The 2020 Holidays Recipe Collection How you doin’? As we get closer to the holidays it time to think about gift-giving for the ones you love. I guess you might like to buy your loved one a brand new iPhone for $1,000, but during these times it’s hard to come up with the “scratch” when we are looking to pinch pennies. New Orleans’ Pecan Pralines (prah-leen) are a sweet diversion from the current Covid-19 pandemic. You might ask, where did these delicious confections come from? As with most food history there are lots of stories from all over the world. It’s hard to find just one definitive history of the pecan praline in the southern United States. Many believe that pralines, named after a French diplomat (César, duc de Choiseul, comte du Plessis-Praslin) from the early 17th century. The creator of the praline is believed to be his personal chef, Clement Lassagne. Some versions have Lassagne getting the idea from children who were scavenging for scraps in the kitchens, nibbling on almonds and caramel leftover from one of his pastry creations. In another tale, the children were discovered stealing almonds from the kitchens when Lassagne followed the delicious smell to find them caramelizing the almonds in sugar over a candle. Yet one more version has Lassagne getting the idea from a clumsy young apprentice who knocked over a container of almonds into a vat of cooking caramel. A more playful account paints du Plessis-Praslin as a notorious lady’s man, who asked his chef to come up with an irresistible treat he could present to the women he would court. He would put the sweet sugary nuts into little parcels marked with his name, so people began to call the sweets after him. Whatever the real story, we know that the original praline was a sweet confection made of almonds and some sort of creamy sugary caramelized coating. The candy was named praslin, after the owner of the kitchen instead of the chef, but Lassagne did well enough for himself, eventually opening a sweet shop in France called the Maison du Praslin, which still exists in some form today. It is believed that pralines were came to America from France by the Ursuline nuns, who came to New Orleans in 1727. They oversaw young women sent over from France at the request of Bienville to marry New Orleans’ colonists. The nuns instructed these ladies to be upstanding women as well as good wives to the settlers, and during their scholastic and domestic educations, the women were taught the art of praline making. Almonds being in short supply, cooks began substituting native Louisiana pecans for almonds, and thus the birth of the modern pecan pralines. That’s when praline became a sugary, creamy, pecan-laden candy. Praline pecans were known as individual pecans covered in the sugary coating. These new pecan pralines quickly spread throughout the New Orleans culture and became a common confection in the area. Soon, praline sales were a small but historically significant industry for the city. Modern day New Orleans pecan pralines are not very different than the ones made a hundred years ago. The common factors are dairy, sugar, and pecans. Some people use water or evaporated milk; others use vanilla, maple, and sometimes broken bits of pecans. Since 1992, Southern candymakers’ pralines are made simply of fresh milk, cream, butter, sugar, and jumbo pecans halves like the recipe below. They are made the traditional way, each one hand-scooped and cooled. Prep time: 20 minutes Cook time: 20 to 25 minutes Cool time: 20 minutes Yield: 40-50 pralines Ingredients 8 cups granulated sugar 1/4-pound unsalted butter 4 cups half & half 1/2 tablespoon pure vanilla extract 4 cups whole small pecans Directions Safety First
ChefSecret: Work carefully… a sugar burn can ruin your whole day. This is a recipe modified for home use. You will need to find a way to keep mixture warm and somewhat fluid while scooping out onto baking sheets. Covid-19 Quip of the Day: “With all this time on my hands lately, I’ve been thinking… Why is there an expiration date on sour cream?” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. 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 #Dessert #Snack #PecanPralines #NewOrleansPralines #Praline #Pecans #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020
0 Comments
The 2020 Holidays Recipe Collection How you doin’? Admittedly British cuisine is not on the top of anyone’s list aside for expats enjoying a touch of home to watch some football (not real football—just soccer). But there are a few things that do catch my attention—Sausage Rolls (if they’re really good), Bangers and Mash, Shepherd’s Pie and Fish & Chips. Fish & Chips are what the Brits do best. A good basket of Fish & Chips is a meal to die for. But where were they invented? I’m sure the Greeks and Romans were frying fish log before they arrived in London. The tradition in the United Kingdom of fish battered and fried in oil may have come from Western Sephardic Jewish immigrants from Holland. Originating in Spain and Portugal and settling in England as early as the 16th century, they would have prepared fried fish in a manner similar to pescado frito, which is coated in flour then fried in oil. Fish fried for Shabbat dinner on Friday evenings could be eaten cold the following afternoon, palatable this way as liquid vegetable oil was used rather than a hard fat, such as butter. Charles Dickens called out "fried fish warehouses" in Oliver Twist (1838), and in 1845 Alexis Soyer in his first edition of A Shilling Cookery for the People, gives a recipe for fried fish, which is dipped in a batter of flour and water. The exact location of the first Fish & Chips Shoppe is unclear. The earliest known shops were opened in the 1860s, in London by Joseph Malin and in Mossley, near Oldham, Lancashire, by John Lees. However, fried fish, as well as chips, had existed independently for at least fifty years, so the possibility that they had been combined at an earlier time cannot be ruled out. Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, so that fresh fish could be rapidly transported to the heavily populated areas. The modern Fish & Chip Shoppe ("chippie" in modern British slang) originated in the UK, although outlets selling fried food occurred commonly throughout Europe. Early Fish & Chips shops had only very basic facilities. Usually these consisted principally of a large vat of hot cooking fat, heated by a coal fire. These later evolved into a standard format, with the food served in newspaper wrappings to queuing customers over a counter in front of the fryers. One entrepreneur opened his Fish & Chip Shoppe across the street from a brewery. He swapped some fried fish for beer and had so much of it he substituted the water in the batter for the beer which made the batter lighter and with a malty flavor. He then matched the malty flavor with a splash of malt vinegar (an acid) which cut the fatty flavor and greasy mouth feel of the fish. During World War I a priority: "The cabinet knew it was vital to keep families on the home front in good heart, unlike the German regime that failed to keep its people well fed.” During World War II, Fish & Chips remained one of the few foods in the United Kingdom not subject to rationing. The Prime Minister referred to the combination of fish and chips as "the good companions." You might ask how did Fish become associated with Chips (fried potatoes)? Well, potatoes are the perfect shortening filter for removing fishy smells and tastes. It just so happens they are the BEST companions that make the perfect coupling. Prep time: 15 minutes Fry time: 8 to 10 minutes Yield: 4-6 servings Ingredients 2 pounds frozen halibut or cod fillets, thawed 1 cup all-purpose flour, plus 1/2 cup more to dredge 1-1/2 teaspoons kosher salt 1-1/2 teaspoons paprika 24 ounces very cold fresh beer Peanut oil (for frying) Directions
ChefSecret: We fry fish fillets in peanut oil at 375ºF because the oil doesn’t smoke, and it has a clean flavor. It is also reusable. Keep the batter as cold as possible as that will give the exterior an extra crispy texture. Covid-19 Quip of the Day: “As many of you know, I have traveled to over 137 countries. I am usually on a plane 2 or 3 times a week. I told my suitcase this morning that there will be no more traveling until this whole pandemic thing is over. Now, I’m dealing with emotional baggage.” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. 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 #Fish&Chips #BeerBattered #FriedFish #Cod #Halibut #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? New Orleans is one the most enticing cities in America. It is a patchwork quilt of many different cultures and nationalities. It is a bustling international port city situated on the banks of the gulf and the Mississippi River. It was once a refuge for pirates and a smuggling capital for the Confederates during the Civil War. It has its own heritage and attractions and once you’ve been there you will want to go back whenever possible. Great food, drink and music are important parts of what brings people to New Orleans. Shrimp Étouffée (pronounced ‘eh-too-fay’) is one of the more popular dishes from Louisiana, along with gumbo, jambalaya, red beans and rice, and shrimp creole. The word ‘étouffée’ is translated from French as “smothered and can be made with crawfish or shrimp. Shrimp Étouffée is one of the most iconic classic New Orleans recipes that people crave. Étouffée is made with Creole spices and plenty of shrimp in a spicy tomato-based sauce. The rich and delicious stew tastes great served over rice. This recipe is perfect for Mardi Gras parties, but is also so easy that you could make a regular weekday meal extra special. I always keep a bag of frozen shrimp—peeled and de-veined—in my freezer so I don’t have to run out to the store at the last minute when I want to make a quick Instant Pot entrée dinner! Instant Pot Shrimp Étouffée is similar to Instant Pot Gumbo, but there are a few differences.
Prep time: 15 minutes Cook time: 45 minutes Yield: 6 servings Ingredients 2 pounds shrimp, peeled and de-veined 1 tablespoon Creole seasoning, divided (see homemade recipe below) 4 tablespoons unsalted butter 1/4 cup all-purpose flour 1 cup diced yellow onions 1 cup diced green bell peppers 1 cup diced celery 1 tablespoon minced garlic 1/4 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 1/4 teaspoon kosher salt 2 cups seafood stock (I prefer Better Than Boullion Fish Base) 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice 1 cup chopped fresh tomatoes 2 tablespoons tomato puree (I always have a tube of tomato paste in the refrigerator) 2 tablespoons dry sherry (for finishing) 2 tablespoons thinly sliced green onions, green tops only Chopped parsley to garnish 12 crawfish, cooked (optional; 2 per bowl for garnish) Directions
ChefSecret: I like my Louisiana food to finish on a spicy note and use a dash or two of Tabasco sauce to liven up the dish. You can serve Shrimp Étouffée over pasta or even grits instead of rice. Ed’s Cajun Seasoning You probably have all these ingredients on your spice shelf. Use Cajun Seasoning on all types of foods—broiled steaks and chicken, soups, pasta and salads. I also use it in the flour mixture of my fried chicken. Prep time: 5 minutes Cook time: 2 minutes Yield: About 1/2 cup. Ingredients 4 teaspoons garlic powder 4 teaspoons onion powder 2 tablespoons sweet paprika powder 1 teaspoon smoked paprika 1 tablespoon dried thyme 2 teaspoons dried oregano 2 teaspoons dried basil 2 teaspoons cayenne pepper (or less if you don't want it as hot) 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Directions
ChefSecret: Cooking the spices releases all the volatile oils and helping the flavors to blossom. Covid-19 Quip of the Day: Arguing with a woman (and many men, too!) during the pandemic is like reading a Software License agreement. In the end you must ignore everything and click, “I agree.” ------------------------------------------- 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. Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. 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 #InstantPot #ShrimpEtouffee #NewOrleans #Louisiana #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? The thing I love about doing basic baking research in the test kitchen is sometimes you end up with something totally different and much better than you thought you would. I started out to make the world’s best Mexican cheesecake and wound up with a beautiful Cheese Danish. Sometimes stuff just happens—wonderful stuff! A little bit about Danish pastry… Danish pastry, sometimes shortened to just Danish (as in “Yo Marge, gimme a Cheese Danish”), is a multi-layered, laminated sweet pastry in the Viennoiserie tradition. The word Viennoiserie–is French for all things from Vienna–and describes a whole wonderful category of pastries that includes croissants, pain au chocolat and brioche. These bakery goods, traditionally associated with France, tend to bridge the gap between boulangerie (breads) and patisserie (pastry), at least that’s what they told us in baking school. Like other Viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated dough that creates a layered texture (at least 68 buttery layers to be technically correct). The concept of Danish Pastry, as noted, was not originally Danish but rather Austrian (probably from Vienna). The recipes were brought to Denmark in 1850 by Austrian strike-breaker bakers. You see, all the bakers went on strike and left Copenhageners swinging in the breeze without their morning pastries. Let me tell you from experience, you shouldn’t leave good Danes without their morning coffee and pastry. Viennoiserie-style Danish has since developed into a Danish specialty. Danish pastries were brought to the United States by immigrants, where they were and often still are made with a fruit or cream cheese filling. In fact, you can take my recipe below and add a 1/2 cup of fruit pie filling and get a twofer—fruit & cheese. Danish pastry is now popular around the world. Some of the best I’ve ever tasted were in old Saigon and Hong Kong. Cheese Danish Pastry Slab is the perfect morning starter or evening dessert during normal times and especially great during these rather difficult times. It is quick and easy to make, smells amazing while baking and tastes wonderful! It will last, covered at room temperature, for about 4 days... unless you finish it first. Prep time: 15 minutes Bake time: 45 to 55 minutes Cool time: 2 hours Yield: 1 9 x 13-inch slab cheesecake, 12 servings Ingredients 2 (8 ounce) packages cream cheese, softened 1-3/4 cups granulated sugar, divided 1 teaspoon pure vanilla extract 2 sheets (1 package) frozen puff pastry dough, defrosted (I prefer Pepperidge Farms) 1 teaspoon ground cinnamon 1/2 cup butter, room temperature 1/4 cup honey, warmed Directions
ChefSecrets:
Covid-19 Quip of the Day: “I was just reminiscing the other day; I was on the floor trying to fix a pesky old washing machine and asked my gal to bring me a screwdriver. She asked, flat head, Philips or vodka? That’s when I knew for sure she was the one.” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. 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 #Dessert #CheeseDanish #PepperidgeFarms #Breakfast #PuffPastry #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? If this year’s holidays are stressing you out a little too much then Grinch Punch was made for you. It’s as simple as mixing everything in a punch bowl and ladling into glasses. It's an easy, no-fuss Christmas punch that looks the part and is perfect for your next get together (even if it’s virtual)! Okay, as you read on, you’ll see I use a packet of Kool-Aid to make this drink. It’s okay to bring back some of your favorite sugary flavors at this time of year. It tends to balance out the 16-ounces of vodka. Don’t let the color of the drink and Kool-Aid fool you… it packs a helluva punch! Prep time: 10 minutes Chill time 10 minutes Yields: 12 servings Ingredients 1 (0.13-oz.) packet Kool-Aid Lemon Lime mix 4 cups water 4 cups ice 3 cups lemon-lime soda 2 cups pineapple juice 2 cups vodka 1 cup ginger ale Lime wedges, for rimming Red sanding sugar, for rimming Directions
ChefSecret: The secret to making this drink fun with the bright color is the Kool-Aid. You can make a second Grinch Punch bowl for the kids, by leaving out the vodka. Covid-19 Quip of the Day: “I know without a doubt that our country and the world will survive this pandemic. And just like our broken and damaged families, I’ve got to believe this broken world will be way better and more beautiful. You’ve got to believe.” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. 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 #Grinch #Punch #Vodka #Kool-Aid #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 |
For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities. Categories
All
Archives
May 2024
|