Popular Posts

Monday, April 23, 2012

“Fabulous Bakery Desserts, Pt. LIII: ‘The Best Chocolate-Walnut Brownie Recipe in the World plus Chocolate Buttercream Frosting—a Chocolate-Lover’s Dream come True” by Chef Kilgore Randalini



Today, we begin offering albums by another of the all-time great San Francisco bands that has continued on in one form or another since their inception out of the Jefferson Airplane: HOT TUNA!  Their FIRST album—“Hot Tuna”—was released in 1970 and was a live recording at a coffee house in San Francisco featuring Jorma Kaukonen and Jack Cassady of the Airplane.  The two of them began doing blues sets in the intermission of Airplane concerts as a way of playing additional material and was a great first album.  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.  





COUNTDOWN TO THE END OF THE MAYAN CALENDAR…


                                                                              

Here's the countdown to December 21, 2012: from today, we have 243 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 04-24-2012

Copyright © 2012 by MHB Productions

Word Count: 1,707.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, April 24, 2012 by Chef Kilgore Randalini

FABULOUS BAKERY DESSERTS, PT. LIII

 Fabulous Bakery Desserts, Pt. LIII: ‘The Best Chocolate-Walnut Brownie Recipe in the World plus Chocolate Buttercream Frosting—a Chocolate-Lover’s Dream come True” by Chef Kilgore Randalini



Bakersfield, CA, 04-24-2012 T: Today, we have a wonderful recipe for those who love chocolate brownies, one that I feel is a dream come true for those who delight in eating this wonderful “cookie cake.”  If prepared right, they’re amazingly moist, light, and tender of crumb so be sure to follow the directions as closely as possible.  The trick in making perfect brownies is to never over-bake them but to always remove them a few minutes before they’re completely done.  Like all quickbread and cookie recipes, overbaking is the cardinal sin that will ruin all of the work you put into making the best dish imaginable so be sure to pay close attention to them as they bake.  Also, never bake them at too high a temperature as they need low temps to remain moist, something a lot of bakers don’t know.  Convection ovens are also a boon to making them correctly so if you’re lucky enough to have a Jenn-Aire range at home, is sure to utilize the oven with the fan ‘on.”

Be sure to use only the best ingredients, particularly the chocolate, Ghirardelli Square being the primo best, Hershey’s being second best.  Chocolate is a personal preference for many folks so if you have a brand you like even better than these two, time-honored brands, be sure to bring it out and utilize it in making this recipe.  It is important to work with the products you know and love so as to be able to make an award-winning bakery product that will bring you fame and fortune!  Let’s make this recipe!

(#1449) CHOCOLATE BROWNIES


Yield:  1 half sheet = 48 brownies  / Mis-en-place: 1 hour plus:


Qty.
Measure
Item
Other
3-3/8
Cup
Ground chocolate

3
Cups
All-purpose flour

1.125
Teaspoons
Baking powder

1.125
Teaspoons
Salt

2.25
Cups
Chopped walnuts

9
Each
Large AAA eggs

3-3/8
Cups
Granulated sugar

1.5
Tablespoons
Vanilla extract

2.25
Cups
Melted butter

Chocolate Buttercream Frosting:
12
Ounces
Soft butter

2.5
#
Powdered sugar

6
Ounces
Cocoa or chocolate powder

1
Teaspoon
Salt

1
Tablespoon
Vanilla extract

1
Tablespoon
Orange extract

.5
Cup
Half-n-Half

.5
Cup
Chocolate or rainbow sprinkles

.5
Cup
Orange zest
Optional
1
Cup
Chopped walnuts




Method:

1.      Mis-en-place: have everything ready with which to work! Preheat your standard oven to 350°F or your convection oven to 300°F and have ready.  Spray a half sheet pan with PAM or with some such other food release spray and then line it with either wax or parchment paper.  Spray the paper with PAM, too, taking care to also spray the sides extra heavily.  Finally, lightly dust the bed of the pan with a bit of all-purpose flour shaken through a fine-meshed sieve. Set aside.  Have an electric mixer at hand equipped with a PADDLE attachment.

2.      Combine the first FOUR ingredients together by shaking through a flour mill or a fine-meshed sieve to thoroughly combine and then blend in the walnuts; set aside.

3.      Beat the eggs until light and foamy and then cream in the sugar, vanilla, and melted butter.  Beat until light and homogenous.  Then, fold the DRY ingredients into the WET using the least amount of strokes necessary just to moisten the DRY mixture.  Overmixing tends to overdevelop the gluten in the flour which will make the finished product chewy—take care to NOT commit this common mistake with quickbread-type mixes.

4.      Pour the batter into the prepared pan, shake gently to settle the contents, and then place inside your preheated oven on the middle oven rack.  Bake for approximately 35-40 minutes in a standard oven or for 25-30 minutes in the convection oven—fan in the “on” position. Test with a cake tester, a paring knife, or a toothpick inserted into the center: if it comes out CLEAN, the brownies are done and if not, bake a short while longer.  NOTE: if they’re almost done, pull them out because they will finish baking in the pan for another couple of minutes if it’s placed on a wire rack to cool. This is the key to making moist, tender brownies—NOT overbaking.  Cool completely before frosting!

5.      To prepare the frosting, clean the mixer out and also the paddle.  When it is, hook it back up and begin beating the butter at medium speed until it’s light, fluffy, and creamy.  Then, add the chocolate, salt, vanilla, and orange extract, beating well to thoroughly combine. 

6.      Next, begin scaling in the powdered sugar along the side of the bowl—slowly, gently, and patiently—until it’s incorporated.  It will take some time as it will stiffen and then lighten as it mixes.  As it does so, begin scaling in the half-and-half along the sides to lighten the frosting taking care to add just as much as it needs, possibly NOT all of it depending upon time of the year, the humidity, and the kitchen temperature.  Just add the cream until the frosting is light, fluffy, and ready to spread—then stop.

7.      Use a rubber spatula or a frosting spreader and begin spreading the frosting across the top of the COMPLETELY cooled brownies.  Spread it gently, dipping the spreader in cold water to make the process easier until all of the frosting is atop the brownies.  Then using an old-fashioned “cock’s comb” or what is known as a decorating triangle in modern times, drag it across the surface of the frosting to give it a decorative grooved look.  Finally, sprinkle the brownies with sprinkles of choice and if you really want to make them look beautiful, add the orange zest across the top—this is a professional addition that will put yours in a class all their own!  Also, spread the chopped walnuts across by sprinkling them by hand and you have a marvelous brownie that will make others look pathetic!

8.      Cut the brownies with a dough knife 6” x 8” and lift each one out with a cake knife or better yet, a brownie/cookie knife, a utensil that is sort of shaped like a stair-step that is easily inserted under each one and then lifted out.  Always be sure to wipe the utensil each time you use it so the frosting on it won’t mess up the next one.  Serve right away or wrap airtight in plastic wrap for use at a later time.  Be sure to refrigerate after several hours if the temperature is warm or leave out at room temperature for no more than a day if cool.  As the frosting is a butter cream, it’s not sanitary to leave it out in warm weather as the butter and half-and-half will inevitably sour and cause stomach aches.  Always be careful with your foods no matter what they are!

This is a fabulous recipe that was learned many years ago and is a great brownie formula that always draws raves and applause.  It has won awards at county fairs in several states and is one that will bring you much acclaim.  Keep this recipe handy as it will be used time-and-time again!

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

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 hope you’ll enjoy this great recipe; it’s among my most favorite brownie preparations although I do have quite a few having been a professional baker for many years.  It’s one of the things one learned in the early days of culinary careers back in the 1970’s and before, prior to the advent of buying everything premade and then selling it as one’s own took over the profession.  Baking has always been one of my strong points and I’ve used it to obtain better positions in a wide variety of towns and cities in several states at different times.  Learn the things that NO one else knows and it will take you far in this day and age of no jobs, dying restaurants, and low wages and no benefits.  Times are tough indeed and I do hope that what you learn here at the END will bring you success in the real world of culinary activity!  

   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 HOT TUNA 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 Tuesday, April 24, 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 June 29, 1993 in Bakersfield, CA.

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 #1241 a 12” x 16" original oil painting by Beverly Carrick entitled, “Doves and Others.’" 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

                                                                            


















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 04-16-2012, 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:

Kilgore Randalini, Fabulous Bakery Desserts, Hot Tuna, Bakery Recipes, Cookie Recipes, Brownies, Pastries, Dessert Recipes, Desserts, Old-Fashioned Bakery Desserts, Coffee Shop Favorites, Quickbreads,








                                                                                    

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 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!