Boo! How you doin’? There are so many rich stories about Halloween—some of them even true! Halloween first came to the United States in the 1840s, however the celebration of Halloween dates back to the ancient Celtic festival of Samhain.
 
The Celts lived 2,000 years ago in an area we now recognize as Ireland. On their calendar they celebrated their New Year on November 1st. This is when the world of the gods was believed to be made visible to mankind (the whole ghosts and goblins thing). Modern witches say it is a time of year when the “veil between the dead and the living is thin” (imagine, squeaky doors and scary music).
 
In later years, the word “Halloween” had its origins within the Catholic Church and is corrupted from All Hallows Eve. “All Hallows Day” or “All Saints Day” is a Catholic day of observance in honor of saints on November 1st.
 
In the 1st century AD, Samhain was assimilated into celebrations of some Roman traditions that took place in October, such as a day to honor Pomona, the Roman goddess of fruit and trees. Pomona’s symbol is the apple which might explain (if it isn’t too much of a stretch) the origin of bobbing for apples on Halloween… or it could just be that apples are a fall fruit and are abundant at that time.
 
Halloween came to America in the 1840s with Irish immigrants fleeing a potato famine. At that time, the favorite pranks in New England included tipping over outhouses (that’s a s—tty thing to do) and unhinging fence gates.
 
The custom of trick-or-treating is thought to have Irish origins as well from the practice going door-to-door to collect money and cake or another custom of begging for soul cakes or offerings for one’s dead relatives (the original Irish shake-down). Failure to supply a treat would result in a practical joke.
 
The Jack-o’-Lantern is believed to have come from Irish folklore about a drunk, Jack, who tricked Satan into climbing a tree then carved an image of a cross in the trunk to trap the devil in the branches. He struck a deal with Satan to leave his soul alone when he died but then heaven would not take him either and he carried embers in a hollowed turnip as he wandered in eternal darkness forever—poor Jack. The turnip was later replaced with a pumpkin.
 
Which brings us to today… my Witches Brew cocktail is eye catching with its purple color. The vivid color is dramatically beautiful, and the dry ice creates a perfectly eerie feeling for a Halloween get together.
 
Prep time:  5 minutes
Yield: Makes:  4 cocktails
 
Ingredients
To rim the glass
1 fresh lime
3 drops purple food coloring (you can mix your own with red and blue food color)
1 tablespoon sugar
 
For the cocktail
4 ounces vodka
3 ounces lime juice
2 ounces raspberry liqueur (I prefer Chambord Black Raspberry Liqueur)
Regular ice for the shaker
2 ounces of dry ice (optional) (See ChefSecret)
 
Directions
To prepare the shot glasses

1. Cut the lime in half and squeeze the juice into a saucer.
2. Add the purple food coloring and mix with a cocktail stick.
3. Place the sugar in a second saucer.
4. Dip the shot glasses into the lime juice and then into the sugar to coat the rim.
5. Set to one side.

To make the cocktail

1. Pour the vodka, lime juice and raspberry liqueur into a cocktail shaker.
2. Add regular ice. Shake well to blend and chill.
3. Strain into the prepared shot glass.

ChefSecret: Want a scary highball instead of a shooter? Pour the shaken cocktail over crushed ice into a highball glass and fill the glass with tonic, soda or Sprite. Top off with dry ice to turn this cocktail into a smokin’ cauldron of perfection.

Halloween Quip of the Day: “How do you mend a broken Jack o’ Lantern? With a pumpkin patch, of course!”
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Do you have a question or comment? 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 .
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #FallCocktails #HalloweenCocktails #WitchesBrew #Chambord #Vodka #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                      ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I love Quick Breads—don’t you? They certainly live up to their name. They're so quick and easy because they don't require yeast, kneading or extra time to proof. Instead of yeast, quick breads use instant leavenings like baking powder or baking soda (or both) to create the bubbles in the batter that makes the bread rise as it bakes. Muffins, pancakes, waffles, scones and biscuits are also considered quick-style breads.
 
Quick Breads are far more versatile than most other baked goods. They allow you greater freedom to add ingredients (like nuts and dried fruit) and make ingredient substitutions.
 
One of the great things about quick breads is that you can use the same batter to make all kind of things—loaves, muffins, coffeecakes, corn bread and Bundt cakes, however each size requires different baking times—and some may require different baking temperatures as well. The larger and thicker the loaf, the longer it's going to take to bake. So, if you're using a different size baking pan than your recipe calls for be sure to adjust the baking times accordingly.
 
This recipe comes from the brunch menu of the Palm Grill Restaurant in Burlingame, California. It was so popular we baked an additional 100 loaves each weekend to sell to be enjoyed outside the restaurant. The quick bread is tender, sweet and delicious every time!
 
Prep time:  15 minutes
Bake time:  1 hour
Additional:  5 minutes for cooling
Yield:  2 9-inch loaves / about 24 slices
 
Ingredients
For the quick bread
3 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
4 tablespoons poppy seeds
1-1/2 teaspoons Fiori di Sicilia (see ChefSecret below)
 
1-1/3 cups vegetable oil
3 large eggs
1-1/2 cups whole milk
2-1/4 cups granulated sugar
2 tablespoons fresh orange zest
 
For the glaze
1/4 cup orange juice
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon orange zest
1 tablespoon poppy seeds
2 cups confectioners' sugar
 
Directions
To make the cake

1. Preheat oven to 350⁰ F.
2. Spray or butter bottoms of two 9-inch loaf pans.
3. Line the bottom of the loaf pans with parchment.
4. Mix the flour, salt, baking powder, poppy seeds, Fiori di Sicilia, oil, eggs, milk, sugar, vanilla, almond extract and orange zest.
5. Pour into prepared pans.
6. Bake for one hour, until a toothpick or cake tester comes out clean.
7. Cool for 5 minutes.

To make glaze

1. Mix orange juice, extracts, orange zest and poppy seeds.
2. Add enough confectioners' sugar to make glaze.
3. Poke holes in top of Quick Bread loaves and pour the glaze over.

ChefSecret:  If you don’t have Fiori di Sicilia, a fragrant citrus extract, you can make your own using 2 parts vanilla extract, 1 part lemon extract and 1 part orange extract.

Quip of the Day: “Be decisive! Right or wrong, make a decision. The road of life is paved with flat squirrels who couldn’t make a decision.”
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Do you have a question or comment? 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.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #QuickBread #OrangePoppySeed #Breakfast #Brunch #Snack  #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? When I think of the people I had the opportunity to work with in Hollywood, I get all nostalgic. There were the great ones—Bob Hope, Gene Kelly, Bing Crosby, George Burns, Dean Martin and Jerry Lewis. The not-so-great ones may be the subject for another time or my next book.
 
But one celebrity who stands out above all others was Frank Sinatra. He was the man’s man! I worked on his special at CBS in 1969. That was the same month we opened The Warehouse Restaurant in Marina del Rey. It was the last TV special I did. There are all kinds of stories about Mr. Sinatra, but I remember him to have a great sense of humor and a strong feeling about family.
 
Old Blue Eyes loved his mama—Natalina Della Garaventa, aka Dolly Sinatra—and used to talk about her fantastic Italian recipes. He often spoke of her “perfect” Mama Mia Marinara sauce—it was one of his culinary passions. Frank even published the recipe for his mother’s tomato sauce in a cookbook and later launched his own line of jarred sauces in the late 1980s.
 
As a side note, I invited Mr. Sinatra to my restaurant opening, but he was unable to attend. A few weeks later he did arrive with an entourage of about 20 people including his Rat Pack buddies. His group was secreted up in the second-floor loft for privacy. To my and everyone else’s amazement, before leaving he took to the stage and sang My Way. He made me a hero with our staff and guests.
 
Dolly’s old-fashioned sauce with meatballs and spaghetti is as good as it gets. It’s easy to make and you can dream that you are having a wonderful Italian meal with “Old Blue Eyes” himself.
 
Prep time:   25 minutes
Cook time:  40 minutes
Total time:   1 hour 5 minutes
 
Ingredients
For the meatballs
1/2-pound lean ground beef
1/2-pound ground pork
1 cup Italian seasoned breadcrumbs (Progresso)
1/2 cup Italian grated Parmesan cheese
2 tablespoons fresh chopped Italian parsley
4 cloves minced garlic
2 large eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon black pepper
olive oil (for browning the meatballs)
 
For the sauce
1/2 cup virgin olive oil
1 medium finely diced yellow onion
4 cloves garlic minced
1-28-ounce can of San Marzano Italian-style tomatoes (imported from Italy)
1-28-ounce can of tomato purée
3 tablespoons freshly chopped Italian parsley
2 teaspoons dried thyme
kosher salt to own taste
fresh ground black pepper to own taste
 
Accompaniments
1-pound dried spaghetti
Extra chopped parsley for serving
 
Added options
Fresh basil
Red pepper flakes for serving
Grated Pecorino Romano
 
Directions
To make the meatballs

1. Preheat your oven to 250°.
2. Combine lean ground beef, ground pork, breadcrumbs, grated Parmesan cheese, parsley, four cloves minced garlic, eggs, salt and black pepper.
3. Form the meat into balls and brown in olive oil until done. Set aside.
4. Place a serving platter in the pre-heated oven.

To make the sauce

1. In a frying pan, add the olive oil, onions and the four garlic cloves. Stir often over medium heat until onions are golden.
2. Remove garlic cloves and discard.
3. Drain the Italian-style canned tomatoes, reserving 1/4 cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 10 seconds.
4. Add the cooked onions, drained tomatoes and blended tomato purée to a sauce pot; cook for about 10 minutes on medium heat.
5. Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring the sauce a few times.
6. Boil 1-pound of pasta according to the package directions for al dente cooked pasta.
7. Drain the pasta once done. Do not rinse the pasta.

To put it all together

1. Pull the heated serving platter out of the oven.
2. Pour the drained spaghetti on the heated platter, top with the cooked meatballs and then cover with the sauce.
3. Sprinkle with 2 tablespoons chopped parsley and lots of grated Pecorino Romano cheese.

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Chefs Secret: No need to add olive oil to the drained pasta… you’ll just end up with unnecessarily oily pasta.
 
Quip of the Day: “You know the only people who are always sure about the proper way to raise children? Those who’ve never had any.”
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Do you have a question or comment?  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.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.
​
#Entrees #Italian #Sinatra #Spaghetti-Meatballs #OldBlueEyes #Dinner #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2021

​How you doin’? It’s Halloween time when all the candy beggars go out house-to-house in scary and not-so-scary costumes to separate you from your treats. How did Halloween start and why? The tradition originated with the ancient Celtic festival of Samhain, when people would light bonfires and wear costumes to ward off ghosts. Over time, Halloween evolved into a day of activities like trick-or-treating, carving jack-o-lanterns, festive gatherings, donning costumes and eating treats.
 
When I was younger, I used to enjoy seeing all the polite kids stopping by my house at trick-or-treat time. As the years have gone by, the kids (and, even worse rude teenagers) now bang on doors demanding large amounts of treats. Nowadays this old grinch turns off the porch light and enjoys a cocktail that helps me remember the good old days of Halloween.
 
My Halloween Siberian is exactly what’s needed to sip at this season. This festive fall cocktail brings the perfect pumpkin flavor to a classic White Russian with the addition of pumpkin spice creamer. It's creamy, dreamy, and delicious! Try it for yourself!
 
Prep time: 5 minutes
Yield:  2 cocktails
 
Ingredients
For the flavored decorative rim and topping
1 teaspoon pumpkin pie spice
1 teaspoon sparkling sugar
3 tablespoons crushed honey graham crackers
 
For the cocktail
Pumpkin pie spice for glass rim
3 ounces vodka
3 ounces pumpkin spice creamer (I prefer International Delight)
1-1/2 ounces Kahlua
Ice (in a shaker)
whipped cream (for garnish)
 
Directions

1. Mix the ingredients for the rim together on a shallow plate.
2. Dip the edge of two glasses in water and then dip into the graham mixture.
3. Press to coat.
4. Set the two glasses aside.
5. Pour vodka, creamer and Kahlua into a large cocktail shaker filled with ice.
6. Shake lightly until combined and cold.
7. Straining out the ice, pour mixture into glasses and top with whipped cream and dust with pumpkin pie spice.
8. Boo!

ChefSecret:  Pumpkin creamers are LTOs offered this time of year to celebrate adult Halloween.

Quip of the Day: “A couple drove down a country road for several miles, not saying a word. An earlier discussion had led to an argument and neither of them wanted to concede their position. As they passed a barnyard of mules, goats, and pigs, the husband asked sarcastically, 'Relatives of yours?' 'Yep,' the wife replied, 'in-laws'.”
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Do you have a question or comment? 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. 
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To you and everyone dear to you, have a Happy Halloween, be strong, be positive, stay well, stay safe and be kind. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #PumpkinSpicedSiberian #HappyHour #FallCocktails #Vodka #Kahlua #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                        ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? One thing is certain, during the last year and a half we have all been experimenting with different foods. Just think back to 2019 when most meal providers had a repertoire of only 5 dinner recipes (and at least two of those were made from leftover restaurant meals) to appreciate how far we’ve come. We have all embraced wonderful “comfort meals.” They are all warm and nourishing with a touch of mid-century retro memories of mom and grandma. 
 
Right up at the top of that list is Shepherd’s or Cottage Pie. Think of a deep-dish casserole filled with ground or minced meat, savory gravy, and chopped vegetables, topped with creamy mashed potatoes. The “Pie” is then baked until bubbling hot inside and golden brown across the top. I always thought that this classic dish originated from Scotland, but it goes by different names in various countries where you'll find local versions of shepherd's pie served in France, Chile, Argentina, Britain, Ireland, the US and Scotland, of course.
 
You can make Shepherd's Pie completely from scratch like we did at my Custom House Restaurants, or you can be true to its culinary roots and use up leftover bits of meats and pieces of vegetables in your filling and top it all off with leftover mashed potatoes (a great excuse to make extra mashed). Be sure to bind the filling with a little gravy so you get that perfect bite every time.
 
I make my Shepherd’s Pie with any single or variety of meats—lamb, beef, veal or pork. You can even use ground chicken or turkey. I find it best to use a chili grind for the meats… see ChefSecret for more on this.
 
Prep time:  20 minutes
Cook time:  1 hour 50 minutes
Yield:  6 to 8 servings
 
Ingredients: 
For the garlicky potato topping
4 large russet potatoes, peeled and quartered
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef, chicken or vegetable broth
4 tablespoons unsalted butter, softened
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
Nonstick cooking spray
 
For the seasoned meat filling
4 slices bacon, cut into thin strips or ask your butcher to grind this with your meat
1 tablespoon vegetable or olive oil
2 cups chopped white onion
1/4 teaspoon kosher salt, plus 1/4 teaspoon
1 teaspoon granulated sugar
1 pound ground beef (or other meat)
1 cup roughly chopped carrots
3/4 cups frozen peas
1/2 cups frozen corn
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle Guinness dark beer or other dark stout
1/2 cup beef broth
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
1/2 cup grated Cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
 
Directions:
To make the potato topping

1. In a large saucepan or kettle add the potatoes and garlic and cover with cold water.
2. Bring the potatoes to a boil over medium heat and cook uncovered until the potatoes are fork-tender, about 15 to 20 minutes.
3. Drain the potatoes in a colander.
4. Transfer the potatoes and garlic to a large bowl.  
5. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper; beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes.
6. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
7. Preheat the oven to 350⁰ F.
8. Spray a 10-inch deep round baking dish with nonstick cooking spray.

​To make the filling

1. Heat a large skillet over medium heat. Add the bacon (if using strips) and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes.
2.  With a slotted spoon, transfer the bacon to a paper towel-lined plate; set aside.
3. Add the oil to the drippings in the skillet and over medium heat cook the onion and 1/4 teaspoon of salt, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
4. Sprinkle in the sugar and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
5. Stir in the meat and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
6. Add the carrots, peas, corn and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes.
7. Stir in the tomato paste and flour while continuing to cook, stirring until well blended, about 2 minutes.
8. Add the beer, bring to a boil and boil for 3 minutes.  
9. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
10. Add the cooked bacon, the broth, rosemary, 1/4 teaspoon of salt and the pepper, and bring to a boil.  Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
11. Spoon the meat mixture into the prepared baking dish.
12. Spread the mashed potato topping evenly over the beef mixture.  
13. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
14. Remove from the oven and sprinkle with the cheeses.
15. Return to the oven and bake for 10 more minutes.
16. Let the Shepherd’s Pie rest out of the oven for 10 minutes before serving.
17. Cut a scoop out the Shepherd’s Pie onto a dinner plate making sure you get meat filling and potato topping. Sprinkle with parsley before serving.

ChefSecret:  I find it best to use a chili grind for my meats. That’s a ground meat that has only gone through the grinder one time. I prefer the “rougher” texture alongside the creamy mashed potatoes.

Quip of the Day: “I really look a lot cuter and younger when I wear my mask. It must be the mystique of the unknown."
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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.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #SheherdsPie #Potatoes #Cheese #GroundMeat #ComfortFoods #Dinner #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2021