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2012 Food Trends

With January coming to a close I think it is time I gave my two cents as to what this coming year’s hot food trends are going to be. I read a lot of magazines, books, and blogs, and eat at new restaurants across the country so I figure I am just as qualified as anyone else to weigh in on the subject. So allow me to don my wizard’s cloak, stare into my crystal ball and tell you all what the future holds…

1. Fresh and Local – people will continue to seek out local farmers and artisans in order to support their communities, and get the freshest possible ingredients.

2. Attention to Allergies – as people learn more about food intolerances and allergies, the demand for gluten free, dairy free and other allergen free foods will continue to grow. Chefs and restaurateurs will be more willing to offer allergen free options to this growing market.

3. Ancient Grains – the term has been floating around for a few years, but has not really made its way off the bread aisle. Look for these grains to begin appearing on menus in casual dining as quinoa pilafs and spelt risottos.

4. Handheld Comfort Food – people will still be wanting the flavors of their past, but will choose options that are smaller and portable. Look for bite sized Sheppard’s pie and pot pie empanadas.

5. Reduction in “added sugar” – packaged foods may have to claim the amount of “added sugar” on the label in the very near future. This dialogue will have the public pushing for more foods containing only sugars that are naturally occurring.

6. Moroccan Food – with several cookbooks coming out this year and a few last year, expect people to experiment with Mediterranean cuisine outside of Europe.

7. Meatballs – sharable and bite sized, meatballs are a way for people to get the comforting flavors of meatloaf in a size that is less of a commitment. Flavor variations will be almost infinite.

8. Pickles – the popularity of Korean cuisine and home pickling will have people willing to experiment with pickled foods outside of the standard cucumber and sauerkraut.

9. Share Plates – people eating out will be wanting to order lots of small appetizers and sharing them around the table. This allows diners to try a lot of different flavors, and it’s less of a commitment if they are let down by one or two dishes because there were four others they really liked.

10. Social Media – now that nearly everyone has a smart phone, people will be using social media beyond figuring out where their favorite food truck is at lunch. More and more pictures will be taken of plates at restaurants of all levels, and these pictures will be shared with the world.

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Green Tomatoes

This spring it didn’t warm up enough to plant until almost June. I thought for sure my tomatoes would never get ripe, but thanks to our Indian summer we were able to get a bounty of tomatoes of all shapes and sizes. Unfortunately some of the larger late ripening tomatoes don’t look like they will turn before the frost. Not wanting to waste all of these firm, tart, green tomatoes, I looked at my options for using them up before they spoiled.

Chutney, relish, ketchup and pickles were some solid options I found to preserve the tomatoes for the winter and early spring. Green tomato and corn fritters as well as green tomato and squash gratin were some good options that would allow me to use some of the other end of season veggies in my garden. The most interesting option I found was a green tomato cake that sounded similar to a coffee cake, but had chunks of green tomatoes to add moisture and flavor.

I think some fried green tomatoes will be a good thing to warm us up this evening. Or better yet, Green tomato parmesan with a recipe for bacon green tomato sauce I found on-line, over some pasta. I will also be making some green tomato ketchup and green tomato cake. I will let you know how they turn out.

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Popular Pies

Courtesy kaboodle.com

After reading piles of food trend information for 2011 I have definitely seen some pretty out-there predictions. There is one trend though, that I’m very familiar with – pie. The resurgence in pie is very down to earth, but a trend to appreciate for the many creative abilities. Whether it’s sweet or savory, apple pie, or empanadas, pies allow for a range of possibilities.

Pies are essentially defined by the flakey dough made of 1 part water, 2 parts fat and 3 parts flour. You want to keep the fat cold because the thin layers of fat in the dough are what melt when cooked, leaving you a light and airy crust. The dough can be either baked or fried depending on the application and both methods are absolutely delicious.

In product development, pie dough is an excellent blank canvas that allows us to go many different directions. Traditional pies, such as cherry pie, or chicken pot pie, rekindle memories from peoples’ childhoods. These are sure winners when it comes to customer acceptability, but there are already a lot of manufacturers currently controlling the market. I like to look at options that are less traditional, such as combining traditions, such as chicken pot pie empanadas, bite sized strawberry pies with a black-pepper crust, or even a lobster roller grill item in a cylinder of pie dough. All of these ideas use a base that people are very comfortable with, pie dough, and unique flavor combinations or delivery options. The key in any pie application is to get an irresistibly, flakey crust. If your crust is lack-luster then your product is sure to struggle. We have been working on a ‘just add water’ pie dough mix and it is turning out a wonderful crust. I am stuffing it with anything I can get my hands on! My taste buds are loving 2011, but my waist line is suffering…hmmm…healthy pie dough? Looks like I may have found our next project!

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The Science of Cooking and the Science of Food

Explaining the Benefits of Sous-vide to Food Scientists

By: Chef Beau Guthrie, Director of Culinary Innovation

It was difficult getting back to work after spending last weekend and the end of last week in beautiful Sun Valley, ID. Although I was up there for work, it is hard to call it that when you are surrounded by skiers and snow capped peaks. I was in Sun Valley for the local conference of the Institute of Food Technologists (IFT). While I am not a member of IFT, I am a member of the Research Chefs Association, and the group of us Chefs who were up in Sun Valley were asked to come up with a demo for the food scientists and others who would be walking the show on Friday evening. No problem, except that the lodge had asked that whatever we do could not involve cooking because of the odors sticking to the silk wall coverings lining the ballroom.

Ok, a chef demo without cooking? At first we thought we would make “Booze Balls”, a gelatinous ball which gushes its liquor filling when bit down on. Always a crowd pleaser, but maybe not the right crowd (in hind-sight I think it would have been right up most peoples’ alley).

Rather than possibly offend, we decided to go with something everyone could enjoy, young and old… Sous-vide! In French, Sous-vide means ‘under pressure’. This is because the technique calls for your food to be seasoned, and vacuum packed in a special plastic bag. This bag is then placed inside a water bath with a set temperature for a determined amount of time depending on the food. This allows you to cook your steak to perfect medium-rare, or your potatoes to an amazingly creamy texture, while still being safe because you are essentially pasteurizing the food in the bag.

We showed two different appetizers which showcased the effect of sous-vide on different types of food. The first appetizer was a crostini topped with sous-vide flank steak, sous-vide fig-balsamic shallots and garnished with chervil. The meat was cooked perfectly med-rare throughout, and was almost falling apart as I sliced it. The shallots were packed with a fig-balsamic punch, but still had some texture to them…amazing. The second item we showed was blanched asparagus with a sous-vide soft boiled egg. A classic combination of ingredients that is updated for the 21^st century with a technique that transforms the egg into a custard-like sauce to top the asparagus. Both items were very well received and a lot of eyes were opened to the possibilities of using sous-vide, not only at home, but also in food processing.

There is a lot of information about sous-vide on-line and Thomas Keller’s book, Under Pressure, is an invaluable resource on the subject. It is truly amazing what can be accomplished when the science of food is combined with the science of cooking in order to create the best possible flavor, texture and appearance.

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Panko In Unexpected Places

By: Chef Beau Guthrie, Director of Culinary Innovation

Panko is the Japanese word for breadcrumbs. In the last several years, panko has become the preferred crumb for most restaurant chefs, Japanese or otherwise. The Japanese breadcrumb is also finding its way into the pantries of savvy home cooks. The crumb is known for a neutral flavor, making it extremely versatile in all types of cuisine. When using Panko as a coating, the crust fries up to a light crispy bite, with a dramatic, spiked, jagged texture. But Panko is finding a home as more than just a crumb for coating.

In meatloaf, meatballs, and pasta fillings, panko can be used as a binding agent. With very little flavor, no crust and an extremely porous cell structure, panko can be used in a variety of applications for binding up moisture and holding ingredients together. Whether you are trying to bind up fat to prevent a dry meatball, or tying up the moisture coming off a mushroom filling for a ravioli, panko works wonders.

Being surrounded by all kinds of pankos from maple colored to corn panko, dried to fresh crumb, our group has come up with some interesting ways to use panko that are a little unorthodox. Panko bread pudding is an extremely dense and decadent treat that can be eaten for dessert or even as a sweet way to start your day. Panko biscuits are another option. Mix panko, marscapone, egg and your desired seasonings and you can create a simple biscuit to accompany any meal. One of my personal favorite ways to use panko is to make an encrusting sheet, also called Panko Butter, which is great to use on halibut, sole, or salmon fillets. When baked in the oven on high heat, the butter bastes the fish and turns the panko into an elegant looking crust that is perfectly sized to your selected protein.

To try this delicious Panko Butter, you can follow my recipe below. I hope you enjoy it!

Panko Butter

Ingredients:

1 Stick – Softened, Unsalted Butter

3/4 Cup – Panko Bread Crumbs

1 Tablespoon – Favorite Seasoning Blend

Add Salt (to taste)

Directions:

1. Mix all ingredients together to form a dough-like ball.

2. Place ball inside a quart sized Ziploc bag.

3. Flatten ball to fill every corner of the bag. Even out the mixture with a rolling pin.

4. Freeze mixture (flattened) inside bag.

5. Cook meat, chicken or fish until almost done.

6. Cut portion of panko butter to fit the shape of meat and place on top.

7. Broil in oven until crispy and golden.