Food Trends for 2014

Looking back on the fickle food winds of the past year, while such red hot trends from years past as organ meats, food trucks, bacon confections, pop-up restaurants, red velvet cake/cupcake/ice cream, gold leaf on food, foam and so forth begin their long and inevitable slide into cliché, I wonder what will become trendy in the coming year.

Hungry foraging guy, probably in Portland

Hungry foraging guy, probably in Portland

Here are some of my predictions:

• 70s/80s Food
The music is back, so why not the food? We’ve seen the comfort foods of the 50s and 60s — fried chicken, mac and cheese, meatloaf — get their glowing due in the contemporary foodie renaissance. So isn’t it time for the return of the sun-dried tomato and the re-introduction of radicchio? Quiche and blackened catfish, anyone? More

My Year and a Half with Milford

It was a cold and rainy winter morning in March 2012 (actually it was so long ago I don’t remember, but “cold and rainy winter morning” always makes for a better story beginning) when the Groupon arrived — a new online spice company called Milford Spice. I browsed their website and found a lot of interesting things, and who can’t always use some spices — especially at 50% off? It was near my birthday, so I treated myself to the Groupon and got shopping.

Bourbon barrel smoked sea salt, looks good doesn't it?

Bourbon-barrel smoked sea salt, looks good doesn’t it?

Here were many things I could use — saffron, Malabar black peppercorns, Middle Eastern zahtar, vanilla beans — and interesting things I’d never heard of before like bourbon-barrel smoked sea salt and toasted onion cane sugar (!). I was like a kid in a candy store, and put my order in. More

The Pressure’s On

After three months reducing my salt, I went triumphantly back to the doctor to check my blood pressure, sure that my elimination of kim chee, olives and anchovies and my new snacking regiment of walnuts would’ve done the trick. I hoped my blood pressure wouldn’t now be too low!

“Still the same,” she said. “I guess you’re not that sensitive to salt.”

The Omron 10 Series

The Omron 10 Series

How could this be? And then she broke the bad news: She wanted to try putting me on a low dose of blood pressure-reducing medicine. More

Halloween & the Revenge of the New Soy Technology

It was, once again, time for the annual Halloween carnival at my kids’ elementary school. And once I again, I was asked to make vegetarian chili.

The author in taco costume with friend Lucy at the Halloween carnival, 2012

The author as Señor Taco with friend Lucy at the Halloween carnival, 2012

As I mentioned in my last New Soy Technology post, my vegetarian chili was gaining a following. My pal Ernie had recently suggested I make it for the Topanga Chili Cook-Off — he was a judge last year. (Actually, now that I recall, I was supposed to be a judge too, but was out of town.)

More

The Devil Is in the Details

They’re one of the all-time cliché potluck contributions — deviled eggs. But the convergence of a party invitation from our neighbors Chris & Glennis’  with a surplus of eggs from our 20-some-odd chickens proved to be more of a temptation than I could resist. You could say the devil possessed me.

Catalan deviled eggs

Catalan deviled eggs

The first time I’d done something like this was for one of my fancy XX-course New Year’s Eve dinners — a version a few years back with a Spanish theme. I created a deviled egg of sorts, the hard-boiled yolk blended not with mayonnaise and Dijon mustard but rather with those pillars of Spanish cooking: lots of olive oil, garlic and pimentón. More

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