… from the California Kitchen An Homage to Hamburger Hamlet and Marilyn & Harry Lewis 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
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.” ------------------------------------------- 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
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… from the California Kitchen 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
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
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?” ------------------------------------------- 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. ------------------------------------------- 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 I see some of our fellow citizens are finally going back to work. I think many of the changes we made in our lives over the last several months will stick around including preparing our own meals. Many of our readers have finally figured out what to do with the Instant Pot they got for Christmas a couple of years ago. If you don’t have the time or inclination to cook for the family for a week over a weekend you can conjure things up in minutes with your Instant Pot. I am using mine more than ever. No matter what the weather, I love soup. Even on the hottest summer day, a bowl of soup seems to make me cooler. My recipe for Instant Pot Broccoli Cheddar Soup is thick and cheesy with and loaded with broccoli. This recipe is easy to double to insure you have enough for later in the week. Prep time: 15 minutes Cook time: 15 minutes Yield: 4 to 6 servings Ingredients To make the soup 3 tablespoons unsalted butter 2 teaspoons olive oil 1/2 cup diced yellow onion 1 cup shredded carrots 1 cup diced potatoes 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon red pepper flakes 1 teaspoon salt 1/4 teaspoon ground nutmeg 2 tablespoons minced garlic 2 cups chicken broth 1-1/2-pounds chopped broccoli florets, fresh or frozen To thicken the soup 1/4 cup all-purpose flour 1/4 cup butter To finish the soup 6 ounces Cheddar cheese, shredded (about 1 1/2 cups) 4 ounces Monterey jack cheese, shredded (about 1 cup) 2 cups half and half To garnish the soup 4 to 6 whole broccoli florets, microwaved 6 teaspoons shredded Cheddar cheese Directions
Covid-19 Quip of the Day: “And, it’s starting all over again… Due to the recent worsening of an outbreak of Stupidity and Panic-Purchasing by complete idiots, the nation is again experiencing a shortage of toilet paper and common sense. Expect supplies to be replenished once these sheep-minded morons have all starved to death in their homes surrounded by toilet paper, but without anything to eat.” ------------------------------------------- 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 #InstantPot #BroccoliCheddarSoup #CreamOfBroccoliSoup #Broccoli #Cheddar #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? Fall is here and there is a chill in the air. Are you feeling a little peaked or under the weather? That’s the way I felt on one of my last trips to Rome. Le Terme Del Colosseo is a beautiful restaurant located between the Colosseum and the Imperial Forums. I was feeling a little under the weather when I visited Rome and didn’t want a whole lot to eat. That could be considered a crime in Rome when you feel you must try everything on the menu, or at least I do. I told the waiter of my dilemma. He said I have just the solution for you. It is Zuppa Di Orzo Di Pollo Al Limone (Lemon Chicken Orzo Soup). He described it as an Italian version of Jewish matzo ball soup—Jewish penicillin—and that it would have me feeling great in a half hour. It wasn’t on the menu, but he asked the chef to make it for me. That’s just the way this restaurant is along with many others in Italy. If they have the ingredients, many chefs will cook special orders for you. If you are going to Rome any time soon (post Covid-19), be sure to put Le Terme del Colosseo on your “must do” list. It is convenient for lunch while sightseeing, and dinner is a real experience where diners are entertained by "Roman Fantasy"… costumed singers who will take your breath away. Their repertoire includes all the most famous and well-known Italian folk and opera songs and therefore is suitable for all—Italian and non-Italian alike. When my steaming caldron of special soup arrived tableside, I could see it was comprised of tender chunks of chicken in a lemony broth with orzo pasta, carrots, onions, celery and shards of baby spinach. The waiter cracked an egg, separated the yolk from the white and streamed the egg white into the hot soup (something like a Chinese egg drop soup). This has now become one of my favorite soups to enjoy on cool fall evenings. By the way, it worked! Thirty minutes after the soup arrived, I was combing through the menu for my next courses. Prep time: 20 minutes Cook time: 1 hour Yield: 6 servings about 3 quarts Ingredients 4 ounces orzo pasta (uncooked) 1 teaspoon olive oil 1 carrot, chopped, or more to taste 1 rib celery, chopped 1/2 yellow onion (medium), chopped 1 clove garlic, minced 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano salt and ground black pepper to taste 1 bay leaf 3 cups low-sodium chicken broth 1/4 cup fresh lemon juice 1 lemon, zested 6 ounces cooked chicken breast, chopped 1 large egg separated (just use the egg white for this recipe) optional 1 cup baby spinach leaves 1 lemon, sliced for garnish 1/4 cup grated Parmesan cheese Directions
ChefSecret: You’ll love the look of the egg white threads throughout the soup. It really upscales the whole offering making it ideal for a main course. Covid-19 Quip of the Day: “Does anyone else think Halloween was totally unnecessary this year. Afterall, I’ve been wearing a mask and eating candy for the last 7 months.” ------------------------------------------- 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 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. Thanks for reading. #Soup #ChickenSoup #Orzo #LeTermeDelColloseo #HolidayRecipes #Entrees #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? Hopefully, you had as good a holiday weekend as could be expected. Thanksgiving and Black Friday are in the rearview mirror and Christmas and the New Year are still in front of us. In Los Angeles, we been advised to stay in place for another 3 weeks while “they” (whoever “they” are) are trying to get things back under control. In a new report “they” are reporting that the positive rate will rise to 1 in 148 people and may triple or quadruple before the end of the year if we don’t lock down now. Who knows for sure? Hopefully with a couple of successful new vaccines, 2020 will all be a memory and we can get back to some sense of normal shortly. Now let’s talk about some “infectiously” great soups to keep you warm as the weather begins to change. Hail to the Bisque… the second most popular seafood soup after chowders. Bisques are hearty, creamy and all around awesome! This Corn Bisque is good with or without the seafood. Serve it with crusty French bread and maybe a cold beer! Exactly what make a Bisque different from a chowder or ordinary soup? Bisques are smooth, creamy, highly seasoned soups of French origin, classically based on a strained broth of crustaceans—lobster, langoustine, crab, shrimp or crayfish. The name is derived from Biscay, as in Bay of Biscay. The crustaceans are certainly bis cuites "twice cooked." They are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients before being strained, followed by the addition of cream. Bisque is made by extracting flavor from imperfect crustaceans not good enough to send to market, but good enough for soup. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Bisques are traditionally thickened with rice, which can either be strained out, leaving behind the starch, or pureed or milled during the final stages. That was one of the questions asked on the culinary school final—and I got it right. Prep time: 15 minutes Cook time: 30 minutes Yield: 8 servings Ingredients 1/4 cup unsalted butter 3/4 cup chopped white onions 42 ounces chicken broth 3 tablespoons minced garlic 2 bay leaves 1/2 teaspoon cayenne pepper 1 teaspoon Cajun seasoning 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 4 ears corn, kernels cut from cob 1/2 cup half-and-half 3 tablespoons all-purpose flour 1/2 cup milk 16 ounces lump crab or lobster meat Directions
ChefSecret: If fresh corn on the cob is out of season substitute with 6 cups of frozen corn. Covid-19 Quip of the Day: “Where do sick boats go to get healthy? The dock! ” ------------------------------------------- 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. #Soup #Bisque #Crab #HolidayRecipes #Entrees #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 |
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