How you doin’? To me there are the three basic food groups—butter, garlic and chocolate. My Holiday Garlic Potatoes involves two of these silos—butter and garlic.
 
I start with minced garlic in a squeeze bottle made by Spice World. It has all the garlic flavor but with a sweeter note. I just can’t stop adding garlic to almost every dish that comes out of my kitchen. Whether it’s steak bites, chicken bites, garlic knots, or my new favorite—Holiday Garlic Potatoes. The flavor of toasty butter and sweet garlic is a big hit with everyone in my family for the holidays (or weekends or weekdays).
 
The texture of Holiday Garlic Potatoes is truly unique among all the ordinary potato recipes over the years. The outsides of these potatoes are seared until crispy brown, and their interiors are silky, creamy, and tender. After searing, bake the potatoes in the oven, absorbing tons of flavor from broth, butter and lots of garlic. I prefer to brown the butter because it adds lots of dark, caramelized color and flavor to the potatoes—it’s wonderful!
 
To prevent the garlic from scorching or burning, wait to add the garlic until the potatoes are fully seared. Briefly removing the seared potatoes from the skillet gives you plenty of room to sauté all of the garlic, then add the salt, pepper, and broth to create an aromatic braising liquid. Add the potatoes back to the pan to get basted with the broth, then bake in the oven until they’re cooked all the way through.
 
Prep time:  10 minutes
Cook time:  50 minutes
Yield:  4 servings (this recipe can easily be doubled or even tripled)
 
Ingredients 
6 to 7 Yukon Gold potatoes
6 tablespoons unsalted butter, divided
8 tablespoons minced garlic (I prefer Spice World)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low-sodium chicken or vegetable broth
fresh rosemary (optional)
2 tablespoons fresh chopped flat parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400ºF.

To prepare the potatoes

1. Fill a medium bowl halfway with cool water.
2. Peel the potatoes and slice them into approximately 2-inch-thick rounds, adding them to the bowl of water as you go to prevent them from oxidizing.

To sear the potatoes

1. Heat a 10-inch oven-safe skillet on the stovetop over medium heat for 1 minute.
2. Meanwhile, place the potatoes on a kitchen towel and pat them dry on all sides. Add 2 tablespoons of the butter to the preheated pan. After the butter has melted, add the potatoes in a single layer.
3. Sear the potatoes until well browned on the bottom, about 5 minutes. Using tongs or a pair of forks, flip the potatoes and sear on the other side until browned, about 5 minutes more.

To brown the garlic

1. Transfer the potatoes to a side dish.
2. Reduce the heat to medium-low.
3. Add the remaining 4 tablespoons of butter along with the garlic, salt and pepper. Sauté until the garlic is aromatic but not browned, about 1 minute.

To braise the potatoes and finish

1. Return the potatoes back to the skillet in a single layer.
2. Pour the broth over the potatoes. Use a spoon to baste the potatoes with the cooking liquid, making sure to spoon some bits of garlic on top of each slice of potato.
3. Transfer the pan to the oven.
4. Bake until the potatoes are tender in the middle and the broth has simmered off, leaving only butter in the skillet, 35 to 40 minutes.
5. Bast the potatoes again about halfway through the cooking time. Add some fresh rosemary if using. 
6. Test the potatoes for doneness with a paring knife: when it goes through a potato easily and with little resistance, they are ready.
7. Remove the pan from the oven and baste the potatoes with the garlic butter one last time.
8. Sprinkle with fresh parsley and serve.

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ChefSecret:  Yukon Gold is a waxy variety of potato. They do well with longer cook times than Russet potatoes.
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Quip of the Day:  In the late 1950, Russia decided to launch a satellite full of  potatoes into orbit. It was called spudnik.
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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
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#SideDish #BraisedGarlicPotatoes #YukonGold #SpiceWorldGarlic #RoastedGarlic Potatoes #ChristmasDinner #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’?  My zucchini casserole is perfect for using up all that summer zucchini you’ve got in your freezer, or fresh zucchini from the market.
 
If you like potatoes au gratin, my zucchini casserole is like a green veggie version of the potatoes, but with a cheesier, creamier sauce. The combination of Swiss, Gruyere, and Brie cheeses make it rich and nutty. Most of the time to make this dish is hands-off, and it uses simple ingredients you’ll find at any grocery store.
 
Yes, it’s a cream sauce, but it also has plenty of vegetables and goes great with roasted turkey, prime rib, or whatever you’re serving this year. This recipe requires a good amount of zucchini. Three or four to be exact!
 
The term “au gratin” is widely recognized in culinary circles and among food enthusiasts, referring to a dish topped with a crust of cheese, breadcrumbs, or both, and then baked or broiled until golden brown and crispy. However, the origins of this cooking technique and its name are less commonly known.
 
The concept of au gratin cooking has its roots in medieval European cuisine, particularly in the regions that are now France and Italy. During this period, cooks would often top dishes with a mixture of cheese, breadcrumbs and spices to add flavor and texture. However, the modern version of au gratin, as we know it today, is more closely associated with French cuisine, where it became a staple technique in many traditional French recipes.
 
Prep time:  15 minutes
Cook time:  45 minutes
Yield: 6 to 8 Servings
 
Ingredients 
3 pounds zucchini, sliced or cubed
4 large beaten eggs
1/2 cup whole milk
1/4 cup chopped parsley
1/2 pound cubed Monterey jack cheese,
1/2 pound cubed medium sharp cheddar cheese
1 teaspoon kosher salt
2 teaspoons baking powder
1 cup herbed/flavored breadcrumbs
2 tablespoons unsalted butter, plus more for pan prep

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. 
3. Cube or slice the zucchini and steam until just barely tender. 
4. Plunge the zucchini into ice cold water to stop the cooking process and set the color. Drain thoroughly.
5. Combine the eggs, milk, parsley, cheeses, salt and baking powder. 
6. Add the zucchini to the egg mix and mix well. 
7. Transfer the mixture to a buttered casserole dish that has been dusted with half the breadcrumbs. 
8. Sprinkle the top with the remaining breadcrumbs and dot with butter. 
9. Bake for 45 minutes or until cooked through and lightly browned.

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ChefSecret:  Make clean up a breeze by using a foil liner in the baking pan.
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Quip of the Day:  Q. How do zucchinis stay in shape? A. They play squash!
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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
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#SideDish #ZucchiniAuGratin #Zucchini #MontereyJackCheese #ChristmasDinner #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I’m a cookie guy! I love cookies. I have 4 cookie jars on my kitchen counter filled to the brim. And for those who are curious I do not weigh 400 pounds. I do get disturbed then I see we are running out and never want to be caught in a cookie famine.
 
This time of year, I need to move away from my chocolate chip, chocolate crinkle, peanut butter and granola cookies and make way for holiday varieties. My Rolled Sugar Cookie recipe is the standard in my household. This is the best sugar cookie recipe and the only one I use when I want colorful, decorated cookies.
 
Whenever you gift these cookies for someone, be sure to bring along several copies of the recipe—you will be asked for it—people will demand it!  These cookies can be as simple or artistic as your talent allows.
 
I make my colorful icings with confectioners' sugar and milk (see ChefSecret below). I make it fairly thin, so I can "paint" the icing on the cookies with a pastry or small paint brush. I make the frosting thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
 
Prep time:  20 minutes
Bake time:  6-8 mins
Cooling and decorating time:  1 hour
Yield:  60 cookies
 
Ingredients 
2 cups granulated sugar
3 sticks softened butter
4 large eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Beat the sugar and softened butter together in a large bowl with an electric mixer until smooth.
3. Beat in the eggs and vanilla.
4. Stir in the flour, baking powder and salt.
5. Cover and chill the dough for at least 1 hour (or overnight).
6. Preheat an oven to 400° F.
7. Lightly dust a work surface with flour.
8. Roll out the dough to 1/4 to 1/2 inch thickness.
9. Cut into shapes with any cookie cutter.
10. Place the cut cookies 1-inch apart on ungreased baking sheets.
11. Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes.
12.  Carefully transfer cookies to a wire rack and cool completely before decorating.

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ChefSecret:  For the decorating icing, start with a ratio of 1:1 milk to powdered sugar. Adjust from there... if you need to be a little thinner, add more milk 1 tablespoon at a time. If you need it to be thicker, add more sugar 1 tablespoon at a time. Make a batch, separate into bowls and add color as desired. 

I like to add a little extra flavoring to the frosting—vanilla and almond extracts are just two of the best options.
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Quip of the Day:  Did you hear about the baker who tried to start an online bakery but accidentally deleted all her cookies?
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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.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #HolidayDesserts #ChristmasCookies #RolledSugarCookies #DecoratedChristmasCookies #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Growing up in my house we celebrated some Holidays with a traditional turkey feast—green salad, whipped potatoes and giblet gravy, sweet potatoes souffle, green beans, and, and, and...
 
My mother always seemed to forget something that she would spot when she was restocking the refrigerator with leftovers, that’s when she discovered she forgot to put out the cranberry sauce. Just for the record, her cranberries were a can of Libby gelatinous cranberry sauce. Hardly anything I would even consider to serve today. As a kid I just couldn't understand why something so beautiful didn't taste like berry pie filling instead of a can of red sour Jell-O.
 
Cranberries are tart and need sugar to balance their tartness. But even with sugar, the tartness comes through. As an adult, I have come to love My Cranberry Sauce.
 
My Holiday Cranberry Sauce comes together in just 20 minutes and uses only three main ingredients. You will never have to resort to a can of Libby’s again… unless that’s your choice. The best part is that it tastes phenomenal and you can prepare it ahead of time since it thickens by itself beautifully as it cools in the fridge. I also like to add some toasted pecans, orange zest and holiday spices.
 
Cranberries are absolutely perfect with turkey… sort of like lemons and chicken. Something about the flavors, they're just made for each other. Which is why it is so good to spread over turkey in your leftover turkey sandwiches.
 
You can make this cranberry sauce up to 1 week before serving.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  8 servings (2 1/2 cups)
 
Ingredients
2 cups water
1 cup granulated sugar
1 cup orange juice
1 12-ounce package (4 cups) fresh cranberries
1/4 cup toasted rough chopped  pecans
1 tablespoon orange zest
1 teaspoon ground cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place the cranberries in a colander and rinse them thoroughly. Pick out and discard any damaged or bruised cranberries.
3. Put the water, orange juice and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
4. Add the cranberries to the pot and return to a boil.
5. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
6. Once the cranberries have burst you can leave the cranberry sauce as it is, or dress it up with chopped pecans, orange zest and cinnamon.
7. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
8. The cranberry sauce will continue to thicken as it cools.

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ChefSecret:  Put a Post-it on the refrigerator door reminding you there is a bowl of cranberry sauce inside.
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Quip of the Day:  What did the cranberry sauce say to the dessert table? “I’m the berry best, hands down!”
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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
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#SideDish #CranberrySauce #Cranberries #ForgottenSideDishes #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When Joan and I were the cohosts of The Food Show on ABC we developed a Holiday Cookie Exchange for our audience. You’ve got to remember… this was before the internet and if people wanted to participate, they had to send in their recipes via snail mail! We published a book with all the recipes and each participant received one.
 
When the listener recipes were received, they were reviewed by our executive research and development team and turned over to the chefs in the Perspectives’ Kitchen to test bake. It was a fun time in the kitchen for all with Christmas Carols playing and a big tree off in the corner—everyone couldn’t help but get into the holiday spirit.

This recipe is an old family heirloom recipe that was made by my mother. I got this recipe from my brother, Roy, and have rewritten it pretty much the way it was originally received from her old friend, Amy Gollins. I cleaned it up a little bit to make it more understandable.
 
As a kid, I watched my mother make this recipe and I even helped roll them out many times. I seem to remember she sometimes added sour cream to the dough, sometimes cream cheese and on one occasion some soapy dish water! It didn’t make any difference to her; she still baked them.
 
Prep time:  1 hour
Chill/proof time:  8 to 10 hours
Bake time:  15-20 minutes
Yield:  3 dozen Rugelach
 
Ingredients 
1/2 pound butter
3 egg yolks
1/2 cup half & half
2 (0.25-ounce) packets of yeast
1 tablespoon granulated sugar
3 cups all-purpose flour
 
Cinnamon-Sugar Ratio
1 cup granulated sugar
4 tablespoons cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Mix the butter with the egg yolks.
3. Gently warm the half & half.
4. Dissolve the yeast in the warm half & half.
5. Add 1 tablespoon sugar to the eggs and butter mixture.
6. Add the half and half/yeast mixture.
7. Add in the flour until just mixed. Do not overmix.
8. Roll the dough into a ball.
9. Divide the ball into 4 pieces and roll each smaller ball before flattening them into a round disk.
10. Wrap each dough disk with food film.
11. Place the dough disks in the refrigerator overnight.
12. Preheat an oven to 350⁰F.
13. Coat your baking pan with shortening.
14. Spread a board with cinnamon-sugar.
15. Roll out the dough and spread with more cinnamon sugar.
16. Roll each ball into a flat circle and cut into 6 triangle pieces.
17. Starting with the wide end of the triangle, roll each piece up so that the point is on top. Place it onto the baking pan.
18. Bake the Rugelach for 15-20 minutes.
19. Remove them from the sheet pan while the Rugelach are still hot to prevent them from sticking.

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ChefSecret:  Not included in the original recipe… mom would whip up 6 egg whites with a cup of sugar and slather that onto the rolled-out dough before cutting and rolling into cookies.  She would let the dough rise for 20 minutes, baking them for 25 minutes until done. Feel free to add nuts, mini chocolate chips, even some jam to your taste.
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Quip of the Day: “Never make Mother mad! She can remember stuff that hasn’t even happened yet.”
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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 [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #Cookies #Rugelach #HolidayRecipes #ChristmasCookies #ChanukahCookies #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It’s beginning to look a lot like Christmas—my favorite time of year. Great meals, wonderful baked goods and a fantastic winter wonderland cocktail.
 
Meet my Gingerbread Martini. This cocktail emerged as a creative twist on classic holiday flavors, capturing the essence of gingerbread in a smooth, festive cocktail at my Palm Grill Restaurant.
 
I was inspired by the nostalgic tastes of gingerbread cookies—packed with spices such as ginger, cinnamon, and molasses. My Gingerbread Martini will quickly become a popular choice for your holiday celebrations.  It is a festive cocktail that combines flavors reminiscent of gingerbread cookies, often made with ingredients like vodka, Baileys Irish Cream, and gingerbread syrup. It’s a cocktail that feels festive from the first sip. It is perfect for cozy gatherings or special celebrations; this cocktail is a quick way to add a little holiday magic to any occasion.
 
Here’s how to easily make this delicious cocktail at home.
 
Prep time:  5 minutes (when the gingerbread syrup is made ahead of time)
Yield:  1 serving

Ingredients 
2 ounces vanilla vodka (from freezer)
1 ounce dry vermouth (chilled)
1 teaspoon amaretto
1⁄2 teaspoon gingerbread syrup (I prefer Monin) or see my recipe below
2 ounces cream or half n’ half
6 drops Bob's Ginger Bitters
Add a swirl of whipped cream on top for a creamy finish.
Gingerbread cookie for garnish
Consider a sprinkle of colorful holiday sprinkles over the whipped cream for a fun, festive look.
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Freeze a coupe or martini glass .
3. Prepare the garnish of gingerbread or ginger cookie.
4. In a cocktail shaker and shake all the ingredients with ice.
5. Strain into a frosty glass.
6. Garnish with gingerbread or ginger cookie rested on the rim or add a swirl of whipped cream on top for a creamy finish.

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ChefSecret:  For a special touch, dip the rim of your martini glass into a bit of gingerbread syrup. Then, press the rim into a plate of crushed gingerbread cookies or graham crackers for a sweet, spiced coating that complements the cocktail’s flavors.
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                                                       Gingerbread Syrup
Making homemade gingerbread syrup is quick and simple, adding authentic flavor to your Gingerbread Martini.

Ingredients 
For the homemade gingerbread syrup
1 cup sugar – to sweeten and thicken the syrup.
1/2 cup water – to dissolve the sugar and carry the flavors.
2 teaspoons ground ginger – for that classic gingerbread spice.
1 teaspoon molasses – adds a rich, deep flavor.
1 cinnamon stick or 1 teaspoon ground cinnamon – for a warm, spiced aroma.
 
Directions
To make the homemade gingerbread syrup

1. In a small saucepan, add the sugar, water, ginger, molasses and  cinnamon stick (or 1 teaspoon ground cinnamon, if preferred).
2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves fully.
3. Once boiling, reduce the heat to low and let the syrup simmer for about 5 minutes. This allows the flavors to blend and the syrup to thicken slightly.
4. Remove the saucepan from the heat and let the syrup cool completely. Allowing it to cool helps the flavors deepen.
5. Pour the cooled syrup through a fine mesh strainer into an airtight container to remove any cinnamon stick pieces or ginger particles.
6. Store the syrup in an airtight container, like a mason jar, in the refrigerator for up to two weeks.

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Quip of the Day:  Why did the gingerbread man go to school? Because he wanted to be a smart cookie!
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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.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #HappyHour2025 #MerryChristmas #GingerbreadMartini #Gingerbread #Martini #Vodka #Vermouth #Amaretto #GingerBitters #HolidayHappyHour #Cheers #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Many years ago, Leon Askin invited me over for a Chanukah dinner. I had just designed a theatre production that he directed. He promised me a great brisket and the best potato latkes (potato pancakes) I ever tasted. Leon was an Austrian-Jewish actor best known in North America for portraying the character General Burkhalter on the TV situation comedy Hogan's Heroes.
 
I like potato latkes. They are made with potatoes and both green and yellow onions—sweet, lightly pungent, savory with a wonderfully soft and crispy texture —what could be better?
 
Potato latkes are traditionally served with applesauce, but the fully loaded version goes a little overboard with crème fraîche, lox, salmon caviar and chives. The toppings are usually set on the table to let the guests build their own latkes.
 
Just what is Chanukah? It is a Jewish festival commemorating the recovery of Jerusalem and subsequent rededication of the Second Temple at the beginning of the Maccabean revolt against the Seleucid Empire in the 2nd century BCE. I hope I got that right.
 
The festival of lights lasts for eight nights and days and is observed by lighting the candles of a menorah. Each night, an additional candle is lit until all eight candles are lit together on the final night of the festival.
 
Chanukah has attained major cultural significance in North America and elsewhere, especially among secular Jews, as it often occurs around the same time as Christmas during the holiday season giving license to celebrate with great food and gift giving.
 
Prep time:  20 minutes
Cook time:  5 to 7 minutes
Yield:  5 servings
 
Ingredients 
1 cup coarsely shredded yellow onion
2-1/2 pounds russet baking potatoes, peeled and coarsely shredded
1/2 cup finely chopped green onions (tops and bottoms)
2 large beaten eggs
1/4 cup matzo meal (or all-purpose flour)
3 tablespoons melted unsalted butter, cooled slightly
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
Vegetable oil, for flat frying
 
Applesauce, crème fraîche, lox, salmon caviar, and chives, for toppings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Using a kitchen towel, squeeze the water out of the shredded yellow onions.
3. In a colander set over a large bowl, toss the shredded potatoes with the onion and squeeze them dry. Let the vegetables drain for 2 to 3 minutes.
4. Combine the potatoes, onion, eggs, green onions, matzo meal, butter, salt, pepper and baking powder and mix well; set aside.
5. In a large flat skillet, heat a 1/8-inch layer of oil over moderately high heat until shimmering.
6. Scoop 1/4-cup mounds of the potato latke mixture into the skillet, about 2 inches apart, and flatten slightly with a spatula.
7. Fry the latkes, turning once, until golden and crisp, 5 to 7 minutes.
8. Transfer the latkes to paper towels to drain and then transfer them to a heated platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
9. Serve the latkes with applesauce, crème fraîche, smoked salmon, salmon caviar and chives.

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ChefSecret:  The real secret to a crisp latke is to drain the water the onion and potatoes once you’ve sliced them. Here, we 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 and crispy at the edges—and sturdy enough to hold up under all kinds of delicious garnishes. The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° F oven.
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Quip of the Day: Three high rise construction workers were sitting on top of a high rise eating lunch. The first builder opens up his lunch pail and says, "if I get a turkey sandwich one more time, I'm gonna jump off this building and kill myself". The second builder opens up his lunch box and says, “if I get a polish sausage again, I'll join you and jump off this building and kill myself." The third worker opens his lunch box and says, “if I get potato pancakes again, I'll join you two and kill myself as well.”

The next day at lunch the first worker opens his lunch box shows the other guys a turkey sandwich and jumps and kills himself. The second worker opens his lunchbox, shows the remaining worker his polish sausage and jumps off the building and kills himself. The third worker opens his lunch and sees that it’s potato pancakes again, he throws the lunchbox off the building and jumps off and kills himself.

About a week later at one of the funerals the wife of the first worker says, "God had I known he wanted something other than a turkey sandwich, I would have made him something else!" The wife of the second worker says, "Oh me too, had I known he had grown tired of polish sausage I could have made him anything else!" The third wife says, "Stupid jerk, he always made his own lunch."
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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.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entrees #Sides #PotatoLatkes #Latkes #LeonAskin #GeneralBurkhalter #HogansHeroes #HappyChanukah #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? The first day of Chanukah is December 15. Now I always get this confused. Does this mean the night of Chanukah is the night before on December 14th? I leave it to you to figure it out. Whenever it starts, my holiday-worthy whole beef brisket, braised in an oniony broth with sweet herbs and spices, is the perfect addition to the menu.
 
This brisket recipe is tender and beefy, served with a sweet and savory braising liquid. The recipe is simple but requires a time commitment so that there is enough time to cook it properly. The secret to tenderizing this notoriously tough cut of meat is cooking it for a long time—six-and-a-half hours at a low temperature. It may take all day, but it's worth it for the juicy, flavorful brisket that makes a perfect centerpiece for a Chanukah table.
 
Brisket is one of the tougher cuts of beef; cooking it low and slow helps break down the connective tissue. In my brisket recipe, I like to roast the whole cut, fatty cap and all, which keeps everything moist as it cooks. The meat is quickly browned on the stove, then cooked in the oven at just 300° F in a braising liquid of beef stock, vinegar, tomato puree and aromatics. Braising in the rich liquid for six-and-a-half hours keeps the brisket moist and tender. Tent the brisket with foil before cooking to protect it from the direct heat which can dry out the meat.
 
Allow the brisket to rest before slicing and serving; this will help the juices redistribute so they stay inside the meat instead of being released when you cut into the meat. Serving the brisket with its pan juices adds even more moistness and flavor.
 
For best results the brisket should be dry-rubbed with the spice blend just about an hour before cooking. That will allow enough time to flavor the meat and let your refrigerated brisket come to room temperature, but not so long that the salt will start to draw out the moisture from the brisket and make the meat drier.
 
Prep time:  1 hour 10 minutes
Passive cooking time: 6 hours 30 minutes
Yield:  10 to 12 servings
 
Ingredients 
For the brisket rub
2 tablespoons dried thyme
2 tablespoons sweet paprika
2 tablespoons dried sage
1 tablespoon freshly ground black pepper
1 tablespoon fine kosher salt, plus more for seasoning
1 (10-pound) whole beef brisket
 
For the brisket prep
1/4 cup grapeseed oil
8 medium onions (3 pounds), sliced
1/2 teaspoon salt
2 cups beef stock or low-sodium broth
1 cup aged red wine vinegar
1 cup tomato puree
10 garlic cloves, peeled
1 teaspoon black peppercorns
1 bay leaf
3 fennel bulbs, each cut through the core into 1 1/2-inch wedges
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a bowl, whisk the thyme with the paprika, sage, ground black pepper and salt. Rub the spice mixture all over the brisket and let stand at room temperature for about 1 hour.
3. Preheat an oven to 300° F.
4. In a large flameproof roasting pan set over two stove burners, heat the oil.
5. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large sheet pan.
6. Add the onions and salt to the roasting pan on the stove.
7. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes.
8. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf; bring to a simmer.
9. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
10. Tent the brisket with foil and transfer the roasting pan to the oven; cook for about 6 hours and 30 minutes, until very tender.
11. Transfer the brisket to a cutting board, tent with foil, and let it rest for 20 minutes.
12. Skim the fat off the braising liquid and discard the bay leaf.
    
13. Slice the meat and transfer it to a platter. Slicing this unwieldy cut of meat requires a long, sharp, well-balanced knife. Be sure to slice against the grain for the most tender meat.
14. Serve with the pan juices and vegetables.

                               Look for more Chanukah Holiday Recipes to follow in the next few blogs.
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ChefSecret: Though this recipe only requires about an hour or so of active work time, cooking brisket is an all-day affair. Make sure you leave enough time for a six-and-a-half hour braise, plus time to rest the brisket and prepare the broth and vegetables.
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Make it ahead
To prepare the brisket ahead of time, finish cooking the brisket and vegetables and slice the brisket as directed above. Carefully place the brisket in a container and refrigerate in the braising liquid overnight. When ready to serve, reheat it gently before serving.
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Quip of the Day:  A Jew, a Muslim, a Hindu, and an Atheist are asked to help decorate a Christmas Tree.
The Jew says, “My faith believes that Christ was just a really smart guy, but we don’t celebrate Christmas. I’ll put 7 candles on the tree to represent the Menorah” and he agrees to help.
The Muslim says, “My faith believes Christ was a holy guy, just not THE holy guy, so we don’t celebrate Christmas. I’ll point ornaments to the east; I can use it to tell me which direction to pray in” and he agrees to help
The Hindu says, “Christ is basically an incarnation of Krishna, and we are always happy to have a religious festival as long as there are food and sweets”, and he agrees to help.
The Atheist says, “I don’t believe in your Christ or your god and I think you guys are all a bunch of jerks for believing in some random magic man in the sky created the world, but I’ll help because otherwise Santa’s going to leave me crappy presents again.”
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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
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entrees #Brisket #HanukkahRecipes #BeefBrisket #HappyChanukah #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Warm crispy bacon is the star of this simple spinach salad. This is one of those epic, non-composed, dressy dishes that I first tasted prepared tableside at Stear’s for Steaks on Restaurant Row in Beverly Hills. I was hooked on this smoky, tangy dressing drizzled over crisp (soon to be wilted) greens. Honestly, it’s been a staple in my kitchen ever since, especially when I want something quick yet impressive.
 
The bacon fat is what makes this salad very special.  With spinach as its main ingredient, you would think it would be very healthy until it is dressed in a hot bacon dressing which slightly wilts the spinach. Popular in the 1970s and into the 1980s, I am reintroducing this classic version to a new generation in my blog.
 
Prep time:  15 minutes
Yield: 4 to 6 Servings
 
Ingredients 
1 pound fresh spinach
1/2 cup sliced green onions
1/8 teaspoon freshly ground black pepper
5 slices diced crispy bacon
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 coarsely chopped hard cooked egg
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Wash the spinach thoroughly to get rid of any sand. 
3. Discard the stems and any discolored leaves. 
4. Pat the spinach dry and tear piece into a bowl. 
5. Add the green onions and sprinkle the greens with pepper. 
6. Chill the bowl in a refrigerator.
7. Just before serving, fry the bacon pieces in a sauté pan or electric skillet until crisp-cooked. Do not drain.
8. Add the vinegar, lemon juice, sugar and salt. Mix well.
9. Remove the dressing from heat. 
10. Pull the bowl of spinach from the refrigerator. Drizzle the contents of the sauté pan over the bowl of spinach.
11. Toss the spinach with the warm dressing just till the leaves are coated and slightly wilted. 
12. Plate the wilted, dressed spinach and sprinkle with hard cooked eggs.

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ChefSecret:  I’m showing the basic salad, but you can up the ante by adding rich red tomatoes, tender mushrooms, fresh red onion and toasty croutons for a hearty salad your whole family will enjoy.
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Quip of the Day:  What did the spinach say to the celery? Stop stalking me, I’m all about that green life!
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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
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salads #WiltedSpinachSalad #WarmBaconDressing #HolidaySalad #Spinach #Bacon #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

#Salads #WiltedSpinachSalad #WarmBaconDressing #HolidaySalad #Spinach #Bacon #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’?  A holiday dinner is not complete without a slice of pie.  In the history of my blog there are recipes for great apple and pecan pies, but the most memorable holiday dessert ever is my Pumpkin Pie Soufflé.
 
The idea came from Julia Child who was a frequent guest on The Food Show—the program that Joan and I hosted on ABC for 5 years. Julia was a lady larger than life, and we just loved having her on the show. She told us about her Fluffy Pumpkin Pie that was featured in her 1989 classic, The Way to Cook. I’d never heard the word fluffy used to describe pumpkin pie, so I was intrigued!
 
After trying the recipe a few times, I discovered that making the filling for this recipe didn’t seem all that difficult. And you know what? It wasn’t. It just has a very clever trick.
 
Keep reading and I will tell you what the secret is. To give the pie filling a light, airy quality, you must separate the eggs and fold in whipped egg whites just before baking. Also, you must start with a hot oven, reducing the temperature periodically. These two tips give the pumpkin pie a dreamy texture. It is indeed fluffy, but still creamy and satisfying. It’s the perfect foil for a crisp, flaky crust and the wonderful finale for a holiday dinner.
 
Yield:  2 9-inch pies / 16 servings
 
Ingredients 
2 chilled prepared pie crusts (homemade or store bought)
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling)
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup heavy cream
3/4 cup whole milk
4 large egg yolks
3 tablespoons molasses
3 tablespoons spiced rum or bourbon
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 large egg whites
 
2 cups heavy whipped cream (for topping the finished pies)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place a rack in the center of an oven and preheat to 450°F (yes, that high!).
3. Lightly grease two 9-inch pie pans. See ChefSecret below. Place the pie pans in the fridge while you make the filling.
4. Combine all of the ingredients except for the egg whites in a large bowl and whisk together until well mixed. Set aside.
5. Add the egg whites to the bowl of a stand mixer with the whisk attachment.
6. Beat for a few minutes on medium-low speed until foamy, then increase the speed and beat until stiff peaks form. Note: Don’t over-beat or the whites will become grainy.
7. Add a quarter of the whites to the pumpkin mixture; carefully fold them in.
8. Add the rest of the egg whites and carefully fold them in. Do not overmix!
9. Immediately divide the mixture between the two prepared pie pans and smooth the tops.
10. Place in the hot oven and set a timer for 15 minutes.
11. Without opening the oven door, check the pies. When the crusts take on a bit of color around the edges, reduce the temperature to 375°F and bake for 15 more minutes.
12. Then lower the temperature one more time to 350°F and set a timer for 15 minutes.
13. Check the pies using a cake tester inserted two inches from the edge of the pie; it should come out clean. If not, cook in 5-minute increments until done.
14. Turn off the oven but leave the pie inside.
15. Prop the oven door open slightly and let cool slowly in the oven for 30 minutes to keep the fill from falling.
16. Move to a cooling rack and cool for at least 1 hour.
17. Serve slightly warm or chilled with a large dollop of whipped cream on top.

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ChefSecret:  If you’re using homemade pie dough, roll it out to line the two pie pans, trimming and tucking the edges under before crimping. The edge of the crust should extend about 1/2 inch above the pan. Place it in the fridge while you make the filling.

Bake the pie in the center of the oven for the best filling, but that’s not the best location for browning the bottom crust. If you have the time, par-bake the crust a bit in the bottom of the oven to give the bottom crust a headstart. Let it cool slightly before adding the filling.
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Quip of the Day:  Q. Why did the pumpkin pie argue with the turkey?  A. It didn’t want to be overshadowed at Thanksgiving!
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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
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #HolidayDesserts #PumpkinSoufflePie #PumpkinPie #JuliaChild #PumpkinSouffle #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025