|Hamachi with Vietnamese Chili-Fish Sauce|
Have you had enough of the Year End Lists? In case you haven’t been paying attention, there have been a few. I’ve seen Best Restaurants, Best Dishes, Top Food Trends, Best Fast Food, not to mention psychic predictions as to what we can all expect to be eating, trending, and “besting” in 2013.
I’ll leave the “Best of” lists to the professionals. But even in my own universe, food seems to cycle, each year bringing its own personal set of top eats. 2010, for example, would certainly have been The Year of the Duck. Once John found out I could sear a mean Muscovy, he put in a request for said duck dinner at least once a month.
2011 could have been a few things, but I’ll give a special mention to the clay pot. A simple unglazed bean pot inspired many a long simmered dish from Jamaican goat curry to rabbit ragu.
Which brings me to the Top Trends in My Kitchen of 2012.
Once John learned how to navigate the tourists and overwhelming selection of fish and seafood at The Lobster Place, our fish consumption skyrocketed. Walking home from a Friday night or Saturday morning workout, he might swing through and pick up whatever was looking good at that moment. Opah belly, ahi tuna, hamachi collar, fresh Florida shrimp- we threw the net wide. I'd prepare the fish simply and we'd eat it alongside a salad. Our Saturday lunches became infinitely healthier.
It all started with John’s famous sweet potatoes, roasted with garlic and rosemary, and the occasional dollop of duck fat. Feeling bold one day, we swapped out the sweets for Purple Peruvian potatoes. The entrance of Foragers Market to our neighborhood brought the discovery of sublime, creamy Red Bliss potatoes from a local farm, so far removed from the typical grocery store variety it was like I was discovering the potato for the first time. Then came the revelation of the Japanese variety from BodhiTree Farm at Abingdon Square Farmer’sMarket. These tiny, misshapen tubers were so intensely sweet I could eat them practically by themselves with little more than salt and pepper.
Ice Cream on Hand
New best practice for dinner parties: always have homemade ice cream in the freezer. The gift of a Cuisinart ice cream maker last Christmas turned into the unexpected dinner party savior I never knew I needed but apparently did. Keeping ice cream on hand saved me from having to make one more dish on the day of the party, while still reaping the benefits of serving a homemade dessert. From milk chocolate with Oreos, to lemon sorbet, to pumpkin with candied ginger, there was an ice cream recipe to fit any season and every menu.
What will be trending in the months to come? Will John start adding pineapple to his berry smoothies? Will coriander replace cumin as my favorite spice in the cabinet? Will potatoes take a backseat as we sample the international rainbow of rice? Only time will tell. But if it happens in my kitchen, you will probably be reading about it right here, on Pho the Love of Food.
|Happy New Year! With Vietnamese Duck and Rice Noodles|