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Monday, January 9, 2012

“Breakfast Spectacular, Pt. II: ‘Blueberry Pancakes with Cinnamon-Blueberry Sauce—a Tasty Treat that everyone loves’ by Chef James “Jimmy” Hall”

The Grateful Dead’s one-hundred-and-thirtieth album of sorts as it’s a solo effort by Keith and Donna Godchaux’s Heart of Gold Band is entitled, “Double Dose,” and it was released in 1994. This is an album that consists of two CD’s on one, the original Heart of Gold Band debut release in 1978 and a live one that came out a few years later. We consider it to be a part of the Grateful Dead catalog even though very few of the songs we’re performed by the band in concert.  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.





                                                                              

Here's the countdown to December 21, 2012: from today, we have 347 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                     



STINKBUG 2012


                                                                                  



Chef James “Jimmy” Hall

END Commentary 01-10-2012

Copyright © 2012 by MHB Productions

Word Count: 1,870.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, January 10, 2012 by Chef James “Jimmy” Hall

BREAKFAST SPECTACULAR, PART II

Breakfast Spectacular, Pt. II: ‘Blueberry Pancakes with Cinnamon-Blueberry Sauce—a Tasty Treat that everyone loves’ by Chef James “Jimmy” Hall



Bakersfield, CA, 01-10-2012 T: Good morning, friends, once again, here we are and breakfast is on the menu today.  Of course, breakfast foods DON’T have to be eaten at breakfast as most 24-hour coffee shops serve 24/7.  I mean, when I was young and learning the trade, I was sent to the coffee shop to apprentice under the breakfast cook and then the swing cook.  The chef stressed that the most important part of the shift in the coffee shop of the hotel (which had a fancy dining room, banquet rooms, a room service kitchen, as well as a bakery, a butcher shop, and a pantry station) was the morning shift.  They did double what every other shift—swing and graveyard—did with only the latter coming anywhere close on Friday and Saturday nights when the bar-run hit like a tidal wave.  The breakfast cook, Leroy Paris, had been there for 30 years and never aspired to any position higher than the one he’d held from day one.  He’d seen many a head chef come and go and still he stayed on the 6 A.M. to 2 P.M. shift six days a week.  He proudly bragged that in thirty years, he’d missed less than ONE month due to illness or other problems.  He took me under his wing, buffed me on the side of the head every time I committed one of his so-called cardinal sins, and taught me how to do what he did so that I could go on the graveyard shift when it opened up and cook breakfast, lunch, and dinner.  It was an exacting apprenticeship and the one underneath Arturo on the swing shift was nothing near as tiring, difficult, or maddening.

The breakfast cook sees the same customers seven days a week plus the transient folks passing through town who are guests of the hotel.  The regulars spend a lot of money and do so because they like the ambience of the house as well as the food.  They like the foodservers, the busboys, the cooks, and the food.  Anytime someone else takes over, even if he cooks as well as or better than Leroy did, their food NEVER equaled his in their eyes.  It was something that everyone accepted who took his place on the rare occasion.  Since it is a shift that features many regulars, it is important that the food is always the same, tasty, good, and seldom does the menu ever change.  The recipe we’re doing today is one of the classics: Blueberry Hotcakes with a Cinnamon-Blueberry Sauce to augment the dish.  This is a classic recipe that’s been updated just a little bit by the addition of soy flour to soften the finished product and to keep it fresh that much longer; it’s sort of like a natural preservative. Anyhow, you will find this recipe to be wonderfully good so if you’re ready, let’s get going:

(#109 B) BLUEBERRY PANCAKES





Yield:  twelve 6” pancakes  / Mis-en-place: 30 minutes:




Qty.
Measure
Item
Other
The Pancake Batter:
1
Cup
All-purpose flour

1
Cup
Cake flour

1
Tablespoon
Soy flour

2
Teaspoons
Baking powder

.5
Teaspoon
Baking soda

.75
Teaspoon
Kosher salt

2
Each
Large AAA eggs

2
Tablespoons
Granulated sugar

1
Tablespoon
Vegetable oil

2
Cups
Buttermilk

2
Teaspoons
Vanilla extract

.5
Cup
Fresh or frozen blueberries, rinsed and dried

Cinnamon-Blueberry Sauce:
2
Cups
Blueberry juice

1
Cup
Orange juice

.125
Cup
Orange zest

1.5
Cups
Granulated sugar

1.5
Teaspoons
Lemon juice

1.5
Teaspoons
Almond extract

.25
Teaspoon
Kosher salt

1
Tablespoon
Ground cinnamon

1
Teaspoon
Ground nutmeg

.5
Cup
Clear gel or cornstarch

2
Cups
Frozen or fresh blueberries

1
Each
Bay leaf

1
Tablespoon
Torani’s blueberry syrup

The Finish:
1
Large
Orange, sliced

Fresh parsley sprigs

Whipped butter




Method:

1.      Mis-en-place: have everything ready with which to work! Double-sift the first SIX ingredients together and set aside.  Preheat your griddle or flattop to 350°F or a couple of heavy-duty skillets over a medium flame.  Wipe the cooking surface with an oiled rag and then prior to cooking, spray with PAM or some such other food release spray.

2.      Beat the eggs using an electric mixer equipped with a paddle attachment.  When light and foamy, add the sugar and oil and cream the mixture together.  Then, add the buttermilk and the vanilla extract, blending well.

3.      Now, fold the DRY ingredients into the WET ones using the least amount of strokes necessary in order to do so.  Making griddle cakes is just like making muffins and quickbreads: you should NEVER overmix the batter as this will guarantee a chewy finished product which is not good. Its okay if the batter’s a touch lumpy: the lumps will cook out.

4.      Rest the batter in the refrigerator for about 10 minutes; afterwards, remove it and with a wooden spoon, GENTLY fold the blueberries into the batter.  Do it as gently as possible so as to minimize the blue streaks that inevitably accompany blueberry muffin/quickbread/pancake batters.  Freezing the berries prior to use is sometimes a good thing to do as it will make the streaks less obvious.

5.      While you’re doing this, prepare the Cinnamon-Blueberry Sauce by doing the following: combine the first SIX ingredients listed in a heavy-duty saucepot sprayed with PAM.  Place it over a medium-high flame and allow it to come up to a boil.  In the meantime, blend the DRY ingredients (salt, cinnamon, nutmeg, and either the clear gel [preferable] or the cornstarch [okay]) in a bowl.  Double-sift these ingredients and then place them into the electric mixer’s clean bowl and using a whip, blend them together. 

6.      When the liquid is boiling, pour a little of it into the mixing bowl while rotating the whip on medium speed.  Be sure to lift the bowl so that the blades scrape the bottom and sides working the dry ingredients into the wet.  Continue adding the liquid bit by bit until it’s well-blended and then pour it through a fine-meshed sieve BACK INTO THE POT, forcing any blobs of gel through the mesh.  The idea here is to minimize any chances of the gel or cornstarch forming clumps.  Clumps are unattractive and unpleasant if bitten into.  Scrape the underside of the sieve and get as much of the mixture back into the pot.

7.      Now, whisking almost continuously, bring the mixture to a boil and once it has reached that stage, keep it there, whisking all the while, until it’s thickened and has cleared.  The beauty about using clear gel (which is what professional bakers and chefs use) is that once it’s cooled, it will retain the same fluidity and clarity that it has when it’s hot.  If you want a cold dessert sauce, this is ideal as cornstarch tends to cloud when it’s cold and also thicken.  Clear gel can be found in specialty stores and if not there, then it can be found online at Amazon.com in their grocery and gourmet foods section. It’s not too expensive and it will change your cooking dramatically.

8.      When the sauce is as stated: moderately thick and clear—add the bay leaf, the blueberries, and the syrup and drop the flame to almost nothing.  Proceed now to cooking the pancakes.

9.      Using a six-ounce ladle, drop TWELVE equal-sized amounts on the flattop griddle or into the prepared skillets and cook over moderate heat (about 350°F).  Turn only once and don’t do so until the topside has bubbles all over it; then, using a spatula sprayed with PAM, flip them over and cook the other side.

10.  Cook until the pancakes feel like the flesh on a baby’s cheek—soft, pliable, springy, NOT firm nor hard.  They should feel soft to your fingertips and when they do, they’re ready to serve.  Transfer them to a large serving platter or onto four serving plates.  Top with the Cinnamon-Blueberry Sauce and garnish with an orange slice with a sprig of parsley forced through its center.  Accompany with more sauce in a gooseneck, whipped butter, and if necessary, an additional syrup of choice.  Oh, be sure to remove the bay leaf from the finished sauce!

This is the classic buttermilk, blueberry hotcakes with a cinnamon-blueberry sauce that will delight everybody.  For regular buttermilk hotcakes, leave out the blueberries and don’t make the sauce.  These will be a hit with everybody!

---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. 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.

There you go!—one of the most popular pancake recipes that everyone knows and loves and is a standard on most every coffee shop menu in the United States.  Blueberries have always been one of the most favorite berries of the majority of the people and even though they’re sadly lacking in real flavor unless grown in your backyard, they’re still a great vehicle to be made tasty with lots of sugar and special syrups like Torani’s.  You will find a collection of every Torani’s syrup indispensable for your home kitchen or professional one for that matter as flavorings are extremely important in any cookery that requires a particular flavor.  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!

Jimmy Hall

James Hall

Cook III, CWC, ACF, CA273 Santa Barbara ACF chapter and HI033 Maui Chef’s and Cook’s Association

______________________________________________________________________

This is me as a chef during the 1980's when we took a group photograph for a Chefs de Cuisine yearbook. At the time, I was working at a hotel in Bakersfield, CA, down on Union Avenue. It was still somewhat nice and the area was still the original "restaurant row" of the city. Now, I am in my sixties and am working over in Santa Barbara, CA, as a food and beverage director for a country club.

---30---

END Commentary for Tuesday, January 10, 2012 by Chef James “Jimmy” Hall.



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 written by the one-and-only Chef James “Jimmy” Hall



Recipe created by Chef James “Jimmy” Hall on July 07, 1974 in Bakersfield, CA.

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This is #1339 a 16” x 20" original oil painting by Beverly Carrick entitled, “Yard Sale." 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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