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Thursday, September 1, 2011

“Classic Quickbreads and Muffins, Pt. XXVIII: Quick Applesauce Bread—quick and easy like Chef JT promised!”

The Grateful Dead released their fourth album “Live Dead” towards the end of 1969 and this being their first of many live albums to come holds a special place for us in our hearts.  The band is in extraordinary form here and “Dark Star,” the all-time early classic appears on album for the first time on Side One.  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 477 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 09-02-2011

Copyright © 2011 by MHB Productions

Word Count: 2,209.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, September 02, 2011 by Chef James “JT” Tobiason

CLASSIC QUICKBREADS AND MUFFINS, PT XXVIII

 Classic Quickbreads and Muffins, Pt. XXVIII: Quick Applesauce Bread—quick and easy like Chef JT promised!



Bakersfield, CA, 09-02-2011 F:  Today is the official beginning of our four-day holiday weekend, Labor Day Weekend.  I am sure the sales are blaring out of your TV sets: “Come buy this sofa, no money down and no interest until the year 2015!” I am always amazed by these commercials, I mean, where the heck do people think the interest is going until then?  Gone away? Not hardly but yet, they’re sucked in every single time and then regret it when their furniture has fallen apart and the bill becomes due.  One thing I learned from my uncle was how to tell the quality of a piece of furniture: if it’s made with lots of staples and dowel sticks, it’s a piece of crap and if it’s not but is painstakingly fitted together, then it’s a piece of work that will last beyond the lifetime of its owner.  Mom has furniture that has been in the family for a couple of generations, it’s so well put-together that it’s simply amazing.  Nowadays whenever I buy a new piece for the house, the wife and I go out and go all over town and listen to the sales pitches and when they’re done telling us how well something is put together, I begin searching out all the hidden faults my uncle told me to watch out for because once they’ve delivered a piece to your house and you’ve signed for it, if you find something wrong with it later, it’s too late, you ACCEPTED it in the condition it arrived in and sending it back is almost impossible. Yes, indeed, they have a real scam going on in the furnishing industry, so always pay attention to what you are buying.  You wouldn’t accept a meal made with spoiled meat, would you, so why accept a piece of furniture you don’t thoroughly inspect—much to the annoyance of the delivery drivers.  Screw ‘em, I say.

I promised you yesterday that today; we would make a quickbread or two over the next couple of days and maybe even a flavored butter or two. Well, that is precisely what we are going to do because quickbreads and flavored butters go hand-in-hand.  One of the simplest and most delicious flavored butters you can make is to whip unsalted butter together with honey to make “honey butter.” This is what one usually finds on the country club brunch and everyone just loves it.  You can easily do this without a recipe, so why not get in there and whip some up to go with the following bread? What we’re making today is one of my finest: Quick Applesauce Bread, a time-honored treat that the entire family will enjoy! Accompany it with the honey butter and they won’t let you out of the house for months, it’s so good! Let’s do it:

(#062) QUICK APPLESAUCE BREAD

Yield: 1 10” x 6” x 4” loaf / Mis-en-place: about 2 hours:


Qty.
Measure
Item
Other
3
Cups
All-purpose flour

1
Tablespoon
Baking powder

.5
Teaspoon
Baking soda

.5
Teaspoon
Iodized salt

1
Teaspoon
Ground nutmeg

1
Tablespoon
Ground cinnamon

1
Cup
Chopped walnuts

4
Each
Large AAA eggs

1
Cup
Granulated sugar

.25
Cup
Vegetable oil

1
16-oz can
Applesauce

1
Teaspoon
Vanilla extract

1
Teaspoon
Almond extract




Method:

1.      Mis-en-place: have everything ready to work with.  Use only an aluminum baking pan as it reflects the heat rather than draws it in like the cheaper, darkened pans.  The darker ones are usually non-stick which is great but at the same time, they absorb heat which will darken the outside of the loaf—sides and bottom—thereby making it less attractive and tasting somewhat “burnt.” The reflective pans take a little bit longer but the end result is that your bakery product will be beautiful and won’t taste burnt. Prepare it by spraying it heavily with PAM or some such other food release spray; then, line it with wax paper, pressing it to all sides; and finally, spray the paper with PAM, too. For good measure, sprinkle a little all-purpose flour or yellow cornmeal into the bottom; then, set aside.

2.      Preheat standard oven to 400°F or a convection oven to 350°F. Double-sift the first SIX ingredients together and then stir in the walnuts and set aside.

3.      Cream the eggs and sugar together using an electric mixer equipped with a paddle attachment. Then add and cream in the oil.  Add the remaining ingredients and mix together well.

4.      Now, fold the DRY into the WET using the least amount of strokes necessary to do so.  This will increase the tenderness of the finished product and not make it chewy.  Rest the batter for ten minutes and then scoop it into the prepared pan, shake it to settle the batter evenly, and then place on your oven’s middle rack to bake.

5.      After 10 minutes, reduce the heat by 25°F and continue baking for about another 60-65 minutes or until a cake tester or paring knife inserted into the center of the loaf withdraws CLEAN. Remove the loaf and place it on a wire rack to cool.

6.      After about 2-3 minutes, gently rap the pan to loosen the loaf and remove it all the way and keep it on the wire rack until completely cooled or slice and serve right away. If desired, make a simple sugar glaze by combining powdered sugar and vanilla extract with fruit juice of choice into a fairly stiff paste and then drizzle it all over the warm loaf.  Top with crumbled walnuts and orange zest and you will have a marvelous loaf.

7.      Leftovers can be wrapped tightly in plastic wrap and then in foil and frozen for up to 3-4 weeks for maximum freshness; after that, feed them to the birds or discard. They can be removed from the foil and reheated in your microwave for quick results and will be as tasty as ever.  Never refrigerate for longer than 1-2 days at most because the refrigerator, unlike the freezer, will quickly suck the moisture out of any bread.

Quickbreads were designed to do two things: to allow a semi-skilled baker the ability to make a quick loaf, hence the term, “quickbread.” They also allow one to use up things in their ice box such as leftover canned goods, fruits, and old dairy products making something both nutritious and tasty and also saving one’s money.  In this day and age of tightened budgets and tough times, throwing anything out that’s not totally spoiled is a sin.  Always be adventurous and see what sort of combinations you can make. You will amaze yourself!

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.

Okay, we’ve made it through Day Five and that means we have but two more days to go!  As always, I do enjoy myself when I’m sharing recipes with you and I hope you’ve had as lovely a time as I have.  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 Friday, September 02, 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 August 12, 1983 in Monterey, CA.

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          OL’ STINKY

                                                                                     
                                                                                    
                                                                             
This is #701, a 24” x 36" original oil painting by Beverly Carrick entitled, “Southwest Sunset." 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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