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Sunday, January 15, 2012

“Breakfast Spectacular, Pt. VIII: ‘Vladimir’s Napa Valley Scramble with Tasty Brunch Potatoes—the Best Breakfast in the World’ by Chef Vladimir Gdansk”


                          

                            
Our new band for the next month or so is one of the best bands to come out of Los Angeles in the 1960’s: the Byrds. They went from Electric Folk to Psychedelic to Country Music and shined each and every step of the way. Their first album—“Mr. Tambourine Man”—was released on June 21, 1965 and is still as wonderful today as it was then, more than 40 years ago. 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.




                                                                          
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STINKBUG 2012


                                                                               



Chef Vladimir Gdansk

END Commentary 01-16-2012

Copyright © 2012 by MHB Productions

Word Count: 1,885.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, January 16, 2012 by Chef Vladimir Gdansk

BREAKFAST SPECTACULAR, PART VIII

Breakfast Spectacular, Pt. VIII: ‘Vladimir’s Napa Valley Scramble with Tasty Brunch Potatoes—the Best Breakfast in the World’ by Chef Vladimir Gdansk



Bakersfield, CA, 01-16-2012 M: This is my first day back in almost five months and that is really awesome, my friends, I must give a round of kudos to Stinkbug, he runs one hell of a blog, ladies and gentlemen!  Things run like clockwork around here, we’re on and then we’re off so we can go about our jobs and do the things we have to do.  Currently, I’ve been enjoying my life working part-time for a hotel over on the coast of the Puget Sound here in the lovely state of Washington.  I truly love it up here, I particularly love Whidbey Island and am so glad that I live in the beautiful are surrounding Coupeville.  The island is one of the most beautiful in the United States and the restaurants that abound here are phenomenal.  I love the quality of the fresh fish we have here on a daily basis and when something is in season, we go all out presenting it to an adoring public. 

Today, I drew the card for a second round of the Breakfast Spectacular Series which suits me just fine—I love breakfast, I love cooking breakfast foods and even though I haven’t worked a cook’s line in many a year, I still know my stuff and remember all of the recipes I helped to create back in the day.  I’ve decided to do eggs whereas my good friend, Jimmy Hall, was knocking out the hotcakes and waffles the past few days so that will take us into a completely different direction.  I think you’ll be excited by the dishes I’m going to offer and the dish I’m offering today actually comes from a restaurant in which I was the chef back in the day in Napa Valley, California.  Virtually each and every winery has its own restaurant and the one in which worked in St. Helena had one of the finest.  We did a large breakfast business with the regulars who patronized our establishment each and every day and the one I’m giving you today is a classic scramble, a dish you will be so enamored of, you’ll probably eat it for a week! Ah, that’s so good, let’s do it:

 NAPA VALLEY SCRAMBLE

Yield:  4 servings / Mis-en-place: 20 minutes:


Qty.
Measure
Item
Other
.125
Cup
Drawn butter

12
Each
Large AAA eggs

1
Cup
Diced roma tomatoes

1
Tablespoon
Finely-julienned fresh sweet basil

1
Tablespoon
Finely-minced fresh Dillweed

1
Cup
Small-diced Philadelphia-brand cream cheese
2
Teaspoons
Stinkbug seasoning

The Topping:
12
Each
Fresh avocado slices

1.5
Cups
Shredded cheddar cheese

1
Tablespoon
Diced pimientos

The Garnish:
.125
Cup
Finely-minced parsley
Rinsed
°
Hungarian paprika

1
Large
Orange, sliced

Sprigs fresh parsley




Method:

1.      Mis-en-place: have everything ready with which to work! Melt the butter and then draw off the foam at the top.  Draw off the clear liquid leaving the sediments at the bottom behind.  The purpose of this is to allow the butter to withstand higher heat without breaking or smoking (unless of course you BURN it up).  It’s the milk solids in the butter that cause it to break down and separate when heated. We do this because of two reasons: (1) we want the taste of butter; and (2) we’re professionals.

2.      Crack the eggs into the bowl of an electric mixer and using the whip attachment, beat them until light and foamy; then, force through a fine-meshed sieve into a bowl.  The idea here is to break up the albumin of the eggs thereby making the combined eggs more homogenized and without lumps of egg white throughout the finished product if you haven’t scrambled them well enough.  You also remove any stray egg shells that might have slipped through. 

3.      Place a large, heavy-duty skillet over a medium flame and heat up.  At the same time, heat your oven’s overhead broiler or Salamander oven if at work and have ready.  When the pan’s medium-hot, spray it with PAM or some such other food release spray AND add the drawn butter and heat it up.

4.      Add the eggs, whisking furiously as you do so.   Whip them good and then allow them to begin forming up.  When there’s a well-defined border around the edges of semi-cooked eggs, begin scrambling the sides in on the center.  Continue doing this until the eggs are a third of the way cooked.  Then, add the tomatoes, basil, dill, diced cream cheese, and the Stinkbug seasoning.  Continue cooking and scrambling the eggs.

5.      Continue folding the eggs in over upon the center and do this until the eggs are soft-scrambled.  Now, allow them to continue cooking until medium scrambled and then pull the skillet off of the flame. Top it with the avocado slices arranged the top at each point of the clock and then top with the cheddar cheese and the diced pimientos.  Finally, dust with the parsley flakes and a few shakes of Hungarian paprika and then place the skillet underneath the overhead broiler.  Melt the cheese and then pull out.

6.      Now, cut the scramble into four equal portions and place one portion on each of FOUR plates.  Accompany with Brunch Potatoes and breakfast meat of choice and garnish with an orange slice with a parsley sprig punched through its center.  Your Napa Valley Scramble is now ready to serve.

This is an excellent breakfast scramble that everyone will enjoy.  There’s something wonderful about perfectly scrambled eggs combined with cheese and avocadoes that drives people wild.  This is one you will use time and time again so keep the recipe handy.

BUTTER SAUCE


1. About 1.5 cups:


Qty.
Measure
Item
Other
1
#
Whole unsalted butter




Method:

1.      Melt whole butter over low heat.  Skim the foam as it melts.

2.      When fully melted, remove butter with a ladle and place in a bowl away from the heat.

3.      Take remaining whey and whip with a wire whisk over low heat.  Whip constantly until hot, about 3-4 minutes but do NOT bring to a boil.

Remove the pot from the fire and gradually whisk in the drawn butter until an emulsified liquid has formed; keep warm at room temperature.  This mixture will remain in this state for several hours.

(#246) STINKBUG’S SEASONING


1. Yield: One cup of seasoning:


Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes




Method:

1.      Combine all ingredients together in the bowl of an electric mixer and mix together well. Store in an airtight, DRY container.

This is a wonderful multi-purpose seasoning that can be used with most foods.

Here’s the Brunch Potatoes:

BRUNCH POTATOES


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


Qty.
Measure
Item
Other
2
#
Red potatoes, diced 1”
Blanched
2
#
White potatoes, diced 1”
Blanched
1
Each
Red bell peppers, stemmed, seeded, and diced 1”
1
Each
Green bell peppers, stemmed, seeded, and diced 1”
1
Medium
Red onion, peeled and diced 1”

2
Teaspoons
Minced garlic

.25
Cup
Olive oil

1
Teaspoon
Whole rosemary

1
Tablespoon
Freshly minced parsley flakes
Rinsed
2
Teaspoons
Stinkbug seasoning

1
Teaspoon
Red pepper flakes

Oil for deep-frying




Method:

1.      Mis-en-place: have everything ready with which to work! Preheat standard oven to 400°F or a convection oven—fan “on”—to 350°F.

2.      Prepare the potatoes as directed and then par-boil in salted water until they’re tender.  Drain, chill, and set aside.

3.      Spray a sheet pan with PAM or some such other vegetable release spray and then mix the vegetables with the olive oil, garlic, and rosemary.  Place this pan inside your preheated oven and bake for 10-15 minutes OR until they’re browned on the edges.  Remove then and set aside.

4.      Heat your deep-fat fryer to 350°F and when it’s ready, toss the potatoes into the basket and deep-fry them until they’re golden-brown.  When they are, pull them up and transfer them into a pan and combine with the roasted vegetables, parsley, Stinkbug seasoning, and red pepper flakes.  Toss well and serve immediately!

These are my personal recipe for the BEST brunch potatoes in the world.  This recipe is much-loved by everyone I know and I can assure you that your family or clientele will love them, too!

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

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.

As I mentioned at the start of today’s blog post, I haven’t been here since early August of last year, almost five months ago, thanks to the wonderful rotation created by my dear friend, Stinkbug.  We must give him a round of applause, the man is a genius when it comes to running a blog and I believe that one day when we have our Website, we will be the BEST food site on the entire Internet.  No, I’m not bragging, merely stating the truth, which should be obvious to everyone out there reading this post.  Ah well, enough braggadocio, for now, my friends!  Again, I hope you had a lovely New Year’s as mine was very good.  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 Byrds 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!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association


This is me back in the 1980's when I was the Executive Chef at a country club in the Napa Valley. I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach. Foodservice is in my blood and it's something I still do actively every day in my late eighties in Washington State.

---30---

END Commentary for Monday, January 16, 2012 by Chef Vladimir Gdansk.



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 Vladimir Gdansk.



Recipe created by Chef Vladimir Gdansk on September 16, 1998 in St. Helena, CA.

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This is #1345 a 5” x 7" original oil painting by Beverly Carrick entitled, “Friends." 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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