Culinary trends are fickle, or should I say we are, the consumers. We are in an age of becoming the deciding vote on what”s hot and what”s not. When it comes to something we all need to survive, food and all it stands for, is the biggest trend ever. Don”t believe me? Turn on the TV or browse the magazine stands.
There are more reality TV food shows than I can count on both hands airing daily at the same time. A new food magazine appears almost monthly and that number is growing. More than 30,000 food blogs exist, and who hasn”t taken a picture of food and texted it to someone?
So 2013 is over and the hype surrounding kale and quinoa has subsided. In their place is cauliflower, grilled like a steak and amaranth, the next super food. Danish food is replacing Peruvian food and gochujang, a Korean spice paste, threatens Sriracha and its byproducts such as lip balm and Sriracha candy canes.
So last year, we predicted gluten-free hysteria, enhanced flavored waters, craft beer, salted caramel, super foods and of course kale everything. Although we thought bacon and cupcakes would crash and burn, they endured. So bacon now becomes a food group of its own and, well you get the picture on cupcakes – here to stay.
What”s in store for 2014? Have you heard about the cronut yet? It surfaced May 2013 and exploded. Imagine a deep-fried croissant shaped like a doughnut. Good. Now split it in half and add a fried egg, Canadian bacon and cheese. Go to Dunkin” Donuts and order one with an iced latte, or is it a frappe?
Get on the scale … No don”t get on the scale.
Fortunately to counterbalance those types of trends, you”ll see healthier, quick-service or fast, casual operations with emphasis on vegan and vegetarian cuisine.
There will also be more single-item establishments specializing in one type of food such as macaroni and cheese or grilled cheese sandwiches. ?clairs will make their arrival in neon colors and flavors to match.
Then there are the mash-ups, a new phrase for fusion. Oh that”s how they do it, just change your word and presto, it”s new. So if you haven”t had a kimchi topped taco, you can indulge with a mint chocolate chip Pringle. Who thinks of these things? Different flavored salts will emerge , as well as rutabaga, za”atar and black garlic, I just bought some at Trader Joe”s.
Technology will continue to keep it interesting with online ordering and delivery, virtual grocery shopping and Yelp-like applications. Scary, but everyone is a food critic now.
To see iPad waiters who take your order and accept debit cards is kind of creepy.
TV reality shows about food have created a new national sport. I have to laugh because I used to get in trouble for running in the aisles with the shopping cart, but I guess it”s OK now. See mom and dad, I told you.
Now remember I gave you this recipe, everyone. The cauliflower “steak” at a fine dining establishment will set you back at least $18. You can send me thanks later.
Cauliflower ”Steak”
Ingredients:
1 large head cauliflower, 2-to-3 pounds
3 tablespoons olive oil
Kosher salt and pepper, fresh ground to taste
Instructions:
Preheat oven to 400 degrees. Line a baking sheet with heavy foil.
Wash cauliflower and remove tough outer leaves.
Now you want to leave the core intact, as this holds the florets together for your steaks. Place cauliflower on a clean work surface. Use a sharp knife to cut into 3/4-inch steaks
Drizzle olive oil into pan, season with salt-and-pepper. Sear on each side 2-to-3 minutes. Place on prepared baking sheet. Roast for 15-to-20 minutes. Transfer to individual plates.
Serving suggestion: drizzle with pesto and garnish with fresh cut cherry tomatoes.
Julie Hoskins is the chef and owner of Chic Le Chef Catering in Hidden Valley Lake.
