​How you doin’?  Goodfellas is a 1990 American biographical crime film directed by Martin Scorsese, written by Nicholas Pileggi and Scorsese, and produced by Irwin Winkler. It is a film adaptation of the 1985 nonfiction book Wiseguy. The movie starring Robert De Niro, Ray Liotta, Joe Pesci, Lorraine Bracco and Paul Sorvino, narrates the rise and fall of mob associate Henry Hill and his friends and family from 1955 to 1980.
 
Scorsese initially titled the film Wise Guy and postponed making it; he and Pileggi later changed the title to Goodfellas. To prepare for their roles in the film, De Niro, Pesci and Liotta often spoke with Pileggi, who shared research material left over from writing the book. According to Pesci, improvisation and ad-libbing came out of rehearsals wherein Scorsese gave the actors freedom to do whatever they wanted. The director made transcripts of these sessions, took the lines he liked most and put them into a revised script, which the cast worked from during principal photography.
 
Goodfellas premiered at the 47th Venice International Film Festival on September 9, 1990, where Scorsese was awarded with Silver Lion for Best Director, and was released in the United States on September 19, 1990 by Warner Bros. The film was made on a budget of $25 million, and grossed $47 million. The critical consensus on Rotten Tomatoes calls it "arguably the high point of Martin Scorsese's career." The film was nominated for six Academy Awards, including Best Picture and Best Director, with Pesci winning for Best Supporting Actor.

Goodfellas is widely regarded as one of the greatest films ever made, particularly in the gangster genre. My Goodfellas Cocktail is arguably one of the best cocktails served in bars around New York, New Jersey and Las Vegas.
 
Ingredients 
1 large round ice cube
1 ounce Pimms Cup No 1
1 dash Angostura Aromatic Bitters
1 ounce cognac
1/4 ounce simple syrup
 
Directions

1. Fill a mixing glass with 1 big round ice cube.
2. Add all ingredients over the ice.
3. Stir in the cocktail glass.
4. Drink responsibly.

ChefSecret:  This drink presents best with one large round ice cube as pictured.

Quip of the Day:  I was recently told, “Being 20 in the 70’s was much more fun than being 70 in the ‘20s.”
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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 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.

#Cocktail #Cognac #PimmsCup #AngosturaBitters #Goodfellas #HenryHill #Scorcese #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

​                                            ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Chicken Parmesan! Ahhhh, a taste of old Italy, right? Wrong! It’s a taste of Little Italy in New York City.
 
Chicken Parmesan has the potential to achieve that rare dinner feat: Pleasing everyone. I think I know why. The dish, also known in restaurant slang as Chicken Parm, actually originated in the northeast United States from Italian immigrants and became a popular staple in restaurants serving Italian-American cuisine. Upon arriving in America, Italian immigrants began to take advantage of America's affordable meat market, incorporating chicken into parmigiana. In the United States Chicken Parmigiana is served as a main course, with a side of pasta.
 
Because of its simplicity, home versions grew in popularity to a once-a-week status. A recipe was published in the 1953 issue of the New York Herald Tribune that used frozen fried chicken patties or fillets along with other pre-processed foods—Yuk!—to make a version of the dish at home. In 1962 a scratch recipe for Chicken Parmigiana was published in The New York Times.
 
Why is it so popular? This may very well be the most crave-worthy food for adults that kids also love. If you look at it deconstructed, Chicken Parmesan is simply comprised of three fan-favorite foods that kids actually want to eat: chicken tenders, cheese pizza and spaghetti with tomato sauce
 
What do the Italians eat in Italy?  Chicken Pizzaiola in Venice or Melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken. There are other similar dishes in Italy that use meat. Carne Pizzaiola is a dish derived from the Neapolitan tradition that features meat topped with cheese and often cooked with tomatoes, olive oil, garlic, and white wine. Beef is used most often but it can be made with chicken or pork as well. A similar dish using veal is known as Cotoletta alla Bolognese, which excludes tomato sauce but includes melted parmesan cheese and prosciutto. Costolette Parmigiana is another similar veal dish, but in Italy it is generally served without sauce or cheese.
 
My version of Chicken Parmesan is a little different than most in that I don’t want to drown the fried chicken breast in tomato sauce giving the dish a crispier texture.
 
Prep time:  25 minutes
Cook time:  20 minutes
Additional time:  15 minutes
Allow a full hour for best results
Yield:  4 servings
 
Ingredients
4 skinless, boneless chicken breast halves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
 
2 large eggs + 2 tablespoons of cold water
1 cup seasoned panko or traditional seasoned breadcrumbs, more as needed
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour, more if needed
 
1 cup olive oil for frying
1 cup prepared tomato sauce (I prefer Rao’s Marinara Sauce)
1/4 cup shredded mozzarella
1/4 cup chopped fresh basil
1/2 cup shredded provolone cheese
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
 
Directions

1. Preheat an oven to 450⁰ F.
2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) or parchment paper on a cutting board. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
3. Season the chicken breasts with salt and pepper.
4. Beat eggs and water together in a shallow bowl and set aside.
5. Mix breadcrumbs and 1/2 cup Parmesan cheese together in a separate bowl, set aside.
6. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
7. Dip flour-coated chicken breast in beaten eggs.
8. Transfer breasts to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes to set the crust.
9. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side until crisp and golden. The chicken will finish cooking in the oven.
10. Place chicken in a baking dish and top each breast with about 1/4 cup of tomato sauce.
11. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese.
12. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top
13. Drizzle the chicken breasts with 1 tablespoon olive oil.
14. Bake in the preheated oven until cheese is lightly browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165⁰ F.

 
Cook's Note:
Use high-quality prepared tomato sauce for a better end result. You may substitute pesto or dried Italian herbs of your choice for basil or omit entirely. If using fresh mozzarella, cut it into cubes instead of shredding it.
 
ChefSecrets:  Ed’s Top Tips for Making Great Chicken Parmesan

• Pound the boneless chicken breasts out to an even width so they cook evenly, about a half-inch thick.
• Salt and pepper the chicken well. Then you won’t have to bother salting the flour and bread crumbs.
• Use Panko bread crumbs mixed with a little finely grated Parmesan cheese. When you fry the breaded chicken, the Parmesan will give it an extra crunch and a real Italian flavor.
• If using fresh mozzarella, cut it into cubes instead of shredding it.
• Most importantly, don't drown the poor breaded and fried chicken breasts in sauce and smother it in cheese. Too much of a good thing is too much. You did all the work creating a crisp coating, why make it soggy with too much sauce and cheese?

Quip of the Day:  "I try not to, but sometimes I get road rage walking behind stupid people in the supermarket."
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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 to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.
​
#Entrees #ChickenParmesan #Chicken #Parmesan #Italian #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Cool refreshing cocktails are perfect as we go into the Labor Day weekend.  There is nothing better than “cool” cocktails made with the essence of summer fruit. In my restaurant bars, we would make our own special vodka… peach, watermelon and strawberry vodkas (check our Blog Recipe #78 on our website).
 
Well, now the makers of Grey Goose Vodka have come out with a line of vodkas infused with fruit and herbs. These make amazingly exotic and refreshing end-of-summer cocktails.  These flavored vodkas include Watermelon-Basil, Strawberry-Lemongrass and White Peach-Rosemary. You can make vodka cocktails without the bother and mess of trying to make your own infused vodkas. Another great benefit is they are consistent in flavor and don’t depend on the ripeness (or lack thereof) and flavors of seasonal fruits.
 
To my taste, refreshing watermelon is one of the best cocktail mixers you can try, so please give this easy-to-make, low-calorie cocktail (only 73 calories)—Watermelon-Vodka-Basil & Soda a try. It’s perfect as an aperitif, for brunch or just any warm weather season.
  
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
1-1/2 ounces Grey Goose Essences Watermelon & Basil
4-1/2 ounces soda water
Garnish with fresh basil, a small wedge of fresh watermelon and a lime twist
 
Directions

1. Fill a chilled wine glass with cubed ice and add the flavored vodka.
2. Top with the soda water.
3. Garnish with fresh basil, watermelon and a lime twist.

ChefSecret:  If you’re out in the backyard or near the pool use plastic cocktail glassware!

Quip of the Day:  The best new word of 2021 “Airgasm—the intense pleasure of leaving a public space and removing your mask.”
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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 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.

                                             ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I love using fresh cherries and fancy words. Frangipane is named after 16th century Italian nobleman Marquis Muzio Frangipani, who, while living in Paris, invented a bitter almond-scented fragrance that was used to perfume gloves. French pastry chefs were inspired and invented the recipe, which became a classic.
 
A galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling. Cherries are named for cherries—did you expect a better story? Here it is, cherries have a filial relationship with almonds—they’re kissing cousins.
 
What is Frangipane you ask? It is a sweet almond-flavored custard used in a variety of cakes and pastries. It was originally designated as a custard tart flavored by almonds or pistachios; it came later to designate a filling that could be used in a variety of confections and baked goods. It is made of butter, sugar, eggs and ground almonds… some of my very favorite things!
 
On Epiphany, the French celebrate with a King Cake—a round cake made of frangipane layers into slices to be passed by a child known as le petit roi (the little king) who is usually hiding under the dining table.  The cake is decorated with stars, a crown, flowers and a special bean hidden inside the cake. Whoever gets the piece of the frangipane cake with the bean is crowned "king" or "queen" for the following year.
 
Prep time: 20 minutes to 30 minutes
Bake time: 45 minutes to 50 minutes
Yield:  serves 6 to 8 (1 galette)
 
Ingredients 
1/2 batch Cream Cheese Dough (see recipe below), rolled out to a 10-inch round that's about 1/8-inch thick
4 tablespoons unsalted butter, at room temperature
1/4 cup plus 2 teaspoons granulated sugar
1 large egg
1/2 teaspoon almond extract
1/2 cup almond flour
2 teaspoons tapioca starch
1/4 teaspoon sea salt, plus more for the egg wash
1 pound fresh, sweet cherries, pitted
2 to 3 tablespoons granulated sugar or packed brown sugar, for the cherries
1 large egg (for egg wash)
Pinch of salt
1 tablespoon large-crystal sugar for sprinkling
 
Directions

1. Place the dough circle on a parchment paper-lined baking sheet, cover, and chill in the refrigerator until firm, about 10 minutes. Review recipe below.
2. Meanwhile, prepare the frangipane. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes.
3. Add 1 egg and almond extract and mix well.
4. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl.
5. Add the almond flour, tapioca starch, and sea salt and beat until fully incorporated. (If not using the frangipane right away, store, covered, in the refrigerator for up to 1 week.)
6. Remove the dough from the refrigerator and spread the frangipane in the center of the dough circle, leaving a 2-inch border all around.
7. Taste the cherries for sweetness to determine how much sugar you want to use to sweeten them. Scatter the cherries evenly over the frangipane, then sprinkle with the sugar.
8. Fold in the sides of the dough to cover the cherries partially, making sure not to create any valleys where the fruit juice can run out.
9. Refrigerate until firm, about 15 minutes.
10. While the galette chills, arrange a rack in the middle of the oven and heat the oven to 425°F. If you have a baking stone, set it on the rack in the oven to preheat for 30 minutes.
11. Whisk together the remaining egg with a pinch of salt. Brush the egg wash over the pastry edges, then sprinkle with the 1 tablespoon large crystal sugar.
12. Bake the galette on the baking stone at high heat for 20 minutes.
13. Reduce the oven temperature to 375°F, move the baking sheet to the middle rack, and continue baking until the pastry has a nice, dark golden brown color and the fruit is bubbling, 25 to 30 minutes more.
14. Remove from the oven and serve hot or let cool on a wire rack and serve warm or at room temperature with or without ice cream.

 
                                                                   Cream Cheese Dough

Yield:  One 9-inch or 10-inch double-crust pie

Ingredients 
3/4 cup plus 1 tablespoon brown rice flour
1/3 cup potato starch
1/2 cup tapioca starch
1-1/2 cups oat flour
1-1/2 teaspoons xanthan gum
1 teaspoon kosher salt
1 cup cream cheese, very cold
1 cup unsalted butter, very cold, cut into 1/4-inch-thick slices
Cornstarch or tapioca starch, for rolling
 
Directions

1. In the bowl of a food processor fitted with a metal blade, combine all the dry ingredients and blend to mix well.
2. Add the cream cheese and butter and pulse about 15 times, then let the food processor run just until the dough begins to come together in a ball but is not completely smooth, about 20 seconds. You should still be able to see some butter and cream cheese chunks.
3. Divide the dough into 2 equal balls and shape each ball into a disk about 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or overnight.
4. To roll out, place a dough disk on a surface lightly dusted with cornstarch. Roll to 1/8 inch thick, rolling from the center evenly out in all directions. Dust with additional cornstarch as needed to resist sticking.
5. Cut out a circle 2 inches larger than the paddle. Carefully lift and transfer to a paddle, easing the dough to the paddle but not stretching or pressing too firmly, or it will shrink during baking.
6. If the dough tears, just patch with a little extra dough, pressing gently to adhere.
7. Trim the dough level with the top of the pan. (Any leftover dough scraps can be frozen for future use or used as a simple cookie dough).
8. Place the dough shell in the refrigerator to chill for 15 minutes.
9. Using a fork, dock the bottom of the dough shell approximately every 2 inches.
10. Follow the directions above.

ChefSecret:  Before starting, make sure you have a cherry pitter which you can easily buy for under $20. I like the OXO Good grips multi-cherry pitter.  

Quip of the Day: “I’m not sure which is harder on a relationship—sharing a bathroom with 1 sink or sharing an iPhone charger for an hour.”
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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. We have added a new search feature to make it easier to navigate through our blogs. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Desserts #Gallette #Cherry #Frangipane #Baking #Sweets #Snacks #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin”? The longer the pandemic continues the more we crave “comfort foods.” This is a recipe that restaurants serve to use up “ends and pieces” or the trimmings of the beef that was cut in-house. Since many restaurants no longer cut their own meat, beef dishes like this have all but disappeared from many menus.
 
When you pressure cook in an Instant Pot the beef tips will be very tender and quite delicious. The braising and pressure cooking create a wonderful, unctuous (in a good way), rich gravy. Personally, I prefer to serve this amazing beef dish over mashed potatoes—that’s what mashed potatoes were invented for. The gravy even makes instant mashed potatoes taste great. But if you prefer, you can also serve them over rice or wide egg noodles.
 
Prep time:  25 minutes
Cook time:  25 minutes
Natural pressure release time:  10 minutes
Yield:  4 servings 
 
Ingredients 
For the dredge seasoning
4 tablespoons all-purpose flour
1 tablespoon corn starch
2 teaspoons steak seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1-teaspoon kosher salt
1/2 teaspoon pepper
 
For browning the beef
2 pounds beef filets tips, cut in 2-inch cubes
3 tablespoons olive oil
 
For the gravy
2 tablespoons unsalted butter
1 cup chopped yellow onion
3 tablespoons minced garlic
1/3 cup red wine 
1-1/2 cups beef stock
1-1/2 tablespoons Worcestershire sauce
1 teaspoon thyme
1 bay leaf
 
Directions
To make the dredge seasoning

1. In a gallon sized bag, mix together the seasoning ingredients. Set aside.

To brown the meat

1. Turn on the pot's SAUTÉ setting (high temperature).
2. Cut the meat into 2-inch cubes and put them into the bag with the seasoning mixture. Close and shake the bag to coat the meat with the seasoning.
3. When the pot is hot, add the oil. Then add half of the steak cubes in one layer. Brown both sides, but don't cook through. Remove to a plate.
4. Repeat with the second half of the meat and remove to a plate.

To make the gravy

1. Still on the SAUTÉ setting, add the butter and onion to the pot. Stir and scrape the bottom of the pot, loosening up all of the browned bits.
2. Add the garlic, stir and sauté about 30 seconds.
3. Add the red wine to deglaze the bottom of the pot.
4. Add the beef stock, Worcestershire sauce, bay leaf and thyme. Cook well to blossom the spices.
5. Cancel the SAUTÉ setting.

To cook the beef

1. Add the browned beef cubes back to the pot. Seal the lid and the release the valve.
2. Set to HIGH PRESSURE for 25 MINUTES.
3. When the cook time finishes, let the Instant Pot NATURALLY RELEASE for 10 MINUTES.
4. After ten minutes, release the valve to vent to release the remaining pressure.
5. Stir, taste the gravy and adjust with salt and pepper, if necessary.
6. Serve over mashed potatoes, wide egg noodles or rice.

Chefs Secret:  Not quite thick enough for your taste? Whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water until dissolved.  Turn on SAUTÉ function again and stir in the amount of cornstarch mixture until thickened to your taste.
 
Quip of the Day: “God, grant me the senility to forget the people I never liked, the good fortune to run into the ones I do, and the eyesight to tell the difference.”
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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.

#Entrees #InstantPot #BeefTips #MashedPotatoes #Beef #BeefFilets #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021