrow, we will begin promoting another band from the 1960’s, Big Brother and the Holding Company! Thanks, the Elemental News of the Day.




                                                                               


Here's the countdown to December 21, 2012: from today, we have 522 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 Gervais Krinkelmeier

END Commentary 07-19-2011

Copyright © 2011 by MHB Productions

Word Count: 1,578.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, July 19, 2011 by Chef Gervais Krinkelmeier

FABULOUS BAKERY DESSERTS, PT. XXI

 Fabulous Bakery Desserts, Pt. XXI: Mexican Flan—a Classic Dessert from South of the Border to liven up your Summertime Meals



Bakersfield, CA, 07-19-2011 T:  Today, we are going to make a delightfully delicious dessert from South of the Border: Mexican Flan, the all-time delicious custard that has caramelized sugar or in this case, maple syrup, all over the top.  When I first met custards as a kid, I fell in love with them because they are the tastiest item that a perpetual sweet-tooth like me could ever ask for!  There is something wonderful about eggs and milk and vanilla combined together in steamed custard that is to die for!  In fact, in the course of my career, I have worked in some top-notch Mexican restaurants like the old Red Pepper down on Sumner Street in Bakersfield, CA, and learned how to make this dish from the best: Executive Chef Fabian Sabedra, one of the all-time great chefs of the Bakersfield-scene.  That man knew his Mexican cookery and I learned from the best.  Even stalwarts like Juan Aguirre of the Stockdale Country Club couldn’t hold a candle to him! Once you’ve tasted this fantastic dessert, you will swear you’ve had none better!

The important thing about making any custard is that you cook them in a water bath surrounded by steaming water in order to protect the sides, bottom, and top of it lest it become dried out, separate, and taste like crap.  There is nothing sexy about separated custard, my friends; it’s sort of like seeing a beautiful woman without her make-up on first thing in the morning: makes you want to puke your guts.  A separated custard is very similar: it doesn’t look or taste good so please pay heed to the instructions so you do well.

FLAN





1. Yield: one 9” x 15” x 1” baking dish:




Qty.
Measure
Item
Other
8
Each
Whole Grade AAA large eggs

1
Cup
Granulated sugar

1
Teaspoon
Iodized salt

.75
Teaspoon
Ground cinnamon

1.5
Teaspoons
Ground ginger

2.25
Teaspoons
Ground nutmeg

1
Tablespoon
Rum extract

1
Teaspoon
Almond extract

1.5
Teaspoons
Vanilla extract

1
Quart
Whole milk

.5
Cup
Maple syrup

Ground nutmeg

Ground cinnamon

Fresh whipped cream

Mint leaves




Method:

1.      Preheat the standard oven to 400°F or a convection oven to 350°F and place a pot of boiling water on the stove for a water bath.

2.      Beat the eggs on an electric mixer using a whip attachment until light and fluffy.  Beat in the remaining ingredients with the exception of the LAST four.  Beat extremely well and then add the milk and again, blend well. Pour this mixture through a fine-meshed sieve into a casserole dish that’s been sprayed with PAM or some such other food release spray.  Sprinkle with the additional nutmeg and cinnamon.

3.      Place this pan inside a larger pan and set on the oven’s middle shelf.  Pour the boiling water into the outer pan until it’s HALF-WAY up the sides of the flan dish but NO higher. Close the oven’s door and bake for one hour.

4.      Check the flan at the end of this time or close to it.  Feel it to check for firmness and insert a paring knife into its center and withdraw it. If it comes out clean, it’s done and if not, continue baking until it does. Pull out and refrigerate.

5.      When it’s completely cold and its set up firm, dish into bowls and dribble maple syrup over each portion.  If desired, top with freshly-made whipped cream, a sprig of mint, and serve.

This is a marvelous recipe that is handy to have in one’s recipe box.  Flan, like custards, is a simple, elegant dessert that is easy to make and a joy to eat so keep this one in your files.  If you have unexpected company come over for dinner, this is something you can whip out in one hour and fifteen minutes so keep this one on hand for such emergencies!

Like my friend, Pedro Munoz yesterday, I, too, have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

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.  

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.



This is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California.

---30---

END Commentary for Tuesday, July 19, 2011 by Chef Gervais Krinkelmeier

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 Gervais Krinkelmeier

Recipes created by Chef Gervais Krinkelmeier on December 19, 1978 in Bakersfield, CA.

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This is #1317, an 11” x 14" original oil painting by Beverly Carrick entitled, “Poppy Sunset." 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 photo of Brian Carrick standing in front of Shamrock in Bakersfield, CA, on 11-06-1978. He owned the home from 1972 through 1989. 

This is a shot of Brian Carrick at Cayucos, CA, on 11-08-1978 during a break in the gigs of the Magnolia Hilltop Brewers. 

This is a photo of Chuck Swartz after the MHB gig at Garces Memorial High School on 11-04-1978 back at Shamrock.
This is Chuck Swartz at Garces Memorial High School on 11-04-1978. 

    This is a shot of Victor Gaona upon arriving home from Lake Isabella, CA, in the early morning hours of 10-07-1978. We made it back to Shamrock. 

This is a shot of Victor Gaona performing at Lake Isabella, CA, on 10-06-1978. He was a great bassist. 
This is a shot of Victor Gaona at Garces Memorial High School on 11-04-1978 rocking out. 

This is a shot of potato shells being prepared for filling at the Stockdale Country Club on 10-18-1986.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         

























                                                                                   


                                                                           
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-19-2011, 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.

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Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.





























                                                                                

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Tags:

Pedro Munoz, Yeast Bread Seminar, Bread Seminar, Sourdough Breads, Sourdough Starters, Classic Bakery Recipes, Gourmet Breads, Bakery Recipes, Breads, Big Brother and the Holding Company









                                                                          

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