Popular Posts

Sunday, July 1, 2012

“Old-Fashioned Home Cooking, Pt. XV: Austro-Hungarian Cuisine at its Best: Roasted Chicken Breasts ala Smitane—succulent Chicken Breasts encased in a Tasty Sour Cream, Onion, and Mushroom Sauce” by Chef V. Vicky Mazarotti



SPIRIT’S tenth album, “Future Games” came out in 1977 on the Mercury label and saw the return of the POWER TRIO. This album is among their best so we urge you 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 175 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



FOURTH OF JULY WEEK!



Chef V. Vicky Mazarotti

END Commentary 07-02-2012

Copyright © 2012 by MHB Productions

Word Count: 2,116.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, July 02, 2012 by Chef V. Vicky Mazarotti

OLD-FASHIONED HOME COOKING, PT. XV

 Old-Fashioned Home Cooking, Pt. XV: Austro-Hungarian Cuisine at its Best: Roasted Chicken Breasts ala Smitane—succulent Chicken Breasts encased in a Tasty Sour Cream, Onion, and Mushroom Sauce” by Chef V. Vicky Mazarotti



Bakersfield, CA, 07-02-2012 M: Hello again from Taft, California!  I am excited to be back and even more excited to be picking back up where I left off last time at the end of January with the Old-Fashioned Home Cooking series!  The great thing about this series is that we can do top-notch, high-quality cuisines if they are OLD like today’s dish, an old favorite of the Austro-Hungarian Empire, now defunct.  The Empire existed for several hundred years prior to World War I and encompassed the cuisines of not only Austria and Hungary but many of the other minor republics that eventually went into the formation of Yugoslavia and others.  The war did not do them any good and part of the peace settlement imposed upon them for being an ally of Kaiser Wilhelm’s Germany was the dissolution of the Empire.  The cooking of the various parts is still among the best European cuisines albeit old-fashioned because of the heaviness of the dishes and their sauces.  Nevertheless, it is important never to forget any cuisine no matter how out-of-date it is because at some point, enlightened chefs will once again find ways to tap into it!

Our dish for today—Roasted Chicken Breasts ala Smitane—is one of these classic dishes, which I have prepared many times back in the 1980s and prior.  It is a juicy, tenderized chicken breast that is first lightly sautéed to blanch the meat and then roasted in the oven while enveloped in a Béchamel made with sour cream and white wine.   When it comes out, serve it with rice, pasta, or spaetzle and a vegetable of choice and is absolutely beautiful.  The fact that we have easy access to boneless breasts of chicken makes it so much easier than in days of old when we had to bone out every single breast, a laborious task that was fatiguing, too.   Anyhow, you can run it for an occasional special or serve it at home for a change of pace.  Here we go:

(#1642) ROAST CHICKEN BREASTS SMITANE



Chicken Smitane is a grand dish from an older time, European in character, perhaps from the Austro-Hungarian culture.  It is beautiful on the plate, tastes heavenly, and is a tried and true classic.  Try it out for yourself and see how it works: you will be quite satisfied!

Yield:  4 servings / Mis-en-place: 45-60 minutes:



Qty.
Measure
Item
Other
4
7-8-ounce
Boneless breasts of chicken, pounded

Seasoned Flour II (Recipe #)

.25
Cup
Drawn butter

2
Cups
Sliced button mushrooms

1
Cup
Minced red onions

.25
Teaspoon
Whole thyme

.25
Teaspoon
Kosher salt

.125
Teaspoon
White pepper

.25
Cup
Hennessy XO Cognac

1
Quart
Smitane Sauce (Recipe #319)

.125
Cup
Freshly minced parsley flakes
Rinsed
Hungarian paprika

3-4
Cups
Rice du jour

2-3
Cups
Vegetables du jour

4
Each
Parsley sprigs




Method:

1.      Mis-en-place: have everything ready with which to work!  Pound the chicken breasts with a masticator (food hammer) to tenderize the breasts.  Do this by placing a sheet of plastic wrap on the kitchen counter and then place the breasts topside DOWN upon it.  Place another sheet of plastic wrap over them and then proceed to bash them down—lightly!—with several blows to each breast. Turn them over and repeat the process.  The purpose of the plastic wrap is to prevent splatter from littering the walls of your kitchen with potential salmonella-bearing tidbits while the purpose of tenderizing them is to break down the structure of the breasts.  NEVER overdo it so that the meat is falling apart, rather, just enough to flatten them.  When this is accomplished, set them aside.

2.      Prepare the Smitane Sauce by preparing the following recipe:  

(#319) SMITANE SAUCE



Smitane Sauce is a flavorful sauce used with chicken and other poultry dishes primarily but also with pork, veal, and for whatever else one might find use.  It is rich with sour cream and imbued with onions and is wonderful in a classic dish, Chicken Smitane. 

Yield:  1.5 quarts / Mis-en-place: 20-30 minutes:




Qty.
Measure
Item
Other
2
Cups
Chicken stock

.5
Cup
Whole milk

1.5
Cups
Sour cream

.25
Cup
Gallo Chardonnay

.25
Cup
Melted butter

.5
Cup
Minced yellow onions

1
Tablespoon
Kosher salt

3/8
Teaspoon
White pepper

3/8
Cup
All-purpose flour




Method:

3.      Mis-en-place: have everything ready with which to work!  Combine the first FOUR ingredients in a heavy-duty saucepot over medium flame. 

4.      In a second heavy-duty saucepot sprayed with PAM or with some such other food release spray, add the butter and heat it up.  When hot, add the onions and the salt and pepper and cook until the onions are translucent.  Stir in the flour to form a roux and cook, stirring constantly, for 2-3 minutes, until the roux is “puffy” and aromatic. 

5.      Raise the heat underneath the first pot and keep a close eye upon it: once it begins to boil, it will rise quickly and boil over the sides of the pot so the minute it begins to rise, begin whisking it into the roux, constantly, until a medium-thick sauce has formed.

6.      Lower the heat, simmer the sauce, and check and readjust the flavor as necessary.  It should be “sour creamy” and taste “good.” If you need to thin it down, add additional chardonnay or milk. 

7.      Cool leftovers to below 45°F as quickly as possible in a shallow pan atop a cooling rack.  Transfer to a sanitized airtight container and cover with a lid.  Label, date, and refrigerate and note that a dairy-based sauce such as this will remain usable for 2-3 days but discarded after that.

Smitane Sauce is an old-time sour cream sauce used for poultry, veal, and pork dishes. Next, prepare the Seasoned Flour recipe:

(#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:

8.      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.

Final Preparation:

9.      Place a large Sautoir atop a medium flame and spray it with PAM or with some such other food release spray.  Also, prepare a baking dish the same way and set aside.   Preheat your standard oven to 375°F or your convection oven to 325°F with the fan in the “on” position.  Dust the chicken breasts with the seasoned flour, shake off the excess, and set aside shortly. 

10. When the pan is warm, add the butter and the mushrooms and red onions.  Sauté them until the mushrooms are tender and the onions translucent.  Add the chicken breasts and lightly sauté them until they are “white” from being blanched.  Raise the temperature and when the meat is sizzling, add the cognac and cook it off.

11. Transfer the chicken breasts to the prepared baking pan with the mushrooms/onions/drippings.  Place the pan inside the oven and cook for about 20 minutes; then, pour the sauce over the chicken and sprinkle with parsley flakes and paprika. Spray a sheet of aluminum foil with PAM, cover the pan with the sprayed-side-DOWN atop the chicken and return it to the oven’s middle rack.

12. Continue baking for another 20-25 minutes; check for doneness after that time.  Insert a quick-temp thermometer into the chicken breasts and if they read 165°F or higher, the breasts are cooked and if not, uncover and finish cooking another five-10 minutes at most.

13. To serve, upon each of four plates, place a mound of whatever rice you wish to serve with the chicken at the six o’clock position and then place a breast with plenty of sauce atop it.  Place the vegetables at the 12 o’clock position and then the parsley on the plate.  You can dust the sauced meat with additional parsley flakes and a light dusting of paprika.  Then, they are ready to serve.

14. As for leftovers—for best results—separate the meat from the sauce and both cooled separately to below 45°F as quickly as possible.  Do this by transferring the meat and sauce to two new pans and place them atop a cooling rack.  When cool, transfer to airtight sanitized containers and label, date, and refrigerate.  Use within 3-4 days at most; otherwise, use the meat for something else (i.e., soup) and dump the sauce. 

Chicken Smitane is an old-time dish and a favorite of its time.  It is tasty, looks delicious, and smells wonderful.  Run it as an occasional menu item or for dinner at home.

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

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 have a podium from which to speak—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 get 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.

Like everyone else, I have heard about the near-disaster that almost befell new author, Itzi Nakamura when she failed to mention the traditional HUMP DAY signpost.  Well, you can bet that I will NOT do that as I always point out the fact that we are in the midst of our seven-day workweek and that the next day, it is downhill!  Needless to say, I would not be hard pressed to do a second week because then it would throw me out of the possible rotation of having to return on December 21, 2012  when all hell is supposed to break loose or at least, that is what Stinkbug believes.  Myself, I think the Mayans got tired of making calendars so far into the future when they figured that no one in their right mind would be around to read them so they said, “F-it! That’s it! Over and done!”  If the world comes to an end on that date, oh well!                                                   

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!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

V. Vicky Mazarotti

V. “Vicky” Mazarotti
ACF, CWC, CPC, International Association of Culinary Professionals IACP.
This is a photo of me as a young chef back in the 1970's when I was working at a hotel in San Francisco. I had the opportunity to work in many different parts of the country and worked my way up the culinary ladder to become a top chef. I am both a Certified Working Chef and a Certified Pastry Chef and am a member of the American Culinary Federation, the world's top authority on everything connected to cooking.

Chef V. Vicky Mazarotti writes from Taft, CA.

---30---

The END Commentary for Monday, July 02, 2012 by Chef V. Vicky Mazarotti

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 V. Vicky Mazarotti writes this original essay.



Recipe created by Chef V. Vicky Mazarotti on February 28, 1984 in Bakersfield, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, 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 V. VICKY MAZAROTTI
NEXT WEEK: CHEF MURPH MACDOUGAL

STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1143 a 16” x 20" original oil painting by Beverly Carrick entitled, “Evening Mood." It is 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 known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is 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



















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 06-23-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. 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:

V. Vicky Mazarotti, Old-Fashioned Home-Cooking, Entrees, Chicken, SPIRIT, Famous Restaurant Recipes, Taft-California, Fine-Dining, Sauces, Austro-Hungarian Cuisine, Savory Foods, Delicious Dishes,




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 V. VICKY MAZAROTTI
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 “FUTURE GAMES” 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!








NOVEMBER 2012

President Barack Obama


OR  
                           



Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER!


No comments:

Post a Comment

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