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Monday, February 27, 2012

“The Salad Chef Speaks, Pt. XVI: Butterleaf Vinaigrette with Caramelized Walnuts and House Croutons, and Balsamic Vinaigrette Dressing—a Quadruple Assortment of Excellent Recipes‘’ by Chef Lilah Paulikovich”



As with the past eleven days, we’ve been presenting the Doors to you for your listening enjoyment and now that we’ve completed their official albums, we enter the realm of the long-lost live treasure trove of albums that was always said not to exist when suddenly, they started coming out!  Their ELEVENTH album—“13”—was released in 1970 and was their first compilation album and hit PLATINUM status like most of the rest but is still one of the all-time classic rock albums. It is a very good album and still deserves much attention today. [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.





                                                                                   

Here's the countdown to December 21, 2012: from today, we have 299 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 Lilah Paulikovich

END Commentary 02-28-2012

Copyright © 2012 by MHB Productions

Word Count: 1,946.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, February 28, 2012 by Chef Lilah Paulikovich

THE SALAD CHEF SPEAKS, PT. XVI

The Salad Chef Speaks, Pt. XVI: Butterleaf Vinaigrette with Caramelized Walnuts and House Croutons, and Balsamic Vinaigrette Dressing—a Quadruple Assortment of Excellent Recipes‘’ by Chef Lilah Paulikovich



Bakersfield, CA, 02-28-2012 T: Happy Tuesday, one and all, it’s a beautiful day here on Maui and upcountry is the best it’s ever been.  Maui has seen some incredible growth over the past couple of decades and the spirit of no ka oi lives on in harmony with both nature and the people.  Sure, Oahu has more to offer in cosmopolitan things but we’re catching up each and every day and that’s fast enough. I still like the “small town”-feel of the island as compared to the hustle and bustle of the main island and I hope we never lose that aspect of our local culture here.  One can still drive past Hana headed east and be on the moon on the backside of the island as compared to Oahu which is practically developed in its entirety.  If you’re driving a rental car and break down in any number of places, you’re still in big trouble as compared with elsewhere.  I encourage all of you to come visit us and see for yourselves what a beautiful piece of the ocean we occupy here and come dine with us for an unforgettable experience!

Today, we are going to make a specialty salad, Butterleaf Vinaigrette that features a tasty balsamic vinegar dressing, caramelized walnuts and house croutons.  Put together, one has a marvelous salad, sweet-and-sour like all good salads should be, and a beautiful one to boot.  When it comes to working in the pantry, the most important thing next to taste is the presentation: it has to arrive at the tableside with the same intensity as a broiled steak on a red-hot platter with the juices bubbling around it and the scent of fresh-cooked meat wafting through the air—that is important!  We want our diners to experience sensory ecstasy and only flavorful presentations can do that and this one of them.  The visual experience is one of a full head of tender butterleaf lettuce surrounded by crudities, topped with caramelized walnuts and croutons, and covered with a tangy brown dressing garnished with freshly-grated Maytag bleu cheese.  Believe me, it’s an entrée in and of itself and for someone who’s dieting or a vegetarian, its perfect!

Always pay attention to your produce when you’re buying it as you never want lettuce has any yellow on it, is spotted or discolored, or oversized as all of these denote that it’s older than what we want.  You generally always see Bibb lettuce in a plastic container in the greengrocer’s area proclaiming that it’s “living” and this is good.  Be sure to observe the bottom of the container to see the roots and if they’re relatively white and not discolored, then the lettuce you’re holding is perfect.  You will still have to wash it, however, as even though it’s stated that it’s “clean,” you will still need to submerse it in cold water several times to remove and residual soil, grit, or dirt and then allow it to air-dry upside down in the refrigerator overnight.  Nowadays, too, if you listen to what the health inspectors say about the conditions in the fields, you will want to wash your lettuce many, many times. Here we go:

(#718) BUTTERLEAF VINAIGRETTE





Yield:  4 salads  / Mis-en-place: 4-5 hours / serving time: 4-5 minutes:




Qty.
Measure
Item
Other
4
Heads
Butterleaf lettuce, washed extremely clean; dry upside down
2
Cups
Shaved red onions

2
Cups
Candied walnuts (Recipe #426)

4
Ounces
Balsamic vinegar dressing (Recipes #466-7)

.25
Cup
Finely-grated Maytag bleu cheese

16
Each
Carrot sticks

16
Each
Celery sticks

16
Each
Croutons

4
Each
Parsley sprigs
Rinsed
1-1/3
Tablespoons
Freshly grated parsley flakes
rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Prepare the butterleaf lettuce several hours in advance by soaking it in cold water and then draining it upside-down on a cooling rack or in a colander.  Pick out any bits of brown along the edges and be sure that heads are not damaged in any way as this is a presentation in which the lettuce must appear as perfect as possible.  Prepare the walnuts and the croutons and have ready. Always keep the bleu cheese in your freezer in order to maintain maximum freshness.

2.      To prepare the salad, do the following: on each of four plates, open up one head of butterleaf like a large flower and spread a row of paper-thin sliced red onions over it.  Sprinkle the walnuts across the top of each followed by one-ounce of dressing per salad.  Then, using a small hand grater, grate approximately ONE tablespoon of bleu cheese atop each. 

3.      Place four sticks of celery and four sticks of carrots around the borders of each salad.  Sprinkle four croutons across each plate and then dust the salads with about one teaspoon of freshly minced parsley flakes.  Finally, plant a sprig of fresh parsley alongside each salad and serve with an ice-cold salad fork out of the freezer and if required, additional dressing in goosenecks and bleu cheese crumbles alongside each salad at the table.

This is a classy country club salad that is perfect for a high-class ladies’ luncheon.  Always be sure to use nothing but the best and if the lettuce is not up to the task, “86” the item on the menu for the day.

Here’s the recipe for the Caramelized Walnuts:

(#426) GLAZED WALNUTS





Yield: 1#  / Mis-en-place: 20 minutes:



Qty.
Measure
Item

3
quarts
Boiling water (water may vary from batch to batch)

1
#
Walnut halves

.5
Cup
Powdered sugar





Method:

1.      Mis-en-place: have everything ready.

2.      In a large stock pot, bring the water to a boil over high heat. Add the walnuts and leave there for 2 minutes. By doing it in this fashion, you’re ridding yourself of the bitterness of the nuts.

3.      Drain the walnuts and then toss with the powdered sugar. Deep-fry the walnuts approximately 3 minutes or until they turn a golden-brown. Remove them from the fryer at that point and spread them out over a sheet pan lined with a dry towel and let them cool and dry.

4.      Proceed with cleaning and changing the fryer. Please note, too, that the walnuts will be very soft when they’re hot but will become crisp when they’ve cooled. Store them in a sanitized container with a tight-fitting lid, preferably in the refrigerator.

This is a good recipe to have on hand in one’s recipe book as caramelized walnuts can be used in all sorts of dishes, from salads to sautéed dishes with different meats.  It’s important to change your frying oil after you’ve done them as the nuts tend to ruin the oil.

Here is the recipe for the Balsamic Vinaigrette Dressing:

(#446) BASIL-BALSAMIC VINEGAR DRESSING





Yield:  about 1 quart / Mis-en-place: about 20 minutes:




Qty.
Measure
Item
Other
2
Cups
Whole grain mustard

.25
Cup
 Balsamic vinegar

2
Tablespoons
Lemon juice

.75
Quart
Olive oil

1.5
Tablespoons
Fresh whole sweet basil, minced

2
Teaspoons
Kosher salt

.5
Teaspoon
Black pepper

.5
Teaspoon
Minced garlic

.5
Teaspoon
Dry parsley flakes




Method:

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

2.      Whip the first three ingredients together in the bowl of an electric mixer using the whip attachment and when light; begin dribbling in the olive oil along the sides of the bowl until combined.  As you perform this procedure, continue rotating the whip on medium speed until the oil is incorporated.

3.      Add the remaining ingredients, blending well.  Transfer to a sanitized container and refrigerate.  This dressing will last for about 1.5 weeks.   

This is a great dressing to have on hand as balsamic vinegar has become one of the all-time favorite condiments and additions to many foods and recipes.  You will find many uses for it so keep it handy!

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

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.

Most of us in the profession first began working in the pantry once we graduated from being dishwashers or potwashers and if we’re girls, we usually went straight to the pantry department where we had to work with predators!  What I mean by that is that back in the old days, many of the men who worked in the pantry making salads, dressings, and the such all had “issues” of one sort or another, things such as alcoholism, drugs, miscreants, molesters, and serial philanderers.  These guys liked the “fresh meat” that the chef would send them and it took all we could to keep them off of our bodies while they were teaching us the ropes.  I can remember Chef Pako carving carrots in the shape of the most humongous dongs I’d ever seen as a kid and it was nothing I could tell the Chef, let alone my parents.  I just had to grin and bear it, accept what life threw at me and make my way through the learning process one way or another.  Now, I can look back on it and laugh but the one hard lesson I have learned is to seriously evaluate the sorts of people I hire to work for me and to be as protective of the younger people as I possibly can—it is our number one duty in this business!  I would never allow anyone to disturb my kids in the way in which I was disturbed, it’s bad enough that the foodservice industry is a man’s business but it’s undergoing a great deal of changes nowadays, changes for the better!  

 Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by the DOORS and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Lilah Paulikovich

Lilah Paulikovich

Pastry Chef, ACF, CEC, CPC, Les Amis de Escoffier Society

_______________________________________________________________________

This is me as a young chef in the mid 1960's when I was working at the Maui Prince Hotel. I apprenticed under some of the best European chefs back in the day and met Stinkbug, our mentor, on Maui in 1990. Presently, I am working up in Kula at one of the restaurants high up on Haleakala—it’s a glorious life!

---30---

END Commentary for Tuesday, February 28, 2012 by Chef Lilah Paulikovich.



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 Lilah Paulikovich.



Recipe created by Chef Lilah Paulikovich on May 12, 1987 in Kahului, HI.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                           
                                                                    
                                                                              
This is #1374 a 20” x 16" original oil painting by Beverly Carrick entitled, “Jack Russell" 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 VI
                                                                              




PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















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