How you doin’? It’s coming close to when Jews around the world observe the Passover holiday. This year it coincides with April 15th. Maybe, just maybe the Angel of the IRS will pass over my house! There are a number of dietary restrictions that are important to this holiday, one of which is the absence of any leavening in baked goods. Being the author of Choclatique—150 Simply Elegant Desserts, I have a great chocolate dessert recipe that fits this requirement perfectly.
 
Okay! Are you ready? Here is my new great-tasting Passover dessert! It’s a wonderful combination of flourless chocolate cake and coconut-almond macaroons. You will need to shop for kosher for Passover ingredients—coconut oil, toasted almonds, shredded coconut and, most importantly lots of cocoa powder and chocolate. The dessert has both great flavors and textures—it’s nutty, melt-in-your-mouth fudgy, rich and chocolaty and spiked with coconut. You’ll love the topping, too—a rich chocolate, glossy ganache sprinkled with crunchy, toasted coconut-almond clusters. The ganache may be a bit extravagant, and maybe it is, but it sets up to a very shiny finish and gives the cake its unmistakable Passover holiday elegance.
 
Prep time:  35 minutes
Bake time:  35 to 45 minutes
Assembly time: 30 minutes
Yield:  10 servings
 
Ingredients (If strictly observing kosher or for the Passover holiday, be sure to look for the certifying kosher agency seal on ingredients)
 
For the cake
1 cup virgin coconut oil, melted, cooled, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 cup skin-on almonds
8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon kosher salt
1/2 cup unsweetened shredded coconut
6 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
 
For the ganache and assembly
4 ounces semisweet chocolate, chopped
1 tablespoon plus 1 teaspoon pure maple syrup
Pinch of kosher salt
1/2 cup unsweetened coconut milk (from a very well shaken 13.5-oz can)
2 tablespoons unsweetened coconut flakes
1 tablespoon sliced almonds
1 teaspoon granulated sugar
 
Directions
To make the cake

1. Place a rack in the middle of the oven and preheat to 350° F.
2. Lightly brush a 10-inch cake pan with coconut oil.
3. Line the bottom with parchment paper and brush the parchment with oil.
4. Dust the sides of pan with cocoa powder; tap out excess.
5. Toast the almonds on a rimmed baking sheet until fragrant and slightly darkened, 8 to 10 minutes. Let cool.
6. Reduce oven temperature to 325°.
7. Meanwhile, heat the chocolate and 1 cup of coconut oil in a medium, heatproof bowl set over a saucepan of barely simmering water, stirring often, until mixture is smooth. Do not not let the bottom of the bowl touch the steaming water.
8. Remove from heat and set aside.
9. In a food processor, pulse the toasted almonds, salt and 1/ cup of cocoa until nuts are finely ground.
10. Add the shredded coconut and pulse a couple of times to combine.
11. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed until no longer streaky, about 30 seconds.
12. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself).
13. Switch to the paddle attachment and with mixer on low speed, gradually add the chocolate mixture.
14. Beat to incorporate, then mix in the almond mixture.
15. Fold batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth the top.
16. Bake the cake until it’s firm to the touch and a tester inserted in the center comes out clean but greasy; 35 to 45 minutes.
17. Transfer the pan to a wire rack and let cake cool for 20 minutes in the pan. Run a paring knife or small offset spatula around the edges of the cake and invert onto the rack.
18. Carefully peel away parchment and let cool completely.
19. Note: Here’s where you can bake the cake a day ahead. Wrap it in plastic wrap and store it at room temperature until you’re ready to put the ganache on top.

To make the ganache and put it all together

1. Preheat an oven to 350°.
2. Combine the chocolate, 1 tablespoon of maple syrup and salt in a medium bowl.
3. Bring the coconut milk to a simmer in a small saucepan over low heat and pour it over the chocolate mixture. Let it sit until the chocolate is melted, about 5 minutes.
4. Meanwhile, toss the coconut flakes, sliced almonds, sugar, and remaining teaspoon of maple syrup on a parchment-lined, rimmed baking sheet and toast in the oven until golden; about 4 minutes.
5. Let the almond-coconut mixture cool, then break into smaller clusters.
6. Using an electric mixer on medium speed, beat the chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6 to 8 minutes (the ganache won’t be quite as thick as frosting, but close).
7. Working quickly before the ganache starts to set, scrape it on top of cake and spread to the edges with a small offset spatula.
8. Top with the almond-coconut clusters.

ChefSecret: My recipe is an easy cake to make (really it is), it has a lot of steps to help you avoid making mistakes. It can be baked a day ahead. More good things to think about—this cake is gluten-free and it can be dairy-free if you use vegan chocolate.

Quip of the Day: “There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.”

​What is Passover? Passover, also called Pesach is a major Jewish holiday that celebrates the exodus of the Israelites from slavery in Egypt. The Passover Seder is the ritual meal on Passover night—the Feast of Unleavened Bread. Passover is traditionally celebrated for eight days. The Passover Seder is one of the most widely observed rituals in Judaism.
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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.

#Desserts #Baking #Cake #Kosher #ChocolateMacaroonCake #Passover #Coconut #Holiday #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                        ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Πως είσαι'? I bet you never knew my Greek was so good—I’m multi-lingual. In Greece the salad is called “Horiatiki,” which translates to village or peasant salad. It’s a combination of tomatoes, onions, cucumbers, green peppers, olives and feta cheese, dressed in olive oil and sprinkled with oregano.
 
Let me tell you a little bit about traditional Greek salads. The Greek isles have been conquered by many people and Greek salads are no different. Greek salads did not reach world popularity until the end of the 19th century when the tomato became popular in Greece.
 
There is no lettuce or any other leafy greens in a traditional Greek salad. The salad is never mixed before it is served. The feta cheese is never cut in cubes but rather large slices are placed on top of the salad. In Greece, Horiatiki, is served most often from early spring to the early part of fall when the season’s quality produce including juicy tomatoes, cucumbers, bell peppers, and onions are at their peak.
 
What goes best with a Greek Salad? Grilled ribeye steak with sautéed onions and mushrooms, loaded baked potato, cheesy broccoli and a horseradish cream sauce is delicious with this salad. Grilled shrimp and peppers are delicious on salad. Grilled steak over this salad is also delicious!
 
Prep time:  20 minutes
Yield: 4 servings
 
Ingredients
For the Greek salad dressing
1-1/2 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1-1/2 teaspoon minced garlic (1 large clove)
1 1/2 tablespoon finely minced fresh parsley
1 teaspoon dried oregano
3/4 teaspoon honey
Sea Salt, to taste
6 tablespoon extra-virgin olive oil
 
For the salad
4 medium Roma tomatoes, diced
1 medium English cucumber, peeled and sliced into circles
1/2 small red onion, thinly sliced shreds, rinsed and drained
1 small red or yellow bell pepper, seeds and ribs removed, chopped
3/4 cup kalamata or black olives, drained and sliced
1 cup (4 ounces) sliced (not cubed or crumbled) feta cheese
1 medium firm avocado, diced
1 loaf warm crusty bread   (Optional: omit if gluten-free is desired)
 
Directions
To make the dressing

1. Add all of the dressing ingredients, except the olive oil, to a blender jar and blend well.  Let the dressing rest for 10 minutes and then blend in the olive oil.
2. Season with salt to taste and store in refrigerator until ready to use.
3. In a large salad bowl, combine the tomatoes, cucumber, onions, bell peppers, olives, avocado and feta cheese.
4. Drizzle dressing over top and gently toss to evenly coat. Add dressing within a few minutes of serving for best results.
5. Serve with warm crusty bread.

 
ChefSecret:  Add the olive oil as the last step in making any salad dressing or marinade giving the rest of the ingredients a chance bloom for full flavor. Consider adding slice grilled ribeye, grilled chicken breast or grilled shrimp as a topper to your Greek Salad.

Covid-19 Quip of the Day: “Wash your hands like you just finished a bag of hot Cheetos con limón and you need to remove your contact lenses.”

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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are also being 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—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Salad #EntreeSalad #GreekSalad #Tomatoes #Horiatiki #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? One of my favorite dinners is roasted chicken. When you have some extra time on your hands this is the perfect way to feed a family of 4 to 6 with very little effort. I don’t like to roast pieces and I don’t have the time or the inclination to mess around with a whole bird—so I ask my butcher to spatchcock it for me. No, I’m not talking dirty to you. It’s a difficult word to say with a straight face, I know.
 
No one can say for sure where this strange word came from—I checked it out. In The Oxford Companion to Food, Alan Davidson explains (in my best English accent), “The theory is that the word is an abbreviation of ‘dispatch the cock,’ a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat.” Davidson further speculates that the word is Irish in origin, having seen the term in Irish cookbooks that date back to the 18th century. But go ahead call it “butterflied” chicken if that helps reduce the giggle factor.
 
I buy my poultry at Farmer’s Market Poultry at the Original Los Angeles Farmer’s Market. These guys will cut up poultry any way I (or you) like. I ask them to spatchcock the bird, leaving the wing tips on, removing the ribs and back. I want to bag up all the trim to freeze for when I want to make stock.
 
Prep time:  10-15 minutes
Brine time:  1-2 hours
Wet Rub time:  30 minutes
Cook time:  80-85 minutes
Yield:  4 servings
 
Ingredients:
For the brine
1-gallon cold water
2 tablespoons kosher salt
1 tablespoon sriracha (or other hot sauce)
1 3- to 4-pound chicken
 
For the wet rub
1/4 cup balsamic vinegar  
4 tablespoons minced garlic salt
1 tablespoon kosher salt
1/2 teaspoon dry sage
1/2 teaspoon dry rubbed rosemary
1/2 teaspoon dry thyme
1 teaspoon freshly-ground black pepper
1/4 cup lemon juice
 
For the sheet pan prep
2 lemons sliced into rounds
1 large yellow onion sliced into ringlets
1/4 cup olive oil
1/4 cup lemon juice
 
For the baste
1/3 cup melted butter
1/4 cup lemon juice
 
Directions:

1. Marinade the chicken in the brine made with water, salt and sriracha for an hour or two.
2. Prepare the wet rub by combining all the ingredients in a small bowl.
3. Preheat your oven to 400⁰ F.
4. Pull the chicken from the brine; do not rinse it. Pat the chicken skin dry. Rub the whole chicken with the wet rub and let it rest for about 30 minutes.
5. Line a sheet pan with foil, add the lemon slices and onion ringlets, and drizzle everything with olive oil and lemon juice.
6. Place the prepared sheet pan in the oven to cook the onions.

To roast the chicken

1. After the wet-rubbed chicken has rested for 30 minutes, and being careful handling the hot sheet pan, place the chicken on the area of the sheet pan that is covered with sliced onion rings and lemon slices—push all the onions and lemons under the chicken. Tuck the wingtips under the chicken breast.
2. Roast the chicken at 400ºF for about 40 minutes. Rotate the pan every 15 minutes to ensure even roasting; baste the chicken with butter and lemon juice each time.
3. After 40 minutes cook time, increase the oven temperature to 450ºF and roast for about an additional 15 minutes to further crisp the skin.

Use a meat thermometer inserted at the thickest part of the thigh, not touching the bone, to check the temperature. It should be 165ºF when ready.

1. Remove the chicken to a platter or cutting board and loosely tent it with foil. If the foil tent is too tight, the steam will not escape and the skin will not be crispy. The internal temperature will continue to rise 5 to 10 degrees.

ChefSecret: Every oven and every chicken cooks differently, so be sure to check the internal temperature at the thigh to prevent over- or under-cooking.
If you’re buying packaged chicken at a supermarket, follow these directions to spatchcock it:

• Turn the chicken over, breast-side down.
• Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone.
• Remove the ribs.
• Reserve the all the trimmings for making stock for gravy.
• Flatten the chicken further, press down firmly on both sides of the breastbone until you hear a cracking sound. Try to get the chicken as flat as you can.

#Spatchcock #Chicken #OvenRoastedChicken #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19

How you doin’? I have a great idea for your 4th of July backyard picnic. It seems that every region of the United States has a “boil” of some sort—New England has a lobster boil, Maryland has a crab boil, Louisiana has a crawfish boil, the Carolina’s have their shrimp boil and in California, we mix things up to make a seafood and sausage boil—and I love it.
 
Though it may look complicated at first glance, please read through the entire recipe. It really is quick and easy “plug and play” Instant Pot holiday recipe. You will need a 6-quart Instant Pot— you may need two, depending on the number of people invited—and a very long extension cord to reach out to the backyard. Plug in your Instant Pot and get ready to Play with your food!
 
A seafood boil can be served as-is, but many people like to add a few side dishes to round out the meal—green salad, French or sourdough bread, coleslaw or potato salad. You can feed about four hungry people with this recipe and it can be ready in 30 minutes. Before you start mixing herbs and spices, read down the ChefSecret for a simple, zesty spice mixture. This recipe is sized for a 6-quart Instant Pot.
 
By the way, a few things I learned going down this path.

• There is not a green vegetable that works in this recipe. The pressure process makes them mushy and icky. You may see some green beans in my photo, but I learned my lesson—stick with the corn. It is simply sweet, tender and delicious.
• If you choose to add a lobster or lobster tails make sure they have not been pre-cooked. You will see a lobster in my photo; crayfish were not available and I wanted to get this recipe posted. Crawfish season can last from November to July, especially during an exceptionally warm and wet winters, but the most reliable months—and the time you'll find the best crawfish—are in the springtime and early summer, from late February through May.
• You can change or add other ingredients like chicken, duck or pork. Flaky fish and lamb… not so much.
• Lastly, please trust me—it really only takes 1 minute cook time on your Instant Pot’s timer. It does 10 to 15 minutes for the Instant Pot to come up to pressure, but the results are fantastic, tender, plump shrimp, great sausage, tender sweet corn and fully cooked, buttery potatoes.  

Prep time:  20 minutes
Cook time:  1-minute; Instant Pot will take about 10 to 15 minutes to come up to pressure.
Yield:  4 big servings
 
Ingredients
For the homemade boil seasoning
2 teaspoons sea salt
1 teaspoon celery seed
2 teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon red chile flakes
1 teaspoon yellow mustard seed (optional, if you can find it.)
3 tablespoon minced garlic
1 seeded lemon, cut in quarters
 
For the boil pot
3 cups chicken or vegetable stock
2 bay leaves
1-pound petite red potatoes, washed, halved
1-pound smoked sausage—mild or hot, sliced into 1/2" rounds
6 ears fresh corn, husked, cut into thirds
4 tablespoons unsalted butter, cut into small pieces
1-pound shrimp, peeled and de-veined (21-25)
1/2-pound of clams or mussels
1-pound crawfish
 
Directions

1. In a small bowl, stir together the boil seasonings—herbs, spices and parsley.
2. Pour the stock into the bottom of the Instant Pot and add the bay leaves.
3. Begin to layer all the ingredients in the pot by adding the potatoes in an even layer. Sprinkle about half of the boil seasonings over the potatoes.
4. Next, add the sausage in an even layer. Sprinkle the sausage with half of the remaining seasonings.
5. Add the corn in an even layer. Top the corn with the butter. Sprinkle the corn with the rest of the seasoning.
6. Add the shrimp, clams (or mussels) and crawfish to the top of the pot.
7. Cover and lock the lid. Make sure the valve is set to seal.
8. Set the PRESSURE cook button to 1 MINUTE. The pot will take about 10 minutes to come up to pressure.
9. When the one minute of pressure cook time is up, immediately VENT.
10. Remove the lid.
11. Toss the contents of the pot with tongs.
12. Spoon up the boil ingredients into serving dishes and drizzle some of the boil liquid over each bowl.

ChefSecret:  If you like your boils on the Louisiana spicy side, you can save time shopping and mixing all the herbs and spice and use a bag of Zatarain's Crawfish, Shrimp & Crab Boil seasoning instead (it’s in a boil bag inside the box). Just drop the whole bag into the stock in the Instant Pot in place of the seasons, add 2 teaspoons of salt and an additional cup of stock. Your lips and tongue may sing a bit. 

#SeafoodBoil #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #InstantPot #ComfortFoods #Lobster #Crawfish #Clams #Mussels #Zatarains #July4 #IndependenceDay