What Will The New Year's Bring?

What are going to be the trends and tastes of the new year? Will we be beset by another year of Middle Eastern spicing? Will a new gadget spark our interest? What will 2016 bring? 

One trend is getting back to our culinary roots. In other words that General Tso's chicken and buffalo wing pizza will be foods of the past. Foodies want authentic food not Americanized versions. You'll see more regional dishes in restaurants of all ethnicities. This may also lead to discovering one's culinary roots and a push to delve into  family cookbooks for the real thing.This may have lead to the next trend -less processed food.TV dinners and microwave snacks will no longer have artificial coloring or flavors nor will they have preservatives.This will lead to another predicted trend of the new year - organic fast food. Amy's has already opened up their first fast food joint, enlisting local farmers to help them out .Hopefully the big guns, McDonald's, Wendy's and Burger King will also follow suit.The big flavor of the year - pineapple. The tropics are coming back and in a big way.

Another trend is baby chefs. We're going to be inundated by new waves of Junior Master Chefs. Foodie babies have come of age and they're hot on the trails of their elders to slice  dice , and inherit the family sous vide. That said, there may be a rush to enroll's one's to, not in tetherball but  in baking and grilling classes.They'll probably be going gaga for gadgets like their home chef folks however there's a twist in this.The thingamabobs are not brand new. They're what our grannies and great-grans used to create delicious dinners and desserts. Get ready to swoon over (again) for baking sheets and broilers. More dinners will be cooked on a baking sheet than in any pot or pan. This makes sense because you can roast the main and the sides together for an evenly cooked meal.

These are just some of the predictions for the new year. We'll never really know until the trend is literally on fire. New ideas and recipes come along all the time. The trick is will they be the spark that lights up the foodie world in 2016?

The Year In Review Foodwise

What did the year soon to be past contribute food wise? What were the new tastes and treats that stunned us for the last twelve months?What did we like  and what did we go "Ewwwww" over?

Food wise we had a Mid East summit. Za'atar and harissa seemed to be the stars of 2015. Everyone went crazy over the first, a mix of different spices such as sumac (not the poisonous kind)thyme, marjoram and oregano. Toasted sesame seeds is added for crunch as is seas salt. It is then mixed in with olive oil and served with another 2015 fad, the had rolled bagel. This is not the big New York puffy kind that kind of looks like a butt (sorry , but it does) A real Israeli bagel looks like a big circular pretzel.It is torn into bits and then the ends are dipped in the za'atar and oil.The bled can also be used in cooking veggies along with being sprinkled on salads and scrambled eggs. North Africa gave us harissa. a spicy paste that goes well with veggies or lamb. This is soaked red chili peppers mixed with olive oil, garlic and salt. A trio of spices, cumin, coriander and ground caraway seeds round it out and temper the heat.


Artesanal foodstuffs went amok. Hipsters throughout Brooklyn started their own food companies, from pickles to bacon. Entrepreneurs who have Smith Brothers beards  are churning out handmade goodies in old Brooklyn factories that were probably churning out the same products 160 years ago. Flea markets  were the battleground for these food makers as they vied to get hip foodies attentions and taste buds.Despite at how annoying it is, the movement is actually a good thing. Artesenal baby foods led to some of top manufacturers like Gerber and Beechnut to create preservative free ones along with ones featuring more avocados and squash. The homemade movement has also influenced bread companies as well. Our stores sell much more whole wheat and whole grain now than they ever have done. Even companies like Stop & Shop have their own artesenal foods like crackers and cereals,

What will 2016 bring? We'll find out tomorrow .Foodie Pantry has some interesting predictions.

Celebrating with Hopping John

Note: This is a milestone for Foodie Pantry.It's our 2,500 blog entry. I can't believe it . It has really changed my life and I have an old friend, Pete Burley and his business partner, Mitch Rappel to thank for this. I was coming up with different ways to promote their new sports drink, Fyxx Caffeinated water and they had suggested a blog. Look back and you will see the first article is about Fyxx. I though that would be it- just one blog entry -  but I got hooked - and hooked and hooked. So onto the 2500th -----

New Year's is a time of tradition and celebration. Food and its' symbolism figures into it  big time. One of the most traditional is hopping John.It is a dish from the Deep South , made with the ingredients of the region.It promises both luck and deliciousness with just one bean.

Kim Severson wrote about this holiday must have in today's New York Times Food section.It is made from the simple cow pea or as we all know it the black eyed pea.It was the great botanist, George Washington Carver who studied them and improved them to create a  stronger , hardier legume.Unfortunately what is sold in the stores is not that.It's a similar looking buff bean  grown in California , and as Ms, Severson puts it "is to the cowpea as iceberg is to lettuce".Get the real kind for your New Year's celebrations, the ones with a history as old as this country's The black eyed pea which is really a bean, originated in west Africa, brought over by enslaved Africans. Luckily the plants are hardy and can take to any soil that they're planted in. They sustained both livestock and people who were too poor to afford other foods.Another plus is that they were kind of like manure in the sense that they put nitrogen into fields, enabling other crops to grow.They also can exist without a lot of water, making ideal in the sometimes drought riddled South. Seeds have been passed down through generations of families, with that comes colorful names like turkey craw, red ripper,washday old timer and whipperwill.

All these varieties surprisingly have different flavors. Crowder peas, so named because they crowd in the pod, are big and meaty so they mix well with rice. if you want a creamy mash  then go with the bright and delicate  cream variety.One rare one with a history, is the Sea Island red pea, first cultivated in the 1600's . It was first cooked into a ruddy gravy in the Carolina rice fields,It  is  also now being revived  as well to go into modern skillets and pots..These peas have different flavors. The pink eye purple hull ones taste like artichokes, and these will probably be the next foodie craze in the New York area. The beans are already hitting our northern markets. What can be made with black eyed peas?||?Ms. Severson give the recipe of purple hull peas with mustard greens in smoky potlikker. This last is  a variation of the phrase pot liquor, the liquid leftover from cooking and is used kind of like a cross between a saute and a gravy.Smoked turkey legs and wings or smoked ham hocks add more flavor along with mustard greens. This is also highly spiced dish, with the addition of chopped garlic and a red hot chili pepper. Bay leaves , allspice and thyme give it an earthy herbal tang  while a tablespoons of sugar tempers the whole recipe.. Ms. Severson serves it with a homemade cornbread, truly Southern with the addition of buttermilk and bacon grease. My recipe is a little simpler. Cook them  in salted water and add butter and  more salt. The beans' starch mixed with the first creating a creamy sauce, perfect with slices of fresh , hot ham or fried chicken,

Have a plate of hopping John to bring you good luck in the New Year. You can try the spicy version or my delicate one. Either way, eat them to enable a money filled 2016

A Home Chef's Resolutions

These are the days for resolutions. Home chefs should have a few of their own. Like life itself, foods, and nutritional needs are constantly changing. No one can stagnate. It's the most dangerous thing to do, especially when it comes to health needs. Change is good, especially in the kitchen.

One of the most often heard New Year's resolutions is eating healthy. In order to do so, you have to shop and cook healthy too. This requires a slight overhaul in a home chef's shopping habits. Any snacker can tell you the exact aisles for soda and snacks. If you're this type, look to memorize where the good for you ingredients are. Be more familiar with your store's produce section. Nowadays, they're so big,it's like having a farmer's market at your fingertips. Try the more exotic veggies every now and then. Buy those tomatillos or breadfruit. The web has a ton of recipes for them so you won't be so at sea when you bring them home. Another idea is bringing home the veggies that are the least liked and cooking them in a more appetizing way. Kids hate Brussels sprouts? Then seduce them with a platter of sprout chips, crispy baked Brussels sprout leaves that have a sprinkling of olive oil and sea salt. Make more Mexican or Italian food. These are the most healthiest and also the most tastiest. Tacos can be made low cal by adding grilled fish or chicken along with fresh sliced tomatoes and lettuce.Nix the sour cream and just add homemade salsa and guacamole. Quesadillas can be made  with soy cheese and low calorie sour cream . Pasta is always a favorite. Use soy crumbles instead of beef for a better, heart healthy version.Also try whole wheat pasta and different types two to three times a week .

Another resolution is expanding your kitchen and knowledge. Look at your appliances, especially the smaller ones and see if they;re up to snuff. If not, take advantage of the January white sales to pick up a replacement. 2016 may also be the year you may want to expand your kitchen or get new cabinets. Meet with a remodeling rep now because it will probably be around early spring when the remodeling happens. Also be prepared for this, Look at different magazines and websites, talk to family and friends who have had their cooking areas redone  along with researching contractors and checking out their backgrounds.This is the year to expand cooking knowledge too. There is a whole wide world of cuisines out there , just waiting to be discovered. Now is the time to go globe trotting culinary style. Buy cookbooks, go to restaurants , take cooking classes. Doing all this is a great way of expanding your knowledge. Another resolution accept mistakes and failures. Cooking new dishes  will take an infinite number of times.It will not be perfect on the first time. It could be but , prepare for  some failure. Also try new methods . Buy a sous vide or a mandolin. It'll open up your repertoire with a few more recipes.A sous vide will give your tender meat dishes the family will love and the mandolin can help in creating extra crispy home made potato chips or perfectly formed slices for scalloped potatoes. it;s also the year to finally buy that pasta or ice cream maker too, or a different kind of grill for the ultimate barbecue.

Yes, these are the days for resolutions, Make ones that will make you and your family feel better  and expand your culinary knowledge. Make this new year  a year of growth!

Fishing For Something Tasty

With all these holidays a happening it's nice to try something more refreshing like fish. Unfortunately most home chefs stick with the familiar, salmon, tuna, and cod. Some adventurous home chefs will try a bluefish or striper that caught by a friend or neighbor  however that's the extent of it. Yet there are some other types out there that might be worth considering.

Jeff Gordonier wrote about this in last Wednesday's New York Times Food section.(I had wanted to write about this earlier but got waylaid by Christmas and all the good food and recipes that come with it). Most fish have been over eaten and overfished by us  which leads to screwing up the ocean's environment. Not only do we live by the aforementioned species. we also gobble down way too much - close to 85 percent. shrimp, followed by pollock and tilapia.It;s time to try the lesser known  fish and many chef's across the country are doing just that.Many of them are looking to their child
hood fishing trips with dad or grandpa for inspiration. At Rose's Fine Foods in Detroit, the traditional Great Lakes Fish Fry is made, using a pan fried lobe of brook trout with a large blueberry pancake, a nod to the blueberry pies served as dessert at lake front fries. The trout along with the lesser used bluegill and smaller fish is what the chefs, cousins, Lucy de Parry and Molly Mitchell serve. Chef Michael Psilakis uses the porgies he grew up with in his restaurant MP Taverna.He cooks them in the delectable Greek style with lemon and herbs. He also cooks whitebait, a fish he and his dad used to catch , keeping them fresh n seawater and then dredging them in flour before a quick fry up

Some fish can be downright exotic. Home chef's should not worry about this though. The end result is still a tasty dish., this  philosophy,  make the Village island themed restaurant Norman's Cay popular. Chef and owner Ryan Chadwick takes the demon of Caribbean waters, the lionfish , removes it's venomous spines and the simply grills it in oil. It even has a following, so much so that there is a supply problem with them. Chaya, a trendy Los Angeles Japanese restaurant is where
 outliers and the exotic reign . Their sashimi is made from beltfish and  red cornet, standing in for the over fished cod. another Los Angeles Japanese restaurant N/naka , chef Niki Nakayama sources local California waters for the elaborate and traditional Japanese ten course tasting meal, kaiseki. SoCal's Huntington Beach's Slapfish offers just that  - slapfish, in the most common of dishes  - fish and chips; entrepreneur and chef Andrew Gruel  wants to take other lesser known fish such as hoki, a fish in the hake family and California rockfish, a prehistoric looking creature with Betty Boop eyes and make them more common than scrod.
.More and more of these exotic local beauties will be coming to a fish market nearby thanks to Dock To Dish, a coast to coast organization that helps fishermen come to chefs with lesser known species. This proves to be a boon to those on a budget.because these are usually cheaper than their more popular cousins.,

Treat yourself to lighter fare with the more cost effective lesser known seafood. You'll get to experiment with different varieties of fish. any of these work perfectly in tried and true dishes.

Holiday Detoxing With Leftovers

As we all recover from our Christmas feasting and look forwards to our New Year's calorie splurges. However too much eating and drinking can do  number on anyone.It's time to call in those leftovers from yesterday to help. Yes, you can repurpose that Christmas ham and turkey into something yummy and healthy.

A good breakfast is the key to starting the day off right. We all have the tendency to have a holiday starter of cookies or a slice of cake . Resist.  The one Christmas treat, oranges are the exception. Nothing beats a glass of fresh squeezed juice but also there 's nothing greater than starting a day with slices of sunshine. There' chock full of Vitamin C and fiber, two much needed ingredients for a healthy system.Panettone and pan d'oro are also a nice way to start the the morning. Just have them sliced and toasted  but nix the butter. They're rich enough to eat on their own. If you do want something extra think a fresh fruit salad with  pears  and apples mixed with oranges and bananas. This last is a nice idea to make with that first shipment of Fruit Of The Month Club that many of you did receive as gifts. Leftover ham can be turned into amazing omelets or perfect fried up with eggs. Just go easy with it Maybe make one slice with an egg for a good breakfast or chop in a scant half cup when making a fritatta.Cut off all fat before cooking.

Speaking of that ham, it's good just minced in a big salad.Make it a bit player so the salad keeps its' nutritional value. Use whatever leftover veggies too, like green beans, broccoli and mushrooms from your antepasto. Leftover turkey is a blessing .It's a  low calorie meat that can be made into a variety of yummy  dishes. A simple salad with turkey slices is a great lunch or brunch dish. Add some dried cranberries and baby spinach leaves for some variety. Have a simple sandwich using slices of a hearty grain bread and low calorie mayo. Toast the bread and make a sumptuous but good for you club sandwich (Nix the bacon of course). A simple turkey consomme is another cleansing dish , perfect after a week of serious feasting.Just keep in mind it's a complicated soup despite its' simplicity.It does require clarification using egg whites and cheesecloth. However it is worth it , simply because of its' richness and plainness plus you get rid of most of the bird.. Sweet potatoes , usually, loaded down with calories, can be turned into a healthy leftover. Have them reroasted in the oven, with a drizzle of olive oil and just a sprinkle of sea salt for a tasty side. They can also be repurposed into part of a vegan stew as well.

The holiday brings us tons of delicious savories and sweets. Repurpose them to create healthy dishes to help you detox during the holiday season.It's  nice way of having leftovers.

Happy Happy Merry Christmas!!!!!

Merry Merry Christmas!!!!

Eat well, drink well, enjoy the treats of the day!!!!!

Liz