Just as there are hot trends in nutrition, there are also hot trends for foodies. This year seems to be the year of indulgence and creativity within your kitchen.
Here are few of the cutting-edge culinary creations:
Avocado oil Move over coconut oil avocado has taken over! Avocado has been substituted in place of mayo for years, but now with avocado oil, it can be more convenient for use in the kitchen. Avocado oil has many positive nutritional benefits, as well as being a great carrier for complimentary flavors, excellent source of Vitamin E, and a good monounsaturated fat. .
DIY artisan olive oils Not only can they be used for cooking, but you can use them to drizzle flavor over your pasta or your favorite artisan breads, too. Try putting oil on your favorite hummus or warm roasted garlic for a dip. Once you have created your oil, it takes about 3 weeks for the flavors to have taken to the oil, and the longer you let it sit, the flavor becomes more intense.
Sweet-to-savory Who would have ever thought potato chip ice cream would be popular? However, geniuses in the kitchen did and it was only a matter of time before that spread to other delicacies. See Rachel Ray’s recipe below for a combination of savory and a touch of sweet for the perfect French toast.
Snacking and bento boxes This is one that has been popular at our household for a couple of years now- creating our own version of lunchables. The best part is this can be eaten on the go since typically bento boxes do not require utensils.
Gourmet heritage cuisines Traditional foods such as the mac n cheese or grilled cheese get an up-scaled spin. Look to swap for more gourmet-like products such as a smoked cheese or using an artisan bread full of savory flavor. Try one of Cosentino’s gourmet cheese on the Rosemary Farm to Table bread.
Veggie swaps The recommendations to increase your vegetable consumption continues to be re-enforced each year. Being able to make veggies as the centerpiece of the meal makes it is easier to reach that 4-5 servings daily recommendation.
Savory French Toast with Homemade Sausage Patties and Warm Honey, Strawberries & Basil
Recipe courtesy of Rachael Ray
Total Time: 30 min | Prep: 15 min | Cook: 15 min | Yield: 4 servings | Level: Easy
3 large eggs
2/3 cup whole milk or cream
1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple of handfuls
Freshly grated nutmeg
Salt and freshly ground black pepper
1 1/2 pounds ground pork
2 1/4 teaspoons ground sage or rubbed sage, half a palmful
2 1/4 teaspoons granulated onion
1 1/2 teaspoons granulated garlic, half a palmful
2 1/4 teaspoons fennel seed, half a palmful
3 pinches ground cloves or allspice
2 tablespoons extra-virgin olive oil
8 slices thick cut good quality white bread
2 tablespoons butter
2 cups halved or sliced strawberries
1/2 cup thinly sliced or torn fresh basil leaves
1 teaspoon sugar
Good quality honey of your favorite variety, for liberal drizzling
Preheat the griddle to medium.
Whisk together the eggs, milk or cream, the cheese, the nutmeg and salt and pepper, to taste, in a shallow dish.
In a medium bowl add the pork, sage, onion, garlic, fennel, cloves, lots of black pepper and salt, to taste, and mix to combine.
Divide the mixture into 4 pieces and form each piece into 2 small patties, about 2 1/2-inches wide.
Heat the extra-virgin olive oil in large skillet over medium heat.
Add the patties and cook 3 to 4 minutes on each side.
Turn off the heat and keep warm in the pan.
Wipe the hot griddle with butter nested in a paper towel.
Soak the bread, a few slices at a time, in the milk mixture, shaking off the excess.
Add the bread to the griddle and cook until toasted, crispy and golden, about 3 minutes on each side.
Cook in batches, if necessary. While the bread toasts, combine the strawberries, basil and sugar in a medium bowl.
Halve the toast from corner to corner. Serve the toast on individual plates layered with sausage patties, a liberal drizzle of honey and the berries with basil.