Category Archives: Top Food Trends

Spanish Traditions Make Way For New Trends

Posted on by
Reply

Spain is famous for the distinctive sounds of Flamenco, a remarkable legacy of art, and miles of beautiful beaches. It also boasts colorful cuisine that bursts with bold, fresh flavors. These days, foodies know that Spain can hold its own against its neighbor and the long-established mecca of fine food, France.

Food & Wine Magazine reports that while Spain has long been known for extraordinary cooking, today Spanish chefs are just as interested in the science of cooking as the ingredients. These chefs create avant-garde dishes by using the flavors and techniques of Spanish traditions to inform their meals, combining time-honored knowledge with cutting edge techniques and a passion for invention and experimentation.

Spanish Traditions and The New Spanish Cuisine

Food & Wine goes on to say that Spanish chefs were inspired by the nouvelle cuisine movement of 1970s France. This new way of cooking set the stage for chef Ferran Adria to begin creating groundbreaking new recipes in the 1990s, including creations like foamed meat and garlic sorbet. The influence of this creative revolution is still felt today, though not all the dishes are so unorthodox; this ideology also emphasized lighter flavors, less fat and cream, and simplicity. These days, the focus is still on experimentation and scientific influences, but the dishes have become more individual and less representative of an overall trend.

Spanish traditions call for a different meal schedule than is seen in America, with a light breakfast of cafe con leche and perhaps a pastry, a large midday comida usually served between 2:00 and 4:00, and a lighter evening meal that usually consists of a salad, a selection of tapas, or a sandwich. These traditional ways are still honored to this day, even even as the methods, flavors, and ingredients of Spanish food evolve.

If you are looking for a new traditional food to explore, why not try the bold flavors and forward-thinking attitude of Spain? This food trend is as colorful as it is delicious.

Sources:

  • “Spain’s Top Food Critic Tells All”, Food & Wine Magazine
  • “Set the table for sardines, and more gourmet trends for 2012″, The National

Ready to start smarter meal planning with Food On The Table? Start here.

Crunchy Fried Chicken Skin? The Surprising New Trend

Posted on by
Reply

If you’ve been paying any attention to food trends lately, you probably already know that fried chicken has been enjoying a considerable moment in the spotlight. Now, the New York Times says that the newest chicken trend isn’t white meat or dark meat – it’s the crunchy fried chicken skin!

Why Crunchy Fried Chicken Skin?

Some foodies might question why, in a time of organic everything and an added emphasis on health, this high fat food is so popular. Some analysts point to the country’s recent obsession with traditional comfort foods. Fried chicken is thought of as a soul food recipe and is considered one of the ultimate comfort foods, and restaurant versions fit right in with gourmet grilled cheese sandwiches, artisanal soda, and better-than-homemade meatloaf. Combine this comfort-food fascination with the modern inclination to push limits, and you’ll see it is only a small leap from serving regular fried chicken to a concocting a dish around chicken skin. And though the idea of chicken skin may be slightly unsavory, many chicken eaters harbor a secret appreciation for the ultra crisp, fat-saturated, and flavor-packed outer skin of baked or fried chicken.

Crunchy Fried Chicken Skin Concoctions

The New York Times reports that crunchy fried chicken has been showing up on menus all across the country. This unusual ingredient is being used to make chicken skin tacos in Virginia, chicken skin sandwiches in New York, and is even being served with honey and hot sauce as an appetizer. Of course, there are some chicken skin items on traditional Jewish and Japanese menus that have been served for hundreds of years. There are gribenes, Jewish chicken cracklings, which are popular around holiday times, while the Japanese call their fried chicken skin yakitori.

In the world of food trends, you will never know what unexpected thing will pop up next. When it comes to crispy fried chicken skin, maybe it is worth setting aside your preconceived notions aside and trying this trendy new item.

 Source:

  • “Chicken’s Attraction Is Truly Skin Deep”, New York Times

 Food On The Table can make dinner easier. Learn how here.

The Tapas Menu: An Enduring Trend

Posted on by
Reply

 

If you have gone out to dinner any time in the past decade, the chances are good that you have encountered a tapas menu. Seattle Weekly reports that though trends are fleeting by definition, the tapas trend has been going strong for years and shows no sign of falling out of favor.

So what is it about these Spanish small plates that has restauranteurs and diners alike so enduringly smitten? Is it the juxtaposition to the huge portion sizes that we are used to seeing in traditional restaurants? Or is it the correspondingly reduced price?

The History Of The Tapas Menu

Legend has it that Spanish tapas originated when Alfonso, King of Castille, fell ill and solely ingested wine and small amounts of food. The story goes that when he recovered, he decreed that all taverns must offer small plates of food when they served wine. However, the Joy of Cooking says that nineteenth century wine drinkers in Andalusia used small pieces of bread to cover their sherry glasses in order to keep the flies and other insects out. This custom evolved when tavern servers began spooning ingredients onto the pieces of bread, and then evolved again when the pieces of bread were replaced with small plates with food on top. In fact, the words tapas comes from the Spanish verb tapar, or “to cover”. The Joy of Cooking goes on to say that even though it is possible to eat these small dishes quickly, having tapas and wine in a hurry is a faux pas; these little plates are meant to be savored and enjoyed.

The Tapas Menu of Today

Some items you are likely to see on today’s tapas menu have evolved from Spanish traditions. These five are especially popular.

  • Tortilla Espanola – This traditional Spanish tortilla is much different than the Mexican tortillas that we eat in the United States. Tortilla Espanola is similar to an omelet, and is made with potatoes and eggs.
  • Calamares Fritos – This tapas is squid that is cut into rings then is breaded and fried.
  • Gambas al Ajillo – This common tapas is made of shrimp and garlic, then seasoned with paprika, olive oil, parsley, and cognac. It is served on a baguette.
  • Ensalada Tropical – Ensalada Tropical means “tropical salad.” It is made from tropical fruits and vegetables mixed with fish, cheese, and fruit. It is so satisfying and delicious that it is even served as dessert.
  • Jamon, Queso y Chorizo con Pan – This tapas includes a crusty baguette that is served with ham, cheese, and spicy chorizo sausage.

High quality ingredients and time-honored recipes make Spanish tapas a trend with staying power. Try serving tapas and wine as an elegant and delicious way to celebrate life.

Source:

  • “Are Tapas Bars Overdone?”, Seattle Weekly

Get more tools for planning healthy meals here. 

A Beef Protein Superstar: Jerky

Posted on by
Reply

Have you written beef jerky off as a gas station junk food? Though it is certainly true that this beef protein superstar is a road trip staple, good jerky is far from junk. Plus, Forbes Magazine says that good jerky has never been more readily available, with quality packaged jerky companies popping up all over the place.

In our age of low carb dieting and eating like cavemen (the Atkins diet and the Paleo diet, respectively), it makes sense that a low carb snack that has been around since the time of the Incas is currently en vogue. Luckily for modern-day jerky enthusiasts, this beef protein source has come a long way since it was chiefly made by being stretched in the sun on a hot day.

Jerky Nutrition Facts

Men’s Health says that jerky has gotten a bad rap as being preservative-laden and unhealthy. But if fact, jerky can be very healthy. The protein content in beef jerky is off the charts, plus it won’t raise insulin levels in the body. When insulin levels are raised it can signal the body to store fat, which is why snacks made from white flour or that are high in sugar are not ideal for weight loss. Especially if you opt for high quality jerky that has been made from lean grass-fed beef, contains no preservatives, and is made from all natural ingredients, you are choosing an ideal between meals snack.

Beef Jerky In Your Own Kitchen

If you are ready to try out beef jerky in your own kitchen, you have a few options. Jerky can be dried in the oven, the dehydrator, or the smoker. Food & Wine Magazine interviewed one artisan jerky maker that it isn’t important to slice the jerky perfectly, as she prefers the variations in texture that an uneven cut produces. Though it can be made by simply drying out thinly sliced beef (or other meat, if you prefer), many people choose to marinate the jerky first. This gives the jerky an amazing flavor and can also help the meat retain an appealing soft texture.  Some popular marinade spices and sauces are liquid smoke, black pepper, honey, soy sauce, Worcestershire sauce,  lime, and beer. Preservative free jerky will last for several weeks in the refrigerator.

If you are looking for a great snack that will fill you up and support your weight loss goals, why not give this amazing beef protein source a shot? If you are the DIY type you can make it yourself; and if you’re not, there’s always the gas station.

Sources:

  • “Best American Food Trends Part 2″, Forbes Magazine
  • “Beef Jerky”, Food & Wine

Food On The Table can make dinner easier. Learn how here.

Easy Dumplings the Asian Way

Posted on by
Reply

Would you believe that tiny little Asian dumplings are the hottest new trend of 2012? According to Esquire Magazine, these unassuming treats are the next big thing.

Asian dumplings are essentially balls of dough that have been filled with vegetables and minced pork or other meats. Different parts of Asia serve different varieties of dumplings. Some are boiled and steamed, like China’s jiaozi dumplings, which are served on Chinese New Year’s Eve. The wonton is another variety from China, and is typically served boiled and in a broth. The Japanese serve takoyaki, round dumplings made from flour, egg, and a piece of octopus for flavor. And in Korea, you can find mandu dumplings, filled with kimchi, vegetables, ground pork, and noodles. Sometimes these mandu dumplings are used to make a soup, which is called mandu guk.

Easy Dumplings To Make At Home

These trendy little dumplings are not only delicious, they are a breeze to make at home. All you will need is equal parts ground pork (fatty pork is better as it will create more juicy and flavorful dumplings), napa cabbage, Chinese chives, and circular pre-made dumpling wrappers (if they are square that’s okay, you can either carve them into a circle using a water glass or simply use a different folding technique). Finely chop the cabbage and chives using a food processor or kitchen knife, then mix them into the ground pork. Next you will wrap your dumplings. If you are using round dumpling wrappers, lightly wet the edges then spoon a teaspoon of filling inside and fold into a half moon shape. Press the edges together to secure, then lightly press the filing down to create a a flat surface so the dumpling can stand. Either steam dumplings or pan fry in vegetable oil, then serve with soy  sauce.

Dumpling may not be the fanciest food around, but they are certainly delicious. No matter what flavors of food you prefer, there is a dumpling to suit your taste.

Source:

  • “15 Food Predictions for 2012″, Esquire Magazine

Better meals begin with better planning. We can help. 

Coconut Drinks Are The Tropical Way to Boost Electrolytes

Posted on by
Reply
Everywhere you go, people are talking about coconut water. This popular drink is the juice from young coconuts that aren’t mature enough to produce coconut milk, and is being touted as an energy drink and a cure for dehydration and even hangovers.
So what is behind this coconut craze? Slate Magazine proposes that these coconut drinks have come into vogue as a byproduct of the nation’s current fascination with yoga, wellness, and natural foods. Highly processed concoctions that would be at home in a laboratory like soda and sports drinks are becoming increasingly vilified for their artificial flavors and chemical additives. And the LA Times reports that coconut water has up to fifteen times more potassium than the average sports drink.
Coconut Drinks For Hydration
Coconut water is naturally rich in amino acids, sodium, magnesium, potassium, phosphate, and calcium, and combination that suggests recovery potential. The LA Times goes to cite one study about coconut drinks that found coconut water has superior hydration powers to water. In the study, men were asked to exercise for 90 minutes in the heat, then either drank coconut water, a sports drink, or water. The study found that the men who drank the coconut water and the men who drank the sports drink regained more body weight, indicating that those men were a little bit more hydrated then the men who simply drank water.   This happened because the sports drink and the coconut drinks both have electrolytes, which help the body replenish water levels.
However, coconut water is very low in protein, carbohydrates, and sodium. This means that while coconut water may be appropriate for an average work out, more intensive training should be followed with a drink that has “true recovery” potential, ie high amounts of sodium, carbs, and protein.
When it comes down to it, coconut water does have health benefits and is useful for rehydration. But be wary of claims that it is the next magical super food. Coconut water is better enjoyed as a refreshing treat.
Source:
  • “Coconut water: A health drink that’s all it’s cracked up to be?”, LA Times
  • “‘Gatorade Is The Antichrist’”, Slate Magazine
Get more tools for planning healthy meals here. 

Peruvian Food Dishes From Coast to Coast

Posted on by
Reply

The bold colors and complex flavors of Peruvian food dishes are making a splash on the fine dining food scene. Traditional Peruvian foods like ceviche, tiradito, anticucho, and adrezo are popping up on menus across America and beyond, partly due to an influx of talented Peruvian chefs.

PBS says that Peruvian food draws from various cultures and has been influenced by Incan, Chinese, Italian, Japanese, Jewish, and Spanish cooking styles. This broad background means that many people can ease into Peruvian food dishes more easily than other exotic foods, as they are likely to be similar to foods they have already experienced. This accessibility combined with an emphasis on creating food that is both beautiful and delicious gives Peruvian food a lot of potential for popularity.

Peruvian Flavors 

Peruvian food dishes often feature aijes, a kind of Peruvian hot pepper. Aji amarillo especially incorporates the twin Peruvian values of flavor and aesthetic beauty. The flavor is bright and reminiscent of citrus, and the pepper is a vivid yellow. Peruvian cuisine is also heavily reliant on corn and potatoes, as well as traditional foods like kaniwa and quinoa, which is also currently experiencing a huge popularity.

Peruvian Food Dishes At Home

Ceviche is perhaps the most well-known and loved of the Peruvian recipes, and is often the first Peruvian seafood that people experience. Here is a simple, healthy way to make this marinated raw fish meal that the whole family will enjoy. Always use fresh fish for this recipe. In fact, you should prepare your ceviche the same day that you buy the fish.

2 lbs of firm, fresh, completely deboned red snapper fillets, cut into 1/2 inch pieces (you can also use a different firm-fleshed fish)
1/2 cup fresh squeezed lime juice
1/2 cup fresh squeezed lemon juice
1/2 finely diced red onion
1 cup chopped fresh seeded tomatoes
1 seeded and finely diced serrano chili
2 teaspoons salt
Dash of ground oregano
Light pinch of cayenne pepper or dash of Tabasco
Cilantro
Avocado
Tortillas or tortilla chips

Place fish, onion, chili, tomatoes, Tabasco, salt, and oregano in a ceramic or Pyrex non-reactive casserole dish. Cover with fresh squeezed lemon and lime juice. Cover, then place in the refrigerator for one hour, stir, then cover and let sit for 2-3 more hours. Serve with tortilla chips or on warmed tortillas with chopped cilantro and avocado slices.

The next time you are looking for a new meal to add to your healthy family recipes, consider this lovely ceviche. Preparing Peruvian food is a fresh, healthy, and beautiful way to spice up your daily routine.

Source:

  • “Peruvian Cuisine: 2012′s Latest Food Trend”, PBS Food

Get more tools for planning healthy meals here. 

Rabbit Meat Filets, Goat Stew, and Other Unconventional Dinners

Posted on by
Reply

Rabbit meat roast. Goat stew. Squirrel satay. Do these exotic meats sound thrilling and unique, or does the thought of eating a wild backyard dweller make you cringe?

Whether it reflects the changing economic times or a more adventurous collective palette, unconventional meats are all the rage. CNN has written about the advantages of squirrel meat, while The Guardian has presented a case for dining on unwanted male dairy goats. And the New York Times reports that though rabbit meat is sometimes a controversial menu choice, this meat is enjoying a new surge in popularity due to the trend of American diets looking to the past for inspiration. Could it be that unconventional meats are a healthy way to lessen meat-eaters’ dependence on factory farms?

Rabbit Meat

Rabbit meat is often heralded as a money saving meat that comes into vogue in tough times, though buying it through a supplier can actually be quite expensive. For people that desire a lower cost meat and aren’t afraid to literally get their hands dirty, there is a growing trend of breeding rabbits for meat. Raising these backyard bunnies is easy on the environment, especially compared to huge factory farms, and relatively easy. In a time of neighborhood gardens, backyard chickens, and fierce loyalty to local markets, this trend fits right in.

Goat Meat

The Guardian has reported that in the world of dairy goat farming, there is one looming, worrisome factor: being essentially worthless as far as milk production is concerned, male dairy goats are often killed at birth. Obviously, this is blatantly wasteful. But there might be a solution – use the goats for meat. Though consumers are generally uneducated when it comes to goat meat, there are farmers that are trying to change that. And in Britain, it seems to be working. Top chefs around the country have begun offering goat on their menus.

Squirrel Meat

Of all the unconventional meats, squirrel meat may be the hardest to wrap your head around. After all, squirrels are reminiscent of furrier rats, and some people are quite fond of them and their high-flying antics. But Americans have been eating squirrel for a long time. Like rabbit meat, in the early 1900s squirrel was an everyday thing to eat. Some southerners may still enjoy it to this day. CNN also makes the case that squirrel is abundant, delicious, and easy to cook. But before you start scouting out your backyard, do some research. Its important to stay away from squirrels that have been scavenging through the trash.

Though it may take some getting used to, looking to alternative meat sources just makes good sense. And who knows? In 20 years, rabbit meat, goat meat, and squirrel may be on the menus of the best restaurants in the country.

Sources:

  • “Give squirrel a whirl”, CNN Eatocracy
  • “Should we eat more goat meat?”, The Guardian
  • “Don’t Tell the Kids”, New York Times

Ready to start smarter meal planning with Food On The Table? Start here.

Large Boar Roasts and Other Delicious Wild Boar Delights

Posted on by
Reply

Deep in the heart of the American South, a strange creature roams the flat lands, wreaking havoc from Texas up to Missouri and back down to Georgia. The beast has been known to ravage fields, drive away livestock, and pollute the landscape. It is huge and sports a pair of sharp hog tusks. This creature might sound like something straight out of a scary bedtime story, but it is real; this creature is the wild boar.

Texas Health and Human Services says that wild boars destroy quail habitat, root up crops, and kill and eat baby lambs and goats. The large boar has captured the imagination of America through increased media attention coverage of the growing problem the animal is causing in parts of the US. And in addition to inspiring several outrageous reality television series, wild boar has been popping up on menus from coast to coast. It just so happens that besides being a ferocious nuisance and possessing an almost prehistoric countenance, wild boar is very delicious.

The Large Boar on the Table

Wild boar is very versatile, and often described as sweet and nutty with a much more intense gaminess than pork. It is often prepared much like pork, in sausage, ribs, cutlets, tenderloin, and cracklings. The meat is leaner than pork meat, and consumers never have to worry about added hormones or antibiotics.

Hunting the Large Boar

An interesting component to the wild-boar-as-gourmet-food trend is that hunting these large wild boars has been highly encouraged. In fact, some states have year-round hunting seasons. Florida hosts special days-long hog hunts. And still other states encourage hunters to bait and trap these destructive pigs. Because of the hogs’ abundance, devastating behavior, and lack of natural predators, wild boar hunters find themselves in a win-win situation: all the satisfaction and bounty of a hunt while helping lower the numbers of this harmful species. However, hunters should be aware that these wild pigs often carry harmful diseases. This means that careful handling while processing the meat is very important.

Like bison, elk, or venison, wild boar meat appeals to customers who are looking for something different, something healthier, or just something more wild than what they are used to seeing on the dinner menu. Add the knowledge that you are supporting an important ecological effort, and wild boar may just be the perfect game meat.

Sources:

  • “Hunting and Cooking Wild Hog a Hot Foodie Trend, But Don’t Overlook Safe Handling and Preparation”, Texas Health and Human Services

Food On The Table can make dinner easier. Learn how here.

Baked Brussels Sprouts and Other Food Trend Comebacks

Posted on by
Reply

Like so many other things in life that we can only appreciate in older age, many people have negative memories of Brussels sprouts from childhood. The Brussels sprouts of these childhoods were likely mushy, overcooked, and in the worst cases, gave off the malodorous aromas of rotten eggs. But however traumatizing these memories may be, Brussels sprouts deserve another chance. These healthy sprouts can be quite delicious if cooked properly. The Pasadena Journal writes that the secret to delicious Brussels sprouts is the proper preparation. Good baked Brussels sprouts have a pleasing, slightly nutty flavor and firm texture that are complemented by roasting in olive oil or butter.

Lately, Brussels sprouts have been enjoying a new incarnation as a trendy, delicious gourmet food. Baked Brussels sprouts are showing up on menus across the country, along with other variations like roasted, caramelized, and fried Brussels sprouts. Conventional wisdom holds that steaming is the best method for cooking sprouts, because it preserves nutrients and flavor. However, if you use this method, you risk over-steaming your Brussels sprouts, leading to unpleasant taste and texture. Instead, try baked Brussels sprouts as a good alternative to steaming.

Baked Brussels Sprouts Recipes

Cooking Brussels sprouts is easy and yields nutritious, delicious results. For simple roasted Brussels sprouts, all you need is 1 1/2 pounds Brussels sprouts, high quality olive oil, kosher salt, and freshly ground black pepper. Cut off the brown ends of the Brussels sprouts and remove any yellow outer leaves. Mix the sprouts, oil, salt, and pepper together in a bowl, then pour onto a baking sheet or sheet pan. Bake for 35-40 minutes at 400 degrees, shaking the pan occasionally so the sprouts brown evenly. Sprouts are done when they become crisp on the outside but are tender on the inside.

Don’t let a bad taste in your mouth from childhood keep you from enjoying this fiber-packed, nutritious, and delicious vegetable. Baked Brussels sprouts make healthy crispy snacks and are a great side dish for the whole family to enjoy.

Source:

  • “The Amazing Brussels Sprout”, Pasadena Journal

Get more tools for planning healthy meals here.