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Wednesday, July 13, 2011

“Famous Restaurant Recipes, Pt. XIX: Chicken a la Normande—a Classic Dish by ‘the King of Chefs and the Chef of King’s: Auguste Escoffier (1846-1935)”

Canned Heat’s forty-third CD, 2007’s “Under Dutch Skies,” is an awesome one from the vaults of drummer Fito de la Parra.  This album features the original band and was recorded at three different concerts in the early 1970’s.  The band is in fine form and European audiences were always receptive to the Heat.  We love this CD and urge you to rush out and buy it by using the handy link which will take you directly to Amazon.com so you can buy it NOW!  Thanks, the Elemental News of the Day.





                                                                             

Here's the countdown to December 21, 2012: from today, we have 527 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 07-14-2011

Copyright © 2011 by MHB Productions

Word Count: 1,572.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, July 14, 2011 by Chef Olaf Bologolo

FAMOUS RESTAURANT RECIPES, PT. XIX

 Famous Restaurant Recipes, Pt. XIX: Chicken a la Normande—a Classic Dish by ‘the King of Chefs and the Chef of King’s: Auguste Escoffier (1846-1935)



Bakersfield, CA, 07-14-2011 Th:  Now that we are on somewhat of a schedule of everybody contributing blog posts at regular intervals, it’s my turn today and I have one for you: a classic dish by the great French chef, Auguste Escoffier, the “King of Chefs and the Chef of Kings.”  Today, we owe him much respect and praise due to the fact that Escoffier was the creator of what we know as modern French cuisine.  He was the man who created all of the great recipes that have come down to us over the years and anyone with a classical background owes him many thanks.  Unfortunately, many of the younger generations have no appreciation much less respect for the Father of Modern French Cuisine but here at the Elemental News of the Day, we revere this man.  That’s because all of us have been involved in professional foodservice for more years than we care to mention, I believe, something like five centuries of culinary expertise, if you can believe it, all put together.  Amazing, indeed, almost shocking, I would say. Ah, well, we’re proud of all skills, knowledge, and training and only wish to share it with you.

            Our dish for today is one of boneless chicken breasts, pounded gently with a hammer and then dredged in seasoned flour and pan-fried.  When golden brown, it’s removed from the skillet, drained and dried, and then returned to be sautéed in butter with apples and mushrooms, apple juice, heavy cream, and spices.  When it’s assembled and served up, it’s a beautiful dish that will make your mouth water and your taste buds jump with delight.  If you’re ready, let’s begin:

CHICKEN BREAST SAUTÉ ALA NORMANDE





1. To serve four:




Qty.
Measure
Item
Other
4
5-6-ounce
Boneless breasts of chicken
Tenderized
Seasoned flour (follows)

Kosher salt

White pepper

Whole thyme

.5
Cup
Olive oil

.5
Cup
Melted butter

1
Cup
Sliced mushrooms

.75
Cup
Apple juice

2
Cups
Cored and diced Red Delicious apples

2
Cups
Cored and diced Green Pippin apples

1
Cup
French Colombard

2
Cups
Heavy cream

.5
Teaspoon
Kosher salt

.5
Teaspoon
Granulated sugar

2
Teaspoons
Freshly minced parsley




Method:

1.      Mis-en-place: have everything ready.  Place a large skillet over a medium flame and heat up. When it is, add the olive oil and heat it up. Dredge the chicken breasts in the seasoned flour, shake off excess, and when the skillet’s hot, add the chicken breasts to it and brown lightly on both sides.  Season to taste with the salt, pepper, and thyme.

2.      When the chicken’s browned, remove from the skillet and transfer to paper towels to drain.  Allow them to rest for several minutes.  Clean the skillet and return it to the flame and add the butter.  When the butter’s hot, return the chicken breasts to the skillet and sauté.

3.      Add the mushrooms and sauté until tender; then, add the apple juice and the apples and sauté until the liquids reduce by three-quarters and the mushrooms are tender.  Raise the flame and add the heavy cream and reduce quickly.  Take care as it will boil up when heated and might overflow the pan if you’re not careful.  Add the salt and the sugar and reduce to a nice pan sauce.

4.      Place the chicken with plenty of sauce atop a bed of rice pilaf and accompany with vegetables of your choice.  Be sure to spoon plenty of apples and mushrooms atop each for good effect and sprinkle with freshly chopped parsley.  Now, it’s ready to serve.

This is a classic dish invented by the great French chef, Auguste Escoffier (1846-1935).  It is a time-honored classic that many of the younger cooks and chefs have forgotten about.  We still remember it here at the Elemental News of the Day so have fun making it and enjoy eating it.  Okay, here’s the seasoned flour recipe:   

SEASONED FLOUR





1. About 2.5 cups:




Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

1
Tablespoon
Cayenne pepper

1
Tablespoon
White pepper

1.5
Tablespoon
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes




Method:

1.      Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It’s important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times.

Like my friend, Goldie “Goldfish” McNamara 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.  

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 Thursday, July 14, 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.

Recipes created by Chef Olaf Bologolo on March 03, 1987 in Phoenix, AZ.

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This is #1312, a 12” x 16" original oil painting by Beverly Carrick entitled, “Navajo Shepherdess." 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 on 09-30-1978 at the Kern County Fair prior to a performance by the Magnolia Hilltop Brewers.  He was the savoring the sights. 

This is a shot of Chuck Swartz in action with the Magnolia Hilltop Brewers on 10-06-1978 at Lake Isabella, CA. Chuck was the consommate showman and always delivered the goods whenever he performed. 

  This is a shot of bassist/vocalist Victor Gaona of the Magnolia Hilltop Brewers on 10-06-1978 at Lake Isabella, CA. You can see Brian Carrick belting out the vocals behind him on the drums. This was one of their best shows. 

    This is a shot of the MHB onstage at West High School on 08-21-1977. Vernon McMahon is in the foreground. 

This is a photo of Brian Carrick onstage at Lake Isabella, CA, on 10-06-1978 belting out the vocals to "Sweet Little Sixteen" by Chuck Berry. We always knocked out the Chuck Berry tunes. 

This is a photo of Chuck Swartz (left- guitar and vocals) and Victor Gaona (right- bass and vocals) rocking out at Lake Isabella, CA, on 10-06-1978. It was a great night. This was during the song, "Hot Legs." 

     This is a photo of Brian Carrick with his dogs, Twinkie (left) and her son, Bro (right) on 12-25-1978. 

This is a shot of Peach Cobbler a la Mode on 10-13-1987 at Shamrock where it was in the developmental stage.                                                                                                                                                                                                                                                                                                                                                                                                                                                   
























                                                                                

                                                                              
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Tags:

Olaf Bologolo, French Cuisine, Haute Cuisine, European Cuisine, Classic Recipes, Gourmet Cookery, Chicken, Gourmet Foods, Fine-Dining, Auguste Escoffier, and Canned Heat








                                                                             


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