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Sunday, April 22, 2012

“Fabulous Bakery Desserts, Pt. LII: ‘Fantastic Cherry Pie a Great Prelude to Mother’s Day Menu Spectacular beginning Next Week and a Warm Welcoming of Spring” by Chef Kilgore Randalini



Today, we continue offering albums by one of the all-time great San Francisco bands that had so much promise but then basically fell apart due to the usual reasons: MOBY GRAPE!  Their FIFTEENTH-and-final album—“Moby Grape Live”—was released in 2010 and was another excellent live performance of this underdog San Francisco psychedelic band, well-worth buying. By all means, please go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.  Tomorrow: we begin promoting the great San Francisco band, HOT TUNA!





COUNTDOWN TO THE END OF THE MAYAN CALENDAR…


                                                                                  

Here's the countdown to December 21, 2012: from today, we have 244 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 Kilgore Randalini

END Commentary 04-23-2012

Copyright © 2012 by MHB Productions

Word Count: 2,379.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, April 23, 2012 by Chef Kilgore Randalini

FABULOUS BAKERY DESSERTS, PT. LII

 Fabulous Bakery Desserts, Pt. LII: ‘Fantastic Cherry Pie a Great Prelude to Mother’s Day Menu Spectacular beginning Next Week and a Warm Welcoming of Spring” by Chef Kilgore Randalini



Bakersfield, CA, 04-23-2012 M: Last time I was here was last November of 2011, a great time last year to be sure and now, here I am after having been off five months, a wonderful amount of time.  Anyhow, let me say that I am very happy to be back among the Elemental News of the Day fans and that we are going to resume our Fabulous Bakery Desserts series today, something I am very excited to do as I’ve never ever done it before and I do want to share with you some of the great recipes I learned long ago when I, too, spent time training in a coffee shop. 

Pies and pastries are one of those much-beloved things that people seek out in coffee shops and truckstops because they’re reminiscent of yesteryear and of the way in which we were brought up as Americans.  Now, things have totally changed, the people coming to the country are of different areas with different ideas and foods and things have obviously changed from how it was in the preceding centuries.  But that’s a good thing, it allows us to try new and different things and to adopt new ways, new customs, and new schools of thought.  Change is a good thing for most people and for Americans, it is what our culture was built upon, something we have accepted, adopted, and used to sustain us and our way of life.  Granted, things are a bit troublesome right now but that’s to be expected in hard economic times but I believe that things will turn around at some point and we’ll be back on our feet, better than before.

Our recipe today is a classic dish that is simple yet can be very elegant depending upon how you serve it and when it’s used.  Traditionally, cherry pies are big around Valentine’s Day but in professional foodservice, we do seasonal things all year round which are good for those that like them.  It’s like pumpkin pie: it’s a year-round thing in foodservice, not just at Thanksgiving and Christmas and that is good for me because I like them.  I’m sure there are many out there who love Cherry Pie and that’s what we’re going to do right now:

The first thing we need to do is to make the filling and the important thing is to go out and buy some clear gel which is modified food starch.  Unlike cornstarch, the old-time thickener still in use by those who haven’t adopted or don’t know about the newer breed of thickener—by the way one that was available back in the 1970’s and possibly earlier—it’s high time you learned about it now.  If you can’t find it at specialty stores, you can order it online at a variety of places including Amazon.com, the world’s largest online retailer, and one that has everything under the sun.  The good thing about buying it is the fact that it never clouds up once it’s cold and it retains the same consistency that it has when the product is made, even if it’s cold, hot, or in between; that, alone, is a fantastic quality that makes it worth the extra expense!

(#1447) CHERRY PIE FILLING





Yield:  about 2.5-3 quarts / Mis-en-place: 30 minutes:




Qty.
Measure
Item
Other
7.5
#
Frozen or fresh pitted cherries

1
Quart
Cherry juice

1
Quart 
Water

2
Cups
Granulated sugar

1.5
Teaspoons
Kosher salt

.75
Teaspoon
Almond extract

1.5
Teaspoons
Ground cinnamon

.75
Teaspoon
Ground coriander

1.5
Teaspoons
Lemon juice

.75
Teaspoons
Red food color

1.5
Cups
Clear gel or cornstarch

1
Each
Bay leaf




Method:

1.      Mis-en-place: have everything ready with which to work! Find the best frozen cherries that you can that are packed in metal tins with juice as they make the BEST cobbler/pie filling even more so than fresh.  Fresh is fine but you have to both pit and stem them and then poach them in a saucepot with TWO quarts of water in order to make the required amount of cherry juice.  

2.      Have the cherries set aside and combine the two liquid measures together and then place in a large saucepot and place over a medium-high flame.  Combine the rest of the ingredients together using an electric mixer equipped with a whip attachment. 

3.      When the liquid is boiling, pour some of it into the mixer and rotate the whip on slow speed until the mixture is liquefied and free of lumps.  When it is, add the remaining liquid to it and mix well.

4.      Place a heavy-duty, large saucepot over a medium-high flame and spray with PAM or some such other food release spray.  Place a fine-meshed sieve atop it and pour the liquid mixture through it.  Force through any blobs of gel, sugar, or spice and then raise the flame to high.  Throw the bay leaf into the pot, too, and bring to a boil, whisking constantly.

5.      As it heats up, it will begin to thicken and you must whisk continually lest you miss a corner and scorch the gel.  Be sure to scrape the sides, corners, top and bottom to keep the mixture from scorching.  Continue whisking until the mixture has thickened and has gone from cloudy to clear. When it’s both of those two requirements, the gel is done so remove it from the flame and set aside.

6.      Add the cherries and stir them in—gently—with a spoon, coating them with the gel as well as possible. Then, let the mixture cool down and when it has, transfer to a sanitized, airtight container with a tight-fitting lid and refrigerate.  Use this pie filling to make cobblers, pies, or dilute it to make a dessert sauce or a sauce for a specific entrée like Chicken Breasts ala Jubilee.

This is the classic cherry filling and note, if you can’t find CLEAR GEL at the local grocery or restaurant supply store, you can order it online from Amazon.com.  Clear Gel is preferable to cornstarch as it never clouds and is the same consistency warm just as it is when it’s cold. Use cornstarch only if you have to.

Here’s the pie dough:

(#1446) ALL-PURPOSE PIE DOUGH





Yield: about 2.25# pie dough / Mis-en-place: about 45-60 minutes:


Qty.
Measure
Item
Other

2
Cups
All-purpose flour
12-ounces

1
Tablespoon
Kosher salt
1-ounce

3
Tablespoons
Granulated sugar
1.5-ounces

12
Ounces
Chilled Crisco shortening


2
Cups
All-purpose flour
12-ounces

3-4
Tablespoons
Ice water




Method:

7.      Combine the flour, salt, and sugar together in a bowl and stir to blend well. Be sure to put the first measure of flour on the bottom and the second on the top. 

8.      Work the shortening into the flour mixture by rubbing it between the palms of your hands until both are about the size of small pebbles. 

9.      Form a “well” in the center of the dry goods and pour the ice water into its center.  Gradually fold the flour in from the sides of the bowl mixing constantly as you do this.  Should it be too STIFF, add a little extra water.

10. Scoop the pie dough out onto a lightly-floured surface and knead it until firm dough has formed.  Wrap it up tightly in plastic wrap and refrigerate for about 30 minutes.

This is classic pie dough that is usable for most of your bakery needs: from making pies to cobblers, to strudels and quiche crusts, and whatever else your imagination might dream up! Go for it and don’t be stopped by limitations!

The Finish:
1
Each
Large AAA egg, beaten and strained

.125
Cup
Ice water

Fine granulated sugar


11. Making the Pies: remove the chilled dough from the refrigerator and divide it into FOUR equal pieces; then, roll each one out using a rolling pin and a lightly-floured work surface until each is large enough to cover an 8” pie pan with a rim around each one.  Drape each pan with ONE rolled out piece of pie crust and set the other two aside.  Using scissors, trim the edges leaving about .25” all the way around each.

12. Preheat your standard oven to 425°F or a convection oven to 375°F.  Scoop the filling into each pie crust, approximately 2-cups per pie but if you can do a bit more and do it comfortably, then do it and if not, you don’t need to use all of the filling, you can make a turnover or two out of any leftover pie dough. Combine the beaten egg and the ice water together in a bowl and force it through a fine-meshed sieve into another bowl and then using a pastry brush, brush egg wash around the edges of each pie.

13.  Place the top crust atop each pie and scrunch the edges together. Use a fork to press the edges to form a decorative border on each pie or use your fingertips by scrunching the excess dough between your fingers to form an attractive border if you care to do it this way but either way, press and seal the borders while at the same time forming a fluted or fork-pressed border.

14.  Place a sheet of wax paper atop a sheet pan and spray it with PAM or some such other food release spray and then place each pie atop it.  Brush with the egg wash and then sprinkle with granulated sugar.  Slice the crust decoratively to add attractiveness to the top crust and to allow the steam to escape.  Place the sheet pan with the pies inside your preheated oven and bake for 10 minutes at the starting temperature.

15.  After 10 minutes, reduce the heat by FIFTY (50) degrees and continue baking until the pie crust has a beautiful golden-brown color and filling is beginning to bubble up at the vents.  Remove the pies and place onto a cooling rack to cool.  After about 10-15 minutes or so of cooling, they’ll be ready to serve.  You can serve with a scoop of vanilla bean ice cream, whipped cream, or warm brandy sauce, or a combination of two or three of them.

16.  Note: Pies can be made ahead of time and chilled to be sliced and reheated in the microwave the next day.  If you do it like this, they’ll actually come out better because there’s something to be said about the quality of a pie that’s been allowed to set-up completely and then reheated—they’re beautiful because the slices are homogenous meaning that they hold together and stand up like a pie should.

 Pies can be frozen for use at a later time.  Should you have leftover pie dough and filling, you can do this: roll the dough out until it’s about .125” thick.  Use a large ring cutter or an empty #10 can, and then cut out as many circles as you can and brush each one with egg wash.  Place a small scoop of pie cherries in each one and then fold half of the ring over upon the other, pressing the edges with a fork’s tines.  Brush with egg wash, sprinkle with granulated sugar and place upon a sheet pan lined with wax paper sprayed with PAM and bake at 400°F for 10-20 minutes, after poking a few air holes into each one, or until they’re golden-brown.  Glaze with a mixture of powdered sugar and pineapple-or-cherry juice and enjoy.

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

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, that will do it for Day Number One, I hope you’ve all had a lovely time and that you’ve learned something here today with me.  I am always trying to instruct the younger cooks coming up the foodservice ladder on how to retrieve the golden dishes from the past and to maintain them for the present and for all coming generations.  It is something that everyone should aspire to who has grandparents or even great-grandparents still alive to get all knowledge as possible out of them and to save it for posterity. This is the obligation of every living soul!

   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 MOBY GRAPE 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!

Kilgore Randalini

Kilgore Randalini
Working Chef, ACF

This is me back in the 1980's when I was a middle-aged chef working at a Grand Hotel in Southern California. I began my culinary career in the early 1960's after having spent some time in the United States Army. Presently, I am still working at a local country club somewhere in Kern County.

---30---

The END Commentary for Monday, April 23, 2012 by Chef Kilgore Randalini



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 Kilgore Randalini

.



Recipe created by Chef Kilgore Randalini on April 01, 1972 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                   
                                                                 
                                                                                     
This is #1238 a 20” x 16" original oil painting by Beverly Carrick entitled, “Lemons and Birds.’" 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!

Birds

                                                                         


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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