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Wednesday, February 8, 2012

“Special Menus, Pt. XXXII: ‘Valentine’s Day 2012 Menu, Pt. IV—Side Dish Seminar: Pommes Amandine, Rice and Fruit Dressing, and Buttered, Parslied Egg Noodles—perfect Accompaniments for your Valentine’s Day Spectacular’ by Chef James “JT” Tobiason”



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 twenty-fifth album—“Free Flyte”—was released on April 07, 1991 and is still as wonderful today as it was then, more than 40 years ago but is difficult to find.  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! [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 318 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 “JT” Tobiason

END Commentary 02-09-2012

Copyright © 2012 by MHB Productions

Word Count: 2,005.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, February 09, 2012 by Chef James “JT” Tobiason

SPECIAL MENUS INDEX, PT. XXXII

Special Menus, Pt. XXXII: ‘Valentine’s Day 2012 Menu, Pt. IV—Side Dish Seminar: Pommes Amandine, Rice and Fruit Dressing, and Buttered, Parslied Egg Noodles—perfect Accompaniments for your Valentine’s Day Spectacular’ by Chef James “JT” Tobiason


HAPPY VALENTINE’S DAY 2012

Bakersfield, CA, 02-09-2012 Th: Good morning, once more! Today, we will make our starches for our Valentine’s Day menu including a re-do of the Rice Dressing so that you can see it in another form.  We will make a classic deep-fried potato, Pommes Amandine, which is an exciting dish and not as difficult as it may seem from first glance.  We will also make a buttered, parslied egg noodle dish that is prepared with a perfect formula so that you will never have a problem preparing it and when all is said and done, you will be one day closer to preparing your holiday feast next week when you host several other couples at your First Annual Valentine’s Day Spectacular! 

The purpose of our extended menu is for you to be able to put on a somewhat gourmet meal for you, your beloved, and your dearest friends starting a holiday tradition that will be hard to break.  Normally, we associate the lover’s holiday with COUPLES which is why this one will be exciting as it will be between you and your closest friends.  Too often we avoid doing things together which is one of the true pleasures of life—the sharing of love—for not only you and your beloved but also for those closest to you.  Sure, you could go out to dinner at a swanky place that features holiday specials but if you do it at home and have a wonderful time, just think of the prestige that you’ll have showered upon you!  Believe me, this will be a great dinner and one that will be remembered for years to come!

Here’s our menu:

VALENTINE’S DAY MENU 2012

I.                    Cream of Onion Soup

II.                 Corn Chowder

III.               JT’s Fresh Fruit Plate

IV.              Newport Salad

V.                Stuffed Cornish Game Hens with Sauce Supreme

VI.              Rosemary-encrusted Lamb Leg with Mint Demi-glace

VII.         Potatoes Amandine

VIII.      Rice and Fruit Dressing

IX.             Buttered and Parslied Egg Noodles

X.                Broccoli Normande

XI.              Spaghetti Squash Timbales

XII.           Rice Bread

XIII.         Apricot Muffins

XIV.        Boysenberry Mousse

XV.          Strawberry Parfaits

Three more days to go!  Anyhow, let’s get started on today’s recipes:

(#859) POMMES AMANDINE





Yield:  8-10 servings / Mis-en-place: 24 hours :




Qty.
Measure
Item
Other
6
Medium
Russet potatoes, steamed and peeled
Al dente
.75
Cup
Whole milk
Hot
.25
Cup
Melted butter

2
Each
Large AAA eggs

.75
Teaspoon
Kosher salt

.125
Teaspoon
White pepper

.5
Teaspoon
Ground nutmeg

.75
Cup
Toasted, chopped almonds

7/8
Cup
All-purpose flour

.75
Cup
Cracker meal

Oil for deep-frying

.125
Cup
Freshly minced parsley
Rinsed



Method:

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

2.      Use medium-to-medium-large russet potatoes.  Steam them until al dente-tender and when they are, peel them quickly and place them into the bowl of an electric mixer equipped with a paddle attachment. Combine the milk and butter in a saucepot and have HOT.

3.      To the potatoes, add the two eggs—beaten and strained—along with the salt, white pepper, nutmeg, and ground, toasted almonds.  Add the combined HOT liquid just until the consistency of stiff mashed potatoes; note, that the eggs will give them a bit of a “plastic look” for lack of a better description but when they are stiff, stop adding.  Beat for 20-30 seconds and stop.

4.      Transfer this mixture into a large pastry bag equipped with a large star tip.  Have a sheet pan prepared with a sheet of wax paper upon it sprayed with PAM or some such other food release spray handy.  Pipe 8-10 large ROSETTES with the pastry bag, utilizing a circular, up-and-down motion, finishing with a point on the top.  Place these potato mounds inside your freezer immediately and freeze overnight.

5.      The next day prior to serving your potatoes, have the following ready: a deep-fat fryer heated to 375°F and a standard oven heated to 450°F or a convection oven—fan “on”—heated to 400°F. Combine the flour and cracker meal together.  When the fryer’s hot, dust the frozen potato mounds in the breading mixture—note: without a liquid to bread them with, merely dust them and shake off the excess—and then fry them a couple at a time until they’re golden-brown.  Work quickly and as they come out of the fryer, return to the sheet pan.

6.      Place the pan inside the oven when all are done and heat quickly.  Test their internal temperature by inserting a quick-temp thermometer in the center of a couple: you want them to be 165°F.  As soon as they are, pull them out; put them onto individual dinner plates with whatever entrée you’re serving them with.  Dust them lightly with the parsley flakes and serve.

These are a classic deep-fried potato which much like Dauphine Potatoes or even deep-fried ice cream depends upon them being frozen ROCK-HARD.  This will help them survive the hot fryer and hot oven.  The frying process and oven time takes no more than 3-4 minutes at most so work quickly doing them to order in a normal kitchen.  Anyhow, they’re excellent potatoes and everyone I’ve ever served them to loves them!

Here’s our second recipe for the day:

(#949) RICE AND FRUIT STUFFING





Yield:  6-8 servings / Mis-en-place: 45 minutes:




Qty.
Measure
Item
Other
3.75
Cups
Chicken broth

.25
Cup
Melted butter

.5
Cup
Diced celery
Blanched
.25
Cup
Chopped pineapple
Blanched
.25
Cup
Minced maraschino cherries

.25
Cup
Diced cantaloupe and/or honeydew melons
Blanched
.25
Cup
Black raisins

.125
Cup
Toasted sliced almonds

.125
Cup
Toasted coconut

.125
Cup
Diced chives

1.5
Teaspoons
Kosher salt

3/8
Teaspoon
White pepper

1.5
Teaspoons
Whole thyme

2
Cups
Jasmine rice

.125
Cup
Minced fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Preheat your standard oven to 375°F or your convection oven to 325°F.  Place the chicken broth into a skillet and heat it up.  Blanch the vegetables and fruits as noted and discard the cooking water when they’re al dente tender; this will happen in a minute or two, if not in 60 seconds or less.  When they’re done, combine all of the fruits and veggies together and set aside.

2.      Heat the melted butter in a heavy-duty, oven-proof saucepot equipped with a tight-fitting lid that you sprayed with PAM or some such other food release spray.  When it’s warm, add the rice and the seasonings and cook until the grains are white and no longer opaque.  Stir almost constantly as you do this and when they’re as described, raise the chicken broth to a boil and then pour it into the rice.  Take care to stand back so as to not get a blast of steam to the face; stir constantly as you add it.

3.      Allow the liquid to reduce to the level of the rice and when it has, clamp on the lid and place it upon the middle oven rack.  Bake for 20-25 minutes OR until the rice has absorbed the liquid.  When it has, remove it from the oven, fluffy with a fork, and allow the steam to escape.  Then, fluff the fruits and vegetables along with the minced parsley into the rice, blending well.  It’s now ready to serve!

This is a great stuffing for poultry, pork, and even fish so keep this recipe handy in your recipe books.  It has a great flavor, smells and looks good, and if you add the vegetables and fruits at the end rather than to the broth in the beginning, it will have a marvelous rainbow color to it!

This is such a beautiful dish that when it’s baked inside Cornish game hens or turkey comes out looking amazingly bright.  It is extremely delicious, I assure you!  Okay, let’s make our final recipe:

(#938) BUTTERED AND PARSLIED EGG NOODLES





Yield:  6-8 servings / Mis-en-place: 10-15 minutes:




Qty.
Measure
Item
Other
2
Quarts
Boiling water

1
Tablespoon
Kosher salt

.5
#
Barilla-brand wide egg noodles

1.5
Teaspoons
Extra virgin olive oil

2
Tablespoons
Drawn butter

.5
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

.25
Teaspoon
Granulated garlic

.125
Cup
Freshly minced parsley
Rinsed



Method:

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

2.      Bring water to a boil and add salt and oil.

3.      Add the pasta and boil for 6-8 minutes or until it’s JUST past the “crisp” stage; DON’T overcook!

4.      Immediately drain well and place on a sheet tray in one layer to cool.  Don’t rinse it!

5.      Drizzle with the drawn butter and season with the spices.  Add the parsley and toss gently by hand, being careful to NOT tear or break the pasta, until coated with the butter. 

6.      The buttered and parslied egg noodles are now ready to serve.

This is a perfect way to prepare dried egg noodles, it works perfectly each and every time and it’s a beautiful accompaniment for a wide variety of entrees or all by itself.

Well, that will do it for us today, let’s conclude here!

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

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.

I am quite pleased that we have hit our HUMP DAY which means that in three days, we will be done with our Valentine’s Day Spectacular!  I enjoy the category of Special Menus as it’s nice to be able to put together a complete dinner and then present it to you from start to finish.  That is one of the best things about being in charge of the kitchen: being able to create menus and specials.  Some places nowadays prepare a menu each and every day and never rely on the same thing day in, and day out.  That’s both exciting and challenging at the same time and is the mark of the true creative chef!  The ones who are unable to come up with new ideas on a daily basis are the ones who find themselves running a McDonald’s franchise—yuck. Anyhow, 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!   HAVE A GREAT THURSDAY! Thank you, Moses, for all your help today!

Thank you!

“JT”

James “JT” Tobiason

Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC

This is me back in the 1980's when I was an Executive Sous Chef at a hotel Monterey, California. I originally came from Salinas, CA, spent time in Fresno and Bakersfield, and currently am working at a fine-dining restaurant in Visalia, CA. I began cooking in 1967 when I apprenticed under a top chef working in the Napa Valley.

---30---

END Commentary for Thursday, February 09, 2012 by Chef James “JT” Tobiason.



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 “JT” Tobiason



Recipe created by Chef James “JT” Tobiason on September 18, 1984 in Monterey, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                          
                                                                             
                                                                                 
This is #1347 an 11” x 14" original oil painting by Beverly Carrick entitled, “Arroyo Seco." 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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Tags:

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