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Thursday, August 2, 2012

“The Salad Chef Speaks, Part XXVI: Vermont Salad features Smoked Ham, Turkey, Glazed Walnuts, Mandarin Oranges, and Lime Vinaigrette Dressing—too Delicious to Describe!” by Chef Olaf Bologolo



SPIRIT’S thirty-third album entitled, “The Last Euro Tour,” came out in 2010 and features two live discs from the band’s final European tour.  Every Spirit album that has come out has been stellar and this one is no different.  We love this band and want you to go buy it at Amazon.com by using the handy link! Thank you, the Elemental News of the Day. NOTE: when we have finished the Spirit family, we will present the James Gang!




COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here's the countdown to December 21, 2012: from today, we have 143 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 08-03-2012

Copyright © 2012 by MHB Productions

Word Count: 1,876.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, August 03, 2012 by Chef Olaf Bologolo



THE SALAD CHEF SPEAKS, PT. XXVI

 The Salad Chef Speaks, Part XXVI: Vermont Salad features Smoked Ham, Turkey, Glazed Walnuts, Mandarin Oranges, and Lime Vinaigrette Dressing—too Delicious to Describe!” by Chef Olaf Bologolo

Bakersfield, CA, 08-03-2012 F: I am glad that I did not fall into the HUMP DAY trap as doing two weeks in a row is harrowing to me.  Anyhow, here we are, the first Friday in August and I want to continue with what we are doing the Salad Seminar!  I have a great salad on the blog today, one that is special in that it followed the general manager home from a National Restaurant Association convention more than two decades ago.  This is how things work in the foodservice industry and it is also one of the reasons why most professionals involve themselves in organizations like the aforementioned NRA and the American Culinary Federation, Inc.  It is important to attend conventions on the far side of the nation and even the world if one wants to reinvigorate their cooking styles.  Too often, we fall into the trap of being satisfied with what we have been doing and remain there.  This is the number one reason WHY foodservice professionals lose great jobs because they do not keep up with what is going on.  I have seen it happen repeatedly and it is because of this that I obtained my first major promotion and took over from the head chef when he was canned.  I hated to do that because I felt as though I was disloyal but opportunities seldom come along and offers happen only once.  I made sure that throughout my culinary career, I always paid attention to the current thing lest I find myself in the same position as the head chef I replaced.  Yes, it is a hard life but if one does not keep up with modern times, one does not last long.  

Our salad for today is marvelous: it features red and green leaf lettuces shredded by hand combined with iceberg.  It has smoked meats—turkey and ham—and oranges and walnuts.  Put together, it is amazing and one I love using.  It might appear but once a year on my menu but when it does, it does well and it will do well for you, too.  Here we go:

(#720) VERMONT SALAD



Top-quality foodservice operations are always in search of new and exciting dishes with which to enliven their menus and whenever the chefs or the general managers go on vacation or attend conventions, they come home with many ideas.  This is one of those ideas, brought home from a National Restaurant Association Convention in one of the New England states more than twenty years ago.  It became a staple of our country club menu for a season or two and did very well.

Yield:  4 entrée salads / Mis-en-place: 10-15 minutes / if everything needs to be made: 1 hour




Qty.
Measure
Item
Other
20
Ounces
Red leaf lettuce
See “A” below
20
Ounces
Green leaf lettuce
See “B” below
10
Ounces
Shredded iceberg lettuce
Rinsed
1.5
#
Smoked ham, julienned

1.5
#
Smoked turkey, julienned

2
16-oz. cans
Mandarin orange segments
Drained
2
Cups
Candied walnuts (Recipe #426)

16
Each
Romaine lettuce points
Rinsed
1
Cup
Finely-sliced red onions

.125
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Parsley sprigs
Rinsed
6-8
Ounces
Lime Vinaigrette Dressing (Recipe #720A)




Method:

            “A”: Wash and drain the red leaf lettuce and then shred it by hand.  Spin it dry in a salad spinner as this prevent dressing runoff.

            “B”: Do the same with the green leaf lettuce; have both ready.

1.      Mis-en-place: have everything ready with which to work! First, make the Glazed Walnuts:

(#426) GLAZED WALNUTS



Glazed walnuts are a tasty addition to modern salads, desserts, and bakery products so it behooves the professional and home chefs to be able to prepare them.  Simple enough, there are several different ways in which to do it, this one being among the best.  Be sure always to use old deep-fryer oil, as the nuts tend to break the oil down necessitating the need to toss it when you are done.  Generally, we make the glazed walnuts when we are going to change the French fryers as once they are finished, the fryers, emptied, cleaned, and filled with brand-new oil. 

Yield: 1#  / Mis-en-place: 20 minutes:



Qty.
Measure
Item

3
quarts
Boiling water (water may vary from batch to batch)

1
#
Walnut halves

.5
Cup
Powdered sugar





Method:

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

3.      In a large stockpot, bring the water to a boil over high heat. Add the walnuts and leave there for 2 minutes. By doing it in this fashion, you are ridding yourself of the bitterness of the nuts.

4.      Drain the walnuts and then toss with the powdered sugar. Deep-fry the walnuts approximately 3 minutes or until they turn a golden-brown. Remove them from the fryer at that point and spread them out over a sheet pan lined with a dry towel and let them cool and dry.

5.      Proceed with cleaning and changing the fryer. Please note, too, that the walnuts will be very soft when they are hot but will become crisp when they have cooled. Store them in a sanitized container with a tight-fitting lid, preferably in the refrigerator.

This is a good recipe to have on hand in one’s recipe book as you can use caramelized walnuts in all sorts of dishes, from salads to sautéed dishes with different meats.  It is important to change your frying oil after you have done them, as the nuts tend to ruin the oil.

6.      Next, make the Lime Vinaigrette dressing:

(#720 A) LIME VINAIGRETTE SALAD DRESSING

Every chef needs a good lime vinaigrette salad dressing in their personal recipe books for the special salads they run on the lunch or dinner menus.  This one is particularly good, it is flavorful, has a zesty tang to it, and will fire up the taste buds in anticipation of good things to come.  One of my personal favorites, I think that most salad chefs and pantry persons will take great delight in preparing and serving this one so keep it handy—you’ll be using it a great deal.   

Yield: about 3.5 cups / Mis-en-place: about 15 minutes:



Qty.
Measure
Item
Other
2
Cups
Lime juice

1-1/3
Cups
White wine vinegar

2
Teaspoons
Balsamic vinegar

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper

.5
Teaspoon
Garlic powder

2
Tablespoons
Freshly minced parsley

2/3
Cup
Olive oil



Method:

7.      Mis-en-place: have everything ready with which to work. Blend all ingredients together using a food processor.  Combine and then emulsify the dressing by dribbling the olive oil down the stack whipping continuously until well blended.  Stir in an airtight, sanitized jar in your refrigerator.

This is a good salad dressing to have on hand and using a food processor really makes it outstanding!

FINAL SALAD ASSEMBLY:

8.      Use your best large decorative plates for this salad and make sure they are chilled.  Place them in front of you and upon each, place four romaine points—points outward. 

9.      Combine the three prepared lettuces—red leaf, green leaf and iceberg in a bowl and then add the meats, mandarin orange segments, and walnuts.  Toss well with salad fork and spoon and then add the lime vinaigrette dressing to taste and toss again.  When the salad is combined and tasty, place equal portions with the aid of tongs atop each of the romaine lettuce-lined plates. 

10.  Garnish the salads with equal amounts of shredded red onions and sprinkle parsley flakes over each one.  Plant a sprig of parsley on the sides of each and place a ramekin of additional dressing on the side.  The Vermont Salads are now ready to serve, accompany with fresh hot bread, butter, and whatever else and present.

This is one of the classic, modern salads that work, either as an entrée salad or as a starter salad on banquets.  Figure one entrée-sized salad will make approximately three starter salads.

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

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.

Two more days to go after today and boy, do I love the weekends here at the Elemental News of the Day.  Stinkbug never is around nor does he pay attention to what we say on Saturday or Sunday.  That allows us the opportunity to say a bit more about whatever is on our minds and boy, did Goldfish get into politics last week! Things are getting bad each day and if you are not concerned: you should be!  I am concerned that our elections are going to be co-opted meaning that the honesty of the situation is in doubt.  Things are not looking good and it is clear to me that every person who loves the United States MUST get out there and vote on Election Day.  We may not have an opportunity to do so ever again if something we do nothing in November.   Times are tough and getting tougher and I hate to see foodservice doing badly but if we do not get illegals out and Americans in, things are going to get far worse for my fellow citizens!                      

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 at an ACF Convention back in the early 1960's when I represented 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 Friday, August 03, 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 July 21, 1987 in Portland, OR.

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This is #1236 an 8” x 10" original oil painting by Beverly Carrick entitled, “Purple Sunset." 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!



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