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Monday, June 25, 2012

“Famous Restaurant Recipes, Pt. LVI: Veau aux Kiwi—tender Veal encased in a White Wine Cream Sauce, topped with Cheese and luscious Kiwifruit—too Good to be True!” by Chef Vladimir Gdansk



Today, we veer off from SPIRIT and delve into a band formed by Spirit vocalist Jay Ferguson and bassist, Mark Andes plus his brother Matt on lead guitar and drummer William “Curly” Smith: Jo Jo Gunne. Their fourth album, entitled, “So…Where’s the Show” came out in 1974 and saw still more personnel changes but still featured Jay Ferguson.  We love this band and know that you will, too, and suggest that you take the attached link to Amazon.com and buy “Jo Jo Gunne” now!  When the parent band reforms in a couple of years, we will return to them! Thank you, the Elemental News of the Day.  



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Here's the countdown to December 21, 2012: from today, we have 181 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



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Chef Vladimir Gdansk

END Commentary 06-26-2012

Copyright © 2012 by MHB Productions

Word Count: 2,108.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, June 26, 2012 by Chef Vladimir Gdansk

FAMOUS RESTAURANT RECIPES, PT. lvi

 Famous Restaurant Recipes, Pt. LVI: Veau aux Kiwi—tender Veal encased in a White Wine Cream Sauce, topped with Cheese and luscious Kiwifruit—too Good to be True!” by Chef Vladimir Gdansk


Bakersfield, CA, 06-26-2012 T: Today, we are going to continue our Famous Restaurant Recipes with another veal dish, Veau aux Kiwi, a delightfully delicious dish featuring egg-dipped veal cutlets topped with two cheeses, kiwifruit, and a chardonnay-cream mushroom sauce that will knock you out of your boots!  It is one of those classic dishes inspired by great French culinary thought and even though sort of “pooh-poohed” today by the ignorant younger generation of chefs and cooks who have grown up on Reality TV shows, it is a bonafide classic and one that is worthy of being run as a special in your restaurant or at your home for friends and family.  Dishes such as these are the legacy of the great French chef, Auguste Escoffier, the greatest chef of all times and whether you’re a fan of the modern bums on TV who have made names for themselves because they’ve got on Food and Wine/Bravo Channel Cooking Shows, you must know your roots and your heritage before you can pretend to be an innovator just because you can stack your foods atop one another like hotcakes and call it “gourmet” does NOT mean that it is! It makes me sick and professionals call it what it is: CRAP! That is the modern culinary thought of every cook coming out of cooking academies that then get top-notch jobs because they have a piece of paper that proclaims them to be “CHEFS!” It makes me sick!

Well, enough of my griping, let’s make our dish:

(#1087) VEAU AUX KIWI



This is a two-part dish featuring egg-dipped veal cutlets sautéed to perfection and then topped with a Chardonnay-Mushroom Cream Sauce.  The sauté chef does both parts to order and then combines the finished products on the plates.  In a busy setting, the sauce can be premade and kept warm on the steam table but at home or in fine-dining atmosphere, it is expected that everything be made side-by-side and to-order.  It is good to note that is a French-inspired dish, based on the teachings of great French culinarian and chef, Auguste Escoffier, 1846-1935, the so-called “King of Chefs, and Chef of Kings” who gave the world modern French culinary theory.
Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”
Yield:  4 servings / Mis-en-place: 10-15 minutes / Cooking Time: 7-8 minutes.  




Qty.
Measure
Item
Other
Veau aux Kiwi:
4
6-7-ounce
Veal cutlets, lightly masticated

Seasoned Flour II (#1592)

2
Each
Large AA eggs
Rinsed
.5
Cup
Buttermilk

.25
Teaspoon
Kosher salt

.25
Teaspoon
Whole thyme

.25
Teaspoon
Dried parsley flakes

.125
Teaspoon
White pepper

.5
Cup
Drawn butter

.125
Cup
Vegetable oil

4
1-ounce
Prosciutto cheese slices

4
1-ounce
Swiss cheese slices

2
Each
Kiwifruit, peeled and thinly sliced

The Mushroom Sauce:
.5
Cup
Drawn butter

2
Cups
Button mushroom caps, thinly-sliced

.25
Teaspoon
Whole thyme

.25
Teaspoon
Kosher salt

.25
Teaspoon
Freshly minced garlic

.0125
Teaspoon
White pepper

.5
Cup
Chicken stock

.5
Cup
Gallo Chardonnay

1
Teaspoon
Freshly minced parsley
Rinsed
1.5
Cups
Heavy cream

1-2
Teaspoons
Superfine granulated sugar

1
Tablespoon
Torani’s kiwi syrup

The Finish:
2
Teaspoons
Freshly minced parsley
Rinsed
Hungarian paprika

4
Each
Sprigs parsley
Rinsed
3-4
Cups
Rice du jour

3-4
Cups
Vegetable du jour

2
Each
Kiwifruit peeled and halved




Method:

1.      Mis-en-place: have everything ready with which to work!  Make the seasoned flour recipe first:

(#1592) SEASONED FLOUR II


            It is always important to have a variety of different methods for imparting additional flavor to our foods and this is one way to do that.  It is especially important during the breading and/or dusting process (es) to be able to instill a tasty sub-flavoring base that will make our ultimate product even more palatable than it might normally be.  The best way to generate repeat business is to have the most delicious foods out there because people do notice these things and sure do tell their friends, family, and co-workers about the quality of your dishes.  Never overlook even the most basic and inexpensive ways to accomplish this very important foodservice task.

1. About 2.5 cups:



Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

1
Teaspoon
Cayenne pepper

1
Teaspoon
White pepper

1.5
Teaspoons
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes



Method:

2.      Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It is important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times.

Master Preparation:

3.      Lightly pound the veal cutlets to tenderize them but if using milk-fed veal, this is unnecessary.  Peel the kiwifruits and cut off the ends.  Slice them into thin slices and place them on a pie pan and then into the refrigerator until called for.

4.      Beat the eggs until light and frothy, then beat in the buttermilk, and blend well.  Force it through a fine-meshed sieve into a bowl and this is your eggwash.  Always strain the mixture as this homogenizes the mixture and eliminates the unsightly blobs of albumin that remain if the eggs are not strained.  Then, beat the seasonings into it and stir well. Keep refrigerated until called for and note that you use eggwash that has been used for that one thing for NOTHING else and that at the end of the night or in an hour, you dump it out and start fresh—never give foodborne illness an opportunity to happen!

5.      Place a large sauté pan over a medium flame.  Spray it with PAM and note that it is always a good idea to do this to EVERY cooking surface as it makes cleanup a snap and eliminates the possibility of your foods sticking and the end result appearing unsightly.  When the pan is medium-hot to the touch, add the drawn butter and vegetable oil combination and allow it to sizzle.

6.      At the same time, place another sauté pan or sautoir atop a medium flame and spray it with PAM.  Add the drawn butter and allow it to heat up alongside the first pan.   At this time, preheat your standard oven to 400°F or your convection oven—fan “on”—to 350°F.

7.      Now, dust the veal in the seasoned flour and press—gently—on both sides.  Shake the excess off and then dredge them in the eggwash.  When the butter/oil is sizzling in the first pan, add the meat to it and lightly sauté until it is browned on both sides.  When it is, remove it from the skillet and transfer it to a sheet pan sprayed with PAM; set aside for the moment.

8.      In the second pan, add the mushrooms and cook them quickly.  When they begin to tenderize, add the stock and reduce it quickly and then do likewise with the wine.  Finally, add the heave cream and raise the heat allowing it to heat up quickly.  Stir, constantly, and keep a close eye upon the cream as it will begin to rise and thicken quickly and can overflow the pan if not pulled away the minute it approaches the rim.  At that point, drop the flame and return it to the fire, continuing to cook the sauce until a medium-thick pan sauce has been formed.  Add the parsley flakes.
All that’s left is the Kiwifruit!
9.      Place one slice of prosciutto cheese atop each veal cutlet and then top it with 4-5 slices of kiwifruit.  Top that with Swiss cheese and then dust with parsley flakes and a few shakes of paprika.  Insert into the hot oven and quickly melt the cheeses. 

10. Meanwhile, check the flavor of the sauce: it should be a white wine cream sauce mildly flavorful.  At this point, add the superfine sugar and the kiwi syrup and blend well.  Taste it and if it is a sweet, creamy white wine-kiwi infused sauce, it is ready and if not, readjust the flavorings and seasonings until it is.

11. Pull the veal cutlets out of the oven when the cheeses have melted over the kiwi slices—they should be appetizingly beautiful.  To serve, place one scoop of rice du jour atop each of four plates at the 10 o’clock position and then slightly overlap it with a cheesy-veal cutlet leaning towards the six o’clock position.  Top each with a large ladle of sauce so that it hovers atop the meat and slowly spills onto the plate. Place the vegetables at the two o’clock position, then dust with parsley flakes, and place a half kiwi in the center of each plate with a parsley sprig and serve.

12. Leftovers should always be cooled to below 45°F as quickly as possible and reheated to over 165°F prior to serving again.  Generally, it is wise always to keep sauce and meat separate as this makes reheating them easier than if combined.  With a dish like this, seldom do you have to worry about leftovers.  In all actuality, they normally do not look fantastic but if you serve a dish such as Veau aux Kiwi for a banquet and do have a lot of leftover, it is wise to place it into a hotel pan, cover it with fresh sauce, garnish it with parsley flakes and paprika, and bake it for a luncheon special.

A classic dish that makes use of a very delicious fruit, Veau aux Kiwi is something you pull out for your best 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 is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently 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, 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 do not pay anything but you will be given a full byline and that is 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 will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I am told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came.

Today was an exciting recipe because it is not one that I would have ever put at the head of the pack.  This dish is one we prepared maybe once a year as a special when the kiwifruit arrived in town and were the absolute best they could be.  Too many times, kiwifruit are rushed as are other fruits and while appearing ripe are really green and lack flavor.  It is great that we have the fine line of Torani’s flavorings to work with but it’s even better when the fruits are bursting with ripeness and you can actually smell them as they truck driver carts them into the kitchen from his delivery truck.  Once, these were specialty fruits to be sure but then, they started growing them in Delano, California, where they thrive to this day.  If you have never had the opportunity to taste a kiwi right off the tree, you have no idea what you are missing so I hope you will love this recipe!                                            

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 SPIRIT/ Jo Jo Gunne 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!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association
This is I back in the 1980's when I was the Executive Chef at a country club in the Napa Valley. I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach. Foodservice is in my blood and it is something I still do actively every day in my late eighties in Washington State.

Chef Vladimir Gdansk writes from Mukilteo, WA.

---30---

The END Commentary for Tuesday, June 26, 2012 by Chef Vladimir Gdansk

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:

The one-and-only Chef Vladimir Gdansk writes this original essay.



Recipe created by Chef Vladimir Gdansk on March 29, 1984 in Napa, CA.

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