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Sunday, July 29, 2012

“The Salad Chef Speaks, Part XXII: Chef Olaf presents his Best Salad ever—California Salad with Tart Tarragon Dressing” by Chef Olaf Bologolo



SPIRIT’S thirtieth album entitled, “The Original Potato Land,” came out in 2006 and is an album originally slated to come out in 1972 but the record company scratched it. This is the first release of this album, and re-released several years later with a bonus disk.  We love all Spirit albums and believe that you do, too, and we therefore highly recommend this album. Go buy it at Amazon.com by using the handy link! 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 147 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 Olaf Bologolo

END Commentary 07-30-2012

Copyright © 2012 by MHB Productions

Word Count: 1,703.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, July 30, 2012 by Chef Olaf Bologolo



THE SALAD CHEF SPEAKS, PT. XXII

 The Salad Chef Speaks, Part XXII: Chef Olaf presents his Best Salad ever—California Salad with Tart Tarragon Dressing” by Chef Olaf Bologolo

Bakersfield, CA, 07-30-2012 M: Hello again, my friends, it has been quite awhile—since the end of February—when last we met.  I am pleased to be back and today begins a week of salad magic from an old hand of the pantry.  I began my early culinary career—after working my way out of the pots and pans station—to the pantry to work with Chef Rudy, a gruff mean old Mexican pantry man who was probably 65 years old at the time.  We are talking more than forty years ago so I am sure that Chef Rudy is with his ancestors.  He was a harsh man; he drank a lot, smoked a lot, and gambled night after night when he got off.  He took me under his wing and taught me the secrets to being a good pantry man and I soaked up everything he said like a sponge.  If I failed to learn what he showed me, he would buff me upside the head and show me again.  After enough head slaps, I figured that whatever he showed me, I had to learn on the first take as the head chef merely smiled at my pain—he expected perfection too!

As the years went by, I became a chef in my own right, earning the position by seizing an opportunity presented to me: the sous chef position at a major country club in California.   Yes, many people laugh at Hanford, CA, like it is some sort of drive by town in the San Joaquin Valley but for me, it was home and I remember our G.M. going far and wide in his search for new exciting dishes which he brought back to the club.  Every year, we would change our banquet menus to offer whatever was the popular item or items of the time and in so doing, we made ourselves one of the best in the so-called west.  Our salad for today is among the best I have and I believe that you are going to love it, too, so without any more chitchat, let us get our Monday started!

(#717) CALIFORNIA SALAD WITH TART TARRAGON DRESSING


The Salad Station: one of the most important stations in the kitchen!
Back in the 1980s during my country club days, the general manager searched far and wide for new and different salads, which we could incorporate into our annual banquet menus.  California Salad with Tart Tarragon Dressing was one such salad we put to use with good effect and it will work for you, too.

Yield:  4 servings / Mis-en-place (dressing and salad mix made): 5-6 minutes




Qty.
Measure
Item
Other
Tart Tarragon Dressing (Recipe #717A)

5
Ounces
Red leaf lettuce, rinsed and torn by hand

5
Ounces
Butterleaf lettuce, rinsed and torn by hand

5
Ounces
Mixed Salad Greens (Recipe #708)

4
Each
Ripe avocadoes, peeled, pitted, and cut into sixths
4
Each
Roma tomatoes, seeded and diced

.5
Cup
Toasted and lightly-browned sliced almonds

12
Each
Romaine lettuce spears

1
Cup
Shredded red onions (paper-thin)

8
Each
Lemon wedges

4
Each
Parsley sprigs
Rinsed
.125
Cup
Freshly minced parsley flakes




Method:

1.      Mis-en-place: have everything ready with which to work! First, make the dressing so that it has time to develop maximum flavor:

(#717 A) TART TARRAGON DRESSING



I created Tart Tarragon Dressing for use on the California Salad, a tasty combination of greens, avocadoes, and almonds.  It highlights the differences in their flavors while blending them together in harmony.  You can find many different uses for this dressing and even feature it as a house dressing—it is that good.

Yield:  about 5 cups / Mis-en-place: 15 minutes:




Qty.
Measure
Item
Other
1
Cup
Olive oil

1
Cup
Vegetable oil

.5
Cup
Lemon juice

6-8
Tablespoons
Granulated sugar

.5
Cup
Fresh tarragon, chopped

2
Teaspoons
Kosher salt

1
Teaspoon
Black pepper

1
Tablespoon
Minced garlic

2
Cups
Best Foods Mayonnaise



Method:

2.      Mis-en-place: have everything ready with which to work.  Combine all ingredients together in the bowl of an electric mixer equipped with a whip attachment.  Blend well, scrape the sides, and blend at medium-high speed again until creamy.   Transfer this mixture into a sanitized, airtight jar and keep refrigerated.  This dressing will remain usable for about 7 days and afterwards, discard.

Use this excellent dressing with salads that feature assorted fruits in their make-up—it accents the sweetness and counterbalances it with tartness.  It has a certain amount of zing to it and is yet, still sweet.  You will find many uses for this dressing. Next, make the Mixed Salad Greens:

(#708) MIXED SALAD GREENS



Nowadays, professional chefs can no longer get by with using just romaine, red leaf, and green leaf lettuces let alone just iceberg on their salads!  It is important to have mixed greens for specific salads and this one is for the basic salads, ones that require iceberg lettuce but in an attractive way.  This would be the basis for an Early Bird dinner salad or even a luncheon salad so keep it on hand to fit your needs.  Never cut more than you can use in one day as NO one uses the dreadful Stay-White (if they have any sense!) to keep their lettuces “green.” Be sure to prepare the quantities necessary to run your foodservice operation and never prepare more as even salad lettuce tossed in the trash can damage your monthly and annual food costs.

Yield:  4 small servings / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
5
Ounces
Chopped iceberg lettuce
Rinsed
5
Ounces
Mesclun salad mix

2
Tablespoons
Grated carrots

2
Tablespoons
Shaved thin red cabbage

2.5
Ounces
Baby spinach




Method:

3.      Mis-en-place: combine the ingredients together and keep in cold storage.  Shelf life is approximately THREE DAYS so be sure to use it up prior to the end date.  Use this mix for all of your salads. BE SURE ALWAYS TO PUT ALL SALAD GREENS IN A SALAD SPINNER TO REMOVE ALL MOISTURE AS OTHERWISE, THE DRESSING WILL NOT ADHERE.

Salad Preparation:

4.      Toss the red leaf, butterleaf, and mixed greens together in a mixing bowl.  To that, add the almonds and diced roma tomatoes.  Add Tart Tarragon Dressing to properly dress the salad and then toss well.  On each of four large chilled salad plates, place three spears of romaine lettuce pointing outwards in a three-way star. 

5.      Top the lettuce foundation with tossed salad and then top that with equal amounts of shredded red onions.  Around the top of each salad, arrange the avocado sixths pointing inward.  Alongside the salads, place two lemon wedges each on opposing sides and then a parsley sprig.  Finally, sprinkle freshly minced parsley flakes over each salad.  Accompany each with a ramekin of additional dressing and serve.

This is a classic salad that works either as an entrée salad or as a starter salad on banquets (broken down of course).  It looks good, tastes great, and is thoroughly enjoyable.

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

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.

Monday is over and done and that leaves us SIX more days, Hump Day being one of them on Thursday.  You better believe that I will mention it after being warned by Stinkbug that failure to do so means doing one more week.  He is lucky I am doing the weeks I am given, as times are busy for me in Century City, CA.  Los Angeles is the headquarters of the American food world and our establishments hum night and day with near-constant business.  It is exciting to be a top chef in a top foodservice establishment as it means that I make a darned good amount of money and can spit in the eyes of the Ninety-Nine Percent Movement: what a bunch of lowlife losers!  My suggestion to them is to find a job, persevere, and become something you are proud to take home to your mother!  Right now, we must suffer their presence but I do believe that come November, major changes are going to occur and our country will get back on track.               

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!  

PEACE!

Olaf Bologolo

CEC, ACF, Washington State Chefs Association, Retired 

This is a photo of me taken at an ACF Convention back in the early 1960's when I was a representative from our California chapter. Anyhow, I'm a great deal older than this picture now but that's what we're doing, sharing OLD pictures of all of us. I'm still a handsome guy, however!

Olaf writes from Century City, CA.

---30---

The END Commentary for Monday, July 30, 2012 by Chef Olaf Bologolo

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 Olaf Bologolo writes this original essay.



Recipe created by Chef Olaf Bologolo on October 07, 1987 in Portland, OR.

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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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