Hot New Food Trends

You may be surprised and intrigued by some of the new offerings on menus these days. Some people might see some of the following as 'gross', but I say keep an open mind and you will be rewarded. After all, some of the most loved foods out there are the result of wacky combinations. Peach salsa, whole wheat pasta, and jalapeno gelato are yesterdays news...

Hot Flavor: Bacon

Yes, nearly everyone loves bacon so it's really no surprise that bacon is popping up everywhere. It's not just for breakfast and burgers anymore! Chocolate covered bacon is a clever combination of sweet and salt. Bacon vodka and burbon are making their way onto trendy bar shelves. A bacon and honey ice cream is in the works. Bacon cupcakes recipes are everywhere on the net. This is a trend that is just making its way onto the market so expect so see great things from bacon in the coming months.

Hot Flavor: Peppers...literally.

Exotic peppers are showing up in some unlikely locations these days. Even fast food restaurants are hyping a chipotle sauce on their burgers recently. Pain lovers rejoice, soon there will be many more options available aside from the usual pepper jelly. A chipotle chocolate bar is being sold at Target stores nationwide, hot sauces are getting hotter than ever,

Hot Flavor: Citrus fruits

We can think our diverse population for this up and coming trend. Citrus fruits are big with the Hispanic population and as this demographic grows, so does the popularity of the fruit. You may have even noticed that the citrus fruit selection in your local grocery store has expanded in recent years. Now we have access to exotic fruits like starfruit and pummelo. Look for other fruits popping up in strange places, too. Strawberry spaghetti sauce is in the works!

Hot Flavor: Rice

Rice is the new potato. We just have to figure out the rice equivalent of a french fry and McDonald's will be in line for that one. Once again, our diverse population is causing an increase in rice consumption. The potato is losing popularity (probably due to a wardrobe malfunction) and rice is happy to take its place. The good news here is that brown rice is a much healthier option that the potato and can give you the same starchy kick as ye ol potato.

Retro Dishes: Butter Dips & Duchess Potatoes

Butter Dips

Apparently butter dips were a popular option for an appetizer back in the day. The recipe I used came from a book published in the '50s. They were described in the book as biscuit strips dipped and baked in butter. How can this be bad, right? The recipe was really easy to make and I happend to have all of the ingredients, as most people would. It called for flour, butter, milk, salt and baking powder. Simple and very tasty. As you can see from the picture I couldn't wait to try them. They were like really buttery rolls, best warm, tender and tasty! Not greasy at all as you might think. All the butter soaks in during baking so there isn't any left in the pan. A great start to any meal.

Duchess Potatoes

These are basically a fancy way to serve and portion mashed potatoes. Also very easy to make, all you do is take your usual mashed potatoes and use a piping bag to make little mounds on a baking sheet. Then brush them with butter and bake until browned. I thought they seemed a little dried out to me, even though they were plenty moist before the baking. Otherwise, they tasted ok. They would be good for a party or for entertaining because they look pretty.

Retro Dishes

Recently, I have become curious about retro cooking (we're talking prior to the '70s here). Do you know that margarine commericial where there is the 'Butterton' family? It is a black and white picture in a retro looking kicthen. They are all sitting around the dinner table, each with a baked potato with an entire stick of butter on top. When I think of retro cooking, this is usually the image that comes to mind. So after discovering a few websites devoted to retro recipes, I decided to do some sleuthing of my own.

I soon realized that I had heard of many of these dishes before, but I didn't really know what they were. I have decided therefore, to try out these recipes for myself. I am planning on posting about many of the recipes that I try out so that we may all be enlightened. No, this is not an attempt to recreate 'Julie & Julia' for this is not a personal challenge to me, but merely a way to expand my culinary know-how. I also plan to include in these posts a little of the history about the dish.

Here are some of the dishes I am contemplating: Coq au Vin, Beef Stroganoff, Chicken a la King, Coquille St Jacques, Crepes Suzette, Eggs Mornay, Quiche Lorainne, Steak Diane, Vichysoisse, Ratatouille, and various canapes. I am particularly interested in retro casseroles. If you have any further suggestions or curiosities about a dish, please feel free to leave a comment.

I always wanted to be a food critic...

So here are some of my picks for the best restaurants of their category in the surrounding area. Leave comments, if you disagree tell me what's better! I always enjoy a bit of perspective.

Best Tacos- Tasty Tacos
If you are from the area and you've never been to Tasty Tacos then you are commiting a crime and should be jailed. Go for the original flour taco- filled with a perfect mix of beef and beans and topped with lettuce and gooey cheese. The best part is the tortilla. It's fluffy, chewy, tender...the best taco experience there is. They are so good I've never eaten anything else on the menu. Tasty Tacos is a locally owned Mexican fast food place. you just walk up to the counter and order and they call out your number when it's ready. Locations are in Des Moines (although they are trying to get one going in Ankeny early next year) on Euclid, downtown near the capital, and on the West side on Hickman.
http://www.tastytacos.com/

Most Romantic for an Affordable Date Night- Ge Angelo's
Ge Angelo's is a family owned Italian restaurant in Ames. It's a hidden gem in a little strip mall next to Cub Foods. This is a cozy little place playing popular jazz with a fireplace in the dining room. Prices are decent and the best part is that it's likely one of the owner will stop by your table. Sometimes they even seat you. Make sure they know it's you first time there- they gave us a free appetizer on our first visit. Recommended dishes are handmade ravioli and vegetable lasagna. Get the poppy seed dressing on your salad, its the perfect blend of sweet and tangy. Also, the margaritas are huge and awesome!
http://www.geangelos.com/

Best Chinese- The Mandarin
This place keeps winning the award for being the best Chinese in Story County, and its well deserved. They have great lunch specials- all at around $6. For that you get soup, fried rice, an egg roll, and a generous serving of the entree of your choice. If you go for dinner it's a bit more pricey, but I recommend the 'Dinner for Two' (or however many people). It comes with the same stuff as the lunch combos and you can make any subsitutions you want even though the menu only says one. The owner is frequently staffing the front desk and is always polite and friendly. This may be one of the best Chinese restaurants in Iowa.
http://www.mandarinofames.com/index.html


Best Pizza- Chuck's
Chuck's is a Des Moines institution. It's been around forever- my parents used to go on dates there. If you like thin crust style pizza, this is the place. The crust is so thin and tender it's a wonder it doesn't fall apart. The toppings are perfectly balanced with just the right amount of everything. A warning though, due to the thin crust and the addictive nature of this pizza a large will only feed two people. Don't expect leftovers and while you're there order up some of their awesome onion rings. If you aren't in the mood for pizza (ridiculous) they also have great cavatelli.
http://chucksdesmoines.com/

Best Food from a Grocery Store??- B&B Grocery
B&B has also been around forever. They make a great chorizo if you're into that sort of thing. Anyway, they also make sandwiches to order, as well as deep fried anything to go along with it. They feature the 'Killer Tenderloin'...need I say more? At lunchtime, this place is packed full of all kinds of people. The service is quick and efficient and the food is delicious. It is a grocery store too, so on your way out pick up a Coke from Mexico (with real sugar) in a glass bottle to round out your meal. It's just south of downtown Des Moines, and they have a great website with the full menu: http://www.bbgrocerymeatdeli.com/

Best Place to be Adventurous- Fuji
Fuji has been a wonderful addiction to the Ames culinary scene. They have great sushi- but it comes at a price. Go for lunch for the best deals overall. They are absolute artists when it comes to sushi. I recommend the yellowtail and fish tempura rolls. If you don't do sushi, they are other great options and its worth going just for them. The hibachi meals are fabulous, with a great pile of veggies alongside your choice of meat or fish. You can sit at the grill for a show, but you'll probably come home with egg in your hair or down your shirt. Also, the tempura here is wonderful. They make a great sauce to go with it. I recommend the chicken and veggie tempua lunch box or the steak hibachi for the non-sushi eaters. This place doesn't have a website yet as far as I know.

A Food Addiction???

Do you have a friend that puts ranch dressing on everything? Or maybe it's you that can't make it through the day without that Mountain Dew. There are some people out there that can't stop eating everything bagels. So what is it about certain foods that make us crave them constantly?


Some people believe that there are ingredients in ranch dressing causing the addiction. However, there is no scientific evidence to support this idea. Perhaps it’s the simplicity and familiarity of the dressing that's so appealing. The smooth and creamy mouth feel coupled with just a hint of tang and herbs is enough to make many people find creative ways to sneak ranch dressing into every meal.

As far as those of you who are addicted to {insert caffeinated, carbonated beverage here}, you don't have to entirely blame yourself. Caffeine really has been shown to have addictive qualities. After all, it IS a drug. A legal one, yes but it can still cause withdraws when you try to cut back. I'm sure you know all about the caffeine headache.

Ok, the everything bagel. I must admit I am a fan myself but definitely not an addict. It has to be the combination of spices topping this baked delight that send people running to the bagel shop each morning. Who can resist the coarse salt, poppy seed, onion and garlic? Delicious. My suggestion if you can't get enough: try making up the spice blend at home and incorporating it into other dishes. I suggest trying it out on scrambled eggs, buttered toast, potatoes, pasta, the possibilities are endless.

So is there anything wrong with having a food addiction? Well there is if it comes down to you eating so much of one thing that you're not getting a good variety of nutrients in your diet. Or if that food you hold so dearly is high in something that's not so great for you. Ranch dressing, for example, has an excruciatingly high fat content. And we all know that caffeine can have adverse effects on our health. So remember, everything in moderation and you'll live long enough to pass on your ranch dressing addiction to your great-grandchildren!

Foods of Fall: Top Five Dishes

Early fall/late summer in Iowa is the best time to visit your local farmers' market. This time of year we can reap the benefits of the last of the summer harvest along with the return of spring vegetables due to cooler temps. Even if you can't make it to the farmer's market, you should take advantage of the wonderful seasonal produce available in the stores. Here are some of the most simple recipes that allow the awesome flavor of the ingredients to shine:

#5 Roasted Ratatouille Penne
You can really use any of your favorite veggies in this dish, but I recommend:
zucchini
eggplant
tomato
onion
Drizzle these with olive oil and bake at 425 F for about 20 min or until tender. Season with salt and pepper.
Meanwhile, cook up your favorite shape of short cut pasta. Drain, stir in veggies and some parmesan cheese.

#4 Pan Seared Beets with Goat Cheese
This is great with any variety of beets. Scrub, trim, and skin the beets (be careful, they will stain your hands). Slice the beets to about 1/4 inch thickness. Heat a skillet over medium high heat, spray with cooking spray. Add beats in a single layer, turning after about 2 minutes per side, or when you can see the carmelization. Serve with crumbled goat cheese.

#3 Green Beans with Sweet Onions
Steam or boil fresh, trimmed green beans to the doneness of your liking. Meanwhile, in a skillet heat olive oil and butter (enough to coat your onions) over medium low heat and add thinly sliced onions. Saute, stirring often until onions are soft and golden, about 20 minutes (do not let browm). Add a sprinkle of sugar to the onions, along with salt and pepper. Combine with cooked green beans.

#2 Roasted Broccoli
Trim and separate broccoli into florets. Heat oven to 425. Place broccoli on a baking sheet, drizzle with olive oil, add a sprinkle of crushed red pepper flakes (to your taste), chopped garlic, salt, and pepper. Toss to combine. Bake for about 20 minutes or until broccoli is tender.

#1 Tomato Sauce (best you'll ever eat)
You will need quite a few tomatoes for this dish. For enough to feed two people (as a pasta sauce), I would recommend 5 good sized tomatoes. Core and coarsely chop tomatoes. Heat a skillet over medium high heat. Add about one tbsp olive oil into pan, then add tomatoes. Cook, stirring frequently until tomatoes have cooked down and look thickend, about 10 minutes. Season with salt and pepper. Enjoy simply over plain cooked pasta of your choice. The only thing I would even consider adding would be some chopped fresh basil, but trust me you won't need it.

Questions from the Audience

As soon as someone finds I out that I study food, the questions coming pouring out of them. Why did my cookies get too crispy? Why can I eat to make my fingernails grow? What do you do with eggplant? So I've collected some reader questions that I think are common and I would like to take some time to answer them today.

Question: Can I just cut away the mold and eat the rest of [insert food here]?

Answer: Maybe. To fully answer this question, we really need to take a look at the structure of mold. Mold is like a tiny little flower that is growing on your food. It has roots, stalks and spores. The roots can grow deep within a product and the spores can travel to nearby foods and start new mold colonies. So, whether or not you can cut away mold and safely consume the food depends on the depth of the roots.

Bread and other baked goods are soft in texture, therefore the roots can grow very deep by the time the mold is visible to our eyes. These items should be thrown away. The same goes for soft cheese (like mozzarella) and sliced or shredded cheeses. Mold can be safely cut away from firm fruits and veggies such as cabbage, bell peppers, and carrotts. Make sure you are cutting away the food at least 1 inch around where the mold is visible. This will ensure that all of the roots are removed. Finally, cured hams and hard salamis are so dense that the mold is not able to develop roots in the product. So it is safe to scrub the mold away and then cosume the meat.

Question: Is it o.k. to eat pizza that has been left on the counter overnight?

Answer: Officially the FDA says 'No'. But the truth is we have all done this, and most often it will not make you sick. Just be sure to avoid pizza with exotic ingredients such as eggplant and fish because these are more likey to carry malicious bacteria.

Foods shouldn't really be kept out of the fridge for more than 2 hours at a time. Fridges were invented for a reason and that is because the cold temperature inhibits the growth of potentially pathogenic bacteria on foods.

Question: How closely do I have to pay attention to expiration dates?

Answer: Well that depends on the product, of course. Dehydrated packaged foods like Ramen noodles and Mac & Cheese are definetly safe beyond the expiration date. The date on these products is developed from a quality standpoint, so you may notice (if you have a discriminating palate) some flavor and texture changes within the product.

Milk is generally safe for 1 to 2 days after the expiration date, sometimes longer. The important thing here is to evaluate the milk before you drink it. Does it smell funny? Are there weird chunks in it? If so, then it needs to go. Also, if it tastes strange that is another sign its spoiled. Our body has these natural defenses (sense of smell, tasting off flavors) to prevent us from consuming spoiled foods, so pay attention to them!

Eggs should be used within 3 to 4 weeks of purchase, regardless of the expiration date. It is important with both milk and eggs to store them in coolest part of the fridge, the back (NOT the door, even though many fridges are designed this way) for the longest shelf life.

Bottled water is safe indefinetly. The only reason that it even carries an expiration date is simply because we as consumers feel more comfortable this way. But, it is important to check for leaks or holes in the bottles as this could be a potential entryway for bacteria and other organisms.

Feel free to send me any of your food related questions, I would be happy to answer them in a future post.

The Great Grandma Theory

Recently, a friend shared with me her new food philsophy: Don't eat anything that your great grandmother wouldn't consider food. She said that from this theory, she decided to stop eating Pop Tarts.  I fully support this outlook and I think everyone should adopt a similar mantra.

This isn't the first idea of this kind that we've heard; many people promote eating less processed foods and extremists are raw vegans. I believe that the great grandma theory could greatly improve our health and also our appreciation for food in general. To back this up, I have come up with a short list of foods this way of thinking would elminate from our diet:
Cheez Whiz
Cool Whip
Energy/power bars & drinks
Kool Aid
Soda
Hamburger/Tuna/Chicken Helper
Hot dogs (especially those filled with "cheese")

As you can see, these are all things we shouldn't be eating anyway. You may argue "Hey, Hamburger Helper is just pasta or rice with spices and meat. I think G-Gma would have eaten that!". While it may be true that she would have eaten a similar meal, she wouldn't have gone out a bought a box full of processed ingredients and simply added meat. She would have made or purchased pasta, added her own spices (possibly even fresh herbs) and created her own meal.

Possibly the greatest benefit of this theory is that it forces us to think about what we are eating. Convience foods allow us to munch absentmindedly, consuming an infinte number of fat and calories without even realizing it. Making our own meals, begining with basic ingredients makes us aware of what is going into our foods and allows us to be in control of things like salt and fat content. I challenge everyone just to try out this theory in your next few meals.

Thoughts on Cheese Sauce...

Recently, I have become fascinated with cheese sauce. Thick, gooey, brightly colored...what is it that attracts Americans to this crazy condiment? I have never really been a fan myself. Here is my beef with cheese sauce...

It seems to me that the cheese sauce that is commonly consumed by Americans really contains no actual cheese at all. The closest ingredient to it would be the powedered cheese flavoring (think the stuff that comes in the mac & cheese box) and the rest of the ingredients are absolutely artificial. The worst part is the putridly bright orange coloring that gives cheese sauce its distinctive hue. In the world today, we are all concerned about our health and the growing obesity problem. So, should we really be eating this orange artifical goo full of fat and calories that only vaguely hints at the flavor of real cheese?

I think there is only one reason: comfort. Honestly what is more comforting than melted cheese? It's the star ingredient in so many of our favorite meals: mac and cheese, pizza, grilled cheese sandwiches. I think the issue here is that people are moving away from taking the 10 minutes max it takes to whip up a cheese sauce made with REAL CHEESE. We are sacrificing taste and health for the convience of the jar full of orange goo.

For example, I do not believe that the "nachos" they serve at concession stands nationwide can even be considered food, and I certainly do not think that cheese sauce and stale corn chips come anything close to a real plate of nachos. However, it seems that most consumers do not agree with me, because these "nachos" continue to be a best seller.

Another cheese sauce to consider: Cheez Whiz. I wonder what people use Cheez Whiz for? Kraft promotes using it with french fries (really!?! If they need Cheez Whiz they must be pretty crappy fries), chips, broccoli (because its HEALTHIER with Cheez Whiz). They even make a low fat version...don't make me laugh!

Velveeta. Now I have to admit to being a fan of Velveeta Shells and Cheese. I can't help myself. Velveeta is smooth and melts perfectly over those shells leaving a thick coating of a richly flavored cheese sauce. Just add bacon! Anyway, Velveeta isn't really a cheese sauce since it's sold in a solid form, so I won't condemn myself just yet.

I am challenging all the cheese sauce lovers out there to make a homemade version. I promise it's easy and much more rewarding than opening a jar. Start with a simple thick white sauce and add in some shredded sharp cheddar...you might just amaze yourself.

Food is Life

Food sustains life. We all HAVE to eat, but our meals should be so much more than a necessity. Food brings people together- it creates memories by indulging our senses, it is the center of many of our relationships from a first date dinner to a mother feeding her baby with a bottle, it helps us to celebrate (where would we be without turkey on Thanksgiving or beer on St. Patty's?) and, of course food is an art.

There are times when life flies by us as at amazing speed- the last few weeks of a semester in college, working overtime at the office- these are times when we eat for survival. We consume whatever is fast and easy and we don't think about it or even taste it. In the world today, this is unavoidable. But, the important thing is that when life slows back down we take the time to enjoy a meal. This means feeding our souls by stopping and really experiencing the food on our plates.

As a food scientist, I do think about food all day. I realize that this is not the case for most people, but I am asking you to experience your next meal. THINK about it, don't just eat the first food you come in contact with. Take a moment and enjoy the presence of food in your life. I think you'll be surprised with the overwhelming sense of comfort and relaxation this provides you.