
In the newest issue of Cooking Light, Michael Ruhlman (a food writer of the first order) wrote an article about the new ingredients, dishes and techniques that have the attention of foodies, mostly the leaders of the top chefs. And starting off the lineup was a word I didn’t even recognize:
1. Chaat. Okay? Not chai (tea). Chaat. It’s Indian street food – a variety of small plates, using a mixture of spicy and acidic, salt and sweet, soft and crunchy. According to Krishnendu Ray, assistant professor of food studies at New York University, “chaats carry lively, fresh flavors, overflowing with chiles, cilantro, coconut, and tamarind.” An example in the article suggested boiled cubed potatoes with a topping of spring onions, lime and tamarind sauce. Hmmm. Or a salad of avocados, strawberries, plums, cucumbers and pineapple with a squeeze of lemon or lime and a sprinkling of chaat masala (Indian spice blend).
2. Heritage Meats. Those derived from old strains of rare breeds of livestock (which produces better intra-muscular marbling and enhances taste). Whole Foods is one source. Others: Heritage Foods USA, Hoye Brothers Farm in Missouri (no website, but email: hoyebrothersfarm at gmail dot com), La Cense Beef in Montana (grass fed), Lava Lakes Lamb (Idaho grass-fed); and Local Harvest (a web directory of small sustainable farms that lets you search for heritage meat purveyors in your area. My only experience, really, is with the Berkshire (Kurobuta) ham I ordered last Spring. It was stupendous. I can’t say enough superlatives about it.
3. Agave Nectar. A substance much like honey, but is the sap from the agave plant. Its most notable feature is that it’s a low-glycemic carb. It’s sweeter than sugar, so you can use less (generally 25% less than sugar). Comes in three varieties: light, amber, and raw (the latter two taste more like maple syrup). Most supermarkets carry this now (at least they do in my area).
4. Allspice & Nutmeg. Oh, good. I like those a lot. But the new twist, if you can call it that, is to use it in savory dishes rather than sweet (like gnocchi, game meat, pork). All of these ideas are coming from the exposure to world cuisines.
5. Heirloom Beans. Why, you ask, are heirloom beans so popular? Experts say they taste better. Some varieties actually have a kind of potato-like consistency, or creamy. Beans like borlotti, Christmas limas, runner beans. You may have to grow your own, or seek out farmer’s markets to find these. They’re not all that common . . . yet.
In the article there were a couple of other trends to watch: pressure cooker and induction cooking, plus natural food preservation (dry curing, salting, pickling).
All information above from Cooking Light, March 2009. Photo at top of borlotti beans from beanieswholefoods.co.uk





Melynda
said on March 12th, 2009:
Everything old becomes new again. The older I get, the more I see this “trend”. Great reading, thanks.
Isn’t it funny – or interesting – how people even come UP with these food trends. It’s good to know that we can now use cinnamon and nutmeg in our savory dishes – at least more than we did before. I may not partake of chaat, or many of the heritage meats. I do have agave, but now I need to learn how to use them! . . . Carolyn T