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Friday, August 5, 2011

“Soup Seminar, Pt. XVII: Vegetable Chowder—a Great Way to enjoy the Taste of Chowder without the Clams!”

The Steve Miller Band’s eleventh album, “Book of Dreams,” came out in 1977, a year after the Quadruple Platinum “Fly like an Eagle” and went Triple Platinum due to more stellar hits like “Jet Airliner” which burned up the radio dials as did “Swingtown,” “Jungle Love,” and more.  We recommend that you buy 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 504 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 08-06-2011

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 Saturday, August 06, 2011 by Chef James “Jimmy” Hall

SOUP SEMINAR, PT XVII: VEGETABLE CHOWDER—A GREAT WAY TO ENJOY THE TASTE OF CHOWDER WITHOUT THE CLAMS!


 Soup Seminar, Pt. XVII: Vegetable Chowder—a Great Way to enjoy the Taste of Chowder without the Clams!



Bakersfield, CA, 08-06-2011 S:  Stinkbug asked me if I would be willing to finish up the weekend and I said, “What the heck” and am glad I did as I will end up having more installments in the past week than in the entire time the new Elemental News of the Day blog has been up-and-running.  I’m also happy that I am able to keep on writing soup recipes for you as for me; it makes me the Master Soup Chef as no one else has as many entries as I do so give Jimmy Hall a big round of applause!  Thank you, it’s good to be known for something and to be praised for a job well-done.  That’s something that doesn’t always happen in the professional kitchen as many head chefs cannot bear to share credit with their employees nor make them look better than themselves in the eyes of not only the customers but the bosses, which is sometimes a travesty.  That’s one thing that’s wrong about professional foodservice; there is an awful lot of insecurity due to the fact that people sometimes are terminated for things that are simply not their fault.  In an effort for a head chef to protect his or her own job, many times, the underlings suffer the consequences so the head person is left alone.  There’s also the fear that the underlings might become better than their masters and take the house’s successful recipes and strike out on their own.  That is not only NOT right, it’s also highly unprofessional and that’s something that the American Culinary Federation seeks to address all of the time.  The ACF has as its number one purpose to instill a sense of professionalism into all of its members so that they will impart that same sense of professionalism to those that work underneath them.  NO culinary professional should ever be in fear of his or her job and should never be afraid to point out dangerous circumstances either to the proper authorities.  Many times, less scrupulous personnel will take chances with the health of their customers in an order to maximize profits which is simply not permissible.  If we’ve learned one thing, it’s to protect the health of one’s clientele better than one’s own.  Remember that: you have a direct responsibility for not only yourself but for your employees and once something has happened and people have been sickened, one cannot go back and correct the mistake.  When reputation is lost, it’s gone forever.

Today, we are going to make a completely different soup, something that’s somewhat out of the ordinary but that was developed because of a plethora of ingredients and no place to put them: Vegetable Chowder.  This is a great way for vegetarians to enjoy the taste of chowder as I mention at the end of the recipe because all you have to do is to substitute vegetable broth for chicken and rice milk for regular milk.  I’ve been an ovo-lac vegetarian myself for many years which is sometimes difficult in the professional kitchen.  Let me tell you, it’s easy compared to being a vegan—that is almost impossible unless one works in a vegetarian restaurant which is becoming more and more available nowadays.  Anyhow, this soup is an excellent one and you will enjoy it so let’s get into the kitchen and get going!

(#529) VEGETABLE CHOWDER

Yield: about 2.5 quarts / Mis-en-place: about 1.5 hours:

     1. Combine the following on the stove in a sauce pot:

Qty.
Measure
Item
1.5
Quarts
Chicken broth
2
Cups
Milk

Leave it over medium heat.

     2. Begin forming the roux in another pot:

Qty.
Measure
Item
3/8
Cup
Melted butter
.25
Cup
Diced carrots
.5
Cup
Diced celery
.5
Cup
Diced onions
.25
Cup
Diced zucchini
.25
Cup
Sliced broccoli
.25
Cup
Sliced cauliflower
.5
Teaspoon
Kosher salt
.25
Teaspoon
White pepper
.75
Teaspoon
Whole thyme
.75
Teaspoon
Minced garlic
.5
Teaspoon
Gaucho seasoning (Recipe #226)

       Sauté the veggies until translucent and tender; then, blend in the following and complete a white roux:

Qty.
Measure
Item
.5
Cup
All-purpose flour

     3. When the roux is ready, begin blending in the contents of the other pot. Whisk it in over medium-high heat taking care not to create lumps. Allow it to approach a high simmer and then lower the heat to moderate and add the following:

Qty.
Measure
Item
.25
Cup
Chopped spinach
1.5
Teaspoons
Freshly minced parsley
1
Each
Medium russet potato, peeled, steamed, and diced

   Once you’ve added the potatoes, use only a spoon and not a whisk to stir your soup. Keep hot at 145°F or chill for later use.



This is an unusual and unique soup that is a combination of seafood chowder but is vegetarian in nature and can become completely vegetarian by using a vegetable broth and rice milk in place of the chicken broth and milk.  This is the basis of the best recipes: the ability to transform them into other completely different recipes than what they began life!

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 Saturday, August 06, 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 June 15, 1987 in Bakersfield, CA.

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This is #834, a 12” x 16" original oil painting by Beverly Carrick entitled, “Morning Gossip." 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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      this is a shot of a cook at the Stockdale Country Club in 1981 on the buffet line. 
                                                                           







































                                                                                    

                                                                            
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Tags:

Jimmy Hall, The Soup-Master, Gourmet Cooking, The Steve Miller Band, The Prepmaster, Soups, Stocks, Gourmet Soups, The Pantry Chef, Stock Soups, Chowder, Cream Soups, Vegetarianism,  









                                                                                  

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