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Tuesday, December 6, 2011

“Special Menus Index, Pt. XXIV: Christmas Menu 2011, Pt. III—a Medley of Vegetables for your Christmas Dinner—Glazed Carrots, Gingered Rutabagas, and Green Beans Americana”

The Grateful Dead’s ninety-seventh album, “Three from the Vault—Capitol Theater, Port Chester, NY, February 19, 1971,” was released on June 26, 2007 and was another great edition of the retrospective live album series! We love it and think you will, too, so go out and buy it by using 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.



HOLIDAY SEASON 2011



PEARL HARBOR DAY—NEVER FORGET!


                                                                         
Here's the countdown to December 21, 2012: from today, we have 381 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 Fritz Schlependrecht

END Commentary 12-07-2011

Copyright © 2011 by MHB Productions

Word Count: 1,441.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, December 07, 2011 by Chef Fritz Schlependrecht

SPECIAL MENUS INDEX, PT. XXIV

 Special Menus Index, Pt. XXIV: Christmas Menu 2011, Pt. III—a Medley of Vegetables for your Christmas Dinner—Glazed Carrots, Gingered Rutabagas, and Green Beans Americana



Bakersfield, CA, 12-07-2011 W: Our holiday meal is moving along at a good clip and that’s really good for all of us as you will have your recipes in hand prior to Christmas week so if you care to, you can give some of them a trial run and see how everything works for you.  Today, we are going to tackle three vegetable recipes: Glazed Carrots, Gingered Rutabagas, and Green Beans Americana, the last one cooked in bacon fat with onions, horseradish and spices.  It is going to be an exciting day with all sorts of interesting things to do and by the time all is said and done, you will be proficient in the art of vegetable cookery.  The main thing to understand is that vegetables should always be cooked AL DENTE—meaning that they should be tender to the tooth but no softer.  This is important because you will be heating them back up after you’ve blanched them which do a couple of things: (1) it speeds up the process and (2) they can be done in advance of the time when you need to serve them.  Combined, this makes things good for the chef or the home cook because the less time we have to spend in the kitchen at the expense of being with our guests is precisely what we want: we want to have everything over and done by the time we serve dinner so all we have to do is to wash the dinner dishes and a few pots.  The folks who wait until all is said and done at the end of the night or worse—the next morning—are as unprofessional as they are lazy, crazy, and slow.  No one wants to be doing yesterday’s dishes when all could have been done the day before.  Trust me, I like being organized and in charge of the situation, not the other way around! Let’s do this:

CHRISTMAS DINNER 2011 MENU

I.                   Holiday Baked Ham with Rhubarb Sauce

II.               Scalloped Potatoes

III.            Candied Yams

IV.             Glazed Carrots

V.                Gingered Rutabagas

VI.             Green Beans Americana

VII.         Roasted Butternut Squash Soup

VIII.      Chicken Noodle or Rice Soup

IX.             Spice Muffins

X.                “P. P.” Muffins

XI.             Jellied Apricot and Cottage Cheese Salad

XII.         Stuffed Pink Pear Salad

XIII.      Cranberry Gelatin Salad

XIV.       Blueberry Cream Cheese Pie



GLAZED CARROTS


Yield:  6 servings / Mis-en-place: 30 minutes:


Qty.
Measure
Item
Other
2
#
Peeled and julienned carrots

2
Quarts
Boiling water

.5
Cup
Soft butter

.5
Cup
Light brown sugar

1.5
Teaspoons
Kosher salt

.25
Teaspoon
White pepper

1
Tablespoon
Freshly mince parsley
Rinsed
1
Tablespoon
Lemon juice


Method:

1.      Mis-en-place: have everything ready with which to work! Peel and julienne the carrots and then boil—gently—until al dente.  Then, drain immediately and discard the cooking liquid (or save it for soup) and plunge the carrots into ice water to retard further cooking.

2.      In a heavy-duty skillet, combine the butter and the brown sugar together, stirring constantly as you break down the butter and sugar and combine the two together, forming a caramelized mixture. Add the rest of the ingredients and then add the carrots, heating up over a gentle flame and then they’re ready to serve.

Everybody loves glazed carrots and this recipe is no exception.  Use it any time of the year but at the holidays, it’s priceless! Okay, here’s the rutabaga recipe:

GINGERED RUTABAGAS

Yield:  6-8 servings / Mis-en-place: 30 minutes:


Qty.
Measure
Item
Other
2
#
Rutabagas, peeled, halved, and sliced
Blanched
.125
Cup
Minced ginger

2/3
Cup
Melted butter

1.5
Tablespoons
Shoyu

2/3
Cup
Warm tea

2-2/3
Tablespoons
Brown sugar

2-2/3
Tablespoons
Clear gel or cornstarch

1/3
Cup
Cold water

2
Teaspoons
Freshly minced ginger

.125
Cup
Freshly minced parsley flakes
Rinsed


Method:

1.      Mis-en-place: have everything ready with which to work! Blanch the rutabagas in lightly salted, moderately boiling water, just until al dente.  Then, drain and discard the liquid and plunge the vegetables into a bowl of ice water to retard further cooking. When they’re chilled, drain and pat dry.

2.      Meanwhile, in a large heavy-duty skillet, combine the ground ginger, melted butter, Shoyu, tea, and the brown sugar together. Melt the ingredients until all combined.  Combine the cold water with the clear gel or the cornstarch into a paste and then whisk this mixture into the liquid and tighten it up over moderate heat.  Cook this sauce until it thickens up to a thin sauce and has cleared up.

3.      Heat the rutabagas in the microwave oven just till hot and then add to and incorporate into the sauce.  Heat up until good and hot and then your vegetables are ready to serve.  Serve in an attractive serving bowl, top with minced ginger and parsley flakes and present.

This is an unusual vegetable dish but one that everybody seems to enjoy.  Don’t be afraid to do it just because of the rutabagas, if fixed properly, even they can taste GREAT!

GREEN BEANS AMERICANA


Yield:  6-8 servings / Mis-en-place: 20-30 minutes:


Qty.
Measure
Item
Other
2.5
#
Fresh green beans, stemmed and French-cut
Blanched
4
Ounces
Raw bacon, chopped

.125
Cup
Melted butter

1
Cup
Minced yellow onions

1.75
Cups
Diced fresh tomatoes

1.75
Cups
Diced chives

1
Teaspoon
Kosher salt

3/8
Teaspoons
White pepper

1
Tablespoon
Lemon juice

1
Cup
Chicken broth
Hot
Cornstarch slurry

1
Tablespoon
Horseradish

.125
Cup
Freshly minced parsley
Rinsed

Method:

1.      Mis-en-place: have everything ready with which to work! French-cut the green beans which means to cut them at a bias, very close together so as to form long strips. Blanch in boiling salted water for 1-2 minutes or until al dente tender. Then drain and discard the water, plunge the beans into ice water to retard further cooking, and dry.

2.      In a heavy-duty skillet over medium flame, heat the bacon.  As it begins to render grease, keep stirring it so that more grease is rendered and the bacon becomes somewhat crispy.  Add the butter, the onions, the tomatoes, and the chives as well as the salt, pepper, and lemon juice.  Add the green beans and heat up, blending well.

3.      Pour in the hot chicken broth that you’ve heated in the microwave and then thicken the mixture—slightly—with cornstarch slurry.  Continue cooking until the mixture has a somewhat clear pan sauce and readjust seasonings as necessary.  Add the horseradish, blending well, to add a touch of spice to the sauté and then your green beans are ready to take the table.

This is a great green beans’ recipe that everyone can enjoy.  Somewhat spicy, flavorful, and tasty, it makes a great accompaniment for the dinner table, especially at the holidays.

As I mentioned to you all yesterday and all of my companions before me; 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.

So far, our Christmas dinner is moving along at a good clip and that’s good as when it’s over, I will be off like the rest of my colleagues for at least 2.5-3 months!  That’s a pretty good deal, no one can find fault with that and Stinkbug must be praised for the system he has in place here at the Elemental News of the Day.  I also believe, if I’ve heard correctly, that another new author might be coming in next week or the week after so that will extend our time off even longer—fantastic!   Anyhow—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, my friends!

Chef Fritz

Chef Fritz Schlependrecht

American Culinary Federation, Inc., CMC


This is me in 1985 at an American Culinary Convention back in 1987 taken as a collage of sorts.  I began my culinary career at age 10 working under my father, Chef Fritz, Sr., at his German restaurant in Southern California.  I moved to Bakersfield in 1982 and went to work at one of the hotels and remained there for the next 24 years prior to retiring.  Now, I spend my time writing culinary articles for various magazines enjoying the good life.  I’ve dedicated my entire lifetime to promoting the foodservice industry and in educating the young folks.

---30---

END Commentary for Wednesday, December 07, 2011 by Chef Fritz Schlependrecht



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 Fritz Schlependrecht



Recipes created by Chef Fritz Schlependrecht on October 24, 1974 in Bakersfield, CA.

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END OF THE YEAR STINKBUG


                                                                                                                                                          
                                                                                  
This is #927 a 16” x 20" original oil painting by Beverly Carrick entitled, “Sunset Crags." 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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