… from the Happy Hour Bar How you doin’? Now that your winter duds are safely stored for the season it’s time to dust off your summer shorts and reach for lighter cocktails. The St. Germain Parisian Cocktail is another perfect summer Champagne cocktail. In “Arsenic and Old Lace”, a 1944 American dark comedy film directed by Frank Capra and starring Cary Grant, the poison was secreted in elderberry wine. While St. Germain is derived from elderberry flowers it has nothing to do with arsenic—do you feel better now? St. Germain was created by distiller Robert Cooper and brought to market in 2007 by Cooper Spirits Company, a company founded in 2006 and headquartered in New York. In 2013, the company was sold to Bacardi. Robert Cooper agreed to work with Bacardi as a consultant, "brand guardian" and spokesperson. Robert Cooper passed away in 2016 at the tender age of 39. St. Germain is naturally flavored, and each bottle can contain up to 1,000 elderberry flowers. St. Germain’s flavor is compelling, pleasantly floral, lightly herbal, sweet without being sugary, and is surprisingly versatile for mixed cocktails. St. Germain won the Grand Gold Medal at the Monde Selection in 2007, 2008, 2009 and 2010 and the "Chairman's Award" in the Liqueur category at the Ultimate Spirits Challenge 2010. Who was this soon to be named saint? Germain was the bishop of Paris and is a saint of the Eastern Orthodox Church and the Catholic Church. According to an early biography, he was known as Germain d'Autun—"Father of the Poor"—for the abandoned people; abuse victims; against poverty; disabled people; girls from rural areas; illness; impoverishment; loss of parents; shepherdesses; sick people; unkind people; physical therapists—that’s a lot of responsibility. Take a few minutes to enjoy a St. Germain Parisian Cocktail and bless yourself. Ingredients 1/2 ounce St. Germain 1/2 ounce Lillet Blanc 1/2 ounce honey syrup (equal parts honey and filtered water combined) 3/4 ounce freshly squeezed lemon juice 3 ounces Champagne or other sparkling wine Directions
ChefSecret: Lillet is classified as an aromatized wine. It is a French wine-based aperitif from Podensac. It is a blend of 85% Bordeaux region wines (Semillon for the Blanc and for the Rosé, Merlot for the Rouge) and 15% macerated liqueurs, mostly citrus liqueurs (peels of sweet oranges from Spain and Morocco and peels of bitter green oranges from Haiti). The mix is then stirred in oak vats until blended. During the aging process, Lillet is handled as a Bordeaux wine undergoing fining, racking, filtering etc. Covid-19 Quip of the Day: “Many found out over the last year when locked down together… Love is blind—marriage is the eye-opener.” ------------------------------------------- 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. #Cocktail #HappyHour #StGermain #Lillet #Champagne #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021
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… from the California Kitchen How you doin’? I’m ready for some nutty toast spread, how ‘bout you? Let’s talk Nutella® (or as I like to call it, Ed-tella). Did you know Nutella is one of the top-selling nut butter spreads in the United States? During World War II Chocolate was very expensive in Europe if you could find it. After the war, rationing of food products in Europe made chocolate so expensive that an Italian pastry maker named Pietro Ferrero began adding chopped hazelnuts to stretch out his supply of chocolate to create what he called Pasta Gianduja—a hard paste that was sliced and placed on bread, kind of like cheese. A few years later, he revised the formula to make it spreadable and in 1964 Pietro’s son Michele renamed it Nutella. Ever since then, chocolate lovers the world over, from Paris, France, to Paris, Texas, have driven their tastebuds crazy with this rich and delicious topping—spread on toast, dolloped on to ice cream or devoured by the spoonful straight out of the jar. This chocolate-hazelnut spread is so popular that it’s available in over 160 countries and Ferrero, the company that makes it, buys a quarter of the world’s hazelnut supply every year. At Choclatique, our former boutique chocolate company, we wanted to create a clean label Nutella-inspired Chocolate-Hazelnut Spread. A good test of clean label products are limited ingredients, in this case only 6. Ed-tella is a perfect gift to take to friends’ homes now that gathering restrictions are lifting. Prep time: 20 minutes Roast time: 12 to 15 minutes Yield: 2-1/2 cups Ingredients 8 ounces raw hazelnuts 1 cup confectioner’s sugar 1/3 cup cocoa powder 1 teaspoon pure vanilla extract 2 tablespoons peanut oil 1 teaspoon kosher salt Directions
ChefSecret: Some people prefer to melt 2/3 of a cup of dark chocolate instead of using dry cocoa powder. You can also substitute coconut oil in place of peanut oil. Covid-19 Quip of the Day: “Where do sick boats go to get better? To the dock!” ---------------------------------------- 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. #Desserts #Nutella #ChocolateSpread #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 … from the California Kitchen How you doin’? Recently I found a great recipe for a Southern specialty that I never cooked before—Chicken & Dumplings. The original recipe was written by, non-other than Dolly Parton, and who doesn’t love Dolly? Growing up in the East Tennessee mountains, Dolly learned her way around a traditional Southern kitchen. The country legend may be a head-liner on the stage, but she can also cook like a super star. If you give Dolly the ingredients and a dash of time, she can cook it for you. Dolly’s favorite Sunday dinner is, you guessed it, Chicken & Dumplings. I made the recipe her way and then I changed it to fit my trusty Instant Pot and to better suit my tastes. The results were fantastic. Dolly’s recipe called for a longer cooking time and homemade dumpling dough. My recipe calls for refrigerated dough for the dumplings and a very short cooking time. All the flavors and textures translated well to Instant Pot cooking. By the way, if you have a chance, look up more inspirational Southern recipes in Dolly’s Dixie Fixin’s and see how you can adapt them to your Instant Pot. Okay, let’s get into the mood. Play your favorite Dolly Parton shuffle and cook away. Prep time: 20 minutes Cook time: 12 minutes (2 minutes in the Instant Pot) Yield: 4 to 6 servings Ingredients 2 tablespoons unsalted butter 2 cups chopped yellow onions 1/2 teaspoon rosemary 1/2 teaspoon thyme 1/2 teaspoon sage 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper, fine grind 1 cup chopped celery 1 cup chopped peeled carrots 32ounces chicken broth 2 pounds boneless skinless chicken breasts, cut in 1-inch pieces 1 can (10.2 oz) refrigerated buttermilk biscuits (I prefer Pillsbury Grands! Southern Homestyle biscuits—the 5-pack) 1 cup frozen green peas 1 cup heavy whipping cream 1 tablespoon chopped flat parsley for garnish Directions
ChefSecret:
Covid-19 Quip of the Day: “I ran out of toilet paper and started using lettuce leaves. Today was just the tip of the iceberg, tomorrow romaines to be seen.” ------------------------------------------- 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, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. #Entrees #Chicken #InstantPot #ChickenAndDumplings #PillsburyGrands #DollyParton #DollysDixieFixins #Oxo #Mandolin #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 … from the California KitchenHow you doin’? I love New Orleans! I love the food, the drinks and especially the people. I love doughnuts and I love Beignets! So, this is the perfect recipe for people just like me. What are beignets? BEIGNETS are those delicious rectangular doughnuts served fresh and hot around the clock at the French Market coffeehouses in New Orleans. They are easy to prepare and make delightful breakfast breads, a delicious snack at any hour of the day (especially after a night of drinking Hurricanes) or a wonderful dessert. The yeast dough must be prepared in advance and, for best results, refrigerated overnight. The dough keeps beautifully under refrigeration for almost a week. Cut off some dough when you want to make Beignets; roll it out, cut it up, and fry for about 3 minutes per batch, then fill with pastry cream (or not) and sprinkle the beignets with lots of confectioners' sugar and serve piping hot. Put a little yummy in your tummy! Try my traditional recipe for beignets that taste just like the ones served at the famous New Orleans hot spot, Cafe du Monde. Pour a coffee or hot chocolate and enjoy these tender pillow-like doughnuts for any special occasion or weekend breakfast. Prep Time: 1 hour Chill Time: 1 hour or overnight Fry Time: 3 to 5 minutes Yield: 12 servings Ingredients 1/2 cup water 1 tablespoon yeast 1/4 cup shortening 1/2 cup granulated sugar 1 teaspoon salt 1 cup boiling water 1 cup evaporated milk 2 large eggs, beaten 7-1/2 cups all-purpose flour 1 quart vegetable oil for frying 1 cup confectioners' sugar for dusting Directions
ChefSecret: We tested a lot of beignet recipes for quite a while. We wondered why our beignets lacked that special Café du Monde flavor. Then one day we saw them using canned evaporated milk instead of fresh dairy, and it made good sense. Back in the day they didn’t have that much fresh milk in the hot climate of New Orleans. Many older New Orleanians consider canned evaporated milk a delicacy and, in fact, they refer to it fondly as "pet cream." PET refers to the manufacturer. Covid-19 Quip of the Day: “I don’t think anyone expected that when we changed the clocks, we go from Standard Time to the Twilight Zone.” ------------------------------------------- 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. ©Perspectives/The Consulting Group, Inc., 2021 … from the California Kitchen How you doin’? How about a quick trip to Italy?... Milan of course. That’s where Osso Buco originated. Osso Buco literally means, bone with a hole. It came about in the Lombardy region in the 19th century. While fashion trends come and go in Milan, this rustic veal stew needs no modern embellishments and never goes out of style. It is perhaps one of the most tender cuts of meats of all times in the veal category. Osso Buco is saucy, rich and the meat is fall-apart-tender. It's topped with a spoonful of a zesty mixture of parsley, lemon zest and garlic—known as Gremolata in Italian that cuts some of the richness with the acid from the lemon and finishes this dish off perfectly. In my opinion there is nothing quite as delicious as this comforting meal. Osso Buco is the shank, which means it's supreme. You now have some of the most tender, outrageous Osso Buco meat stews. After you finish eating the meat off the bone don’t forget to savor that glorious, succulent bone marrow that’s in the center of the bone. Prep time: 15 minutes Cook time: 12 minutes Instant Pot cook time: 25 + 15 minutes Yield: 4 to 6 servings Ingredients For the veal shank dredge 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon finely ground black pepper For the veal shanks 3-4 pounds bone-in veal shanks, cut about 1-1/2-inch thick 1/4 cup extra virgin olive oil 2 tablespoons unsalted butter For the veal shank sauce 2 carrots, peeled and sliced into 1/4-inch rounds 2 stalks of celery, sliced into 1/4-inch pieces 1 cup diced yellow onion 1 cup of white wine 1 cup of chicken broth (I used 1 teaspoon of Chicken Better Than Bouillon + 1 cup of water) 1 can of diced tomatoes 1 tablespoon of tomato paste (I prefer the paste in the tube) 1 teaspoon of seasoned salt 1 teaspoon of dried thyme 1 teaspoon of dried rosemary 1 bay leaf For the Gremolata topping (optional) Zest of 1 lemon 2 tablespoons crushed garlic 2 tablespoons Parmesan cheese 1/2 cup chopped fresh flat-leaf Italian parsley 2 teaspoons of extra virgin olive oil 1/4 teaspoon of salt For the sauce thickener 4 tablespoons of cornstarch + 4 tablespoons of water, to make a slurry Directions
ChefSecret: The Gremolata is optional, but it does add an authentic Italian flavor thrill when added to the plated Osso Buco. Goes great with a wonderful side of Orzo, Pesto Risotto, white rice or linguine. And don’t forget to enjoy the bone marrow! Covid-19 Quip of the Day: “You know what's funny about Coronavirus? Nothing. But that hasn't stopped people from cracking jokes about it. SMILE!” ------------------------------------------- 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 #Veal #InstantPot #OssoBuco #Milan #Gremolata #BoneMarrow #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 |
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