How you doin’? It’s really chilly everywhere this week, and while it may be hard to imagine for some, there is a winter season in Las Vegas… always a good time for a great hearty soup.
 
I love my Mama Mia’s Original Sicilian Soup. It’s a classic Italian dish made with hearty ingredients like sausage, white beans and root vegetables all simmered together in a flavorful broth.
 
Prepare your tastebuds when you spoon up shlurps of this soup with bright and comforting flavors. This is a complex dish with layers of creamy and tender beans and spicy Italian sausage slices to the rich broth filled with hearty winter vegetables.
 
Prep time:  30 minutes
Cook time:  1 hour 50 minutes+
Yield:  4 to 6 servings

​Ingredients 
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 finely chopped leek (white and tender green parts only)
2 carrots, 1 finely chopped, 1 sliced
1/2 finely chopped fennel bulb
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon red pepper flakes
3/4 cup dried white navy beans
1/2 cup farro
1 15-ounce can diced tomatoes
2 quarts low-sodium chicken stock
2 to 3 sprigs fresh thyme
1 2-inch piece parmesan cheese rind
4 cups water
13 ounces Italian sausage cut into 1/2 inch rounds
4 large, chopped cabbage leaves large center ribs removed (about 2 cups)
1 cup grated parmesan cheese
1/4 cup fresh lemon juice, for serving
 
Directions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the leek, chopped carrot and fennel, and season with salt and the pepper flakes.
3. Sauté slowly until the vegetables are very soft but not browned, about 3 to 4 minutes.
4. Add the white beans and farro; toast these ingredients in the pan for 2 minutes.
5. Add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring it all to a boil, then reduce the heat to a steady simmer.
6. Cook, stirring occasionally, about 1-1/2 hours or until the beans are tender but not mushy; they should be firm and separate.
7. Season with additional salt to taste.
8. Add the Italian sausage, cabbage and sliced carrot.
9. Cook until the cabbage and carrot are tender, about 15 minutes.
10. Remove and discard the thyme sprigs and parmesan rind.
11. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon for freshness.

ChefSecret:  The Parmesan rind adds a nutty, fuller flavor to the soup. What else were you going to do with it?

Quip of the Day:  My mother used to feed me alphabet soup when I was a kid. She insisted on me telling everyone that I loved it. I really didn't, she was just putting words in my mouth!
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Do you have a question or comment?  Send your thoughts to [email protected]. 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, 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.

#Soups #OriginalSicilianSoup #ItalianSausage #Farro #Fennel #ParmesanCheese #2025Recipes #QuarantineKitchen #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup   
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Sheet Pan Mediterranean Crispy Chicken is a beloved Middle Eastern dish that combines a bold contrast of Mediterranean flavors thrills… bright with sumac and lemon, yet full of earthy, warming spices like cumin, cinnamon and allspice. It’s also one of those showstopping platters that, with just a little forethought, you can make on the average weeknight. It is the king of sheet-pan dinners.
 
It works best to start the marinade process early in the morning. The marinade is a simple combination of lemon juice (fresh is better), olive oil, garlic cloves and spices. There is no chopping, mincing and dicing or fussing. Six to eight hours in the marinade gives the chicken plenty of time to soak up all that flavor. When ready to cook, just toss it in the oven and then use the roasting time to prepare all the garnishes and pour a glass of wine.
 
The chicken comes out of the oven unbelievably juicy with a deep golden brown color and crispy skin. Serve it on a platter of warm (grilled or toasted) crusty bread to sop up all the flavorful pan juices. To fully enjoy, pull off hunks of the bread and fold them around the deeply aromatic chicken, crunchy toasted pine nuts and pungent red onions. It is perfection in every single bite.
 
Prep time:  15 minutes
Marinate time:  6 to 8 hours (overnight is great)
Cook time:  40 to 45 minutes
Yield:  4 servings
 
Ingredients 
2 to 3 pounds bone-in, skin-on whole chicken legs and thighs
1/4 cup freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1-1/2 tablespoons crushed sumac
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1-1/2 teaspoons kosher salt
1/4 teaspoon allspice
1/4 teaspoon freshly-ground  black pepper
1 red onion, halved and thinly sliced
1 warm loaf crust French, sourdough or rustic bread
4 tablespoons toasted pine nuts
3 tablespoons freshly chopped parsley, for garnish
2 fresh lemons cut into 8 lemon wedges, for serving
 
Directions

1. Using a chef’s knife, score the tops of the chicken legs and thighs diagonally, about 1-inch apart.
2. In a large bowl, whisk together lemon juice, olive oil, garlic cloves, sumac, cumin, cinnamon, salt, allspice, and black pepper.
3. Add in the chicken and mix to coat the chicken.
4. Add in the red onions, cover with plastic wrap, and marinate in the refrigerator for 6 to 8 hours or up to overnight.
5. About 30 minutes before cooking, remove the chicken from the refrigerator.
6. Preheat the oven to 400° F.
7. Line a sheet pan with aluminum foil and light coat with olive oil.
8. Transfer the chicken and onions to the sheet pan. Roast for 40 to 45 minutes or until the chicken is dark brown, the juices run clear, and the skin is crispy. Use an instant thermometer to check the finished internal temperature--165⁰ to 175⁰ F. on an instant-read thermometer.
9. Cut the bread into thick slices and coat with olive oil and minced garlic and toast or grill.
10. Spread the toasted bread on a serving platter, and place chicken legs and onions on top. Garnish with the pine nuts and parsley.
11. Serve hot with lemon wedges.

Store:  Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
ChefSecret:  I like to make this dish with cubed, roasted potatoes. Just place the potatoes right next to the chicken pieces and see how they absorb all the wonderful roasted jus.

Quip of the Day:  Q. What do you call a chicken who’s a little different? A. Eggs-centric!

Do you have a question or comment? Send your favorite recipes, pictures or thoughts to [email protected]. 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, 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.

#Entrees #Chicken #SheetPanIQ #MediterraneanCrispyChicken #Potato #Lemon #SheetPanDinner #2025 #QuarantineKitchen #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse
                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the chef.
 
Ducks bred especially for this dish are harvested after 65 days. They are blanched, pumped (with a bicycle pump), dry hung and seasoned before being deep fried. It is a massive undertaking. My recipe cuts the time and mess down considerably. Instead of 3 days’ work you can do the home version in just a few short hours.
 
The meat is often eaten with spring onions, cucumber, and hoisin or duck sauce, with pancakes rolled around the fillings.
 
Prep time:  45 minutes
Passive time:  1 hour 30 minutes
Cook time:  1 hour 30 minutes
Yield:  6 to 8 servings
 
Ingredients 
2 (5-1/2 pounds each) large roasting ducks, innards and wing tips removed
6 quarts of chicken broth
1 tablespoon kosher salt
1 tablespoon Chinese Five Spice (I prefer The Spice House 5-spice mix)
1 teaspoon of salt
1 teaspoon pepper
1 tablespoon 5-spice seasoning
 
Directions

1. Unwrap the ducks and allow them to sit at room temperature for 20 minutes.
2.  With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
3. Meanwhile, in a very large stock pot that can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt and 1 tablespoon of 5-spice seasoning until it boils.
4. Add the whole ducks very carefully and bring the stock back to a boil. If there isn’t enough stock to cover the ducks, add the hottest tap water to cover.
5. If the ducks float to the top, place a plate on top to keep them immersed.
6.  When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
7. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 X 18 X 3-inch roasting pan. This will keep the ducks from sticking when they roast.
8. Carefully take the ducks out of the stock, holding them over the pot to drain. Be careful not to break the skin.
9. Place the ducks in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and pepper and 1 tablespoon of 5-spice inside and out.
10. Allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
11. Meanwhile, preheat the oven to 500⁰ F. (Be sure your oven is very clean or it will smoke!)
12. Roast the ducks for 30 minutes until the skin starts to get crisp. The interior temperature should be a minimum of 165˚  F.
13. Remove the ducks from the oven and allow them to rest, covered with aluminum foil, for 20 minutes.
14. Carve and serve warm.

ChefSecret: This classic Chinese Five Spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese Five Spice complements fatty meats like pork belly, goose and older, large fatty chickens.

Quip of the Day:  I work with a Chinese guy called Kim and one time at a work function, we were having a drink, and I said to him, “Kim, do you ever get fed up with us Westerners saying that all Chinese people look the same?”  He replied, “Kim’s at the bar getting drinks, I’m his wife.”
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Do you have a question or comment? Send your thoughts to [email protected]. 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, 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 #PekingDuck #RoastDuck #TheSpiceHouse #5-Spice #HolidayRecipes # 2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Did you know the first night of Hanukkah falls on Christmas Day this year? So here is my less traditional festival of lights brisket recipe with a western touch.
 
I’m the kind of guy who gets a hankerin’ for BBQ cooked any way at all at least twice a month. When I downsized from my house on the hill, I had to give up my huge Texas smoker. It was a sacrifice. Some of the barbecue restaurants here are hit and miss.
 
If you’re like me, you'll love this irresistibly delicious beef brisket with smoky-spicy homemade barbecue sauce. This Instant Pot Beef Brisket can’t replace a good Texas-style barbecue smoked brisket, but it’s an awesome shortcut for a Hanukkah dinner.
 
Give this oh-so-tender beef with some chew, bursting with moist and juicy beefy flavors a try. It has a signature super yummy smoky, sweet, savory, spicy homemade barbecue sauce that is so good you’ll think you’re in Texas!
 
Prep time:  30 minutes
Instant Pot cook time:  75 minutes (pressure cook time) + 15 minutes (release time)
Cook time:  8 to 15 minutes (to thicken the sauce)
Yield:  8 servings
 
Ingredients 
3 to 4 pounds beef brisket (2 inches thick with fat cap)
 
For the dry rub
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cinnamon powder
1 teaspoon coarse kosher salt
1/2 teaspoon cumin seed, ground
1/2 teaspoon fennel seed, ground
1/4 teaspoon cayenne pepper
 
For the barbecue sauce
1 medium onion, sliced
3 garlic cloves, minced
1 cup ketchup
1 tablespoon maple syrup
1 tablespoon honey
2 tablespoons apple cider vinegar
1/2 cup unsalted beef stock or water 5 drops liquid smoke (I prefer Wrights)
 
Finishing the sauce
1 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon brown sugar
 
Directions
To make the dry rub

1. In a glass mixing bowl, mix dry rub ingredients together.
2. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate the meat).

To pressure cook the beef brisket

1. Add the sliced onion, minced garlic, ketchup, maple syrup, honey, apple cider vinegar, liquid smoke or beef stock to the Instant Pot. Mix well.
2. Add marinated brisket into Instant Pot. Pressure Cook at HIGH PRESSURE for 75 MINUTES.
3. NATURAL RELEASE for 15 MINUTES. Remove the lid carefully.
4. Carefully place cooked brisket on a cutting board and let it rest.
5. Use a fat separator to remove the oil from the BBQ sauce.
6. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then the "SAUTE" button. Mix in the ketchup, Dijon mustard, and brown sugar into the sauce in the Instant Pot.
7. Let the BBQ sauce thicken by simmering for 8 to 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
8. Generously brush the BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket.
9. Slice the brisket against the grain.
10. Serve with BBQ sauce on the side.

ChefSecret:  Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat, covered, in the microwave or a preheated oven at 350°F until hot all the way through.

Quip of the Day:  Q. Which hand is best to light the menorah with?  A. Neither, it’s best to light it with a candle.

Historical Note: Brisket was and is still used as a special cut of meat on Jewish holidays such as Hannukah, Shabbat, and Passover. The cut of beef was decided to be celebratory and important due to its location. Brisket is found in the cow's front breast, making it kosher for Jews to consume.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
-------------------------------------------
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 #BeefBrisket #InstantPotBrisket #HanukkahRecipes #HolidayRecipes #Kosher-Style #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’?  My Paris Bistro Potatoes are as light as a cloud and perfect for the holidays.

Paris Bistro Potatoes, also known as pommes de terre chantilly, are puréed potatoes folded together with heavy whipping cream before being baked under a layer of cheese.
 
They’re super soft and light, with an almost soufflé-like texture and a crisp cheese crust and the best part is that they’re almost as easy to make as regular mashed potatoes. After just one taste, I think you’ll be convinced that the two extra steps are totally worth the effort to give a classic potato side dish a Paris upgrade.
 
To make the softest, most lusciously cloud-like potatoes, you’ll need a potato ricer or food mill. These tools break up the boiled potatoes into very tiny particles, keeping the purée or mash very airy and smooth, not gluey. Using one of these tools is the key to achieving the distinct texture this dish is known for, as well as for making super velvety mashed potatoes and the best homemade gnocchi.
 
If you don’t have a potato ricer and don’t have the means to acquire one, I would suggest pressing the boiled potatoes with the back of a spoon through a slightly larger than fine mesh sieve. It will take more time and effort but will give similar results.
 
You can also make these potatoes with mashed potatoes that you’ve done the old-fashioned way—with a potato masher or even a fork. While you will get deliciously creamy Bistro potatoes, you will definitely not achieve the distinct, slightly soufflé texture that sets this dish apart.
 
If you want to add a little bit more flavor or texture to highlight the richness of these potatoes, you have options. Here are my favorite ways to switch-up this classic recipe:
 

• Fold minced chives or caramelized onions into the potatoes
• Smash roasted garlic through the potato ricer or food mill along with the potatoes
• Use shredded Gruyere, Swiss or cheddar in lieu of, or alongside, the Parmesan cheese
• Top the baking dish with both breadcrumbs and cheese for an extra-crispy finish

 
Tips for Making Ahead
 
Due to the delicate and temperature-dependent nature of whipped cream, there’s not a lot of room to prepare this dish before the final bake. Leftovers, however, will keep and reheat well in the microwave or oven. If you want to serve this dish but can’t find the time to make it on the day of, you can bake them through, let them cool and store in the fridge. Reheat and serve.
 
Prep time:  20 minutes
Cook time:  40 minutes
Yield:  6 to 8 servings
 
This recipe calls for an 8x8-inch baking dish, but you can use any other 2 to 2 1/2 quart baking dish you have on hand. Just make sure there is a little bit of room as the potatoes will rise slightly as they bake.
 
Ingredients
5 tablespoons unsalted butter, cubed and at room temperature, divided
2 pounds Yukon gold potatoes, peeled and chopped into 1-inch cubes
2 teaspoons kosher salt, plus more to taste
1/3 cup whole milk, room temperature
1 cup heavy cream, cold
1/3 cup freshly grated Parmesan cheese
 
Directions

1. Preheat the oven to 400° F.  Place a rack in the center of the oven.
2. Use 1 tablespoon of butter to grease your baking dish.

Boil the potatoes:

1. Add the cubed potatoes to a large pot with the salt and add enough cold water to cover. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to medium-low and continue cooking the potatoes until they are very soft and tender all the way through, about 12 minutes. There should be little to no resistance when poked with a fork or knife.
3. Drain in a colander and let cool slightly.
4. Once the potatoes have cooled slightly (there is little to no steam coming off the potatoes), press them through the potato ricer or food mill into a large bowl. Add the remaining 4 tablespoons of butter to the bowl, then add the milk and stir until the mixture is homogeneous. Taste and season with salt as desired, then set aside.
5. Add the cold heavy cream to another bowl and use an electric hand mixer with beaters on medium speed or a stand mixer to whip to stiff peaks, 3 to 5 minutes.
6. Add about one-third of the whipped cream to the bowl with the potato purée.
7.  Use a rubber spatula to gently fold the whipped cream into the potatoes. Once combined, add another third, fold, then repeat with the remaining whipped cream.
8. Gently pour the potato mixture into the buttered baking dish and smooth out the top.
9. Sprinkle evenly with the grated Parmesan cheese. Bake until the cheesy top is lightly browned, and the potatoes have slightly souffléd to the top of the baking dish, about 25 minutes.
10. Let cool for 10 minutes before serving.

ChefSecret:  Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat, covered, in the microwave or a preheated oven at 350°F until hot all the way through.

Quip of the Day:  Q: What do you call a potato watching a game?  A: A spec-tater.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
-------------------------------------------
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 #ParisBistroPotatoes #RicedPotatoes #ParmesanCheese #HolidayRecipes #ChristmasDinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup   
                                                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024