April 7, 2008
I’ve been asked by a prominent cooking magazine to identify upcoming food trends. I’ve talked with chefs and other food professionals to get their ideas but I thought I’d throw the question out to any readers of this blog who have strong feelings about what’s on the horizon in the home kitchen. It might be an ingredient, chipotle powder, or a preparation, arancini, say, or chimichurri sauce. Any food prognosticators out there, please feel free to make suggestions. Thanks.
UPDATE: Thank you all who took the time to comment. I’m grateful for your help!
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Ingredients: Raw milk, fresh wasabi root, microgreens.
Food and cocktails: Anything with raw egg.
In terms of the home chef, I get the feeling that we’re entering an age of the “pseudo-educated,” that while people are becoming more and more aware of food issues concerning food, they’re not necessarily getting the whole picture. As a result, I think people are starting to get carried away with specific aspects of “food health,” such as converting everything they own to whole grain, or trashing their animal fats like the Devil itself, while losing their perspective. To be cliched, I would say that while people are becoming more educated, they’re less able to see the forest for the trees. Though this may be more my paranoia than reality, I have a feeling it isn’t so.
cacao nibs!
I think the biggest trend is “here” food, that is locally grown, or “we made this”. Home made Cacuterie, cheese, beer, produce, what could be better? It would be nice to go eat somewhere because they are “known” for something they make. Just like the old days, eh?
My prediction is rediscovery of cheap ingredients, with the coming world food shortages and the prices just going up and up.
A Canadian newspaper reported recently about “chaat,” or a kind of Indian and Pakistani street food that’s getting the tapas/dim-sum treatment in some restaurants.
The snack foods are mostly served cold or at room temp and comprise tart and tangy flavors, yogurt sauces, chick peas, onions, and has been expanded i the west to include fried snacks like samosas and pakoras.
Hope you benefit from it!
I think that hearty, meatless, dishes will be what the home cook will be looking for now that meat has become a fossil fuel.
unpasteurized dairy products.