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Thursday, April 26, 2012

“Fabulous Bakery Desserts, Pt. LVI: ‘Chef Randalini presents another Wonderful Cookie Recipe—Coconut Cookies—and what Cookies they are!” by Chef Kilgore Randalini



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their FOURTH album—“The Phosphorescent Rat”—was released in 1973 and was the band’s second studio recording and witnessed the band heading in a slightly heavier direction.   The band featured Jorma Kaukonen on guitars, Jack Cassady on bass, and Sammy Piazza on drums and percussion.  It was a great album and each and every song was a classic, no doubts about it!  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 240 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 04-27-2012

Copyright © 2012 by MHB Productions

Word Count: 1,837.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, April 27, 2012 by Chef Kilgore Randalini

FABULOUS BAKERY DESSERTS, PT. LVI

 Fabulous Bakery Desserts, Pt. LVI: ‘Chef Randalini presents another Wonderful Cookie Recipe—Coconut Cookies—and what Cookies they are!” by Chef Kilgore Randalini



Bakersfield, CA, 04-27-2012 F: Here it is Friday, already, and that’s always a great thing around here because it’s the last day of the week that anyone really spends time reading the multitude of blogs on the Internet.  Yes, there are millions, maybe tens of millions, even possibly hundreds of millions out there and as to how many are devoted to the culinary arts, your guess is as good as mine.  Stinkbug spends a lot of time perusing the Internet and it seems to me that he’s posting either a link or a feed to a new one each and every week on the Elemental News of the Day.  That’s the great thing about what we have going on here:  we try to be the BROKER of culinary blogs by bringing more and more choices to you, the beloved readership, because we want you to find the information you’re seeking whether we are offering it or someone else is.  We want to bring people together to learn the most known or the most arcane and unusual recipe they want to learn, no matter what it is, including drinks and beverages now.  That is something to say, my friends, NO one else we know of is doing that and all we ask is that you spread the word about the END blog, we want everyone to know who we are, what we have to offer here, and what we do to spread the culinary word around the world.  We want readers reading us in the United States, in Canada, in Europe, in Latin America, in the Middle East, Asia, and even in Australia, New Zealand, and hell, yes, Antarctica!  We want people the worldwide reading this blog and sharing it with their friends, family, neighbors, coworkers, relatives, associates, enemies, every single person on this world.  It is our goal to reach 50,000 page views in our second year of existence by Thanksgiving 2012 as we count down to the dreaded date of December 21, 2012, the day the Mayan calendar comes to an end.  What will happen? No one knows but we’ll be here on that day, the day after, and hopefully the day after that!

We also want you to visit Amazon.com and to buy the products we advertise.  We advertise the music we grew up with, the music we love so much.  It is important to us to share with you each and every band from the combined lives of everyone of us.  We love the Grateful Dead, the Jefferson Airplane, the Youngbloods, Moby Grape, the Strawberry Alarm Clock, the Jefferson Starship, even King Crimson and Fleetwood Mac!  We love them all and in another 10,000 days, we’ll have shared with you all of the albums we know and love and want you to buy!  Remember that each and every advertising link you click on brings in the necessary revenue with which we keep the Elemental News of the Day up-and-running!  JOIN US!

Today, we’re going to make another delightful cookie dough, Coconut Cookies, made with ground coconut which in the Hawaiian Islands is referred to as “Macaroon.”  There, it is a fine powder whereas here on the Mainland with us haoeles we have to grind ours up in the Robo-coupe or the food processor but it works almost the same.  You will love these cookies, especially once they’re decorated and ready to go, I assure you.  There’s nothing better than being able to bake one’s own cookies and not have to buy someone else’s dough because you haven’t any idea as to how to go about it!  So, that said, let’s get started with today’s recipe:

(#1452) COCONUT COOKIES





Yield:  about 26 2-ounce cookies (3.25# dough) / Mis-en-place: :




Qty.
Measure
Item
Other
1
Cup
Crisco shortening

2
Cups
Granulated sugar

2
Each
Large AAA eggs

1
Teaspoon
Vanilla extract

1
Teaspoon
Baking powder

.25
Teaspoon
Baking soda

.5
Teaspoon
Salt

2.125
Cups
All-purpose flour

2
Cups
Ground coconut (Macaroon)

The Finish:
.5
Cup
Pineapple juice

1
Cup
Powdered sugar

1
Teaspoon
Coconut emulsion

1
Cup
Colored coconut
See below



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 macaroon.

3.      When the mixture is as described, add the flour and the macaroon.  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 “The Finish” together (with the exception of the final measure of coconut—see below) 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.

a.      Take regular coconut and soak it in bowls of colored water using food colors from a mixed assortment set.  Allow them to soak for at least an hour and then drain and press them as dry as possible of all liquid.  You can toast this colored coconut in an oven before using it to give it some additional flavor and to make it even more attractive. Be creative and go for it!

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!

These are great cookies learned in Hawaii and ones that are marvelous anywhere they’re made so give ‘em a shot and try them out—you won’t regret it.

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

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.

Okay, so tomorrow is our weekend and that’s when things die down here on the Internet.  People don’t visit the blogs as much as they do on the weekdays so we urge you to visit us and to send everyone you know to come visit us, too.  We want to jump ahead by at least 100 hits a day so that by the time we come to our two-year anniversary on Thanksgiving 2012, we’re at least at 50,000 page views.  Please visit the advertisers, check out their merchandise, it’s NO cost to you to look at it.  If you see something you like, buy it and if you’d like to advertise here at the END, by all means, get in touch with Stinkbug by writing him at the PO Box! We want to hear from YOU so please get involved, and become Elementalized!     

   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 Friday, April 27, 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 October 30, 1992 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                 
                                                                                                                                          

This is #1284 a 16” x 20" original oil painting by Beverly Carrick entitled, “Garden Party.’" 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

                                                                                  


















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








                                                                                      

                                                                                    
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