Popular Posts

Friday, May 18, 2012

“Side Dish Seminar, Pt. XXVI: Wild Rice Dressing—the One Wild Rice Dish that every Cook should know” by Chef Fritz Schlependrecht



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their TWENTY-SIXTH album—“Extended Versions”—was released in 2004 and was just that: extended live versions like every other single jam band was releasing over the past several years!  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 218 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 05-19-2012

Copyright © 2012 by MHB Productions

Word Count: 2,081.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, May 19, 2012 by Chef Fritz Schlependrecht

SIDE DISH SEMINAR, PT. XXVI

 Side Dish Seminar, Pt. XXVI: Wild Rice Dressing—the One Wild Rice Dish that every Cook should know” by Chef Fritz Schlependrecht



Bakersfield, CA, 05-19-2012 S: Today is Saturday, the first day of our weekend and I’m pleased to say that we have another winner but first, let me inform all of you who will be coming in on Monday to sit in the famed Stinkbug Seat: BEA O’Malley will be coming in! She of the famed cocktails, beverages, mixed drinks, and whatever else, I have great respect for this woman and the interesting thing is, we can be given virtually ANY topic to prepare.  I believe she’s done TWO series here at the Elemental News of the Day; no, excuse me, she’s only done one series and it was an assortment of different categories so we’ll see what she brings in to the administrative offices out in Oildale, CA.  Anyhow, I just wanted to update you so you’d know what the heck is going on!  Also, when our discography by Hot Tuna, the famed San Franciscan band has run its course in a few more days, we will begin offering selections by the great hard-rocking psychedelic band, STEPPENWOLF!  Personally, I love Steppenwolf having seen then in the 1960’s, the 1970’s, and even once in the 1990’s.  John Kay is a great singer and no matter who’s in the band with him, the man can put on a show!

Today, we will do our second to last recipe, this one a combination of rice dishes combined together to make a STUFFING so technically, it’s in a category all its own.  We commenced with potatoes, went to rice, then went to pasta (yesterday) and now will go back to rice but will work with a combination of wild rice and rice pilaf using jasmine rice.  Wild rice is a bit more tricky but we’re going to make ours from scratch and bypass the box mixes by the likes of poor old Uncle Ben: don’t get me wrong, Uncle’s is fine but it’s important to be a chef who knows how to prepare everything from scratch and that means doing wild rice, too, which is tricky only in the fact that it needs to be cooked longer but that’s it.  Nothing else is difficult, nothing at all, just have to give it enough liquid and then go for about 45 minutes at a hard boil.  Of course, it might cook quicker than that so you have to pay close attention to the process lest you mess it up and have to begin over!

Wild rice is not really rice as such, but is more a wild grass that is similar to rice.  It hails from the New World like many other foodstuffs with which we’ve become familiar and was used by the Native Americans for many years.  It grows in a similar way in marshy areas and is harvested but is not considered to be“actual rice.” It takes longer to cook but that’s fine, just keep an eye on it.  Today, we’re going to combine it with a rice pilaf recipe to form a stuffing which can then be used as either a side dish or as a stuffing—the directions will explain it all! Let’s do it:

(#955) WILD RICE DRESSING



This is a great way to utilize wild rice and leftover rice pilaf by combining it into a delicious stuffing that is perfect as both a side dish and as a stuffing.  This is perfect for holiday cookery so be creative and surprise your family with one of the most delicious dishes ever!

Yield:  4-8 servings  / Mis-en-place: 1.25 hours +:




Qty.
Measure
Item
Other
.5
Batch
Rice Pilaf #1 (Recipe #886) below:

.5
Batch
Basic Wild Rice (Recipe #1589) below:

.125
Cup
Melted butter

.5
Cup
Minced yellow onions

.5
Cup
Minced celery

.25
Cup
Minced carrots

1.5
Teaspoons
Parsley flakes

3/8
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

.75
Teaspoon
Granulated garlic

.5
Teaspoon
Whole thyme

.125
Teaspoon
Whole marjoram

.5
Piece
Bay leaf

1-2
Cups
Leftover chicken broth from wild rice recipe
Or fresh



Method:

1.      Mis-en-place: have everything ready with which to work!

First, you need to prepare the Rice Pilaf below:

(#886) RICE PILAF #1





1. to serve four / mis-en-place: 45 minutes. 




Qty.
Measure
Item
Other
1
Tablespoon
Olive oil

.5
Bunch
Coil fideo, crumbled by hand

.25
Cup
Diced yellow onions

.125
Cup
Diced celery

.0125
Teaspoon
Lawrey’s seasoned salt

1
Shake
Lawrey’s seasoned pepper

.5
Cup
Jasmine rice

1
Cup
Chicken broth

2
Drops
Yellow food color

.125
Cup
Chopped scallions

1
Tablespoon
Chicken base

.25
Teaspoon
Whole thyme

.25
Teaspoon
Whole savory




Method:

2.      Preheat standard oven to 375°F or convection oven to 325°F.

3.      Place a 2-quart saucepot with a tight-fitting lid over a medium-low flame. Spray well with PAM or some such other food release spray.  Don’t put the lid on at this point. Add the oil and heat it up and when it is, add the fideo and brown it quickly. Add the onions and celery and season to taste with the seasoned salt and pepper.  Add the rice and brown lightly, stirring frequently.

4.      In the meantime, combine the rest of the ingredients in a second saucepot and bring to a boil.  As soon as it is and the rice is browned, pour the boiling liquid into the rice and allow it to bubble up.  When it’s boiling, keep it there for a couple of minutes and then clamp on the lid. Place the pot inside your preheated oven on the middle oven rack and bake 20-25 minutes or until the rice has absorbed the liquid.

5.      At that point, remove the rice from the oven and fluff with a fork.  Allow the steam to escape for a couple of minutes and then fluff again and serve. If you have leftovers, allow them to cool before refrigerating. 

This is a simple, quick rice pilaf to make whenever you need one so keep it handy in your recipe collection. Enjoy! Next, you need to prepare the Wild Rice recipe below:

(#1589) BASIC WILD RICE COOKERY



It’s important for all chefs to not take the easy route unless working in a chain restaurant that demands you do so to be able to make a dish like wild rice from scratch.  This is the basic wild rice formula from which all others are made so keep it handy.

Yield:  4-6 servings  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
12
Cups
Chicken stock

1
Teaspoon
Kosher salt

1
Cup
Wild rice




Method:

6.      Mis-en-place: have everything ready with which to work! Combine the chicken stock and salt in a large saucepot over a medium-high flame and bring to a boil.  Add the rice and cook it for about 45 minutes or until soft, tender, and tasty.  Wild rice requires more time than regular rice but needs to be watched after, too, as it goes from being cooked to being mushy fairly quick. 

Wild rice is a wonderful accompaniment that is better if made by one without resorting to Uncle Ben’s or some such other rice mix.  One cup wild rice generally yields about 3-4 cups of cooked rice.

Final Preparation:

7.      When all rice recipes are prepared, set aside for the time-being.  Keep your standard oven set at 375°F or your convection oven with the fan “on” at 325°F.

8.      Place a large sautoir over a medium flame and add the melted butter.  When sizzling, add the vegetables and sauté until tender, aromatic, and soft.  Add the spices and then combine the mixture with the two rice preparations in a large mixing bowl and combine.  Add the remaining chicken stock (or fresh, if you ran out) and combine until a dressing-like mixture has been formed. 

9.      Spray a baking dish with PAM or with some such other food release spray and pack the dressing mixture into it.  Cover it with a piece of wax paper sprayed with PAM, sprayed-side-DOWN upon it.  Bake for 40-45 minutes or until it has an internal temperature of 165°F.  Remove then and serve as a side dish for poultry, veal, or pork dishes or even seafood items if you wish.

10. To use as a stuffing for poultry internally, make sure you cool it to below 40°F.  It is best if it is completely CHILLED.  Then, stuff the turkey, duck, goose, or Cornish game hens with it, allowing ONE-HALF-CUP per pound of bird.  Never stuff a bird with WARM dressing as you will bring woe to you and yours! Always bake stuffed birds to an internal temperature of at least 170°F-to-175°F.  It’s important to do this as the stuffing is a cooked mixture placed inside a raw meat item. 

This is a classic wild rice stuffing that is marvelous as both a side dish and as a stuffing, it’s your call.  Always be willing to be inventive and create the dishes of your life but remember: if you use your own wild rice, you will be ten times better than anyone utilizing a box mix.  Trust me: I know these things.

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

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, one more day to go and then my dear friend, Bea O’Malley will be coming in to take over.  My understanding is that she used to write for the old Elemental News of the Day and did NFL coverage but no one paid attention to her and that is one of the reasons why we no longer do any sports coverage.  We are, after all, a FOODSERVICE blog which features the occasional odd political comment here and there but after it was explained to me by Stinkbug how the government closed the OLD blog down as a test case for their control of the Internet, I can understand WHY we do nothing else but cook.  There were quite a few minor blogs such as we were then and are now that were shut down so the government could figure out how, exactly, they could shut down blogs and other Internet sites with which they didn’t agree or wanted to control ergo NO more political blogs, just occasional commentary by the old hands.  Fine with me, my friends, fine with me.  Anyhow, one more day and tomorrow, we will do some vegetable dishes, okay? Okay! See you tomorrow!                  

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 Saturday, May 19, 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 November 24, 1984 in Oildale, 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 #1318 a 20” x 24" original oil painting by Beverly Carrick entitled, “Bottom of the Garden." 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 05-11-2012, 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.

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse.































MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Fritz Schlependrecht, Hot Tuna, Side Dishes Seminar, Rice Dishes, Rice, Awesome Accompaniments, Accompaniments, French Cuisine, Classic Cooking, Stuffings, Jasmine Rice, Wild Rice,







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!