How you doin’? Potatoes are one of the most versatile and inexpensive vegetables. They can be baked, boiled, oven roasted or made au gratin or scalloped style. At Fanny’s Fish Market (one of my own restaurants) I was partial to Scalloped Potatoes.
 
In traditional recipes, scalloped potatoes are made with Cheddar cheese, milk and a sprinkle of flour. They bake up super cheesy and comforting and I love them, but spring calls for something lighter. So here I’ve layered thin slices of potato with nutty-sweet Gruyère cheese (which is lighter than Cheddar), warm cream and mild springtime leeks that have been sautéed and softened in butter.
 
The potatoes bake up golden brown, and they have a wonderful texture—crispy and creamy at the same time, with a perfectly al dente bite—not the least bit soggy or pasty.) The leeks are so unbelievably tender, they seem to melt into the potato.
 
I like to scatter some bright green chives over the top of the casserole as it comes out of the oven, and I love how their delicate onion flavor balances the dish—it’s rich, savory, cheesy, and light in all the right proportions. In short, it tastes just like early spring.
 
I used this as a great side for grilled or baked fish; the fresh cream and mild onions are the ideal foil for a piece of mild, grilled white fish. It is also great with a grilled steak of any cut and can easily be used as a side dish at brunch.
 
Prep time:  20 minutes
Bake time:  90 minutes
Yield:  8 servings
 
Ingredients
2 tablespoons unsalted butter, plus more for prepping the pan
3 cups chopped leeks (white and pale green parts only), soaked, rinsed and     drained well
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 pounds baking potatoes, peeled and thinly sliced (I prefer Russets)
2 tablespoons chopped fresh chives, plus more for garnish
2 cups shredded Gruyère cheese
3 cups heavy whipping cream
1 teaspoon ground nutmeg
 
Directions

1. Preheat the oven to 350° F.
2. Generously butter a baking dish measuring 9 X 13-inches to prevent sticking.
3. In a large frying pan, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 7 to 8 minutes. Remove from the heat and set aside.
4. In a small bowl, combine the salt and pepper. Spread 1/3 of the potatoes evenly in the baking dish, and season them with about 1/4 of the salt and pepper mixture and 1/4 of the chopped chives.
5. Top the potatoes with 1/3 of the Gruyère cheese and half of the cooked leeks.
6. Repeat the layers in steps 4 and 5, and then finish with the remaining potatoes, Gruyère, salt mixture, and chives.
7. In a small saucepan, heat the heavy cream over medium-high heat until it simmers.
8. Pour the hot cream evenly over the potatoes.
9. Sprinkle with the nutmeg.
10. Cover the baking dish tightly with aluminum foil and place it on a rimmed baking sheet to catch any drips or overflow.
11. Bake the scalloped potatoes for 1 hour.
12. Remove the foil and continue baking until the potatoes are tender, coated with a creamy sauce, and golden brown on top, about 30 minutes longer.
13. Let the potatoes rest for about 5 minutes.
14. Sprinkle with chives and serve hot.

ChefSecrets:  You can change this recipe up a bit by substituting cauliflower florets for potatoes—Gruyère Scalloped Cauliflower with Spring Leeks. Yum!

Quip of the Day:  Q. What do you call a cauliflower growing at the edge of a garden? 
                                A. A border cauli!
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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.

#SideDish #ScallopedPotatoes #GruyereCheese #SpringLeeks #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? I’m not doing all that well today. I need a drink! I hate April 15th—Income Tax Day—when all becomes due. At least I don’t need to pay California Income taxes anymore.
 
Sometimes, in order to create a new cocktail, all you need to do is to add bitters to an old cocktail. Seems like that’s in order today… and April 15th is the bitterest day of the year. The Income Tax Cocktail is a Bronx with bitters. But that's okay… the bitters add such depth of flavor with the Hendricks that the cocktail earns a new moniker.
 
The origins of this drink are obscure; it dates to no later than the 1920s, but otherwise, no one seems to know where or when it came from, or how it was invented or named. Nevertheless, it's a tasty drink for a “bitter” day.
 
It's worth it for this drink to buy and squeeze an actual fresh orange. The flavor's so much better than the stuff from a carton or jug.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
1-1/2 ounces gin (I prefer Hendricks gin)
3/4 ounce dry vermouth
3/4 ounce sweet vermouth
3/4 ounce freshly squeezed orange juice from 1 orange
3 dashes Angostura bitters
Thin orange wheel for garnish
 
Directions

1. Add the gin, dry vermouth, sweet vermouth, orange juice and bitters to an ice-filled cocktail shaker.
2. Shake it like you mean it until well chilled.
3. Strain into a cocktail glass.
4. Garnish with an orange wheel and serve.

ChefSecret:  Hendricks is my favorite gin. I love it’s unique and distinctive flavor. Hendrick's Gin is produced by William Grant & Sons at the Girvan distillery, Scotland and launched in 1999—a fairly new product. The brand was created by spirits marketer Steven Grasse, while the gin itself was conceived by Lesley Gracie, a Yorkshire native, who was hired by William Grant & Sons to work in new liquid development for some of their products. A decade later she was tasked with creating a new super-premium gin. 

Quip of the Day:  I tried to pay my taxes to the IRS with a smile. Turns out those greedy bastards prefer cash.

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.
 
#Cocktail #HappyHour #IncomeTaxCocktail #Gin #Vermouth #Hendrics #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Located about two hours north of Los Angeles, Ojai is one of the most beautiful parts of California. My cousin, Monroe, was the mayor of Ojai. My brother and I used to take the Greyhound to the beautiful Ojai Valley to visit. We loved going to some of the small family farms that grew corn, tomatoes and Cutie tangerines.
 
The trees were nestled into the hills and their  branches were heavy with tiny tangerines—all ripe, all ready to be harvested. What a pleasure it is to pick a Cutie—okay, six or seven—right off the tree and devour them standing in the warmth of springtime sunshine. They’re easy to peel, sweet as can be, not even a hint of pucker, but they’ve still got a wonderful, citrus-y depth. They’re also terrifically juicy.
 
Even at that young age as we stood in the fields, we thought, “Well, this will make a hell of cocktail when I get older” (what can I say?... we were ahead of our time). So, as an adult I went into the test kitchen and started with an earthy thyme simple syrup—it helps balance out the Pixie’s bold, fruity sweetness. I also added a very wee bit of the pucker back in with a half-shot of lemon juice… we like how it brings out the tangerine’s tangy depth.
 
Once the juices and syrup are shaken up with the egg white and a generous pour of good old American bourbon, the cocktail has all the light, fluffy body of a classic whiskey sour, but none of the bite. It’s soft and floral and full of Ojai sunshine.  Good any time… with its lovely peachy color, this cocktail has an elegance well-suited to any grand occasion.
 
Prep time:  20 minutes
Cook time:  10 minutes
Cool time:  15 minutes
Yield:  1 serving
 
Ingredients 
For the thyme simple syrup
1 cup water
1 cup granulated sugar
12 fresh thyme sprigs
 
For the cocktail
2 ounces bourbon
1 ounce Cutie tangerine juice
1/2 ounce freshly squeezed lemon juice
1/2 ounce thyme simple syrup
1 egg white
Ice
Pixie peel and thyme sprig, for garnish
 
Directions
To make the simple syrup

1. In a small saucepan, combine all the syrup ingredients and bring the mixture to a simmer over medium heat, stirring frequently, until all the sugar has dissolved.
2. Remove from the heat and allow the thyme to steep for 10 minutes.
3. Strain the syrup into a jar, discard the thyme, and let the syrup cool.

Note:  The simple syrup can be stored in an airtight container in the refrigerator for up to two weeks.

To make the cocktail:

1. In a cocktail shaker, combine the bourbon, Cutie tangerine juice, lemon juice, thyme simple syrup and egg white.
2. Shake it like you mean it, vigorously until nice and frothy.
3. Add the ice and shake vigorously until the outside of the shaker feels cold and appears frosty.
4. Strain the cocktail into a coupe glass.
5. Garnish with a Cutie peel and sprig of thyme; serve immediately.

ChefSecret:  There are several varieties of these mini, sweet tangerines—any of them will do.

Quip of the Day:  Q. Why did the tangerine stop in the middle of the road?
A. Because it ran out of juice. 
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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.

#Cocktail #HappyHour #BourbonSour #ThymeSyrup #Cuties #Tangerines #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                   © Perspectives/The Consulting Group, LLC, 2024

ow you doin’? I am constantly asked, do you put coffee in a coffee cake recipe? The answer is not necessarily. While some early versions of coffee cake did contain coffee, this snack cake is meant to be an accompaniment, not a cake full of caffeine. Most have simple sugar and cinnamon fillings, with variations using chocolate, nuts, fruit and cream cheese to complement the delicate flavor of the cake.
 
Nothing goes better with a steaming cup of “joe” than a perfectly spiced slice of coffee cake. The enticing aroma, ribbons of sugar and cinnamon filling, and traditional crumb topping make it a treat at breakfast, a midday indulgence or a midnight snack.
 
Coffee cakes are synonymous with casual dining and, best of all, they don't require any of the fuss of frosted, labor-intensive cakes. Coffee cakes can be baked with just a few pantry staples. What a great way to start the day!
 
Coffee cake, or Kaffekuchen, is a single layer cake with a sweet, sugar-cinnamon-layer of--and topped with--a streusel made from flour, butter and sugar. Both yeast and baking powder can be used to give lift to coffee cakes, with some versions presented as a braided ring or lattice-style like a babka.
 
Coffee cakes became popular soon after coffee was introduced to Europe in the 17th century. German, Dutch, and Scandinavian communities began to pair spiced sweet breads with the new world beverage. A ritual called kaffeeklatsch emerged, where people would gather for caffeine, sugar and neighborhood gossip. These groups continued their coffeehouse traditions when they came to America.
As coffee became more prevalent in the U.S. and more affordable to all, coffee cakes became a treat for Americans both wealthy and working-class. By the late 1800's, several coffee cake recipes made their way into American cookbooks, boosting the popularity of the humble dessert even higher.
 
Coffee cakes use basic pantry ingredients like flour, brown and granulated sugar, and baking powder to create a basic recipe. Many recipes call for milk or sour cream to maximize moisture and to create a perfect texture. No need to frost or glaze (but you can sugar glaze, if desired). The thick buttery streusel topping acts as delicious baked-on finish.
 
Simply combine cake ingredients, then top with the streusel crumbs for a delightfully crisp layer. Coffee cakes are budget-friendly, totally customizable, and great for making ahead. Make your own luscious, shareable cake with this tasty recipe. 
 
Prep time:  25 minutes
Bake time:  35 minutes
Yield:  10 to 12 servings
 
Ingredients 
For the streusel topping
1 cup brown sugar
4 tablespoons all-purpose flour
4 teaspoons ground cinnamon
1/2 cup chopped pecans
1-1/2 teaspoons almond extract
5 tablespoons butter, melted
 
For the coffee cake batter
3/4 cup granulated sugar
1/3 cup butter
2 large eggs
1/2 cup half-and-half
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
 
Directions
To make the streusel topping

1. Preheat an oven to 375˚F (190˚C).
2. Grease and flour a 9 X13-inch baking pan.
3. In a small bowl, mix the brown sugar, 4 tablespoons of flour, cinnamon, pecans and almond extract.
4.  Stir in the melted butter.

To make the coffee cake batter

1. In a large bowl, cream together the granulated sugar and butter.
2. Beat in the eggs one at a time.
3. Stir in half and half and vanilla extract.
4. In a separate bowl, sift together 1-1/2 cups flour, baking powder and salt.
5. Stir the flour mixture into cream/egg mixture.
6. Spread half of the cake batter in the bottom of the prepared pan.
7. Sprinkle one third of the streusel mixture over the batter.
8. Spread the other half of the batter over the streusel mixture.
9. Top off with the rest of the streusel mixture.
10. Bake in preheated oven for 25 to 35 minutes, until a cake tester inserted into center of the cake comes out clean.
11. Let the cake cool for about 15 minutes and serve warm.

 
ChefSecret:  I prefer a nice thick, crisp streusel topping. If you prefer more cake with a lighter topping, cut the streusel recipe in half.

Quip of the Day:  The best way to teach your kids about taxes is to reward them with a slice of warm coffee cake after finishing a chore, then taking 30% of their cake and eating it yourself.
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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.

#Baking #CoffeeCake #Coffee #Treat #Dessert  #Brunch #Breakfast #BrunchCake #MidnightSnack #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Clynn was the purchasing vice president for one of our clients. We traveled to Indonesia and the Philippines looking for shrimp, lobster and furniture (for the dining rooms, of course). We got to Jakarta just about a day after terrorists had bombed the club at the Marriott Hotel. Security was in full force as we attempted to check into the Hyatt, which took over an hour. There were anti-American demonstrations going on throughout the city and we were told by the embassy personnel to be on alert… whatever the hell that meant.

As the call for prayers sounded, Clynn thought it would be a good idea to go for a walk and explore Jakarta. I was skeptical, but I can usually blend into the background, so I agreed. But Clynn is a big gregarious man who is easily recognized as a foreigner—American—at his over six foot four height. We walked for a couple of blocks with suspicious stares from the locals until a policeman pulled us aside and told us to get off the street as it wasn’t safe.

That night we met up with a couple of Clynn’s suppliers who took us to a dancing club that served liquor. After being searched for guns and bombs we got in, but after a few minutes and hearing about the unrest in the city we thought it best to return to the safety of our hotel.

You may think, what does this all have to do with granola? Absolutely nothing! This is just a reminiscence of an old friend that managed to survive the perils of traveling to countries that are not so welcoming to Americans.

This delicious Granola recipe was created and perfected by Clynn during the pandemic. Enjoy!

Ingredients
8 cups rolled oats (original, not quick cook)
1 cup instant powdered milk (not instant milk)
1 cup flake or shredded coconut
1 cup brown sugar (or 1/2 cup brown sugar and 1/2 cup honey)
1/2 cup hot water
1/2 cup peanut oil
2 teaspoons pure vanilla extract
2 tablespoons ground cinnamon
1 cup shelled walnuts
1 cup shelled pecans
1 cup hulled pumpkin seeds
1 cup hulled sunflower seeds
1/4 cup flax seeds
1/4 cup sprouted hemp seeds
1/4 cup chia seeds
1 cup craisins
1cup of raisins
1/4 cup dried Gogi berries
 
Directions

1. Preheat an oven to 275⁰ F.
2. Mix all the dry ingredients together except the brown sugar, craisins, raisins and Gogi berries).
3. Mix the oil and brown sugar (and/or honey with 1/2 cup hot water) together.
4. Pour the mixture over the dry ingredients and mix until everything is well coated.
5. Pam spray two half-size sheet pans over the kitchen sink, so you do not get the overspray on the kitchen floor lest you end up there yourself.
6. Divide the mixture evenly and spread it flat to cover the pans.
7. Bake the granola in the oven for 30 to 40 minutes.
8. Remove the pans from the oven and using a large spatula turn over all the granola mixture in each pan.
9. Pop the pans back in the oven for another 10-15 minutes until they are golden brown.
10. Turn the oven off leaving both pans in the oven for another 30 minutes to dry/set completely.
11. Spread the raisins, craisins, and Gogi berries evenly over the mixture on both pans.
12. Cover the pans with parchment paper and let sit for 1 to2 hours.
13. Break up the mixture and transfer to an airtight container.

ChefSecrets:  You may want to cut this recipe in half to first test the recipe to suit your own tastes. This is enough for about two weeks.

Quip of the Day:        Q. What do you call a granola with a serious attitude?
                                       A. ‘Cereal killer’.
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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.

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.

#Granola #Cereal #RolledOats #Snack #Breakfast #Brunch #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024