Make it Mediter­ranean

3 dishes to high­light the next trend in in­ter­na­tion­ally themed cui­sine

Riverbank News - - NEWS -

J ust like for­ward-think­ing culi­nary artists, many at-home chefs seek out the next trendy fla­vor to pro­vide friends and fam­ily gath­ered around the ta­ble. When pon­der­ing which trend you’ll dive into in the fu­ture, con­sider in­cor­po­rat­ing tastes from an es­pe­cially in­flu­en­tial in­ter­na­tional lo­ca­tion – the Mediter­ranean Sea re­gion.

Con­sid­ered by the ex­perts at Les Dames d’Es­coffier In­ter­na­tional (LDEI) in the or­ga­ni­za­tion’s 2018 Trends Re­port to be one of the most in­flu­en­tial parts of the world on the Amer­i­can food scene, fla­vors from the Mediter­ranean Sea fo­cus on a diet heavy on fruits, veg­eta­bles, grains, beans, seeds and nuts. Take this Hum­mus recipe, for ex­am­ple, which in­volves pro­cess­ing a host of beans, seeds and sea­son­ings to cre­ate a light, smooth dip to serve with any­thing from veg­eta­bles to crack­ers.

Be­cause the fare is typ­i­cally lighter, small bites and sal­ads such as Fresh Figs with Honey or this Tomato, Feta and Basil Salad pro­vide easy-to-pre­pare ver­sions of Mediter­ranean cui­sine. In­cor­po­rat­ing veg­eta­bles (toma­toes and basil) along with the salty, milky fla­vors of feta cheese makes the salad a dis­tinctly Mediter­ranean dish.

In ad­di­tion to Mediter­ranean food, the trends re­port high­lighted Mid­dle Eastern cui­sine and Latin Amer­i­can fla­vors as ar­eas of the world that will in­flu­ence Amer­i­can din­ing in the next year. Ad­di­tion­ally, LDEI high­lighted these re­gions as likely to be in­flu­en­tial in the next three years: 1. East Africa 2. The Balkans 3. The Caribbean Sea To go along with spe­cific re­gions and coun­tries to in­flu­ence Amer­i­can food cul­ture, the re­port iden­ti­fied these in­ter­na­tional food con­cepts as the most likely to be­come prom­i­nent food trends: 1. Pue­bla Hot Pot (Latin Amer­ica, Mex­ico) – an­cho chile, smoked paprika and spices in chicken stock, served with chicken or pork, corn, av­o­cado crema and fresh gar­nishes. 2. Manouri (Mediter­ranean, Greece) – a semisoft, fresh white whey cheese made from goat or sheep milk. 3. Mil­let (In­dia) – an­cient grains har­vested from small-seeded grasses used for por­ridge. Mediter­ranean food, be­cause of its reliance on the in­clu­sion of veg­eta­bles and ex­clu­sion of red meat in many of its dishes, also squarely fits into the top es­tab­lished and grow­ing health trends, ac­cord­ing to the re­port, which are: 1. Veg­e­tar­ian cui­sine 2. Or­ganic 3. Ve­gan cui­sine Find full re­sults from the re­port and learn more about the or­ga­ni­za­tion at LDEI.org.

Photo courtesy of Beth Vla­sich Pav

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