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Tuesday, April 24, 2012

“Fabulous Bakery Desserts, Pt. LIV: ‘Chef Randalini presents his Recipe for Oatmeal Cookies—better than Grandma used to Make” by Chef Kilgore Randalini



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their SECOND album—“First Pull Up, Then Pull Down”—was released in 1971 and was another live recording but this time an electrified one and not an acoustic set.  The band featured Jorma Kaukonen and Jack Cassady with Papa John Creach on violin, Joey Covington on drums, and Will Scarlet on harmonica.  It was a great album featuring many standards that would be played for years to come.  We urge you to 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 242 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 04-25-2012

Copyright © 2012 by MHB Productions

Word Count: 1,527.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, April 25, 2012 by Chef Kilgore Randalini

FABULOUS BAKERY DESSERTS, PT. LIV

 Fabulous Bakery Desserts, Pt. LIV: ‘Chef Randalini presents his Recipe for Oatmeal Cookies—better than Grandma used to Make” by Chef Kilgore Randalini



Bakersfield, CA, 04-25-2012 W: One of the things that every chef should know how to make are cookies from scratch, ones that are so good that they make store-bought look like amateurs made them.  The trouble is, nowadays the restaurant supply companies offer extremely good frozen cookie doughs that are easy to work with and make fantastic cookies so it takes the need away for being able to bake cookies using one’s own recipes.  Here again is another way to rid the society of skilled professionals because it’s easier to buy frozen dough, slap them onto a tray, and serve them as one’s own.  The problem is, everyone is using virtually the same doughs—almost always made by the Rich’s Company of bakery products—so every place has exactly the same products on their dessert trays or at their meetings, banquets, and in their lobbies alongside the coffee service.  Therefore, every patron of every hotel, restaurant, country club, and bakery is getting the same damned thing at a high markup when if the bakers made the products themselves, they would save money, be individual, and would build up a reputation that would spread far and wide.  Tragically, with the economy being what it is and controlling food cost now more important than ever, no one wants to take the opportunity to step ahead of the pack and to demonstrate that they’re talented, have the desire and the ability, to be creative, unique, and exciting! But that is what we’re going to be today! We’re going to be all of those things plus we’re going to save money because those cookie doughs aren’t cheap, they take up valuable freezer space, and are easier made and taken home by the kitchen staff at the end of the day when no one is around to watch them!

Oatmeal cookies are the universal cookie almost everyone and his or her so-called brother loves, they can be augmented with different things like raisins, currants, Craisins, and nuts, and can be made in chocolate, almond, and orange flavors or more, depending upon what you have to make them with.  I love this recipe, it’s a never-fail one that anyone can make and the ingredients are generally always on hand.   Therefore, I think it’s a good one to begin with so that over the course of the rest of this week, maybe we’ll go ahead and make some more so that by the end of our time together, you’ll be a confident cookie baker, ready to go out into the world and knock them dead! Here we go:

(#1451) CLASSIC OATMEAL COOKIES





Yield:  about 26-TWO-ounce cookies (3.25 # dough)  / Mis-en-place: 50 minutes:




Qty.
Measure
Item
Other
1
Cup
Crisco shortening

2
Cups
Light brown sugar

2
Each
Large AAA eggs

1
Teaspoon
Vanilla extract

1
Teaspoon
Baking powder

.25
Teaspoon
Baking soda

.5
Teaspoon
Salt

2
Cups
All-purpose flour

2
Cups
Raw oatmeal

The Sugar Glaze:
.5
Cup
Pineapple juice

1
Cup
Powdered sugar

1
Teaspoon
Vanilla extract




Method:

1.      Mis-en-place: have everything ready with which to work! Preheat standard oven to 350°F or a convection oven—fan in the “on” position—to 300°F.  Spray two half-baking sheets with PAM or with some such other food release spray and then line them with wax or parchment paper.  Take care to spray the paper with PAM, too, so that the cookies will peel off it.

2.      Using an electric mixer equipped with a paddle attachment, beat the shortening and the sugar together until light; then, add the vanilla extract, the baking powder the baking soda, and the salt, beating well. This mixture should be creamed light and fluffy before adding the flour and the oats. 

3.      When the mixture is as described, add the flour and the oats.  Remove the mixture from the bowl FIRST and then place half of the flour and oats at the bottom followed by the creamed shortening mixture.  Place the other half of flour and oats at the top and begin blending the mixture rotating the paddle on low speed, taking care to scrape the sides of the bowl several times during this step of the procedure.  When the mixture is completely blended, STOP. 

4.      Cover the bowl with plastic wrap and refrigerate the dough for 15-20 minutes or until it’s fairly firm; then, bring it out, scoop it out onto a lightly-floured work surface and roll it out with the aid of a rolling pin until it’s about one-half-inch thick.  Then, using a dough knife, cut out approximately (32) 1.75-ounce OR (26) TWO-ounce portions using a pound scale if you have one to simplify the process.  When all are done, roll each one into a ball and place on the prepared sheets in rows of FIVE by THREE.  Spray a sheet of wax paper with PAM and press them slightly from above, sprayed-side-DOWN just to slightly flatten the tops.  Then, place them inside your preheated oven on the middle oven rack, baking them in several batches if need be.

5.      Baking time is approximately 18-20 minutes, less for a convection oven.  Bake just until the cookies show signs that the bottoms have browned and that you can lift them with the aid of a spatula.  Also, they should show NO signs of collapsing.  Once they’re done, remove them and place the pans on wire racks to cool.  Put in the second batch if you haven’t the room to bake all of them at once and repeat the process.  When all are done, cool completely before glazing.

6.      Combine the ingredients listed underneath “glaze” together using an electric mixer.  Blend well and then when the cookies are cool, using the whip attachment, drizzle the cookies with glaze in a swirling motion until all used up.  Then, the cookies are ready to serve.

7.      Store leftovers in airtight sanitized containers for no more than 8-10 days.  Be sure to use up as quickly as possible as even though these cookies will remain fresh for a surprisingly long period, they’re best if used fairly fast just as are all bakery products.  These are marvelous cookies and look beautiful!

This is an awesome formula for oatmeal cookies that you will use time and again so keep it handy.  It’s worked for me in a wide variety of areas and it will work for you, too!

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

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, things went well today for our Wednesday session and tomorrow being Hump Day and all means that we’ll be on our downhill slide.  I think I will work at presenting more cookie recipes to you which will be good as we’ve learned a brownie recipe plus one of my favorite pies on Monday.  That’s the lovely thing about working here at the Elemental News of the Day, we get to do all sorts of things, it just depends upon what we draw out of the famed hat of Stinkbug, our mentor and culinary guru.   

   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 Wednesday, April 25, 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

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Recipe created by Chef Kilgore Randalini on June 18, 1994 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                              
                                                                                                                                     

This is #1248 a 12” x 16" original oil painting by Beverly Carrick entitled, “Evening Landing.’" 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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