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Friday, April 6, 2012

“Special Menus, Pt. XLVIII: ‘Easter Sunday Dinner Menu, Pt. VI: Classic Quickbreads and Muffins—Pina-Colada Muffins and Poppyseed Muffins—two Fantastic Muffin Recipes for Easter Dinner” by Chef Brian Craig Carrick



Today, we continue presenting albums by the Strawberry Alarm Clock!  Their FIFTH album—“Strawberries Mean Love”—was released in 1992 and was a pretty good compilation!  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 260 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!



HOLY SATURDAY



STINKBUG 2012


                                                                                           


Chef Brian Craig Carrick

END Commentary 04-07-2012

Copyright © 2012 by MHB Productions

Word Count: 2,387.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, April 07, 2012 by Chef Brian Craig Carrick

SPECIAL MENUS INDEX, PT. XLVIII

 Special Menus, Pt. XLVIII: ‘Easter Sunday Dinner Menu, Pt. VI: Classic Quickbreads and Muffins—Pina-Colada Muffins and Poppyseed Muffins—two Fantastic Muffin Recipes for Easter Dinner” by Chef Brian Craig Carrick



Bakersfield, CA, 04-07-2012 S: Hello, again! Here it is, our second to the last day and we’re going to begin doing the things that I love to do the best: baked goods.  Baking is one of those classic jobs in the professional kitchen that sadly simply don’t exist much anymore as most foodservice operations would rather BUY their baked goods than produce them themselves.  This is a tragic situation indeed because the younger generations of culinarians simply don’t have any education when it comes to throwing muffins, quickbreads, and other dessert items together.  They are as dense as a doorknob when it comes to making biscuits or muffins that it is almost laughable no matter how sad it is.  In my professional experience we STILL make our breads from scratch but I am the example, not the norm.  I try to teach those around me how to bake because I want them to be able to succeed in the ways I was able to do.  

We’ll be baking two different muffins today, Pina-Colada Muffins and Poppyseed Muffins, both of which are delicious, fabulous and a delight to eat. They’re tasty, use nothing but the best and when they come out of the oven, they’re almost floating on the air, they’re so light. The trick is to never overmix a quickbread or muffin batter because when you do, you’re making the gluten tougher as though it were yeast bread which is necessary for yeast breads to hold them together and to withstand the processes of the oven.  On the other hand, breads made with baking soda and baking powder need to be mixed gently so that the gluten doesn’t overdevelop which leaves them tender of crumb and light of crust.  You need to always remember this one cardinal rule when it comes to baking breads and you won’t do any harm to your breads nor waste your time.  Pay attention to the directions to achieve success!  

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

Our first muffin recipe will be the Poppyseed, one of my all-time favorites ever since I first tasted them at the Los Angeles Farmer’s Market years ago.  I thought they were beautiful, delicious, and good and I believe that you will, too, once you’ve tried them. Let’s get started:  

(#031) POPPYSEED MUFFINS





Yield:  8-10 medium muffins  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
1
Cup
All-purpose flour

1
Tablespoon
Baking powder

.25
Teaspoon
Baking soda

.25
Teaspoon
Kosher salt

1
Each
Large AAA egg

3/8
Cup
Granulated sugar

1.5
Tablespoons
Vegetable oil

.25
Cup
Poppy seeds

.5
Cup
Sour cream

.125
Cup
Whole milk

3/8
Teaspoon
Vanilla extract

.5
Cup
Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare your muffin pan, preferably a reflective aluminum or stainless steel pan by spraying it with PAM or with some such other food release spray.  Then, line it with paper liners and spray those and the top of the pan with PAM, too.  Preheat your standard oven to 400°F or your convection oven—fan “on”—to 350°F. 

2.      Double-sift the first FOUR ingredients together and set aside. Then, with the aid of an electric mixer equipped with a whip attachment, beat the egg, sugar, and oil together until creamed.  Then, add the poppy seeds, sour cream, milk, and vanilla extract, blending well.

3.      Fold the DRY ingredients into the WET using the least amount of strokes necessary so that the gluten doesn’t overdevelop.  Mix just until moistened and then cover the bowl with plastic wrap and refrigerate the batter for 10-15 minutes.

4.      Scoop the batter into the prepared muffins cups when time’s up and do so right up the tops.  Shake the pan to settle it and fill any empty cups halfway with cold water.  Place the pan on the middle oven rack and bake for 10 minutes; then, drop the heat by 25°F (375°F for standard; 325°F for convection) and bake an additional 20-25 minutes OR until a paring knife inserted into the center row withdraws clean.

5.      Remove the pan from the oven and place it upon a wire rack to cool.  When halfway, shake the powdered sugar through a fine-meshed sieve upon them and then serve.

6.      Wrap leftovers in plastic wrap once they’re completely cooled and then store in Zip-Loc bags in the freezer.  Always try to avoid the refrigerator as that tends to dry baked goods out.  You can reheat leftovers in the microwave using the DEFROST cycle rather than the COOK cycle so as to not dry them out.

These have always been very popular muffins and go well anywhere with anything.  They are both sweet and savory at the same time which means they can be used for dinners, luncheons and whatever else you can dream up.  Be inventive!

Now, we move on to our next muffin, the luscious Pina-Colada Muffins which use dried pineapple which is good—the taste is concentrated, it’s powerful, and the muffins are fabulous.  The only drawback is that dried fruit is much more costly which is why I use it only at home and never on the job.  To do that would have driven up my food cost and made the food and beverage director upset.  In the professional world, we would use canned crushed pineapple or fresh if we had a glut of it on hand.  Here we go:

(#037) PINA-COLADA MUFFINS





Yield:  12-16 medium muffins  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
1.75
Cups
All-purpose flour

.25
Cup
Rice flour

3.5
Teaspoons
Baking powder

.5
Teaspoon
Granulated salt

1
Cup
Shredded coconut

3/8
Cup
Minced dried pineapple

1
Each
Large AAA egg

.75
Cup
Granulated sugar

3/8
Cup
Vegetable oil

.5
Teaspoon
Vanilla extract

3/8
Teaspoon
Pineapple extract

1
Tablespoon
Pina-colada mix

5/8
Cup
Buttermilk

3/8
Cup
Pineapple juice

The Finish:
1
Cup
Powdered sugar

2-3
Tablespoons
Pineapple juice

1
Teaspoon
Vanilla extract




Method:

1.      Mis-en-place: have everything ready with which to work! Preheat your standard oven to 400°F or your convection oven—fan “on”—to 375°F.  Spray an aluminum reflective muffin pan-and-a-half with PAM or some such other food release spray.  Line then with paper baking cups and spray them, too.  Set the pan aside.

2.      Double-sift the first FOUR ingredients together and then stir in the coconut and the dried pineapple and set aside.

3.      Beat the egg with the aid of an electric mixer equipped with a whip attachment until light and foamy; then, add the sugar and vegetable oil and beat until creamed.  Add the remaining ingredients and blend well. 

4.      Next, fold the DRY into the WET with the least amount of strokes necessary; what I am saying is blend the two together but don’t overmix—this will cause the gluten in the flour to over-develop which makes the finished product chewy which is an unattractive attribute for any baked muffin or quickbread.

5.      When they’re mixed, cover the mixing bowl with plastic wrap and refrigerate for 10-15 minutes, just so the batter can firm up a bit.  Then, bring it out, remove the plastic, and scoop the batter into the prepared baking cups all the way up to the top and a little bit over if necessary.  Shake the pan gently to settle the contents and then place the pan on the middle oven rack. 

6.      Bake for 10 minutes at the higher temperature and then drop it by 25°F to 375°F standard/325°F for convection and continue baking for another 20-25 minutes OR until a paring knife inserted into the center muffins withdraws clean.  Then, remove the pan and place it upon a cooling rack. 

7.      Meanwhile, prepare the glaze by combining the pineapple juice, powdered sugar, and vanilla extract.  Blend it well and be sure that it’s fairly stiff so it won’t run off of the warm muffins quite as easily as if it were watery. Have it ready.

8.      When the muffins have had a chance to cool just a bit, begin drizzling the glaze over them with a wire whisk so that the effect is ribbony.  Swirl it back and forth and when the glaze is used up, stop.  Then, the muffins are ready to serve.

9.      Always wrap cooled muffins in plastic wrap and then store in Zip-Loc bags.  If not going to be eaten within a short amount of time—say, a day, two at the most—FREEZE them.  They can always be quickly reheated using the microwave oven. Try not to get in the habit of storing baked goods in your refrigerator as this causes them to dry out much faster than does the freezer.  NEVER wrap a muffin that is still warm as to do this invites spoilage in the form of souring, which is always unpleasant.  

Pina-Colada Muffins are a tasty item that has always been popular wherever I’ve run it.  I love creating new and different muffins and other baked goods and these are a testament to two great flavors combined together.  Always use reflective pans and never dark ones as the former reflects heat away while the latter draws it in, the end effect being darkened muffins with sometimes a burnt flavor.  Always pamper your baked goods and you will have lifelong success!

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

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.

Whew!  Working in the bakery is a fabulous position in the old kitchens of yore and maybe one day when we find a balance for wages and products, we will be able to re-staff the kitchens in the manner of yesteryear.  The whole process has been to staff kitchens with less and less people because we’re bringing in pre-made products which allow one guy to do the work of five or more cooks.  Is this right, I ask you? No, obviously not, it’s never a good thing when help is discarded along the way as when the population continues to grow but the jobs continue to shrink, what the hell is going to happen when most everyone is unemployed and the foods we eat come from the People’s Republic of China?  That is the next step, you know: gradually things will continue coming from without the nation due to the cost of manufacturing them here which means more and more risks will be taken on a daily basis by the general population.  If you think we have problems with foodborne illness now, wait until everything comes to us from China, Vietnam, and Latin America!  I’m telling you, it’s time for some good old-fashioned jingoism and protectionism and to stop the flood of illegal democrats coming across the border; enough’s enough!  

We’ll call it a day here because tomorrow is our final day for the next 4-5 months (or longer) and also Easter Sunrise Services.  I am a big member of the Catholic Church and of the Knights of Columbus and it behoove me to go to bed early so I can get up at the crack of dawn and head out to the country to catch a glimpse of the rising sun and of Jesus wafting himself up to heaven!  Sure, that’s sort of a common idea but I do believe that Jesus is with us each and every day and never let any leftwing Obamaist tell you otherwise.  This qualifies as my political comment, friends, remember: everybody vote this November so we can rid ourselves of this ongoing pestilence!  We need to go back to the ideals espoused by Ronald Reagan, to become the all-time world leader and to keep both the Chinese and the Russians in their places.  Yeah, I know, not everyone agrees with political comments nowadays at the new Elemental News of the Day so sue me!

 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 Saturday, April 07, 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 #1308 an 11” x 14" original oil painting by Beverly Carrick entitled, “The Big Shoe.’" 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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