How you doin’? My Uncle Eddie introduced me to Tom Bergin’s, an Irish-style pub in Los Angeles years ago. The owners were devoted to making it the best pub they could. So much so that they periodically went to Ireland on “beverage research” trips. They came back from these trips with new Irish jokes, the latest pub menus and outstanding new recipes from rural Ireland.
 
One of my favorite meals they shared with me was from an Irish pub in a small remote town in the west of Ireland. They told me the pub had a traditional thatched roof, enormous fireplace with a smoldering peat fire, great pints of beer and amazing food, including the best potatoes they had ever had.
 
After one of these trips, I came in for dinner—roast duck and apple-stuffed pork loin. Just as we were starting dinner our server plunked down a large gratin dish of mashed potatoes loaded with Cheddar… the edges still hot from the oven were popping with butter. We were told that they came with every entrée. “Wow,” I thought, “these really are my kind of people.”
 
The mashed potatoes were molten hot, shot through with green onion and contained what I guessed was roughly two tons of butter—again my kind of dish. They had a silky-smooth texture that was contrasted perfectly by the slightly crispy coating of cheddar that was spread over the top. Sure, the entrées were really very nice, but those mashed potatoes were a major bonding moment for me and Tom Bergin’s. 
 
Prep time:  15 minutes
Bake time:  65 minutes
Yield:  6 servings
 
Ingredients
6 tablespoons salted Irish cultured butter, divided (I prefer Kerrygold Irish butter)
2-1/2 pounds unpeeled Yukon Gold potatoes
1 tablespoon kosher salt, plus more for seasoning
1 large clove garlic
3 sliced green onions, tops and bottoms
1 cup whole milk, half ‘n half or heavy cream
1 teaspoon freshly grated nutmeg, divided
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 375° F on the convection setting; 400° in a conventional/regular oven.
3. Rub 1 tablespoon of the butter on the bottom and sides of a 1 1/2 to 2-quart casserole dish; set aside.
4. Combine the whole potatoes, salt and garlic clove in a large pot.
5. Add enough cold water to cover the potatoes by a few inches.
6. Bring to a boil over high heat.
7. Reduce the heat to medium-high and cook until the potatoes are very tender when pierced with a fork, 15 to 20 minutes.
8. Drain the potatoes in a colander set in the sink and leave the potatoes in the colander to steam-dry for about 10 minutes. Retain the garlic clove.
9. While the potatoes are drying, add the remaining 5 tablespoons butter to the empty pot used to boil the potatoes and melt over medium heat.
10. Add the green onions and cook until fragrant, 1 minute.
11. Remove the pot with the onions from the heat and set aside.
12. Discard the potato skins and cut the potatoes into chunks to make it easier to rice them together with the retained garlic clove. Alternatively, pull the skins off of the potatoes with your fingers and mash the potatoes and garlic clove in the pot with a potato masher until smooth.
13. Fold the potatoes into the butter mixture with a rubber spatula until evenly mixed.
14. Gently fold the milk into the potatoes in 3 additions. The mixture will be very loose, but it will set up as it bakes.
15. Add 1/2 teaspoon of the nutmeg and the cayenne pepper. Season to taste with salt and pepper.
16. Spoon the potato mixture into the prepared casserole dish and sprinkle the cheese over the top of the potatoes.
17. Bake until the potatoes puff slightly and the cheese is melted and starts to brown in places, about 30 minutes.
18. If your oven does not have a convection setting, you can broil the casserole until browned on top after baking, 1 to 3 minutes.
19. Sprinkle the remaining nutmeg over the top of the potatoes and serve immediately.
20. Leftovers can be kept, covered, in the refrigerator for up to 3 days. Simply microwave until piping hot to reheat.

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ChefSecret:  Boiling the potatoes with the skins on prevents them from becoming waterlogged when cooking and helps retain more of the flavor of the potatoes in the finished dish. Substitute any other melty cheese for the Cheddar if you prefer—Gruyère, fontina, Havarti and smoked provolone all work well with this recipe. Take it to the next level by adding a slice or two or crisp, chopped bacon or dice boiled ham.
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Quip of the Day:  Q. How do Irish cats celebrate St Patrick’s Day?  A. They have a purrrr-ade.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#SideDishes #Potatoes #BakedMashedPotatoes #StPaddysDayEats #YukonGoldPotatoes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? St. Paddy day is just around the corner (March 17th) and if you’ve been searching for a healthy and hearty beef stew recipe that delivers on comfort, look no further.
 
My one-pot Guinness Irish Beef Stew is packed with veggies and rich meaty flavor. I make my Irish beef stew recipe with Guinness—a dark, malty Irish stout—to keep it authentically Irish. Serve with a side of Irish soda bread to sop up the leftover juices, or with a side of
St. Paddy’s Day Irish Baked Mashed Potatoes… recipe on Wednesday. Yes, I know that’s double the potatoes, but is that a bad thing?
 
Prep time:  35 minutes
Additional time:  1 hour 25 minutes
Yield:  6 servings

Ingredients 
2-1/4 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons canola oil, divided
1 cup chopped yellow onion
3 medium carrots, diagonally sliced into 1-inch pieces
3 stalks celery, diagonally cut into 1-inch pieces
1 tablespoon tomato paste (I use the tube stuff)
1 12-ounce bottle Guinness stout
2 teaspoons chopped fresh thyme
4 cups low-sodium beef broth
1-1/2 pounds halved baby Yukon Gold potatoes
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Sprinkle the beef all over with salt and pepper and rub it in.
3. Heat 1 tablespoon oil in a large heavy pot over medium-high heat.
4. Add half of the beef; cook, turning each piece to brown on 2 or 3 sides, about 3 minutes per side.
5. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
6. Add the onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes.
7. Add the tomato paste; cook, stirring constantly, for 1 minute.
8. Add the Guinness and thyme; cook, scraping the bottom of the pot to release any browned bits of flavor, until the liquid is slightly reduced, about 2 minutes.
9. Add the broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat.
10. Reduce the heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes.
11. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
12. Whisk the cornstarch and cold water together in a small bowl.
13. Increase the heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes.
14. Remove from the heat and stir in the parsley.
15. If desired, garnish with additional parsley.
16. You can freeze any leftovers, if any, for up to six months.

ChefSecret:  Chuck roast is not considered one of the leaner cuts of beef, but it works well in recipes that require a longer cooking time—the fat helps keep it tender. For this recipe, I suggest trimming visible fat on the outside of the roast, which helps cut down on the amount of fat you consume. This stew is perfect for making the day before serving, so you can have plenty of time with family and friends. You can refrigerate the stew in an airtight container for up to 3 days or freeze it for up to 6 months. Actually, it tastes better the second day.
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Quip of the Day:  Guinness Stout is proof that the Irish know how to pour happiness.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #GuinnessIrishBeefStew #Guinness #IrishBeef Stew #StPatricksDay #Dinner #Beef #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? “Baby it’s cold outside” (actually, "Tesoro, fuori fa freddo") that’s what they were singing in Cortina d'Ampezzo, Italy, when heavy snow hit on the day before the Opening Ceremony of the 2026 Winter Olympics. Now that’s the type of cold that goes right to the center of your bones. Fortunately, I have a cure for this.
 
No more chilly evenings with my Ultimate Hot Toddy—the quintessential soothing winter beverage, known for its comforting warmth and simple elegance. This warm bourbon drink is more than just a cocktail; it’s a cherished ritual for staying warm and a classic remedy for a tickly throat.
 
The magic lies in its simple composition: American Bourbon—the heart of the beverage—combined with honey for sweetness, lemon for brightness and hot water to bring it all together. Add a touch of cinnamon and you’ve got the perfect balance for a timeless and reliable body and mind warmer. A great way to enjoy the Winter Olympics Highlights (okay, this one was supposed to come out a couple of weeks ago) while keeping as warm as bug in a rug.
 
Prep time:  10 minutes
Yield:  1 cocktail
 
Ingredients
1 tablespoon raw honey
1/2 ounce fresh lemon juice
1-1/2 ounces American bourbon
4-6 ounces very hot water
1 cinnamon stick (for garnish / flavor infusion)
1 lemon wheel (for garnish)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place the honey and lemon juice in a warm heat-proof mug.
3. Pour in the bourbon.
4. Bring water to a boil.
5. Let it cool for 30 seconds to prevent scorching the honey.
6. Pour the hot water over the mixture in the mug and stir until the honey is fully dissolved.
7. Garnish with the cinnamon stick and lemon wheel to the mug.
8. Enjoy this warm winter drink while still hot and steaming.

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ChefSecret:  For an extra layer of complexity and flavor, infuse the hot water with a slice of fresh ginger for 5 minutes before adding to the toddy. This is a technique that enhances the drink’s aromatic compounds and is excellent for keeping warm.
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Quip of the Day:  A man had a horrible stabbing pain in his eye every time he drank a hot toddy. He went to the doctor to try to find what was up. “It’s important,” his doctor told him, “Take the spoon out of the cup before you drink it.” Happy Hot Toddy Day!
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #UltimateHotToddy #Bourbon #Honey #LemonJuice #Cinnamon #BabyItsColdOutside #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My latest great barbecue restaurant find in the Las Vegas area is Mission Barbecue. That doesn’t mean I am discounting Fox Smokehouse in Boulder City—they still have the best beef ribs. But now I must declare Mission has the best smoked brisket.
 
They also have an easy-to-duplicate Blueberry Cake Cobbler Extreme.  It only takes two store-bought ingredients, but you would never know it.  Actually, my recipe tastes even better than the Mission Barbecue rendition.
 
You need to purchase 2 cans of blueberry pie fruit and a box of Duncan Hines Yellow Batter Cake Mix, plus a few pantry ingredients that will turn this dessert into an all-time favorite.
 
Prep time:  15 minutes
Bake time:  35 to 40 minutes
Cool time: 10-15 minutes
Yield:  8 to 10 servings
 
Ingredients 
Nonstick spray
2 cans (21-ounce), store-bought blueberry pie filling (I used Kroger house brand)
1 box (15.25 ounce) yellow cake mix (I used Duncan Hines)
1 cup milk (the box called for water)
3 large eggs
1/2 cup melted unsalted butter (the box called for oil)
1 teaspoon almond or vanilla extract
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Arrange an oven rack in the middle of the oven.
4. Spray a 9 X 13-inch baking dish with nonstick spray.
5. Spread the blueberry pie mix on the bottom of the prepared baking dish and set aside.
6. Blend the cake mix, milk, eggs and butter in a large bowl on low speed until moistened about 30 seconds.
7. Add the vanilla (or almond) extract.
8. Continue to mix the batter on medium speed for 2 minutes.
9. Evenly pour the batter over the blueberry pie fruit. Place it in the pre-heated oven.
10. Let the cake bake for about 35-40 minutes.
11. Let it cool for about 10-15 minutes, scoop and serve.
12. Top with vanilla ice cream or whipped cream.
13. Store leftover cobbler, covered, in the refrigerator, for up to 4 days.

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ChefSecret:  I changed out the water for milk and the oil to melted butter for a richer, more like a scratch-made cake. You can do that with most any boxed cake mix.
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Quip of the Day:  What do you do if you can't find a cobbler?  You get the baker to fix your choux.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
#Dessert #BlueberryCakeCobbler #Blueberry #BlueberryCobbler #DuncanHines #PieFilling #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Chicken au Poivre is inspired by the classic French dish Steak au Poivre, that features steak coated in cracked peppercorns and served with a creamy sauce.
 
It likely originated in mid-20th century Paris bistros, adapting the traditional recipe by substituting less expensive chicken for beef, making it a more accessible and economical everyday option.
 
Starting the chicken in a cold pan renders the skin perfectly, producing crisp, golden results without excess oil. The Cognac and creamy sauce delivers restaurant-level richness with balanced peppery heat. This dish transforms a steakhouse classic into an accessible, one-pan weeknight dinner without sacrificing elegance. Bone-in, skin-on chicken thighs, prized for their juicy tenderness and flavorful, self-basting skin, are the stars. The technique begins unconventionally with a cold pan.
 
Once the chicken is perfectly golden, the sauce builds right in the same pan. Shallots, garlic, thyme, and coarsely cracked pepper sizzle in the drippings before being deglazed with a shot of Cognac. The resulting chicken infuses every layer of the sauce with rich, peppery complexity. Crème fraîche and Dijon mustard add a lush creaminess and tang that temper the heat of the peppercorns, coating the tender chicken in a velvety glaze.
 
I like to serve it straight from the skillet with French fries or buttery mashed potatoes and roasted vegetables to soak up every drop of that decadent sauce.
Finish the dish with chopped fresh chives and an extra grind of black pepper.
 
Prep time: 15 minutes
Cook time: 30 minutes
Yield:  4 servings
 
Ingredients
1 tablespoon black peppercorns
2 pounds skinless, boneless chicken thighs, patted dry
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1/2 teaspoon salt, or to taste
2 tablespoons minced shallots
1 cup low-sodium chicken broth
1/2 cup crème fraîche
1 tablespoon Dijon mustard
3 fresh thyme sprigs, or to taste
3 tablespoons Cognac
1 tablespoon freshly squeezed lemon juice
fresh parsley sprigs for garnish (optional)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Put the peppercorns into a zippered food storage bag and seal. Lightly pound with a meat mallet or skillet until peppercorns are broken and cracked. Set aside.
3. Season the chicken with salt and add it to the skillet. Cook chicken on both sides until lightly browned, about 3 to 4 minutes per side. Remove to a plate and keep warm.
4. Add olive oil and 1 tablespoon butter to a 12-inch nonstick skillet set over medium heat. Heat until the butter is melted and no longer bubbling. Swirl the pan to combine oil and butter.
5. Add remaining butter and shallots to the skillet. Cook, stirring, until butter melts and shallot is softened, about 1 minute.
6. Stir in the broth, crème fraîche, Dijon mustard, thyme, Cognac and cracked peppercorns. Cook, stirring, and bring to a boil. Make sure to stir up any browned bits that are left in the sauce from the bottom of the pan.
7. Add the chicken and any juices from the plate.
8. Return to a boil, then reduce to a simmer.
9. Cook until chicken is no longer pink at the center and juices run clear, 8 to 10 minutes. An instant read thermometer inserted into the thickest part should read 165° F.
10. Divide the chicken among 4 plates.
11. Turn the heat back to medium, add lemon juice, and cook until sauce thickens and darkens a bit, 3 to 5 minutes.
12. Spoon sauce over chicken, add vegetables to the plate and garnish with parsley and a crank (or two) of freshly ground black pepper.

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ChefSecret:  Greek yogurt or sour cream can be used as a substitute for crème fraîche, but it is tangier and less rich. Use it in a 1:1 ratio, keeping in mind that it may curdle if heated too quickly.
 
Sliced mushrooms can be a nice addition to this dish. If desired, add them to the pan at step #5.
 
You can substitute bone-in, skin-on chicken breasts for thighs, but expect a slightly different texture and cook time. Breasts are leaner, so take care not to overcook them. Sear them skin side down in a cold pan until golden, then finish cooking gently over medium heat or in the oven until just cooked through. The sauce’s richness helps offset the leaner meat, keeping it juicy and flavorful while maintaining the same peppery, luxurious essence of the dish.
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Quip of the Day:  Q. Why did the chicken sit on the middle of the road?  A. She wanted to lay it on the line.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #ChickenAuPoivre #ChickenThighs #Cognac #Peppercorns #BudgetDinners #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? It’s been a cold winter for almost two-thirds of Americans and now it’s cocktail time. I was looking to share a perfect pick-me-up with a playful twist. My Mocha Tequila Espresso Martini is a sassy cocktail blending the best of café vibes with a touch of fiesta flair. It's ready to wake up your taste buds and is sure to be a hit!
 
I realize there are a lot of flavors wrapped up in one strange cocktail but believe me (I wouldn’t steer you wrong) it all comes together and tastes great.
 
The exact origin of the martini is unclear, but it is widely believed to have evolved from a cocktail called the Martinez, which was created in the 1860s. The modern martini became popular in the early 20th century, particularly with the use of dry vermouth and gin. I developed this recipe for one of our client’s restaurants—DC-3 at the Santa Monica Airport. It was one of exotic drinks on the Martini Menu.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
2 teaspoons cinnamon-sugar (50/50)
1 part Blanco Tequila
1 part Chocolate Tequila Cream (I prefer El Padrino)
1 part Coffee Liqueur (I prefer Kahlua)
1 teaspoon powdered cinnamon or shaved chocolate for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Freeze a martini or coupe glass.
3. When ready to mix the cocktail, dip the rim of the glass in a soft drink (whatever you have on hand, i.e. Coke or Sprite) and then into the cinnamon-sugar.
4. Add the remaining ingredients to a shaker tin, add ice and shake it like you mean it.
5. Strain into the well chilled, rimmed glass.
6. Dust the top of the cocktail with powdered cinnamon or shaved chocolate.

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ChefSecret:  This is a cocktail that you can serve blended with ice as a frosty.
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Quip of the Day:  A Californian, a Texan and a local are drinking at a bar in Big Sky, Montana. After a little bit, The Californian finishes his martini, turns and throws his glass against the wall.
The Bartender, shocked, asks him why the hell he did that.
Californian replies that where he's from, they make so much money they don't have to drink out of the same glass twice.

The Texan then finishes his whiskey, turns and throws his glass against the wall as well.
Bartender looks at him and asks why he did that.
Texan replies that where he's from they have so much oil they don't have to drink out of the same glass twice.

About this time the local Montanan finishes his beer, turns to the other patrons, draws his gun and shoots them both dead. Without waiting he tells the Bartender that around here there's so many Californians and Texans he doesn't have to drink with the same ones twice.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #MochaTequilaEspressoMartini #EspressoMartini #Tequila #ChocolateTequilaCream #ElPadrino #Kahlua #Chocolate #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup
 
                                                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Luscious, intensely chocolaty, and easy to make, my 20-minute stovetop custard is the perfect dessert to serve after a special meal.
 
This quick, super-silky chocolate custard used to appear regularly on the Palm Grill dessert menu at the beloved Burlingame Palm Grill. Our pastry chef served it only slightly chilled so that the flavors and smooth texture of the chocolate can shine through. You never want to serve chocolate when it is too cold.
 
For this custard, use three ounces of bittersweet chocolate, plus more for the garnish. Look for chocolate with about 70% cacao to provide deep flavor without being overly sweet or chalky; for the best texture, avoid using chocolate chips here. Be sure to chop the chocolate finely, as directed—this way, it will melt quickly and evenly when added to the hot milk mixture.
 
Whole milk is the best choice for making rich, velvety custard; however, 2% will also work, just not as well. This dessert is perfect to cap a romantic dinner for two, but it can easily be scaled up to serve a larger group. To ensure the cream whips properly, keep it cold until you're ready to use it—also chill the bowl and whisk beforehand beating as well.
 
Prep time: 10 minutes
Whisk time: 5 minutes
Chill time: 5 minutes
Total Time:  20 mins
Yield:  2 servings
 
Ingredients
1/4 cup whole milk (2% will also work)
3 tablespoons sugar, divided
1 large egg yolk
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
Pinch of kosher salt
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a small saucepan, combine the milk and 2 tablespoons of the sugar; heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl, temper it while gradually whisking in the hot milk.
3. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.
4. Off the heat, add the chopped chocolate and salt and whisk until smooth.
5.  Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.
6. Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped.
7. Drops dollops the whipped cream on the custard tops
8. Sprinkle the chocolate shavings on the cream and serve.

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ChefSecret:  The chocolate custards can be prepared the day before through Step 4 and refrigerated overnight. Be sure to cover the surface of the custard with food film. Serve the custards lightly chilled or at room temperature.
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Quip of the Day:  Q. What do you call Chewbacca when he has chocolate stuck in his hair?  A. Chocolate Chip Wookie.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #ChocolateCustard #BittersweetChocolate #WhippedCream #NotAnyOldChocolatePuddin #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Wonderful meals don’t have to be time-consuming, complicated, and expensive. Even many of the slow cooker recipes have a Baroque ingredient list—double digits with lots of chopping, slicing, and dicing.
 
After spending hours in the test kitchen or in one of my clients’ restaurant kitchens, often when I get home, I just want to make it easy on Ed. I prefer that my home-cooked  meals be a little less work. If you’re like me, I’m always on the lookout for simple yet delicious recipes that won’t cost a fortune.
 
Slow Cooker Butter Beef makes it easy and all you have to do is layer 4 ingredients into your slow cooker. Here’s a beefy meal that has just a few ingredients, little preparation time and inexpensive beef stew meat. Your slow cooker does all the work.
 
My Slow-Cooker Butter Beef recipe only requires you to use a stick of butter, stew meat and package of Lipton dry onion soup mix. The beef cooks slowly in the butter rendering tender, flavorful beef that melts in your mouth. Try serving this dish over egg noodles, rice, mashed potatoes or riced cauliflower.
 
Set your slow cooker on low for 8 hours or high for 4 hours. That’s it! The only hard part is resisting the tempting aromas filling your kitchen over the next few hours. It really works.
 
Prep time:  5 minutes
Cook time:  4 to 8 hours (high heat / low heat)
Yield:  4 servings
 
Ingredients 
1 to 1-1/2 pounds of stew meat, cut into large chunks
1 stick of butter
1 package onion soup mix (I prefer Lipton)
1 cup of beef stock or red wine
green onions tops or chopped parsley (garnish)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pat dry the meat with paper towel, and place it in the slow cooker.
3. Add butter cut into tablespoon pieces.
4. Sprinkle the onion soup over the meat.
5. Add the beef stock or wine.
6. Close the cover on the slow cooker.
7. Set the cook time and walk away.
8. Serve over noodles and garnish as desired.

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ChefSecret:  Last week I got a shipment of filet tips from Riverbend Ranch—my go-to premium beef supplier. I used that meat for my butter beef, and you would have thought you were eating food from a 5-star restaurant.  You can make it your own by adding additional ingredients to the mix—try carrots, celery, small, canned potatoes and any spice that makes you happy.
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Quip of the Day:  Q. Why don’t cows ever have any money? A. Because the farmers milk them dry!
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #SlowCookerRecipes #ButterBeefRecipe #BudgetDinners #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Joan’s Milwaukee Old Fashioned is a classic brandy cocktail built right in the glass with muddled oranges, cherries, sugar and bitters. It is finished with brandy and a splash of lemon-lime soda.
 
This cocktail is simple, somewhat nostalgic and unapologetically old-school. It is still the cocktail you’ll find at taverns, clubs, corner bars and family celebrations across Wisconsin.
 
The popular story of how making an old-fashioned cocktail with brandy instead of whiskey began attributes it to the 1893 Chicago World's Fair when the recently opened Korbel winery offered free samples of their wine and brandy. Central European immigrants from Milwaukee took a liking to the Bohemian-born Korbel Brothers' Brandy  and brought it back to their home state and began using it in cocktails.
 
In January 2020, drinks journal Drinks International reported the Old Fashioned to be the top selling classic cocktail internationally, for the 6th straight year, based on its annual, global poll of 100 bars.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1 sugar cube
3 dashes Angostura bitters
2 orange slices, divided
3 maraschino cherries, divided
2 fluid ounces inexpensive brandy
2 or 3 ounces lemon lime soda, as needed
1 splash maraschino cherry juice (optional)
 
Directions

1. Place sugar cube in a rocks glass, and saturate with bitters. Add 1 orange slice and 1 cherry. Muddle gently until sugar is dissolved.
2. Fill glass with ice cubes. Add brandy, and top with lemon-lime soda and cherry juice, if using. Gently stir, then garnish with remaining orange slice and cherries.

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ChefSecret:  Wisconsin bars like adding a splash of the maraschino cherry juice (about a bar spoon) for a little extra sweetness.
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Quip of the Day:  To relieve stress, Joan does yoga. Just kidding, Joan drinks Old-Fashioned cocktails in her yoga pants.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #OldFashionedCocktail #Brandy #Bitters #Tavern #WisconsinCocktail #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? An Apple Dumpling is a pastry filled with a peeled and cored apple, cinnamon, spices and occasionally raisins and lemon or orange zest.
 
After the apples are first peeled and cored, they are placed on a portion of prepared dough, then filled with cinnamon and sugar. The dough is delicately folded over the apples and the dumplings are baked until tender.
 
My apple dumplings are warm, flaky, apple sweet and tart, drizzled with a sauce that makes itself right within the dumplings. Apple Dumplings are just a little time-consuming, can be a bit fussy, but are not really difficult to make. Serve ‘em up warm, with spooned on sauce and topped with whipped cream or ice cream.
 
Where did Apple Dumplings originate? Though the first recorded Apple Dumplings were made in England in and around the 18th century and can be traced throughout history across many communities in the United States, they've really become known as an iconic Amish food. On our continent, they are believed to be native to the northeastern United States, near Pennsylvania. Often found among the delicious Amish recipes, it is frequently eaten as a breakfast item in their communities. However, they are also regularly eaten as a dessert and sometimes served with vanilla ice cream… my personal favorite way to eat them!
 
Prep time:  30 minutes
Bake time:  1 hour
Yield:  6 dumplings
 
Ingredients 
1 recipe pastry for double-crust pie (see below)
6 large Granny Smith apples (or other tart baking apple), peeled, cored, held in cold water with lemon juice
1/2 cup unsalted butter, cut into pieces, divided
3/4 cup light brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups granulated sugar
2 teaspoons pure vanilla extract
turbinado sugar or sugar in the raw
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 400⁰ F.
3. Butter a 9 x 13-inch pan.
4. On a lightly floured surface, roll the pastry into a large rectangle, about 24 x 16 inches.
5. Cut into 6 square equal pieces.
6. Remove the apples from the water and ensure they are fully drained. Place one apple on each pastry square with the cored opening facing upward.
7. Cut the butter into 8 pieces. Place 1 piece of butter inside the opening of each apple; reserving remaining butter for the sauce.
8. Divide brown sugar equally between the apples, poking some inside each cored opening and sprinkling the rest over and around the base of each apple.
9. Sprinkle cinnamon and nutmeg over the apples.
10. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining opposite corners and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples.
11. Place the pastry-wrapped apples in the prepared baking dish.
12. In a saucepan, combine water, granulated sugar, vanilla extract and reserved butter. Place over medium heat and bring to a boil. Boil for 5 minutes, or until the sugar is dissolved. Carefully pour over dumplings.
13. Just before baking sprinkle the tops of the pastry with turbinado or sugar in the raw for sweet added crunch. 
14. Bake in a preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl and spoon some sauce over the top.

ChefSecrets:  Don’t have time to make the dumpling crust? You can use a couple of rolls of Pillsbury Crescent Sheets. Lower the baking temperature to 350⁰ F and bake until golden brown.

                               Ed’s Perfect Flaky Pie & Dumpling Dough
                                                  Use this recipe for dumplings or pie crusts.
Prep time:  15-30 minutes
Chill time: Minimum 30 minutes
Yield:  2 single or 1 double (9-inch) crust
 
Ingredients 
1 cup (2 sticks) cold unsalted butter, chilled
1/4 to 1/2 cup ice water
3 cups all-purpose flour, plus more for rolling
1 teaspoon sea salt
1 large egg yolk whisked with 1 tablespoon warm water
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the butter from the refrigerator and cut into several small cubes.  Refrigerate while preparing the flour mixture.
3. Place a few ice cubes in a small measuring cup (1 cup) and fill it with cold water.  Stir and set aside.
4. Combine the flour and salt in a chilled bowl of a food processor and pulse a few times to combine.  If making crust by hand, whisk the flour and salt together in a large mixing bowl.
5. Scatter half the cubes of butter over the surface of the flour.  Attach the food processor lid and pulse 15 to 20 times until the mixture resembles cornmeal with pieces of butter no larger than pea size. Alternatively, cut the butter into the flour using a pastry cutter, a fork, or your fingertips.
6. Remove the lid of the food processor and sprinkle about 1/4 cup of ice water over the surface of the butter-flour mixture. 
7. Scatter the remaining butter cubes over the water-flour mixture.  Pulse 4 times to combine.
8. You can check to see if the dough is holding together by squeezing a bit in your hand; if it holds together and feels tacky, it's ready. If it breaks apart easily, add a little more water, one tablespoon at a time as needed.  The final dough should have large clumps of dough, small pebbles of butter and should hold together when pressed.
9. Turn the dough out onto a clean work surface sprinkled lightly with flour. Divide the dough into two piles (about 13 ounces each). Use the palm of your hand to quickly gather and press each mound into a thick disk. Wrap in food film and refrigerate for at least 30 minutes or up to 4 days.
10. Unwrap 1 of the disks and place on a work surface dusted with flour. Sprinkle a rolling pin with flour. Working from the middle of the dough outwards, roll the dough out as directed above.  Work the dough as little as possible.

If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again.  Use more flour if the dough starts to stick. Use a pastry scraper to lift the pastry from the work surface and make sure it's not sticking.
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ChefSecret:  You can substitute lard or shortening for all or some of the butter in this recipe. Leftovers can be wrapped in food film and kept on the counter for up to 3 days.
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Quip of the Day:  Since I am newly married and work with my wife every day, I always read her horoscope in the morning paper to find out what kind of day I’m going to have.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
#Dessert #JohnnysAppleDumplings #AppleDumplings #GrannySmithApples #BakedApples #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026