​How you doin’? Lots of chefs are obsessed with creating new, never-before-seen cooking techniques—some of them actually very good. On the other hand, just because something is new and created by a “star” chef doesn’t mean it’s better.
 
Before we moved our offices and test kitchen last year we dismantled our large library of cooking books—many of them were older collector’s items. These were collections of old-school recipes and cooking school techniques that worked well for hundreds of years—and the results today are still absolutely delicious. Take for example the attached recipe for a century’s old Béchamel Macaroni & Cheese. This is nothing like that blue box of Kraft Mac & Cheese which can’t hold a candle to this recipe.
 
Béchamel sauce is the basic sauce of a creamy mac and cheese. It is a silky white sauce made from milk and thickened with butter and flour (no cheese in the basic sauce). It is one of the five “mother sauces” used in French cooking, meaning it is a base used for other, more complex sauces such as Mornay or Alfredo.
 
Béchamel is a sauce traditionally made from a white roux (butter and flour) and warm whole milk. Béchamel may also be referred to as besciamella, besamel, or white sauce (yes, even Aunt Penny’s is a basic white sauce). Basic Béchamel sauce recipes can include salt, pepper and nutmeg as a seasoning base.
 
Basic white sauce was the culinary invention of Duke Philippe De Mornay in the 16th century. He was the Governor of Saumur and Lord of the Plessis Marly. Béchamel Sauce is a variation of the basic white sauce of Mornay. He is also credited with being the creator of Mornay Sauce, Sauce Chasseur, Sauce Lyonnaise and Sauce Porto.
 
One of the oldest recipes goes back a couple of centuries. It is what I consider the mother of all mac and cheese recipes. It is very simply written—start by making a basic Béchamel sauce by melting butter in a large saucepan over medium heat, then add the same amount of flour and whisk it in. Gradually add warmed milk and a pinch of salt, keep whisking constantly until the mixture starts to thicken--voila!... Béchamel.
 
Next, add some cooked pasta (small shells, elbow, rigatoni, macaroni or penne are all good choices) to the warm Béchamel sauce, and mix in cubes of Fontina cheese and grated Parmesan. Toss everything together, then top it all off with more Parmesan, ground pepper, and a few slices of butter to make the dish simply scrumptious.
 
You’re not done yet… as a final step of this cheesy mixture, sprinkle a handful of bread crumbs over the top and bake it in the oven until the top is golden brown and bubbly.
 
Just because this recipe for Mac and Cheese Bake is centuries old, that doesn’t mean it has any formal measurements. Tossing around some cooked noodles in a classic Béchamel sauce and then adding a ton of cheese and butter isn’t a revolutionary idea. After all, this recipe has been around for hundred of years.
 
Ingredients 
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2-1/2 to 3 cups warm whole milk
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
3/4 cup Fontina cheese
3/4 cup Parmesan cheese
1/2 pound cooked pasta
 
Directions
To make the Béchamel sauce

1. In a large sauce pan melt the butter.
2. When the butter is hot sprinkle the flour over the top and whisk well to form a roux. Do not brown the butter.
3. When the roux has formed slowly add the warm milk, salt, pepper and nutmeg; continue to whisk.

To finish the Mac and Cheese

1. Preheat an oven to 400⁰ F.
2. Add the Fontina and about 1/2 cup of Parmesan. When it comes to cheese and seasoning, you can’t make a mistake—a little more or less can’t hurt, just toss and stir.
3. Add the cooked pasta and stir to combine.
4. Put the mixture into a large baking dish or smaller personal-size baking dishes and finish in the oven for about 10 minutes until it is bubbly and golden brown on the top.

ChefSecret: Get creative, try different cheeses or add breadcrumbs as a topping. I add a tablespoon of bleu cheese for a sharper flavor. You can use different shapes of pasta or add some extra spices to amp up the flavor. And don’t forget to butter or spray Pam on your baking dish or you’ll be using elbow grease to remove the baked-on cheese .

Quip of the Day: “I don’t know about you, but I’m getting tired of being part of a major historical event.”
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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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Entrees #BechamelSauce #MotherSauces #Mac&Cheese #Pasta #Noodles #ComfortFood #Cheese #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                  ©Perspectives/The Consulting Group, Inc., 2022

​How you doin’? If you watched the Rose Parade on TV this year then you know that SoCal has been much colder than usual making it soup time. Soups are the perfect warming foods… from your tummy to the cockles of your heart. This is a traditional Italian soup recipe full of healthful, nourishing ingredients including lots of vegetables, beans and tomatoes. It’s a meal you will want to cozy up with not only when it’s chilly outside, but any time of year.
 
Minestrone has a rich history that dates back hundreds of years. Its popularity began to take off in the 2nd century BC when Rome conquered different regions of Italy. During this time of geographic growth, a wide variety of new vegetables were introduced.
 
Minestrone varies by season and by region: In the northern region of Lombardy, minestrone might include pasta and winter squash; farther south, in Tuscany, cannellini beans and cabbage or kale; in the coastal city of Genoa in the northwestern region of Liguria, it could be finished with pesto (my favorite). Joan’s Instant Pot Minestrone Soup as written is one of the very best Instant Pot soup recipes. It's full-flavored, easy to make, and healthy, too!
 
Prep time:  20 minutes
Cook time:  4 minutes
Pressure release time:  30 minutes
Yield:  8 servings
Calories:  only 285 calories per serving

Ingredients 
3 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
3 tablespoons minced garlic
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
6 cups low sodium vegetable broth
2 cups chopped Yukon gold potatoes 1/2-inch pieces
1/4 cup tomato paste
1 28-ounce can fire roasted crushed tomatoes, drained
1 15-ounce can red kidney beans, cannellini beans or Great Northern beans (rinsed and drained)
3/4 cup dry short pasta (small shells or elbow pasta), cooked separately
1/2 cup chopped green beans
 
For Finishing (optional, for serving)
A splash of lemon juice
1/4 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese (skip if keeping vegetarian)
 
Directions

1. Set a 6-quart Instant Pot to SAUTÉ and heat the olive oil until shimmering.
2. When the oil is hot, add the chopped onions, carrots and celery. Sauté, stirring often, until the vegetables soften, about 7 minutes.
3. Add the minced garlic, dried oregano, dried thyme, salt and pepper; cook, stirring, for 30 seconds. Press CANCEL to turn off the sauté function.
4. Sprinkle with the flour and coat the sauteed vegetables, herbs and spices.
5. Pour in the broth and stir, scraping up any bits stuck to the bottom of the pot.
6. Add the potatoes, beans (not green beans), tomato paste, and fire roasted crushed tomatoes. Stir.
7. Close the Instant Pot lid and seal the pressure release valve. Set the pressure cook time to 4 MINUTES at HIGH PRESSURE. The Instant Pot will take about 20 to 25 minutes to reach temperature and pressure.
8. Meanwhile, cook the pasta in a pot on the stove, according to the package directions for al dente. Rinse and drain the cooked pasta.
9. When the cook time on the Instant Pot ends, allow the pressure to RELEASE NATURALLY for 5 MINUTES.
10. Then QUICK RELEASE the remaining pressure by carefully and slowly turning the valve to the venting position.
11. Stir the green beans and cooked pasta into the soup.
12. Taste and season with additional salt and pepper, if needed.
13. If desired, serve the soup with lemon juice and/or a small pinch of red pepper flakes, to taste.
14. Garnish with grated Parmesan cheese, if desired.
15. Serve hot.

ChefSecret:  Joan’s Healthy Recipe Minestrone is merely a suggestion of ingredients that can be used. You can vary the vegetables in this soup depending on what you have in the refrigerator and your personal taste.

• Vegetables with longer cook times, like sweet potatoes and butternut squash, should be added to the soup when sautéing. The pressure cook time will stay the same.
• Peas, zucchini or yellow squash would be added after pressure cooking, but before adding the cooked pasta and beans. Simmer the soup using the sauté function until the vegetables are tender.
• Chopped fresh spinach or kale can be stirred into the cooked soup without further cooking.

Quip of the Day: “I saw this guy on the scale in the gym the other day sucking in his stomach. I said, ‘that’s not going to do any good to lower the weight.’ ‘Sure it is,’ he replied, ‘that’s the only way I can see the dial on the scale.’”
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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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Entrees #InstantPot #Soup #Minestrone #Vegetarian #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup​

                                                ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? G’day mate! That’s the way you would be greeted in Sidney, Australia. Sidney has always been one of my favorite cities. If I were starting all over again, I probably would be living in Australia instead of California.
 
Things in Australia can be strangely different. Many Australians are descended from cast away English convicts—true. They say water swirls down the drain counterclockwise because it is on the other side of the equator—interesting story, but not true. One of the most unusual mysteries in Australia are the famous Min-Min Lights described as large glowing balls of light that dance or float just above the ground—true. There is an area outside of Sidney that is like the Grand Canyon on steroids—The Blue Mountains—true and beautiful. When it’s winter in Los Angeles it’s summer at Bondi Beach in Sidney—true and time for a summer cocktail.
 
My summertime Cucumber Collins Cocktail is perfect for any season whether in Sidney or Los Angeles. It’s light and refreshing and is perfect when paired with fresh seafood, it is also refreshing on hot and cold days and perfect for a Friday Happy Hour. Cheers!
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1-ounce dry gin
3/4-ounce elderflower liqueur
3/4 ounce freshly squeezed lemon juice
3-1/2 ounces soda water
1 thin cucumber curl, sliced lengthwise 
Lemon wedge or slice garnish
 
Directions

1. Pour the gin, liqueur and lemon juice into a tall Collins glass and gently stir.
2. Fill the glass with ice cubes, then top with soda water.
3. Stir gently again and garnish with the cucumber slice and lemon slice.

​ChefSecret:  Make a long decorative slice of cucumber by dragging a fork over the surface of the skin and then making thin lengthwise slices with a vegetable peeler.

Quip of the Day: “Frank Sinatra once said, alcohol may be man’s worst enemy, but in the Bible, it says, love thy enemy.” 
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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 .
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Cocktail #HappyHour #Gin #Elderflower #Cucumber #Collins #Lemon #2022 #Cheers # QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                     ©Perspectives/The Consulting Group, Inc., 2022

​How you doin’? What makes a cookie a crinkle? Those crackles on top with the powdered sugar in between, is why they’re called Crinkle Cookies. Since they are rolled in powdered sugar before baking the cracks form as the cookie balls puff and spread. These slightly stodgy lemony bombs are really tasty. The flavor is even stronger if you let them sit after baking them overnight!
 
Crinkle Cookies were invented by Helen Fredell in St. Paul, Minnesota in the early half of the 20th Century. At that time they were chocolate not lemon. In Betty Crocker's book, “Cooky Carnival,” the book talks about being served these cookies at Mrs. Fredell's home and begging for the recipe. Thanks Helen!
 
Prep time:  10 minutes
Bake time:  12 to 14 minutes
Cool time:  30 minutes
Yield:  About 5 dozen cookies
 
Ingredients 
2 cups brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon lemon extract
1-1/2 teaspoons lemon zest
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioners' sugar
 
Directions

1. Preheat an oven to 350⁰ F.
2. Line the sheet pans with a sheet parchment paper.
3. Using an electric mixer, beat the brown sugar, butter, eggs lemon extract and lemon zest together in a bowl until smooth and creamy.
4. In a separate bowl, whisk the flour, baking powder and salt together in a separate bowl.
5. Stir the flour mixture into butter mixture until dough is fully combined.
6. Pour the confectioners' sugar onto a large plate or shallow bowl.
7. Spoon the dough, 1-1/2 teaspoons per cookie, into the confectioners' sugar and roll to coat.
8. Arrange the coated dough on the sheet pans.
9. Bake in the preheated oven until edges are lightly browned, about 12 to 14 minutes.
10. Cool cookies on the sheet pan for 2 minutes before transferring to a wire rack to cool completely.

ChefSecret:  To make sure you get the “crinkles”, it's important that the baking powder is as fresh as it can be because this is what will ensure that the crinkles and cracks develop. To check if your baking powder is still active and fresh, heat a little bit of water in a small bowl. Sprinkle in baking powder and watch. If it sizzles, it's still active.

Quip of the Day: “Dear Lord, please don’t make eating Brussel sprouts part of the cure for Covid.”
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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, be positive, stay well, stay safe and be kind. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

​#Baking #Cookies #LemonSugarCrinkles #Lemon #HelenFredell #BettyCrocker #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                        ©Perspectives/The Consulting Group, Inc., 2022

​How you doin’? Okay, I know working from home, plus stress and/or other pressures seems to pack on the pounds. You made a New Year’s Resolution to lose at least 2-1/2 pounds a month. That’s a nice safe weight loss to help you from gaining it right back again. So cut back on the fried foods and the ooey-gooey desserts and try one of our new healthful recipes. Our Survival Guide will publish one new recipe from the Healthful Collection every week. We promise you won’t be disappointed.
 
I love a good chicken salad sandwich, but who needs the high-calorie mayonnaise? Low-cal ranch dressing is the secret ingredient for replacing mayonnaise or other creamy ingredients typically used to dress a chicken salad. You’ll find it is addictively good and absolutely the best replacement for mayo—low on calories and fat and high on flavor!
 
While you can definitely make your own ranch dressing, but you can make this recipe quick and easy with store-bought Hidden Valley Ranch Low Fat Dressing or Bolthouse Farm’s Yogurt Classic Ranch.
 
My Healthy Chicken Salad is made with shredded chicken (left over rotisserie chicken), crisp celery, dried sweet cranberries, juicy grapes, and crunchy sliced almonds. It's tossed in a no-mayo dressing.
 
Prep time:  20 minutes
Yield: 6 -8 small sandwiches
Calories:  270 kcal
 
Ingredients 
3 cups shredded rotisserie chicken (store-bought)
3/4 cup diced celery
1 cup sliced seedless red grapes
1/2 cup slivered almonds
1/2 cup dried cranberries (or dried sweet cherries)
1/4 teaspoon ground rosemary
3/4 cup reduced-fat ranch dressing
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated black pepper
 
For serving
6-8 pieces green leaf lettuce
6-8 miniature or full-sized croissants or other toasted bread
Option: 6-8 hollowed out tomatoes (for stuffing) in place of bread
 
Instructions 
To prepare the chicken

1. Chop or shred the rotisserie chicken to get 3 cups and add to a large bowl.

To prepare the salad

1. Slice the celery in half and then chop to get small pieces.
2. Cut the gapes in half.
3. Add the celery, grapes, 1/2 cup of almonds, cranberries and rosemary to the bowl with the shredded chicken.

To prepare the dressing

1. In a small bowl, add the ranch dressing, lemon juice, Dijon mustard and salt and pepper.
2. Whisk together and then pour over the salad.
3. Gently toss to combine and again taste for seasonings.

To make the sandwiches

1.  Toast the bread and serve the chicken salad on top of the bread with lettuce, or in croissants with lettuce, or add this chicken salad to lettuce to make lettuce wraps or stuff hollowed-out tomatoes!

​ChefSecret:  Eat healthfully, keep an eye to the calories. Remember, not all that goes in comes out.

Quip of the Day: “I never would have known that a few weeks of uncut hair would weigh 20 pounds, but that’s what the scale says.”
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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, be positive, stay well, stay safe and be kind. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Entrees #Lunch #HealthyChickenSalad #RotisserieChicken #LowFatRanchDressing #HiddenValley #BolthouseFarms #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2022