How you doin’? Here is a dish that dates back eight or nine centuries, maybe without the champagne, however. In the thirteenth century Moules Marinieres was essential when a ship-wrecked Irishman, Patrick Walton, accidentally discovered mussels clinging to the nets that were left out to trap birds and submerged wood piles. Hey when you’re hungry, you’re hungry and the strangest things sound good to eat. So, he picked them up and dropped them into boiling salt water.
 
It takes only 12–15 months for mussels to reach marketable size (40mm), ready for harvest. Harvesting methods depend on the growing area. Mussels can be grown on wooden poles, harvested by hand or with a hydraulic powered system. For raft and longline culture, a platform is typically lowered under the mussel lines, which are then cut from the system and brought to the surface and dumped into containers on a nearby vessel. After harvest, mussels are typically placed in seawater tanks to rid them of impurities before marketing.
 
Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil. As with all shellfish, except shrimp, mussels should be checked to ensure they are still alive just before they are cooked.
 
In Belgium, the Netherlands and France, mussels are consumed with French fries or toasted garlic bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. A similar style of preparation is commonly found in the Rhineland where mussels are served in restaurants with a side of dark bread. In the Netherlands, mussels are sometimes served fried in batter or breadcrumbs.

In France, the Éclade des Moules, or, locally, Terré de Moules, is a mussel bake that can be found along the beaches of the Bay of Biscay. In Italy, mussels are mixed with other sea food, and are often consumed steam cooked, sometimes with white wine, herbs, and served with the remaining water and some lemon.

In Spain, they are mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining stock and lemon. They can also be eaten as tigres, a sort of croquette using the mussel meat, shrimp and other pieces of fish in a thick bechamel then breaded and fried in the clean mussel shell. They are used in other dishes such as rice or soups or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika.

​In Turkey, mussels are either covered with flour and fried on skewers or filled with rice and served cold and are usually consumed after alcohol (lots of beer). In Ireland they are boiled and seasoned with vinegar. In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chili or garlic-based vinaigrette, processed into fritters and fried, or used as the base for a chowder. In Brazil, it is common to see mussels being cooked and served with olive oil, usually accompanied by onion, garlic and other herbs. Wow!
 
My seriously delicious Champagne-Steamed Mussels recipe is one of the quickest shellfish preparations known to man or woman. I love the flavor of a Champagne-based broth. Bring it to a rapid boil, add the mussels, spices and garlic and cover, cook until they open. Now they’re ready to eat!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield: 2 servings
 
Ingredients 
3 tablespoons unsalted butter
4 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 tablespoon lemon zest
2-1/2 cups Champagne or sparkling white
1/4 teaspoon freshly-ground black pepper
2 pounds cleaned and debearded live mussels
1 cup chopped fresh flat-leaf parsley
2 slices grilled bread
2 lemon wedges for garnish
 
Directions

1. Melt the butter in a large stock pot over medium heat.
2. Add the garlic and let it sizzle for about 30 seconds.
3. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
4. Quickly pour in the Champagne and season with black pepper.
5. Bring stock to a boil, stir in mussels, and cover immediately.
6. Shake the pot and let the mussels boil for 1 minute.
7. Stir the mussels, replace the cover and let boil for 2 more minutes. The shells will begin to open.
8. Stir in the parsley, cover the pot and cook until all the shells are open, 1 to 3 minutes.
9. Serve with grilled bread and lemon wedges.

ChefSecret:  If any of the mussel shells do not open, throw them away.

Quip of the Day: “People are kind of like mussels. You can put them in a pot of boiling water, and some of them will pop open immediately. Some of them will have to float around in the water for a bit, then they'll slowly release. Others never open up at all, no matter what sort of hot water they're in.”
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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. 

#Entrees #Dinner #Mussels #Champagne #MoulesMarinieres #Seafood #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? The sun is shining—the sun is always shining in Southern California and I am craving bright fresh flavors, like cilantro and lime. That could be a craving for margaritas, but actually, I was really thinking of making chicken with those kinds of flavors. This easy Margarita Green Chicken is fast and very flavorful.
 
In this one-skillet recipe I use boneless thighs, because they are flavorful, tender and juicy. Just combine cooked chicken with green sauce and lots of fresh chopped cilantro. Serve over steamed white rice with steamed tortillas or fried tortilla chips, if desired.
 
Prep time:  10 minutes
Cook time:  20 minutes
Yield:  4 servings
Calories: w/o rice or chips 180 calories
 
Ingredients 
1 tablespoon vegetable oil
1/4 cup sliced onion
1 cup chopped fresh cilantro leaves (stems removed), plus more for garnish
1 (10-ounce) can green chile enchilada sauce (I prefer Las Palmas brand)
Salt and pepper (to taste)
2 cups cooked, cubed, sliced or shredded chicken meat
1/2 cup chicken broth
2 tablespoons white tequila
2 tablespoons freshly squeezed lime juice
1 lime cut in eighths for garnish
 
Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and sauté until soft, then stir in cilantro. Add green chile sauce.
3. Season with salt and pepper to taste.
4. Reduce heat to low and simmer for 3 to 5 minutes.
5. Add cooked chicken, chicken broth and tequila, mix all together and heat through (do not over-stir the chicken or it will break up).
6. Add the lime juice
7. Serve hot with lime wedges and a few fresh cilantro leaves

ChefSecret:  I prefer to use sous vide chicken thighs or leftover roasted chicken in this dish.

Quip of the Day: “I had a pet chicken who dreamed of a world where chickens can cross the world without their motives being questioned.”
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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. 

#Entrees #Dinner #Chicken #GreenEnchiladaSauce #HealthyRecipes #LasPalmas #Tequila #MargaritaGreenChicken #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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                                        ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? I took stock of my published recipes this morning and discovered that I have yet to include off some of the easiest and most  delicious fish and seafood recipes. Many home meal providers are somewhat apprehensive about cooking fish. This is one of my very favorite seafood dishes… it’s easy, delicious and won’t leave an unpleasant aroma in the kitchen/house.
 
In Fanny’s Fish Market, one of my restaurants, Miso-Glazed Black Cod was one of the most requested menu items. Even people who don’t usually eat fish, can’t resist the taste and texture. It just takes a few minutes to make the sauce, and after a little application of the sauce and a short wait, you’ll be broiling up dinner. Serve atop a small mound of jasmine rice or a wafer thin sautéed fennel slices and a side of grilled asparagus.
 
Prep time:  10 minutes
Cook time:  15 minutes
Additional time:  15 minutes​
Yield:  2 servings
 
Ingredients 
1 tablespoon toasted sesame oil (for the pan)
3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin (Japanese sweet wine)
3 tablespoons sake
1 tablespoon brown sugar
2 (7 ounce) black cod fillets
 
Directions

1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high.
2. Line a rimmed baking sheet with aluminum foil and lightly oil the foil with toasted sesame oil.
3. Whisk the miso paste, water, mirin, sake and brown sugar together in a small skillet over medium heat until the mixture simmers and thickens slightly, about 1 to 3 minutes.
4. Remove sauce from heat and cool completely.
5. Place the cod fillets on the prepared baking sheet.
6. Brush the fillets on both sides with miso mixture.
7. Let the fillets rest at room temperature to quickly marinate for about 15 to 20 minutes.
8. Broil the fillets under the preheated broiler for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until the fish flaky, about 5 minutes more.
   
9. Using a needle-nose pliers, remove any small pin bones.

ChefSecret:  You don’t have to cook both sides of the fish. Just let the heat penetrate from the top. This makes for a nicely textured caramelized top and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Quip of the Day: “Some go to church and think about fishing, others go fishing and think about God.”
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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.

#Entrees #Dinner #BlackCod #MisoGlazedBlackCod #JapaneseFish #Fish #Mirin #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Ukraine has been in the news lately, and I thought Ukraine might be of interest to our readers because of its importance to agriculture and food in general.
 
Ukraine is the second-largest country in Eastern Europe, after Russia, which it borders to the east and northeast. Ukraine also shares borders with Belarus to the north; Poland, Slovakia, and Hungary to the west; Romania and Moldova to the south; and has a coastline along the Sea of Azov and the Black Sea.
 
Ukraine is often referred to as the “breadbasket of Europe” because of how much the Ukrainian people value wheat and grain, a staple in Ukrainian cuisine due to their historical relationship with it.
 
Most original Ukrainian dishes are popular in Russia and other Eastern European countries (with some changes in ingredients from country-to-county). Many of these Ukrainian foods are even enjoyed in English-speaking countries, as well.
 
Traditional Ukrainian dishes are derived from ancient peasant meals that made use of plentiful grain resources such as rye, as well as essential vegetables such as potatoes, cabbages, mushrooms, and beetroot. The cuisine is also heavily influenced by the rich dark fertile soil in which many ingredients are grown. Because of the changes to borders, many of these dishes incorporate both Slavic and Eastern European influences as a result of years of foreign occupation, enslavement and jurisdiction.
 
Ukrainian Holubtsi, or stuffed cabbage leaves, are the perfect warm comfort food for a chilly day. Traditional stuffed cabbage mixes pork and beef with barberries, giving the dish a complex sour note. If barberries are hard to find, you can substitute cranberries, currants or raisins soaked in lemon juice.
 
Prep time:  30 minutes
Cook time:  1 hour 20 minutes
Yield:  4 servings
Calories:  321 kcal
 
Ingredients 
12 to 14 large savoy cabbage leaves (from 1 large Savoy cabbage; use the inner smaller leaves for coleslaw)
2 tablespoons olive oil
1 cup finely diced yellow onion, divided
3/4 cup peeled and finely grated carrot
1 tablespoon tomato paste
1 teaspoon granulated sugar
1 can chopped tomatoes (14-1/2-ounce can, undrained)
1-2/3 cups water
2 bay leaves
1-1/4 teaspoons kosher salt, plus more to taste
8 ounces ground beef
8 ounces ground pork
1/4 cup barberries (optional)
1/4 cup parboiled white long-grain rice (cooked for only about 5 minutes)
1/4 cup chopped fresh dill
Sour cream, for topping
Sliced grilled sourdough bread, for serving
 
Directions

1. Prepare an ice water bath in a large kettle or mixing bowl.
2. Bring a large pot of salted water to a boil.
3. Working in batches, blanch the cabbage leaves until bright green and pliable, 1-1/2 to 2 minutes per leaf.
4. Immediately shock the leaves in the ice bath, then transfer to a paper towel-lined baking sheet to drain.
5. In a large heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat.
6. Add half of the onion and all the grated carrot and cook until soft, about 5 to 7 minutes.
7. Add the tomato paste and sugar, and cook until lightly caramelized, about 1 to 2 minutes. Add the chopped tomatoes, water and bay leaves and cook until reduced by half, about 15 to 20 minutes.
8. Remove from the heat and season with salt to taste and set aside.
9. In a large bowl, combine the ground meats, barberries (if using), parboiled rice and the remaining diced onion. Season with the salt and gently toss with your hands to mix, just until combined. Do not over mix or the meat will become too dense.
10. Working with 1 cabbage leaf at time with the stem end facing toward you, place 2 heaping tablespoons of the filling into the center of each leaf. Fold the sides of cabbage over the filling, then roll up. Arrange the rolls, seam-side down, in the pot with the tomato mixture to form one even layer.
11. Bring the pot to a simmer over medium-high heat. Reduce the heat to medium low, cover with the lid slightly ajar and simmer until the filling is cooked through, about 35 to 45 minutes. When you're cooking, snuggle the rolls next to each other so they don't unravel.
12. Carefully plate up the stuffed cabbage rolls and garnish with the chopped dill, a dollop of sour cream and grilled sourdough bread.

ChefSecret:  European barberries have a tart flavor, like cranberries, while barberries from North America are sweeter. Barberries contain several beneficial compounds, most notably berberine, which acts as an antioxidant and may help to manage conditions like diabetes, fight dental infections, and treat acne. Barberries can be purchased at Whole Foods or Amazon online.

Quip of the Day: “A Ukrainian proverb: A stupid Russian gives straw to his dog and bones to his horse.”
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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.

#Entrees #Lunch #Dinner #Ukraine #Holubtsi #CabbageRolls #SavoyCabbage #Beef #Pork #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Are you concerned that you and your family are eating enough vegetables to meet the minimum daily requirements (5-A-Day)? Even if you’re not a vegetarian it is important to try to eat all the veggies you can as often as possible—every day is best. There is great healing power in vegetables.
 
A good quick way to meet these requirements is to make soups. Make a big pot of soup at least once a week. It’s easy to make; is a great hearty lunch or a lovely light dinner.
 
Let’s face it, it’s easier to stay slim when you are younger, but cross 30 and things just start to change. Prioritize your well-being this winter by eating soup and following the recommendations below to keep young, healthy and active. Set the intention to head toward one goal. Just one. Need some inspiration to get you going? We’ve got you covered.
 
Make your workout routine stick once and for all.
Many people set New Year’s resolutions to get fit or work out more. But for some, it’s easier said than done! Learn how you can get motivated and make more time for workouts. Plus, discover tips to help make it a routine, getting you closer to the results you’re after.
 
Crunched for time? Sneak in a workout.
Between meetings, before dinner and at home find slivers of time to squeeze in body movement. Whether you take the stairs or go for a walk, it counts. Jump rope for a few minutes or try low-impact yoga or stretching. Like to dance? Move your hips and feet to the music’s beat. Explore some of the newer, exciting exercise products.
 
Recharge your brain with a crossword puzzle.
One thing that crosswords, other puzzles and solitaire have in common is that they give your brain a workout. It feels good to make connections that may help strengthen the brain.
 
Warm up over a bowl of hot soup.
Add a little spice and veggies to your life with my Chunky Vegetable Soup. Serve it hot with a little salsa and a squeeze of lime.
 
Prep time:  15 minutes
Cook time:  60 minutes
Yield: 4 servings
 
Ingredients 
3 tablespoons olive oil
4 tablespoons garlic (finely chopped)
1/2 teaspoon dried thyme
1 cup yellow onion (finely chopped)
28 ounce can of crushed tomatoes
3 medium carrots (roughly chopped)
2 stalks celery (roughly chopped)
2 turnips (roughly chopped)
1/4 head cabbage (roughly chopped)
7 cups low sodium vegetable broth
1 teaspoon of a dried herbs, i.e., basil, oregano and/or parsley
salt and pepper (to taste)
 
Directions

1. In a large pot over high heat, add the oil, garlic, dried thyme, and onions. Cook for 4-6 minutes until onions soften and become clear.
2. Add the crushed tomatoes and stir.
3. Add the carrots, celery, turnips, cabbage, vegetable broth and dried herbs.
4. Cover and lower the heat to a simmer. Cook for 25 minutes or until vegetables are cooked through.
5. Check on your soup and stir it every so often to make sure the veggies aren’t burning at the bottom of the pot.
6. Season with salt and pepper to taste and serve.

ChefSecret:  Feel free to add your favorite veggies... broccoli, cauliflower, peas, peppers... whatever makes you happy.  This soup recipe is designed to be vegan, but you can add roasted and pulled chicken or meatballs to change the profile of the nutritionals.

Quip of the Day: “A hearty soup is just a way of screwing you out of a real meal.” -- Mark Twain. 
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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.

#Entrees #Soup #VegetableSoup #Vegetarian #Carrots #Turnips #Celery #Tomatoes #Cabbage #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                              ©Perspectives/The Consulting Group, Inc., 2022