An Introduction to Food and My Passion for It

Hello everyone, this is Ashton! Thank you for taking the time to check out my posts! As you have found my blog, I am assuming that you are either interested in cooking food or interested in eating it (which I might be more in the latter). In all seriousness, my posts will focus on particular dishes from across the world that I have encountered and been impacted by. As a young boy, I was always intrigued by the art of cooking and the science of baking. It astounded me how complex it all was even though it can come as second-nature to some. I began cooking early on in my life, providing most of the meals for my family, or at least assisting in their preparation. However, it seemed like as an American, I tended to eat the same clichéd dishes repeatedly. If we ever decided to adventure into another culture's cuisine, it seemed like a cheap token, such as tacos for Mexican night or stir fry for Chinese. I felt that I was missing out on the hidden delicacies of the world. After traveling to Spain prior to my junior year in high school and to Costa Rica a year later, I realized just how diverse and delicious that food can actually be. Even though my tastebuds might not have been suited to some of the flavors, I became passionate about learning other cultures through their tastes and recipes. I do have to confess that I am a better baker than chef though; thus, my posts may lean toward those with a sweet tooth. Anyways, what is better than trying a new dessert?

Some topics to look forward to include gastronomy, cultural foods from around the world, refined recipes with analysis, and personal stories about my experience with cooking. As I will hopefully be traveling to France in May, I will continue to discover culture through food. French cuisine is delectable and I cannot wait to try out famous dishes such as the croquembouche. Overall, I believe that culture and experience are the most important part of food. By eating a dish, you understand the history and emotions that its people hold. I hope that you will continue to read my posts and that you will attempt some of these dishes yourself. I am sure that if you love to eat or if you are interested in the culture of various parts of the world, you will be interested in my analysis of food. 

History of Paella from Spain

History 
Paella is one of the most well known dishes from Spain and is seen as their national dish, though some Spaniards consider it to be a dish from the Valencia region. Paella takes its name from the wide, shallow pan its traditionally cooked in - paella means "frying pan" in Valencia. Its modern form is traced back to the 19th century in the rural area around the Albufera lagoon on the east coast of Spain. In Spain, rice became a staple in the 15th century and soon after, it became a staple to eat rice with vegetables, beans, cod, or other types of fish, which eventually turned into the modern Paella. 

Recipe

Prep Time: 8 min Cook Time: 20 min Total Time: 28 min

Ingredients

• 3 cups chicken stock 
  
• 1 pinch saffron thread
• ½ lb shrimp, peeled and de-veined 
• 2 tbsp olive oil
• 1 ½ cups arborio rice
• 14 ½ oz diced tomato, drained
• ½ lb mussels, scrubbed and debearded
• ½ cup frozen peas, thawed
• ½ lemon, juiced
• ¼ cup fresh parsley leaves, finely chopped
• 1 ½ cups chorizo, thinly sliced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tsp kosher salt
• ½ tsp ground black pepper
• 1 tsp paprika

Instructions

1. Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes. Stir in the saffron threads and set aside.
2. Pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.
3. Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.
4. Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.
5. Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.
6. Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.
7. Serve.

Analysis

I really enjoyed researching more about Paella since it's such a staple dish in Spain. Since it's a seafood dish, I added octopus to my paella, but if you don't like seafood you could substitute it for chicken. I also recommend rubbing the meat with adobo seasoning and eating the dish with arroz amarillo. When I was in Spain, it was interesting to witness the various types of paella that were being prepared. In one Barcelona restaurant, we had chicken, seafood, and a vegetarian option that were brought to the table fresh in a giant iron skillet. Overall, the experience of eating paella is what is most important. 

History of Shepherd's Pie from the United Kingdom

History 

Shepherd's pie is said to have stemmed off of the term cottage pie, which was a meat pie with ground/minced beef. The term shepherd's pie didn't originate until 1854 and was used synonymously whether the pie was made out of beef or lamb. However, since the 20th century, the name was only used in the UK when referring to a pie made with lamb.
The recipe has many variations, but the defining ingredients are minced red meat (lamb), cooked in a gravy or sauce with onions and vegetables that range from peas, celery, or carrots, and finally topped with a layer of mashed potatoes before it is baked. Occasionally, the pie is topped with grated cheese to create a layer of melted cheese on top. 

Recipe

Prep Time: 20 min Cook Time: 30 min Total Time: 50 min

Ingredients

• 1 large onion, chopped 
  
• 3 large carrots
• 2 tbsp olive oil
• pepper to taste
• 3 lb ground lamb
• salt to taste
• 6 cloves garlic, grated
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 cup red wine
• 1 cup chicken stock
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 3 lb yukon gold potato, cubed
• ¼ cup unsalted butter
• 4 large egg yolks

Instructions

1. Preheat the oven to 425°F.
2. Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, fry for 5 minutes until cooked.
3. Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes.
4. Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates.
5. Pour in the red wine and reduce until almost completely evaporated.
6. Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
7. Cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out.
8. Transfer the potatoes to a large bowl and mash until smooth.
9. Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
10. Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
11. Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
12. Bake for 30 minutes.
13. Serve.

Analysis

Going into this dish, I expected something almost lack-luster compared to the other dishes I've made recently. However, I was surprised to find out it was actually interesting to make and something different to eat. 

I added brown gravy to my pie just to give it some more moisture, but it was still good without either way.

History of Ramen from Japan

History 
While the noodles in ramen come from China, the actual dish originated in Yokohama Chinatown, Japan. The name translates to "pulled noodles," and consists of Chinese wheat noodles served in a meat or fish broth, soy sauce and miso, and uses toppings such as pork, dried seaweed, menma, and scallions. Nearly every region of Japan has it's own version of ramen, such as tonkutso in Kyushu and miso ramen of Hokkaido.
Ramen is an adaption of Chinese wheat noodles and was said to first be created in the 1660's by Chinese scholar Zhu Shunshi. He was an adviser to Tokogawa Mitsukuni, who was said to be the first person to eat ramen. This story, however, is dismissed to be folktale. The more realistic theory is that ramen was introduced by Chinese immigrants in the late 19th or early 20th century and made its way to Japan in 1859. 

Recipe

Prep Time: 30 min Cook Time: 3 hr Total Time: 3 hr 30 min

Ingredients

For Chicken Dashi

• 8 cups 
  low-sodium chicken broth
• 30 g 
  kombu 
• 20 g 
  dried bonito flakes 
• 16 
  dried shiitake mushrooms

For Tare and Chashu

• 1 1/4 cups 
  low-sodium soy sauce
• 1 1/4 cups 
  mirin
• 1/4 cups 
  granulated sugar
• 1/2 cups 
  sake
• 1 1/2 cups 
  water
• 1 lb 
  pork belly, skin on, cut into 2 inch wide strips
• 2 tbsp 
  packed brown sugar
• 1/2 inch
   fresh ginger, sliced
• 3 
  cloves garlic, peeled and smashed
• 3 
  green onions, halved

For Nitamago

• 4 
  cold large eggs
• 2 1/2 cups 
  reserved chashu-tare liquid

 For Garlic La-Yu

• 8 
  cloves garlic, sliced
• 1 tbsp 
  ground chili or 1 1/2 tbsp crushed red pepper flakes
• 2 tsp 
  sesame seeds
• 1/2 cups 
  canola oil

For Each Serving

• 4 oz 
  fresh ramen noodles
• 1 1/2 cups 
  chicken dashi
• 1 
  green onion, white and light green parts only, very thinly sliced
• 3 tbsp t
  are
• 2 
  slices chashu
• 1 
  nitamago, halved
• 2 tsp 
  la-yu
• 2 
  reserved shiitake mushrooms, sliced
• Nori (optional)

Instructions

Stock

1. 1. In a medium saucepan over medium heat, cook chicken broth until it's simmering. Remove from heat, cool for two minutes. After it's cooled, add shiitake mushrooms and kombu and seep for 5 minutes. Then, add bonito flakes for another 5 minutes. Strain and save solids.
2. 2. Store dashi for up to a week in fridge.
3. Tare and Chashu

1. 1. In a medium saucepan on medium heat, bring all ingredients except pork to a low simmer. 
2. 2. In a separate pot on medium heat, bring pork and 6 cups of water to a low simmer. Drain immediately and gently rinse pork.
3. 3. Place pork in tare pot and bring to a simmer. Cover and continue to cook on low until tender, turning pork occasionally, about 1 hour 20 minutes.
4. 4. Let cool for 20 minutes, then strain and reserve liquid for serving. Refrigerate pork and remaining liquid separately. Slice pork before serving.

1. Nitamago
2. 1. In a medium saucepan over high heat, bring 6 cups water to a boil. Carefully prick rounded bottoms of each egg with a pin. Gently lower eggs into pot with a slotted spoon, then reduce heat to medium-low and simmer eggs for 6 minutes. Drain.
3. 2. Transfer eggs to an ice bath and let rest for 5 minutes. Thoroughly crack eggshells very gently, knocking one egg against another, then return to ice bath for 10 more minutes. Peel carefully.
4. 3. Place eggs in a medium bowl and pour reserved chashu-tare liquid over. Weigh down eggs with reserved spent kombu to fully immerse in liquid. Let marinate in the refrigerator for at least 4 hours, up to 12 hours.

1. Garlic La-Yu
2. 1. In a small saucepan over the lowest possible heat, simmer garlic in oil until tender and translucent, stirring occasionally, about 15 minutes. Keep the heat level low enough to avoid frying the garlic.
3. 2. Remove from heat and immediately stir in chili. Let rest 2 minutes, then stir in sesame. 
4. 3. Once completely cool, store refrigerated in a closed container for up to 2 weeks.

1. When Serving
2. 1. In a pot of salted boiling water, cook ramen, stirring with tongs or chopsticks until al dente, about 1 minute. Drain well.
3. 2. In a small saucepan over medium heat, warm dashi and shiitake until simmering. Cook for 1 minute and remove from heat. Set aside.
4. 3. Add dashi, tare, and noodles to serving bowl. Top with chashu, nitamago, shiitake, green onion, a drizzle of la-yu, and nori, if using.
5. 4. Serve.

Analysis 

I enjoyed researching and learning about Ramen as the Japanese and Chinese culture interest me. I also found it intriguing at the variety of ramen, such as shio, shoyu, miso, and tonkotsu. 

If you're not a fan of sake, which is rice wine, you could leave it off. Even though it burns off, the flavor still lingers. I also added naruto fishcakes to my ramen once it was done, but that was my preference.

History of Peking Duck from Beijing

History
Peking duck dates back to the Ming Dynasty, almost 600 years ago. At the time, cooks from all over China came to the capital Beijing to cook for the emperor. It was in those kitchens that the peking duck was created.
With the fall of the Ching Dynasty in 1911, the recipes such as the peking duck were smuggled onto the streets to the masses. This is when it started to become popular. 
Peking duck is characterized by it's thin, crispy skin, with authentic versions serving mostly skin and little meat. The meat is often eaten with onion, cucumber, and sweet bean sauce with pancakes rolled around the fillings. 

Recipe

Prep Time: 30 min Cook Time: 8 hr 20 min Total: 8 hr 50 min

Ingredients

• 1 whole duck 
• 1/4 cup soy sauce
• 1 tsp baking powder
• 2 tbsp rice wine vinegar
• 1 tbsp honey
• Mandarin pancakes
• Hoisin sauce
• 6 scallions, thinly sliced
• 1/2 tsp kosher salt per pound of meat

Instructions

1.  Remove the giblets, neck, and sauce packet from the duck’s cavity.
2. Starting on the cavity side, gently work your fingers under the skin to separate the skin and flesh.
3. Bring a large pot of water to a boil. Set the duck on a rack in the sink and ladle the hot water over the duck to tighten the skin, flipping it halfway through the process.
4.  Prick the skin of the duck all over with the tip of a knife to help the fat drain easily
5.  Combine the soy sauce, rice wine vinegar, and honey in a microwave safe bowl and microwave on high for 15 seconds to liquefy the honey. Stir well to combine the ingredients. Brush the mixture all over the duck.
6.  Combine the salt and baking powder in a small bowl. Mix well and sprinkle the mixture over the entire duck.
7.  Refrigerate the duck uncovered on an elevated rack for at least six hours and up to overnight so that the skin can air dry.
8.   Arrange hot briquets on both sides of the pan. Bring the temperature to about 325°F. If you’re using a gas grill, remove the main cooking grate and place a disposable aluminum pan on one side of the grill directly on top of the burner covers. Replace the main cooking grates and adjust the temperature knobs so that the side containing the aluminum pan is off and the other side is heated enough to maintain a temperature of approximately 325°F on the indirect side.
9.  Place the duck breast side up directly above the aluminum pan. Set the lid on the grill with the top vent fully open.
10.  Allow the duck to roast for approximately 2 1/2 hours until the skin is golden brown and crispy and the internal temperature of the breast has reached 165°F.
11.  Remove the duck from the grill. Wrap the pancakes in a layer of moist paper towels and microwave for 15 seconds to warm them and to make them easier to separate. Thinly slice the duck along with the pancakes, hoisin sauce, and green onion.
12.  Serve.

Analysis

Working with the grill was something that I don't do often, but I think it was good experience. I found I had to let the duck dry up until noon instead of only overnight for the skin to dry up. I personally used less salt than recommended (a few dashes), but I was satisfied with how my duck came out.

History of Carrot Cake from England

History

The origin of carrot cake is said to come from an article in 1591. The article was published for a "pudding" that was essentially a stuffed carrot, but it called for many similar elements seen in modern carrot cake: shortening, cream, eggs, raisins, sweetener, spices, scraped carrot, and breadcrumbs. The evolution into carrot cake is said to take place in the Middle Ages when sugar and sweeteners became too expensive, so people resorted to carrots as a substitute. 

The modern carrot cake is simply a cake or cupcake that contains carrots mixed into the batter, and usually calls for a white cream frosting. A lot of the time, small carrot designs are drawn on top of the icing. 

Recipe 

Prep Time: 1 hr 20 min Cook Time: 30 min Total Time: 1 hr 50 min

 Ingredients 

Cake

• 3 cups carrot, hand-grated
  
• 2 teaspoons ground cinnamon
• ¼ teaspoon allspice
• 1 teaspoon kosher salt
• 1 cup vegetable oil
• 1 cup raisin
• 1 cup crushed pineapple, canned
• 2 ½ cups all-purpose flour, plus 1 tablespoon, divided
• 1 teaspoon baking powder
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 3 large eggs, room temperature
• ½ teaspoon baking soda

Icing

• 1 ½ teaspoons vanilla extract
• 2 cups powdered sugar
• 2 cups walnuts, crushed
• 1 cup unsalted butter, (2 sticks) room temperature
• 12 oz cream cheese, room temperature

 Instructions

1. Preheat the oven to 350˚F. Grease 3 8-inch round cake pans and line with parchment paper.
2. Grate the carrots on the small holes of a box grater. Set aside.
3. In a large bowl, sift together 2½ cups of flour, cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
4. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until combined.
5. With the mixer running, gradually pour in the vegetable oil.
6. With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
7. In a small bowl, toss the raisins with the remaining tablespoon of flour.
8. Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
9. Divide the cake batter evenly between the prepared pans.
10. Bake for 25-30 minutes.
11. Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely.
12. In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
13. Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition.
14. Assemble the cake. Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
15. Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
16. Gently press the walnuts into the icing around the sides.
17. Chill for 30-60 minutes to let the icing set.
18. Serve.

 Analysis

I've always enjoyed carrot cake as it's a staple, easy, go to dessert to make when I'm in the mood to bake something. I prefer my carrot cake without pineapple, but otherwise, I enjoyed this recipe.

History of Croquembouche from France

History

Croquembouche's origins come from having a dessert that is fancy, architectural structure to display on medieval tables of the French royal and noble. Antonin Carème was the one who popularized the dessert. Carème studied architecture and was known for saying that "architecture was the most noble of arts and that pastry was the highest form of architecture." He created mosques, pavilions, Gothic towers, etc. The most common shape was that of a Turkish Fez, which in the 19th century, turned into a tower that spiraled upwards and out of control, but in the 20th century turned into a conical structure similar to the modern croquembouche. 
 When croquembouche is split into "croque en bouche,' the name literally translates to "crunch in the mouth." It's a traditional wedding cake or a French dessert and is made of choux buns filled with pastry cream, flavored with a liquor of choice, sitting on a round base and mounted into a cone shape. 
Typically, the croquembouche is decorated with fine strands of caramel, flowers, sugar almonds, strawberries, chocolate, ribbons, and even sometimes macaroons. The decoration that goes on top depends on the occasion- if it is a wedding, it might be sugared bride and groom figurines, a monogram, flowers, marzipan roses, or even hearts made out of nougatine. 

Recipe

Prep Time: 2 hr 50 min Cook Time: 30 min Total Time: 3 hr 10 min

Ingredients

Custard

• 6 cups milk
• 2 vanilla beans, scraped
  
• 18 egg yolks
• 2 1/4 cups sugar
• 3 tbsp butter
• 3/4 cups cornstarch

Puffs 

• 4 sticks butter 
• 4 cups water 
• 2 tsp salt 
• 6 tbsp sugar 
• 4 cups flour 
• 12 eggs 
• egg wash 

Caramel

•  2 cups sugar
• 2 tbsp dark corn syrup
• 2/3 cup water
• 2/3 cup heavy cream
  
  
  
  
  
  
  Instructions
  1.  In saucepan, heat milk and vanilla pod on medium heat until boiling. Once boiling, turn off heat and let simmer for 15 minutes.
  2. Using hand mixer, beat egg yolks with sugar until fluffy, about 2-4 minutes.
  3. Add cornstarch and thoroughly mix. 
  4. Remove vanilla pod from milk. Add 1/2 of milk to egg yolk and mix. Add remaining milk and beat until incorporated.
  5. On medium heat, whisk mixture until thickened, 7-10 minutes. 
  6. Remove from heat and whisk in butter.
  7. Cover custard with plastic wrap, ensuring the plastic touches the custard, and chill for 2 hours.
  8. Preheat oven to 450℉. 
  9. In pot, bring butter, sugar, salt, and water to a boil over high heat. 
  10. Once water is boiling, remove from heat and immediately add flour, stirring until mixture begins to form into a ball.
  11. Bring pot back to heat and cook for another 30 seconds to remove excess liquid and then remove pot again.
  12. Quickly add eggs, one at a time, stirring until incorporated. Stir until dough pulls itself away from sides of the bowl and is glossy and thick.
  13. Using a piping bag with choice of tip, fill bag with batter.
  14. Place 1 inch droplets on paper-lined baking sheet at least 1 inch apart.
  15. Bake for 15 minutes. After 15 minutes, reduce heat to 375℉ and cook for additional 15 minutes.
  16. Let puffs cool.
  17. Use bottom of wooden skewer to make an opening in the bottom of the puffs with the piping tip. Fill the puffs with custard.
  18. Add corn syrup, sugar, and water to pan over medium heat. Bring to boil and place lid over it, letting it simmer for 5 minutes. Remove lid and cook for another 10 minutes until caramel is deep amber and 300℉.
  19. Remove pan from heat and add heavy cream, stirring vigorously. 
  20. Quickly dip the puffs in the caramel and arrange on a platter in circular pattern.
  21. Continue to stack puffs into a cone shape.
  22. Once tower is completed, dip a fork in caramel and drizzle around the tower. 
  23. Serve
      

  Analysis
  I found this recipe to be a little labor intensive but well worth it. Making the puffs stay upright was difficult, but possible.
  When doing the caramel, you need a candy thermometer, and I've found that corn syrup doesn't always work the best. I tend to substitute corn syrup with either cream of tartar or agar agar for the thickness of caramel.
  I also found that I needed to chill my custard for longer than two hours. I let mine chill overnight so I was positive it would come out how I needed it to.