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Wednesday, May 2, 2012

“Special Menus Index, Pt. LIII: ‘Mother’s Day Menu, Pt. IV—Side Dish Seminar, Pt. I—Carrot Soufflé, Scandinavian Vegetables, and Buttered Peas and Button Mushrooms—all Three excellent Choices for Mom on her Special Day” by Chef Tiresias Helenus Grinikeodopuloposlus



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their TENTH album—“Final Vinyl”—was released in 1979 and was their first compilation album and the last one until 1984 as the band went on studio hiatus.  Times were tough in the early 1980’s for many bands and so we were given a “best of” package.  We still think this is a great 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 234 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 Tiresias Helenus Grinikeodopuloposlus

END Commentary 05-03-2012

Copyright © 2012 by MHB Productions

Word Count: 2,320.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, May 03, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus

SPECIAL MENUS INDEX, PT. LIII

Special Menus Index, Pt. LIII: ‘Mother’s Day Menu, Pt. IV—Side Dish Seminar, Pt. I—Carrot Soufflé, Scandinavian Vegetables, and Buttered Peas and Button Mushrooms—all Three excellent Choices for Mom on her Special Day” by Chef Tiresias Helenus Grinikeodopuloposlus



Bakersfield, CA, 05-03-2012 Th: I’m pleased to announce that today is our HUMP DAY which really should qualify for a holiday status each and every week as I know all of us mention it, it’s traditional you might say!  Nevertheless, here we are: Day Four of our Mother’s Day Menu, which, by the way, is a week from this Sunday so you need to get out there and buy mom a gift she’ll never forget.  I prefer visiting Knight’s Jewelers in Bakersfield, CA; they have the best selection and the best quality gems, precious metals, pearls, and even brooches.  It’s exciting to be able to go in there and see the various members of the family who work there and to get the service and the quality that is so special to my family.  I’ve been a customer of theirs for a long, long time and suggest that if you live in the area, that you go in there and buy something for your Mom and also your wife! It’ll make their days!  

 Today, we are going to move into our Side Dish Seminar segment of our Special Menu by doing the vegetable dishes that are so important to making our holiday dinner work.  One of them, the Carrot Soufflé, was an answer to the age-old question of what to do with excess scrap pieces, leftovers, and tidbits that always seem to accumulate in any foodservice operation.  This dish was the answer to this and is a combination of custard and mashed carrots that is both tasty and enticing to look at.  It’s one that will definitely look delightful on either the Veal Cordon Bleu plate or that of the Sauteed Quail. 

The Scandinavian vegetables are a copy of one that is found in Danish restaurants and even Swedish ones and is a mix of vegetables and pasta tossed in a sour cream sauce.  While this is somewhat more specialized than many veggie dishes, it will still look good on either entrée’s plate.  Finally, the buttered peas and button mushrooms is a dish that is traditional on many a holiday and works best with petits pois. Generally, we can only use frozen peas so always buy the baby peas available in the freezer aisle of your grocery store; never, I repeat, never use canned peas! Those aren’t even fit for feeding to the hogs! Here we go:

Mothers Day 2012 Dinner Menu

I.                   Jellied Apricot-Cheese Salad

II.                Ensalada du Vermont

III.             Spinach Salad with Chevre Goat Cheese 

IV.             Potage ala Mongole

V.                Cream of Celery-Apple Soup

VI.             Veal Cordon Bleu

VII.          Sauteed Quail Salinas-style

VIII.       Carrot Soufflé 

IX.             Scandinavian Vegetables

X.                Buttered Peas with Button Mushrooms

XI.             Confetti Rice

XII.          Lyonnais Potatoes

XIII.       San Joaquin Orange-Rye Rolls

XIV.       Caraway-Onion Muffins

XV.          Sour Cream-Chocolate Cake

XVI.       Real Strawberry Mousse

XVII.    Tropical Iceberg

XVIII. Peach Melba

Alright, we’ll do each of them in the order listed and that means, we’ll commence with the carrots:  

(#1013) CARROT SOUFFLÉ



Yield:  6-8 servings  / Mis-en-place: 1.25 hours:




Qty.
Measure
Item
Other
3
#
Carrots, peeled and chopped 

3
Quarts
Chicken stock

1
Tablespoon
Milk

1
Tablespoon
Melted butter

3
Each
Large AAA eggs

1
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

.5
Teaspoon
Ground cinnamon

1-1/3
Tablespoons
Brown sugar

1.5
Teaspoons
Lemon juice

The Finish:
.125
Cup
Freshly minced parsley flakes
Rinsed
Hungarian paprika




Method:

1.      Mis-en-place: have everything ready with which to work! Simmer the carrots in the chicken stock for 40-50 minutes OR until they’re tender and ready to mash.  When they are, drain and reserve one quart of the liquid (which is probably what’s going to be left; if not, increase it to make one quart).  Have a saucepan with boiling water available on the stove.

2.      Place the carrots in the bowl of an electric mixer equipped with a paddle attachment and mash them using the milk and melted butter.  When beaten smooth, stop.  Preheat your standard oven to 375°F.

3.      Combine the one quart of liquid with the eggs and beat until combined; then, force it through a fine meshed sieve.  Combine it with the seasonings and force it through the sieve again.  Then, add it to the mashed carrots and mix on low speed until combined. 

4.      Spray a baking dish with PAM or with some such other food release spray and pour the mixture into it.  Place the baking dish inside a large dish and pour boiling water in around it HALF-WAY up the sides of the dish holding the soufflé.  Place this pan inside your preheated oven and bake for approximately 45-60 minutes OR until a paring knife inserted into the middle is withdrawn CLEAN.  When it is, remove the soufflé from the oven and place it upon a cooling rack. 

5.      To serve, use an ice cream scoop to dish up the carrot custard into serving dishes or ramekins and place upon the plate with whatever entrée you’re serving it with.   Sprinkle with freshly minced parsley flakes and a shake or two of paprika and then serve.

This is a great dish that is a change of pace for the normal buttered carrots.  It also allows one to use scrap pieces of the vegetable whenever you’re preparing vegetables for dinners or banquets and have lots of odd-shaped, little pieces and no place to use them.  Keep this recipe in your recipe box as it will come in handy time and again.

Excellent! Our next one is a bit more complex requiring the preparation of a sauce but that’s never problematic around here: the readers of the Elemental News of the Day are able to do anything set before them!

(#976) SCANDINAVIAN VEGETABLES



Yield:  6-8 servings  / Mis-en-place: 35-40 minutes:




Qty.
Measure
Item
Other
1
Quart
Sour Cream Sauce (see below)

3-4
Quarts
Chicken stock

Kosher salt

1
Cup
Crinkle-cut zucchini

1
Cup
Crinkle-cut yellow squash

1
Cup
French-cut fresh green beans

1
Cup
Broccoli florets

1
Cup
Sliced mushrooms

.5
Cup
Julienned red bell peppers (seeded and stemmed)
.5
Cup
Julienned yellow onions

2
Cups
Cooked wide egg noodles

.125
Cup
Freshly minced parsley flakes
Rinsed
Hungarian paprika




Method:

1.      Mis-en-place: have everything ready with which to work! First of all, make the Sour Cream Sauce below:

(#1465) SOUR CREAM SAUCE





Yield: about one quart of sauce / Mis-en-place: about 30 minutes:




Qty.
Measure
Item
Other
1
Quart 
Superior chicken stock

3
Cups
Whole milk

1
Cup
Sour cream

.25
Cup
Melted butter

3/8
Cup
All-purpose flour

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper

1
Teaspoon
Dill weed

.5
Teaspoon
Dry mustard

.5
Teaspoon
Ground nutmeg




Method:

2.      Have stock, milk, and sour cream on the stove in a heavy-bottomed saucepot at a high simmer. Reduce by half.

3.      Combine remaining ingredients in bowl of an electric mixer. Mix until well-blended. Pour then into a 1 gallon saucepot and place over low flame.

4.      Cook this roux slowly until it begins to tan. Then, gradually begin whisking in the combined liquids a pint or two at a time so that the roux can absorb it without getting lumps.

5.       As you do this, turn the heat up almost all the way as you continue to add the remaining stock. At first, it should appear to be thin which is okay—it’ll thicken but as for now, make sure that there are no lumps.

6.       Allow sauce to simmer after reducing heat to low which will gradually thicken it more. If not thick enough for your needs, make slurry of flour and oil and whisk it in or use your lie. When thick enough, let it cook just a little bit longer in order to incorporate the final additions. Check also for taste and modify as needed.



This is the classic white sour cream sauce made with stock, milk, and sour cream which does two things: it keeps it from scorching during the cooking process due to the presence of the stock and adds additional flavor because of it. This is a standard sauce that one needs in their repertoire of sauces!

7.      Once the sauce is made, keep it warm in the top of a double-boiler or a Bain Marie.  Meanwhile, divide the chicken stock (or water) into several pots and place them over medium-high flame.  Add kosher salt to each one.  Blanch each of the vegetables separately until al dente-tender—somewhat crunchy!—and then drain and discard the liquid.  Rinse the vegetables quickly under cold running water and then PLUNGE them into bowls of ice water to retard further cooking.

8.      After several minutes, drain the cold water and discard it.  If you have a salad spinner, place the vegetables within it and spin all residual liquid off of them.  When dry, heat them in your microwave and then transfer to a mixing bowl.  There, cover with the sauce, thinning it down if necessary, and then mixing the vegetables with the noodles and sauce until well blended.  Serve immediately, either by placing portions on plates in accompaniment of entrees or in a serving bowl family-style.

Scandinavian vegetables are a tasty amalgamation of fresh, crunchy vegetables with noodles in a tasty sour cream white sauce.  Dillweed, mustard, and nutmeg provide the necessary flavors which can be adjusted—if necessary—so that the dish tastes “right” to you.  Similar vegetables are available in the freezer aisle of your local grocery store, Birdseye-brand being one that comes to mind.  Anyhow, enjoy!

That brings us to our final vegetable dish, the buttered peas and mushrooms:

(#1021) BUTTERED PEAS WITH BUTTON MUSHROOMS



Yield:  12 servings  / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
2.25
Quarts
Water

2
Teaspoons
Kosher salt

6
Cups
Frozen peas

2.25
Cups
Melted butter

3/8
Cup
Minced yellow onions

3
Tablespoons
Minced pimientos

3
Cups
Button mushrooms, stemmed and rinsed

.75
Teaspoon
Ground coriander

.75
Teaspoon
 Kosher salt

.5
Teaspoon
White pepper




Method:

1.      Mis-en-place: have everything ready with which to work! Bring the water to a boil and add the salt.  Add the peas and keep there for 2-3 minutes BUT NO LONGER.  Drain them and plunge them into ice water IMMEDIATELY.  Save the water and return it the stove and quickly blanch the mushrooms and then do the same with them. 

2.      Place the butter on the stove in a large sautoir and heat it up.  Add the onions and the seasonings and sauté until they’re translucent and tender.  Drain the peas and mushrooms, and add them to the mix.  Heat until hot enough to serve and then either serve them in portions on plates or in a communal serving bowl family-style. 

This is a classic, quick recipe that can be prepared ahead and then put together at the last minute.  It always helps to be able to place one’s vegetables in a salad spinner to rid them of excess liquid so that the butter has a better opportunity to adhere to them.  Do what is best for you and what you can do.

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

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.

Today was a great day for the culinary arts and it makes me proud to know that each and every one of you is qualified to be a foodservice professional just because you read this humble blog on the far fringes of the Internet.  That is something special that brings you to us, a shared passion for cooking the best dishes, making the most attractive plate presentations possible and then sharing that love with the rest of the world.  I am so grateful to have you as my friends that I am overjoyed at my time spent here at the corporate offices in Oildale, California, on Robert’s Lane.  Thanks for your support!           

   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!

Tiresias

Tiresias Helenus Grinikeodopuloposlus
CEC, CPC, ACF

This is me as a young chef at an awards dinner at the Bon Adventure hotel in the 1980's when I was working there as the Night Sous Chef's Assistant. I began cooking in the 1960's in my native Greece before moving to Los Angeles, California, in the early 1970's. I apprenticed under an ACF Master Chef shortly thereafter and now here I am. I still am involved in professional foodservice as an instructor.

---30---

The END Commentary for Thursday, May 03, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus



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 Tiresias Helenus Grinikeodopuloposlus



.



Recipe created by Chef Tiresias Helenus Grinikeodopuloposlus on July 20, 1984 in Beverly Hills, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS
                                                                           
                                                                            
                                                                                    
This is #1391 an 11” x 14" original oil painting by Beverly Carrick entitled, “In the Bath." 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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Tiresias, Special Menus, Side Dishes Seminar, Carrots, Peas, Hot Tuna, Good Food, Broccoli, Fine-Dining, The Pantry Chef, The Prepmaster, Vegetable Dishes, Assorted Vegetables, Mother’s Day, Mushrooms,






                                                                                   
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