… from the Perspectives’ KitchenHow you doin’? One hundred years ago Lawrence Frank and Walter Van de Kamp co-founded a fairytale-like restaurant called Tam O'Shanter, in the Los Feliz area of Los Angeles. At that time no one could have anticipated that patrons would still be lining up a full century later. These two gentlemen were major players in the restaurant and food scene in Southern California—Lawry’s The Prime Rib, Lawry’s Foods, Lawry’s California Center, The Five Crowns, The Ben Johnson, Van de Kamps and several more too numerous to name. The leadership still remains in the family with the great grandson. The key to the restaurants’ success is largely a sense of family connecting owners, co-workers and guests. “There is an extreme sense of ownership among all my co-workers, that they have this piece of history that they’re stewarding for whatever time that they’ve been here,” John Lindquist, Managing Partner said. “It’s that type of camaraderie and family that shows through to the guests coming in day in and day out.” While the ownership remains in the same family, the Hollywood art director designed restaurant has had several changes in names over the years—Montgomery’s Country Inn, Tam O’Shanter, The Great Scot and then back to Tam O’Shanter. I was the design and marketing director at Lawry’s for 5 years advancing the quality and reach of their products and restaurants. But as much as I contributed to them, I took away even more. One of the legacy menu offerings of The Tam is Welsh Rarebit. The origin of the name is uncertain, but it’s generally believed that the word rarebit is a corruption of the word rabbit. 'Welsh rabbit' first appeared as a dish in 1725 and later in many eighteenth-century cookbooks. It is thought that the dish was attributed to the Welsh because of their historic fondness for cheese, which was used as a substitute for meat as a source of protein by poor peasants. Welsh Rarebit is described by some as 'posh cheese on toast'. Possibly it was to indicate how much the Welsh were said to enjoy hot cheese as do I. Tam O’Shanter Welsh Rarebit is still going strong 100 years on and still as delicious as it always has been. Following is the best I remember it. Prep time: 15 minutes Cook time: 25 minutes Yield: 6 servings Ingredients 1-1/2 cups whole milk 2 cups mild Cheddar cheese 1/2 stick salted butter 1/2 cup all-purpose flour, sifted 1 teaspoon dry mustard (I prefer Coleman’s) 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt 3/4 cup beer 2 teaspoon Worcestershire sauce (I prefer Lea & Perrins) 2 teaspoon steak sauce (I prefer A-1 sauce) 1/4 teaspoon Tabasco sauce 6 toasted English muffins 12 crispy bacon strips (optional) 3 teaspoons paprika (optional) Directions
ChefSecrets: I prefer to use mild or medium Cheddar cheese as it is creamier than using sharp, aged cheddar. On occasions, I like to use hollowed out baked potato skins instead of a rarebit dish to make it a real meal. Quip of the Day: It's called Welsh rarebit, not cheese on toast You are so daft said the dinner party host Do you like fine wine? There was no response Why on earth did I invite you? Leave at once …Kelvin Rush ------------------------------------------- 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. #Appetizer #RarebitSauce #CheddarCheese #TamOShanter #Lawrys #TheGretScot #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
0 Comments
…from the Perspectives’ KitchenHow 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
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. 😊 ------------------------------------------- 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. #Appetizers #Snacks #Brie #Phyllo #MarconaAlmonds #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ KitchenHow 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
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. ------------------------------------------- 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 …from the Perspectives’ KitchenHow 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
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! ------------------------------------------- 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. #Snacks #Sauces #PicoDeGallo #Salsa #Tomatoes #Jalapenos #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 … from the Perspectives’ KitchenHow 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
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. ------------------------------------------- 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. ------------------------------------------- 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 |
For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities. Categories
All
Archives
April 2024
|