Popular Posts

Sunday, June 17, 2012

“Soup Seminar, Pt. XXVII: Spanish Bean Soup—excellent Cold Weather Soup great in the Summertime, too!” by Chef James “Jimmy” Hall



Today, we begin offering albums by one of the all-time greatest rock bands to have come out of Los Angeles in the 1960’s—SPIRIT! Headed by guitar virtuoso, Randy California, he joined ranks with vocalist Jay Ferguson, stepfather and drummer, Ed Cassady, bassist Mark Andes, and keyboardist, John Locke to form one of the most phenomenal bands of the era and one that lasted into the 1990’s until the tragic death of California.  Their discography is extensive and will feature some notable side bands such as Jo-Jo Gunne and Jay Ferguson’s solo career! Please go to Amazon.com and buy their first album, “Spirit,” which was and still is awesome!  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 188 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 James “Jimmy” Hall

END Commentary 06-18-2012

Copyright © 2012 by MHB Productions

Word Count: 1,849.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, June 18, 2012 by Chef James “Jimmy” Hall

SOUP SEMINAR, PT XXVII—SPANISH BEAN SOUP

 Soup Seminar, Pt. XXVII: Spanish Bean Soup—excellent Cold Weather Soup great in the Summertime, too!” by Chef James “Jimmy” Hall



Bakersfield, CA, 06-18-2012 M: Hello, fellowship of the Elemental News of the Day!  I am back!  It’s been more than six months and I am quite pleased to be back!  We get so used to being off and then when the call comes in reminding us that our week is imminent, its like, “Oh, my gosh!  I’ve got to get back to work!”  Time has a way of flying by and when last I was here—early January of this year—I was doing a Breakfast Seminar week which was very fun.  At the time, I managed to generate an additional 25% of new readers each day and it was exciting for me to be partly responsible for bringing in new members of the END.  Our goal is to hit 20,000 or more new page views by our TWO-YEAR ANNIVERSARY on Thanksgiving 2012 and to go over that would be phenomenal.  Please, tell your friends, family, co-workers, neighbors, and the folks on the bus, the people bringing your supplies in, and the truck drivers, everyone you met on a daily basis — tell them about US!

Well, it’s an election year, which is exciting, too, and it’s important that everyone is registered to vote, as this is perhaps, one of the absolute most-important elections ever.  Our goal is not to get deep into politics here but people have to understand that no matter what temporary fix is attached to the economy, that’s all it is: a fix!  I haven’t been able to bring in new help in a long, long time and while my current staff deals with it (restaurant folks LOVE overtime!), it’s hard on them and their families.  Santa Barbara will always be a boom town because people either come here by choice or head up or down the coast to one destination or another so we never lack for business.  Nevertheless, places like Oildale, CA, where the corporate offices of the END are located on Robert’s Lane are in a crisis and people walk around in a daze.  I hate driving into town and seeing all the destitution that blankets all of Kern County in general and Oildale in particular.  We need a new commander-in-chief who can save the economy and put people back to work!

Well, our host for the previous week, Elvin C. McCardle had a marvelous week and the last time the SOUP SEMINAR was done back in January, he was the person doing it! Therefore, it’s been months since last, we did this and I’m pleased to be back doing it because the time before Elvin’s installment, I was the ONE who did it! I’m glad I drew the soup card because I love making soup and the one we’re making today—Spanish Bean Soup—is a delightful classic.  Either you will love it and will find it perfect for the cold or the warm months solet’s get it going, shall we?

(#533) SPANISH BEAN SOUP



Spanish Bean Soup is a tasty and different way to present bean soup and has always had rave reviews.  This is an excellent, cold-weather soup and one that everyone enjoys.  Be sure to bring it out on extra-cold days and warm up your customers.  You can try different bean combinations and see what’s most popular.

Yield:  about six cups’ soup / Mis-en-place: 8 hours / Cooking time: 20-30 minutes. 




Qty.
Measure
Item
Other
.25
Cup
Pinto beans

.125
Cup
White beans

1
Piece
Bay leaf

1
Quart
Water

1.5
Teaspoons
Ham base

3
Tablespoons
Melted butter or bacon drippings

.25
Cup
Diced carrots

.25
Cup
Diced yellow onions

.25
Cup
Diced celery

.125
Cup
Diced leeks

.75
Teaspoon
Minced garlic

.75
Teaspoon
Ground cumin

.5
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

.5
Teaspoon
Whole oregano

.25
Cup
All-purpose flour

.25
Cup
Tomato juice

3/8
Cup
Diced tomatoes with juice

.5
Teaspoon
Worcestershire sauce

1.5
Teaspoons
Catsup

1.5
Teaspoon
Minced cilantro




Method:

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

2.      Combine the first FIVE ingredients in a large pot and allow sitting out overnight covered with plastic wrap.  It is best when one allows beans and legumes to rehydrate as it makes their cooking that much more quickly.

3.      The next day, put the beans on the fire in the pot they’re in and place over a medium flame.  Meanwhile, in a large heavy-bottomed soup pot, add the melted butter or bacon fat to it after thoroughly spraying it with PAM or with some such food release spray.  Set it atop the flame and allow the fat to come to a sizzle. 

a.      Preheat your standard oven to 375°F.

4.      When the fat’s heated, add the vegetables, spices, and cook— stirring frequently — over moderate flame.  This is the soup’s roux and it’s important that it be prepared slowly so that the vegetables retain their flavor and tenderness.  Keep a close watch upon them.

5.      When the mirepoix vegetables have become tender and translucent, add the flour and cook—stirring constantly—until it begins to thicken up.  Continue cooking it for several minutes and then place it inside your preheated oven on the middle oven rack.  Cook the roux for about 15-20 minutes.

6.      Cooking the soup’s roux will develop it and darken it somewhat considerably, which will add both color and flavor to the finished soup.  Cover it with wax paper and stir occasionally with a wooden or metal spoon.  The idea is that when the roux has puffed up and the air’s aromatic with the fragrance of herbs and veggies, it’s ready to go. 

7.      As the roux is baking in the oven, combine the tomato juice, the diced tomatoes and juice, the catsup, and the Worcestershire sauce together and add it to the cooking beans.  Keep a close eye upon the beans: the minute they become tender, STOP cooking and remove them!  Lift them out with a slotted utensil and transfer them to a bowl of ice water to retard further cooking.

8.      When the roux’s ready, raise the temperature of the liquid to a boil and if not enough liquid remains to make about 4-5 cups, add more to it.  Place the roux over medium-high flame—stirring constantly!—and when the liquid’s boiling, pour it in (taking care to stand back to keep from being scalded by the upward-rising blast of steam). 

9.      Whisk constantly as the soup begins to thicken and as it does so, allow it to boil for 1-2 minutes.  Stir, almost constantly, during this time and then lower the heat to low and allow it to perk along.  If it’s too thick, add additional liquid to it and if too thin, tighten it up with cornstarch slurry.  Add the minced cilantro and check and readjust the seasonings as necessary.  It should be a bit on the spicy side.

10. Drain the beans from the cold water and dry.  When it’s time to serve the soup, heat them in the microwave and then add them to the soup.  Serve the soup in individual soup cups or in a soup tureen garnished with additional minced cilantro.  Accompany with bread and butter and make a meal of it.

11. Leftovers should always be chilled to below 45°F as quickly as possible.  Place leftovers in a shallow pan or baking dish and set atop a cooling rack.  Place a sheet of wax paper sprayed with PAM—sprayed-side-DOWN atop the soup—to prevent a skin from forming.

12. When cooled to below 45°F, transfer it to sanitized airtight containers and label, date, and refrigerate.  Reheat either in a double boiler with additional liquid or in the microwave.  In your refrigerator, it will maintain freshness for 2-3 days but after that, toss it out.

This is a great soup from the days when I made fresh soups every day of the week.  I was always in search of new and different things and this one was very popular!

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

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 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 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.

I’m glad to be back and am happy to be doing what I do best—soup!  I’m also excited that today is the first day of the SPIRIT Discography being offered which is great: I saw the band live on several occasions, once in the 1960s at the Fillmore West and later in the 1970s, the 1980s, and shortly before the death of Randy California.  It’s amazing how many people have seen the band and then how many have no knowledge of them, who they were, what they did, or who played in the group.  To me, it’s amazing, I can accept that you didn’t know Randy California but to not know Jay Ferguson is a mind-blower!  For one thing, he does TV scores now so he’s still working.  I’d love to see him live NOW! Be sure to go buy their advertised albums!                                     

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 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!

Jimmy Hall

James Hall

Cook III, CWC, ACF, CA273 Santa Barbara ACF chapter and HI033 Maui Chef’s and Cook’s Association

______________________________________________________________________
This is me as a chef during the 1980's when we took a group photograph for a Chefs de Cuisine yearbook. At the time, I was working at a hotel in Bakersfield, CA, down on Union Avenue. It was still somewhat nice and the area was still the original "restaurant row" of the city. Now, I am in my sixties and am working over in Santa Barbara, CA, as a food and beverage director for a country club.

Chef James “Jimmy” Hall writes from Santa Barbara, CA.
---30---

The END Commentary for Monday, June 18, 2012 by Chef James “Jimmy” Hall

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 James “Jimmy” Hall.



Recipe created by Chef James “Jimmy” Hall on August 15, 1996 in Bakersfield, 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!

  THIS WEEK:
♂TODAY: CHEF JAMES “JIMMY” HALL
NEXT WEEK: CHEF VLADIMIR GDANSK


STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #926 a 16” x 20" original oil painting by Beverly Carrick entitled, “A Plethora of Poppies." 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!
Beverly Carrick: the World’s Greatest Artist!
Deserts










Mama Roomba’s: one of Bakersfield’s finest restaurants.









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 06-10-2012, 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:

Jimmy Hall, The Soup-Master, Gourmet Cooking, SPIRIT, The Prepmaster, Soups, Stocks, Gourmet Soups, The Pantry Chef, Stock SoupsBeans, Bacon, 




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.



NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!







Advertisements:






















































































CHEF JAMES “JIMMY” HALL

MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!



Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!








BUY “SPIRIT” BY SPIRIT ATAMAZON.COM NOW!




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


No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!