How you doin’? There is nothing better than walking through a shopping mall and taking in the delightful yeasty aroma of fresh-baked pretzels. There are two major players in the soft pretzel space—Wetzel's Pretzels (Pasadena, California) and Auntie Anne's (Lancaster, Pennsylvania). Both of them are franchised and have multiple locations.
 
You might ask, “How much controversy can there be between two fan favorites?” Obviously, everybody loves pretzels, especially the aroma of hot, soft pretzels. Yum! So, when you’re shopping your way through the mall—whenever we’re allowed to do that again—there is no way you can pass up this delicious snack. Coming from California, some of us are used to the familiar taste of Wetzel’s Pretzel’s, so of course there is a certain amount of brand loyalty to the home brand.
 
Wetzel’s got me with the first whiff of the buttery aroma… it sends you into childhood bliss—no matter your age!  And then there are many college residents who have fond memories of parties with Auntie Anne's make-your-own-pretzel-party pack. After a couple of beers everyone had a good old time baking them off fresh in the dorm oven.
 
One of our CPG clients (consumer packaged goods) thought it was time for a field trip to determine whose brand was superior. It wasn’t as easy as just comparing one brand against the other—there are flavors (and textures) to consider—butter and salt and cinnamon sugar for starters. The first bite of the Auntie Anne's original pretzel was great. It was salty with just a hint of sweetness in the dough that kept us wanting more. The dough was dense and chewy, completely delicious. The Wetzel's Pretzel had a surprising crunch "Wow, this is really crispy!" Upon further evaluation, we realized that the crispiness was not all that this pretzel had to offer! The dough seemed to melt in our mouths, like ice cream on a hot day. The buttery flavor and salt were essentially the same for both pretzels... it was the dough that put Wetzel's over the edge--Go California!
 
Before the taste test, we didn’t think there would be a discernible difference between the two brands. We thought Auntie Anne's could catch up as their pretzel seemed like it should complement the cinnamon sugar topping. Once again Wetzel's dough outshone the sweetness of Auntie Anne's, even with the sugary topping!

Knowing all this, our client asked us to develop a soft pretzel recipe and baking procedures for her stall at the Santa Barbara Market. I may be biased, but I think it was an improvement on both of the two stalwart brands. Following is the perfect no-boil recipe to make mall-style soft pretzels. Watch out Auntie Anne and Mr. Wetzel—Dr. Engoron is coming through.
 
Prep time:  2 hours
Proof time:  1 to 1-1/2 hours
Bake time:  10 to 12 minutes
Yield:  12 Pretzels
 
Ingredients:
For the pretzels
4 teaspoons active dry yeast (about 2 packets)
1 teaspoon granulated sugar
1-1/4 cups warm water (110º F)
5 cups all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons salt
1 tablespoon vegetable oil
 
For the soda dip
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
 
For the “original” topping
1/3 cup unsalted butter, melted (use margarine to make it vegan)
2 to 3 tablespoon coarse bagel salt (or coarse sea salt)
 
Directions
To make the pretzels

1. In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, whisk together the flour, 1/2 cup sugar and salt.
3. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add from one to 10 tablespoons of water, one at a time to all the four together.
4. Knead the dough until smooth, about 7 to 8 minutes.
5. Lightly oil a large bowl, place the dough ball in the bowl and turn to coat the dough ball with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
6. Preheat oven to 450º F and grease your baking sheets.

To make the soda dip

1. In a large bowl, dissolve baking soda and salt in hot water.

To form and bake the pretzels

1. When the dough has risen, turn the dough out onto a lightly floured surface and divide into 12 equal pieces (or roughly 3.7-ounces per piece). Roll each piece into a rope and twist into a pretzel shape or whatever shape you like.
2. Once all the dough is shaped, dip each pretzel into the baking soda solution, shake off the excess and place it on a greased baking sheet. Sprinkle with kosher salt.
3. Let the pretzel-formed dough rest for a full 15 minutes to give the yeast a little head start.
4. Bake in preheated oven for 8 to 10 minutes, until browned and the internal temperature is between 190⁰ to 200⁰ F.
5. Remove the sheet pan from the oven and transfer the pretzels to a wire rack. While the pretzels are cooling, brush with melted butter and sprinkle with coarse bagel (or sea) salt.

ChefSecret: 

• Why is it so important to keep the yeast water temperature no higher than 110⁰F? Yeast is a living organism and will expire if the water is too warm—don’t kill the yeast or the pretzel will not proof.
• I always suggest that you rotate your pans mid-way thorough the baking cycle.
• If you brush the pretzels with margarine after baking instead of butter it is a vegan treat.
• Take them to the next level by brushing with butter or margarine and sprinkling with cinnamon sugar.

 
Covid-19 Quip of the Day:  Paranoia has really set in. I sneezed in front of my laptop today and the anti-virus program automatically started a scan.
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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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Snack #Baking #Pretzels #WetzelsPretzels #AuntieAnnesPretzels #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                             ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? How much do you know about Filipino food? It is a very diverse and delicious cuisine. One of my favorites is deep-fried Lumpia rolls. Lumpia is derived from the fried Chinese spring roll or egg roll and is very popular in Indonesian and Filipino cuisine. It is smaller in size and shape than an egg roll. Lumpias are made of thin paper-like or crepe-like pastry skins called "lumpia wrappers" enveloping savory or sweet fillings.
 
The origins date back centuries (17th Century). The Chinese originally sought to create a meal that incorporated all the fresh bits and pieces of vegetables available in spring after a winter of consuming mostly preserved foods. They can be served as a side dish or as an appetizer.
 
In Indonesia lumpia has become a favorite snack and is known as a common street food. In the Philippines, lumpia is one of the most common dishes served at gatherings and celebrations.
 
                                 You will need a candy or frying thermometer for this recipe.
 
Prep time:  45 mins
Cook time: 25 mins
Yield: about 30 Lumpias
 
Ingredients
1 tablespoon vegetable oil
1-pound ground pork
2 cloves garlic, crushed
1/2 cup chopped sweet yellow onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced Napa green cabbage
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon minced garlic
1 teaspoon dark soy sauce
1-package lumpia wrappers (about 30 pieces)
2 cups vegetable oil for frying
 
Directions

1. Place a wok or large skillet over high heat and add the 1 tablespoon of vegetable oil. Cook the pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside.
2. Drain the grease from the pan, leaving a thin coating. Cook garlic and yellow onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions and cabbage. Season with salt, pepper, garlic powder and soy sauce.
3. Remove from heat and set aside until cool enough to handle.
4. Place a lumpia skin on a flat surface with one of the points down in front of you. Spoon three heaping tablespoons of the filling onto the wrapper near the closest corner of the wrapper, leaving a 1-1/2” space from the wrapper edges. Bring the corner of the wrapper closest to you up and over the filling, and neatly fold in the two sides toward the center. Roll the wrapper with the filling up toward the topper of the wrapper. Keep the roll tight as you assemble. Before the final roll, moisten the top corner and adjacent sides with water to seal the edges. Repeat for each lumpia.
5. Cover the rolls with plastic wrap to retain moisture.
6. Heat a heavy skillet over medium heat, add oil to 1/2” depth, and heat until the oil has reached 350°F.
7. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, gently turning them until all sides are golden brown.  Be sure to allow the oil to return to 350°F before frying the next batch.
8. Drain on paper towels.
9. Serve immediately.

 
ChefSecret:  The big secret is to make sure to tightly roll and seal the rolls well.
 
                                                     Sweet Chili Lumpia Dipping Sauce
 
Prep time:  2 minutes
Cook time:  3 minutes
 
Ingredients
1 cup water
1-1/2 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons granulated sugar (better yet use palm sugar, if you can find it)
1-2 chili peppers (siling labuyo), minced finely
2 teaspoons cornstarch
1/4 cup shredded carrots
1/8 teaspoon of kosher salt
 
Directions

1. Mix all the ingredients together, dissolving the cornstarch thoroughly.
2. Cook over medium heat until thick.
3. Serve as a dip for Filipino Lumpia, Lumpiang Shanghai, Cheese Lumpia or any fried food.

 
ChefSecret: 

1. Siling Labuyo, better known as Thai bird chili peppers, are added depending on one's preference, whether mild and flavorful or hot and spicy.
2. Use caution when handling fresh chili peppers being sure to keep your hands away from your face, especially your eyes. Wash your hands thoroughly after handling them and before using the bathroom to avoid painful cross-contamination.
3. You can use a pinch of crushed red pepper flakes to better control the heat of the lumpia dipping sauce, instead of using fresh chili peppers.
4. If available, use tapioca starch; cornstarch can turn the sauce into a pasty consistency if stored refrigerated.

 
Covid-19 Quip of the Day:  I told my suitcases there would be no vacation this year. I’m staying home with my emotional baggage.
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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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizers #Lumpia #Pork #FilipinoCuisine #FilipinoFood #EggRolls #SpringRolls #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? It’s that magic day of the week and the best hour of the day—Happy Hour. Joan asked me to make a cocktail named after her—so here is, The Joan. Wait a minute, I think she had a Polish Princess Cocktail in mind. Everyone thinks of Joan as the Polish Princess. She has a sweatshirt with Polish Princess emblazoned across the front. So, I looked hard and far to find a suitable beverage for an exceptional lady.

I first had to find a Polish liquor—that was easy—Sobieski Vodka. Sobieski Poland is known as the birthplace of vodka and one of the great vodka-producing countries of the world. While Poland may be better known for its potato vodkas, Sobieski Vodka will show you how great Polish rye vodka can be. Their claim, Just Water, Rye and no BS.
 
There are few vodkas that have a premium taste and remain within a budget-friendly price range—just about $12 a bottle. This Polish vodka is relatively new to the U.S. market (2007). However, Sobieski claims to be the number one vodka in Poland. Now, if people in the country known for its vodka like it, you know it must be good and it is!
 
The story of Sobieski (Sobi) Vodka itself is rather short but its roots are deep in the Polish heritage of vodka. The brand name is taken from King Jan III Sobieski, a 17th-century ruler who is regarded by some as "the last great King of Poland." Sobi has been distilled in Poland since 1864. It uses Dankowski rye from Poland's Mazowse fields as the base. The vodka's water is naturally filtered from Oligocene epoch springs. The vodka is distilled in a continuous column still.
 
This is "real vodka," a pure form of distilled spirit that is relatively tasteless while leaving your palate clean and refreshed. It does not have the heavy alcohol notes found in many of the cheaper brands. Sobi is not afraid to call itself the premium vodka, a moniker typically reserved for those in the $25 to $50 price range, but that description is fitting. Just because it costs less does not mean that it should taste like it.
 
Ingredients
2 ounces Sobieski Vodka
2 ounces coconut water
2 ounces pineapple juice
1 ounce cranberry juice
Garnish: a wedge of pineapple dipped in toasted minced coconut  
 
Directions: 

1. Pour the vodka, coconut water and pineapple juice into a cocktail shaker with ice.
2. Strain into a tall glass over ice.
3. Add a splash of cranberry juice and serve.
4. Garnish with a pineapple wedge dipped in toasted minced coconut. 
5. Na Zdrowie (Cheers!)

ChefSecret:  Sobi may be on to something with their organic and gluten free vodkas that come in flavors including raspberry, espresso and vanilla.  Summertime is here and refreshing cool drinks are right on the horizon. 
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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 also being 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, be kind and always give thanks to our many first responders on the front lines who risk their lives for us every day. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#PolishPrincess #SobieskiVodka #Vodka #Cocktails #HappyHour #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica
                                                        ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? I was surfing the internet the other evening and found a post for Stan Freberg and his commercials. When TV was still very young (and I was, too) Stan was one of the voices and puppeteer for Bob Clampett’s, Time for Beany. Stan was an original thinker who, in his 88 years, mastered being an author, actor, recording artist, voice over artist, comedian, radio personality, puppeteer and advertising creative director.

And, that’s where I met Stan. He hired me as the art director on several of his cutting edge— more like biting edge— award winning commercials—Jeno’s Pizza Rolls and Banquet Frozen TV Dinners. In some cases, not only did Stan create the advertising, but there were rumors that he was the creative force in developing the products themselves. Pillsbury bought the Geno’s business in 1989 and dropped the name and the satirical commercials which disappeared from the air—but somewhere in the frozen food section you can still find frozen pizza rolls.
 
Pizza Rolls are the perfect answer when you’re hit with a bout of the munchies. When fried correctly, they're crispy on the outside and sweet and savory on the inside. They're almost too easy to pop in your mouth and it's not uncommon to find yourself eating way more than you originally intended—that’s called the “crave factor.”
 
Although there were several non-Italian “come-back” pizza roll flavors in the Jeno’s line I wanted to share what, at the time was my favorite—a basic pepperoni and cheese pizza roll.  See ChefSecret for ideas for other fillings.
 
Prep time:  20 minutes
Fry time:  20 minutes
Fun time: endless  
Yield:  20+ pizza rolls
 
Ingredients
2 quarts peanut oil for frying
1 large egg
4 tablespoons water
1 (13-ounce) jar pizza sauce (I prefer Rao’s Pizza Sauce)
8-ounce package sliced pepperoni (I prefer Boar’s Head)
1 cup shredded mozzarella or jack cheese
1/4 cup Parmesan cheese
1 package egg roll wrappers (with at least 20 wrappers)
 
Directions

1. Heat oil in a deep-fryer or large saucepan to 325⁰ F.
2.  Whisk egg and water together in a small bowl to be used for sealing the wrappers.
3. Put the pepperoni and the pizza sauce in a food processor. Process in bursts to combine ingredients and cut the pepperoni a bit but leave it a little chunky. The sauce will thicken. Do not over-process.
4. Transfer filling mixture to a large bowl and fold in the two cheeses.
5. Working on a clean work surface, roll out one eggroll wrapper and scoop a heaping tablespoon of the pepperoni and cheese filling mixture at the bottom center of the wrapper, leaving 1/2-inch border on each side.
6. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Make sure the roll is sealed so you don’t lose filling during frying.
7. Repeat with remaining wrappers and filling.
8. Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes. Drain on paper towels and enjoy!

ChefSecret:  This is just a basic recipe for pepperoni and cheese. Think about rolls that include ham and Swiss cheese, crab and cream cheese, Italian roast beef and provolone cheese—you get the point.
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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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe, be kind and always give thanks to our many first responders on the line who risk their lives for us daily. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#PizzaRolls #JenosPizzaRolls #StanFreberg #TimeForBeany #BobClampett #Snacks #Appetizers #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                                                              ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? As the weather continues to heat up, I am always looking for “cool” foods that don’t require much cooking. I grew up on Asian foods (I probably learned to eat with chopsticks before a knife and). My Saigon Fresh Shrimp Spring Rolls recipe is a great Asian dish with training wheels that doesn’t require a lot of skill… just a little practice and patience to learn how to roll the rolls correctly, tight and neat.
 
You may need to buy a few specialty Asian products from your local Vietnamese market, but most of the ingredients can easily be found locally. Make sure that you have all your ingredients prepped, sliced and cooked beforehand though as this will make assembling these fresh spring rolls more efficient.
 
The dipping sauces adds the custom flavors. You should be able to find most in large supermarkets with an Asian section or a local Vietnamese market. The unique flavors are derived from palm sugar, lime juice and the hot sauce.
 
I think you’ll find Saigon Fresh Shrimp Spring Rolls are a light and refreshing change from the Chinese fried variety. Use them as a summertime appetizer or a light lunch. The delicious sauces make a difference.
 
Prep time:  45 minutes
Cook time:  5 minutes
Yield:  8 larger spring rolls
 
Ingredients
For the sauces
4 teaspoons Vietnamese fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons palm sugar
1/2 teaspoon garlic-chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
 
For the spring rolls
2 ounces Asian rice vermicelli (dry weight)
8 large rice wrappers (8-1/2-inch diameter)
8 large cooked shrimp, peeled, deveined and cut in half
1-1/3 tablespoons chopped fresh Thai basil (different from Italian basil)
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
 
Directions
To make the sauces

1. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
2. In second small bowl, mix the hoisin sauce and chopped peanuts.

 
To make the spring rolls

1. Plan ahead and portion all the ingredients so you have enough of each to make 8 spring rolls.
2. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
3. Fill a large bowl with hot water. Dip one wrapper into the hot water for a couple of seconds—just long enough to soften.
4. Lay one softened wrapper flat on a clean cutting board.
5. Place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce in the center of the wrapper, leaving about 2 inches uncovered on each side.
6. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
7. Dip another wrapper to soften and repeat with remaining ingredients. Continue until all rolls are made.
8. Serve the rolled spring rolls with side of the fish sauce and hoisin sauce mixtures.

ChefSecret:  For best results, boil the prawns shell on to keep them straight and thin. The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at Asian food markets.
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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 also being 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, be kind and always give thanks to our many first responders on the front lines who risk their lives for us. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. 
Thanks for reading.

#SaigonSpringRolls #Shrimp #FreshSpringRolls #ShrimpSpringRolls #Appetizers #Peanuts #NationalPeanutBoard #NPB #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                                            ©PERSPECTIVES/The Consulting Group, Inc. 2020