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

How you doin’? What? Mayonnaise in chocolate cake? You’ve got to be kidding! No kidding, mayonnaise is exactly what your cake has been missing all along. Made from eggs and oil (which are standard cake ingredients) mayonnaise will boost the moisture level in a cake recipe when added to the batter. It can even gussy up a boxed cake mix enough to taste homemade. 
 
While adding mayonnaise to dessert may sound odd, apparently this is an old-timey baking trick. The Kitchn traces mayonnaise in cakes back to World War II or the Great Depression when food scarcity forced cooks craving sweets to get creative. 
 
To try it, simply stir in a couple of tablespoons of mayonnaise to boxed cake batter for rich flavor. Mix in a whole cup of mayonnaise to really up the decadence. By adding mayonnaise, the texture of the cake is transformed, becoming luscious and extra-moist. Mayonnaise will become your secret cake ingredient.
 
According to Serious Eats, the mayonnaise addition works especially well with chocolate cakes, which can easily become dense. The extra oil adds tenderness to the cake crumb and the vinegar (or lemon juice) found in mayonnaise actually works to enhance the flavor. The acidity offsets the sweetness and makes the chocolate flavor stand out.
 
Prep time:  15 minutes
Bake time:  45 minutes
Cook time:  15 minutes
Yield:  9 x 13-inch cake (18 reasonable servings)
 
Ingredients 
2 tablespoons soft unsalted butter (to prep the pan)
2 tablespoons sifted cocoa powder (to coat the pan)
1-2/3 cups granulated sugar
3 large eggs, beaten
1 teaspoon orange extract
1 cup mayonnaise
4 ounces melted semisweet chocolate
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1-1/3 cups water
1 tablespoon cold coffee
1 tablespoon orange zest
Your favorite frosting or glaze
 
Directions

1. Preheat an oven to 350⁰ F.
2. Grease a 9 x 13-inch pan and dust with cocoa powder.
3. In a large mixing bowl add the sugar, eggs and orange extract beat at high speed for 3 minutes, until nice and light.
4. Add the mayonnaise and melted chocolate; beat on low until well blended.
5. In a separate bowl whisk together the flour, baking soda, baking powder and salt.
6. In another separate bowl, mix together the water with the coffee and orange zest.
7. Add the flour alternately with the water mixture to the chocolate mixture in four additions, beating well after each addition.
8. Pour the cake batter into the prepared baking pan.
9. Bake the cake batter for 45 minutes until the cake tester comes out clean.
10. Cool the baked cake on a wire rack.
11. Glaze or frost the cooled cake as desired.

ChefSecrets:  The frosting versus icing battle has been going on for years. Though it may seem the choice to say that you want cake with frosting or cake with icing is similar, the truth is frosting and icing just aren't the same thing, no matter how you look at it.
 
Briefly, frosting is most identifiable by its thick and fluffy consistency. Because frosting holds its shape and is opaque in color, you'll see it often used and called for when you are decorating cakes and cupcakes. Unlike frosting, icing is thinner, glossier and flows more due to its consistency. It's great for drizzling. Icing doesn't hold its shape like frosting and is regularly used in decorating as an accent to its frosting counterpart (a drizzle on top of a layer of frosting, for example). It is also used as the sole decoration or coating for pastries or donuts. Got it?

Quip of the Day: “In case you never thought about it, “bakers make the world smell better.”
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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.

#Baking #Dessert #OrangeChocolateMayonnaiseCake #Mayonnaise  #MoistCake #Chocolate #OrangeZest #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
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                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Joan’s sister, Annie, was visiting from London recently. She always brings interesting books as well as something wonderful to eat. This time she gifted us with Hazelnut Croccanti, a nut and egg white meringue biscuit and chocolate hazelnut truffles.
 
I prefer almonds to hazelnuts so here is a change-up in the recipe. If you try my Amaretti, or bitter almond cookies, one time, you’ll never want any other versions or, maybe even any other cookies!
 
Belli Croccanti are easy to make. These delightful treats are common and loved all over Italy and in many local areas in the US. These cookies come in several versions—crispy, soft, chewy or sugar-coated, but one thing they have in common is that they all melt quickly in your mouth. Their intense taste comes from the almonds since there are just three ingredients: almonds, sugar and egg whites.
 
Although the traditional recipe calls for the same quantity of sweet and bitter almonds, in my recipe, I will only use what we call “sweet” almonds because bitter almonds are hard to come by outside of Italy. I had to substitute almond extract for the bitter almonds because it is made from bitter almonds. The taste of this cookie is unique because it’s a blend of bitter and sweet at the same time.
 
My recipe as in the classic recipe, they do not contain any gluten, so they are suitable for people following a gluten-free diet. These homemade delights are perfectly paired with a good cup of coffee or a wonderful cup of tea.
 
Store the uneaten cookies in an airtight container for 3 or 4 days so that they don’t get moist. You can also crumble and add them to sweet puddings, cooked fruit, ice cream, yogurt or fresh fruit salad.
 
Prep:  Time 10 minutes
Cook:  Time 30 minutes
Total:  Time 40 minutes
Yield:  30 cookies
 
Ingredients 
3/4 cup ground almonds (skins removed)
1 cup of fine granulated sugar
4 large eggs whites
1 teaspoon almond extract
 
Directions

1. If the almonds are not peeled, drop them into boiling water for a minute, run them under cold water, strain them and blot them with paper towels. You will then be able to squeeze the nuts so the skins come off easily.
2. Lay them out to dry or dry them on a parchment-lined baking sheet for a few minutes in the oven at 300°F. Allow them to cool completely before proceeding to the next step.
3. If you bought peeled almonds, put them in a food processor and pulse into ground almonds. Do not overprocess or you will end up with almond butter. Transfer the ground almonds to a bowl.
4. Beat the egg whites until firm (to test for firmness turn the bowl upside down, and if they don’t pour out, they are beaten enough).
5. Gently fold in the sugar and egg meringue, the almond mixture, and the almond extract to make a smooth airy paste. Do not overmix.
6. Prepare a sheet pan with baking parchment paper.
7. Use a pastry bag with a sized-10 tip (0.4 inches) place walnut-size dollops of the mixture approximately 1 inch apart. Set it aside and let sit for 1 hour.
8. Preheat an oven to 300°F and bake the cookies for 30 minutes or until they are golden brown.
9. Open the door, switch the fan on, and let the amaretti cool down in the oven so that any trace of leftover moisture is eliminated. Your cookies will get really crunchy.

ChefSecret:  If the cookie paste (batter) turns out to be too solid and dry, add another firmly beaten egg white to the paste. Almond flour may make amaretti too dry, so use whole, skin-off almonds instead.

Quip of the Day:  What do you call a crude drawing of a laughing cookie? A snicker-doodle, of course.
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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.
 
#Baking #Dessert BelliCroccanti #Amaretti # Almonds #EggWhites #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? “Don’t slam the damn door!” This could often be heard when my mother was baking a Chiffon Cake. She thought that vibration and loud noise would make a Chiffon Cake fall. 
 
A Chiffon Cake is a very light (and fragile) cake made with vegetable oil, eggs, sugar, flour, baking powder and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening makes it easier to beat air into the batter. It is a super light and fluffy cake made with a meringue (egg white) base. The texture is airy and cloud-like with a subtle sweetness and flavor. Chiffon Cakes are similar to angel food cakes; however they are richer in flavor and darker in color as they use eggs yolks in the base batter rather than just egg whites.
 
Chiffon Cake was invented by an insurance agent, Harry Baker, in Los Angeles. In 1927, he came up with an unusual cake that was light and fluffy, more tender than angel food and more flavorful than sponge cake. It became the toast of Hollywood.
 
Henry Baker baked the recipe for almost two decades for the Brown Derby Restaurant before he decided to sell his recipe to General Mills food company, which made him a millionaire.
 
My Chiffon Cake is a favorite for birthday parties. Serve with fruit or decorate with Williamsburg Butter Frosting.
 
Prep time:  30 minutes
Bake time:  1 hour, 5 minutes
Cool time:  2 hours
Yield:  6 to 8 servings
 
Ingredients 
2 cups sifted cake flour
1-1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
7 large eggs, separated, divided
3/4 cup cold water
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon cream of tartar
1 recipe Williamsburg Butter Frosting (see ChefSecret below)
 
Directions

1. Preheat an oven to 325⁰ F.
2. Thoroughly wash and rinse a 10-inch angel food tube pan in hot soapy water to ensure it is greasefree; dry well.
3. Measure the flour, sugar, baking powder and salt into a sifter; sift into a bowl. Sifting adds to the lightness of the finished cake.
4. Make a well in the center and add the egg yolks, water, oil, vanilla extract and lemon extract to the well in the order listed. Do not beat.
5. In a separate, large bowl beat the egg whites and cream of tartar until very stiff.
6. Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites.
7. Gently fold the two mixtures together with a rubber spatula; do not stir. Pour the batter into the ungreased angel food tube pan.
8. Bake the cake in the preheated oven for 55 minutes.
9. Increase the heat to 350⁰ F and continue baking until a cake tester inserted into the center comes out clean, 10 to 15 more minutes.
10. Invert the pan onto a wire rack. Let cool completely for about 2 hours before unmolding and frosting.
11. When the cake is thoroughly cool, frost with Williamsburg Butter Frosting.

ChefSecret:  Williamsburg Butter Frosting recipe.

                                         Williamsburg Butter Frosting
You don't have to make a Williamsburg Orange Cake to enjoy this creamy and buttery Williamsburg frosting made with orange liqueur. Make sure your cake has cooled completely. 
 
Ingredients 
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
3 tablespoons orange liqueur
1 tablespoon freshly grated orange zest
 
Directions

1. In a large bowl, blend the butter with confectioners' sugar.
2. Stir in the orange liqueur and orange zest. Beat until light and fluffy. Use to frost the cooled cake.

Quip of the Day:  Life is a cake and love is the icing on top of it. Without love, it becomes difficult to swallow life.
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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.
--------------------------------------------------
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 #Dessert # ChiffonCake #Meringue #WilliamsburgButterFrosting #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2023

​​How you doin’? Every time we write a recipe to be published it gets sent to the test kitchen to be cooked or baked to make sure that everything works—it’s the way we’ve always done it. Yesterday, I had to laugh so hard I thought I would pee in my pants. I handed off this recipe to one of our team members and the picture on the side is how it turned out. Part of the implied instructions is: Measure all ingredients and have them at your side before you start. Follow the recipe exactly, do not take short cuts.
 
Usually with new kitchen team members they line up all the ingredients so they can be accounted for. That way we can be sure all the ingredients have been measured correctly.
 
Well, yesterday we were rushed and let our guard down and didn’t properly check out the ingredients. Our baker measured out 1-pound (2 sticks) of unsalted butter instead of 8-ounces (1 stick) of unsalted butter (the way it was written). The butter was also very soft, warmer than room temperature, and we were short half of the crystalized ginger, honey and molasses granules. Instead of packing it in for another day, our baker made the cookies with substitutes anyway.
 
How’d did they turn out? Well, I can say they were definitely buttery, light on ginger flavor and flatter than a pancake. Some were crisp, others weren’t. It wasn’t perfect but they were sweet and interesting so I guarantee you that with our hungry hordes in the test kitchen they will be fully consumed.
 
Please do me a big favor… when in doubt, follow the friggin’ recipe exactly!
 
Prep time:  15 minutes
Cool time:  60 minutes
Bake Time:  12 minutes
Yield:  2-1/2 Dozen
 
Ingredients 
3/4 cup chopped crystallized ginger
1 tablespoon ground ginger
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, softened
1/3 cup molasses
1 large egg (room temperature)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup honey granules (Amazon) or
2 tablespoons honey
1/4 cup molasses granules (Amazon) or
1/4 cup dark brown sugar
2 teaspoons baking soda
1/4 teaspoons fine ground black pepper
1 tablespoons ground cinnamon1/2 teaspoons ground nutmeg
1/4 cup turbinado sugar (Sugar-In-The-Raw), for dipping
 
Directions

1. Measure all ingredients and have them at your side.
2. In a food processor pulse both gingers and 1/2 cup sugar until ginger is finely ground.  Transfer to another container.
3. Place butter and 1/2 cup sugar in food processor and whirl until fluffy.
4. Add ginger mixture, molasses, egg and vanilla extract; pulse to mix.
5. Sift and mix flour, honey, molasses granules, baking soda, black pepper, cinnamon and nutmeg. 
6. Add to the butter mixture; pulse to blend well.
7. Cover dough and chill until firm to touch, about 1 hour.
8. Shape the dough into 1-inch balls and coat in turbinado sugar. 
9. Place the formed dough balls 2 to 3 inches apart on nonstick (Silpat) or oiled baking sheets.
10. Bake in a 350⁰ F oven until slightly darker than brown, 11 to 12 minutes total.
11. Switch the pan position after about 6 minutes for even browning. 
12. Transfer cookies to wire racks to cool. 
13. Serve immediately, or store in an airtight container for up to two weeks or freeze cookies for longer storage.

ChefSecret:  The more you whip the butter in the food processor the lighter and fluffier your cookies will be.
Quip of the Day: My doctor asked if anyone in my family suffered from mental illness and I said, "No, we all seem to enjoy it.”
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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.
-------------------------------------------
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 #GingerCookies #FollowTheRecipe #Molasses #Ginger #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
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                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023
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