How you doin’? I started writing this post a few weeks ago, when the unemployment counts were heading sharply up. Last week’s surprisingly good report on that front doesn’t mean we’re out of the woods by any stretch, but it was a ray of sunshine in an otherwise pretty bleak week. I reached back in our files to bring back this Chocolate Depression Cake, but perhaps we can update (vegan) it and call it the Chocolate Pandemic Cake. We are all concerned about our health and our budgets. It’s a sign of the time. Many of the standard ingredients used in baking chocolate cakes like butter, milk and eggs were in limited financial reach and supply during the Great Depression. We are finding some of that right now in our own grocery stores. But, then as now, people found workarounds, so they didn’t have to give up their ration of chocolate cake. Even without those ingredients in this recipe, it still delivers on big chocolate flavor and a moist, fudgy texture. I’ve replaced the butter with oil and cut down on the typical amount of sugar. It’s still a great chocolate cake only a tad less sweet. This recipe is more about the chemistry of the ingredients than the art of baking—so follow the recipe carefully. Because there are not any eggs, butter or milk the cake is suitable for a vegan diet—hip-hip hooray! Prep time: 10 minutes Bake time: 35 to 40 minutes Yield: 8 to 10 servings Ingredients: 3/4 cup whole-grain pastry flour 3/4 cup all-purpose flour 3/4 cup granulated sugar 1/3 cup unsweetened cocoa powder + 1 tablespoon for dusting 1-1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup cold water 1 tablespoon apple cider vinegar 1 tablespoon balsamic vinegar 1/3 cup canola oil or other neutral-flavored oil (or butter, if you please) 1 teaspoon pure vanilla extract 3/4 cup mini dark chocolate chips 3 tablespoons confectioners’ sugar, for dusting whipped topping (optional) Directions:
ChefSecret: Dusting your sprayed pan with cocoa powder instead of flour prevents white streaks on the sides of your chocolate cake. #Dessert #ChocolateCake #Baking #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #Vegan
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How are you doing? It’s been a challenging couple of weeks/months, and we are all trying to keep our wits about us. It is hard when you have been getting up and going to work every day for the last 40 years. You try to save for a raining day, but this is far more than that. So, I thought why not find a reason to celebrate? In my house, celebrations were always at Lawry’s the Prime Rib on La Cienega, Beverly Hills. Over the weekend I put up some holiday decorations and we all pretended it was Christmas. That seemed to cheer up all the “inmates.” I ordered a 2-bone prime rib roast—perfect for two. I like the idea of having lots of leftover meat for a second or third dinner, sandwiches—both hot and cold—and my famous Prime Rib Chili. Read the recipe completely. You’ll find it’s easier than it looks. Order the best quality Prime Rib roast you can find… it’s called PRIME for a good reason. It should be well conformed with perfectly marbled fat. I asked my butcher to cut loose the bones from the eye roast and season it the rib roast and the bone rack with a mixture of salt, pepper, paprika, garlic powder and a touch of BBQ seasoning. The butcher should tie the bones back on the eye roast. A two-bone roast is perfect for 2 to 3 people. A three-bone roast will easily feed 4 to 6 people with leftovers. You will also need a digital thermometer and a roasting pan. Ingredients For the meat 1 standing rib roast, 2-7 ribs bones cut away from the roast, seasoned and tied back to the roast with kitchen string (ask your butcher to prepare the rib roast this way) For the gravy Drippings from the roasting pan 1/4 cup all-purpose flour 3 cups beef stock 1 cup red wine Salt, to taste Pepper, to taste Garlic powder, to taste Herbs, to taste 2 tablespoons balsamic vinegar (optional) Directions
#PrimeRib #Beef #DiamondJimBrady #RoastBeef #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #ComfortFoods How you doin’? Are you ready for a little Happy Hour? Hopefully by now, you are becoming a very good home “Baresta.” Today we are going to explore the French 75 Cocktail. This drink is a beautiful tapestry of gin and bubbles, gracefully woven together to turn anyone into a carousing debauchee. It may become your cocktail to turn to in times of celebration. It’s the perfect cocktail to serve as an aperitif as the bubbles will help lift the mood in no time during difficult times like these. The French 75 is said to have received its name because the drink had such a kick that it felt like being kicked in the ass with the powerful 75mm Howitzer field gun carried by the French and the Americans at the time. Around since the 1930s, the French 75 was popularized in America in the 1940s thanks to Casablanca and Humphrey Bogart’s and Ingrid Bergman’s irresistible stylishness—“here’s lookin’ at you kid.” Typically, a French 75 is comprised of a refreshing mix of gin (or maybe even a shot of cognac) with lemon, sugar, ice and Champagne of course—it is French! It is often described as a strong drink in a sparkling dress. You can used honey instead of sugar for the simple syrup. The light honey flavor plays well with fresh lemon and herbal gin. That said, you can absolutely keep to the original recipe and use sugar if you’d prefer. This recipe works either way! Classic French 75 cocktails are easy to make at home with this recipe! The French 75 is a refreshing and citrusy, sparkling gin cocktail that packs a punch. This is one classic you’ll want to rediscover again and again. Ingredients (Per individual served cocktail) 1-1/2 ounces gin 2 tablespoons (3/4 oz) fresh lemon juice (about 3/4 medium lemon) 2 tablespoons (3/4 oz) simple syrup (recipe below) 3 ounces Champagne Lemon twist, garnish Directions
ChefSecrets: Try using honey instead of sugar in the simple syrup. The light honey flavor plays well with fresh lemon and herbal nature of the gin. Regardless if you are using honey or sugar, you’ll need to make simple syrup on the stove, which will take less than 5 minutes (if you use straight honey out of the bottle in a cold cocktail, it will seize up). You can make the simple syrup up to several days before your party (store it in the refrigerator, covered) or just let it cool for a few minutes before you shake up your drinks. As far as the best gin to use, you can use standard dry gin, such as Beefeater. Personally, I have a preference for Hendrick’s Gin which has floral notes of cucumber and rose. How To Make Simple Syrup Ingredients 1/2 cup granulated sugar 1/2 cup water Directions
#French75 #Cocktails #Gin #Champagne #HendricksGin HappyHour #Cocktails #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 How you doin’? It has been suggested that I lighten up a bit. It’s not the first time I’ve heard that suggestion, but I think this time they are referring to the recipes. After all it is really getting warm in Los Angeles and people just want to eat a little lighter. Also, it’s time we starting losing the “Covid-19”… the number of pounds many of us gained during the lock down. So, I’ve decided to share with you one of my favorite salads that was inspired by Houston’s Restaurant. The original date on this recipe was 1992. I had just lunched at Houston’s and my entrée came with a couscous side salad—it was delicious. I asked our server if he could get a copy of the recipe from the chef. He took down my address (we didn’t have email in those days) and about a week later I got a handwritten recipe in the mail. Over the years I added two ingredients—chopped peanuts and lemon zest. The peanuts added a little texture and the lemon zest gave it a vibrant citrus halo. Yummmm! What is couscous, you ask? Couscous is a word that comes from the classical Arabic word0 “kouscous” (pronounced in English as /kuskus/) and from the Berber word “kseksu,” that designates both the durum wheat semolina and the traditional dish of which it is the main ingredient. However, some think that the word “couscous” could be derived from the classical Arabic word “kaskash” (to pound small), that means crushing and grinding. Actually, couscous is a Berber word and pasta dish. As such, it’s funny to hear several rumors about couscous history and how it might have originated in China—it didn’t. Utensils required to make the delicious semolina-based dish date back to the 7th century. The first written evidence of its existence was found in an Andalucian-Moroccan cookbook from the 13th century (thank you Wiki). While some think the origin of couscous is unclear, there is archaeological evidence its origins are in well-rooted in eastern to northern Africa, and that Berbers ate couscous by packing the it in the tips of their fingers. If you want to be invited back, use a fork. Ingredients For the couscous salad dressing 1 tablespoon fresh garlic, minced 1-1/4 cups fresh lemon juice 1-3/4 cups yogurt, low fat or no fat 1/2 cup apple cider vinegar 1/4 cup granulated sugar 2 cups lite olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper For the couscous salad 2 cups prepared (cooked) traditional couscous 1/2 cup grated red radish 3 tablespoons confetti-cut carrot 2 tablespoons scallions tops, circles 1/2 cup chopped tomato 1/3 cup chopped parsley 1/2 to 3/4 cups couscous dressing 2 tablespoons chopped roasted peanuts 1 teaspoon lemon zest Directions For the couscous salad dressing
ChefSecret: When making a salad dressing or marinade always add the oil in last. That gives the herbs and spices a chance to blossom before being sealed by the oil. The leftover salad dressing works well on any green salad as well. #Couscous #Houstons #Salads #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #ComfortFoods How you doing? We hope you are staying safe and healthy. It’s time to put on your Italian chef’s hat. I’ll make it easy for you. I really love Italian food—plain and fancy. Last night I made a delicious Pesto and 3-Cheese Ravioli. While it was great tasting it did take a bit of time to make the fresh pesto and roll out the pasta dough. But great Italian food doesn’t have to be that complicated or time consuming. So, here we go… I have a recipe to share with you that you might think is too good to be true. My Instant Pot Spaghetti & Meat Sauce recipe defies gravity. Maybe I should call it my Magic Pot—it allows you to make everything in one pot without even boiling water. As a reminder, I’m not getting paid by Instant Pot to post recipes using their equipment, so I should qualify that by saying, there are other makers of similar equipment. So, whenever I suggest a manufacturer of any equipment, it’s because I like it, most likely own it and use it quite often to proof the recipes being posted. Prep time: 10 minutes Cooking time: 15 minutes Yield: Serves 4 Ingredients 1 tablespoon olive oil 1-pound mild Italian sausage 1 teaspoon oregano 1 teaspoon kosher salt 1 teaspoon onion powder 1/2 teaspoon garlic powder 2 cups water, divided 1 (24-ounce) jar marinara or pasta sauce (I prefer Rao’s) 8 ounces dry spaghetti 1/4 cup grated Parmesan cheese, for serving Equipment 6-quart Instant Pot Directions
ChefSecret: You can substitute lean ground beef or pork for Italian sausage—or do a mix of meats; upgrade the seasonings to your taste. #SpaghettiMeatSauce #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #InstantPot #ComfortFoods #Rao's |
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