Trends in Recipes and Cooking

We want to welcome a new contributor, Denay Davis, Executive Director of HomeBasedBaking.com

 
The Fun Quote of the Day
 
“Everywhere is within walking distance if you have
the time.” – Steven Wright
 
JD’s Quick Tip
 
Did you know? Cooking in cast iron definitely boosts
iron intake.Soup simmered for a few hours in an
iron pot has almost thirty times more iron than
soup cooked in another pan.
 

Top 7 Specialty Food Trends For
Local Food Crafters
 
2011 is the Year of Home-Based Food Processing

The Cooking Channel, a baby sibling to Food TV Network is making its mark showcasing food crafters from around the nation. The old fashioned way to bring freshness and flavor to the community has found a rebirth in the form of homemade foods with a modern touch.

The sagging U.S. economy has motivated the creativity of many foodies who never thought about taking a family heirloom recipe from kitchen to market. Home-based food processing businesses are popping up all over the U.S. and the products are amazingly simple but sophisticated in taste and texture.

The home-based food crafters of today are not in it to get rich quick but to build a brand and become the “Bush Beans” or “Sara Lee” of tomorrow. Food entrepreneurs at this year’s Fancy Food Show in New York showcased everything from gourmet salt, an appropriate product since Kraft has announced it will reduce sodium by 10% for North American brands by 2012 thereby giving the consumer a healthy option.


In tracking the food crafters for the last ten years the prediction for 2011 is simplicity, good things in small packages. Food entrepreneurs are more calculating, seeking product ideas that will again shake consumer taste buds and offer up miniature desserts, breads and delicately flavored baked goods, snacks and condiments stressing quality over convenience.

  • Low sodium seasoning mixes are still popular along with curry spice mixes and adobe mixes. Unfortunately none of the Asian Mixes have made major headway with the American consumer.
  • Chocolate truffles are here to stay, for a while that is, particularly if the economy continues to dip into a black (dark chocolate) whole. There really is nothing more satisfying than good chocolate.
  • We also can’t leave out those super flavorful snack foods like popcorn, baked potato chips and assorted nuts tossed in a variety of herbs and spices. The key here is less salt and more flavor.
  • Natural sweeteners are going to make a great comeback in the form of all natural candies and snack bars filled with nuts, seeds, dried fruits, nut butters and even chocolate.
  • Desserts are about to be reduced drastically in size. It is not longer fashionable to super-size anything. There will be no large chunks of cake or pie except in cheesy diners.
  • The year 2011 is also give way to the introduction of miniature loaves of bread. The type of loaf that will serve 2 to 4 easily; since the idea of “waste not want not” will be on the rise.
  • Bakers will start looking to the international market for unusual flavors and products. A number of European sweets will be introduced like cream horns and fruit tarts using exotic fruits. The skyrocketing cost of food toward the mid 2011 is going to leave consumers who can afford these sweet treasures seeking foods that are completely outside the box in both taste and texture.

Finally, the last three gourmet foods for next year will be in the form of beverages; fruit juices, energy drinks and “all-natural” beverages that will take the place of breakfast and lunch. It is unfortunate, but next year Americans will finally be eating less, not by choice but out of necessity.

 
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Detra “Denay” Davis is the author of How to Start a Home-Based Bakery Business and a former home based baker from Cary, North Carolina, cooking instructor, and caterer, once featured in Bon Appetit. Today Denay is the Executive Director of HomeBasedBaking.com, and mastermind behind a nationwide membership site providing the most extensive information, knowledge0base available to home-based bakers and home food crafters. For more information about HomeBasedBaking.com contact Denay at [email protected].
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Check It Out!

Food Channel Predicts Top Ten Food Trends for 2011

 
Trends in Recipes and Cooking: Local with a Global Twist

Our society’s growing consciousness about the impact of our actions on the planet’s health and well-being is being felt in the kitchen. Increasingly, the trend in recipes and cooking revolves around finding ingredients that are produced locally. Home cooks are recognizing that fruit and vegetables grown in other states and other countries gobble up energy to package and transport them to market. This leaves a big carbon footprint – a consequence that a growing number of families wish to avoid.

As a result, shoppers are seeking out fresh food and produce that is locally grown. For some, this means regularly visiting farmers markets; for others, it means inquiring about the source of fresh food at the grocery store. Many others have the desire to take steps toward finding recipes and cooking with fresh produce and other ingredients, but aren’t sure where to begin.

Thank goodness for the Internet! For those ready to take the first steps, there is an abundance of information available on the Web. Armed with this information, shoppers can learn how to buy fresh produce, discover the types of produce that are in season, read articles about fresh food, and find recipes to prepare everything from delectable fresh fish, seafood, and meat dishes to delicious vegetable courses and dessert treats.

Moreover, home cooks are discovering that cooking with locally grown fresh foods opens the door to a world of cuisines – literally. Today’s recipes and cooking trends put a global twist on fresh ingredients. If you’re in the mood for Asian food, for example, you don’t have to dine out. Instead, you can use the Web to research Asian food culture and find recipes that are easy to make at home. Likewise, resources for French food, German food, Italian food, and Mexican food are only a few mouse clicks away.

Vegetarians and those who are health-conscious are truly embracing these recipes and cooking trends. In the past several years, natural and organic foods have been finding their way onto grocery store shelves, and stores that specialize in fresh and natural foods are now a staple in virtually every city. Whether you adhere to a raw food diet or are simply trying to cut back on butter or sugar, you can more easily find the foods that you need.

At its best, cooking is an adventure. It’s fun to experiment with different herbs and spices, and to prepare your favorite foods in a new way. Combining local, fresh foods with global recipes and cooking techniques is a great way to keep your cuisine interesting and tasty.

No one would argue that eating only locally grown foods can be a challenge. After all, it would be difficult to find fresh fish and seafood if you live in the desert, or unearth a source for locally churned butter if you live in a fishing village. Just keep in mind that perfection needn’t be the goal; even incremental changes in the way we think and shop will help the planet. And, with the plethora of information about recipes and cooking that is available on the Web, putting a global twist on local ingredients can put the adventure back in dining!

About LindaS

Love to cook and share my culinary experiences. This blog is filled with recipes that were used by my mother and grandmother for 60 years or more. Lived in Dallas, Texas my entire life.
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One Response to Trends in Recipes and Cooking

  1. When I first saw this title Trends in Recipes and Cooking | Rad Recipes on google I just whent and bookmark it. Just a smiling visitor here to share the love (:, btw outstanding style and design. “Better by far you should forget and smile than that you should remember and be sad.” by Christina Georgina Rossetti.

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