Thursday, January 19, 2012

2012 Trends in Food

Manitouland Island, Ontario Wild Fish
Among a number of articles I've been reading on trends in food, one main theme I found was thrift.  This includes everything from pickling anything; grill cheese, casual dining and sharing plates. Some of the other trends that stood out to me included are smoked fish and doughnuts.
Cultural trends of 2011 that may be continuing on in 2012 included Nordic, Peruvian, Portuguese and Moroccan.   We will continue 2012 with a rise in offbeat grains.
"Exotic Fish We're not talking about raiding your tropical fish tank, but as concerns about overfishing of traditionally appreciated varieties continue, and industry players learn more about which fish are most successfully farmed, you may start seeing lesser-known fish - wild and otherwise - in your local fish market and on menus. Paiche, fugu, and toadfish for everyone!"
Another dinning trend that began in NCY is the communal tables in restaurants; I love this and have seen them in restaurants in Toronto.
Bacon seems to be another trend that is popping up in every dish whether it be sweet or savory or even in a cocktail.
For drinks we can say for sure that bars will be focusing on domestically sourced spirits.  As well Gin and some barrel aged liquors.
Can't wait to see what else 2012 has in store!

Cook Alongside Gourmet Chef January 28 

For the week of January 23 to January 27, make sure you book your Family Harvest Bin.  We will be having chef John Black of J&S Catering cook a 4 course gourmet dinner designed by this week's harvest bin.  The dinner will take place Friday January 27 and posted on YouTube and our Facebook page Saturday January 28 in time for you to cook alongside for your Saturday dinner.  There will be a vegetarian option as well as meat for the main.  We will let you know the main Friday January 20 for you to add it to your bin for the following week.  John studied Culinary arts from George Brown College, in addition to being co-owner and founder of J&S Catering he is also chef at Glen Abbey.  We welcome you to join us online for a night of good organic cooking!  Please contact the office if you would like to pre-book the ingredients for your Saturday dinner.

Sunday, January 1, 2012

Turnip Relish

Turnips - 3 large, grated (about 5 cups)
Onion - 1 medium, grated
Salt - 1 tsp
Vinegar - 1/2 cup
Prepared horseradish - 2 tblsp
Sugar - 3 to 4 tblsp
Fresh Parsley—1/2 cup chopped
Cayenne pepper - dash
1) In a bowl, combine the grated turnips and onions together and parsley.
2) In another bowl, mix the salt, vinegar, prepared horseradish, sugar and cayenne pepper together.
3) Pour over the vegetable mixture; blend thoroughly.
4) Refrigerate the 5 1/2 cups relish, until chilled.
5) Use the Turnip Relish as required on meats, sandwiches or just about anything