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Saturday, September 3, 2011

“Classic Quickbreads and Muffins, Pt. XXX: Three Flavored-Butters—the Perfect Accompaniments for your Quickbreads and Muffins”

The Grateful Dead released their sixth album “Vintage Dead” was released in late 1969 like yesterday’s “Historic Dead.” Both of these, it must be said, are “official recordings,” they were released on a different label, Sunflower, I believe.  They are only available on vinyl and have never been put onto CDs.  This one contains the first version of “In the Midnight Hour,” way before one of the much-later-released live albums, possibly “Fallout from the Phil Zone” or “Live at the Fillmore East.”  These are true collectors’ items so don’t be shy, find your turntable and get ready for some wonderful music.  This is a great album and worth owning.  Please 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 475 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 “JT” Tobiason

END Commentary 09-04-2011

Copyright © 2011 by MHB Productions

Word Count: 2,260.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, September 04, 2011 by Chef James “JT” Tobiason

CLASSIC QUICKBREADS AND MUFFINS, PT XXX

 Classic Quickbreads and Muffins, Pt. XXX: Three Flavored-Butters—the Perfect Accompaniments for your Quickbreads and Muffins



Bakersfield, CA, 09-04-2011 Su:  Here it is Day Seven of my stint and the last day of it.  We move onto celebrate our Labor Day weekend beginning last night actually what with this being posted in advance.  That’s swell that we can do this as it allows us to go on a long sojourn before being forced to return to work.  In this business, one doesn’t retire until they’re in their late 70’s or early 80’s which is sort of cruel in a way.  A guy starts out washing dishes or cleaning pots and then if they haven’t become a top-of-the-line chef, lo and behold, they’re back to doing that for some punk kid who is now their boss.  Fortunately for me, I am gifted with knowledge and experience as well as talent and a damned good position that would be difficult to say “goodbye” to. I will be in the kitchen until I drop dead in the chef’s chair.

            We are going to learn how to make flavored butters today which are marvelous things with which to accompany our quickbreads, muffins, and croissants.  Many times, we make them out of whatever oddball stuff we have left on hand like chopped walnuts, liqueurs, or jams, jellies, and/or preserves.  Thrown into the mixer and whipped until light and smooth, they’re then formed into shapes or placed into pastry bags and piped into decorative dishes that are placed at the end of the buffet line.  The guests show their appreciation by their kudos to the culinary professionals who are busily making their omelets, waffles, and carving their baron of beef.  Be sure to use the imagination the culinary god gave you when it comes to finding out ways to utilize whatever you’ve got laying around the fridge.  Here’s our first:

POPPY SEED BUTTER





Yield: about one-half pound of butter / Mis-en-place: about 1.5 hours.




Qty.
Measure
Item
Other
.5
#
Unsalted butter

3/8
Cup
Powdered sugar

2
Teaspoons
Buttermilk

.0125
Teaspoon
Kosher salt

.125
Cup
Poppy seeds

.125
Teaspoon
Pineapple flavoring




Method:

1.      Making flavored butters is simple, just have everything ready and have the butter at room temperature.  Beat the butter until extremely light using an electric mixer equipped with a paddle attachment.  Begin adding the sugar and the buttermilk and then the salt, poppy seeds, and the pineapple flavoring.  Continue beating until well-blended. 

2.      To serve, you can do one of two things: either use a pastry bag equipped with a star tip and pipe into an attractive serving dish using an undulating, up-and-down motion until all used up.  Or, spray a piece of wax paper with PAM or some such other food release spray and roll it up into a log or form into a square.  Either way, refrigerate and serve the dish with your quickbreads or slice the log/square with a ripple-edge cutter and place on an attractive serving plate.

Poppy seed butter is one of those old classics that is still appealing to this day. People generally like this with their quickbreads and muffins or with their croissants.  Be inventive and see what you can pair it with. Whatever you do, it’s a winner!

FRESH PEACH BUTTER





Yield: about 16-24 ounces / Mis-en-place: about 1 hour:




Qty.
Measure
Item
Other
2
Each
Fresh peaches, peeled, halved, and pitted

2
Cups
Water
At a boil
.5
Cup
Peach puree (from above)

1
#
Unsalted butter

1
Cup
Powdered sugar

.25
Teaspoon
Kosher salt

.25
Teaspoon
Almond extract

1.5
Tablespoons
Instant peach drink or peach Jell-O

1
Teaspoon
Vanilla extract




Method:

1.      Mis-en-place: have everything ready.  Poach the peaches in the boiling water for no more than 3 minutes; then, drain and puree the fruit in a food processor or a blender. Place into a fine-meshed sieve and press out any excess liquid.

2.      Combine the rest of the ingredients in the bowl of an electric mixer equipped with a whip attachment and beat until soft and light. Add the peach puree and beat well to incorporate. 

3.      To serve, you can do one of two things: either use a pastry bag equipped with a star tip and pipe into an attractive serving dish using an undulating, up-and-down motion until all used up.  Or, spray a piece of wax paper with PAM or some such other food release spray and roll it up into a log or form into a square.  Either way, refrigerate and serve the dish with your quickbreads or slice the log/square with a ripple-edge cutter and place on an attractive serving plate.

This is an excellent way to utilize old peaches or apricots for that matter: poaching the fruit and using it to flavor butter or in muffins or quickbreads.  Fresh fruit always adds marvelous flavor to whatever one adds it to so be adventurous and take chances and see what the heck you can dream up!

WALNUT BUTTER





Yield: about 12 ounces of butter / Mis-en-place: about 1 hour:




Qty.
Measure
Item
Other
0.5
#
 Unsalted butter

1.25
Cups
Chopped walnuts

.25
Teaspoon
Vanilla extract

2
Cups
Powdered sugar

0.5
Teaspoon
Lemon zest

.0125
Teaspoon
Kosher salt




Method:

1.      Making flavored butters is simple, just have everything ready and have the butter at room temperature.  Beat the butter until extremely light using an electric mixer equipped with a paddle attachment.  Begin adding the walnuts, vanilla, powdered sugar and then the lemon zest and the salt.  Continue beating until well-blended. 

2.      To serve, you can do one of two things: either use a pastry bag equipped with a star tip and pipe into an attractive serving dish using an undulating, up-and-down motion until all used up.  Or, spray a piece of wax paper with PAM or some such other food release spray and roll it up into a log or form into a square.  Either way, refrigerate and serve the dish with your quickbreads or slice the log/square with a ripple-edge cutter and place on an attractive serving plate. Sprinkle with some additional chopped walnuts if desired, or place on a board formed into a ball and coated with chopped walnuts.

Nut butters are very tasty and virtually any nut can be used in place of the walnuts, just make sure they’re turned into a fine meal in your food processor.  Occasionally, nut flavorings can be found with which to augment the flavor of your butter and if you can find one, by all means, add a little bit of it to your butter.

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’ve made it! Day Seven is but a memory now, we are off to the races, so-to-speak, we are over and done and what with there being quite a few of us, I may not be back for awhile.  We’re also going to welcome a newcomer aboard the Elemental News of the Day, someone who wrote in and has asked for a forum from which to share his or her wisdom.  Foodservice professionals are always welcome at the END.  Please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead 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!

“JT”

James “JT” Tobiason

Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC

This is me back in the 1980's when I was an Executive Sous Chef at a hotel Monterey, California. I originally came from Salinas, CA, spent time in Fresno and Bakersfield, and currently am working at a fine-dining restaurant in Visalia, CA. I began cooking in 1967 when I apprenticed under a top chef working in the Napa Valley.

---30---

END Commentary for Sunday, September 04, 2011 by Chef James “JT” Tobiason



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 “JT” Tobiason

Recipes created by Chef James “JT” Tobiason on April 07, 1984 in Monterey, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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          THE STINKY BUG

                                                                                   
                                                                                
                                                                                    
This is #804, a 30” x 40" original oil painting by Beverly Carrick entitled, “Sky of Gold." 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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