…from the Perspectives’ Kitchen![]() How you doin’? When I think about the best possible dessert for a Valentine dinner, I automatically think of my special Bistro Crème Brûlée. There’s a good reason it’s so popular—aside from being so easy to make, just beneath the crunchy browned sugar top is a rich, creamy, vanilla-flecked custard that’s velvety smooth. It all about the textures! Another great thing about Bistro Crème Brûlée is that it’s served individually, meaning everyone gets to take a whack with their spoons against the sugar shell to shatter it, arguably the most fun aspect of this iconic French dessert. The individual serving dishes also make this the perfect sweet-creamy ending to a dinner party. While Bistro Crème Brûlée might sound ultra fancy and seem difficult to make, it’s actually easier than making eclairs or chocolate mousse since the process is mostly hands-off—just pour the 5-ingredient custard, whisked together by hand, into ramekins and then bake in a water bath. Chill the custards down, then sprinkle sugar on the surface and caramelize it with the broiler or a kitchen torch. It truly is that easy! And for those who love to play with fire they will get their chance to use a kitchen torch to brown the top. I’m just not sure which is more satisfying… cracking the top or that first spoonful of ultra creamy custard. Prep time: 15 minutes Cook time: 45 minutes to 1 hour 45 minutes Yield: 8 servings Ingredients For the custard 1 vanilla bean, or 1 tablespoon vanilla bean paste 4 cups cold heavy cream, divided 1/3 cup granulated sugar 1/4 teaspoon kosher salt 9 large egg yolks For serving 1/4 to 1/3 cup granulated sugar Berries, for serving To make the custard
Option 1: If using a culinary torch, torch the sugar on each until it is melted and light golden-brown. Option 2: If using a broiler, place the ramekins on a baking sheet. Broil on an oven rack positioned closest to the broiler element until the sugar is melted and light golden-brown, 30 seconds to 2 minutes. Check on them often: Move them around as needed so they brown evenly, and remove any crème brûlées that brown more quickly than the others.
ChefSecret: If using pure vanilla extract, 1 tablespoon of vanilla extract can be substituted for the vanilla bean or vanilla bean paste. Do not heat with the cream and sugar but whisk into the egg yolks. Store: The custards can be made up to 2 days ahead and refrigerated. Leftover crème brûlée can be covered and refrigerated for up to 4 days, but the sugar crust will soften. That said, it’s best to caramelize the sugar on only the crème brûlées that you plan to eat in a sitting. After caramelizing the sugar on top of the crème brûlées, they can be refrigerated for up to 1 hour before serving. Don’t wait longer, or the sugar top will lose its crunch. Quip of the Day: Finding love is like making Crème Brûlée. It may take a few tries before you get it right.” ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. 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 and/or American Red Cross. #Baking #Dessert #BistroCremeBrulee #CremeBrulee #Custard #ValentineDessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2025
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…from the Perspectives’ Kitchen![]() How you doin’? Hawaiian Luau Chicken is sure to transport you to sunny skies, ocean waves and warm sands at Waikiki Beach. You can smell the intoxicating aroma of the luau made by simmering chicken thighs in an aromatic broth of soy sauce (or shoyu), ginger, garlic and brown sugar, it’s bright and bursting with umami flavor. “Shoyu” is a Japanese-style soy sauce that’s made with a combination of soy and wheat. It has a sweet-and-salty flavor and is used in stir-fries, as a dipping sauce for tempeh, sushi, grilled meat, tofu, eggs and vegetables and as a marinade. Aloha brand is commonly used in Hawaii but Kikkoman is an easily accessible brand that works just as well. Hawaiian Luau Chicken is best served with rice, of course, and sautéed bok choy, udon noodles, or stir-fried vegetables are all great accompaniments. Prep time: 15 minutes Cook time: 30 minutes Yield: 4 servings Ingredients 1/2 cup shoyu soy sauce ( I prefer Kikkoman low sodium) 1/3 cup packed light brown sugar 5 tablespoons finely chopped garlic 3 tablespoons peeled and finely grated fresh ginger 1-3/4 cups unsalted chicken stock, divided 4 bone-in, skin-on chicken thighs (roughly 1-1/2 to 2 pounds) 2-1/2 tablespoons cornstarch Sliced fresh scallions (green onion tops) Directions
ChefSecret: If you want to get the true luau flavor, finish off the chicken thighs on an outdoor barbecue. Quip of the Day: This luau has me on island time—no rush, just relax. ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. 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 and/or American Red Cross. #Entrees #Dinner #HawaiianLuauChicken #Aloha #Shoyu #IslandDinner #WaikikiBeach #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2025 …from the Perspectives’ Happy Hour Bar![]() How you doin’? Okay, here’s the truth. I have a thing for Taylor Swift—yes, I am a “Swiftie! But I can’t root for her beau at Kansas City this weekend. I’m hoping that Philly will be able to dethrone the Chiefs—no threepeats for me. Her taste in football teams may not be to my taste, but I do recommend a Taylor Swift cocktail favorite. If you’re one of her adoring fans wanting to blend their love for her music with unique drinks, here is one that hits the mark. My French Blonde (yes, I know she not French) reflects Taylor’s hits, offering both vibrant, fruity options and sophisticated tastes combined to make a great Super Bowl cocktail. The French Blonde is perfect for themed parties or stylish gatherings, infusing Taylor’s spirit into every sip. I love serving these because they always get people talking and smiling, celebrating her music in a fun, tasty way while rooting for the Eagles. The French Blonde is a cocktail that tastes great for its blend of flavors. Mixing elderflower liqueur with dry gin, Lillet Blanc, and fresh grapefruit juice, topped off with lemon bitters—creating a refreshingly delicious drink. It’s the balance of floral and citrus notes that makes it a Swift favorite. The elder flower adds a subtle sweetness that complements the gin’s botanicals, while the grapefruit juice brings a vibrant acidity, making each sip a pure delight. For a drink that impresses, try my recipe. And if this all too frou-frou for you… there’s always Dreams and Nightmares Pale Lager from Free Will Brewing if you’re an Eagles fan and a Bud Light if you’re a Chiefs fan. Prep time: 5 minutes Yield: 1 serving Ingredients 1 ounce dry gin (my preference is for Hendrick’s) 2 ounces Lillet Blanc 1/2 ounce elderflower liqueur (there is no substitute for St. Germain) 2 ounces grapefruit juice 1 teaspoon freshly squeezed lemon juice A few dashes of lemon bitters Lemon peel and grapefruit wedge for garnish Directions
ChefSecret: There’s no substitute for St. Germain Elderberry liquor, plus it’s a neat bottle to dress up your back bar. Quip of the Day: Q. How does Taylor Swift make a cocktail? A. She shakes it off, shakes it off!------------------------------------------ Do you have a question or comment? Send your thoughts to [email protected]. 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, positive, stay well, stay safe and be kind. 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 and/or American Red Cross. #Cocktail #Gin #StGermain #ElderflowerLiqeuer #FrenchBlondeCocktail #FreeWillBrewing #BudLight #SuperBowl #KansasCityChiefs #PhiladelphiaEagles #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2025 …from the Perspectives’ Kitchen![]() How you doin’? What’s the perfect crowd pleasing dish for your Super Bowl party? Chili, of course! Firehouse Beef & Bean Chili is always at the top of my list when the weather cools. But even when the weather warms, I can always go for a big bowl of chili. My recipe lets the slow cooker do most of the work. Today most Instant Cookers have a slow-mode button, so you don’t have to go out and buy another piece of kitchen equipment. The slower the chili cooks, the heartier the chili is, and you can serve it so many different ways. Leftovers are never a problem, you can smother an omelet, ladle it on hot dogs or burgers, spoon it over baked potatoes or just pile it high in a bowl with toppings of you choosing. I highly recommend browning the beef in a skillet along with the onions and garlic before adding the meat to your slow cooker. The browning process amps up the savory flavors in the chili and gives the spices a chance to bloom, enhancing their flavor. If you don’t have time or don’t want to mess up a clean skillet, you don’t have to. The beef will cook fine in the slow cooker, and it will be completely safe to eat. You’ll miss out on the flavor from browning the beef, onions, garlic, and spices because caramelizing them a bit adds a huge amount of flavor to the chili, and you’ll be disappointed if you skip the step. If you want to get dinner ready before you leave for work, then set the slow cooker to low and let it simmer for 8 hours, and it will be perfect. When you walk in the door the aroma will knock your socks off. Or you start the chili in the afternoon, cook it on high heat, and have it ready in 3 to 4 hours. If you go with this method, stir the chili occasionally so it cooks evenly. When it comes to additions for your chili, you can go completely crazy with options — fried onion strings, minced raw white onions, Fritos, avocado, pimento cheese… even bacon! If you have the time, make some crispy corn strips to top your chili. I included the recipe below. Once you make them from scratch, you’ll be glad you did. If you’re pressed for time, store-bought corn tortilla chips work just fine! Personally, I like classic chili toppings, like cheese, sour cream, and chives. If you have leftover chili, you’re in luck! Chili is super versatile, and you can use it in so many ways. Prep time: 30 minutes Cook time: 7 to 8 hours Yield: 6 to 8 servings Ingredients For the chili 2 tablespoons olive oil 2 pounds ground beef (90/10) 1 cup diced white onion 6 tablespoons minced garlic 1 tablespoon cumin seeds 2 tablespoons mild chili powder 1 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1 tablespoon unsweetened cocoa powder 1 cup Stout Beer (I prefer Guinness) or beef stock 1 (4.5-ounce) can green chiles 2 (15-ounce) cans drained and rinsed kidney beans 2 (15-ounce) cans diced tomatoes 1 (15-ounce) can tomato sauce 1 cup corn chips (I prefer Fritos for the nutty flavor) For the crispy tortillas strips garnish 4 corn tortillas, sliced into strips 1 tablespoon olive oil 1 teaspoon chili powder 1/2 teaspoon kosher salt For garnish 1/2 cup sour cream 1 cup grated cheese 4 tablespoons green onion tops or chopped chives Directions
ChefSecret: If you would like to substitute chunky steak, you can. Use round steak cut into 1/2-inch cubes. Brown the steak in a skillet seasoned with salt and pepper, just like the ground beef, and then proceed with the recipe as written. Quip of the Day: Why hasn’t someone figured out how to slow-cook grapes? Eight-hours later you’d have a bottle of wine. ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. 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 and/or American Red Cross. #Entrees #Chili #FirehouseBeef-BeanChili #SuperBowlChili #SuperBowlRecipe #SlowCooker #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2025 …from the Perspectives’ Kitchen![]() How you doin’? Are you a crunchy snack eater? I certainly am. I really don’t enjoy granola as a milk-soaked breakfast food. What I do like is munching on granola clumps while watching TV. It’s the combination of a not too sweet crunchy bite (lots of texture) that’s also a seemingly healthy snack food… the latter being a misnomer—it might not be that healthy at all. If you are like me, I have the perfect recipe for you. But first a little history. With good intentions, Granola was invented in 1863 in Dansville, New York by Dr. James Caleb Jackson at the Jackson Sanitarium, a prominent health spa that operated into the early 20th century on the hillside overlooking Dansville. And then it all (both Jackson Sanitarium and granola) kind of disappeared. The food and name were revived in the 1960s and fruits and nuts were added to it to make it more of a health food that was popular with the health and nature-oriented “hippie” movement. At the time, several people claim to have revived or re-invented granola. During Woodstock, a soon-to-be hippie icon known as Wavy Gravy, popularized granola as a means of feeding large numbers of people during the festival. Another major promoter was Layton Gentry, profiled in Time magazine as "Johnny Granola-Seed." In 1964, Gentry sold the rights to a granola recipe using oats, which he claimed to have invented himself, to Sovex Natural Foods for $3,000. From there it was sold to a number of different companies. Here’s where it gets interesting. In 1972, an executive at Pet Incorporated of St. Louis, Missouri, introduced Heartland Natural Cereal, the first major commercial granola. At almost the same time, the Quaker Oats Company introduced Quaker 100% Natural Granola. Quaker was threatened with legal action by Gentry, and they subsequently changed the name of their product to Harvest Crunch. Within a year, Kellogg's had introduced its "Country Morning" granola cereal and General Mills had introduced its "Nature Valley". And then, there were granola bars. Granola bars have become popular as a snack. Granola bars consist of many of the same ingredients—with just a little more of the sticky stuff. Mix granola with honey or other sweetened syrup, pressed and baked into a bar shape, resulting in the production of a more convenient snack. Granola bars are the perfect individually packaged snack easy to carry in a purse, backpack or other bag for munchin’ later alligator (ode to the hippies). While passed off as a health food, they're basically cookies masquerading as healthy alternative to cookies. And now here is my perfect clumpy granola snack recipe that may be a little healthier than a chocolate covered commercial granola bar. Prep time: 20 minutes Bake time: 20 to 30 minutes Yield: 2-1/4 pounds+ Ingredients 2 cups old fashioned oats 1-1/2 cups almonds, roasted or toasted, roughly chopped 1-1/2 cups sunflower seeds, hulled 1 cup unsweetened coconut, wide slice shredded 1/4 cup sesame seeds, white, hulled 1/4 cup wheat germ 1/2 cup honey 1/3 cup canola oil 2-1/2 tablespoons whole cane sugar 1-1/2 teaspoons ground cinnamon Optional: Add 1/2 cup raisins Directions
ChefSecret: It’s best to divide the dry ingredients into two bowls and coat each one with half the wet mixture; then recombine all ingredients together to ensure thorough coverage. Quip of the Day: Why did the granola switch to a low-fat diet? It wanted to be a ‘cereal’ killer! ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. 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, positive, stay well, stay safe and be kind. 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 and/or American Red Cross. #Snack #Baking #Granola #Almonds #Raisins #Craisins #CrunchySnack #Cinnamon #2025Recipes #QuarantineKitchen #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2025 |
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