How you doin’? Tomorrow evening ends the weeklong Jewish celebration of Passover. To observe the holiday Jews around the world do not eat products made with leavening. If you’re a bread eater, you’re out of luck—this is strictly a Matzo holiday—no bread. If you’re a sweet eater there are many choices with Flourless Chocolate Cake being the favorite for many observers and non-observers who may also have a gluten intolerance.
 
Among cake eaters, there are those who love the flourless chocolate cake in theory but pass on it because of its dense reality—more like a heavy chocolate ganache. My recipe version is perfect for them. It retains the bold interplay of bitter cocoa and sweet sugar that made the dessert famous, but all the heaviness is gone, thanks to the way some the way the eggs are incorporated with the other ingredients. When the cake comes out of the oven, it looks cracked and dry, but don’t fret, the inside will be soft and delicate. We think you will agree that running the knife through the perfectly light texture is super satisfying.
 
The topping is made with a combination of mascarpone, heavy cream and confectioners’ sugar—it too is light and airy. It is subtle, with dairy sweetness notes—it melts in your mouth with each bite of cake.
 
Make my Flourless Chocolate Cake for any special occasions. It’s decadent and special, but it’s so lightly sweet — and yes, even a little fluffy, too—that it’s the perfect end to a celebratory meal.
 
Prep time:  25 minutes
Bake time:  35 to 40 minutes
Cool time:  20 to 30 minutes
Yield:  8 servings
 
Ingredients 
1/2 stick unsalted butter, diced, plus more for buttering the pan
3/4 cup, plus 2 tablespoons granulated sugar, divided, plus more for coating pan
10 ounces roughly chopped bittersweet chocolate (I prefer Guittard chocolate)
2 tablespoons vegetable oil
4 large eggs, separated—yolks and whites
2 large eggs
2 tablespoons unsweetened dark cocoa powder (Guittard is best)
1 teaspoon pure vanilla extract (not imitation vanilla)
3/4 teaspoon kosher salt
1 cup chilled heavy cream
1/2 cup mascarpone
3 tablespoons confectioner’s sugar (I usually sift)
8 raspberries
 
Directions 
To make the cake

1. Preheat an oven to 350°.
2. Lightly butter a springform pan and dust it with sugar, tapping out any excess.
3. In a large, heatproof bowl, combine the butter, chocolate, and oil.
4. Set the bowl over a saucepan of simmering water and heat, stirring often, until melted.
5. Remove the bowl from the saucepan and let it cool for 10 minutes.
6. In another large bowl, combine the egg yolks, whole eggs, cocoa powder, vanilla extract, salt and 1/4 cup of the sugar and whisk until the mixture is smooth.
7. Gradually whisk the yolk mixture into the melted chocolate mixture, blending well.
8. Using a stand mixer on high speed, beat the egg whites until they’re frothy.
9. With the mixer running, gradually beat in 1/2 cup of the sugar. Continue beating until stiff peaks form.
10. Gently fold the egg whites into the chocolate mixture in 2 additions, folding just until incorporated.
11. Transfer the batter into the prepared pan, smooth the top, and sprinkle on the remaining 2 tablespoons of sugar.
12. Bake until the top is puffed and starts to crack and the cake pulls away from the edge of the pan, 35 to 45 minutes.
13. Transfer the cake to a wire rack and let it cool completely in the pan. The cake will collapse in the center as it cools.

​To make the topping and top the cake

1. In the bowl of a stand mixer, beat together the whipping cream, mascarpone, and powdered sugar on medium-high speed until soft peaks form.
2. Remove the sides of the springform pan.
3. Use a dollop of whipped cream topping in the center of each piece of cut cake, top with a raspberry and serve immediately.

ChefSecret:  The cake can be made 1 day ahead. Cover the pan in plastic wrap and store it at room temperature.

Quip of the Day:  Q. How do you drive your mother completely insane on Passover? A. It’s really a piece of cake!
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Do you have a question or comment? 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.
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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.

#Dessert #Baking #Passover #FlourlessChocolateCake #Unleavened #Guittard #CocoaPowder #NoFlour #Springtime #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2024 

How you doin”? The Harvey Wallbanger Cocktail was a nice, simple way to dress up the basic screwdriver, a classic entry-level cocktail. This became a house special drink at my waterfront Customs House Restaurant in Foster City, California. If you want to make it at home, you do need to purchase a tall bottle of Galliano, but once it's on the liquor shelf, you'll have enough Galliano for 50 or so Harvey Wallbangers, so you'll be in good shape.
 
"As with many cocktails, there are a couple of claims to the creation of the Harvey Wallbanger. One is that it may have been created as an "all I got left in the bar" drink. Supposedly, the host of a party in the mid-60s had only vodka, orange juice, and Galliano available. After a couple of these drinks, a guest named Harvey was found to be banging his head against the wall and cursing the drink that caused him so much misery. 

That's a fun story, but it's not all that believable. The accepted truth attributes the Harvey Wallbanger's creation to Donato "Duke" Antone who owned Duke's Blackwatch Bar in Hollywood. It was at this Sunset Boulevard joint in 1952 that Antone created the cocktail. He named it after a local surfer and bar regular named Tom Harvey. That sounds reasonable, doesn’t it?
 
It was not until the late 1960s that a marketing director for the company importing Galliano "discovered" the drink. He created a surfer-themed ad campaign with the tagline "Harvey Wallbanger is the name, and I can be made!" By the time the disco era began, the drink was on everyone's lips. The 70s may have been the cocktail's glory days, but little gems like the Harvey Wallbanger are still around and are unforgettable.
You can make a few adjustments to the recipe and pour more vodka or less orange juice if you like, though there's a balance to the recipe as written.

Ingredients
1-1/2 ounces vodka
4 ounces orange juice (freshly squeezed is best)
1/2 ounce Galliano L'Autentico Liqueur (the one and only / there is no substitute)
1 orange wheel, for garnish
1 Maraschino cherry, for garnish

Directions

1. Pour the vodka and orange juice into a tall, chilled Collins glass with ice cubes.
2. Layer the Galliano on top by pouring it slowly over the back of a bar spoon.
3. Garnish with an orange wheel and maraschino cherry.
4. Serve and enjoy.

ChefSecret:  Do a switch-a-roo by using tequila instead of vodka and, you'll have a Freddie Fuddpucker.

Quip of the Day:  Harvey's grandfather clock suddenly stops working right one day. He loads it into his van and takes it to a clock repair shop. In the shop is a little old man who insists he is Swiss but has a heavy German accent. He asks Harvey, "Vat sims to be ze problem?"
Harvey says, "I'm not sure, but it doesn't go 'tick-tock-tick-tock' anymore. Now it just goes 'tick...tick...tick.'"
The old man says, "Mmm-Hm!" and steps behind the counter, where he rummages around a bit. He emerges with a huge flashlight and walks over to the grandfather clock. He turns the flashlight on and shines it directly into the clock’s face. Then he says in a menacing voice, "Ve haf vays of making you tock!"
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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, 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 #HappyHour #HarveyWallbanger #Vodka #Galliano #OJ #DukeAntone #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Here’s a wonderful refreshing springtime dessert recipe that is very easy to make and fabulously indulgent to eat. The lemon bar (sometimes called lemon squares) is a popular dessert combining two British favorites consisting of a thin shortbread crust and a lemon curd filling.
 
The first widely published lemon bar recipe was printed in the Chicago Daily Tribune on August 27, 1962, submitted by Eleanor Mickelson. However, moms seem to have been making these for their family’s years earlier as similar recipes were in earlier community cookbooks or smaller local newspapers.
 
As noted earlier, there are two basic elements to a lemon bar—lemon curd and shortbread—each with their own unique history. Lemon curd dates back to 19th century England. However, early lemon curd was different than the lemon curd used today, such as in lemon bars. Instead, it consisted of acidic cream that formed curds and then was drained through a cheesecloth to separate out the whey. Shortbread is good old shortbread which originated in Scotland as far back as the 12th century.
 
In my recipe you will find the best of the old and the new which makes this recipe as easy as pie,—well actually, it’s easier than pie.
 
Prep time:  15 minutes
Bake time:  45 minutes
Cool time:  15 minutes
 
Ingredients 
For the shortbread crust
1-1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup unsalted butter, softened
 
For the lemon curd  filling
3 large eggs
1-1/2 cups granulated sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice (fresh squeezed lemon juice is best)
1 teaspoon lemon zest
1/3 cup confectioners' sugar for decoration
 
Directions

1. Preheat an oven to 375⁰ F.
2. Butter a 9 x 13-inch baking pan.

To make the crust

1. Combine the flour, 2/3 cup confectioners' sugar, and butter.  
2. Pat dough into the prepared pan.
3. Bake for 20 minutes in the preheated oven, until slightly golden.  

To make the lemon filling

1. While the crust is baking, whisk together the eggs, granulated sugar, flour, lemon juice and lemon zest until frothy. Pour this lemon mixture over the hot crust.
2. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown.
3. Remove from the oven and cool on a wire rack.
4. Dust the top with confectioners' sugar.
5. Cut into squares.

ChefSecrets:  When fresh Meyer Lemons or Key Limes are available, change up this classic with the flavors of different citrus fruits.

Quip of the Day--to make you laugh and pucker at the same time:  How did two married lemons
meet?  One lemon met another and the zest is history.
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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, 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.

#Dessert #Baking #Shortbread #LemonCurd #TartLemonBars #Lemons #Limes #KeyLimes #MeyerLemons #Springtime #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024 

How you doin’? El Cholo Spanish Cafe is a Los Angeles restaurant mainstay serving Mexican food. Founded in 1923, the restaurant is credited with the introduction of the burrito to the United States in the 1930s. It celebrated its 100th anniversary last year (2023).

In 1923, Alejandro and Rosa Borquez opened the Sonora Cafe at Santa Barbara Avenue and Moneta Avenue in Exposition Park, near where the Coliseum now stands. In 1925, a guest came into the restaurant and drew a caricature that he called an 'El cholo’–referring to "field hands" of the Spanish settlers. Alejandro liked the image so much he changed the name of his restaurant to "El Cholo" with the drawing becoming its mascot. Alejandro and Rosa's daughter Aurelia, and her husband George Salisbury, later opened a second location on Western Avenue (our family favorite).
 
When it opened, the restaurant advertised that it specialized in "Spanish food", which was a euphemism for Mexican food at the time. El Cholo is considered a forerunner of other Mexican restaurants. Carmen Rocha, a waitress at El Cholo, is credited with introducing nachos to Los Angeles in 1959. The dish—made of layered crispy tortilla chips, melted cheddar cheese, and slices of jalapeño peppers—was a recipe learned from her family in San Antonio, Texas.
 
The Borquez family has roots in the northwestern Mexican state of Sonora, and the food offered at the restaurant—enchiladas, tamales, albondigas, chile rellenos, refried beans—reflects the regional cuisine. The restaurant is also known for its seasonal green corn tamales (so good!).
 
There’s something so comforting about El Cholo enchiladas—when a dish of chicken-filled tortillas all snuggled up in a deep baking tray, can it really be anything but? It is as comforting as an American cheese grilled sandwich. I love this particular enchilada recipe because its simplicity makes it all the homier… just corn tortillas, shredded roasted chicken, jack cheese and a store-bought canned or homemade red sauce.
 
Before dredging the tortillas in the sauce, I lightly fry them in oil for a few minutes or so to prevent them from becoming soggy. After draining them we then fill them up with the chicken and cheese, do a little tuckin’ and rollin’ and slide the assembled enchiladas into the oven. I love how the sauce bakes into the tortillas and caramelizes slightly, so you get plenty of roasted goodness in each bite, without having to swim through a pool of sauce to find the chicken enchiladas.
 
For garnishes, I like tangy crema, chunky diced avocado, grassy cilantro and freshly chopped pico de gallo to add some brightness and creamy textures to the enchiladas. For my taste, I also add a squeeze of lime juice and a shake or two of Cholula Hot Sauce. My chicken enchiladas make for a simple but satisfying weeknight meal.
 
Prep time:  30 minutes
Fry time:  15 minutes
Bake time:  25 minutes
Yield:  12 enchiladas / 6 servings
 
Ingredients 
2 cups enchilada sauce, divided (store bought sauce—I prefer Las Palmas Red Enchilada Sauce or made from the red sauce recipe below)
4 cups leftover shredded roasted or rotisserie chicken
2 cups shredded jack cheese, divided
12 6-inch corn tortillas
Cooking spray for the roasting pan
1 cup diced avocado, for garnish
1/2 cup fresh cilantro leaves, for garnish
1/2 cup crema, for garnish
Pico de gallo, for serving
Hot sauce, for serving
 
Directions

1. Heat a large pot with oil to about 350⁰ F
2. Lightly spray a 13 X 19-inch baking dish with food spray
3. Spread 3/4 cup enchilada sauce down the center of the baking dish and set aside.
4. In a large bowl, combine 1/2 cup enchilada sauce, the shredded rotisserie chicken, and 1-1/4 cups jack cheese and toss until the chicken and cheese are well coated in enchilada sauce; set aside.
5. Place 1 tortilla at a time and fry tortillas until they just start to crisp up, just a minute or so. Transfer the fried tortillas to a wide bowl filled with 3/4 cup red sauce and quickly dip both sides just to coat.
6. Repeat with the remaining tortillas.
7. Take a dipped tortilla, add about 1/3 cup of the chicken filling, roll up the tortilla, and place it seam-side down on top of the sauce in the baking dish. Repeat with the remaining tortillas, nestling the enchiladas close to each other in a line down the middle of the baking dish.
8. Spoon the remaining sauce over the top of the enchiladas and sprinkle the remaining 3/4 cup jack cheese down the middle.
9. Cover the dish with aluminum foil.
10. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more, or until the cheese is melted and bubbling on top.
11. Garnish with diced avocado, cilantro leaves and crema.
12. Serve with pico de gallo and hot sauce on the side.
13. Made to enjoy immediately.

                                            Homemade Red Enchilada Sauce
Prep time:  40 minutes
Cook time:  30 minutes
Yield:  4 cups+
 
Ingredients 
2 ounces dried guajillo chiles (8 to 10 peppers)
1-1/2 dried ancho chiles (4 to 5 peppers)
4 cups hot water
1/2 tablespoon vegetable oil (I like grapeseed or peanut oil)
1/2 cup sliced white onion
3 medium peeled garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1 tablespoon unsweetened cocoa powder
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
 
Directions

1. Put on a pair of food safe gloves. Using a pair of kitchen scissors, cut the stems off the guajillo and ancho chiles and shake or scrape the seeds from the inside of each pepper. Discard the stems and seeds.
2. In a dry medium-size skillet over medium-low heat, toast the chiles until fragrant, stirring occasionally, 3 to 5 minutes. Be careful not to scorch the chiles.
3. Transfer the chiles to a large bowl and cover with hot water. Cover the bowl with plastic wrap and set aside for 20 minutes.
4. Meanwhile, in the same skillet over medium heat, add the grapeseed oil, white onions, and garlic. Cook, stirring often, until the onions have softened and are starting to brown; about 5 minutes.
5. Transfer the onions and garlic to a high-speed blender. Add the cumin, coriander, oregano, kosher salt, unsweetened cocoa powder, granulated sugar, apple cider vinegar, soaked chiles and 1-1/2 cups of the chile soaking liquid. Blend until smooth, 2 to 3 minutes.
6. If the mixture is too thick, add more liquid, 1/4 cup at a time, until smooth and completely puréed.
7. The enchilada sauce can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Chefs Secrets:  While you go wild for my homemade red sauce that’s good on most south-of-border foods, I find Las Palmas Red and Green Sauces are spot on and save about an hour of prep time.

Quip of the Day:  Q. Did you hear they put a taqueria on the moon? 
​                             A. Great food, but terrible atmosphere.
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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, 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.

#Entree #Dinner #ChickenEnchiladas #ElCholoRestaurant #LasPalmas #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? I first learned how to fly when I was 16 years old and soloed a year later. I met a guy at Santa Monica Airport who saw me one afternoon dreaming at the planes. He asked if I wanted to go for a test flight. He took me and I fell in love. If my mother ever found out about it, she would have killed both of us. Flying a plane can be something special—hours and hours of tedious boredom, punctuated by moments of sheer terror.
 
Chuck, my father-in-law and I bought an old World War I Jenny—a P-47D Thunderbolt made by Aircorps Aviation for $565. It was in pretty bad condition, and we lovingly built it back to flight condition. By today standards it was pretty crazy being made out of just balsa wood and dopped duck cloth. I had an altimeter, a compass and a gas gauge bubble. Wearing our leather coats and hats, we loved pulling signs and flying over the Queen Mary dropping water balloons on the ship below—just like the Red Barron.
 
Chuck was a hero! He flew over 30 combat missions over Germany in a Consolidated B-24 Liberator during the big one—WWII. At that time, you only had to fly 23 missions before being sent back to the US to train new pilots. He never lost a member of his brave, well-decorated crew. What a plane! What a great guy!
 
When we got back to mother earth we celebrated with my retro party drink, pretty-in-pink Aviator Cocktail—just for fun. This easy gin-based drink is one to get the party started, celebrating our successful bombing runs. My easy Aviator Cocktail is ready in just 5 minutes.
 
Prep time:  5 minutes
Yield:  2 cocktails
 
Ingredients
3-1/2 ounces gin
1-1/2 ounces lemon juice
1-1/2 ounces maraschino liqueur
3/4 ounces crème de violette
Blueberries and lemon zest, to garnish
 
Directions

1. Pour the gin, lemon juice, maraschino liqueur and crème de violette into a cocktail shaker with a handful of ice and shake well.
2. Taste, then add a splash of chilled water to dilute, if you like.
3. Strain into two (2) chilled cocktail glasses
4. Garnish with blueberries and lemon zest.

ChefSecret: Crème de Violette is a floral liqueur first created in the 19th century by steeping violet petals in brandy and adding sugar. The coloring and flavoring are often natural but also can be artificial. That depends on the brand, as there is no legal requirement.

Quip of the Day:  Q. Why did the pilot go to the psychologist? A. He needed help dealing with his emotional baggage.
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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, 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 #HappyHour #AviatorsCocktail #Gin #LemonJuice #MaraschinoLiqueur #CremeDeViolette #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2024