…from the Perspectives’ Kitchen How you doin’? When I can “afford” to splurge the calories, my diet can tolerate a scoop of ice cream, a piece of pie, a double baked potato and Fettuccine Alfredo… not all at once! Fettuccine Alfredo is a comfort food in the same category as meat loaf and apple pie only with an Italian accent. Between restaurants, cookbooks and supermarket shelves, Alfredo sauces vary widely, both in style and quality. Here’s a quick rundown of fettuccine Alfredo’s history and sauce variations. The original dish was an extra-buttery version of an Italian standard, fettuccine al burro—fettuccine with butter and Parmigiano-Reggiano cheese. It was created in Rome in 1914 by chef Alfredo di Lelio and served at his restaurant, Alfredo’s. Legend has it that in 1927, silent-film stars Mary Pickford and Douglas Fairbanks discovered this dish while honeymooning in Rome. Upon returning to Hollywood, they served it to friends. Soon, fettuccine Alfredo was popular — but in a new, American guise. According to The Italian-American Cookbook by John and Galina Mariani, since American butter and Parmesan cheese lacked the richness of their Italian counterparts, cream was added to the sauce to compensate. This version became an Italian American classic. Although popular in the United States, it was never popularized in Italy. Ultimately, Alfredo sauce became a victim of its own popularity. Supermarkets began selling ready-made Alfredo sauces, thickened with flour or cornstarch and sometimes made with cheap ingredients. Many chain restaurants began using prefab sauces, too. Noodles tossed with this convenience product can’t compare to my recipe for fresh Fettuccine Alfredo made with real Parmigiano-Reggiano, unsalted butter and fresh cream. You can make my gourmet version with cream in just 30 minutes. It is absolutely divine and worthy of 5-stars and the occasional calorie splurge. I always get rave reviews when I make this dish. I must warn you; this recipe is not for the health-conscious! Prep time: 15 minutes Cook time: 15 minutes Yield: 4 to 6 servings Ingredients 24 ounces dry fettuccine pasta 1 cup unsalted butter 12 ounces heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon finely ground black or to taste 1 teaspoon garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmigiano-Reggiano cheese (use the real stuff) Directions
ChefSecret: I like to add a cup of frozen peas to add a little color to this dish. Quip of the Day: A man goes into an Italian restaurant. He takes a seat at a booth and opens a menu to find out that none of the foods have prices next to them. He asks the waiter, "How much is the Fettuccini Alfredo?" The waiter says, "A penny." The man exclaims, "A penny?? How much for a steak?" The waiter says, "A nickel" The man is astonished, "Are you serious?? Where's the man that owns this place? I'd like to shake his hand!" The waiter answers, "He's upstairs with my wife." Confused, the man asks, "What's he doing upstairs with your wife?" “The same thing I’m doing down here with his restaurant.” ------------------------------------------- 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 #FettuccineAlfredo #RomanoCheese #ParmigianoReggiano #Cream #Parmesan #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…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’? These simple pork chops are cooked to perfection in a cast iron or heavy bottom pan. Make sure you get the best quality pork chops. You will only need a handful of simple ingredients to create restaurant-quality pork chops. With the skyrocketing cost of beef, seafood and chicken, I still find pork to be the best bargain protein. Prep time: 5 minutes Cook time: 10 to 15 minutes Stand Time: 3-5 minutes Yield: 4 servings Ingredients 4 bone-in pork chops (1-1/2-inch thick / 6 to 8 ounces each) 1/2 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 2 tablespoons vegetable oil 1 tablespoon unsalted butter 2 thinly cloves garlic, sliced 4 sprigs fresh rosemary, 1 tablespoon plus chopped fresh rosemary for garnish Directions
ChefSecret: For most pork chop preparations, look for bone-in pork chops about 1.5-inches thick. The bone actually slows the cooking time and adds flavor. We're not talking long, just a few minutes. But even a few minutes can spell the difference between moist, tender pork chops with tasty sear marks and dry, tight-textured chops. Look for center-cut loin chops with a T-shaped bone; the loin is on one side of the bone, the tenderloin on the other. Quip of the Day: As a butcher is shooing away a dog from his shop, he sees a $25 bill and a note in his mouth, reading: “10 pork chops, please.” Amazed, he takes the money, puts a bag of pork chops in the dog’s mouth, and quickly closes the shop. He follows the dog and watches him wait for a green light, look both ways, and trot across the road to a bus stop. The dog checks the timetable and sits on the bench. When a bus arrives, he walks around to the front and looks at the number, then boards the bus. The butcher follows, dumbstruck. As the bus travels out into the suburbs, the dog takes in the scenery. After a while he stands on his back paws to push the “stop” bell, then the butcher follows him off. The dog runs up to a house and drops his bag on the step. He goes back down the path, takes a big run, and throws himself -WHAP!- against the door. He does this again and again. No answer. So, he jumps on a wall, walks around the garden, beats his head against a window, jumps off, and waits at the front door. A big guy opens it and starts cursing and shouting at the dog. The butcher runs up and screams at the guy: “What in hell are you doing? This dog’s a genius!” The owner responds, “Genius, my ass… It’s the second time this week he’s forgotten his keys!” ------------------------------------------- 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 #BestPorkChops #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? You’ll be shocked by the color and the bold flavor of this dish. The best part is that it’s a simple weeknight-easy recipe—it takes just 20 minutes and a handful of steps. The crimson noodles are cooked in a concoction of aromatics, merlot and fresh herbs, giving them a crimson color and an unexpected depth of flavor. When served, they look like a simple, colorful, nest of noodles with Parmesan and parsley, but they have a lively flavor—garlicky, rich and herbaceous with a pleasing flavor thrill of heat. Crimson Spaghetti is the perfect last-minute date night fare. You can make it with a cup and a half of leftover wine and just a few at home staples and the beautiful crimson noodles and wonderful flavor will surprise and delight every time. Prep time: 15 minutes Cook time: 20 minutes Yield: 4 Servings Ingredients 1 tablespoon extra-virgin olive oil, plus more for topping 4 teaspoons minced garlic 1 teaspoon medium crushed red pepper flakes 5 tablespoons unsalted butter, cut into 1" pieces, divided 1-1/2 cups Merlot wine 4 fresh thyme sprigs 2 fresh rosemary sprigs 2 fresh sage sprigs Kosher salt, to taste 8 ounces spaghetti, dry 1/4 cup finely grated Parmesan cheese, for serving 2 tablespoons chopped fresh parsley, for garnish Directions
ChefSecret: You can also use an Italian Chianti instead of Merlot. Quip of the Day: Never underestimate the power of well-cooked spaghetti. It can really noodle its way into your heart.” ------------------------------------------- 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 #CrimsonMerlotSpaghetti #Spaghetti #Merlot #Parmesan #Dinner #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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