… from the Perspectives’ KitchenHow you doin’? Here’s a wonderful refreshing springtime dessert recipe that is very easy to make and fabulously indulgent to eat. The lemon bar (sometimes called lemon squares) is a popular dessert combining two British favorites consisting of a thin shortbread crust and a lemon curd filling. The first widely published lemon bar recipe was printed in the Chicago Daily Tribune on August 27, 1962, submitted by Eleanor Mickelson. However, moms seem to have been making these for their family’s years earlier as similar recipes were in earlier community cookbooks or smaller local newspapers. As noted earlier, there are two basic elements to a lemon bar—lemon curd and shortbread—each with their own unique history. Lemon curd dates back to 19th century England. However, early lemon curd was different than the lemon curd used today, such as in lemon bars. Instead, it consisted of acidic cream that formed curds and then was drained through a cheesecloth to separate out the whey. Shortbread is good old shortbread which originated in Scotland as far back as the 12th century. In my recipe you will find the best of the old and the new which makes this recipe as easy as pie,—well actually, it’s easier than pie. Prep time: 15 minutes Bake time: 45 minutes Cool time: 15 minutes Ingredients For the shortbread crust 1-1/2 cups all-purpose flour 2/3 cup confectioners' sugar 3/4 cup unsalted butter, softened For the lemon curd filling 3 large eggs 1-1/2 cups granulated sugar 3 tablespoons all-purpose flour 1/4 cup lemon juice (fresh squeezed lemon juice is best) 1 teaspoon lemon zest 1/3 cup confectioners' sugar for decoration Directions
ChefSecrets: When fresh Meyer Lemons or Key Limes are available, change up this classic with the flavors of different citrus fruits. Quip of the Day--to make you laugh and pucker at the same time: How did two married lemons meet? One lemon met another and the zest is history. ------------------------------------------- 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. #Dessert #Baking #Shortbread #LemonCurd #TartLemonBars #Lemons #Limes #KeyLimes #MeyerLemons #Springtime #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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… from the Perspectives’ KitchenHow you doin’? El Cholo Spanish Cafe is a Los Angeles restaurant mainstay serving Mexican food. Founded in 1923, the restaurant is credited with the introduction of the burrito to the United States in the 1930s. It celebrated its 100th anniversary last year (2023). In 1923, Alejandro and Rosa Borquez opened the Sonora Cafe at Santa Barbara Avenue and Moneta Avenue in Exposition Park, near where the Coliseum now stands. In 1925, a guest came into the restaurant and drew a caricature that he called an 'El cholo’–referring to "field hands" of the Spanish settlers. Alejandro liked the image so much he changed the name of his restaurant to "El Cholo" with the drawing becoming its mascot. Alejandro and Rosa's daughter Aurelia, and her husband George Salisbury, later opened a second location on Western Avenue (our family favorite). When it opened, the restaurant advertised that it specialized in "Spanish food", which was a euphemism for Mexican food at the time. El Cholo is considered a forerunner of other Mexican restaurants. Carmen Rocha, a waitress at El Cholo, is credited with introducing nachos to Los Angeles in 1959. The dish—made of layered crispy tortilla chips, melted cheddar cheese, and slices of jalapeño peppers—was a recipe learned from her family in San Antonio, Texas. The Borquez family has roots in the northwestern Mexican state of Sonora, and the food offered at the restaurant—enchiladas, tamales, albondigas, chile rellenos, refried beans—reflects the regional cuisine. The restaurant is also known for its seasonal green corn tamales (so good!). There’s something so comforting about El Cholo enchiladas—when a dish of chicken-filled tortillas all snuggled up in a deep baking tray, can it really be anything but? It is as comforting as an American cheese grilled sandwich. I love this particular enchilada recipe because its simplicity makes it all the homier… just corn tortillas, shredded roasted chicken, jack cheese and a store-bought canned or homemade red sauce. Before dredging the tortillas in the sauce, I lightly fry them in oil for a few minutes or so to prevent them from becoming soggy. After draining them we then fill them up with the chicken and cheese, do a little tuckin’ and rollin’ and slide the assembled enchiladas into the oven. I love how the sauce bakes into the tortillas and caramelizes slightly, so you get plenty of roasted goodness in each bite, without having to swim through a pool of sauce to find the chicken enchiladas. For garnishes, I like tangy crema, chunky diced avocado, grassy cilantro and freshly chopped pico de gallo to add some brightness and creamy textures to the enchiladas. For my taste, I also add a squeeze of lime juice and a shake or two of Cholula Hot Sauce. My chicken enchiladas make for a simple but satisfying weeknight meal. Prep time: 30 minutes Fry time: 15 minutes Bake time: 25 minutes Yield: 12 enchiladas / 6 servings Ingredients 2 cups enchilada sauce, divided (store bought sauce—I prefer Las Palmas Red Enchilada Sauce or made from the red sauce recipe below) 4 cups leftover shredded roasted or rotisserie chicken 2 cups shredded jack cheese, divided 12 6-inch corn tortillas Cooking spray for the roasting pan 1 cup diced avocado, for garnish 1/2 cup fresh cilantro leaves, for garnish 1/2 cup crema, for garnish Pico de gallo, for serving Hot sauce, for serving Directions
Homemade Red Enchilada Sauce Prep time: 40 minutes Cook time: 30 minutes Yield: 4 cups+ Ingredients 2 ounces dried guajillo chiles (8 to 10 peppers) 1-1/2 dried ancho chiles (4 to 5 peppers) 4 cups hot water 1/2 tablespoon vegetable oil (I like grapeseed or peanut oil) 1/2 cup sliced white onion 3 medium peeled garlic cloves 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon dried oregano 1 teaspoon kosher salt 1 tablespoon unsweetened cocoa powder 1 tablespoon granulated sugar 2 tablespoons apple cider vinegar Directions
Chefs Secrets: While you go wild for my homemade red sauce that’s good on most south-of-border foods, I find Las Palmas Red and Green Sauces are spot on and save about an hour of prep time. Quip of the Day: Q. Did you hear they put a taqueria on the moon? A. Great food, but terrible atmosphere. ------------------------------------------- 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 #ChickenEnchiladas #ElCholoRestaurant #LasPalmas #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Ovenow you doin’? I am constantly asked, do you put coffee in a coffee cake recipe? The answer is not necessarily. While some early versions of coffee cake did contain coffee, this snack cake is meant to be an accompaniment, not a cake full of caffeine. Most have simple sugar and cinnamon fillings, with variations using chocolate, nuts, fruit and cream cheese to complement the delicate flavor of the cake. Nothing goes better with a steaming cup of “joe” than a perfectly spiced slice of coffee cake. The enticing aroma, ribbons of sugar and cinnamon filling, and traditional crumb topping make it a treat at breakfast, a midday indulgence or a midnight snack. Coffee cakes are synonymous with casual dining and, best of all, they don't require any of the fuss of frosted, labor-intensive cakes. Coffee cakes can be baked with just a few pantry staples. What a great way to start the day! Coffee cake, or Kaffekuchen, is a single layer cake with a sweet, sugar-cinnamon-layer of--and topped with--a streusel made from flour, butter and sugar. Both yeast and baking powder can be used to give lift to coffee cakes, with some versions presented as a braided ring or lattice-style like a babka. Coffee cakes became popular soon after coffee was introduced to Europe in the 17th century. German, Dutch, and Scandinavian communities began to pair spiced sweet breads with the new world beverage. A ritual called kaffeeklatsch emerged, where people would gather for caffeine, sugar and neighborhood gossip. These groups continued their coffeehouse traditions when they came to America. As coffee became more prevalent in the U.S. and more affordable to all, coffee cakes became a treat for Americans both wealthy and working-class. By the late 1800's, several coffee cake recipes made their way into American cookbooks, boosting the popularity of the humble dessert even higher. Coffee cakes use basic pantry ingredients like flour, brown and granulated sugar, and baking powder to create a basic recipe. Many recipes call for milk or sour cream to maximize moisture and to create a perfect texture. No need to frost or glaze (but you can sugar glaze, if desired). The thick buttery streusel topping acts as delicious baked-on finish. Simply combine cake ingredients, then top with the streusel crumbs for a delightfully crisp layer. Coffee cakes are budget-friendly, totally customizable, and great for making ahead. Make your own luscious, shareable cake with this tasty recipe. Prep time: 25 minutes Bake time: 35 minutes Yield: 10 to 12 servings Ingredients For the streusel topping 1 cup brown sugar 4 tablespoons all-purpose flour 4 teaspoons ground cinnamon 1/2 cup chopped pecans 1-1/2 teaspoons almond extract 5 tablespoons butter, melted For the coffee cake batter 3/4 cup granulated sugar 1/3 cup butter 2 large eggs 1/2 cup half-and-half 2 teaspoons pure vanilla extract 1-1/2 cups all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt Directions To make the streusel topping
To make the coffee cake batter
ChefSecret: I prefer a nice thick, crisp streusel topping. If you prefer more cake with a lighter topping, cut the streusel recipe in half. Quip of the Day: The best way to teach your kids about taxes is to reward them with a slice of warm coffee cake after finishing a chore, then taking 30% of their cake and eating it yourself. ------------------------------------------- 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. #Baking #CoffeeCake #Coffee #Treat #Dessert #Brunch #Breakfast #BrunchCake #MidnightSnack #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 … 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 …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 |
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