Wednesday, December 28, 2011


   This is part II from www.bonappetit.com.  Enjoy the 2nd part!

14. Amaranth

   If you like quinoa, you'll love amaranth. The itsy-bitsy, nutty-flavored grain is a complete source of protein, plus it's packed with calcium and iron. For a simple side, simmer 1 part amaranth in 3 parts water with a dash of salt, then dress with fresh herbs, lemon juice, and olive oil.
Available at natural foods stores and bobsredmill.com.

15. Questlove's Funky Chicken

   The celebrity-driven restaurant concept just took a turn. Questlove—drummer for the Roots and musical director of Late Night with Jimmy Fallon—has turned his obsession with fried chicken into a start-up. The Philly-based musician is serving Love's Drumsticks at food festivals and private parties, and there's talk of a food truck. It's just the thing you'll want to capture with your camera phone.

16. Scotch Eggs

   Raise the bar snack. We've fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried. Sorry, doc, now we're making them at home. Get the recipe here.

17. Secreto

   Every year, another piece of meat emerges as the must-eat protein. Chef Seamus Mullen at Tertulia in New York fills us in on the latest: "It's called secreto, and it's a relatively new butcher's cut of pork popular in Spain." The thin steak, from the belly of the pig, resembles a beef skirt steak. "This is not the other white meat," he stresses. "This is crimson red, juicy, and best with sea salt, pepper, and olive oil and grilled over high heat. I've been preaching about secreto for years. I hope it doesn't get too popular!" Sorry, Seamus—the secreto's out.

18. Canelés: The New Cupcake

   The cupcake can't reign forever as the Overlord of Cute Handheld Desserts. (We hope.) Enter the canelé. These classic little French cakes are baked until the fluted crust is caramelized and crisp, giving way to a custardy inside. Think of them as the crème brûlée of pastries—and treat yourself to one, soon.

19. A Cook's 911

Got a kitchen conundrum and can't get Mom on the line? Time to beam up a stand-in. The free Food52 Hotline iPhone app lets exuberant epicures ask recipe questions, with answers submitted in real time by passionate cooks and experts, too. You can download it here.

20. Yuzu Kosho

   We'll happily make room on our condiment shelf for yuzu kosho, a blend of citrus zest, garlic, chile, and salt. It adds aromatic acidity (and some heat) to rice dishes, noodle soups, fish, and chicken. We substitute lemon, lime, and grapefruit zest for the hard-to-find yuzu, a Japanese citrus. Get the recipe here.

21. Where to Eat

   I keep a running list of soon-to-open restaurants I must check out in a composition book (yes, like the black-and-white ones from grade school). I've filled over 30 of them in ten years. Here's a list of where I'll be eating in 2012.

22. Finger Limes

   Think of finger limes as the caviar of the fruit world. From Australia but now grown in California, their tiny capsules burst with puckery lemon-lime juice. Chefs are adding the edible orbs to cocktails, sauces, and desserts for a natural El Bulli effect. We love them on raw oysters.
$20 for 25–35; shanleyfarms.com

23. The Layover

   Anthony Bourdain's new Travel Channel show, The Layover, is a fast-paced tour of his favorite haunts around the globe. Watch out for our Q&A with him on our blog, The Feed.

24. Cookies for Breakfast

   Breakfast: The most annoying meal of the day. At my house at least. My kids don't like eggs. They won't go near oatmeal. If I tried quinoa cereal with warm milk and fruit, it wouldn't be pretty. So when I started seeing breakfast cookies popping up at all my favorite coffee shops, I knew exactly what I had to do: develop a recipe. My Almond-Cranberry Quinoa Cookies work with dried cherries, too, if you don't have cranberries. Get the recipe here.

25. Eat with Your Hands by Zakary Pelaccio

   Get your preorder trigger finger ready. Zakary Pelaccio, of NYC's Fatty Crab, brings his riotously flavorful dishes home in April with Eat with Your Hands. Grab it for stream-lined versions of his trend-setting Malaysian comfort food.
$26, amazon.com

Read More http://www.bonappetit.com/magazine/slideshows/2011/12/food-trends-2012#ixzz1hnreHizM

Read More http://www.bonappetit.com/magazine/slideshows/2011/12/food-trends-2012#ixzz1hnrPQ100

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