How you doin’? Are you a Brie cheese lover? What is Brie, you ask? Brie cheese is made with rich and creamy milk, therefore, Brie is rich and creamy with a center that could only be described as voluptuous.
 
The flavor is subtle and unique as is the milk which is lightly flavored from the wild grasses and flowers upon which the cows (or goats) feed. These also vary by region and season and that’s why Brie cheeses from different locales can have such distinctive—and local—flavors.
 
Brie is a soft, creamy, buttery cheese that originated in France and is now produced internationally. It has a creamy interior with a soft, edible rind of white mold. Brie is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat and rich in calcium with relatively high sodium content. It's also a good source of protein and vitamins A and B-6.
 
Creamy-Crispy Brie Bites have a crispy phyllo exterior, creamy melted Brie, or honey or honey-sweet apricot jam, tart Granny Smith matchsticks, crunchy Marcona almonds and a touch of earthy thyme. These little bites are like a whole cheeseboard spread in a single bite. They’re great as an appetizer or snack. The looks of the crisp edges with ridges are so compelling, you certainly won’t have any leftovers to be repurposed.
 
Ingredients 
1 package frozen prepared phyllo dough shells
12 1-inch cubes of Brie Cheese
3 tablespoons honey or apricot jam
6 teaspoons chopped Marcona Spanish almonds
1 teaspoon chopped fresh thyme
36 match-cut pieces of sour apple (Granny Smith)
 
Ingredients

1. Preheat an oven to 375° F.
2. Place the phyllo shells on a parchment-line sheet pan.
3. Place 1 cube of Brie into the center of each shell.
4. Spoon 1/2 teaspoon of apricot jam or honey into each shell.
5. Sprinkle the Brie with chopped almonds and chopped thyme leaves.
6. Bake for 10 minutes until the Brie is soft and gooey.
7. Garnish with matchstick sliced apples and serve.

ChefSecret:  While the rind is edible, I prefer to trim the cheese for this purpose. You can top the Brie with anything, sweet or savory, that you like, from fruit and jam to nuts and bacon.

Quip of the Day:  You sure are the brie’s knees. 😊
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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.
#Appetizers #Snacks #Brie #Phyllo #MarconaAlmonds #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Did you know that a form of pickles got their start in India over 4000 years ago and slowly made their way to the Middle East, Europe, and eventually North America? Ancient Mesopotamians began soaking cucumbers in acidic brine as a way to preserve them. Since then, they have been a staple in cultures around the globe, renowned for their heartiness, health benefits and delicious taste.
 
While pickles are ubiquitous in American styles of food, they didn't really reach our shores until the late 1800s to early 1900s. European Jews, many of whom settled in New York, brought the tasty snack with them. In New York, kosher pickles became popular in Jewish communities and delis and quickly spread from there.
 
At the end of summer during the Great Depression the excess cucumber crop was sliced, salted, pickled and put up in jars for the cold, lean months ahead. Times were so lean during the Depression one can only imagine what a treat it was to fill a sandwich with these sweet crunchy coins (bread and butter pickles, as they came to be known).
 
My Bread and Butter Sweet Pickles have plenty of sugar for sweetness, as well as mustard seeds, celery seeds, turmeric, peppercorns, and garlic… a jar filled with flavor frills.
 
While some people are intimidated by the thought of “pickling” or “canning”, pickles are really easy to make and healthy, too—fermented pickles are a good source of healthful probiotics. Probiotics protect the bacteria in your gut. Having healthy gut bacteria can minimize symptoms of an irritable bowel and it can help us digest food and absorb nutrients. Oh, by the way, most recipes are low in calories.
 
Prep time: 15 minutes
Cook time: 5 minutes
Chill time: 2 to 4 hours
 
Ingredients 
1/4 medium yellow onion, sliced
2 red jalapeño peppers, thinly sliced into rings
1 tablespoon kosher salt
1 cup distilled white vinegar
1 cup granulated sugar
1 cup water
2 pounds pickling cucumbers, sliced into coins or long quarters
2 cloves garlic, thin sliced
2 tablespoons everything bagel seasoning
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
1/2 teaspoon Sriracha sauce, hot sauce
1/2 teaspoon ground cloves
 
Directions

1. Combine the onions, peppers, salt, vinegar, sugar, and water in a microwave proof bowl and bring to a simmer; about 4 minutes.
2. Add the sliced cucumbers into the hot brine, cover the bowl with plastic wrap and set on the counter to cool for about 20 minutes.
3. Stir in the sliced garlic, bagel seasoning, celery seeds, peppercorns and Sriracha hot sauce.
4. Refrigerate the whole mixture for 2 to 4 hours, stirring occasionally.
5. Keep fresh pickles refrigerated for up to 6-weeks.

ChefSecret:  You don’t have to boil the pickles and the brine if you are going to eat them fresh within 6 weeks. If you want kosher dill pickles, add pickling spice to the brine without the sugar.

Quip of the Day:  I said to the woman at the deli, “I’d like to buy a couple of corned beef and pastrami sandwiches, with pickles.” She replied, “Sorry..."We only take cash or credit cards.”

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.
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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.

 #Sides #Condiments #Bread-And-Butter-Pickles #Cucumbers #Brine #Fermentation #Probiotics #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Lawry’s California Center was the Southern California home office for Lawry’s Foods and Restaurants. It was 26 acres of curated gardens, just moments from downtown LA. This urban oasis was the creative spark for the company.
 
La Cocina was the center’s original south-of-the-border-style restaurant where menu offerings were all made with Lawry’s retail products. Everything except salsa… that was not a Lawry’s retail product which was a shame because salsa soon surpassed ketchup in sales as the leading condiment of choice. 
 
You’ll know what I mean if you’re a regular salsa-snacker… chances are, you have an open jar in your refrigerator right now. Some like it hot. Some like it mild. Whichever way you like it, salsa is undeniably one of those food items you'll never regret having on hand. Snack on it with chips, use it as a taco Tuesday accoutrement, or spoon some over eggs to add a zesty touch to your daily breakfast or weekend brunch.
 
A great tasting salsa offers the flavors of fresh tomato, onions and garlic, lime juice and a bit of cilantro. And with so many options for conveniently jarred or fresh-packed salsa on the market, you're likely to find the perfect one to suit your taste.
 
There’s a difference between homemade and jarred salsa. Recipes for a homemade salsa commonly call for ripe tomatoes, yellow and green onions, an acid such as lime or lemon juice, garlic, and fresh cilantro. Jalapeño peppers are optional for adding a kick of heat to the ingredients to your own taste. Seasonings include seasoned salt and maybe an earthy touch of cumin or chipotle.
 
A salsa made in your own kitchen is made with fresh ingredients and will last for about 1-3 days when properly covered and refrigerated. A store-bought salsa with relatively the same ingredients will contain preserving agents. An airtight unopened jar of a commercially-produced salsa can stay fresh for up to a year, even without any refrigeration. Jarred salsas are specifically made to be stored on shelves and in pantries for extended periods of time—12-18 months in a cool and dark kitchen cabinet or pantry. You should always check the expiration date printed on the jar before opening a container and serving.
 
Unlike salsa, which can take on a lot of different variations, the ingredients in pico de gallo don't really vary from recipe to recipe and are always fresh. While traditional salsa has a thinner consistency with more liquid, pico de gallo is chunkier, with each chopped ingredient distinctly visible.
 
That said, pico de gallo is still technically a type of salsa. If you’re like me and don’t like to fuss too much to make a homemade salsa and like it kind of on the chunky side here’s a no-fail recipe that will please every time.
 
Pico de gallo is a great condiment enhancer to any party appetizer with tortilla chips or use it as a topping for tacos, hamburgers or even hotdogs fresh and hot off the outdoor grill. For more intense flavor, chill for up to 3 hours before serving.
 
Prep time:  20 minutes
Chill time:  1 to 3 hours
 
Ingredients 
6 roma (plum) diced tomatoes
3/4 cup minced red onion
3 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeño pepper, seeded, seam removed
2 tablespoons fresh lime juice
1 tablespoon minced garlic
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
salt and ground black pepper to taste
 
Directions

1. Pull all the ingredients together and prepare/cut as listed above.
2. Stir the tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.
3. Mix well.
4. Cover with food film and refrigerate.

ChefSecret:  Jalapeños can be found red or green. The only difference is that reds are left on the vine a little longer.  Red jalapeño peppers are a little milder in heat with a lot fuller jalapeño flavor.

Quip of the Day:  What did the Mexican hangman serve his victims as a last meal?
Pico de Gallows!
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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. 

#Snacks #Sauces #PicoDeGallo #Salsa #Tomatoes #Jalapenos #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? At the Lawry’s California Center test kitchen Sandy and I used to spend lunch time trying to come up with new recipes that used Lawry’s products.
 
This Taco Ring is still one of my favorites that we collaborated on. It is a dramatic, delicious appetizer or main dish that everyone loves. Lawry’s Taco seasoned ground beef and melty cheese wrapped in a buttery, flaky Pillsbury crust are perfect for game day, Taco Tuesday, or any night of the week! A Taco Crescent Ring brings together all the flavors of traditional tacos wrapped in a soft and flaky pastry instead of taco shells. Not only is this one of the best dinner ideas for picky kid eaters, it can also be an easy appetizer for food-loving adults. Try it once, and without a doubt, it will be a family favorite in no time!
 
Prep time:  10 minutes
Cook/bake time:  35 minutes
Yield:  10 servings
 
Ingredients 
1 pound ground beef
1 package taco seasoning (I prefer Lawry’s brand)
4 ounces chopped green chilies (small can—do not drain)
2 cups shredded cheddar cheese (divided)
2 cans (8 ounces) crescent roll dough (I prefer Pillsbury brand)
 
Directions

1. Preheat an oven to 375⁰ F. Prepare a large baking sheet with parchment paper or a silicone baking mat.
2. In a large skillet, add the ground beef, taco seasoning, and chopped green chilies. Cook, stirring continuously until the beef is cooked through and no longer pink.
3. Remove the pan from the stove and drain the meat.
4. Stir in 1-1/2 cups of the shredded cheddar cheese. Let cool slightly.
5. Open the cans of crescent rolls and separate them into triangles.
6. On the prepared baking sheet, place a bowl that is 4-inches wide in the center of the pan. Place the wide edges of the dough up against the edge of the bowl allowing the pieces to overlap slightly. The points of the dough triangles should point away from the center. Remove the bowl.
7. When the dough is laid out, spoon the beef mixture onto the wide ends of the dough, leaving a small border on the inside and staying as close to the middle as possible.
8. Sprinkle the remaining 1/2 cup of cheese over the beef mixture.
9. Wrap the beef mixture by bringing the tips of the dough triangles up over the beef and tucking under the dough in the inner circle. Continue until the whole wreath is finished.
10. Bake at 375 ⁰F for 15-25 minutes or until the dough is cooked through and the tops are golden brown.
11. Remove from the oven when done and let cool slightly.
12. Gently remove from the pan using a big spatula.
13. Serve with your favorite toppings in the middle of the ring.

ChefSecrets:  Keep the crescent dough cold until ready to use. You can substitute ground turkey or ground chicken for the ground beef. You can add diced onions to the meat mixture when cooking. Once the beef and onion are cooked down, add the taco seasoning and green chilies.
My favorite taco toppings are shredded lettuce, diced tomatoes, black olives, taco sauce, pico de gallo, salsa, salsa verde, queso dip, jalapeños, shredded cheddar cheese, refried beans and guacamole.

Quip of the Day:  You cannot make everybody happy all the time, after all, you are not a taco.
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Do you have a question or comment?  Do you want to share a with our readers?  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.
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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 #Appetizers #Entrees #CrescentRolls #TacoRing #Lawrys #Pillsbury #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Do you remember the days before everyone went crazy for low-carb foods when bread of some kind was on every table as a meal starter?
 
Actually, there was a good reason to get something into the stomachs of every guest. When your blood sugar is low you feel hunger pangs. People get short tempered and people with a few drinks in them can get downright nasty when they’re hungry. A bowl of tortilla chips, Asian noodles or a breadstick or two, creates a little forgiveness, buys some time and keeps people reasonable until the server can get to the table to take an order. In these times when so many restaurants are running short-staffed, many restaurants would do well to remember this secret.
 
Let’s bring this custom back with my Homemade Garlic Breadsticks (or turn them into tied garlic bread knots). You’ll find they’re delicious and goes perfectly with a bowl of pasta and soup!
 
Prep time:  20 minutes
Proof times:  40 minutes (first proof) / 25 minutes (second proof)
Bake time:  10 to 12 minutes
Cool time:  10 minutes
Yield:  18 breadsticks
 
Ingredients 
1/4 cup granulated sugar, divided
1 (1/4-ounce) package active dry yeast
1 cup warm water, divided
2-1/4 cups all-purpose flour, or more if needed
3 tablespoons vegetable oil, plus more to coat the pan
1 large egg
1/2 teaspoon salt
1/2 cup melted unsalted butter
1/2 teaspoon garlic powder
1 teaspoon coarse kosher salt
1 teaspoon chopped dried parsley
1/4 cup grated Parmesan cheese
 
Directions

1. Dissolve 1-1/2 teaspoons of sugar and the yeast in 1/2 cup warm (no higher than 109⁰ F) water in a bowl.
2. Let the yeast mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
3. Mix the flour, oil, egg, salt, remaining sugar and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough.
4. Turn the dough onto a floured work surface and knead until smooth and elastic, 6 to 8 minutes. (Personally, I prefer to use the dough hook on my Kitchen Aid mixer.)
5. Place the dough in a greased bowl, turning once to cover completely with oil.
6. Cover the bowl with a damp dish towel and place in a warm place in the kitchen until dough is doubled in size, about 40 minutes.
7. Using vegetable oil, lightly coat a sheet pan.
8. Punch the dough down and turn onto a floured work surface.
9. Divide the dough into 18 pieces and shape each into a 6-inch rope.
10. Arrange the dough pieces on the prepared oiled baking sheet pan; about 2 inches apart.
11. Cover with a damp dish towel and let rise until doubled in size; about 25 minutes.
12. Preheat an oven to 400⁰ F.
13. Remove the towel from the rolled dough.
14. Bake the breadsticks in the preheated oven until golden brown, 10 to 12 minutes.
15. Whisk the melted butter and garlic powder together in a bowl, brush over each breadstick.
16. Sprinkle salt, parsley and Parmesan cheese over each breadstick.

ChefSecret:  When proofing the dough, I turn the oven on warm and put the bowl with towel-covered dough in the oven with the door slightly ajar to let it rise.

Quip of the Day:  When he was young, Bob decided to go to medical school. At the entrance exam, the candidates were asked to rearrange the letters P N E I S and form the name of an important human body part which is most useful when erect. Those who answered SPINE are doctors today, while the rest are on Facebook.
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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.
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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 #Appetizers #Breadsticks #HomemadeBreadsticks #GarlicBreadsticks #DoughKnots #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

​                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2023