Cooking up Comfort

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for culinary insiders FA L L / W I N T E R 2 0 0 9

COOKING UP COMFORT

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Tips, techniques & remarkable recipes

welcome

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Dear Friend, My go-to comfort food would have to be either southern fried chicken or buttery mashed potatoes. Fortunately, they make a perfect combination, so when the going gets rough, I just make both!

As for the rest of my family, their hands-down favorite is my collard greens with spicy, garlicky pot likker. They request this dish instead of a birthday present, and if I’m invited to a family function, I’m expected to bring it—no matter what else is on the menu.

What we love about dishes like these isn’t just their flavor. It’s the years of tradition and love behind them. Familiarity breeds comfort. But as you’ll see in this issue, old favorites don’t have to be old-fashioned. It’s easy to give any classic comfort food a contemporary twist, just by changing up a few ingredients.

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Make mac ’n’ cheese with a blend of Asiago and Fontina cheese, and top it with sliced Roma tomatoes, Parmesan and Kikkoman Panko Bread Crumbs. Reinvent green bean casserole with a healthful topping of almonds and caramelized onions sautéed with Kikkoman Soy Sauce. Or give traditional pot roast a touch of Asian flavor by adding a bit of Kikkoman Hoisin Sauce to the mix.

You get the idea: it’s all about going back to the foods you and your family love and giving them a little “Kikk in the pantry.”

Tough times got you down? Take comfort…and then take it to a whole new place.

Helen Roberts Manager of Culinary Development and Public Relations www.kikkomanusa.com

inside F E AT U R E S Comfort Food Comes of Age 3 The Comfort Food Melting Pot 8 TECHNIQUE Creating Comfort 5 Nine Ways to Bring Comfort to Your Kitchen 6

FALL/WINTER 2009

RECIPES Umami-Rich Lasagna 10 Chinese Spareribs 10 Best Meatloaf 12 Fresh Peach Cobbler 12 PRODUCT SPOTLIGHT Pearl® Organic Soymilk 9

The crisp golden skin of roast chicken, the aroma of freshly baked bread, a hearty beef stew bubbling on the stove, the nostalgic taste of holiday cookies—comfort foods engage our senses and our emotions in a deeply satisfying way.

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COMFORT FOOD COMES OF AGE

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ome scientists speculate that our moods are linked to the consumption of certain foods (particularly those high in carbohydrates and fat). But it’s not just the food itself that creates the personal connections we feel. The setting in which we first encounter a food gives it added emotional weight.

Think of moments sharing talk and laughter with good friends over a pizza, the family gathered around the Thanksgiving table, helping your grandmother mix up a batch of potato pancakes.

Comfort food is a “trend” that’s timeless—after all, food plays an essential role in our emotional wellbeing. And in these stressful economic times, people are seeking out comfort foods more than ever. Those homey old favorites have the added advantage of being both economical and time-saving—which is why they became such an important part of our culinary repertoire in the first place!

Some say that comfort food is even becoming a fashionable part of “the new frugality.” The buzz has it that meatloaf is becoming somewhat chic to serve at dinner parties in this economy. Apparently, it’s seen as a good reflection of the times and hey, everybody loves it.

Save Time & Money with Comfort Foods

Here’s a look at a timeless subject that’s also timelier than ever.

So head for the kitchen, and get comfortable.

• Many comfort food dishes, including soups, stews and chili, are ideal for the energy-thrifty electric slow-cooker.

• Comfort food is often quantity food. Cook your favorites—from soups and stews to chilies—in large batches and freeze some to reheat on days when you’re too busy to cook.

• Seek out recipes that use ground meat or economical cuts.

• Explore ethnic cuisines for vegetable-based comfort foods, like the vegetable tagines of Morocco or bean dishes from Mexico.

Technique: Creating Comfort ROASTING – The dry heat of the oven browns meat and vegetables, creating rich umami flavors and appetizing color.

BRAISING – Necessity is often the mother of invention where comfort food is concerned, and many dishes use tougher but flavorful cuts of meat that need long, slow, moist-heat cooking to become tender and succulent. That soft, yielding texture—easy to bite and chew—goes a long way toward creating the sensation of comfort.

SIMMERING – A pot of soup simmering on the stove melds the flavors of the ingredients and provides a hearty meal to eat now and freeze for “comfort on the go.” If you need to step away from the stove, place the pot in a 300˚F oven, partially covered.

BAKING – Let’s not forget the sweet side of comfort food. Some of our best-loved foods are the cookies, pies, cakes and cobblers that kept Grandma’s kitchen warm and filled with tempting aromas.

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I know all things are good in the world when I bite into a piece of piping hot fried chicken. Everyone has their own recipe, but as long as it is homemade, I know love was one of the ingredients.”

Helen Roberts

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Ways to Bring Comfort

to Your Kitchen

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ONE POT MEALS Seems like every regional cuisine has a one-pot meal that just gets better the longer it simmers on the stove. In the Southwest, it’s chili; in Louisiana, gumbo–while New England has baked beans and chicken and dumplings. For convenience, cook in advance and reheat the next day.

Mix canned baked beans with any Kikkoman Teriyaki Takumi sauce, top with minced bacon and bake until the bacon is browned.

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Sprinkle Kikkoman Panko Bread Crumbs on top of your favorite casserole (and, if you like, dot with butter or drizzle with olive oil) for a crunchy topping.

Add a touch of soy sauce to the tomato sauce for your next lasagna, baked ziti or eggplant Parmesan.

SOUPS What mom made us, from a can or from scratch, is what brings back warm memories of childhood—soups like split pea, matzo ball, vegetable-beef, cream of chicken, French onion, chicken noodle and minestrone.

For French onion soup with rich, deep flavor, caramelize sliced onions, stir in Kikkoman Roasted Garlic Teriyaki Marinade & Sauce, then add beef broth and simmer.

Use Kikkoman Pearl® Organic Soymilk in place of dairy milk in cream of chicken or mushroom soup.

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BAKED GOODS Nothing says comfort like the smell of something baking in the oven— holiday quick-breads, chocolate chip cookies, fruit-laden pies and cobblers or flaky biscuits.

A dash of soy sauce helps the flavors in hearty Tex-Mex chili blend perfectly.

CASSEROLES Casseroles top the charts among comfort food classics, from mac ’n’ cheese and potpie to tuna noodle casserole and lasagna. They can be prepared in advance and even frozen so that they’re ready to pop in the oven anytime—and they’re a great way to stretch fish and meat.

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A Round of up of Comfort Food Classics

Add a dash of Kikkoman Soy Sauce to virtually any soup, canned or homemade. Start with just a bit, increasing the quantity and tasting as you go. You’ll add umami richness and depth without a pronounced Asian flavor, much as you would by adding a little Worcestershire sauce or bouillon.

ROASTS Oven-roasting creates the mouth-watering flavors and aromas that make roast chicken, turkey and meatloaf some of our favorite foods.

Brush the top of meatloaf with Kikkoman Teriyaki Baste & Glaze just before it comes out of the oven.

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Substitute Kikkoman Pearl® Organic Creamy Vanilla Soymilk for dairy milk in your favorite muffin or scone recipe.

DESSERTS When it comes to comfort, rich and creamy is the name of the game!

Bread pudding, chocolate pudding, lemon meringue pie and chocolate cream pie are all creamy comfort classics.

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Use Kikkoman Pearl® Organic Coffee, Chocolate or even Green Tea Soymilk to make a luscious pudding or cream pie filling.

BREAKFAST DISHES Lots of people find breakfast such a comforting meal that they indulge in their favorite breakfast dishes for dinner as well. Pancakes, popovers, French toast and quiche are just a few of the comforting options.

Before frying, dip French toast in Kikkoman Panko Bread Crumbs for extra crunch.

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Use Kikkoman Pearl® Organic Original or Creamy Vanilla Soymilk to prepare your favorite pancake and waffle recipes.

HOLIDAY FOOD ALL YEAR-ROUND A turkey dinner in June? Pecan pie in July? Why not?

Toss baked sweet potatoes with Kikkoman Teriyaki Baste & Glaze.

VEGETABLES Whether they’re crispy or soft and succulent, when it comes to comforting vegetables—from fried or roasted potatoes to roasted root vegetables, potato salad and creamed spinach—it’s all about texture.

Toss roasted or steamed root vegetables with butter and teriyaki sauce.

For an updated potato salad, toss boiled, quartered new potatoes and scallions with mayonnaise mixed with a touch of Kikkoman Hoisin Sauce.

Use Kikkoman Pearl® Organic Original Soymilk to add richness to creamed spinach.

Finish roasted veggies with a drizzle of Kikkoman Ponzu Sauce right after they come out of the oven, just as you would use balsamic vinegar.

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America is a nation of immigrants, and since comfort foods are the foods we learned to love as children, dishes that spell comfort for some of us seem exotic to others. But many who grew up on meatloaf and macaroni ’n’ cheese have acquired a taste for more exotic fare. Whether it’s a steaming bowl of phó from our local Vietnamese café or the tamales we tasted on vacation in Mexico, we’ve welcomed these hearty, soothing dishes into our kitchens and our hearts.

And since the United States is such a big country, you’ll find many regional variations in comfort food preferences, based on local history and immigration patterns. Louisiana has its gumbo, the Southwest favors chili, while New Yorkers go crazy for a big Reuben sandwich! Here are a few more of our favorite regional and ethnic comfort foods: EGG FOO YOUNG – This Americanized Chinese-style egg pancake is filled with bean sprouts, vegetables, chicken and pork, and topped with a lightly thickened sauce of chicken broth and soy sauce.

CURRY RICE – A steaming bowl of rice topped with curry sauce is a favorite comfort food in Japan that’s now catching on in the U.S. SPAGHETTI AND MEATBALLS – Pasta with hearty meatballs in tomato sauce has become such an American menu mainstay that we no longer think of it as Italian.

RAMEN – Everyone loves a hearty bowl of noodles, and ramen—thin

noodles served in a soy or miso broth and topped with everything from raw eggs to tempura—is fast becoming an American comfort favorite.

SOUTHERN FRIED CHICKEN – Juicy fried chicken in a crisp batter coating is even better with fluffy biscuits on the side. A drizzle of honey puts the whole thing over the top.

product spotlight

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“Smooth, rich and creamy”—that describes some of our favorite comfort foods, like chocolate pudding and cream of chicken soup.

And it also describes Kikkoman’s Pearl® Organic Soymilk! Pearl® Organic Soymilk comes in six great flavors: Original, Creamy Vanilla, Unsweetened, Chocolate, Green Tea and Coffee.

Pearl® Organic Soymilk is just as versatile as dairy milk, but with all the benefits of soy— it’s lactose- and cholesterol-free and very low in saturated fat, so you can indulge in beloved comfort classics without guilt. Made with whole U.S.-grown organic soybeans, Pearl Organic Soymilk is richer in nutrients and lower in fat than whole milk, and an excellent source of vitamins A and D, calcium and folate. Familyfavorite desserts like bread pudding and cream pies, baked goods like muffins and banana bread, even pancakes and oatmeal are all perfect candidates for a “Pearl® makeover.”

You probably know by now that naturally brewed Kikkoman Soy Sauce is a great source of umami, the savory “fifth taste” that’s become part of the current culinary vocabulary. But did you know that umami is also found in ripe tomatoes, mature potatoes, aged meat and cheeses, ham and many other foods that rank near the top on the list of comfort food favorites?

And cooking brings out umami even more—think of the appetizing aroma and flavor of a toasted cheese sandwich, a crackling-skinned roast chicken, or a long-simmered beef stew.

discover umami

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Pearl ® Organic Soymilk

“Umami synergy” describes the enhancing effect that two or more umami-rich ingredients have on each other, amplifying the overall meaty, mouth-coating taste. Since browning, roasting, caramelizing and braising all result in umami flavor compounds, combining these cooking methods with umami-rich ingredients adds a whole new dimension of flavor. Here’s how:

• Braise pot roast in Kikkoman Teriyaki Marinade & Sauce and water, along with your favorite vegetables like potatoes and carrots.

CHILI VERDE – This spicy pork stew with tomatillos and chilies is easy to make in a slow-cooker.

• Bump up the flavor of mac ’n’ cheese by adding a splash of soy sauce to the cheese sauce (and sprinkle with Kikkoman Panko Bread Crumbs for the crunchiest topping ever!).

MATZO BALL SOUP – Fluffy matzomeal dumplings are the Jewish contribution to soothing chicken soup.

• Use soy sauce instead of salt to add rich taste—and color—to your grandmother’s chicken soup recipe.

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for culinary insiders

K™ magazine is a journal of tastes, techniques and trends for food enthusiasts, published twice a year by KIKKOMAN SALES USA, INC. To subscribe or submit material for consideration, contact www.kikkomanusa.com.

www.kikkomanusa.com 415-956-7750

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KIKKOMAN SALES USA, INC. 50 California Street, Suite 3600 San Francisco, CA 94111 ©2009 KIKKOMAN SALES USA, INC.

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UMAMI-RICH LASAGNA Kikkoman Soy Sauce joins forces with pasta sauce and mushrooms to demonstrate the power of “umami synergy.” That’s the secret that makes this comfort classic even better!

BEST MEATLOAF Mmm, meatloaf—delicious hot, great cold, perfect for hearty sandwiches!

Kikkoman Katsu Sauce and Panko Bread Crumbs make our version one of the best and a surefire addition to your list of family favorite recipes.

1 (16-ounce) package lasagna noodles 2 tablespoons vegetable oil 1 onion, chopped 1 cup chopped mushrooms 1 (28-ounce) jar pasta sauce 1 ⁄2 cup Kikkoman Soy Sauce, divided 2 cups ricotta cheese 2 eggs, well beaten 2 cups shredded mozzarella cheese

2 pounds ground beef 2 cups Kikkoman Panko Bread Crumbs 2 ⁄3 cup plus 2 tablespoons Kikkoman Katsu Sauce, divided 1 small onion, chopped 1 green onion, roughly chopped 2 eggs

Heat oven to 350°F. Cook noodles according to package directions. In large skillet, heat oil; add onion and mushrooms and sauté until onion is translucent. Stir in pasta sauce and 1⁄4 cup of the soy sauce; heat through.

In medium bowl, combine ricotta cheese, eggs and remaining soy sauce.

Spread a layer of pasta sauce on the bottom of a 9- x 13-inch baking dish.

Layer with noodles, cheese mixture and mozzarella cheese. Continue layering, ending with a final layer of noodles and pasta sauce. Cover with foil; bake 30 minutes. Let stand 15 minutes before serving.

Heat oven to 375°F. In mixing bowl, combine beef, panko, 2⁄3 cup of the Katsu sauce, onion, green onion and eggs, mixing with a fork until well blended. Shape into a loaf and place in 9-inch loaf pan. Bake 1 hour, basting occasionally with remaining 2 tablespoons Katsu sauce.

Makes 6–8 servings

Makes 8 servings

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for culinary insiders FA L L / W I N T E R 2 0 0 9

FRESH PEACH COBBLER CHINESE SPARERIBS Ribs are a traditional crowd pleaser at picnics, backyard barbecues, tailgates and more. This version gets a Chinese touch from ginger, sherry and Kikkoman Soy Sauce.

4 pounds pork baby back ribs, cut into serving pieces 1 ⁄2 cup Kikkoman Soy Sauce 1 ⁄3 cup honey 1 ⁄4 cup dry sherry 1 ⁄4 teaspoon ground ginger 1 clove garlic, crushed Heat oven to 350°F. Place ribs in shallow, foil-lined baking pan, meaty side down. Combine remaining ingredients; brush ribs thoroughly with sauce.

Cover and bake 45 minutes. Turn ribs over; brush with remaining sauce.

Bake, uncovered, 30 minutes more, brushing occasionally with sauce in pan.

Makes 4–6 servings

A golden brown crust made with Kikkoman Pearl® Soymilk tops this delicious peach cobbler. It’s also wonderful made with nectarines, or add a cup of blueberries to the fruit mixture for a tasty twist. ⁄2 cup butter 2 cups biscuit baking mix 2 cups sugar, divided 3 tablespoons cinnamon, divided 3 ⁄4 cup Kikkoman Pearl® Original Organic Soymilk 5–6 cups fresh peaches, peeled and sliced (about 10 medium peaches) 1 cup corn syrup 1

Heat oven to 375°F. Put butter in an 8- x 12-inch baking dish; place dish in oven until butter melts. In mixing bowl, mix biscuit mix with 1⁄2 cup sugar and 1 tablespoon cinnamon. Mix in soymilk. Place peaches in baking dish with butter. Add corn syrup, 11⁄2 cups sugar and 2 tablespoons cinnamon; toss to combine. Drop spoonfuls of biscuit mixture over peaches, spreading with the back of the spoon to cover all the peaches. Bake about 30 minutes or until crust has risen and is golden brown.

Makes 8 servings

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