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Tuesday, May 8, 2012

“Classic Quickbreads and Muffins, Pt. XXXIV: Carrot Cake’r’s Muffins—almost like eating Carrot Cake but not quite as Sweet” by Chef Elmer K. “the Hooter” Hootenstein



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their SIXTEENTH album—“Trimmed and Burning”—was released in 1995 and is a motley collection of the best tunes that came out on vinyl in the earlier years of the band’s incarnation.  Still, we love this CD and 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 228 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



MOTHER’S DAY 2012 WEEK





STINKBUG 2012





Chef Elmer K. “the Hooter” Hootenstein

END Commentary 05-09-2012

Copyright © 2012 by MHB Productions

Word Count: 1,700.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, May 09, 2012 by Chef Elmer K. “the Hooter” Hootenstein

CLASSIC QUICKBREADS AND MUFFINS, PT XXXIV

 Classic Quickbreads and Muffins, Pt. XXXIV: Carrot Cake’r’s Muffins—almost like eating Carrot Cake but not quite as Sweet” by Chef Elmer K. “the Hooter” Hootenstein



Bakersfield, CA, 05-09-2012 W: Here it is, Wednesday already and we’re continuing on with our Classic Quickbreads and Muffins recipes, classic stuff to be sure including the one we’re doing today, my famed Carrot Cake’r’s.  Carrot Cake’r’s are an attempt by me to mimic the fantast carrot cake that I’ve made from scratch since the early 1970’s when I was employed in a hotel’s bakery on occasion, learning from the baker whenever he was kind enough to show me the ropes.  The recipe he had came from an even earlier time, from the 1930’s and the 1940’s when everything was scratch-baked.  I spent a great many hours working with him on my own once my regular shift had ended and would have remained there all night long had not the executive chef run me out of there to home.  Those were the days when everything was prepared from basic ingredients: flour, eggs, milk, fruits, vegetables, you name it; NOTHING came from a premade mix.  It was a great time of creativity, of learning, of a lifelong exuberance for education, for food, for being the best I could be and all I can do is be thankful for what he was kind enough to have taught me and to pass it on the next generations as no one will ever walk down that road again unless of course, something happens this December 21, 2012 and we’re all sent back to the Stone Age! Anyhow, here we go:  

(#015) CARROT CAKE’R’S MUFFINS



This is one of the better muffin recipes I’ve developed over the course of my career and one that always got me the most raves.  Having perfected the art of making both carrot and zucchini cakes, I had to come up with a muffin that would work just as well but at the same time would be a little less sweet.  The moisture content is remarkable but then, that’s the gift from the carrots and the squash whenever I have substituted it.  Give this one a go and see if it’s for you; I’m sure that it is!

Yield:  about 12 medium-sized muffins (.25-cup)  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
2
cups
all-purpose flour

1.5
Teaspoons
Baking powder

.25
Teaspoon
baking soda

.25
teaspoon
Ground cinnamon

.25
Teaspoon
Salt

.25
Cup
Black and golden raisins

.25
Cup
Chopped walnuts

1
Cup
Grated carrots

1
Each
Large AAA egg

.75
Cup
Granulated sugar

.5
cup
Vegetable oil

2/3
Cup
Whole milk

1/3
Cup
Crushed pineapple with juice

1
Teaspoon
Vanilla extract

The Finish:
.25
Cup
Pineapple juice

.5-.75
Cup
Powdered sugar

1
Teaspoon
Vanilla extract

2
Teaspoons
Pineapple flavoring

.5
Cup
Minced carrots
Blanched
.5
Cup
Minced walnuts




Method:

1.      Mis-en-place: have everything ready with which to work! First, spray a muffin pan with 12 medium-sized cups (.25-cup) with PAM or with some such other food release spray and then line them with paper liners.  Spray the liners and the tops of the pan with food release spray to simplify the peeling away of the paper from the baked muffin by the consumer. Spraying the tops of the pans helps loosen the crowns of the baked muffins which will cling to the tops.  It is important to always use liners as this is the professional look and it also protects the sides of the muffins from over-baking.  Always be sure to use reflective aluminum or stainless steel cookware as it repels heat rather than sucks it in; this keeps your finished products moist, attractive, and most of all, tasty. NEVER use dark cookware as it will overbake your baked goods time and time again and relegate you to the bottom of the baker’s list.

2.      Now that that’s out of the way, double-sift the first FIVE ingredients and then stir in the next THREE and set it aside.

3.      Using an electric mixer equipped with a paddle attachment (a whip beats in TOO much air and can cause the batter to collapse in the oven), beat the egg until it’s light and airy; then add the sugar and oil and cream them together until light, fluffy, and expanded.

4.      Add then the milk, crushed pineapple with juice, and the vanilla extract, blending well.  Then, fold the DRY ingredients into the WET using as few as rotations as necessary to blend the batter leaving it somewhat lumpy rather than overmixing it and causing the gluten in the flour to over-develop.  This could take 30-40 seconds, what I am telling you is don’t beat the hell of it as this will make the finished product chewy, just blend them together.

5.      Then, cover the mixing bowl with plastic wrap and refrigerate for about 20 minutes.  Preheat your standard oven to 400°F or your convection oven—fan “on”—to 350°F.  Under the finish, prepare the items there: combine the first four ingredients—mixing well—to form a sugar glaze and then set it aside.  Blanch the carrots in boiling salted water to tenderize them and then drain and plunge them into ice water to retard further cooking and to preserve color.  Drain and pat dry.  Also, mince the walnuts and have all of this ready for action.

6.      When time’s up and the batters fairly firm, stir it with a serving spoon, being sure to scrape the sides, and then using an ice cream scoop, begin scooping it into the cups right up to the rims.  Shake the pan gently to settle the batter and then place the pan on the middle shelf of the preheated oven and bake. 

7.      Bake for about 18-20 minutes and then check the muffins for doneness: to ascertain whether they’re done or not, insert a paring knife or a toothpick into the center muffins and if it withdraws clean, they’re done and if not, bake a few minutes longer until it does.  Remove them, place them on a cooling rack, and cool for 2-3 minutes before de-panning them.

8.      After times up, rap the pan gently to loosen them and then lift them out.  Tilt them at an angle in the cups so they can continue cooling and when totally cool, set them on the wire rack sans the baking pan with a drip pan underneath.  Whip up the glaze with a whisk and drizzle it over each one in a swirling motion so that it settles on them in a ribbony manner.  Quickly dust with the minced carrots and walnuts and then your Carrot Cake’r’s are ready to go.

9.      Leftovers can be plastic-wrapped and then zipped up tight in Zip-Loc freezer bags and frozen.  Never store quickbreads, muffins, or yeast breads in the refrigerator because they’ll dry out and be worthless.  Always reheat them in the microwave taking care to not overdo it so you can maintain their quality but note: it’s always best to use them up as soon as possible.

My carrot cakes were so popular at the place I worked during the 1980’s that it was inevitable to make a muffin that mimicked the cakes.  This is a great recipe, one that has served me well for many years and it’s a true delight to share it with you.  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.

Okay, there you go, it’s all over and done for the day.  Thank you for being here, for enjoying the Elemental News of the Day, for being a diehard lifelong student of culinary education and for sending your friends, family, neighbors, associates and whoever else is in your circle of friends, etc, to visit us.  It is important that we become the NUMBER ONE source for culinary information from the OLD DAYS and none of the other blogs, websites, or hidden web search engines takes it away from us.  Please send everyone you know, love, admire, and help and serve to visit us.  All of you, who are regular readers, please consider becoming followers, leaving comments, and by becoming supporters, we need you! Thanks!              

   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!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association

________________________________________________________________________

This is me in a group shot that was a collage on a chef's magazine cover from the 1980's. The actual picture of me was taken in the mid 1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We've been friends ever since.

---30---

The END Commentary for Wednesday, May 09, 2012 by Chef Elmer K. “the Hooter” Hootenstein



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 Elmer K. “the Hooter” Hootenstein



.



Recipe created by Chef Elmer K. “the Hooter” Hootenstein on June 25, 1989 in Los Angeles, CA.

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This is #1233 an 8” x 10" original oil painting by Beverly Carrick entitled, “Canyon Mood." 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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