…from the California Kitchen How you doin’? I love Italian cannoli, but I don’t make it all that often because the fried pastry tube is a pain to make. The ready-to-use (premade) tubes just aren’t all that good. If you feel the way I do here is the best substitute for old-fashioned cannoli and I make it quite often. Typically, cannoli consists of the tube-shaped shell of fried pastry dough, and a sweet, creamy filling usually containing ricotta—a staple of Sicilian cuisine. They range in size from 4- to 8-inches. In mainland Italy, they are commonly known as Cannoli Siciliani. Well, after experimenting in the test kitchen, I finally came up with a suitable, easy-to-make substitute by way of a cheesecake that cooks perfectly in a 6- to 7-inch springform pan fitted for the Instant Pot. This recipe is great for very special Italian-inspired dinners that can be enjoyed later with leftovers the night after. It easily lasts 3 or 4 days. Garnish with Italian brandy cherries, fresh raspberries, strawberries on top, whipped cream, and a drizzle of chocolate syrup if you're feeling extra indulgent. Prep time: 10 minutes Cook time: 50 minutes Cool time: 4 hours or overnight Yield: 1 6-or 7-inch cheesecake, about 8 servings Ingredients For the crust 2 tablespoons unsalted butter (for the pan) 2 cups crushed graham crackers or Italian biscotti cookies 1/4 cup light brown sugar 1/4 teaspoon kosher salt 1/4 cup unsalted butter, room temperature 1/2 teaspoon almond extract For the cannoli filling 15 ounces ricotta cheese, drained 8 ounces cream cheese, at room temperature 1/2 cup granulated sugar 1 tablespoon cornstarch 1 tablespoon all-purpose flour 1 tablespoon sour cream 1/2 teaspoon Fiori di Sicilia flavor (see ChefSecret) 1/8 teaspoon kosher salt 2 large eggs 1/4 cup mini-bitter sweet chocolate chips 1/4 cup toasted and chopped pistachio nuts Directions To prepare the springform pan
ChefSecret: Have you ever wondered what the Italian bakers use to get the unique flavor and aroma in their baked goods? It’s Fiori di Sicilia, an intense extract that combines vanilla, citrus and flower essences. “Flowers of Sicily” is what it literally means. Many Italian bakers use this flavoring in their panettone baking. It seems clear that extracts containing flower essences are common in Italy. What is Fiori di Sicilia, you ask? The dominant flavors in Fiori di Sicilia are vanilla and orange, so a combination of those two make a fine substitute. Also a little rose flower water, to make make-up for some of the floral aromas. But don’t be afraid to omit it entirely, because to be honest, it can be just too darn strong for some people. Make sure if you are using this in place of pure vanilla extract to only use half the amount called for. This extract is available at King Arthur Baking or Amazon. Quip of the Day: “If you can’t laugh at yourself, I’ll do it for you.” ------------------------------------------- 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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Desserts #InstantPot #Cheesecake #Cannoli #Ricotta #Pistachios #FioriDiSicilia #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021
0 Comments
…from the California KitchenHow you doin’? There’s no business like food business or so it plays on Broadway. Maybe they’re referring to show biz, but I’ve done both businesses and food is a lot more fun. One of the things I really love is that when you travel to a foreign and somewhat exotic country you can be immersed into the indigenous foods of the region, including taking cooking classes. In Thailand, Joan and I took cooking classes at the Bangkok Oriental Hotel to learn new Thai cooking techniques. You may have thought that curry dishes were just found in India, but that’s not so. The first evidence of curry was recently discovered in India, dating back to around 2500 B.C., but curries can be found in many different countries. The word "curry" is actually an Anglicized version of the Tamil word "kari." As settlers and traders came to India from as far away as Japan, China, Portugal, Spain, and France, they disseminated recipes for curry throughout southeast Asia, each with a different national twist. There are many different Thai curry techniques. Thai country curry is boiled with a little water to open the spicy flavors; it is a lighter, soupier curry. The city curry is fried with a little oil to bring out the full flavor of the curry spices and produce a thicker curry, but it’s not that simple. Thai people refer to dishes that are known as "Thai Curries" in the Western world as kaeng. The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines kaeng as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chilies and garlic as essential ingredients. Coconut milk was not included in this definition and many Thai curries, such as kaeng som and kaeng pa, do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk because coconut palms do not grow well there, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chili used in the making of the paste. Even within one type of curry the spiciness can differ widely. Although "kaeng" is defined as being watery, the thickness of the sauce can vary considerably by the preparations from broth-like to that of a thick stew. It can even be a completely dry dish. Dry curries, dishes which are stir-fried with a curry paste, are phat phrik khing and khua khling. Kaeng som and keang pa are the more broth-like curries. Matsaman and kaeng khua resemble stews. Ho mok (a fish curry "soufflé"), kaeng kradang (curry aspic from northern Thailand) and noodle dishes such as khanom chin nam ngiao are also seen as Thai curry dishes as they all use curry pastes in their preparation. Most curries are eaten in combination with long-grained jasmine rice in central and southern Thailand; with sticky rice in northern and northeastern Thailand; and with noodles such as khanom chin (fermented rice noodles). Certain curries can also be eaten with roti, the Thai version of the Indian-style fried flat bread from Malaysia called roti canai. Curries in Thailand mainly differ from the curries in Indian cuisine in their use of ingredients such as herbs and aromatic leaves over a mix of spices. My Instant Pot Thai Red Curry chicken is a quick and delicious version with chicken, onions, and bell peppers. Enjoy it hot over jasmine rice. If you like, add Thai basil leaves for additional brightness. Prep time: 10 minutes Cook time: 15 minutes Natural release time: 10-20 minutes Yield: 5 servings Ingredients 1 tablespoon cooking oil 2 tablespoons red curry paste, or more to taste 1-1/2 pounds thin, boneless, skinless chicken breasts, cut into 1-inch strips 1 (14 ounce) can unsweetened light coconut milk 1 tablespoon Thai fish sauce, or more to taste 1 tablespoon palm sugar 1 cup sliced yellow onion 1 cup sliced red bell pepper 1 cup sliced yellow bell pepper 1 cup sliced orange bell pepper jasmine rice for serving Thai basil for garnish Directions
ChefSecrets: If you prefer a thicker curry, add only a half can of coconut milk. If you are using thicker chicken breasts, thighs or duck legs, increase cooking time to 4 to 6 minutes. Covid-19 Quip of the Day: “I’ve been shopping more on the internet than ever before. The hardest part of the transaction is getting my fat butt off the couch to get a credit card to pay for it.” ------------------------------------------- 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 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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #InstantPot #ThaiCurry #Chicken #OrientalBangkok #Red Curry #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 …from the California Kitchen How you doin’? As you know by now, I’m an Instant Pot aficionado, but even I never realized you can make a great steamed burger in the Instant Pot. In some parts of the country, this may not seem the least bit strange. But for the rest of you, a steamed burger sounds just plain weird. If you’ve ever had a White Castle burger… it was steamed! If you’ve ever been to a burger joint where they put a lid on the grill to melt the cheese, you’re getting a steamed burger. Instant Pot Hamburgers are so easy to prepare at home and compare well to those famous burger chains that make steamed burger patties. Instant Pot burgers are simple and fast and are a great option for those who don’t have backyard grills or don’t want to clean a messy stove top or oven broiler. Prep time: 10 minutes Cook time: 15 minutes Yield: 4 servings Ingredients For the Instant Pot 1-1/2 cups water (for a 6-qt. pot) For the meat block 1-pound ground beef (80/20) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon minced garlic 1/4 cup finely chopped onion 1 teaspoon smoked paprika (optional) 2 teaspoons Worcestershire sauce 2 teaspoons liquid smoke (Wright’s brand) For the burger builds—build to your taste 4 hamburger brioche buns 4 slices American cheese (I like the way it melts) 4 tomato slices lettuce (shredded or whole leaves) Other toppings (as desired) Thousand island dressing BBQ sauce Mayonnaise Ketchup Mustard Directions
9. Carefully remove the patties from the pot using tongs. Then let them rest for 5 minutes before you unwrap them. 10. Unwrap them on a plate to catch the drippings, add the cheese atop the burger so it melts while you’re preparing your bun with condiments. Then build your burger with all your favorite toppings! ChefSecret: Here are some handy secrets for making hamburgers in the Instant Pot. You can figure, the thicker the patty, the longer the cook time. If you like very round patties, they will need to cook a couple minutes longer than thinner, flatter patties—if you like a very thin patty, you should reduce the cook time a little. Making a thumb sized indent in the center of one side of the burger patty helps reduce puffing up as well as shrinkage. Planning a party? This recipe can easily be doubled or tripled. Quip of the Day: “I went to see my doctor this morning. “Someone decided to graffiti my house last night!” I raged. “So why are you telling me?” the doctor asked. “I can't understand the writing,” I replied. “Was it you?” ------------------------------------------- Do you have a question or comment? Do you want to send a favorite recipe or pictures with our readers? 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. We added a new search feature to make it easier to navigate through our blogs. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #InstantPot #Burgers #Cheeseburgers #BriocheBun #WhiteCastle #Condiments #WrightsLiquidSmoke #AmericanCheese #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 … from the California Kitchen How you doin’? Everyone who has enjoyed this Instant Pot Lemon Pepper Orzo with Chicken Thighs tells me it’s a homerun and a keeper! It is very tasty, exceedingly flavorful, and super easy to make in an Instant Pot with just under 30 minutes of cook time! This lemon pepper orzo (aka risoni) chicken dish is perfect for a quick weeknight meal. Orzo is the fantastic pasta used in this dish. It is made in the shape and size of a grain of rice. In Italian Orzo means barley and it has some other names as well—kritharaki, manestra, rosa marina, reiskornpasta or pasta gallo pion. Although Orzo originated in Italy, it is very popular in Greece and is widely used in Mediterranean and Middle Eastern cuisine. Orzo is very versatile and can be used in a range of recipes. For example, you can make a lovely Mediterranean Orzo pasta salad. Classically it is used in soups (traditional Greek soup pilaf) instead of rice, baked casseroles and can be a filling for stuffed peppers and stuffed squash. Orzo pasta absorbs flavors well and is use as a filler or stuffing or it can just be eaten with butter (yum!) or any other light sauce. The best Orzo pasta is made from semolina wheat (like other premium pastas) and other hard varieties of wheat. Hard wheat helps hold pasta together so it doesn’t fall apart while cooking. In some stores it is possible to find colored and flavored Orzo, though just finding a box of Orzo in my local market lately has been a real challenge. When mixed with spinach, beets, carrots, and other vegetables Orzo pasta can be very artful, kind of like a fun rainbow. Prep time: 20 minutes Cook time: 30 minutes Yield: 4 servings Ingredients 4 chicken thighs, bone-in and skin-on 2 teaspoons kosher salt 1/2 teaspoon lemon pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 1 cup chopped white onion 1/2 cup chopped celery 1 cup chopped bell peppers 4 tablespoons minced garlic 2-1/2 cups chicken broth (low sodium) 1-1/2 cups (about 10 oz) uncooked orzo pasta 1 large lemon, juice and zest 2 cups baby spinach (heaping) 1/2 cup crumbled feta cheese, plus a little more for garnish Directions
ChefSecrets: Here is an optional step to make this delicious dish even better. Arrange the oven rack about 6-7 inches from the heat source and preheat the oven broiler while you are waiting for the Instant Pot to depressurize. Place the chicken on a baking sheet lined with aluminum foil. Broil the chicken until the skin crisps, about 2-4 minutes—check often to prevent burning. I used pre-chopped onion, celery and peppers found in the ready-to-use produce section of the supermarket. Covid-19 Quip of the Day: “I read recently that with all the eating at home during the pandemic, cremation is the last hope for a smokin’ hot body.” ------------------------------------------- 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 posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #InstantPot #Orzo #Chicken #ChickenThighs #Pasta #Spinach #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 …from the California Kitchen How you doin’? This Creamy Cheesecake is what I classify as a California-style Cheesecake. It is basic, creamy and lends itself to a number of different cheeses—ricotta, mascarpone or even cottage cheese—and a wide variety of toppings—or just a great simple cheesecake all by itself. You can use flavored or unflavored full fat yogurt in place of the sour cream. In fact, when you really come down to it, it’s hard to make a mistake when making this cheesecake in your Instant Pot. While I have offered cheesecake recipes in the past, I love this one for its simplicity, flexibility and creamy texture of the final cheesecake. This cheesecake will last for at least 5 days refrigerated… unless it is consumed first! Prep time: 30 minutes Instant Pot Cook time: 20 minutes, plus release time Chill time: 6 hours or overnight Yield: 6 servings (1 6-inch Instant Pot springform pan) Ingredients For the graham cracker crust 1-1/4 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 cup unsalted butter, melted For the cheesecake batter 12 ounces cream cheese, room temperature 1/4 cup granulated sugar 2 large eggs, room temperature 1-1/2 teaspoons pure vanilla extract 1/8 teaspoon salt 1/4 cup sour cream, room temperature For the sour cream topping (optional) 3/4 cup sour cream, room temperature 1/2 cup confectioners’ sugar 1 teaspoon almond extract (or vanilla if you prefer) Directions To make the graham cracker crust
ChefSecret: For best results, only use full fat cream cheese and sour cream. Anything less and the cheesecake may not set up properly. Control the amount of fat you get by controlling the size of the piece you eat. Quip of the Day: “I noticed the other day that Joan started carrying a knife in her purse. I asked her why? She told me, well just in case I run into a cheesecake or something. That was good enough for me.” ------------------------------------------- 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 posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Desserts #InstantPot #Cheesecake #CreamCheese #SourCream #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 |
For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities. Categories
All
Archives
April 2024
|