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Tuesday, May 15, 2012

“Side Dish Seminar, Pt. XXIII: One of the More unusual Side Dishes to ever be featured at the Elemental News of the Day—Beet Pilaf” by Chef Fritz Schlependrecht

We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their TWENTY-THIRD album—“Keep on Truckin’—the Very Best of Hot Tuna”—was released in 1998 and was just that: the BEST of the great San Franciscan band!  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.  


Here's the countdown to December 21, 2012: from today, we have 221 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


Chef Fritz Schlependrecht

END Commentary 05-16-2012

Copyright © 2012 by MHB Productions

Word Count: 1,791.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, May 16, 2012 by Chef Fritz Schlependrecht


 Side Dish Seminar, Pt. XXIII: One of the More unusual Side Dishes to ever be featured at the Elemental News of the Day—Beet Pilaf” by Chef Fritz Schlependrecht

Bakersfield, CA, 05-16-2012 W: Today is my TENTH blog post for the Elemental News of the Day and the tenth one ever done as I’ve never written for anyone else.  When I saw the opportunity to write about food here at the END, I got into touch with Stinkbug and he welcomed me like a long-lost brother and told me welcome aboard, it was a pleasure to have me.  Through him, I was able to meet all of the other authors who contribute here and believe me; I was very impressed as one doesn’t typically see the quality of contributors that are available here.  When he says there’s over five hundred or more collective years of foodservice skills here, he’s not kidding, there’s way more than that as each one of us has at least forty or more years working in the foodservice/hospitality industry. When you consider that, I don’t care about any other blog, website, or Internet newsletter out there, this is the one and ONLY blog that is worth reading when it comes to learning the foodservice trade.  Anyone can write about food and recipes but to talk to you about sanitation, management, procuring, and hiring and firing is your one-stop shop! We do it all and that’s it! So please! Join us, become a follower, leave comments, send us more cards and letters than you do and do send your friends, family, neighbors, relatives, associates, acquaintances, and any-and-everybody else to the END! Besides, by the time I’m out of here, we’re going to be below 220 days left to go before the End of Days, the End Times, the End of the Mayan Calendar and NO one has any idea as to what’s going to happen! Don’t you want to be here, working in the kitchen until the very end? That’s the sign of a true chef—a true chef works till the very end while everyone else is scrambling for cover, hiding under their beds, tables, chairs, wherever they can hide to keep from whatever bad thing is going to happen.  Maybe it won’t be bad: maybe it’ll be the Second Coming!  

Alright, we move on to the next topic of the Side Dishes Seminar, BEET PILAF! How about that! This is a wonderful pilaf and for those who truly love the flavor of fresh beets, this is exactly what he or she would want.  Beets have the most remarkable color, they’re true flavor is delicious, and their low cost makes them affordable to everyone out there.  Sure, they’re not that popular as most folks are only acquainted with canned beets which in the current terminology suck.  Fresh beets are tremendously good, my mother used to prepare them when I was a child living in Hamburg and I always had a flavor for them.  When I began my career working under master chefs, beets were one of the things we served a great deal and I came to love them even more and this rice dish is symbolic of those days:


Beets are not on the top of the list for a great many people which is somewhat tragic because for most, their experience has come exclusively from eating canned beets, a type that is generally pickled in some way.  Real beets are extremely tasty, have a marvelous almost impossible color to duplicate and the flavor they emanate is unbeatable and therefore very good to use.  Like most other side dish recipes out there, this is a great way to use up leftover items that might have accumulated in the refrigerator or the walk-in reefer so see what you can do with the recipe: it’s stunning!

Yield:  to serve four  / Mis-en-place: 45-50 minutes:

Average-sized beet, peeled

Beet juice

Better-than-Bouillon chicken base

Diced celery
Diced yellow onions
Diced scallions

Olive oil

Coil fideo pasta, crumbled by hand

Jasmine rice

Kosher salt

Whole thyme


White pepper

Freshly minced parsley flakes


1.      Mis-en-place: have everything ready with which to work! Note: for the garnish vegetables (the celery and the onions), blanch them in simmering salted water just until tender and then immediately drain them and plunge them into ice water to retard further cooking.  When cold, drain and set aside.

2.      First of all, take an average beet, place it in 2-3 quarts of water and bring it a boil.  Add some salt and then cook it for about 45-65 minutes or until a paring knife can easily penetrate without tearing it up.  When it’s done, remove it from the pot and reserve 2-3-cups of the liquid. Place the liquid in a saucepot and set it over a low flame.

3.      As for the beet, peel it with a paring knife and remove the top part and the bottom part.  Then, cut it into thinly julienned strips and then place in ice water for a few minutes; afterwards, drain and dry the vegetable.  Add it to the others.

4.      Preheat the standard oven to 375°F or your convection oven to 325°F with the fan in the “on” position.  Place a one-quart heavy-duty saucepan over a medium flame.  Make sure the pot has a tight-fitting lid so the steam cannot escape.  Then, spray it with PAM or with some such other food release spray and then add the olive oil.

5.      When it’s warm, add the crumbled-up coil fideo pasta and quickly brown it and then add the Jasmine rice.  Cook it quickly, stirring it almost constantly, until it’s whiter in color than opaque.  Add the seasonings and raise the beet liquid to a boil.  Always stir the rice!

6.      When the liquid is at a boil, turn the heat on the rise to HIGH and with great care; pour in TWO cups of the boiling beet juice.  Stand back as the steam will blast upward and then settle back down.  Allow the liquid to reduce to the level of the rice and then clamp on the lid, allowing the pot to remain on the burner for another 10-15 seconds in order to buildup maximum steam; then, place the pot on the middle oven rack and bake it for approximately 20-25 minutes OR until the rice has absorbed the liquid; then, remove it and place the pot on a wire cooling rack.  Remove the lid and fluff the rice with a two-tined kitchen fork.

7.      Once the steam has escaped, prepare the rice for serving: heat the beets, celery, onions, and scallions in the microwave for 1.5 minutes and then fluff this mixture into the red-colored rice.  Then, it’s ready to either serve individually on serving plates next to entrees or in a beautiful serving dish for family-style service.  Be sure to dust it with a light sprinkle of freshly minced parsley flakes.

8.      Leftovers must always be cooled to below 45°F as quickly as possible lest they become attractive to the organisms that cause foodborne illness.  You can do this by spreading the leftovers in a shallow layer in a baking dish or pie pan and then when cool, cover with plastic wrap, label, date, and refrigerate.  The rice will remain usable for 2-3 days; after that, toss it out and begin anew.

This is a lovely way to utilize leftover beets that might be on hand and believe me—make it with ONLY fresh beets rather than canned as the difference in flavor is like night and day.  A classic that is perfect for Eastern European and Russian cookery, this is one to keep on hand for the special times when it might be appropriate.


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 think you could say we’ve been doing some culinary tourism by making all of the interesting side dishes we’ve made so far and what with FOUR more days to come, who knows where we’ll end up tomorrow? I never know exactly what I am going to do until I do it and then I plow full-steam ahead, right up to the elbows, making fabulous foods that you can take home to mama.  The one we made today is going to be a classic one day so you’d better get into it and save it.  Be sure to bookmark this site and this post as you’ll want to come back here many, many times.               

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, my friends!

Chef Fritz

Chef Fritz Schlependrecht

American Culinary Federation, Inc., CMC

This is me in 1985 at an American Culinary Convention back in 1987 taken as a collage of sorts.  I began my culinary career at age 10 working under my father, Chef Fritz, Sr., at his German restaurant in Southern California.  I moved to Bakersfield in 1982 and went to work at one of the hotels and remained there for the next 24 years prior to retiring.  Now, I spend my time writing culinary articles for various magazines enjoying the good life.  I’ve dedicated my entire lifetime to promoting the foodservice industry and in educating the young folks.


The END Commentary for Wednesday, May 16, 2012 by Chef Fritz Schlependrecht

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.


This original essay was written by the one-and-only Chef Fritz Schlependrecht

Recipe created by Chef Fritz Schlependrecht on October 15, 1986 in Oildale, CA.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!



This is #1364 a 40” x 30" original oil painting by Beverly Carrick entitled, “In Canyon Country." 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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Chef Fritz

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