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Monday, April 2, 2012

“Special Menus, Pt. XLIV: ‘Easter Sunday Dinner Menu, Pt. II: Soup Seminar featuring Two Classic Springtime Soups: Cream of Rutabaga and Cream of Carrot-Parsnip—tasty, Aromatic, and a sensual Experience” by Chef Brian Craig Carrick



Today, we will begin presenting albums by the Strawberry Alarm Clock!  Their FIRST album—“Incense and Peppermints”—was released in 1967 and was their best album ever!  We love the OLD psychedelic bands from the olden days and believe that our readership does, too.  We want you to continue visiting Amazon.com where you’ll find these long lost gems. You’ll definitely want to buy this one NOW!  [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.



                                                                              



Here's the countdown to December 21, 2012: from today, we have 264 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!






EASTER 2012 WEEK!


                                                                                

STINKBUG 2012


                                                                                





Chef Brian Craig Carrick

END Commentary 04-03-2012

Copyright © 2012 by MHB Productions

Word Count: 2,063.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, April 03, 2012 by Chef Brian Craig Carrick

SPECIAL MENUS INDEX, PT. XLIV

 Special Menus, Pt. XLIV: ‘Easter Sunday Dinner Menu, Pt. II: Soup Seminar featuring Two Classic Springtime Soups: Cream of Rutabaga and Cream of Carrot-Parsnip—tasty, Aromatic, and a sensual Experience” by Chef Brian Craig Carrick



Bakersfield, CA, 04-03-2012 T: Greetings, my friends, from Bakersfield, CA!  We have 264 days to go before the End of Days occurs on December 21, 2012, and I damned sure want to enjoy each and every one of them until the end comes.  Like I said yesterday, if an aircraft carrier-sized asteroid can whiz by the earth from out of nowhere two months before previously unseen, I guess anything can happen!  Then again, I have never been Chicken Little running around crying “the sky is falling, the sky is falling” like a lot of idiots do nowadays.  But I am a bit interested when I hear more and more people talking about what might happen at the grocery store, at the doctor’s office, and even at sporting events.  It seems to me that everyone has his or her eye on the calendar and on the one hand, says they’re NOT paying attention to the entire hubbub but on the other hands are pondering what if, it’s true?  I try not to be ruled by superstition but at the same time, it’s hard not to be curious about folklore such as this.  Sure, they made a movie back in 2010 about 2012 but that stunk.

I guess the important thing is for one to enjoy their life and that is what we’re doing by celebrating Easter Sunday 2012 with a fabulous menu.  Easter is a very special holiday; it is one of those that the atheists would rob from us if possible.  It is sort of disgusting in a way when people that are frightened or bothered by a religious day try to foist their beliefs onto everyone else.  This nation was set up to protect ALL minorities but not to be run by them—nowhere in the constitution does it say that!  I think the atheists need to shut their mouths and get out of the way and to allow the Christians to have their days without problems.  They don’t bother either the Jews or the Muslims when they celebrate their special days so what is it about Christianity that bothers them so?  I go to St. Philip the Apostle’s Catholic Church in Bakersfield and am glad that I do, it’s a great church, the pastors are great, and I feel the church does marvelous things for the community without any return.  People need to lighten up and zip their lips and allow us to celebrate our holidays as we see fit; we’re not trying to recruit anyone to join us!

Here’s our menu:

EASTER SUNDAY MENU 2012

I.                  Brian’s Spring Salad

II.               Kern County Salad

III.           Asparagus Salad

IV.           Cream of Rutabaga Soup

V.               Cream of Carrot-Parsnip Soup

VI.           Roast Prime Rib with Au Jus and Yorkshire Pudding

VII.        Baked Salmon ala Richelieu

VIII.    Roasted Red Jacket Potatoes

IX.           Pilaf Savoyarde  

X.               Candied Parsnips  

XI.           Glazed Banana Squash  

XII.        Poppyseed Muffins  

XIII.    Pina-Colada Muffins  

XIV.    Boysenberry Shortcake with Whipped Cream  

Easter Orange Cake

We will commence with our very first soup, the beautiful and delicious Cream of Rutabaga:  

(#1354) CREAM OF RUTABAGA SOUP





Yield:  about 2 quarts  / Mis-en-place: 60 minutes:




Qty.
Measure
Item
Other
1.25
Quarts
Chicken broth

.75
Quart
Heavy cream

1
Each
Bay leaf

.75
Cup
Melted butter

.75
Quart
Peeled and minced rutabagas

.75
Cup
Minced celery

.75
Cup
Minced yellow onions

.75
Teaspoon
Whole thyme

1.5
Teaspoons
Kosher salt

.75
Teaspoon
White pepper

1
Teaspoon
Ground coriander

.125
Teaspoon
Ground cloves

1
Cup
All-purpose flour

.125
Cup
Freshly minced parsley flakes
Rinsed well
Hungarian paprika




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the broth, heavy cream, and bay leaf in a heavy-duty saucepot and place over a medium flame; heat up but don’t boil.

2.      In another large saucepot, place the butter and when it is, add the rutabagas, celery, and onions along with the spices and sauté over a medium flame until the vegetables are tender, translucent, and the air is aromatic.  Add the flour, blending it in, to form a roux.  Cook this roux for several minutes, stirring constantly, until it has thickened and is no longer white but blond. 

3.      Raise the heat on both pots, being sure to stir the roux so that it doesn’t scorch.  When the liquid is close to boiling, pour it into the roux—whisking furiously!—until the soup has thickened up, become liquid like a cream sauce, and is bubbling.  Keep there for a couple of minutes, stirring constantly, and then lower the flame to minimum and allow it to perk for 15-20 minutes. 

4.      Check the flavor, readjust the seasonings, and add additional cream and or butter for enrichment purposes or to thin it down if it’s thickened too much.  To serve, place the soup into a large tureen or into individual soup cups or bowls.  Sprinkle with parsley flakes and another sprinkle of paprika across the top and serve on doily-lined saucers or plates. Accompany with French bread and butter and you have a meal!

5.      Always cool leftovers in a shallow pan to below 45°F as quickly as possible and then store in a sanitized airtight container with a tight-fitting lid.  Label, date, and refrigerate.  Keep for no longer than 2-3 days at most and then discard it.

Rutabagas are a much under-utilized vegetable that are actually quite tasty and fun to work with.  They taste great, are a relatively low-key flavored vegetable and make a wonderful cream soup that is somewhat yellowish but still white due to the cream.  People will try to guess what—exactly—it is.  Enjoy!

That was a marvelous soup, one I know that will make your holiday table lovely, simply lovely, and it’s one that my family will be fixing.  Here’s our second soup:

(#594 A) CREAM OF CARROT-PARSNIP SOUP





Yield:  about 2 quarts  / Mis-en-place: 60 minutes:




Qty.
Measure
Item
Other
1.25
Quarts
Chicken broth

.75
Quart
Heavy cream

1
Each
Bay leaf

.75
Cup
Melted butter

1.5
Cups
Peeled and minced carrots

1.5
Cups
Peeled and minced parsnips

.75
Cup
Minced celery

.75
Cup
Minced yellow onions

.75
Teaspoon
Whole thyme

1.5
Teaspoons
Kosher salt

.75
Teaspoon
White pepper

1
Teaspoon
Ground coriander

.125
Teaspoon
Ground cloves

1
Cup
All-purpose flour

.125
Cup
Freshly minced parsley flakes
Rinsed well
Hungarian paprika




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the broth, heavy cream, and bay leaf in a heavy-duty saucepot and place over a medium flame; heat up but don’t boil.

2.      In another large saucepot, place the butter and when it is, add the carrots and parsnips, celery, and onions along with the spices and sauté over a medium flame until the vegetables are tender, translucent, and the air is aromatic.  Add the flour, blending it in, to form a roux.  Cook this roux for several minutes, stirring constantly, until it has thickened and is no longer white but blond. 

3.      Raise the heat on both pots, being sure to stir the roux so that it doesn’t scorch.  When the liquid is close to boiling, pour it into the roux—whisking furiously!—until the soup has thickened up, become liquid like a cream sauce, and is bubbling.  Keep there for a couple of minutes, stirring constantly, and then lower the flame to minimum and allow it to perk for 15-20 minutes. 

4.      Check the flavor, readjust the seasonings, and add additional cream and or butter for enrichment purposes or to thin it down if it’s thickened too much.  To serve, place the soup into a large tureen or into individual soup cups or bowls.  Sprinkle with parsley flakes and another sprinkle of paprika across the top and serve on doily-lined saucers or plates. Accompany with French bread and butter and you have a meal!

5.      Always cool leftovers in a shallow pan to below 45°F as quickly as possible and then store in a sanitized airtight container with a tight-fitting lid.  Label, date, and refrigerate.  Keep for no longer than 2-3 days at most and then discard it.

Carrots and parsnips always make a lovely pair!  When combined together in a beautiful cream soup, one has an orange color with a remarkable flavor that cannot be identified.  This is a great soup and a good one for springtime holidays so by all means, give it a go 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.

Day NUMBER TWO is over and done and that’s good, I realize that if the current rotation holds true and that we have no new chefs added to the line-up, I won’t be back until late August or early September and then, by that time, we’ll be on our final countdown to the “End Times.” I am so titillated over this event, that I am glad—in a crazy way—to be alive to see what—if anything—will happen and if not, oh, well.  I remember there was that nutso preacher from one of those crackpot, fringe Christian churches last year who predicted not once but TWICE! The End of Days and lo-and-behold, nothing occurred and he had to resign in disgrace.  They should have taken him out and beaten him with the shit stick and then tarred-and-feathered him if any dunce sold his or her property, said his or her goodbyes, and then sat on a hill and waited for the apocalypse to begin.  Oh, well!  Then again, the Mayan Calendar is a different kettle of fish all together as they predicted and the geologic record has stated that the end of the planet happened several prior times.  Now if that doesn’t give you pause, I have no idea what will but I am a bit intrigued to see two things: a change in the presidency and the End of Days.  Wow! I think I will copyright some t-shirts and open a business: “I SURVIVED THE END TIMES AND LIVED TO TELL ABOUT IT!” I might make more money than I ever did working in professional foodservice.  Then again, maybe it’s something I shouldn’t laugh about, deride, or belittle.  Time will tell, my friends, time will tell.  

 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 the Strawberry Alarm Clock 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, my friends!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member


This is me in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17. I’ve worked all over California, Hawaii, Washington State, and even a short time in Arizona.  I am retired at the present time due to multiple disabilities.  I presently live in Bakersfield, CA, with my lovely new wife, the Lady Linda.

---30---

The END Commentary for Tuesday, April 03, 2012 by Chef Brian Craig Carrick



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 Brian Craig Carrick

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Recipe created by Chef Brian Craig Carrick on September 12, 1984 in Bakersfield, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                                                                                    
This is #1278 a 16” x 20" original oil painting by Beverly Carrick entitled, “Hair Today.’" 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!

Bakersfield Scenes
                                                                         


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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Tags:

Brian Carrick, Special Menus, Soup Seminar, Soups, Rutabagas, the Strawberry Alarm Clock, Good Food, Carrots, Fine-Dining, The Pantry Chef, The Prepmaster, Parsnips, Cream Soups, Easter Sunday,








                                                                                    

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