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Saturday, August 27, 2011

“Fabulous Bakery Desserts, Pt. XXXV: Peaches a’ l’ Opera—a Final Classic Dessert created by the Great French Chef, Auguste Escoffier”

  t’s a Beautiful Day released their fourth album, “Live at Carnegie Hall,” in 1972 and is, in our estimation, their best record ever.  It featured the band as we knew it: David LaFlamme (violin/vocals), Patti Santos (vocals/percussion), Fred Webb (keyboard/vocals), Val Fuentes (drums/vocals), Bill Gregory (guitars/vocals), and Tom Fowler (bass/vocals) and was their best line-up.  This album is high-energy-adrenaline and is a definitive must for all serious collectors of the era. 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! Thank you, the Elemental News of the Day.




                                                                         


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                                                   STINKBUG 2011


                                                                            


Chef Murph MacDougal

END Commentary 08-28-2011

Copyright © 2011 by MHB Productions

Word Count: 2,421.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, August 28, 2011 by Chef Murph MacDougal
FABULOUS BAKERY DESSERTS, PT. XXXV

 Fabulous Bakery Desserts, Pt. XXXV: Peaches a’ l’ Opera—a Final Classic Dessert created by the Great French Chef, Auguste Escoffier



Bakersfield, CA, 08-28-2011 Su:  This is MY Friday and my last blog before heading back to cooler environs, my friends.  But as always, we have had a rip-roaring time making desserts and this has been a two-week slugfest of delightful dishes between me and my dear friend, V. Vicky Mazarotti.  Making desserts and baking breads are the two things most chefs love to do as making entrees and soups are fine, salads and sandwiches okay, sauces, condiments, and dressings stimulating, but desserts are where true creativity and artistry flow! One can be lost for days in the creation and the design of desserts and nowadays, all sorts of things are used, transformed, and made wonderful through the imaginations of the ones doing it.  The recipe I am going to teach you today is a final classic of Auguste Escoffier, 1846-1935, the so-called “King of Chefs, and Chef of Kings” who gave us modern French cuisine.  The dish we are making today is a close cousin to the Peach Melba we made a few days ago, but is overloaded with whipped cream instead of ice cream. The dish we are going to make is “Peaches a’ l’ Opera,” a poached peach on both a bed of raspberry sauce and topped with it and then a glass piped to the top with heavy cream.  It’s topped with Graham cracker crumbs, more raspberries, a cigar wafer, and a mint sprig and its entrance into the dining room on the dessert wagon can be both majestic and mind-altering.  I love working with fresh fruits and the possibilities are endless as to what you could substitute for the peach!  Open your eyes and your ears and embrace this dessert to your heart like a long-lost child!

PEACHES A’ L’ OPERA


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


Qty.
Measure
Item
Other
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

1
quart
Heavy cream

2
Cups
Powdered sugar

1-1/3
Tablespoons
Vanilla extract

1-1/3
tablespoons
Peach syrup

.5
Cup
Graham cracker crumbs with granulated sugar
1
Cup
Fresh raspberries, washed and picked over

8
Sprigs
Mint leaf

8
Each
Cigar wafers




Method:

1.      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.

2.      While you’re doing this, begin whipping the heavy cream on an electric mixer equipped with a whip attachment and as you do so, add the powdered sugar, vanilla, and peach syrup. Whip until fairly stiff but don’t over-whip!

3.      To serve, place one peach half each in the bottom of a large red wine glass atop a bed of raspberry sauce.  Top with more raspberry sauce and then using a pastry bag equipped with a large star tip; fill the glasses with whipped cream all the way to the top using a circular motion.

4.      Sprinkle with Graham cracker crumbs, top with raspberries, insert a cigar wafer, and a mint sprig each. Place on eight doily-lined saucers and transport to the table and serve.

This is a classic dessert created by the great French Chef, Auguste Escoffier (1846-1935) and is among his simplest yet most beautiful classics.  You will enjoy this dessert and your guests will remember it forever! Okay, here’s the 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 rotates 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 wonderful time today and will see you next time around. Tomorrow, Chef James “JT” Tobiason will come in 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! Love you all! Take care! 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 Sunday, August 28, 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 December 12, 1983 in Fresno, CA.

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This is #1307, a 16” x 12" original oil painting by Beverly Carrick entitled, “Watering Hole." 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, Cherries, Auguste Escoffier, It’s a Beautiful Day, Peaches, Summertime Fruits,









                                                                                 
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