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Monday, August 20, 2012

“Classic Quickbreads and Muffins, Part XLVII: Today’s Quickbread is Chef Smithenstein’s Personal Recipe for Quick Pumpkin Bread—indescribably Delicious!” by Chef Charles “the Chuckster” Smithenstein



Today’s James Gang album is their eleventh release, “Newborn,” which came out in May 1975 saw the band go through more changes and yet, they still deliver the same hard brand of driving rock-and-roll from the heart of the American Midwest. This is one of the great bands of the greatest era of ROCK-and-ROLL so please go to Amazon.com right now and BUY it by using the convenient link!



COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 125 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 Charles “the Chuckster” Smithenstein

END Commentary 08-21-2012

Copyright © 2012 by MHB Productions

Word Count: 1,366.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, August 21, 2012 by Chef Charles “the Chuckster” Smithenstein



CLASSIC QUICKBREADS AND MUFFINS, PT XLVII

Classic Quickbreads and Muffins, Part XLVII: Today’s Quickbread is Chef Smithenstein’s Personal Recipe for Quick Pumpkin Bread—indescribably Delicious!” by Chef Charles “the Chuckster” Smithenstein



Bakersfield, CA, 08-21-2012 T: Here it is, Tuesday, and the Chuckster’s Road Show rumbles on.  I have not used that nickname in quite awhile but used to use it as my moniker at the old Elemental News of the Day at those pricks, Choseit.com.  It was what they called me as a kid when I was young and dumb and you know what else!  It is a good name to use for writing blogs and proper for use as a username and such and it fits me well. Anyhow, today, we are making Quick Pumpkin Bread, one of the best of my personal loaves tucked away in my personal cookbooks, marvelous bread that is tasty, moist, and overpoweringly delicious.  You and your family or customers will love it, I guarantee it, and you can definitely leave comments on it once you make it.   

Pumpkin is much like bananas in that whatever bread using it as the base is moist, tender of crumb, and spicy-good.  Not spicy in a “hot” sort of way, spicy like pumpkin pie and the Torani’s pumpkin spice syrup is just the perfect final addition enlivening the bread with all sorts of pumpkin pie goodness, something that people love all year long but especially at the holidays in November and December.  I guess what you call it is “traditional” and traditional is “nice.”  People expect these sorts of things and now you can give it to them in a couple of months.  Let us make our bread:

(#081) QUICK PUMPKIN BREAD


The beauty of quickbreads and muffins is that it allows creative bakers avenues in which to use up leftover items and present them in new and tasty ways.  One of the best quickbreads I have in my books, Quick Pumpkin Bread is delicious and will impress one’s customers or guests.

Yield:  ONE 9-x-5-inch loaf / Mis-en-place: 15-20 minutes prep-time / Bake time: 1-1.25 hrs 



Qty.
Measure
Item
Other
1.75
Cups
All-purpose flour

1
Teaspoon
Baking soda

1
Teaspoon
Salt

.5
Teaspoon
Baking powder

.5
Teaspoon
Ground cinnamon

.25
Teaspoon
Ground cloves

.5
Cup
Chopped pecans

2/3
Cup
Golden raisins or chopped dates

2
Large
AA eggs

1-1/3
Cups
Granulated sugar

.5
Cup
Vegetable oil

1
Cup
Canned pumpkin

1/3
Cup
Whole milk

.5
Teaspoon
Vanilla extract

2
Teaspoons
Torani’s Pumpkin Spice syrup

Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare your loaf first: use only reflective stainless steel or aluminum bakeware, never dark bakeware, as the former repels the heat rather than drawing it in as the latter does.  Spray it with PAM (or with some such other food release spray), line it with wax paper or a paper liner, and spray the paper so that the baked loaf will peel away from the paper without tearing apart.  Set the pan aside.  Preheat your standard oven to 350°F or your convection oven to 300°F—fan “on”—and proceed to next step:

2.      Double-sift the first SIX ingredients together; then, stir in the nuts and raisins or dates; set aside. Then, with the aid of an electric mixer equipped with a paddle attachment, beat the eggs, sugar, and vegetable oil until the mixture is “creamed.” It will be light, homogenous, and syrupy and at that point, stop mixing and add the remaining ingredients, up to and including, the pumpkin spice syrup. 

3.      Now, combine the DRY ingredients with the WET using the least amount of medium-low speed rotations necessary to accomplish this step.  It is important NOT to overmix a quickbread batter as it overdevelops the gluten contained in the all-purpose flour.  Never worry about lumps as they cook out during the baking process, mix just until you form the batter then stop. 

4.      Scoop the batter with the use of a rubber spatula into the prepared loaf pan; shake to settle the contents, place on middle rack of preheated oven, and bake for 50-55 minutes.  Check the loaf for doneness by inserting a paring knife or cake tester into the center mass of the loaf: if it withdraws “clean,” the loaf is ready and if not, bake another 10-15 minutes.  Should the top begin to brown too much, tent it with a piece of aluminum foil to protect it. 

5.      As soon as the loaf proves itself “baked,” remove it, place it atop a cooling rack and after 2-3 minutes, gently rap the edge of the pan to loosen the loaf, remove it, and finish cooling it.  To serve the loaf, slice it with a sharp serrated-edged bread knife into slices and layer atop a doily-lined silver serving tray.  Dust the slices with powdered sugar shaken through a fine-meshed sieve, accompany with whipped butter, preserves, and additional powdered sugar and serve.

6.      Always wrap leftover slices or breads in plastic wrap, then in aluminum foil, and then zip up tight in a Zip-Loc Freezer Bag.  Unless to be consumed within a day, never refrigerate breads of any type as it dries them out whereas the freezer will keep them fresh for 5-7 days; after that, discard them if you cannot use them in bread puddings. 

Always a popular quickbread at the holidays, one can use fresh or canned pumpkin for good effect.  The great thing about this bread is that it allows a chef to utilize leftover pumpkin and sometimes even pumpkin pie filling thereby using it up.

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

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.

            Day Number Two is over and done and that means we are closer to HUMP DAY than we were yesterday.  I will not be the one who forgets to mention the damned thing because unlike some of the others, I do not intend to spend another week in the END test kitchens out on Robert’s Lane in Oildale, California! I do hope that you are enjoying this week and that you enjoyed last week’s posts, too, as there is nothing more fun than working in the back kitchen baking all sorts of marvelous, gourmet breads.                                   

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!

Charles “the Chuckster” Smithenstein

The Chuckster
Restaurant Manager, Mixologist, Foodserver, and Cook
This is a photo of me back in 1973 while being the Food and Beverage Director at one of the hotels in Bakersfield, CA, located on Union Avenue. I was in my late 30's at the time. I am still working at one of the local hotels in the nearby town of Delano, CA, a place that has been my home for the past 10 years. Our city has experienced marvelous growth and is fast becoming a player in county politics.

Chef Smithenstein writes from Delano, CA.

---30---

The END Commentary for Tuesday, August 21, 2012 by Chef Charles “the Chuckster” Smithenstein



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 Charles “the Chuckster” Smithenstein wrote this original essay.



Recipe created by Chef Charles “the Chuckster” Smithenstein on November 13, 1982 in Bakersfield, CA.

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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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