Trends and Opportunities for 2009
Jan Fulcher
As I scan the latest issues of my favorite food magazines, I am amazed to see that the hottest, trend-setting recipes are those that are getting back to basics. This does not surprise me. But I can think of a few people in my life, both present and now departed, who would find it quite comical, that after all these years of food design, hip techniques and expensive must-haves it is now the old-fashioned, home-grown, simple dishes that the world is craving, serving and even celebrating. The very fact that some of the world’s most highly acclaimed chefs and restauranteurs are switching their focus from artful and expensive to comfort and value is interesting and exciting. I think it is a credit to the ”movers and shakers” of the food world that it can be responsive to the changing needs reflecting current global economic conditions.
Others who would just laugh out loud at the thought that macaroni and cheese would be offered on a restaurant menu other than for those under 12 years of age would be shocked. They would also chuckle at the idea that rootbeer floats would have a place anywhere other than on the boat dock of a 4th of July celebration at the lake. Those cooks and hostesses were of the vintage that required(so they thought) polished silver, delicate crystal and starters of caviar and Oysters Rockefeller. In so many ways, today’s hosts have been liberated to reflect our own lifestyles and personalities.
These new trends give us the opportunities to dust off those old family favorites and proudly serve them for fancy dinner parties, special family celebrations and gourmet clubs. It is another reminder for us to relax the pressure to impress and savour the connection between family traditions, time honored recipes and cherished relationships. As with most times of difficulty and struggle, there is the silver lining that is a world that is taking the time to re-examine our priorities, utilize our resources and refocus our attention on our greatest gifts and assets, our relationships.
In the following weeks I will be featuring some family favorites as well as new recipes based on old versions with a twist. I would love to hear from any of you interested in sharing your favorite comfort foods.
Make room for …Aunt June’s Baked Macaroni and Cheese.
Jan
Jan Fulcher is excited about the opportunity to encourage,inspire and educate women to discover their personal hosting and entertaining style. Enhancing relationships and connecting through the art of hospitality is the focus of her message. Having developed her joie de vivre over the course of thirty-three years of entertaining, traveling and training throughout Europe and the United States, Jan blends stories of experience laced with humor and insight. Jan has raised three daughters and has been happily married for over thirty-three years. She brings her passion for family heritage, traditions, friendships and intimate connection to her work with clients as a hospitality coach and speaker.
January 9th, 2009 at 2:51 pm
LOL, I must be ahead of the curve, then. I’ve been addicted to “old school” cooking, crafts and pastimes for quite some time now.
January 13th, 2009 at 12:17 am
PERfect Soni…you can share some of those “old school” recipes with us!
January 13th, 2009 at 10:48 am
My favorite comfort food is a chicken rice porridge that we also call Arroz Caldo. It is so perfect for this time of the year!
January 14th, 2009 at 12:57 pm
One of my favorite comfort foods is a Catalan-style baked garbanzo beans. The basic recipe is to saute some onions (and garlic, if you want it) along with a chopped sweet red bell pepper. Once those are cooked down, add a big fat can of tomato sauce or a couple regular 15-oz cans, a 1/4 tsp of thyme and a sprinkle each of cinnamon and nutmeg. Let that simmer together for a few minutes, then add to a deep lidded baking dish or dutch oven with 6 cups of pre-cooked chickpeas. You want enough sauce on the chickpeas to keep them well sauced, but not enough to cover them. Add more tomato sauce as it cooks if necessary, if it looks like they’re going to dry out.
Cover the dish and bake at 350 for 1.5 hours, stirring every half hour. After the last stir, cook for another 15 minutes with the lid off if it’s still watery. Otherwise, it’s done. Serve over rice. Mmmmmm…good.
This is a simple dish to make, and it’s very tasty and filling - perfect for a cold winter’s night. It’s the cinnamon and nutmeg that really do it. I’ve found that there are few tomato dishes that can’t be enhanced with a little cinnamon and nutmeg.
January 14th, 2009 at 3:57 pm
NOW, that’s what I’m talking about! Thanks Soni, I’m going to call the kids to come over and have baked garbanzo beans for supper.