How you doin’? I love the history and the origins of foods. The anthropology of man can be traced more accurately through the foods and beverages over time rather than just the richness of art, the prose of literature, the rhythm of music or the structure of architecture.
 
So, where did Biscotti originate? From the Roman Legions, of course. There is a common misconception that biscotti originated in the Tuscan region of Italy when it was created a few centuries earlier in Rome. The word biscotto is derived from the Latin 'bis' for 'twice' and 'coctum' or 'baked' which would soon be adapted to 'cotto' meaning 'cooked'.
 
The first round in the oven was used to cook the dough and the second round dried and preserved the biscotti, providing an extraordinarily long shelf life for nourishment during the Roman Legions' extended journeys and conquests across the world. Pliny the Elder was an author, philosopher and naval commander who used to boast that, ‘biscotti would be edible for centuries.’
 
After the fall of the Roman Empire around 110 A.D, the country was besieged by Visigoths, Vandals and others resulting in the Dark Ages. This was characterized by a lack of culinary or cultural development as citizens struggled to thrive.
 
From the Dark Ages came the Renaissance and with it the reemergence of food and notably biscotti by an Italian baker named Antonio Mattei in the mid 1800’s. His original recipe was awarded a prize at the Exhibitions in Florence in 1861, London in 1862 and Paris in 1867. The recipe is kept as a secret of the Pandolfini family, who inherited the original bakery in 1904, and are now in their fourth generation of running it.
 
On the 160th anniversary of the bakery's opening, the Piccolo Museo Bottega (small museum shop) was opened in the heart of Florence as an ode to Mattei and his art.
 
Biscotti was originally served with sweet wine. Vin Santo is a smooth, sweet dessert wine made in the Tuscan region of Italy. The wine is cherished for its intense hazelnut, caramel and apricot flavors and for centuries many Italians have adored the tradition of the perfect pairing of Vin Santo with biscotti. While biscotti today is often enjoyed with a coffee or espresso, many Italians still find the sweet wine pairing the ultimate ending to a meal or a perfect treat to while away the afternoon at a cafe.
 
Bakers revolutionized biscotti baking adding almonds and anisette. With biscotti’s reemergence in Italy came its revolution from the pallid, dry staple of Roman nourishment into a culinary gift reflecting distinct local flavors, like the Prato almonds native to Tuscany.
 
Biscotti became so popular as it spread throughout the peninsula that soon every province developed its own flavored version. Ingredients quickly expanded to include anisette, amaretto and even lemon-flavored doughs.
 
Would you believe, explorer Christopher Columbus carried biscotti on his voyages to the new world?... well, he did. The story goes that old Chris tucked a stash of biscotti in the hull of one of his three sailing ships—the Niña, the Pinta, or the Santa Maria—on his legendary expedition to the Americas in 1492.
 
Okay, so now you know the rest of the story. There will be a pop-quiz next period before you can be rewarded with a cookie.
 
Prep time: 25 minutes
Cook time: 45 minutes
Cooling time: 10 minutes
Yield: About 32 cookies
 
Ingredients 
3/4 cup granulated sugar
1/3 cup light olive oil
2 teaspoons vanilla extract
1 teaspoon almond extract
2 large eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1-1/2 cups almonds or pistachio nuts
1/2 cup candied cherries (red and green) or cranberries
 
Directions

1. These cherry-almond biscotti studded with red and green colors make great Christmas cookies. You can use other nuts instead of almonds with success.
2. Preheat an oven to 300⁰ F.
3. Line a sheet pan with parchment paper.
4. Mix the sugar and oil in a large bowl until well blended.
5. Mix in the vanilla and almond extracts.
6. Beat in the eggs to combine.
7. Whisk in the flour, baking powder and salt in a separate bowl.
8. Gradually stir into the egg mixture until loosely combined.
9. Fold in the almonds and cherries by hand.
10. Divide the dough in half and form each piece into a 12 x 2-inch log on the prepared cookie sheet.
11. The dough may be sticky; wet your hands with cool water to easily handle the dough.
12. Bake in the preheated slow oven until logs are light brown, about 35 minutes.
13. Remove the logs from the oven and set them aside to cool for 10 minutes.
14. Reduce oven temperature to 275⁰ F.
15. Cut the logs on the bias (diagonal cut) into 3/4-inch-thick slices.
16. Lay the cookies cut side down on the cookie sheet.
17. Bake the cookies until dry, 8 to 10 minutes.

 
ChefSecret:  Slow baking at a lower temperature will give you the best results. If using salted nuts omit the 1/4 teaspoon salt from the recipe.
 
Quip of the Day: “No matter how educated, talented, rich or cool you believe you are, how you treat people ultimately tells all.”
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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. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Baking #Cookies #Biscotti #CherryAlmondBiscotti #Holidays2022 #HolidayRecipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
                                                      ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Recently, I went to Tokyo Boys in Henderson, Nevada… a self-proclaimed, “Fine Japanese Food Restaurant.” While it’s just an okay restaurant I did like their Curry Chicken Katsu, which is the subject of this blog.
 
My Curry Chicken Katsu recipe is all about the crispy fried texture and the sharp curry gravy. In order to get the crispiest chicken, one must follow the “rules.”
 

• Dredge the chicken thoroughly with flour. This ensures the egg and panko coating clings to the chicken.
• Let the prepared chicken “rest” for 15 to 20 minutes before frying.
• In order to get the chicken to fry up deep golden brown, ultra-crispy, crunchy and oh so juicy, set the temperature to 350⁰ F. If the temperature of the oil dips or flares, katsu chicken will either be oily or burnt. In the test kitchen, we mount a candy thermometer in our fry pan so we can adjust the heat as needed and keep the oil at a constant 350⁰ F.

 
Curry Chicken Katsu and a bowl of fluffy jasmine rice garnished with green onion brushes and red ginger, with a bottle of Asahi beer to temper the spice of the curry, is a delicious one-bowl (or plate) dinner.
 
Prep time:  30 minutes
Cook time:  45 minutes
Yield:  4 servings
 
Ingredients 
For the curry sauce
1 tablespoon vegetable oil
8 ounces yellow onion, halved and cut into 1-inch pieces
1-1/2 tablespoons minced garlic
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon thick dark soy sauce
2-1/2 tablespoons madras curry powder
1 teaspoon kosher salt
1 teaspoon light brown sugar
2 cups chicken stock
2 tablespoons cornstarch (mixed onto a slurry with 2 tablespoons water)
1 tablespoon salted butter
 
For the chicken thighs
8 skinless, boneless chicken thighs
1 tablespoon kosher salt or to taste
1 cup all-purpose flour
3 large eggs
3 tablespoons water
3 cups panko Japanese-style bread crumbs
3 cups vegetable oil for frying

​4 cups cooked jasmine rice, for serving
8 green onion brushes, for garnish
2 tablespoons red pickled ginger, for garnish
 
Directions
To make the curry gravy
1.    Heat a Dutch oven or other medium to large pot over medium heat.
2.    Add the 1 tablespoon oil and the onion and cook until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.
3.    Add the garlic, tomato paste, and Worcestershire sauce, soy sauce and cook until fragrant, 1 minute. Then stir in the curry powder, salt and sugar and cook for 1 minute.
4.    Stir in the chicken stock. Bring to a simmer, cover, and cook until the spices bloom, about 20-25 minutes.
5.    Stir the cornstarch with the water to make a slurry and add it to the curry sauce.
6.    Stir until the sauce is thickened, then stir in the butter.
7.    Taste for seasoning and add additional salt to taste if needed.
8.    Set aside to hold until serving.

To make the chicken thighs

1. Preheat oven to 200⁰ F.
2. Line one baking sheet with parchment or wax paper and set up another with a cooling rack.
3. Trim any excess fat off the chicken thighs.
4. Lay a couple of sheets of parchment paper over the chicken thighs and, using a hammer meat tenderizer, lightly pound the thighs to 1/2-inch thick and season with kosher salt.
5. Put the flour in a shallow bowl.
6. In a separate bowl, lightly beat the eggs with 3 tablespoons of water.
7. In a food processor, pulse the panko 7 to 10 times until it resembles a coarse meal and then transfer it to a shallow bowl.
8. Lightly season the flour, eggs, and panko with salt.
9. Dredge 1 thigh of chicken in the flour, tapping off the excess. Dip it in the egg, allowing the excess to drip off and then drop it in the processed panko, pressing the thigh into the panko to help it adhere.
10. Transfer that piece to the parchment or wax paper–lined baking sheet. Repeat with the remaining chicken thighs.
11. Pour the oil into a large sauté pan or Dutch oven and heat over medium-high heat until it reaches 350⁰F on a candy thermometer. Note: Adjust the heat as needed to maintain the oil temperature throughout the frying process.
12. Add 2 or 3 chicken thighs to the hot oil and fry over moderately high heat for about 3 minutes a side, turning once, or until they are golden and crispy and reach an internal temperature of 165° on an instant-read meat thermometer.
13. Transfer the fried chicken thighs to the baking sheet fitted with a cooling rack and place it in the oven while you fry the remaining thighs.
14. Once all of the thighs are cooked, slice and serve them hot atop rice topped with the curry gravy, garnish with sliced green onion brushes and red pickled ginger.
15. Enjoy!

ChefSecret:  It is important to adjust the fry heat as needed to maintain the oil temperature throughout the frying process to avoid burnt or soggy chicken.

Quip of the Day: “My new wife wants me to sign up for a 401K. No way in hell am I going to run that far for anyone.”
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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, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Entrees #Dinner #Chicken #Katsu #Curry #ChickenCurryKatsu #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                     ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Bourbon is a barrel-aged American whiskey made primarily from corn. The name derives from the French Bourbon dynasty, although the precise source of inspiration is uncertain. Contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty.
 
Bourbon has been distilled since the 18th century. Although bourbon may be made anywhere in the United States, it is strongly associated with the American South in general and with Kentucky in particular. Bourbon was recognized in 1964 by the U.S. Congress as a "distinctive product of the United States." Bourbon sold in the U.S. must be produced in the country from at least 51% corn and stored in a new container of charred oak.
 
So, what would be more fitting than having an all-American spirit for the consummate all American Holiday weekend? The Kentucky Country Bourbon-Cranberry Cocktail is nicely balanced, with no flavor overpowering the others. Additionally, the bourbon isn’t too strong—not overly fruity or too sweet, which is a plus.
 
It’s refreshing and delicious, and it makes a fantastic, colorful and festive party drink since it calls for cranberries as a garnish.
 
Total time:  50 minutes (includes cooling time)
Yield:  10 to 12 servings
 
Ingredients 
2 cups fresh cranberries
1 cup fresh orange juice
1/3 cup granulated sugar
3 cinnamon sticks
4 cups American bourbon
Orange peels, for garnish
Sprig of thyme, for garnish
 
Directions

1. Combine the cranberries, orange juice, sugar and cinnamon sticks in a small saucepan over medium-high heat.
2. Bring to a simmer and cook, stirring, until the sugar has dissolved and cranberries start to pop; about 5 minutes.
3. Let cool completely, then combine with the bourbon in a large pitcher.
4. To serve, pour into glasses over ice and garnish with an expressed orange peel.

ChefSecret: Live to enjoy the rest of the holiday season with you family--DON’T DRINK AND DRIVE.

Quip of the Day: “Bacon alone can’t solve all of our woes; that’s what Bourbon is for.”
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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, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#ThanksgivingRecipes #Thanksgiving #KentuckyBourbonCranberryCocktail #Cocktail #Bourbon #Cheers #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                    ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? What’s not to like with this recipe. It’s a yummy one-biter! It can easily be brought to a potluck dinner. Whenever I asked “what can I bring?” Crispy Apple Crumb Cups top the list.
 
I use a good all-purpose McIntosh apple which, by the way, is the Canadian national apple. McIntosh apples are good for eating as well. They are well known as dessert apples that break down quickly and require a shorter cooking time than most other apples. When first picked, McIntosh apples are sweet, juicy and tart with a bit of a spicy flavor thrill.
 
What will this recipe deliver? Sweet cinnamon-scented apples held in a buttery crispy oatmeal cup with a crunchy sweet topping. I like to make sweet treats to share with friends. I do this a lot with chocolate, but I came up with this inexpensive recipe so that I could bake and take apple crisp to share with family and friends.
 
Prep time: 45 minutes
Bake time: 20 minutes
Yield: 48 mini apple cups
 
Ingredients 
3 large McIntosh apples, peeled, cored, and chopped
1/4 cup water
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 cups rolled oats
1-1/2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups butter, diced
 
Directions

1. Preheat the oven to 350⁰ F.
2. Grease 4 12-cup mini-muffin tins.
3. Mix the apples, water, granulated sugar and 1 teaspoon of cinnamon together in a saucepan and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat. Set aside.
4. Combine the flour, oats, brown sugar, 1 teaspoon of cinnamon and nutmeg in a large bowl.
5. Cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs.
6. Place a heaping tablespoon of the crust mixture into a mini muffin cup and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup and patch any holes with more crust mixture.
7. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust pockets.
8. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
9. Bake in the preheated oven until golden brown; 15 to 20 minutes.

ChefSecret:  This is a Budget Recipe. Why? You probably have most of these ingredients in your pantry already. Don’t let them get one day older, make this inexpensive recipe and save a couple of bucks.

Quip of the Day: “Good moms let you lick the beaters. Great moms turn them off first.”
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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.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#ThanksgivingRecipes #Thanksgiving #Apples #Snack #CrumbCups #McIntoshApples #CrispyAppleCrumbCups #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                   ©Perspectives/The Consulting Group, LLC, 2022