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Wednesday, October 17, 2012

“Side Dish Seminar, Part XXXVIII: El Chilote updates an Old Favorite previously seen on the Pages of the Elemental News of the Day—Gratin de Pommes de Tierre a` la Crecey but in a New, Institutional Size!” by Chef El Chilote



We continue offering albums today by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s ninth solo album, “Multi-Dimensional Warrior,” came out on October 14, 2008 and is another stellar album by the one of the best guitarists in the world!  Please go to Amazon.com right now and BUY this awesome album by using the convenient link above!







COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 67 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 El Chilote

END Commentary 10-18-2012

Copyright © 2012 by MHB Productions

Word Count: 1,561.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, October 18, 2012 by Chef El Chilote



SIDE DISH SEMINAR, PART XXXVIII—INSTITUTIONAL SIZES

Side Dish Seminar, Part XXXVIII: El Chilote updates an Old Favorite previously seen on the Pages of the Elemental News of the Day—Gratin de Pommes de Tierre a` la Crecey but in a New, Institutional Size!” by Chef El Chilote

HUMP DAY!

Bakersfield, CA, 10-18-2012 Th: One of the good things about writing for the Elemental News of the Day is that it allows us to cover many different topics ranging from baking to classic desserts, from soups and sandwiches, to rice, potatoes, and even beans in new and invigorating ways.  Even better was the idea the Board of Directors achieved, being able to present many of the same recipes plus new ones in an institutional size as our target market are the professionals among the readership.  Sure, at some point, we will return to doing recipes for home usage but for now, writing about larger sizes is soul-satisfying as all too often, professionals send us cards and letters asking when the heck we plan on doing larger sizes.  No longer content with reading the boring pages of the classic culinary textbook, Food for Fifty, chefs seek firsthand knowledge online just as do every other cook in the world, be he or she a pro or a home cook.  We want to corner the market across the board by offering recipes for virtually every focus group here at the END.  We figure that if we can accomplish that, we will have the greatest readership online more so than any other foodservice blog.  All you have to do is to join us on our journey as we countdown to (1) December 21, 2012; (2) Election Day; and (3) the day we have the largest online readership ever achieved by any blog.  We want to enter the Blog Hall of Fame at the top of the opening class!

Auguste Escoffier, the French Master Chef created many great dishes and this one, friends, is among the best potato dish ever seen by man or beast.  That is saying a lot because the Escoffier Cookbook is a massive tome, full of exceptional information designed to make every novice chef or cook into a fire-breathing, practicing professional.   The dish we are doing today, Gratin de Tierre a` la Crecey, is one of the all-time great classic potato dishes, featuring rows of alternating carrot and potato slices, poached in chicken stock and then topped with a veloute made from the poaching liquid in combination with milk.  I guarantee you are going to love this dish!

(#0843) POTATOES A’ LA’ CRECEY—INSTITUTIONAL SIZE



Pommes de Tierre a la’ Crecey is one of those classic potato dishes one seldom sees anymore as this sort of French cuisine has fallen by the wayside.  Being a lifelong fan of it, however, has influenced me to keep such dishes alive and whenever I trot this one out, it always meets with rave reviews.  Keep this one on hand for those special occasions when a spectacular side dish is required—you won’t regret it!
Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”
Yield: 30-40 servings / Mis-en-place: 1.25-to-1.5 hours



The Chef's Friend...

Qty.
Measure
Item
Other
14
Large
Russet potatoes, peeled and sliced thin
Sliced into thin rounds
1
Gallon
Chicken broth

7
Jumbo
Carrots, peeled and trimmed
Sliced into thin rounds
9
tablespoons
Melted butter

.75
cup
All-purpose flour

3
Quarts
Reserved chicken-carrot broth

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper

.125
Cup
Freshly minced parsley flakes

1
Tablespoon
Whole thyme




Method:

1.      Peel the potatoes and slice into thin rounds.  Store them in a bowl of slightly acidulated water, i.e., 1 teaspoon of lemon juice to one quart of cold water.

2.      Place the chicken broth into a saucepot and bring to a boil over high flame.  When boiling, add the carrots and parboil for about 5-8 minutes or until the spuds are slightly tender but NOT mushy.  When done, drain and reserve the broth and plunge the potatoes into a bowl of ice water to retard further cooking.

3.      Next, combine the melted butter and the flour in a saucepan and place over a medium flame.  Cook for several minutes, stirring frequently, to form a roux.  After 3-4 minutes, remove from flame and set aside until called for.

4.      Place 1.5 cups of the reserved broth in a saucepot and set over medium-high flame.  Bring to a boil and when it is there, briskly whisk in the roux.  Return to a boil, whisk until smooth and free from lumps, season with the listed spices, and then lower to a gentle simmer.  Continue simmering several minutes and preheat your standard oven to 425°F or your convection oven to 375°F.  Drain the potatoes, pat dry with cloth or paper towels, and set aside.

5.      Spray a two-inch hotel pan with Crisco Pan Release, PAM, or some such other food release spray as well as a piece of aluminum foil large enough to cover it airtight.  Now, arrange the potato and carrot slices in an ALTERNATING fashion in loose rows until you have used all of it.  What you are doing is placing one potato slice next to a carrot slice and repeating the process until you use every carrot and potato slice—it is okay to double on potatoes should you have more of them than the carrots which typically, is the case.

6.      When the rows are completed, pour the hot sauce across the top and shake the pan gently to settle it.  Cover with the piece of aluminum foil, sprayed-side down, and seal it airtight to the casserole dish.

7.      Insert the pan into your preheated oven and bake for 50-60 minutes or until they feel tender when tested with a fork.  At that point, remove the foil, dust with the parsley, and serve.

8.      Note: this dish goes well with entrees such as roasted leg of lamb, whole, roasted chicken, or most veal dishes. 

9.      Cool leftovers to 45°F or below as quickly as possible for health and safety reasons.  Place the pan atop a cooling rack or on a walk-in shelf and cover with a piece of wax paper but not too tight.  When very cool, wrap the pan in plastic wrap and keep refrigerated until called for noting that you can reheat them order-by-order with the aid of a microwave.  However, if not used within 1-2 days, toss them out.  You can use them in soups and chowders to waste nothing.  Always plastic wrap everything once cooled to protect it from the elements.

This is a classic French dish is one developed by the great French chef, Auguste Escoffier and is a worthy one for most top-notch meals.  Not difficult to make, it is beautiful on the plate and one that you will be sure to use for many years to come.

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

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. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

            I almost overlooked the fact that today is HUMP DAY and am glad I caught myself at the last moment as to fail to do so is to condemn one to wander the earth as a punished chef around here.  Stinkbug is a harsh taskmaster and if one fails in one’s duty, then one must suffer the consequences, nothing I wish to have happen to me.  I escaped the punishment, my friends, I am in the free with three days to go after today!                                  

Therefore, 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 SANTANA 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!  

Muchas gracias, buen amigos!

El Chilote

Santanamos “El Chilote” De Soto

CWC, ACF, Maui Chefs’ Society, Washington State Chefs’ Association.

__________________________________________________________________

This is a shot of me taken when I was a young cook back in the early 1960's. I served underneath a Master Chef for many years before striking out on my own. I went up the coast of the Western United States and Canada, working all the way, until I made it to Alaska. From there, I moved to Hawaii for a couple of years (1994-1997) before I returned to Washington State and it was there that I met Stinkbug.

Chef El Chilote writes from Mukilteo, WA.

---30---

The END Commentary for Thursday, October 18, 2012 by Chef El Chilote



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 El Chilote wrote this original essay.



Recipe created by Chef El Chilote on August 26, 1986 in Portland, OR, created the original recipe whereas I adopted his and increased the quantity)

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This is #1361, an 8” x 10" original oil painting by Beverly Carrick entitled, “Lupine and Horses." 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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Horses



















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CHEF EL CHILOTE
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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!

 

 

THE NEXT AND LAST PRESIDENTIAL DEBATE IS OCTOBER 22, 2012—BE THERE OR BE NOWHERE!
 
 

 

 

 

 

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