How you doin’? At the Customs House Restaurant, Sunday mornings unfolded at an easy pace. Coffee cups stayed full, the bacon was already on the griddle, and my quiche often found its way from the kitchen to the brunch table.
 
What makes it memorable is the crust. Instead of a traditional pastry, crushed buttery Ritz crackers bake into a golden shell with a delicate crunch. The filling is a silky egg custard layered with smoky bacon, sharp Cheddar cheese, fresh green onions, and sliced almonds for a subtle crunchy, nutty finish.
 
It’s a simple, comforting dish that feels right at home on a relaxed Sunday morning… maybe even Easter Sunday morning.
 
Prep time:  20 minutes
Bake time:  55 minutes
Cool time:  25 minutes
Yield:  8 servings
 
Ingredients 
For the crust
​
35 buttery round crackers (such as Ritz)
1/3 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted
 
For the custard filling
8 slices chopped center-cut bacon
2 ounces softened cream cheese
3/4 cup half-and-half
3 large eggs
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
4 ounces shredded sharp Cheddar cheese
1/3 cup thinly sliced tops and bottom green onions, plus more for garnish
1/4 cup sliced almonds

Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.

To make the cracker crust

1. In a food processor, combine the crackers, flour, sugar, and salt. Process until finely ground, about 15–30 seconds.
2. Add the melted butter and pulse until the crumbs are evenly moistened and hold together when pinched.
3. Press the mixture evenly over the bottom and up the sides of a 9-inch pie pan.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Bake until lightly toasted and set, about 10–12 minutes.
6. Remove the parchment and weights and allow the crust to cool slightly on a wire rack.

To make the quiche

1. In a large skillet over medium heat, cook the chopped bacon until crisp, about 10–12 minutes.
2. Transfer the bacon to paper towels to drain, leaving 1 tablespoon of bacon drippings in the pan.
3. Add the cream cheese to the warm skillet and stir until melted.
4. Gradually whisk in the half-and-half until smooth.
5. In a large bowl, whisk together the eggs, kosher salt, and garlic powder.
6. Slowly whisk the warm cream mixture into the eggs.
7. Stir the cooked bacon, Cheddar cheese, green onions, and sliced almonds into the custard mixture.
8. Pour the custard filling into the prepared crust.
9. Bake until the center is set and a knife inserted in the middle comes out clean, about 30 minutes.
10. Allow the quiche to cool on a wire rack for 25 minutes before slicing and serving.
11. Garnish with additional sliced green onions.
12. Cut into 8 slices and serve warm.

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ChefSecret: Blind baking the crust keeps the cracker crust crisp and prevents it from becoming soggy once the custard is added. Letting the quiche rest for about 25 minutes allows the custard to fully set, giving you clean slices and the best texture. Center-cut bacon works best here because it renders evenly and gives a balanced smoky flavor without too much excess fat.
Serve with fresh fruit, a lightly dressed green salad, and strong coffee for a classic Sunday brunch plate.
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Quip of the Day:  My wife called me at work today.
"Honey, do you want to come home at lunch for a quickie?"
"Sarah, it's pronounced Quiche."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
#Entrees #Brunch #EasterBrunch #Quiche #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Can you believe it—It’s Spring! It’s been a rough winter for over 200 million people this year and in some areas the foul weather is still hanging on. I saw one weather report where, in one day, they had rain, hail and snow. Then in Oahu, Hawaii, my old beach house was all but washed away with 13-1/2-inches of rain in just over 2 days.
 
Here in Las Vegas, the temperatures went from the high 50s to 98 degrees last week. I watched most of the trees and shrubs burst into bloom seemingly overnight. And then there are the birds; I don’t know where they all came back from overnight, but they like to “sing” very early each morning. The whole neighborhood is in song with sounds of so many species I can’t begin to count them—nature is amazing! The block’s hummingbirds have returned along with nesting quail and the one ominous turkey vulture who keeps guard in our back yard—he is one ugly son-of-a-bitch.
 
So, with all the spring excitement, it’s time for a spring cocktail. It must be so… all the fast food joints are already selling their summertime lemonades. Burger King introduced a strawberry lemonade along with their frozen pink lemonade. McDonald’s brought back frozen lemonade, too. So, here’s my spring beverage they can’t hold a candle to—My Blackberry Whisky Lemonade.

​Prep Time: 5 minutes
Yield: 1 cocktail

Ingredients 
2 ounces Blackberry Whiskey
1/2 ounce Blackberry Liqueur
3 ounces lemonade
1 squeeze fresh lime juice
Garnish: fresh blackberries and mint sprig
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the blackberry whisky and liqueur to a double Old Fashioned glass
3. Add ice, leaving room for the lemonade, and stir.
4. Float the lemonade over the top and add a squeeze of fresh lime juice.
5. Garnish with a blackberry and a mint spring.
6. Imbibe with the freshness of spring in your heart.

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ChefSecret: For a really great start on a chilled cocktail, store the raspberry whisky in the freezer.
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Quip of the Day:  I told my drink a joke—it cracked up. Now it’s on the rocks!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

#Cocktail #HappyHour2026 #BlackberryWhiskyLemonade #Blackberries #Lemonade #Whisky #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? You don’t have to be Jewish, and it doesn’t have to be Chanukah season to love the flavor of potato latkes. They’re also perfect for Passover Seder meals.
 
My Gourmet Potato Latkes are derived from the recipe at the old Junior’s Deli on Westwood Boulevard in Los Angeles. Marvin Saul (the proprietor) made them with both green and yellow onions, so they have a sweet, lightly pungent, savory quality. Using a coarse shed on a box shredder helps but the secret to a crisp latke is to drain the onions and potatoes once you’ve shred them.  Remember to save the starchy paste the potatoes create, and fold it back into the veggies with a handful of matzo meal. The result is a latke that fries up golden brown with crispy at the edges — and sturdy enough to hold up under all kinds of delicious garnishes.
 
I like these latkes with the applesauce, crème fraîche, lox, salmon caviar, and chives. The idea is to put out all the garnishes and let folks build their own loaded latkes.  Some will go for a simple dab of apple sauce, some will create a multi-level, creamy fishy experience. Everyone will be delighted with these tasty potato platforms… circumcisions not required. 😊
 
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
2-1/2-pounds peeled and coarsely shredded Russett baking potatoes
1 cup coarsely shredded white onion
2 large beaten eggs
1/2 cup finely chopped green onions 
1/4 cup matzo meal or all-purpose flour
3 tablespoons melted and slightly cooled unsalted butter
2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon baking powder 
Vegetable oil, for frying 
Applesauce, crème fraîche, lox, salmon caviar, and chives, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a colander set over a large bowl, toss the shredded potatoes with the shredded onion and squeeze them dry.
3.  Let the vegetables drain for 2 to 3 minutes, and then pour off the liquid in the bowl, leaving the starchy paste at the bottom. You will need this later.
4. Add the potatoes, onion, eggs, green onions, matzo meal, butter, salt, pepper, and baking powder.
5. Add a couple of tablespoons of the potato starch water.
6. Mix well; set aside.
7. In a large skillet, heat a 1/8-inch layer of oil over moderately high heat until shimmering.
8.  Spoon 1/4-cup mounds of the latke mixture into the skillet, about 2-inches apart, and flatten slightly with a spatula.  
9. Fry the latkes, turning once, until golden and crisp; about 5 to 7 minutes. 
10. Transfer the latkes to paper towels to drain, and then transfer them to a platter in a warm oven.
11. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
12. Serve the latkes with applesauce, crème fraîche, smoked salmon, salmon caviar, and chives.

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ChefSecret:  The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° F oven. For Kosher Latkes, use Matzo Meal, not all purpose flour.
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Quip of the Day:  Q. What do you call a latke that’s always running late?  A procrastitater!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We have hundreds of archived Covid Era recipes which you can easily access using this link 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 and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#SideDish #PassoverRecipes #GourmetPotatoLatkes #RussettPotatoes #Passover #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I am usually an Instant Pot kind of guy when I’m cooking for my family and friends.  However,  I love turning to slow cookers when I’m looking for satisfying comfort food without any effort.
 
Chicken cacciatore is the perfect candidate for a slow-cooker meal because it only improves with time. The long cook time gives the aromatic veggies and herbs a chance to meld together, creating a bright, earthy stew, packed with carrots, mushrooms, and tomatoes, making it a delicious way to sneak in a few servings of veggies for the picky eaters. Put everything in the slow cooker, do whatever you need to do, and return in a few hours for a bowl of easy comfort. Many Instant Pots have a slow cooker button, so you don’t need a separate appliance if you don’t already have one.  Here’s everything you need to know.
 
Bone-in, skin-on chicken thighs are the traditional choice for cacciatore. Dark meat lends itself well to slow cooking and is considerably more forgiving when it comes to long cooking periods. You can use any bell peppers you have on hand, but I highly recommend using red. Baby Bella mushrooms are my preferred choice for this ingredient, but any small mushrooms will work here. A couple cloves of garlic build plenty of flavor alongside our veggies in the slow cooker. If you’re a major garlic fan, you can increase the amount. A can of crushed tomatoes will form the base of my sauce, so make sure you’re using a brand you like.  Use low-sodium chicken broth so you can control the saltiness. Dried oregano adds an earthy flavor, while red pepper flakes add just a touch of heat. Feel free to adjust based on your spice and heat tolerance. Capers are tiny bites of briny, tangy goodness. They are a welcome addition here, but if you’re not a fan, you can leave them out.
 
The best thing about a slow-cooked meal is how easy it is. First, you’re going to season your chicken on both sides with salt and pepper. Then, place in the slow cooker along with the peppers, mushrooms, garlic, tomatoes and broth. Season with oregano, red pepper flakes, salt, and pepper, then cover. If you’ve got the time, you can cover and cook on low for 6 to 8 hours (the slower the better), or you can cook on high for 3 to 4 hours. Cook until the chicken has fully cooked through and is fork tender.
 
Once the chicken is done, remove from the slow cooker, and add the capers directly into the sauce. Stir to combine, then serve the chicken alongside with the sauce. I love to serve over pasta, but you do you.
 
Prep time: 10 minutes
Slow cook time: 6 to 8 hours
Yield: 6 servings
 
Ingredients 
2 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 bell peppers, chopped
8 ounces sliced Baby Bella mushrooms
2 minced garlic cloves
1 (28-oz.) can crushed tomatoes
1/2 cup low sodium chicken broth
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/3 cup brined capers
8 oz. cooked Garlic Butter linguine, for serving
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Season the chicken on both sides with salt and pepper and place skin up in a slow cooker.
3. Add the peppers, mushrooms, garlic, tomatoes and broth, then season with oregano, and red pepper flakes.
4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until chicken is cooked through.
5. Remove chicken from slow-cooker and stir capers into sauce. Serve chicken over cooked butter garlic pasta with sauce, and spoon sauce over the top.
6. Now that’s Italian!

ChefSecret:  If your sauce comes out a bit too thin, remove the chicken from the slow cooker and use a whisk to combine one tablespoon of flour and two tablespoons of tomato sauce. Stir into the slow cooker and simmer for 5-10 minutes until thickened. Also, If you're an olive person, adding green, black or Kalamata olive halves creates depth of flavors. 

Storage:  If you have any leftovers, store them in an airtight container in the fridge for no longer than 4 days. If you are serving over pasta, make sure to keep the chicken and sauce separate from the noodles.

Quip of the Day:  How do you make Italians stop talking? You tie their hands behind their back!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind.

How you doin’? We’re just passed St. Paddy’s Day, and Easter is early this year—in fact it’s right around the corner –April 5th. Do you know where your bunny is? 
 
Here’s my Bunny Hop Punch, a bright pitcher cocktail that fits perfectly with Easter celebrations and spring gatherings. Instead of individual drinks, this recipe brings together vodka, peach schnapps, raspberry lemonade, citrus slices, and sparkling soda in one easy pitcher. The result is a fruity, refreshing punch that feels light, colorful, and perfect for sharing with guests.
 
The Bunny Hop Punch was first introduced for Easter brunch at my Fanny’s Fish Market restaurant. I wanted something festive yet simple so I could spend more time talking with our guests. We served a pitcher for each table. When the pitcher came to the table filled with lemon slices and fresh raspberries, it quickly became the center of attention. Bunny Hop Punch is easy to prepare and ideal for brunch tables, garden parties, and relaxed Easter celebrations.
 
Prep time: 10minutes
Yield:  6 to 8 servings
 
Ingredients
8 ounces vodka (inexpensive)
8 ounces peach schnapps
2 ounces lemon juice
8 ounces raspberry lemonade
16 ounces club soda (or lemon-lime soda for a sweeter version)
1 cup fresh raspberries
1 lemon sliced into wheels
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large pitcher, combine the vodka, peach schnapps, lemon juice, and raspberry lemonade.
3. Stir well to mix everything together. If not serving immediately, place the pitcher in the refrigerator to cool.
4. Right before serving, add ice to the pitcher and top with club soda.
5. Add fresh raspberries and lemon wheels. Set some aside to garnish each glass.
6. Stir gently so you keep the bubbles.
7. Pour into a rocks glass with fresh ice and garnish with raspberries and a lemon wheel.
8. Serve immediately and enjoy your Bunny Hop Punch!

ChefSecret: Chill the ingredients beforehand so the punch stays cold longer. Add the soda right before serving to keep the bubbles fresh and bright. Use fresh raspberries instead of frozen for the best flavor and color.
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Quip of the Day:  Q. Where does the Easter Bunny eat breakfast?  A. At IHOP!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #Vodka #PeachSchnapps #RaspberryLemonade #BunnyHopPunch #Raspberries #Lemons #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? The croque monsieur originated in France, first appearing on café menus around 1910 as a hot ham and cheese sandwich. Its name translates to "mister crunch," reflecting its crispy texture, and it became popular as a quick snack for busy Parisians.
 
My Brunch French Croque Monsieur Casserole originated in the Perspectives test kitchens for one of our restaurants. It is a little bit like a quiche but easier. It is made with sourdough English muffins—for that sourdough twang—ham and Swiss cheese, with a rich, broiled toasty cream sauce topping. While it was inspired by the original French croque monsieur, this recipe is all me. It is fantastic as a brunch dish that allows you to concentrate on your guests and not on your cooking.
 
Prep time: 15 minutes
Toast time: 12-14 minutes
Stand time: 30 minutes
Bake time: 45-50 minutes
Additional time: 35 minutes
Yield: 10 servings / 1 9 x 13-inch casserole
 
Ingredients 
For the casserole
6 sourdough English muffins, cut into cubes
6 tablespoons unsalted butter
2 tablespoons Dijon mustard
8 large eggs
1-1/4 cups half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound deli sliced ham
3 cups grated Swiss or Gruyere cheese, divided
 
For the sauce
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon grated nutmeg
3 tablespoons freshly grated Parmesan cheese
 
1 tablespoon chopped chives (garnish)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 375° F.

To make the casserole

1. Lightly grease a 9 x 13-inch baking dish.
2. Melt 6 tablespoons butter.
3. Place the English muffin cubes in a large bowl and top with melted butter and Dijon mustard. Toss until well coated and place spread out in an even layer on a baking sheet.
4. Bake in the preheated oven until lightly browned and lightly toasted, 12 to 14 minutes.
5. Meanwhile, whisk eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper together in a bowl until well combined; set aside.
6. Place half of bread cubes in the prepared baking dish.
7. Fold half of the ham slices and tear into 1-1/2 inch pieces and lace the ham between bread cubes.
8. Top evenly with 2 cups of grated Swiss cheese.
9. Top with remaining the bread, ham and grated Swiss cheese.
10. Pour the egg mixture over casserole and press lightly to submerge most of the bread.
11. Let the filled casserole stand at room temperature for 30 minutes.
12. Bake casserole until egg mixture is absorbed, 45 to 50 minutes.
13. Cover with foil during the last 20 minutes of baking time if casserole is browning too quickly.

To make the sauce

1. Meanwhile, melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook, stirring constantly, about 1 minute.
3. Whisk in the milk until smooth.
4. Bring the mixture to a boil and reduce the heat to simmer, stirring occasionally until thickened, about 3 minutes.
5. Add the salt, pepper and nutmeg; stir well.
6. Cook about 8 minutes on low, stirring occasionally, and remove from heat.
7. Remove the casserole from oven and turn on the oven’s broiler.
8. Pour the cream sauce over casserole and top with grated Parmesan cheese.
9. Place the casserole back in oven and broil until bubbly and lightly browned, about 3 minutes.
10. Let the casserole stand for 5 to 10 minutes.
11. Sprinkle with chives and serve.

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ChefSecret:  You can make individual casseroles by dividing the contents of this recipe between 12 cavities in a medium size muffin pan.
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Quip of the Day:  Q. What do you call a croissant stuck in traffic?  A. A traffic jam-bon! (Jambon is French for ham)
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 

We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Breakfast #Brunch #CroqueMonsieur #CroqueMonsieurCasserole #EnglishMuffins #FrenchBrunch #SwissCheese #GruyereCheese #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? St. Patrick’s Day is tomorrow so you still have time to whip up this delightful dessert. It works well as morning coffee companion, too!
 
This take on a traditional Irish apple cake uses a mix of whole-wheat and all-purpose flours in the base, while yogurt adds richness. Tart Granny Smith apples provide a fresh, sweet-tart bite in every slice. A buttery oat streusel topping brings crunch and warmth to this cozy dessert, perfect with a cup of tea or a shot of Irish whisky.
Prep time:  20 minutes
Bake time:  45 minutes
Cool time: 1 hour
Yield:  8 servings
 
Ingredients 
For the cake
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup room temperature whole-milk Greek-style yogurt
2 large room temperature eggs
2 teaspoons pure vanilla extract
1 teaspoon lemon juice
1 pound Granny Smith apples, unpeeled, cut into half-inch pieces
 
For the Streusel topping
6 tablespoons melted unsalted butter
1/2 cup light brown sugar
1/2 cup old-fashioned rolled oats
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon almond extract
 
Directions
To make the apple cake

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Coat a 9-inch springform pan with cooking spray.
4. Whisk the whole-wheat flour, 1 cup all-purpose flour, baking powder, baking soda, salt, and cinnamon and nutmeg together in a medium bowl.
5. In a separate large bowl, combine softened butter and granulated sugar; beat with an electric mixer on medium speed until fluffy, about 1 minute.
6. Add the yogurt, eggs, vanilla and lemon juice; beat just until combined.
7. Add the flour mixture and beat until just incorporated.
8. Fold in the chopped apples.
9. Transfer the batter to the prepared pan and smooth off the top.

To make the streusel topping

1. Combine the melted butter, brown sugar, oats, 1/4 cup all-purpose flour, cinnamon and almond extract in a small bowl; stir until no dry spots remain.
2. Crumble evenly over the batter in the pan.
3. Bake until a toothpick inserted in the center of the cake comes out clean with only a few crumbs and the top is golden brown, about 45 minutes.
4. Transfer to a wire rack and cool completely in the pan, about 1 hour.

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ChefSecret:  This cake can be stored at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
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Joan’s Quip of the Day:  Q. What do you call an Irishman who bounces off walls? A. Rick O’Shea.
Ed’s Quip of the Day:  Two Irishmen walk out of a pub… hey, it could happen!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #IrishAppleCake #GrannySmithApples #Yogurt #StPatricksDay #Cake #CoffeeCake #Streusel #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Here’s a cocktail that was a winner at the Original Customs House Restaurant in Foster City, California. Our guests loved this powerful cocktail even during fair weather days in Northern California.
 
Monsoon, or the rainy season, is the seasonal wind off the Indian Ocean and Southern Asia blowing from the southwest in the summer and from the northeast in the winter (or even over the Foster City lagoon blowing northeast). We even have a monsoon season here in Las Vegas in the early fall season without the water feature.
 
Monsoons are all about a pleasant windy breeze, happy vibes and watching the weather with a cloudy mist. All you feel like doing is snuggle up in your bed and let the impression of rain showers, thunder sounds and that feeling of relief touch you while you play games or watch a movie and chill. There’s no denying that monsoons bring a chill in the weather and everyone has a different way of enjoying the monsoon season. To keep the body warm, a lot of drinks are available in this season, especially strong martinis.
 
Martinis are of various types. Some are made with gin and vermouth, others are made with vodka and tequila, garnished with an olive or a lemon twist. This time, spend your monsoons refreshing yourself with an amazing Monsoon Martini to cheer you up the whole monsoon season. My Customs House Monsoon Martini uses gin, vodka and dry vermouth garnished with a couple of drops of hot sauce to keep you warm.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
1 ounce dry gin (from the freezer)
1 ounce vodka (from the freezer)
1 ounce chilled dry vermouth
6 drops ginseng bitters
2 drops hot sauce, float garnish
1 lime wedge, garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pre-chill a martini glass.
3. Stir (do not shake) all ingredients, except hot sauce, with ice.
4. Strain into the chilled glass.
5. Garnish with a float of hot sauce and a lime wedge.
6. Serve very cold.

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ChefSecret:  For a garnish you can also use a slice of red jalapeno pepper in place of the lime wedge.
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Quip of the Day:  Q. What did the bartender say after Charles Dickens ordered a martini?  A. Olive or twist?
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #MonsoonMartini #Gin #Vodka #Vermouth #GinsengBitters #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Uncle Eddie introduced me to Tom Bergin’s, an Irish-style pub in Los Angeles years ago. The owners were devoted to making it the best pub they could. So much so that they periodically went to Ireland on “beverage research” trips. They came back from these trips with new Irish jokes, the latest pub menus and outstanding new recipes from rural Ireland.
 
One of my favorite meals they shared with me was from an Irish pub in a small remote town in the west of Ireland. They told me the pub had a traditional thatched roof, enormous fireplace with a smoldering peat fire, great pints of beer and amazing food, including the best potatoes they had ever had.
 
After one of these trips, I came in for dinner—roast duck and apple-stuffed pork loin. Just as we were starting dinner our server plunked down a large gratin dish of mashed potatoes loaded with Cheddar… the edges still hot from the oven were popping with butter. We were told that they came with every entrée. “Wow,” I thought, “these really are my kind of people.”
 
The mashed potatoes were molten hot, shot through with green onion and contained what I guessed was roughly two tons of butter—again my kind of dish. They had a silky-smooth texture that was contrasted perfectly by the slightly crispy coating of cheddar that was spread over the top. Sure, the entrées were really very nice, but those mashed potatoes were a major bonding moment for me and Tom Bergin’s. 
 
Prep time:  15 minutes
Bake time:  65 minutes
Yield:  6 servings
 
Ingredients
6 tablespoons salted Irish cultured butter, divided (I prefer Kerrygold Irish butter)
2-1/2 pounds unpeeled Yukon Gold potatoes
1 tablespoon kosher salt, plus more for seasoning
1 large clove garlic
3 sliced green onions, tops and bottoms
1 cup whole milk, half ‘n half or heavy cream
1 teaspoon freshly grated nutmeg, divided
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 375° F on the convection setting; 400° in a conventional/regular oven.
3. Rub 1 tablespoon of the butter on the bottom and sides of a 1 1/2 to 2-quart casserole dish; set aside.
4. Combine the whole potatoes, salt and garlic clove in a large pot.
5. Add enough cold water to cover the potatoes by a few inches.
6. Bring to a boil over high heat.
7. Reduce the heat to medium-high and cook until the potatoes are very tender when pierced with a fork, 15 to 20 minutes.
8. Drain the potatoes in a colander set in the sink and leave the potatoes in the colander to steam-dry for about 10 minutes. Retain the garlic clove.
9. While the potatoes are drying, add the remaining 5 tablespoons butter to the empty pot used to boil the potatoes and melt over medium heat.
10. Add the green onions and cook until fragrant, 1 minute.
11. Remove the pot with the onions from the heat and set aside.
12. Discard the potato skins and cut the potatoes into chunks to make it easier to rice them together with the retained garlic clove. Alternatively, pull the skins off of the potatoes with your fingers and mash the potatoes and garlic clove in the pot with a potato masher until smooth.
13. Fold the potatoes into the butter mixture with a rubber spatula until evenly mixed.
14. Gently fold the milk into the potatoes in 3 additions. The mixture will be very loose, but it will set up as it bakes.
15. Add 1/2 teaspoon of the nutmeg and the cayenne pepper. Season to taste with salt and pepper.
16. Spoon the potato mixture into the prepared casserole dish and sprinkle the cheese over the top of the potatoes.
17. Bake until the potatoes puff slightly and the cheese is melted and starts to brown in places, about 30 minutes.
18. If your oven does not have a convection setting, you can broil the casserole until browned on top after baking, 1 to 3 minutes.
19. Sprinkle the remaining nutmeg over the top of the potatoes and serve immediately.
20. Leftovers can be kept, covered, in the refrigerator for up to 3 days. Simply microwave until piping hot to reheat.

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ChefSecret:  Boiling the potatoes with the skins on prevents them from becoming waterlogged when cooking and helps retain more of the flavor of the potatoes in the finished dish. Substitute any other melty cheese for the Cheddar if you prefer—Gruyère, fontina, Havarti and smoked provolone all work well with this recipe. Take it to the next level by adding a slice or two or crisp, chopped bacon or dice boiled ham.
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Quip of the Day:  Q. How do Irish cats celebrate St Patrick’s Day?  A. They have a purrrr-ade.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#SideDishes #Potatoes #BakedMashedPotatoes #StPaddysDayEats #YukonGoldPotatoes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? St. Paddy day is just around the corner (March 17th) and if you’ve been searching for a healthy and hearty beef stew recipe that delivers on comfort, look no further.
 
My one-pot Guinness Irish Beef Stew is packed with veggies and rich meaty flavor. I make my Irish beef stew recipe with Guinness—a dark, malty Irish stout—to keep it authentically Irish. Serve with a side of Irish soda bread to sop up the leftover juices, or with a side of
St. Paddy’s Day Irish Baked Mashed Potatoes… recipe on Wednesday. Yes, I know that’s double the potatoes, but is that a bad thing?
 
Prep time:  35 minutes
Additional time:  1 hour 25 minutes
Yield:  6 servings

Ingredients 
2-1/4 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons canola oil, divided
1 cup chopped yellow onion
3 medium carrots, diagonally sliced into 1-inch pieces
3 stalks celery, diagonally cut into 1-inch pieces
1 tablespoon tomato paste (I use the tube stuff)
1 12-ounce bottle Guinness stout
2 teaspoons chopped fresh thyme
4 cups low-sodium beef broth
1-1/2 pounds halved baby Yukon Gold potatoes
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Sprinkle the beef all over with salt and pepper and rub it in.
3. Heat 1 tablespoon oil in a large heavy pot over medium-high heat.
4. Add half of the beef; cook, turning each piece to brown on 2 or 3 sides, about 3 minutes per side.
5. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
6. Add the onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes.
7. Add the tomato paste; cook, stirring constantly, for 1 minute.
8. Add the Guinness and thyme; cook, scraping the bottom of the pot to release any browned bits of flavor, until the liquid is slightly reduced, about 2 minutes.
9. Add the broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat.
10. Reduce the heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes.
11. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
12. Whisk the cornstarch and cold water together in a small bowl.
13. Increase the heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes.
14. Remove from the heat and stir in the parsley.
15. If desired, garnish with additional parsley.
16. You can freeze any leftovers, if any, for up to six months.

ChefSecret:  Chuck roast is not considered one of the leaner cuts of beef, but it works well in recipes that require a longer cooking time—the fat helps keep it tender. For this recipe, I suggest trimming visible fat on the outside of the roast, which helps cut down on the amount of fat you consume. This stew is perfect for making the day before serving, so you can have plenty of time with family and friends. You can refrigerate the stew in an airtight container for up to 3 days or freeze it for up to 6 months. Actually, it tastes better the second day.
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Quip of the Day:  Guinness Stout is proof that the Irish know how to pour happiness.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #GuinnessIrishBeefStew #Guinness #IrishBeef Stew #StPatricksDay #Dinner #Beef #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026