…from the California Kitchen  How you doin’? My hilltop house had a great commercial kitchen. It was time to downsize, and I was very particular about what I was looking for in a kitchen. I was excited to see that all the kitchen equipment in my new condo was Viking—a brand I often specify in commercial restaurant projects. It has always been a great company to do business with and I am not going to disrespect them now except to say available refrigerator space is at a premium. The refrigerator looks so big on the outside, but usable space is kind of skimpy on the inside. I have now become the expert on stacking stuff.
I really had to rethink my refrigerator allotment space. I used to tell our kitchen staffs, “if it isn’t cooking or on a plate out to a customer—REFRIGERATE IT!” And I l generally live by that premise—if you want something to stay fresh, put it in the fridge. Fridge freshness depends on two key factors:
I think many of us know that that bread, tomatoes and potatoes should not be refrigerated, but for other items… what are the rules? As it turns out, there are quite a few foods that don't keep well or do not need to be refrigerated. In fact, the refrigerator can cause certain foods to deteriorate prematurely, losing flavor, texture and nutrients. Before you unload your groceries, make sure you're not storing these items in the fridge. Bread About the worst thing you can do with a loaf of bread is stick it in the refrigerator. Keeping bread in a cold, but not frozen, condition causes the starch to recrystallize and actually makes it stale a lot faster. Buy only enough bread to use in a week and if you must store it keep the bread in an airtight container at room temperature. For longer storage, bread can be frozen for up to 3 months in the freezer. Be sure the bag or container is airtight. Tomatoes If you want your tomatoes to be ripe and juicy keep them out of the refrigerator. Tomatoes turn mealy and mushy at temperatures below 60⁰ F. Store whole, fresh tomatoes upside down on a paper-towel lined open container away from direct sunlight. I will refrigerate tomatoes if they age out and are getting a little pruney, but only for a day or so. Potatoes When stored in the fridge, the starch in potatoes will turn to sugar, resulting in a sweet flavor and gritty texture that's not desirable, even when cooked. Whole, unpeeled potatoes are best stored in a cool, dark place (warmer than the fridge but colder than room temperature) for up to two months. This could include a root cellar, unheated basement, garage, etc. Potatoes can be stored at room temperature in a paper or mesh bag for up to two weeks. If you see a little sprout on the potato, that’s okay… it’s still usable, but when there are more sprouts than potato, you’ve held them a little too long. Cake Unless your frosting is made with cream cheese or butter cream, storing cake in the fridge zaps all the moisture out of it and hardens the frosting. Though there are some exceptions, most cakes will taste better stored at room temperature. Frosting-free cakes and cakes frosted with fondant or ganache should be covered and stored at room temperature for up to five days. Cut cakes can also be stored at room temperature, just be sure to cover any unfrosted areas with plastic wrap to avoid moisture loss. Cakes that include fresh fruit toppings or fillings, whipped cream or cream cheese frosting should be stored in the fridge. Coffee Storing coffee in the fridge actually causes it to lose it flavor quickly. The temperature change from going in and out of the fridge can lead to a build-up of condensation, which diminishes the coffee's flavor. Plus, coffee is known to absorb odors of other foods in the fridge. So, unless you want your cup o’ joe with a hint of green onions, don't store it in the fridge or freezer. Store whole beans and ground coffee in an opaque, airtight container in a cool, dry place. Basil It seems like basil begins to wilt the minute you bring it home from the store (or in from the garden), but don't be tempted to store it in the fridge. Basil doesn’t like the cold—store at room temperature. To extend the life of your fresh-cut basil, store it in a jar with a few inches of water, and loosely cover the leaves with a plastic bag. Better yet buy a living basil plant and kept it on your windowsill… name it, water it and talk to it—that’s what I do. Honey Storing honey in the fridge accelerates the crystallization—not a good thing. You’ve never seen bees in the refrigerator, have you? The chemical make-up of honey—acidic with a low water activity—honey is resistant to bacteria growth. In fact, if you were to take a swab with Covid germs the honey would kill the germs within 72 hours (note: that doesn’t mean that honey is a cure for Covid!). Store honey in an airtight container (the honey bear) at room temperature keeping it away from direct sun or kitchen warm spots. If you see any crystals appear, you can put your honey bear in a cup a hot water and those crystals will likely dissolve. Hot Sauce Hot sauce can differ from brand to brand, so be sure to check the label before storing it. In general, all that vinegar and salt acts as natural preservatives for hot sauce; there's no need to store it in the fridge. In fact, hot sauce's peppery bite is more potent at room temperature. Hot sauce can be stored in the fridge, but its flavor won't be as strong as it is at room temperature. Store hot sauce in the pantry or cabinet for up to six months after opening. Melons While it sounds counterintuitive it turns out the fridge can cause the antioxidants in melons—including watermelon, honeydew and cantaloupe—to break down. Not to mention, melons are much more flavorful at room temperature. Store whole melons on the kitchen counter, out of direct sunlight, at room temperature for one to two weeks. Onions, Shallots and Garlic These root crops do not like to be refrigerated. Humid refrigerated whole onions, shallots and garlic absorb moisture and begin to soften, sprout and mold; they also make your fridge stink and that transfers to other foods in the same space. Store veggies in a cool, dry place such as a root cellar, pantry, unheated basement or garage—best at a constant 55⁰ F. Squash Winter squash including pumpkins, acorn squash, butternut squash, etc. goes to hell in high humidity and cold temperatures of a fridge. These vegetables store well for up to six months in a cool, dry place, between 50⁰ and 55⁰ F. Batteries Yes, batteries! Someone once told me that general household batteries keep their charge better in the freezer—not true! I checked it out. There is the same amount of electrical poop in batteries kept in the freezer, refrigerator or on the pantry shelf. So, leave the that valuable cold space for foods that really need it. Caveat: rechargeable nickel cadmium and nickel metal hydride batteries do last longer when stored under cold temperatures. ChefSecret: Don’t leave the refrigerator or freezer door open—close it before you walk away. That keeps the ever-rising energy bill down and prolongs the life of the foods stored inside. Quip of the Day: Taylor Swift’s lyrics / “We're dancing 'round the kitchen in the refrigerator light. Down the stairs, I was there. I remember it all too well, yeah, yeah, yeah.” [my all-time favorite female entertainer / Taylor used to be my computer screen saver until I was told it was kind of creepy]. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. #KitchenTips #DontRefrigerate #Freezer #Refrigerator #FoodSafety #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022
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Like the Great Depression of the 20th century, this century’s first pandemic is going to make impressions on each of us that will be with us for the rest of our lives. … from the desk of Ed Engoron  How you doin’? No, I mean it. How are you really doing? The last 18 to 20 months have been the most stressful times of our lives—lockdowns, shortage of hospital beds and protective equipment, deaths, separations from family and friends, schools shuttered, business closures and a myriad of confusing government policies, directives, and edicts.
Looking back to the very beginning (no, I don’t mean when God created the heavens and earth) of the pandemic we all thought that our lock-down was going to be short-lived. Who could have believed it would be near a year and for many even longer? It is apparent now that Covid-19 and its disciples, Delta and Mu, are going to have a lasting effect on our daily lives. It is not unlike that which our parents and grandparents lived through during the Great Depression. From a narrow food point of view—that’s what we know and the space we work in—the pandemic upended Americans’ lives in significant ways. It changed how, where and what we eat, drink and snack, how we shop, how we entertain ourselves and how we communicate with our family, friends, bosses, and coworkers. It continues to shape how we build new homes and office buildings and what our workplaces will look like in the future. Looking back, we can roughly measure the phases of the pandemic by the shifting household behaviors we see within our own families. When this all got started and we were locked down, we got calls nearly every day from clients, family, friends, even complete strangers on how to prepare and cook a particular recipe. For a while I thought I was back on my ABC show Stump the Chef. That’s when we decided to write our daily Covid-19 Survival Recipe Guide (now published three times per week). In the meantime, we triaged our most affected clients, consulting with restaurant, hotels, resorts, theme parks, cruise ships and airlines. There was plenty wrong and plenty to do figuring out how to make the best of a really bad situation. No one had a clue how long all this craziness would last. While it was a most unsettling time for us all, some were excited to have some extra time at home as long as they still got paid. Essential businesses were looking for work arounds and we all discovered Zoom meetings. Those less secure in their financial situations were just plain scared waiting to hear what kind of assistance city, state and federal governments were going come up with. As we started to figure it out—at least in the immediate term—we began settling into daily life at home. In Los Angeles, a daily one-way commute can be as long as 1-1/2 hours. We asked ourselves, is working from home all that bad? Not really, if you could spend more time with your partner and kids—and maybe even get that dog that you had been talking about for a few years. Finally, when we realized the pandemic had no end in sight, we started to establish new routines for everything including cooking. We discovered Instant Pots and Sous-Vide cooking. We rediscovered frozen vegetables and pizza. We experimented with baking and took the time to teach our kids how to cook (for the first time in nearly 40 years). Right around 5 or 6 months in to the pandemic, experimental cooking was replaced with cooking fatigue—“I can’t make one more meal or wash another pot.” But everyone still needed to be fed and this created a rush for grocery and restaurant meal deliveries, microwaveable dinners, and lots of comforting snacks. Grocery freezer sections, which had been lagging for years, experienced a sudden resurgence as food processors increased their offerings and the quality of their frozen foods to meet the new pandemic demand. All of this was exacerbated by politicians and so-called health experts who were constantly changing direction as to what was required and where we could go. It became and is still confusing. We haven’t discussed politics on this blog in the past and don’t plan to in the future, but I will say that the confusion and missteps can be blamed on both sides—enough blame and shame to go around no matter what side of the political spectrum you lean toward. I concluded the smartest politician are ones with duct tape stretched across their mouths. But I digress… This collective upending of our lives led to more scrutiny of the foods we eat (where is it made, is it organic, read the nutritionals, study the ingredient declarations, what are the additives?) and the reliance of tech-assisted devices and omnichannel consumer shopping and eating behavior—more than just supermarkets and restaurants… the internet presented a whole world of new choices. Anything goes any time of day—Hamburgers for breakfast, cereal for dinner, 5 meals a day instead of 3. Increased meals and snacks and decreased exercise routines resulted in the expansion of our waistlines. The “Covid 19” weight gain led to increased purchases of personal exercise equipment and class subscriptions and even “magic mirrors” with virtual coaches and drill sergeants. Pre-pandemic the heart of the house was the entertainment center—TVs, smart phones, tablets, and gaming. Today, in many homes, the heart of the home shifted to the kitchen. The kitchen has become more important during the pandemic, not just for cooking but for entertainment as well. People with a fair amount of discretionary income have reworked their kitchens making room for new appliances, countertops, cabinets and floor and wall coverings. With everyone home at mealtime, families once again bonded over meals and many even enjoyed cooking together. In which closet did we put that slow cooker Aunt Sarah sent us when we got married? Before the pandemic the average meal provider felt comfortable making about 5 things; now there is a rush to experiment. An early 2021 survey reported that 38% of households had purchased a small kitchen appliance, such as an air fryer, Instant Pot, Crock Pot or Sous-Vide cooking device. With these new techy cooking devices, the fear of meal failure all but disappeared which was once one of the key impediments to trying new recipes. These techy devices enhance smaller kitchens and help make meals in a flash. Others accounting for top dollar growth, included electric indoor grills/griddles (+68%), toaster ovens (+58%) and waffle irons/sandwich makers (+50%). For the more adventurous home chefs looking to make “made-from-scratch” a little easier, appliances such as electric pasta makers and fondue sets fit the bill, with 111% and 77% dollar sales growth, respectively. At the same time, Instant Pot, and air fryers, maintained momentum all throughout 2020 and well into 2021. What does all this mean long term?
Over the last 18 months, we’ve learned a lot more about the foods we eat, how to shop for them and how to cook new things. We turned inside—toward the family—learning to trust and help one another. More than anything else, we learned a lot about ourselves and how versatile and resilient we are. As Americans we can get survive just about anything. And that’s a good thing because the next chapter has yet to be written. With looming supply chain shortages and logistics challenges, together with increasing inflation and economic fall-out as government supports expire, we’re in for a bumpy ride. Watch this space for more analysis and insights. #HumanBehavior #GreatDepression #EdEngoron #FutureTrends #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 10 Tips To Help You Get Meals on the Table Faster Photo: Clayton on Unsplash 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.” ------------------------------------------- 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. #10Tips #SlowCooks #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 … from the Arts & Crafts Side of the California Kitchen Photo: Senjuti Kundu on Unsplash 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
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:
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:
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 … from the California Kitchen  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:
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
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
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:
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
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
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
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
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
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
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
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
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.” ------------------------------------------- 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. #Salads #SaladDressings #Vinaigrette #PeterLuger #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 |
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Copyright © 2021 Perspectives/The Consulting Group, Inc. | 1984 Oliver Springs Street, Henderson, NV 89052 | 310-477-8877