Top food trends for 2008

January 1, 2008 9:00:00 PM PST
Pickles and family style meals are two of the trends that you'll be seeing in the world of food this new year. While everyone is talking about dieting in the new year, we're talking about eating -- and what kinds of food you might be digging into in 2008.

James Oseland is the editor and chief of Saveur, and this year he says plan to share. At restaurants like Craft, the portions are made for passing.

"In essence it's the same as Sunday night dinner," Oseland said.

The upside is you get to try more things and more flavors in one sitting.

Speaking of flavors, James also says Asian flavors are a big trend.

And instead of parsley, top that pasta with julienned kaffir lime leaves for a citrusy flavor. And try adding star anise to a stew.

And a third trend is pickling. There are a handful of saavy pickle producers.

And with great names, you'll want to dig right in. Craft also pickles lots of things like baby corn.

Angel Hair with Kafir Lime Leaf
Recipe courtesy Saveur Magazine

  • 1/4cup extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 8 ounces dried angel hair pasta
  • Salt and freshly ground black pepper, to taste
  • 2 Kafir lime leaves, stem and rib removed and very finely sliced

    1. Heat the olive oil in a medium skillet over medium heat. Add the garlic and cook until softened, about 3-4 minutes. Keep warm while you cook the pasta.

    2. Bring a large pot of salted water to a boil, add the pasta and cook until just al dente, about 4 minutes. Drain and add pasta to the skillet with the oil and garlic. Toss pasta in the oil to coat and divide between two plates; season with salt and a generous amount of black pepper. Sprinkle the lime leaves over the top and serve immediately.

    Daube de Boeuf (Beef Stew)
    Recipe courtesy Saveur Magazine
    SERVES 4

  • 2 oz. dried porcini mushrooms
  • 2 lbs. beef chuck, cut into 2" pieces
  • Coarse Salt
  • 1 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 cloves garlic, chopped
  • 2 large plum tomatoes, peeled, seeded, and roughly chopped
  • 1 stalk celery, diced
  • 1 bay leaf
  • 2 whole star anise
  • 1 two-inch piece cinnamon stick
  • 1 tbsp. flour
  • 2 cups dry red wine
  • Freshly ground black pepper

    1. Place mushrooms in a bowl, pour in boiling water to cover, and set aside. Place meat in a medium bowl and sprinkle with salt.

    2. Heat butter and oil in a large, heavy pot over medium-high heat. Brown meat in batches, leaving plenty of space between pieces so that they brown evenly. Transfer meat as it browns to a large dish; set aside.

    3. Lower heat to medium-low and pour off all but a bit of the oil and butter. Add onions, carrots, garlic, tomatoes, and celery and stir with a wooden spoon, scraping brown bits from the bottom of the pot until vegetables are coated with oil, about 5 minutes.

    4. Return meat to pot and add bay leaf, star anise, and cinnamon stick. Mix flour and 1 cup of the wine with a fork in a small bowl, making sure there are no lumps. Stir into pot with remaining 1 cup wine. Cover and simmer over low heat for 2 hours.

    5. Drain, rinse, and roughly chop mushrooms, reserving liquor. Strain mushroom liquor through a coffee filter; add to pot with mushrooms. Simmer another hour. Remove spices, season to taste with salt and pepper, and serve.