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Wednesday, June 27, 2012

“Famous Restaurant Recipes, Pt. LVIII: Chicken Breast Sauté ala Veronique—Classic French Dish featuring sautéed Boneless Breasts of Chicken in a White Wine Cream Sauce with Marinated Grapes—the Best of the Best!” by Chef Vladimir Gdansk



Today, we return to SPIRIT as Jo Jo Gunne folded and Spirit reformed. SPIRIT’S seventh album, entitled, “Son of Spirit” came out in 1975 as did yesterday’s selection also on the Mercury label and saw the reformed band a power trio featuring Randy California on guitar and vocals, Ed Cassidy on drums, and whoever they picked up on bass.  This is a great band and a definite must! This album is among their best as was yesterday’s so please take the convenient link, go to Amazon.com, and 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 179 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 Vladimir Gdansk

END Commentary 06-28-2012

Copyright © 2012 by MHB Productions

Word Count: 1.927.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, June 28, 2012 by Chef Vladimir Gdansk

FAMOUS RESTAURANT RECIPES, PT. LVIII

 Famous Restaurant Recipes, Pt. LVIII: Chicken Breast Sauté ala Veronique—Classic French Dish featuring sautéed Boneless Breasts of Chicken in a White Wine Cream Sauce with Marinated Grapes—the Best of the Best!” by Chef Vladimir Gdansk



Bakersfield, CA, 06-28-2012 Th: Today is “Hump Day” and there, I have gotten it off my back!  I will not be doing a second week, Elemental News of the Day readers and am happy about it because soon, I will be going on vacation to Florida to visit my family and enjoy some time fishing in the Keys.  I am planning on retiring to Florida in a few years unless, of course, President Barack Obama manages to get himself reelected to another four years.  There is no point trying to run a business when the government has made it impossible for me to hire anyone much less run a business making a profit.  Add to that the fact that union assholes are always trying to get their heads in the door in their attempt to take my business away from me.  Something must be done and must be done soon lest we lose control of the country forever and find ourselves with fewer rights, higher energy costs, and no recourse to do anything about it.  People wonder how people like Hugo Chavez, Mahmoud Ahmadinejad, and a bunch more fascist fools have come to power in relatively free countries and all one has to do is to look at the failed “hope and change” mantra that was so popular in 2008.  Sorry, I know I’m not supposed to criticize the government around here lest we cause Stinkbug to have another blog closed from underneath him but I am sick of this ongoing crap.  We need a REAL change come November but I’m afraid it’s not going to happen unless the people rise up and take the country back!

  Today, we will continue on with another Famous Restaurant Recipe, another chicken dish that is one of my personal favorites, Chicken Breasts Sauté ala Veronique.  This is the one in which juicy grapes are marinated in white wine and then that wine is transformed into a heady cream sauce and the grapes are returned to the final sauté.  It is beautiful, delicious, and easy to make.  It makes a great banquet dish, a special, or a regular menu item, it’s up to you.  Let us make this dish, you will love it:
Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”
(#1149) CHICKEN BREAST SAUTÉ VERONIQUE



This is one of the great dishes of classic cuisine and one that you will enjoy making and serving.  It is tasty, looks great, and always gets the applause from the diners.  Be sure to use nothing but the best grapes and allow them to flavor in the wine for at least eight hours before use.

Yield:  4 servings / Mis-en-place: 8-12 hours / Cooking time: 10-15 minutes



Trade Winds® Spices available at Smart and Final and other fine Culinary Stores
Qty.
Measure
Item
Other
1.5
Cups
Sliced Thompson seedless grapes

1
Cup
Gallo Chablis

4
5-6-ounce
Boneless breasts of chicken, lightly pounded

Seasoned Flour II (#1592)

.5
Cup
Drawn butter

Kosher Salt and Pepper (Recipe #1324)

.25
Teaspoon
Whole thyme

.5
Cup
Drawn butter

1
Cup
Sliced button mushrooms

.5
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

.25
Teaspoon
Whole thyme

2
Cups
Chicken stock
Boiling
.125
Cup
Cognac

.5
Cup
Gallo Chablis

1
Cup
Chablis reserved from the grapes

2
Cups
Heavy cream

1.5
Cups
Marinated grapes from above for garnish

2
Teaspoons
Freshly minced parsley flakes
Rinsed
2-3
Cups
Rice du jour

2-3
Cups
Vegetables du jour

4
Each
Small bunches grapes
Rinsed
8-12
Each
Fresh thyme sprigs




Method:

1.      Mis-en-place: have everything ready with which to work!  A day before you intend on preparing the dish, place the grapes into a plastic container and cover with the wine.  Refrigerate for 24 hours so that they are properly marinated.

2.      The next day, prepare the Seasoned Flour:

(#1592) SEASONED FLOUR II





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:

3.      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. Next, prepare the Kosher Salt and Pepper seasoning (KSP):

(#1324) KOSHER SALT AND PEPPER SEASONING


1. Yield: One cup of seasoning:



Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes



Method:

4.      Combine and store in an airtight container.

You will find many uses for this good basic, salt-and-pepper seasoning. Now, we continue:

5.      Tenderize the chicken breasts by placing them between sheets of plastic wrap and then lightly pounding them with a food hammer (masticator) until tender and the structure reduced.  The meat must be tender but NOT pounded to pulp so be gentle about it.  Also, if there is any residual bone left in the sternum, be sure to remove it with a boning knife so that the meat is “perfect.” When you have done this, dust them with seasoned flour, shaking to rid them of the excess, and then set them aside. 
To make Drawn Butter: draw the fat off the surface of melted butter and stop once you hit the watery whey at the bottom.  Use the clear oil with which to cook.
6.      Place a Sauteuse or a Sautoir over medium flame and add the first measure of drawn butter.  Removing the fat and the watery liquid at the bottom makes the butter better able to withstand higher heat without breaking down and smoking.  In addition to the butter, spray the pan with PAM or with some such other food release spray.
PAM Baking Spray: “the Chef’s Friend.”
7.      When the butter is semi-hot, add the chicken breasts and season with the KSP and the thyme.  Lightly brown the meat in the butter and turn it over only once or twice.  The first cooking is merely to blanch the meat and to give it some color.  Once accomplished, remove the meat and place it atop paper towels to dry.  Wipe the pan(s) with paper towels and return to the heat.  Spray it with PAM once again.

8.      Add the second measure of butter and when warm, add the mushrooms and the seasonings.  Quickly blanch the mushrooms and then return the chicken breasts and begin the final sauté.  Pour in the boiling chicken stock, reduce it to almost nothing, and then hit the pan with the cognac.  Allow it to flame up and then pour in the wine and reduce it as well. Finally, add the reserved wine from the grapes and reduce it about one-eighth of a cup and then pour in the heavy cream.

9.      Raise the flame so that the cream boils up but don’t allow it to boil over the pan.  As soon as it makes its surge, drop the flame to low and pull it off the fire shortly if you must.  Then, place the skillet back on the flame and allow the cream to reduce to a moderately thick pan sauce.  Check the flavor and readjust as necessary: it should be a creamy, wine-infused sauce, moderately sweet but not overpoweringly so.  Add the grapes and the parsley flakes and pull off the burner.
Almaden Chablis: works as well as does Gallo!
10. To serve, place the rice at the six o’clock position on each of four dinner plates and then top with a chicken breast.  Cover it in sauce and grapes and then place the rice at the 10 o’clock position.  Place the small bunch of grapes at the two o’clock position with a fresh parsley sprig and then place 2-3 sprigs of fresh thyme atop the chicken portions.  Dust with freshly minced parsley flakes and serve.

11. Leftovers should always be separated from the sauce and refrigerated in separate airtight sanitized containers with tight-fitting lids.  They must be reheated to 165°F or higher to prevent the possibility of foodborne illness and if not used within 2-3 days, should be discarded, as they will no longer be of optimum use.
Lemon Pilaf: a good accompaniment for fish or fowl!
This is one of the classic all-time great French Culinary classics as perfected by the great French Chef, Auguste Escoffier, 1846-1935, the so-called “King of Chefs and Chef of Kings.” Keep this one handy, as this is one of the best dishes one can ever run at his or her restaurant and will always draw the raves.
Root vegetables and squash: make nice accompaniments!
--------------------------------------------

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.

Times are getting bad my friends and if you ask me, I feel they are getting worse as each day passes.  There is something very important about what is going on in the nation right now and if you are paying attention, I am sure that you agree with me that change must be made in November.  Last time, we were sold a bill of goods—“change”—was a code word for creeping socialism, growing government, and loss of freedoms.  The fact that I cannot hire anyone to work for me and have not been able to do so for the past four years should tell you something, I am scared to death what it will cost me to put one new employee to work in this present time.  The Republicans, unfortunately, are stuck with a losing candidate and I am fearful that the present administration will retain office, which will mean for me that the time has come to retire.  Please register to vote my friends and do not fail to make your voices heard this election day as to do otherwise is to shirk the great responsibility given to you by the Founding Fathers, the greatest men the world has ever known.                                              

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 a photograph of 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 Thursday, June 28, 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 August 14, 1984 in Napa, CA.

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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!


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