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Saturday, May 19, 2012

“Side Dish Seminar, Pt. XXVII: Chef Fritz completes his Week with Two Fabulous Vegetable Dishes—Minted Carrots and Carrots in Sour Cream” by Chef Fritz Schlependrecht



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their TWENTY-SEVENTH album—“The Very Best of Hot Tuna”—was released in 2006 and was just that: the crème de la crème!  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 217 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 05-20-2012

Copyright © 2012 by MHB Productions

Word Count: 1,574.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, May 20, 2012 by Chef Fritz Schlependrecht

SIDE DISH SEMINAR, PT. XXVII

 Side Dish Seminar, Pt. XXVII: Chef Fritz completes his Week with Two Fabulous Vegetable Dishes—Minted Carrots and Carrots in Sour Cream” by Chef Fritz Schlependrecht



Bakersfield, CA, 05-20-2012 Su: I am excited that the end of my second week here at the Elemental News of the Day has come to its inevitable end and that all has gone well.  May is such a lovely month in the Bakersfield, California-area, it’s great because temperatures are still moderate, the birds are singing, the flowers blooming, the air crisp and clean and beautiful.  Everything has gone well and we’ve made so many delicious recipes over the course of this week that I am sure you all have a great many new recipes with which to reinvigorate your culinary styles.  That’s one of the great things about working in the foodservice industry in NON-chain restaurants is that you have the ability to devise virtually any recipe you wish to run and to be successful at doing it.  There are too many chain restaurants here in Bakersfield that I find it to be rather tragic because it was my understanding that back in the 1980’s, this was the haven of unique, individual restaurants of all types, styles, and cuisines whereas nowadays, it’s all chain-chain-chain, the so-called, “Chain of Fools!”  

We’ve done our potatoes and we’ve done our rice dishes and also a stuffing and pasta so today, I’m going to present TWO great carrot recipes, ones that will make your mouths water and your senses reel.  That’s what I love about being able to take an entire week and to develop the recipes I think will go over no matter where you are, whether it be Alaska to Hawaii or California to Maine, it’s all good, baby! Anyhow, our two vegetable dishes feature carrots and that’s good because carrots are one of the most popular, delicious veggies there are!

(#1011) MINTED CARROTS



Minted carrots are a great way to prepare the vegetable and use up any fresh mint you may have had on hand for other preparations.  The fresher the mint, the better the flavor and note that it’s always important to cook ALL vegetables al dente-tender or “to the tooth,” meaning that they should still be crunchy but tender; never overcook root vegetables as that not only removes the flavor but also the vitamins and minerals.

Yield:  4-8 servings  / Mis-en-place: 15 minutes:




Qty.
Measure
Item
Other
1.5
Quarts
Peeled and sliced thin, bias-cut carrots

.5
Cup
Melted butter

1
Tablespoon
Sauterne

.125
Cup
Chopped fresh mint

1
Tablespoon
Lime juice

.75
Teaspoon
Kosher salt

3/8
Teaspoon
White pepper

1
Tablespoon
Freshly minced parsley flakes
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Set up your vegetable steamer and have it atop boiling water/high flame.  Add the carrots to it when it’s steaming and cook for 3-5 minutes or until totally tender; once they are, remove them and plunge them into ice water to retard further cooking. When cold, drain the water and place the vegetables into a salad spinner and spin off all residual water.

2.      Heat a large skillet or sautoir over a medium flame and add the butter. When it’s sizzling, add the carrots, wine, mint, lime juice, and the seasonings.  Toss in the ingredients and when well-blended, transfer to a serving bowl or serve individually either on serving plates or on the side in monkey dishes.

This is a great way to prepare carrots, they go well with most foods so be inventive and see how you can devise menus in which they can be used. Fresh mint is always something that is generally on hand in fine-dining restaurants as we like to use it to garnish our desserts and it can be found at relatively low-cost prices around town.  Once you’ve tasted the real thing, it’s difficult to return to the dried variety. 

Here’s our next selection:

(#1017) CARROTS IN SOUR CREAM



Oktoberfest is one of those exciting times of year when all sorts of delicious dishes make their appearances.  This carrot dish is one that is good all-year-round so find ways in which you can utilize it.  It’s always important finding different ways to serve the same old thing and this one will do just that!

Yield:  6-8 servings  / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
1.5
Quarts
Peeled and ripple-cut carrots

2
Quarts
Chicken stock

1
Cup
Reserved chicken stock

.5
Cup
Sour cream

1
Tablespoon
Vegetable oil

1.5
Tablespoons
All-purpose flour

.5
Teaspoon
Kosher salt

.125
Teaspoon
White pepper

1
Pinch
Whole caraway seeds

.25
Cup
Freshly minced chives




Method:

1.      Mis-en-place: have everything ready with which to work! Bring the chicken stock to a boil and simmer the carrots for 5-8 minutes or until al dente-tender.  Then, remove the carrots reserving the broth and plunge the veggies into ice water to retard further cooking.  When cold, drain and discard the leftover water and place the vegetables into a salad spinner and spin off all residual water.

2.      Combine the reserved chicken stock with the sour cream in a small saucepot and then combine the melted butter, flour, salt, pepper, and caraway seeds in a bowl.  Place the liquid over a medium-high flame and stir constantly until it’s ready to boil.  When it is, whisk in the seasoned roux, stirring constantly over high heat, until a medium sauce has formed.

3.      Lower the flame to a bare minimum and simmer the sour cream sauce for 5-6 minutes; then, heat the carrots in a bowl in the microwave oven and then cover them with the sour cream sauce, mixing well.  Transfer the carrots to either a serving bowl, garnishing with chives, or serve as individual orders and garnish with chives.

This is a tasty way to prepare and serve carrots, a German-style dish seen at Oktoberfest and other German holidays.  It’s one you’ll be able to use for a variety of menus so be creative and go for it.

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

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.

It’s good to note that today is our 545th blog post which is a great thing as we’re already on the way to our 600th over the course of this year and will probably hit it around the End of Days’ thing that takes place on December 21, 2012.  Back in the 1980’s and even the 1990’s, 2012 seemed so far away that I could watch the occasional show on the History Channel or on Discovery with a certain amount of speculation whereas now, I am along for the ride, whatever the hell that may be!  All I want to do at the current time is to VOTE in November and put an end to this insanity that is gripping the nation, never have I seen such a mess.  We need to restore sanity and order to the country and to put an end to all of this divisiveness that is tearing the fabric apart of our beloved nation; I mean, who would ever have thought that we’d be where we are at the present time?  Well, enough of that, that’s my political commentary for this time around, I will see you in five-to-six months, I guess about October, early November to be exact.  I also understand that Stinkbug will be having another author join us when the rotation has come full circle!                   

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 Sunday, May 20, 2012 by Chef Fritz Schlependrecht

TOMORROW: BEA O’MALLEY!

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.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS



This is #1324 a 20” x 16" original oil painting by Beverly Carrick entitled, “What’s Up." 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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