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Saturday, April 28, 2012

“Fabulous Bakery Desserts, Pt. LVIII: ‘Chef Kilgore presents his Final Cookie Recipe: Lemon Cookies that are Better than any Other Cookie Recipe known to Man or Woman in Modern Times” by Chef Kilgore Randalini



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their SIXTH album—“America’s Choice”—was released in 1975 and saw the band moving in a much more hard-rock direction as a three-piece whereas their former compatriots, the Jefferson Starship were becoming more-and-more Top 40 hit-oriented! Nevertheless, this is a fantastic album and a great performance by Mr. Kaukonen and Mr. Cassady!  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 238 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 04-29-2012

Copyright © 2012 by MHB Productions

Word Count: 1,895.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, April 29, 2012 by Chef Kilgore Randalini

FABULOUS BAKERY DESSERTS, PT. LVIII

 Fabulous Bakery Desserts, Pt. LVIII: ‘Chef Kilgore presents his Final Cookie Recipe: Lemon Cookies that are Better than any Other Cookie Recipe known to Man or Woman in Modern Times” by Chef Kilgore Randalini



Bakersfield, CA, 04-29-2012 Su: Today is Sunday and that means our week has come to an end and that tomorrow, Chef Tiresias will be doing Mother’s Day dinner for you all!  We will be back on schedule doing our holiday menus one week before the week instead of having our holiday end on the day of the event or worse, going beyond it by a day or two.  As Stinkbug has mentioned, it’s not a professional thing to have happen but so much has been going on here and so much growth has been taking place at the Elemental News of the Day that we’ve been behind the eight-ball so-to-speak in keeping up with a very hectic schedule.  Anyhow, be ready to learn how to make a great Mother’s Day menu beginning tomorrow, and who knows? Maybe you’ll be able to use some of our cookie recipes to augment your holiday spread?  I am sure that your mom like mine will be intrigued and delighted by a delicious assortment of tasty cookies, served on your best silver trays lined with doilies, what mother wouldn’t be in a swoon if she saw something like that coming?  Well, maybe a mother with diabetes wouldn’t be thrilled but the beauty of all these recipes is that Splenda can be used in place of sugar.  The only thing you need do is to be sure that you have enough because no matter what the Splenda packages say, it always takes MORE of their product to obtain the same sort of sweetness of the real deal.  So, experiment, you have one week to be racing about your kitchen like a moth on fire so get in there and get cracking!

We are going to close with our final cookie recipe, friends, I’ve saved the best for last: Lemon cookies.  I love lemon and the beauty of it is that orange, lime, or tangerine can be substituted in place of lemon if you are so inclined.  I’ve always loved the flavor of lemon, I find it to be both refreshing and somewhat stimulating, and perhaps it’s the blast of ascorbic acid from the vitamin C.  The flavor has always been used as a cleansing agent, it is tasty, overpowers a variety of other lesser flavors, and lemon cookies are both beautiful and fun to make.  The thing I’ve tried to stress over the course of this week is the fact that the secondary part of the recipes—the decorations—is the most important part as that is what sets the “ho-hum baker” apart from the skilled artist, the fact that he or she can present them in such an astounding way that the vision of the cookie, alone, can already stimulate the taste buds of the intended recipient.  That is what the best bakeries do, they put the work into making their products appear beautiful because if the client or customer sees them as such, he or she is likely to accept a subpar product and praise it more so than one that tastes great but doesn’t look as good.  Utilize every single avenue available to you and you will become a top-notch baker!

Here we go:

(#1454) LEMON COOKIES





Yield:  34—1.75-ounce cookies (3# dough)  / Mis-en-place: 60 minutes:




Qty.
Measure
Item
Other
1
Cup
Crisco shortening

2
Cups
Granulated sugar

2
Each
Large AAA eggs

2
Teaspoons
Lemon extract

1
Teaspoon
Vanilla extract

1
Teaspoon
Yellow food coloring

2
Tablespoons
Lemon zest

1
Teaspoon
Baking powder

.25
Teaspoon
Baking soda

.5
Teaspoon
Salt

4
Cups
All-purpose flour

1
Tablespoon
Whole milk

The Finish:
.5
Cup
Lemon juice

1
Cup
Powdered sugar

1
Teaspoon
Lemon extract




Method:

1.      Mis-en-place: have everything ready with which to work! First of all, prepare your baking pans by spraying a couple of half-sheets with PAM or with some such other food release spray.  Then, line them with either parchment or wax paper and then thoroughly spray both the paper and the sides of the pans with food release spray, too.  It’s important to get those sides as the cookies will expand to the sides and are inclined to stick so prevent them from losing their sides by spraying the sides WELL.

2.      Preheat your choice of ovens: standard ovens to 350°F or convection ovens—fan “on”—to 300°F.  Always bake on the middle oven rack so as to prevent the bottoms from overbrowning. In a professional setting, you have at least four shelves in a typical convection oven or at least two in a standard oven to use. 

3.      Using an electric mixer equipped with a paddle attachment—beat the shortening with the sugar until it’s light and fluffy.  Then, add the eggs—one-at-a-time—beating well after each addition.  Add the remaining ingredients up to-and-stopping at the flour.  Blend well, taking care to scrape the sides and the paddle down several times during this process.  Finally, add the flour and the milk, blending well on low speed until combined and then STOP.  Scrape the sides of the bowl and the paddle one more time and then mix for 30 seconds longer.

4.      Scrape the dough out onto plastic wrap and wrap the dough up tightly in a log or a ball.  Refrigerate for at least 20 minutes so that it can firm up. When it has, bring it out and unwrap it onto a lightly-floured work surface. Dust a rolling pin with flour and roll it out until it’s about half-an-inch-thick.  Cut it into strips, then cut it into 1.75-to-2-ounce portions and roll each one into a ball.  Place the balls onto the sheet pans in rows of 3 x 5 and then place one or both pans into the preheated oven on its middle rack(s).

5.      Bake for about 13-15 minutes (convection) or 16-20 minutes (standard) OR until they shows signs of lightly-browning on their sides and underneath.  Lift the middle ones gently with a metal spatula, peering underneath them to ascertain if they’re lightly browned; if they are, pull them out and place them onto wire rack(s) to cool or bake a minute or two longer. Note: successful cookies normally are ones that are pulled out a minute or two before being TOTALLY DONE: they’ll finish baking upon the pans due to the residual heat as they cool.

6.      Meanwhile, combine the ingredients listed under “The Finish” mixing well to form a glaze. Have ready for the cookies when they’re almost completely cool.  When the cookies are, drizzle it over them using the whip so that you have a ribbony look.  If you want to make them look really nice, be sure to top the glaze-immediately!—with lemon zest or finely-chopped hard lemon candy to give them a professional appearance.

7.      To serve, place the cookies on your best silver trays, definitely lined with doilies for that classy look, and enjoy.  Or, you can store them in sanitized, airtight containers at room temperature for several days.  Try to use them as soon as possible because they will stale.  You can also freeze them but they’re never quite the same.

I love this recipe for lemon cookies as does pretty much everyone else.  They’re beautiful, delicious, and easy to make.  Being a good cookie baker is not a difficult thing; it just takes a little bit of time and minimal investment.  It’s important for all home and professional bakers to be able to whip up cookies at a moment’s notice so be prepared and keep my recipes on hand!

There are all sorts of ways to vary cookies such as these, you can fill them with a dab of lemon filling, you can dust them in powdered sugar and lemon zest, use your imagination and create something so remarkably good that you are the envy of all your friends, family, and coworkers because you’ve become a master baker.  What’s more, be sure to look into your local American Culinary Federation Chapters, go online to the acf.com and find the nearest chapter and see if they have an auxiliary chapter like our Chefs de Cuisine of Greater Bakersfield did back in the 1980’s which allowed non-professionals to join us and to benefit from doing so.  Join us, we are always in search of ways in which we can help our communities!

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

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’ve been very happy to have been with you this wonderful week and will be looking forward to seeing you once more come the end of the summer or early fall.  I wish I was the one who was going to be here on December 21, 2012 but I don’t think I’ll be lucky enough to be the one.  For all I know, Stinkbug might take everyone out to dinner and leave good old Moses in charge for the week.  Moses enjoyed being able to be in charge earlier this year around the New Year’s holiday as he had fun presenting his favorite Elemental News of the Day blog posts.  He’s a great guy, Moses is, he’s a true gem of a man and is responsible for making the END what it is.  Great job, Mo!       

   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 Sunday, April 29, 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 August 29, 1991 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                              
                                                                                   
                                                                       

This is #1291 a 12” x 16" original oil painting by Beverly Carrick entitled, “Frolic." 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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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 04-21-2012, 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.

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Tags:

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








                                                                                     
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