... from the California Kitchen ![]() How you doin’? Who doesn’t love, love, love fried rice?! We were told at our Chinese restaurant, China Rose, that we made the best fried rice ever! What exactly is fried rice? Fried rice first appeared during the Sui Dynasty (220–589ce) in China and, as such, all fried rice dishes can trace their origins to Chinese fried rice. At the time it wasn’t an expedient way to use leftover rice (as it is today). It is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia and Malaysia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly, constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native traditions of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao. Fried rice is a common street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes. Today, fried rice is every person’s dish. Prep time: 5 minutes Stir-Fry time: 10-15 minutes Yield: 4 servings Ingredients For fried rice seasoning base 8 cups cooked rice, cold, 1 day old 1/4 teaspoon white pepper 3 tablespoons low sodium soy sauce (I prefer Kikkoman) 1 tablespoon toasted sesame oil 1/4 cup peanut oil 3 tablespoons oyster sauce Directions To prep the fried rice base
Shelf Life: 5 days, refrigerated Ingredients For the fried rice 1 egg omelet, thin, cut into long julienne strips Pinch of kosher salt and white pepper 2 tablespoons peanut oil, divided 4 cups fried rice base 1/4 cup frozen carrots/green peas blend 1/4 cup pre-cooked Chinese barbecued pork, chicken or beef, cut into 1/2-inch cubes and/or 1/4 cup uncooked shelled and deveined shrimp or lobster meat (36-40 ct) 1 tablespoon sherry wine 2 tablespoons of cut green onion tops Directions To stir-fry the fried rice
ChefSecret: The professional’s secret to making perfect fried rice is using leftover rice at least 24 hours old that has been kept in a refrigerator uncovered allowing it to dry out. Covid-19 Quip of the Day: “I love being married and confined. It’s so great to find that one special person you want to annoy for the rest of your life.” ------------------------------------------- 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 #Sides #FriedRice #ChinaRose #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021
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… from the California Kitchen How you doin’? I’ve lost nearly 30 pounds since the whole COVID-19 pandemic started. Yes, I still walk between 2 to 4 miles a day and I do get off my “keister” once every hour on the hour to power walk another 250 steps—Alexa, not so subtly reminds me when Mickey’s big hand strikes 12 on the clock. Between Alexa and my Fitbit I don’t stand a chance to slack off. But I give credit, not to all the exercise, but to the lack of consuming French fries almost every day.
Now, I’m still a lover of potatoes and especially fries, but now that I have some extra time on my hands, I have been finding new ways to cook spuds. Here’s a crusty potato recipe that I created when I had leftover ingredients to use up—I never know quite what to do with leftover buttermilk. I hate to waste food—don’t you? My buttermilk potatoes are a bit of twist on the standard scalloped potatoes. I must resist going back for seconds. Locked-Down Buttermilk Parmesan Spuds reheat well the next day. That would make them leftover leftovers. Prep time: 20 minutes Cook time: 1 hour 30 minutes Yield: 8 servings Ingredients 14 small potatoes, peeled and cubed (mini red skins or Yukon golds) 1 tablespoon unsalted butter 3 tablespoons minced garlic 1/4 cup minced red onion 3 tablespoons unsalted butter 1/3 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon crush red pepper flakes 1 cup 2% milk 1 cup buttermilk 1 cup freshly grated Parmesan cheese, divided 1/4 cup chopped parsley for garnish Directions
ChefSecret: If you don’t have buttermilk use 1 cup of cream. Covid-19 Quip of the Day: “If you would like to know how it feels today to be in the Hospitality Industry—remember when the Titanic was sinking and the band played on? Well, we’re the band!” ------------------------------------------- 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. #SideDish #Potatoes #Buttermilk #Parmesan #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 ![]() How you doin’? I must admit I love fried foods—all fried foods—do you? Since we are not going out to lunch these days, I haven’t had French fries in over nine months (full disclosure… I did stop at KFC for some extra crispy chicken twice). I am far beyond withdrawal, but I must confess I really miss my French fries. However, I’ve lost about 30-pounds without my daily potatoes so there’s a silver lining. I want to share with you the best procedure for making French fries that we developed for TGI Friday’s back when everything in their kitchens was made from scratch. You might find this procedure a bit Baroque (long and complex), but the end results are definitely worth it. Prep time: 1-1/2 hours active Soak time: 24 to 48 hours soaking overnight Final fry time: 4-1/2 minutes Yield: 4 to 6 servings Ingredients 3 pounds russet potatoes, peeled and cut into 1/4-by-1/4-inch fries kept refrigerated in cold, clean water overnight (about 5-6 potatoes, depending on size) 3 tablespoons granulated sugar 2 tablespoons plus 1 teaspoon distilled white vinegar 3 quarts peanut oil for frying 1 to 2 tablespoons kosher salt Directions
ChefSecret: Peanut oil is the perfect shortening for frying Perfect French Fries. After par frying, you can freeze the par-fried potatoes on a tray. After they are completely frozen, bag them up in a zip lock bag. You can then fry them from frozen whenever you’re ready from Step #10 forward. Covid-19 Quip of the Day: “The best way to avoid touching your face is to have a glass of wine in each hand.” 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. #Snack #Side #Treat #FrenchFries #PerfectFries #Russet #TGIF #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 ![]() How you doin’? Like many companies that develop products, not all the recipes we develop come to market. For many of our projects, we show our clients twice as many recipes as they contracted for. That gives our clients a lot to choose from and it’s fun to really stretch the test kitchen chefs. This is one recipe that never went anywhere. I was surprised, but then the client approved about 10 other sandwich fillings, leaving this one to be rediscovered here on the blog. What I particularly like about this recipe is it can be used as a spicy sandwich filling, side salad or an entrée salad. It is easy to make and simple use. Oh, and by the way it tastes great. Prep time: 10 minutes Yield: 16 ounces (2 to 3 sandwiches / 2 to 3 side salads / 2 entrée salad) Ingredients 10 ounces cooked shrimp defrosted, drained, tails removed (see ChefSecret) 5 tablespoons mayonnaise 1/2 tablespoon, Grey Poupon mustard 2 tablespoons diced celery 1/2 tablespoon diced red onion (1/8-inch) 1/2 tablespoon finely chopped scallions 1/4 teaspoon seeded red jalapeno, diced (1/16-inch) 1/4 teaspoon seeded green jalapeno, diced (1/16-inch) 1/4 teaspoon hot paprika 1 tablespoon fresh, finely-chopped cilantro leaves 1/4 teaspoon kosher salt 1/2 teaspoon sriracha chili sauce Directions
Covid-19 Quip of the Day: “I was told to keep my social activities under 10 people. No problem… there aren’t 10 people I like enough to gather with!” ------------------------------------------- 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. #Salad #Entree #Side #Seafood #ShrimpSalad #Shrimp #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 The 2020 Holidays Recipe Collection ![]() How you doin’? Are you looking to make something a little different? Maybe a little fun? When was the last time you used your spiffy new waffle iron that you got for Christmas a few years back? The novelty doesn’t have to wear off, you just need to find/create fun other ways to cook with it. Waffles are always fun. On Cooking Lesson #10 we featured Aunt Ethel’s Yeasty Overnight Waffles; they are always special, and they turn out great. While you have your waffle iron down from the top shelf of your kitchen cabinet try my Waffle Iron Hash Brown Potatoes. It’s easier than pie and people love the crisp texture you get without much effort. Ingredients 1-1/2 to 2 pounds russet (2 large bakers) potatoes, peeled 1 medium yellow onion 2 tablespoons melted salted butter, plus extra for the waffle iron 1 extra-large egg, lightly beaten 1 tablespoon all-purpose flour 1-1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Directions
ChefSecret: I love my hash browns with a little country gravy. The gravy is great on top of waffled hash brown because it collects in all the nooks and crannies. Country Gravy Ingredients 2 tablespoons unsalted butter (you can use bacon fat if you’ve got it) 2 tablespoons all-purpose flour 1-1/4 cups whole milk 1 teaspoon kosher salt 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon sweet paprika (if you’ve got it) Directions
Covid-19 Quip of the Day: “This is an inquiry for those of you quarantined without children. Can you just do whatever you like all day? Do you get to eat your own snacks—without sharing? Is there any of that peace and quiet stuff going on? How is it? Inquiring minds need to know.” ~ Rachel, mother of four ------------------------------------------- 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. Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. #SideDish #HolidayRecipes #WaffleIron #HashBrowns #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 |
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