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Wednesday, November 9, 2011

“Special Menus, Pt. XVIII: Thanksgiving Dinner, Pt. IV—Candied Parsnips and Buttered Peas with Ham and Apples—two “Must’s” for any Thanksgiving Table”

The Grateful Dead’s seventy-second album, “Stepping Out with the Grateful Dead: England ‘72” was recorded at various concert stops over the course of April 07 to May 26, 1972 around Europe and was released on July 09, 2002 and was another great retrospective live album.  It is an excellent album!  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 408 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 Santanamos “El Chilote” De Soto

END Commentary 11-10-2011

Copyright © 2011 by MHB Productions

Word Count: 1,687.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, November 10, 2011 by Chef El Chilote

SPECIAL MENUS, PT. XVIII

 Special Menus, Pt. XVIII: Thanksgiving Dinner, Pt. IV—Candied Parsnips and Buttered Peas with Ham and Apples—two “Must’s” for any Thanksgiving Table



Bakersfield, CA, 11-10-2011 Th: Okay, we are steaming along with our Thanksgiving spectacular and are going to delve into the vegetables with which to grace our table.  Yesterday, we did our starches so today; we’re going to do a Candied Parsnips’ dish and also a Buttered Peas with Apples and Ham.  Both of these dishes are unique and will compliment your table like nothing before and that’s what it’s all about: coming up with new and exciting dishes that will stimulate the taste buds, excite the senses, and charm one’s sense of deliciousness.   We love to cook here at the Elemental News of the Day and hope that you notice that fact.  Our goal is to provide you with the know-how with which to turn the ordinary or the routine into the new and the unusual.  Virtually everything you can think of has been tried so it’s up to the enlightened chef to find ways to present the same dishes with new twists and turns to reinvigorate the family, friends, or guests that one is hosting.

Parsnips are an unusual vegetable in that they’re really not as popular with most folks like carrots, broccoli, and squash are.  Peas are considered to be traditional and need to be included on any winter holiday but its okay to come up with something totally different that will make people say “Oooh and aaah.” We want them to perk up when they smell and see the food coming out of the kitchen and want to see that piqued interest in the foods they’re going to eat.  There is nothing worse than the “usual spread” put out by Grandma and Grandpa or your favorite aunt and uncle but if we can turn it into something totally new that leaves people talking about it for the next year, then isn’t that worth doing?  I think so and by the time this series is over and done, you will, too, so please trust me and enjoy what we’re doing.  I can assure you that NO one else is doing the things we’re doing or as early as we are!

Again, we will present our menu to you which over the course of the next week, we are going to develop—our Special Menu—so that you can do what we do for your family at Thanksgiving.  Here’s our menu (again):

THANKSGIVING DINNER 2011

I.                    El Chilote’s Favorite Roasted Turkey

II.                 Parsnip and Apple Stuffing

III.               Turkey Gravy

IV.              Mashed Sweet Potatoes

V.                Whipped Red Potatoes

VI.             Candied Parsnips

VII.         Butter Peas with Apples and Ham

VIII.         Fresh Cranberry Sauce

IX.              Blue Cornmeal Muffins

X.                Auntie Helen’s Pumpkin Pie with Fresh Whipped Cream

XI.              Old-Fashioned Mincemeat Pie with Brandy Sauce

XII.           Waldorf Salad

XIII.         Tossed Green Salad with Relishes

XIV.        Additional Sauces, Accompaniments, and Sides

Today, we will do the Candied Parsnips and the Buttered Peas with Apples and Ham, if that’s alright with all of you?



(#1013) CANDIED PARSNIPS

Yield:  10 servings / Mis-en-place: 30 minutes:


Qty.
Measure
Item
Other
3
Quarts
Peeled and bias-sliced parsnips

2
Quarts
Chicken broth

1
Cup
Reserved chicken stock

1.125
Cups
Water

1
Tablespoon
Minced fresh ginger

1
Cup
Orange juice

1
Cup
Brown sugar

.5
Cup
Granulated sugar

.75
Teaspoon
Kosher salt

.25
Cup
Melted butter

.75
Teaspoon
Almond extract

.5
Teaspoon
Ground cinnamon

.125
Cup
Cornstarch or clear gel

2.5
Cups
Miniature marshmallows

.125
Cup
Freshly minced parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work.  Bring chicken broth to a boil, add parsnips, and cook for 6-8 minutes or until they’re tender to a knife-point BUT not mushy or overcooked.  Drain, reserving one cup of the liquid and discarding the rest, and immediately plunge the cooked parsnips into a bowl of ice water.  Note: parsnips cook much faster than carrots so beware of this fact.

2.      Combine the reserved chicken stock, water, minced ginger, and orange juice together in a bowl and set aside.  In the bowl of an electric mixer equipped with a whip attachment, combine the brown and granulated sugars together with the salt, butter, almond extract, cinnamon, and the cornstarch: mix together until well-blended and then add the liquid, bit-by-bit, until the mixture is well-incorporated. 

3.      Spray a saucepot with PAM or some such other food release spray.  Turn on your oven’s overhead broiler or salamander oven at work.  Pour the liquid from the mixing bowl through a fine-meshed sieve into the saucepot, forcing through any solids that don’t go through the first time.  If left with nothing but ginger in the sieve, scrape that into the mixture in the pot.

4.      Place the pot on the stove over a medium-high flame and bring to a boil, stirring frequently.  Meanwhile, drain the parsnips from the ice water, pat dry with a cloth towel, and place in a large baking dish or hotel pan sprayed with PAM. When the sauce comes to a boil, allow it to remain there for 2-3 minutes and then pour it over the vegetables in the pan.  Shake the pan to settle the mixture.

5.      Top it with the miniature marshmallows and place underneath the overhead broiler.  Quickly brown the candy just as you would for candied yams or sweet potatoes, much like a meringue.  When the marshmallows have melted, pull it out of the oven and top with the freshly minced parsley flakes. 

6.      You can serve the candied parsnips just as they are in the baking dish or you can scoop them deftly into an attractive serving dish and carry to the table. Either way, make them look nice!

This is a great way to serve and to enjoy parsnips as most people tend to pass them by in favor of sweet potatoes, yams, or carrots.  They may be a bit tart to the taste buds, but they’re still usable for many a presentation—one just has to use his or her imagination.

Okay, that was a good one, my friends, so let us now move to the second recipe for the day.  You will love this one because the ham and the apples provide a wonderfully good contrast that will stimulate your visual senses and your taste buds.  I love peas and the frozen kind is fine for this recipe.  In all my years of working in the professional kitchen, that is the ONE thing that I’ve never done—shuck fresh peas—and hope I never have to!

(#1019) BUTTERED PEAS WITH APPLES AND HAM


Yield:  8-12 servings / Mis-en-place: 20 minutes:


Qty.
Measure
Item
Other
9
Cups
Boiling water

2
Teaspoon
Kosher salt

6
Cups
Frozen peas

2.25
Cups
Melted butter

.5
Cup
Diced smoked ham

.75
Cup
Red Delicious apples, cored and fine-diced

.75
Cup
Granny Smith apples, cored and fine-diced

1
Cup
Minced yellow onions

.75
Cup
Sliced button mushrooms

1
Teaspoon
Ground coriander

1
Teaspoon
Ground cinnamon

1
Teaspoon
Granulated sugar

.5
Teaspoon
White pepper

.5
Teaspoon
Kosher salt

1
Tablespoon
Freshly minced parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work.  Cook the peas 3-4 minutes in the boiling water to which you’ve added the two teaspoons of kosher salt.  Just BLANCH them al dente, so the cooking time might be even less.  The minute they’re done, drain and discard the cooking liquid and plunge the peas into a bowl of ice water to retard further cooking. This will also protect the color. 

2.      Now, in a large skillet sprayed with PAM or some such other food release spray, melt the butter over a medium-flame and when hot, add the ham, apples, onions, and mushrooms.  Sauté until tender, stirring frequently. 

3.      Next, stir in the seasonings and then add the drained peas.  Cook just until heated and then check and readjust the seasonings as is necessary.  Transfer the cooked peas to a beautiful serving bowl, garnish with freshly minced parsley and serve.

Most everyone loves peas and this is an excellent way to showcase and to present them.

As I told all of you 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! 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.

Hump Day has come and gone and your friend, El Chilote, is looking at a downhill slide now to Sunday and freedom!  Now, I’m kidding about the “freedom” part of what I said as I enjoy writing for you as much as everybody else here at the Elemental News of the Day.  What’s nice is that we’re heading into the holiday season and so far everything is going well, the family is happy, the weather is good, and we’re digging it.  Anyhow, 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!    

Muchas gracias, buen amigos!

El Chilote

Santanamos “El Chilote” De Soto

CWC, ACF, Maui Chefs’ Society

__________________________________________________________________

This is a shot of me taken when I was a young cook back in the early 1960's. I served underneath a Master Chef for many years before striking out on my own. I went up the coast of the Western United States and Canada, working all the way until I made it to Alaska. Then, I returned to Washington State and it was there that I met Stinkbug.

---30---

END Commentary for Thursday, November 10, 2011 by Chef El Chilote



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 El Chilote



Recipes created by Chef El Chilote on November 24, 1987 in Mukilteo, WA.

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This is #1266 an 8” x 10" original oil painting by Beverly Carrick entitled, “Smoke Tree Wash." 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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