Dodge City Daily Globe - Dodge City, KS
  • Food for Thought: Top food trends to watch

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  • Celebrity Chef Elizabeth Falkner, a multiple award-winning chef, restaurateur, Bravo and Food Network personality who currently serves as executive chef of Corvo Bianco in New York City, points to these top food trends to watch in 2014:
    Bolder fusions: Earlier iterations of the fusion trend focused on combining ethnic styles of cuisine. In 2014, the trend will focus on unique flavor combinations that transcend ethnic themes.
    A fresh take on tea: Falkner also predicts the culinary world will continue to explore creative ways to use tea as an ingredient in a variety of dishes. Not just for sipping anymore, tea is a natural ingredient that’s finding its way into rubs, broths and marinades.
    Upscale comfort food: Grilled cheese, macaroni and cheese, tomato soup, franks and beans — foods we grow up with have taken root in the American psyche as comfort foods that warm our souls as much as they fill our bellies. This year, comfort food will continue to go upscale as chefs take basics like mac and cheese and update them by adding high-end ingredients like sauteed salami, peppers, onions and sun-dried tomatoes. One of Falkner’s favorite takes on the trend is Grilled Cheese Caprese made with several different cheeses, such as fior di latte and fontina, basil and pickled tomato jam.
    Super seaweed: A nutritional powerhouse, seaweed will make its way into more recipes this year, Falkner predicts. Look for varieties like dulse, kelp, combu, hijiki and nori to appear as ingredients in dishes from desserts to main courses. Falkner uses hijiki seaweed to create an Asian-style coleslaw that’s super-healthy, easy to make and a great accompaniment to a variety of dishes.
    Beyond beef: Chefs are stepping up to meet Americans’ taste for alternative proteins by incorporating a variety of options into their menus. In 2014, you’ll find goat, rabbit, quail, sweetbreads and pigeon on restaurant menus.
    — Brandpoint
    Number to Know
    540: It takes 540 peanuts on average to make a 12-ounce jar of peanut butter, according to the National Peanut Board.
    — Brandpoint
    Easy Recipe
    • 1/2 cup fresh lime juice
    • 1/2 cup granulated sugar
    • 4 large chipotle chiles canned in adobo (about 3 ounces), plus 2 T adobo sauce
    • 6 T silver tequila
    • 1/2 t salt
    • 2 pounds pistachio nuts in the shell
    • Lime wedges
    Combine the lime juice, sugar, chipotle, adobo sauce, tequila and salt in a blender. Puree until smooth. Place the shell-on pistachio nuts in a mixing bowl. Add the sauce and toss or stir until the sauce is fully incorporated into the nuts. Transfer the nuts to a sheet pan. Pre-heat an oven to 350 F. Toast the nuts for 5 to 10 minutes or until the nuts are nicely browned. Remove from the oven and cool to room temperature. To serve, place the pistachio nuts in a serving bowl. Sprinkle the nuts with salt and garnish with lime wedges.
    Page 2 of 2 - — Brandpoint
    Food Quiz
    How many pounds of peanut butter do Americans eat each year?
    A. 500 million
    B. 700 million
    C. 900 million
    D. 1 billion
    Answer at bottom of rail.
    Wise to the Word
    tasso: Tasso is highly spiced cured and smoked pork shoulder that is sometimes mistakenly referred to as ham. This Cajun specialty is used to add a deep kick to dishes like gumbo and red beans.
    — Cookthink
    The Dish On…
    “Everyday Vegetarian Family Cookbook: 100 Delicious Meatless Breakfast, Lunch and Dinner Recipes you Can Make in Minutes!” by Vesela Tabakova
    A collection of some of the most delicious and easy vegetarian recipes that can be served on their own or as side dishes. These are quick, healthy and nutritious meal ideas for the whole family.
    — Amazon
    Food Quiz answer
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