Posts Tagged ‘food trends’

Food Trend: On The Side

June 28, 2016

Food, like fashion, follows trends. It seems as though suddenly, there is a food or dish on everyone’s radar, showing up on menus and instagram feeds galore. Sometimes it is an ingredient, like avocado, or sundried tomatoes. Often, it is a preparation or an ethnic specialty that catches on, like poké. One trend that keeps catching our eye, is related to the presentation, rather than the food itself.

Asymmetry seems to be the trick of the moment, making for a very modern, artsy approach to plating. From pristine placements to a more rustic feel, the one-sided look is popping up on cakes, pies, acai bowls and nouvelle cuisine plates, giving new meaning to the phrase,” I’ll have mine on the side.”

This healthy pistachio smoothie uses fresh fruit and edible flowers to create a delicate rim along the side of the bowl.,uk

little plantation. co

This vegan tart has a beet filling and a row of fresh blackberries and blueberries adorning one side.

Bake street

Bake Street

This beauty from Modest Marce, uses piped flowers in shades of grey for their tea-infused cake.

modest marce

modest marce

These tarts are pretty in pink, and casually topped with red fruits on the side.

Just a partial ring around this rosy hued cake adds a modern and delicate touch.



White food is highlighted on black plate, for a modernist effect.

feasting at home

feasting at home

This acai bowl makes a healthy breakfast a work of art.

Choosing Chia

Choosing Chia

Fresh berries are piled to the side of this lovely cheesecake.

apt 2b baking co

apt 2b baking co

Just a dollop of cream lets the lemon shine through.



This spare and minimal raw coconut cheesecake has an architectural treatment in chocolate, nuts and berries.


loving earth

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Unrecipe of the Week: Cacio e Pepe

March 24, 2016


Just like in fashion, some foods suddenly take on a life of their own, as every menu, magazine and blog seems to be gushing over the same dish. Lately, that dish is Cacio e Pepe.

Translating from Italian, “cacio e pepe” means cheese and pepper. It is just a slight upgrade from the children’s plate of pasta with butter and parmesan cheese, but the simplicity of the dish, and the purity of the ingredients make it one that you will go back to again and again.

The preparation varies from recipe to recipe, but all agree on the ingredients: pasta, some of the water in which it was cooked, Parmesan, Romano, and or Pecorino Cheese, butter, and of course, pepper.  You really can’t go wrong here.

Cacio e Pepe:
Cook pasta a minute or two less than stated in the directions, reserving about a cup of the cooking water.

In a large pan, melt a couple of tablespoons of butter, and add a liberal amount of freshly ground black pepper, swirling until the pepper is “toasted.”
Put the drained pasta into the pan, and add about a cup or more of the grated cheese, ( you can use all of one kind or mix the Pecorino with the Parmesan) and another tablespoon of butter, and toss until the pasta is coated. Slowly add some of the pasta cooking water, while continuing to mix and toss the pasta, until a smoother consistency is reached. You will likely only need 1/2 of the water. Place in a bowl and enjoy!!

Photo: Bon Appetite

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The Wheat We Hate to Eat

September 16, 2013


Hating on wheat is the trendy thing to do these days. Everyone, it seems, has issues with the grain, and gluten free is the fashionable way to be.

After reading an article in Harper’s Bazaar about the perils of today’s wheat, it sparked a lively discussion.

In the book Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Way Back to Health, by William Davis, it blames gliadin, a component of gluten, for causing our distress. Dr. Davis contends that wheat causes diabetes, heart disease and acne. He states that the gliadin found in wheat, and its interaction with the opioid receptors in the brain over stimulates the appetite and ultimately causes obesity. Later in the article, several other doctors disputed his theories as bunk, and states that other foods have this effect, including milk, soy and spinach.

It’s difficult to know who to believe.

I have heard people (myself among them,) discuss bloating, stomach distress, acne and “brain fog” as after effects of eating foods containing gluten. I have heard it blamed on the evils of American wheat vs. European wheat, and genetically engineered wheat vs. non-GMO types. Yes, the wheat we eat today is not the same wheat our fore folks ate hundreds of years ago, nor is it the same exact wheat we ate 50 years ago. It is not, however, the genetically modified Frankenwheat it is often accused of being.

I set out to gather the cold, hard facts on wheat production:

It is not legal to produce genetically modified wheat for commercial consumption in North America. Europe also does not permit their wheat crops to be genetically modified. There is no need to brag about flour or baked goods being non-GMO by labeling them as such, since all the wheat products in the United States and Europe fall into that category. Both countries are testing genetically modified wheat, but it is not available for consumption at this time.

Wheat has undergone hybridization over the years, caused both by nature and from man helping the breeding process and therefore creating new species of the plants. While hybridization is naturally occurring, the low-tech process of assisting compatible species to merge has been going on since the beginning of agriculture. This process does not alter the plant’s genetic structure through use of chemicals or technology, and does not introduce genes from other kingdoms into the mix, as does genetic modification.

Gluten is a naturally occurring protein that gives elasticity to dough. It is what helps it rise, and gives shape to the dough. Some grades of flour have a lower gluten content than others due to the milling process, but it is intrinsic in the natural makeup of wheat, as well as that of rye and barley.

Gluten-free flours and baked goods come from the use of alternative flours, not from removing the gluten from wheat. That in fact, would require genetic modification.

There is nothing going on in other countries that would make their wheat more palatable, or digestible than ours. Some common alternative flours are almond meal, garbanzo flour and coconut flour, among others. They often alter the consistency of the food, and can rarely be substituted in a recipe without adapting it accordingly.

While only 1 out of 100 people have Celiac disease, which makes it impossible for their body to process the gluten in wheat and other products, the rest of us are fully able to digest it. While that number is indeed higher than it was 50 years ago, it is still quite low. Many attribute the increase in Celiac disease to the fact that more and more people are being tested for it. Gluten is also being used in many medications, cosmetics and processed foods, which exposes us to much higher quantities of it than ever before.

Going gluten free, or even just opting to go wheat free does have its benefits for the mass population. Most people experience weight loss from cutting these products from their diet. Eliminating bread, pasta, cookies, cakes and other flour-based foods eliminates substantial calories. As people reach a healthy weight, they tend to experience less health symptoms.

Wheat or not to wheat, that is the question. If you suspect you have a problem with wheat, even though your doctor has ruled out a real allergy or Celiac disease,try eliminating wheat based foods, or gluten based products from your diet for two weeks and see how you feel. If you feel more energetic, and your skin or digestive issues improve, then go for it. If it doesn’t seem to have much effect, keep whole grains in your diet for the fiber, vitamins and minerals they offer, as well as the joy we often get from eating them.

Then sit back, relax and wait for the next food villain to emerge.

photo: Glasshouse Images

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