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Wednesday, August 3, 2011

“Soup Seminar, Pt. XV: Turkey-Vegetable Soup—Good for Any Time of the Year!”

The Steve Miller Band’s ninth album, “The Joker,” came out in 1973 and made both Steve Miller and his band into major platinum superstars.  The title cut alone was a phenomenal seller and the album did very well, too.  Of all Steve Miller’s personas (Gangster of Love, Kau Kau Calculator, and Space Cowboy), the Joker fit him well and he took it to the world.  From that point onward, Steve Miller and Band became legendary and went out and conquered the world.  We definitely love this one and highly recommend it so by all means 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.  



                                                                             


Here's the countdown to December 21, 2012: from today, we have 506 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 James “Jimmy” Hall

END Commentary 08-04-2011

Copyright © 2011 by MHB Productions

Word Count: 1,855.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, August 04, 2011 by Chef James “Jimmy” Hall

SOUP SEMINAR, PT XV: TURKEY-VEGETABLE SOUP—GOOD FOR ANY TIME OF THE YEAR!


 Soup Seminar, Pt. XV: Turkey-Vegetable Soup—Good for Any Time of the Year!



Bakersfield, CA, 08-04-2011 Th:  Here it is, a beautiful Thursday morning in Bakersfield, CA, the temperatures are soaring, muggy, hot, and sweaty, and it always makes me recall the days when I worked at country clubs and we did outdoor picnics on Father’s Day, the Fourth of July, and Labor Day.  The deep pit would be roaring with flame and the air around the damned thing would be at least 130°F.  We drank water and Gatorade by the gallon, the beer didn’t start flowing until the end of the evening as the last thing a cook’s body can tolerate is dehydration.  I mean, kitchens are hot enough already, it’s not like they’re air-conditioned you know?  I’ve never worked in the great Southwestern United States so who knows? Maybe the kitchens in Texas and New Mexico are air-conditioned but in California, they’re certainly not.  Heat is something we perpetually deal with and in the summertime, it can be a killer whereas in the winter, it’s comforting.  It’s amazing what the human body can tolerate, we are able to absorb the energy of the sun, of the stove, of the kitchen, and keep on ticking.  I’ve never known a chef to drop dead from heat stroke nor have I been around anyone having a heart attack.  I guess we’re a hearty lot—we’re able to deal with all sorts of adverse conditions and keep on going and to me that’s amazing.  Anyhow, you’ve never known a summer until you’ve come to the San Joaquin Valley of California and left the Southland and the coastal area behind.  It’s wonderful, just stay out of the Kern River and stay alive, fools drown in there each and every year and the catfish end up eating them until their bodies are recovered.  Usually, it’s Hispanics that come up from Los Angeles, drink beer, swim, and drown.  Stay out and stay alive, my friends, don’t keep adding to the number! Now you know why I don’t eat catfish!

Today, we are going to make a soup that is usually seen after Thanksgiving in November or Christmas in December: Turkey-Vegetable Soup.  However, nowadays, in an effort to conserve our food dollars, we eat turkey a whole lot more and whether or not we buy a whole breast or the whole turkey, there’s always scraps and leftovers.  What we don’t want to do is to chuck it all in the trash and throw money away, no, what we want to do is to stretch our dollars even more by turning all of the scraps into a tasty, heartwarming soup.  Like I said yesterday, the key to a thinner waistline is in your hands and if you eat more soup—particularly broth ones—you will consistently lose weight.  Our soup for today, however, is cream-and-butter-based but that’s alright, variety is important, so it’s okay to eat a rich soup every now and then.  Besides, save this recipe for the winter months after the holidays as November and December are usually dietary disasters for most folks.  The other ten months of the year, we work hard on our diets!

(#527) TURKEY VEGETABLE SOUP





1. Yield: about 2 quarts / Mis-en-place: about an hour from start to finish:




Qty.
Measure
Item
Other
1.5
Quarts
Turkey stock

2
Cups
Heavy cream

1
Piece
Bay leaf

Begin preparing the roux:
Qty.
Measure
Item

3/8
Cup
Melted butter

.5
Cup
Diced carrots

.5
Cup
Diced celery

.5
Cup
Diced yellow onions

.5
Cup
Diced leeks

1
Teaspoon
Kosher salt

.5
Teaspoon
White pepper

1
Teaspoon
Whole thyme

.5
Teaspoon
Whole sage

Cook until the veggies are tender, then stir in the following to complete the roux:
Qty.
Measure
Item

.5
Cup
All-purpose flour




Method:

1.      Cook over moderate heat in order to form a blond roux. Then, begin adding the liquid, bit-by-bit so that you don’t make any lumps. When it’s incorporated, bring the soup up almost to a boil. If too thick, blend in more heavy cream and if too thin, make slurry of either flour/oil or cornstarch/water and begin tightening it up.

2.      Let the soup simmer over medium heat for 5 minutes and then add the following:

Qty.
Measure
Item
1
Cup
Chopped, cooked turkey
1
Cup
Frozen mixed vegetables
1
Cup
Any other vegetable such as broccoli, mushroom or pimiento

3.      Keep hot soup holding at 145°F and cool the leftovers down as fast as possible in 2” pans. This soup is a good one to run after Thanksgiving or Christmas.



This is a soup that all chefs and home cooks need to know how to make as nowadays, we tend to eat turkey more often than twice a year at the holidays and chicken is always a staple in most any household.  Our goal is to instruct you to use every single scrap or leftover on hand in a safe way so as to stretch one’s food dollar as much as possible in order to increase one’s household budget. Just remember: always be careful and pay attention to simple health standards, watch your temperatures and you can easily do this by buying a quick-temp thermometer.  You always want to heat every item that has leftovers in it or is leftover to a minimum temperature of 165°F.  This will kill ALL foodborne bacterial illnesses. 

As I said 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. Well, we had a great time today and I will be back tomorrow to give you one soup recipe and then someone else will come on in with something else. Who knows, we might make soups for awhile?   

Thank you!

Jimmy Hall

James Hall

Cook III, CWC, ACF, and Maui Chef’s Association

______________________________________________________________________

This is me as a chef during the 1980's when we took a group photograph for a Chefs de Cuisine yearbook. At the time, I was working at a hotel in Bakersfield, CA, down on Union Avenue. It was still somewhat nice and the area was still the original "restaurant row" of the city. Now, I am in my sixties and am working over in Santa Barbara, CA, as a food and beverage director for a country club.

---30---

END Commentary for Thursday, August 04, 2011 by Chef James “Jimmy” Hall

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 James “Jimmy” Hall

Recipes created by Chef James “Jimmy” Hall on November 17, 1983 in Bakersfield, CA.

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          THE STINKSTER

                                                                                     
                                                                                                                                                               
This is #723, a 12” x 16" original oil painting by Beverly Carrick entitled, “Picnic." 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 II
                                                                                 



This is the final shot of Groucho the Cat on 12-24-1980 at home at Shamrock in Bakersfield, CA.

   this is a shot of Lupe Carrick holding Sleepy the Cat on 10-13-1979 at home in Bakersfield, CA, at Shamrock.

This is a shot of Lupe Carrick and her daughter, Katrina Ann Dillard, on 10-13-1979 in the last year or so before she and Brian divorced for good.

 This is a shot of Nora Glenn and Sugar Plum as a kitten in 1981 in Bakersfield, CA. Sugar Plum was an awesome cat.

this is a shot of swans at the Fresno Zoo in 1980 in Fresno, CA. Zoos were a favorite vacation spot back in the 1970's and 1980's and Fresno had a good one.

      This is another shot of the zoo in Fresno, CA, in 1980 during a vacation stop there with the family.                                                                                                                                                                                                                                                                                                                                                                                                                                        
This is a shot of the world-famous Scalloped Potatoes at the stockdale country club in 1981 in Bakersfield, CA.                                      







































                                                                                 


                                                                            

Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 08-04-2011, 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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