How you doin’?  With summer almost in full swing, you’ll probably be spending some time outside around the barbecue with friends and family. Over the years we have developed lots of cocktail recipes for our clients, including those that are perfect for outdoor gatherings and events. Here is a light, refreshing summer beverage great for any outdoor occasion.
 
Blueberry Bliss is my answer to a summery refreshing and not too sweet happy hour cocktail. The secret is a touch of lemon paired with aromatic rosemary which creates multi-levels of flavor to this cocktail.
 
Ingredients 
2-1/2 ounces vodka
1 ounce blueberry syrup (or muddled blueberry jam)
1/4 ounce freshly squeezed lemon juice
1/4 ounce simple syrup
4 ounces soda water
1 small sprig of fresh rosemary
4 to 6 whole fresh blueberries (for garnish)
 
Directions

1. Using a cocktail shaker half filled with ice, combine the vodka, blueberry syrup, lemon juice and simple syrup—shake to chill.
2. Strain into an ice-filled stemless wine glass.
3. Top off with the soda water.
4. Garnish with a sprig of rosemary and drop in a few blueberries.

ChefSecret:  With this cocktail you don’t need the most expensive vodka—any standard well liquor will do. I sometimes like to use 4 ounces of Squirt instead of soda. I like the added level of the grapefruit flavor to this cocktail.  Look for more summery cocktails in the coming weeks.

Quip of the Day:  My tolerance for idiots is extremely low these days. It’s kind of like Covid; I used to have some immunity built up, but obviously there’s a new strain out there everyday.
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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 .
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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. 
​
#Cocktail #HappyHour #BlueberryBliss #Blueberries #Lemon #Rosemary #Vodka #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                          ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? We often discuss the origins or discoveries of different foods. I read an interesting article from Atlas Obscura by Luke Fater. Would you believe that the first internationalization of that famous fruit-based dip called Guacamole was first penned by William Dampier, a famous 17th century pirate?... yes, pirate.
 
Even though he was a ruthless, murdering, torturing bastard, he still loved a proper set table while on ship and land. This was very unusual since the perceived glamour of piracy is that its practitioners lived poorly and ate even worse. Skirting death, mutiny and capture left little room for comfort or transformative culinary experiences. The greatest names in piracy, wealthy by the day’s standards, ate as one today might on a poorly provisioned camping trip composed of dried beef, hardtack and warm beer. In those days of exploration and discovery the ocean seas were no place for an adventurous appetite—pirate or otherwise.
 
Privateer William Dampier allowed himself the curiosity for food. This pirate played a pioneering role in spreading ingredients and cuisines wherever he traveled—a Spanish prison excluded. He gave us the words “tortilla,” “soy sauce,” and “breadfruit,” while unknowingly recording the first ever recipe for Guacamole. Who better to expose the Western world to the far corners of earth’s culinary bounty than someone who, by necessity, made many of these places his hiding places?
 
William Dampier’s food-writing firsts included the use of the words “barbecue” and “chopsticks.” Dampier kept a journal wrapped in a wax-sealed bamboo tube throughout his journeys. During a year-long prison sentence in Spain in 1694, Dampier would convert these notes into a novel, A New Voyage Around The World, which became a bestseller and seminal travelogue for its time. It read like an episode of Anthony Bourdain, No Reservations.
 
While I can’t offer you recipes for flamingos, penguins or turtles I will share my recipe for my best Guacamole fit for William Dampier’s pirate table.
 
A tried-and-true Guacamole recipe that's easy to make, uses fresh ingredients and is loaded with flavor. It's the best Guacamole hands down. Read below to the ChefSecret to learn how to prevent you Guacamole from turning brown
 
Prep Time: 10 mins
Yield:  4 Servings
 
Ingredients 
3 large ripe Hass avocados
1/4 cup finely diced red onion
1/4 cup finely diced jicama
1/2 cup diced Roma tomatoes
1/4 cup chopped crisp-cooked bacon (optional)
3 tablespoons finely chopped fresh cilantro
1 finely diced jalapeño pepper, seeds and seams removed
2 tablespoons minced garlic
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
 
Directions

1. Slice the avocados in half, remove the pit, and scoop the pulp into a medium-size mixing bowl.
2. Mash the avocado with a fork and make it as chunky or smooth as you'd like.
3. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt here or lime juice there if needed.
4. Serve the guacamole with warm tortilla chips.

ChefSecret:  What’s the best way to store your prized Guacamole so it will last longer without turning brown? Turns out there's a simple solution for keeping your mashed up avocado fresh and green for a few more days.
 
The solution lies with good old H2O. Topping off your avocado dip with water keeps air, at least in part, from being able to penetrate the Guacamole, which keeps it from browning. By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky).
 
1.    Once you're ready to store the Guacamole, place it in an airtight storage container or a bowl that you will cover tightly with plastic wrap.
2.    Use a spoon to flatten the surface of the dip and remove any air bubbles.
3.    Gently add about a half-inch of water to the top of the Guacamole. Make sure the water covers the whole surface of the batch.
4.    Put the lid or covering on the container, and store in the fridge for two to three days.
5.    When you're ready to enjoy your Guacamole, gently pour off the water and stir before serving.

​Quip of the Day: Albert Einstein once said, “There is a difference between genius and stupidity—genius has it limits.”
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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.
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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. 

#Appetizers #Guacamole #SideDish #Avocados #HassAvocados #WilliamDampier #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                       ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? At the Palm Grill in Burlingame, California we used to serve a special Trifle of the Week. It might have been Chocolate Trifle one week or Blueberry Trifle the next, but from the early days of spring and throughout the entire summer we always made Fresh Strawberry Trifles.
 
When you serve my Strawberry Trifle with homemade pastry cream it looks like one of the winning entries from The Great British Bake-Off. Worthy of Star Baker status, it’s one of the simplest desserts you’ll ever prepare. This easy-to-assemble recipe can be as quick to make as 30 minutes although I like to let it sit for a couple of hours to let all the flavors bloom.
 
Your guests will appreciate that each bite brings a unique and different taste experience. Take one spoonful of this decadent treat for the perfect combination of sherry, whipped cream, strawberries, yellow or white cake, and sweet vanilla cream. As they say in jolly ol’ England it is easy-peasy and jolly-good. This is what one might call an impression dessert that doesn’t break the budget.
 
The trick to this dessert is in the assembly, not the baking. So, make sure you have all the ingredients ready to go before “throwing” it all together.
 
Prep time: 15 minutes
Bake time: Varies by recipe
Assembly time:  15 minutes
Yield:  12 to 14
 
Ingredients 
3 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 pounds sliced strawberries (and other fruit as desired)
2 tablespoons granulated sugar
1 12.7-oz jar strawberry preserves
20 ounces yellow or white cake, cut into 1-1/2-inch cubes (it’s okay to use a cake mix or angel food cake)
3 ounces sweet sherry, divided
2-1/2 cups Ed’s Basic Pastry Cream (recipe below)
1/2-pound whole or half strawberries to garnish the top
 
Directions

1. In a stand mixer fitted with a whisk attachment beat the cream, powdered sugar and vanilla extract. Start the mixer on low or medium speed so that the cream doesn’t splatter. Gradually increase the speed to medium-high and whip until the cream reaches soft peaks. Set aside in the refrigerator.
2. Place the two pounds of sliced strawberries in a bowl with the granulated sugar and stir until well combined and set aside.

To assemble the trifle

1. Using a clean hand (or gloved hand), smear the bottom inside of the trifle bowl with the strawberry preserves.
2. Next, layer about a third of the cake cubes on the bottom of the trifle bowl.
3. Sprinkle an ounce of the sherry over the cake cubes.
4. Spread about a third of the pastry cream on top.
5. Add a third of the strawberries on top of the pastry cream.
6. Spread a thick layer of whipped cream on top.
7. Repeat two more times with single layers of the cake, sherry, pastry cream, strawberries, and whipped cream.
8. Garnish with whole or half strawberries.

 
Ed’s Basic Pastry Cream
 
A classic pastry cream is used in bakeries and restaurants for fillings for cakes, pies, pastries and trifles. I hate it when I go to a restaurant and find out the pastry chef is using an easy mix. What’s so hard to do my way?
 
Prep time:  15 minutes
Cooking time:  5 minutes
Yield:  2-1/2 Cups
 
Ingredients 
2 cups whole milk
1/4 cup granulated sugar
2 large egg yolks
1 large egg
1/4 cup cornstarch
1/3 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
 
Directions

1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and whole egg.
3. Stir together the cornstarch and remaining sugar; then stir them into the egg until smooth.
4. When the milk comes to a boil, slowly drizzle it into the bowl in a thin stream to temper the eggs (not to be confused with tempering chocolate) while mixing so that you do not scramble them.
5. Add the butter and vanilla and stir well to incorporate until the butter is completely melted.
6. Cover with food film directly on top of the cooked cream to prevent a skin from forming.
7. Refrigerate until ready to build the trifle.

ChefSecrets:  You will need a large bowl to assemble your trifle. If you don't have a classic trifle bowl (available at Amazon and Walmart) or big wide-based vase you can use a large mixing or serving bowl, preferably glass, so you can see all those pretty layers you created. The fact that you already own it makes it a great option.

Quip of the Day: “As I watch this new generation try to rewrite history, one thing I’m sure of....it will be misspelled and have no punctuation.”
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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.
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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. 

#Desserts #Trifle #Strawberries #StrawberryTrifle #SummerFruit #Sherry #WhiteCake #YellowCake #PastryCream #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? The Godfather took the world by storm in the seventies after doing what no other cocktail had done... combining a liquor and a liqueur together without a mixer. With a brave combination of Scotch Whisky and Amaretto, The Godfather is a drink to be sipped slowly, savoring every mouthful without the worry of spending the rest of the evening on the floor.

The origin of The Godfather is unknown, but the most popular theory is that it was created and named after Francis Ford Coppola’s legendary film, The Godfather, which was written by Italian author Mario Puzo. Disaronno has also claimed that The Godfather was Marlon Brando's favorite drink. Nobody knows if this is actually true or not but it makes for an interesting story, so we'll take it!
 
Ingredients 
1-1/2 ounces Scotch whisky
1/2 ounce amaretto liqueur
 
Directions 

1. In an old-fashioned glass with ice cubes, pour the scotch and amaretto.
2. Stir well.
3. Serve and enjoy.

 
ChefSecret:  Match the quality of the scotch and choose a top-shelf amaretto. Ice is this cocktail's third ingredient and is just as important as the spirits. Use the cleanest water possible and avoid using ice that has been in the freezer for too long or near foods with heavy aromas, such as onions or fish. The Godfather is a perfect drink for ice balls or large cubes. These will melt more slowly than standard ice cubes and prevent an overly diluted drink.

Recipe Variations:

• This version of The Godfather uses a 3-to-1 ratio of Scotch whisky to amaretto. This produces a sweet drink but with a less cloying result as the 1-to-1 ratio suggested by one popular amaretto producer. For even less sweetness, pour 2 ounces of scotch with 1/2 ounce of amaretto.
• The Godmother is the same cocktail, substituting vodka for scotch.
• The Godchild switches to cognac.
• For a Goddaughter, mix up a Godmother and pour equal amounts of amaretto and cream.

Quip of the Day:  An elderly gentleman in his mid-90s, very well dressed, hair well groomed, great suit, flower in his lapel smelling slightly of a good aftershave, presenting a well-groomed image, walks into an upscale cocktail lounge. He spies an elderly lady in her mid-80s. The gentleman walks over, sits alongside her, orders a drink, takes a sip, turns to her and says, "So tell me, do I come here often?"
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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 .
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind.

#Cocktail #HappyHour #TheGodfather #FrancisoFordCopolla #MarioPuzo #MarlonBrando #Scotch #Amaretto #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

#Cocktail #HappyHour #TheGodfather #FrancisoFordCopolla #MarioPuzo #MarlonBrando #Scotch #Amaretto #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                         ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Chicken Marsala is the perfect lower calorie Italian entrée. It is not cheese-laden and heavy like Chicken or Veal Parmesan. The addition of mushrooms adds wonderful flavor to the dish as well.
 
But first things first… let’s start from the very beginning. A sauce using Marsala wine can be traced back to the introduction of French chefs into high Sicilian culture in the early 1800s by Queen Maria Carolina of Naples and Sicily. Queen Maria was Marie Antoinette’s sister (you remember, let them cake, Marie). As Queen, Maria did not believe the local cuisine to be sophisticated enough for her court. Of course, it is also probable that it may have originated with Italian and/or English families who lived in western Sicily, where Marsala wine is produced.
 
Chicken marsala (Italian: Scaloppine di pollo al Marsala) is actually an Italian American dish of chicken escalope in a Marsala wine sauce. It is a variation of traditional Italian scaloppine dishes, of which there are many varieties throughout Italy.
 
Thin, pounded slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan; then pan drippings are used to make a Marsala wine reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warm oven and served immediately.
 
I made this dish just last week. It is a delicious, classic chicken and mushroom dish which is lightly braised with Marsala wine and mushrooms. Though it is often served with or over pasta, I prefer to serve Chicken Marsala with steamed asparagus, broccoli or broccoli rabe.
 
There are some great alternatives to chicken; you can make Veal Marsala (a little more expensive) or you can make Pork Marsala (close to the price of chicken in today’s prices). While the proteins are different, you still get the wonderful signature flavor of Marsala wine on a tender escalope of meat.
 
Prep time:  10 minutes
Cook time:  20 minutes
Yield:  4 servings
 
Ingredients 
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves, pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
 
Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
2. Coat the chicken pieces in flour mixture.
3. In a large skillet, melt the butter in the olive oil over medium heat.
4. Place chicken in the pan, and lightly brown.
5. Turn the chicken pieces to brown both sides.
6. Add the mushrooms, wine and sherry to the sauté pan.
7. Cover skillet to simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear.
8. Pour the pan juices evenly over the plated chicken breasts and serve.

Chefs Secret: I use both oil and butter when sautéing chicken breasts—oil is for the crisp texture and butter is for the wonderful flavor—it will be perfect every time. As an alternative cooking method, braise the chicken breasts in a mixture of Marsala wine and butter.

Quip of the Day: “A good piece of chicken can make anybody believe in the existence of God." ~~Sherman Alexie
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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.
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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. 

#Entrees #Dinner #Chicken #ChickenMarsala #MarsalaWine #ItalianEntree #Broccoli #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                        ©Perspectives/The Consulting Group, Inc., 2022