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Thursday, April 5, 2012

“Special Menus, Pt. XLVII: ‘Easter Sunday Dinner Menu, Pt. V: Side Dish Seminar, Pt. II—Candied Parsnips II and Glazed Banana Squash—two Timeless Classics that will liven up your Easter Dinner” by Chef Brian Craig Carrick


                                                                                                                                                                      

Today, we continue presenting albums by the Strawberry Alarm Clock!  Their FOURTH album—“Good Morning Starshine”—was released in 1968 as was yesterday’s and was their fourth-best album ever!  This band had so much potential but was ruined by poor management that it’s tragic. 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!  Thank you, the Elemental News of the Day.






                                                                         



Here's the countdown to December 21, 2012: from today, we have 261 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!



GOOD FRIDAY



STINKBUG 2012



                                                                                          



Chef Brian Craig Carrick

END Commentary 04-06-2012

Copyright © 2012 by MHB Productions

Word Count: 2,320.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, April 06, 2012 by Chef Brian Craig Carrick

SPECIAL MENUS INDEX, PT. XLVII

 Special Menus, Pt. XLVII: ‘Easter Sunday Dinner Menu, Pt. V: Side Dish Seminar, Pt. II—Candied Parsnips II and Glazed Banana Squash—two Timeless Classics that will liven up your Easter Dinner” by Chef Brian Craig Carrick



Bakersfield, CA, 04-06-2012 F: Well, today marks our Five-hundredth-and-first blog post, on the road to the big 1,000 (if we survive December 21, 2012, that is) and it’s exciting for me to be here this week marking all of these firsts.  I’m always excited about coming in because now that I am a married man who’s permanently disabled due to polyneuropathy unspecified, carpal tunnel syndrome, and a bad back—yeah it sucks: three big job-enders!—I have a great deal of time on my hands.  I’ve been going to school for ten years now and am working on becoming a real estate professional, a REALTOR® in fact and starting a new life but that doesn’t mean that I am not into doing all sorts of cooking projects, too.  In fact, I’ve been working on my cookbook project for a long, long time and I do believe that of all of us—I will be published first!  To me, that will be the most exciting event that could ever happen as everything that I’ve posted on the blog is not from the cookbook which spans more than 2,000 recipes.  I was smart as a kid to begin “stealing” recipes with my eyes as a young cook and recording them as I was directed to do by some of the old sous chefs with whom I worked and from the very beginning—1972, in fact—I began recording each and every one of them and now have amassed a massive volume of culinary knowledge from every chef with whom I’ve worked in all of the western states.  Sometimes, I am amazed by the recipes I’ve collected for everything from Turtle Soup to Vienna Loaf, two of the oddest recipes I’ve ever found.  But I learned them all from the old-time chefs!

Today, we make our vegetables and I am a bit chagrined to find out that I am NOT the first cook here at the blog to have put a Candied Parsnip recipe on a menu so hence, mine is now known as “II.” The glazed banana squash is a delightfully sweet dish that all of you with sweet-tooth’s will love and adore, I assure you.  Both of them will knock your socks off!

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 II

XI.           Glazed Banana Squash  

XII.        Poppyseed Muffins  

XIII.    Pina-Colada Muffins  

XIV.    Boysenberry Shortcake with Whipped Cream  

XV.          Easter Orange Cake

We’ll start off with my Candied Parsnips’ recipe, one I absolutely love!

(#1360) CANDIED PARSNIPS II


Yield:  6-8 Servings  / Mis-en-place: 30-40 minutes:



Qty.
Measure
Item
Other
1.5
Quarts
Peeled and julienned parsnips
Steamed
1.5
Cups
Ginger water
See below
2
Cups
Orange juice

1
#
Brown sugar

1
Teaspoon
Kosher salt

1
Tablespoon
Melted butter

1
Teaspoon
Almond extract

.5
Cup
Granulated sugar

.25
Teaspoon
Ground cinnamon

1.5
Tablespoons
Clear gel

1.25
Cups
Miniature marshmallows

1
Tablespoon
Minced fresh parsley flakes




Method:

1.      Mis-en-place: have everything ready with which to work! Note: ginger water can be made in one of two ways: (1) either cook a ginger root in simmering water until tender or (2) take one quart of water and add ONE teaspoon of ground ginger.  Adjust the flavor on this second method as I tend to recommend a lighter amount rather than a larger one as ground ginger—especially if it’s fresh—can be powerful and maybe too much for gentler stomachs.  You be the judge!

2.      Blanch the peeled and julienned parsnips in a steamer or in simmering salted water.  Be sure to pick ones that are more-or-less the same size.  They don’t take long so pay close attention to them and remove them the moment they’re al dente-tender—about 3-4 minutes at most!—and plunge them into ice water to retard further cooking while disposing of the cooking liquid. 

3.      Combine the ginger water with the orange juice and add to it the brown sugar, the salt, the butter, the almond extract, and the granulated sugar; place it into a saucepot and place over a medium flame.  Heat to near-boiling.

4.      Meanwhile, using a mixer equipped with a whip attachment combine the ground cinnamon and the clear gel (or cornstarch, if you can’t find it) and mix well.  When the liquid heats up, pour in a little bit of it and mix well; then add the rest of the liquid, blending well, and then pour it back through a fine-meshed sieve into the saucepot and return to high heat.  Bring to a boil—stirring constantly—until a moderately-thick sauce has formed.  Allow it to bubble for a minute; then, reduce the flame to low and allow it to perk for a bit.

5.      Preheat your oven’s overhead broiler or your salamander oven if on the job.  Check the consistency of the sauce and if too thin, whisk in a bit more clear gel combined with cold water to make a slurry.  Raise the heat, tighten it up, and allow it to clarify over medium heat.

6.      Place the parsnips into the microwave and heat up.  Then, transfer them into a baking dish sprayed with PAM or some such other food release spray and cover them with the sauce.  Shake the pan to settle the contents and then cover with the miniature marshmallows and place underneath the overhead broiler for 30-40 seconds OR until the marshmallows have glazed over but AREN’T burnt.  Remove from the oven, sprinkle with parsley flakes and serve in either a serving bowl for family-style service or in individual portions.

This is similar to another candied parsnip recipe we have here the difference being the ginger water primarily.  It gives them a pleasant kick that is tasty to some and too powerful for others.  You be the judge and enjoy!

Here’s the squash recipe, guaranteed to captivate your dinner guests!

(#1024) GLAZED BANANA SQUASH


 
Yield:  8 servings  / Mis-en-place: 30-60 minutes:


Qty.
Measure
Item
Other
3.75-4
#
Cleaned banana squash
Buy cleaned
4
Quarts
Boiling water

.5
#
Butter

1
#
Dark brown sugar

1
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.125
Cup
Finely-minced parsley flakes
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! There are TWO ways of doing this: (a) use a regular steamer or (b) steam them in the oven in which case, you won’t need as much water.

a.      Regular Steamer: place the sections of squash, preferably cut into 6.5-7-ounce slices into the steamer over boiling water, put on the lid, and steam for anywhere from 15-30 minutes OR until a paring knife easily penetrates the center of each.  The reason for the large amount of water is that it might take additional water than what the steamer can hold so have it ready on the stove, refilling as necessary.  If you have to do this in batches, that’s okay, you can heat them again in the microwave oven.

b.      Oven steaming: place the sections of squash onto a perforated roasting pan (on the top—after spraying it with PAM or some such other food release spray) and fill the bottom with boiling water.  Spray a sheet or two of aluminum foil with PAM and then wrap them up tight—sprayed-side-DOWN upon the squash—and then place inside a preheated 425°F standard oven or 375°F convection oven—fan “on.”  Bake for 30-45 minutes or until the paring knife passes easily through each one.  Proceed:

2.      Combine the brown sugar with the kosher salt and pepper and then when the squash sections are cooked (and reheated in the microwave, if necessary) place them all on a sheet pan.  Douse with butter and cover with the seasoned brown sugar and place inside a preheated 400°F standard oven or 350°F convection oven—fan “on”—on the middle oven rack. 

3.      Take some of the boiling water left on the stove and douse each section with no more than a tablespoon or two at the most to get the sugar to begin melting.  Once it starts, it will continue so don’t overdo it, just baste them with melted butter and sugar and a bit of additional water until thoroughly crusted with brown sugar glaze.  Remove then, sprinkle with parsley flakes, and place on either a serving platter or on individual plates with whatever entrees you’ve selected and serve.

This is a great way to fix any large squash (with the exception of spaghetti squash) but banana squash is the traditional one for this sort of preparation.  You can generally find cut and prepared portions in the grocery store’s produce aisle all year-round.  Or, you can buy the big one, take it home, and cut it up.  The first time I was handed one of these brutes by the chef and told to fix it, I was mortified, I had never seen such a thing.  Anyhow, you can always use leftovers to make squash muffins or pies or custards or whatever so be creative, inventive, and go for 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.

Well, we have two more days to go which means we will be making our breads tomorrow and then our desserts on the day itself, Easter Sunday.  Sorry about how things worked out this time and as I understand the last time we did Special Menus on St. Patrick’s Day.  I am sure that Stinky will have the kinks worked out in time for Mother’s Day and that will be a week in advance of the holiday so you’ll have plenty of time to prepare everything.   Anyhow, we are still working the kinks out here as we work hard to improve the blog each and every day for your reading enjoyment and benefit and because of that, we would love to have you leave some comments, to send your friends, family, neighbors, amigos, whoever is in your sphere of influence to the Elemental News of the Day so that we can Elementalize them!  We are determined to become the top foodservice blog on the Internet because where the heck can you find 500-to-600 years’ worth of culinary expertise, experience, and life’s history in one place?  We’ve all been dedicated professionals slaving away since a young age and now we are intent on sharing all of our knowledge with you before the end comes on December 21, 2012! No, I am kidding, I don’t think anything is going to happen so much so that I am planning on my return sometime in the fall.  I think I’ll be here prior to the fortuitous date but you can never tell if Stinky digs up new authors who remind me: any of you who wish to submit articles for full credit and a byline please send them to the PO Box address, will you please?

Tomorrow, we will be doing some baking and I will try to give you some hints for Sunday’s conclusion for this, our second Easter spectacular.  Our first go-round last year in 2011 was for an Easter brunch but then, I think I mentioned that on Monday or Tuesday so you can go check it out.  Brunches are fun, better than dinner in fact because even though you have to get up at 4:00 A.M. and get to the kitchen by five, you’re out of there by 2:30-3:00 P.M. and home to the family while the dinner cooks are just starting their shift and believe me—Easter dinner can be a mother!

 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 Friday, April 06, 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 November 18, 1983 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                        
                                                                
                                                                             
This is #1305 an 11” x 14" original oil painting by Beverly Carrick entitled, “Women’s Club.’" 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
                                                                         


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