Pepper Route

Udon dough can be difficult to knead, and there are people who swear by stomping on the dough to relax and smoothen it. If you are intent on doing it, put the dough in a large zip lock bag without fully sealing it, place the bag between two kitchen towels on the floor and stomp away!

Udon is one of the typical noodle dishes in Japan. It is made with flour and some salt. The dough is then kneaded and shaped into noodles, thicker than the average regular noodles.

The exact origin of udon is unknown but it is believed that udon came from China in the 700s. It became widely popular to the public during the Edo era in the 1600s.

The Japanese eat udon with chopsticks. And it is okay to slurp the noodles, unlike in the west where it is considered rude to do so.

There are udon restaurants all over Japan, which specialize on udon noodles. 

Kagawa Prefecture in the north of Japan is famed for their best-in-the-world udon noodles. So much so that Kagawa locals eat seven times more udon on average than other people in Japan!

The origins of udon can be traced back to 1,200 years ago. According to legend, Kukai, a monk from Kagawa, went to China as a research scholar to study and bring back the latest knowledge and technology in Buddhism, architecture, and engineering. He also brought back udon noodles enjoyed by the local people in China.

Takinomiya shrine is associated as the birthplace of udon, a stone relic in the shrine called the Ryutoin-ato marking where the first udon was made. What Kukai learned about making udon in China, he taught other family members, and it is said the family ate udon at this spot.

Originally Udon was not made as strands but as pieces of flat dough. In some parts of Japan, Udon is still cut into squares rather than the long strands that became standard by the early fourteenth century. They can can be either flat or rounded.

Udon noodles are typically served as a noodle soup in a hot broth, either in the Kanto style with Bonito dashi and strong soy sauce or in the Kansai style with Kombu dashi and mild soy sauce. They can also be served cold, with a dipping sauce. 

Meat, vegetables, fish, fish paste, and tempura can be added to the Udon soup, with ginger, green onions, shiso, and spicy radish as common toppings.

Udon Soup with Spinach and Eggs

Ingredients

• 28 ounces precooked, vacuum-sealed udon or 12 ounces dried udon
• 8 ounces fresh spinach, washed and trimmed
• 4 large eggs
• 2 scallions, trimmed and thinly sliced
• 4 teaspoons sesame seeds
• 2 tablespoons sesame oil
• 4 garlic cloves, grated
• 1 (2-inch) piece fresh ginger, peeled and grated
• 4 cups vegetable stock
• ¼ cup soy sauce
• 1 tablespoon mirin or sake
• 2 teaspoons granulated sugar
• Salt and pepper to taste

Directions

• Bring a pot of salted water to boil. Add the noodles and cook according to package instructions until al dente. Place a colander in the sink and using a slotted spoon or tongs, transfer the noodles to the colander and run under cold water to stop the noodles from cooking further. Drain again.
• In the same pot of water, add the spinach. Cook for about 60 seconds, until the leaves are wilted but still bright green. Drain, emptying the water from pot, and run the spinach under cold water. Squeeze out as much liquid as possible, then scrunch the spinach into a ball and slice.
• In the same pot, add enough water to submerge the eggs. Bring to a boil over medium-high. Add the eggs, reduce heat to medium to keep it on a gentle rolling simmer, and cook for 8 minutes. (This will give you a just-set yolk; for a runnier yolk, remove after 7 minutes.) Remove eggs from the water immediately and run under cold water until the egg is cold to the touch. Place the eggs in a bowl of cold water.
• Set out four large bowls. Divide the udon noodles among the bowls.
• Make the broth: Heat a large pot over medium. Add the sesame oil, garlic and ginger and cook for about 30 seconds, until fragrant. Add the remaining broth ingredients, along with 2 cups water. Bring to a boil. Once boiling, reduce heat and gently simmer for 4 to 5 minutes to allow the flavors to meld.
• Slice each egg in half lengthwise. Ladle the hot broth over the noodles. Top each bowl with a mound of spinach, 2 egg halves, scallions and sesame seeds.

Tomatoes are members of the nightshade family, a plant family with known toxic compounds. Due to their history and association with more deadly member of the nightshade family tomatoes were slow to gain acceptance as a food crop. While tomatoes themselves are fine to eat, the leaves and stems of the plant are considered toxic.

Whatever cuisine, wherever in the world today, tomatoes are a part of that. It is amazing to consider that it was not used in the northeastern states of the US until about 1835, though it was used as food in Louisiana as early as 1812.

The wild species originated in the Andes Mountains of South America, most likely in Peru and Ecuador, and is thought to have been domesticated in pre-Columbian Mexico. Wild tomato plants still grow in the Andes and support a large genetic diversity.

The tomato was introduced to Europe by the Spanish in the early 16th century, and the Spanish and Italians seem to have been the first Europeans to adopt it as a food. In France and northern Europe the tomato was initially grown as an ornamental plant and was regarded with suspicion as a food because botanists recognized it as a relative of the poisonous belladonna and deadly nightshade. Indeed, the roots and leaves of the tomato plant are poisonous and contain the neurotoxin solanine.

Tomatoes were introduced to North America from Europe. Thomas Jefferson is known to have raised them at Monticello in 1781. It did not attain widespread popularity in the United States until the early 20th century. The plant is now grown commercially throughout the world.

Tomato plants are droopy by nature, especially when loaded with the weight of their fruit. So they are grown staked, tied, or caged or on trellises. They grow many branches and need to be pruned to keep them in order.

The five-petaled flowers are yellow and clustered. Tomatoes come in all sizes, varying from half an inch to over 3-4 inches in diameter. Also, they come in many colors like red, scarlet, orange, or yellow, most commonly. Green and purple varieties also exist, but are not that common.

And they vary in shape from almost spherical to oval and elongate to pear-shaped. Each fruit contains at least two cells of small seeds surrounded by jellylike pulp.

Tomato plants require relatively warm weather and sunlight. In cooler climates, it is grown mainly in hothouses.

According to some scholars, the tomato was at first taken to be a kind of eggplant, of which it is a close relative, belonging to the same nightshade family. 

Tomatoes are commonly eaten raw in salads, served as a cooked vegetable, used as an ingredient of various prepared dishes, and pickled. Additionally, a large percentage of the world’s tomato crop is processed and sold in the form of canned tomatoes, tomato juice, ketchup, puree, paste, and sun-dried tomatoes or as dehydrated pulp.

In addition to being a good source of vitamin C, they are also rich in antioxidants like the phytochemical lycopene. 

The soup of the day today is a tomato bisque, rich and flavored with goat cheese. 

Tomato Bisque with Goat Cheese

Ingredients

• 4 tablespoons olive oil
• 2 tablespoon all purpose flour
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 cup diced onion
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 springs of fresh thyme, or ½ teaspoon dried
• 1 28-ounce can crushed tomatoes
• 3 cups chicken broth
• 1 tablespoon sugar
• ½ teaspoon red chili flakes, more to taste
• Pinch of cayenne pepper, optional
• 1 cup heavy cream
• 2 ounces fresh goat cheese
• Salt and pepper to taste

Directions

• Heat the olive oil in a largish pot over medium-high heat. 
• Add the onion and celery, and cook, covered, stirring occasionally, until soft and fragrant.
• Add the ginger and garlic, and cook for one minute, stirring constantly.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly.
• Add the sugar, salt, chili flakes, and cayenne, if using.
• Reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. 
• Using an immersion blender, purée soup to the desired consistency.
• Ladle into bowls and top with goat cheese, swirling the cheese gently into the soup. Serve warm.

Anyone who has ever met with spinach know they are packed with vitamins, minerals, and good flavor! It is the favorite garden vegetable of all health food aficionados which grows quickly and easily in cool weather. 

Spinach originally came from Persia (now Iran) where it was known as aspanakh. The green, leafy vegetable made its way to China in the 7th century, when story has it that the king of Nepal sent it as a gift. The Chinese called it the ‘Herb of Persia’. Spinach was eventually brought to Europe in the 11th century, when it was introduced to Spain by the Moors. In fact, spinach was known as ‘the Spanish vegetable’ in England. 

In the 16th century, spinach became the favorite vegetable of Catherine de Medici of the famous Medici family of the Italian Renaissance. When she left her home in Florence, Italy, to marry King Henry II of France, she brought along her own cooks who could prepare spinach in the many different ways that she liked. Since this time, dishes prepared on a bed of spinach are referred to as à la Florentine.

Spinach is a hardy annual related to beets and Swiss chard that has been used by humans for a long time.

There are two basic types of spinach with either smooth leaves or crinkly (savoy) leaves. The smooth types are normally grown for freezing and canning because they grow faster, yield more and are easier to clean.

Leaves of spinach may be flat or curly, depending on the variety. The leaves can be eaten either fresh or cooked.

Spinach was the first frozen vegetable to be sold for commercial use. Spinach seeds are so tiny there are 40,000 seeds in one pound. It takes about 600,000 seeds to grow one acre of spinach plants.

Spinach began being cultivated in North America by the early 19th century. Most of us associate spinach with Popeye, who attributes his amazing strength to a daily diet spinach. In fact, when Popeye made his debut on January 17, 1929, spinach became the third most popular vegetable in the country.

Grown and enjoyed in many parts of the world, fresh spinach is available all year. Major supplies come from Texas and California where it grows as a cool winter crop. 

Spinach is high in vitamin A (beta-carotene) and a good source of vitamin C, and riboflavin, vitamin B6, calcium, iron, and magnesium.

Today we are making a very simple spinach and blue cheese soup. If you are not really fond of blue cheese, any other melty cheese can be used as well.

Spinach and Blue Cheese Soup

Ingredients

• 3 tablespoons butter
• 1 large onion, finely chopped
• 2 cloves of garlic, chopped
• 4 tablespoons cornmeal (or flour) 
• 6 cups chicken broth
• 2 cups milk
• ¼ pound blue cheese, crumbled
• ½ pound fresh spinach
• ½ cup heavy cream
• Salt and pepper to taste

Directions

• Heat the butter in a largish pot. When hot, add the onions. Cook, stirring, till the onion is wilted and the edges start to brown.
• Add the chopped garlic and sauté for a minute.
• Sprinkle the cornmeal and stir well to combine. Cook for a minute without the cornmeal getting browned.
• Add the chicken broth and bring to the boil. 
• Add the milk and cook for about five minutes.
• Add the cheese and cook, stirring, until melted.
• Coarsely chop the spinach and add it to the soup. Season with salt and pepper. Cook, stirring, about five minutes. 
• Add the cream, and heat without allowing it to boil.
• Adjust seasoning and ladle into bowls to serve, with more cream, if desired.

In Sumatra, Indonesia, rice is often sown by women with long hair hanging loosely down their backs as it is thought to help the rice grow more abundantly and with long stalks! 

Rice is, without doubt, one of the earliest foods that humans started cultivating. Though it is impossible to pin-point exactly when humans first began its cultivation, many historians believe that rice was grown as far back as 5000 years BC.

Archaeologists excavating in India discovered rice which could be dated to 4530BC. However, the first recorded mention of rice as food originates from China in 2800 BC. 

Although a particular country cannot be identified as being the home of the rice plant, considering it might have been native to all, it certainly originated in Asia. And the travelers took with them the seeds to their home lands and beyond, spreading the crop to Europe and Americas.

However, cultivating rice also depended on the climate. The rice plant requires immense quantities of water in its early days, followed by a long and uninterrupted season of hot dry weather. The colder climate of the northern Europe and UK is not conducive to growing rice, while certain regions in Europe, such as Italy and Spain have successfully done so.

Legend has it that President Thomas Jefferson once broke an Italian law by smuggling rice seed out of Italy during a diplomatic mission in the late 18th Century. True or not, US has a thriving rice industry now, with Arkansas being the largest rice producing state in the country.

Rice has been given much importance in many cultures. It is often directly associated with prosperity. In Japan rice enjoys the patronage of its own god, Inari, and in Indonesia its own goddess, the Dewie Srie.

Rice is also linked to fertility and for this reason the custom of throwing rice at newly wedded couples exists. In India, rice is always the first food offered by a new bride to her husband, to ensure fertility in the marriage, and children are given rice as their first solid food. And, according to Louisiana folklore, the test of a true Cajun is whether they can calculate the precise quantity of gravy needed to accompany a crop of rice growing in a field!

The two main sub-species of rice are Indica varieties which are long grain and Japonica which are generally short or medium grain. Rice comes in red, black, brown and yellow colors, in addition to the common white. Wild rice, though, is not really a rice; it is the seed of an aquatic grass.

Every country and culture has its own favorite rice dishes. Arroz con pollo, jambalaya, biryani, Chinese congee, paella, kedgeree, risotto, fried rice, assortment of rice puddings… the list goes on. And there are several varieties of rice to suit every need. Arborio, Bomba, Basmati, Jasmine, Jeera, Masuri… the list goes on.

Rice is gluten free and is suitable for those with celiac disease and gluten intolerance. Vinegars, Japanese Sake and wine are made from rice.

Rice is a very versatile food. It can be eaten hot or cold; sweet or savoury; and for breakfast, lunch, dinner or even as a snack. Today we are making a warm, creamy rice and winter squash soup that is sweet and savory.