Popular Posts

Monday, July 9, 2012

“Pasta Specialties, Pt. XIX: Spaghettini alla Campagnola—shredded Italian-style Beef in a Creamy Marinara Sauce with Garlic and Mushrooms—Exquisite!” by Chef Murph MacDougal



Randy California’s first solo album, “Euro-American” came out in 1982 and featured the SPIRIT guitarist doing his thing with himself and some friends.  We love this family of musicians and highly recommend you buy this album by taking the convenient link 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 167 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 Murph MacDougal

END Commentary 07-10-2012

Copyright © 2012 by MHB Productions

Word Count: 1,618.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, July 10, 2012 by Chef Murph MacDougal

PASTA SPECIALTIES, PART XIX

 Pasta Specialties, Pt. XIX: Spaghettini alla Campagnola—shredded Italian-style Beef in a Creamy Marinara Sauce with Garlic and Mushrooms—Exquisite!” by Chef Murph MacDougal



Bakersfield, CA, 07-10-2012 T: We had a great day yesterday with our first pasta dish and the one I have for you today is even better in my esteemed estimation.  Way back in the beginning of the Elemental News of the Day, we ran a blog on “Italian Pot Roast,” which is a delicious, Italian-style braised beef dish.  Today, we are going to use that recipe or something similar to make “Spaghettini alla Campagnola,” a delicious thin spaghetti dish that is sauced with a combined Cream-Marinara Sauce.  Add to that the beef, garlic, and mushrooms (oh, and some sherry!), you have a fabulous dish that is easy to make.  Like working in Chinese restaurants, it is all about the SAUCES and once you make the sauces, it is a matter of adding this ingredient and that to make a finished dish.  What most non-culinary people don’t know is that ethnic foods are generally quite easy to make, at least in the United States because they are usually a combination of this ingredient with that sauce and so quite easy to prepare.   

(#1649) SPAGHETTINI ALLA CAMPAGNOLA


Spaghettini alla Campagnola is a pasta dish featuring a creamy red sauce with mushrooms and shredded cooked beef.  It is great when made with leftover Italian Pot Roast meat (or some such other Italian-style beef dish) and is always gets rave reviews whenever served.  It is as authentic as they come, tasty, and a pleasure to eat and serve.

Yield:  4 servings  / Mis-en-place: 1-1.25 hours / Cooking time: 7-8 minutes



Qty.
Measure
Item
Other
2
Cups
Sauce Marinara #1 (Recipe #290A)

1
Cup
Heavy cream

.125
Tablespoons
Olive oil

2
Cups
Sliced button mushrooms

.5
Teaspoon
Minced garlic

.25
Teaspoon
Kosher salt

1
Pinch
Black pepper

.25
Teaspoon
Whole oregano

.25
Cup
Gallo sherry

2
Cups
Shredded cooked roast beef

20
Ounces
Cooked Spaghettini
See below
.25
Cup
Shredded parmesan cheese

.125
Tablespoons
Freshly minced parsley flakes
Rinsed
Spanish paprika

4
Each
Parsley sprigs
Rinsed



Method:

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

(#290A) SAUCE MARINARA #1




Yield:  about one quart / Mis-en-place: about 45 minutes:




Qty.
Measure
Item
Other
The Sauce:
2.25
Teaspoons
Olive oil

3.5
Teaspoons
Minced fresh garlic

3
Cups
Chicken broth

1
Cup + 2 TB
Tomato puree

3/8
Cup
Burgundy wine

2.25
Teaspoons
Granulated sugar OR Splenda

1
Teaspoon
Kosher salt

1
Teaspoon
Sweet basil

.75
Teaspoon
Marjoram

.5
Teaspoon
Oregano

.5
Teaspoon
Nutmeg

.25
Teaspoon
Black pepper

4.5
Teaspoons
Ketchup

4.5
Teaspoons
Beef base

1
Tablespoon
Freshly minced parsley flakes




Method:

2.      Mis-en-place: have everything ready.

3.      Combine olive oil and garlic in a medium-sized saucepot and sauté over medium flame 2-3 minutes or until garlic is a golden-brown. When it is, pour in the chicken broth and the puree and cook, stirring frequently, 4-5 minutes over the same medium flame.

4.      After 5 minutes, add rest of ingredients, stirring until combined. Lower flame and simmer sauce until reduced by one-third, about 45 minutes. Stir occasionally during the simmering and when sauce is near-done, prepare the chicken.

This is one of the classic Marinara Sauce recipes from Italy that we have used in many a kitchen over the past 3-4 decades.  A good one to have nearby whenever you need one fast is tasty, too.

(#1055) DRY PASTA COOKING PROCEDURES  



It is extremely important that every chef and home cook know how to cook QUALITY dry pasta and then to handle it post-cooking.  If one follows this procedure exactly, then one will generate perfect pasta each time.  There is no point in cooking something by thumb, as it will largely create imperfect results each time one does it.  The way to make good food is to follow the same tried and true procedure every single time.  Doing this is the way one generates repeat business night-after-night.

Yield:  for 20+ ounces / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
3
Quarts
Boiling water

1.5
Tablespoons
Kosher salt

.75
#
Barilla-brand spaghettini  

1.75
Teaspoons
Olive oil

For Seasoning Pasta AFTER Blanching:
1.5
Tablespoons
Olive oil

.75
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.5
Teaspoon
Granulated garlic




Method:

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

6.      Bring water to a boil and add salt and oil.

7.      Add the pasta and boil for 6-8 minutes or until it is JUST past the “crisp” stage; DO NOT overcook!

8.      Immediately drain well and place on a sheet tray in one layer to cool.  Do not rinse it!

9.      Drizzle with the remaining olive oil and season with the spices.  Toss gently by hand, being careful to NOT tear or break the pasta, until coated with the olive oil. 

10. When thoroughly cooled, cover and store in a sanitized, airtight container in the refrigerator until called for.

This is a never-fail formula for creating perfect pasta from dry.

Master Preparation:

11.  Keep the marinara sauce warm in the top of a double boiler while letting the heavy cream sit out at room temperature.  Place a heavy-duty saucepot—sprayed with PAM or with some such other food release spray—atop a medium flame.  Add the olive oil, heating it to a sizzle, and then add the mushrooms and seasonings. 

12. Sauté the mushrooms over medium flame until blanched and then, hit the pot with the sherry, taking care to stand back to avoid the upward blast of steam.  Add the cooked beef, heating it up, and then add the heavy cream.  Heat it up and as it does, it will begin to expand upward so keep an eye on so that it does not overflow the pot. Then when the cream begins to reduce, add the marinara sauce and let the combined sauce simmer.

13. After a few minutes, check the flavor and readjust the seasonings as necessary but remember this: once you add the pasta, the flavor will diminish so prepare yourself for this.  Now, add the cooked pasta and incorporate it with the use of tongs, lifting it up and allowing it to submerge within the sauce. 

14. To serve, tong equal amounts of pasta into four pasta bowls or casserole boats and then ladle the sauce, meat, and mushrooms over it.  Top with parmesan cheese, parsley flakes, and paprika and serve, accompanied by fresh bread and butter.

This is a classic Italian and Sicilian favorite that can be found in many authentic ethnic restaurants so be on the lookout for it next time you dine at a REAL Italian eatery and NOT at the Olive Garden.

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

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 we hear the voices of more and more people from all walks of the foodservice profession —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 give YOU full byline and that, my friends, 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 Stinky says.

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.

We have completed our second day and therefore move on to tomorrow, Wednesday, the day prior to the dreaded HUMP DAY.  I will never fall into the trap, which is now known as the “Itzi Nakamura Hump Day Disaster” because I am much too crafty for that.  Yes, Stinkbug is always on the sly looking for one of us to make a boo-boo and I will simply not be the one!  We do have a lot of fun here at the Elemental News of the Day and are glad that you come and visit us every day as we do our best to put on a culinary show daily.  We want you to send you friends, family, neighbors, coworkers, and everyone else you know to see us every day.  Please become followers, supporters, commentators, and contributors! We want ALL of you to join us on our foodservice quest!                                          

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/ Jay Ferguson 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, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker

_______________________________________________________________________
This is a picture of me when I was a young chef in the kitchen back in 1975. I apprenticed underneath my father and spent six years working for him in his British-Irish Restaurant in Fresno, California. I later moved to Frazier Park, California, and spent quite a few years working in the area and that is where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

Chef Murph MacDougal writes from San Luis Obispo.

---30---

The END Commentary for Tuesday, July 10, 2012 by Chef Murph MacDougal

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 Murph MacDougal writes this original essay.



Recipe created by Chef Murph MacDougal on July 15, 1997 in Frazier Park, 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 MURPH MACDOUGAL
NEXT WEEK: CHEF JAMES “JT” TOBIASON♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1185 a 24” x 36" original oil painting by Beverly Carrick entitled, “Brush Creek." 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.





The above icon is the “Trademark of Quality and Symbol of Integrity Logo” of the Magnolia Hilltop Brewers and What's Cookin' Productions. This article is copyrighted © 06-30-2012, 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:

Murph MacDougal, Pasta Specialties, Entrees, Shellfish, SPIRIT, Famous Restaurant Recipes, Classic Restaurant Recipes, Fine-Dining, Sauces, Spaghettini Pasta, Pasta, 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 MURPH MACDOUGAL
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 “EURO-AMERICAN” BY Randy California ATAMAZON.COM NOW!








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