… from the Perspectives’ KitchenHow you doin’? Clynn was the purchasing vice president for one of our clients. We traveled to Indonesia and the Philippines looking for shrimp, lobster and furniture (for the dining rooms, of course). We got to Jakarta just about a day after terrorists had bombed the club at the Marriott Hotel. Security was in full force as we attempted to check into the Hyatt, which took over an hour. There were anti-American demonstrations going on throughout the city and we were told by the embassy personnel to be on alert… whatever the hell that meant. As the call for prayers sounded, Clynn thought it would be a good idea to go for a walk and explore Jakarta. I was skeptical, but I can usually blend into the background, so I agreed. But Clynn is a big gregarious man who is easily recognized as a foreigner—American—at his over six foot four height. We walked for a couple of blocks with suspicious stares from the locals until a policeman pulled us aside and told us to get off the street as it wasn’t safe. That night we met up with a couple of Clynn’s suppliers who took us to a dancing club that served liquor. After being searched for guns and bombs we got in, but after a few minutes and hearing about the unrest in the city we thought it best to return to the safety of our hotel. You may think, what does this all have to do with granola? Absolutely nothing! This is just a reminiscence of an old friend that managed to survive the perils of traveling to countries that are not so welcoming to Americans. This delicious Granola recipe was created and perfected by Clynn during the pandemic. Enjoy! Ingredients 8 cups rolled oats (original, not quick cook) 1 cup instant powdered milk (not instant milk) 1 cup flake or shredded coconut 1 cup brown sugar (or 1/2 cup brown sugar and 1/2 cup honey) 1/2 cup hot water 1/2 cup peanut oil 2 teaspoons pure vanilla extract 2 tablespoons ground cinnamon 1 cup shelled walnuts 1 cup shelled pecans 1 cup hulled pumpkin seeds 1 cup hulled sunflower seeds 1/4 cup flax seeds 1/4 cup sprouted hemp seeds 1/4 cup chia seeds 1 cup craisins 1cup of raisins 1/4 cup dried Gogi berries Directions
ChefSecrets: You may want to cut this recipe in half to first test the recipe to suit your own tastes. This is enough for about two weeks. Quip of the Day: Q. What do you call a granola with a serious attitude? A. ‘Cereal killer’. ------------------------------------------- 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. To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Granola #Cereal #RolledOats #Snack #Breakfast #Brunch #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ Happy Hour Bar How you doin’? Try ordering this cocktail at your happy hour saloon. You’ll have the barkeep looking for his recipe book for this refreshing cocktail from Gabor Omufer, Bartender at the Cinnamon Club in London. It combines the warm, malty flavors of Genever with the caraway and aniseed notes of the Kummel Wolfschmidt, finishing with a healthy splash of tonic. A sumptuously spiced cocktail perfectly in keeping with East Indian cuisine. Bols Genever Original is a premium quality genever that is perfect for making cocktails with a dry and spicy taste. It is used in The Forgotten Cocktail, in the Red Light Negroni or the Ginger Mule, three classic examples of cocktails that showcase its versatility and flavor. Bols Genever Original is a delightfully complex triple grain spirit made from corn, rye and wheat and is blended with a selection of 22 botanicals. Bols Genever won Double Gold and Best of Show during the Wine and Spirits Wholesalers of America convention 2018 and was presented with the Best Dutch Genever Award during the World Best Gin competition 2018. Kümmel (also spelled kimmel or kummel) is a colorless herbal liqueur flavored with spices and herbs—most notably, caraway seeds and cumin, which impart a distinctly savory-spicy flavor. History has it that the liqueur was created by Dutch distiller Lucas Bols in 1575 (yes, the same Bols). It’s here in Holland that it was encountered by Peter the Great in the last decade of the 1600s, while he was illicitly gathering intel on Dutch shipbuilding methods. He apparently enjoyed it so much that he brought it home with him to Russia, where it ultimately became a mainstay. Kümmel began to further establish itself in Eastern and Western Europe in 1800s, when one family in Riga, Latvia—then under Russian rule--decided to go commercial with its traditional recipe; today that brand, Mentzendorff Kümmel (now produced in France by the Combier distillery) remains one of the most popular producers of kümmel, along with Combier (France), Gilka (Germany) and Wolfschmidt (Denmark). To my taste, I prefer the latter. Prep time: 5 minutes Yield: 1 cocktail Ingredients 3/4 ounce Bols Genever 3/4 ounce Kummel Wolfschmidt liqueur 2 to 3 drops Bob's cardamom bitters 4 ounces tonic water 4 to 5 large ice cubes orange zest garnish Directions
ChefSecret: Bob’s Cardamon Bitters are hand crafted aromatic cocktail bitters made in England by Bob Petrie himself using natural, fresh ingredients with the finest quality spirit to enhance the flavor and aroma of your cocktails. The robust aroma of cardamon combines well with underlying hints of lemon and eucalyptus and a trace of sweetness offset by a sharp bitterness. Quip of the Day: A gorilla goes up to a bar and asks for a gin and tonic. The bartender makes the G&T and says: “That'll be $20, and I must say we don't get many gorillas in here.” The gorilla replies: “With prices like that, I'm not surprised.” ------------------------------------------ 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Cocktail #ForgottenTonicCocktail #BobsBitters #Genever #KummelWolfschmidtLiqueur #Cheers #HappyHour #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? There was a time before Door Dash and Grub Hub when food was delivered to homes in America by the milkman. In Los Angeles it was Arden Farms and Adora Dairies. In Milwaukee, Wisconsin (the Dairy State) it was Golden Guernsey Dairy. Joan found some of her mother’s receipts from 1969 and they all had recipes on the back.
As I browsed through some of the recipes the receipts themselves showed how much prices have risen since the 60’s—a pint of cottage cheese 43¢, 1 dozen eggs 55¢ and a half gallon of premium ice cream $1.98. With prices like that, families and restaurants were cooking and baking with more fresh dairy ingredients. One of my favorite legacy recipes is this Old-Fashioned Diner Cream Pie. I got this particular recipe idea from Gaby’s Coffee Shop in LA (I used to love their cream pie) and Golden Guernsey. After a couple of tests, I finally got it right—it passed the Joan test. Now, turn on your time machine and let me take your taste buds back to 1968. Prep time: 15 minutes Bake time: 1 hour+ Cool time: 45 minutes Ingredients 1 (9 inch) pie shell 1 cup granulated sugar 1 large egg 1/2 cup half-and-half 3 tablespoons all-purpose flour 2 cups heavy whipping cream 2 tablespoons melted butter 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon Directions (just 5 easy steps)
ChefSecret: The technique is simple, just beat the hell out of the ingredients and watch your baking time. One hour usually does it. Quip of the Day: Q. What did the pie say to the Russian soldiers? A. “I come in piece.” Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Dessert #Pie #CreamPie #DinerCreamPie #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen How you doin’? When I can “afford” to splurge the calories, my diet can tolerate a scoop of ice cream, a piece of pie, a double baked potato and Fettuccine Alfredo… not all at once! Fettuccine Alfredo is a comfort food in the same category as meat loaf and apple pie only with an Italian accent. Between restaurants, cookbooks and supermarket shelves, Alfredo sauces vary widely, both in style and quality. Here’s a quick rundown of fettuccine Alfredo’s history and sauce variations. The original dish was an extra-buttery version of an Italian standard, fettuccine al burro—fettuccine with butter and Parmigiano-Reggiano cheese. It was created in Rome in 1914 by chef Alfredo di Lelio and served at his restaurant, Alfredo’s. Legend has it that in 1927, silent-film stars Mary Pickford and Douglas Fairbanks discovered this dish while honeymooning in Rome. Upon returning to Hollywood, they served it to friends. Soon, fettuccine Alfredo was popular — but in a new, American guise. According to The Italian-American Cookbook by John and Galina Mariani, since American butter and Parmesan cheese lacked the richness of their Italian counterparts, cream was added to the sauce to compensate. This version became an Italian American classic. Although popular in the United States, it was never popularized in Italy. Ultimately, Alfredo sauce became a victim of its own popularity. Supermarkets began selling ready-made Alfredo sauces, thickened with flour or cornstarch and sometimes made with cheap ingredients. Many chain restaurants began using prefab sauces, too. Noodles tossed with this convenience product can’t compare to my recipe for fresh Fettuccine Alfredo made with real Parmigiano-Reggiano, unsalted butter and fresh cream. You can make my gourmet version with cream in just 30 minutes. It is absolutely divine and worthy of 5-stars and the occasional calorie splurge. I always get rave reviews when I make this dish. I must warn you; this recipe is not for the health-conscious! Prep time: 15 minutes Cook time: 15 minutes Yield: 4 to 6 servings Ingredients 24 ounces dry fettuccine pasta 1 cup unsalted butter 12 ounces heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon finely ground black or to taste 1 teaspoon garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmigiano-Reggiano cheese (use the real stuff) Directions
ChefSecret: I like to add a cup of frozen peas to add a little color to this dish. Quip of the Day: A man goes into an Italian restaurant. He takes a seat at a booth and opens a menu to find out that none of the foods have prices next to them. He asks the waiter, "How much is the Fettuccini Alfredo?" The waiter says, "A penny." The man exclaims, "A penny?? How much for a steak?" The waiter says, "A nickel" The man is astonished, "Are you serious?? Where's the man that owns this place? I'd like to shake his hand!" The waiter answers, "He's upstairs with my wife." Confused, the man asks, "What's he doing upstairs with your wife?" “The same thing I’m doing down here with his restaurant.” ------------------------------------------- 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #Dinner #FettuccineAlfredo #RomanoCheese #ParmigianoReggiano #Cream #Parmesan #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 ...from the Perspectives’ Happy Hour Bar |
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