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FOOD NEWS . . .

FOODCHANNEL.COM PREDICTS

2011 TOP TEN FOOD TRENDS

From Simplicity to Sex—Food Values Are Changing

 

The Food Channel® (foodchannel.com) has released the much-anticipated  Top Ten Food Trends for 2011. By partnering with CultureWaves™ (www.culturewav.es), Mintel International and International Food Futurists®, The Food Channel has been able to identify the most significant food trends that will drive how people eat throughout 2011, from buying to cooking to consuming.

 

"The new economy has created a boldness and willingness to change how we work, how we cook and how we eat. All of our 2011 trends reflect that in some way,” said Kay Logsdon, editor of The Food Channel. “One example is Baby Boomers wanting to age well. Trend #10 explains they are eating for better sex, more energy and the ability to work longer.”

 

For 23 years, The Food Channel has uncovered food trends ahead of the curve. “The insights are fun for consumers, and give those who make their living from food a competitive edge when it comes to what drives their consumers’ choices,” added Logsdon.

 

The Food Channel Top 10 Trends for 2011

1.       The Canning Comeback – “Putting Up” is gaining popularity for both economy and health.

2.       Men in Aprons – Layoffs have led to more men cooking.

3.       Local Somewhere – We care about hand-tended no matter where it’s grown.

4.       Don’t Ask, Don’t Tell – We’re tired of being told what we can eat.

5.       Appetite for Food Apps – Social media is our guide and our coupon source.

6.       Small is the New Big Business – Corporations are thinking like small businesses.

7.       Fresh Every Day – Rooftop gardens are just part of this trend.

8.       Chefs in Schools – Better flavor is possible in an institutional setting.

9.       Discomfort Foods – Change makes us comfortable with more change.

10.    Eating for Sex and Other Things – We are working longer, and want all the gusto.

 

Read the complete Top 10 Food Trends for 2011 at www.foodchannel.com.

 

Also look for the Top Ten Foods to Watch in 2011. They include sausage, moonshine, grits, fin fish and the latest in antioxidant-heavy fruit.

 

Plus, The Food Channel offers videos like the Mixology series, recently nominated for a Tasty Award, the premier awards show celebrating the year's best in Food, Fashion, and Home Lifestyle programs on Television, in Film and Online.”

 


 

"Taste Drive" Vancouver's Best Restaurants: Dine Out 2011

D O VIn a city of hardcore foodies, this is the undisputed culinary event of the year.  From Jan. 24-Feb. 6, Vancouver’s finest restaurants will be serving up deeply discounted, prix fixe menus as part of the annual Dine Out celebration.  

The citywide promotion allows adventurous diners to "taste drive" the best dishes that Vancouver chefs have to offer, at prices that encourage indulgence.  More than 200 restaurants are offering the special three-course menus, which come at three different price points: $18, $28 and $38.  Menus are designed to showcase chefs’ creativity and passion and can also be paired with an optional flight of wines from British Columbia’s award-winning wine country.

Exactly which restaurants are featured this year remains a tightly kept secret, to be revealed in early January on the Dine Out website.  In past years, a who’s who of internationally lauded chefs has signed on, including three-Michelin-starred Daniel Boulud of Lumiere restaurant and Jean-Georges Vongerichten of Market, offering haute cuisine at neighborhood bistro prices.  

Of course, in a city as food-obsessed as Vancouver, reservations at featured restaurants fill up fast – sometimes within minutes.  To secure a spot at your favorite table, log in to the Dine Out website on Jan. 6, when participating restaurants will be revealed and online reservations can be made.  

To add to the culinary excitement, this year a host of food-themed special events will accompany Dine Out, from special cooking classes at the city’s top schools to dinner-theatre pairings and even a six-course supper crawl to different restaurants around Vancouver. 

Make it a Night Out during Dine Out. Choose from one of the three Dine Out hotel rates: $68, $98 or $138 valid over the Dine Out period (valid for stays between January 24 and February 6).  


Cooking Vacations in Italy can be the best gift to give all the foodies you love! www.cooking-vacations.com

Recipes of the Month

December 2010 www.cooking-vacations.com

Vermicelli Con Alici E Noci ~ Vermicelli with Anchovies and Walnuts

Serves 2

This traditional recipe from the kitchen of our Secret Garden Positano Program is served every Christmas Eve and the recipe comes from the Amalfi Coast.

1 ½ cloves garlic
10 tbsp olive oil
Fresh Parsley, rinsed and dried
3 walnuts, shelled
7 salted anchovy filets
2 cherry tomatoes
Spicy Red pepper, as desired
Vermicelli pasta

Clean the salted anchovies under running water and remove bones. Smash the garlic by hand and chop the parsley and spicy red pepper. Break the walnuts into small pieces and slice the cherry tomatoes in quarters.

In a large frying pan, heat the olive oil until hot then add garlic. Sauté until the garlic is blonde, not brown, then remove from heat. Add the anchovies, spicy red pepper, and walnuts and put back on the flame, reducing to medium heat. After about a minute add the chopped parsley and cherry tomatoes and stir together.

Add a spoonful or two of ‘magic water’ (the water from the boiling pasta pot) and cook until the tomatoes are soft, about 2-3 minutes.

In the meantime, in a pot of boiling salted water, add vermicelli pasta and cook until al dente. When cooked, drain (saving a bit of the water) and add the pasta to the frying pan with the anchovy walnut sauce. Add another scoop of the ‘magic water’ to the pan and toss together over high heat for about 2 minutes.

Serve with a sprinkle of fresh parsley on top.

Polpette Alla Romana ~ Roman Meatballs

Recipe from the kitchen of our Roman Holiday Program.

1 lb chopped Sirloin
1 tablespoon Balsamic Vinegar
1/2 cup red wine
1 stalk celery, finely chopped
1 small bunch parsley, finely chopped
1/2 onion, finely chopped
Salt
Pepper
1 cup cracked green Sicilian olives
Plain breadcrumbs
1/2 cup Parmesan cheese 

Preheat oven to 350 degrees F.

Mix all the ingredients, except the olives and breadcrumbs, in a bowl. Form small balls by molding meat around one green olive. Once firm, roll the meatball in breadcrumbs, making sure it is thoroughly covered.

Bake for 20 to 30 minutes or until golden brown.

Zeppole di Natale ~ Christmas Fried Dough

Recipe from the kitchen of our Secret Garden Positano Program.

250g potatoes
250g flour
20g yeast, crumbled and mixed by hand in a little milk
2 eggs
40g sugar
Pinch of salt
Lemon zest, as needed
Oil for frying
Sugar and cinnamon as needed

Boil potatoes, and peal with your fingers while they are still hot. Allow to cool and then pass the potatoes through a ricer.

In a large bowl, mix riced potatoes, flour, yeast mixture, eggs, sugar, salt and lemon zest to form a smooth dough. Mix at first with a fork, and then use your hands to knead the dough together for several minutes, making sure it is well incorporated. Cover the dough loosely and allow to rise in a warm place for about ½ hour.

Slice off about 2 tbsp of dough and roll into a short rope, about ¾ inch in diameter. Form the rope into a ring and twist the ends to seal the ring. It will look like a ribbon. Set aside and allow to rise again for about ½ hour.

In a large frying pan, heat oil. Test the oil with a bit of dough, and fry zeppole until golden on both sides. Remove from pan and drain for a moment on a paper towel.

Add cinnamon and sugar to a wide bowl. Roll the zeppole in the sugar and cinnamon while still hot. Set aside and serve hot or allow to cool and serve at room temperature

 


SENSATIONAL TREATS FOR THE HOLIDAYS

These wonderful pretzel crisps covered with white chocolate and pepperment are a must have for the holidays, or anytime. . . we all love them!      WWW.SNACKFACTORY.COM  

 


Importer Pasternak Wine Import                   ENJOY PERFECT PAIRING WITH LUCIALBRECHT'S FINE CHAMPAGNE - Product of Alsace, France

 



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