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Friday, November 30, 2012

“Coffee Shop Favorites, Part XXII: Our Institutional-sized Recipe for Today is a French Culinary Classic—Blanquette de Veau, the Archetypal White Veal Stew!” by Bea O’Malley



BLUE CHEER released their seventh album, “the Beast is Back,” in 1984 and this album hailed a reformation of the band after a lengthy absence.  The band still churned with acidic power and this album marked a new turn in the career of the band.  You can buy this amazing album by accessing the convenient link below and purchasing it at AMAZON.COM! Thank you!

 

COUNTDOWN TO THE END OF THE MAYAN CALENDAR

 

Here is the countdown to December 21, 2012: from today, we have 20 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!

 


STINKBUG 2012

 

 

 

Bea O’Malley

END Commentary 12-01-2012

Copyright © 2012 by MHB Productions

Word Count: 2,030.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, December 01, 2012 by Bea O’Malley

 

 Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”

COFFEE SHOP FAVORITES, PART XXII—INSTITUTIONAL SIZES

Coffee Shop Favorites, Part XXII: Our Institutional-sized Recipe for Today is a French Culinary Classic—Blanquette de Veau, the Archetypal White Veal Stew!” by Bea O’Malley

 

Bakersfield, CA, 12-01-2012 S:  The first day of December is here and then, tomorrow, is our final day together and then my family and I are out of here, going on a December vacation just in case all hell breaks loose on December 21, 2012, just 23 days away!  I never gave much thought to any of this “end of the world” stuff connected to this date until the past couple of weeks when I have heard more people speculating on what exactly is going to happen when that day arrives.  My husband said, “Bea, I think we should take that vacation to the Virgin Islands you always wanted to do so I bought two first class tickets and the kids and grandkids are going to meet us there.”  What could I say to that wonderful man but “you go, man!” We are taking off next Wednesday and won’t be back until after the New Year’s festivities as if things do go wrong, everything is locked down, our neighbors are watching our house and you know, if an asteroid hits the earth and takes out Wasco, CA, what the heck can any of us do anyway, right?  I would rather meet the Good Lord in the Caribbean than to meet him on the doorstep of my home, let me tell you, if things go to hell in just over three weeks, well, what can any of us do anyway?   

Therefore, I am packing the bags as we speak and feel bad for whoever is going to be sitting in the Stinkbug chair during that week.  I suspect it’s going to be our illustrious assistant editor, Moses Scharbug III, he has no plans to be anywhere else and I don’t know if he’s going to do a “best of” for Christmas or if someone else is doing something prior to that fateful week.   All I want to do is to lie in the sand sipping tropical drinks, watching the waves roll in and back out again, and to be with my family, friends, and whoever else happens to be joining us on our “end of the world vacation.”

Today, we are making a fabulous white veal stew, something created by the magnificent Master Chef Auguste Escoffier, the “King of Chefs and Chef of Kings,” a man who lived and worked between 1846-1935 and did all of his culinary creations in wood-fired ovens.  I mean, how amazing is that, friends, that a man could design an entire cuisine without the use of modern ovens and the such?   You will love this wonderful dish and I assure you, if you run it as a special, you will find fame and fortune!

(#1084) BLANQUETTE DE VEAU—INSTITUTIONAL SIZE

 

Back in the heyday of my early culinary career, I worked underneath a master chef who shared the secrets of the foodservice world with me and this dish was one of the gems he taught me: Blanquette de Veau or French, White Veal Stew, is one of the tastiest stews imaginable. Whenever one has a chance to sink their teeth into this flavorful item, the results are always positive and believe me, this is a top-seller. 

Yield:  24-32 servings / Mis-en-place: 1.75-2.5 hours:
 

 

Qty.
Measure
Item
Other
10
#
Boneless shoulder of veal, all silver removed
Cut into cubes
8
Quarts
Chicken stock
 
2
Medium
Yellow onions, peeled
 
8
Whole
Cloves
 
4
Medium
Carrots, peeled and diced
 
4
Ribs
Celery, diced
 
1
Bunch
Parsley
 
8
Each
Bay leaves
 
1
Teaspoon
Black peppercorns
 
1
Tablespoon
Whole thyme
 
2
Teaspoons
Kosher salt
 
2
Quarts
Peeled and julienned carrots
 
1
Gallon
Chicken stock
 
1
Quart
Sliced mushrooms
 
1
Gallon
Reserved veal-chicken stock
 
1.5
Cups
Clarified butter
 
2.5
Cups
All-purpose flour
 
2
Quarts
Heavy cream
 
1-1/3
Tablespoons
Kosher salt
 
1
Teaspoon
White pepper
 
1
Teaspoon
Ground nutmeg
 
1
Cup
Lemon juice
 
2
Cups
Korbel brandy
 
.25
Cup
Freshly minced parsley
Rinsed
Serving suggestions (see Step #11)
 
Parsley sprigs
Rinsed
1
Cup
Freshly minced parsley flakes
Rinsed
Hungarian paprika
 

 

Method:

1.     Mis-en-place: have everything ready with which to work!

2.     Wash the veal shoulder and with a boning knife, remove all silver attached to it and any other connective tissue.  Leave some fat attached to it for flavor and enrichment purposes but trim any that is either excessive or overly unattractive.  Cut it into medium-sized cubes, ala the size of stew meat, and transfer to a large stockpot. 

3.     Place the pot atop medium flame and cover with the first measure of chicken stock.  Tie the next EIGHT items together in a cheesecloth knot and toss it into the pot.  Bring it to a near-boil, then drop the flame to a gentle simmer and cook for 30 minutes. 

4.     As it simmers over the moderate flame, skim all scum that rises to the surface and discard it.  As you do this, place another large saucepot atop a medium flame, add the second measure of chicken stock, and when it begins boiling, add the salt and carrots. 

5.     Simmer the carrots to al dente tender status.  Then, strain them out (reserving the liquid) and transfer them into a bowl of ice water to retard any further cooking. Return the broth to the stovetop a second time, and once it begins to boil, add the mushrooms.  Cook them just until somewhat tender, and then do the same thing with them as you did for the carrots.   

6.     When the meat is tender BUT NOT FALLING APART, strain it from the cooking liquid, reserving both.  Transfer the meat into a pan of ice to retard any further cooking as it is important not to have it falling to pieces.  Discard the mirepoix and cooking vegetables but be sure to reserve the stock.  CLEAN THE FIRST POT.

7.     Pour the stock through a cheesecloth-lined chinois strainer into a fresh pot.  Reduce the stock to ONE gallon.  As you do so, combine the clarified butter, salt, and white pepper with the all-purpose flour in another saucepot atop a medium flame to form a roux.  Stir constantly and cook it until it is a light blonde in color. 

8.     Add the heavy cream to the one gallon of stock and when hot, begin whisking the roux into it.  If the roux seems to be too thick, add a bit of additional butter so that it is more of a “slurry” than a thick “roux.”  Doing it this way helps to make a lump-free sauce, a very important thing for this recipe!

9.     Raise the temperature of the sauce and continue to whisk the roux into it as vigorously as possible.  When a medium-thick sauce forms, lower the flame and simmer it for 10-15 minutes taking care to protect the bottom of the pot—DON’T scorch the bottom!  Preheat standard oven to 375°F or a convection to 325°F with the fan in the “on” position.

10. Pour the sauce through a chinois into the first pot (cleaned) and return it to the stovetop over a low flame.  Flambe the brandy in a skillet by raising its temperature and then igniting it with a cigarette lighter or a match taking care to stand back so as to avoid being scorched.  Readjust the flavorings as needed and then proceed to the next part:

11. Place the drained cooled meat into a large hotel pan sprayed with Crisco Food Release spray and add the drained carrots and mushrooms.  Cover with the sauce and cover with a lid.  Place inside the hot oven and bake for 30-40 minutes.  As you do this, prepare a rice dish or buttered noodles/pasta of some sort and have ready.  In addition to this, you might prepare some green peas with butter and cocktail onions and have ready. 

12. When time is up, remove the white veal stew from the oven and again check and readjust the flavorings as necessary.  To serve it, place the rice or noodles/pasta in the center of large serving bowls and ladle the stew atop it.  Garnish with the buttered green peas and cocktail onions and then garnish with sprigs of fresh parsley as well as freshly minced parsley flakes and a shake or two of Hungarian paprika.  Place the bowls atop doily-lined serving plates and take to the customers and provide them plenty of hot bread and butter.

13. Cool leftovers to below 45°F as rapidly as possible by pouring the veal stew into shallow pans placed atop cooling racks.  If necessary, place an oscillating fan with CLEAN fan blades over it and stir occasionally with a serving spoon.  When cool, transfer to the walk-in refrigerator and continue cooling and when chilled, transfer it into a sanitized airtight container equipped with a tight-fitting lid or plastic wrap.  Label, date, and keep refrigerated but be sure to use within 1-2 days. 

This is the classic French, white veal stew that is a good seller wherever it’s served.

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

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!

          Sunday is it and then it’s farewell for me and mine and I hope that all of you have an enjoyable and memorable month of December and that nothing happens to ruin any of it.  I will be thinking about all of you while I wiggle my toes in the warm sands of the lovely Caribbean among the black folks residing there.  I love taking trips to places like the Bahamas, Jamaica, and even Haiti, once I went there and found it to be a lovely albeit mysterious place.  I would hate to live there but visiting the island on a cruise ship was one of the ultimate vacations of my life.  When you work in foodservice, you make some darned good money or at least, one used to, the only way to do it now is to own one’s own business.  Otherwise, things can be fairly difficult.                                                            

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 BLUE CHEER 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!  

Thanks, my friends!

Bea

Bea O’Malley
American Culinary Federation, Inc, Certified Cook, Mixologist, and Foodserver

 
This is a shot of me back in the 1980’s when I was working at a restaurant in Wasco, CA, my hometown.  I joined the Chefs de Cuisine of Greater Bakersfield, ACF, not long after it was chartered and am still a member even though the chapter is no longer in operation.  I began working in foodservice in the late 1960’s, moved from Wasco, CA, to Monterey, CA, and then returned to my hometown in 2004.  I have been a foodserver, a Mixologist, and am a Certified Cook.  I am equally at home in both the kitchen and behind the bar (and on the floor, too). My passions are numerous and my favorite is working in the bakery whenever I have had a chance.

 

Bea O’Malley writes from Wasco, CA.

---30---

The END Commentary for Saturday, December 01, 2012 by Bea O’Malley

 

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 Bea O’Malley wrote this original essay.

 

Recipe created by Bea O’Malley on May 24, 1993 in Monterey, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0043, a 9” x 12" original oil painting by Beverly Carrick entitled, “Desert Palms." 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!

Beverly Carrick: the World’s Greatest Artist!

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CAVEAT:

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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of December 21, 2012!

 

 


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