How you doin’? It’s time to kiss 2021 good-bye and good riddance! Welcome 2022 and more power to you.
 
I want to thank all our readers on postings both here and on other platforms. You have supported us with your kind comments, and we really appreciate you! We have posted almost 400 blogs since the beginning of the Covid-19 lock-down as part of our Survival Guide. People tell us how much they enjoy, not only the recipes, but the history that accompanies them.
 
Look at all that has happened during the last 12 months—much of it not so good. The pandemic continues with new variants, everything has gotten more expensive, if you can even find things on shelves, we still are living in a country divided, kids are shooting kids in schools, governors are resigning, and news commentators are being fired left and right. It’s hard to even recognize our country these last few years.
 
But 2022 will be better, right? I hope so! We (just ordinary people) will make things better… after all we are positive-thinking Americans, and it is a new year. The pandemic will be overcome and that alone will relieve a lot of problems.
 
But we can make a lot go away for at least one night—the last night of year. Here are two cocktails for you to imbibe—one for the waning moments of 2021 and another for the early minutes of 2022.
 
                                                 Bourbon Negroni
 
If you're planning to toast a good riddance to 2021 with something stiff and bitter, you can't beat a Bourbon Negroni. It's easy to make, exceedingly good, and oh, so very satisfying and warming. So, warm up your New Year’s eve with this American bourbon spin on a classic.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1-1/2 ounces American Bourbon
3/4 ounce sweet vermouth
3/4 ounce Campari
Orange peel, for garnish
 
Directions

1. Combine American Bourbon, sweet vermouth, Campari and ice in a cocktail shaker or glass.
2. Stir with a long-handled spoon for 30 seconds.
3. Strain and pour over fresh ice.
4. Garnish with orange peel.
5. Toast good-bye to 2021!

 
                                            Bubbly New Year’s Punch
 
Celebrate this bubbly cocktail for an uplifting New Year’s fling. The origin of champagne cocktails is unclear, but some believe they first splashed on the scene in 1861, when England went into mourning for Prince Albert. According to historians, a bartender at London's Brooks' Club decided champagne also should be used to mourn and paired it with Guinness stout to make a black velvet.
 
My recipe is to celebrate, not mourn. I have paired a sparkling wine with Lillet Blanc (delicious taste and aromas of candied oranges, honey, pine resin and exotic fruits) and fresh orange juice.
 
Prep time:  5 minutes
Yield:  6 to 8 servings
 
Ingredients 
1 (750-milliliter) bottle chilled Lillet Blanc
16 ounces freshly-squeezed chilled orange juice
1 (750-milliliter) bottle chilled Champagne, Prosecco or other sparkling white wine
Orange wheel garnish
 
Directions

1. Combine Lillet blanc, orange juice and sparkling wine in a pitcher.
2. Serve in Champagne glasses garnished with an orange wheel.

ChefSecret:  Drive responsibly!  If you are drinking, please, please, please do not drive—call Uber!

Quip of the Day: “Tomorrow is the first blank page of a new 365-day book… write a great one!”
-------------------------------------------
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. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Cocktail #HappyHour #HolidayCocktails #BourbonNegroni #Champagne #Lillet #2022 #HappyNewYear #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                          ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Ahhh, Quiche Lorraine—This specialty comes from the Lorraine region of France, a part of the world that claims some of my favorite culinary specialties.
 
Alsace and Lorraine hug the border between France and Germany, so that makes Alsace and Lorraine both French and German, and also their own unique places within both countries. I will save the most famous Alsatian tarte—Tarte Flambée—for a separate article, the most ubiquitous dish from Lorraine is Quiche. And the specialty quiche from Lorraine features gruyere cheese, sautéed onion, fatty bacon (French lardons) and nutmeg as its primary flavors.
 
The history of quiche, a dish we think of as quintessentially French, is actually a liminal one, in that the dish is of German origin. The word 'quiche' comes from the German word kuchen, meaning cake. Thus quiche is a savory cake, and Lorraine is a rather new name for a region that, under Germanic rule, was called the Kingdom of Lothringen. There are 13th century recipes for egg and cream baked in a dough crust in Italy, so it is difficult to say exactly where such a simple and pervasive approach to baking first began. In the 14th century English recipe collection, The Forme of Cury, there is a recipe like this with the unappetizing name 'Crustardes of flesh'.
 
The oldest recipes for quiche Lorraine were simply an open-faced pie (that is, crust on the bottom and sides only), filled with a mixture of egg and cream and chopped bacon. The dough was simply bread dough, but in the 20th century this evolved into the more sophisticated puff pastry crust.
 
Let me make this crystal clear, a proper quiche should be rich, custardy and luxurious, not some baked omelet in a pie shell. Making a quiche is surprisingly easy with bacon, leeks, and Gruyere cheese. Here are some tips on making that perfect quiche every single time.

• If  adding onions, leeks or other chopped vegetables, quickly sauté them first.
• Prepare a deep-dish pie pan (or loose-bottom tart pan) with pie dough for a single crust. The crust will have to be blind baked before pouring in the filling.
• To blind bake the crust, line your crust with aluminum foil or parchment paper, shaping it so it fits the crust, all the way to the edges. To weigh down the foil, fill the foil with dried beans or pie weights, spreading them across the bottom and partly up the sides of the crust. The weight helps hold the crust's shape.
• Bake the crust in a preheated 425⁰ F oven for 7 to 10 minutes. Carefully remove the foil and the weights.
• Return the crust to the oven for another 5 minutes.
• Lower the temperature to 325⁰ F.
• When making the custard filling use three whole eggs plus two extra egg yolks.
• Whisk together the eggs with cream and milk until well mixed.
• Layer the particulate into the crust by laying down two-thirds of the sautéed veggies and two-thirds of the cheese. Carefully spoon in the creamy egg mixture. Top with the remainder of your fillings.
• Place the pie crust on a sheet pan and place in a 325⁰ F oven until the egg mixture sets, about 40 minutes. You want it to just set, but still a little jiggly.
• Let your quiche cool before slicing and serving.

 
Here is the perfect Quiche Lorraine recipe for breakfast, brunch, lunch, dinner or just an indulgent snack! Bacon, Gruyere  cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless custardy classic.
 
Prep time:  15 minutes
Bake time:  55 minutes
Cool time:  10 minutes
Total:  80 mins
Yield:  1 9-inch pie / 5 to 6 servings
 
Ingredients 
1 (9 inch) prepared pie crust (homemade or store bought)
12 thick slices bacon, chopped
1/3 cup caramelized minced onion
1 cup shredded Gruyere cheese
3 whole large eggs, plus 2 egg yolks, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg (topping)
 
Directions

1. Preheat an oven to 425⁰ F.
2. Place bacon and onion in a large skillet and sauté over medium-high heat until the bacon is crisp and the onions lightly caramelized.
3. Drain on paper towels.
4. Sprinkle 2/3 of the bacon, cheese and onion into pastry shell.
5. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper to form a custard.
6. Pour the custard mixture into the blind-baked pastry shell.
7. Top the custard with the remaining bacon, onions and cheese.
8. Lightly shake on the nutmeg.
9. Bake 15 minutes in the preheated oven. Reduce heat to 300⁰ F and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean.
10. Never cut and serve the quiche directly out of the oven. Allow the quiche to rest for 10 minutes or so before cutting into wedges.

ChefSecret: Use my secrets to make the perfect quiche.

• Bake the quiche ahead of time and refrigerate until ready to reheat and serve.
• Make use of leftovers for a cost-cutter quiche. It’s a great way to use up leftover meat and vegetables.
• Make individual quiches using a muffin tin or mini tart shells. The baking temperature will be the same, though baking time will vary—just keep an eye on them to be sure they don't burn.

Quip of the Day: “Never in my whole life could I have imagined that on given day my hands would consume more alcohol than my mouth.”
-------------------------------------------
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. Have a wonderful safe and healthy 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. 
#Baking #Brunch #Quiche #QuicheLorraine #Alsace #Lorraine #Gruyere #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin”? Are you an Oyster lover? Then this post is for you!
 
Felix’s is the story of the New Orleans Oyster Bar. Ask any New Orleanian where their kin folk went for oysters and raw bar specialties, and they’ll tell you that they went to Felix’s then and they still go now. 
 
Back in the 1940s, Felix’s put New Orleans Oyster Bar-style food on the map, creating a place where oyster-lovers could ‘belly up to the bar’ and have the freshest oysters shucked right in front of them. Felix’s fast became a New Orleans institution that drew a devoted local following and inspired generations of oyster fans.
 
Just on the edge of French Quarter (Bourbon and Iberville Streets), Felix’s remains one of my favorite restaurants. Personally, I am not a big oyster fancier, but I do love shrimp and crawfish which runs a plenty at Felix’s. I can eat pounds of their Spicy Peel & Eat Shrimp—tender shrimp coated in peppery Old Bay spice, poached in butter, and finished in beer. Peel & Eat Shrimp is comforting, nostalgic finger food at its most satisfying. It is especially messy when peeled and eaten while they’re still warm and a bit slippery.
 
You can easily make Peel & Eat Shrimp at home in just minutes. It’s perfect for a late afternoon happy hour on the patio or a lighter dinner with the whole family. It’s also great for those New Year’s Day football games. If you want to add to it, think about a green salad, some grilled corn, and a baguette to sop up all that delicious buttery beer broth.
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 to 6 servings:
 
Ingredients 
2 pounds shrimp, split and deveined (frozen or fresh)
2-1/2 tablespoons Old Bay Seasoning
1 tablespoon olive oil
3/4 cup lager-style beer (or chardonnay)
3 tablespoons unsalted butter
1 cup water
Salt and pepper to taste
Garnish with lemon wedges, for serving
 
Directions

1. In a large bowl, toss the shrimp together with the Old Bay Seasoning and set aside.
2. In a large sauté or cast-iron pan, heat the olive oil over medium-high heat. When the pan is smoking hot, add the shrimp and let it sit for 30 seconds, or until the meat is seared. 
3. Toss or stir the shrimp quickly and add the beer or wine.
4. Let the shrimp cook for another 30 seconds, and then add the butter and water.
5. When shrimp are pink—they ae are done—remove them from the heat.
6. Season with salt, pepper and more Old Bay (if need be) and serve immediately with lemon wedges and a bottle of Tabasco.

ChefSecret: Serve the Spicy Peel & Eat Shrimp with a big stack of napkins and a lighter-style beer. I suggest a lager with light, citrusy notes to complement the zesty shrimp.

Quip of the Day: “My body feels sore sometimes, but it works. I don’t sleep well some nights, but I do wake up to live another day. My wallet is not full, but my stomach is. I don’t have all the things I ever wanted, but I do have all the things I will ever need. My life is by no means perfect (few are), but it’s my life and I am happy. ”
-------------------------------------------
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. Have a wonderful safe and healthy 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. 

#Appetizers #HappyHour #Peel-n-EatShrimp #Beer #Wine #Shrimp #Football #Felix's #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

​How you doin’? What would Christmas be without a glass (or two) of eggnog? Since Christmas is tomorrow, and you have this recipe, now you won’t have to find out.
 
It is believed that eggnog began in Europe, when as early as the 13th century medieval monks in Britain were known to drink "posset," a warm ale punch with eggs and figs. Over time, this likely merged with the various milk and wine punches often served at social gatherings. Posset consisted of hot curdled milk, ale or wine and spices.
 
Eggnog then, as it is today, was particularly popular around Christmas time because of its warm temperature and the addition of flavors like cinnamon, nutmeg and vanilla bean, which embodied the winter holiday season.
 
You won’t believe how easy and delicious my Homemade Eggnog is… thick and creamy with the perfect mild flavor and hint of nutmeg. Why buy store-bought eggnog again with all the fillers and additives?
 
Merry Christmas and Cheers!  
 
Prep time:  5 minutes​
Cook time:  20 minutes
Chilling time:  90 minutes
Yield:  4 to 6 servings
 
Ingredients 
2 cups milk (see ChefSecret)
2 whole cloves
1/8 teaspoon ground cinnamon
6 large egg yolks
3/4 cup granulated sugar
1 cup heavy cream
1 teaspoon freshly grated nutmeg (lightly packed)
1-1/2 teaspoons pure vanilla extract
2 tablespoons American bourbon, or to taste
2 tablespoons rum, or to taste
4 egg whites (optional)
 
Directions

1. Combine the milk, cloves and cinnamon in a heavy-bottomed saucepan. Slowly warm it over medium heat until the milk mixture is steamy hot, but not boiling.
2. Temper the egg yolks by slowly adding half of the hot milk mixture into the eggs, whisking constantly.
3. Pour the egg mixture back into the saucepan and cook until eggnog thickens.
4. Cook the eggnog over medium heat, stirring constantly with a wooden spoon until the mixture begins to thicken slightly and coats the back of the spoon. Using a candy thermometer, cook until the mixture reaches 160° F.
5. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender, but chances are you will have to start over.)
6. Remove from heat and stir in the cream.
7. Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed.
8. Let the mixture cool for one hour.
9. Stir in the nutmeg, vanilla extract, and bourbon and rum.
10. If you want to include egg whites (for a somewhat lighter end result), beat egg whites with an electric mixer until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks.
11. Gently fold the egg whites into the eggnog.
12. Note that because of the salmonella risk from raw eggs, it is recommended that you use pasteurized egg whites.
13. You can also reheat the combined eggnog and egg white mixture until it reaches 160° F, then remove from heat and let it cool, then chill. The mixture will lose some of its fluffiness from the beaten egg whites, but not all, and the eggnog will still be much airier than without the egg whites.

ChefSecret:  You can use fat free, 2% or whole milk with pretty much the same results.

​Quip of the Day:  “My wife and I went grocery shopping and of course we were wearing our masks; got home took off our masks—brought home the wrong wife. Stay alert people it’s dangerous out there.”
-------------------------------------------
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. Have a wonderful safe and healthy 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. 
#Cocktail #HappyHour #HolidayCocktails #Eggnog #Bourbon #Rum #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                       ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? My friend Rod Harris is proud of the restaurants in Portland, Oregon (before the insurrections). When I came up to Portland for work, we would go to another new great place. One place in particular that I fell in love with was Salty’s on the Columbia River.
 
I found that the best seafood and steak restaurant in Portland isn’t downtown, it’s on the Columbia River. Salty’s Waterfront Seafood Grill is truly in a class by itself. Great hospitality—they bend over backwards to please you with their award-winning fresh Northwest seafood cuisine and attentive friendly service. Anchored right on the river with sweeping views of the Columbia and majestic Mt. Hood in the background—every seat at Salty’s offers inspiring views. Whether craving Dungeness crab and Maine lobster to their world-famous Alaskan salmon and halibut in season, local oysters and clams, prime steaks, pasta or chicken, you will find many choices on the menus to please the most discriminating tastes. Their entrées were all wonderful but even better was their gingerbread cake. It was so good I asked for the recipe and believe it or not they sent it to me.
 
I make this Classic German Gingerbread cake at least once a year right around Christmas time. This style of cake is a traditional, old fashioned German Christmas market recipe. It’s well-balanced, fragrant with light chocolate back notes.
 
This is very important… set your timer for 35 minutes and don’t open the oven door until the minimum baking time has passed. Unnecessary vibration and opening the door prematurely will cause the cake to fall. I like to use a glass Pyrex baking dish. If you are using a metal cake pan double up with a second pan to prevent burning. 
 
Prep time:  20 minutes
Bake time:  35 to 45 minutes
Cooling time:  1 hours
Yield:  Serves 9 people
 
Ingredients 
1 tablespoon unsalted butter (for pan prep)
3/4 cup stout (Guinness Stout works best)
1/2 teaspoon baking soda
2/3 cup molasses
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder, sifted, plus a little extra for dusting pan
1-1/2 cups unbleached all-purpose flour
1-2 tablespoons ground ginger (to your taste)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
2 large eggs
1/3 cup canola oil
2 tablespoons grated dark chocolate or mini chips
4 tablespoons crystalized ginger, finely chopped
 
Directions

1. Adjust a rack to the middle position in the oven.
2. Preheat the oven to 350° F.
3. Butter and lightly dust (with cocoa powder) an 8-inch square baking pan.
4. Bring the stout to a boil in medium saucepan over medium heat, stirring occasionally.
5. Remove from heat and immediately stir in the baking soda (the mixture will foam vigorously).  
6. When foaming subsides, stir in the molasses, brown and granulated sugars, and cocoa powder until dissolved; set mixture aside.
7. In a separate bowl, whisk the flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl; set aside.
8. Transfer the stout mixture to large bowl.
9. Whisk in the eggs, oil, grated ginger and finely chopped crystalized ginger until combined.  
10. Stir the wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition. It is important to stir vigorously to develops the proper gingerbread batter structure necessary to keep the cake from falling.  Do not worry about developing the gluten and making a tough cake.
11. Transfer the well-beaten batter to the prepared pan.
12. Lightly tap the pan against a countertop a couple of times to release any large air bubbles.
13. Bake until the top of the cake is just firm to the touch and a cake tester inserted into center comes out clean; about 35 to 45 minutes. See ChefSecret.
14. Cool the cake in the pan on a wire rack for an hour or so.  
15. Cut into 9-squares and serve warm or at room temperature plain, with vanilla ice cream or sweetened whipped cream.
16. This cake will stay fresh for 2 or 3 days (if it lasts that long) wrapped in food film and stored at room temperature.

ChefSecret:  This is very important… set your timer for 35 minutes and don’t open the oven door until the minimum baking time has passed. Unnecessary vibration and opening the door prematurely will cause the cake to fall. I like to use a glass Pyrex baking dish. If you are using a metal cake pan double up with a second pan to prevent burning. 

Quip of the Day: “My passwords are protected by amnesia.”
-------------------------------------------
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. 

#Baking #GermanGingerbreadCake #GingerbreadCake #Saltys #Guinness #Stout #2021HolidaysRecipeCollection #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021