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.

Crostinis, Crostinis, Crostinis!

Up until a couple of years ago I had never heard of crostinis.  And now they are everywhere.  It seems that any and everything is a crostini, such as eggplants, tomatoes, sardines. 

According to The Prentice Hall Dictionary of Culinary Arts, crostini is Italian for 'little toasts' and is used to describe small, thin slices of toasted bread, usually brushed with olive oil.  Who knew!

Sicily was overflowing with crostinis.  And why not?  If you have leftover bread, why not use it to make something edible - think bread pudding.  For centuries clever cooks have turned the 'not so edible' into the 'this is delicious'. 

One crostini that we consumed while in Sicily was made with eggplants and chopped tomatoes.  Both of these plants grow extremely well in the Mediterranean.  And cooks make good use of them. 

Here is my version of Crostinis with Aubergine Tapenade.  I hope you enjoy them.  Some countries refer to eggplants as aubergines.

Crostinis with Aubergine Tapenade

Ingredients:
1 medium eggplant
1 garlic clove, minced
1 teaspoon dried oregano
Salt and pepper, to taste
3 Roma tomatoes
Day old baguette

Directions:
1.  Preheat oven to 350°F.  With a sharp knife, pierce eggplant in several places.  Place on a rimmed baking sheet and bake until soft, about 1 hour. 

2.  Allow eggplant to cool.  Remove the skin and stem.  Cut eggplant into small pieces.  Add garlic, oregano, salt and pepper.  Set aside.

3.  Thinly slice the bread, on the diagonal, into
about ½-inch thick slices.  Brush with olive oil and place on a sheet pan.  Place in the oven at 350°F, until they are crisp, about 15 minutes. 

4.  Dice the tomatoes into small pieces, about ¼ inch.  Combine with eggplant mixture. 

5.  At this point, you can top the bread with the eggplant tapenade or set them out separately and allow your guest to top the bread as they desire.

As to which one I would do, it depends on how much time I have.

Eating Potatoes in Sicily

While in Sicily, we had the pleasure of attending the Cucina del Sole Cooking School.  The school is headed up by Eleonora Consoli, a gastronomy journalist. Needless to say, we had a good time.  Put 20+ foodies in the room together (with food, of course) and they have a good time.


It was really a lot of fun learning about Sicilian cuisine.  It's always fun to expand your cooking repertoire.  I came back with a few good recipes that could easily find their way into my own cooking. 

One of the first dishes we made in Sicily was a potato and pistachio casserole.  As it turns out, Sicily grows pistachios.  So they make good use of them in their cuisine.  Most pistachios are grown around the Mount Etna and Bronte areas.  Most pistachios grown in Sicily are consumed in Sicily.  Very little is exported.  Although widely viewed as a snack food, pistachios are well-suited for many recipes requiring nuts.  The next time you have a recipe calling for pine nuts, give pistachios a try and see how you like them.

Potato and Pistachio Casserole

Serves 4.

Ingredients:
1½ pounds baking potatoes, such as Russet or Yukon Gold
2/3 cup grated Parmesan cheese
2 Tablespoons butter, plus additonal for coating the dish
Pinch of nutmeg
Salt and pepper, to taste
2 large eggs

½ cup pistachios, finely chopped, divided

Directions:
1.  Peel  and coarsely chop the potatoes.  Place in a medium saucepan and cover with water.  Cook until potatoes can be easily pierced with a fork.  Drain.  Place on heat to dry potatoes.  There should be a film on the bottom of the pan. 

2.  Mash potatoes.  Add cheese and butter, nutmeg, salt, and pepper.  Stir to combine.  Add eggs once potatoes are cool enough.

3.  Coat a casserole dish with butter.  Add pistachios and coat the dish.  Pour out extra pistachios and reserve for topping.

4.  Place potato mixture in casserole. Top with pistachios.  Bake at 350°F for about 30 to 40 minutes.

According to Ms. Consoli, one can put other ingredients in the middle of this casserole. Some of her suggestions were artichokes, spinach, asparagus, eggplant, zucchini, cheese, mushrooms, and hard boiled eggs.  For my version, I added grated zucchini in the middle of the casserole.

Food from Sicily

Recently, I told you that I would share some recipes from Sicily with you.  Here is the first of those recipes - Panelle or chickpea fritters.  Before traveling to Sicily, I had never heard of panelle or chickpea fritters.  We had them on at three different occasions over the course of 14 days.  They were served mostly as an appetizer or snack.

Since returning to the states, I have learned that panelle is served as a sandwich, Pane e Panelle.  It is especially popular in Palermo, Sicily.  My understanding is that panelle is found in Sicily due toArab influence.  The Arabs ruled Sicily at one time.

Basically, panelle is chickpea flour, water, salt and sometimes, herbs such as parsley.  This mixture is cooked to hydrate the beans.  It is then spread onto a flat surface, allowed to cool and cut into serving size pieces.

Here is my version of panelle.

Panelle (Chickpea Fritters)

Serves 4.

Ingredients:
1¼ cups chickpea flour
3 cups water
1 teaspoon salt
¼ cup chopped parsley

Directions:
1.  Combine chickpea flour, water, and salt.  Cook over medium heat, stirring constantly.  Add parsley when mixture begins to thicken.  When mixture has absorbed all the water and is pulling away from the side of pan, quickly spread onto a jelly roll pan or cookie  sheet.  Cover with plastic and allow to cool.

2.  Preheat oil to 375°F.  Cut panelle into 1 X 2-inch strips.  Drop several into oil and fry until golden brown.  Drain on a paper towel lined cooling rack.  Serve immediately.

Note:  The chickpea flour mixture can be cooked through the first step and refrigerated for one day.