…from the Perspectives’ KitchenHow you doin’? We had kind of a foodie block party last weekend where most of the people attending receive our Survival Guide. I was asked why I don’t do any recipes using Air Fryers. Here was my excuse—years back, as they were first coming on the market, we had several air fryers in our test kitchens. Some worked better than others, but honestly, I personally lost interest in them. They were just another kitchen appliance that took up counter space. We have professional restaurant convection ovens in the test kitchen that created pretty much the same recipes that we could make in a home air fryer. For this blog I decided to give it a second look at what was once a novelty. Fred van de Wiel, an inventor in the Netherlands, is credited with starting work on the modern-day air fryer in 2005 when he was looking for a healthier way to prepare leftovers or frozen French fries without drying them out. I read some sales data that claimed that the gadget is in nearly two-thirds of U.S. homes—a claim that I find hard to believe. Nevertheless, air fryers have forced manufacturers to play catch-up and introduce compatible food products to the marketplace. We have been using heat susceptors for half a century. Hot Pocket has been synonymous with the metallic crisping sleeve used to heat the cheese, meat and vegetable-filled turnover in a microwave. But the rapid growth in popularity of the air fryer has changed how many consumers warm the popular snack, leading brand owner Nestlé to ditch the sleeve altogether. These heat susceptors have all been used in microwave popcorn to get that burst of heat centered on the oil and popping corn in the bottom of the bag. Nestle claims that once you cook Hot Pockets in the air fryer, you’ll never go back. Some people claim it’s just much better and crispier. Some food processors see the future is all about the air fryer. Is it just a generational shift or is this just another kitchen appliance that will go the way of the dodo, nesting in the deep dark corner underneath the counter? The air fryer has rapidly become a force in the food industry, upending which products consumers buy and how they prepare them. Two years ago, it was claimed that the air fryer became the fourth most popular cooking device behind the stove top, microwave and oven, and that many more people have an air fryer today in their kitchen than a coffee maker—another claim that falls faint on my ears. Regardless of how I feel, Nestlé, Conagra Brands, Campbell Soup and Perdue Farms are developing an array of products just for an air fryer. An even larger number of products in stores now contain instructions on preparing them in an air fryer. In some packages, air fryer instructions are included along with microwave and/or oven instructions. Is the future of cooking going to be all about air fryer? I don’t think so. Home meal providers are still using the microwave with greater frequency, but the highest level of air fryer use is among teens and college kids. Many university students have the device in their dorm rooms (against cooking in dorm rooms policies) instead of a microwave. Most new products created for air fryers are sold in the frozen section of supermarkets. What can I cook from scratch that will give me a better product than any frozen boxed product? So, I borrowed a neighbor’s air fryer to do some testing. My chicken wing recipes cooked in a conventional oven are certainly as good as Buffalo Wild Wings. My home made pizzas can hardly be improved upon in an air fryer except warming up day old pizza. I decided to take some baby steps with Air Fryer Fish. I will get more adventuresome in future blogs. I love the classic beer-battered London-style Fish & Chips. For this blog I created a quick and easy way to make crispy fried fish and it turned out to be extra-crispy, flaky and oh so tender using with less oil and with less effort. A perfect quick and easy seafood dinner. My recipe works well with any firm, mild white fish. Haddock, pollock, cod, halibut, flounder, whiting, walleye–you get the idea. Cod is usually on the thicker side, so if you’re using a thinner fish like whiting or cooking flounder, just adjust the cook time. You'll know the fish is done when it can be flaked with a fork. Plan your meal so you can cook in batches to avoid overcrowding the air fryer. Overcrowding will create steam, and steam is the enemy of perfectly crispy fish. To make sure the breading sticks to the fish when you bite into it, pop the breaded pieces into the refrigerator for 10 minutes on a parchment-lined sheet tray before frying. Once the fish is chilled, if you see any spots that look wet or soaked through, sprinkle a pinch of panko on the wet spot and pat gently before frying. Most air fryers have a nonstick coating on the basket, but if you want to be extra careful, try lining the basket with air-fryer-friendly parchment paper. While Old Bay is certainly the gold standard when it comes to seafood seasoning, there's plenty of room to get creative here. Try your favorite blend of Cajun seasoning, a spicy jerk seasoning blend, or even za'atar. I love to serve this fish with a good tartar or cocktail sauce. French fries are traditional, but you can't go wrong with old southern hush puppies, vinegar coleslaw, Greek lemon potatoes, or any of the traditional side dishes for fish. Alternatively, use this fish in our fish tacos or fish taco bowls to give some added crunch. For a low carb, keto-friendly version, sub in almond flour for the AP flour and crushed pork rinds for the panko. The pork rinds will break down with a few pulses in a food processor; be sure not to grind them into a powder. If you’re looking for a gluten-free version, go for almond flour and crushed corn flakes. If there are any leftovers, they can be refrigerated in an airtight container for up to 3 days and reheated in the air fryer. Prep time: 10 minutes Cook time: 10 to 12 minutes a batch Yield: 2 servings Ingredients 1 pound cod, cut into 4 even strips 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup all-purpose flour 1 large egg, beaten 1 cup panko breadcrumbs 1-1/2 teaspoons Old Bay seasoning 4 lemon wedges for serving 1/4 cup tartar sauce or the sauce of our choice, for serving Directions
ChefSecret: Don’t forget to have a bottle of Malt Vinegar on hand for truly authentic London-style fish & chips. Quip of the Day: Did you hear what they named the newest fish & chip shop in town? The New Cod on The Block! ------------------------------------------- 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. #Entree #Dinner #Fish&Chips #AirFryer #Cod #Haddock #Perch #TartarSauce #CocktailSauce #MaltVinegar #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ KitchenHow you doin’? The cost of protein in the supermarket is up somewhere between 17% and 23% and while beef continues to rise you can still find some bargain prices for whole chickens or chicken parts on sale. I’m still not ready to start eating insects like the elitists are suggesting because they think it’s a good source of protein (for us common folks) and good for old planet earth. I love this chicken recipe… it is simple, satisfying and an inexpensive entree that uses every bit of a whole chicken including the bones. The meat is seared to a deep golden-brown, then roasted until it’s incredibly juicy and tender, while the skeletal bones are simmered in a rich broth of wine, butter, tomato paste, aromatics and bright Meyer lemon juice to create a light, flavorful slightly sweet and acidic sauce. It’s a delicious blend of elegance and comfort—just the perfect entrée for a special romantic meal with your partner or a wonderful dinner for the whole family. If you have a large family, make this recipe x2. Prep time: 30 minutes Cook time: 40 to 45 minutes Yield: 6 to 8 servings Ingredients 1 whole medium (3 to 4 pound) chicken 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 tablespoons extra virgin olive oil, divided 1/4 cup unsalted butter, room temperature 2 shallots, thinly sliced 4 garlic cloves, smashed 3 bay leaves 5 sprigs fresh thyme, bound with twine 1/2 cup dry red wine 1/4 cup all-purpose flour 3 tablespoons tomato paste (I use Cento tomato paste that comes in a tube) 1/4 cup freshly squeezed Meyer lemon juice 1/4 cup minced chives Directions
ChefSecret: This can be a banquet entrée recipe; you can double, triple or quadruple the recipe (or even more) and it will cook up with the same excellent flavor and texture. Don’t cheat, you’ve got to use Meyer lemon. Quip of the Day: Q. How does a rooster make sure he is on time to crow every morning? A. He uses an alarm cluck! Okay that’s a bit corny—try this one for a laugh: Q. What do you call a hen who haunts a chicken farm? A. A poultry-geist! ------------------------------------------ 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. #Entree #Dinner #Chicken #PanRoastedChicken #MeyerLemonJus #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’ Kitchen How you doin’? When I can “afford” to splurge the calories, my diet can tolerate a scoop of ice cream, a piece of pie, a double baked potato and Fettuccine Alfredo… not all at once! Fettuccine Alfredo is a comfort food in the same category as meat loaf and apple pie only with an Italian accent. Between restaurants, cookbooks and supermarket shelves, Alfredo sauces vary widely, both in style and quality. Here’s a quick rundown of fettuccine Alfredo’s history and sauce variations. The original dish was an extra-buttery version of an Italian standard, fettuccine al burro—fettuccine with butter and Parmigiano-Reggiano cheese. It was created in Rome in 1914 by chef Alfredo di Lelio and served at his restaurant, Alfredo’s. Legend has it that in 1927, silent-film stars Mary Pickford and Douglas Fairbanks discovered this dish while honeymooning in Rome. Upon returning to Hollywood, they served it to friends. Soon, fettuccine Alfredo was popular — but in a new, American guise. According to The Italian-American Cookbook by John and Galina Mariani, since American butter and Parmesan cheese lacked the richness of their Italian counterparts, cream was added to the sauce to compensate. This version became an Italian American classic. Although popular in the United States, it was never popularized in Italy. Ultimately, Alfredo sauce became a victim of its own popularity. Supermarkets began selling ready-made Alfredo sauces, thickened with flour or cornstarch and sometimes made with cheap ingredients. Many chain restaurants began using prefab sauces, too. Noodles tossed with this convenience product can’t compare to my recipe for fresh Fettuccine Alfredo made with real Parmigiano-Reggiano, unsalted butter and fresh cream. You can make my gourmet version with cream in just 30 minutes. It is absolutely divine and worthy of 5-stars and the occasional calorie splurge. I always get rave reviews when I make this dish. I must warn you; this recipe is not for the health-conscious! Prep time: 15 minutes Cook time: 15 minutes Yield: 4 to 6 servings Ingredients 24 ounces dry fettuccine pasta 1 cup unsalted butter 12 ounces heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon finely ground black or to taste 1 teaspoon garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmigiano-Reggiano cheese (use the real stuff) Directions
ChefSecret: I like to add a cup of frozen peas to add a little color to this dish. Quip of the Day: A man goes into an Italian restaurant. He takes a seat at a booth and opens a menu to find out that none of the foods have prices next to them. He asks the waiter, "How much is the Fettuccini Alfredo?" The waiter says, "A penny." The man exclaims, "A penny?? How much for a steak?" The waiter says, "A nickel" The man is astonished, "Are you serious?? Where's the man that owns this place? I'd like to shake his hand!" The waiter answers, "He's upstairs with my wife." Confused, the man asks, "What's he doing upstairs with your wife?" “The same thing I’m doing down here with his restaurant.” ------------------------------------------- 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. #Entree #Dinner #FettuccineAlfredo #RomanoCheese #ParmigianoReggiano #Cream #Parmesan #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen How you doin’? I don’t know about you, but I like my French Toast to be creamy and custard like. I use a lot more egg and cream than most recipes call for. You can finish-cook it two ways—in a fry pan or in a large rectangular baking dish that finishes more like bread pudding than traditional French toast. With my recipe you can either use fresh or stale bread. There are so many great uses for stale bread. Panzanella, the rustic Italian bread salad, is a versatile way to use it up. Another great use for stale bread is to make it the base of a savory or a sweet breakfast casserole bread pudding. The stale bread works well in these recipes because the moisture in the wet ingredients rehydrates the stale bread. The quickest way you can make French toast is to dip the bread in an enriched egg and cream mixture and fried in a fry pan in butter. It is as delicious as any breakfast or brunch can be and it is an excellent vehicle for carrying maple syrup, cinnamon and sugar, berry compote and/or whipped cream. Some people suggest you should use dry or toasted bread for making French toast. The question is, though, does toasting really make a big difference and is that difference better? I‘ve pan-fried them both ways in butter. I saw no difference in texture. The extra step seemed unnecessary. Prep time: 10 minutes Cook time: 10 minutes Yield: 2-4 servings, depending on serving size Ingredients 5 large eggs 1/4 cup heavy cream 1 teaspoon baking powder 2 tablespoons confectioners’ sugar, plus 1 tablespoon for garnish 2 teaspoons pure vanilla extract 1/2 teaspoon almond or orange extract 2 teaspoons ground cinnamon 4 thick cut slices Texas toast loaf bread, cut in half 2 ounces of unsalted butter Confectioners’ sugar for garnish 3 ounces of warm real maple syrup Directions
ChefSecret: If you like your French toast with a little crunch, sprinkle the tops with some Frosted Flakes before cooking. Quip of the Day: Brexit fallout: My French Toast has just surrendered to my English Muffins. Germany is sending in the Luft-waffle... these events could engulf the entire continental breakfast and my Irish coffee is drunk once again. ------------------------------------------- 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. #Entree #CustardyFrenchToast #FrenchToast #Breakfast #Brunch #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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