​How you doin’? I love soup! There are no if’s, and’s or but’s. Here’s a winter twofer for you. A soup that can be 100% vegan or a heartier version with ham, pork, beef or chicken. In this recipe I use lightly sautéed white mushrooms and pearl barley. You can use most any variety of mushroom—white, brown or Portabella—it all depends on the final flavor profile that suits your tastes.
 
Mushroom-Barley Soup may go back hundreds of years to the Middle East. My recipe is a simple and hearty Polish soup made from barley and various root vegetables. It was one of the standards in many homes in Eastern Europe and particularly in Poland. The aroma of a fresh-cooked soup signaled a delicious bowl of a hearty opening for dinner. Mushroom and Barley are the two essential ingredients. I added the meat to make it a complete, easy-to-make meal.
 
Prep time:  5 minutes
Cook time:  40 minutes
Yield:  4 to 6 servings

Ingredients
3 tablespoons olive oil
12 ounces white mushrooms, rinsed and thick sliced
4 tablespoons red onions, finely chopped
1 cup celery, rinsed and finely diced
1/2 cups carrots, finely sliced
2 bay leaves
2 tablespoons all-purpose flour
32 ounces, chicken or vegetable broth
1/2 cup pearl barley, rinsed and sorted
1 pound dice ham (1/2-inch cubes)
3 tablespoons minced garlic
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon kosher salt
1/2 teaspoon black pepper
 
Directions

1. Set an Instant Pot to SAUTÉ.
2. Heat the oil in the inner pot and add the mushrooms, onion, celery, carrots and bay leaves. Sweat until the vegetables start to soften; 5-8 minutes.
3. Stir in the flour, mix in to create a roux and then add the broth and barley; mix well.
4. Add the meat, garlic, parsley, basil, salt and pepper.
5. Bring to a boil while stirring.
6. CANCEL the SAUTÉ function.
7. Set the Instant Pot on HIGH for 15 MINUTES.
8. NATURALLY RELEASE for 10 MINUTES.
9. Be carefully when opening the lid on the Instant Pot to prevent steam burns.

ChefSecret:  You can use cubed pork shoulder instead of ham or make it vegan by using vegetable stock and omitting the meat.

Quip of the Day: “The most difficult part of being vegan is waking up at 5 am to milk the almonds.”
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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.
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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. 

#Entrees #InstantPot #HamMushroomBarleySoup #Soup #MushroomBarley #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? It’s beginning to smell a lot like Christmas and cardamom may be the aroma wafting through many kitchens. Some of you may not be all that familiar with cardamon, but it is well known in the spice world. The flavor is kind of hard to describe… it has an extremely complex flavor, lending itself to both sweet and savory dishes. As the third most expensive spice in the world (only behind saffron and vanilla), cardamom has made quite a name for itself, even earning the nickname The Queen of Spices. Cardamon is a prerequisite for dishes from Indian curries to braided Scandinavian breads—the subject of today’s blog.
 
What is Cardamom you ask? It is a pod spice in the ginger family. You can find cardamon as a whole pod, shelled whole seeds, or ground powder. Although cardamon was originally found in southern India, today Guatemala is the largest producer of this valuable spice.
 
Green Cardamom is the more common variety of cardamom. It is often used in sweeter dishes. Green cardamom's flavor is warm, herbal, citrusy, spicy and even a bit minty all at the same time. Wow that’s impressive for a single for a single spice. 
 
Black Cardamom is a larger, dark brown pod, black cardamom is more commonly used in savory dishes due to its smokier flavor. When you see black cardamom called for in a recipe, it's usually the whole pod that is meant to be used.
 
While many Indian and Indian-inspired dishes call for cardamom, i.e., curry dishes, Kheer (Indian rice pudding) and chai, Indian spice blends such as garam masala also feature cardamom. You'll also find that cardamom adds warmth and depth to baked goods such as cookies, bread pudding, cheesecake and Scandinavian Pulla and Julekaka where it is widely used in baked goods, such as (Swedish Christmas breads).
 
Aside from the exciting flavors and delightful aromas there are health benefits of cardamom. One 2009 study showed that the high levels of antioxidants in cardamom may help lower blood pressure. An earlier study from 2007 found cardamom to have diuretic properties, meaning it can promote urination. It has also been used as a breath freshener and this claim was backed up by a another more recent study that found cardamom to be effective at disrupting bacteria that can lead to gum disease or oral infections. 
 
Swedish Braided Cardamom Bread is a traditional holiday loaf that's a delicious, enriched dough topped with pearl sugar or sesame seeds. Cardamom breads, including pula are a type of morning dessert. It is typically served all year round as a table treat with coffee or tea. In Finland, pulla is typical in caffes where its quality is considered as a sign of the establishment's quality. Pulla can be baked as a small round brioche style loaf or a braided loaf called pullapitko. Also popular is korvapuusti (cinnamon roll). This variant of the sweet, aromatic pastry is sometimes topped with vanilla icing, or almond flakes (or both) and usually requires about three to four hours of preparation—plan accordingly. Cardamom bread is considered a traditional food among Swedish Americans.
 
Prep time:  1 hour 30 minutes
Proof time:  60-90 minutes
Bake time:  30 minutes
Total time:  Allow 4 hours
Yield:  2 braided loaves

Ingredients
2 cups whole milk
2/3 cup granulated sugar
1/2 cup unsalted butter
2 envelopes active dry yeast or instant yeast
1/2 teaspoon pure vanilla extract
6 cups all-purpose flour, divided
3/4 teaspoon kosher salt
2 teaspoons ground cardamom
2 large eggs divided
1 tablespoon whole milk
2 tablespoons Scandinavian pearl sugar

Instructions

1. In a small saucepan combine the milk and sugar and whisk until the sugar is dissolved.
2. Add the butter and heat over medium low, stirring gently, until the butter is melted. Remove from the heat.
3. Allow the milk mixture to cool to the temperature of a warm bath (108⁰F) and stir in the yeast. Allow the mixture to sit for 5 minutes to make sure the yeast is active and alive. You should see bubbles on the surface (don't be alarmed if it's not super foamy), and the mixture should begin grow in volume.
4. When you are certain the yeast is active add the milk mixture and the vanilla to the bowl of a stand mixer fitted with the dough hook attachment. Add 2 cups of the flour, and the salt, cardamom, and 1 of the eggs. Mix until thoroughly combined.
5. Add 3 more cups of the flour and continue to stir until it is completely incorporated.
6.  Add the remaining 1 cup of flour a little at a time until the dough forms a ball and is no longer sticky when lightly touched with your finger. You might not have to use the whole cup of flour.
7. Transfer the dough to a large, lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour or so.
8. Punch down the dough, knead by hand for 1 to 2 minutes on a well-floured surface and let rest for 10 minutes.
9. Divide the dough into six equal portions.
10. Roll each portion into a skinny rope about 15 inches long.
11. Line up three dough ropes side by side on the counter in front of you. Pinch one end of the rope together, then gently braid the three ropes into a loaf. When you reach the end, pinch the remaining dough together and neatly tuck it under the loaf.
12. Repeat with the other three dough ropes to make a second loaf.
13. Place each loaf on a parchment-lined baking sheet, covered with a damp kitchen towel and let it rise for 30 minutes.
14. Preheat the oven to 375⁰ F.
15. To make an egg wash, in a small bowl, whisk the remaining 1 egg and 1 tablespoon of milk together.
16. Brush the top and sides of both braided loaves with the egg wash, then sprinkle each loaf with 1 tablespoon pearl sugar.
17. Bake the loaves until browned on top, about to 25 to 30 minutes depending on your oven.
18. Remove from the oven and allow them to cool for 45 minutes before slicing.

ChefSecret:  How so you know when the bread is full baked?  You can use the thump method—tap the bread with your finger and if it sounds hollow it is probably done.  Personally I like to use a temperature probe and when the bread reaches 190⁰ F, it’s time to take it out. 

Quip of the Day: “Two men were talking at the bar… one asks, ‘Does your family say a prayer before you eat dinner?’ The other man replies, ‘Nope, we’re Irish and my wife knows how to cook.”
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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.
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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 #SwedishBraidedCardamomBread #Cardamom #Bread #Yeast #2021HolidaysRecipeCollection #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? The hot toddy is a classic winter warmer. In its simplest form a Hot Toddy is a mixture of liquor, hot water, honey, lemon and cinnamon. There is no one definitive recipe for the hot toddy.
 
The purists insist on using only hot water while others prefer a cider, black tea, or herbal tea, citing the healing properties of the herbs. Even the type of liquor—rum, brandy, whiskey or bourbon—is a personal preference.
 
Traditionally prepared to warm a body on a cold and blustery night, Hot Toddies developed a reputation for relieving the aches and pains that are associated with the common cold, flu and even old age. The steam from the warm liquid helps you breath better (particularly if you use an herbal tea), the honey and lemon soothe the throat, and the little nip or two of alcohol in the toddy helps one relax, fall asleep, and get a good night’s rest. While a Hot Toddy can provide some temporary relief from a cold, it can't really cure or prevent illness. So go easy on the toddies and be sure to seek out a doctor’s advice when you're sick.
 
There are conflicting theories as to where the Hot Toddy was invented and by whom. Some believe it originated in Scotland in the 1700s and others believe the drink was named after Dr. Robert Bentley Todd, an Irish physician who prescribed hot drinks of brandy, cinnamon and sugar water to his patients. Another popular theory is that the toddy has its roots in the colonial era, when the British soldiers became fans of a drink they discovered while stationed on the Indian continent.
 
Regardless of its origin and whether served hot or cold, the Toddy eventually made its way across the ocean to the colonies where plantation owners created their own version of the drink using rum, spices and hot water sweetened with sugar. Cooled and served in large quantities as a punch, this drink, or bumbo, was offered to guests at social events, business dealings, and even political rallies.
 
Truth be told, it's good any time of year and works particularly well if you're got a sore throat or the sniffles.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
3/4 cup hot water (to warm the glass)
1 tablespoon honey
2 ounces American bourbon
3/4 cup hot water
1 twist lemon peel or slice
1 cinnamon stick (optional)
 
Directions

1. Preheat an Irish coffee glass with 3/4 cup hot water, then discard.
2. Pour the honey and bourbon into the preheated glass and top with 3/4 cup hot water.
3. Garnish with a lemon twist and cinnamon stick.

ChefSecret:  This toddy also works well with an equal amount of rum in place of the Bourbon.

Quip of the Day: “There are two kinds of people in this world: the workers and the hustlers. The hustlers never work and the workers never hustle.” …from the movie Cocktail
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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 .
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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 #FallCocktails #HotToddy #Bourbon #Rum #Cinnamon #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? There is a Mexican restaurant in West Los Angeles called Don Antonio; we go there fairly regularly. You can count on the ever-predictable Joan to always order Chili Verde. I must admit it is one of the best in Southern California. My Pork Chili Verde is a great hack on this restaurant’s entrée. It’s great served with grilled corn tortillas, a little red Mexican rice and refried beans.
 
Usually made with pork shoulder Pork Chili Verde is a stew that originated in Northern Mexico. It's known by a number of names including puerco con chile verde, chile verde con cerdo, cerdo en salsa verde, and carne de puerco en salsa verde.
 
Pork was brought to the new world by the Spanish conquistadors. By late in the 1840s the average Mexican ate chicken, beef and pork and needed a quick, delicious and easy way to prepare the meats. They would sauté some meat in an iron skillet over an open fire, add the Chile Verde sauce, simmer and serve until tender.
 
There are a number of variations on the basic recipe and purists will usually argue that their version is “authentic.” In fact, like many ethnic dishes, chili verde is prepared in a variety of ways in its native country, so it is safe to say that whichever version a person likes the best is probably authentic enough. My Pork Chili Verde is a very authentic, great hack on the restaurant entrée, and is even better when garnished with Pickled Red Onions (see recipe below).
 
Prep time:  20 minutes
Cook time:  2 hours
Yield:  4 to 6 servings
 
Ingredients 
2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 cup diced yellow onion
2 teaspoons kosher salt, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
10 fresh tomatillos
3 green jalapeño chile peppers, seeded
1 poblano chile pepper, seeded
3 tablespoons garlic
1/2 cup packed cilantro leaves
2-1/2 cups chicken stock, or more as needed
1 bay leaf
1-1/2 pounds Yukon Gold potatoes, quartered
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream
pickled red onions, garnish (optional)
1 tablespoon chopped fresh cilantro, for garnish
 
Directions

1. Heat the vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Turn pieces over and brown on the other side, 4 to 5 minutes.
2. Add onion and 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 5 minutes.
3. Add oregano, cumin, coriander and cayenne. Stir and cook until seasonings are fragrant, about 2 minutes. Reduce heat to low.
4. Remove paper husk from tomatillos and rinse. Cut into quarters.
5. Place the tomatillos in blender with the jalapeño pepper, poblano, garlic, cilantro and chicken broth. Pulse on and off until pieces start to break down.
6. Then blend until the mixture has liquefied, about 30 seconds.
7. Stir the sauce in with the meat mixture.
8. Add 1 teaspoon of the salt and bay leaf.
9. Increase the heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add the potatoes, 1/2 teaspoon salt, and black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover.
10. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
11. Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and chopped cilantro leaves.

                                                        Pickled Red Onions

Ingredients
2 medium-size red onions, peeled
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1-1/2 cups red wine vinegar
 
Directions

1. Thinly slice the red onions.
2. Add the salt and sugar, then cover with red wine vinegar.
3. Refrigerate overnight.
4. Use as a garnish on the Green Pork Chili.

ChefSecret: Green Pork Chili can easily be made in an Instant Pot. For tender pork pieces, follow the directions above up to the cook; then load and lock all the ingredients in the Instant Pot and cook on HIGH PRESSURE for 45 MINUTES. NATURALLY RELEASE after 10 minutes. If you are in a rush and don’t want the mess you can skip the pork sauté step.

Quip of the Day: “I’m thinking of taking my wine box back to Target. It said, Once opened it will last 6 weeks. It only lasted me 4 hours.”
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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. 

#Entrees #PorkChiliVerde #Pork #PorkShoulder #Tomatillo #DonAntonioRestaurant #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                                ©Perspectives/The Consulting Group, Inc., 2021