Magazine

DIVERSE

Comfort food recipes from around the world.

Q&A with french chef Joel Robuchon

Editor of magazine Designer of Magazine CEO of magazine company

History of Comfort food

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Chef Q&A with Joel Robuchon

“I never think the work is done.”

“When there is a trend, all young chefs want to get into this trend but this is a choice that does not allow them to put their personality into food, so I believe they should do the food they love and forget the trend.”

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“Success is ephemeral, you need to reach out for it. I work hard everyday to bring it out.”

Chicken Noodle Soup Recipe

Ingrediets:

- Homemade egg noodles: all you need is flour, salt, milk and eggs and they’re ready in 5 minutes!

- Farfalle pasta

- Elbow Macaroni

- Rotini

--- Make a homemade chicken stock ahead of time or choose a good brand of stor-bought chicken stock ---

Step 1: Saute veggies: Add butter diced celery, and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.

Step 2: Add chicken stock or broth: season the broth with salt (taste before adding the salt), pepper, and a tiny pinch of rosemary, sage and crushed red pepper. I may add another small spoonful of “better than bullion” chicken or chicken bouillon powder as well, if needed, to taste.

Step 3: Add noodles and boil. Once boiling, add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them! Remove the soup pot from heat as soon as the noodles are just barely tender, as they will continue to cook off of the heat.

Step 4: Add chicken. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.

Step 5: Serve!

Ingredients:

- Cheese Filling (ricotta and parmessan cheese)

- Meat

- Sauce

- Spinach

--- Disclaimer---

Ingredients for lasagna don’t have to be limited to the ones seen here.

Lasagna

Step 1: Boil pasta in a large pot of salted water.

Step 2: Prepare meat sauce: cook sausage and beef with onion and garlic. Drain well, add the pasta sauce & simmer it for a few minutes to thicken.

Step 3: Combine cheese mixture: Stir the cheese mixture together in a bowl.

Step 4: Layer & bake: Layer the meat sauce and cheese mixture with lasagna noodles and bake until browned and bubbly.

HOW TO LAYER

1. Spread about a cup of meat sauce into a 9×13 pan. Add a layer of noodles.

2. Top the noodles with some of the ricotta cheese mixture. Repeat the layers, ending with a layer of noodles and sauce.

3. Cover with foil and bake. Remove foil, top with mozzarella and parmesan, and bake for another 15 minutes.

Bake lasagna for one hour.

IMPORTANT: Let the lasagna rest for 15 minutes once removed from the oven. This will keep it from becoming runny and help it to keep its shape when cut. Resting is not required when reheating.

Instant Pot Congee

What is Congee?

Congee is a rice porridge that is a staple food in several countries in Asia. You’ll find many different versions and names for this dish, depending on the region, but they all have one thing in common–they’re warm, comforting, and filling.

Ingredients:

- 1 cup uncooked jasmine rice

- 2 cloves garlic

- 1-2 inches fresh ginge

- 3 shittake mushrooms

- 2 lb. bone-in chicken pieces

- 7 cups of water

- 1/2 Tbsp salt (or to taste)

Toppings:

* 3 green onions, sliced

* 1/4 bunch cilantro (optional

* 1/3 cup peanuts, chopped

* 1 Tbsp soy sauce

* 1 Tbsp toasted sesame oil

Intructions

1. Peel and slice the ginger, and crush the cloves of garlic. Slice the mushrooms into thin strips. Remove the skin from the chicken pieces.

2. Place the uncooked rice in the bottom of the Instant Pot and add the crushed garlic, sliced ginger, and sliced mushrooms on top. Lay the chicken pieces over the rice and aromatics. Finally, add seven cups of water.

3. Close and lock the lid of the Instant Pot. Turn the steam release valve to the “sealing” position. Press the “porridge” button to begin cooking (no need to adjust the time or pressure). After ten seconds the pot will begin to heat and build pressure. Once it reaches the required temperature and pressure, the display will begin to count down 20 minutes.

4. After 20 minutes, the pot will switch to the “keep warm” setting and begin to drop in pressure. Allow the pot to reduce in pressure naturally, without opening the steam release valve. When the float valve falls back to the down position, open the steam valve, and then open the lid.

5. Using tongs, carefully remove the chicken pieces and place them on a clean cutting board. Use two forks to shred the meat and remove the bones. Return the shredded meat to the pot.

6. Stir and taste the porridge, and add salt as needed (I added 1/2 Tbsp). Only add enough salt to amplify the flavors, but leave room for the addition of soy sauce as a topping.

7. Ladle the congee into each bowl and drizzle a small amount (1 tsp) of toasted sesame oil and soy sauce on top of each bowl. Sprinkle the sliced green onions, cilantro leaves, and chopped peanuts over top, then serve.

Japanese Oyakodon

What is Oyakodon?

Oyakodon literally translates to prent-and child rice bowl as the dish is composed of chicken and egg.

Ingredients:

- Chicken thighs

- Sake – Drizzling a tablespoon of sake over chicken helps remove its gamey odor.

- Onions

- Eggs

- Mitsuba – Japanese wild parsley

- Seasonings: Dashi (Japanese soup stock), soy sauce, mirin, and sugar.

- Steamed rice

- Shichimi togarashi (Japanese seven spice) [optional for spicy kick]

- Sansho pepper powder [optional for fragrance] – It is finely grind peppercorns of the prickly ash tree and has a vibrant peppery-lemon flavor with a long residual heat.

Instructions

1. Prepare the ingredients: Cut the onion, mitsuba/green onions, and chicken and crack the eggs.

2. Cook the onion in the seasoning mixture.

3. Add the chicken and cook until no longer pink.

4. Drizzle egg mixture at two separate times. Garnish mitsuba/green onions.

5. Spoon the finished dish over the bed of steamed rice in a donburi bowl.

Crockpot Swedish Meatballs

Ingredients

- 2 cups beef broth

- 1 (10.5 ounce) can condensed cream of mushroom soup

- 2 tablespoons steak sauce

- 1 tablespoon Worcestershire sauce

- 1 teaspoon garlic powder

- ½ teaspoon paprika

- ½ teaspoon salt

- ½ teaspoon ground black pepper

- 1 (28 ounce) package frozen cooked meatballs, thawed

- 1 onion diced

- 1 cup sour cream

Steps

Step 1: Whisk together beef broth and condensed soup in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir in meatballs and onion.

Step 2: Cook on High for 4 hours

Step 3: Stir in sour cream. Continue cooking until sauce is heated through, about 30 minutes.

Vegan and Vegeterian Chinese Hot and Sour Soup

Ingredients:

- Dried Shiitake or fresh shiitake

– If you are using dried Shiitake mushrooms, do reserve the water that you used to soak them in.

- Wood ear mushrooms

- Bamboo shoot – fresh or in a can or chili oil.

- Carrot

- Mung bean thread or glass noodle

- Water

- Seasoning – vinegar, Shaoxing wine, soy sauce, mushrooms seasoning, or vegetable bouillon.

- White pepper – the most important ingredient for the peppery heat.

Instructions

Step 1: First, soak dried Shiitake and wood ear mushrooms in water until soft. I usually prepare the dried Shiitake mushrooms the night before. The next morning, squeeze out the water but reserve the Shiitake mushroom water for later. Then, slice it thinly and set it aside. For the wood ear mushrooms, soak until soft then remove the tough ends before slicing.

Step 2: Second, soak the mung bean thread in room temperature water until soft and pliable. Next, grate the carrot and set it aside. Then, remove the tofu from its packaging and cut it into thin slices. For other ways to prepare the tofu, please see below.

Step 3: To make the soup, heat a 5-quart pot over medium heat. Add the oil and sauté mushrooms and carrot until the mushrooms release their aroma.

Step 4: Continue to sauté the wood ear mushrooms and bamboo shoot. Then, add a swirl of soy sauce to season the ingredients.

Step 5: Add the water and the rest of the ingredients and bring the mixture to boil.

Step 6: Stir in the cornstarch slurry to thicken the soup. Ladle the soup to a bowl and add a swirl of vinegar, toasted sesame oil, or chili oil. Season with more white pepper if needed. Garnish with wonton strips and cilantro. Serve warm.

British Fish and Chips

Ingredients:

For the fish

- 7 tablespoons (55 grams) all-purpose flour, divided

- 7 tablespoons (55 grams) cornstarch

- 1 teaspoon baking powder

- Fine salt, to taste

- Freshly ground black pepper, to taste

- 1/3 cup cold dark beer

- 1/3 cup cold sparkling water

- 4 (7-ounce) thick, white fish fillets

For the chips:

- 2 pounds potatoes, peeled

- Vegetable oil, as needed for frying

Instructions

Step 1: Gather the ingredients.

Step 2: Set aside 2 tablespoons of all-purpose flour. In a large, roomy bowl, mix the remaining 5 tablespoons all-purpose flour with 7 tablespoons cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of fine salt and freshly ground black pepper.

Step 3: Using a fork to whisk continuously, add 1/3 cup cold dark beer and 1/3 cup cold sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.

Step 4: Meanwhile, cut 2-pounds peeled potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide sticks. Place the chips into a colander and rinse under cold water.

Step 5: Place the washed chips into a saucepan of enough cold water to cover them by about 1 inch. Bring to a gentle boil over high heat, then simmer on low heat for 3 to 4 minutes.

Step 6: Drain, transfer to a papertowel-lined-plate, then pat dry with paper towels. Keep in the fridge covered with paper towels until needed.

Step 7: Meanwhile, lay 4 (7-ounce) thick, white fish fillets on a paper towel and pat dry. Season lightly with a little salt.

Step 8: Heat about 3 inches of vegetable oil to 350 F in a deep-fryer or large, deep saucepan. Par-cook the chips a few handfuls at a time in the oil, about 2 minutes (do not brown them). Remove the chips from the oil and drain on paper towels. Set aside.

Step 9: Place the 2 tablespoons of reserved flour into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.

Step 10: Dip into the batter, coating the entire fillet.

Step 11: Position a rack in the center of the oven and heat to 200 F. Line a rimmed baking sheet with paper towels and set aside. Bring the oil temperature back to 350 F. Carefully lower each fillet into the hot oil. Fry until the batter is crisp and golden, turning the fillets occasionally with a large slotted spoon, 6 to 8 minutes.

Step 12: Remove the fillets from the oil to the paper-towel-lined baking sheet. Sprinkle lightly with salt and transfer to the oven to keep warm.

Step 13: Remove the fillets from the oil to the paper-towel-lined baking sheet. Sprinkle lightly with salt and transfer to the oven to keep warm.

Step 14: Serve!