Tasty trends for 2016

Food trends for com­ing year in­clude in­no­va­tive veg­etable dishes, sweet-heat com­bos, new ways with toast

The Guardian (Charlottetown) - - FRONT PAGE - BY LOIS ABRA­HAM

Food trends for com­ing year in­clude in­no­va­tive veg­etable dishes, sweet-heat com­bos, new ways with toast.

Trend watch­ers, chefs and food­ies alike stand united on veg­eta­bles - once lowly or over­looked as a side, they’re be­ing el­e­vated to a star­ring role.

Christine Cou­ve­lier says 2015 has been an amaz­ing year for veg­eta­bles and the root-to-leaf move­ment will con­tinue in 2016 with more cre­ative prepa­ra­tions, from grilling and smok­ing to roast­ing and char­ring.

“We thought see­ing whole roasted cauliflow­ers was a wow on some menus, but that’s just the tip of the iceberg,” says the Vic­to­ria-based Cou­ve­lier, whose Culi­nary Concierge com­pany helps clients around North Amer­ica keep ahead of mar­ket trends.

“I think it’s a con­tin­u­a­tion on un­der­stand­ing fresh and lo­cal and be­ing very in­no­va­tive and cre­ative in the kitchen,” she says.

“I think a lot of it also is con­sumers’ un­der­stand­ing the health ben­e­fits around that style of eat­ing too. We’re not say­ing not to have meat but all in pro­por­tion and look­ing to veg­eta­bles to fill a great deal of the plate.”

Here are some cre­ative veg­etable recipes to try at home:

ROASTED CAR­ROTS WITH CO­RIAN­DER SEEDS AND GAR­LIC

Honey, gar­lic, thyme and co­rian­der are all ex­ceed­ingly good ac­com­pa­ni­ments to roasted car­rots. This dish works par­tic­u­larly well along­side meat or seafood en­trees or bar­ley risotto. 1 kg (2 1/4 lb) car­rots, peeled and sliced into ba­tons (2 by 8 cm/1/2 by 3 inches). 15 mL (1 tbsp) runny honey 22 mL (1 1/2 tbsp) olive oil 7 mL (1 1/2 tsp) co­rian­der seeds, gen­tly crushed 3 cloves gar­lic, crushed 7 mL (1 1/2 tsp) sea salt Pep­per, to taste 5 thyme sprigs Pre­heat oven to 220 C (425 F) or 200 C (390 F) con­vec­tion. In a large bowl, place car­rots with honey, oil, co­rian­der seeds, gar­lic, salt and plenty of pep­per. Mix well, then trans­fer to 2 large parch­ment­lined bak­ing sheets (you don’t want the car­rots to be over­crowded). Roast for 30 min­utes, mix­ing in thyme just 3 min­utes be­fore the end of cook­ing, un­til car­rots are cooked through and caramelized but still re­tain their bright colour. Makes 4 serv­ings. Source: “Nopi” by Yo­tam Ot­tolenghi and Ra­mael Scully (Ap­petite by Ran­dom House, 2015).

EDAMAME HUM­MUS

Trend watcher Christine Cou­ve­lier predicts hum­mus will be pop­u­lar in 2016. But peo­ple are branch­ing out from the tra­di­tional chick­pea version. This colour­ful hum­mus recipe fea­tures edamame (fresh soy­beans). It can be served with as­sorted raw veg­gies, as the fill­ing with roasted veg­eta­bles in a rolled tor­tilla, on toasted cros­tini or driz­zled with a bit of Sriracha for a zesty version. 500 mL (2 cups) frozen shelled edamame 50 mL (1/4 cup) tahini Zest and juice of 1 lemon 2 gar­lic cloves, peeled 15 mL (1 tbsp) chopped fresh thyme 15 mL (1 tbsp) chopped fresh basil Salt and pep­per 60 to 90 mL (4 to 6 tbsp) olive oil (ap­prox) Cook edamame ac­cord­ing to pack­age di­rec­tions. In the work bowl of a food pro­ces­sor, com­bine cooked edamame, tahini, lemon zest and juice, gar­lic, thyme, basil, salt and pep­per and process un­til smooth. With food pro­ces­sor run­ning, driz­zle in olive oil and blend un­til smooth. (Us­ing more olive oil will pro­duce a creamier hum­mus.) Source: Christine Cou­ve­lier, Culi­nary Concierge www.culi­naryconcierge.ca.

ROASTED BRUSSELS SPROUTS WITH CRAN­BER­RIES

Anas­ta­sia Meeks, a stu­dent mem­ber of the On­tario Home Eco­nomics As­so­ci­a­tion, de­vel­oped this recipe to change her fam­ily’s minds about

eat­ing brussels sprouts as a Christ­mas din­ner side dish. “They all loved this recipe so much that they re­quested for it to make an ap­pear­ance at next year’s din­ner. Mis­sion ac­com­plished,” she writes. When choos­ing brussels sprouts, look for ones that are dark green and tightly closed and dense for their size. Wrap them loosely in a pa­per towel and then place in a plas­tic bag in your veg­etable crisper. They should re­main fresh for up to 2 weeks. When trim­ming brussels sprouts, peel or pull away any blem­ished or bruised leaves. 500 g (1 lb) brussels sprouts, bot­toms trimmed, cut in half 150 mL (2/3 cup) fresh or frozen cran­ber­ries 30 mL (2 tbsp) canola oil Iodized salt and pep­per, to taste Dress­ing 5 mL (1 tsp) whole-grain Di­jon mus­tard 30 mL (2 tbsp) pure maple syrup 15 mL (1 tbsp) ap­ple cider vine­gar Pre­heat oven to 180 C (350 F). Line a large, rimmed bak­ing sheet with parch­ment pa­per. Place brussels sprouts and cran­ber­ries on pre­pared pan. Driz­zle with oil and sea­son lightly with salt and pep­per. Gen­tly toss to coat with oil and sea­son­ings. Bake for 20 to 30 min­utes or un­til brussels sprouts have browned and ten­der­ized and cran­ber­ries have soft­ened. Shake pan pe­ri­od­i­cally. Dress­ing: In a large bowl, whisk to­gether mus­tard, maple syrup and vine­gar. When brussels sprouts and cran­ber­ries are done, place in large bowl with dress­ing and toss un­til coated. Makes 1 l (4 cups). One serv­ing is 125 ml (1/2 cup). Source: “Home­grown: Cel­e­brat­ing the Cana­dian Foods We Grow, Raise and Pro­duce” by Mair­lyn Smith with Recipes from the On­tario Home Eco­nomics As­so­ci­a­tion (White­cap Books, 2015).

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Th­ese recipes make it easy and tasty to fol­low the new trends in veg­eta­bles for el­e­vat­ing veg­eta­bles 2016. The recipe for Roasted Brussels sprouts with cran­ber­ries, shown above left, is from “Home­grown: Cel­e­brat­ing the Cana­dian Foods We Grow, Raise and Pro­duce” by Mair­lyn Smith. The recipe for roasted car­rots ac­com­pa­nied by honey, gar­lic, thyme and co­rian­der is from chefs Yo­tam Ot­tolenghi and Ra­mael Scully from their new cook­book “Nopi”.

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Christine Cou­ve­lier of Vic­to­ria thinks veg­eta­bles will take a star­ring role on plates in 2016 with more cre­ative prepa­ra­tions, from grilling and smok­ing to roast­ing and char­ring.

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