Popular Posts

Thursday, May 17, 2012

“Side Dish Seminar, Pt. XXV: Macaroni au Gratin—this Excellent Side Dish acceptable to Every One because it’s the Number One Comfort Food” by Chef Fritz Schlependrecht



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their TWENTY-FIFTH album—“Platinum and Gold Collection”—was released in 2003 and was another fine addition to the Hot Tuna saga!  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 219 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Chef Fritz Schlependrecht

END Commentary 05-18-2012

Copyright © 2012 by MHB Productions

Word Count: 1,515.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, May 18, 2012 by Chef Fritz Schlependrecht

SIDE DISH SEMINAR, PT. XXV

 Side Dish Seminar, Pt. XXV: Macaroni au Gratin—this Excellent Side Dish acceptable to Every One because it’s the Number One Comfort Food” by Chef Fritz Schlependrecht



Bakersfield, CA, 05-18-2012 F: Ah, beautiful Friday which means tomorrow is the weekend and on the weekends here at the Elemental News of the Day, we never have very many visitors, it seems that the weekdays are the hectic days of the week and that’s fine but I, my friends, intend on continuing on with more delicious side dish recipes, designed to make your mouths water.  Our dish for today is one of the all-time great comfort foods, Macaroni au Gratin, the classic escalloped macaroni dish smothered in assorted cheeses.  This one is NOT made with ham so it’s considered to be a side dish as there’s no meat.  You can add meat to it, however, if you wish, but that’s entirely up to you. 

I remember my parents making this dish, yes, I am a person of German heritage but also am an American which means that many of the traditional foods we eat here in the States are part of my culinary history, too.  The fact that pasta originally traveled to the west from China means very little as virtually every nation along the way saw something they liked and snagged onto it.  By the time it ventured here to America, it was being consumed in almost every European country, not just Italy.  Anyhow, this one is the one made with a white sauce into which cooked macaroni and cheeses are added and then baked in a hot oven.  Once it comes out, it needs several minutes in which to set up and then is ready to serve as either a side dish or as an entrée, it’s up to you.  All one has to do is to add some protein to it and it can be transformed into a new and desirable dish; the limits are up to you and you alone! 

This recipe is one I’ve used for many years and it’s one that I know all of you are going to enjoy.  As mentioned earlier, it’s considered to be one of the all-time most-popular comfort foods especially of the American people and can be seen in a wide variety of foodservice establishments whether they be coffee shops or country clubs.  Here it is:

(#939) MACARONI AU GRATIN



I’ve worked in a wide range of foodservice establishments ranging from fine dining restaurants, to country clubs, to hospitals, and to coffee shops.  This recipe has been popular in every one of these places and it’s always amazing what people consider to be “comfort foods.” The fact that they are makes them acceptable across the board which is quite unique as most foods cannot do this whereas this one—Macaroni au Gratin—can.  Tasty to the last bite, this is an excellent recipe to have on hand.

Yield:  4-8 servings  / Mis-en-place: 1 hour:




Qty.
Measure
Item
Other
2.5
Quarts
Boiling water

1.5
Teaspoons
Kosher salt

1.5
Teaspoons
Vegetable oil

8
Ounces
Salad macaroni (100% durum wheat)

2
Cups
Whole milk

1
Cup
Chicken stock

.75
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

.25
Cup
Melted butter

.25
Cup
All-purpose flour

.25
Cup
Diced pimientos, drained and dried

1.5
Teaspoon
Parsley flakes

1
Cup
Grated Tillamook cheddar cheese

.5
Cup
Grated Tillamook Swiss cheese

.5
Cup
Shredded parmesan cheese

Spanish paprika




Method:

1.      Mis-en-place: have everything ready with which to work! First, we must cook the pasta and this is how we do it:

a.      Bring water to a boil and add salt and oil.

b.      Add the pasta and boil for 6-8 minutes or until it’s JUST past the “crisp” stage; DON’T overcook!

c.      Immediately drain well and place on a sheet tray in one layer to cool.  Don’t rinse it!

2.      Next, make the Béchamel sauce by combining the milk and chicken stock in a saucepot and by combining the melted butter and the all-purpose flour together in another pot.  Place the liquid over a medium-high burner and bring to high heat.  Meanwhile, cook the flour-butter mixture over a medium-flame in a heavy-duty saucepot stirring constantly.  Add the spices and continue cooking until the roux is light and fluffy and the liquid is boiling.

3.      Pour the liquid into the roux, whisking furiously, until a medium white sauce begins to form.  Continue whisking for the first 40-60 seconds so that lumps are cooked out or incorporated.  Then, lower the heat to minimum and allow the sauce to perk over low flame.

4.      Preheat your standard oven to 400°F or your convection oven to 350°F with the fan in the “on” position.  Spray a baking dish that will comfortably hold the pasta and the sauce with some room to spare.  Place the pasta into it and pour the sauce over all, stirring with either a rubber spatula or wooden spoon so that it’s well-blended.

5.      Have the cheese grated and ready.  Spread the cheese across the top of the baking dish and then dust with the parmesan cheese, parsley flakes, and paprika.  The thing to do with the paprika is to shake it gently across the surface in a “diamond-pattern,” first one way and then the other so that the top is decorative.  Place the pan on the middle oven rack and bake for 30-50 minutes or until a quick-temp thermometer inserted dead-center proclaims the casserole to be 165°F. 

6.      When done, remove it from the oven and place it upon a cooling rack to cool so that it will set up for 10-15 minutes; then, it’s ready to serve.  Either serve as is in the baking dish or dish it up as a side dish accompanying entrees of your choice. 

7.      Leftovers must always be cooled to below 45°F as quickly as possible to prevent the possibility of foodborne illness occurring.  When at or below that temperature, cover the baking dish with plastic wrap and label, date, and refrigerate.  This dish will remain usable for 4-6 days covered in your refrigerator but always heat to 165°F or higher to be on the safe side.  After time’s up, toss it out and start fresh.

This is a low-cost, tasty side dish that goes well with many foods so it’s a good one to have on hand, especially for emergencies.  The great thing is, one can add whatever protein they deem desirable to make a full-service casserole that will feed the family or unexpected guests.

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

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.

Our Friday is now over and all I can say is, I do hope you go to the Beverly Carrick website each and every day and admire the spectacular selection of paintings available there to the general public.  My understanding is that shipping is included for the pricey orders and paid by the customer for the smaller ones.  She has so much fantastic art works that you’d be crazy not to go there and enjoy the wonderful eye candy.                 

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.

---30---

The END Commentary for Friday, May 18, 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.

REFERENCES:

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



Recipe created by Chef Fritz Schlependrecht on October 29, 1981 in Los Angeles, CA.

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

http://elementalnewsoftheday.blogspot.com/

“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!

 





STINKBUG AT THE COUNTDOWN TO THE END DAYS



This is #1287 a 12” x 16" original oil painting by Beverly Carrick entitled, “That Rotten Bird." 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!

Cats



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.







Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 05-10-2012, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.































MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Fritz Schlependrecht, Hot Tuna, Side Dishes Seminar, Pasta Dishes, Pasta, Awesome Accompaniments, Accompaniments, French Cuisine, Classic Cooking, Comfort Foods, Jasmine Rice, Cheese Dishes,







Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.











Advertisements:







































































Chef Fritz

No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!