How you doin’? I’ve been told I’m not a very generous cook. My portions are large and my plate presentations are great, but I don’t always play well with others in my kitchens. If you must know, I’m kind of a tyrant. I don’t yell or scream, in fact I prefer quiet. After all I’m putting whole meals together and even for me, an experienced chef, I need to think about what I’m doing. It’s important to give me my space—in short, stay the heck out of my way! With some visitors at my home I must draw a line—do not cross over or get in my way! Well… glad I got that off my chest! Now, onto some things to help you.
 
There is slow cooking—crock pots and such—and there are Slow Cooks. Slow cooks generally don’t have their s*&@t together—they are disorganized, messy and without a plan… and sometimes even a clue.
 
My friend Bonnie always invited me over early for a holiday dinner. “Ed, I’ve never cooked a turkey before… can you help me get it in the oven?” “Do you know how to make giblet gravy and mashed potatoes?”  On our first holiday, I wound up making the whole dinner for 10. When I told her it was ready, she was surprised by how quickly I had gotten the meal on the table so fast. "I'm the slowest cook in the world," she told me.
 
I’ve never thought much about it. I’m a European-trained professional chef and I frequently over-estimate the capabilities of others. I sometimes forget that I practice more than others… and practice makes perfect!
 
The next day, as I sipped a beer while she took a turn at cooking, I realized she really was a slow cook. As I watched, I noticed she was missing a few key moves that I generally take for granted–just a few small changes ultimately helped her up her game significantly. These are the tips I gave her, and she has since given up the title of World's Slowest Cook.
 
Rule #1—Get Your Kitchen Organized. There is nothing worse than opening every cupboard, closet or drawer to look for an ingredient, implement, pot or pan. Everything should have a place and everything should be in its place. You can save hours with just this one improvement in your work habits.
 
Rule#2—Keep Distractions to a Minimum. Don’t keep talking unless it’s to yourself. Put on some mindless music or TV in the background and concentrate on what you’re doing. That way you won’t burn things in the oven or cut off your fingers at the knuckle because you’re not paying attention.
 
Rule #3—Read The Recipe to the End At Least Twice and Understand What You’re Read. That’s just another reason to keep the distractions down. When reading the recipe make sure you have all the ingredients, utensils and equipment you need to complete the dish and that you have enough time to pull it together. If you are making more than one recipe—read them all.
 
Rule# 4—Measure All Ingredients and Have At Your Side. Nothing is more frustrating than getting halfway into a recipe and finding out you don’t have enough eggs or all-purpose flour. Measure all the ingredients out before you start and place them on your work counter in the order you are going to use them.
 
Rule #5—It’s Really Not Necessary to Use Every Dish, Cup and Measuring Spoon In the House. Plan! Have dry measuring cups and wet measuring spoons ready so you don’t have to wash and dry between uses. You can measure sugar and flour in the same cup.
 
Rule #6—Wear an Apron, Keep a Towel Handy to Wipe Your Hands. Aprons may feel kind of girly (that’s okay if you’re a woman), but I think they help all home cooks—men and women—to cook more boldly. If you are concerned about messing up your clothes you’re going to move more cautiously when preparing a recipe than someone wearing an apron. Think of an apron as your suit of armor: No need to worry about a splash here or a little hot sauce there as you aggressively season your wings. Go ahead and put your full power into whisking… small splashes won't ruin your shirt. Don't think twice about bringing your tomato sauce to a rolling simmer. Plus, having an easily accessible place to wipe your hands is key.
 
Rule #7—Be Neat. Once I turned over my brand new home kitchen to little Kimmie. She was a good cook, but oh my goodness. When I came home it looked like the all-purpose flour dragon had flown amuck throughout the kitchen. Try to work neat! You'll spend less time cleaning up at the end. Clean As You Go, It’s The Sign Of A Pro. A lot of speed in the kitchen is connected to confidence–knowing where you're going and how you’re getting there. Remember save your energy and delicacy for the plate presentations. Practice make perfect!
 
Rule # 8—Conserve Your Steps. I’ve seen kitchens where trash cans and recycle containers are on opposite sides of the kitchen. Watch your steps or get a pair of roller skates! Watching cooks who spend a lot of time running from one spot to the other drives me crazy. Keep a garbage bowl and spoon plate handy, and everything else just one step away. It makes it much easier to clean your workspace and stay organized without moving around.
 
Rule #9 Keep Your Knives and You Sharp. Most home cooks struggle with cutting, mincing and dicing; these steps are among the most time consuming during the preparation process. Having sharp knives is not only a safety issue but it will speed up the process of dicing something as simple as an onion or slicing a tomato. Most people who get bad knife cuts do so because they are trying to force a dull knife. Using sharp knives is much safer, as a sharp knife requires less force and is less likely to slip and cut you. It’s awkward to try to push a dull knife while trying to cut carrots or celery. Source a good knife-sharpening services or learn to do it yourself.
 
Spend a few minutes watching the Food Channel or YouTube to see how chefs chop your most-used ingredients. Just a few viewing minutes shows you how the pros do it. This can save you hours—what a great way to improve your skills while watching TV. Just don’t use a knife while watching TV!
 
Rule # 10—Use the Right Heat. Gas, electric or induction range tops all cook differently. If you're cooking on an electric stove, it can take quite a while for the burners to heat up and cool down. Don't be afraid to crank the heat to get things going, then turn the burner down when needed. For foods that need a good sear—steaks, especially—don't be afraid to go all the way to high heat. For eggs and omelet cooking go low and slow. If you’re shopping for a new range top, I highly recommend an induction model… you’ll never want to cook any other way. But beware… not all pots and pans work on induction cooktops.
 
ChefSecret:  No matter your skill level, making a few changes to your cooking routine can shave precious minutes off your time in the kitchen.

Covid-19 Quip of the Day:  “If your eyes hurt after you drink coffee, take the spoon out of the cup.”
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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.

#10Tips #SlowCooks #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                             
                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? My first memorable encounter with “art” was in Mrs. Wilson’s kindergarten class. Yes, I can really remember that far back…can you? Mrs. Wilson sent home a recipe to all the mothers of the class on how to make colorful finger paints out of cornstarch. That was at a time when mothers were required to take part in their children’s educations. A little sarcasm here.
 
I remember, with pride, the excitement I felt when I arrived at school with my three jars of pastel-ish finger paints. Mrs. Wilson provided the unfinished porous finger paint paper. She also provided a large roll out of paper so that we could all contribute to making a shared diorama-style painting. And then, of course, each and every one of us kids were our own semi-washable canvases! As I recall, it was more fun that a barrel of monkeys. Those were wonderful carefree days.
 
If you are still confined to your own home school rooms and are looking for a little diversion, whip up some finger paints and create a cleanable area to allow your kid to let out their inner artist.

I provide this recipe so that my nieces and nephews in London can share in a little washable fun. And to their mums and dads, these are great picture moments—get the iPhone ready. So, go at it, Mabel Rita, George, Monty and Teddy. To their parents… just a little light soap takes it off the walls and out of the clothes.
 
Prep time:  5 minutes
Cook time:  10 minutes
Clean-up time:  Anyone’s guess
Yield:  36-ounces
 
Ingredients
4 cups water
1 cup cornstarch
6 tablespoons granulated white sugar
1 teaspoon salt

3 packages icing color gels
3 paint stackable containers (found in discount dollar or craft stores—a 3 jars for $2)
1 package finger paint paper
 
Directions

1. In a medium-sized saucepan add the water, cornstarch, sugar and salt, and whisk until combined.
2. Cook over medium heat, stirring constantly until your mixture thickens.
3. Turn off your stove and remove from the heat.
4. Separate the mixture into your containers, one container for each color you would like to make.
5. Using a toothpick add a small measure of the icing color gel. Use a spoon to stir until the color is fully mixed in. Start slow… you can always more color.
6. Let stand until cool before using or closing lid to store.

ChefSecret:  The finger paints are great for an Easter crafts session. Don’t worry… these finger paints are completely digestible, so if you see a little “blue poo” in a couple of days it’s nothing to get excited about.
 
Kid’s COVID-19 Quip of the Day:  “A little girls asks her mother what she’s doing. Her mother says, I’m making a sign for the front door. The little asks, What does the sign say. Mom replies, Welcome! The little girl replies, “No, no mommy, it should say, Stay Away—We shoot Porch Pirates!”
 
                                       The Many Uses of Use Cornstarch
 
Cornstarch is a great ingredient that everyone should have in the house. I use it most often for thickening the sauce of an Asian stir-fry. I also use it to thicken other sauces, soups, stews, custards and more. There are 1001 uses for this pantry staple in the kitchen and beyond.
 
A lot of people don’t really know what cornstarch is. Not to be confused with corn flour (which is made from whole kernels), cornstarch is made from the endosperm found at the center of the corn kernel. The starches inside the endosperm are removed, rinsed, dried, and milled into a fine powder. This leaves us with cornstarch—a white, chalky powder. It's made up of a long chain of starch molecules that will unravel and swell when heated in the presence of moisture. This swelling, or gelatinization, is what causes thickening.
 
If you run out of cornstarch, what else can you use and still thicken your sauce and such?
 
You can substitute cornstarch with:

• All-Purpose Flour… it works, but only has about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to use two tablespoons of all-purpose flour. Note: this can sometimes produce a grainy texture if you don’t cook the flour long enough.
• Rice Flour… it has the same thickening power of all-purpose flour and half the thickening power of cornstarch, so you're going to want to measure accordingly.
• Arrowroot Powder… has the same thickening power as cornstarch. But one caveat about arrowroot—it is more expensive and doesn't hold up well to a reheat.
• Potato Starch… has strong short term thickening power, but it doesn't last long after cooking.
• Tapioca Starch… it’s extracted from cassava, a root vegetable found throughout South America. It doesn't have quite the thickening power of cornstarch. For every tablespoon of cornstarch required, you'll need to use about two tablespoons tapioca starch.

I hate to have an ingredient on hand that I can only use in one or two recipes. What else can I do with cornstarch, you ask?
 
Cornstarch goes well beyond the kitchen and dining room table: 

• Okay, this one goes without saying. To thicken sauces and other liquids, mix a bit of cornstarch with cold broth or water in a small bowl to create what's called a "slurry." Then whisk the slurry into the liquid you want to thicken as it simmers.
• Cornstarch is key in vegan baking, or anytime you don't have an egg on hand. Mix 1 tablespoon cornstarch with 3 tablespoons of warm water and you’ll have a great egg substitute in cookies, cakes or breads.
• Cornstarch makes fluffier omelets. Just add a pinch of cornstarch to an egg, beat and cook the omelet in the normal fashion.
• Cornstarch Makes crispier waffles, too. Just add a teaspoon to a boxed waffle mix or to your scratch recipe to get crispy waffle crusts.
• If right in the middle of baking that special birthday cake you run out of cake flour, do not fear—cornstarch is here! Mix a tablespoon of cornstarch with each cup of all-purpose flour. Add 1/4-teaspoon baking powder to create this cake flour substitute when you're in a bind.
• Cornstarch is the best ingredient to gel a pie filling. As the fruit cooks in the pie crust, it releases juices. Without a little cornstarch, pies turn into a soupy mess. To avoid clumps, mix cornstarch with sugar before adding it to the filling.
• Use cornstarch as a dredge instead of flour or breadcrumbs to create crustiness. This gives you a nice gluten-free crispy coating on your meats and veggies just like that of your favorite Asian take-out.
• For making a perfect fondant decoration for that very important cake, simply lightly dust the counter and the rolling pin with a little cornstarch. Cornstarch is flavorless and colorless and won't alter your fondant.
• If you are home schooling and your blackboard is a mess, spread a scoop of corn starch on the slate background to clean it up a bit.
• Do you have a stubborn shoelace that’s knotted? Cornstarch to the rescue! It will reduce friction between the fibers on a knotted rope or shoelace, allowing you to untie even the tightest knot. Simply sprinkle a bit on the knot and rub it in.
• Cornstarch is also a miracle cleaner and can remove grease splatters and spots from walls. It happens from time to time, so now it’s easy to remove pesky grease splatters from the walls or kitchen backsplash by sprinkling a bit of cornstarch on a soft cloth and rubbing away the yellowy grease spot.
• Are the napkin rings tarnishing leaving that unsightly yellow pale? Bring back both the sparkle and shine to your rings (and silverware) without buying polish. Make a paste of cornstarch and water and use a damp cloth to apply it to the silver. Once the paste dries, rub it with a soft cloth. Buff away the cornstarch and the dullness will be gone without the use pesky chemicals.
• Like cornstarch for finger paints, a measure of cornstarch, water, food coloring and glitter makes kiddie Nickelodeon-style "slime" that be stored in a plastic bag or an airtight container for later use. Now you can keep the little ones entertained using a few pantry staples.

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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.

#Other #Kids #FingerPaints #CornStarch #Wilton #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? It's not all that difficult to make a salad. We'd be lying if we told you otherwise. There are ways it can go wrong, but we’ll have more on that in the ChefSecret below.
 
Just because it's easy doesn't mean you're making the best salad every time. It's not enough to make a decent salad—that’s just lettuce, tomato and a little dressing—I want you to make the best damn salad all the time. That's why I gathered all of my best salad dressing recipes to help you come up with fool-proof salad solutions every time.
 
Good salads are a composite of many things, but they all finish off with a great salad dressing—here’s what you need to know along with recipes for some of the best darn dressings.  These dressing recipes come from my restaurants and are so easy to make. You’ll never want to buy a store-bought dressing again.
 
Here's what every salad needs:

• A good mix of greens and veggies—lettuce, carrots, celery, tomatoes, peppers
• Crunchies—seeds, nuts, croutons, fried noodles, wonton strips and granola
• Optional Proteins—meats, cheeses, beans or peanuts
• Optional Extras—fresh cut herbs, fruit, cooked grains
• The perfect dressing—vinaigrette or creamy—that’s what this post is all about

 
                                                       Avocado Dressing
I’ve found that very few avocado dressings have a lot of flavor. If you’re depending on the avocado fruit alone remember that it is very oily—good oil—but not so much in the flavor department. You’re going to have to depend on all the other ingredients to bring out the natural flavor of the avocado. By the way with Avocado Dressing, more avocado doesn’t make it better.
 
Prep time:  10 minutes
Yield:  1-1/2 cups
Chill time:  4 to 8 hours
 
Ingredients
1 avocado, peeled and pitted
1/2 cup plain yogurt
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
2 tablespoons minced garlic
1 teaspoon sea salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon ground black pepper
 
Directions

1. In the jar of a blender, blend the avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together until smooth.
2. Transfer dressing to an airtight container and refrigerate 4 to 8 hours.

ChefSecret:  Make the Avocado Dressing even “sexier” by adding a tablespoon or two of chopped avocado on the top of the dressed greens. You can use light olive oil or Canola oil to replace the EVOO, if desired.
 
                                        My Best Caesar Salad Dressing
 I have been serving Caesar Salads in my restaurants for years using this made-on-premise dressing. It’s really quite easy and I think it’s the best Caesar Dressing ever. Of course, you don’t have to limit the use of this dressing to just a traditional Caesar Salad—it’s great on any green salad and even makes a nifty chicken marinade as well. Due to food safety concerns, I always suggest using pasteurized egg yolks which can be purchased in your local supermarket. However, it is easy to pasteurize eggs in your own kitchen—check out the ChefSecret at the end of this recipe.
 
Some people are a bit squeamish about using anchovies. They don’t like to open the tin and touch those slimy little things. Anchovies add that earthy, sweet, salty and umami flavor that cannot be found anywhere else. I keep of tube of anchovy paste in the refrigerator so I always have it on hand. I also add a couple of anchovy filets on top of the Caesar Salad, but that’s a personal option. If you are serving a Chicken Caesar Salad leave off the anchovies.
 
Prep time:  10 minutes
Chill time: 4 to 8 hours
Yield:  10 servings
 
Ingredients
1 cup mayonnaise
1/4 cup pasteurized egg yolks (see procedure for pasteurized eggs or egg substitute)
1/4 cup freshly grated Parmesan cheese
2 tablespoons cold water
3 tablespoons minced garlic
1-1/2 tablespoons fresh lemon juice
1 tablespoon anchovy paste (from a tube)
2 teaspoons granulated  sugar
1/2 teaspoon dried parsley
salt and ground black pepper to taste
 
Directions

1. Blend mayonnaise, pasteurized egg, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt and pepper in a blender jar until smooth, about 1 minute.
2. Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

ChefSecret:  Avoid using raw or uncooked eggs in any of your recipes. It’s really easy and very important to pasteurize eggs correctly. Here’s how:

1. Bring the eggs to room temperature (20 to 30 minutes before pasteurizing).
2. Place the eggs in a saucepan filled with cold water, fitted with a digital thermometer. 
3. Turn on the heat and bring the water up to 140°F.
4. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary. Set a timer.
5. Remove the eggs from hot water and rinse thoroughly with cold ice water.
6. Use right away or store in the refrigerator until needed.

Special Note:  Jumbo sized eggs require 5 minutes in 140°F water.
 
                                             Green Goddess Dressing
 Sorta like you remember it from the 1970's, if you’re that old. According to food historians, chef Philip Roemer of the Palace Hotel in San Francisco invented the first Goddess Salad Dressing in 1923 to honor actor George Arliss, who was staying in the hotel while he starred in a play called “The Green Goddess.” If you’ve never seen the play or the silent film that followed, it’s no surprise, as the plot is rife with politically incorrect stereotypes that might not sit well with today’s audiences.
 
It’s generally assumed that Roemer’s Green Goddess salad dressing was inspired by a sauce served to Louis XIII, not over salad greens but with giant smoked or grilled eels. To guests at the Palace Hotel in the 1920s it wasn’t quite that exotic. They enjoyed the dressing ladled over canned artichoke, a luxury at the time. In the 1960s, a bottled version made by Lawry’s Foods (prime rib fame) appeared on grocery store shelves and in the 1980s, it was offered at most self-serve salad bars.
 
In newspaper articles on the subject, Green Goddess dressing has gone in and out of favor throughout the years, evolving from a mayonnaise-centric original recipe into something lighter and brighter. Chefs have added more herbs, reduced or eliminated the mayonnaise, incorporated avocado and featured surprising flavor elements like curry powder. Give my original recipe a try and then gussy it up with whatever works best for you.
 
Prep:  15 minutes
Chill time:  4 to 8 hours
Yield:  6 servings
 
Ingredients
1 avocado, peeled and pitted
1 cup mayonnaise
5 anchovy filets, rinsed and chopped or 8 tablespoons anchovy paste
2 tablespoons chopped green onion
1 tablespoon lemon juice
1 tablespoon chopped garlic
1 teaspoon granulated sugar
1 teaspoon curry powder
salt and pepper to taste
 
Directions

1. In a blender combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, sugar, curry powder and salt and pepper.
2. Process until smooth, then chill for 4 to 8 before serving.

 
                                                Balsamic Vinaigrette
 The same country that brought you such notable artists as Michelangelo and Leonardo da Vinci as part of the Renaissance also provides a culinary artistry that offers incomparable quality and taste—the wonderfully adaptable aged balsamic vinegar, aceto balsamico di Modena. Balsamic vinegar can only be produced in the regions of Modena and Reggio in Italy.
 
The first historical reference to balsamic vinegar dates to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift. In the Middle Ages, it was used as a disinfectant. It also had a reputation as a miracle cure, good for everything from sore throats to labor pains.
 
Balsamic vinegar is an aged reduction of sweet white grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to a syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting “must” is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, acacia, juniper, and ash. The age of the vinegar is divided into young – from 3 to 5 years maturation; middle aged – 6 to 12 years; and the highly prized very old which is at least 12 years and up to 150 years old (tastes like gold—costs like gold).
 
I use a young balsamic vinegar to make this tangy vinaigrette. It is wonderful on mixed greens, tomato, onion and cucumber salads. It's also good if used sparingly over steamed veggies or stir-fries. Sometimes I use balsamic vinegar to marinate steaks or chicken as well.
 
If you’re looking for authentic balsamic vinegar make sure to read the ingredient declaration and source of origin as over 90% of the balsamic on the shelves in the United States is not the genuine, undiluted article.
 
Prep time:  10 minutes
Chill time:  1 hours
Yield:  1 cup (about 6 servings)
 
Ingredients
1/2 cup extra virgin olive oil
1/2 cup white or dark balsamic vinegar
2 tablespoons crushed garlic
2 tablespoons dry parsley
1 teaspoon chiffonade cut fresh basil
1 teaspoon ground mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
 
Directions

1. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, parsley, basil and mustard powder.
2. Season to taste with salt and black pepper.
3. Stir in any additional minced fresh herbs if desired.
4. Chill for about an hour to allow the flavors to mingle.

 
                               Creamy / Chunky Blue Cheese Dressing
Blue Cheese Dressing has a very murky origin story. It has been suggested that it originated in France, but that’s highly unlikely. The French prefer lighter vinaigrette-style dressings on their salads. It’s doubtful that putting cheese in their salads would even occur to the French--Mon Dieu--sacrilège!
 
Blue moldy cheeses have been in America since at least the Revolution where that well-noted Francophile, Thomas Jefferson, enjoyed it at his dinner table.
 
The first recorded evidence of Blue Cheese, or Roquefort Dressing as we’ve come to know it, was in the Edgewater Hotel Salad Book in 1928. An earlier version of the dressing appears in the Fannie Farmer’s 1918 Cookbook. By the 1930’s the dressing had spread in popularity not only through Fannie Farmer, but also through Irma Rombauer’s ubiquitous book, The Joy of Cooking.
 
Another possibility is Oscar (Oscar of the Waldorf) Tschirky introduced the dressing to patrons of the Waldorf Hotel in New York via his boss, George Boldt, who was served the dressing while on a boat tour in the Thousand Islands in upstate New York. Maybe that was also the origin of Thousand Island Dressing. Who knows for sure?
 
Regardless of the which story you like best you can make a perfect salad with my Creamy and Chunky Blue Cheese Dressing recipe. It has a nicely balanced flavor and sweetness with a great creamy and chunky textural balance. It is absolutely the best, rich and Creamy Blue Cheese Dressing ever!
 
Prep time:  10 minutes
Chill time:  4 hours
Yield:  6 1-ounce servings
 
Ingredients
5 ounces crumbled blue cheese (divided)
6 tablespoons buttermilk
6 tablespoons sour cream
4 tablespoons mayonnaise
4 teaspoons white wine vinegar
1/4 teaspoon granulated sugar
1/4 teaspoon garlic powder
salt and freshly cracked black pepper to taste
 
Directions

1. In a small bowl, mash 4-ounces of blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese.
2. Stir in sour cream, mayonnaise, vinegar, sugar and garlic powder until well blended.
3. Stir in the remaining blue cheese crumbles.
4.  Season to taste with salt and cracked pepper. I like to see large pieces of cracked pepper throughout the dressing.

ChefSecret:  Whole milk may be used in place of buttermilk for a milder flavor. Refrigerated the dressing in an air-tight container for up to two weeks.
 
                                         Classic French Dressing
Historically, in both France and the United States, French dressing was simply a basic vinaigrette consisting of oil, vinegar, seasonings and usually minced shallots or a drop of mustard. The first such product labeled French dressing appears to have been Chef Milani's 1890 French Dressing. The chef put his own twist on the classical dressing by adding a bit of ketchup. The original Milani’s dressing is still available, but the current manufacturer claims it was introduced in 1938. It should be noted that some historical references indicate that it existed in this form as early as 1925. One might say that it isn’t at all French or classic, but it tastes great.
 
Prep time:  10 minutes
Chill time:  4 hours
Yield:  2 cups
 
Ingredients
1 cup extra virgin olive oil
2/3 cup tomato ketchup
1/2 cup granulated sugar
1/2 cup white vinegar
2 tablespoons finely chopped white onion
1 tablespoon fine chopped shallot
1 tablespoon lemon juice
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon finely ground black pepper
 
Directions

1. Place olive oil, ketchup, sugar, vinegar, onion, shallots, lemon juice, mustard, paprika, salt and black pepper in a jar with a tight-fitting lid; cover and shake until well blended.
2. Refrigerate for at least 4 hours.
3. Shake well again before serving.

 
                                       Homestyle Garlic Ranch Dressing
Did you know that Ranch has been the best-selling salad dressing in the United States since 1992, when it overtook Italian? It is also popular in the United States as a dip, and as a flavoring for potato chips and other foods. Many people use it as dressing on baked potatoes. In 2017, 40% of Americans named Ranch as their favorite dressing, according to a study by the Association for Dressings and Sauces (yes, there is such an association).
 
It all started in the early 1950s, a plumber (yes, a plumber) Steve Henson developed what is now known as ranch dressing while working as a contractor for three years in the remote Alaskan tundra. In 1954, Steve and his wife Gayle opened Hidden Valley Ranch, a dude ranch at the former Sweetwater Ranch on San Marcos Pass in Santa Barbara County, California, where they served Henson's creation to customers. It became popular, and they began selling it in packets for customers to take home to be mixed with mayonnaise and buttermilk. As demand grew, they incorporated Hidden Valley Ranch Food Products, Inc., and opened a factory to manufacture it in larger volumes, which they first distributed to supermarkets in the Southwest, and eventually, nationwide. Hidden Valley Ranch is now a brand owned by Clorox.
 
Ranch dressing connoisseurs will love this recipe with a garlic kick! It is a staple in my household and I make it fresh from scratch often.
 
Prep time:  10 minutes
Chill time:  4 to 8 hours
Yield:  1 quart
 
Ingredients
2 cups mayonnaise
1 cup buttermilk
1/2 cup diced whited onion
2 tablespoon diced garlic
1/2 cup canola oil
2 diced hard-boiled eggs
5 tablespoons sour cream
2 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 pinches kosher salt
 
Directions

1. Whisk mayonnaise, buttermilk, onion, garlic, canola oil, eggs, sour cream, parsley, garlic powder, pepper and salt together in a bowl until dressing is creamy, about 1 minute.
2. Store dressing in a 1-quart jar in refrigerator for up to 10 days. Shake well before serving.

ChefSecret:  Other dairy or nut milks can be substituted in place of buttermilk, such as Greek yogurt, regular milk or cream. The type of mayo you use will change the consistency.  
 
                                   Traditional Italian Dressing
North American style Italian salad dressing is thought to date back to 1941 in Framingham, Massachusetts. Florence Hanna, the daughter of Italian immigrants and wife of restaurateur Ken Hanna, made large batches of her family's salad dressing for the house salads at the restaurant. The restaurant, originally called The '41 Cafe, later changed locations and became known as Ken's Steak House. The salad dressing became so popular that it was made in large vats in the basement of the steak house to keep up with demand. Customers started requesting the Italian dressing to go. The Crowley family, who owned a nearby manufacturing business, approached the Hanna family about bottling the popular salad dressing. This resulted in the creation of Ken's Salad Dressing, which now comes in several variations of Italian, as well as many other flavors. Ken’s Salad Dressing can be found in grocery stores across the country.
 
Same ideas from different minds… Italian salad dressing was also served in Kansas City, Missouri, at the Wishbone Restaurant beginning in 1948. The Wishbone had opened in 1945 by the Sollomi family. The Italian dressing served at the Wishbone was based on a recipe from Lena Sollomi's Sicilian family which was a blend of oil, vinegar, herbs and spices.
 
Prep time:  10 minutes
Chill time:  1 hour
Yield:  1/2 cup dry mix
 
Ingredients
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon granulated sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons kosher salt
 
Directions

1. In a small bowl, mix the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.
2. Store in a tightly sealed container.

ChefSecret:  To prepare the dressing, whisk together 1/4 cup white vinegar, 2 tablespoons water and 2 tablespoons of the prepared dry mix.  Let the mixture rest to allow time for the spices to blossom and then whisk in 2/3 cup canola oil.
 
                                Spiced-Up Thousand Island Dressing
Thousand Island dressing – you know it as the mix of ketchup, mayo and a few other things that tops a Reuben or many a burger. In other words, it's pretty much pedestrian fare. But did you know its origins trace back to the highest ranks of American society?
 
At least, that's the tale you'll hear from boat tour guides in the Thousand Islands, a chain of islands between northern New York and Canada that are the dressing's namesake. That version of the story begins at Boldt Castle, the palatial summer home that Waldorf-Astoria owner George Boldt built for his wife, Louise, at the turn of the last century–on a heart-shaped island, no less.
 
According to legend, George and Louise were out for a cruise on their steam yacht and it was time for lunch. Greens were on the menu, but the Boldt’s' chef forgot to bring any dressing with him onboard. So, he improvised with what was on hand—whipping together mayonnaise, ketchup, pickle relish, Worcestershire sauce and a hard-boiled egg. Voila! Thousand Island dressing was born.
 
I offer you a spicy version of Thousand Island dressing, using chili sauce instead of ketchup and a touch of hot sauce. This is best if left to refrigerate overnight.
 
Prep time:  10 minutes
Chill time:  4 hours or, better yet overnight
Yield:  1-1/2 cups
 
Ingredients
1 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons minced green bell pepper
2 tablespoons minced pimento
2 tablespoons minced sweet pickle
1 teaspoon hot sauce
 
Directions

1. Mix the mayonnaise, chili sauce, green pepper, pimento, pickle and hot sauce.
2. Chill until ready to serve.

ChefSecret:  Start slow with the hot sauce and build up to a teaspoon. Depending on which hot sauce you choose, it can get over-the-top 5-alarm pretty quickly.
 
                        Old-Fashioned Steak-House Sauce & Dressing
                                        (From Peter Luger’s Steak House in-Brooklyn, NY)
 
Peter Luger Steak House Old Fashioned Sauce & Dressing is an all-purpose condiment that is not only great on steak, but also as a salad dressing, on slabs of red ripe tomatoes and avocados, burgers, chicken and even a great base sauce for pizza. Like most things Luger, it is the best!
 
They began bottling and selling their sauce after customers begged for it. The taste is somewhere between cocktail sauce (spicy with a touch of horseradish) and traditional steak sauce. I started hacking it nearly 20-years ago. Another plus… the sauce is fat-free.
 
Prep time:  10 minutes
Cook time:  10 minutes
Chill time:  4 hours
Yield:  4 cups
 
Ingredients
12 ounces ketchup (I prefer Heinz)
4-3/4 ounces apple cider vinegar
1/2 cup granulated sugar
3-3/4 ounces Worcestershire Sauce (I prefer Lea & Perrins)
2 tablespoons freshly minced white onion
1-1/2 tablespoons fresh, finely-grated horseradish
 
Directions

1. Measure all ingredients first, then combine them in a medium saucepan.
2. Simmer over low heat for 10 minutes, stirring occasionally.
3. Cool, cover and refrigerate.

Note: If you are running out of time, some supermarkets carry Peter Luger Sauce in the meat department—it is a bit pricey at $8.50, but then it’s Peter Luger’s.

ChefSecret:  Don’t Screw-Up The Salad…please!
Now that you have a library of great professional dressings, don’t screw-up the salad. Salads are supposed to be light, bright, and full of life—but too often, they hit the table flat, limp and soggy, with all the good stuff at the bottom of the bowl…yuck! There are several reasons this happens. Now here are some tips so you and your guests can enjoy the crunchiest, most satisfying salads. Here are the most common mistakes people make when tossing up a salad.
 
Don’t just go with what you know
There's a whole world of greens outside of iceberg, arugula, mesclun, kale, and romaine. Browse your farmers' market or grocery produce aisle to find fresh, crisp seasonal leafy greens for your salad base, like spinach, mâché, dandelion greens, microgreens, baby kale, chicory, and escarole. You'll be amazed how much flavor and texture they'll add.
 
Don’t just wash and toss
A soggy salad is a bad salad. Dry those greens! Consider purchasing a salad spinner (OXO brand about $30 on Amazon Prime). This is one of the few single-purpose kitchen items that is worth it.
 
If you don't have a salad spinner, try this—line a plastic shopping bag with paper towels, toss in your wet, semi-drained greens and knot the bag. Then take the bag by the knot and give it a couple hard spins in the air. Your greens will come out mostly dry.
 
Not all greens are created equal and need a dressing
Once the greens are in the bowl, you need to give your greens some seasoning before getting dressed. After you've dried them, season the naked greens with a little salt and cracked pepper. Consider this as another layer of flavor—then you won't have to over-season the dressing to compensate. Speaking of seasoning, remember, just a little mustard, lemon juice and olive oil by themselves are not a great dressing. It's important to season your dressing to taste.
 
Not every dressing will work for every salad
There's a lot to consider when it comes to dressing greens. First, and most important, you need to ask yourself, “Self, do my greens match up to my dressing?” Delicate arugula won't hold up to a bold, creamy Blue Cheese dressing. Kale overpowers a light balsamic vinaigrette. Like fine wines, match the bold with the bold, and the light with the light.
 
Second, try to strike the perfect balance of dressing and salad. Overdressing your salad makes it a soggy, limp and messy, while underdressing will leave something to be desired. Add the dressing little by little—tasting as you go—to make sure you get the perfect amount to coat the leaves.
 
Go lightly when tossing your greens
A salad should be light and airy—even if it's made with hearty greens and a creamy dressing—and handled with a gentle touch. Using tongs and salad tools to toss the salad allowing the air to get into the mix and incorporate all your ingredients in an even way. Drizzle the dressing (do not pour) along the side walls of the salad bowl, then lightly toss the greens until the dressing is evenly distributed. No bruised or crushed leaves here! And never cut romaine leaves; they must be torn to avoid bruising. By the way if you don’t have tongs or salad set use gloved hands.
 
Don’t toss it all together—save the crunchies for the top
Sometimes, it's best to leave some ingredients out until the last minute. I like adding in some of the heavy ingredients for the toss—like nuts, seeds, tomatoes, peas, and other bulky add-ins that sink to the bottom—then topping the salad with the rest post-toss. That way you get to see everything that's in the salad, and it's easier to get a little bit of everything in every bite when there's stuff on top. Also, toss your greens in a little dressing before adding herbs: their delicate flavor will shine through much more when they're the outermost layer. I like to save the crunch things like croutons for last.

Covid-19 Quip of the Day: “Did you see the picture of a young bride—dress, veil and all, walking down a street carrying a picture of her groom who, as the sign on his picture reads, groom in isolation. That’s going to be a disappointing wedding night.”
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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.

#Salads #SaladDressings #Vinaigrette #PeterLuger #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021

How you doin? We are all trying to stay healthier these days as we worry about the pandemic and exposure to the annual strains of influenza. Did you know that foods and spices can have a big impact on the state of your health?
 
I read this article written by Stacey Ballis last month on the Allrecipes website and wanted to share it with you.  
 
Find the nutrients you need in foods that taste their very best right now. Fall and winter are always a hard time for immune systems. We start spending less time outside, so access to vitamin D is reduced. Typically, general activity levels decrease, too. As the days shorten and the time changes, sleep can be affected, which impacts the body's ability to stay resilient and fight off illness. And we start spending much more time indoors, which means we are in closer proximity to others — and whatever they have been exposed to, like cold and flu.
 
This year, for obvious reasons, keeping your immune system as strong as possible is more important than ever before. There are a lot of foods designated as "superfoods" for their healthful properties, but sometimes they can be hard to source, especially in certain seasons, and quite pricey. Luckily, some of the superfoods that have the greatest positive impact on immune systems are some everyday foods that are in season during the fall and winter.
 
Now is the time to start incorporating them into your diet — not just because they are delicious, but also because they can be a good part of helping keep your immune system strong. Here are our top five immunity-boosting foods to be eating now:

Sweet Potatoes
Packed with vitamin A, sweet potatoes are probably one of the best foods you can eat for your health. They're also a hero of the fall and winter holiday season because they last for weeks and can be prepared in a variety of ways so you're never bored with them.
 
Lucky for us, the health benefits stick no matter how you cook them, so bake, roast, steam, and braise away. But the easiest way to incorporate these amazing tubers into your routine is to slow roast them whole and keep in the fridge. Eat them for breakfast topped with Greek yogurt and a sprinkle of granola or toasted nuts. Use them as a container for chicken salad at lunch; cut into wedges and dunk into hummus for a snack; or reheat with miso maple butter at dinnertime.
Related: 15 Ways to Cook Sweet Potatoes


Spinach
 The iron, zinc, and chlorophyll in this everyday leafy green is a great thing to bring into your diet in fall and winter. As the summer delicate lettuces fall away, spinach is the leaf to reach for to help boost your immunity. Thankfully, it is readily available all season long.
 
For the strongest impact on your system, cook spinach to intensify its wellness properties. Steam and scale and scramble into eggs or omelets in the morning; serve cold with a Japanese-inspired sesame dressing at lunch; make some little frittata muffins for snacking; or sauté with lemon and garlic at dinner.


Citrus
While it is always sad when the lovely berries and melons and stone fruits of summer begin to disappear, citrus season hits just when we need that hit of vitamin C most. The whole fruit is healthier than just the juice, so think about halved bruléed grapefruit at breakfast; clementines, tangelos, and sumos for snacking or as a part of your lunch; supreme lemon or lime segments in your salad for pops of brightness.
 
Citrus slices with beets or fennel are a great dinner starter, and you can simmer whole oranges gently in sugar syrup until the peel is candied around the still-raw fruit and serve chilled for an elegant dessert.
Related: Browse our collection of Citrus Recipes.
 
Mushrooms
Mushrooms pack a wallop of immunity benefits, including B vitamins, potassium, and Vitamin D. These umami bombs are super fall and winter friendly and easy to source and incorporate into your everyday diet.
 
Bake eggs in portobello tops for a hearty breakfast. Snack on mushroom caps stuffed with chive cream cheese. Slice them into your lunch salads or roast them for layering into sandwiches. And mushroom soup is one of the warmest ways to start any fall or winter dinner. 
Related: Should You Wash Mushrooms You're Going to Cook?
 
Apples
Yes, that old "apple a day" adage exists for a reason. From fiber to antioxidants to phytochemicals, apples are a healthful addition to your diet in the cool months. Look for organic options to avoid consuming pesticides.
 
While you can get apples year-round, fall and winter are the prime season, so look for the heirloom varietals that aren't always available, like Mutsu, Liberty, Gingergold, or others. Eat with the skin for the most benefits. Baked apples are a wonderful morning meal; slice them into salads or on sandwiches at lunch; and snack on wedges dunked in almond butter. At dinner, think about sautéing apples on their own or with other vegetables like onion and cabbage, or have them for dessert.
Related: 20 Ways to Have Apples for Breakfast
 
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ChefSecret:  Natural foods are loaded with beneficial chemical compounds which keep our bodies well-fed and naturally healthy. Dark chocolate alone has over 300 positive compounds to keep your body well-stocked with healing and good-for-your elements in every bite. If you think about it, the foods we eat have been keeping us alive and healthy for thousands of years. Of course, if the other adage--garbage in, garbage out—is true, then it also stands to reason that good food supports good health.

Covid-19 Quip of the Day: “There's a new COVID-19 vaccine delivered via an audio interface from Apple
as music. It is hoped that this will lead to heard immunity.”
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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.

#Immunity #FallFoods #WinterFoods #Apples #SweetPotatoes #Spinach #Citrus #Mushrooms #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                            ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Every day I get all sorts of food related emails; most people are asking for a recipe or ingredient sourcing information. But occasionally, I get some interesting information that I want to pass on to you. That’s the case with this Guide to Butter that I received from Gelson’s this morning.
 
Gelson's is an upscale regional supermarket chain operating in Southern California. It operates service-oriented stores mostly in upmarket neighborhoods. The Mayfair Connection began years before Gelson's did. Estimates put the genesis of the chain sometime around 1929. In 1948, Arden Farms Company owned both Mayfair Markets and Van’s Markets. Arden created a new chain of stores: "Mayfair Markets", from the two existing chains. Arden-Mayfair gradually sold off most of the stores, as the market favored supermarket formats that were larger in size. Over time, all the larger, upscale Mayfair stores were renovated to become Gelson's.
 
Gelson’s market is grocery store that my family has been shopping at since they first opened the store in Century City, California. I have a very close connection to Century City, which has nothing to do with butter—but it’s interesting anyway.
 
The land on which Century City sits belonged to cowboy actor Tom Mix, who used it as a ranch. It later became the backlot of 20th Century Fox (now Disney), which still has its headquarters just to the southwest.
 
In 1956, Spyros Skouras, who served as the President of 20th Century Fox and his nephew-in-law Edmond Herrscher, sometimes known as "the father of Century City", decided to repurpose the land for real estate development. The following year, in 1957, they commissioned a master-plan development from Welton Becket Associates, which was unveiled at a major press event on the "western" backlot later that year.
 
As a young boy, I used to ride my bike to Western Street and sneak through the fence to watch them film cowboy movies. I used to dress up in my chaps and strap a holster on my hip and play cowboy with “real” cowboys—Giddyap! I was often invited to have lunch on the set with the cast and crew and even got put on a horse once or twice… didn’t I feel important?
 
In 1961, after Fox suffered a string of expensive flops, culminating with the financial strain put on the studio by the very expensive production of Cleopatra, the film studio sold 180 acres to a developer and Alcoa, for $300 million ($5.4 billion in 2020 dollars). Now that’s a helluva lot of bread & butter. Now, here’s buttttter!
 
If all the fats got together and held a popularity contest, butter would surely win hands down. Butter makes our baked goods tender, moist, and flaky. It pulls the flavors through our savory dishes. Sauces are lush with it and gravies are thick with it. Most importantly, good butter simply tastes wonderful — it gives a purpose to toast.
 
And now is an especially thrilling time to be cooking and baking with butter. There are more butters than ever in our dairy case: Sweet, salty, cultured, European, goat, and ghee, just to name a few. Of course, while all that variety is inspiring, it can also be a little baffling. What’s the difference between all these butters, and what are we supposed to do with them?

Here’s a list of all the major butter categories and how to put them to use in your kitchen. The good news, butter lovers and cooks, is that no single butter is perfect for everything, and every butter is special—so you might have to try them all.
 
Sweet Cream Butter — Salted and Unsalted
This is the butter most Americans have in their fridges. It’s made with sweet cream—meaning fresh pasteurized milk versus cultured (see below)—and per regulations, must be at least 80% butter fat.
 
In its salted form, it’s great for finishing stuff: melt it and drizzle over popcorn, swirl it through your mashed potatoes—or drop a knob of it on your steak in the last minutes of cooking. If you’re baking or making a sauce, it’s better to use the unsalted variety because it gives you more control over flavor. With its high water content, it’s particularly good for choux pastry or cream puffs!
 
Grass-Fed Butter
Made from the milk of cows that feed on grass, this butter has a yellow hue that can vary in richness with the seasons—as the cows move from summer grass to winter hay. It has a fresh, pleasantly herbaceous flavor. Those grassy notes are harder to pick out once the butter is in foods, but if you’re making something like a beurre blanc, you may want to use a butter with a more neutral cream flavor.
 
Is grass-fed butter good for you? It may have higher levels of Omega 3 Fatty Acids than conventional sweet-cream butters, but you’d have to eat an awful lot of butter to match benefits of other sources, like fish, nuts, and seeds.
 
Ghee
Ghee is a rendered butter, meaning it’s cooked to remove the water and milk solids—leaving pure, golden butter fat with a wonderful nutty flavor. What’s the difference between ghee and clarified butter? Basically, the cooking processes are very similar, but clarified butter doesn’t brown, so it has a more neutral flavor.
 
Use ghee in your Middle Eastern and Eastern Asian dishes, like dal or curry, or for making butter sauces—like a lemony dip for lobster. It has a very high smoke point, so it’s also great for frying stuff. Bonus: It will keep in an airtight container in the cupboard for one month.
 
European-Style Butter
Although different countries and producers may have their own butter recipes, there is a consistent tradition throughout Europe: Butter is slowly churned until it achieves a butterfat content of at least 82 percent. It’s also allowed to ferment. This approach means that it melts faster, and it has a super-rich, lightly tangy flavor and a soft texture.
 
For all those reasons, bakers prefer European-style butter. It makes pies flaky and cakes rise a little higher, and it gives laminated doughs, like croissants, a beautiful airy texture. The high butterfat also means less water, so it’s a good butter for pan searing a steak or a piece of fish.
 
Cultured Butter
A cultured butter is made either by allowing the cream to ferment or by adding live bacteria to it before it’s churned, much like yogurt. It often has a very high butterfat content, up around 86% depending on the producer. That gives it a silky mouthfeel and a rich, complex flavor—full of cream and yet slightly sour from the cultures.
 
Again, the high butterfat equals less moisture: This butter will make your biscuits flakier, your cookies crisper, and the crumb of your cake more tender. And, with all those cultures, it may also be easier to digest!
 
Goat Butter
Made with milk from goats, this butter has a similar fat content to sweet-cream butter but is otherwise quite different. Goats don’t process their feed the same way cows do, so the butter is white, and it has a distinct flavor—it’s tart, like good yogurt, yet sweet and light. (One of the tasters called it “dessert butter!”)
 
It generally comes salted and it has a low melting point, so it’s nice and soft. Use it like you would salted sweet-cream butter. Goat butter is also a great alternative for people who are allergic to cow’s milk or lactose intolerant: It’s lower in casein and easier to break down and digest than cow’s milk.
 
Whipped Butter
Whipped butter has air or nitrogen gas whipped through it, which makes it soft and fluffy. It’s considered healthier because—what with all that air—there’s less fat per tablespoon. (And by law, whipped butter only has to be 25% butterfat.)
 
Whipped butter is too melty and foamy for cooking. Its superpower is spreadability, so it makes a great table butter—it’s not going to shred your toast! Serve it with muffins, baguettes, and sweet breads.
 
ChefSecret:  Whipped butter is easy to whip at home using a stand mixer fitted with a whisk attachment.
Covid-19 Quip of the Day:  “What did the sick parent make their kids for lunch? Mac and sneeze.”
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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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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. Thanks for reading.

#Baking #Butter #Ghee #ClarifiedButter #CulturedButter #Gelsons #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                  ©Perspectives/The Consulting Group, Inc., 2020