How you doin’? Spring is here and Easter is just around the corner. Easter, like Thanksgiving and Christmas, is a holiday for serious foodies. There are some dishes that are a must and call-out Easter to me. Scalloped Potatoes is one such dish that’s an easy classic, perfect for Easter or even just for a Sunday dinner.
 
In this side dish thinly sliced potatoes and onions are layered and covered in a decadent cream sauce and baked until tender, golden crisp and bubbly. Scalloped Potatoes were one of my favorite foods growing up, but I cheat and make them the easy way where the sauce comes together while baking.
 
There is nothing like a crispy topped creamy side of scalloped potatoes for true comfort.
 
Prep time:  15 minutes
Bake time:  1 hour 20 minutes
Cool time:  10 minutes
Yield:  8 servings
 
Ingredients
3 tablespoons unsalted butter, room temperature
5 thinly-sliced Yukon Gold potatoes, or more to fill the baking dish
1/2 cup thinly-sliced yellow onion strings
1 teaspoon kosher salt
1/4 teaspoon freshy ground black pepper
1/4 teaspoon garlic powder
1 pinch cayenne pepper
1 pinch ground nutmeg
1 cup grated sharp white Cheddar cheese
3-1/2 cups whole milk
 
Directions

1. Preheat an oven to 400⁰ F.
2. Coat a 2-quart casserole dish with 3 tablespoons of butter and set aside.
3. Peel the potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
4. Hold the sliced potatoes in cold water to rinse some of the starch off the potatoes.
5. Drain the potatoes well.
6. Arrange 1/3 of the potatoes and onion slices in an even layer on the bottom of the prepared dish.
7. Season the layer very generously with salt, black pepper and spices.
8. Top evenly with 1/3 of the Cheddar cheese.
9. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese.
10. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
11. Top with the remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
12. Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, for about 1 hour and 20 minutes.
13. Let the potatoes cool for 10 minutes before serving.

ChefSecret:  For a richer scalloped gratin, top with butter dots, and/or use half ‘n half instead of the milk. More cheese can also be used if desired. I guess you can never have too much cheese.

Covid-19 Quip of the Day: “So you been eating hotdogs and McNuggets your whole life and now you don’t want to take the COVID-10 vaccine because you don’t know what’s in it?”
-------------------------------------------
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. 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 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.

#SideDish #Potatoes #ScallopedPotatoes #PotatoesGratin #WhiteCheddar #Holiday #Easter #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I try to serve a dinner salad most nights. No matter what else I’m cooking I always feel fresh salads add a dash of healthful freshness. But then, I’m the guy who used to eat a box of oatmeal cookies to make me feel good—it was just oatmeal, right?
 
This Mediterranean Marinated Vegetable Salad makes an Easter statement with big, bold, fresh flavors and distinctive textures. You can substitute the white wine vinegar with red wine vinegar or add a dash of balsamic. You can serve it as a starter salad, side salad or an entrée salad. It will keep well for a couple of days refrigerated. Top this salad with traditional feta cheese crumbles or even bleu cheese crumbles right before serving.
 
Prep time: 20 minutes
Marinate time: 30 minutes or overnight
Yield: 6 servings
 
Ingredients
For the dressing
3 tablespoons white wine vinegar
1 tablespoon fresh basil leaves, chiffonade cut
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon medium red pepper flakes
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
 
For the salad
1 (15 oz.) can chickpeas, rinsed and drained
1 cup lightly blanched broccoli florets
1/2 cup red onion strings
1/2 cup diced red bell pepper
1/2 cup whole cherry tomatoes
1 carrot, peeled and sliced
1/4 diced cucumber
1/4 cup pitted kalamata olives
6 tablespoons crumbled feta cheese
 
Directions

1. Whisk together the dressing ingredients except the olive oil in a bowl.
2. Allow the spices to bloom for at least 15 minutes before adding the olive oil.
3. Whisk in the olive oil and set aside.
4. Combine the chickpeas, vegetables and olives in a large bowl.
5. Pour the dressing over the salad fixings and toss to coat.
6. Cover and marinate in the refrigerator 30 minutes to overnight, tossing occasionally.
7. Garnish each serving with feta cheese.

ChefSecrets: I like to use dried herbs in marinades; they can stand the test of time and sit a while. Dried herbs won't turn color or turn gray as their flavors infuse into the marinade. I prefer to balance harder vegetables, like broccoli and cauliflower, with softer ones like peppers and tomatoes so their textures are in sync with the rest of the salad.

Covid-19 Quip of the Day: “The parishioner asked the televangelist to pray for his hearing. After 3 minutes of violent shaking and trying to push him over backwards into the water the preacher asked, how’s your hearing? The parishioner replied, I don’t know, it doesn’t take place until next Thursday at the courthouse.”
-------------------------------------------
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.

#Salads #SideDish #Vegetarian #MediterraneanSalad #FetaCheese #Easter #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I hope things are getting better where you live, and that your family is staying healthy. There are a million stories that will come out of this pandemic; they will be a part of our history. Like our lives, every recipe has a history (some conflicting) and most have an interesting story to tell.
 
Have you ever wondered why a pound cake is called a pound cake? The origins of pound cake are rooted in Northern Europe and go back to the early part of 18th century. This simple 4-ingredient cake weighed 4 pounds. The ingredients in the cake were measured in one-pound increments—a pound each of butter, flour, sugar and eggs. Today, we expect smaller and lighter cakes than the original and although the recipe has changed for the better over the years, the name remains as pound cake.
 
Due to the long whipping time of the butter and sugar, the recipe below is a much lighter version of a pound cake with lots of fresh lemon flavor in both the cake and the glaze. It’s completely fantastic when fresh, but even after it sits a few days, you can toast a slice and serve it with a little melted butter, chocolate or caramel syrup… sooo good!
 
Prep time: 30 minutes
Bake time: 60 to 75 minutes (use a cake tester)
Yield:  12 servings
 
Ingredients
For the cake
2-1/2 cups granulated sugar
1-1/2 cups unsalted butter, softened
4 large eggs
3-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
1/4 teaspoon almond extract
1 teaspoon lemon zest
 
For the glaze
2 cups confectioners' sugar
1/3 cup lemon juice
2 tablespoons unsalted butter, softened
1 tablespoon lemon zest
2 tablespoon water, if needed
 
Directions
To make the cake

1. Preheat an oven to 350⁰F.
2. Grease and flour a fluted tube pan—you can use an angel food or Bundt pan.
3. Using an electric mixer, beat the granulated sugar and 1-1/2 cups butter together in a bowl until light yellow and fluffy, about 10 minutes (yes, a full 10 minutes).
4. Add the eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
5. Whisk the flour, salt and baking soda together in a bowl.
6. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition—ending with the flour mixture.
7. Stir in the lemon extract and zest into batter.
8. Pour the batter into prepared tube pan.
   
9. Reduce the oven temperature to 325⁰F.
   
10. Bake in the oven until a cake tester inserted into the center of the cake comes out clean, 60 to 75 minutes.
11. Cool in the pan for 10 minutes.
12. Run a thin blade knife around the edges and bottom of the cake before transferring to a cake plate.

To make the glaze

1. Mix together the confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest in a saucepan and cook over medium heat until the glaze is smooth.
2. Add additional water if necessary.
3. Lightly poke the top of the cake with a fork and pour about half the glaze over the cake; let the glaze seep in and cool.
4. After the glaze sets, pour the remaining glaze over the cake.

ChefSecret:  Highly designed Bundt pans are often problematic and baked cakes can easily stick to the sides. You can use a non-stick Bundt or an angel food pan or even something as simple as loaf pan.

Covid-19 Quip of the Day: “Let me start by saying, I think everyone ought to wear a mask when out in public; I do! But then just think, if a pair of undies won’t stop a fart do you honestly think a mask will stop a virus?”
-------------------------------------------
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.

#Baking #Cake #Buttermilk #Lemon #Easter #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                     ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I think there is a familial relationship between almonds and cherries because they go so well together. I used to dream of an Almond Joy studded with cherries. The flavors are so symbiotic. Now that spring has sprung let’s think about some cool drinks that are really “cool.”
 
Amaretto means "a little bitter" in Italian. It is a unique, sweet Italian liqueur that originated in Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavor of the liqueur.
 
When served as a beverage, amaretto can be enjoyed by itself, used as an ingredient to create several popular mixed drinks or added to coffee. Amaretto is also commonly used in culinary and pastry applications.
 
This light and refreshing Cherry Amaretto Granita Cocktail is perfect for drinks on veranda or just on the balcony of your condo. It’s light and refreshing—a glass filled with “spring.”
 
You can you use frozen cherries from the freezer case, or if they’re in season, buy fresh sweet cherries. Just remember to plan ahead so you have at least 24-hours to pit and freeze the pitted sweet cherries before needed.
 
Prep time:   5 minutes
Yield:  Serves 2 people
 
Ingredients
1 cup sweet cherry juice, chilled
2 ounces Amaretto liqueur
2 ounces vodka, chilled
2 cups ice
1 cup frozen pitted sweet cherries
 
Instructions

1. In a blender jar, combine the cherry juice, Amaretto and vodka. Add the ice 1 cup at a time and blend until very smooth and slushy.
2. Add the frozen sweet cherries and blend well.
3. Serve frozen immediately in tall glasses with straws.

ChefSecret:  You can also make it a non-alcoholic version, by substituting the Amaretto with 1 teaspoon of almond extract—more if you crave it.

Covid-19 Quip of the Day:  “I’ve learned during the last year it might be nice to retire. My goal is to become a retired lottery winner.”
-------------------------------------------
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.

#Cocktail #HappyHour #Vodka #Amaretto #Cherry #Granita #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Beef brisket is a tough cut of meat—one of the toughest—that can be cooked in a number of different styles. If cooked properly, brisket can be broken down into a cut of meat that is flavorful, tender, and buttery rich Texas-style barbecue—Yum!
 
Traditional Texas-style barbecue smoked brisket is usually prepared by rubbing the brisket with a dry spice rub, then smoking the beef slowly with over charcoal or wood for 10 to 12 hours at 212⁰ F.
 
My Instant Pot Beef Brisket can’t replace a good Texas-style barbecue smoked brisket completely—nothing can—but it’s an awesome shortcut and great alternative when you don’t have access to a grill, smoker or the time to do it.
 
You won’t be able to help but fall in love with this tender beef and great texture, bursting with moist and juicy beefy flavors. Plus the super yummy smoky, sweet, savory, spicy homemade barbecue sauce.
 
This recipe will save you time and hassle to meet your craving for deliciously gorgeous brisket, without any of the smokehouse clean-up.
 
Prep time:  20 minutes
Marinade time: 2 hours or overnight
Instant Pot time:  about 2 hours
Yield:  4 to 6 servings
 
Ingredients
2 to 3 pounds beef brisket (2 inches thick)
 
For the dry rub
3 tablespoons dark brown sugar
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cinnamon powder
1 teaspoon coarse kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1/4 teaspoon liquid smoke (I prefer Wright’s)
 
For the barbecue sauce
1 cup sliced onion
3 tablespoons minced garlic
1 tablespoon maple syrup
1 tablespoon honey
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke (Wright’s)
1/2 cup beef or chicken stock
1 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon dark brown sugar
 
Directions
To prepare the brisket dry rub

1. In a glass mixing bowl, mix all the dry rub ingredients together.
2. Rub the dry rub mixture on the brisket, then let it marinate in the refrigerator for at least 2 hours, preferably overnight, so the salt can penetrate the meat.

To cook the Brisket

1. Add the sliced onion, minced garlic, maple syrup, honey, apple cider vinegar, liquid smoke and stock to the insert pan of the Instant Pot and mix well.
2. Add the marinated brisket to the Instant Pot.
3. Set Instant Pot to HIGH PRESSURE for 70 MINUTES
   
4. NATURAL RELEASE for 10 MINUTES.
   
5. Push the CANCEL button
6. Remove the lid carefully.
7. Carefully lift the cooked brisket out and place on a cutting board to rest.
8. Spoon off or use a fat separator to remove most of the fat from the BBQ sauce.
9. Press the SAUTÉ button and bring the BBQ sauce back to a simmer.
10. Mix in the ketchup, Dijon mustard, and brown sugar in the Instant Pot.  Let the BBQ sauce thicken by simmering for 10 TO 15 MINUTES, stirring occasionally.
11. Taste and adjust the seasoning, if necessary. You may need to add salt to your taste.
12. Brush some of the barbecue sauce over the brisket.
13. Use a blowtorch or place the brisket on a pan in the oven set to broil to slightly caramelize the BBQ sauce on the top of brisket.

ChefSecrets:  It ain’t no secret—always slice your brisket against the grain to maximize tenderness; and serve your sauce on the side.

Covid-19 Quip of the Day: “We should train all Amazon delivery people to give the COVID-19 vaccine—the whole population would be immunized by Saturday…by Thursday if you’ve got Prime.”
-------------------------------------------
Do you have a question or comment?  Do you want to send 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. We added a new search feature to make it easier to navigate through our blogs. 
-------------------------------------------
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 #Beef #Brisket #InstantPot #BBQ #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2021