How you doin’? When you think of carrot cake, you think healthy and low-calorie, right? After all anything made from carrots has got to be good for you. That may have been the case at one time, but that is likely not the case with many contemporary carrot cake recipes. Many food historians believe carrot cake originated from carrot puddings eaten by Europeans in the Middle Ages when sugar and sweeteners were expensive, and many people used carrots as a substitute for sugar and honey. The origins of carrot cake are disputed (like so many things in food history—I did it—no, he did it—no, they did it—so confusing). Published in 1591, there is an English recipe for "pudding in a Carret root" that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert. It had some shortening, a little cream, a few eggs, a hand full of raisins, sweetener (dates and sugar), a little spice (clove and mace), some breadcrumbs (in place of flour) and, of course, some carrot scrapings. Antoine Beauvilliers, a former chef to Louis XVI, included a recipe for a "Gâteau de Carottes," which was popular enough to be copied verbatim in competitors' cookbooks. In 1824, Beauvilliers published an English version of his cookbook which included a recipe for "Carrot Cakes." Blah, blah, blah… I could go on for hours, but let’s just fast forward several decades to modern day times. The popularity of carrot cake was revived in the United Kingdom because of rationing of food ingredients during the World War II (that was the Big One). Then I came around and re-wrote the recipe for one of our theme park clients. I can tell you that this recipe is my favorite birthday cake and is completely indulgent. It doesn’t take a whole lot of time to make. Prep Time: 40 minutes Bake Time: 30 to 35 minutes Assembly time: 15 minutes Yield: 10 to 12 servings 4-layer / 10-inch (or a 6-layer 8-inch cake) NOTE: This recipe makes a VERY large cake should be refrigerated. If you don't have the space or the appetite, cut the recipe in half! Ingredients For the cake 2 cups vegetable oil (not butter) 2 cups granulated sugar 2/3 cup golden brown sugar 5 large eggs 2-2/3 cups fine grated carrots, 1-1/3 cups chopped walnuts, toasted (or your favorite nut) 1-1/3 cups pineapple, crushed and drained 2/3 cup sweetened coconut flakes 1/3 cup raisins soaked in a cup of rum to plump—discard the rum 1 teaspoon orange zest 3-1/2 cups all-purpose flour 1-1/3 tablespoons baking soda 1-1/3 tablespoons baking powder 2-2/3 tablespoons cinnamon 1-1/2 teaspoon salt For cream cheese frosting 16 ounces cream cheese 6 tablespoons unsalted butter, softened 4 tablespoons vegetable shortening 3-1/2 cups confectioners' sugar 1 tablespoon pure vanilla extract For the topping 1-1/2 cups chopped walnuts, toasted 1/2 cup coconut flakes, toasted Directions To make the cake
ChefSecret: When I assemble layer cakes, I freeze the layers first. It makes it that much easier to frost the layers. Another reason to do this is if you only have a couple of cake pans and need to bake a second batch of layers. Covid-19 Quip of the Day: “It turns out that when asked who your favorite child is, you’re supposed to pick one of your own. I know that now.” ------------------------------------------- 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, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Dessert #Baking #Cake #CarrotCake #CreamCheeseFrosting #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica ©PERSPECTIVES/The Consulting Group, Inc. 2020
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How you doin’ , Mr. President? El Presidente is a classic rum cocktail that originated in Havana, Cuba in the 1920s and was named for President Gerado Machado. The cocktail was traditionally made with Bacardi, the biggest name in Cuban rum at the time. Combining light rum with dry vermouth, orange curaçao, and grenadine, El Presidente is slightly sweet and dry, yet balanced. For the best results, try making your own grenadine, which is far superior to the fake-colored bottled stuff, and will really let this drink shine. Ingredients 1.5 ounces light rum (I prefer Bacardi rum for this cocktail) 3/4 ounce dry vermouth 1/2 ounce orange curaçao Dash grenadine Garnish: orange twist Cocktail Glass (martini glass) Directions
ChefSecret: Here’s how to make homemade Grenadine Syrup—it’s easy. This simple sweet syrup is made with only 2 ingredients—pomegranate juice and granulated sugar. It is the perfect sweet syrup for most of the well-loved frou-frous drinks famous at beach front bars and tiki joints. Homemade grenadine syrup is much better than the embalming fluid used for maraschino cherries. You will need 2 cups 100% pomegranate juice (such as Pom Wonderful) and 2 cups granulated sugar. Add the pomegranate juice to a nonreactive saucepan. Bring the juice to a boil over high heat. Add the sugar and stir with a wooden spoon until dissolved, about 1 minute. Remove from heat and let cool. Pour into a lidded bottle or other sealable container and store in the refrigerator. This recipe makes 3 cups. The syrup will keep, refrigerated, for several weeks. A Little History: Bacardi Limited is the largest American privately held, family-owned spirits company in the world. Originally known for its eponymous Bacardi white rum, it now has a portfolio of more than 200 brands and labels. Founded in 1862, and family-owned for seven generations, Bacardi employs 6,000 people, manufactures at 29 facilities in 16 markets on four continents, with sales in more than 150 countries. Covid-19 Quip of the Day: Have we tried throwing a politician into a volcano to appease the virus? Worth a shot! ------------------------------------------- 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, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #ElPresidentCocktail #Rum #Vermouth #Curacao #PomWonderful #Bacardi #Martini #CubanMartini #HappyHour #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica ©PERSPECTIVES/The Consulting Group, Inc. 2020 How you doin’? There is nothing better than walking through a shopping mall and taking in the delightful yeasty aroma of fresh-baked pretzels. There are two major players in the soft pretzel space—Wetzel's Pretzels (Pasadena, California) and Auntie Anne's (Lancaster, Pennsylvania). Both of them are franchised and have multiple locations. You might ask, “How much controversy can there be between two fan favorites?” Obviously, everybody loves pretzels, especially the aroma of hot, soft pretzels. Yum! So, when you’re shopping your way through the mall—whenever we’re allowed to do that again—there is no way you can pass up this delicious snack. Coming from California, some of us are used to the familiar taste of Wetzel’s Pretzel’s, so of course there is a certain amount of brand loyalty to the home brand. Wetzel’s got me with the first whiff of the buttery aroma… it sends you into childhood bliss—no matter your age! And then there are many college residents who have fond memories of parties with Auntie Anne's make-your-own-pretzel-party pack. After a couple of beers everyone had a good old time baking them off fresh in the dorm oven. One of our CPG clients (consumer packaged goods) thought it was time for a field trip to determine whose brand was superior. It wasn’t as easy as just comparing one brand against the other—there are flavors (and textures) to consider—butter and salt and cinnamon sugar for starters. The first bite of the Auntie Anne's original pretzel was great. It was salty with just a hint of sweetness in the dough that kept us wanting more. The dough was dense and chewy, completely delicious. The Wetzel's Pretzel had a surprising crunch "Wow, this is really crispy!" Upon further evaluation, we realized that the crispiness was not all that this pretzel had to offer! The dough seemed to melt in our mouths, like ice cream on a hot day. The buttery flavor and salt were essentially the same for both pretzels... it was the dough that put Wetzel's over the edge--Go California! Before the taste test, we didn’t think there would be a discernible difference between the two brands. We thought Auntie Anne's could catch up as their pretzel seemed like it should complement the cinnamon sugar topping. Once again Wetzel's dough outshone the sweetness of Auntie Anne's, even with the sugary topping! Knowing all this, our client asked us to develop a soft pretzel recipe and baking procedures for her stall at the Santa Barbara Market. I may be biased, but I think it was an improvement on both of the two stalwart brands. Following is the perfect no-boil recipe to make mall-style soft pretzels. Watch out Auntie Anne and Mr. Wetzel—Dr. Engoron is coming through. Prep time: 2 hours Proof time: 1 to 1-1/2 hours Bake time: 10 to 12 minutes Yield: 12 Pretzels Ingredients: For the pretzels 4 teaspoons active dry yeast (about 2 packets) 1 teaspoon granulated sugar 1-1/4 cups warm water (110º F) 5 cups all-purpose flour 1/2 cup granulated sugar 1-1/2 teaspoons salt 1 tablespoon vegetable oil For the soda dip 1/2 cup baking soda 4 cups hot water 1/4 cup kosher salt, for topping For the “original” topping 1/3 cup unsalted butter, melted (use margarine to make it vegan) 2 to 3 tablespoon coarse bagel salt (or coarse sea salt) Directions To make the pretzels
Covid-19 Quip of the Day: Paranoia has really set in. I sneezed in front of my laptop today and the anti-virus program automatically started a scan. ------------------------------------------- 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, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Snack #Baking #Pretzels #WetzelsPretzels #AuntieAnnesPretzels #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica ©PERSPECTIVES/The Consulting Group, Inc. 2020 How you doin”? Do you get cravings? I do… especially when someone tells me I can’t eat something; then the only thing I can think of is the “forbidden” food. Tell me I can’t have a doughnut and I will be thinking about doughnuts the rest of the day or until I can satisfy my cravings. Who am I kidding? I think about doughnuts a lot anyway! While I usually eat pretty healthfully, there are certain mall food court foods that I crave occasionally. One such Asian dish is the Orange Chicken from Panda Express. At China Rose (my restaurant in Dallas) we had a killer Orange Chicken. So here is a mixed hack that will satisfy your strongest food court craving for Cantonese Orange Chicken. Orange chicken is a classic American dish with a “Chinese Accent.” It didn’t start out to have that distinctive crisp crunch and citrus flavor. In the 1800s, future Chinese railroad workers immigrated to America seeking better opportunities. At the time, their homeland was ravaged from a rebellion with an unstable economy. Their home cuisine had some sweet elements to it, but overall was simply made with lots of vegetables and very little meat stir-fried and served with rice. The original “Orange Chicken” (actually, tangerine chicken) didn’t have any breading. The sauce was made of leftover citrus peels cooked with salty soy sauce, chilis and garlic. The sauce had a citrus element, but it wasn’t as intense or sweet as we think of Orange Chicken today. Similarly, Chow Mein, General Tso's Chicken and Orange Chicken are Americanized mutations of savory and sweet and sour dishes that were found in China. As a side note, the worst Sweet and Sour Chicken I ever had was in Beijing in the late 1970’s. My Orange Chicken recipe hits all the craving buttons… it’s crispy, tangy, and sweet with plenty of sticky sauce to go over the rice. You will need a deep fryer thermometer for this recipe Prep time: 15 minutes Fry time: 7 to 8 minutes Stir-fry time: 2 to 3 minutes Yield: 4 to 6 servings Ingredients For the sauce 1/3 cup oyster sauce (I prefer Lee Kum Kee) 1 tablespoon hoisin sauce 3 tablespoons frozen orange juice concentrate, defrosted 1/2 cup sugar 3 ounces white vinegar 2 tablespoons low sodium soy sauce (Kikkoman—the green cap) 1 tablespoon Aji-Mirin sweet cooking rice wine (Kikkoman) or sherry 1/2 tablespoon ground paprika 1/2 tablespoon minced ginger 5 tablespoons minced or pressed garlic 1 tablespoon cornstarch whisked together with 1 tablespoon water For the chicken 1-1/2 quarts plus 2 tablespoons peanut oil, divided (vegetable oil can be substituted) 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces 2/3 cup ice cold water 2 cups chestnut flour (found in Asian stores sometimes labeled chestnut starch) 1/2 medium onion, diced 4 scallions… white bottoms cut into 2-inch pieces; green tops cut into slivered rings for garnish White sesame seeds for garnish 1/4” sliced Orange wheels for garnish Directions
ChefSecret:
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, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entree #Chicken #StirFry #OrangeChicken #CantoneseOrangeChicken #PandaExpress #LeeKumKee #GeneralTsosChicken #TangerineChicken #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica © PERSPECTIVES/The Consulting Group, Inc., 2020 How you doin’? Are you feeling lonely or depressed? Has your party pooped out? Do you find that you are talking to yourself? Be careful, people are stressing out from this pandemic and its effects on our “normal” way of life. I was talking about this with the microwave and toaster while drinking iced tea this morning and we all agreed that things are pretty bad. I didn't mention anything to the washing machine as she puts a different spin on everything, and certainly not to the fridge as he is acting cold and distant. The vacuum was very unsympathetic... told me to just suck it up, but the fan was more optimistic and hoped it would all soon blow over soon. The toilet looked a bit flushed when I asked its opinion and the doorknob told me to get a grip. The front door said I was becoming unhinged and so the curtains told me to—yes, you guessed it--pull myself together. In the end the iron straightened me out telling me that everything will be fine, no situation is too de-pressing—just eat ice cream. The only thing that could cure what ails me would be some ice cream. I can eat ice cream for breakfast, lunch and dinner. For “fancy” brunch last week I had my Chex with a scoop of vanilla ice cream—no milk. At lunch I had a scoop of chocolate ice cream over a grilled peach half and I finished off dinner it with a slice of Ice Cream Cake. Yes, I love ice cream that much—but it’s got to be the good stuff—rich and creamy with very little air (overrun) whipped into it. So, let’s discuss ice cream cakes. Do you have a few hours? Here, you are only constrained by your own creativity—it’s very had to make a mistake. There are lots of different methods, sizes, layers and shapes of ice cream cakes. I tried to make this recipe as easy as pie. You’ll find while I listed some specific ingredients, you don’t need to follow my lead, just assemble according to the instructions. I do promise you this Homemade Ice Cream Cake recipe is better than BR or Carvel or any other store-bought cakes. This is the ultimate dessert. I guarantee it or double your money back! Prep time: 1-1/2 hours Freezing time: 15-24 hours Yield: 8 to 10 servings Ingredients 1 boxed cake mix, fully baked and frozen (yes, store bought, unless you are feeling particularly ambitious) 1-1/2 quarts vanilla ice cream 1-1/2 quarts chocolate ice cream 3/4 cup hot fudge sauce 12 Oreo Thins, crumbled 2 cups heavy whipping cream 1/4 cup granulated sugar 1 teaspoon pure vanilla extract Decorative jimmies, sprinkles, sparkles or other decorations for topping Directions
Chef Secret: It’s okay to assemble the cake first, freeze again as you go and then finish frosting and decorating before serving. ------------------------------------------- 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, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Dessert #Baking #IceCreamCake #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica ©Perspectives/The Consulting Group, Inc., 2020 |
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