Food Trends of 2013

I just love food trends. I am not sure why.  Maybe it's the foodie/wanna be statistician in me.  But they are just plain fun.  So, of course I had to find out what the top food trends were for 2013.  I checked out several sources, 'cause that's what us science folks do.  Food Network had Eight Top Food Trends of 2013.   It sounds like they got tired and just could not get to ten.  Maybe I'm a bit cynical, but I feel a little shortchanged with only eight.  Epicurious.com  had thirteen categories and each is divided into front burner and back burner segments.  Wonder if they had more people at the table, umh!

According to one resource, kale is out.  I'm all for eating kale, but kale chips?  Not so sure about those.  One resource had cauliflower rising to the top.  Still in the cruciferous family.  In 2011, sweet potatoes were the new 'in' food.  While I am not sure about the accuracy of these lists, I am very happy to see vegetables making the top of the list.  It feels like vegetables are finally getting their due respect.

In keeping with this 'trend thing' and my recent trip to Sicily, I'm cooking a dish with pasta and cauliflower.  Americans seem to believe that pasta dishes must be drowned in sauces, especially tomato sauce.  But Italian pasta dishes are so much more than pasta and sauces.  Italians make very good use of vegetables. 

For this dish, I am using Lidia Bastianich's book, Lidia Cooks from the Heart of Italy.  I did adapt the recipe somewhat.  I did not have fresh cavatelli pasta.  I used dried campanelle pasta and cooked the pasta and cauliflower in the same water. 

Pasta with Cauliflower

Serves 6.

Ingredients:
½ teaspoon Kosher salt, plus more for pasta pot
1 large head cauliflower, cut into small florets
1 pound dried pasta
½ cup extra virgin olive oil
7 large garlic cloves, peeled and sliced
½ teaspoon red pepper flakes, or to taste
2 Tablespoons chopped flat leaf parsley
1 cup freshly grated Parmesan cheese

Directions:
1.  Fill a large pot with water and about 1 tablespoon salt.  Heat to boiling. 

2.  Add cauliflower and cook for about 1 minute.  Add pasta and continue to cook until pasta is al dente, about 5 minutes.

3.  Preheat a large skillet.  Pour in the olive oil.  Toss in the sliced garlic.  Add red pepper flakes and parsley; stir and cook for about one minute.  Add about ½ cup of the pasta water.  Reduce heat and simmer until ready to add the pasta. 

4.  Drain pasta and cauliflower.  Add to skillet.  Toss pasta and cauliflower until they are coated with the sauce.

5.   Turn off the heat.  Add the cheese and toss again.  Heap the pasta into warm bowls.  Sprinkle with additional cheese, if desired.

Cauliflower - Finishing Up the Holiday Sides

This is the last of the healthier (and good) holiday sides.  They started the week after halloween with that infamous green bean casserole.  I hope that you have gotten a chance to try a few of the holiday sides that have been offered in this blog.  As always, it has been fun to put these posts together.  At this time of overeating, it's nice to have some healthier options.

This last post is for browned then braised cauliflower.  I found the recipe quite intriguing.  I had never browned and then braised anything.

It's the holiday season and you don't have a lot of time for extra reading, so I'll get to the recipe.

Browned then Braised Cauliflower

Serves 4.

Ingredients:
4 teaspoons olive oil
1 head cauliflower, about 2 pounds
3 garlic cloves, minced
⅛ teaspoon red pepper flakes
½ cup reduced sodium chicken broth
Salt and pepper, to taste
¼ cup freshly grated Parmesan cheese
2 Tablespoons minced fresh parsley

Directions:
1.  Separate flowerets from the head.  Cut larger pieces into quarters.  You should have about 6 cups.

2.  Heat 1 tablespoon of the oil in a 12-inch nonstick skillet.  Add cauliflower and cook, stirring occasionally, until flowerets are golden brown, about 7 to 9 minutes.

3.  Clear the center of the skillet.  Add 1 teaspoon of the oil, garlic and red pepper flakes.  Cook for about 30 seconds, until the garlic becomes fragrant.  Stir into the cauliflower.

4.  Add chicken broth, salt and pepper.  Cover and cook until cauliflower is crisp-tender, about 4 to 5 minutes.  Uncover and cook until liquid is almost evaporated.

5.  Remove from heat and stir in cheese and parsley.  Season with salt and pepper.

Source:  The America's Test Kitchen Healthy Family Cookbook

Enjoy and Have a Great Holiday Season!