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Thursday, August 25, 2011

“Fabulous Bakery Desserts, Pt. XXXIII: Peach Melba—the Classic Dessert as created by the Great French Chef, Auguste Escoffier”

It’s a Beautiful Day released their second album, “Marrying Maiden,” in 1970 and this was a great album, too.  This band was a powerful unit as long as David LaFlamme was aboard guiding them.  Of note is a classic pair of tunes: “Soapstone Mountain” and “Don and Dewey.” David’s wife, Linda, had left due to groupie issues so the band labored on with just Patti Santos contributing the female vocals but she could do it all herself.  This is a great album!  We therefore urge you to take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed! This is definitely a must-have album for all collectors of the psychedelic genre! Thank you, the Elemental News of the Day.





                                                                         

Here's the countdown to December 21, 2012: from today, we have 484 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 Murph MacDougal

END Commentary 08-26-2011

Copyright © 2011 by MHB Productions

Word Count: 2,152.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, August 26, 2011 by Chef Murph MacDougal

FABULOUS BAKERY DESSERTS, PT. XXXIII

 Fabulous Bakery Desserts, Pt. XXXIII: Peach Melba—the Classic Dessert as created by the Great French Chef, Auguste Escoffier



Bakersfield, CA, 08-26-2011 F:  Thank God, it’s Friday, friends, but for me, I still have two more days to go before I can return to San Luis Obispo and be gone from this miserable heat.  The San Joaquin Valley can be a dreadful place in the summertime and it’s hard to imagine how the Spaniards came through here in the height of the summer wearing armor and woolen clothes and carrying guns and swords and all sorts of other stuff.  The conquistadors were a hearty lot but it’s difficult to imagine how old-time folks managed to do things in dreadful temperatures.  I sympathize with our brave soldiers, sailors, airmen, Marines, and Coast Guard doing service over in Iraq and in Afghanistan and wherever else they’re stationed around the world.  My nephew just returned from Iraq where’s he’s been stationed with the U. S. Army for the past three years and to hear him tell it, the summertime over there can hit 130°F or more.  It is practically impossible to imagine but that is why we’re going to make an ice cream dessert today! Something cool to bring the temperatures down.

The one we’re doing today is the classic dish created by the famed French Chef, Auguste Escoffier (1846-1935), the father of modern French cuisine, the so-called “King of Chefs, and Chef to Kings” that many of the younger generation of cooks snicker about.  Here at the Elemental News of the Day, we revere Chef Escoffier and Lilah Paulikovich is a member of Les Amis de Escoffier, the Escoffier Society.  That is an honor in and of itself, friends, to be included in that fine organization and to be able to savor and enjoy six-hour classic dinners is simply astonishing. Never would I ever think to have been a member of it myself, but while I still breathe, there’s still a chance!

Chef Escoffier created a famed dessert called “Peach Melba,” a simple dessert named after famed British opera star of the times, Nellie Melba.  A concoction featuring poached peaches, vanilla ice cream, and raspberry and marshmallow sauces is a joy of joys and once was a much-used dessert on banquets at hotels and fine-dining restaurants due to both its history and its ease of preparation.  This is one that every single one of you who has any desire to be a professional chef needs to know how to make.  We are going to make it NOW:

PEACH MELBA





Yield: 8 servings / Mis-en-place: about 1.5 hours:




Qty.
Measure
Item
Other
8
Scoops
Vanilla bean ice cream

4
Large
Peaches, pitted and halved

1
Quart
Peach juice

2
Cups
Granulated sugar

1
Teaspoon
Ground cinnamon

1
Each
Bay leaf

1
Each
Vanilla bean

2
Cups
Raspberry sauce

1
Cup
Marshmallow topping

8
Sprigs
Mint leaves




Method:

1.      Scoop ice cream and place it inside the freezer on a sheet pan lined with wax paper.

2.      Poach the peach halves in a pan containing the peach juice, sugar, cinnamon, bay leaf, and vanilla bean.  Have it at a low simmer, barely moving, and place the pitted peach halves into it and keep there for 3-4 minutes or until tender to the touch but not overcooked and mushy. As soon as they’re done, remove from the liquid and transfer quickly to the refrigerator.  Place them in a bowl of ice to retard further cooking. If desired, save the poaching liquid for use in making a peach or apricot pie filling or even a jam or jelly.

3.      To serve, place a scoop of vanilla ice cream in one each of eight large red wine or champagne glasses.  Cut each peach half into quarters, and place a quarter on either side of the ice cream. Top with red or black raspberry sauce, marshmallow sauce, and a mint sprig. Serve.

4.      Note: if need be, you can used canned peach halves which is what usually happens in professional foodservice on LARGE banquets but if you have fresh peaches and the time to poach them, you will be delighted by the deliciousness provided by fresh fruit!

This is the classic dish designed by the great French chef, Auguste Escoffier (1846-1935), in honor of the great British opera star, Nellie Melba. This is a time-honored recipe much loved by most of the civilized world. It’s an easy enough dish to make and one you will be addicted to. Enjoy!

Okay, here is the Raspberry Sauce:

RASPBERRY SAUCE





Yield: about 3 cups of filling (enough for 2-3 pies or a large cobbler); mis-en-place: about an hour from start to finish.  




Qty.
Measure
Item
Other
1.25
Cups
Water or fruit juice

1.0125
Cups
Granulated sugar

.25
Teaspoon
Ground cinnamon

.25
Teaspoon
Kosher salt

.25
Teaspoon
Almond extract

.125
Teaspoon
Red food color

.5
Drops
Blue food color

1.5
Teaspoons
Lemon juice

3.5
Tablespoons
Clear gel or cornstarch

2.5
cups
Frozen or fresh red or black raspberries




Method:

1.      Mis-en-place: have everything ready.  Combine the sugar, cinnamon, salt, extract, food colorings, lemon juice, and clear gel (preferably) or cornstarch in the bowl of an electric mixer equipped with a whip attachment and rotate on LOW speed, blending well.

2.      Begin scaling the water slowly in along the sides while rotating the whip.  Then, pour through a fine-meshed sieve and force through any blobs of starch, sugar, or spice into a medium-sized saucepot that’s been sprayed with PAM or some such other food release spray.

3.      Place the pot over a medium-high flame and begin stirring, frequently, as it comes to a boil.  When it does come to a boil, stir constantly as it thickens, taking care to stand back as the pot hurls blobs of hot gel out here and there.  Stir until it’s thickened and its clear; then, turn the heat down, stir in the berries gently with a wooden spoon or rubber spatula, taking care to not bust them up any more than is necessary.

4.      Remove the pot from the heat and allow it to cool.  When totally cool, refrigerate.  Use this filling for pies and for other desserts. It can be turned into a sauce by thinning it down and using it for desserts of your choice like cheesecakes.

This is the classic pie filling formula for berries of all types.  Be sure to find CLEAR GEL as it’s preferable to cornstarch.  If you can’t find it from a professional source, you can buy it through Amazon.com.  It’s a modified food starch which means that it keeps both its clarity and its liquidity at either room temperature OR when cold.  This is what professional bakers use to make their pie fillings.  Sure, it costs a lot more but it makes the best products!

As I said yesterday, I 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.

I had a good time today and will return tomorrow and Sunday for more exciting desserts and then good old Chef James “JT” Tobiason will come in Monday morning, August 29, 2011 and do his thing for a week. You never have any idea what the guys will do but the gals always favor good food and good stories.  Why not spend some money and purchase an It’s a Beautiful Day album and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you tomorrow! Bye!    

Thank you, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker

_______________________________________________________________________

This is a picture of me when I was a young chef in the kitchen back in 1975. I apprenticed underneath my father and spent six years working for him in his British-Irish Restaurant in Fresno, California. I later moved to Frazier Park, California, and spent quite a few years working in the area and that's where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

---30---

END Commentary for Friday, August 26, 2011 by Chef Murph MacDougal



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 Murph MacDougal

Recipes created by Chef Murph MacDougal on March 17, 1974 in Fresno, CA.

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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!

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Murph MacDougal, Fabulous Bakery Desserts, Classic Bakery Desserts, Classic Bakery Recipes, Desserts, Ice Cream Desserts, Boysenberries, Auguste Escoffier, It’s a Beautiful Day, Peaches, Summertime Fruits,









                                                                              

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1 comment:

  1. For those who love classic desserts, Peach Melba is among the best. Why not visit the blog that celebrates the OLD WAYS of the professional kitchen, you know, Chef Auguste Escoffier, the top chef of the foodservice world.

    ReplyDelete

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