Last year, while on a mini-break with my sister I read an article in a magazine that really stuck with me. In fact, I still think about it all the time, so I figured I would deviate on the blog and write about something equally important as food. Staying alive.
The magazine was March's Women's Health, from last year. Aside from the standard lasting energy and tests every woman needs info, I read an article that was really more of a PSA. It was called Driven to Distraction. The intro said “Multitasking behind the wheel is the deadliest thing you can do”. Your brain activity decreases by a 50% when you are driving distracted. In the very first paragraph the author made a great point which is most people don't think twice of operating a 4000 pound vehicle; one of the most complex things we do all day. Yet in the past five years the number of accidents caused by distracted driving has risen 21% (remember, these are figures stated in 2010), and worse is that more people are dying in these accidents. I have copied verbatim the sidebar in the magazine entitled "Your Body in a Car Crash".
“When your car suddenly stops, your body continues to move at the speed you were driving until it hits something. Here's what happens to you during a high-speed front-end impact:
Your Head –Your brain crashes against the front of the inside of your skull and then rebounds and smacks into the back. At a minimum, you have a head-ache. At worse, brain swelling and death.
Your Neck – The weight of your head whipping around pulls all the muscles in your neck (whiplash). That is, if your neck doesn't break.
Your Heart – If your heart swings too violently into the breastbone, it tears off the aorta (the largest artery in your body), killing you. Or you can suffer a partially ruptured aorta or a bruised heart. My dad bruised his heart earlier this year in an accident where he was hit by a car. It's not a fun injury, and the recovery time is not like a regular bruise. The doctors told him this bruising was the equivalent of him having had a heart attack.
Your Lungs – Many people gasp just before impact, filling their lungs and making lung rupture more likely.
Your Ribs – Probably broken. Also a lung-puncture risk.
Your Abdomen – Your internal organs smash into the front of your body. Doctors are first concerned with your liver and spleen, because damage to these blood rich organs can cause massive internal bleeding that can be fatal.
Your Legs – If there's enough force to drive the front end of your car into your knees, your thigh bones snap.”
Well there you have it. Please, stop texting and put the phone down. And the donut. And the eye-liner and try to stop fussing with the radio. It's just not worth it, nor important enough to do while you drive. Die or send a text....die or send a text. Your text can wait, the phone call can wait, and the donut will still be there, unless you also have a very hungry passenger, in which case I recommend pulling over and eating it almost immediately, but really, you should have brought enough for everyone.
Inattentive blindness is becoming more of a problem, and if you are one of the better ones out there, who pay complete attention, watch out for all the others. Isn't that what our parents always told us? “It's not you I'm worried about, it's everyone else.”
Got it?
Friday, April 1, 2011
Thursday, March 17, 2011
But which step exactly?...
After re-reading my post about the 12 Steps of Baking bread, I got to thinking, what is is about bread that moves me? Which step is the one that draws me so irresistibly? It's a need, a yearning I have. I've always described my feelings about baking to people as it being something that always makes me feel better. If I'm sad, it makes me happy. If I'm mad, it settles me. If I'm already happy, well, I'm getting happier. I need to bake, but again, why? I'm afraid that sitting and thinking about baking hasn't helped much. Each time I go over the 12 steps my favorite step changes.
Right now, as I write this, my favorite part about baking bread is when I finally pull the loaf out of the oven. This is odd seeing as after nearly 7 years, I still have to really concentrate on not burning my arms. You would think after enough time, you would have enough precision to stop dropping or bumping your skin again searing stone or metal, but no. Not me. I must have, what I can only really describe as something like magnets in my forearms and hands that are desperately drawn to hot surfaces. Regardless, pulling a beautiful two pound country loaf of of the oven, feeling the hot crust, hearing the crust of the bread crackle as retrogradation (staling) sets in and most importantly, smelling that wonderful, intoxicating aroma of freshly baked bread. Yes, that has to be the best part of baking bread.
Unless of course it's having a mass of freshly mixed dough on the table, waiting to be scaled. I am drawn to the sensation of the feel of dough sticky, lumpy with inclusions or smooth and silky in my hands. I am lured by the smell of the activity of the yeast, alive and harvesting food; vigorously producing ethyl alcohol and carbon dioxide invisibly while I work the scale. Clinging to my hands and resting on the table, the dough performs magic. This bulk of water, flour, salt and yeast poured out onto a floured table growing and expanding as it waits for division. Yes, this is my favorite part, knowing I am working with a living product, one that requires perfect timing, just the right touch and is dependent on temperature and attention. The one where I shape the loaves under my hands, carefully molding, applying pressure and waiting.
Although, I have to say I love the order involved in pre-scaling ingredients. The detail of individual containers full of separate ingredients, not yet ready to be mixed. The double checking the formula and checking off each item as it is gathered and measured. The precision of a gram scale, the heft of buckets of water and the poof of flour that escapes the brown kraft 50 pound bag as I pull the string to open the top of the sewn bag. And then, combing all the individual parts, in just the right order, at just the right time to produce one large dough from the slopping mess of singular components. I like order, I like making lists and crossing things off of them, I like how a group of items which are nothing alone can become something amazing when put together. Scaling and mixing could definitely be my favorite part of making bread.
But, the more I sit and think about it, maybe I am overlooking the obvious. After going through all the careful steps of making bread, I'm sure my favorite part is the last part. When finally cool, drawing a knife through the crispy crust, feeling the gelatinized starches give way and slicing myself a piece of fresh bread. Faintly warm, a heavy cream color and a nice open crumb that is all at once chewy and crunchy and perfect. Maybe my favorite part is how bread brings people together, is a perfect pairing to just about anything and has played such an enormous role in the history of all cultures. Or, maybe I do just like the smell.
Right now, as I write this, my favorite part about baking bread is when I finally pull the loaf out of the oven. This is odd seeing as after nearly 7 years, I still have to really concentrate on not burning my arms. You would think after enough time, you would have enough precision to stop dropping or bumping your skin again searing stone or metal, but no. Not me. I must have, what I can only really describe as something like magnets in my forearms and hands that are desperately drawn to hot surfaces. Regardless, pulling a beautiful two pound country loaf of of the oven, feeling the hot crust, hearing the crust of the bread crackle as retrogradation (staling) sets in and most importantly, smelling that wonderful, intoxicating aroma of freshly baked bread. Yes, that has to be the best part of baking bread.
Unless of course it's having a mass of freshly mixed dough on the table, waiting to be scaled. I am drawn to the sensation of the feel of dough sticky, lumpy with inclusions or smooth and silky in my hands. I am lured by the smell of the activity of the yeast, alive and harvesting food; vigorously producing ethyl alcohol and carbon dioxide invisibly while I work the scale. Clinging to my hands and resting on the table, the dough performs magic. This bulk of water, flour, salt and yeast poured out onto a floured table growing and expanding as it waits for division. Yes, this is my favorite part, knowing I am working with a living product, one that requires perfect timing, just the right touch and is dependent on temperature and attention. The one where I shape the loaves under my hands, carefully molding, applying pressure and waiting.
Although, I have to say I love the order involved in pre-scaling ingredients. The detail of individual containers full of separate ingredients, not yet ready to be mixed. The double checking the formula and checking off each item as it is gathered and measured. The precision of a gram scale, the heft of buckets of water and the poof of flour that escapes the brown kraft 50 pound bag as I pull the string to open the top of the sewn bag. And then, combing all the individual parts, in just the right order, at just the right time to produce one large dough from the slopping mess of singular components. I like order, I like making lists and crossing things off of them, I like how a group of items which are nothing alone can become something amazing when put together. Scaling and mixing could definitely be my favorite part of making bread.
But, the more I sit and think about it, maybe I am overlooking the obvious. After going through all the careful steps of making bread, I'm sure my favorite part is the last part. When finally cool, drawing a knife through the crispy crust, feeling the gelatinized starches give way and slicing myself a piece of fresh bread. Faintly warm, a heavy cream color and a nice open crumb that is all at once chewy and crunchy and perfect. Maybe my favorite part is how bread brings people together, is a perfect pairing to just about anything and has played such an enormous role in the history of all cultures. Or, maybe I do just like the smell.
Monday, March 14, 2011
Robust and Nutty
While this could be a descriptor for quite a few people I know, what I'm talking about is spelt. Until this summer at a sales meeting I had for work, I had it firmly in my mind that I didn’t like spelt. This was due to a decision I had made 11 or 12 years ago when I had spelt pasta. I had never heard of spelt and it tasted like dirty cardboard. I chocked down enough of it to not be disrespectful and hadn’t had it since. But the Spelt Bread Mix I had last summer was fantastic and has given me a new respect for this delicious grain.
Like anything I find particularly interesting, I decided to read up a little on it. What impressed me most about spelt was they were using it so long ago, according to what I was reading 3,000 to 6,000 years ago, hence the name ancient grain. It’s origins can actually be traced back to early Mesopotamia. And while it hasn’t been wildly popular in the US, it has been enjoyed with much more bravado in Europe, like in Germany where it is referred to as Dinkelbrot, and in Italy where it is called Farro. And while Triticum Spelta is a cousin to Triticum Aestivum (modern day wheat), they are more like third cousins twice removed. To date there are 1000’s of varieties of wheat, each one taking it one step further away from the purity of spelt.
The benefits of spelt that make it so popular are it’s sweet and nutty flavor, the nutritional value and the fact that while the grain does contain gluten, it is much better received by many people with a gluten allergy or intolerance. Spelt flour has higher fiber content than wheat, is a perfect protein and is rich in B vitamins, contains vitamins E and K as well as choline and betaine. It contains more healthy unsaturated fats than modern wheat and as a matter of fact, nutritionally it is better than wheat in almost all values and is easier digested being more water soluble. So, why don’t we see more spelt? Good question. The answer I think is money driven, like everything else. Spelt isn’t difficult to grow; requiring little to no pesticides due to the very hard, tight hull around the kernel, which also keeps the grain fresh and retain its nutrients. But this benefit is also a hindrance. To process spelt, that hard husk must be removed which is an expensive process. And even if growing it isn’t an issue, the grain is expensive and the yields of the crop are less than wheat. This cost is turned over to the consumer and since being reintroduced to the US in the 1980’s it hasn’t gained enough attention and momentum to really support it. While a top seller at organic and health food stores, it still isn’t a mainstream household ingredient. Spelt spoils easily and takes some finesse to learn to work with, it requires less water and mixing than wheat but can be substituted in just about any recipe with a little experimentation and patience. Yum!
Like anything I find particularly interesting, I decided to read up a little on it. What impressed me most about spelt was they were using it so long ago, according to what I was reading 3,000 to 6,000 years ago, hence the name ancient grain. It’s origins can actually be traced back to early Mesopotamia. And while it hasn’t been wildly popular in the US, it has been enjoyed with much more bravado in Europe, like in Germany where it is referred to as Dinkelbrot, and in Italy where it is called Farro. And while Triticum Spelta is a cousin to Triticum Aestivum (modern day wheat), they are more like third cousins twice removed. To date there are 1000’s of varieties of wheat, each one taking it one step further away from the purity of spelt.
The benefits of spelt that make it so popular are it’s sweet and nutty flavor, the nutritional value and the fact that while the grain does contain gluten, it is much better received by many people with a gluten allergy or intolerance. Spelt flour has higher fiber content than wheat, is a perfect protein and is rich in B vitamins, contains vitamins E and K as well as choline and betaine. It contains more healthy unsaturated fats than modern wheat and as a matter of fact, nutritionally it is better than wheat in almost all values and is easier digested being more water soluble. So, why don’t we see more spelt? Good question. The answer I think is money driven, like everything else. Spelt isn’t difficult to grow; requiring little to no pesticides due to the very hard, tight hull around the kernel, which also keeps the grain fresh and retain its nutrients. But this benefit is also a hindrance. To process spelt, that hard husk must be removed which is an expensive process. And even if growing it isn’t an issue, the grain is expensive and the yields of the crop are less than wheat. This cost is turned over to the consumer and since being reintroduced to the US in the 1980’s it hasn’t gained enough attention and momentum to really support it. While a top seller at organic and health food stores, it still isn’t a mainstream household ingredient. Spelt spoils easily and takes some finesse to learn to work with, it requires less water and mixing than wheat but can be substituted in just about any recipe with a little experimentation and patience. Yum!
Friday, March 11, 2011
Food Trends
I'll warn you now....this is long winded, but worth the read if you ask me!
I decided I want to know what the big hits were going to be this year, so I turned to the internet and did a little quick and easy research. I googled the top food trends for 2011 and came across quite a few sites stating their absolute surety of the upcoming fad's. This would have been great, had they maybe all huddled ahead of time and got on the same page, but everyone has their own positive ideas. While some predictions are similar, some sounded like a stretch. I’ll list all of them, but only go into some detail on the ones that feel they may actually come into play.
I’ll start with the top dessert trends because, well because I love dessert and it's my post.
1) The ‘Unexpected Complement’ which I don’t find to be as much of a 2011 trend as it was a 2010 trend. Think bacon and pretty much anything. That little piggy is getting around. The part of the trend that I could see expanding into 2011 is the desire of consumers to mix things up a little bit, trying combination's that sounds different or strange enough to make us feel bold and a little cheeky.
2) Macarons…I’ve heard rumblings of this throughout the second half of this past year. The expectation is the fancy French macaron, not the coconut laden macaroon, will climb itself right up and over the cupcake. They have similar appeal, they are both pretty, a single serve portion, have loads of flavor and while a cupcake can be made to be unusual, the macaron is. It may be mainstream in France but here in the States it’s more of a new kid. They take some talent to make, but have appeal to bakery owners as you can charge through the roof for them; one is an indulgence and many a special occasion dessert to share. I think this trend can be combined with the ‘just a bite’ trend. While us women have been saying that forever, and then eating all of dessert their partner ordered, bite size desserts are becoming more popular in true single serving sizes. Little bitty cakes, cheesecakes and candies. It’s about the experience and flavor more than the size. That and selling more pieces of dessert.
3) The conflicting argument to the bite size trend is one I happen to be hearing just as much; pies are the new cupcakes. Savory pies, hand pies, deep dish pies, sweet pies, any format and any filling. I’m not sure if it will take a combined effort to out the cupcake, or there will be a three way battle for the coveted spot. Either way, a change would be nice.
4) Dessert and wine pairings are long familiar, but the trend now is leaning towards dessert and beer, and not only as an accompanying beverage but also as an ingredient. It’s been used in culinary applications (beer battered fish fry, onion rings or in stews) but now beer is coming over to the dark side (which is nice, we get lonely) and finding its way into bread pudding, beer floats, shakes, ice creams, sorbets and even popsicles.
5) Look both ways before crossing, you don’t want to get in the way of the dessert truck. A mish-mash of an ice cream truck, social media advertising location and indulgence. Who doesn’t want to walk down the street with some fresh apple streusel in hand, and plenty of napkins in the other? They are unique, offer variety and want you to tweet about the street where you get the sweets you eat(I couldn't resist...it was Dr. Suess's birthday last week!). Hopefully the song they play is far less annoying that the one coming from the ice cream truck.
The trends I don't really see grabbing hold tightly are ones that just aren't really original enough. For instance turning common items into uncommon desserts, the example listed was ice cream and fruit filling inside of waffles which isn’t particularly new or that creative. And a baker I’ve known for ages used to take all the left over cheesecakes, scrape off the toppings, mash them all up together and make cheese Danish with them, that was one of the first things a mentor taught me. I don’t know if everyone has heard of the hamburger on a donut "bun", but the idea follows that route. I think this can be combined with what they are calling Darwinist Desserts, which was actually trademarked. This is taking desserts and ingredients and transforming them specifically into what we exactly want. Using leftovers to create something nobody else has before, the same idea as the cheesecake to Danish process. Nothing goes to waste!
Another is the out pour of culinary students finishing school and opening small cafes and bakeries to follow their dreams. While this isn’t a new idea it is believed these specialty businesses will become more and more common allowing people to do what they love and love what they do. Not work; but passion and food. It is also expected that people will take advantage of the economy and begin opening small niche and specialized restaurants on a shoestring budget to provide unique dining experiences, kind of along the lines of underground supper clubs. Another suggestion is the idea of the soda fountain resurgence. Perhaps in restaurants where they are mixing beer and ice cream, but an overall outburst of fizzy drinks upturning the dessert category would be surprising.
Sammies…this one I could see happening, especially in higher end restaurants. Ice cream shmushed between a carrier, not new. But to make it fresh it’s getting a makeover. First the casing is becoming a mixed bag including different and surprising flavored cookies, profiterols, brownies, brioche and cake. Then as a bonus the filling is getting some sophistication. Artisan ice cream, fresh ingredients like herbs and chunks of fruit, espresso, chocolates…if it fits, it sits.
The next few lists I looked at were mainly culinary based, including recurring trends such as sustainability, locality and an ever growing interest in our food, how it’s handled, and how it affects the world around us. One of the items included was more farm branded ingredients, knowing and trusting the farm and farmer. Healthier choices for ourselves and for kids menu’s to provide a more balanced diet will gain more attraction (if you disregard the whole bacon and everything movement) and a back to basics approach with extremely local ingredients, perhaps even from the establishments own garden. Gluten-free and allergen conscious items will continue to gain footing as more and more people find they have an intolerance or allergy to specific foods. One I found particularly interesting was based on needing more adventure in eating. Street inspired foods and black foods (garlic, mushrooms, truffles, forbidden rice, quinoa) are seen as contenders, waking up the taste buds and really bringing good for you products to the spotlight.
With the increasing cost of everything, it is predicted some surprising new items will show up on menu’s; the less popular veggies like cauliflower, brussel sprouts and turnips. What should change their social status is their preparation, which will be fried. Hopefully in bacon fat. Along the same lines is the introduction of different meats like goat and lamb belly, to emulate the pork belly trend, just cheaper and hopefully the next big thing. One trend I saw in a few places was the emergence and increasingly popular food truck and their “rodeo’s” or gathering of many food trucks in one location. It is expected that more concrete restaurants will hop on the band wagon to aid in advertising and catering and the use of social media. These food trucks will largely announce their locations via twitter and facebook. You can also expect new electronics in restaurants such as the iPad to present menus, be ordering kiosks and tableside payment options.
Ethnic foods seem to make the list regularly. This year they are predicting the breakout of taco’s from Mexican fare to be seen as a carrier for all kinds of ingredients, in particular Korean tacos with Korean ingredients in the typical Mexican format. The last I thought was interesting, but don't see it happening just yet. A new condition called “frugality fatigue” will spread farther and faster allowing restaurants to offer more indulgent specials, interesting menu’s and experience driven eating at high end locations and cost, as well as an increase to the amount of gastropubs in the country. I believe people may be getting tired of being cheap, but don't have the resources or confidence in the economy quite yet to shake the syndrome.
I always find these predictions interesting, they actually have a chance of coming true and I am impressed with the people who call it correctly ahead of time. I’m not as in tune to the culinary trends as I am of the dessert side, but find the choices to be an education in the population and our economy and great conversation pieces for the foodie crowd.
Top trends for 2011
http://www.foodchannel.com/articles/article/top-10-dessert-trends-for-2010/
http://www.fastcasual.com/article/178052/Chef-s-survey-reveals-2011-menu-trends
http://www.freep.com/article/20101205/COL20/12050324/Experts-predict-surprising-trends-for-foodies
I decided I want to know what the big hits were going to be this year, so I turned to the internet and did a little quick and easy research. I googled the top food trends for 2011 and came across quite a few sites stating their absolute surety of the upcoming fad's. This would have been great, had they maybe all huddled ahead of time and got on the same page, but everyone has their own positive ideas. While some predictions are similar, some sounded like a stretch. I’ll list all of them, but only go into some detail on the ones that feel they may actually come into play.
I’ll start with the top dessert trends because, well because I love dessert and it's my post.
1) The ‘Unexpected Complement’ which I don’t find to be as much of a 2011 trend as it was a 2010 trend. Think bacon and pretty much anything. That little piggy is getting around. The part of the trend that I could see expanding into 2011 is the desire of consumers to mix things up a little bit, trying combination's that sounds different or strange enough to make us feel bold and a little cheeky.
2) Macarons…I’ve heard rumblings of this throughout the second half of this past year. The expectation is the fancy French macaron, not the coconut laden macaroon, will climb itself right up and over the cupcake. They have similar appeal, they are both pretty, a single serve portion, have loads of flavor and while a cupcake can be made to be unusual, the macaron is. It may be mainstream in France but here in the States it’s more of a new kid. They take some talent to make, but have appeal to bakery owners as you can charge through the roof for them; one is an indulgence and many a special occasion dessert to share. I think this trend can be combined with the ‘just a bite’ trend. While us women have been saying that forever, and then eating all of dessert their partner ordered, bite size desserts are becoming more popular in true single serving sizes. Little bitty cakes, cheesecakes and candies. It’s about the experience and flavor more than the size. That and selling more pieces of dessert.
3) The conflicting argument to the bite size trend is one I happen to be hearing just as much; pies are the new cupcakes. Savory pies, hand pies, deep dish pies, sweet pies, any format and any filling. I’m not sure if it will take a combined effort to out the cupcake, or there will be a three way battle for the coveted spot. Either way, a change would be nice.
4) Dessert and wine pairings are long familiar, but the trend now is leaning towards dessert and beer, and not only as an accompanying beverage but also as an ingredient. It’s been used in culinary applications (beer battered fish fry, onion rings or in stews) but now beer is coming over to the dark side (which is nice, we get lonely) and finding its way into bread pudding, beer floats, shakes, ice creams, sorbets and even popsicles.
5) Look both ways before crossing, you don’t want to get in the way of the dessert truck. A mish-mash of an ice cream truck, social media advertising location and indulgence. Who doesn’t want to walk down the street with some fresh apple streusel in hand, and plenty of napkins in the other? They are unique, offer variety and want you to tweet about the street where you get the sweets you eat(I couldn't resist...it was Dr. Suess's birthday last week!). Hopefully the song they play is far less annoying that the one coming from the ice cream truck.
The trends I don't really see grabbing hold tightly are ones that just aren't really original enough. For instance turning common items into uncommon desserts, the example listed was ice cream and fruit filling inside of waffles which isn’t particularly new or that creative. And a baker I’ve known for ages used to take all the left over cheesecakes, scrape off the toppings, mash them all up together and make cheese Danish with them, that was one of the first things a mentor taught me. I don’t know if everyone has heard of the hamburger on a donut "bun", but the idea follows that route. I think this can be combined with what they are calling Darwinist Desserts, which was actually trademarked. This is taking desserts and ingredients and transforming them specifically into what we exactly want. Using leftovers to create something nobody else has before, the same idea as the cheesecake to Danish process. Nothing goes to waste!
Another is the out pour of culinary students finishing school and opening small cafes and bakeries to follow their dreams. While this isn’t a new idea it is believed these specialty businesses will become more and more common allowing people to do what they love and love what they do. Not work; but passion and food. It is also expected that people will take advantage of the economy and begin opening small niche and specialized restaurants on a shoestring budget to provide unique dining experiences, kind of along the lines of underground supper clubs. Another suggestion is the idea of the soda fountain resurgence. Perhaps in restaurants where they are mixing beer and ice cream, but an overall outburst of fizzy drinks upturning the dessert category would be surprising.
Sammies…this one I could see happening, especially in higher end restaurants. Ice cream shmushed between a carrier, not new. But to make it fresh it’s getting a makeover. First the casing is becoming a mixed bag including different and surprising flavored cookies, profiterols, brownies, brioche and cake. Then as a bonus the filling is getting some sophistication. Artisan ice cream, fresh ingredients like herbs and chunks of fruit, espresso, chocolates…if it fits, it sits.
The next few lists I looked at were mainly culinary based, including recurring trends such as sustainability, locality and an ever growing interest in our food, how it’s handled, and how it affects the world around us. One of the items included was more farm branded ingredients, knowing and trusting the farm and farmer. Healthier choices for ourselves and for kids menu’s to provide a more balanced diet will gain more attraction (if you disregard the whole bacon and everything movement) and a back to basics approach with extremely local ingredients, perhaps even from the establishments own garden. Gluten-free and allergen conscious items will continue to gain footing as more and more people find they have an intolerance or allergy to specific foods. One I found particularly interesting was based on needing more adventure in eating. Street inspired foods and black foods (garlic, mushrooms, truffles, forbidden rice, quinoa) are seen as contenders, waking up the taste buds and really bringing good for you products to the spotlight.
With the increasing cost of everything, it is predicted some surprising new items will show up on menu’s; the less popular veggies like cauliflower, brussel sprouts and turnips. What should change their social status is their preparation, which will be fried. Hopefully in bacon fat. Along the same lines is the introduction of different meats like goat and lamb belly, to emulate the pork belly trend, just cheaper and hopefully the next big thing. One trend I saw in a few places was the emergence and increasingly popular food truck and their “rodeo’s” or gathering of many food trucks in one location. It is expected that more concrete restaurants will hop on the band wagon to aid in advertising and catering and the use of social media. These food trucks will largely announce their locations via twitter and facebook. You can also expect new electronics in restaurants such as the iPad to present menus, be ordering kiosks and tableside payment options.
Ethnic foods seem to make the list regularly. This year they are predicting the breakout of taco’s from Mexican fare to be seen as a carrier for all kinds of ingredients, in particular Korean tacos with Korean ingredients in the typical Mexican format. The last I thought was interesting, but don't see it happening just yet. A new condition called “frugality fatigue” will spread farther and faster allowing restaurants to offer more indulgent specials, interesting menu’s and experience driven eating at high end locations and cost, as well as an increase to the amount of gastropubs in the country. I believe people may be getting tired of being cheap, but don't have the resources or confidence in the economy quite yet to shake the syndrome.
I always find these predictions interesting, they actually have a chance of coming true and I am impressed with the people who call it correctly ahead of time. I’m not as in tune to the culinary trends as I am of the dessert side, but find the choices to be an education in the population and our economy and great conversation pieces for the foodie crowd.
Top trends for 2011
http://www.foodchannel.com/articles/article/top-10-dessert-trends-for-2010/
http://www.fastcasual.com/article/178052/Chef-s-survey-reveals-2011-menu-trends
http://www.freep.com/article/20101205/COL20/12050324/Experts-predict-surprising-trends-for-foodies
Tuesday, March 8, 2011
Great Grain!
Say quinoa. It's not phonetical, Hooked On Phonics isn't going to work. For the most part I hear people say "quwin-o-ah". It is kind of like when people first started talking about Asiago cheese or ciabatta. Nobody knew how to say those either and I still hear them mangled occasionally (Grandma...). The correct pronunciation is KEEN-wah. Go forth and educate.
Quinoa was once very popular; it was all the rage in 5000BC, but is only recently regaining it's status. Better late than never, but this little seed is a supergrain of nutrition and generations have been missing out! To elaborate, quinoa is not only high in protein, it is a complete protein containing all nine of the essential amino acids we humans require, making it a valuable option for vegetarians. In one half cup of cooked quinoa there is a full serving of whole grains, four grams of fiber, 2 milligrams of iron, a dose of magnesium, folate and B6 and no saturated or trans fats or cholesterol. To ice the grain cake it actually tastes good, like a nutty cous-cous, which is also a tasty option for those who can't tolerate gluten proteins.
Quinoa was first domesticated around 5000 BC as a staple crop of the Inca's in South America, as well Peru, Chile and Bolivia. The Inca's recognized it as “Mother Grain” and it was hailed for its ability to increase the stamina of their warriors after consumption. What they probably didnt know is that quinoa is high in the amino lysine which is essential for the repair and growth of tissue, and also a good source of magnesium, manganese, copper, and phosphorus. When the Spanish conquistador invaded, they recognized the value the crop was to the Inca's and destroyed the fields where quinoa was grown and even made it illegal(punishable by death)if found. These laws almost led to quinioa's extinction.
If the seeds aren't harvested quinoa will sprout an edible, leafy green vegetable like spinach. The majority of today's harvest hails from Peru and Bolivia where it is picked for the small round seeds because once it flowers into the leafy green, it isn't nearly as valuable. Thankfully due to it's increasing popularity it can be found at just about any type of grocery store, not only specialty markets and is also available online. While it is still expensive at some locations, stores like Whole Foods and Trader Joe's actually have very reasonable prices. For some great recipe ideas check out http://www.cookingquinoa.net/quinoa-recipes/ and enjoy!
Quinoa was once very popular; it was all the rage in 5000BC, but is only recently regaining it's status. Better late than never, but this little seed is a supergrain of nutrition and generations have been missing out! To elaborate, quinoa is not only high in protein, it is a complete protein containing all nine of the essential amino acids we humans require, making it a valuable option for vegetarians. In one half cup of cooked quinoa there is a full serving of whole grains, four grams of fiber, 2 milligrams of iron, a dose of magnesium, folate and B6 and no saturated or trans fats or cholesterol. To ice the grain cake it actually tastes good, like a nutty cous-cous, which is also a tasty option for those who can't tolerate gluten proteins.
Quinoa was first domesticated around 5000 BC as a staple crop of the Inca's in South America, as well Peru, Chile and Bolivia. The Inca's recognized it as “Mother Grain” and it was hailed for its ability to increase the stamina of their warriors after consumption. What they probably didnt know is that quinoa is high in the amino lysine which is essential for the repair and growth of tissue, and also a good source of magnesium, manganese, copper, and phosphorus. When the Spanish conquistador invaded, they recognized the value the crop was to the Inca's and destroyed the fields where quinoa was grown and even made it illegal(punishable by death)if found. These laws almost led to quinioa's extinction.
If the seeds aren't harvested quinoa will sprout an edible, leafy green vegetable like spinach. The majority of today's harvest hails from Peru and Bolivia where it is picked for the small round seeds because once it flowers into the leafy green, it isn't nearly as valuable. Thankfully due to it's increasing popularity it can be found at just about any type of grocery store, not only specialty markets and is also available online. While it is still expensive at some locations, stores like Whole Foods and Trader Joe's actually have very reasonable prices. For some great recipe ideas check out http://www.cookingquinoa.net/quinoa-recipes/ and enjoy!
Sunday, March 6, 2011
Sweet Breads
I cringe inwardly every time I hear the term 'sweet bread' and the reason goes back to culinary school. My memories of the first week of school are bittersweet. I was thrilled to be there, but my predominant recollection is one of being completely fooled. Sitting with a group of classmates we were eating dinner in the Grand Hall.
The food at The CIA is no joke. That first week there was often more than one course and many times I was presented presented with something I’d never tried before, usually a phenomenal experience. This particular dinner a plate of rolls was brought to our table described as sweetbreads. Fantastic, I love enriched breads, it was a welcomed appetizer in compared to our regular salted cod. I grabbed one and took a bite. It was good…but not sweet. I took another bite. It was really good, still not sweet and I wasn’t sure of what the brown center was. Half the table shared the inquisitive look on my face while the other half laughed. I decided to stop eating.
Back in my dorm room I researched in one of the huge text books they handed out. Not good. This is the exactly what I read, from that same book. ‘Organ Meats/Variety Meats and By-Products’ was the category, “Veal organ meats such as calf’s liver, tongue, and bones are among those most familiar and popular in American Kitchens. Sweetbreads (the thymus gland), brains, and heart can also be found.” So I had eaten veal heart or brains, maybe neck. Two problems; I had eaten veal. I don’t want to eat veal. While it may taste good, my conscience won’t let me. And I had eaten an organ. I don’t ever want to eat an organ and I don’t care what animal it’s from.
So, what is the point of this story? It is my long winded (get to know me) way of suggesting you request clarification of nouns and adjectives (Sweetbread noun, no thank you. Sweet bread adjective, why yes, I would love some). Challah or babka, I’d take anytime. I was familiar with challah in the version of French toast for years, and not very well acquainted with babka until working directly with it. Both breads are enriched, and have special meaning. Challah holds great symbolism in the Jewish religion and normally is eaten on the Sabbath. Babka is embraced by Christian Eastern Europe as a traditional Easter bread.
Challah has a great background story, and its meaning represents life, sacrifice, the scriptures, and three of the Commandments. All in one loaf of bread, it’s beautiful. Even the shape of the bread bares significance, there is meaning in all parts of challah. Babka…well, that means Grandmother in Polish, and sweet cake made with rum and raisins. It is widely available year round, not just at Easter, thankfully! While challah is sweet and rich, it normally is a plain dough with no inclusions (there are exceptions when raisins and caraway seeds are used).
Babka is a whole other story. It is filled with smear (a paste of cinnamon and sugar and a little fat, or chocolate and some sugar), rolled, scored and then twisted around itself to make sure that each bite has smear filling; then topped with streusel. It’s not for neat eating, but after a bite you won’t want to be careful and calculated while eating it. The formulas for each are very similar. The main differences is that babka can call for milk, while challah will not so it remains kosher. Babka has more sugar, in the dough and then more again in the filling and topping. Challah, while sweet isn’t quite that sweet. Babka also has more fat, it’s more tender, kind of like the love child of cake and bread, it can have up to double the amount of fat of a standard challah. The one place where challah takes the lead is in either whole egg, or egg yolk, to give that rich yellow color and expected eggy flavor.
I think most people have had challah, or a cheap variation of it, if only at a diner as French Toast or a roll out of the bread basket but if you haven’t had babka, you are really missing out! With your first bite, you will embrace its feelings of warmth, contentment and satisfaction. It will make your mouth happy and your fingers dirty. You will love it, just like a Grandma.
The food at The CIA is no joke. That first week there was often more than one course and many times I was presented presented with something I’d never tried before, usually a phenomenal experience. This particular dinner a plate of rolls was brought to our table described as sweetbreads. Fantastic, I love enriched breads, it was a welcomed appetizer in compared to our regular salted cod. I grabbed one and took a bite. It was good…but not sweet. I took another bite. It was really good, still not sweet and I wasn’t sure of what the brown center was. Half the table shared the inquisitive look on my face while the other half laughed. I decided to stop eating.
Back in my dorm room I researched in one of the huge text books they handed out. Not good. This is the exactly what I read, from that same book. ‘Organ Meats/Variety Meats and By-Products’ was the category, “Veal organ meats such as calf’s liver, tongue, and bones are among those most familiar and popular in American Kitchens. Sweetbreads (the thymus gland), brains, and heart can also be found.” So I had eaten veal heart or brains, maybe neck. Two problems; I had eaten veal. I don’t want to eat veal. While it may taste good, my conscience won’t let me. And I had eaten an organ. I don’t ever want to eat an organ and I don’t care what animal it’s from.
So, what is the point of this story? It is my long winded (get to know me) way of suggesting you request clarification of nouns and adjectives (Sweetbread noun, no thank you. Sweet bread adjective, why yes, I would love some). Challah or babka, I’d take anytime. I was familiar with challah in the version of French toast for years, and not very well acquainted with babka until working directly with it. Both breads are enriched, and have special meaning. Challah holds great symbolism in the Jewish religion and normally is eaten on the Sabbath. Babka is embraced by Christian Eastern Europe as a traditional Easter bread.
Challah has a great background story, and its meaning represents life, sacrifice, the scriptures, and three of the Commandments. All in one loaf of bread, it’s beautiful. Even the shape of the bread bares significance, there is meaning in all parts of challah. Babka…well, that means Grandmother in Polish, and sweet cake made with rum and raisins. It is widely available year round, not just at Easter, thankfully! While challah is sweet and rich, it normally is a plain dough with no inclusions (there are exceptions when raisins and caraway seeds are used).
Babka is a whole other story. It is filled with smear (a paste of cinnamon and sugar and a little fat, or chocolate and some sugar), rolled, scored and then twisted around itself to make sure that each bite has smear filling; then topped with streusel. It’s not for neat eating, but after a bite you won’t want to be careful and calculated while eating it. The formulas for each are very similar. The main differences is that babka can call for milk, while challah will not so it remains kosher. Babka has more sugar, in the dough and then more again in the filling and topping. Challah, while sweet isn’t quite that sweet. Babka also has more fat, it’s more tender, kind of like the love child of cake and bread, it can have up to double the amount of fat of a standard challah. The one place where challah takes the lead is in either whole egg, or egg yolk, to give that rich yellow color and expected eggy flavor.
I think most people have had challah, or a cheap variation of it, if only at a diner as French Toast or a roll out of the bread basket but if you haven’t had babka, you are really missing out! With your first bite, you will embrace its feelings of warmth, contentment and satisfaction. It will make your mouth happy and your fingers dirty. You will love it, just like a Grandma.
Wednesday, August 11, 2010
Dreams
I'm a vivid dreamer. Always have been, which is the very reason why I don't, or rather can't watch scary movies. They stay with me and then seem to emulate in my head while I sleep. Rude.
Fortunately, last night's dream wasn't scary. It was delicious. Since moving down south to the Mid-Atlantic region of this grand country, I have become obsessed with the fast food chain Chick-Fil-A. I love them. Enough to dream of them apparently. In my dream last night, while I was chomping away at my grilled chicken sammie, I looked down and another one magically appeared. Complete with multiple packs of barbecue sauce, my preferred condiment. I was thrilled. I picked up the new sandwich and started in on it (clearly I was rather hungry) and low and behold, another appeared. This time in a gold wrapper, and again complete with way too many small tubs of sauce. I don't think I need to tell you this just went on and on. It was the luckiest day ever.
If you aren't familiar with the chain, the chicken sandwich is really fantastic. The first time I went, my sister was expressing this very same view point and I couldn't understand how someone could get so worked up or a pressed chicken patty from a fast food chain. Well, let me tell you, I understand now. The chicken isn't pressed, it's great. All white meat, nicely grilled and never, ever have I gotten one of those horrible "nubbies" as I like to call them; tendons, veins...what have you, I'm not sure, but the meat is edible and real. Each sandwich comes with a whole wheat bun, some too large pieces of crisp lettuce, a slice of red tomato, not green or yellow or under-ripe, but red, juicy and delicious and there are a variety of sauces for a topping. The house sauce doesn't mess around, I highly recommend it, I just happen to be someone who loves the tang and vinegar pucker of barbecue. And, FYI as a precautionary measure, extra napkins are a must as eating this deliciousness can not be done without it dripping onto your hands, and if you are like me, down your arms.
Thinking about this dream, my questions are this. 1.)Where was my large diet lemonade? I don't even go near that restaurant without acquiring one of those. 2.)How on earth was I eating so many grilled chicken sandwiches? These aren't slider size, they are the real deal and 3.)Did I get an icedream cone when I was done, because really, if there is no ice cream (icedream at the good ol' Chick-Fil-A) then what is the point? The gold wrapper...I'm just going to assume I was lucky.
In conclusion, I believe what this dream was trying to tell me was to go to Chick-Fil-A. Clearly it's the stuff dreams are made of. I'll be there for lunch today making them come true!
Fortunately, last night's dream wasn't scary. It was delicious. Since moving down south to the Mid-Atlantic region of this grand country, I have become obsessed with the fast food chain Chick-Fil-A. I love them. Enough to dream of them apparently. In my dream last night, while I was chomping away at my grilled chicken sammie, I looked down and another one magically appeared. Complete with multiple packs of barbecue sauce, my preferred condiment. I was thrilled. I picked up the new sandwich and started in on it (clearly I was rather hungry) and low and behold, another appeared. This time in a gold wrapper, and again complete with way too many small tubs of sauce. I don't think I need to tell you this just went on and on. It was the luckiest day ever.
If you aren't familiar with the chain, the chicken sandwich is really fantastic. The first time I went, my sister was expressing this very same view point and I couldn't understand how someone could get so worked up or a pressed chicken patty from a fast food chain. Well, let me tell you, I understand now. The chicken isn't pressed, it's great. All white meat, nicely grilled and never, ever have I gotten one of those horrible "nubbies" as I like to call them; tendons, veins...what have you, I'm not sure, but the meat is edible and real. Each sandwich comes with a whole wheat bun, some too large pieces of crisp lettuce, a slice of red tomato, not green or yellow or under-ripe, but red, juicy and delicious and there are a variety of sauces for a topping. The house sauce doesn't mess around, I highly recommend it, I just happen to be someone who loves the tang and vinegar pucker of barbecue. And, FYI as a precautionary measure, extra napkins are a must as eating this deliciousness can not be done without it dripping onto your hands, and if you are like me, down your arms.
Thinking about this dream, my questions are this. 1.)Where was my large diet lemonade? I don't even go near that restaurant without acquiring one of those. 2.)How on earth was I eating so many grilled chicken sandwiches? These aren't slider size, they are the real deal and 3.)Did I get an icedream cone when I was done, because really, if there is no ice cream (icedream at the good ol' Chick-Fil-A) then what is the point? The gold wrapper...I'm just going to assume I was lucky.
In conclusion, I believe what this dream was trying to tell me was to go to Chick-Fil-A. Clearly it's the stuff dreams are made of. I'll be there for lunch today making them come true!
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