…from the Perspectives’ Happy Hour Bar How you doin’? If you’re in a James Bond mood The 007 Martini, also known as the Vesper Martini, was invented by author Ian Fleming for his iconic British secret agent, James Bond. The drink first appeared in Fleming's Casino Royale, which was published in 1953, the cocktail being named for the fictional double agent (and Bond love-interest) Vesper Lynd. Who wouldn’t fall in love with her? When Bond orders his signature drink from the bartender, he provides strict instructions, leaving little ambiguity in how to prepare the cocktail: A dry martini. “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.” While a general bartending rule of thumb is to always stir a spirit-only cocktail like a Martini, there's an argument to be made in support of (the now-iconic) shaking of a Vesper. Given that the drink contains four ounces of liquor, along with an extra half-ounce of Lillet, the drink is functionally a double. In order to make a palatable drink, the added water dilution from shaking can be preferable to that achieved by stirring. It may also serve a broader literary purpose of portraying Bond as a hard-drinking secret agent who chose to take his drinks exceedingly strong and shaken until they were so cold that the alcohol couldn't be felt as it went down. Bond claims that when he’s concentrating, he never has more than one drink before dinner. But he likes that one drink to be very large. It’s easy to appreciate such a loophole. But if you want a less boozy drink, you can dial back the volume of booze while keeping the proportions intact. Ingredients 3 ounces Gordon’s gin 1 ounce Gordon’s vodka 1/2 ounce Lillet blanc (an aperitif) Garnish: flamed lemon twist Directions
Quickly flaming the peel side of the lemon twist helps to release the volatile oils. Quip of the Day: M’s quote read for Bond's eulogy? "The proper function of man is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time." ------------------------------------------- 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Cocktail #HappyHour #007Martini #ShakenNotStirred #VesperMartini #Gin #Vodka #LilletBlanc #GordonsGin #IanFleming #JamesBond #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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… from the Perspectives’ Kitchen How you doin’? There is something about the magic of food in Italy that somehow makes everything tastes better. This is a recipe for Cherry Pound Cake that puts the fruit as the feature of this old family tradition. With a combination of cherries, vanilla and almonds it makes this simple cake perfect for any occasion. What could go wrong? If cherries are out of season substitute with blueberries, raspberries, blackberries or cranberries. I’ve been known to add in a 1/4 cup of chocolate chunks—you can’t go wrong with chocolate chips! Prep time: 25 minutes Bake time: 65 to 80 minutes Cool time: 30 to 45 minutes Yield: 6 to 8 servings Ingredients 1 stick (1/2 cup) unsalted butter, plus 1 tablespoon (for almonds) 1 cup granulated sugar 1 cup Greek yogurt (full fat) 3 large eggs (room temperature) 2 teaspoons pure vanilla extract 1-1/4 teaspoons almond extract 1-3/4 cups all-purpose flour, plus 2 tablespoons, divided 1-1/2 teaspoons baking powder 1/2 teaspoon kosher salt 2-1/2 heaping cups fresh cherries, pitted (see ChefSecret) 1/4 cup sliced almonds 1/4 cup confectioners’ sugar, for dusting Directions
ChefSecret: Frozen cherries can be used in place of fresh. Thaw completely, squeeze in a kitchen towel to drain any excess liquid and toss in flour before adding to the batter. If using a metal loaf pan, double pan it. Quip of the Day: “If you can’t think of a word say I forgot the English word for it. That way people will think you’re bilingual instead of an idiot.” ------------------------------------------- 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Baking #SicilianCiliegiaCake #ItalianCherryPoundCake #Cherries #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 … from the Perspectives’ Kitchen How you doin’? Last week I was talking to Earl, one of our client’s managers in Kayenta, Arizona. Never heard of it? It might be because it’s in the middle of Navajo Indian reservation, just at the entry of the Monument Valley Navajo Tribal Park. Aside from it being so near to some of the most beautiful landscapes in the country, there isn’t a lot to do in Kayenta. There’s a Sonic, McDonald’s, Burger King, Taco Bell, Subway, Pizza Edge and Church’s Fried Chicken (which continually runs out of chicken) and a Hampton Inn which serves great dinners. There is also a Chinese restaurant where Earls says he’ll only eat the noodles. He was telling me he really misses great Scallion Pancakes that he used to order in another part of the country—you know the ones with lots of flaky layers. We developed a great recipe for this simple appetizer for both China Rose and China Coast. You may have seen a similar recipe that Martin Yan demonstrated on Yan Can Cook. It is both simple and ingenious. It combines water, flour and a little patience. With most breads and pastries, cold or room temperature liquid is added to flour before kneading. There are two major proteins in flour, glutenin and gliadin. There is a little chemistry and physics involved here and when they get wet and are rubbed around (like kneading), they stretch out and bind with other glutenin and gliadin molecules, forming the stretchy protein matrix known as gluten. Gluten is what gives dough structure, and the more it's kneaded and worked, the tighter it becomes. A ball of well-kneaded cold water dough will spring back if you press it and contract if you stretch it. This is why pizza dough is extremely hard to roll out until it's had at least a few hours to rest, allowing the gluten to relax. The level of chewiness and stretch you get from a cold water dough is directly related to how vigorously it’s kneaded and how long it rests. Okay, forget all this…it was just written for context and a better understanding. Scallion Pancakes 101 Hot water doughs—the type used to make scallion pancakes, dumpling wrappers, and several other Chinese pastries—work a little differently. By adding boiling water directly to flour, you end up not only denaturing the proteins, but smashing them into small pieces. Some gluten can still form, but because cooked proteins aren't nearly as stretchy or clingy as raw ones, you won't get anywhere near the stretch of a cold-water dough and they are far less touchy. So, if airy, hole-filled bread is your goal, destroying the proteins is a bad thing. That’s why you always keeps yeasty waters below 109⁰ F. If you're looking for tender dumpling wrappers or scallion pancakes with just a little bit of a bite and chew, that's precisely what you want. That’s the beauty of hot water doughs—they don’t bounce back as much as cold water doughs. This makes it extremely easy to roll out. That's a good thing when you're rolling scallion pancakes. Even better, because they have so little gluten development, you can work with them cool, making it easy to prepare your dough in the morning, chill it down and roll out it right before mealtime to make a laminated dough (which is where the flakiness come in). Scallion pancakes are made by folding the dough over and over to create layers. The flat disks of dough are first brushed with sesame oil and sprinkled with scallions, then rolled up, jelly-roll style. The number of complete turns this process makes—five or so—depends on how tightly you roll it. After rolling, the log gets spiraled up like a snake. Finally, it gets flattened out one last time, this time with the scallions tucked neatly inside. A quick fry in hot oil later, and you're done. Crispy, slightly chewy, flaky, filled with scallions, and by the way, delicious. Cooking scallion pancakes at high heat cooks them unevenly. That's not what you want. On the other hand, cook them on low heat and the pancakes soak up too much oil until they’re totally saturated, making it greasy instead of light and crisp. Moderate heat with a good amount of oil and constant swirling is the best way to get even browning and, flaky layers—just follow my directions below. Prep time: 35 minutes Resting time: 30 minutes Fry time: 20 minutes Yield: 4 pancakes (24 wedges) Ingredients For the pancakes 2 cups all-purpose flour, plus extra for dusting work surface 1 cup boiling water 1/4 cup toasted sesame seed oil 2 cups thinly sliced scallions green tops For the dipping sauce 2 tablespoons soy sauce (I prefer Kikkoman) 2 tablespoons Chinkiang or rice wine vinegar 1 tablespoon finely sliced scallion greens 1/2 teaspoon grated fresh ginger 2 teaspoons granulated sugar For frying the pancakes 1/4 cup vegetable oil (I prefer peanut oil) Kosher salt Directions To make the pancakes
To make the sauce
To cook the pancakes
ChefSecret: Here's are my six easy steps to make the best China Rose Scallion Pancakes: 1. Combine flour and water until workable dough is formed. 2. Knead (kneading is a good thing). 3. Add scallions. 4. Knead some more. 5. Roll out with a rolling pin, and fry. 6. Serve with salt, vinegar-soy sauce. Quip of the Day: Confucius says, “Know the origin of your food and enjoy.” ------------------------------------------- Do you have a question or comment? Do you want to share a with our readers? Send your favorite recipes, pictures or thoughts to [email protected]. 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Appetizer #ChineseScallionPancakes #ChinaRose #MonumentValley #Kayenta #NavajoNation #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Happy Hour BarHow you doin’? The first cocktail I had with blood orange juice was at Lawry’s California Center. The cocktail was a wonderful Blood Orange Margarita with just a spritz of Campari added into the mix and it was nothing short of a revelation. I’ve added it to the drink list of several of my restaurants. It’s the kind of cocktail I know everyone will like… or there may be something wrong with them. The dark-red Sicilian blood orange, a mutant variety of the familiar Valencia juice orange whose flesh produces extra anthocyanin pigments, is abundant in the winter months (you can still find blood oranges in most markets). Perhaps because they’re ripe for such a fleeting moment, blood oranges are among bartenders’ most sought-after ingredients. It’s a sad day when the season is passing and the last one disappears from the market. Blood oranges have a unique richness and deeper flavor than orange oranges that lends itself to pairings with a wide range of spirits and liqueurs. The fruits often have subtle notes of raspberry, which means they blend beautifully with sparkling wine. Blood oranges are the most common variety of orange grown in Italy (predominantly in Sicily) and are also very common throughout southern Spain and the US, notably in Texas and California. Depending on where they come from, blood orange season can last from November or December until early spring. When it’s blood orange season, you need to use them fresh. A touch of blood orange juice and Campari transforms the classic margarita into my happy hour variation that is nothing less than amazing. Prep Time: 5 minutes Yield: 1 cocktail Ingredients for the glass lime coarse margarita salt for the cocktail 1-1/2 ounces white tequila 3/4 ounce triple sec 1/4 ounce Campari 3/4 ounce blood orange juice (freshly squeezed, if available) 3/4 ounce lime juice, freshly squeezed 1/4 ounce simple syrup Garnish: blood orange wheel Garnish: salted rim Directions
ChefSecret: I like this cocktail very cold. I keep the tequila in the freezer until it is ready to pour. Quip of the Day: Why is there a ring of salt around the rim of a margarita glass? To keep the spirits from escaping. ------------------------------------------- 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Cocktail #HappyHour #LawrysCaliforniaCenter #Campari #Tequila #TripleSec #BloodOrange #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
CHOCOLATE CHIP, OATMEAL & YOGURT MORNING CEREAL SUNDAES…from the Perspectives’ Kitchen How you doin’? Are you feeling sluggish, bloated and uncomfortable? Maybe you’re just full of s—t! No, really the causes of constipation are varied and can be the foods you eat or the types of foods you don’t eat. It might be one or more of the medications you take. If you are having bowel movement problems you might want to add some of the foods listed below to your diet to help you poop. You may be surprised to learn that this dreaded personal problem affects 16 out of 100 adults who deal with the symptoms of constipation regularly. This number doubles as you get older. For adults ages 60 and over, constipation is a common symptom in 33 out of 100 adults according to the National Institutes of Health. What can you do? What should you eat? Fiber is part of the solution. The first step is to increase your daily fiber intake. Most whole foods that naturally contain fiber are great choices. These foods also contain vitamins, minerals and numerous other nutrients that are beneficial to the body. According to the current Dietary Guidelines for Americans, the average daily intake of dietary fiber for adults should be 22 grams to 34 grams. Men, on average, require more dietary fiber than women, or between 31 and 34 grams. Most Americans, however, do not get the necessary amount, just averaging just 10 to 15 grams of fiber a day. That’s just not good enough. You need both soluble and insoluble fiber for healthy digestion. Insoluble fiber is found in foods such as whole grains and vegetables, whereas soluble fiber is found in oat bran, nuts, seeds, beans, lentils and some fruits and veggies. If your diet was previously not high in fiber, slowly incorporate fiber-rich foods so your digestive tract can get better acclimated to dietary change and avoid gastrointestinal distress or gas. Here are some of the foods that are worth adding to your daily meal plans to help stimulate digestion and keep you regular. 1. Water One of the critical fluids required by the body. Water accounts for more than two-thirds of your body's weight and plays an essential role in regular body functions. From keeping you hydrated and lubricating joints to regulating body temperature and ridding the body of waste, water is necessary for the human body to survive. It's especially important in helping relieve constipation and keeping you regular. Your daily water intake depends on several factors including age, activity level, and gender. A good standard to help prevent constipation is about 15-1/2 cups daily for men and 11-1/2 cups daily for women. It can go up from here depending on the amount of time you're exercising or if you’re sweating a lot. A good thing to remember, poop is made up mostly of water! 2. Flax Seeds A rich source of polyunsaturated fats, omega-3 fatty acid and soluble fibers, flax seeds are tiny but mighty seeds that provide numerous health benefits, including relief from constipation. A tablespoon of ground flax seeds contains eight percent of the Daily Value (DV) of dietary fiber. It's also a source of iron, potassium, and magnesium, as well as B-vitamins and carotenoids like lutein. For flaxseeds to be beneficial to your body and bowel movements, ground flax seeds are much better at providing nutrients than whole ones, which often pass undigested through the digestive tract. 3. Oatmeal When it comes to your bowels, there's no better way to start the day than with a cup of oatmeal, which contains four grams or 16 percent of the Daily Value of dietary fiber. Oatmeal is a bonus food that contains both soluble and insoluble fiber which helps bulk up the weight and size of your stool, making it easier to pass. Studies have shown that soluble fibers may lower levels of the "bad" LDL cholesterol in the bloodstream and help reduce the risk of heart disease. And that's not all. Oats are a surprisingly great source of protein, offering 5.9 grams or 12 percent of the Daily Value of protein and contain high amounts of iron, magnesium, and zinc. 4. Pears Rich in minerals, specifically potassium and magnesium, which are necessary for muscle contraction and cellular signaling, fresh pears are also a great source of dietary fiber. A single, medium-sized pear offers as much as six grams of fiber. Pears are best consumed with their skins, as they contain several flavonoids that reduce blood glucose levels and the incidence of cardiovascular disease. They are also high in pectin, a soluble fiber that offers prebiotic properties to the human gut. So, no matter the variety, whether it's Anjou, Bartlett or Bosc, adding pears to your diet can help get things moving again. 5. Coffee Known for being a good source of antioxidants such as chlorogenic acid, a cup of caffeine-rich coffee not only helps fight inflammation and reduces the risk of cardiovascular and liver diseases, but it also helps you with your bowel movements—about 30 percent of people find relief when drinking coffee. It gets things moving, and some people even claim this effect from decaf. If you're suffering from irregular poops, brewing yourself a fresh cup of joe just might be the solution for you. However, moderation is key. A study found that while modest caffeine consumption resulted in a decrease in constipation and incidence of colorectal cancer, frequent use had the opposite effect. This is likely related to the dehydrating effects of a high-caffeine diet. 6. Nuts Go nuts! Almonds, pecans and peanuts are all excellent sources of soluble fiber, which the National Institute of Diabetes and Digestive and Kidney Diseases recommends eating for children that are dealing with constipation. Adults can benefit from this recommendation, too, as a 200-calorie serving of pecans offers 11 percent of the Daily Value of dietary fiber, as well as five percent of the Daily Value of protein and a lot of minerals and vitamins. In addition to keeping you regular, adding nuts to your diet may help lower the incidence of type 2 diabetes, prevent weight gain, and increase your overall lifespan. They're also a great source of antioxidants like tocopherols, which may reduce the risk of certain cancers. Best of all, nuts are delicious. 7. Legumes From a vegetarian pantry staple to a budget-friendly meal option, the versatility of legumes knows no bounds. Comprised of beans, peanuts, lentils and peas, legumes are not only beneficial for their fiber and protein content but are also low in fat and have a low glycemic index, making them a suitable dietary addition for patients with diabetes. And, when it comes to helping you poop regularly, beans are what's best. Beans are another food that contains that winning combination of soluble and insoluble fiber. These fibers are great for feeding gut bacteria, stimulating digestion and soaking up water as it moves through the body, helping to bulk up your stool and prevent constipation. 8. Prunes Prunes or dry plums provide approximately seven grams of dietary fiber per 100-gram serving. They're also rich in minerals like magnesium, as well as vitamins A, E, and K, which help in everything from muscle contraction and blood clotting to boosting immunity and vision. Researchers published in Clinical Nutrition found that prunes help maintain healthy bowel functions, especially for people with low-fiber diets and infrequent stool habits. Prune juice makes an especially good choice for pregnant women suffering from constipation who may not have much of an appetite. Sorbitol, which is a sugar alcohol typically found in diabetes-friendly sweeteners, naturally occurs in prunes, which is also a stimulate to your bowels. Prunes help to stimulate digestion by helping to move water into the large intestine." 9. Whole Grains Switching from refined grains like white rice to whole ones, such as brown rice, is one of the best ways to help you poop more frequently. The United States Department of Agriculture explains that adding whole grains to your diet can help prevent the occurrence of certain chronic diseases like obesity, heart disease, and type 2 diabetes. Whole grains like whole-wheat pasta, barley and whole-grain breads are not only high in dietary fiber but are also a good source of B vitamins such as thiamin, riboflavin, niacin, and folate, as well as minerals like selenium and iron that help develop the body's immune system and muscles. 10. Fermented Beverages Foods naturally rich in probiotics, such as kombucha and kefir, host helpful bacteria that help improve gut health and the process of digestion, making it easier to pass stools. Kefir, a fermented milk beverage, contains both bacterial and fungal species and helps restore the balance of bacterial cultures in the digestive tract. Not eating enough fiber and not drinking enough water are some of the most common causes of constipation. Taking certain medications (such as Prozac or opioids) and even antibiotics can lead to problems in digestion. Recent studies have shown that probiotics such as kefir can help soften stools, making them easier to pass. Starting your day with Morning Cereal Sundaes makes Jack and Jill a regular guy and gal. Chocolate Chip, Oatmeal & Yogurt Morning Cereal Sundaes Prep Time: 5 minutes Chill Time: 8 hours (overnight) Yield: 1 serving Ingredients 1 container (5.3 oz.) Greek yogurt, any flavor 1/4 cup old-fashioned or quick-cooking oats 1 teaspoon chia seeds 2 tablespoons dark chocolate chips Stir-ins (see ideas below) Directions
ChefSecret: Add any desired stir-ins like fresh berries, toasted or raw nuts (almonds are best), bananas, mango, papaya, orange segments, preserved lemon, pomegranate, etc. Quip of the Day: Poop jokes aren't my favorite jokes. But they're a solid #2. ------------------------------------------- Do you have a question or comment? Do you want to share a with our readers? Send your favorite recipes, pictures or thoughts to [email protected]. 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Breakfast #Oatmeal #Cereal #Yogurt #Constipation #Fiber #FoodsThatRelieveConstipation #Prunes #Coffee #WholeGrains #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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