How you doin’? Probably the best known 5-star hotel in Los Angeles is The Hotel Bel-Air. It is a beautiful garden setting hotel that has attracted the famous (and some infamous) since 1946 after it first opened. Personally, I consider the hotel to be one of the most beautiful resorts in the world.
 
Long before Wolfgang Puck took over the food services at The Hotel Bel-Air, they had several signature dishes served in the café. One of my favorites was the original Tortilla Soup. At one point in time the executive director and our client, Carlos Lopes, shared the hotel’s famous Tortilla Soup recipe with me.
 
How did this hotel come to be in such a posh residential area of Los Angeles, you ask? Alphonso Bell, a wealthy oil tycoon, bought 600 acres of land to the west of downtown Los Angeles. He named the area ‘Bel-Air’ and created the most exclusive neighborhood. After Clark Gable bought property in the compound it was like his wild cat well came in and many other well-known people followed Gable’s lead.
 
Mr. Bell built a design and estate planning office nestled in the Santa Monica canyons. This building was later converted into Hotel Bel-Air’s main mission-style building.
 
In early 1946, a Texan hotel entrepreneur named Joseph Drown purchased 18 acres of land from Bell, including the original building and transformed the site into an elegant and secluded hotel. Mr. Drown restored the original buildings and added a series of new guest rooms before the hotel officially opened on August 24, 1946.
 
Hotel Bel-Air became very popular with many famous and wealthy celebrities of old Hollywood and world dignitaries, who were attracted by the luxury and privacy of the hotel. Well-known guests during this time included Grace Kelly, Cary Grant, Marilyn Monroe and Audrey Hepburn.
 
Aside from the beauty of the property the service and hospitality were the biggest draws and, of course, you couldn’t have al fresco lunch or dinner without enjoying a bowl of their famous Tortilla Soup.
 
After the last major hotel renovation, Chef Puck made many changes to the menu, but the Tortilla Soup has remained with a slightly different recipe. If you are so inclined, try the original.
 
Prep time:  30 minutes
Cook time:  45 minutes
Yield:  10 10-ounce servings
 
Ingredients
For the soup:
1/4 cup corn oil
10 corn tortillas (6”), chopped
1/4 cup fresh garlic, minced
4 tablespoons fresh cilantro, minced
1 large fresh brown onion, pureed
1 tablespoon cumin
4 bay leaves
1/2 teaspoon cayenne pepper (more if you like it spicier)
18 ounces tomato puree
1 cup chicken base (I prefer Better Than Bouillon)
16 cups hot water
 
Setup for a single serving portion
1-1/4 cups prepared tortilla soup (from recipe above)
1/4 cup fried corn tortillas, cut into thin strips
3 tablespoons grilled chicken, julienne cut
1 tablespoon Monterey jack cheese, shredded
1 tablespoon avocado, peeled and cubed
1 fresh cilantro sprig
1 fresh lime wedge
 
Directions

1. In a saucepan, heat the corn oil and sauté 4-ounces of chopped tortillas with garlic and cilantro. 
2. Add the onions and bring to a hot sauté.
3. Add cumin, bay leaf, cayenne and tomato puree.
4. Combine chicken base and water to make a stock; add this chicken stock to the above ingredients. 
5. Bring to a boil. Simmer for 30 minutes.
6. Strain through a fine strainer and remove all large particles.
7. Add the remaining 6 ounces of chopped tortillas and puree with an immersion blender.
8. Ladle 10 ounces of hot soup into a heated soup bowl.
9. Garnish each bowl with fried tortilla strips, chicken pieces, cheese, avocado, cilantro and lime.
10. Serve hot.

ChefSecret:  When making creamy smooth soups one indispensable tool is an immersion blender. An immersion blender, also known as stick blender, mini blender, hand blender or wand blender, is a kitchen blade grinder used to blend ingredients or purée food in the container in which they are being prepared. The immersion blender was invented in Switzerland by Roger Perrinjaquet, who patented the idea on March 6, 1950. He called the new appliance "Bamix", a portmanteau of the French "battre et mixer." Larger immersion blenders for commercial use are sometimes nicknamed boat motors (popularized by Emeril Lagasse and Alton Brown). Uses include puréeing soups and emulsifying sauces. Prices for the home units range from $30 to $150.
 
If you’re looking for a quicker and more ingredient-friendly recipe try my Six Can Chicken Tortilla Soup recipe.
 
                                           Six Can Chicken Tortilla Soup
 
When was the last time you did a thorough inventory of the canned goods in your pantry? If you haven’t taken inventory recently you may be surprised to find that you have several delicious meals just waiting to be made. Personally, I’m not a big user of canned foods, but during these turbulent times and shortages of certain supermarket items I bought and stored a lot of canned goods—just in case. I’m not a hoarder and I don’t have a closet full of toilet paper, but I do have at least one can each of the items listed below just crying out to be used.
 
For this recipe, you’re not going to need a lot of skills training unless you flunked can-opening 101. And, if that’s the case you want to buy or borrow an electric can opener. If you think this is a tinny-tasting solution, you’d be wrong. Not only is this a fast and easy soup to prepare, but this zesty soup is also delicious and only 5 canned ingredients! Serve this soup over store-bought tortilla chips, and top with shredded Cheddar cheese and avocado slices. Now, throw away the empty cans and no one will ever know that it wasn’t from scratch!
 
Prep time:  5 minutes
Cook time:  15 minutes
Yield:  6 servings
 
Ingredients
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained (Ro-tel)
3 ounces sharp Cheddar or pepper-jack cheese
1 chopped avocado
 
Directions

1. Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes with green chilies.
2. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
3. Ladle into bowls and top with shredded cheddar cheese and chopped avocado.

ChefSecret:  Canned products are best used within 12 to 18 months.

Covid-19 Quip of the Day: “Today I will live in the moment unless it is unpleasant in which case, I will eat a cookie.”
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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.

#Soup #TortillaSoup #HotelBel-Air #Chicken #Entree #BetterThanBouillon #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? When the weather tuns cold it makes me think about great soups, but it doesn’t have to be chilly outside to enjoy this French classic.
 
French onion soup (French: soupe à l’oignon) may be served as a meal or as a first course and is usually based on beef or veal stock and onions—lots of onions. It is most often served gratinéed with a French bread crouton covered with cheese floating on top. After becoming a little obscure in culinary circles, this soup underwent a resurgence of popularity in the 1960s in the United States because of the renewed interest in French cuisine.
 
The Romans enjoyed a good onion soup. Throughout history, onion soup was food for the less fortunate as onions were cheap, plentiful, and easy to grow. The modern version of this soup originated in Paris in 18th century, made from beef broth, and a variety of caramelized onions. As it is told, it was introduced in the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef.  The crouton with the melted cheese on top is reminiscent of ancient soups served in Greece and Italy.
 
Prep time:  20 minutes
Cook time:  30 minutes
Yield:  6 large servings
 
Ingredients
For the soup
1-1/2 tablespoons olive oil
1-1/2 tablespoons fresh garlic, minced
4 cups fresh white onions, julienne cut
1/2 cup fresh red onions, julienne cut
1/2 cup fresh green onions, circles
1/2 cup fresh shallots, julienned cut
1/2 tablespoon sherry wine
2 tablespoons Worcestershire Sauce (I prefer Lea & Perrin)
1/2 tablespoon kosher salt
1/4 teaspoon fine grind black pepper
2-1/2 tablespoons beef base (I prefer Better Than Bouillon bases)
5-1/2 cups hot water
 
For the bowl garnish per portion
1 slice Gruyère crouton (see ChefSecret)
2 tablespoons shaved Parmesan cheese
1 tablespoon grated Monterey jack cheese
 
Directions
To make the soup

1. In a large pot, sauté all the onions and shallots in olive oil until translucent.
2. Deglaze the pan with sherry and Worcestershire sauce.
3. Add salt and pepper.
4. Combine water with the beef base; mix well and add to the onion mixture. Bring it to a boil.
5. Reduce heat and simmer for 20 minutes.

For soup service

1. Place about a cup of soup in each bowl.
2. Garnish with the crouton, shaved Parmesan and grated Monterey Jack cheeses.
3. Place under a broiler to melt the cheese.

ChefSecret:  To make the crouton, start with a thick piece of lightly toasted French bread. Set it on the bowl of hot soup like a raft, top with the cheese and melt the cheese under a broiler or with a kitchen torch. This is soup is even better the second day.

Covid-19 Quip of the Day: “There are so many Coronavirus jokes out there, it’s a like a major pundemic.”

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.

#Soup #FrenchOnionSoup #4OnionFondueSoup #Fondue #Entree #BetterThanBouillon #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                            ©Perspectives/The Consulting Group, Inc., 2021

How 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

1. Set the SAUTÉ function on the Instant Pot and heat the oil in the insert until it ripples.
2. Cook the onions in oil until just tender.
3. Stir celery and carrots and cook 5 minutes more.
4. Sir in the sausage and cook an additional 5 minutes
5. Add the garlic, cabbage, potatoes, beans, tomato paste, stock, water and bouillon in the pot.
6.  Season with the garlic powder, pepper and salt.
7. Add the red wine and vinegar.
8. CANCEL the SAUTÉ function
9. Place the lid on the Instant Pot and set the PRESSURE on HIGH for 22 MINUTES.
10. Let it sit for FIVE MINUTES, then NATUALLY RELEASE by opening the pressure release valve; carefully remove the lid.
11. Stir the soup and add more water if necessary.

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.”
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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.

#Soup #PortugueseSausageSoup #InstantPot #Entree #SmokedSausage #Cabbage #BetterThanBouillon #PingoDoce #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Hamburger Hamlet was a very creative chain of upscale restaurants (for their time) that mainly served hamburgers—all kinds of burgers.  The Hamlet was most popular in Southern California during the ‘50s, 60’s and 70s. It was founded by Marilyn and Harry Lewis.
 
Now you might think that serving lobster bisque in a hamburger joint would be a bit strange, but it resonated across California, Chicago and Washington, D.C.  Yes, one little place and one wonderful cup of soup did all that and more—it created a small chain of restaurants known for Thick and Juicy Burgers, “Those” Potatoes (hash browns layered with cheddar cheese and sour cream) and Lobster Bisque.

Harry (who was an actor, certainly not a cook) spent hours making this magical broth every night in the back of their home so that no one would ever have the recipe. The way Harry made it, it took 2 days, but with the magic of Better Than Bouillon Lobster Base you can have this totally simple, delicious tasting lobster bisque in less than 30 minutes. Perfect for impressing your Valentine!
 
Prep time:  10 minutes
Cook time: 15 minutes
Yield:  4 servings
 
Ingredients
2 cups half & half or milk
1/2 cup water
1/2 cup dry white wine
2 tablespoons lobster base (I prefer Better Than Bouillon brand base)
3 tablespoons all-purpose flour
2 tablespoons tomato paste (I prefer the tomato paste that comes in a tube)
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/2 cup minced lobster meat (optional)
2 tablespoons dry sherry
Garnish with flat leaf parsley or dill and a few pieces of lobster meat
 
Directions

1. In a saucepan over medium heat add the half & half, water, white wine, lobster base, flour, tomato paste, paprika and cayenne.
2. Bring the mixture to a boil while stirring, reduce heat and add lobster.  Let the bisque simmer for 5 minutes.
3. Top with the sherry and serve immediately.

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ChefSecret:  Use this very same recipe to make a shrimp bisque, just substitute the lobster meat with less expensive cooked shrimp meat.

Covid-19 Quip of the Day: “I’ve noticed that some people have stopped shaking hands because of the Coronavirus. I’m not shaking hands because so many people are out of toilet paper.”
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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.
-------------------------------------------
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 #Bisque #Lobster #LobsterBisque #HamburgerHamlet #BetterThanBouillion #ValentinesDay #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? A great winter comfort food, barley soup could easily take more than 3-hours to cook. That’s okay, I guess, if you have the time—I usually don’t. Using an Instant Pot to make this recipe is so simple and easy and only takes about a third of the time. If you like mushroom barley soup and beef stew, I’m sure you’ll really like this soup to take the chill out of those cold winter days and nights. This soup is even better on day-two.
 
Contemporary history tells us that soups like these originated in Scotland where it was called Scotch Broth. The main ingredients then, as today, are typically barley, stewing or braising cuts of beef or lamb, root vegetables (such as carrots, rutabaga or sometimes turnips) and dried split peas or red lentils.
 
Barley is a versatile ancient grain enjoyed in Early America by presidents and countrymen alike. Dried, it lasts for months. Ground, it makes an interesting cake-like bread (see recipe below). Cooked, it triples in size and provides an ample amount of fiber. Barley is also a great source of protein, iron, Vitamin B6 and magnesium needed for a healthy diet. It has a nutty flavor that blends well with winter vegetables like carrots and celery.
 
Try my Instant Pot recipe for the ages. At the same time, make it an all-barley meal with my Quick Rustic Barley Bread (recipe below). These recipes are not gluten-free. Barley does have some gluten in it.
 
Prep time:  15 minutes
Cook time:  50 minutes
Yield:  6 servings
 
Ingredients
1 pound beef stew meat, 1-inch cubes
1 tablespoon kosher salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons olive oil
1 cup sliced fresh mushrooms
3/4 cup diced carrots
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon minced garlic
1/4 cup dry red wine
1 cup barley
1 tablespoon tomato paste (I prefer to use the tomato paste that comes in a tube)
2 bay leaves
2 teaspoons thyme
2 tablespoons beef base (I prefer Better-than Bouillon)
1 teaspoon red pepper flakes
6 cups beef broth or stock
kosher salt and pepper to taste (to adjust the seasoning)
 
Directions

1. Generously season beef with salt and pepper.
2. Turn on the Instant Pot and select SAUTE function.
3. Heat 1 tablespoon of olive oil and tilt the pot to distribute the oil evenly. Once the oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes.
4. Transfer browned beef to a bowl and repeat with remaining chunks of beef.
5. Heat another tablespoon of the olive oil in the Instant Pot; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes.
6. Add mushrooms to the bowl with the beef.
7. Add 1 tablespoon olive oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes.
8. Add the garlic and cook until just fragrant, about 1 minute.
9. Pour in the wine to de-glaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes.
10. Return browned beef and mushrooms to the pot.
11. Stir in barley, tomato paste, bay leaves, thyme, beef base, red pepper flakes, and beef broth. Stir until well combined.
12. Close and lock the lid of the Instant Pot.
13. Set pressure to HIGH; set timer for 30 MINUTES. It will take about 10 to 15 minutes for pressure to build.
14. NATURALLY RELEASE for 15 MINUTES.
15. Release remaining pressure carefully using the quick-release method.
16. Unlock and remove the lid.
17. Remove and discard bay leaves.
18. Taste and adjust seasoning with salt and pepper before serving.

ChefSecret:  If you order prime rib or steak the next time you’re at a restaurant, get the largest portion available. Eat your fill and then ask for a doggie bag. When you’re ready to make the soup—cube up the meat to get started. You can also cube up the meat and freeze it to use later for chili. When you’re ready for a good bowl of beef barley soup or chili, you’ll already have one of the main ingredients ready for the pot.
 
                                            Quick Rustic Barley Bread
                                                                                 (No Yeast)
 
This rustic barley bread is perfect to go with my Beef-Mushroom-Barley Soup. It’s made with 100% barley flour that gives it a complex, nutty and delicious flavor. The texture is like cornbread. It slices easily and makes fabulous next day toast. Get this quick bread in the oven early enough so it can be served with the soup.
 
Prep time:  10 minutes
Bake time:  40 minutes
Yield: 12 to 14 slices
 
Ingredients
3 cups barley flour
1-1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons baking powder
2 large eggs
1-1/2 cups buttermilk
1/3 cup olive oil
4 tablespoons honey
 
Directions

1. Preheat an oven to 350°F.
2. Spray an 8-1/2 X 4-1/2-inch bread loaf pan with food release spray.
3. Whisk the barley flour, salt, baking soda and baking powder together.
4. In a separate bowl, combine the eggs, buttermilk, oil and honey.
5. Pour the liquid ingredients into the flour mixture and stir gently until just combined. Do not over mix.
6. Pour the batter into the prepared bread loaf pan and bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
7. The bread and soup should be ready together.

Covid-19 Quip of the Day: “Did you know that Adam and Eve were the first two people to not read the Apple Terms and Conditions?”
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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 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.

#Entrees #InstantPot #BeefMushroomBarleySoup #MushroomBarley #RusticBarleyBread #Baking #QuickBread #Barley #Mushrooms  #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                        ©Perspectives/The Consulting Group, Inc., 2021