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Sunday, March 25, 2012

“Pasta Specialties, Pt. XI: ‘Gervais presents one of his Best Dishes for your Dining Pleasure: Pesto-Grilled Chicken Breasts with Fuseli Pasta Primavera—a Great Dish with which to Greet the Spring’ by Chef Gervais Krinkelmeier”



As with the past twelve 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 THIRTY-SIXTH album—“Live in Pittsburgh”—was released in 2008 and was another great retrospective live album by one of rock’s greatest bands ever! You’ll definitely want to buy this one NOW!  [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 272 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 Gervais Krinkelmeier

END Commentary 03-26-2012

Copyright © 2012 by MHB Productions

Word Count: 2,620.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, March 26, 2012 by Chef Gervais Krinkelmeier

PASTA SPECIALTIES, PT. XI


 Pasta Specialties, Pt. XI: ‘Gervais presents one of his Best Dishes for your Dining Pleasure: Pesto-Grilled Chicken Breasts with Fuseli Pasta Primavera—a Great Dish with which to Greet the Spring’ by Chef Gervais Krinkelmeier



Bakersfield, CA, 03-26-2012 M: I’ve been enjoying a long period of time off and that means I’m busy up here working my ass off in one of the Grapevine restaurants.  I have lived all over the country having begun my career in Culver City, California and then moved north to Bakersfield and then up to Seattle, WA, where I had the good fortune to have met Stinkbug.  Eventually, I wanted to move to a lower-cost area and a smaller town so I came down a few years ago and believe it or not: I fell in love with Frazier Park, CA.  This area has grown up a great deal, it once was just a small mountain community but has become a prosperous, bustling mountain community in much the same way as Tehachapi has, farther east although nowhere near as big as they are.  Still, it’s a great place to live and I work down on the Grapevine in one of the three restaurants as the head chef.  It’s a hard life, especially when gas is cheap and the highway is covered in cars; still, it’s a wonderful place and as long as I can find the cooks to come work for me, I have a pretty good life.  

I’ve always been a proponent of modern culinary thought and that means the combining together of all sorts of disparate ingredients to form a stellar dish.  The one I have for you today is actually a summertime dish but I’m giving it to you now so you can welcome the oncoming spring with it.  I love cooking with different pastas and combining them with poultry, pork, seafood, and even beef to form memorable dishes that everyone loves.  The trick is always in preparing the vegetables fresh each day and always blanching them al dente-tender.  That is extremely important as nowadays, it is important that all vegetables have not only texture and color but above all, have taste! The trick is to baby them while they cook so that you will always have compliments each and every time the dish leaves the kitchen to the table so follow the directions for best success and all will go well.  Let’s do it:

(#1323) PESTO-GRILLED CHICKEN WITH FUSELI PRIMAVERA





Yield:  four servings  / Mis-en-place: 40-60 minutes:




Qty.
Measure
Item
Other
4
6-ounce
Boneless chicken breasts, lightly pounded

1
Cup
Pesto

20
Ounces
Fuseli pasta, blanched

.5
Cup
Finely-diced red bell peppers (stemmed, seeded, and de-ribbed)
1
Cup
Broccoli florets
Blanched
1
Cup
Julienned peeled carrots
Blanched
1
Cup
Julienned yellow crookneck squash
Blanched
1
Cup
Shiitake mushrooms, sliced and stemmed
Blanched
.5
Cup
Finely-diced red onions

1
Cup
Finely-diced roma tomatoes (seeded—outer “meat” only)
.25
Cup
Finely-diced fresh basil

2
Teaspoons
Red chili flakes

2
Teaspoons
Kosher salt and pepper
See below
1
Cup
Sauté butter
See below
.25
Cup
All-purpose flour

1
Cup
Gallo chardonnay

1
Cup
Olive oil

2
Tablespoons
Finely-minced garlic

.125
Cup
Finely-minced fresh parsley flakes
Rinsed
4
Sprigs
Fresh parsley
Rinsed
4
Each
Cucumber crowns




Method:

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

2.      Pasta preparation: see below.

3.      Vegetable preparation:

a.      Bell peppers: stem and seed the red bell pepper and then slice off the ribs.  Then, with a sharp paring knife, slice off the white inner layer to reveal nothing but the red vegetable just underneath it.  There is always a whitish inner layer on the inside of each bell pepper and it needs to be sliced off with a very sharp paring knife to expose the “meat.” Dice it.

b.      Broccoli Florets: cut off the stalks and then cut the larger florets into smaller ones.  Blanch for 30-40 seconds in boiling, salted water; then, discard the cooking liquid and plunge the broccoli into ice water to retard further cooking.

c.      Carrots: peel the carrots and remove the stems and tips.  Then, using a sharp French knife, slice it into thin strips lengthwise and then slice each strip at an angle into long julienned strips.  Prepare the same as the broccoli and plunge into ice water.

d.      Crookneck Squash: trim the tip and stem and then prepare exactly the same way as for the carrots.  Try to use nothing but the outer layer so that you have yellow on at least one side of each piece.  This may require several squash to accomplish this but that’s okay: the leftovers will make marvelous yeast-or-quickbreads. Boil for no more than 10 seconds, then drain and plunge into ice water.

e.      Shiitake Mushrooms: trim off the stems to leave nothing but the heads and then slice in half.  Blanch for no more than 10-20 seconds and then plunge into ice water to retard further cooking.

f.       Red onions: peel and fine-dice them.

g.      Roma tomatoes: core each tomato and remove the seeds.  Then, scrape the inside of each half and then dice only the “meat.” Set aside until called for.

h.      Sweet basil: use nothing but the freshest and be sure to rinse it well and then pat dry.  Chiffonade it with a sharp knife and set aside.

i.        Parsley flakes: cut off the stems and then mince the leaves into minute pieces.  Tie up in a cloth towel and twist into a tight knot.  Squeeze underneath cold running water to rinse out as much green color as possible and then dry the flakes.  Place onto a sheet pan and leave out at room temperature for an hour or two.  Store in a plastic baggie in the freezer when completely DRY!

j.        Cucumber crowns: cut two 2” sections from a cucumber and then using a sharp paring knife, cut each one with diagonal up-and-down slices meeting in the center of each section to form a “crown.” When separated from one another, there will be two “crowns” from each section giving you a total of four; these are your garnishes.

k.      Kosher Salt and Pepper: prepare as directed.

l.        Sauté Butter: prepare as directed.

4.      When it’s time to prepare the dish, rub the chicken breasts with oil and place onto a hot broiler.  Be sure to have a standard oven set to 425°F or a standard oven to 375°F and have ready.  Mark the chicken breasts on both sides giving them a diamond-pattern on the broiler.  Be sure to baste with vegetable oil throughout the cooking process and when they’re almost done, transfer them to a sheet pan and rub them with the pesto.  Place them inside the hot oven and finish cooking them. 

5.      Meanwhile, place a large sautoir over a medium-high flame and add the olive oil and when hot, add the vegetables, the seasonings, and sauté for 1-2 minutes, tossing everything about.  Sprinkle with the flour to form a basic roux and then hit the pan with the wine.  A sauce will quickly bubble up to which you need to add the cooked Fuseli pasta along with the basil, tomatoes, and the sauté butter.  This will add enrichment and flavor to the pan sauce.  Heat just until a creamy pan sauce has formed and the vegetables are still crisp—NEVER overcook them!

6.      To serve: divide the pasta primavera between four serving plates and then remove the chicken breasts from the oven.  Test for doneness—poultry must read 165°F to be fully cooked and this is important to prevent salmonella foodborne illness.  Never server BLOODY chicken at any time!

7.      Cut each breast into fourths and fan the fourths over the pile of pasta and veggies in the center of the plate.  Dust with parsley flakes and place a cucumber crown upon each plate accompanied by a parsley sprig; then, it’s time to serve your dish!

Here’s your dry pasta cooking procedure: 

(#1055) DRY PASTA COOKING PROCEDURES  





Yield:  for ONE pound / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
2
Quarts
Boiling water

1
Tablespoon
Kosher salt

.75
#
Barilla-brand Fuseli 

1.5
Teaspoons
Olive oil

For Seasoning Pasta AFTER Blanching:
1
Tablespoon
Olive oil

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.25
Teaspoon
Granulated garlic




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 remaining olive oil and season with the spices.  Toss gently by hand, being careful to NOT tear or break the pasta, until coated with the olive oil. 

6.      When thoroughly cooled, cover and store in a sanitized, airtight container in the refrigerator until called for.

This is a never-fail formula for creating perfect pasta from dry. 

Here’s the Kosher Salt and Pepper seasoning:

(#1324) KOSHER SALT AND PEPPER SEASONING





1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes




Method:

1.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for.

Here’s the Sauté Butter recipe, a very important staple of any professional kitchen used for enrichment purposes and for providing additional flavor:

(#219) SAUTÉ BUTTER





1. About 1# / Mis-en-place: 10 minutes. 




Qty.
Measure
Item
Other
14
Ounces
Unsalted butter

1
Tablespoon
Freshly minced parsley flakes

1.5
Tablespoon
Minced fresh garlic cloves

1
Pinch
White pepper

1
Tablespoon
Lemon juice

1.5
Tablespoon
Minced shallots

1
Teaspoon
Minced pimientos

1
Tablespoon
Lemon zest




Method:

1.      Combine all ingredients in the bowl of an electric mixer and beat until light and airy using a whip or paddle attachment. 

2.      When it is, blend in the remaining ingredients and mix well.  Be sure to keep well-refrigerated, bringing out only for use.  Never leave out, especially during hot weather.

This is an important addition to any kitchen for use in a variety of sauté dishes as an enrichment and/or flavor enhancement. Here’s the recipe for Basil Pesto:

(#511) BASIL PESTO





Yield:  about 3.5 cups  / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
3
Cups
Washed and stemmed basil leaves

2
Bunches
Parsley, washed and stemmed

3
Tablespoons
Minced garlic

3/8
Cup
Pine nuts

1
Cup
Fine-grated Parmesan cheese

.75
Cup +
Olive oil




Method:

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

2.      You can do this one of two ways: first, the old-fashioned way of using a meat grinder with the smallest ring in it or second, with the help of a food processor.  The basil and parsley need to be totally cleaned and dried.  Then, run them and the garlic, pine nuts, and parmesan cheese through the meat grinder with the olive oil OR combine first FIVE ingredients in the food processor—pureeing it on medium-speed while running the olive oil down the stack until it has attained the right consistency.  The consistency needs to be that of a very thick preserve or jam so that it can be spooned out but doesn’t just automatically transform into two things: green pulp and liquid oil.  It should hold together fairly well so that it can be added to cream sauces or to pasta dishes and with some stirring, transform it into a pleasantly green concoction. 

3.      Always store in the refrigerator in a sanitized, airtight container with a tight-fitting lid.  Label, date, and refrigerate for no longer than ONE week; after that, throw it away and begin fresh.

This is the classic pesto recipe for use in all pasta and Italian dishes that call for it or as a condiment for hors d’oeurves and appetizers being placed alongside cracker trays in your best bowl.

This is an excellent modern-day dish; it’s flavorful, tasty, and a joy to both make and to eat.  Always pay special attention to the cooking of your vegetables and never overcook them.  There was a time when vegetable cookery didn’t matter whereas now, it’s a sign of ineptitude and ignorance to overcook them.  Always take care so that your finished product is perfect when served.

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

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.

Well, I’m glad to be back, it seems like it’s been forever but such is life when you write blogs for the Elemental News of the Day.  We have this lovely time to ourselves in which we pursue our careers, write articles for foodservice magazines and glossy supermarket publications like Bon Appétit, Food and Wine, and Cook’s Magazine.  It’s a lovely life to be able to do as one pleases without having to answer to anyone else other than the customers.  I’m excited about the oncoming spring as that means the mountains will light up with wildflowers and the creeks will be flowing down to the valley.  Lake of the Woods is one of the finer places to live and to me; it’s as good as anyplace I ever lived in Washington State.  The Pacific Northwest is one of the finest areas one can ever reside but the beauty of living in the Tehachapi’s is that it’s never quite as cold as it is up there.  So, in essence, I have the best of both worlds and my wife and I have become mountain folk, meaning that we hate going down in the valley.  We do take trips to the Southland fairly often because I have too many friends in and around the environs of Los Angeles, CA.  Well, that’ll do it for today; I’ll see all of you tomorrow!           

 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!  

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.


This is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.

---30---

The END Commentary for Monday, March 26, 2012 by Chef Gervais Krinkelmeier



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 Gervais Krinkelmeier

.



Recipe created by Chef Gervais Krinkelmeier on June 16, 1997 in Seattle, WA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                               
                                                                    
                                                                             
This is #1401 an 11” x 14" original oil painting by Beverly Carrick entitled, “My Gate.’" 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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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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