Have you noticed how everyone is suddenly #putaneggonit? Eggs on pizza, eggs on sandwiches, eggs on burgers…yum. I even saw someone put an egg on a sweet potato! I am so excited about this trend (full disclosure, runny egg yolks are easily my #1 favorite food in the entire world) and want to help you achieve hashtag greatness (sorry vegan friends)!
Here’s a quick lesson on perfectly poached eggs:
You will need:
A medium pot with a few inches of water
One egg, cracked open and placed into a small bowl
A wooden spoon or rubber spatula
A slotted spoon
A small plate, lined with a paper towel
1. Place the pot over high heat and add a splash of vinegar to the water. When the water starts to boil, reduce the heat to maintain a very gentle simmer, and begin stirring the water with a wooden spoon to create a whirlpool. Gently pour the egg into the center of the whirlpool. If you’ve never poached an egg before, you’re going to feel like you’ve done something wrong at this point. Some of the egg white will look stringy and won’t be wrapped around the yolk yet. It’s ok; the whirlpool will help it come together. (If it’s really bothering you, you can gently nudge the white into place with your wooden spoon or rubber spatula before it sets).
2. Let the egg simmer 3-5 minutes or until the white is completely set but still somewhat jiggly. Then, scoop the egg out of the water with the slotted spoon and drain it on the plate lined with a paper towel. Yep, it’s really that easy!
3. Top something delicious with your poached egg (making it, therefore, doubly delicious) and take a picture!
How will you serve yours?
Cupcakes are sooooo 2013.
According to food industry insiders, this is the year that we trade our obsession with buttercream-topped, candy-sprinkled, over-the-top cupcakes for something far cooler…ice cream sandwiches. (Hooray!) But not just any ice cream sandwiches; these ice cream sandwiches will be far more exciting than the vanilla-ice-cream-on-a-chocolate-wafer-rectangle you know and love. Think earl gray sriracha and basil maple exciting.
Here’s are some of my favorites (in no particular order):
1. Choose two flavors of L’Arte del gelato‘s creamy gelati and they’ll sandwich it between a rich, buttery brioche bun. Dulce de leche and chocolate, anyone?
2. You can customize your ice cream sandwich on the west coast too. The Baked Bear in San Diego offers 9 different kids of cookies and 12 ice creams and sorbets to help you achieve ice cream sandwich perfection. Try the white chocolate macadamia nut cookies with coffee ice cream. Yum!
3. Prefer your ice cream sandwiched between two halves of a glazed doughnut? Then check out Firecakes Donuts in Chicago.
4. 1 cookie + 1 scoop of the ice cream of your choice + 1 brownie = the ice cream sandwich at Sprinkles in LA. Enough said.
5. If you love macarons, then you’ll love Francois Payard‘s take on the classic ice cream sandwich. Raspberry pistachio ice cream on a giant pistachio macaron shell? Yes, please!
What’s your favorite kind of ice cream sandwich?
Lots of people are predicting that tea is the new coffee, and they’re probably right. It’s hard to argue with a 16% increase in sales over the past 5 years and the rapid rise of specialty tea shops (there are currently more than 4,000 specialty tea shops in the US). Even Starbucks has launched a tea-only spot on New York City’s Upper East Side. Clearly, something’s brewing.
But I’ll take it one step further, I have a feeling that matcha (powdered green tea) is the new coffee and here are 5 reasons why:
1. Matcha provides a long, steady sense of alertness (no jitters and no withdrawal headache) with significantly less caffeine than coffee.
2. It boosts metabolism and burns fat.
3. Matcha is way better for your teeth than coffee; it fights the bacteria that causes plaque, doesn’t stain your teeth, and won’t give you coffee breath!
4. Matcha has numerous added health benefits: it fights acne, has cancer-fighting antioxidants, and is a safe and gentle daily detox.
5. Matcha is popping up on menus everywhere, including large retailers like Starbucks and Peet’s Coffee and Tea.
So, am I giving up coffee completely? Heck, no! But am I drinking a while lot of matcha lately…
Guess what ranked number three on Food Network’s list of Food Trends for 2014? “Vegetables are the New Meat”. Number two? “Real Food is the New Fast Food”. Looks like it’s going to be a big year for good, old-fashioned, home-cooked, veggie goodness. This recipe for Roasted Broccoli with Feta and Chickpeas (adapted from Better Homes and Gardens by Erin Gleeson, creative genius behind The Forest Feast) is meat-free and ready in under 30 minutes, making it one super trendy broccoli recipe!
1 pound broccoli, trimmed and cut into 2-inch pieces
3 tablespoons olive oil
1/4 teaspoon coarse sea salt
1 (15 oz.) can of chickpeas
1/2 cup crumbled feta
1. Lay your broccoli florets on a baking sheet. Drizzle them with 2 tablespoons of the olive oil and a sprinkle them with a pinch of sea salt. Roast the broccoli for 10 to 15 minutes at 450 degrees Fahrenheit, until the edges become slightly brown and crispy.
2. Let the broccoli cool for 5 minutes then combine it with the feta, drained chickpeas, and remaining 1 tablespoon of olive oil. Toss the ingredients in a large bowl and salt to taste. Serve warm or at room temperature.
If you love (and consume) chocolate as much as I do, then I am sure the thought of a 7-year-old, machete-wielding child working against their will from sun up to sun down harvesting cacao pods leaves a bad taste in your mouth. Child slavery is still a huge problem in the cocoa industry, particularly in West Africa, and many large chocolate manufacturers are still working with corrupt suppliers.
Fortunately, corporate social responsibility is trending (especially in the food industry) in the United States. Companies are examining their supply chains and making changes to ensure that ingredients are sourced responsibly and fairly. And, Fair Trade labeling makes it possible for consumers like us to demonstrate our support of fair labor practices with our purchases.
The even better news? Fair Trade chocolates are getting fancy! The gastronomer in you can enjoy Fig, Fennel, & Almond, Citrus & Pink Pepper, Milk Chocolate with Spiced Cookies, or Currants and Almonds, while the humanitarian in you supports fair labor conditions and fair wages for impoverished farmers. Hungry for more? Check out these sunflower butter banana truffles and this puffed rice and quinoa candy bar. Doing the right thing has never been so trendy…or delicious!
Spinach quiche in the shape of dinosaurs? Hollow interlocking sugar cubes? Pizza shaped like Italy? These are just a few of the foods that have been generated using 3D printing technology. Yep, that’s right, 3D printed food.
Until recently, 3D printers (printers that lay down multiple, thin layers of a specific material until a 3-dimensional object is rendered) have been used to create things like car parts, medical equipment, and cell phone cases. But advances in technology and food science will soon make it possible for anyone to print food, layer by layer, into 3-dimensional shapes at home. 3D food printers from companies like Natural Machines (pictured above) and 3D Systems are expected to be available during the second half of 2014 and cost a few thousand dollars.
Can’t afford your own 3D printer at home? Don’t worry, Barilla is working with TNO research to develop a printer that restaurants can use to custom print pasta for you (think about proposing to your girlfriend with a bowl of engagement-ring-shaped pasta!) and FabCafe in Tokyo can already print a giant gummy candy in your exact likeness.