Popular Posts

Thursday, March 1, 2012

“The Salad Chef Speaks, Pt. XIX: ‘Starter Spinach Salads with House Croutons—elegant enough to stand alone or for use on Banquets,’ by Chef Lilah Paulikovich”



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 THIRTEENTH album—“The Best of the Doors”—was released in 1973 and hit GOLD status like most of the rest but is still one of the all-time classic rock albums. It is a very good album and second compilation 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 296 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 03-02-2012

Copyright © 2012 by MHB Productions

Word Count: 1,845.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, March 02, 2012 by Chef Lilah Paulikovich

THE SALAD CHEF SPEAKS, PT. XIX

The Salad Chef Speaks, Pt. XIX: ‘Starter Spinach Salads with House Croutons—elegant enough to stand alone or for use on Banquets,’ by Chef Lilah Paulikovich



Bakersfield, CA, 03-02-2012 F: Here it is, Friday, the first one in March to be exact and just 296 days away from the world-changing events of 12-21-2012, you know, the day the Mayan Calendar comes crashing to its inevitable conclusion.  Personally, I think that Stinkbug was stoned at the time her was making these prophecies because they’re so out there that it’s hard to imagine life-altering changes.  There are so many theories out there as to what is going to happen—books, movies, magazines, television shows—that it’s very confusing.  I think I said I was excited to be alive during this time because if you have to be alive at some cataclysmic point in the earth’s history, then this is it.  I think the Twenty-first of December will come and go and nothing will happen but I know other people who are taking this seriously and who have built boats or whatever else to free them from this impending nightmare.  Well, I guess we’ll see, won’t we?

The thing I find interesting is that there are not just one ancient civilization but many that all see the date of December 21, 2012 as a year of transformative crisis for not only the planet earth but for the entire solar system as reportedly, the planets will line up in a straight row across the solar system, a configuration that seldom takes place and when it has in the past has been at times of monumental events.  Scientists speculate that the gravitational forces exercised by the planets tugging on one another will be enough to throw the planets into wildly erratic orbits and might affect their positions in the system.  I am not sure as to whether or not I believe any of this but there are enough other civilizations like the Mayans, the Ancient Egyptians, the Babylonians, the Hopi Indians, and many, many more that see the world coming to some sort of cataclysmic end.  All I can say is that I will have my twelve-pack of ice cold Primo beer by my side and will wait expectantly.  We might even run “end-of-the-world-specials” on the eve and on the day it all comes to an end.  Who knows? The drinks might even be free on both days?

Today, we are going to make classic spinach starter salads, one of the all-time favorite openers for many a banquet across the United States throughout the 1980’s and 1990’s.  Baby spinach is what one wants to acquire as it’s not only tender, dainty, and delicate, it’s less dirty and is easier to wash.  If you’re willing to pay a little bit extra, you can buy it in sealed packages already washed which will save you a great deal on your labor expenditures.  There’s nothing worse than getting gritty or dirty spinach and many times when you buy cases of fresh spinach, it takes many a soaking to rid it of the residual dirt attached to it.  And in the colder months, it’s even worse because spinach brought in, in November or December, is inevitably in worse condition than it is in the spring or summer.  Spinach fields are always moist and that moistness causes dirt to affix itself to every leaf on the spinach plant and makes it hard to wash it off.  Do your best to shop around to find consistent quality, the best price, and the best bang for your overall buck.  If you can buy it locally, be sure to do so! Let’s make our salad:

(#712) STARTER SPINACH SALAD





Yield:  4 servings  / Mis-en-place: 3-4 hours:




Qty.
Measure
Item
Other
3
#
Baby spinach, soaked, washed, and drained

8
Slices
Bacon, chopped and sautéed until crisp

1
Cup
Domestic mushrooms, washed and sliced

1.5
Cup
Yellow onion, shredded paper thin

1
Tablespoon
Minced garlic

1.5
Cups
Croutons (Recipe #425)

.25
Cup
Lemon juice

.25
Cup
Red wine vinegar

.25
Cup
Peanut oil

2
Tablespoons
Olive oil

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

1
Teaspoon
Dry mustard

.25
Cup
Freshly grated parmesan cheese

3
Each
Hardboiled grated egg

The Garnish:
3
Each
Hardboiled grated eggs

.5
Cup
Packed bacon bits

4
Each
Orange moons

4
Each
Parsley sprigs
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Soak the fresh spinach in cold water for at least an hour and then begin rinsing any dirt out of it underneath cold running water.  Transfer the baby spinach into a salad spinner and spin the excess liquid out of it so that the dressing will better affix itself to it.  Pat dry if you need to because there’s nothing worse than having a salad that’s wet and the vinegar and oil is running off of it.  Take your time and do it right!

2.      Combine all ingredients in a large mixing bowl or tub—sanitized, of course!—and then using tongs, divide between four small salad plates. 

3.      To finish them, sprinkle more hardboiled grated egg atop each salad followed by some bacon bits.  Place an orange moon alongside each salad and punch a parsley sprig through its center; they’re now ready to serve.

Spinach salads are always perfect for banquets as most people love them.  This is simple, quick, and easily prepared, all the pantry chef has to do is to have the entire ingredients ready for action and then start tossing them the moment the servers tell them to “go!”

Here’s the crouton recipe:

(#425) HOUSE CROUTONS





Yield:  1#  / Mis-en-place: 30 minutes:




Qty.
Measure
Item
Other
1
#
Baked croutons

2
Teaspoons
Granulated garlic

1
Shake
Tabasco sauce

1.25
Teaspoons
Freshly minced parsley

1
Teaspoon
Ground rosemary

1.125
Teaspoon
Whole thyme

1
Pinch
Red pepper flakes

1
Tablespoon
Kosher salt

5/8
Cup
Fresh parmesan cheese, ground up in Cuisinart
.5
Cup
Olive oil

.5
Cup
Vegetable oil








Method:

1.      Mis-en-place: have everything ready with which to work! Preheat a standard oven to 375°F or a convection oven—fan “on”—to 325°F; have ready.

2.      With the exception of the croutons, mix ALL ingredients together with the use of an electric mixer equipped with a whip attachment. 

3.      Place the plain-baked croutons into a bowl large to hold and to mix them.  Pour the oil-herb-spice mixture over them and mix—gently—with a spoon until well-blended. 

4.      Transfer the croutons to a sheet pan sprayed with PAM and spread out.  Place the pan inside your preheated oven and bake 7-8 minutes or until golden-brown.

5.      Check them while they’re baking and then stir them around if you need to so that they’re evenly baked.  Remove from the oven and place onto a cooling rack where they must cool completely before being stored. 

6.      When cool enough transfer them to a sanitized container and cover with a tight lid.  Label the container as to what’s being stored and date it so that you will know when their seven-day shelf-life has terminated. 

This is a great recipe that you will find comparable to store-bought brands.  As long as they’re kept in an airtight, unrefrigerated container, they will remain fresh but as long as you using fresh parmesan cheese, they will last no longer than 7 days. When time’s up, discard what’s left and make a new batch.

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

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.

So far, so good, is all I can say!  Our time continues to tick down, all we have is but two more days to work our magic and then it will be time for me to exit the stage and to allow the next chef to take over for his or her week.  It’s a great thing what Stinkbug has done around here and he deserves a lot of praise for the Elemental News of the Day having become the fastest growing, unknown culinary blog on the Internet.  I mean, where else can one get their food with a dose of politics?  Americans have become political junkies and when one campaign has run its course, another one steps in.  I really don’t believe that we won’t have an answer for the present economic mess we find ourselves in.  This is something I never ever expected would happen to America and it’s one of the reasons why present labor costs are so cheap—there are too many Americans competing for the same job whether it’s washing dishes or being a rocket scientist.   Never in my life have I had people with doctorates washing dishes and being glad they were able to do that for their families while on the flipside of the coin, too many people go without.  Unless something happens soon, this president is toast and so are all of his policies.  I think it’s terribly sad what’s going on in the United States and it’s time we all started acting like Americans again and not like mercenaries!  

 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 Friday, March 02, 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 July 28, 1994 in Kahului, HI.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 



                                                                        

STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                   
                                                                        
                                                                               
This is #1377 a 16” x 20" original oil painting by Beverly Carrick entitled, “Gardeners of Las Palmas" 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.















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.




                                                                                 


                                                                            
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 02-26-2012, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                   
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Lilah Paulikovich, The Salad Chef Speaks, The Prepmaster, The Doors, The Pantry Chef, Salad Dressings, Classic Salads, Starter Salads, Caesar Dressing, Spinach, Elegant Presentations, The Pantry,










                                                                              
Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.











Advertisements:




































No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!