​How you doin’? Buckle… what a strange name for a dessert. No, it has nothing to do opening your belt a notch to make room for more Blueberry Buckle. A Blueberry Buckle is called “buckle” because while it bakes the batter rises, but the berries and crumb topping weigh it down causing the surface of the cake to buckle while baking as it rises—make sense? Having said that, it looks very much like a coffee cake.  And that works, too…but a “real” buckle has berries and streusel on top.
 
This recipe comes from a friend who lives in Nova Scotia, Canada where blueberries grow wild and abundantly each summer. It really gets cold up there and this is the kind of fresh-baked coffee cake that makes a chilly morning a great morning. There are lots of recipes for fresh fruit buckles, but this one is my favorite... just cake, berries and crumble topping!
 
Prep time:  15 minutes
Bake time:  35 minutes
Cooling time:  20 to 30 minutes
Yield:  9 servings
 
Ingredients 
For the cake
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening (I prefer Crisco)
1/2 cup granulated sugar
1 large egg
1/3 cup milk
2 cups fresh wild blueberries (see ChefSecret)
 
For the topping
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, softened
 
Directions

1. Preheat an oven to 350⁰F.

To make the cake

1. Butter and flour a 9-inch square baking dish.
2. Whisk 1 cup flour, baking powder and salt together in a mixing bowl.
3. Beat the shortening and 1/2 cup sugar with an electric mixer in a large bowl until light and fluffy.
4. Beat in the egg.
5. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan, then sprinkle evenly with blueberries.

To make the topping

1. Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter in a bowl with a fork until crumbly and evenly mixed.
2. Sprinkle evenly over the blueberries.
3. Bake in the preheated oven until a toothpick inserted into the buckle comes out clean, about 35 minutes. Allow to cool before serving warm.

ChefSecret:  I prefer to use wild blueberries if they are available. Wild blueberries are smaller and irregular in size. Farmed blueberries are large and pretty much the same size. If you can’t find either you can try to use frozen blueberries providing that they are thawed and well drained to remove as much of the moisture as possible or your crumble will be wet and soggy.

Quip of the Day:  "Never in my life would I imagine that my hands would consume more alcohol than my mouth."
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Dessert #CoffeeCake #Blueberry #WildBlueberries #BlueberryBuckle #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                 ©Perspectives/The Consulting Group, Inc., 2021

​How you doin’? Pork can be a challenging meat to cook, and many people over-cook it out of an abundance of caution. When over-cooked it can have the texture of pig jerky. No one should do that to a beautiful pork tenderloin. It should be a fast, easy, flavorful and delicious succulent dish. The secret is in the marinade. If you’re rushed for time, you can do a quick marinade for only 15 minutes. Got more time? Leave it to marinate overnight. Either way it will produce a wonderful flavor.
 
I’ll bet you have most of the marinade ingredients in your pantry--light brown sugar, whole grain mustard and back notes of rosemary. That’s all it takes to enhance the flavor from the pork’s rich, meaty notes. Here’s the best part—just ten minutes under the broiler, and it caramelizes and chars, giving the tenderloin a decadent crust, but leaving the inside tender and juicy. No more over-cooked pork in your house!
 
Why do so many people overcook pork? Because of trichinellosis. Pigs used to be raised and slaughtered under less than sanitary conditions. I believe that the forbidding of pork in the kosher diet was the result of illness and deaths caused by the ingestion of undercooked pork from dirty animals. Many Jewish people say it was a commandment from God and written in the Talmud, but there must have been underlying health related reasons for that. Muslims who follow a halal diet believe the same is true. Trichinellosis is uncommon in the United States today. It used to be more common however infection is now relatively rare. During the years 2011–2015 only 16 cases were reported per year.
 
Here are some reasons to keep this juicy pork in your repertoire of recipes. It’s safe and delicious. It’s also a one-pan meal. I usually cook 2 tenderloins and roast some precooked potatoes and Brussel sprouts in the pan with them. You get a nice well-rounded meal, plus plenty of pork tenderloin leftovers.
 
Prep time:  10 minutes
Marinade time:  15 minutes up to overnight
Cook time:  10 to 12 minutes
Rest time:  5 minutes (before cutting)
Yield:  4 servings, plus leftovers
 
Ingredients
6 tablespoons light brown sugar
3 tablespoons whole grain mustard
1 tablespoon, plus 1 teaspoon chopped fresh rosemary, divided
2 tablespoons minced garlic, divided
1 tablespoon dry red wine (or port)
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon liquid smoke (I prefer Wright’s brand)
2 pork tenderloins (about 2-1/2-pounds total)
8 ounces potatoes, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
6 ounces Brussel sprouts, trimmed and halved
 
Directions

1. To make the marinade, in a medium bowl, combine the brown sugar, mustard, 1 tablespoon rosemary, garlic, red wine, salt and black pepper and liquid smoke. Stir to combine.
2. Pat the pork tenderloins dry with a paper towel, place them in the bowl of marinade, and turn them to evenly coat all sides of the meat. Set aside for at least 15 minutes (or longer to marinate).
3. Preheat the oven to broil. Line a rimmed baking sheet with aluminum foil.
4. Meanwhile, place the potatoes in a medium microwaveable bowl and microwave on high for 8 to 10 minutes, or until the potatoes can be pierced easily with a fork, but are not falling apart. Drain and let the potatoes cool.
5. Add 1 tablespoon olive oil, the remaining salt, garlic and the cayenne. Season and stir until the potatoes are fully coated. Set aside.
6. Trim and halve the Brussel sprouts. Combine the remaining tablespoon of olive oil and toss until the Brussel sprouts are coated evenly. Microwave for 5 minutes to cook. Set aside.
7. Place the pork tenderloins in the middle of the baking sheet, leaving room on both sides to position the potatoes and Brussel sprouts.
8. Brush any remaining marinade on top of the tenderloin.
9. Broil on high for 6 minutes. Turn the tenderloins and stir the potatoes and Brussel sprouts—broil for another 5 minutes, or until the pork starts to brown and reaches and internal temperature of 145° F as read on an instant-read thermometer. The vegetables will be nicely browned.
10. Transfer the tenderloin to a cutting board, let it rest for 5 minutes. Slice the tenderloin into 1-inch thick pieces, and serve with the potatoes and Brussel sprouts.

ChefSecret:  I use the top level in the broiler but keep an eye on it to prevent the tenderloin and vegetables from burning.

Quip of the Day: “Everyone has told me Covid-19 is part of history. I just wish it was history already!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.
 
#Entrees #PorkTenderloin #RoastedPotatoes #BrusselSprouts #WrightsLiquidSmoke #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? It’s Friday--Happy Hour recipe time on the Survival Guide. I wanted to offer something memorable and these recipes are perfect for accomplishing that mission. The drink is the Manhattan Cocktail—a simple mixed drink that satisfies. The garnish is Homemade Maraschino Cherries—something that is perfect for preserving the fleeting summer harvest of sour cherries in a boozy bath of sweet liqueur.
 
Popular history suggests that the Manhattan Cocktail originated at the Manhattan Club in New York City in the mid-1870s, where it was invented by Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden.
 
The difference between a Manhattan and an Old Fashioned is that an Old Fashioned is made with whiskey (bourbon or rye), bitters and sugar; a Manhattan is traditionally made with American rye whiskey and substitutes sweet vermouth for the sugar. A "Perfect Manhattan" adds yet another twist—half sweet vermouth and half dry vermouth.
 
                                                                  Manhattan Cocktail
 
While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey.
 
Ingredients 
2 ounces American rye or Canadian whiskey,
3/4 ounces sweet red vermouth
Dash Angostura bitters
1 maraschino cherry, garnish (homemade cherry recipe to follow)
 
Directions

1. In a mixing glass, pour the ingredients over ice and mix well.
2. Strained them into a chilled cocktail glass, garnish, and serve straight up.

 
                                       Homemade Maraschino Cherries

The sickest I’ve ever been was at a Boy Scout camp where I was working as a cook’s assistant. I found the Maraschino Cherry Bowl in the back of the walk-in and proceeded to finish about a pound of them. I paid for it over the next 3 days. When I looked at the ingredient declaration, I was surprised at how many ingredients were not familiar to me… one was—formaldehyde--used for embalming dead pithed frogs and over-indulgent cook’s assistants. I felt like I was going to die and wished I had. The solution—make your own Maraschino Cherries.
 
The secret to cinching this recipe, is finding and pitting fresh sour cherries. Sour cherries are more tart, fragile and complex than their sweeter cousins. They also have a particularly short growing season. While frozen sour cherries hold up beautifully for baked desserts like pies and crumbles, they don’t work for “maraschino-ing” cherries—fresh tart cherries yield superior results.
 
To preserve the shape of both the maraschino cherries and your sanity, get a cherry pitter (available at your local market or Amazon) before you begin. Save some of the pits to perfume the boozy soaking liquid with their almondy aroma.
 
Prep time: 1 hour
Yield: about Nine (9) 8-oz. Jars.
 
Ingredients 
4-1/2 pounds (about 11 cups) sour cherries, stemmed and pitted (pits reserved)
1 750-mL bottle Luxardo Maraschino liqueur
 
Instructions

1. Prep nine 8-ounce mason glass jars by washing them thoroughly, then drying on a large baking sheet set in the center of a 250°F oven.
2. When dry, remove them from the oven and set aside (they do not need to be hot for canning).
3. Wash the lids and bands and set them aside to dry at room temperature. Keep the oven on.
4. In a stockpot over medium-high heat, combine the cherries and liqueur.
5. Bring just to a boil, then immediately remove from heat.
6. Using a slotted spoon, transfer the pitted cherries into the reserved jars until there’s about a half-inch of space left in each (don’t overpack the jars—there may be some leftover cherries).
7. Add 3–5 pits per jar, then pour the remaining liqueur into each jar just to cover the cherries, once again leaving about a half-inch of space.
8. While the cherries are still hot, cover the jars with the lids and screw the bands fully onto the jars so they are tight, but not so tight you need strong hands to reopen.
9. Return the jars to the baking sheet, transfer to the oven, and heat for 15 minutes.
10. Remove the jars from the oven and set aside to cool to room temperature. Check the seals as they cool. If any don’t seal, use those jars first. (The alcohol content will delay spoilage, but processing to seal will ensure that the cherries last longer.)
11. You can use immediately or store in a cool dark place for up to 1 year. Store opened jars in the fridge.

 
ChefSecrets:  Luxardo has become the gold standard of maraschino liqueurs, so much so that it's uncommon to see a bar without a bottle on a shelf. Luxardo is an Italian liqueur that comes wrapped in an unmistakable straw jacket. It is an authentic maraschino made with an 1821 dated recipe using the Marasca cherry. It is aged for two years in Finnish oak vats. What does Luxardo taste like, you ask? It's sticky and sweet, but it has layers—a hint of alcohol burn, some vanilla and almond sweetness in the background of the cherry fruit and a slight bitter back note that's like licking a cherry pit.

Quip of the Day: “Some days the supply of curse words is not sufficient for the situation.”
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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/covid-19-survival-guide. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.


#Cocktail #HappyHour #Manhattan #Rye #Whiskey #MaraschinoCherries #Luxardo #SummerCocktail #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                             ©Perspectives/The Consulting Group, Inc., 2021

How you doin? The first time I made Brioche it was at the Cordon Bleu in France. We were told that it was the original “French recipe.” That recipe is like the one included in Julia Child’s book, Mastering the Art of French Cooking II. As I remember it you were supposed to allow two days from start to perfection. These days, I don’t have the time or patience for that kind of baking. For my cookbook, Stolen Secrets, I developed a less time-consuming and less-intimidating recipe that still makes an outstanding Brioche.
 
Where did this great bread originate? When studying the anthropology of food there are many conflicting stories. It’s not like discovering artifacts in an ancient Egyptian burial vault—it is mainly handed down by word of mouth, generation to generation. And so it is with Brioche.
 
Brioche is believed by some to have been adapted from a classic Norman recipe, but some people argue that it's of Romanian origin, because in Romania there's a very similar holiday bread. In France, The Viennese Bakery made this bread well known.
 
I personally believe that Brioche is a bread of French origin that is similar to a highly enriched pastry whose high egg and butter content gives it a rich and tender crumb. It is best described as light and slightly puffy, more or less fine texture, according to the proportion of butter and eggs. It has a dark, golden, flaky crust, frequently highlighted by an egg wash applied after proofing and before baking. The high fat and protein contents of these ingredients is what makes the bread so special.
 
Brioche is considered a Viennoiserie because it is made in the same basic way as bread but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of Viennoiserie recipes.
 
Brioche is often baked with fruit or chocolate chips and served on its own, or as the base of a dessert with many local variations of added ingredients, fillings, or toppings.
 
This recipe is versatile enough to make doughnuts to dinner rolls and everything in between.
 
Prep time:  30 minutes
Proof time:  1-1/2 to 2 hours
Bake time:  20 minutes for minis and 30+ minutes for the loaf
Yield: Makes about 1 dozen 3-1/2-inch brioches or one 9-inch loaf.
 
Ingredients
1/4 cup warm whipping cream (about 105°F)
1/2 teaspoon sugar
1 package active dry yeast
2 cups flour
1 teaspoon salt
3 large eggs at room temperature
1/2 cup butter (1 stick), melted and cooled
2 large egg yolks
2 tablespoons whipping cream
 
Directions

1. Combine the cream and sugar, then add the yeast and stir briskly to dissolve. Let proof 5 minutes.
2. Put the yeast mixture and remaining ingredients (except the egg yolks and 2 tablespoons of cream) in a food processor fitted with steel blade. Process for 20 seconds. The dough will be sticky.
3. Turn the dough out on a lightly floured surface and knead by hand, adding more flour as necessary to make a soft, supple but manageable dough that adheres only slightly to your hand.
4. Transfer the dough to a buttered bowl; turn to coat all sides with butter. Cover with food film and set aside to rise 1-1/2 hours or until doubled in size.
5. Punch the dough down with lightly floured fist.

To bake into 12 individual 3 1/2-inch tins

1. Preheat oven to 400°F.
2. Divide the dough into two unequal portions (one-third and two-thirds). Divide each portion into 12 balls (12 large and 12 small balls).
3. Place the larger balls in 12 buttered 3-1/2” brioche tins. With a floured thumb make a deep indentation in the center of each larger ball. Place a small ball into each indentation.
4. Let rise until doubled.
5. Whisk together the egg yolks and cream.
6. Brush the brioches with half of the egg glaze, being careful not to let glaze touch sides of tins.
7. Repeat 5 minutes later with remaining glaze.
8. Bake for 10 minutes, then reduce oven heat to 350°F; bake until golden brown (about 5 to 10 minutes more).

To bake in 9-inch round fluted loaf shape

1. Preheat an oven to 400 degrees.
2. Form the dough into a large round shape. Place in a single well-buttered 9-inch loaf pan. Let rise until doubled. Whisk together egg yolks and cream. Brush dough with half of the egg glaze, being careful not to let glaze touch sides of pan. Repeat 5 minutes later with remaining glaze. Bake for 10 minutes, then reduce oven to 350°F and continue baking 30 minutes longer or until loaf sounds hollow when tapped on the bottom.
3. Remove from pan and cool completely on a rack before slicing.

ChefSecret:  The word “Viennoiserie” is French for “things from Vienna.” It is described as a whole category of pastry that includes croissants, pain au raisins and brioche. These products, traditionally associated with France, tend to bridge the gap between boulangerie and patisserie in traditional pastry school philosophy.

Quip of the Day: “Quarantine taught me why dogs get so excited about something moving outside and going for walks and car rides. I’ve now taken to barking at squirrels climbing trees.”
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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/covid-19-survival-guide .
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Brioche #Bread #Rolls #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 
​
                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? There are 1001 gumbo recipes and I’ve tested and tasted a lot of them. There is no such thing as bad gumbo—just some gumbos are better than others. This recipe is traditional, very simple and a breeze in an Instant Pot. In addition to spicy andouille sausage, it’s full of chicken, shrimp, tomatoes, and other great veggies. It is wonderfully creamy with a pungent sauce. This is the original bowl of Cajun comfort food.
 
The most important ingredient is the roux. It’s not complicated even though it does sound French. It‘s just equal measures of butter and flour. Any home meal provider can learn how to make a brown roux first time out. It comes down to patience: you must keep whisking, continuously and slowly, until the roux is a rich, caramel color and full of brown butter and toasted flour flavor.
 
Gumbo is the perfect one-pot, one-bowl meal. It’s loaded with all the proteins and veggies you could want. And the sauce… that beautiful sauce is for the rice and a nice piece of crusty bread to sop it up.
 
Prep time:  30 minutes
Cook time:  45 minutes (all in including the roux)
Yield: 8 servings
 
Ingredients
2 cups dry white rice
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 bell diced peppers, (any colors—orange, green, red or purple)
3 stalks of diced celery
1 medium diced yellow or red onion
12 ounces andouille sausage, cut into 1/2-inch pieces
5-ounces chicken breast, cut into 1/2-inch pieces
2 tablespoons minced garlic
2-1/2 tablespoons Cajun seasoning
1 15-oz can diced tomatoes
1-1/2 tablespoons Louisiana-style hot sauce (Tabasco work well if you don’t have Crystal)
3-1/2 cups chicken stock
1/2 cup white wine
2 bay leaves
12 ounces raw shrimp
2 cups corn kernels, fresh or frozen
3 tablespoons cup green onion, sliced thin
 
Directions

1. To get things started, prepare the rice according to the package directions; set aside to serve with the gumbo.
2. In an Instant Pot set to SAUTÉ, combine the butter and flour over medium heat, whisking continuously until a brown roux has formed. Be patient, it takes 15 to 20 minutes. It should be the color of light caramel. Watch your roux carefully, so it doesn’t burn. If it does start to burn, start over.
3. Add the bell peppers, celery, onion. Lightly sauté the vegetables on medium-low heat until they’re sweet and fragrant, about 5 minutes. STOP THE SAUTÉ function.
4. Add the andouille sausage, chicken and garlic, scraping up any crispy bits from the bottom of the pot.
5. Sprinkle the Cajun seasoning over the gumbo and stir to combine.
6. Add the diced tomatoes with their juice, the hot sauce, chicken stock, white wine and the bay leaves.
7. Put the lid on the Instant Pot and seal. Close the quick release valve and set PRESSURE ON HIGH for 15 MINUTES. It will take about 10 minutes for the pressure to click in.
8. When the pressure cycle is done, QUICK RELEASE the pressure valve.
9. Open the Instant Pot lid and add the shrimp and corn kernels. Stir well and put the lid back on the instant pot for 5 minutes to fully cook the shrimp.
10. Serve the gumbo in a soup bowl over rice.
11. Garnish the gumbo with sliced green onions, and hot, crusty bread.

ChefSecret:  I know you may think this won’t work, but the residual heat in the Instant Pot will cook the shrimp and corn perfectly even though the power is off.

Quip of the Day: “Things have gotten so bad in Washington, D.C. Exxon-Mobil had to lay off 25 Congressmen.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #Gumbo #Andouille #Chicken #Shrimp #CajunSpice #Tabasco #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2021