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Saturday, February 11, 2012

“Special Menus, Pt. XXXV: ‘Valentine’s Day 2012 Menu, Pt. VII—Fabulous Bakery Desserts: Boysenberry Mousse and Strawberry Parfaits—two Excellent Desserts to finish off your Valentine’s Day Feast’ 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-eighth album—“Byrd Parts—Oddities, Curios, Rarities and Essentials by Members of the Byrds Alone and Together 1964 to 1980”—was released on September 15, 1998 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 315 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                                                     


STINKBUG 2011


                                                                                            




Chef James “JT” Tobiason

END Commentary 02-12-2012

Copyright © 2012 by MHB Productions

Word Count: 2,518.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, February 12, 2012 by Chef James “JT” Tobiason

SPECIAL MENUS INDEX, PT. XXXV

Special Menus, Pt. XXXV: ‘Valentine’s Day 2012 Menu, Pt. VII—Fabulous Bakery Desserts: Boysenberry Mousse and Strawberry Parfaits—two Excellent Desserts to finish off your Valentine’s Day Feast’ by Chef James “JT” Tobiason



Bakersfield, CA, 02-12-2012 Su: Here we are, at our final installment of our Valentine’s Day spectacular!  What’s even better is that I will be gone for many months before I return to pick back up with whatever card I pull out of Stinkbug’s chef’s hat.  Like everyone else, I take my chances and this time, at least, I was given the choice of drawing a card or doing a special menu in support of the holiday so I opted for the latter choice.  I’m quite pleased with how our menu’s gone, to me, it’s a bonafide classic that you will not only have fun with but will be enamored of.  Cooking is one of life’s greatest pleasures and ever since it’s become respectable, meaning that supposedly, we’re no longer alcoholics and drug-addicted blue collar workers unable to find jobs anywhere else, it’s caused so many more to want to join our ranks.  Chefs’ schools abound around the nation and world but I truly believe that one is blessed when he or she finds a chef willing to bring them on as an apprentice.  Sure, it’s a hard road to hold but the payoff can be amazingly powerful when one goes in search of a job.

That is what everyone here at the Elemental News of the Day has in common—we came up the hard way—and it’s made us into who we are as not only culinarians but as people.  Our goal is to train the future generations of American chefs to follow us and to be better than we are and then to get involved in the chefs’ organizations in their particular areas.  It’s a great thing to be independent but it’s also a great thing to belong to an organization of like-minded individuals such as your local foodservice professionals.  I’m a member of the ACF San Joaquin Valley Chef’s Association, CA123, here in Central California, and it’s a very good organization which to belong.  Our previous president was a trendsetter, Chef Bruce G. Staebler, and under his stewardship, our chapter has done very well.  If you live in the area and are interested in joining us, please get in touch by finding us online.  Let’s get our final recipes going, shall we?

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

Okay, our first recipe is going to be our fabulous Boysenberry Mousse, a delicious treat that is creamy smooth, lightened by the addition of egg whites, and flavored with some flavorful alcohols.  Booze is a marvelous flavoring ingredient and if you’ve ever paid attention to your extracts, flavorings, and other similar items, all of them have high concentrations of alcohol in them.  The alcohol is a splendid flavor-enhancer and is integral to the formation of these things.  It pays to read labels so that you understand what it is you’re putting into your bodies. There’s nothing wrong with alcohol, of course, unless you have a drinking problem! No one around here has a problem like that!  

Here’s our first recipe, Boysenberry Mousse:

(#92) BOYSENBERRY MOUSSE





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




Qty.
Measure
Item
Other
The Berries:
.5
Cup
Boysenberries
Rinsed
3/8
Cup
Ultra-fine granulated sugar

The Custard:
3
Each
Large AAA egg yolks

1.125
Teaspoons
Korbel brandy

1.125
Teaspoons
Gran Marnier

1.5
Teaspoons
Cold water

.75
Teaspoon
Eau-de-Vie Boysenberry Brandy*

The Cream:
1.5
Cups
Heavy cream 

5/8
Cup
Powdered sugar

1.125
Teaspoons
Vanilla extract

The Egg Whites:
3
Each
AAA egg whites

.25
Teaspoon
Cream of tartar

.5
Cup
Granulated sugar

The Finish:
6-8
Each
Gaufrettes

6-8
Each
Fresh mint sprigs

18-24
Each
Whole boysenberries, rinsed

The Topping:
2
Tablespoons
Graham cracker crumbs

2
Teaspoons
Granulated sugar

1
Tablespoon
Melted butter

Torani’s blackberry syrup




Method:

1.      Mis-en-place: have everything ready with which to work! NOTE: *Eau-de-Vie boysenberry brandy can be quite expensive so if you wish, substitute DeKuyper blackberry brandy which can be found for about $13 as compared to $75 for the other.  It’s okay to substitute in a situation such as this!

2.      Sugar the berries and set aside.  Then, in the top of a double-boiler or Bain Marie, prepare the custard.  Combine the ingredients and whisking constantly, cook the mixture—over but not on—boiling water until it’s thickened.  When it has, remove it and set aside.  Take care to whisk constantly so that it doesn’t curdle or get lumps—this is important!

3.      Whip the ingredients listed underneath “whipped cream” using an ice-cold mixing bowl equipped with a whip attachment.  Whip until medium-stiff peaks have formed and then stop.  Add the sugared boysenberries and blend well. Transfer the cream to a sanitized container and refrigerate for the time-being. 

4.      Clean the bowl and whip and return to the mixer.  BE SURE THE BOWL IS COMPLETELY CLEAN AND DRY AS ANY DEBRIS OR MOISTURE WILL CAUSE THE WHITES TO NOT FORM A MERINGUE! Begin whipping them at medium speed and as they begin to form soft peaks, begin scaling in the granulated sugar and cream of tartar.  When stiff peaks have formed, STOP mixing. 

5.      Now, add the custard (gel) and the whipped cream to the meringue and combine, using slow speed. Make sure the whip gets the sides of the bowl and the mixture is well-blended.  Don’t overmix.  When combined, place it inside your refrigerator—covered with plastic wrap—until COLD. 

6.      Combine the graham cracker crumbs with the granulated sugar and melted butter; set aside. Have the Gaufrettes ready and the whole berries washed and clean and likewise the mint sprigs.

7.      Place the chilled mousse into a large pastry bag equipped with a large star tip.  Now, using an undulating, up-and-down, somewhat circular motion (this takes some time to perfect), pump large rosettes into 6-8 chilled champagne glasses.  When done, sprinkle with the graham cracker crumb topping and drizzle with the Torani’s syrup.  Insert a Gaufrette cigar wafer into each mousse and top with 3-4 whole boysenberries and a sprig of mint.  Place the finished mousses upon doily-lined plates and transport to the table. 

This is a classic mousse that people fall in love with almost immediately; I mean, who doesn’t love blueberries, boysenberries, and blackberries, much less strawberries and raspberries?  You can substitute any of the berries and the accompanying flavored brandies which companies like DeKuyper generally have.  Be creative, experiment, and see what you can come up with?  One of these days, I will create a persimmon mousse!  

Next, we shall make our Strawberry Parfaits:

STRAWBERRY PARFAITS





Yield:  6-8 servings / Mis-en-place: about 2-3 hours:




Qty.
Measure
Item
Other
The Strawberry Sauce:
1
Cup
Boiling water

.25
Cup
Orange juice

.25
Cup
Strawberry Jell-O

.75
Cups
Granulated sugar

.125
Teaspoon
Table salt

.25
Teaspoon
Almond extract

.25
Teaspoon
Lemon juice

.25
Teaspoon
Red food coloring

.125
Cup
Clear gel

The Strawberries:
2
Baskets
Strawberries, hulled, rinsed, and sliced

1
Cups
Granulated sugar

.5
Teaspoon
Torani’s Strawberry Syrup

The Ice Cream:
3-4
Cups
Dreyer’s vanilla bean ice cream

The Finish:
6-8
Each
Gaufrettes

6-8
Each
Fresh mint sprigs

6-12
Each
Large strawberries, washed and hulled; fluted

The Whipped Cream:
1
Cup
Heavy cream

.25
Cup
Powdered sugar

1
Tablespoon
Triple Sec

.25
Teaspoon
Meyers’ light rum

1.5
Teaspoons
Vanilla extract

The Topping:
2
Tablespoons
Graham cracker crumbs

2
Teaspoons
Granulated sugar

1
Tablespoon
Melted butter

Torani’s strawberry syrup




Method:

1.      Mis-en-place: have everything ready with which to work! Have 6-8 large parfait glasses washed and in your freezer. 

2.      The Glaze Part One: prepare the glaze by combining the wet ingredients together in one bowl and by placing the dry ones in the bowl of your electric mixer.  Gradually begin adding the WET into the dry—a bit at a time—until they’re moistened but do it slowly so the clear gel doesn’t clump up.  When it’s all combined, rotating the whip on low speed, pour it through a fine-meshed sieve into a saucepot that’s been sprayed with PAM.

3.      The Glaze Part Two: place the saucepot atop a medium-high flame and bring to a boil, stirring constantly.  As the gel comes to a boil, it will begin to thicken somewhat and as it does so, whisk it constantly so that it doesn’t scorch.  When it’s reached a boil, lower the flame to low and allow it to simmer, stirring occasionally, for a couple of minutes.  When it appears to be a clear, red sauce, remove it from the stove and transfer it to a sanitized baking dish, cover with a piece of wax paper sprayed with PAM, PAM-side-DOWN atop the gel, and refrigerate for about an hour.  Make sure the cold air can circulate around it as it cools so it will do so quickly.

4.      The Berries: prepare the berries as directed and then place into a sanitized container with a tight-fitting lid, add the sugar and the strawberry flavoring.  Put on the lid and shake vigorously and then refrigerate.  When the gel is completely cooled, combine it with the berries which the juice from the fruit will dilute a slight bit.  This is what you want: to get the REAL strawberry flavoring into the gel as this will increase its flavor potential.  Keep refrigerated until ready for use.

5.      The Ice Cream: soften it up just a little bit. Have the items listed underneath “the Finish” ready, too.  When the sauce is cold, blend it with the sliced strawberries and have ready.

6.      The Whipped Cream: using your electric mixer once more with the WHIP attachment, whip the cream at medium-high speed until soft peaks begin to form, about 5-8 minutes and when they do, begin to scale in the sugar along the sides. Add the rest of the ingredients and stop when it’s fairly stiff.

7.      The Topping: combine the graham cracker crumbs with the granulated sugar and melted butter; set aside and, of course, have the syrup ready. 

8.      The Assembly Part One: now, in the bottom of each of the parfait glasses, place some of the berries in the sauce and then put in some of the slightly softened ice cream.  Then, place more and berries and sauce atop this followed by more ice cream and finally by more berries and sauce.  Cover the parfaits with plastic wrap and place inside your freezer.  If you can put them in at a tilt, so much the better as it allows them to not freeze in straight lines but in angular ones, which is far more attractive.  Also note: when putting in the somewhat softened ice cream, PUSH it down with your finger or spoon so that it swirls the sauce around—this is extremely attractive!

9.      The Assembly Part Two: Finally, when it’s time to complete the desserts, do this:  using a large pastry bag equipped with a large star tip, pipe large rosettes of whipped cream atop each parfait glass.  Follow this with a sprinkling of the crumbs, then a fanned strawberry or two, followed by a Gaufrette wafer, a drizzle of strawberry syrup, and finally, a sprig of fresh mint.  Place the completed Strawberry Parfaits atop doily-lined side plates and take to the table.

The parfaits are particularly beautiful when they’re frozen and the glasses are all frosty-cold.  It is a beautiful presentation and if they can be placed in your refrigerator for about 5-10 minutes prior to serving time, they will soften enough to be easily eaten.  Always accompany with an iced tea spoon so that the diners can dig the goodies out of the bottom of the glass.  This one will definitely earn the chef a great deal of positive comments and praise.

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

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.

We are done for this time around, my friends, so that means I should be back sometime in June or even possibly July.  What a wonderful thing we have going here, work a week, be off for four-to-five months! Believe-you-me: nothing is better than that!  Anyhow, I hope you’re prepared for your Valentine’s Day feast which is coming up in a couple of days.  I hope it’s a cheery one and that all your very closest friends and loved ones attend.  I will be taking my wife out of town this holiday over to Morro Bay on the coastline of California, but I think I already said that several days ago.  We love the coast and even though we live and work in Visalia, it’s not quite the same as we’re inland from the Pacific a short ways.  It’s like living in Santa Maria; you’re almost there but not quite!  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 SUNDAY! Thank you, Moses, for all your help today! TOMORROW: GOLDIE MCNAMARA!

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 Sunday, February 12, 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 August 16, 1977 in Fresno, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                 
                                                                                                                                                                
This is #1358 a 20” x 16" original oil painting by Beverly Carrick entitled, “Wisteria and Wine." 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:

James “JT” Tobiason, Special Menus, Mousses-Custards-Puddings, Classic Desserts, The Byrds, Ice Cream Desserts, Boysenberries, Fine-Dining, Restaurant Specialties, Strawberries, Valentine’s Day,











                                                                                  
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