Popular Posts

Sunday, January 1, 2012

“Soup Seminar, Pt. XX: Ventura Beach Minestrone Soup—a Tasty Delight from the Central California Coast by Chef Elvin C. McCardle”

The Grateful Dead’s one-hundred-and-twenty-second album of sorts as it’s a solo effort by Jerry Garcia, the songs of which were all included in the Dead’s live act is the second solo effort, “Compliments,” released in 1974. Most all of the songs were standard material in the band’s live shows and also in his solo performances with various entities.  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 355 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




Chef Elvin C. McCardle

END Commentary 01-02-2012

Copyright © 2012 by MHB Productions

Word Count: 1,486.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, January 02, 2012 by Chef Elvin C. McCardle


Soup Seminar, Pt. XX: Ventura Beach Minestrone Soup—a Tasty Delight from the Central California Coast by Chef Elvin C. McCardle

Bakersfield, CA, 01-02-2012 M: Happy New Year’s, my friends, it’s 2012, the year of prophecy and uncertainty and while I am skeptical about the events of December 21, 2012, I know that many of my fellow culinarians, friends, neighbors, and even family members are all going around in a state of speculation at best and a sense of dread at worst.  I wish that people would let this one go but no, they keep beating the drum—most notably the History Channel—but we’ll see when the time comes.  I am not going to sell all of my stuff, especially not my Firebird—that will go with me into the dark night if the world does come to an end.  I urge all of you to let common sense reign and stupidity to vanish like the dawn mists.  Whatever is going to happen is going to happen and even though Stinkbug has the running timeline at the top of each and every blog, we shall see when the time comes and not a moment before. 

Today, we are going to make one of my favorite soups, Minestrone Beach ala Chef Elvin C. McCardle, and long-term resident of the Central California coastline which extends a long ways north of Los Angeles to the Bay Area.  Ventura Beach is south of Santa Barbara and both cities are the best cities in the entire state of California for beauty, for ambience, for the fine restaurants that dot the coastline.  I love eating soup on the beach in the classy restaurants that overlook the pounding surf, there’s something entirely tasty about them that for some reason can’t be duplicated in the Midwest or anywhere else that’s landlocked.  I love California and the fact that I was born and raised in Ventura makes it even better.  The coast is among the most beautiful world, with a wide expanse of beach that runs for many miles.  The weather is almost always good and the humidity is an easy sea spray that blossoms the air.  This is the time of year to come visit us; we would love to have you here.  Let’s make some soup, shall we?


Yield: 1.25 quarts / Mis-en-place: 30-45 minutes:


Chicken base

Beef base

Diced yellow onions

Diced celery

Diced carrots

Canned kidney beans

Seashell pasta, cooked

Diced tomatoes with juice (canned is best)

Tomato puree

Fresh chopped spinach

Medium-diced zucchini

Cooked Insernio sausage, crumbled

Granulated garlic

Corn kernels, cooked 

Italian seasoning

Black pepper

Ground fennel seed

Freshly minced parsley


1.      Mis-en-place: have everything ready with which to work!

2.      Combine the water with the soup bases using only the best.  Buy the bases that don’t have MSG in them, buy the ones that are made from real ingredients.  Place the pot on the stove and bring to a boil and when it is, add the mirepoix vegetables (onions, celery, and carrots) and simmer for 20-25 minutes.  If at any time during the cooking process you need to add additional liquid, please do so.

3.      Add the next SEVEN ingredients and blend well. Place the spices and corn kernels into a bowl and blend in some of the liquid from the pot forming a paste of sorts with the corn.  Scoop this back into the soup pot and disperse it with a whisk and then let the soup simmer over a very low flame. 

4.      All-in-all, you should have about five cups of soup.  This is enough to feed four people more-or-less.  Garnish the bowls with parsley flakes, accompany with fresh bread sticks, plenty of butter, and a salad and you have a great meal.

5.      Always cool your soup as fast as possible to below 45°F and then refrigerate in a sanitized airtight container.  This soup will remain fresh for 2-3 days and then must be frozen or discarded.

This is a good variation of Minestrone soup that is pleasing to the taste buds and a joy to eat.  It’s great for the cold months when diners want something hot to eat and yet, is light enough to leave room for dessert. Enjoy!

Note: Minestrone Soup like most soups is the ideal place for one to use up the leftovers they have on hand in their refrigerators.  We try to make our food cost the best we can each and every month and the way to do this is to plan carefully and then to use the leftovers that seem to accumulate in the walk-in.  The Executive Sous Chef or the Prepmaster then go through the reefers every day and pick out the things they want to use and then they plan their specials and their soups and sometimes even their salads around them.  This is how professionals insure their job security, by lowering food costs each month.  The guys who don’t know how to make soup and end up buying it are doing both themselves and their employers a disservice because they are trashing money that could be turned into profits.  Use your imagination and learn from articles such as this: it is our goal to instruct the newer generations on the secrets of the older ones so that they can insure longevity on their jobs and not be out on the street looking for work at Applebee’s or the Black Angus.  Not trying to knock those places but they cannot compare to the Ventura Country Club or the one in Santa Barbara, I assure you.  Use your noggin is what my old Mother used to drill in me! Make some money for the house or for your own home, by lowering grocery expenditures by getting the most out of your money!


It’s a New Year, my friends, and who knows, if the coming end of the Mayan calendar portends that things are going to happen in the world over which we’re powerless, who knows.  If it’s true, there’s not much we can do about it but if it’s not, we’ll be happy, no doubt.  I don’t adhere to the school of fools who go out and sell everything they own and go wait on a hill for the end to come. No, what I’d rather have you do is to contact us about writing for the Elemental News of the Day: we’d love to have you.  After all, that’s how we got Fritz Schlependrecht and Cheryl La Tigre on board and also how we got the much- beloved Bea O’Malley to return to the fold.  Hell, we even gave Moses Scharbug III, our esteemed Assistant Editor a chance to host the blog for an entire week so if they can do it, you can do it, too. 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, here it is, the start of a brand new year here at the Elemental News of the Day and all I can say again is how sweet it is! I love this blog and love writing for you and every time I get a chance to appear, I jump at it.  The fact that I’ve been off since July 31st of last year has had little effect on me, I’m here and raring to go.  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!

Elvin C. McCardle

Elvin C. McCardle

American Culinary Federation, Inc., CWC


This is me as a young chef back in the 1970's when I was working as a sous chef at a resort hotel over on the coast around Ventura Beach, California. I began my career working as a busboy in 1963, move to washing pots in 1965, became a chef's apprentice in 1969 and have been a career professional ever since. I am still involved in professional foodservice as a consultant for food and beverage professionals.


END Commentary for Monday, January 02, 2012 by Chef Elvin C. McCardle.

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.


This original essay was written by the one-and-only Chef Elvin C. McCardle

Story created by Chef Elvin C. McCardle on November 27, 1994 in Ventura, CA.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!




This is #1331 a 5” x 7" original oil painting by Beverly Carrick entitled, “Wave." 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!

Web Pictures V


Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 01-01-2012, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.



Elvin C. McCardle, Soup Seminar, Foodservice Discussion, Food Cost, Broth-Based Soups, Soups, Vegetable Soups, The Grateful Dead, Jerry Garcia, Stocks, Foodservice Career Notes, The Prepmaster,

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.


No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!