… from the California Kitchen How you doin’? How about a quick trip to Italy?... Milan of course. That’s where Osso Buco originated. Osso Buco literally means, bone with a hole. It came about in the Lombardy region in the 19th century. While fashion trends come and go in Milan, this rustic veal stew needs no modern embellishments and never goes out of style. It is perhaps one of the most tender cuts of meats of all times in the veal category. Osso Buco is saucy, rich and the meat is fall-apart-tender. It's topped with a spoonful of a zesty mixture of parsley, lemon zest and garlic—known as Gremolata in Italian that cuts some of the richness with the acid from the lemon and finishes this dish off perfectly. In my opinion there is nothing quite as delicious as this comforting meal. Osso Buco is the shank, which means it's supreme. You now have some of the most tender, outrageous Osso Buco meat stews. After you finish eating the meat off the bone don’t forget to savor that glorious, succulent bone marrow that’s in the center of the bone. Prep time: 15 minutes Cook time: 12 minutes Instant Pot cook time: 25 + 15 minutes Yield: 4 to 6 servings Ingredients For the veal shank dredge 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon finely ground black pepper For the veal shanks 3-4 pounds bone-in veal shanks, cut about 1-1/2-inch thick 1/4 cup extra virgin olive oil 2 tablespoons unsalted butter For the veal shank sauce 2 carrots, peeled and sliced into 1/4-inch rounds 2 stalks of celery, sliced into 1/4-inch pieces 1 cup diced yellow onion 1 cup of white wine 1 cup of chicken broth (I used 1 teaspoon of Chicken Better Than Bouillon + 1 cup of water) 1 can of diced tomatoes 1 tablespoon of tomato paste (I prefer the paste in the tube) 1 teaspoon of seasoned salt 1 teaspoon of dried thyme 1 teaspoon of dried rosemary 1 bay leaf For the Gremolata topping (optional) Zest of 1 lemon 2 tablespoons crushed garlic 2 tablespoons Parmesan cheese 1/2 cup chopped fresh flat-leaf Italian parsley 2 teaspoons of extra virgin olive oil 1/4 teaspoon of salt For the sauce thickener 4 tablespoons of cornstarch + 4 tablespoons of water, to make a slurry Directions
ChefSecret: The Gremolata is optional, but it does add an authentic Italian flavor thrill when added to the plated Osso Buco. Goes great with a wonderful side of Orzo, Pesto Risotto, white rice or linguine. And don’t forget to enjoy the bone marrow! Covid-19 Quip of the Day: “You know what's funny about Coronavirus? Nothing. But that hasn't stopped people from cracking jokes about it. SMILE!” ------------------------------------------- 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 #Veal #InstantPot #OssoBuco #Milan #Gremolata #BoneMarrow #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021
0 Comments
…from the California Kitchen How you doin’? Beef brisket is a tough cut of meat—one of the toughest—that can be cooked in a number of different styles. If cooked properly, brisket can be broken down into a cut of meat that is flavorful, tender, and buttery rich Texas-style barbecue—Yum! Traditional Texas-style barbecue smoked brisket is usually prepared by rubbing the brisket with a dry spice rub, then smoking the beef slowly with over charcoal or wood for 10 to 12 hours at 212⁰ F. My Instant Pot Beef Brisket can’t replace a good Texas-style barbecue smoked brisket completely—nothing can—but it’s an awesome shortcut and great alternative when you don’t have access to a grill, smoker or the time to do it. You won’t be able to help but fall in love with this tender beef and great texture, bursting with moist and juicy beefy flavors. Plus the super yummy smoky, sweet, savory, spicy homemade barbecue sauce. This recipe will save you time and hassle to meet your craving for deliciously gorgeous brisket, without any of the smokehouse clean-up. Prep time: 20 minutes Marinade time: 2 hours or overnight Instant Pot time: about 2 hours Yield: 4 to 6 servings Ingredients 2 to 3 pounds beef brisket (2 inches thick) For the dry rub 3 tablespoons dark 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 ground cumin 1/2 teaspoon ground fennel 1/4 teaspoon cayenne pepper 1/4 teaspoon liquid smoke (I prefer Wright’s) For the barbecue sauce 1 cup sliced onion 3 tablespoons minced garlic 1 tablespoon maple syrup 1 tablespoon honey 2 tablespoons apple cider vinegar 1 teaspoon liquid smoke (Wright’s) 1/2 cup beef or chicken stock 1 cup ketchup 2 tablespoons Dijon mustard 1 tablespoon dark brown sugar Directions To prepare the brisket dry rub
ChefSecrets: It ain’t no secret—always slice your brisket against the grain to maximize tenderness; and serve your sauce on the side. Covid-19 Quip of the Day: “We should train all Amazon delivery people to give the COVID-19 vaccine—the whole population would be immunized by Saturday…by Thursday if you’ve got Prime.” ------------------------------------------- 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 #Beef #Brisket #InstantPot #BBQ #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 … from the California Kitchen How you doin’? Some soups wear well all year ‘round, and in my book, Pasta e Fagioli is definitely one of those soups. It’s nourishing, comforting and oh so delicious! Pasta e Fagioli is a classic peasant soup loaded with veggies and pasta and Italian flavors! Best of all my recipe is made in an Instant Pot and ready in only 30 minutes from start to finish! Pasta e Fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you're me and the whole country of Italy, as well as New York City, New Jersey and Philly), but I assure you that this Italian stew is truly irresistible from the aroma to the taste. Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl. At 199 calories for 12 ounces you have a meal with very low calories. The Italian Bean soup with pasta has very old roots. Since the time of the Roman Empire, it was common prepare Pasta e Fagioli with the only variety of beans known at that time—black-eyed peas imported from West Africa. Pasta e Fagioli as we know it today comes with the discovery of America, and the importation of the American beans which started in the early years of the 15th Century. The Pope Clement VII (born Giulio de’ Medici) introduced the new beans in 1528, in Tuscany and the Papal States, then in Veneto where the Pietro Valeriano started the plantation of beans in the countryside around Belluno. In the beginning, the “new” American beans like Borlotti or Cannellini were exclusively served on the tables of rich people and nobles, while the poor and working class kept eating the black-eyed peas. Over the years, the use of the black-eyed peas fell into disuse, and now in almost all regions of Italy Pasta e Fagioli is prepared with the American beans. Read on to the ChefSecret to learn how to take this great soup to the next level. Prep time: 10 minutes Cook time: 4 minutes Natural release time: 15 minutes Yield: 8 servings Ingredients 3 tablespoons olive oil 1 cup white onion, chopped 2 stalks celery, chopped 2 medium carrots, chopped 3 cloves garlic, minced 1 teaspoon pepper 1 teaspoon salt 2 teaspoons chili garlic sauce or hot sauce 1 tablespoon fresh rosemary, chopped or 1/4 teaspoon if dry 2 bay leaves 1 can (15-1/2 ounces) cannellini beans (white kidney beans), drained and rinsed 5 ounces dry pasta such as shells, gemelli, or elbow macaroni 1 can (14 ounces) diced tomatoes (do not drain) 5 cups low sodium chicken broth Garnishes: chopped parsley and Parmesan cheese Directions
ChefSecret:
Covid-19 Quip of the Day: “I finally understand why pets try to run out the front door when it’s open—me, too!” ------------------------------------------- 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. #Soups #InstantPot #PastaEFagioli #Entrees #ComfortFood #QuarantineKitchen #Covid19 FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 … from the California KitchenHow you doin’? I thought I would get back to my roots for this blog and bring you one of the simplest pasta dishes ever. When I first met my chef friend, Joe Cochran, he was the executive chef at the Lowes, Santa Monica and was always fun to work with. We invited our ABC audience (The Super Foodies) to a live marathon cooking show at the Lowes where we demonstrated over 40 recipes in 90 minutes. One of Joe’s best dishes is/was his Baked Penne With Spicy Italian Sausage—a recipe that followed him around to all his subsequent assignments. I wanted to make a similar dish using an Instant Pot. Here is my version of a perfect, stress-free, rich and creamy fool proof recipe. You’ll be calling out penne, penne, penne (The Big Bang) every chance you get. Prep time: 10 minutes Cooking time: 25 minutes Yield: 4 large servings Ingredients 2 tablespoons olive oil 8 ounces uncooked Italian sausage, casings removed 1/2 teaspoon kosher salt 1 teaspoon red pepper flakes 2 tablespoons minced garlic 1/2 cup red wine (cheap) 1 (22- to 25-ounce) jar marinara sauce (I prefer Rao’s Marinara) 2 cups water 8 ounces dried penne pasta 8 ounces ricotta cheese 1 cup shredded part-skim mozzarella cheese Directions
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. ChefSecret: This recipe does not have to be baked—it is perfect right out of the Instant Pot. If you would like to brown the melted cheese a bit, take a portion of penne and spoon it into an oven-safe dish and stick it under a broiler for about 60 seconds—just enough to brown the melted cheese. Covid-19 Quip of the Day: I don’t think anyone expected that when we changed the clocks last year, we’d go from Standard Time Zone to the Twilight Zone. ------------------------------------------- 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 #Penne #Pasta #Raos #LowesHotel #JoeCockran #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 … from the California KitchenHow you doin’? A few years back I was traveling to Lisbon every month to work on projects for two clients. Two foods I fell in love with were Bacalhau (dried cod) and Portuguese sausage (Linguiça), which I was told every Portuguese person craves, too. Apparently, there are over 1001 ways to cook Bacalhau and there are almost as many formulations for homemade Linguiça. Almost every meal in Lisbon starts with soup and my hearty and tasty Portuguese Sausage Soup is the perfect way to begin a lunch or dinner. At the Pingo Doce central kitchens we produced over 25,000 liters of homemade-style soup every day to ship out to their grocery stores and restaurants. This soup was on the weekly rotation—you might want to put it on yours. The best thing about this recipe is that you really have to work hard to screw it up. Don’t have an ingredient? No problem... substitute it with something else you have in your pantry. Prep time: 20 minutes Cook time: 30 minutes Yield: 8 servings Ingredients 1/4 cup vegetable oil 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot 1 pound sliced smoked sausage (I prefer Linguiça) 4 tablespoons minced garlic 1/2 medium head cabbage, rough chopped 2 potatoes, peeled and cubed (use Yukon Gold or White Rose; do not use Russets) 2 (15-ounce) cans kidney beans, drained 1 (6-ounce) can tomato paste 2 cups of beef stock 8 cups water (you can fill the insert pot to the maximum limit line) 2 tablespoons beef bouillon (I prefer Better Than Bouillon brand) 1 teaspoon garlic powder 2 teaspoons freshly ground black pepper 1 teaspoon salt 1/4 cup red wine 1/4 cup white vinegar Directions
ChefSecret: Linguiça is a type of Portuguese sausage and refers to a smoke-cured pork sausage seasoned with garlic and paprika used in recipes from Portugal and Brazil. Covid-19 Quip of the Day: “My therapist told me to write letters to people I don’t like and then burn ‘em. I’ve done that and now I don’t know what to do with the letters.” ------------------------------------------- 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. #Soup #PortugueseSausageSoup #InstantPot #Entree #SmokedSausage #Cabbage #BetterThanBouillon #PingoDoce #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
May 2024
|