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Friday, August 10, 2012

“Appetizers Index, Part XXXIII: Today’s Dip is Classic French Onion made from Scratch (well, almost) and is Tasty, Delicious, and Good!” by Chef Lilah Paulikovich



Today, we commence offering albums by the James Gang, a hard-rocking band out of America’s Midwest that featured Joe Walsh on guitar and vocals for the first 4-5 albums and who has returned to the reborn band in present times.  The band was the classic power trio and it delivered quite a few Top 40 singles, “Walk Away” being the memorable one.  Anyhow, their first release, “Yer Album,” came out in November 1969 and showed the path the band would take.  We love this album, love this band, and urge you to go to Amazon.com right now and BUY it by using the convenient link!



COUNTDOWN TO THE END OF THE MAYAN CALENDAR

Here's the countdown to December 21, 2012: from today, we have 135 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 Lilah Paulikovich

END Commentary 08-11-2012

Copyright © 2012 by MHB Productions

Word Count: 1,505.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, August 11, 2012 by Chef Lilah Paulikovich



APPETIZERS INDEX, Pt. XXXIII

 Appetizers Index, Part XXXIII: Today’s Dip is Classic French Onion made from Scratch (well, almost) and is Tasty, Delicious, and Good!” by Chef Lilah Paulikovich

Bakersfield, CA, 08-11-2012 S: Aloha, friends, and here we are, Saturday and that means that things are even slower here on Maui than they are on the weekdays.  When one lives in paradise, it is as if time slows down, things move along at a much slower pace than they do on the “hustle-and-bustle” Mainland where everything is racing along 24/7.  I love visiting the Mainland but always love it when I return home but I am looking forward to visiting Idaho next week because from what I hear, it is pretty slow, too.  I love living here and always have and even though I spend time on the other islands (my family lives on the Big Island, Molokai, and Kauai), I love coming home.  The only place slower than Maui is Molokai and the Big Island as Lanai is busy with their resorts.  When they were just the “Pineapple Island,” they were REALLY slow.  You need to come visit me so you will understand what it means to be “da kine” and what “No Ka Oi” means.

The thing I love about living here is that it is the greatest place on earth in which, to raise one’s family.  My kids love this place and to them, it is the greatest fantasyland they have ever seen.  When you can see and smell the ocean every single day of your life no matter where you are on the island that is heaven.  Everything is beautiful practically all of the time except when the trade winds stop blowing and the air becomes heavy, hot, and oppressive (but that seldom happens).   Living high up on Haleakala (in Pukalani), I am at the perfect level: I can oversee the entire isthmus from one end of the island to the other and can either go down to the floor of the island or higher up the mountain and even around to the other side.  That is still a dangerous trip to go around behind the island to Hana the back way, even more dangerous than taking the drive eastward through the rain forest to Hana the traditional way.  Still, if you live here, you circumnavigate the island on quite a few occasions in one’s life just to do it.

Okay, today, we make French Onion Dip, a popular one found in supermarkets for one’s chips and snacks and it is flavorful, tasty, and so ono.  “Ono” means “good” and it also is the name of one of our fishes swimming local waters.  I use here meaning “good” as the dip is excellent, better than anything found in the local grocery stores (Foodland is our local chain) or anywhere else.  Being a chef, I have to be able to make everything from scratch lest I want to be working at the local McDonald’s (which in Hawaii is very different from anything found on the Mainland!).  Here we go, friends:

(#664) FRENCH ONION DIP


One can make dips for chips out of practically anything and anyone with classic training or experience knows this by going to the gas station’s commissary.  Among the aisles featuring all of the snack foods does one find a variety of canned dips for their potato/corn chips, one of them being French Onion Dip.  Of course, professional chefs make dips much better than store-bought crap so try this recipe and make something memorable.   

Yield:  about 3-4 cups / Mis-en-place: 45-60 minutes:



Qty.
Measure
Item
Other
4
Cups
Finely-shredded yellow onions
Packed
.25
Cup
Melted butter

2
#
Philadelphia-brand cream cheese

1.5
Cups
Plain yogurt

1
Cup
Sour cream

2
Packets
Schilling French Onion soup base

1+
Teaspoons
Kosher salt

2
Teaspoons
Tabasco sauce

1-1/3
Tablespoons
Freshly minced garlic

1
Tablespoon
Freshly minced parsley flakes
Rinsed
Chips of choice




Method:

1.      Mis-en-place: have everything ready with which to work! Place a large sautoir atop medium flame and add the butter.  Allow it to sizzle and then add the onions, reduce heat to low, and sauté them for 15-20 minutes until they caramelize.  Stir frequently during this time but it is important, too, that they “blacken” in the skillet, as this is the “French Onion” aspect of the dip.  When caramelized, pull the pan from the flame and place it atop a wire rack to cool.

2.      Meanwhile, with the aid of an electric mixer equipped with a paddle attachment, beat the cream cheese until light and fluffy.  Scrape the sides several times during this 4-5 minute procedure and when as described, blend in the yogurt and sour cream.  Again, scrape the sides to make sure that the mixture is well blended; then, add the soup mix, salt, Tabasco sauce, and garlic.  Rotate the mixer to assimilate these ingredients and then add the caramelized onions taking care to scrape the residue out of the pan.

3.      Continue mixing until you have blended the dip and then stop, taste it, and readjust the flavorings as necessary.  It is important to refrigerate the dip for about 30 minutes; then, prepare to serve it by transferring it into a decorative dish atop a serving tray lined with paper doilies.  Around it, place chips of choice and atop the dip, use a cock’s comb (decorating triangle) to carve a series of circular grooves around the top.  Finally, sprinkle it with parsley flakes and serve.

4.      During summer months, always place bowls holding dips within larger bowls filled with ice.  During the time, the dip is out at room temperature, change the ice as soon as it melts.  NEVER keep a dip out at room temperature longer than TWO hours as past this time, it becomes a magnet for potential foodborne illness-causing organisms.  Replace it to remain safe. Unused dips will keep under refrigerated conditions for 24 hours; after that, throw them out.

French Onion dip is one of the all-time classics, loved by most and found everywhere.  They are a good way to utilize leftover French Onion soup: merely drain out the onions, chop them, and add them to the dip base.

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

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 one more day to go and then I will be heading to Idaho with my hubby and my kids and grandkids.  Most of the younger ones have never been out of the state and certainly never to Washington State or Idaho.  I look forward to flying into Seattle because that is always exciting, I love visiting the fish markets, eating at the restaurants in Pike’s Place and sightseeing the islands in the Puget Sound.  It is a trip I have made before and one I hope to make many times.  I would love to see Montana, Oregon, and Utah, and my hope is we will swing by Las Vegas, Nevada, before flying home in a month—we don’t have casinos here!                             

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 the James Gang 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!

Lilah Paulikovich

Lilah Paulikovich

Pastry Chef, ACF, CEC, CPC, Les Amis de Escoffier Society

_______________________________________________________________________

This is a picture of me as a young chef in the mid 1960's when I was working at the Maui Prince Hotel. I apprenticed under some of the best European chefs back in the day and met Stinkbug, our mentor, on Maui in 1990. Presently, I am working up in Kula at one of the restaurants high up on Haleakala—it is a glorious life!

Lilah writes from Kula, HI.

---30---

The END Commentary for Saturday, August 11, 2012 by Chef Lilah Paulikovich

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 Lilah Paulikovich writes this original essay.



Recipe created by Chef Lilah Paulikovich on June 17, 1983 in Kahului, HI.

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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!






President Barack Obama

OR
Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER!













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