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Wednesday, December 7, 2011

“Special Menus Index, Pt. XXV: Christmas Menu 2011, Pt. IV—two Holiday Soups: Roasted Butternut Squash Soup and Chicken Noodle or Rice Soup—what could be Better?”

The Grateful Dead’s ninety-eighth album, “Road Trips, Volume I, Number I, Various Concert Stops—Fall 1979,” was released on November 06, 2007 and was another great edition of the retrospective live album series and the first of the Road Trips’ series which would take the place of the revered Dick’s Picks! 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


                                                                                   
Here's the countdown to December 21, 2012: from today, we have 380 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 12-08-2011

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 Thursday, December 08, 2011 by Chef Fritz Schlependrecht

SPECIAL MENUS INDEX, PT. XXV

 Special Menus Index, Pt. XXV: Christmas Menu 2011, Pt. IV—two Holiday Soups: Roasted Butternut Squash Soup and Chicken Noodle or Rice Soup—what could be Better?



Bakersfield, CA, 12-08-2011 Th: Today, we are going to make a couple of soups that are perfect for your holiday meal.  I mean, in my family, we were very proper and did our holiday meals in courses because that is what my father expected and demanded.  He was from the Old Country which makes me first generation, a fact of which I am very proud.  He went the whole citizenship process which sadly doesn’t seem to matter a great deal to many of the people who come here now.  He expected to learn English and that is what he did as did my mother and the other relatives who came here with him. It was important to all of them to become Americanized and that is what they all did and then, he opened his restaurant, Bavarian Heaven, in the Southland and continued the Germanic traditions for the American people so they could appreciate it and have a taste of home.

Soup is one of those items that everyone fears to make unless they’ve done it before but let me tell you, it’s an easy thing to do and something you can easily learn how to do and what’s more, when you have leftover ingredients from making holiday dinner, you can many times put them into the soup to use them up.  Work as you go is the motto we all adhere to as it is what makes us professional chefs and foodservice folks.  When you prepare a turkey for Christmas dinner, you save the bits and pieces and use this in your soup just as you can use excess broth saved from boiling the carcass and what doesn’t go into your gravy.  Now, we didn’t make a turkey for our Christmas dinner but El Chilote did for Thanksgiving so please go back to that week, November 07-13, 2011, and you will find his recipes there.  Let’s begin our soup seminar now:

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



(#554) ROASTED BUTTERNUT SQUASH SOUP


Yield:  1.5 quarts / Mis-en-place: 60 minutes:


Qty.
Measure
Item
Other
2
Each
Butternut squash halved and scooped clean; roasted in a 350°F oven approximately 30 minutes; cool squash and then scoop out the meat; in the meantime, dump the skins.

8
Cups
Chicken broth

.5
Cup
Melted butter

2
Cups
Diced yellow onions

1
Cup
Diced celery

.5
Cup
Minced carrots

1
Teaspoon
Whole thyme

2.5
Teaspoons
Kosher salt

1.25
Teaspoons
White pepper

1
Cup
Crème Fraiche

.125
Cup
Diced pimientos

1
Tablespoon
Freshly minced parsley flakes
Rinsed
Cornstarch slurry

Hungarian paprika




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare the squash as directed and proceed.

2.      Place the chicken broth in a 4-quart saucepot and bring to a boil.

3.      Using a heavy-duty skillet, sauté the onions, carrots, and celery in the melted butter until they’re tender, translucent, and flavorful. 

4.      Add the squash and continue sautéing over moderate heat until everything is combined, hot, and there’s an aroma in the air. 

5.      Add the seasonings to the vegetables and then combine with the boiling chicken broth.  Return to a boil and allow it to simmer for several minutes and then transfer to either a blender or a food processor and puree.  Pour this mixture back into the broth pot and turn heat to LOW.  Simmer for a few minutes.

6.      Stir in the Crème Fraiche and blend well.  Add the pimientos and the parsley flakes and raise the temp.  When it’s simmering, begin whisking in the cornstarch slurry just enough to thicken the soup moderately, like the consistency of tomato soup.  Then, it’s time to serve.  Garnish the top of the soup with a sprinkle or two of Hungarian paprika and enjoy.

7.      Always chill leftovers as quickly as possible to below 45°F.  Place leftover soup in a pan no higher than 2-inches and stir frequently as it sits atop a wire rack.  As soon as it’s cool, transfer to a sanitized storage container and cover with a tight-fitting lid and refrigerate.  Use the soup within 1-2 days at the most.

This is an attractive holiday soup that everyone can enjoy.  The wintertime is the season of all sorts of wonderful squashes and each and everyone can make delightfully delicious soups.  Never be afraid to experiment and to see what sort of tasty soups you can create.

Here’s the recipe for the Crème Fraiche which you’ll need to make the above soup.  The reason for its use is that is that it holds up better under heat than does sour cream.   It has a similar flavor but is made from other ingredients and it won’t separate under hot conditions.  Here it is;

CRÈME FRAICHE

Yield: about 2 cups / Mis-en-place: about 2 hours depending upon the temperature:


Qty.
Measure
Item
Other
2
Cups
Whipping cream

2
Teaspoons
Cultured buttermilk

2
Teaspoons
Vanilla extract

.25
Teaspoon
Almond extract




Method:

1.      Combine the first two ingredients in the top of a double-boiler or a Bain Marie and heat to NO hotter than 85°F.  Let it sit out at a temperature between 60°F and 85°F until it’s thickened.  Then, whisk in the last two items and refrigerate.  Keep on hand for no more than 2 days.

Crème Fraiche is “French Cream” which in France is a raw 30% cream that is allowed to mature until its flavor is somewhat nutty and not acidic.  This can be used for desserts as is or in cooking as a substitute for sour cream because it can handle higher temperatures than can the sour cream before it begins to curdle. The above recipe is actually a substitute for the real thing but that’s because in the United States, everything must be pasteurized.

(#526) CHICKEN NOODLE OR RICE SOUP


Yield:  about 1.5 quarts / Mis-en-place: 60 minutes:


Qty.
Measure
Item
Other
2
Quarts
Chicken Stock

2.25
Teaspoons
Chicken Base

1
Cup
Mirepoix vegetables (celery, carrots, onions, and leeks)

.25
#
Cooked and diced chicken breast meat

1.5
Teaspoons
Kosher salt

.125
Teaspoon
White pepper

3/8
Teaspoon
Granulated garlic

.125
Teaspoon
Poultry seasoning

3/8
Teaspoon
Freshly minced parsley

.125
Teaspoon
Egg shade food color

.5
cup
Cooked white rice OR

.25
#
Egg noodles, cooked

Hungarian Paprika




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the chicken stock, chicken base and the mirepoix vegetables together in a large saucepot and bring to a boil.  When it is, keep it there for about 5 minutes and then add the chicken meat and lower the heat.

2.      Combine the seasonings (salt, pepper, garlic, and poultry seasoning) together in a bowl and then blend in a little bit of the broth in the pot, just enough to moisten the seasonings and to make a paste.  Add a little more liquid and then pour it through a fine-meshed sieve into the soup pot.  Force through anything that won’t freely go through the sieve by applying pressure to the top while scraping the bottom of the mesh with a spoon or knife so that it pulls them through into the soup.  The purpose of this is to PREVENT the formation of spice blobs that will not taste GOOD when the diner happens to bite on one.  Do your best to break them up and to disperse them.

3.      Lower the heat and add the parsley flakes followed by either the cooked noodles or cooked rice that you’ve heated in the microwave oven.  Then, the soup is ready to serve so transfer it to a soup tureen and sprinkle some paprika atop it to give it a bit of color.

4.      Always chill leftovers as quickly as possible to below 45°F.  Place leftover soup in a pan no higher than 2-inches and stir frequently as it sits atop a wire rack.  As soon as it’s cool, transfer to a sanitized storage container and cover with a tight-fitting lid and refrigerate.  Use the soup within 1-2 days at the most.

This is the classic that everyone knows and loves so what could be better than making it from scratch and wowing everybody? This is what you do and since soup is generally a way to dispose of leftovers, this is an excellent way to rid yourself of leftover poultry meat, noodles or rice, and even some vegetables.

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.

I am happy as my hump day has come and gone and that leaves us but three more days to go on our fledgling week!  This is my introductory week and so far, it’s gone very well, I’ve heard from several people who have offered me kudos and have congratulated me.  I want to thank Stinkbug once more, he’s a true gem among Internet bosses as he asks for the best we have and that’s what we give him because we know that if we fail, we’ll be shown the door—there’s no mercy in this business!   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 Thursday, December 08, 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 December 15, 1999 in Bakersfield, CA.

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END OF THE YEAR STINKBUG



                                                                                                                                                                                                                                
This is #963 a 16” x 20" original oil painting by Beverly Carrick entitled, “Let’s Go!" 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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