How you doin’? I recently heard from Spencer, our former R&D chef. Chef Spencer is now the executive chef for Chatrium Hotels in Bangkok Thailand. Chef Spencer tells us that tourism in Thailand has slowed considerably due to the pandemic, so, I guess I’m not going to be traveling to Thailand any time soon. I’m really missing great Thai food. There are only a few decent Thai restaurants in Los Angeles that have food that is even close to authentic Thai food.
 
A little history about the chef… We first met Chef at the Mandarin Oriental on the Chao Phraya, the major river in Thailand that flows from the north through Bangkok and out into the Gulf of Thailand—a beautiful setting. Chef Spencer is a Brit with over 30 years of culinary experience in high-end hotels, restaurants and resorts across the globe, including America, Australia, Barbados, England and Thailand which is what attracted us to him, aside from the fact he is such a very likable guy.

So, when you’re missing good Thai food and none of your favorite restaurants are open, what do you do? Create and innovate.  Here is my easy recipe for a salad with an elegant Asian flair and good for even the fanciest party meal. I think Chef Spencer would approve. Most Thai noodle salads have a peanut butter infused dressing—this one doesn’t and is much lighter. It's not only a healthy alternative but is delicious. It is zesty and pairs well with some Thai barbecued chicken and a bottle of Singha Thai Beer. I like to sprinkle some additional peanuts right before serving.
 
Prep time:  15 minutes
Cook time:  10 minutes
Chill time:  1 hour
Yield:  4 servings
 
Ingredients
15 ounces dried Soba noodles
1-3/4 teaspoons dark sesame oil, divided
1/3 cup rice vinegar
1/2 cup soy sauce
2 tablespoons Thai fish sauce
1 lime, zest (microplane) and juice
3 tablespoons brown sugar
1 tablespoon minced garlic
2 teaspoons Sambal--chili garlic paste, or to taste (optional)
1 cup finely shredded carrots
1/2 cup chopped fresh cilantro
2 tablespoons green onion top rounds
2 tablespoons cucumbers, julienne cut
1/2 cup bean sprouts
1/4 cup + 1 tablespoon coarsely chopped roasted, salted peanuts
8 ounces grilled chicken breast, julienne cut (optional)
2 tablespoons crisp bacon bits (optional)
 
Directions

1. In a large pot, cook Soba noodles according to package directions.
2. Drain and rinse noodles with cold water; set aside. Toss with 1/2 teaspoon of the sesame oil to keep them from clumping together.
3. In a large bowl, pour the rest of the sesame oil, rice vinegar, soy sauce, fish sauce and lime juice.
4. Mix in lime zest, brown sugar, garlic, and Sambal; stir until sugar dissolves.
5. Add in the carrots, cilantro, green onions, cucumbers, bean sprouts and peanuts.
6. Cut the noodles in half. Stir into dressing mixture.
7. Cover and refrigerate for at least 1 hour.
8. Toss salad again before serving. If it seems a little dry, splash with a little soy sauce and vinegar.
9. Top with 1 tablespoon of chopped peanuts and sliced chicken or bacon if using.
10. Serve chilled.

ChefSecret:  What is Sambal? It is an Asian chili sauce or paste typically made from a mixture of a variety of chili peppers with shrimp paste, garlic, ginger, shallot, scallion, palm sugar and lime juice. It is native to Indonesia, Malaysia, Sri Lanka, Brunei, Singapore and Country Thai cuisines. It is quite spicy, so use sparingly.

What is a microplane? A Microplane grater originated as an excellent smoothing tool for woodworkers, and it has proved to be an indispensable grating tool for chefs and cooks. It is a great tool for quickly zesting citrus fruits and even grates the hardest Parmigiano-Reggiano cheese.

#Salad #ThaiNoodleSalad #SpencerKells #ChatriumHotels #Brunch #Lunch #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19

How you doin’? Since you have so much time on your hands and your cooking skills have undoubtedly improved during the pandemic, I am throwing you a bit of a challenge today.

In Lisbon at A Padaria Portuguesa the center of the restaurant is the hot bakery and the star of the bakery is the Pasteis de Nata—Portuguese Custard Tartlets.to edit.

Many cuisines have a custard dessert, in America we have custard pies, in France it’s the Crème Brûlée and in Hong Kong you can find the Don Tarts on the dim sum cart. Pasteis de Nata is so popular in Portugal that every bakery has their version. Pasteis de Belem is the most famous. They bake over 20,000 of these tarts a day.

What makes these tarts so much better than other international custard offerings? The pastry is thinner and crisper and the filling is usually still hot and creamy from the oven. They are sprinkled with a touch of cinnamon—they are absolutely delicious. Despite there being lots of wonderful freshly made Nata houses in Lisbon, A Padaria Portuguesa and Pasteis de Belem are definitely the best.
 
I’ve watched this recipe made in APP central bakery for years. This is a difficult recipe to make at home, but during this time you should have all the time in the world. I decided to simplify it a little to tailor it to the American kitchen. You’ll find that you already have all the ingredients in your kitchen pantry and refrigerator—they just require a few basics. It is a rather busy recipe and some practice is helpful, but well worth it.
 
Prep time:  1-1/2 hours
Chill time:  2 hours or overnight
Bake time:  25 minutes
Ready In:  4 hours
 
Ingredients
For the laminated dough
1 cup all-purpose flour
1/4 teaspoon kosher salt
1/3 cup cold water
1 stick unsalted butter Plugra (European-style), softened, divided
 
For the syrup
3/4 cup white sugar
1/4 cup water                                                 
1 tablespoon water
1 lemon, zested with a microplane
 
For the custard
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1-1/2 cups milk
6 large egg yolks
Syrup (from recipe above)
2 teaspoons vanilla extract (optional)
 
Directions
To make the laminated dough

1. Combine the flour, salt and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve a workable dough.
2. Transfer the dough onto a well-floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 30 minutes.
3. Roll the dough into a square about 1/8-inch thick, dusting with flour as necessary; dough will still be sticky.
4. To make the laminated dough, spread 1/3 of the butter over 2/3 of the square using a spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
5. Turn the dough with a bench scraper to unstick it from the counter, dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 to 15 minutes.
6. Sprinkle the dough with more flour and roll into a square about an 1/8-inch thick. Spread the remaining butter over the dough, leaving a 1- to 1-1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge.
7. Roll dough into a log starting from the bottom edge. Dust with more flour and smooth over the ends. Wrap the dough log with plastic wrap and refrigerate for at least 2 hours, or overnight.

To make the syrup

1. Combine the sugar, 1/4 cup plus 1 tablespoon water and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210° to 215⁰ F. Remove from heat and set aside.
2. Preheat your oven to 550⁰ F.
3. Butter a muffin tin.

To make the custard

1. Whisk the flour, salt and cold milk together in a saucepan. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for 10 minutes.
2. When the milk mixture has cooled enough to not scramble the eggs, whisk the egg yolks into the cooled milk one at a time. Add the syrup and vanilla extract. Mix until combined. Strain custard into a Pyrex measuring cup to remove any egg solids.
3. Unwrap the dough and trim to straighten the uneven ends.
4. Score the log into 12 equal pieces using a knife or bench scrapper; cut through the dough log.
5. Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push the dough against the bottom and up the sides of the cup until it reaches at least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
6. Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes.
7. Cool tarts briefly; serve warm.

#PasteldeNata #CustardTart #aPadariaPortuguesa #Lisbon #Portugal #QuarantineKitchen #Covid19 #PerspectivesTheConsultingGroup #Dessert

How you doin’? It’s Friday… and almost time for Happy Hour! There are some memories I retreat to in the back of my mind when I find I can’t have a proper Happy Hour. Let me tell you a little story…
 
Wendel was his name and Wendelizing was his game. Wendel was the barkeep at a local dive bar across the street from USC. After some really rough days matriculating at the castle of higher learning a bunch of us would visit Wendel. Wendel would entice us to drink Singapore Slings—many of them. For the uninitiated you should know a Singapore Sling goes down really easily. Before long and after two or 3 of them it was time to go back to the dorm.
 
So, what is a Singapore Sling you ask? According to the historian for Raffles Hotel, the intent was to produce a cocktail that looked like fruit juice and had a rosy color that would appeal to women. It was, as the hotel notes, "a socially acceptable punch for the ladies."
 
The Singapore Sling is a classic gin-based cocktail that every cocktail connoisseur needs to taste. The story goes that it was developed by a guy by the name of Ngiam Tong Boon at the Raffles Hotel in Singapore sometime around 1915. It is a smooth, slow, and semi-sweet cocktail with a complex flavor that has remained a favorite for over 100 years—yes, people still drink them.
 
The original recipe may be lost to the ages and few people can agree on the “right” recipe. The disparities seem to have begun as early as the drink's first decade and they've only grown over the years.
 
This recipe is the one we served at Fanny’s Fish Market (a chain of seafood joints I owned up in the SFO Bay area) and is a more contemporary variation. Some versions include anything from pineapple to grenadine or liqueurs like Cointreau. A couple of today's top cocktail historians have also dug up older recipes which are worthy of discussion and a taste or two, or three. No matter how you end up taking your Singapore Sling, it is a fascinating cocktail that is well worth your time to explore. Take 3-minutes to “Wendelize” your friends with Fanny’s version of a Singapore Sling.
 
Ingredients
1-1/2 ounces gin
1-ounce [1]Benedictine
1-ounce lime juice
1/4-ounce simple syrup
2-ounces club soda
1/2-ounce cherry brandy (or kirsch or Cherry Heering)
Garnish:  lemon slice and a stem-on maraschino cherry
 
Directions

1. Pour the gin, Benedictine, lime juice, and simple syrup into a cocktail shaker filled with ice cubes.
2. Shake well.
3. Strain into a highball glass over crushed ice.
4. Pour in the club soda.
5. Float the cherry brandy on top by pouring it over the back of a spoon.
6. Garnish with the lemon slice and cherry.
7. Serve and enjoy!

ChefSecret: Did you notice the lack of pineapple juice? This was the "key" ingredient in Raffles' Cricket Club recipe, so that may have been how Ngiam improved on his original cocktail that was so popular throughout Singapore at the time.
 
If you want to try another popular Singapore Sling—call it No. 2—pineapple juice is used at a full 2-ounce pour, equaling that of Beefeater Gin. It also adds 1/2 ounce each Cherry Heering and Triple Sec with 1/4-ounce Benedictine and 3/4-ounce lime juice. It's topped with Angostura bitters and club soda. This was the recipe found on a Raffles coaster, though it lacked the measurements, so experienced bartenders had to wing it on their own.

[1] What is Benedictine liqueur?  In 1510, the Benedictine monk Don Bernardo Vincelli created the recipe for this French liqueur, which calls for 27 plants and spices. The three main ingredients are Angelica, Hyssop and Lemon Balm. It has the flavor of sweet honey accented with holiday spices, stone fruits, and an herbal nuance.

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Please remember when making purchases—Give our American farmers and ranchers the business—source local foods, shop small (neighborhood owned stores) and buy when you see Made in the USA on the label.

To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Thanks for reading!

#SingaporeSling #Gin #Singapore #RafflesHotel #HappyHour #Cocktails #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19

How you doin’? If you have been homeschooling and babysitting your kids all day every day it probably seems like the pandemic will never come to an end.

Yes, you love them. You often felt guilty before that you weren’t spending enough time with your kids and now you realize, absence makes the heart grow fonder. It’s tough being a teacher, entertainer-in-chief and mom or dad all at the same time. So maybe it’s time to do a craft or baking project as a change of pace.
 
Let me offer you the simplest starter baking recipe project (along with a brief history lesson), which I know is suitable for all ages for both cooking and eating. Take notes—there will be a pop quiz shortly.
 
First, for the history lesson… Shortbread evolved from a medieval biscuit bread into a buttery cookie. Some versions are rustic, some are quite elegant. Shortbread may have been made as early as the 12th century, but its invention (or at least, the refinement to its current form) is often attributed to Mary, Queen of Scots (1542-1587) in the 16th century. She had a team of French chefs who had the time, labor and ingredients to perfect the recipes.
 
Shortbread recipes first appear in cookbooks of the time, although origination often precedes the first reference in print by a significant number of years. Alas, Queen Mary didn’t enjoy her shortbread with tea before her head was separated from her body, nor did her cousin Queen Elizabeth I [1533-1603]—tea didn’t arrive in England until September of 1658. It may be difficult for us to imagine a world without a comforting hot cup of coffee, tea or hot chocolate.  
 
Why “Short” Bread? There are two different explanations for the name of this cookie. Some sources cite the crumbly or “short” texture of the biscuit. Others attribute the name to its high percentage of shortening, or butter (the word “shortening” refers to any fat). Butteriness is an important quality in shortbread—so much so that in 1921 the British government legislated that a product called shortbread must get at least 51% of its fat from real butter.
 
This is the most basic cookie recipe there is. There are only three ingredients—real butter and brown sugar give it an irresistible flavor and all-purpose flour gives it the signature texture (the extracts are optional). Quick preparation and baking time will give you and your kids a quick reward.
 
Prep time:  10 minutes
Bake time:  20 to 25 minutes
Yield:  about 48 “biscuits” (24 servings)
 
Ingredients
2 cups salted butter, room temperature
1 cup packed golden brown sugar
4-1/2 cups all-purpose flour
2 teaspoons pure vanilla extract or 1 teaspoon almond extract (optional)
 
Directions

1. Preheat your oven to 325⁰ F.
2. In a large bowl of an electric mixer, cream the butter and brown sugar.
3. Add the vanilla or almond extract if using.
4. Add 3 to 3-3/4 cups flour a little at a time. Mix well.
5. Sprinkle the board or counter with the remaining flour. Knead the dough for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2-inch thickness. Cut into 3” x 1” strips. Prick with fork and place on ungreased baking sheets.
6. Bake at 325⁰F for 20 to 25 minutes until the edges are just turning a light golden brown.
7. Remove the baking sheets from the oven and place them on a cooling rack for 10 minutes.
8. Remove the cookies from the baking sheet and transfer them directly to the cooling rack.

 
ChefSecret:  Use a low-water content, European-style butter—I prefer Plugra for best results. The secret to Plugra European-Style Butter is a slow churn process that creates less moisture and a creamier texture when compared to ordinary American table butters. This secret becomes yours for higher, fluffier cakes, flakier pastries, unbelievably creamy sauces, rich enviable risottos, sizzling sautés and extraordinary flavored compound butters.

#Dessert #Shortbread #KidsBaking #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19

 How you doin’? Here’s what I’m planning today. I’m going to grill steaks for dinner. I picked up a couple of bone-in rib-eye steaks at Huntington Meats yesterday and I lightly marinated them in what I thought to be expensive balsamic vinegar. It comes from a canister-like dispenser at Gelson’s markets and it costs about $35 bucks for a small bottle when they have it in stock. They make all kinds of claims they I never really paid much attention to; I just love the flavor of this brand of balsamic vinegar and use it on a lot of different things… I add it to salads and dressings, to sous vide chicken breasts, over-ripe strawberries, I even use it to add a punch to my Italian sauces and Bloody Mary Mix.
 
I was a happy “balsamic camper” until I heard from George—George Salmas, The Food Lawyer. George exclusively represents food and beverage companies. The Food Lawyers have been in the biz for over 30 years advising and protecting food industry clients. We (Perspectives and The Food Lawyers) have common clients but do different things.
 
Let me tell you a little bit about George… first of all, he is an attorney (that’s not all bad) with a quirky sense of humor and often writes about some of the really stupid things that people sue food people over. In California there are lots of litigious crackpots who will sue anyone at any time for anything… but I digress. 
 
So last week I receive a new article from George, Drop the Vinegar and Come Out With Your Hands Up!  He goes on to tell us—well, I’ll let you read it in George’s own words (be sure to scroll down to the recipes below).

                             Drop the Vinegar and Come Out With Your Hands Up! 
One of the great scams that has gone on for years, and still goes on today, is counterfeit balsamic vinegar. Most of it in stores is bogus.
 
Real, traditional, authentic balsamic vinegar comes from two regions in Italy and starts with specific strains of white wine grapes that are crushed into juice with the skins, seeds and stems. This concoction is cooked down to about 50% volume into a concentrated syrup and then aged in a progression of barrels made from chestnut, cherry, oak, mulberry, ash or juniper for at least 12 years. Some of the premium products are aged for as many as 50 to 100 years.
 
Well, this is all very expensive—and this is where the con-game begins. But this one is doubly tricky because it can be a double-con—one of which is actually legal.
 
All crooks have two things in common. 1) They want to make as much money as possible with as little work as possible. 2) They are smarter than everybody else.
So, they do things like rob banks, print counterfeit money and smuggle drugs. Some of them even go into politics. But those chumps are all pikers compared to the real gravy train: Food fraud.
 
If you can take cheap food and palm it off as something exclusive, you can run that scam over, and over and over to the same people—forever (or until you get caught). Even when you catch them red handed, they act surprised and try to keep it going.
 
One of the really great scams that has gone on for years and still goes on today, is counterfeit balsamic vinegar. Most of it in stores is bogus.
 
Real, traditional, authentic balsamic vinegar comes from two regions in Italy and starts with specific strains of white wine grapes that are crushed into juice with the skins, seeds and stems. This concoction is cooked down to about 50% volume into a concentrated syrup and then aged in a progression of barrels made from chestnut, cherry, oak, mulberry, ash or juniper for at least 12 years. Some of the premium products are aged for as many as 50 to 100 years.
 
Well, this is all very expensive—and this is where the con-game begins. But this one is doubly tricky because it can be a double-con—one of which is actually legal.
 
The illegal con: Mostly originating in Italy, counterfeit balsamic starts out as “plonk” (cheap generic table wine grapes) that is palmed off as the expensive varieties. Then, it might be aged for a couple of years (or less) and then diluted with cheap white vinegar and pumped up with thickeners and coloring agents. The product is then labeled “balsamic vinegar” and sold without disclosing its sordid past. 3.38 oz of real 25-year-old balsamic vinegar can cost more than $150, and a bottle of 50-year-old can be $300. Even a bottle of 12-year-old (the minimum allowed) can go for $75. So, when it costs $10 or so to make a fake, that’s some serious profit. Last year, the Italian police conducted a sting and seized over 9 tons of bogus balsamic stock. And no one thinks they got all of it.
 
The legal con: It’s OK to label something “balsamic vinegar” and put a bunch of bogus junk in it, so long as you list the bogus junk in the little ingredient statement on the back. Common additives are white vinegar, GMO brown sugar and caramel coloring.
 
So here is a little advice from The Food Lawyers:

1. Admit to yourself it’s impossible to be sure without a DNA test. I believed my parents when they told me I was their kid. I never bothered with a DNA test. I’m not suggesting one here.
2. Be prepared to spend some real money. If it’s $20 a bottle, like we used to say in South Philly, “Feggeda Bout It.”
3. Look at the ingredient statement. The only ingredient should be “grape must.” “Must” is the grape juice, seeds, skins and stems before they’ve been cooked down to 50% volume. If you see anything more than “grape must” listed, you know it’s watered down, bogus balsamic. And if the ingredient list names wine vinegar before the “grape must,” you know it’s more than 50% watered down.
4. Look for the designation, D.O.P. Denominazione di Origine Protetta—Italian for “Protected Name of Origin” – is the EU certification of authentic balsamic. Odds are good you’re getting the real thing. I.G.P. denotes a much cheaper blend with white vinegar from Modena, Italy. Any other combination of letters is just B.S.

But there’s another alternative: If you like the cheap, watered-down stuff that’s normally served in Italian restaurants (it can actually taste pretty good), go ahead and use it. Just don’t pay $300 for 4 ounces.
If you’ve got a problem and need legal food advice, call or email George Salmas, Phone: 310-556-0721 or email george.salmas@thefoodlawyers.com.
      
So, now that you know all the interesting “cons” relating to balsamic vinegar, here a couple of recipes you can make with it. For these two recipes you can use the “cheap” stuff.
 
                                                 Inexpensive Balsamic Vinaigrette
 
This is a great tasting balsamic vinaigrette that does not require the expensive, aged vinegar.  It is simple and works well as a dressing or marinade.
 
Prep time:  10 minutes
 
Ingredients
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon shallot, minced
1 tablespoon garlic, minced
salt and ground freshly-ground black pepper to taste
 
Directions
Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt and black pepper together in a glass jar with a lid. Shake vigorously until thoroughly combined.
 
 
                                                        Boneless Balsamic Italian Beef
Ingredients
1-3/4-pound boneless roast beef (chuck or round roast)
1 cup beef broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
 
Directions

1. Place roast beef into your Instant Pot cooking insert.
2. In a small mixing bowl, mix together all remaining ingredients and pour over the beef.
3. Set the Instant Pot on HIGH PRESSURE for 45 MINUTES. At the end of the cook cycle let it NATURALLY RELEASE for 10 MINUTES and then open the valve to release the remaining steam. Alternatively, you can also use your slow cooker--4 hours on High or 6-8 hours on Low.
4. Transfer the cooked beef from the pot with tongs to a serving dish. Break apart lightly with two forks and then ladle about 1/4 to 1/2 cup of the cooking liquid over the roast beef.
5. Serve over pasta, rice or couscous.

ChefSecret: I keep any leftover cooking liquid in a Food Saver bag in the freezer and use it as a cooking starter for the next braised beef dish I make.

Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Click here to send your thoughts.

Please remember when making purchases—Give our American farmers and ranchers the business—source local foods, shop small (neighborhood owned stores) and buy when you see Made in the USA on the label.

To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Thanks for reading!

#BalsamicVinegar #BalsamicVinaigrette #ItalianBeef #Beef #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #InstantPot #ComfortFoods #HuntingtonMeats #TheFoodLawyers