Popular Posts

Monday, November 14, 2011

“Pasta Specialties, Pt. V: Linguine Primavera—one of the All-Time Classic, Vegetarian, Diet-Conscious Pasta Dishes”

The Grateful Dead’s seventy-seventh album, “Dick’s Picks Vol. XXVII—Oakland Coliseum, Oakland, CA, December 16, 1992” was released on January 23, 2003 and was another great offering in the Dick’s Picks’ series.  Like its predecessors in the Dick’s Picks series, this is an excellent addition and definitely one that everyone should own.  We therefore recommend that you buy it and think you will be delighted with it so please take the handy link to Amazon.com, the world’s largest online retailer and get 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 403 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 Kilgore Randalini

END Commentary 11-15-2011

Copyright © 2011 by MHB Productions

Word Count: 1,454.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, November 15, 2011 by Chef Kilgore Randalini

PASTA SPECIALTIES, PT. V


 Pasta Specialties, Pt. V: Linguine Primavera—one of the All-Time Classic, Vegetarian, Diet-Conscious Pasta Dishes



Bakersfield, CA, 11-15-2011 T: Today, we are going to make another fabulous pasta dish, the wonderful Linguine Primavera, a dish that became popular in the 1990’s as restaurant owners, chefs, and dieticians sought new and different diet/vegetarian dishes with which to regale their diners.  People began to move away from eating hamburgers and other greasy foods at lunchtime and began searching for lighter foods so they could drop a few pounds around their waistlines while vegetarians always had a difficult time finding foods suitable to them in non-vegetarian restaurants.  Chefs began to look at a variety of cuisines such as Chinese and Italian in the search for things that could be combined together to form an attractive, health/heart-friendly dishes and would also be good sellers.  Pasta is so good because it is a protein-rich food that everyone enjoys and which can be combined with a wide range of ingredients into new and exciting dishes.  This particular dish, Linguine Primavera, was more or less developed in the late 1990’s and was an immediate hit.  The good thing about it is that it’s easy to make, it’s made from ingredients that one usually has on hand and the only non-vegetarian item in it is the Sauté Butter which is used to bind it together.  Things like soy yogurts can be substituted in place of the butter for equally good results thereby making it completely vegetarian.  Most health food stores have products that would be perfect for this dish such as Cone’s in Bakersfield, CA, our preeminent health food/nutrition store.  I’m sure that wherever you live, you have similar such stores that have a plethora of ingredients from which you can pick and choose and if worse comes to worse, help is always out there on the Internet. Here we go:

(#1250-A) LINGUINE PRIMAVERA

Yield:  4 servings / Mis-en-place: 30 minutes:


Qty.
Measure
Item
Other
1
Cup
Chardonnay

.5
Cup
Sauté butter

1
Cup
Sliced button mushrooms
 Peeled
1
Cup
Shiitake mushroom crowns

1
Cup
Julienned red onions

1-1/3
Tablespoons
Capers with juice

1
Cup
Sliced half-moons zucchini

20
Each
Canned artichoke hearts

1
Tablespoon
Fresh sweet basil chiffonade

16
Ounces
Cooked basil linguine

2
Cups
Diced roma tomatoes

1.5
Teaspoons
Kosher salt

.75
Teaspoon
White pepper

2
Teaspoons
Whole thyme

1
Teaspoon
Minced fresh garlic

2-3
Ounces
Freshly grated parmesan cheese

1
Tablespoon
Freshly minced parsley
Rinsed
Hungarian paprika

4
Sprigs
Fresh basil

4
Each
Lemon wedges on cocktail forks




Method:

1.      Mis-en-place: have everything ready with which to work.  Peel the button mushrooms by removing the stems and then peeling the outer skins back from the underside and discarding.  By doing this, you will have a snow-white mushroom.  Wash and slice.

2.      Place a large heavy-bottomed skillet or sauté pan atop a medium flame, spray with PAM or some such other food release spray, and add the chardonnay and the sauté butter (recipe follows).  Allow it to heat up.

3.      Add the mushrooms, onions, capers with juice, zucchini, artichokes, and basil chiffonade.  Toss these ingredients over high heat for 20-30 seconds or until combined and heated through. 

4.      Add the cooked pasta, tomatoes, salt, pepper, whole thyme, and fresh garlic and continue tossing for at least another 20-30 seconds or until everything is well-blended, heated, and tasty.  Be sure to check the flavorings and if necessary to readjust them.  This is supposed to be a fairly light dish sans a heavy sauce so be sure to keep it that way.

5.      To serve, use tongs to divide the pasta between four pasta bowls and then divide evenly the rest of the ingredients atop each portion.  Be sure to divide the light butter sauce between all four dishes and then top with the parmesan cheese, parsley flakes, and paprika and then place underneath your oven’s overhead broiler or underneath the salamander oven at your place of employment.  Lightly melt the cheese, brown it, and remove.

6.      Place each bowl atop a doily-lined serving plate and garnish with the basil sprigs and place the lemon wedges on the side of each bowl and serve.

This is a light dish that everyone can enjoy.  It’s just right for dieters and for vegetarians.  You will make this one many times and you will find that it’s very popular on many menus, primarily luncheon ones.

SAUTÉ BUTTER

1. About 1#:


Qty.
Measure
Item
Other
14
Ounces
Unsalted butter

1
Tablespoon
Freshly minced parsley flakes

1.5
Tablespoon
Minced fresh garlic cloves

1
Pinch
White pepper

1
Tablespoon
Lemon juice

1.5
Tablespoon
Minced shallots

1
Teaspoon
Minced pimientos

1
Tablespoon
Lemon zest




Method:

1.      Combine all ingredients in the bowl of an electric mixer and beat until light and airy using a whip or paddle attachment. 

2.      When it is, blend in the remaining ingredients and mix well.  Be sure to keep well-refrigerated, bringing out only for use.  Never leave out, especially during hot weather.

This is an important addition to any kitchen for use in a variety of sauté dishes as an enrichment and/or flavor enhancement. Finally, here’s our bread sticks:

CAESAR BREAD STICKS


Yield:  4 servings / Mis-en-place: 20 minutes:


Qty.
Measure
Item
Other
The Basting Oil
.25
Cup
Olive oil

2
Teaspoons
Kosher salt

1
Teaspoon
Granulated garlic

1
Teaspoon
Granulated onion

1
Teaspoon
Sweet basil
Dried
1
Teaspoon
Whole marjoram
Dried
.5
Teaspoon
Black pepper

.25
Teaspoon
Cayenne pepper

.125
Cup
Grated parmesan cheese

1
Tablespoon
Freshly minced parsley
Rinsed
Spanish paprika

The Breadsticks
8
Each
Unbaked plain bread sticks




Method:

1.      Mis-en-place: have everything ready.  Combine the ingredients listed under the “Basting Oil” in the bowl of an electric mixer using a whip attachment. 

2.      Heat a standard oven to 425°F or a convection oven to 375°F—fan “on”—and have ready.  Place the breadsticks on a sheet pan lined with wax paper and brush the sticks with the basting oil.  Place inside the oven and bake until the sticks begin to brown and then baste with the oil again.  Sprinkle with the cheese, parsley flakes, and Spanish paprika.  Return to the oven and bake until done, preferably still soft and NOT hard like hard crackers.

3.      Remove and cool on a wire rack until needed.  Store leftovers in an airtight baggie or sanitized container.  Reheat in the microwave.

This is a great accompaniment for pantry salads, hors d’oeurves, or seafood or other dishes.  Use your imagination or eat them by themselves. Enjoy.

As I and everyone and everyone else has been telling you, 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! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

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, Day Two is over and done and that leaves us but FIVE more days which we will do in record time and then it will be time for Tiresias to come in here and do his thing and after that, I believe that Stinkbug will be introducing someone new who will do a debut week before the cycle begins again.  We would love to have you all submit material for publication as we would love to have a diverse selection of authors from which to choose and would also like longer periods of time to ourselves!.  All we ask of you, dear readers, is that you 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 next time around! Bye!    

Thank you!

Kilgore Randalini

Kilgore Randalini
Working Chef, ACF


This is me back in the 1980's when I was a middle-aged chef working at a Grand Hotel in Southern California. I began my culinary career in the early 1960's after having spent some time in the United States Army. Presently, I am still working at a local country club somewhere in Kern County.

---30---

END Commentary for Tuesday, November 15, 2011 by Chef Kilgore Randalini



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 Kilgore Randalini



Recipes created by Chef Kilgore Randalini on August 19, 1998 in Bakersfield, CA.

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

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 




                                                                                   

THE WORLD FAMOUS STINKSTER


                                                                                                                                             
                                                                               
This is #1288 a 16” x 20" original oil painting by Beverly Carrick entitled, “Evening Shadows." 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 IV
                                                                                    




























                                                                                 
                                                                                      
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 11-13-2011, 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.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.































                                                                                       
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Pasta Specialties, Vegetarian Specialties, Italian Cuisine, Kilgore Randalini, Linguine Pasta, Pasta, Butter Sauces, Quick Meals, The Grateful Dead, Delicious Dishes, Good Foods, Sauteed Dishes,










                                                                               
Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.










Advertisements:























































No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!