What's Hot and What's Not for 2011

As another year gets underway, we’ll start witnessing the passing of fads and trends. Some of our pantry staples might see a lot less use this year as we clear the way for new, and old, favorites. Some trends will continue to guide our culinary choices in 2011.

I think the locavore movement, recognizing the carbon footprint of imported foods, is going to be one of the driving forces, as will a return to the basics. With so much great meat and produce becoming available, highlighting the flavor of a simply prepared steak or roast chicken is bound to get trendy again, not to mention easy to cook, serve and clean up!

I’ll be soliciting lists from other writers, but for today here is my hot or not list for 2011!

Hot: Exotic spices

Spice blends like ras el hanout and garam masala are making inroads into all of our culinary resources. These complex, flavorful spice blends are wonderfully adaptable to your recipes. A pinch can add that je ne sais quoi extra layer of flavor to a dish, while more liberal use can create an assertive flavor explosion.

Not: Truffle oil

I love truffles as much as the next guy or gal but truffle oil -- most truffle oil I should say -- is actually a manufactured product that is a caricature of true truffle flavor. If your truffle oil is made with "truffle essence" or "truffle aroma," it's not made with real truffles. There is a place for truffle oil, real and fake, but people have just gone berserk with this stuff and it’s time to say "Whoa"!

Hot: Heirloom fruits and vegetables

These locally grown fruits and vegetables may be ugly or funny looking, but they’re also delicious, locally produced, sustainable and supporting farmers. It’s a veritable box of the correct culinary buzzwords, but in this case well earned and worth it.

Not: Superfruits

You know what I’m talking about: goji berries, acai berries, some soon-to-be discovered berry. Yes, they’re great for you but are they really that much better than the locally fruits we’re enjoying for a fraction of the price? The push to eat local is going to take its toll here.

Hot: Charcuterie

House cured meats, all heirloom and organic naturally, and salumi are hot and for good reason. There is very little more delicious than these concentrated hunks of succulence. Not only are these luxury items that are affordable for many (you don’t need much to experience the beauty of these products), but they are easy to serve and work well with the emerging "less is more ethos" of 2011!

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Comments

sjb2138

77223 1

I think you're spot on, and so does NPR http://www.npr.org/2011/01/02/13247...

Jan 24, 2011 at 6:21 PM
Gregory-
Dal Piaz

Hand of Snooth Voice of Snooth

89065 96,040

I love it! We're building momentum. I hope we're not both wrong!

Jan 24, 2011 at 6:56 PM
nratt

678530 44

Fully agree; "vegetable ceviche" indeed! Puh-lease!!

Jan 25, 2011 at 8:09 AM
Gregory-
Dal Piaz

Hand of Snooth Voice of Snooth

89065 96,040

I know! Look I love pickles, just call them pickles and we'll be best friends, but calling them ceviche and charging ceviche prices, well, it leaves a sour taste in my mouth!

Jan 25, 2011 at 9:12 AM
ZEEDINE

542043 9

why do you do this do me . beautiful wines wonderful food and i find myself in a desert here in Kho Samui Thailand.. Only my local TESCO and it only stocks the basics..Plus Crap wine.298% import duty on all wines. hence shatter nuf de shit, is $16 and bottle and good stuff $50/60 a bottle ,but not down here only in Bangkok.

I am adding you to my barred list otherwise i will go mad reading this wonderful site, it should be banned in Thailand if you live here..

Feb 05, 2011 at 4:20 AM