… from the Perspectives’ KitchenHow you doin’? Potatoes are one of the most versatile and inexpensive vegetables. They can be baked, boiled, oven roasted or made au gratin or scalloped style. At Fanny’s Fish Market (one of my own restaurants) I was partial to Scalloped Potatoes. In traditional recipes, scalloped potatoes are made with Cheddar cheese, milk and a sprinkle of flour. They bake up super cheesy and comforting and I love them, but spring calls for something lighter. So here I’ve layered thin slices of potato with nutty-sweet Gruyère cheese (which is lighter than Cheddar), warm cream and mild springtime leeks that have been sautéed and softened in butter. The potatoes bake up golden brown, and they have a wonderful texture—crispy and creamy at the same time, with a perfectly al dente bite—not the least bit soggy or pasty.) The leeks are so unbelievably tender, they seem to melt into the potato. I like to scatter some bright green chives over the top of the casserole as it comes out of the oven, and I love how their delicate onion flavor balances the dish—it’s rich, savory, cheesy, and light in all the right proportions. In short, it tastes just like early spring. I used this as a great side for grilled or baked fish; the fresh cream and mild onions are the ideal foil for a piece of mild, grilled white fish. It is also great with a grilled steak of any cut and can easily be used as a side dish at brunch. Prep time: 20 minutes Bake time: 90 minutes Yield: 8 servings Ingredients 2 tablespoons unsalted butter, plus more for prepping the pan 3 cups chopped leeks (white and pale green parts only), soaked, rinsed and drained well 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 4 pounds baking potatoes, peeled and thinly sliced (I prefer Russets) 2 tablespoons chopped fresh chives, plus more for garnish 2 cups shredded Gruyère cheese 3 cups heavy whipping cream 1 teaspoon ground nutmeg Directions
ChefSecrets: You can change this recipe up a bit by substituting cauliflower florets for potatoes—Gruyère Scalloped Cauliflower with Spring Leeks. Yum! Quip of the Day: Q. What do you call a cauliflower growing at the edge of a garden? A. A border cauli! ------------------------------------------- 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. #SideDish #ScallopedPotatoes #GruyereCheese #SpringLeeks #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…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’ Kitchen How you doin’? I don’t know about you, but I like my French Toast to be creamy and custard like. I use a lot more egg and cream than most recipes call for. You can finish-cook it two ways—in a fry pan or in a large rectangular baking dish that finishes more like bread pudding than traditional French toast. With my recipe you can either use fresh or stale bread. There are so many great uses for stale bread. Panzanella, the rustic Italian bread salad, is a versatile way to use it up. Another great use for stale bread is to make it the base of a savory or a sweet breakfast casserole bread pudding. The stale bread works well in these recipes because the moisture in the wet ingredients rehydrates the stale bread. The quickest way you can make French toast is to dip the bread in an enriched egg and cream mixture and fried in a fry pan in butter. It is as delicious as any breakfast or brunch can be and it is an excellent vehicle for carrying maple syrup, cinnamon and sugar, berry compote and/or whipped cream. Some people suggest you should use dry or toasted bread for making French toast. The question is, though, does toasting really make a big difference and is that difference better? I‘ve pan-fried them both ways in butter. I saw no difference in texture. The extra step seemed unnecessary. Prep time: 10 minutes Cook time: 10 minutes Yield: 2-4 servings, depending on serving size Ingredients 5 large eggs 1/4 cup heavy cream 1 teaspoon baking powder 2 tablespoons confectioners’ sugar, plus 1 tablespoon for garnish 2 teaspoons pure vanilla extract 1/2 teaspoon almond or orange extract 2 teaspoons ground cinnamon 4 thick cut slices Texas toast loaf bread, cut in half 2 ounces of unsalted butter Confectioners’ sugar for garnish 3 ounces of warm real maple syrup Directions
ChefSecret: If you like your French toast with a little crunch, sprinkle the tops with some Frosted Flakes before cooking. Quip of the Day: Brexit fallout: My French Toast has just surrendered to my English Muffins. Germany is sending in the Luft-waffle... these events could engulf the entire continental breakfast and my Irish coffee is drunk once again. ------------------------------------------- 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 #CustardyFrenchToast #FrenchToast #Breakfast #Brunch #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen How you doin’? When I was growing up my mother used to think of “cute” names of meals to make them more inviting—dinner omelets we called Conglomeration—eggs mixed with most anything. Taste Ticklers were sweet and sour Danish meatballs. Egg salad with avocado was Green Egg Surprise. Everything was a surprise in our house. You would have thought she had trouble getting me to eat—that wasn’t true. I haven’t thought about Egg Surprise in years until I saw a recipe in the Gelson’s flyer recently. What is Green Egg Surprise? It’s very green egg salad made with perfectly ripe avocados, a little chopped garlic, dill and parsley, and freshly squeezed lemon juice. It’s super creamy and fresh and I love adding the herbs to the mix for more flavor thrills. The herbs give the salad a nice flavor and spring flair without squashing its essential egginess. Even without all the mayo, this tastes like a great egg salad we all know and love. The beauty of avocado egg salad, of course, is that it’s easy to make—you can even let the kids help you out by doing the mashing. And then it’s just a matter of piling it on a toasty everything bagel. Yes, it will taste great on any sort of bagel, but the combo of creamy, herby, crunchy, oniony, seedy and garlicky is pretty damn magical. Bagel sandwiches are a no-brainer for a fancy midweek lunch or weekend brunch. Bagels are always delicious, and people are generally surprised and delighted to see egg salad—it’s one of those classics that most of us forget to make at home. Prep Time: 15 minutes Cook Time: 25 minutes (eggs) Yield: Serves 6 Ingredients 2 ripe avocados, peeled and pitted 6 hard-boiled eggs, peeled and medium diced 3 tablespoons chopped fresh dill, plus more for garnish 3 tablespoons chopped fresh parsley 2 tablespoons minced garlic 2 tablespoons freshly squeezed lemon juice 2 teaspoons extra virgin olive oil 2 teaspoons kosher salt or to your taste 1 teaspoon freshly ground black pepper or to your taste 6 everything bagels, cut in half and toasted And, yes… there is no mayonnaise Directions
ChefSecret: If you don’t have fresh dill or parsley on hand, you can use chives, tarragon or cilantro instead. I cook my eggs just until the water boils. I take the eggs off the heat and let them steep in hot water for 17 minutes. Then I plunge them in cold ice water with ice cubes until completely chilled. Surprise—those eggs will be perfect. Quip of the Day: Where can you go to learn more about eggs? The hen-cyclopedia. ------------------------------------------- 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. #Entree #Salad #Sandwich #Bagel #EggSaladSurprise #Avocado #AvocadoEggSalad #EverythingBagel #Bagel #Lunch #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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