Food Trends 2013

Buzzwords for 2013- Fermented everything, upscale donuts stuffed with foie gras jelly , kimchee donuts,  quinine syrups, Dubonnet, Chartreuse, Benedictine and, other golden liquor, local Gins and, bourbons, zip-code honey, tasting menus, food halls, weird desserts, white strawberries, green tomatoes, geranium leaves, hibiscus, hard cider, lobster rolls and, charcuterie boards.  Also, Chorizio, Coconut milk and, Cocount oil.

The Bar Artisan- a new occupation springs serving avande garde restaurants and, boutique hotels.  Barrel aged cocktails and, carbonated pre-made cocktails in capped bottles, beer cocktails with anti-oxidant juices.

Chipolte-  yep, they're not done with it.

Fast Food- Gourmet breads, kicked up burger toppers like guacamole, goat cheese, tropical fruit.  Also, order and, pay kiosks to speed service.

Seaweed and, Bacon will be infused and, wrapped around everything.

Restaurants will begin to charge for your bread.  There will be restaurants will be baking signature loaves.

Food trucks-  more, everywhere.
Gluten Free-  more, everywhere.

Brands -  will open restaurants like Barilla and, magazine Conde Nast.  Also, more chain restaurants will be selling their signature dishes in the frozen foods isle.

Food Source Transparency-  Consumers will demand the origin of food printed on packages and, demand more locally grown sourced foods in chain supermarkets.

New Cuts of Meat-  Localities will claim parts of protein meat as theirs @ Denver steaks.

New Fish- Arctic Char

Technology- More Smartphones will inform consumers of sales, restaurant specials and, more food apps.  Mobile/wireless/pay-at-the-table will become more common.

Baby Boomer Nutrition-  The aging demographic will control half the money spent on food by 2015.  They will demand more antioxidant and, heart healthy foods like Salmon, green tea, sweet potatoes, dark leafy greens, berries and, whole grains.

Food Waste- Consumers will become more conscience of where unsold or expired food goes.  There will be more demand for donations to food banks, etc..  Also, with more community gardens popping up so will compost piles to hold  food wastes from towns.

Flavored popcorn 

Stuffed Cabbage

1 large onion chopped fine - Saute chopped onions in butter & paprika.  Chill.

1.5 - 2 lb. ground meat  80/20

1 cup of rice / cooked half way

1 large head cabbage- cored and, blanched in boiling salted water.  Peel the outer leaves as they cook to expose the inner ones.  Trim the thick center vein of each cabbage leaf.                                                Repeat until the leaves are small....Julienne the small ball of cabbage and,  set aside.                                           

3  28oz. cans of Hunts tomato sauce

Paprika

Salt & Pepper

Pour half a can of tomato sauce in a long Pyrex or casserole oven proof dish.  Add half of the julienned cabbage to bottom of dish.

When onions are cooled combine with raw meat, rice, salt and, pepper to taste. Don't over mix ...meat will get tough.

Place meat mixture on each cabbage leaf and, roll, tucking in the sides.  

Place each cabbage roll in long pan.  Cover with julienned cabbage and, the rest of tomato sauce.  Be sure the cabbage rolls are thoroughly emerged.

Cover with aluminum paper and, bake in 350 oven for approximately  45 minutes.  Be sure the rolls are covered with sauce .  Test one to see if meat is cooked...Do not over cook.   Serve with mashed potatoes and, sour cream on the side.

You can use stove top method by placing roll in a deep pot lined with shredded cabbage .  Cover rolls with tomato sauce and, some water.  Cover and, cook slowly for about 1 hour.

Mocha Rum Truffles

     This is the easiest recipe for a very impressive holiday sweet.  I buy a good boxed brownie mix, in this case I used the mocha variety.  Follow the directions on the box and, bake as directed.  

Let cool, then use a fork to chop the baked brownie into crumbles. Transfer into a large bowl and, sprinkle with about 1/8 cup of dark rum.  Mix thoroughly.  Use a 1oz. scoop and, make 1" ball by rolling in your hands.

Roll into prepared bowls of either crystallized sugar, cocoa powder, shredded coconut, or chopped nuts.  When done coating refrigerate until firm about 2 hours.
P.S.  I baked 2 boxes and, it made approximately 50.

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Wellfleet, Massachusetts

    

Wellfleet, Massachusetts 

      The Lighthouse is in Wellfleet,Ma.. the oyster capital.  This is such a quaint little New England fishing town.  It has everything you need on one main street: a hardware store, family grocery store, thrift shop, funeral home and, the corner bar/restaurant.  
     We had a delicious lunch.  The cod was so fresh I think it was still swimming just before it hit the pan.  
     This is a comfortable little neighborhood joint with regulars at the bar talking about their day and, our female bartender/server was very pleasant and, anticipated our needs. 

    

Creamy Pumpkin Sauce with Tortellini and Roasted Butternut Squash

     Autumn is here , a season with it's own colors, flavors and scents.  I felt inspired to create this sauce by the most popular fruit of Autumn: the pumpkin.  The oldest evidence of pumpkin seeds date to 7,000 B.C. in Mexico.  They're loaded with lutein, alpha and, beta carotene and, vitamin A for the eyes.   I used it over tortellini but, you can choose any pasta you like.

     Combined with all the spices of Autumn, roasted garlic, hot pepper seeds, fresh basil, rosemary and, onions this sauce has many layers of flavors competing to kindle your taste buds.  
    My favorite fruit-squash is the butternut squash.  When roasted they are sweet enough to be used as a dessert.  Squash has been around for over 10,000 years.  They were one of the "Three Sisters" planted by Native Americans:  Maize(corn) beans, and, squash. 
     Biologically squash is a fruit but, when cooked we refer to it as a vegetable.  Butternut squash is very versatile, it can be baked in lasagne, muffins, or, casseroles.  

Creamy Pumpkin Sauce                             (makes enough for 1lb of pasta)
Olive oil
1       sprig of fresh rosemary
1       whole medium onion, chopped fine
1/4    cup roasted garlic chopped (wrap bulb in aluminum & roast in oven about 30 mins.)
1       15oz. can seasoned pumpkin puree
1       teaspoon cinnamon 
1/4    teaspoon ground dry ginger
1/4    teaspoon  ground nutmeg
1/2    teaspoon hot pepper flakes
         salt & pepper to taste
1/4    cup dry sweet basil
1       cup chicken stock (adjust to your liking)
1       cup heavy cream (adjust to your liking)
1/4    cup grated pecorino romano cheese (or parmigiana) (adjust to thicken)

1. In a very large frying pan or 5qt. wide pot pour enough olive oil to coat the bottom.  Add the sprig of fresh rosemary and, fry until the leaves are crisp then remove.  These are edible and, delicious.
2. Add the chopped onions to the oil and, simmer until brown around the edges.
3. In a separate bowl, add the nutmeg, cinnamon, ginger, chopped roasted garlic, hot pepper seeds and, sweet basil to the pumpkin puree, stir thoroughly.  
4. Add pumpkin mixture to cooked onions in the pot.  Stir constantly for about 3 minutes.
5. Remove pot from heat and, pour the pumpkin mixture into a blender.  Keep pressing the pulse button  until the onions are almost invisible.
6.  Pour pumpkin mixture back into the pot over low heat.  Add chicken stock, heavy cream and, p.r. cheese.  Stir constantly.  Adjust your fluids to desired thickness.  You might also want to add more cheese.  Taste for salt and, pepper.  
7. Toss the cooked pasta in pot with the sauce until coated.  Spoon onto plate and, add your roasted squash. Garnish with cheese and, more dry basil.

For your pasta, I suggest serving with roasted butternut squash or sauteed porcini mushrooms.  

Roasted Butternut Squash

Peel and, cube the squash.  Place on flat cookie pan.  Toss with olive oil, salt, pepper, granulated garlic and, fresh garlic cloves.  Roast in 400 degree oven for 30 mins., toss then bake for another 30 mins. or, until they are golden brown on all sides.  

Roasted Kale Chips

     I love greens especially bitter greens and, I love to munch on chips of any kind.  Combine the two and, wah-lah you have kale chips.   These are absolutely delicious and, addicting.  They are so easy to make and, they satisfy my need to munch and, satisfy my taste buds.  The best part is that they are not fattening and, I am getting bombarded with  antioxidants from this superfood.  Honestly, you have to really love bitter greens to enjoy these chips because they still taste like kale.

     To prepare them just wash, rinse and, spin a large bunch on kale in a salad spinner.  That step is really important because they must be dry.  Rip off the bottom stems, then rip the leaves into about 2" squares.  Next, LIGHTLY toss in extra virgin olive oil ; too much oil will make them soggy and, they won't crisp.  The next step is your choice of flavors.  I sprinkle sea salt, black pepper and, lots of garlic powder.  You can add  chili powder, cumin or, Italian seasonings whatever you like, be creative.

      Bake in a 275 degree oven for about 25 -30 minutes.  They will dehydrate and, literally look like curly chips.  Now just eat and, eat and, eat....Mangia !!!

Hypothyroidism and Food

     If you have Hypothyroidism there is no set diet to stick to but, you can manage your condition with some dietary changes.  When researching about hypothyroidism I visited many websites and,read many books but, they were written in medical terms beyond my interest..  I just wanted to educate myself on foods to improve my thyroid and, foods to avoid.  So,I decided to narrow all that info onto one page so y'al can read it without a medical degree.  I hope my condensed version is helpful to you.
    There are four words that are important to the function of the thyroid. 
1.Tyrosine is one of the amino acids, which are the building blocks of proteins. It is obviously found in protein rich foods. 
2. Selenium it's a trace mineral that is necessary to all functions of the body. 
3.  Iodine is a highly water-soluble trace element prevalent in the oceans but, also found on the earth's crust.  Our thyroid gland uses it to make thyroid hormones.
4.  Goitrogens are naturally occurring chemicals in food and, drugs that interfere with the production of thyroid hormones.
     If you are taking thyroid medication and, you decide to follow these guidelines please share with your physician.  There are alot of iodine and, thyroid supplements on the market; if you are thinking of taking them I really adivise you to talk this over with your physician.

.What to Avoid

1. Goitrogenic Foods

     Goitrogenic foods are foods that alter, slow or, block iodine absorption.  There are different types of goitrogens like isothiocyanates in cruciferous vegetables , which block the enzyme that allows your thyroid to use iodine.   Cruciferous vegetables all contain goitrogens and, are best avoided eaten raw like, cabbages, Brussels sprouts, broccoli, cauliflower, kale and, collard greens.   Fortunately, the goitrogenic compounds in cruciferous vegetables are destroyed by heat.  Cooking these vegetables is recommended  so not to affect your thyroid.  If you have a normal thyroid function and, consume an adequate amount of daily iodine these compounds will have no effect on your thyroid.  
     Some goitrogenic foods to avoid raw are:  
Spinach, radishs, lima beans, horseradish, turnips, sweet potatoes, sesame seeds, eggs, bananas, peaches, strawberries, pears, canola oil, pine nuts, walnuts, mustard, soy products and, all cruciferous foods above. 
     If you must eat these foods raw then maintain an amount of less than 4ozs. a week.
2. Gluten- Gluten can trigger an autoimmune response in many people.  You can have a gluten intolerence without having Celiac disease.  Gluten mimics the structure of the thyroid gland to the point where the body cannot differentiate gluten from the thyroid gland and, it may attack the gland.  This is why alot of doctors recommend hypothyroid patients to eliminate gluten from their diet.  This is a very difficult diet to live by because not only is it in wheat, rye, barley and, oats but, it is hidden in so many products like mustard and, soy sauce.

What to Eat

Foods High in Tyrosine 

The amino acid tyrosine is one of the components of the thyroid hormone thyroxine.  Eating tyrosine-rich foods will stimulate this  amino acid for conversion to thyroxine. Though the body usually produces L-Tyrosine on it's own, many protein-rich foods contain this amino acid also. The following foods will increase your body's available supply and, facilitate normal thyroid function: 

Seaweed,olive oil, sea salt, saltwater fish like salmon, orange roughy, tuna and, cod, fish roe,roasted turkey, pork, egg whites, almonds, white cheeses like mozzarella, provolone, cottage cheese, avocado and, mustard greens.


Iodine-Rich Food
Iodine is also a component of thyroxine.  Adequate iodine intake is essential in healthy thyroid function.  A daily requirement is 150 mcg. (1 Tablespoon of salt =400mcg).  Iodine rich foods include:
Kelp 1tablespoon=2000mcg, Himalayan sea salt 1gram= 500mcg(aka gray salt) cranberries 2oz.=200mcg, milk 1cup=55mcg, goat cheese, navy beans 1/2cup=32mcg, medium potato=60mcg , all saltwater fish, cod liver oil, garlic, asparagus.
Himalayan sea salt or Gray salt is a naturally occuring iodine salt.  Table salts and, other sea salts are enhanced with iodine.


Selenium
Selenium is a mineral that functions to produce some of the varieties of thyroid hormones.  The adult daily requirement is 55 mcg.  Many protein-rich foods are also good sources of selenium.  Selenium can be toxic at doses above 400 mcg, so moderation is necessary when increasing selenium intake or using supplements. 
Selenium foods include: 
Onions, brown rice, Brazil nuts (limit 3 a day), sunflower seeds, mushrooms, beef, lamb, pork.  All saltwater fish including salmon, flounder, halibut,tuna.  All shellfish including shrimp, mussels, scallops and, clams.


High Fiber
     Eating high fiber foods can help to prevent weight gain or maintain weight loss in people with hypothyroidism. A high fiber diet helps to control insulin levels in the bloodstream. It also aids in digestion and elimination, and helps to control appetite. Fiber is available from a variety of surprising food sources like, almonds, kiwis, onions, chia seeds,   
                                                                                                           1 cup black beans, cooked—15 grams
1 cup kidney beans, cooked—13 grams
1 medium artichoke, cooked—10 grams
1 cup vegetarian baked beans, canned, cooked—10 grams
3 ounces of peanuts—8 grams
1/2 cup peas or lima beans—7-8 grams
1 cup whole wheat spaghetti—6 grams
3/4 cup bran flakes—5 grams
1 cup carrot, cooked —5 grams
1 medium pear—5 grams
1 cup cooked broccoli —5 grams
1 cup cole slaw—4 grams
1 medium apple—4 grams
1 ounce almonds—3.5 grams
1 cup brown rice, cooked—3.5 grams
1 medium banana—3 grams
1 medium orange—3 grams
1 slice whole wheat bread—2 grams
2 tablespoons raisins—1 gram

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Fried Cauliflower with Curry Tomato Sauce

    Cauliflower is a very bland vegetable so,it needs a little push.  This recipe is a variation of the classic Indian dish Gobi Manchurian.

     This is an excellent dish for folks who suffer with inflammatory diseases like Arthritis, Gout, etc.  If you do, I suggest you replace the red tomatoes with the orange variety which have less acid..  Just cut, deseed and, saute with all the other ingredients.    

     It's an satisfying vegetarian main course or, use it as an interesting side to kick up a mild chicken entree.  I ignited the sauce with crushed red pepper seed and, lots of fresh garlic but, you can tone it down to your own taste.   Please adjust the spices to your liking; my recipes are guidelines therefore, I hope to inspire the creative chef within you.      It is best to make this sauce one day ahead of time so all the spices and, herbs can blend.  

     

     Start by breaking one medium head of cauliflower in flowerettes.  Blanch in boiling salted water for about 2-3 minutes.  Remove and, place in a pasta strainer.

Make your sauce:

     Olive oil 

1   Cup chopped yellow onion

1/2  chopped garlic bulb

1   Tablespoon sweet Hungarian paprika

1   Tablespoon ground Tumeric

2   Tablespoon prepared curry powder

     Sprinkle of crushed red pepper flakes

1    Can sliced stewed tomatoes (14oz.)

1    Can of water

1   Cup julienned fresh sweet basil

1   Cup chopped green onion or scallion

    

     Salt & Pepper to taste

Sweat the onions in olive oil when they appear soft add garlic, tumeric, curry, red pepper flakes, paprika.  Continue to simmer for another 10 minutes.

Add stewed tomatoes and, fill the empty can with water and, add to sauce.

Simmer on low heat for 30 minutes stirring constantly.  

Add green onions and, basil when sauce is done.  Salt and, pepper to taste.

While the sauce is simmering whisk up the batter.  Depending on the type of flour you choose , adjust the amount of water.  Combine dry ingredients first:

1    Tablespoon Chilli powder

1    Tablespoon Tumeric

1    Tablespoon Garlic powder

1    Tablespoon dried oregano

1    Cup flour  (I used whole wheat)

1/2  Teaspoon baking soda

1/2  Teaspoon baking powder

       Salt & Pepper

Whisk all dry ingredients then add:

1    Raw egg

1  1/2 Cup of water

Heat deep frying pan or large cast iron pan with 1/2" canola oil.  Test oil with a small amount of batter.  It should sizzle and, fry.

Dredge cauliflower in batter and, slowly dip into hot oil.   Keep turning flowerettes until all sides are dark brown.

Serve with sauce on side or on top of cauliflower.

                                                

Italian Tomato Sauce

     Tomatoes are a popular ingredient in Italian cooking.  The Spanish Conquestidors from Peru brought the fruit from the Aztecs to Spain. They were introduced to Italy and, other European botanists from the Spanish during the 16th century.  But, it was the Italian chefs who really embraced this new fruit and, proudly named it pomidoro or "golden fruit."
    Even today every Italian family has their own signature sauce or gravy.  It is the family shield that is handed down generation to generation with love.
    Tomato sauce is as individual as our DNA; there is no correct recipe just the one you enjoy the most.
    Below is my Mother's recipe for marinara that can easily turn into a gravy or ragu by adding the meats of your choice.

2 Cans of crushed tomatoes (28 oz.)

2 Cans of water (28 oz. each) fill the tomato cans  
1 Cup finely chopped onions
2 Tablespoons finely chopped fresh garlic   
1 Tablespoon of dried parsley
1 Tablespoon dried marjoram
Salt & Pepper to taste
1/4  Cup olive oil
Extra Virgin Olive oil

Heat the olive oil.  Sweat the chopped onions in olive oil in low heat until they are soft and, yellow (about 10 minutes), add the chopped garlic and, cook until soft . Do not Burn.
Add the 1 can of crushed tomatoes then fill the can with water and, add that. Do the same with the 2nd can of tomatoes.  
Stir.
Add herbs, salt and, pepper.
Bring sauce to a boil then reduce heat to the lowest flame possible.  
Stir every 15 minutes.

At any point now you can add your meat products if you desire.
Cook for approximately 2 hours .  Drizzle some Extra Virgin Olive oil on top then stir in the sauce. The sauce should be a burgundy color.

When serving with pasta, add fresh basil (gently ripped by hand) on top of each serving.

  

Peach, Mango & Blueberry Crisp

This is the perfect dessert to make from ingredients we always have in our pantry.  It's appropriately called. It's a simple cobbler that can be made with any canned or fresh fruit you have in the frig.  I used peaches, mango, blueberries and, threw in some raisins.  Dried cranberries and, walnuts would also be great.
Don't forget to top it with some vanilla ice cream or whipped cream.                                        
                                                   Preheat oven to 400 degrees.  I use a 9" x 9" glass baking dish sprayed with Pam.               

Above is a photo of the fruit before I top it with the cake flour mixture.  To the right is the fruit now topped with the flour mixture and, melted butter.  Melt butter to the consistency of mayonnaise.

 Fruit mixture:

1 29oz. can of peaches in lite   syrup

1 ripe mango, sliced

1 cup frozen blueberries

1/2 cup raisins

1 tablespoon corn starch

Toss together and, place in sprayed glass 9"x9" baking dish.

Crisp topping:

1 1/2 cup dark brown sugar

1 cup cake flour, whole wheat flour or Graham Crackers (pulverized)

1 cup of Instant Oatmeal or instant Cinnamon flavored Oatmeal

1 tablespoon cinnamon

1 teaspoon nutmeg

2/3 cup of melted butter or margarine that is 80%.

Melt butter in microwave for about 20 seconds on High.  It should be the consistency of mayonnaise.

Combine all dry ingredients.  Break up brown sugar into raisin size pebbles.  Taste and, adjust seasonings to your liking.  Spoon over the wet fruit mixture.  This recipe makes more topping than you will need so, save some for later or use it all and, make a thick crust.  You will need more butter in that case.

Drop the melted butter in teaspoons over the dry flour mixture as pictured above.

Bake for at least 25 minutes or until the top is crisp and, the fruit is bubbling on the sides and, corners.  Sometimes I sprinkle more flour mixture about half way through if it looks too wet.

That's it....next remove from oven and, "Manga!"

Peach, Mango & Blueberry Crisp

     Beans are low in fat and, loaded with nutrients.   We'd probably eat more of them if they weren't also loaded with flatulence-producing enzymes.  There are ways to enjoy beans without that embarrassment.  One is to change the water from time to time while you're soaking or, cooking the beans.   Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine and, this will cook the beans thoroughly.   Most bean aficionados prefer dried beans but, canned beans are also available.  These don't need to be cooked, but they tend to be overdosed with sodium and, less flavorful than reconstituted dried beans.
      Fava beans are meaty and, strong flavored beans.  They work well with soups, salads and, side dishes.  The larger ones are the best.  These tender favas are available in the fall and are much better tasting than canned, dried, or frozen ones.  Fresh young fava beans need only be shelled, but mature beans must also be peeled to rid them of a waxy skin that surrounds each bean.  The best way to do this is to blanch the shelled beans for a minute in boiling water, then plunge them into cold water, and then pull off the skins.
     Fava  beans, lentils, peas and, chick peas (Garbanzo) are believed to have been in the Mediterranean diet since before 6000 B.C..  The term fava bean is from the Italian word fava meaning "broad bean."
     In  Italy favas are traditionally sown on November 2, All Souls Day.   Small cakes made in the shape of fava beans (though not out of them) are known as fave dei morti or, "beans of the dead". According to tradition, Sicily once experienced a failure of all crops other than the beans; the beans kept the population from starvation and, thanks were given to Saint Joseph.  Fava beans subsequently became traditional on Saint Joseph's Day altars in many Italian communities.  Some people carry a fava bean for good luck; some believe that if one carries a fava bean, one will never be without the essentials of life.   The Italians make bagiana, a soup of fresh or dried fava beans seasoned with onions and, beet leaves stir-fried with pancetta; it is delicious.
     The soup recipe I offer comes from my Sicilian grand parents, Gaetano and, Rosa Sanfilippo.   Sicilians love fennel and, it works very well in this soup.   The licorice aroma and, flavor become very subtle after sauteed and, simmered in the divine soup broth.  I hope you enjoy it as much as I do.
     Butter beans or large lima beans can be substituted.
Pictured below is the fennel bulb and, leaves that I separated.  Chop the leaves fine and, add to soup.

2          cups fava beans prepared or large lima beans soaked overnight
1 1/2   cups fennel bulb chopped approximately 1large bulb
           fennel leaves chopped fine
1/2      bulb of garlic chopped fine
2         cups of yellow onion chopped
1 1/2  cups frozen or fresh peas
1         quart chicken stock

In a 8qt. pot: Saute onions and, chopped fennel in olive oil, season with salt and, pepper until onion edges are slightly brown.
Add 3 qts.of water and, 1qt. chicken stock to sauteed onions and, fennel.
Add the beans, fresh chopped garlic and, fennel leaves.
Cover and, simmer.  Stir often and, skim the top.
When the beans are cooked thoroughly, add the peas.
Taste often and, season to your own taste.
Dizzle extra virgin olive oil on top of soup and, stir.
When peas are soft shut off soup and, let sit for about 30 minutes before serving.
Cook whatever noodles you prefer and, add to individual bowls; do not add to the pot of soup.  Noodles swell and, absorb all the broth.
Top with Italian grated cheese.
Chefs note:  measurements may not be exact.  Season and, adjust measurements to your own taste.  Be creative!