Kitchen Comforts Field Guide 2020 - Issue 33

Next Level Grilled Cheese p. 16

EE

P

DI

VE

P.

34

COMFORTS

D

KITCHEN

Gin Class p. 22

N

Every Day is Crepe Day p. 4

R

A

M

E

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 1

Kitchen Comforts TABLE OF CONTENTS

Every Day is Crepe Day P. 4–15 CREPE RECIPES P. 6 P. 6 P. 7 P. 7

Vanilla Crepe Batter Brandy Crepe Batter Savory Crepe Batter Three Ways How to Cook Crepes

MOCKTAIL RECIPES P. 14 P. 15

Gold Maraschino OLIPOP Art

Next Level Grilled Cheese P. 16–21 GRILLED CHEESE RECIPES

The Notorious F.I.G. Grilled Cheese 1 8 The Baconian Grilled Cheese 2 0 The 4x4 Grilled Cheese

P. 16 P. P.

2 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

F

rom simple concepts to sensational results, it doesn’t take much to excel in the kitchen or behind the bar. Enjoy a fresh take on iconic foods and drinks right at home with exceptional recipes and tips from our own talented chefs.

Ready to get started? Flip through our Field Guide to experience cooking and cocktails brought to the level of art, science and, of course, good taste.

For even more inspiration, visit us in store or online at nuggetmarket.com.

Gin Class P. 22–33 GIN COCKTAIL RECIPES

Stirred, Not Shaken 2 6 A Night at the Opera 2 7 Sakura Special 2 7 Spring Break 2 8 Tom Collins 2 9 Plymouth Rock 3 3 Make Your Own Gin

P. 25 P. P. P. P. P. P.

Ramen Deep Dive P. 34–43 RAMEN RECIPES

Tonkotsu Broth 3 6 Miso Broth 3 9 Glazed Pork Belly 3 9 Soy–Glazed Chicken or Tofu 4 0 The Perfect Ramen Egg

P. 36 P. P. P. P.

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 3

Every Day is Crepe Day! Blueberries 31 Times

For a sweet start to the day, fresh berries and whipped cream are the way to go.

Batter Recipe on p. 6 — Toppings on p. 8

100 Hazelnuts

Decadence knows no bounds when crepes, chocolate and hazelnut spread get together.

Batter Recipe on p. 6 — Toppings on p. 9

4 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

Crepes are what you can get away with.

From batter recipes to tips and tricks plus the ingredients themselves, we have everything you need to enjoy an avante–garde crepe creation at home. Peruse our gallery for a taste of inspiration or do it yourself—the possibilities are endless!

Green Prince

Keep the crepe love coming with a savory buckwheat base and veg–heavy toppings.

Batter Recipe on p. 7 — Toppings on p. 10

Portrait of Prosciutto

Breakfast for dinner is always a winner, especially when prosciutto’s involved.

Batter Recipe on p. 7 — Toppings on p. 11

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 5

FIVE

Most Wanted BATTERS SWEET I & II Feeling sweet? Start with one of these two batters for a tasty treat indeed.

Vanilla Crepe Batter

Brandy Crepe Batter

This vanilla crepe batter makes the perfect base for a variety of sweet fillings, from fruit to chocolate and more.

Full of egg and fragrant brandy, these crepes are just as good for breakfast as they are for dessert. Feeding a crowd?

Double the recipe for a larger batch!

PREP TIME: 10 MINUTES,

PLUS 30 MINUTES CHILLING

PREP TIME: 20 MINUTES,

COOK TIME: 15 MINUTES

YIELD: 18–20 CREPES

COOK TIME: 20 MINUTES

INGREDIENTS

2 cups all–purpose flour

PLUS OVERNIGHT CHILLING (OPTIONAL)

YIELD: 6–8 CREPES INGREDIENTS

4 large eggs

1⅓ cups all–purpose flour

2 cups whole milk

1 tablespoon sugar

2 tablespoons sugar

1 pinch salt

1 teaspoon salt

2 eggs

1 teaspoon Morton & Bassett Vanilla Extract

2 egg yolks

6 tablespoons butter, melted

1⅓ cups milk

Preparation Place flour, eggs, milk, sugar, salt and vanilla in a blender and puree on high for 10 seconds. Scrape down the sides and mix in the melted butter on low speed.

Pass batter through a fine mesh sieve to remove any lumps—it should be the consistency of heavy cream. Chill batter for 30 minutes before using.

6 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

2 tablespoons butter, melted 2 tablespoons brandy

Preparation Mix together flour, sugar and salt.

Separately, combine eggs, egg yolks, milk, melted butter and brandy. Place dry ingredients in the bowl of an electric mixer. With the mixer on low speed, slowly incorporate the wet ingredients until well combined. Chill batter for at least 30 minutes before using. (Batter can be chilled overnight, but will create a more fragile crepe.)

Triple SAVORY Crepes are as versatile as they are delicious.

Start savory for a hearty snack or meal.

Savory Crepe Batter Three Ways For a little extra flavor, try adding buckwheat or fresh herbs to this simple crepe batter. All three variations make a fine foundation for savory fillings galore.

For Buckwheat Crepe Batter, substitute:

½ cup buckwheat flour for ½ cup all–purpose flour For Herb Crepe Batter, add: 2 tablespoons parsley, chopped fine

PREP TIME: 10 MINUTES,

2 tablespoons tarragon, chopped fine

2 tablespoons chives, chopped fine

PLUS 30 MINUTES CHILLING

COOK TIME: 25 MINUTES YIELD: 8–10 CREPES INGREDIENTS

Savory Crepe Batter Base: 1 cup all–purpose flour 2 eggs 1½ cups whole milk

Preparation In a work bowl, combine all ingredients for desired savory crepe recipe and whisk until smooth. Chill batter for 30 minutes before using.

1 teaspoon salt 3 tablespoons olive oil

How to COOK Crepes See pages 12–13 for visual instructions.

Heat a crepe pan or 6–inch nonstick pan over medium–high heat. Lightly grease pan with cooking spray, butter or an oiled paper towel. Add 2 ounces (¼ cup) of batter to the pan and swirl to coat the bottom. When the crepe is set, about 15–20 seconds, run a rubber spatula around the edge to release the crepe, then flip it over to cook the other side for 5–10 seconds. Plate finished crepe and repeat with remaining batter.

Crepes can be stacked on top of each other without sticking. To assemble crepes, place 2–3 ounces of your filling of choice and spread to 1 inch from the edge. Roll or fold as desired, then serve.

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 7

BREAKFAST

Blueberries 31 Times Brandy Batter, Wilkin & Sons Ltd. Lemon Curd, Blueberries, Fresh Whipped Cream

Add a tangy twist to your breakfast crepe with sweet and tart lemon curd.

Fresh from Tiptree, Essex County, England, Wilkin & Sons Ltd. Tiptree Lemon Curd is a classic British delight made in small batches with traditional techniques that date back to 1885.

Bacon Powers Plain Savory Batter, Beecher’s Smoked Cheddar, Tender Belly Bacon, Green Onions, Sour Cream

For a flavor–packed crepe reminiscent of a loaded baked potato, bring on the bacon!

Established in 2010, Tender Belly Bacon is humanely raised, environmentally conscious and certified awesome.

8 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

DESSERT

100 Hazelnuts Brandy Batter, Rigoni di Asiago Nocciolata Hazelnut Spread, Chopped Hazelnuts, Raspberries, Powdered Sugar

Enjoy elegance on a plate with this luscious combo starring Rigoni di Asiago Nocciolata Hazelnut Spread.

Available in original cocoa, Bianca and dairy–free varieties, these delicious organic spreads will turn any crepe into an instant indulgence.

A Crepe Named Fran Vanilla Batter, Fran’s Organic Dark Chocolate Sauce, Strawberries, Clover Sonoma Vanilla Ice Cream

Sweet crepe sundaes, where have you been all our lives? Up the ante on your crepe creation (or any dessert for that matter) with Fran’s Organic Dark Chocolate Sauce. This award–winning sauce is silky, decadent, Fair Trade and organic!

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 9

LUNCH

Green Prince Buckwheat Batter, Asparagus, Sautéed Spinach, Sun–Dried Tomatoes, Sonoma Harvest Chili Oil Crunch

Spice up your vegetarian crepe with Sonoma Harvest Chili Oil Crunch.

Made locally with garlic and onion, this sensational condiment has just the right balance of full flavor, tantalizing texture and a hot finish.

Diamond Dates Plain Savory Batter, Cowgirl Creamery Mt Tam Cheese, Granny Smith Apple, Just Date Syrup, Candied Pecans, Maldon Sea Salt Flakes

Add a little sweetness and a lot of flavor to your crepe with a drizzle of Just Date Syrup.

This one–ingredient wonder is a low–glycemic index sweetener made with organic and nutritious Medjool dates grown right here in California.

10 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

DINNER

Portrait of Prosciutto Herb Batter, Sautéed Mushrooms, Swiss Cheese, Crispy Prosciutto di Parma, Herbs, Chives

Let’s get real—what isn’t better with prosciutto? Luckily, our kitchen offers an array of topnotch charcuterie including Prosciutto di Parma, a delicious, robust Italian cured meat that can stand up to strong flavors and crisping up in a pan.

Manchego Diptych Herb Batter, Solera 6–Month Manchego, Caramelized Onions, Spicy Chorizo

When adding fresh herbs to your crepe batter, make sure to get the best! Based locally in San Francisco, Bay Area Herbs has provided the freshest, most flavorful and aromatic herbs for more than 20 years.

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 11

The Art of Cooking

Make your own crepe masterpiece in just a few easy steps.

1. PREP: Prepare all of your fillings and toppings.

2. PAN: Lightly grease pan and heat over medium to medium–high heat.

3. POUR & SWIRL: Pour batter into pan, then swirl so it reaches the edges.

4. FLIP, DON’T RIP! When edges begin to brown, flip crepe with a spatula.

5. FILL: Place desired filling on crepe (keep on low heat if melting cheese).

6. FOLD: Finish crepe by folding in your favorite fashion.

Pan

Flip, Don't Rip! 12 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

Pour & Swirl

Fill

Into the Fold

There’s no wrong way to fold a crepe, but here are a few of our favorites.

PRO TIP: If making crepes for a crowd, place assembled crepes in a baking dish like enchiladas, then reheat covered in the oven when ready to eat.

Rolled

Triangles Napoleon

Open Face

Omelet–Style K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 13

Shot Mocktails

Gold Maraschino For a tarter take on a Shirley Temple, try this tasty mocktail featuring sharp lemon tonic and a dash of cherry sweetness.

PREP TIME: 5 MINUTES YIELD: 1 MOCKTAIL INGREDIENTS

4 ounces Fever–Tree Sicilian Lemon Tonic 2 ounces Tom Collins Mix (see p. 28 for recipe—omit gin and soda water)

¼ ounce Luxardo maraschino cherry syrup PREPARATION

Combine all ingredients in a cocktail shaker filled with ice.

Stir about 20 times, then strain into a martini glass.

Fever–Tree Sicilian Lemon Tonic

14 • THE FIELD GUIDE

Don’t forget the drinks! These marvelous mocktails are as refreshing and fun as their hardcore cousins, but you can enjoy them any time of day—just like the crepes!

OLIPOP Art Composed of bubbly ginger beer and refreshing ginger lemon tonic, this mocktail is perfect for ginger fans young and old.

PREP TIME: 5 MINUTES YIELD: 1 MOCKTAIL INGREDIENTS

6 ounces OLIPOP Ginger Lemon Sparkling Tonic 1 teaspoon Burly Beverages Super Smooth Ginger Beer Soda Syrup (or to taste) Fresh mint PREPARATION

Pour sparkling tonic into a glass filled with ice. Add ginger beer syrup and stir to combine. Finish with fresh mint.

OLIPOP Ginger Lemon Sparkling Tonic

Burly Beverages Super Smooth Ginger Beer Soda Syrup

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 15

t x e l N ve Le

The Notoriou s F.I.G .

G rilled Che ese Sweet fig spread brings out the best in this easy, cheesy grilled cheese starring two types of Beecher’s Handmade Cheese.

16 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

DA L M AT I A F I G S P R E A D From the coastal region of Croatia, this world–famous spread is made with only the best local ingredients, like figs that are hand–inspected to ensure quality.

F R E S H TO M A R K E T R OA S T E D G A R L I C B O U LOT Made from scratch by our talented bakers, this crusty bread has a soft, open crumb and is filled with roasted garlic, making it a delicious accompaniment for rich cheeses and other foods.

B E E C H E R ’ S S M O K E D F L AG S H I P & D U TC H H O L LOW D U LC E T Starting with fresh, pure milk from local farms, Beecher’s uses traditional cheesemaking methods to create handmade cheeses like the lush, soft Dutch Hollow Dulcet and the smoky and robust award winner, Smoked Flagship.

PREP TIME: 5 MINUTES

PREPARATION

COOK TIME: 6–8 MINUTES

Coat both slices of bread with fig spread.

YIELD: 1 SANDWICH INGREDIENTS

2 slices Fresh to Market Roasted Garlic Boulot 4 tablespoons Dalmatia Fig Spread 2 tablespoons butter 1½ ounces Beecher’s Smoked Flagship Handmade Cheese 1½ ounces Beecher’s Dutch Hollow Dulcet Handmade Cheese

Heat a nonstick pan over medium heat.

Add butter to the pan and swirl to coat the pan as it melts.

Place bread in the pan, fig–side up.

Move the bread around the pan to coat with melted butter. On one slice, evenly layer the cheese and then top with the other slice of bread, fig–side down.

Pro Tip:

Try using mayo as a substitute for butter while cooking your grilled cheese!

Grill sandwich, flipping after 2–3 minutes, until bread is golden brown and cheese is melted.

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 17

Th e Baconion G rilled Che ese This sandwich is just as delicious (and messy) as it sounds thanks to two amazing artisan cheeses and homemade bacon onion jam.

18 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

Thirsty?

Pair your grilled cheese sandwich with a Bloody Mary! Find our Bloody Mary recipes at: nuggetmarket.com/recipes

B E E C H E R ’ S D U TC H H O L LOW D U LC E T Made in New York with Jersey cow milk, this lightly tangy cheese is rich with butterfat, making it ideal for melting in a grilled cheese sandwich.

L A BOUL ANGERIE SUPER FL AK Y C R O I S S A N T TOA S T Enjoy your croissant in loaf form with this tasty bread made locally at a Bay Area bakery inspired by the tradition of French patisserie.

COWG I R L C R E A M E RY MT TA M With triple cream decadence and a clean, milky flavor, this award–winning organic cheese is made locally in small batches using milk from family farms.

PREP TIME: 10 MINUTES

6 ounces Cowgirl Creamery Mt Tam Organic

COOK TIME: 2 HOURS

Cheese, sliced ¼–inch thick

YIELD: 4 SANDWICHES

6 ounces Beecher’s Dutch Hollow Dulcet

the lid and add the port, Marsala, vinegar, sugar and rendered bacon. Continue to cook on low with the lid removed until all of the liquid has reduced and the onions are the consistency of jam.

Handmade Cheese, sliced ¼–inch thick INGREDIENTS

PREPARATION

12 ounces bacon, cut into lardons

Render the bacon until crispy, then drain and discard the fat. Place bacon on a paper towel to absorb excess fat.

2 red onions, julienned 1 yellow onion, julienned 1 cup red port wine

½ cup Marsala wine ¼ cup red wine vinegar 3 tablespoons sugar 8 slices La Boulangerie Super Flaky Croissant Toast

In the same pan the bacon was cooked in, add the onions and cover with a lid. Place over low heat, stirring occasionally, for 1 hour. Onions will soften and stew in their own liquid. At this stage, remove

Spread the onion jam evenly onto 4 slices of bread. Evenly distribute the cheese among the 4 sandwiches and top with the remaining bread slices. Cook in a dry nonstick pan on low heat, turning every 2–3 minutes, until the bread is crispy and the cheese is melted.

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 19

F R E S H TO M A R K E T 4 – C H E E S E B O U LOT Starring smoked mozzarella, provolone, cheddar and asiago cheese, this flavorful boulot is made in–house with our own sourdough starter and baked fresh in stone–deck ovens.

The 4x4 G rilled Che ese When four cheeses still aren’t enough, double the deliciousness by building your sandwich on our bakery’s 4–Cheese Boulot!

20 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

Soup's On!

Pair your grilled cheese sandwich with your favorite soup to make it a meal.

P E D R OZO N O R T H E R N G O L D

SOLERA 6 –MONTH M ANCHEGO

This California farmstead original boasts a buttery, nutty creaminess and is made with milk from the Pedrozo family’s small herd of Holstein and Jersey cows.

Handcrafted by one of the most respected cheesemakers in the La Mancha region of Spain, this authentic regional sheep’s milk cheese boasts a caramel nutty flavor.

RUMIANO SMOKED M OZ Z A R E L L A

S I E R R A N E VA DA R AW M I L K W H IT E C H E D DA R

Fresh from California’s oldest family– owned cheese company, this smoky mozz features the highest quality milk from local dairy farmers.

Simple, wholesome and pure, this organic cheese is made with fresh, grass–fed cow’s milk sourced from local family dairies in Willows, California.

PREP TIME: 10 MINUTES

PREPARATION

COOK TIME: 4–5 MINUTES

Heat a nonstick skillet over medium–low heat.

YIELD: 1 SANDWICH INGREDIENTS

2 slices Fresh to Market 4–Cheese Boulot 2 tablespoons butter, softened 1 ounce Solera 6–Month Manchego, finely grated 1½ ounces Sierra Nevada Raw Milk White

Cheddar, coarsely grated

1 ounce Pedrozo Northern Gold, coarsely grated 1 ounce Rumiano Smoked Mozzarella, coarsely grated

Butter each slice of bread on one side.

Sprinkle grated Manchego evenly over the butter and gently press to make the cheese stick to the bread. Turn the bread over and layer one slice with white cheddar, Northern Gold and mozzarella.

Top the sandwich with the other slice of bread, making sure the side coated in Manchego is facing out.

Place sandwich into the pan and cook for 3–4 minutes, or until the Manchego on the outside of the bread has turned golden brown. Carefully flip with a spatula and brown the other side.

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 21

If you’ve you’ve ever everwondered wondered which gin gin makes makesthe thebest bestG&T, G&T, what the the difference differenceisisbetween between Old Tom Tom and andLondon LondonDry, Dry, or even even how howto toinfuse infuseyour your own, this is the class for you.

Flip through throughour oursyllabus syllabus for a crash course in popular styles along styles alongwith withcocktail cocktail recipes and recipes andaafinal finalproject. project.

22 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

Gin

jin / noun

a clear, neutral grain spirit that’s distilled and flavored with juniper berries and other botanical ingredients.

HISTORY LESSON

For centuries, distilled spirits were infused with herbs, berries and other botanicals for medicinal purposes. Genever, the original gin was a barley–based spirit flavored with juniper berries made in 16th–century Holland. After English forces discovered the drink while fighting the Eighty Years’ War (1568–1648), English distillers started making gin locally to avoid heavy import taxes.

The spirit grew in popularity, and the rest, as they say, is history!

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 23

LESSON 1

London Dry Gin London Dry Gin is a legal specification but not geographic, which means it can be made anywhere. This style of gin cannot contain artificial flavors or colors, and only water, neutral–grain spirit and sugar may be added after distillation. While this has been the most popular style for centuries, others are gaining speed.

OUR RECOMMENDATIONS

Beefeater London Dry Gin Made in the heart of London since first distilled in 1863, this gin’s strong juniper and citrus notes have made it the most awarded gin worldwide.

Bombay Dry Gin Dating back to the 1760s, this fresh, clean gin is created by vapor infusing ten hand– selected botanicals sourced from around the world.

J.J. Pfister London Dry Capitol Gin Made locally in Sacramento, this certified organic gin is handcrafted with nine botanicals and a rye base of local grains.

24 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

FEATURED

Tanqueray London Dry Gin This beautifully balanced English gin was created in the 1830s and was voted #1 gin by bartenders in Drinks International’s 2016 annual report.

RECIPE

Stirred, Not Shaken Make this classic martini dry by adding less vermouth, or wet by adding extra. Whichever you choose, make sure to use a premium vermouth as it makes a noticeable difference.

PREP TIME: 5 MINUTES YIELD: 1 COCKTAIL INGREDIENTS

2½ ounces premium gin 1 ounce premium vermouth Olives or lemon twist, for garnish PREPARATION

Combine gin and vermouth in an ice–filled shaker and stir approximately 20 times.

Strain into a martini glass and garnish with olives or a lemon twist.

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 25

LESSON 2

OUR RECOMMENDATIONS

Craft Gin Often called New Western or New American, this newer style has no legal or geographic laws. Essentially, any gin that doesn’t fall in another category fits here. Distillers may put their own twist on the classic style, and while juniper is always used, it’s not always the dominant flavor. This style is gaining popularity worldwide, especially here in the U.S.

Hendricks’s Gin This premium Scottish gin is infused with cucumber, roses and eleven other botanicals to create a smooth and distinctive balance.

RECIPE

A Night at the Opera To make a brighter twist on a classic Negroni, swap out the sweet vermouth for a sweet and fruity aperitif.

Gray Whale Gin Crafted locally in Sebastopol, this gin is made with botanicals responsibly sourced from California, and every bottle supports ocean conservation.

PREP TIME: 5 MINUTES YIELD: 1 COCKTAIL INGREDIENTS

1 ounce Aria Portland Dry Gin 1 ounce Lillet Blanc 1 ounce Campari PREPARATION

Combine ingredients over ice.

Stir to combine.

Strain into cocktail glass.

26 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

Aria Portland Dry Gin This full–bodied, juniper–forward gin from Portland, Oregon, balances ten classic botanicals for both depth and complexity.

Roku Gin More than a century in the making, this soft, round and subtly sweet gin from Japan is distilled with six distinctly Japanese botanicals.

RECIPE

Sakura Special Sweet cherry flavors highlight the smooth complexity of this Japanese craft gin.

PREP TIME: 5 MINUTES YIELD: 1 COCKTAIL INGREDIENTS

2 ounces Roku Gin 1 ounce Maraschino

½ ounce cherry liqueur PREPARATION

Combine ingredients in a cocktail shaker filled with ice and stir for about 10 seconds.

Strain into a martini glass.

RECIPE

Spring Break This lovely cocktail features a unique citrus gin straight from the coast of Italy.

PREP TIME: 5 MINUTES YIELD: 1 COCKTAIL

Malfy Gin Distilled in Italy with botanicals like Sicilian pink grapefruit and Amalfi Coast lemons, these one– of–a–kind gins are fresh, bright and flavorful.

INGREDIENTS

2 ounces Malfy Con Limone Gin

½ ounce triple sec ½ ounce Parfait d'Amour 1 egg white PREPARATION

Combine all ingredients in a cocktail shaker with ice and shake vigorously for 30–40 seconds. Strain into a cocktail glass.

THE FIELD GUIDE • 27

LESSON 3

Old Tom This historic style has no legal or geographic laws.

It’s characterized by mild sweetness, and not as much juniper flavor as London or Plymouth.

The style was all but dead not long ago, but luckily a few producers have revived it in recent years.

Hayman’s of London Old Tom Gin Five generations of the Hayman family are behind this richly flavored gin made with ten botanicals and traditional copper stills.

RECIPE

Tom Collins While the touch of lime is unconventional, it’s a great choice for pairing with sweeter gins.

PREP TIME: 5 MINUTES

INGREDIENTS

2 ounces gin Juice of ½ lemon Juice of ½ lime

1 ounce simple syrup 3 ounces soda water Lemon twist, for garnish

YIELD: 1 COCKTAIL PREPARATION

Build the cocktail by pouring each ingredient into a tall glass with ice in the order listed. Stir and garnish with a lemon twist.

28 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

Black Friars Plymouth Gin This classic gin has been made with the original recipe since 1793 in England’s oldest working distillery.

If it ain’t broke, don’t fix it!

RECIPE

Plymouth Rock This delightful drink is a perfect aperitif to enjoy with appetizers.

PREP TIME: 5 MINUTES YIELD: 1 COCKTAIL INGREDIENTS

1 ounce Plymouth Gin

LESSON 4

1 ounce Cocchi Americano

Plymouth Gin

1 ounce Carpano Antica Formula Sweet Vermouth

PREPARATION

Combine ingredients in a cocktail shaker filled with ice and stir about 20 times.

Strain into a cocktail glass.

Bound by both legal and geographic rules, this style must be made in Plymouth, England. It is usually a little less dry (sweeter) and has more root ingredients in the botanical base, resulting in an earthier flavor.

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 29

LESSON 5

Mixers Matter If your cocktail is 1 part spirit and 3 parts mixer, you don’t need a math degree to see how important the mixer is in that equation. Luckily, Fever–Tree Mixers are carefully crafted to bring out the best in every drink. Cofounders Charles and Tim go to the ends of the earth to find the very best ingredients for their premium mixers, which come in a variety of styles and flavors perfect for any cocktail.

Quinine

ˈkwīˌnīn / noun

a bitter crystalline compound found in the bark of cinchona trees, known colloquially as “fever trees”

Refreshingly Light Indian Tonic Water Offering a lighter taste and fewer calories, this distinctively clean, crisp and refreshing tonic water is made with naturally occurring fruit sugars, spring water and quinine, plus botanical oils like Mexican bitter orange from the Yucatán Peninsula.

Premium Indian Tonic Water This award–winning tonic water is made with spring water, botanical oils and the finest quinine sourced from original Cinchona ledgeriana trees in the Democratic Republic of Congo. The quinine adds a gentle bitterness ideal for enjoying with gin.

Club Soda Simple yet sophisticated, this silky smooth club soda starts with low–mineral–content spring water and bicarbonate of soda—no quinine required.

Its high level of fine carbonation and lack of aroma are sure to highlight any spirit.

Ginger Ale This full–bodied ginger ale gets its fiery spice from some of the finest gingers in the world: Cochin ginger from India (earthy/chocolaty), Nigerian ginger (intense aromas/depth) and fresh green ginger from the Ivory Coast (zesty lemongrass).

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 31

CORIANDER

LESSON 6

Gin Lab Distilled gin is made when juniper berries and botanicals are added during the first or second distillation.

Compound gin is created when juniper berries and botanicals are added to a distilled spirit to infuse the flavors.

CLOVES

STAR ANISE

JUNIPER BERRIES

CARDAMOM

ANGELICA ROOT

Common Botanicals CITRUS PEEL

CUBEB BERRIES

32 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

R EXT A CR E

D

IT

D

•

RA C EXT RE

D

E

Record your research and share it online— remember to cite your sources! @NuggetMarkets #NuggetGinClass

EXTRA CR

•

E

•

D

Want to make your own compound gin? Experiment with these basic guidelines and your favorite botanicals to create an A+ solution.

EXTRA CR

IT

Make Your Own Gin

IT

•

IT

FINAL PROJECT

STEP ONE

Combine 2 cups vodka with 2 tablespoons juniper berries and steep for 12 hours.

STEP TWO

Add desired botanicals and steep for 36 hours.

STEP THREE

Strain twice through cheesecloth to remove botanicals.

STEP FOUR

Enjoy the fruits of your labor neat, on the rocks or in a classy cocktail.

For the complete curriculum of gin recipes, visit nuggetmarket.com/ginclass CLASS DISMISSED

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 33

Ramen

Need we say more? Since you’re still reading, that’s probably a yes. Luckily, ramen is something we love to talk about. It’s one of those special, soul–filling comfort foods that’s more than the sum of its parts. By layering four simple elements—broth, noodles, protein and toppings—you can create something truly extraordinary.

The next time you’re craving something special, ditch the instant and try your hand at incredible with these globally– inspired ingredients and recipes. Ramen bar, anyone?

BU IL D T HIS BOW L Glazed Chicken Ramen p. 42 34 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

BROTH

From tonkotsu to miso, this richly seasoned base is the start to any great ramen.

RAMEN BASICS PROTEIN

TOPPINGS

NOODLES

Pork, chicken or tofu, we’ve got the recipes to take your ramen over the top.

Finish strong with your choice of fresh veg and other tasty touches.

A key component to slurping satisfaction.

Get those chopsticks ready!

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 35

BROTH Tonkotsu Broth PREP TIME: 20 MINUTES COOK TIME: 10–12 HOURS YIELD: 10–12 SERVINGS

Rich and hearty with lots of layered flavors, this broth proves that time invested produces a quality result.

Pro Tip: If making Glazed Pork Belly (p. 39) simultaneously, use the braising liquid in place of the pork or chicken stock for extra flavor.

INGREDIENTS

3½ quarts water 2 ounces kombu (kelp)

½ ounce dried shiitake mushrooms ½ cup bonito flakes 1 pound pork bones (with meat) 1½ pounds chicken drumsticks

While the dashi is steeping, heat oven to 425°F. Roast the pork bones and chicken drumsticks until well browned.

Place a stock pot over medium–high heat and add the vegetable oil and onion. Sauté until the onion begins to caramelize. Add the lemongrass, garlic, ginger and scallions and sauté for 2 minutes.

Strain the dashi (reserve kombu for garnishing ramen, if desired) and add all but 1 cup to the pot along with the roasted pork bones, drumsticks, smoked pork shank and pork or chicken stock.

Bring to a simmer and turn heat to low.

Let simmer for 10–12 hours, then strain.

To make the shoyu tare, add the soy sauce to the reserved cup of dashi.

Just before serving, add 1–2 ounces of shoyu tare to each serving of hot broth. If not serving immediately, chill the broth separately and reserve shoyu tare until ready to serve.

Note: Chilled broth will separate, leaving solidified pork fat on the surface. To reheat, first remove the fat, then heat broth on the stove and re–emulsify the fat into the hot broth with a hand blender.

1 smoked pork shank (about 2 pounds) 2 tablespoons vegetable oil 1 onion, large diced 1 stalk lemongrass, crushed and chopped

Miso Broth

1 head garlic, crushed

¾ cup sliced ginger

PREP TIME: 20 MINUTES

1 bunch scallions, cut into 2–inch lengths

COOK TIME: 1–2 HOURS

4 cups of pork or chicken stock

YIELD: 4–5 CUPS

(or Glazed Pork Belly braising liquid) 1 cup dark soy sauce

Preparation In a large pot, add the water, kombu and dried shiitake mushrooms to make dashi.

Heat to 170°F, add the bonito flakes and turn off heat. Let steep for 1 hour.

This versatile broth will wow you with its bright flavors and rich umami tones.

INGREDIENTS

Broth:

½ ounce kombu (kelp) ½ ounce dried shiitake mushrooms 5 cups water

36 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

1 tablespoon canola oil

½ yellow onion, large diced 1 carrot, large diced 3 cloves garlic, crushed 1 piece of ginger (about 2 inches long), sliced 1 stalk lemongrass, crushed and rough chopped

¼ cup sake Miso Tare: 2 tablespoons canola oil 2 tablespoons minced garlic 1 tablespoon minced ginger

¼ teaspoon minced lemongrass ⅛ ounce dried shiitake mushrooms (3–4 slices) 2 tablespoons mirin 2 tablespoons sake 2 ounces water

¼ cup white miso ⅛ teaspoon sesame oil Preparation To begin the broth, heat kombu, dried shiitake mushrooms and water in a sauce pot to 170°F to make dashi.

Turn off heat and steep for 1 hour. Strain and reserve the kombu for garnishing ramen, if desired.

For the miso tare, add the canola oil to a small sauté pan, then sauté the minced garlic until golden brown.

Add the ginger, lemongrass and dried shiitake mushrooms, then deglaze with the mirin, sake and water. Remove from heat and whisk in the miso. Let flavors marry for 1–2 hours, then strain out the solids and stir in the sesame oil.

To continue the broth, add 1 tablespoon canola oil to a separate sauce pot and sauté the onion and carrot until caramelized. Add the garlic, ginger and lemongrass, sauté for 1 minute and then deglaze the pan with sake. Add the strained dashi and let simmer for 45 minutes. After simmering, strain broth and whisk in miso tare to taste.

Ohsawa Organic Genuine Mirin Naturally fermented over the course of nine months, this sweet rice seasoning from Japan is thick, subtly sweet and incredibly versatile with a hint of umami.

Companion Pure Toasted Sesame Oil Add a dash of this non–GMO sesame oil pressed from Grade A toasted sesame seeds for a rich and nutty depth of flavor.

Lee Kum Kee Premium Dark Soy Sauce Made from naturally brewed soy sauce and non–GMO soy beans with no preservatives, this full–bodied soy sauce has a strong soy flavor and deep color.

Miso Master Organic Mellow White Miso Miso has a distinctive salty–sweet taste from naturally fermented soybeans and grains—try the milder white variety or the traditional aged red miso.

Muso from Japan Bonito Flakes An elaborate, months–long process turns smoked and fermented skipjack tuna into light and airy bonito flakes with a complex flavor ideal for broth and toppings.

Maine Coast Sea Vegetables Kelp: Wild Atlantic Kombu Similar to Japanese kombu, this sustainably harvested, certified organic kelp both tenderizes proteins and acts as a major component in flavoring the broth.

JUST HEAT & SERVE

Nona Lim Spicy Chicken Ramen Bone Broth For a simple base that doesn’t compromise quality, enjoy the layered flavors of chili bean paste, red miso and sake in this rich, ready–to–use broth.

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 37

PROTEIN

38 • THE FIELD GUIDE

Pro Tip: If you’re making the Glazed Pork Belly recipe in conjunction with our recipe for Tonkotsu Broth (p. 36), you can use the braising liquid from the cooked pork belly in the broth. Once you’ve removed the pork to chill, strain the braising liquid and add it to the simmering Tonkotsu Broth, along with any rendered fat.

Glazed Pork Belly PREP TIME: 10 MINUTES,

PLUS 2 HOURS CHILLING

COOK TIME: 5–5½ HOURS YIELD: 6–8 SERVINGS

crispy. Sear all other sides of the pork belly, 1–2 minutes per side, until evenly browned. Drain any excess fat from the pan, add the shoyu tare and sugar, and simmer to create a glaze. Coat pork belly evenly, then serve.

Tender, decadent and delicious, this pork belly is worth the wait.

INGREDIENTS

3 pounds pork belly

Soy–Glazed Chicken or Tofu

Make it meaty Pork Belly If you like bacon, you’ll love pork belly.

This fantastically fatty cut comes from the same part of the pig, but is uncured, unsmoked and unsliced.

There are few cuts more decadent, especially when it comes to ramen.

1½–2 gallons water, divided 1 stalk lemongrass, crushed and chopped

PREP TIME: 5 MINUTES,

1 yellow onion, large diced

PLUS 1 HOUR MARINATING

½ cup sliced ginger

COOK TIME: 6–8 MINUTES

1 head garlic, peeled and crushed

YIELD: 4 SERVINGS

1 cup soy sauce 2 tablespoons shoyu tare (see Tonkotsu Broth recipe on p. 36) 1 tablespoon sugar

Preparation Heat oven to 475°F. Place the pork belly and 3–4 quarts water in a stock pot, making sure the water generously covers the meat (pork belly can be cut in half or thirds to fit in the pot). Bring to a boil and skim any particulates that rise to the top. Simmer for 5 minutes, remove the pork belly and discard the water.

In a baking dish or Dutch oven, add the blanched pork belly and all other ingredients, and cover with 2–3 quarts water. Cover tightly with foil or a lid. Place in oven and turn down to 275°F. Braise in oven for 5 hours or until fork tender.

When tender, carefully remove pork belly from the liquid and place on a lined, rimmed baking sheet in a single layer to cool. Lay a piece of parchment paper or plastic wrap over the top, and then sandwich with another baking sheet. Add 5 pounds of weight to the top pan to press the pork belly evenly. Refrigerate while pressing for 2 hours or overnight.

Once chilled, cut pork belly into strips, approximately 1 inch by 5 inches. Heat a dry sauté pan over medium heat, add the pork belly fat–side down and sear until the fat is golden brown and slightly

It’s easy to infuse your preferred protein with amazing flavor with this tasty soy marinade and glaze.

INGREDIENTS

Protein: 2 boneless skinless chicken breasts, halved horizontally or 1 pound extra firm tofu, cut into 1–inch slabs

Marinade: 4 ounces soy sauce 2 ounces rice wine vinegar

½ teaspoon chili paste 4 ounces mirin

½ teaspoon toasted sesame oil 1 ounce vegetable oil 2 tablespoons sugar

Fresh to Market Chicken Chicken doesn’t have to be basic.

Our Fresh to Market Chicken, for example, is humanely raised on family farms, cage–free and vegetarian fed with no antibiotics ever. It’s also hand–trimmed and pure air–chilled, which helps keep the meat fresh, tender and flavorful.

Plant–Based, Please!

Preparation Lay the chicken or tofu in a single layer in a low–sided dish. Mix the soy sauce, vinegar, chili paste and mirin, and pour over your chosen protein. Marinate for 1 hour, turning chicken or tofu over after 30 minutes.

Heat a sauté pan over medium heat and add the vegetable oil. Remove the chicken or tofu from the marinade and sear both sides until brown. Add 4 ounces of the marinade to the pan along with the sugar and reduce to a glaze. If using chicken, cook until the internal temperature reaches 165°F. Remove from pan and slice before serving.

Hodo Organic Firm Tofu This uniquely delicious tofu is handmade locally with higher–protein soy milk for extra nuttiness and creaminess. If you don’t have time to marinate, try their Spicy Sichuan Tofu for a satisfying shortcut.

THE FIELD GUIDE • 39

NOODLES Hakubaku Organic Ramen Noodles These premium dry noodles are made in Australia the Japanese way, combining high– quality Australian wheat and traditional Japanese recipes.

Nona Lim Traditional Ramen Noodles With the classic look, taste and texture of Japanese ramen, these fresh, flavorful and non–GMO noodles make a great base for homemade ramen.

Top it off

To make the perfect ramen egg, simply…

•

Boil water, turn heat to low and cook for 6½ minutes.

•

Peel and marinate for at least 2 hours.

•

The Egg 40 • TH E FI E L D G U I D E • K ITC H E N COM FO R T S 2020

Split in half, add to ramen and enjoy!

For the full recipe, visit nuggetmarket.com/recipes.

Ginger People’s Organic Pickled Sushi Ginger Not just for sushi, these thin slices of organic pickled ginger can also be used to add a pop of potent flavor to ramen, spring rolls, salads and more.

Seasnax Seaweed Sheets These organic roasted seaweed snacks are made with sustainably harvested seaweed by a family–run company.

Bonus: 10% of their annual profits benefit nonprofit organizations!

Yellow Bird Blue Agave Sriracha For a little heat with a touch of sweet, add a drizzle of this novel, non–GMO sriracha made in Texas with farm–fresh ingredients.

BOK CHOY

BEAN SPROUTS

CLAMSHELL MUSHROOMS

SAVOY CABBAGE

BABY CORN

BAMBOO SHOOTS

CARROTS

PORTOBELLO MUSHROOMS

SHIITAKE MUSHROOMS

RADISHES

SUGAR SNAP PEAS

GREEN ONIONS

KOMBU GINGER

TOPPINGS K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 41

FINAL BOWLS

TONKOTSU RAMEN Tonkotsu Broth (p. 36), Glazed Pork Belly (p. 39), Noodles, Ramen Egg, Clamshell Mushrooms, Scallions, Bamboo Shoots, Sesame Seeds, Yellow Bird Blue Agave Sriracha

TOFU MISO RAMEN Miso Broth (p. 36), Soy–Glazed Tofu (p. 39), Noodles, Ramen Egg, Kombu, Savoy Cabbage, Carrots, Baby Corn, Shiitake Mushrooms, Scallions, Fried Garlic

GLAZED CHICKEN RAMEN Nona Lim Spicy Chicken Ramen Bone Broth, Soy–Glazed Chicken (p. 39), Noodles, Ramen Egg, Bok Choy, Bean Sprouts, Sugar Snap Peas, Scallions, Portobello Mushrooms …Or use these basics to make your own bowl!

42 • T H E F I E L D G U I D E • K I TC H E N CO M F O R T S 2020

K ITC H E N COM FO R T S 2020 • TH E FI E L D G U I D E • 43

Order online today at

nuggetmarket.com #WePrepYouParty

I S S U E N O. 33 • K ITC H E N COM FO R T S 2020

nuggetmarket.com 1414 E. Covell Blvd., Davis (530) 750–3800

771 Pleasant Grove Blvd., Roseville (916) 746–7799

157 Main Street, Woodland (530) 662–5479

Sonoma Market

Open 6am to 11pm

Open 6am to 11pm

Open 6am to 10pm

409 Mace Blvd., Davis (530) 753–6690

1040 Florin Road, Sacramento (916) 395–2875

5627 Paradise Drive, Corte Madera (415) 945–8855

Suite 550, Sonoma (707) 996–3411

Open 7am to 10pm

Open 6am to 10pm

Open 7am to 9pm

4500 Post Street, El Dorado Hills (916) 933–1433

130 Browns Valley Parkway, Vacaville (707) 469–6900

470 Ignacio Blvd., Novato (415) 883–4600

Open 6am to 11pm

Open 6am to 10pm

Open 7am to 9pm

7101 Elk Grove Blvd., Elk Grove (916) 226–2626

2000 Town Center Plaza, West Sacramento (916) 375–8700

1 Blackfield Drive, Tiburon (415) 388–2770

Open 6am to 10pm

Open 6am to 11pm

Open 7am to 9pm

N OT A L L I T E M S F E AT U R E D I N T H I S P U B L I C AT I O N A R E AVA I L A B L E AT A L L S TO R E S .

WE RESERVE THE RIGHT TO CORRECT ALL PRINTED AND T YPOGRAPHICAL ERRORS. • S• UT M • IID 4 44 4 SS I EML F DOGRUT ISD2E0•2 0 N U G G E TM A R K E T.CO M HM E E FR I E 2L 0 D1 8 GU E U• EK 2I T5C•HTEHNE CFO

500 West Napa Street,

Open 6am to 9:30pm Fork Lift by Nugget Markets 3333 Coach Lane, Cameron Park (530) 672–9090 Open 6am to 12am