The Top Ten Trendy Foods of 2006

From sun- dried tomatoes and balsamic vinegar, to creme brulee and stone pies, food fads, or trends, come and go each year in the United States. What's hot and what's not, is determined by a host of factors. Food Industry trade shows, television food programming and Internet food sites can strongly influence the fickle tastebuds of American consumers. Quite often, when a food item has achieved the status of being 'trendy', it is utilized in inappropriate, or un- appetizing flavor combinations, because it is a 'hip', or fashionable item to feature.

Presented here are the Top Ten Trendy Foods Of 2006.

A) Asparagus (green and white)
Time was, when asparagus was always green and seldom seen. Aside from French restaurants and special- occasion family dinners, the hardy shoots rarely made an appearance. In recent years, asparagus has increasingly been used in various preparations everywhere. In 2006, creative chefs across America dilligently propped- up stalks of green and white asparagus against mounds of mashed potatoes that accompanied numerous beef, lamb, poultry and seafood dishes. Steamed, boiled, sauteed, baked into breads, used in soups and salads, and even as a pizza topping, asparagus had a good year in 2006, making it one of the top ten trendy foods of the year.
B) Ceviche
Generally acknowledged to be a Peruvian dish in origin, ceviche has become a staple menu item at many types of Latin American restaurants. Essentially raw fish or seafood that is marinated in citrus juices and other ingredients such as garlic, onion, chili peppers and cilantro, ceviche fairly defined the word 'trendy' in 2006. When fish or seafood soaks, or marinates in citrus juices, the acids in the citrus technically 'cook' the seafood, in a sense, thus separating ceviche from sashimi. The year 2006 saw American restaurants serving versions of ceviche that featured shrimp, octopus, clams, squid, tuna, filet of sole, tilapia and a host of other forms of seafood.
C) Coffee- Crusted Beef
From London broil and top round to hangar steak and filet mignon, beef and coffee teamed up together in 2006, in a big way. Aside from being perhaps the world's favorite beverage, and being used in ice cream and the occasional chili, coffee heretofore had been an under- utilized food ingredient. Based on the popularity of this dish, expect more coffee- based recipes to appear on the culinary landscape.
D) Fava Beans
Also known as broad beans, these legumes became a featured part of many appetizers, salads, soups and stews in 2006, thereby relegating them to the status of being a 'trendy' food. These delicious beans particularly made an impact at many Mediterranean and Italian restaurants, where they often showed up as part of an antipasto or bruschetta.
E) Flatbread Pizzas
A few years ago, the term 'stone pies' began appearing on restaurant menus, generally signifying pizzas that were baked in stone ovens. In 2006, flatbread pizzas, which, as the name implies, are just that, appeared in various manifestations on the menus of coffeehouses, fast- food emporiums, snack bars and just about anywhere that served hot food. Perhaps feeling unbridled by the simplicity of the dough, intrepid pizza chefs topped these yeast- less pizzas with goat cheese, duck, truffles, foie gras, lamb and anything else they could get their hands on.
F) Fruit in Salads
One of the healthier top ten trendy foods of 2006, was humble and delicious fruit. Fruit of every stripe and variety made its way into a wide assortment of salads. Just as the spinach scare developed, many restaurants were adding various melons and soft fruits to their spinach salads. Bananas, plantains, grapefruit, kiwi, mango, papaya and pomegranate figured prominently in American salads in 2006.
G) Panini Sandwiches
In 2006, panini grills became standard equipment in many American homes and restaurants. By pressing various sandwich ingredients together and imparting them with the trademark panini grill lines, hungry consumers everywhere reveled in the great tastes produced when sandwiches are prepared panini- style.
H) Pomegranates
Originally used in grenadine syrup, the thick, sweet syrup used in many cocktail drinks, pomegranates were a largely- ignored recipe ingredient until recently. In 2006, when they became a trendy food, pomegranates showed up in chutneys, curries, yogurt, jams and jellies, sauces, breads, pastries and even in martinis.
I) Sage
For many years, sage has been a primary ingredient in stuffings, or dressings. In 2006, this peppery herb made its way into soups, stews, marinades, sauces, breads and desserts. Sage teas and martinis were also popular and trendy items in 2006.
J) Truffle Oil
Like garlic mashed potatoes previously, mashed potatoes infused with truffle oil were one of the most popular and trendy foods of 2006. It didn't stop there however, oil- happy cooks also doused various cuts of meat, poultry and seafood, as well as a host of rices, risottos and vegetables with this expensive and concentrated oil in 2006.