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Thursday, December 26, 2013

Kathy Gunst’s 2014 Food Trends

Kathy Gunst says in 2014, vegetables will be the new meat. Gunst's celery slaw is a recipe that has veggies front and center. (Kathy Gunst/Here & Now)

Kathy Gunst says in 2014, vegetables will be the new meat. Gunst’s celery slaw is a recipe that has veggies front and center. (Kathy Gunst/Here & Now)

What will be the hot food trends in 2014?

Here & Now’s resident chef, Kathy Gunst, has been talking to food writers and editors around the country to find out what might be big in the coming year. Here’s what she came up with.

Kathy’s List of 2014 Culinary Trends

1. The Midwest will be the new food destination

  • “My theory is that we’ve saturated everything on both coasts and we’re now looking to the interior of the country,” Gunst says.

2. Local instead of organic

  • Gunst thinks that when corporations like Wal-Mart started offering organic produce, people started to turn more and more to locally sourced meats, seafood and produce.

3. Vegetables will become superstars!

  • Kathy says she’s been seeing vegetables go more and more to the center of the plate, pushing meat off to the side, or even off the plate entirely. “In New York City,” Gunst says, “there are restaurants that are selling $30 cauliflower steaks and $26 mushroom courses.” (See Kathy’s recipe for Fennel and Celery Root “Slaw” with Tangerine Dressing and Candied Walnuts below.)

4. What will be the next quinoa?

  • Gunst says that freekeh (also spelled frika), kamut, teff, amaranth and oats could rival quinoa as the next hot grain on restaurant menus.

5. Wood flavor coming to a cocktail near you

  • “Barrel-aged cocktails are the new punch,” Gunst says. “Look for barrel-aged Manhattans, Old Fashioneds, Negroni, barrel-aged beer.”

Fennel and Celery Root “Slaw” with Tangerine Dressing and Candied Walnuts

Kathy’s Note: Make the dish at least an hour before serving.

Ingredients:

For the slaw1226_celery-slaw2

1 celery root, also called celeriac, peeled and cut into very thin slices, about 1 ½ - 2 cups

1 fennel bulb, very thinly sliced, (keep the fronds)

Juice from 2 tangerines

2 tablespoons olive oil

1 to 3 tablespoons mayonnaise, depending on how creamy you want it

1 ½ tablespoons lemon juice

Salt and freshly ground black pepper

For the chile-honey nut topping

1 tablespoon olive oil

1 cup walnuts

1 ½ tablespoons honey

Salt and freshly ground black pepper

Dash cayenne

Instructions:

Making the nut topping: In a small skillet, heat the oil over medium heat. Add walnuts and cook, stirring for 1 to 2 minutes. Add honey, salt and pepper, and cook until then nuts are coated in the honey, about 2 minutes. Sprinkle with cayenne and place the nuts on a sheet of wax paper or foil to cool, separating them so they don’t clump together.

Making the slaw: In a medium bowl, mix the celery root, fennel, tangerine juice, olive oil, mayonnaise, lemon juice, salt and pepper to taste. Stir well. Place in a bowl or on a small platter and surround with the nuts.

Serves 3-4.

Guest


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  • Brian

    In regards to the celery root salad, the cooking of the honey in the topping is a way to cause the mixture to become toxic. When heating honey, enzymes are proteins that remain un-changed in mild heat, but when heating directly, the enzyme can undergo glycation (sugar becomes attached to proteins without the moderation of an enzyme). This heating of honey above 40 degrees celsius and turning honey toxic is common knowledge in Ayurveda cooking or rather East Indian cooking. I would put the honey into the topping mixture after the mixture cools, but don’t cool it on foil, especially hot. Aluminum foil should not be involved in cooking. It is also toxic and contributes to alot of disease. There is a reason 1 in 4.5 people in America get cancer some time in their life. Poor food choices. But anyways, I like the recipe and probably will make most of it. Actually I more than like the recipe. Especially if I can find organic fennel and celery root. I have the organic honey.

    • Lacey

      The heating of honey is toxic? Doesn’t the entire world put honey in their hot tea?

      • J__o__h__n

        Is that what is causing the bees to disappear?

    • Lee Vann

      Honey baked ham would tend to disagree with to disagree with your assertion.

      Many great dishes have honey that has been heated to a high temperature in them. And , none of them are toxic. So your claim requires a very well sourced citation in order for anyone to take it seriously.

      • alyson

        I think that the glaze on honeybaked ham isn’t actually honey – it’s carmelized sugar (I don’t have one here to check ingredients and the website doesn’t tell me but I had a friend that worked there in college and used sugar and a torch, essentially, like creme brulee). But I agree about heating honey probably not making it toxic. Brian should know, too, that there is no such thing as organic honey because you can’t GUARANTEE that the bees haven’t been somewhere with pesticides or gathering pollen from non-organic sources unless it’s a closed system. There are a few articles regarding that if you google and non of the labeled organic honey in the US comes from the US.

        • Lee Vann

          I have no idea what the company Honeybaked Ham uses. However, the traditional recipe that was passed down to me by my grandmother uses actual honey.

          A quick google search shows me that honey or brown sugar are commonly used when you make it at home.

          Regardless, a great many recipes use highly heated honey for glazes and as an ingredient. As Brian has failed to provide any kind of citation, for his claim, we must conclude he is severely mistaken.

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