Tuesday, March 02, 2010 

Re: the Starbuck Venta

a clarification is in order.

The Trenta size (31 oz.) is only being offered in certain markets..."hot" markets like Phoenix and Tampa...you know those places where a large, iced anything hits the right spot! It is simply a new item the caffeinated elves at Starbucks are testing in response to their customers asking for larger iced tea and coffee. Trenta is only available for iced teas and iced coffees. Unsweetened the beverages are less than 5 calories, but even a sweetened iced coffee or tea in a Trenta cup would be less than 200 calories. (Might I add it would be a h**l of a lot "skinnier" than any humungous soda...and in my view, much tastier, too....)

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8:24 PM | |

Sunday, December 28, 2008 

Dessert Food Trends for 2009?

Specialty Food Magazine gives us a sneak peek. Sounds like it's going to be a "spicy" year.
Move over sugar. Make way for salt, fennel, rosemary, chile powder and even curry. Across the country, bitter, salty and savory flavors are working their way into a growing number of dessert menus and specialty chocolates. It is a trend towards innovation, as well as a move away from saccharine-sweet desserts and confections that often overwhelm with sugar. This new generation of sweets possesses uncommon flavor dimensions and provides a shortcut to sophistication.

...It may be having a gastronomic moment, but [the savory-sweet combination] is nothing new, says Iacopo Falai, chef/owner at his much-acclaimed namesake Italian restaurant in lower Manhattan. “The contrast between sweet and savory is one of the most basic in food, somewhat like the contrast between cold and warm. It is a way of expression, a way of playing with things in the kitchen. The idea of adding salt to chocolate, for example, is 5,000 years old. It is our heritage.” - Specialty Foods
I have to say, one of my favorite chocolate bars with a little "salty kick" is Mo's Bacon Bar from Vosges Haut Chocolates.

I did find an interesting savory cookie recipe from Outstanding in the Field adapted by the Washington Post.

Savory Pecan, Parmesan and Thyme Shortbread

These go well with a glass of dry sparkling wine just before dinner.

MAKE AHEAD: The dough must be refrigerated for at least 1 hour and up to 3 days. It can be rolled into logs and frozen for up to 2 months. The shortbread can be stored in an airtight container for up to 10 days.

Makes about 36 cookies

Ingredients:
  • 1/2 cup pecan pieces
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup flour
  • 1 tablespoon minced thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees.

Spread the pecan pieces on a baking sheet and toast in the oven for about 8 minutes, until they are fragrant. Transfer to a cutting board to cool, then coarsely chop.

Place the butter in the bowl of a stand or hand-held electric mixer; beat on medium speed for several minutes, until fluffy and light. Add the Parmesan cheese and beat until well blended.

Remove the bowl from the mixer, then add the flour, toasted pecans, thyme, salt and pepper. Stir with a wooden spoon or spatula, then use your hands to help the dough come together. Divide the dough in half, then shape each half into a log 1 1/2 to 2 inches wide. Wrap the logs in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cut one of the logs crosswise into 1/4-inch slices, arranging the rounds of dough 1 inch apart on the baking sheet. Bake for about 20 minutes, until golden. Transfer the shortbread to wire racks to cool completely before storing. Repeat to use all of the dough.

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11:28 AM | |

Tuesday, December 23, 2008 

Food Trends for 2009

According to the Food Channel and the World Thought Bank. (Let's hope it's not one of those banks lacking in funds....)

Top Ten Food Trends for 2009

1. Home on the Range -- Downsized economy breeds new generation of home
chefs, more food-savvy than their predecessors
2. Foodie 2.0 -- Growth of virtual and non-virtual food communities
3. Going, Going Green -- Kitchens go eco-conscious
4. Living La Vida Locavore -- Eating locally and seasonally, both at home
and in restaurants
5. TMI? -- Is seeing the calorie count on the menu Too Much Information
(TMI), or will it lead to healthier choices?
6. FrankenFood -- The rise of bioengineering and genetically modified
food; the next evolution of last year's Functional Food trend
7. Food Philanthropy -- Individuals and companies address world hunger
8. Food Insecurity -- The call for tighter food controls, after the
tomato and jalapeno scares of 2008
9. Brewing Business -- Striking a balance when cost is an issue; the
divide widens between the exotic and day-to-day food needs
10. Where in the World ... -- is the next flavor trend coming from? It's
all about globalization and variety

Seems there are a few conflicting trends there...how can locavores (#4) want globalized food (#10) or frankenfood (#6)?

This topic came up at a party the other night and we thought that locavorism will continue stronger, as will the foodie culture, both on and off the 'net(s). We noted that there wasn't specifically a cuisine that reigned supreme, such as the Southwest/New Mexican swept through decades ago. More toward flavor though use of spices, though.

I'm not too enthused to see frankenfoods on anyone's radar, especially since Obama selected Tom Vilsek as Ag "Czar." However, I am rather intrigued with the added "bonus" trend they add in of "clandestine cuisine!"

What do YOU think are the upcoming trends.

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3:58 PM | |

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