…from the Perspectives’ KitchenHow you doin’? I’m doing great—super charged, thank you! Saturday night I had the pleasure to appear with Justin Willman on his Magic for Humans Tour in the Summit Room at Venetian Hotel in Las Vegas. It was a fun-packed couple of hours for sure.
Justin and I have at least two things in common—we both love magic, and we both have a love for great tasting food. Watching close-up magic is kind of like watching a star chef create wonderful tasting food. So, for today’s blog I am sharing the stage with Master Magician Justin Willman and Master Chef Joël Robuchon. Chef Robuchon created Molten Lava Cakes when he owned Jamin, his first restaurant in France, for a magical Valrhona Chocolate Company dinner. Chef Joël is a master of complex textures and flavors and was really at his best with this recipe. One might suggest it was “magical.” When prepared in the traditional manner, this is basically an under-baked chocolate cake so that the batter in the center remains soft and molten. It can be somewhat temperamental if the oven temperature is a little off or if it is baked a little too long. My recipe is perfect every time and never disappoints. If you follow the recipe, you’ll have an orgasmic molten lava-like effect when you cut into the cake. If you have the opportunity to catch one of Justin’s shows on the road or make Chef Joël’s Molten Lava Cake dessert—please do so—both will be magical experiences. Prep time: 10 minutes Bake time: 15 minutes Cool time: 5 to 7 minutes Yield: 4 servings Ingredients 6-1/2 ounces finely chopped semisweet chocolate (I prefer Guittard Chocolate) 4 ounces unsalted butter, cut into 8 pieces (plus more for preparing ramekins) 3 large room temperature eggs 1/3 cup granulated sugar 2 tablespoons all-purpose flour (plus more for preparing the ramekins) 4 teaspoons unsweetened cocoa powder (I prefer Guittard Cocoa Powder) 1/4 teaspoon kosher salt Directions
Quip of the Day: May your day be as sweet as chocolate melting lovingly on your tongue. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- 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 #ChocolateMoltenLavaCake #JustinWillman #Magic #JoelRobuchon #Guittard #Venetian #MagicForHumans #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ Happy Hour BarHow you doin’? The New York Sour is a well-known variation on a whiskey sour that floats a layer of red wine on top. It’s thought to have been invented by a bartender in the 1880’s in Chicago, earning the name The Continental Sour. It was later picked up and made popular by a bartender in New York City, hence its modern name. The first print mention of the drink with the name “New York Sour” was in the 1934 book, Mr. Boston’s Bartender Guide. The whiskey sour is a classic cocktail that’s on the list of International Bartender Association’s IBA official cocktails. Add a layer of wine and you’ve got this classic red wine cocktail! Though it looks showy, the New York Sour is actually very easy to make! You just need to know a little trick about making that beautiful red wine layer Ingredients Ice 2 ounces bourbon whiskey 1 ounce lemon juice (freshly squeezed is best) 3/4 to 1 ounce simple syrup or real maple syrup 1 ounce red wine (use a dry red wine like Malbec, Pinot Noir, Grenache or Rioja Tempranillo) 1 large egg white (optional) (The classic whiskey sour is sometimes served with an egg white foam topping. We usually leave it off our New York Sour, but it can add another beautiful layer and creamy body to the drink.) 1 lemon sliced peel for garnish Directions
ChefSecret: You can also add a classic egg white foam to the New York Sour. Add the bourbon, lemon juice, syrup and egg white to a cocktail shaker and shake without ice for 15 seconds. Then add ice and shake again until very cold. Proceed to Step 2. The sweetener for a whiskey sour is traditionally simple syrup. But you can also use maple syrup in this New York Sour! Here’s why we love the maple variation: Maple syrup gives a nuanced sweetness. Simple syrup gives a drink a straightforward, piercing sweetness. In contrast, the sweetness with maple is more nuanced and adds complexity to the drink. It doesn’t taste like maple; it simply adds sweetness. Or try a Gold Rush! It’s like a whiskey sour but uses honey syrup instead of simple syrup as the sweetener. You can make a New York Sour with either rye or bourbon whiskey! I generally prefer the sweeter flavor of bourbon in cocktails to the spicy flavor of rye. In my classic whiskey sour, I typically use bourbon when I serve it (also called a Boston Sour). You can also make a whiskey sour with Irish whiskey (the Irish Sour) or Scotch (the Buchanan Sour). Quip of the Day: A Priest working in a remote parish in Greenland gets his yearly visit from his Bishop. The Bishop asks him, "How are you managing with the loneliness?" The Priest responds, " If it wasn't for my Rosary and my whiskey, I couldn't make it. Would you like a shot of whiskey?" The Bishop nods his head yes. The Priest yells out, "Hey Rosary, bring us two shots of whisky " ------------------------------------------ Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- 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 #HappyHour #NewYorkSourCocktail #Bourbon #IBACocktails #MrBoston #Rye #IrishWhiskey #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? Are you looking for a quick, budget-friendly dinner that will appeal to everyone in the family? Well, here it is! Whether you’re planning to curl up with a binge-worthy TV series or watch a movie with the kids, nachos are definitely in the best in show category for rib-sticking dinners in front of the TV. In fact, they’re even great for getting family and friends together around the dinner table. And what’s not to like about a one-skillet meal on a busy weeknight? Not a lot of dishes to wash… yay! Just like the crazy number of nacho choices you can find at Nacho Daddy's, my Nacho Daddy’s Style Skillet Nachos recipe is for topping lovers. Rather than balancing the cooked ingredients on top of the chips, we leave the toppings in the skillet, sliding them under the broiler for just a few minutes to melt the cheese. That way, the ingredients stay warm and juicy in the pan like Mexican fondue. Most importantly, the tortilla chips stay nice, crisp and safe in a bowl where they won’t get all sogged out! Prep time: 15 minutes Cook time: 20 minutes Yield: 4 to 6 servings Ingredients 1/2 cup chopped white onion 1 seeded and seamed finely diced jalapeño 1 chopped medium green pepper 1 pound 85% lean / 15% fat ground beef 1 cup salsa, store bought 1 cup defrosted frozen corn 1 cup canned black beans 3/4 cup shredded sharp Cheddar cheese 1/4 cup sour cream 2 sliced and diced avocados 3 green onions tops and bottoms 1 bag tortilla chips Directions
ChefSecret: You can substitute ground turkey or pork for the ground beef. Serve with a bottle Cholula brand hot sauce; add a shake or two to taste. Quip of the Day: My friends and family know that I like my jokes and puns the way I like my nachos—they must be very cheesy. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- 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. #Appetizers #Nachos #NachoDaddysSkilletNachos #NachoDaddys #Snacks #MexicanAppetizer #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? Tomorrow evening ends the weeklong Jewish celebration of Passover. To observe the holiday Jews around the world do not eat products made with leavening. If you’re a bread eater, you’re out of luck—this is strictly a Matzo holiday—no bread. If you’re a sweet eater there are many choices with Flourless Chocolate Cake being the favorite for many observers and non-observers who may also have a gluten intolerance. Among cake eaters, there are those who love the flourless chocolate cake in theory but pass on it because of its dense reality—more like a heavy chocolate ganache. My recipe version is perfect for them. It retains the bold interplay of bitter cocoa and sweet sugar that made the dessert famous, but all the heaviness is gone, thanks to the way some the way the eggs are incorporated with the other ingredients. When the cake comes out of the oven, it looks cracked and dry, but don’t fret, the inside will be soft and delicate. We think you will agree that running the knife through the perfectly light texture is super satisfying. The topping is made with a combination of mascarpone, heavy cream and confectioners’ sugar—it too is light and airy. It is subtle, with dairy sweetness notes—it melts in your mouth with each bite of cake. Make my Flourless Chocolate Cake for any special occasions. It’s decadent and special, but it’s so lightly sweet — and yes, even a little fluffy, too—that it’s the perfect end to a celebratory meal. Prep time: 25 minutes Bake time: 35 to 40 minutes Cool time: 20 to 30 minutes Yield: 8 servings Ingredients 1/2 stick unsalted butter, diced, plus more for buttering the pan 3/4 cup, plus 2 tablespoons granulated sugar, divided, plus more for coating pan 10 ounces roughly chopped bittersweet chocolate (I prefer Guittard chocolate) 2 tablespoons vegetable oil 4 large eggs, separated—yolks and whites 2 large eggs 2 tablespoons unsweetened dark cocoa powder (Guittard is best) 1 teaspoon pure vanilla extract (not imitation vanilla) 3/4 teaspoon kosher salt 1 cup chilled heavy cream 1/2 cup mascarpone 3 tablespoons confectioner’s sugar (I usually sift) 8 raspberries Directions To make the cake
To make the topping and top the cake
ChefSecret: The cake can be made 1 day ahead. Cover the pan in plastic wrap and store it at room temperature. Quip of the Day: Q. How do you drive your mother completely insane on Passover? A. It’s really a piece of cake! ------------------------------------------- Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, 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 #Baking #Passover #FlourlessChocolateCake #Unleavened #Guittard #CocoaPowder #NoFlour #Springtime #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Happy Hour BarHow you doin”? The Harvey Wallbanger Cocktail was a nice, simple way to dress up the basic screwdriver, a classic entry-level cocktail. This became a house special drink at my waterfront Customs House Restaurant in Foster City, California. If you want to make it at home, you do need to purchase a tall bottle of Galliano, but once it's on the liquor shelf, you'll have enough Galliano for 50 or so Harvey Wallbangers, so you'll be in good shape. "As with many cocktails, there are a couple of claims to the creation of the Harvey Wallbanger. One is that it may have been created as an "all I got left in the bar" drink. Supposedly, the host of a party in the mid-60s had only vodka, orange juice, and Galliano available. After a couple of these drinks, a guest named Harvey was found to be banging his head against the wall and cursing the drink that caused him so much misery. That's a fun story, but it's not all that believable. The accepted truth attributes the Harvey Wallbanger's creation to Donato "Duke" Antone who owned Duke's Blackwatch Bar in Hollywood. It was at this Sunset Boulevard joint in 1952 that Antone created the cocktail. He named it after a local surfer and bar regular named Tom Harvey. That sounds reasonable, doesn’t it? It was not until the late 1960s that a marketing director for the company importing Galliano "discovered" the drink. He created a surfer-themed ad campaign with the tagline "Harvey Wallbanger is the name, and I can be made!" By the time the disco era began, the drink was on everyone's lips. The 70s may have been the cocktail's glory days, but little gems like the Harvey Wallbanger are still around and are unforgettable. You can make a few adjustments to the recipe and pour more vodka or less orange juice if you like, though there's a balance to the recipe as written. Ingredients 1-1/2 ounces vodka 4 ounces orange juice (freshly squeezed is best) 1/2 ounce Galliano L'Autentico Liqueur (the one and only / there is no substitute) 1 orange wheel, for garnish 1 Maraschino cherry, for garnish Directions
ChefSecret: Do a switch-a-roo by using tequila instead of vodka and, you'll have a Freddie Fuddpucker. Quip of the Day: Harvey's grandfather clock suddenly stops working right one day. He loads it into his van and takes it to a clock repair shop. In the shop is a little old man who insists he is Swiss but has a heavy German accent. He asks Harvey, "Vat sims to be ze problem?" Harvey says, "I'm not sure, but it doesn't go 'tick-tock-tick-tock' anymore. Now it just goes 'tick...tick...tick.'" The old man says, "Mmm-Hm!" and steps behind the counter, where he rummages around a bit. He emerges with a huge flashlight and walks over to the grandfather clock. He turns the flashlight on and shines it directly into the clock’s face. Then he says in a menacing voice, "Ve haf vays of making you tock!" ------------------------------------------ Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- 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 #HappyHour #HarveyWallbanger #Vodka #Galliano #OJ #DukeAntone #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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