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Monday, November 12, 2012

“Special Menus Index, Part LXV: Thanksgiving 2012 Dinner Menu—the Hooter moves into the Soup Seminar by showing us how to make a Superb Cream of Red Potato and Chive Soup!” by Chef Elmer K. “the Hooter” Hootenstein



We continue offering albums by Love, one of the psychedelic 1960s best bands out of Los Angeles, CA, like their cohorts, the Doors and the Byrds.  Love’s TWENTIETH album, “The Blue Thumb Recordings,” appeared in record stores in 2007 and it features more great music of this much under-noticed and unappreciated band.  We love “Love,” they are among the icons of the 1960s and early 1970s.   This is an excellent album and highly worthwhile for music aficionados so we urge you to take the handy link to Amazon.com and buy it now!






COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 41 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 Elmer K. “the Hooter” Hootenstein

END Commentary 11-13-2012

Copyright © 2012 by MHB Productions

Word Count: 1,644.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, November 13, 2012 by Chef Elmer K. “the Hooter” Hootenstein





SPECIAL MENUS INDEX, PART LXV

Special Menus Index, Part LXV: Thanksgiving 2012 Dinner Menu—the Hooter moves into the Soup Seminar by showing us how to make a Superb Cream of Red Potato and Chive Soup!” by Chef Elmer K. “the Hooter” Hootenstein



Bakersfield, CA, 11-13-2012 T: Well, here it is, the week following the election and things are what they are and will be what they will be, I guess, for the time being.  Still, you and I are here at the Elemental news of the Day, and that means that life goes on and that Thanksgiving takes place next week on Thursday.  I am excited today as I am producing a masterful soup recipe, a delicious cream of potato soup using red potatoes, the popular round red of the day.  Chefs constantly seek things with which, to change and expand their repertoires and everyday is a new day when it comes to finding different ingredients.  If they are low cost, then so much the better and over the past two decades, red potatoes have become one of the most popular items found in the vegetable stores of any foodservice operation.  You see them served as garlic mashed potatoes and the reason being that they are cheap, the cooks don’t have to spend valuable time peeling them as they would russet potatoes, and they cook quickly.   I, on the other hand, value them for their tender unique flavoring, their ease of usage, and their wide range of availability.  It is important to present things in new and different ways however and while most chefs plug ahead with the now tireless garlic mashed red potatoes, I am giving them to you in a creamy soup, one you definitely won’t see at any chain restaurant anytime soon.  

Here’s the menu for this year’s holiday, which, by the way, takes place NEXT week on Thursday, November 22, 2012:

THANKSGIVING 2012 DINNER MENU

LE MENU:

I.                #1701 Cranberry Gelatin Salad

II.              #1702 Fruit Slaw with Fruit Dressing

III.            #1703 Sea Foam Salad

IV.            #1704 Cream of Red Potato Soup with Chives

V.              #1705 Roasted Turkey with Maple-Orange Glaze

VI.            #958 Turkey Dressing with Wild Rice

VII.         #1705 Turkey Gravy II

VIII.       #847 English Roasted Potatoes

IX.            #1025 Sauteed Red Swiss Chard

X.              #931 Huntsman’s Pilaf

XI.            #1710 Rosemary Brussels Sprouts and Carrots

XII.          #134 Buckwheat Fantans

XIII.       #1706 Russian Romanoff Custard with Whipped Cream

In the colder months, soups are extremely important as starters because people come to the table chilled from the outdoor weather.  Whether or not you live in Washington State on Whidbey Island or in the middle of Iowa, when the snow falls, the weather becomes colder and appetites grow.  A soup such as this one will bring warmth and happiness to the famished diner and if but one part of a grand meal to come, it becomes even better.   

Here’s our soup:

 (#1704) CREAM OF RED POTATO SOUP WITH CHIVES



Potato-based soups are always popular and over the past couple of decades, red potatoes have become en vogue, becoming extremely popular, as chefs branch out looking for more and more newer and different ingredients as well as low cost ones with which, to differentiate their cuisine from their fellows.  This is a great soup and one that allows the chef to use items already in his or her kitchen to great effect.  You will enjoy making, serving, and eating this one yourself, so try it and enjoy something delicious.

Yield:  about 2 quarts / Mis-en-place: 1.5-2 hours:




Qty.
Measure
Item
Other
The Roux:
2.5
Ounces
Raw bacon, ground using medium ring

7/8
Cup
Minced carrots

7/8
Cup
Minced celery

7/8
Cup
Minced yellow onions

1/3
Cup
Melted butter

2/3
Cup
All-purpose flour

The Potatoes:
2
Cups
Diced red potatoes

1
Quart
Water

The Flavorings and Cream:
2.5
Cups
Heavy cream

.25
Cup
Instant mashed potatoes

1
Tablespoon
Kosher salt

.5
Teaspoon
White pepper

.5
Teaspoon
Minced fresh garlic

3/8
Teaspoon
Whole thyme

.25
Teaspoon
Ground cumin

.5
Each
Bay leaf

.25
Teaspoon
Ground coriander

The Final Items:
3
Tablespoons
Bacon bits

.125
Cup
Freshly minced parsley flakes
Rinsed
1
Cup
Finely-minced chives

Spanish paprika



Parsley Knot: “always make sure you press as much excess green color out of fresh parsley as otherwise, it turns white sauces and cream soups “green,” an unprofessional and undesirable attribute.”
Method:

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

2.     Place a large saucepot over medium flame, spray it with PAM or some such other food release spray, and add the bacon to it.  Regarding the bacon, if you have a meat grinder attachment for your Kitchen Aid or Hobart mixer, use the medium-holed ring to grind the bacon and if not, dice it FINE.  Heat the bacon over the flame, reducing it and rendering plenty of fat, then add the vegetables and sauté them until tender and aromatic.

3.     Reduce the heat on the roux and if necessary, pull it from the flame.  In another pot, heat the water under the potato heading, add the diced potatoes to it and cook over a medium-high flame until tender.  Potatoes normally don’t require a great deal of time so cook them until they become tender and when they are, strain and reserve the liquid and set the spuds aside until required.

4.     Combine the heavy cream with the residual potato water, place in a double boiler or Bain Marie, and place over moderately hot water.  Heat it in preparation for adding it to the roux.  To this, add the seasonings and the instant mashed potatoes.

5.     Return the roux to the flame and bring it to medium-high heat.  Stir it constantly to avoid scorching the soup; then, when it is ready, begin whisking the hot liquid into it from the double boiler. 

6.     Whisk fiercely so that the roux and liquid combine, become homogenous, and form the basic soup and bring it to a boil.  If it is too thick, add additional water, cream, or even milk and if too thin, reduce heat and simmer until it begins to thicken naturally.

7.     When you have your soup, allow it to perk over low flame and to it, add the cooked potatoes, bacon bits, parsley flakes, and half of the chives.  Taste and if necessary, readjust the flavorings as necessary. 

8.     To serve, transfer the soup to a soup tureen and top with the rest of the chives and a shake or two of paprika OR serve it in individual cups garnishing them in the same way. 

9.     Cool leftovers to below 45°F as quickly as possible by transferring them to a shallow pan or two, set atop cooling racks, and cool.  As soon as the soup is cool enough to transfer to the refrigerator, cover with sheets of wax paper sprayed with food release spray, sprayed-side-DOWN to prevent skin formation; then, when completely cooled, transfer to a sanitized storage container equipped with a tight-fitting lid, label, date, and refrigerate.
John Sinclair Russell: enjoying a bowl of cream soup at the dinner table.
This is a delicious soup everyone will enjoy so keep the recipe handy in your personal recipe books.

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

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 hope you enjoy the soup recipe today as it is one of my better creations and obviously an old-time updated modernized recipe for the Twenty-First Century.  I always found that soups were one of the most profitable items in any kitchen and being a food and beverage manager for as long as I have causes me to bring home a wide variety of different food preparations whenever I go across the nation to this banquet and that as part of the American Culinary Federation.  It is important for all culinarians forever to broaden their individual horizons and that means being adaptable to whatever one finds, no matter if it’s at the Biltmore Hotel in Chicago or at the Arizona Café on Baker Street in Bakersfield, California.  Grow with the flow, friends, and become the greatest culinarian that you can!  Tomorrow, we make our turkey!                                           

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 Love 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!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association

________________________________________________________________________
This is I in a group shot that was a collage on a chef's magazine cover from the 1980's. They took this picture of me in the mid 1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We've been friends ever since.





The Hooter writes from Los Angeles, CA.

---30---

The END Commentary for Tuesday, November 13, 2012 by Chef Elmer K. “the Hooter” Hootenstein



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 Elmer K. “the Hooter” Hootenstein wrote this original essay.



Recipe created by Chef Elmer K. “the Hooter” Hootenstein on November 21, 1982 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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Beverly Carrick: the World’s Greatest Artist!

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NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 11-07-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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Tags:

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THE HOOTER
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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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