In honor of Valentine's Day, here a some spirited cupcakes! Enjoy the day with the one you love!
Monday, February 14, 2011
Monday, February 7, 2011
2011 Food Trends
2011 has already made it's grand entrance and is flying by. Before it draws near, let me post all the predictions that have been made by top foodies about what food trends 2011 might see:
Epicurious is a great recipe website, who has built itself into a world renowned foodie brand. Here is their top ten food trends for 2011:
1. Food Halls – These are large restaurants that have been popular for centuries in Europe. Some people equate them to a cafeteria, but they sound more like a market, with shelves overflowing with food in a bustling atmosphere. Food halls in New York City and Los Angeles have already gotten into the mix with others on tap around the country.
2. Korean Cuisine – This is predicted to become the next big cuisine.
3. Macaroons – Move over cupcakes and make room for macaroons! These gluten-free, delicate confections are the next dessert trend. Popular varieties include passion fruit, mint chocolate, chocolate and coffee. Kowalski’s bakeries have been making these for several months. Ours contain coconut and have bottoms that are dipped in dark chocolate. Yummy!
4. Meatless Mondays and Tofu Thursdays – The trend here is eating less meat. A group called Meatless Monday has a goal to encourage United States consumers to cut their meat consumption by 15% to improve our health and that of the planet. Epicurious predicts that eating meat-free will be on the calendar more than once a week.
5. Foraging – For the past few years, many chefs have touted that their ingredients are sourced from local farmers, but this trend takes it a step further as chefs head to the woods in search of wild greens, nuts, berries and even bark.
6. Tiki Bar Cocktails – This trend proves that what is old can be new again. Polynesian-style drinks made with fruit juice and rum and adorned with flowers and paper umbrellas are showing up on bar menus once again. Think Planter's Punch, Mai Tai and Hurricane a.k.a. Don the Beachcomber, made with fresh ingredients.
7. Pop-Up Cafés – We know them locally as food trucks that move around the city from place to place depending on the day of the week. They are an inexpensive way for chefs to showcase their food while avoiding the high cost of rent. They are becoming more prevalent in Minnesota during the spring, summer and fall. Look for a growing list of options this spring.
8. Sweet Potatoes – Full of beta-carotene and fiber, sweet potatoes are the vegetable of 2011. The most popular version is Sweet Potato Fries, but look for them in other ways that showcase their flavor, texture and beautiful color.
9. Urban Wineries – Beer-making is a popular hobby, and now making your own wine has come to the forefront. Look for establishments that allow their patrons to de-stem, crush and press the grapes to create a wine that can even be personalized with your very own label.
10. Pimentón de la Vera - This ingredient is similar to smoked paprika and is the building block of Spanish cuisine. It lends a sweet heat to roasted and grilled meats, paellas, sauces and soups.
McCormick Spice Company does a Flavor Forecast each year, and this is their Top 10 Flavor Pairings list for 2011:
- Fennel and Peri-Peri Sauce
- Pickling Spice and Rice Vinegar
- Roasted Curry Powder and Wild Mushrooms
- Caramelized Honey and Adzuki Red Beans
- Ancho Chile Pepper and Hibiscus
- Thyme and Stone Fruits
- Mustard Seed and Vermouth
- Cilantro and Nut Butters
- Herbes de Provence and Popcorn
- Green Peppercorns and Goat's Milk
McCormick's trend watch also highlights five "currents of change" for 2011 which includes:
- Spirit of Discover – A hunger for international culinary adventure propels exploration of new ingredients and techniques.
- Flavor with Benefits – Eating for wellness is more delicious than ever.
- Invigorating and Uplifting – Exciting pops of flavor bring new energy to dining.
- Soul Satisfaction – Comforting favorites soothe the mind, heart and taste buds.
- Craveable Contrasts – The interplay of tastes, textures and visual cues adds fun and excitement to the basic pleasures of eating.
The National Restaurant Association surveys professional chefs each year—all members of the American Culinary Federation—on which foods, beverages, cuisines and culinary themes will be hot trends on restaurant menus:
- Locally sourced meats and seafood
- Locally grown produce
- Sustainability
- Nutritionally-balanced children's dishes
- Hyper-local (e.g. restaurant gardens, do your own butchering)
- Children's nutrition
- Sustainable seafood
- Gluten-free/food allergy conscious
- Simplicity/back to basics
- Farm/estate-branded ingredients
- Micro-distilled/artisan liquor
- Locally-produced wine and beer
- Half-portions/smaller portion for a smaller price
- Organic product
- Nutrition/health
- Culinary cocktails (e.g. savory, fresh ingredients)
- Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)
- Fruit/vegetable children's side items
- Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes)
- Artisan cheeses
And lastly, according to the Food Channel, these are the foods that will be hot-and-happening this coming year:
- Small Pies – Pie, of course, has been around forever, but 2011 could be the Year of the Pie. Some are already calling it the "next cupcake." We say, yes, pies will be hot in the coming year, but look for smaller pies to make it big—in both sweet and savory varieties.
- Sausage – Look for a leaner, better quality sausage, sourced locally, to take on the role as the "new bacon."
- Nutmeg
- Moonshine – Moonshine has gone legit. Tennessee's first legal moonshine distillery opened this summer, and the clear corn whiskey hootch can now be found in many liquor stores and even purchased online. It still packs a wallop.
- Gourmet Ice Pops – Ice pops in exotic flavors like bacon, mango chile, and peanut butter are the latest to get the artisanal treatment. They're known as paletas in Mexico. Watch for them to go mainstream north of the border in 2011.
- Grits – Could this old southern favorite become the "new grain"? We see it moving beyond the breakfast menu and above the Mason-Dixon Line.
- Sweet Potatoes – These super-nutritious tubers will be orange-hot in 2011. They'll be especially molten as the alternative, better-for-you french fry.
- Fin Fish – We are still discovering so much about the benefits of fish. We're banking on more acceptance of farmed fish as it becomes more important to have a good supply of this lean protein.
- Cupuaçu Fruit – This is quite possibly the next superfruit, following in the footsteps of the açaí fruit. Both are from the Brazilian rainforest. Cupuaçu has a number of antioxidants and minerals, and is considered a natural source of energy.
- Beans – The lowly legume will step up to the spotlight in 2011, as a great source of protein and a versatile ingredient in appetizers like white bean & rosemary bruschetta.
Interesting predictions!! Some of them I'll be happy without :o) And others I wouldn't mind trying for the first time!
Keep your eyes out for these up and coming trends - If any are spotted in Houston let me know!
Thursday, February 3, 2011
Happy National Crepes Day!
I'm sad because there are no crepes being made in my household :o(
Within hours I've had some sort of sickness come over me and before I cook for others I want to make sure it's not contagious. So when the coughing and feverish feeling goes away, the smell of homemade crepes will fill this house!
Goodnight and stay warm Houston!
Food Holiday!
I almost forgot! Today (well yesterday now...wow I need to have some time management) is National Crepes Day!
Since tonight was filled with southern goodies, I'll make crepes (for my first time BTW) tomorrow night and post some pics.
I'm thinking classic Nutella with bananas..?!? Mmm I can hardly wait.
Southern Dinner, Fancied Up
So I discovered a blog last night (and have lost too many hours in my life already...oops) BUT I did however, manage to cook a fun, filling, and fantastically delicious southern meal tonight thanks to those lost hours!
I didn't get around to taking pictures so I'm borrowing the original ones from the original chef and photographer over at How Sweet Blog.
For starters, I made Cheesy Sweet Potato Crisps - I need to work on them a little, but for my first time they weren't too bad.
For our main meal, I made Mashed Potato Pancakes and Parmesan Ranch Chicken Fingers, and OH MY GOSH, they were both delicious!
First off, for those who know my mom, you know she can cook. So, not only does she play a huge part in my love for food, but she always helps me in the kitchen (not that I cook every night, but when I'm there, she's right there with me!) With that said, she was genius and decided to add some garlic and green onions to the mashed potato pancakes. Can we just say, this recipe could win awards!
The chicken fingers were my favorite of the night (putting aside dessert of course). All I can say about these, is MAKE THEM! The dry ranch mix completes the flavor, and since they are baked and not fried, they aren't greasy and filling like most chicken fingers (or any southern meal for that matter).
I have to admit though, we didn't shy away from the fact that we saved a few cals by baking these...so my mom whipped up some of her delicious homemade white gravy :o) It was so worth it.
We also had fresh green beans as a second side, but there's no special recipe or pretty pictures for that, sorry.
And to complete this overly delicious, flavorful meal, I kept dessert simple by making brownies. Oh, but not just any brownies, I made Oooey Gooey Fudgey Brownies. And boy are these oooey and gooey! I have a tendency to be impatient while dessert is cooling, and always cut into the baked good WAY before it's ready to be cut...maybe I'm a chocoholic...besides the point though. Anyways, I cut into these about 30 seconds after they came out of the oven. Honestly, bad idea. They were so oooey and gooey that they didn't even stay together as a square to be enjoyed. So I tied my hands behind my back...or made my self useful elsewhere, and cut these babies after they were completely cooled down. And again, so worth it! They are still so moist that they could probably sit out for days and still be just as moist!
I don't believe any picture could do these brownies justice. When they came out of the oven, the smelled good of course, but they didn't look like anything that would knock some socks off. So, along with everything else I made tonight, give these brownies a try! They are SO EASY and quick to assemble, and again, so ooey and gooey that you just might eat two or three and not remember :o)
Thursday, January 20, 2011
National Cheese Lover's Day
Mmm cheese is like comfort food to me - Anytime I have a craving, cheese does it. There are endless possibilities for cheese since it's usually used an ingredient but it's just as delicious when eaten straight off a block.
Here are just a FEW of my cheesy favorites:
Pepperjack - Straight up
Mac and cheese - From Velveeta to Gourmet, any of it is good as long as it's not powdered cheese. Gross.
Chile con Queso - Come on, I live in Texas and it's good on everything!
Fried cheese - These are actually Spanky's fried cheese (Lubbock, TX) And they are the biggest, thickest, and gooeyest fried cheese you'll ever eat!
Cheesecake - Definitely used as an ingredient but this dessert can't be left off this list! Plain, with a topping, or with a swirl of flavor...doesn't matter!
Last but not least, Cheetos - This is my favorite chip and by far one of my favorite snacks of all time. It reminds me of my childhood but I still want them with every sandwich I have - I act as if they are going to stop producing them :o)
Go treat yourself to some cheese today! And if you can't eat it or don't like cheese - You're missing out, no matter what you may think :o)
Monday, January 17, 2011
Cupcake Valentine Cards
Cupcakes Take the Cake found some cute Valentine's Cards!
Check out these adorable cupcake themed Valentine's Day cards from cardstore.com:
found here
found here
found here
found here
found here
These sweet cards range in price from $1.49 to $2.14 and can be personalized with your own text at no extra cost.
Wednesday, January 12, 2011
Late night sweet tooth
So I found another GREAT blog that I'm already addicted to...
Isn't that cute?! So I didn't get far into reading the posts (only one) when I found this post about marshmallows! I've never made them but I love them! There's just something about the texture and flavor that's child-like and I remember begging my mom at the store if I could go home with a bag of the colored ones :o)
Well, these aren't colored but they are covered with flavor that probably makes them 100 times better than I thought marshmallows could ever be! Enjoy the commentary by the original blogger!
"If you haven't ever made your own marshmallows DO IT NOW!
They are so easy and totally yummy.
Trust me, I am big time scared of the candy thermometer, but you won't mess it up. I pinky swear."
recipe adapted from Martha
4 envelopes unflavored gelatin
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
1 1/2 cups water divided
Spray 9x13 lightly with cooking spray
line the pan with parchment coming up the sides (at least 2 inches) on each end.
Spray the parchment lightly with cooking spray.
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Without stirring, continue to cook syrup until mixture registers 238° on a candy thermometer, between 7-9 minutes.
While the syrup is boiling pour 3/4 cup water into bowl of stand mixer. Sprinkle the gelatin on the water and let it sit 5 minutes so gelatin softens.
Pizza Week
According to my favorite food holiday website (http://whatscookingamerica.net/History/Pizza/PizzaRecipes.htm) the second week of January is Pizza Week!
That means I NEED to eat my favorite pizza: 1) BJ's Mediterranean Chicken Pizza, 2)Anything from Mr. Gatti's, or 3) Mine and Scott's favorite local take-out, Wood Fired Pizza
Even better, I just need to take the time and make homemade pizza - I've actually never have done that...I found this website that looks like it has some great dough recipes.
Thursday, January 6, 2011
Late night craving
I hope I'm not the only one who gets late at night cravings...
Usually it's wanting a huge Sonic drink, sometimes a bowl of salty, crunchy pretzels or chips sounds good, and of course I get normal sweet cravings. I'm doing my nightly routine of blogging and came across this picture (Yum!) and recipe - Which makes any craving worse because then I start thinking of how easy or not it would be to make it, then about if I have the ingredients...etc etc...
I hope to get back into a vibe of making time to bake (and cook real food) more often. This recipe is printed off and added to my homemade cookbook, and in line of what I want to make soon!.
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