Posted on Tue, Oct. 7, 2008
Exciting new organic, ethnic choices on shelves
By Steve Petusevsky
SOUTH FLORIDA SUN-SENTINEL
Here are some food-related thoughts. They can be pondered by both vegetarians and non-vegetarians:
Sustainable, green and knowing where your food comes from: All of a sudden, being green, sustainable and organic is hip. I hate to say it, but I was serving organic food and socially responsible cuisine in 1994.
But I really appreciate that the world has finally caught up. It's nice being in the mainstream after so many years of being considered counterculture.
The hot trend at the moment is for chefs to serve food from no more than 150 miles around their restaurants. It affects everything in the food chain, from how we grow and prepare our meals to how we dispose of our garbage. However if I see or hear the word "artisanal" one more time, I may blow.
Explosion of whole grains: Whole grains have made their way into many products. I love the fact that you can now find all sorts of grains even in mainstream markets. Quinoa, it's not just for breakfast anymore.
Frozen ethnic meals: Pad Thai for dinner on Tuesday, palak paneer on Thursday or will it be Indonesian nasi goreng on the weekend? Have you looked in your supermarket frozen food section lately? In the last two years, no dish is too obscure to show up there. Teriyaki seems tame. Many food companies now have chefs helping them develop new recipes, and it shows.
Better prepared foods: I'm sure you've noticed there are better choices in the frozen and even fresh packaged prepared foods in supermarkets. That's because there's a new breed of young chefs called culinologists. Part food scientist and part chef, these guys are upping the ante in regard to quality of mass-produced foods.
And here are some favorite ingredients that I can't live without:
Sriracha, or Thai spicy chili sauce, is available at Asian grocery stores and many supermarkets. It's highly addictive. Made with sun-ripened chili peppers, it can be squeezed on just about anything. Mix 1 tablespoon into 1 / 2 cup mayo. That's what Japanese sushi chefs use as spicy sauce for many of their sushi rolls.
Smoked paprika is great on potatoes, pasta, rice and vegetables. I love the complex flavor and ease of use. It's readily available and comes in sweet and spicy varieties.
Spice mills offer spices packaged in their own grinders so you can put them right on your dinner at the table. They now come in wonderful flavor combinations. Keep a number of them on hand. Tuscan herb, spicy steakhouse, sesame chili and pizza seasoning are just a few of the options. The big box membership stores are the best place to find the tall ones for a few bucks.
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ABOUT THE WRITER
Readers may write to Steve Petusevsky at Vegetarian Today, South Florida Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line. Personal replies are not possible.
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© 2008, Sun Sentinel.
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