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Saturday, January 7, 2012

“Soup Seminar, Pt. XXVI: ‘Cauliflower-Cheddar Soup—a Flavorful Combination of Cauliflower and Cheddar Cheese’ by Chef Elvin C. McCardle”

The Grateful Dead’s one-hundred-and-twenty-eighth album of sorts as it’s a solo effort by Robert Hunter, Jerry Garcia’s lyricist which is entitled, “Alligator Moon,” and it was released in 1980. This is an album of Hunter’s music and was a part of his individualistic career alongside the Dead.  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 349 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 Elvin C. McCardle

END Commentary 01-08-2012

Copyright © 2012 by MHB Productions

Word Count: 1,390.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, January 08, 2012 by Chef Elvin C. McCardle

SOUP SEMINAR, PT XXVI—CAULIFLOWER-CHEDDAR SOUP

Soup Seminar, Pt. XXVI: ‘Cauliflower-Cheddar Soup—a Flavorful Combination of Cauliflower and Cheddar Cheese’ by Chef Elvin C. McCardle



Bakersfield, CA, 01-08-2012 Su: Another cold day in January, my friends, means it’s a perfect day for making our last soup: Cauliflower-Cheddar Soup, a very good, warming, tasty, and delightful soup.  In fact, all of our soups are simply splendid but this one takes the so-called cake as its delicate, flavorful, and a darned good way to enjoy one’s cauliflower.  It’s a fact that not everyone is in love with this somewhat pungent vegetable but to me, it’s one of the best.  Combined with carrots and broccoli, it gives us Broccoli Normande when topped with a cheese sauce so this one is sort of a variation on that famous dish only in soup form and lacking the other two veggies.  As with all the rest of our soups, many times we are overloaded with a vegetable at our jobs and need to do something artistic with them and what better way is there than to make soup out of them?  Once you’ve had an opportunity to enjoy this one, you will be singing its praises and that, my friends, is the important thing.

The important thing to remember when working with delicate vegetables like cauliflower is that it is going to become pureed so don’t worry about it breaking up as in essence, this is precisely what the soup is: the essence of cauliflower.  Combined with cream and cheese, it takes on an entirely new life and before you know it, you’ve created a great deal of converts who will be singing not only its praises but yours.  When I first was taught how to make cream soups, I was very much intrigued as to me, this was the epitome of soup-making: taking a strong-flavored vegetable and muting it so that it took on an entirely new life.  Once you’ve had an opportunity to make it and to eat it, you will join me on the bandwagon of adherents and will convert new and younger fans! Let’s do it:

(#571) CAULIFLOWER-CHEDDAR SOUP





Yield:  about 2 quarts  / Mis-en-place: 45-50 minutes:




Qty.
Measure
Item
Other
.5
Cup
Melted butter

.5
Cup
Diced leeks (white part only)

.5
Cup
Diced yellow onions

.5
Cup
Diced celery

.25
Cup
Diced carrots

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper

1
Teaspoon
Whole thyme

.75
Teaspoon
Ground coriander

.75
Teaspoon
Tabasco sauce

.5
Cup
All-purpose flour

8
Cups
Chicken stock

3
Cups
Fresh cauliflower florets

1
Each
Bay leaf

1
Cup
Heavy cream

.125
Teaspoon
Wright’s liquid smoke

2
Cups
Grated cheddar cheese

1
Tablespoon
Minced fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Place a heavy-duty saucepot atop a moderate flame and add the melted butter to it; heat up.

2.      Meanwhile, combine the chicken stock and the cauliflower florets together in a saucepot and place over medium flame.  Cook until the cauliflower is somewhat soft.

3.      To the butter, add the vegetables (the mirepoix) and cook till tender.  Add the seasonings to it and blend well. When the vegetables are tender, add the flour, form a roux, and cook over a medium-flame until combined, about 3-4 minutes, stirring constantly. Whatever you do, DON’T burn the roux!

4.      Pour the cauliflower-broth mixture into the roux, whisking furiously as you do so.  Be sure to scrape all of the roux off the sides and bottom of the pan, working it into the soup.  Allow it to come to a boil, all the while stirring, until a moderately thick soup has formed.  Note: the cauliflower will practically be dissolved by the time the soups made so don’t worry about whisking it to pieces.

5.      After it’s boiled for about one minute, lower the heat; add the cream, the liquid smoke, and the cheese.  Allow the cheese to melt, thereby thickening the soup some more, and then blend in the rinsed parsley.  Lower the flame and prepare to serve.

6.      Serve the soup in a tureen at the dinner table or to order in a professional business.  This is a tasty soup and a great way to utilize leftover cauliflower and cheese.  Be experimental—see what combinations you can come up, and most of all, enjoy!

This is an excellent soup that’s both flavorful and nutritious.  It is an excellent way to use leftover ingredients that may have accumulated around the house.  Always take care when cooling leftovers, be sure to cool leftover soup in a pan no higher than 2” and on a cooling rack.  Get it to below 45°F as quickly as possible.  Stir it fairly often during the cooling process to allow the steam to escape, thereby cooling it that much quicker.  Be sure to always heat leftovers up to 165°F or above as this prevents the formation of harmful bacteria which can lead to foodborne illness.

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

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.

Fantastic, we’re finished with our final blog post of the week! Tomorrow, my good friend, Chef Jimmy Miller will be coming in the door and he will be taking us to another height somewhere else.  Who knows, maybe he’ll be given the “soup card,” too, that’s happened before, I believe, where we’ve had a fourteen marathon series.  Thanks for being here this week and I do hope that your New Year’s is off to a good start—mine’s going along quite well.  We had a great year last year here at the END and things continue to get better each and every day.  All we need is your committed support and that means by you becoming a FOLLOWER.  Please become one and join us, help us make the experience memorable for everyone by leaving your comments!  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.

---30---

END Commentary for Sunday, January 08, 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.

REFERENCES:

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



Story created by Chef Elvin C. McCardle on June 28, 1987 in Ventura, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                            

                                                                             
This is #1337 a 24” x 48" original oil painting by Beverly Carrick entitled, “Canyon Falls." 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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