…from the Perspectives’ Kitchen ![]() How you doin’? If you’re bored with the same-old, same-old salads, try adding a tangy twist to your repertoire. This tangy and flavorful dressing has a smooth 'zip' to it because of nutritional yeast and garlic powder. It's a great dressing for salads of any kind. It works great as a dipping sauce as well. Anyone who is looking for something different will definitely enjoy this dressing. The best part is that it takes only minutes to make. Vegetarians will love it for its protein- packed, light, clean taste. Prep time: 10 minutes Yield: 2 cups—16 servings Ingredients 1 cup olive oil 1 cup nutritional yeast (I prefer Bragg) 2/3 cup tamari (gluten-free soy sauce; I prefer Kikkoman) 1/2 cup cider vinegar 1/2 cup lemon juice 2 tablespoons garlic powder 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme Directions
ChefSecret: The lemon juice is the key ingredient to heighten freshness and brightness of flavor. Adding a thin slice of lemon to a sandwich does the same thing. Quip of the Day: “Your mind is a garden, your thoughts are the seeds. You can grow flowers or you can grow weeds.” ------------------------------------------- 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, 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 and/or American Red Cross. #SaladDressing #AsianDressing #Tamari #Bragg #CiderVinegar #VeganDressing #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
0 Comments
…from the Perspectives’ Holiday Kitchen![]() How you doin’? When preparing meals for the holidays, many people think that every course has to be over-the-top special. Others think that might just be overkill. For a multi-course dinner menu like a Thanksgiving Day feast, a simple salad may be the best solution. A Simple Salad is usually a limited combination of various ingredients that are either raw, cooked or both. The ingredients can be any vegetable, meat, fish, or fruits as a main ingredient or in combination depending on the style of salad—composed or tossed salad. If you were working in a restaurant and a guest ordered a Simple Salad. What would you serve to that guest? A Simple Salad generally consists of one or more leafy lettuces such as Iceberg, romaine and arugula, lightly tossed in a vinaigrette dressing as a base with one or two additional ingredients like tomato and cucumber, that are used for decoration or as a garnish. The secret is rubbing the bowl with a cut garlic clove. Prep time: 20 minutes Yield: 4 to 6 servings Ingredients For the salad bowl 1 garlic clove, cut in half 4 cups greens (any combination you like) cherry tomatoes (or tomato chunks) cucumber mixed color pepper slices topping of your choice (croutons or nuts) For the vinaigrette dressing 2 tablespoons white vinegar 1 teaspoon balsamic vinegar 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon kosher salt 1/2 teaspoon freshly-cracked black pepper 1/4 teaspoon dry mustard 1/4 teaspoon paprika 1/4 cup canola oil Directions
Quip of the Day: “Ran out of toilet paper and started using lettuce leaves. Today was just the tip of the iceberg, tomorrow romaines to be seen.” ------------------------------------------- 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, 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 and/or American Red Cross. #ThanksgivingRecipes #Thanksgiving #Breakfast #SimpleSalad #MixedSalad #Vinaigrette #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 Sylvia Cheng, aka Madame Wu, 1915-2022 ![]() How you doin’? 你好嗎 (Nǐ hǎo ma). Last week Madame Wu, a legend of American-style Chinese food passed away at the age of 106. She reinvented the original Chinese Chicken Salad. The late Merv Griffin once said of her, aside from being a successful restaurateur, "Everybody in this town knows and loves Madame Wu. One of the dearest, sweetest, most elegant women I've ever known." Sylvia Cheng, aka Madame Wu, was born into a wealthy, cultured family in Jiujiang, China in 1915. She was raised by her grandfather, who owned a bank and a department store—showering her with gifts and special treats, but he was also wise enough to teach her discipline. She was brought up in the traditional fashion, learning respect and good manners. She did not have a deprived childhood. When not away at boarding school, mooning over photos of Cary Grant, she would spend many hours covertly watching her grandfather's servants preparing delicious delicacies in the off-limits kitchen. As she wrote in her book Cooking with Madame Wu, she learned that "eating well-balanced meals containing selected herbs and spices would improve health, beauty, sexual vitality and longevity." After her beloved grandfather's death and the outbreak of World War II, Sylvia’s life changed. Her extended family moved to Shanghai and then to Hong Kong. A free flight to Calcutta resulted in an offer that would change Sylvia's life. A friend in India was about to join his wife in the U.S. He said she could come along if she agreed to go to college there. While pursuing an education degree at Columbia University, she became acquainted with King Yan Wu, a successful engineer from a distinguished Chinese family (both his father and grandfather served as China's ambassador to the U.S.). They were soon married and had three children. Sylvia settled into the role of sophisticated stay-at-home spouse and hostess. A personal chef, provided by her mother-in-law, assisted her. Eventually, Sylvia began to cook more herself and claimed she could prepare a full Chinese dinner for her family in under an hour. This was preferable to the Chinese restaurants in New York, which often left her disappointed. She was appalled by the manners of the waiters and the heavy faux-Cantonese dishes. By 1959, the Wu’s were living in Los Angeles. When her children were in their teens and didn't need her much, she began to think about getting a job. One day she told King she wanted to open a Chinese restaurant. Thinking she wasn't serious he made no objections, so she drove around and found a location in West Los Angeles. When King realized she wasn’t kidding and it wasn’t a whim, he tried to talk her out of it. In those days, most people who opened a Chinese restaurant were former waiters or cooks with no business sense. Sylvia had good sense. In 1959, Madame Wu's Garden opened on Wilshire Boulevard in Santa Monica. The intimate space seated fewer than 50 people. They had just two cooks, two waiters and a dishwasher. Coming from a wealthy family Madame Wu had friends in high places. One such friend was the president of NBC who helped her write a letter promoting the opening of the restaurant, which she sent to the membership of her church and her daughter's exclusive school. That letter really brought the customers. Later Sylvia recalled, "We sold out the first night and people were lined up outside for six months." My parents were in the opening crowd which became an instant hit with the Hollywood in-crowd who were, charmed by Sylvia's impeccable manners and discreet, reverential treatment of them. Sylvia knew what her customers wanted and reinvented a brand of Cantonese signature dishes suited to the less sophisticated and informed American palate. Her Chinese friends would criticize the food, saying it wasn't authentic. But she was laughing all the way to the bank and telling them, “Look around, honey. Do you see any Chinese [people] dining here?'" Her spareribs, Peking duck, crab puffs, and shrimp toast were legendary. Her teen-age crush, Cary Grant (who would become a close friend), told her about a shredded chicken salad he had enjoyed at another restaurant, so she developed her own Shredded Chinese Chicken Salad, which is now imitated at restaurants around the globe. Here is my version (from China Rose) of Madame Wu’s famous Chinese Chicken Salad. Prep time: 45 minutes Cook time: 12 minutes Put together time: 5 minutes Yield: 4 servings Ingredients Peanut oil for deep frying 8 won ton wrappers, refrigerated cut in 1/8-inch strips (store bought) 1/3 (6-ounce) package white fine rice noodles 2 chicken thighs or breasts, skin on—bone in 1 teaspoon prepared yellow mustard 1/4 teaspoon five-spice powder 1/4 teaspoon sesame oil 2 tablespoons light soy sauce 3 tablespoons toasted almonds, slivered 1/2 cup thinly sliced green onions, white parts only 1/2 teaspoon salt 1/2 head iceberg lettuce, shredded (or greens) Directions
ChefSecret: Are you feeling really lazy or just don’t want to fry today? Here is an easy option—substitute leftover turkey or store-bought rotisserie or barbecued chicken for the cooked chicken. Substitute 2 cups of canned shoestring potatoes and one cup of canned fried onions instead of the fried won ton strips and rice noodles. It’s not the same, but it is passable. Quip of the Day: “It is a little thing to starve to death; it is a serious matter to lose one's virtue.” ~ Chinese Proverb ------------------------------------------- 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, 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 or American Red Cross. #Entree #Salad #Chicken #TheChinaRoseCollection #ChineseChickenSalad #AsianChickenSalad #ChineseCuisine #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ Kitchen![]() How you doin’? For some parts of the country, grilling season will be winding down soon so I wanted to include this recipe in before the grill is covered and tucked away. This salad was on the opening menu I created for Jimmy Buffett’s Margaritaville in Las Vegas. I thought it was a simple enough entrée salad but as it turned out so many people ordered it that it turned out to be a real bottleneck in the kitchen. Last week I found it on a menu in Green Valley… and it still is one delicious salad. It's easy enough to make at home. You can use leftover rotisserie chicken and store-bought bottled Caesar dressing like Paul Newman’s or Cardini’s brand, or you can you make my simple dressing recipe below. Prep time: 15 minutes Grill time: 1 minute Yield: 2 servings Ingredients 1/2 head split romaine head 1/2 ounce olive oil 3-1/2 ounces grilled, chilled and chopped chicken breast 2 ounces Caesar dressing (see recipe) 1/2 coarsely chopped hard-cooked egg 3 each split mini tomatoes 1/4 cup thinly shredded carrots 2 tablespoons shaved Parmesan cheese 7 to 8 toasted croutons Directions
My Best Caesar Salad Dressing I have been serving Caesar Salads in my restaurants for years using this made-on-premises dressing. It’s really quite easy and I think it’s the best Caesar Dressing ever. Of course, you don’t have to limit the use of this dressing to just a traditional Caesar Salad—it’s great on any green salad and even makes a nifty chicken marinade as well. Due to food safety concerns, I always suggest using pasteurized egg yolks which can be purchased in your local supermarket. However, it is easy to pasteurize eggs in your own kitchen—check out the ChefSecret at the end of this recipe. Some people are a bit squeamish about using anchovies. They don’t like to open the tin and touch those slimy little things. Anchovies add that earthy, sweet, salty and umami flavor that cannot be found anywhere else. I keep of tube of anchovy paste in the refrigerator so I always have it on hand. I also add a couple of anchovy filets on top of the Caesar Salad, but that’s a personal option. If you are serving a Chicken Caesar Salad leave off the anchovies. Prep time: 10 minutes Chill time: 4 to 8 hours Yield: 10 servings Ingredients 1 cup mayonnaise 1/4 cup pasteurized egg yolks (see procedure for pasteurized eggs or egg substitute) 1/4 cup freshly grated Parmesan cheese 2 tablespoons cold water 3 tablespoons minced garlic 1-1/2 tablespoons fresh lemon juice 1 tablespoon anchovy paste (from a tube) 2 teaspoons granulated sugar 1/2 teaspoon dried parsley salt and ground black pepper to taste Directions
ChefSecret: Avoid using raw or uncooked eggs in any of your recipes. It’s really easy and very important to pasteurize eggs correctly. Here’s how:
Special Note: Jumbo sized eggs require 5 minutes in 140°F water. Quip of the Day: “How do you make any salad into a Caesar salad? Stab it twenty-three times. (Julius Caesar -- et tu Brutus?) Got it now? ------------------------------------------- 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, 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. #Entree #Lunch #Dinner #GrilledRomaine #GrilledCaesarSalad #PaulNewman #Cardinis #Chicken #PasteurizedEgg #Anchovy #Covid19SurvivalBlog #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ Kitchen ![]() How you doin’? Last week, we took a walk through the salad garden introducing and discussing many of the lettuces that might find their way into your salad bowl. Today, we’re going to cover some of the many “orts” that help to make salads more interesting and flavorful. Orts are the toppings and add-ins that contribute color, texture, aroma, sometimes temperature (hot and cold), flavor and hopefully lots of nutrition! Below are the top 20 healthy salad toppings, but there are no rules when it comes to making salads. If you like it, put it in the bowl and mix it up. It’s a great way to get your 5-a-day servings of fruits and vegetables for better health! 1. Chopped Raw Vegetables A typical salad starts with raw greens, such as lettuce, spinach, kale, mixed greens or arugula. However, you can also add several other raw vegetables. Some popular raw veggie toppings include chopped carrots, onions, cucumbers, celery, mushrooms and broccoli. These vegetables are packed with fiber and plant compounds that offer health benefits. 2. Nuts and Seeds Nuts and seeds such as pistachios, walnuts, pumpkin seeds, almonds, peanuts and chia seeds, among many others, are highly nutritious salad toppings. When choosing nuts or seeds to add to your salad, look for raw or dry-roasted varieties without added salt, sugar or preservatives. 3. Dried Fruit Salads and dried fruit are a delicious combination. Using dried cranberries, apricots, mango or raisins as a salad topping is an easy way to add some sweetness along with various nutrients. To avoid added sugars and preservatives, look for dried fruits that only have the fruit listed as an ingredient. Use this tasty treat sparingly to top off your salad. 4. Whole Grains Some popular whole grains to use as salad toppings include cooked brown rice, quinoa, farro and barley. These grains add texture and flavor to your salad. Research links whole grain consumption to a variety of health benefits, including weight loss and reduced cholesterol levels. 5. Beans and Legumes Beans and legumes are excellent sources of plant protein to add to your salad. A 1-cup (172-gram) serving of both cooked black beans and kidney beans provides over 15 grams of protein in addition to vitamins, minerals and fiber. 6. Fresh Fruit Even though salads are typically thought of as a combination of vegetables, fresh fruit can be a delicious salad topping with added health benefits. One study of more than 800 adults found that each piece of fruit consumed per day was associated with a 10% reduction in heart disease risk. Popular fresh fruits to add to your salad include berries, apples, oranges, melons and cherries. You can also use blended fruit or freshly squeezed fruit juice for homemade salad dressings. 7. Baked Tortilla or Pita Chips Crushed tortilla or pita chips add a crunchy texture and delicious taste to your salad. Tortilla chips are a great addition to Tex-Mex salads that include beans, salsa, avocado and shredded cheese. On the other hand, pita chips are a good complement to salads with Mediterranean flavors. Just a little though, as chips can add calories without adding much nutrition. 8. Shredded Hard Cheeses Using shredded hard cheeses, including Cheddar, Gouda, Parmesan and Manchego as a salad topping adds more complex flavor and nutrition. One ounce (28 grams) of shredded parmesan cheese has over 10 grams of protein for just over 100 calories. 9. Roasted Vegetables Roasted vegetables are a delicious complement to raw salad greens. Depending on the vegetable, roasting brings out different flavors and textures. Research also suggests that cooking vegetables makes them easier to digest and improves the absorption of some nutrients. 10. Hard-Boiled Eggs Eggs can be a highly nutritious addition to your salad. One large egg provides 6 grams of protein and more than 15 vitamins and minerals for only 77 calories. Their protein content can also help you feel fuller. 11. Fresh Herbs Herbs are the leaves, seeds or flowers of plants that can add flavor or fragrance to your dishes. Popular fresh herbs to add to salads or salad dressings include basil, mint, rosemary, parsley, sage and cilantro. Herbs not only add flavor but may also provide various health benefits. 12. Meat Meats, such as baked or grilled chicken, pork or beef, can be great as salad toppings. Meats are loaded with vitamins and minerals, as well as high-quality protein that can help you feel full and satisfied. 13. Seafood Adding seafood to your salad can boost its nutrition and flavor. Salmon, cod, halibut, shrimp, lobster and even sardines are incredibly healthy sources of protein, omega-3 fatty acids, vitamins and minerals. Studies show that eating fish can boost heart health and brain function. 14. Avocados or Guacamole Avocados are a versatile food and a great addition to salads. They’re loaded with nutrients that can improve heart health and support healthy aging, such as monounsaturated fat, fiber, potassium, vitamin C, vitamin K and folate. One avocado provides over 50% of the DV for vitamin K and 41% of the DV for folate. You can add sliced or cubed avocado to almost any salad or use guacamole as a topping. 15. Soft Cheeses Soft cheeses, including fresh mozzarella, feta, ricotta, goat, bleu and burrata, make excellent salad toppings. They provide a creamy texture and delicious flavor, along with protein, calcium and other micronutrients. What’s more, soft goat and feta cheeses made from goat’s or sheep’s milk are lactose-free and good options for those who cannot tolerate cow’s milk. Soft cheeses are widely available at grocery stores and specialty markets. When searching for mozzarella, burrata or feta cheeses, look for those packed in brine that inhibits bacterial growth and maintains the creamy texture. 16. Pomegranate Arils The red seeds of pomegranates—known as arils—make for a decorative and nutritious salad topping. They not only make for a pretty salad but may also provide impressive health benefits. Studies have found that pomegranate arils are rich in compounds called anthocyanins that can have antioxidant properties. 17. Corn and Salsa Using corn and salsa as a salad topping is an easy way to create a flavorful and nutritious Tex-Mex salad. A 1/2-cup (128-gram) serving of corn kernels has over 9% of the DV for fiber and is rich in vitamin C and folate. Eating tomato-based products like salsa that contain lycopene may help prevent heart disease and cancer. 18. Tofu and Edamame Tofu and soybeans, known as edamame, are excellent sources of plant protein to add to a salad. One cup (155 grams) of cooked edamame has close to 17 grams of protein, while 1/2 cup (126 grams) of tofu provides close to 20 grams. Both foods are loaded with folate, vitamin K and several other micronutrients. 19. Olives Olives are a nutrient-rich and flavorful salad topping. They’re loaded with healthy fats — packing over 2 grams of monounsaturated fat in 1 ounce (28 grams). Research has linked monounsaturated fat consumption to a reduced risk of heart disease and lower cholesterol levels. 20. Oil-and-Vinegar Dressings A salad is not complete without a dressing. One small study found that participants who ate salads with full-fat dressings absorbed more nutrients from the vegetables than those who used reduced-fat or non-fat dressings. Go easy on the dressing. Add a little, toss a little. You can always add more, but too much can make a mushy mess of a great salad. The Bottom Line Adding healthy toppings to your salad can boost nutrition and flavor. The above suggestions make it easy to put together a healthy mix that will help you feel fuller and more satisfied. These nutritious toppings can add flavor and texture to a balanced diet and may provide a variety of health benefits. ChefSecret: As you build your salad, think about presentation. Some ingredients are meant to be mixed in with the dressing, while others should be added atop the salad to keep them crisp and dressing-free until the eater is ready. There’s nothing more disappointing that a soggy crouton. Quip of the Day: “What did the DJ say at the salad bar? Lettuce turnip the beet!” ------------------------------------------- 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, 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. #Salads #SaladToppings #Top20 #Tomato #Cheese #Vegetables #Peppers #Pomegranate #5-a-day #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 |
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 2023
|