Popular Posts

Wednesday, July 11, 2012

“Pasta Specialties, Pt. XXI: Murph’s Linguine alla Puttanesca—a Vegetarian’s Delight” by Chef Murph MacDougal



Randy California’s second solo album, “Restless” came out in 1985 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 165 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 07-12-2012

Copyright © 2012 by MHB Productions

Word Count: 2,685.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, July 12, 2012 by Chef Murph MacDougal

PASTA SPECIALTIES, PART XXI

 Pasta Specialties, Pt. XXI: Murph’s Linguine alla Puttanesca—a Vegetarian’s Delight” by Chef Murph MacDougal

HUMP DAY!

Bakersfield, CA, 07-12-2012 Th: As you can see above, I am the first to make note of HUMP DAY by posting a title on the heading of the blog so I will never be the one to miss it!  Everyone else MUST follow in my footsteps whether they like it or not.  That means I am innovative (which I am) and am a trendsetter that will be interesting to see if everyone else will do likewise.  Besides, I never want to be the one who pulls an Itzi Nakamura and punished with a second week’s worth of blogging.  

With that out of the way, we will commence with our post for today on a vegetarian delight, Linguine alla Puttanesca, a savory pasta of succulent vegetables tossed with tender linguine in olive oil, Sicilian olives, and capers.  Yes, it is simple but it is classy, tasty, and one not to be confused with vegetarian pasta, a tired throw-together for those vegetarian eaters and dieters who make the lives of chefs miserable during banquets.  It seems like there are always those who call in at the last moment requesting vegetarian plates, which in my book suck.  If I was working in vegetarian restaurants, it would be no problem but when one is involved in working in a normal foodservice establishment and the wimps start calling in at the last moment requesting vegetable plates, it not only makes me want to drop their food on the floor but to toss them out onto the street as well.  We are busy professionals and when bothered by some putz who is concerned with the eating of animal flesh or is on a diet, it is bothersome and pisses me off.  It also pisses off everyone else in the fricking industry!  There, I said it: I said what many of my fellow chefs, cooks, and foodservers feel: we cannot stand whining, sniveling dieting vegetarians who make our lives a living hell by calling in at the last moment requesting special food and then generally not show up. Life is difficult enough in this profession without being troubled by idiots.

Today, our pasta is perfect for said-idiots, it is tasty, looks beautiful, and is a pleasure to serve.  It takes care of the vegetarians and the dieters and it is a moneymaker, too.  Whenever you can sell vegetables and pasta for $19.95 and get complimented for doing it, that, my friends, is what foodservice is all about.  I have spent far too long in this business not to know the ropes and believe me; I would love to own a vegetarian restaurant because the profit margin is amazingly high!  Let us make our pasta:

(#1654) LINGUINE ALLA PUTTANESCA


This is one of the classic vegetarian pastas that are well loved and much requested in Italian and Sicilian restaurants.  It takes some preparation time but the results are more than worth it.  Always use the freshest ingredients for best results and note that this is the perfect dish for those picky vegetarian diners that always pop up at meat-eaters’ banquets.

Yield:  4-6 servings / Mis-en-place: 8 hours prep time / Cooking Time: 8-12 minutes



Qty.
Measure
Item
Other
1
Order
Grilled Vegetables (Recipe #1613)

20
Ounces
Cooked Linguine
See Pasta Preparation
The Sauté:
.125
Cup
Olive oil

.5
Teaspoon
Freshly minced garlic

.5
Cup
Sicilian olives, sliced

1
Tablespoon
Capers with juice

.25
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

.25
Teaspoon
Whole oregano

.25
Teaspoon
Whole sweet basil

.125
Teaspoon
Whole rosemary

.5
Cup
Shredded parmesan cheese

.125
Cup
Freshly minced parsley flakes
Rinsed
Spanish paprika

4-6
Each
Fresh parsley sprigs
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare the Grilled Vegetables but note that they will make quite a few so if you need to half the recipe, by all means do so:

a.      Note: this recipe is for Grilled Vegetable skewers as entrees or as appetizers.  It is easiest to make skewers and then to remove them and cut the veggies up for use in the pasta dish; do whatever works for you!

(#1613) GRILLED VEGETABLES



Grilled vegetable skewers have always been popular with outdoor cooking buffs and used in all sorts of Mediterranean Cuisine restaurants all over the world.  Back in the day when we were running a very busy foodservice operation, we used to make these by the hundreds, sometimes thousands for use on expensive hors d’oeuvres buffets and cocktail parties.  Easy to make, they taste marvelous and look beautiful and people find that they do indeed love their veggies!  The balsamic vinegar dressing is the perfect accompaniment for them and this is a great recipe and production for a low-cost recipe.

Yield:  8-10 orders / Mis-en-place: 24 hours / Cooking time: 3-4 minutes. 



Qty.
Measure
Item
Other
1
Each
Italian zucchini, cut into rounds 
Blanched
1
Each
Yellow zucchini, cut into rounds
Blanched
.5
Each
Italian eggplant, cut into rounds
Blanched
.5
Each
Red bell pepper, seeded and stemmed, cut into squares, 1” x 1”
.5
Each
Yellow bell pepper, seeded and stemmed, cut into squares, 1” x 1”
.5
Each
Green bell pepper, seeded and stemmed, cut into squares, 1” x 1”
.5
Each
Orange bell pepper, seeded and stemmed, cut into squares, 1” x 1”
8
Each
Cherry tomatoes
Stemmed
16
Each
Large button mushrooms
Rinsed
.5
Large
Bunch broccoli, separated into florets
Blanched
.5
Head
Cauliflower, separated into florets
Blanched
2
Cups
Balsamic vinegar dressing (Recipe #466)

Kosher Salt and Pepper Seasoning (Recipe #1324)
.125
Cup
Freshly minced parsley flakes
Rinsed


Method:
Salad Spinner: a must-have for either the home or professional kitchen!
1.      Mis-en-place: have everything ready with which to work! The first thing to do is to prepare each of the vegetables by trimming ends, seeding and/or stemming them, and then rinsing them.  Blanch each one—including the cut bell peppers—in simmering salted water for NO more than 20-30 seconds and then drain and plunge each one into ICE water to retard further cooking AND to maintain their original colors. When thoroughly chilled, drain and dry with the aid of a salad spinner—if you have one!—and then set aside.  You can find salad spinners for home use at stores such as IKEA.

2.      Make the Balsamic Vinegar Dressing with the following recipe:

(#466) BALSAMIC VINEGAR DRESSING




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



Qty.
Measure
Item
Other
2
Cups
Whole grain mustard

.25
Cup
 Balsamic vinegar

2
Tablespoons
Lemon juice

.75
Quart
Olive oil



Method:

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

4.      Using an electric mixer equipped with a whip attachment beat the first three ingredients until light and creamy.  Then, begin dribbling in the olive oil along the sides of the mixing bowl all the while whipping on medium speed until the dressing has increased in volume.  Continue this procedure until you have incorporated ALL of the oil.

5.      Transfer the dressing into a sanitized storage container with a tight-fitting lid, label, and date the contents.  Keep refrigerated for no more than 5-7 days and afterward, discard the out-of-date dressing.  You will probably need to re-whip it when you serve it, as the oil generally will separate from the bulkier ingredients.

This is one of the better Balsamic Vinegar Dressings you will find: it is tasty, easily made, and will do your salads justice!

6.      Make the Kosher Salt and Pepper Seasoning:

(#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:

7.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning for which, you will find countless uses.

8.      When you have made everything, place the Balsamic Vinegar Dressing into a large pan or baking dish and then gently stir in the vegetables.  Cover with plastic wrap and refrigerate overnight. 

9.      The next day, make shish kebabs with the vegetables by using either bamboo or metal skewers.  If using bamboo, soak them in cold water OVERNIGHT to harden them and to keep them from singing on the broiler.  Start with one green zucchini at the bottom of 8-12 skewers followed by a yellow zucchini round.  Then put on a bell pepper of each color followed by a mushroom, followed by an eggplant round followed by a cherry tomato followed by a cauliflower floret.  Begin again and this time, end it with a broccoli floret and then a mushroom.  If you have room, do it again beginning with the beginning of the order. 

a.      The idea is to have two zucchini rounds followed by four bell peppers followed by a large button mushroom, followed by an eggplant round followed by a cherry tomato and a cauliflower floret for the first half; then, do it again ending with a broccoli floret and another mushroom.  If you can do it again—if using 8”-to-10” skewers, repeat the process up to the conclusion of the beginning round so that you have beautiful vegetable skewers before you.

10. Return them to a large pan and cover with the balsamic vinegar dressing and refrigerate for a couple of hours; then, when it’s time to cook, heat up your kitchen’s broiler or you outdoor barbeque and when hot, wipe the grills with a burlap rag dipped in vegetable oil to season the grates and to keep the vegetables from sticking.

11. Place the vegetable skewers atop the hot grates and baste with the leftover salad dressing.  Turn them over only once or twice but no more.  As the vegetables are pre-cooked, all you are doing is to mark them and to give them a bit of charcoalized flavor. Be sure to sprinkle liberally with the Kosher Salt and Pepper Seasoning to give them added flavor.  As they come off the broiler, brush them with whatever dressing remains and then prepare to serve them.

12. Scoot the vegetables off the skewers onto the serving plates with whatever entrees you are accompanying them with and then sprinkle with freshly minced parsley flakes.  NOTE: for use in the Linguine alla Puttanesca recipe, cut them into smaller pieces.

Here is the pasta preparation:

(#1607) FRESH PASTA COOKING PROCEDURES        



Cooking fresh pasta is very different from cooking dry pasta and in boiling water, it cooks in no more than 2-3 minutes and even less if, you have made it yourself.  Always pay close attention to it as it cooks as if you do not, you will waste both time and money.  Never waste either as if you do, you will not keep your job very long.

Yield:  for 1.25 pounds / Mis-en-place: 20 minutes:



Qty.
Measure
Item
Other
2.5
Quarts
Boiling water

1
Tablespoon
Kosher salt

.75
#
FRESH linguine pasta

1.75
Teaspoons
Olive oil

For Seasoning Pasta AFTER Blanching:
1-1/3
Tablespoons
Olive oil

.75
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.75
Teaspoon
Granulated garlic



Method:

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

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

15. Add the pasta and boil for 2-3 minutes or until it is JUST past the “crisp” stage; DO NOT overcook!

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

17. 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. 

18. 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 fresh.

Final Preparation:
PAM Baking Spray: “the Chef’s Friend.”
19. Place a large skillet or small rondeau atop medium flame and spray it with PAM or with some such other food release spray.  When it is hot, add the olive oil and the prepared vegetables.   Add the seasonings and allow everything to heat up.  Finally, add the olives, capers, and cooked linguine and heat to serving temperature.  You should have enough liquid due to the liquid produced by the vegetables and the balsamic vinegar; however, if you do not have enough, add additional olive oil or balsamic vinegar so that the pasta is well-lubricated.

20. When the dish is ready to serve, tong out individual portions into pasta bowls or directly onto serving plates.  Cover them with shredded parmesan cheese, parsley flakes, and some sprinkled paprika for additional color.  If desired, place temporarily underneath your oven’s overhead broiler or your salamander oven.  Then, plant a sprig of parsley atop each and take to the diners accompanied by plenty of warm bread and butter.  

This is a great dish for use in vegetarian restaurants or as a vegetarian item on one’s regular menu.  It is always important to have meatless dishes so that those who follow that way of life are happy to come into your foodservice establishment.

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

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 made it through HUMP DAY and I am off the hook! In addition, I introduced a NEW heading, “Hump Day!”  I do hope you have enjoyed our recipe for today, and I am sorry for saying hateful things about those who espouse vegetarianism or are dieting.  It is just that when one is busy trying to serve a banquet for 1,000 people to be called 30 minutes before the meal for special meals.  Special meals are time-consuming, they throw whatever chef is assigned to pull magic out of his or her hat at the last moment to be irritated and I have seen over the course of my lengthy career a few walk out the door overwhelmed by the pressure.  Add to that the fact that many times, these geeks do not show up, you can see how irritating it can be.  Oh, well, tomorrow, we will continue with our pasta seminar!                                           

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 Thursday, July 12, 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 October 26, 1988 in Fresno, 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 #1188 a 16” x 20" original oil painting by Beverly Carrick entitled, “Yuccas at Evening." 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 © 07-02-2012, 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, Cheese, SPIRIT, Famous Restaurant Recipes, Classic Restaurant Recipes, Fine-Dining, Linguine Pasta, Pasta, Delicious Dishes, Italian Cuisine, Vegetarian 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 “RESTLESS” 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!