How y’all doin’? The sides of the South are some of the best you can find anywhere in the world. The entrées and desserts are great, but the sides are special. Here is a triple header of the most famous—Whipped Potatoes (with black pepper Milk Gravy), Creamy Mac & Cheese and Collards.


                                                  Whipped Garlic Potatoes
                     What else can I say? Whipped Potatoes and Milk Gravy—that should be enough.
 
Total: 40 minutes
Active: 20 minutes
Yield: 4 servings
 
Ingredients
5 to 6 medium Yukon Gold potatoes, peeled and cut into chunks
10 to 12 cloves garlic
1 tablespoon kosher salt
1/2 cup whole milk
1/2 cup chicken stock
1/4 teaspoon white pepper
1-1/2 teaspoons kosher salt
4 tablespoons butter, softened
 
Directions

1. In a medium pot, combine the potatoes, garlic and 1 tablespoon salt. Add cold water to cover the potatoes by 2 inches. Bring to a boil and cook until the potatoes are easily pierced with a knife; about 15 to 20 minutes.
2. Strain the potatoes and garlic and then rice them into the bowl of a mixer.
3. Add the milk, chicken stock, white pepper and kosher salt.
4. Using the whisk attachment, whip the potatoes until the mixture comes together.
5. Add the butter and continue to whip until the butter has melted.
6. Wrap the bowl in foil and hold in a low temperature oven.

ChefSecret:  Mashed potatoes are not really Southern unless you top them with Milk Gravy.

                                                           Milk Gravy
Ingredients
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups milk
Salt and freshly ground pepper to taste

1. Melt the butter in a medium saucepan over medium-low heat.
2. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes.
3. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper to taste.

 
                         Super Creamy Slow Cooker Macaroni and Cheese
 
Did you know that most Instant Pot models have a Slow Cooker mode? Seems counter-intuitive, but, yes, they do and that’s perfect for this recipe. I’ll be honest with you I never even noticed it before I started to develop this recipe.
 
Prep time:  10 minutes
Slow Cook:  3 hours 15 minutes
Yield:  12 servings
 
Ingredients
Non-stick cooking spray
8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1-1/2 cups whole milk
1/4 cup (1/2 stick) of butter, melted
1 teaspoon salt
1/8 teaspoon black pepper
2 large eggs, beaten
5 cups grated sharp Cheddar cheese
1/2 teaspoon sweet paprika
 
Directions

1. In an Instant Pot sprayed with cooking spray, mix the cooked macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.
2. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.
3. Press the SLOW cooking mode, cover and cook for 3 HOURS, 15 MINUTES.
4. CANCEL SLOW mode and open the lid, stir the mixture and serve hot.

 
ChefSecret:  You can cook this recipe in a regular Crock Pot following the same directions. If you don't have an Instant Pot or Crock Pot, butter the bottom and sides of a 9 x 13-inch pan, add the macaroni and cheese mixture and bake at 350⁰ F for 50 minutes.

                                                            Collards
 
Brine time: 30 minutes
Prep time:  15 minutes
Cook time:  at least 1 hour
Yield:  4 to 6 servings
 
Ingredients
2 large bunches collards, rinsed well
1/2 pound smoked ham hock or salt pork
1/2 cup salt, for brine (see ChefSecret below)
Buttermilk cornbread, for serving
Hot sauce, for serving
 
Directions

1. Prepare the collards for cooking by cutting the large stems from the center of the leaves.
2. Stack the leaves and cut them crosswise into 1-inch strips.
3. Add 2-inches of water in a saucepan large enough to hold the raw collards. The leaves should be pushed down tightly; they will wilt to about one-quarter the volume as they cook.
4. Add the ham or pork and bring the water to a boil.
5. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching; add water if necessary. Taste the liquid and add salt if needed.
6. Serve with hot sauce.

ChefSecret:  Brine by soaking the leaves briefly in a salt-water brine made by adding 1/2 cup salt to enough water to cover the leaves. Brine for 30 minutes, then rinse and drain.

Covid-19 Quip of the Day: “What we’ve learned with home-schooling is that everybody apparently knows better how to raise children than the actual parents do.”
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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. 
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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 #SouthernSides #Mac&Cheese #Collards #WhippedPotatoes #MilkGravy #Nashville #YukonGold #Vegetables #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Since Covid-19 broke out I’ve been watching a lot of TV—old TV on ME-TV. Series like Perry Mason, The Dick Van Dyke Show, Mission Impossible and even Leave it to Beaver. After watching the “Beave” this morning get into a dispute about what green vegetables he didn’t want to eat it made me think about how many childhood memories we have that relate to food—both positive and negative.
 
My earliest food memory goes back to when I was 9 months old (my brother confirmed it). I was sitting in a highchair with a bowl of mashed bananas and cottage cheese—yuk! My mother was insistent that I eat it and I was equally insistent I wasn’t going to. I threw a handful of the muck at her and she took the whole bowl and emptied on to my head. Yes, I really do remember it. She made me sit in the highchair for what seemed like hours. Do you know I have never eaten bananas or cottage cheese since?
 
There are certain flavors and aromas that are just repugnant to some children. Parents who love Brussels sprouts think their kids ought to love them too without realizing the sensitivity in children’s tastebuds—there is a difference in child and adult taste receptors. Young children have as many as 8,500 taste “buds” in their mouths—tongue, side of mouth and near the throat. Adults have around 1,800 taste receptors left after burning their tongues and biting their cheeks—they simply are damaged and no longer function so intensely.
 
Think about why children don’t like their foods as hot and spicy as their elders. When you hear the comment, “they will learn to like it,” they may grow out of it, but it may take a while. So, there is no reason to have a fight at the dinner table.
 
This situation reminds me of a friend who used to invite me over for dinner. She had two young children—eight and four—who were very picker eaters… one wouldn’t eat anything red and the other wouldn’t eat anything green. There was a dining table insurrection at almost every meal in that house. I hope that now that they’re in their 30’s they’ve gotten past their food foibles. It is true that when children get hungry, they’ll eat, but still, there’s no reason to fight about every meal. Kids really do know what they like and don’t like and since foods are an important part of memories, why not make them all great.
 
My hit parade on positive food memories are my cowboy corndog birthday party and my cupcake birthday party—great food memories, but I still will never get over the cottage cheese and banana incident.

Now I know some adults who still haven’t grown to appreciate Brussels sprouts so here is a quick recipe that even the “Beave” would like. Try it on your friends at your next dinner party. If they balk and tell you they don’t like Brussels sprouts—just ask them to give one a try.
 
Prep time:  5 minutes
Cook time:  microwave 5 minutes / oven 15 minutes
Yield:  4 servings
 
Ingredients
1 pound Brussels sprouts
4 tablespoons melted butter
2 tablespoons chopped cooked bacon
1 tablespoon balsamic vinegar
1 tablespoon honey
2 tablespoons Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
 
Directions

1. Preheat an oven to 400⁰ F.
2. Spray the bottom of an oven baking dish with food release.
3. Cut the Brussels sprouts in half and remove the outer leaves.
4. Arrange the Brussels sprouts in the baking dish cut side up.
5. Sprinkle with a little water, dot with the butter and cover with microwavable food film.
6. Microwave on high for 5 minutes.
7. Remove the food film, top the Brussels sprouts with the bacon, balsamic vinegar, honey cheese, salt and pepper and garlic powder.
8. Place the baking dish on the top shelf in the oven until the outer leaves start to char.
9. Serve hot.

ChefSecret:  The double cooking process removes most of the objectionable “cabbagy” smell and flavor out of the Brussels sprouts. The smell comes from sulfur compounds that are released from cabbage during the initial cooking process.
 
Covid-19 Quip of the Day: “Food for thought—Wouldn’t it be a little ironic if Popeye’s Chicken was fried in olive oil?”
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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.
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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 #BrusselsSprouts #LeaveItToBeaver #MissionImpossible #PerryMason #DickVanDyke #METV #Vegetables #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Hot Cross Buns have a rich and interesting history. They are inextricably linked to Easter and to Christianity, but in reality, they probably have pre-Christian origins.
 
‘Cross Buns’ were baked to celebrate Eostre, a Germanic Goddess of Fertility, after which the season of Easter is said to be named. Eostre was a voluptuous blonde Germanic maiden, always depicted surrounded by little birds, bunnies and other baby animals, as well as spring flowers (like a Disney cartoon). Cross Buns were baked for the spring festival to celebrate this Goddess. The four quarters of the cross on top of each bun were said to represent the phases of the moon, while the cross itself symbolized rebirth after winter.
 
These lightly sweetened cinnamon-yeast buns feature tender little currants or other glacéed fruits blended throughout the dough. The egg yolk wash gives these buns a bold, browned, glossy finish, making a perfect background for the namesake cross… a painting of milk and confectioners’ icing.
 
Prep time:  20 minutes
Proof time: 1 hour 30 minutes
Bake Time:  20 minutes
Allow at least:  3-1/2 hours
Yield:  12 buns
 
Ingredients
For the buns
3/4 cup warm water (110º F)
3 tablespoons unsalted butter, softened
1 tablespoon instant powdered milk (as a natural dough conditioner)
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants or other dried fruits
1 teaspoon ground cinnamon
1 large egg yolk
2 tablespoons water
 
For the cross decorations
1/2 cup confectioners' sugar
1/4 teaspoon pure vanilla extract
2 teaspoons whole milk
 
Directions
To make the buns

1. In a bowl of a stand mixer fitted with a dough hook, combine the warm water, butter, milk powder, 1/4 cup, sugar, salt, egg, egg white, flour and yeast.
2. Mix for about 7 minutes until the dough begins to cling to the dough hook. 
3. Roll the dough into a ball and cover the bowl with a damp dish towel. Let it rise for the first time in a warm place for about 45 minutes or until the dough ball doubles in size.
4. Punch down the dough down on a floured surface, add currants and cinnamon.
5. Knead the dough for 5 minutes and shape into 12 balls and place in a buttered 9 x 12 inch pan. Cover and let rise in a warm place till double in size, about 35-40 minutes.
6. Mix together the egg yolk and 2 tablespoons water. Brush on dough balls.
7. Bake at 375º F for 20 minutes. Remove from pan immediately and cool on wire rack.

To make decorative crosses

1. Mix the confectioners' sugar, vanilla and milk.
2. Pipe a cross on each cooled bun.

ChefSecret:  Make sure you use fresh yeast to maximize the rise of the baked buns you expect.

Covid-19 Quip of the Day: “Who would have thought that smoking weed at a family gathering, and the illegal part would have been the family gathering?”
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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. 
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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.

#Baking #HotCrossBuns #DinnerRolls #Easter #Holiday #SideDish #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Spring is here and Easter is just around the corner. Easter, like Thanksgiving and Christmas, is a holiday for serious foodies. There are some dishes that are a must and call-out Easter to me. Scalloped Potatoes is one such dish that’s an easy classic, perfect for Easter or even just for a Sunday dinner.
 
In this side dish thinly sliced potatoes and onions are layered and covered in a decadent cream sauce and baked until tender, golden crisp and bubbly. Scalloped Potatoes were one of my favorite foods growing up, but I cheat and make them the easy way where the sauce comes together while baking.
 
There is nothing like a crispy topped creamy side of scalloped potatoes for true comfort.
 
Prep time:  15 minutes
Bake time:  1 hour 20 minutes
Cool time:  10 minutes
Yield:  8 servings
 
Ingredients
3 tablespoons unsalted butter, room temperature
5 thinly-sliced Yukon Gold potatoes, or more to fill the baking dish
1/2 cup thinly-sliced yellow onion strings
1 teaspoon kosher salt
1/4 teaspoon freshy ground black pepper
1/4 teaspoon garlic powder
1 pinch cayenne pepper
1 pinch ground nutmeg
1 cup grated sharp white Cheddar cheese
3-1/2 cups whole milk
 
Directions

1. Preheat an oven to 400⁰ F.
2. Coat a 2-quart casserole dish with 3 tablespoons of butter and set aside.
3. Peel the potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
4. Hold the sliced potatoes in cold water to rinse some of the starch off the potatoes.
5. Drain the potatoes well.
6. Arrange 1/3 of the potatoes and onion slices in an even layer on the bottom of the prepared dish.
7. Season the layer very generously with salt, black pepper and spices.
8. Top evenly with 1/3 of the Cheddar cheese.
9. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese.
10. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
11. Top with the remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
12. Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, for about 1 hour and 20 minutes.
13. Let the potatoes cool for 10 minutes before serving.

ChefSecret:  For a richer scalloped gratin, top with butter dots, and/or use half ‘n half instead of the milk. More cheese can also be used if desired. I guess you can never have too much cheese.

Covid-19 Quip of the Day: “So you been eating hotdogs and McNuggets your whole life and now you don’t want to take the COVID-10 vaccine because you don’t know what’s in it?”
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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. 
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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 #ScallopedPotatoes #PotatoesGratin #WhiteCheddar #Holiday #Easter #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’?  Have you been following your 5-A-Day regimen? This recipe will help.

The original Caesar Salad was invented in Tijuana at the Hotel Caesar by an Italian immigrant Caesar Cardini. Caesar owned restaurants in Mexico and the United States. He was living in San Diego but working in Tijuana where he avoided the restrictions of Prohibition. His Tijuana establishment was frequented by many of Hollywood’s super stars of the era. Tijuana Chilled Caesar Pasta Salad is the next step up from the romaine lettuce-centric salad found in most Italian restaurants today. It is the perfect spring and summer salad, and because there is no mayonnaise it’s perfect to take to picnics, too.
 
Prep time:  20 minutes
Chill time:  1 hours or longer (tastes better the longer it chills)
Yield: 2-4 servings
 
Ingredients
For the salad
2 cups dry rainbow Radiatore pasta
1 green onion, chopped
1 red bell pepper, chopped
1 (2.25 ounce) can sliced black olives
3 tomatoes, diced
1 (4 ounce) can diced green chiles
 
For the dressing
1/3 cup distilled white vinegar
1/4 cup chopped fresh cilantro
1-1/2 teaspoons garlic salt
1/3 cup lemon juice
1/2 cup light olive oil
1 tablespoon granulated sugar
1 tablespoon chili powder
1/2 teaspoon cumin
1 teaspoon anchovy paste (optional)
 
Directions

1. In a large pot with salted boiling water cook Radiatore pasta until al dente—about 8 to 10 minutes.
2. Rinse the pasta in cold water to stop the cooking process and drain well.
3. Combine the onion, bell pepper, olives, tomatoes and green chilies in a large bowl.
4. In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, olive oil, sugar, chili powder, cumin and anchovy paste (if using) and chill.
5. Toss the cooked pasta with vegetables together. Chill well.
6. When ready to serve, toss the salad with the dressing and serve.

ChefSecret: Top with a little salsa and Mexican cheese blend.

Covid-19 Quip of the Day: “From now on I’m always going to wear a mask to the grocery store, I prefer a disguise when squeezing the produce and purchasing obscene amounts of junk food.”
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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 also being 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. 
 
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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.

#Salads #SideDish #PastaSalad #TijuanaPastaSalad #CaesarSalad #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2021