Rick Bayless, the man behind PBS' show Mexico: One Plate at a Time, was recently approached by Sargento, best known for their wide variety of shredded, sliced and snack cheeses, to create the ultimate list of ingredients and flavors set to take over the food world. As noted by Delish.com, Bayless brought together a compilation of 10 trends drawing from his travels, feedback from his restaurant guests and readers of his latest cookbook.
Although the list curiously avoids any mentions of Nutella, bacon or even Sriracha, it's an interesting look into the future of culinary trends via the perspective of an experienced chef -- aka, somebody other than a "foodie" blogger. Cough, cough.
Peek the list below, with quotes from Bayless, and expect to see Middle Eastern food, loads of herby sweets and the pungent use of fermentation on the horizon:
Cheesy Potato Soup w/ Roasted Poblano, Greens and Bacon" width="52" height="52"/>
Photo/Recipe from TheFountainAvenueKitchen Bayless mentions that Kale has essentially “opened the door to new kinds of greens.” The popularity of Kale as a "super vegetable" of sorts seems to be a potential usher for more experimental greens such as beet greens, baby arugula and sorrel. Remember: the deeper the color, the stronger the taste.
Slow Cooker Spicy Mango Chicken Chili" width="52" height="52"/>
Photo/Recipe from TheFountainAvenueKitchen Chef Bayless on Braising: “It’s time to re-embrace the slow cooker because braising is a cooking method that keeps coming back. Braised meats, especially pork, will be seen on restaurant and food truck menus from coast to coast.”
Cheesy Kimchi Colcannon" width="52" height="52"/>
Photo/Recipe from NoblePig Chef Bayless on Fermentation: “Fermentation is going to be very in-demand in 2013. This pickling cooking technique delivers sour flavors that demonstrate an evolution of the American taste. Do-it-yourself sauerkraut and Kimchi make for delicious toppings for tacos or even burgers.”
Spicy Corn and Bacon Macaroni and Cheese" width="52" height="52"/>
Photo/Recipe from BakedBree Chef Bayless on Habanero Chilies: “It’s time for people to approach habanero chilies with the same enthusiasm they’ve had for jalapeños and chipotles. Habaneros have a complex fruity flavor and a very distinct heat. One way to mitigate the heart from the habanero chili is to pair it with any kind of dairy product.”
Strawberry Basil Ice Cream" width="52" height="52"/>
Photo/Recipe from BakedBree Chef Bayless on Herby Sweet Desserts: “This year, the combination of herby and sweet will dominate dessert dishes. Salty tastes are maturing and transforming into the direction of savory flavors.”
Muhammara, Za’atar, and Grilled Cheese" width="52" height="52"/>
Photo/Recipe by BigGirlsSmallKitchen Chef Bayless on Middle Eastern Food: “This cuisine stays under the radar and it’s time for Americans to get excited about it because it is healthy and full of flavor. One of my favorite spices I had during my travels in the Middle East is sumac. This wonderful lemon flavor pairs wonderful with fish, chicken, vegetables and cheese.”
Quick Mushroom Leek Lunch Pizza" width="52" height="52"/>
Photo/Recipe by TheNaptimeChef Chef Bayless on Mushrooms: “A greater variety of cultivated mushrooms are available, so it’s time for Americans to move beyond the button. I really enjoy oyster, shitake, king trumpet and especially chanterelle for its earthy aroma and unique, meaty textures. Dried mushrooms are also wonderful to cook with because they are inexpensive and very flavorful.”
Smokey Cincinnati Chili Tacos" width="52" height="52"/>
Photo/Recipe by NoblePig Chef Bayless on Smokey Tacos: “Expect taco fillings to take on a new found fame. We’ll see tacos influenced by all types of cuisines, from Spanish tapas to Japanese tempura.”
Smoked Salmon Brunch Taco" width="52" height="52"/>
What you see here is NoblePig.com’s take on a smoked salmon taco. Using fresh wild salmon with a custom brine utilizing brown sugar and pure maple syrup, she pulls it all together with a pickled daikon radish and a full taco bar of whipped cream cheese, Sargento Pepper Jack cheese, capers, sesame seeds, furikake, and four tortillas.
Savory Mushroom Blue Cheese & Walnut Crepes" width="52" height="52"/>
Photo/Recipe by TheNapTimeChef This one is a bit of a no-brainer with the popularity of food trucks, but Bayless goes a bit further by expanding on how he sees street food actually embodying a flavor profile of its own, and that we’ll likely see these nuances in dishes not served on the street. He notes that “we’ll see more dishes replicating the rustic and fresh ingredients and produce found in street foods, for a soulful and satisfying meal.”
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