…from the Perspectives’ Kitchen![]() How you doin’? Are you a Brie cheese lover? What is Brie, you ask? Brie cheese is made with rich and creamy milk, therefore, Brie is rich and creamy with a center that could only be described as voluptuous. The flavor is subtle and unique as is the milk which is lightly flavored from the wild grasses and flowers upon which the cows (or goats) feed. These also vary by region and season and that’s why Brie cheeses from different locales can have such distinctive—and local—flavors. Brie is a soft, creamy, buttery cheese that originated in France and is now produced internationally. It has a creamy interior with a soft, edible rind of white mold. Brie is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat and rich in calcium with relatively high sodium content. It's also a good source of protein and vitamins A and B-6. Creamy-Crispy Brie Bites have a crispy phyllo exterior, creamy melted Brie, or honey or honey-sweet apricot jam, tart Granny Smith matchsticks, crunchy Marcona almonds and a touch of earthy thyme. These little bites are like a whole cheeseboard spread in a single bite. They’re great as an appetizer or snack. The looks of the crisp edges with ridges are so compelling, you certainly won’t have any leftovers to be repurposed. Ingredients 1 package frozen prepared phyllo dough shells 12 1-inch cubes of Brie Cheese 3 tablespoons honey or apricot jam 6 teaspoons chopped Marcona Spanish almonds 1 teaspoon chopped fresh thyme 36 match-cut pieces of sour apple (Granny Smith) Ingredients
ChefSecret: While the rind is edible, I prefer to trim the cheese for this purpose. You can top the Brie with anything, sweet or savory, that you like, from fruit and jam to nuts and bacon. Quip of the Day: You sure are the brie’s knees. 😊 ------------------------------------------- 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. #Appetizers #Snacks #Brie #Phyllo #MarconaAlmonds #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives’ Kitchen![]() How you doin’? Did you know that a form of pickles got their start in India over 4000 years ago and slowly made their way to the Middle East, Europe, and eventually North America? Ancient Mesopotamians began soaking cucumbers in acidic brine as a way to preserve them. Since then, they have been a staple in cultures around the globe, renowned for their heartiness, health benefits and delicious taste. While pickles are ubiquitous in American styles of food, they didn't really reach our shores until the late 1800s to early 1900s. European Jews, many of whom settled in New York, brought the tasty snack with them. In New York, kosher pickles became popular in Jewish communities and delis and quickly spread from there. At the end of summer during the Great Depression the excess cucumber crop was sliced, salted, pickled and put up in jars for the cold, lean months ahead. Times were so lean during the Depression one can only imagine what a treat it was to fill a sandwich with these sweet crunchy coins (bread and butter pickles, as they came to be known). My Bread and Butter Sweet Pickles have plenty of sugar for sweetness, as well as mustard seeds, celery seeds, turmeric, peppercorns, and garlic… a jar filled with flavor frills. While some people are intimidated by the thought of “pickling” or “canning”, pickles are really easy to make and healthy, too—fermented pickles are a good source of healthful probiotics. Probiotics protect the bacteria in your gut. Having healthy gut bacteria can minimize symptoms of an irritable bowel and it can help us digest food and absorb nutrients. Oh, by the way, most recipes are low in calories. Prep time: 15 minutes Cook time: 5 minutes Chill time: 2 to 4 hours Ingredients 1/4 medium yellow onion, sliced 2 red jalapeño peppers, thinly sliced into rings 1 tablespoon kosher salt 1 cup distilled white vinegar 1 cup granulated sugar 1 cup water 2 pounds pickling cucumbers, sliced into coins or long quarters 2 cloves garlic, thin sliced 2 tablespoons everything bagel seasoning 1 teaspoon celery seeds 1 teaspoon whole black peppercorns 1/2 teaspoon Sriracha sauce, hot sauce 1/2 teaspoon ground cloves Directions
ChefSecret: You don’t have to boil the pickles and the brine if you are going to eat them fresh within 6 weeks. If you want kosher dill pickles, add pickling spice to the brine without the sugar. Quip of the Day: I said to the woman at the deli, “I’d like to buy a couple of corned beef and pastrami sandwiches, with pickles.” She replied, “Sorry..."We only take cash or credit cards.” Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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. #Sides #Condiments #Bread-And-Butter-Pickles #Cucumbers #Brine #Fermentation #Probiotics #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen![]() How you doin’? One of the true pleasures of summertime is a tall, frosty glass of just-made lemonade. And right now, with strawberries in full season, lemonade sweetened with fresh, crushed strawberries is the best warm weather drink (okay, it can even be a little better with a shot of vodka). Likewise, we love lemon bars this time of year including the type of lemon curd served in Paris cafés. Great as they are we are never ones to shy away from putting our own twists on classic recipes. At the risk of trying to compete with those French eateries, try my delightful, strawberry-kissed lemon bars with a crumbly shortbread crust laced with lemon zest. For the curd, use a traditional stovetop cooking method, using one whole cup of puréed fresh strawberries, as well as a big splash of lemon juice, sugar, eggs and a bit of cornstarch. After a few minutes of whisking and boiling the mixture, strain it through a sieve to get rid of any little berry bits and seeds. Then then stir in half a stick of butter, for richness, and a tablespoon of lemon zest, for extra zing. It bakes up sweet-tart and creamy, with pink hue reminiscent of beautiful summer sunsets and slices of ripe, red watermelon. You now have a sweet and tangy curd, but the best part is the perfect ratio of curd to crust. The shortbread crust is a little thicker than most so there’s plenty of salty, buttery and slightly citrusy crustiness on the bottom to balance out the puckery sweetness of the strawberry-lemon curd atop. These bars are perfect for summer barbecues and brightening up the dessert table at any special event. Prep time: 30 minutes Bake time: 25-30 minutes, then 15 to 20 minutes for the second bake Cool time: 2 hours Yield: 9 bars Ingredients For the crust 1 cup all-purpose flour 1/2 cup confectioners’ sugar 1/4 teaspoon kosher salt 1/4 teaspoon baking powder 1 tablespoon fresh lemon zest 1/2 teaspoon almond extract 1/2 cup cold and cubed unsalted butter For the strawberry-lemon curd 1 cup hulled and quartered fresh strawberries 1-1/2 teaspoon cornstarch 3/4 cup freshly squeezed lemon juice, divided 1 cup granulated sugar 3 large eggs plus 2 egg yolks 1/8 teaspoon kosher salt 4 tablespoons unsalted butter, diced 1-1/2 tablespoons fresh lemon zest 1/4 cup confectioners’ sugar, for dusting Directions To make the crust
To make the strawberry-lemon curd
ChefSecret: You can use the same recipe substituting lime, orange or grapefruit instead of the lemon… just follow the same recipe Quip of the Day: Q. Did you hear about the hip New York hotspots for citrus fruits? A. They’re called Lemon bars. ------------------------------------------- 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. #Baking #StrawberryLemonadeBars #Shortbread #Strawberries #LemonCurd #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen ![]() How you doin’? If someone offered you dehydrated water, you’d think they were scammin’ you, right? So if someone offered you dehydrated watermelon you’d probably think the same thing. But here’s a snacking recipe that is healthier than a Jolly Rancher, more portable than a watermelon, easier to make than a fruit roll-up and safer to eat than watermelon shots. The world’s best dried fruit is dehydrated watermelon! Watermelon Chews are sweet and chewy with a pleasant vegetal taste that you don’t get from the fresh stuff. Best of all, you don’t even need a dehydrator to make it. But you will need an oven and a little patience. Just slice the watermelon triangles super thin, drizzle the triangles with lime juice to give it some zip, and then let it dry out in a hot oven for about five hours. The edges get a bit crispy, which is a good thing as a great contrast in texture to the fruit-leathery texture in the middle. Dehydrated watermelon is great for all manner of summer snacking. Put some in a backpack for post-hike and bike nibbles. Toss some in your kid’s lunch bag before sending them off to day camp or school. Bring some on your next road trip or camp outs and leave the Cheetos and trail mix at home. I keep a container in the test kitchen for sugar- and calorie-free treats Prep time: 20 minutes Bake time: 5 to 5-1/2 hours Yield: 8 servings Ingredients 1 mini seedless watermelon 2 tablespoons fresh lime juice Non-stick cooking spray (I prefer Pam Original) Directions
Quip of the Day: Q. A watermelon proposes to its sweetheart: “Honeydew want to get married?” A: “Oh yes”, she replies, “but we cantaloupe!” ------------------------------------------- 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. #Snacks #Watermelon #DriedWatermelon #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen ![]() How you doin’? Ding, ding, ding, ding, ding, ding… every kid in the neighborhood used to perk up when they heard the Good Humor Man’s bells as he drove up and down Crescent Drive. Mom, can I have a dime for a Chocolate Ice Cream Sandwich? That was my favorite. The Good Humor Man had a truck full of classics… Drumsticks, Sidewalk Sundaes and their version of a Sandwich—an Ice Cream Sandwich. Their history started in 1920 in Youngstown, Ohio, when confectioner Harry Burt created a chocolate coating compatible with ice cream. His daughter was the first to try it. Her verdict? It tasted great but was too messy to eat. Burt’s son suggested freezing the sticks used for their Jolly Boy Suckers (Burt’s earlier invention) into the ice cream to make a handle and things took off from there. The Good Humor name came from the belief that a person’s "humor", or temperament, was related to the humor of the palate. Soon after the Good Humor Bar was created, Burt outfitted a fleet of twelve street vending trucks with freezers and bells from which to sell his creation. The first set of bells came from his son’s bobsled. Good Humor bars have since been sold from everything from tricycles to push carts to trucks. After waiting three years for a patent, Burt took a trip to Washington, D.C., in 1923 with a five-gallon pail of Good Humor bars for the patent officials to sample. It worked – his patent was granted. This very simple ice cream sandwich (recipe) is exactly like the ones you’ll remember from childhood. It tastes just like the ones purchased from the Good Humor Man’s ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream. Prep time: 30 minutes Bake time: 10 minutes Additional time: 30 minutes Freeze time: 15 minutes + 3 hours Yield: 6 ice cream sandwiches Ingredients Non-stick vegetable cooking spray 1/2 cup, plus 1 tablespoon all-purpose flour 1/4 teaspoon kosher salt 1/4 teaspoon baking soda 1/3 cup sifted Dutch-process cocoa powder 3 tablespoons unsalted butter, softened 1/4 cup granulated sugar 2 tablespoons light brown sugar 1/2 teaspoon pure vanilla extract 1/3 cup whole milk, at room temperature 6 scoops vanilla ice cream Directions
ChefSecret: You don’t need to use an expensive ice cream, just use a basic, cheap, grocery-store vanilla ice cream which has a lot of air whipped into it. This will make it easier to handle. Quip of the Day: Q. Why does the ice cream man go so slow? A. Because he’s a sundae driver. ------------------------------------------- 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. #Snacks #Treats #IceCreamSandwich #GoodHumorBar #SummertimeTreat #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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