Outside Your Comfort Zone

While traditional comfort food will undoubtedly be popular as a pandemic coping mechanism, consumers will also be looking for healthier, more nostalgic dishes that transport them back to simpler times. Also look for non-traditional comfort food to rise higher in popularity, such as ramen dishes, pho, and tacos.“Traditional comfort food is dead in the water,” says California-based chef Keith Lord. “[Consumers are] looking for comforting food that they haven’t been able to make at home.”Here are two recipes for your next spirited event:

Ramen Station

Ramen station photo and recipe courtesy Michaels Catering

Yield: 100 (portion is 4.5 fl oz pp plus toppings) Ingredients: Mushroom Broth

2¼ cup olive oil

1½ lb sliced shallots

10½ lbs button mushrooms – sliced

3½ fl oz black pepper – ground

10½ lbs mirepoix

5¼ gal water

2¾ lbs mushroom base

6 lbs egg white raft

Method: Mushroom Broth

Heat oil in large saute pan. Add shallots and sweat until tender. Add mushrooms and black pepper. Cook for 8-10 minutes until mushrooms release water.

Add mirepoix, water and mushroom base. Reduce heat to simmer and cook for 30-40 minutes.

Remove from heat and strain. Discard all solids.

Return broth to clean stock pot and stir in egg white raft. Slowly bring to a simmer for 45 minutes or until raft has formed a solid layer on the top of the broth.

Remove from heat and skim or filter. Cool and reserve. Should equal about 450 fluid ounces.

Ingredients: Crispy Five Spice Pork

2 tsp five spice powder

4 T kosher salt

7¾ tsp black pepper – ground

10¾ lbs boneless pork butt 2” chunks

4 fl oz olive oil

Method: Crispy Five Spice Pork

In a bowl, combine five spice, salt and pepper.

Season pork on all sides with entire spice mixture

In a smoking hot sauté pan, add oil, sear pork on all sides. Transfer pork to hotel pan, cover with plastic and foil.

Cook in 300 degree oven for 2½ hours until tender

Remove from oven, pull apart pork, chill and reserve. Should equal about 100 ounces.

Toppings

1¼ lb radish – sliced on mandolin

50 oz edamame – cooked shelled

50 oz bean sprouts

10 oz jalapeno – deseeded and sliced on mandolin

65 pc lime wedges – cut 6/1 from 200ct.

25 oz red bell pepper - julienned

5 oz scallions – sliced 1/8” on bias

3 oz fresh mint – roughly chopped

3 oz fresh basil – roughly chopped

3 oz fresh cilantro – roughly chopped

20 fl oz sriracha chile sauce

200 oz rice noodles – cooked

20 fl oz hoisin sauce

To ServeHeat broth and pork separately. Add 2oz cooked rice noodles to serving mug, top with 1oz five spice pork and pour approximately 4½ fl oz mushroom broth atop noodles and pork. Guests to add their desired additional toppings if appropriate re: pandemic restrictions.

Pumpkin Pho with Ginger Hoisin Broth

Pumpkin Pho with Ginger Hoisin Broth, Photo courtesy Kikkoman

Yield: 4 servingsRecipe by Dusty Cooper, Residential Dining Services, University of California Santa Barbara Ingredients: Ginger Hoisin Broth

4 two-inch pieces fresh ginger, cut in half and charred black over open flame

12 cloves fresh garlic, peeled and crushed

8 cloves

4 small cinnamon stick pieces

3 T coriander seeds, toasted

4 tsp fennel seeds

4 white onions, cut in half and charred black over open flame

8 cups fresh pumpkin, peeled and diced medium

12 shiitake mushroom stems (use heads in Pho preparation)

1/4 cup Kikkoman Hoisin sauce

3 T Kikkoman Less Sodium Gluten-Free Tamari Soy sauce

Ingredients: Pumpkin Pho

2 lbs rice noodles, cooked to manufacturer’s directions

2 2/3 cups fresh pumpkin, peeled and cut into large dice

12 shiitake mushroom caps

4 tsp vegetable oil

To taste salt and pepper

Garnish

2 cups bean sprouts

20 leaves thai basil, stems removed

1 cup red onion, julienne

1/4 cup cilantro, roughly chopped

1/4 cup red jalapeño pepper, sliced thin

4 lime wedges

As needed Kikkoman Hoisin Sauce

As needed Kikkoman Less Sodium Tamari Soy Sauce

Method: Ginger Hoisin Broth

Create a sachet containing charred ginger, garlic, cloves, cinnamon sticks, coriander and fennel seeds.

Place in large pot with 12 cups water, charred onions, pumpkin and shiitake stems.

Bring to a boil then lower heat to a simmer and reduce by 1/3.

Remove sachet and onions.

Add hoisin and tamari to pot. Using hand blender, purée until smooth. Strain if desired. Season to taste and set aside.

Method: Pumpkin Pho

Preheat oven to 400°F.

Toss pumpkin and shiitakes in oil and season with salt and pepper.

Roast 12 minutes or until pumpkin and shiitakes are just tender and starting to color at edges.

Remove from oven and set aside.

To ServeIn serving bowl, place 8 ounces cooked rice noodles in center. Ladle over 2 cups Ginger Hoisin Broth. Top with 2/3 cup warm roasted pumpkin and shiitake pieces. Garnish with 1/2 cup bean sprouts, 5 Thai basil leaves, 1/4 cup red onion, 1 tablespoon cilantro leaves, 1 tablespoon jalapeño peppers and 1 lime wedge.Serve with additional hoisin and tamari sauces.