Food Trends For 2010

The year 2009 changed the way a lot of people looked at eating and food. For many, it was getting back to the basics in our in back-to-basics economy.

And that’s going to continue in 2010, according to The Food Channel, which just released its top 10 food trends for 2010. (For more, see the story at www.foodchannel.com.

Experimentation nation, umami (savoriness) and food with benefits are just three of the top 10 trends to watch in 2010, according to the experts at The Food Channel. Those findings are based on based on research conducted in conjunction with CultureWaves (www.culturewav.es) and the International Food Futurists.

I believe some of these trends are well on their to being established. Take, for example returning to the basics. More and more people are determining what food is essential and are stocking their pantries accordingly — a shift from convenience foods to scratch cooking.

 

And it’s about flavor delivery, which brings into the picture some of the new foods that are coming from the great American melting pot. In other words, it’s not just about grandma’s food. Not only are their more and more ethnic eateries popping up around the country, but the dishes those immigrants have brought with them are finding their way onto our tables.

Then, there’s the movement to nutritional, healthful, good-for-you food that have added nutrients, less fat and sometimes the word “free” attached (as in gluten-free, allergy-free).

 

And I’d be remiss not mention the rise of the individual. While sharing has come into its own in restaurant concepts, there is a separate but equal trend toward individuality. It’s part of the reason why we are making our own cheese, smoking our own meats, canning our own vegetables and making our own specialty desserts.

Can you spot any of the aforementioned food trends in this recipe?

Red Snapper Veracruz
Nonstick cooking spray
1 tablespoon olive oil
½ medium onion, finely chopped
2 cloves garlic, crushed or finely minced
4 medium tomatoes, peeled, seeded and finely chopped
¼ teaspoon cinnamon
¼ teaspoon ground cloves
1 jalapeno pepper, seeds and white vein removed, cut into strips; or ¼ cup chopped canned jalapeno peppers
1 tablespoon drained capers
6 stuffed green olives, sliced
2 pounds red snapper fillets (or use any other white fish), cut into 8 4-ounce pieces
Heat oven to 350 degrees. Spray a 9-by-13-baking dish with cooking spray and set aside.
Heat oil in a medium skillet over medium-high heat and saute onion and garlic about 3 to 4 minutes. Do not allow the garlic to brown.
Add tomatoes, cinnamon and cloves. Cook on low heat 3 minutes. Add jalapeno, capers and olives, and continue cooking for another 2 minutes. Place fish in the prepared baking dish and cover with the sauce. Bake 25 to 30 minutes, or until the fish flakes easily with a fork.
Yield: Serves 8 (4 ounces fish).
Approximate nutritional analysis per serving: 157 calories, 24.2 grams protein, 3.8 grams fat (0.62 grams saturated), 5.24 grams carbohydrates, 206 milligrams sodium,  42 milligrams cholesterol.

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