How you doin’? If you don’t already know, Joan and I sold our chocolate company, Choclatique, last year. In our chocolate lab our team spent hours and hours researching new ways to use chocolate over the last 15-years.
 
Chocolate has over 300 constituent elements that have positive therapeutic benefits. The Mayans used chocolate for medicinal and ceremonial reasons for over 2,500-years. Now you may enjoy the benefits of the ancients in the comfort of your own home.  The best yet… many of the following health and beauty aids can be made in your kitchen for just pennies.

                                                          WARNING:
   Some people have skin sensitivities or allergies to certain ingredients when
            applied directly to the skin, i.e. chocolate, coconut butter or honey.
                               If you do—do not use these formulations!
 
                                        Chocolate Peppermint Lip Gloss
If you love the flavor of both chocolate and peppermint this balm can be on the tips of your lips all day long. You will need to purchase 50 clear, 5.5 ml lip balm tubes with white caps from Amazon for about $10. We’ll leave up to you to create a glitzy brand and label. Feel free to double or triple-up on the formulation so you always have enough on hand.
 
Prep time:  5 minutes
Heat time:  1 minute
Yield:  6 small tubes
 
Ingredients
1 tablespoon natural coconut oil
2 tablespoons natural shea butter
1 tablespoon grated beeswax
5 dark chocolate chips
4-6 drops peppermint essential oil
 
Directions

1. Place the coconut oil, shea butter and beeswax in a microwave safe bowl and melt on high for 30 seconds; stir gently and microwave for another 30 seconds.  The ingredients will have melted and look like the consistency of cooking oil.
2. Mix in the chocolate chips; the heat should melt them without having to microwave it again.
3. Mix in the Peppermint Essential Oil.
4. Pour the mixture into the Lip Gloss Containers and let it harden before using, this took about 5 minutes.  

                                                      Homemade Chocolate Facial
Are you searching for a natural chocolate facial that smells great, will not break the bank and will not only enhance your complexion but also ensure that your skin is healthy and glowing in for the long term?
 
Prep time: 2 minutes
Yield: 1 facial
 
Ingredients
1 tablespoon natural coconut oil
2 tablespoons dark cocoa powder
 
Instructions

1. Using a small microwave safe bowl, soften the coconut oil in microwave for about 5-6 seconds.
2. Add cocoa powder and stir until well combined. Continue stirring until creamy.  Let cool.
3. Apply to face with brush or fingers.
4. Let the mixture sit on your face for 15-20 minutes, then wash it off with warm wet cloth.

 
ChefSecret:  This formulation can be increased and stored in an airtight jar at room temperature in a medicine cabinet. If you are going to store it, just remove a tablespoon or two and heat for just a few seconds in the microwave to soften. If you heat it too long and it's too runny, just let it cool until it thickens enough to cream onto your face without running. The face mask can be expected to stay fresh at room temperature between 3-6 months.
 
                                 Deep-Conditioning Cocoa Hair Mask
Here an old-fashioned Mediterranean beauty aid that goes back about 100 years. Always test a small patch of hair to make sure this DYI conditioner agrees with your particular hair and skin.
 
Ingredients
1/4 cup natural cocoa powder
1/2 cup Greek yogurt
2 tablespoons raw honey
2 tablespoons olive oil
1 tablespoon peanut oil
1 teaspoon apple cider vinegar
 
Directions
Special Note:  Cocoa powder and this hair mask is messy—wear an old t-shirt and make sure that you cover the floor with plastic.

1. Combine all ingredients in a bowl and mix well until it forms a nice, smooth paste. If this is too thick add more Greek yogurt.
2. Apply to clean hair. Evenly distribute through hair from roots to ends. Apply a plastic cap or deep conditioning cap; let it sit in the hair for 30 minutes.
3. Rinse hair well with cool water. Make sure the water is not “cold” but make sure it is between warm and cold, which is cool. Style hair as desired.

 
            WARNING:  Some people have skin sensitivities or allergies to certain ingredients when
                                applied directly to the skin, i.e. chocolate, coconut butter or honey.
                                                     If you do—do not use these formulations!
 
Covid-19 Quip of the Day:  How long is the social distancing supposed to last? My spouse keeps trying to get into the house.
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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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Chocolate #LipGloss #HomemadeBeauty #ChocolateFacial #CocoaHairMask #SheaButter #DIY #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? Pies are an important part of our American heritage and custard pie is right up there with apple pie in importance. We tested several custard pie recipes, and my friend Henry’s was the best of them all. I wouldn’t expect anything less from him as the former owner of Bavarian Bakery.

Custard pie may be considered dated by some and this recipe may be old or old fashioned, but it is a classic and much more than just a plain old piece of pie. It has a delicious rich filling made with cream, eggs and pure vanilla extract, with a light dusting of nutmeg, nestled in a buttery, flaky crust. It may be old fashioned and plain—but to me it’s just plain fantastic.
 
Thanks, Henry and Happy Belated Birthday!
 
Prep time:  15 minutes
Bake time:  45 to 55 minutes
Yield: 1 9-inch pie / serves 5 to 6 people
 
Ingredients
For the crust
1-1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking powder,
1/4 cup vegetable shortening*
4 tablespoons unsalted butter
1 teaspoon white or cider vinegar
3 to 5 tablespoons ice water
1 egg white, beaten (reserve the yolk for the pie filling)
 
For the filling
1-1/2 cups milk (anything from skim to whole, your choice)
1 cup cream (heavy, whipping, light, or half & half, your choice)
1/4 teaspoon salt
4 large eggs
1 egg yolk (left over from the crust egg white wash)
3/4 cup granulated sugar
1 tablespoon pure vanilla extract
1/4 teaspoon ground nutmeg
 
Directions
To make the crust:

1. Whisk together all the dry ingredients.
2. Add the shortening, mixing until the mixture is evenly crumbly. Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining.
3. Sprinkle the vinegar and 3 tablespoons of the ice water over the dough while tossing with a fork. Add more water if the dough isn't coming together. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
4. Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate the dough for a minimum of 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
5. Roll the chilled crust into a 13-inch circle and lay it in a lightly greased 9-inch pie pan. Make an upright crimp around the edge to keep the filling from sloshing out as you move the pie from counter to oven.
6. Place the pie crust in the refrigerator to chill while you preheat the oven to 375°F with a rack set in the middle.

To blind-bake (pre-bake) the pie crust

1. Brush the pie crust with the egg white and let it set. You may have to put the pie crust in the oven to dry the egg white for a few minutes.  If you do chill the crust again for a few minutes before blind baking.
2. Line the chilled crust with foil or parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 20 minutes. Remove it from the oven and gently remove the foil or parchment with the weights or beans. Return the crust to the oven for 10 to 15 more minutes, until it's golden brown all over. If the edges of the crust start to become too brown, cover them with a pie shield or strips of aluminum foil.
4. Remove the crust from the oven and cool completely while you make the filling.
5. Reduce the oven temperature to 300°F.

To make the filling:

1. Start by combining the milk, cream and salt in a medium-sized saucepan or microwave-safe bowl. Heat the mixture until small bubbles form around the edges, and steam starts to wisp from the surface to scald milk. Set aside off the heat.
2. In a separate bowl, whisk together the eggs, egg yolk and sugar. Pour 1/4 of the hot milk/cream over the egg mixture, stirring well being careful not to cook the eggs.
3. Pour the egg mixture into the remaining hot milk/cream, stirring well. Pour the custard through a sieve, to strain out any possible bits of cooked egg.
4. Stir in the vanilla extract.

To bake the pie:

1. Pour the hot filling into the baked, cooled crust.
2. Sprinkle the nutmeg evenly over the top.
3. Cover the edges of the pie with a pie shield or strips of aluminum foil to prevent over-browning.
4. Place the pie onto sheet pan and place on the oven's middle rack.
5. Bake it for 35 to 40 minutes, or until the custard is set at the edges but still a bit wobbly in the center. The temperature of the pie at the center should be between 170°F to180°F.
6. Remove the pie from the oven and place it on a rack to cool.
7. When it's completely cool, refrigerate until you're ready to serve.
8. Store any leftovers covered with food film in the refrigerator for 3 to 4 days.

ChefSecret:

• I know the crust procedure may seem a bit fussy, but it makes a great crust. If you are in a hurry (or just not in the mood to be bothered), just use a supermarket pre-made crust or refrigerated dough and skip the extra steps—all the flavor is in the egg and vanilla custard. 
• You can substitute butter for shortening if you prefer, but your crust will be less flaky.
• You can use skim milk or fat-free, however the custard won't taste as rich a texture and flavor of the intended recipe.

Covid-19 Quip of the Day: The spread of Covid-19 is based on two (2) factors:

1. How dense the population is.
2. How dense the population is.

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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #Baking #Pie #Custard #BavarianSpecialties #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                            ©PERSPECTIVES/The Consulting Group, Inc. 2020

 

How you doin’? How much do you know about Filipino food? It is a very diverse and delicious cuisine. One of my favorites is deep-fried Lumpia rolls. Lumpia is derived from the fried Chinese spring roll or egg roll and is very popular in Indonesian and Filipino cuisine. It is smaller in size and shape than an egg roll. Lumpias are made of thin paper-like or crepe-like pastry skins called "lumpia wrappers" enveloping savory or sweet fillings.
 
The origins date back centuries (17th Century). The Chinese originally sought to create a meal that incorporated all the fresh bits and pieces of vegetables available in spring after a winter of consuming mostly preserved foods. They can be served as a side dish or as an appetizer.
 
In Indonesia lumpia has become a favorite snack and is known as a common street food. In the Philippines, lumpia is one of the most common dishes served at gatherings and celebrations.
 
                                 You will need a candy or frying thermometer for this recipe.
 
Prep time:  45 mins
Cook time: 25 mins
Yield: about 30 Lumpias
 
Ingredients
1 tablespoon vegetable oil
1-pound ground pork
2 cloves garlic, crushed
1/2 cup chopped sweet yellow onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced Napa green cabbage
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon minced garlic
1 teaspoon dark soy sauce
1-package lumpia wrappers (about 30 pieces)
2 cups vegetable oil for frying
 
Directions

1. Place a wok or large skillet over high heat and add the 1 tablespoon of vegetable oil. Cook the pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside.
2. Drain the grease from the pan, leaving a thin coating. Cook garlic and yellow onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions and cabbage. Season with salt, pepper, garlic powder and soy sauce.
3. Remove from heat and set aside until cool enough to handle.
4. Place a lumpia skin on a flat surface with one of the points down in front of you. Spoon three heaping tablespoons of the filling onto the wrapper near the closest corner of the wrapper, leaving a 1-1/2” space from the wrapper edges. Bring the corner of the wrapper closest to you up and over the filling, and neatly fold in the two sides toward the center. Roll the wrapper with the filling up toward the topper of the wrapper. Keep the roll tight as you assemble. Before the final roll, moisten the top corner and adjacent sides with water to seal the edges. Repeat for each lumpia.
5. Cover the rolls with plastic wrap to retain moisture.
6. Heat a heavy skillet over medium heat, add oil to 1/2” depth, and heat until the oil has reached 350°F.
7. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, gently turning them until all sides are golden brown.  Be sure to allow the oil to return to 350°F before frying the next batch.
8. Drain on paper towels.
9. Serve immediately.

 
ChefSecret:  The big secret is to make sure to tightly roll and seal the rolls well.
 
                                                     Sweet Chili Lumpia Dipping Sauce
 
Prep time:  2 minutes
Cook time:  3 minutes
 
Ingredients
1 cup water
1-1/2 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons granulated sugar (better yet use palm sugar, if you can find it)
1-2 chili peppers (siling labuyo), minced finely
2 teaspoons cornstarch
1/4 cup shredded carrots
1/8 teaspoon of kosher salt
 
Directions

1. Mix all the ingredients together, dissolving the cornstarch thoroughly.
2. Cook over medium heat until thick.
3. Serve as a dip for Filipino Lumpia, Lumpiang Shanghai, Cheese Lumpia or any fried food.

 
ChefSecret: 

1. Siling Labuyo, better known as Thai bird chili peppers, are added depending on one's preference, whether mild and flavorful or hot and spicy.
2. Use caution when handling fresh chili peppers being sure to keep your hands away from your face, especially your eyes. Wash your hands thoroughly after handling them and before using the bathroom to avoid painful cross-contamination.
3. You can use a pinch of crushed red pepper flakes to better control the heat of the lumpia dipping sauce, instead of using fresh chili peppers.
4. If available, use tapioca starch; cornstarch can turn the sauce into a pasty consistency if stored refrigerated.

 
Covid-19 Quip of the Day:  I told my suitcases there would be no vacation this year. I’m staying home with my emotional baggage.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizers #Lumpia #Pork #FilipinoCuisine #FilipinoFood #EggRolls #SpringRolls #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? No one would ever accuse me of being a shrinking violet, but back in baking school when I heard that we were going to make puff pastry again, I would quake in my clogs. For some reason this was one of the more difficult things for me to get right.
 
Puff pastry is just a simple laminated base dough like the doughs used in croissants—only without yeast. The butter is actually put inside the dough, making a paton which is repeatedly folded and rolled out before baking—alternating layers of dough and very cold butter, rolled, batted and folded over to create 68 flaky layers—count ‘em 68.
 
The ingredients are simple… the technique, not so easy. My friend Henry (Bavarian Specialties) found a way to automate the process with a quarter mile production line with over 400 motors. That may give you an idea of the complexity of puff pastry dough.
 
Fear not! I have a simple solution for you! Puff pastry, also known as pâte feuilleté, is a flaky light pastry with 101 uses, but why spend 2 days making it yourself when Pepperidge Farms Puff Pastry is available (Trader Joe’s has an all-butter variety, as well). A box of this, ready-to-go frozen puff pastry is something of a miracle. If you’ve ever baked with it, you know exactly what I’m talking about. It puffs into delicate, buttery layers (probably more than 68), turning even the most basic recipes into something that feels totally fancy.
 
It’s also super easy to use… all you need to do is pull the box out of the freezer and pop it in the oven. Well, not quite that easy, although I promise it’s almost that simple. Just remember to read the tips in the ChefSecret below and you’ll be on your way to light and flaky breakfast turnovers, bite-sized appetizers, savory tarts and Palmiers.
 
Prep time: 20 minutes
Bake time: 10 to 12 minutes
Yield: 30 to 40 cookies
 
Ingredients
1 cup of unsalted melted butter
2 cups granulated sugar
2 tablespoons of cinnamon
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted, but still chilled (I use Pepperidge Farm)
 
Directions

1. Preheat the oven to 450⁰ F. and line your sheet pans with parchment paper.
2. Combine the sugar, cinnamon and salt together.
3. Pour 1/2 cup of the sugar mixture onto a flat, hard surface—a wooden cutting board will do nicely.
4. Unfold each sheet of puff pastry onto the sugar.
5. With a rolling pin, roll the dough until it's about 1/4” thick. The sugar on the board will be pushed into the dough.
6. Brush 1/2 cup of butter over the top of the pastry sheet.
7. Sprinkle 1/2 cup of the sugar mixture on top, spreading it evenly on the pastry. Don’t be bashful—coat it well—for an even covering of sugar.
8. Roll the opposite sides of the square toward the center so they go halfway to the middle to form the two sides of the pinwheel.
9. Slice the dough into 3/8-inch slices and place the slices, cut side up, on sheet pans lined with parchment paper. Sprinkle any leftover loose sugar mixture from the cutting board over the slices.
10. Repeat the same process with the second sheet of puff pastry dough (3 through 9).
11. Arrange the slices on parchment-lined baking sheets. (There may be quite a bit of sugar left on the board you sprinkle that on top of the formed pastry on the sheet pans.)
12. Put the sheet pans in the oven and turn then temperature down to 400⁰F.
13. Bake the puff pastry for 15 to 20 minutes until caramelized and brown on the bottom. If your oven has hot spots, shift the positions of the sheet pans in the oven for more even baking.
14. Remove the pans from the oven and place them on a wire rack to cool.  After about 10 or 15 minutes, transfer the Palmiers to the wire rack to finish cooling.
15. Store in a dry, air-tight container.

ChefSecret: Follow these tips for baking with frozen puff pastry:

• Thaw your frozen puff pastry (preferably refrigerated, overnight).
• Unfold your pastry only when fully thawed to prevent cracking.
• Flour or sugar your work surface and your rolling pin so the pastry won’t stick.
• Use restraint with your rolling pin—you’re only rolling to 1/4” thick, not making paper.
• Cut with care—use a very sharp knife or bench scraper.

 
Covid19 Quip of the Day: Remember all those times when you wished the weekend would last forever. Well, Wish granted.  Happy Now?
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #Brunch #Palmiers #ElephantEars #PigEars #PuffPastry #PepperidgeFarms #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                             ©PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? It’s that wonderful time of the week when we can’t wait to start happy hour—sometimes it’s Thursday at midnight... that's 5 o'clock somewhere, right?
 
Let’s talk a little pineapple and coconut or the infamous Piña Colada. Sometimes the Piña Colada gets a bad rap among cocktail connoisseurs and snobs. For years, it was the stepchild of the blender boom, a symbol of poolside bars, boozy cruises and the poor man’s beach vacation. But the tropical classic—a mix of rum, coconut, pineapple and lime juice—dates back more than a half century, when it was the drink of the day in San Juan, Puerto Rico. If you’re not into blended drinks, this recipe will silence the blender blades and you can use pebble or shaved ice instead, along with and a nice sturdy shake… count it toward your exercise for the day.
 
The Piña Colada is a sweet cocktail made with rum, cream of coconut or coconut milk, and pineapple juice. It may be garnished with either a pineapple wedge, maraschino cherry, or both—a paper cocktail umbrella is a must. There are two versions of the drink, both originating in Puerto Rico. Both are shown here.
                                                     The Piña Colada
                                     
Ingredients
2 ounces light rum, plus a splash more to float
1-1/2 ounces cream of coconut
1-1/2 ounces pineapple juice
1/2 ounce fresh lime juice
 
Garnish: pineapple wedge
Garnish: pineapple leaf
Garnish: maraschino cherry
Garnish: paper cocktail umbrella
 
Directions

1. Add all ingredients into a shaker with ice and shake vigorously (20-30 seconds).
2. Strain into a chilled Hurricane glass over pebble ice.
3. Garnish with a pineapple wedge, pineapple leaf and a tiny cocktail umbrella.

 
                                                 The Painkiller Cocktail
 
A Painkiller is a rum cocktail trademarked by Pusser's Rum Ltd, their signature drink. It is often associated with the British Virgin Islands, its place of origin. Similar to a Piña Colada, The Painkiller is a blend of Pusser's (or any other rum) with 4 parts pineapple juice, 1 part cream of coconut and 1 part orange juice, well shaken and served over the rocks with a generous amount of fresh nutmeg on top. It may be made with either two, three or four ounces of Pusser's dark rum.
 
Why Pusser’s? It is the original Navy Rum as served on board warships of Great Britain’s Royal Navy for more than 350 years from about 1655 to 1970. It was a part of the life and times of Nelson—the Admiral—and the old navy so aptly described in the novels of Patrick O’Brian.  Pusser’s 350 years of Liquid History has become the standard by which other dark rums are measured. Pusser’s was never sold or offered to the public until 1979. Prior to this, if a rum connoisseur managed to obtain a tot or two, it was valued at a high price and for a very special occasion. Pusser’s full, rich flavor is all natural, no flavoring agents are added. It is the only rum whose flavor is sufficiently distinctive to be savored through the ingredients of just about any cocktail.
 
Ingredients
2, 3 or 4 ounces Pusser's Dark Rum
4 ounces pineapple juice
1 ounce cream of coconut
1 ounce orange juice
 
Directions

1. Shake ingredients vigorously with ice, then pour into a tall hurricane glass or hollowed out pineapple over crushed ice.
2. Sprinkle nutmeg on top and serve.

ChefSecret:  

• At our ocean front restaurants we served this drink in a hollowed our pineapple with 2 straws. For just under 15 bucks you can add this handy gadget to your bar tools collection and mystify all your guests (assuming we’re allowed to have any).
• The first cocktail to get an umbrella was the tapa punch, in 1959 in California, by either Trader Vic’s or Don the Beachcomber depending on whose history you want to believe. So why were those little umbrellas hanging around? Ladies loved them and couldn’t resist a strong rum drink topped off with a tiny, little paper parasol—they’re so cute and a great keepsake of an even better date. 
  

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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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#PinaColada #CocktailUmbrella #Pineapple #Rum #PussersRum #Coconut #Cocktails #HappyHour #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                                ©PERSPECTIVES/The Consulting Group, Inc. 2020