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Tuesday, January 10, 2012

“Breakfast Spectacular, Pt. III: ‘Strawberry Waffles with Whipped Cream—Coffee Shop Favorite from way back when’ by Chef James “Jimmy” Hall”

  The Grateful Dead’s one-hundred-and-thirty-first album and final offering is “The Strange Remain” issued by the Other Ones, the remnant of the Grateful Dead that came out in 1999.  It is our final Dead offering and it is a great 2-CD album recorded during the Further Festival of the previous year.  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 346 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 01-11-2012

Copyright © 2012 by MHB Productions

Word Count: 1,759.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, January 11, 2012 by Chef James “Jimmy” Hall

BREAKFAST SPECTACULAR, PART III

Breakfast Spectacular, Pt. III: ‘Strawberry Waffles with Whipped Cream—Coffee Shop Favorite from way back when’ by Chef James “Jimmy” Hall



Bakersfield, CA, 01-11-2012 W: Today, I have a great recipe for you, one that I know all of you will love once you’ve gotten into the kitchen and started whipping it all up: Strawberry Waffles with Fresh Whipped Cream.  This is one of the all-time favorite breakfast dishes that is found in practically every coffee shop from one end of America to the other and even though fast food horror shows may try to duplicate it and to produce something similar, there’s nothing that can compare with the real thing served in a homey atmosphere.  I love the coffee shop world, granted, I haven’t worked in one since I was a young cook coming up but I always enjoyed going out on the town and then finishing the night up at the coffee shop down the street eating my favorite breakfast foods at 2 o’clock A.M.: strawberry waffles.  Strawberry waffles are one of those tried and true wondrous creations that combine different textures, flavors, and fruits and then arrives, steaming hot—at the table hot and messy.  We love this sort of stuff—I don’t know anyone who doesn’t—and this is the food that places like the International House of Pancakes have made millions on.

This recipe is much like the past two days’ recipes, it’s sort of a muffin or quickbread formula with one exception: the eggs are separated and prepared differently.  The yolks are the foundation whereas the whites are the lightening agent and that means that they must be handled properly.  Always use clean mixing bowls and utensils and be sure that they’re totally DRY—the slightest speck of moisture will break the egg whites which can be devastating to the formula, most likely making you have to do it all over.  There’s nothing worse than having to throw out ingredients in this day and age of costly grocery bills.  It’s important that you take the extra second or two to follow directions and use common sense.  If you’ve never worked with a recipe in which the eggs are separated and used in different ways, then this is an excellent place to begin.  Let’s do it:

(#109 C) STRAWBERRY WAFFLES





Yield:  about 12 waffles / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
Waffle Batter:
1
Quart
All-purpose flour

2
Tablespoons
Baking powder

2
Teaspoons
Table salt

4
Each
Large AAA eggs, separated

.25
Cup
Granulated sugar

.75
Cup
Vegetable oil

3
Cups
Whole milk

2
Teaspoons
Vanilla extract

The Finish:
1-2
Each
Large oranges, sliced

Fresh sprigs of parsley
Washed
1
Batch
Fresh whipped cream

Whipped butter




Method:

1.      Mis-en-place: have everything ready with which to work! Double-sift the first THREE ingredients together and set aside.

2.      Using a CLEAN mixing bowl and whip, beat the egg whites until they’re meringue-stiff and then transfer to a clean bowl and pop inside the refrigerator.  Clean the bowl and whip and return the bowl to the electric mixer and hook up the paddle attachment.

3.      Beat the egg yolks until light, yellow, and smooth; add the sugar and cream the two together.  Add the oil and the milk and then add the vanilla and blend together well.

4.      Now, add the DRY ingredients to the WET and mix together just enough to moisten the former.  Fold the egg whites in on slow speed and blend well.  Transfer the batter to a large bowl, cover with a towel, and refrigerate for 10-15 minutes while you proceed to the next two things:

STRAWBERRY TOPPING





Yield: about THREE cups:




Qty.
Measure
Item
Other
2
Baskets 
Strawberries, washed and hulled

3
Cups
Kern’s strawberry nectar

3/8
Cup
Granulated sugar + .75 teaspoon salt

3/8
Cup
Light corn syrup

4.5
Teaspoons
Lemon juice

3/8
Cup 
Clear gel or cornstarch

2
Tablespoons
Cold water




Method:

5.      Hull the strawberries and wash them well. Cut all of them into slices and place inside your refrigerator.

6.      In a saucepan, combine the nectar, sugar, corn syrup, and lemon juice.  Bring to a boil over a high flame; as it boils, combine the clear gel or cornstarch with the cold water, whisking well, and then whisk it into the boiling liquid.  Stir until the sauce has tightened and is free from lumps.  Set aside to cool.

7.      Add the berries to the cooled sauce and set aside.

This is a classic, all-purpose sauce that’s perfect for waffles, pancakes, and French toast. Proceed to the whipped cream:

WHIPPED CREAM





Yield:  about 3+ cups / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
2
Cups
Heavy whipping cream

.5
Cup
Confectioners’ or powdered sugar

2
Tablespoons
Triple sec liqueur

.5
Teaspoon
Meyer’s light rum

1
Tablespoon
Vanilla extract




Method:

8.      Mis-en-place: have everything ready with which to work! Using your electric mixer once more with the WHIP attachment, whip the cream at medium-high speed until soft peaks begin to form, about 5-8 minutes and when they do, begin to scale in the sugar along the sides. Add the rest of the ingredients and stop when it’s fairly stiff

This is a good whipped cream recipe to have on hand.

9.      Heat your waffle iron to the proper temperature and then spray it thoroughly with PAM or some such other food release spray.  Bring out the waffle batter and then pour it to ONE inch from the sides of the irons.  Bake four to five minutes, noting how the batter looks along the edges: when it’s golden-brown, check for doneness by slightly hitting the handles to loosen the waffles.  If it shows that it’s ready to ‘let go’, check a little bit closer: hit the handle once more and then see if you can pry it loose to get a better look at the waffles.  If they’re golden-brown from one end to the other, they’re done and if not, continue cooking for another minute or two.

10.  With a batch this size, you’ll probably have to bake the waffles in several batches so have your standard oven turned on to 300°F.  Cover the finished waffles in a slightly moistened towel and place inside the oven.  Keep warm until are done and then prepare to serve them:

11.  Place THREE waffles each on each of four plates.  Spoon a large ladle of strawberry topping over each.  Then, using a large pastry bag equipped with a large star tip, pump a big rosette of whipped cream atop each one.  Garnish each plate with an orange slice with a fresh sprig of parsley punched through its center and then serve a 1-ounce scoop or two of fresh whipped butter alongside each. 

This is a delicious recipe that everyone knows and loves.  Breakfast foods are meant to be rich, sweet, and tasty as that is what most people enjoy.  Sure, it’s a little bit messy but the rewards are many when you see the looks on the faces of your guests or customers.  Waffles aren’t difficult to make from scratch: just take your time and do it right.  Always whip egg whites in a CLEAN, DRY mixing bowl and that goes for the whip, too.  Any signs of water, no matter how infinitesimal will break them which will be a total waste of time so always take care to dry your equipment thoroughly!  Don’t waste time nor money, my friends, no matter how good a chef or cook you believe yourself to be.  It’s not worth it!

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

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.

Well, we’ve made it through Wednesday and that means by my calculations that tomorrow is Hump Day, the day of the week when all of us are required to announce so that you know within four more days—the next chef will be coming onboard at the Elemental News of the Day master console.  It is important that the handoff is as seamless and smooth as possible so that we never leave a day unaccounted for.  We are dedicated to writing a blog a day so that the Internet’s spiders have something to crawl over and thereby spread our word to every realm of the Web and the Invisible Web.  Blogging is not just a job, it’s a commitment to you, our readers to enlighten and to educate each and every one of you.  We love what we do and we love our readers.  Besides, we’re on the countdown to the End Times and that means it’s going to be party time like Prince used to sing about.  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 Wednesday, January 11, 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 October 18, 1983 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                       
                                                                                            
This is #1340 an 8” x 10" original oil painting by Beverly Carrick entitled, “Yucca Mesa." 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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