Prepared Foods- July 2008

culinary creations On the National Menu COURTESY @ISTOCKPHOTO Ben Kenney, Mintel Menu Insights Oh, Olive Oil When it comes to different preparations and ethnicities of food, olive oil is a basic kitchen necessity—whether that kitchen be old, modern, Italian or traditional American. As olive oil’s popularity grows in kitchens around the country, grocers attempt to maintain exclusivity and an aura of quality with high prices. Buying a bottle of extra virgin olive oil shipped from overseas and grown on a specialty farm with limited supply can cost in excess of $40 per liter. Mamma Maria, of Boston, serves Buffalo Mozzarella, a sampler of creamy, imported, fresh buffalo milk cheeses, mozzarella and ricotta drizzled with extra virgin olive oil, sea salt and cracked black pepper. The rich and creamy texture of these cheeses is highlighted on the plate by the fruity flavor and mild texture of the olive oil. Norman’s Miami of Orlando, Fla., serves Dos Dulces— orange-scented crème catalana with chocolate mousse, a crunchy tostada and Portuguese olive oil. This dish not only incorporates enough sweetness to serve as a dessert, but it also exploits the possibility of using olive oil in desserts. Getting Crabby When it comes to seafood dishes, crab plays a versatile role and can accommodate many different flavors, due to its mild, succulent and buttery taste. Most people are familiar with crab dip from holiday celebrations or Superbowl parties. When crab is paired with cream cheese or sour cream, it serves as an accessible host to a variety of “dippers,” such as sliced bread, chips and vegetables. The smooth and delicate flavors of crabmeat have made it a popular accompaniment for other seafood and fish. Salmon, which boasts accessible flavors for many diners, can be successfully paired with crab. Whether topped with crab or even stuffed with it, the two fishes blend together well, due to their mild flavors. According to Mintel Menu Insights, McCormick and Schmick’s of Portland, Ore., serves Stuffed Salmon, Bay of Fundy Maine—a dish of salmon stuffed with blue crab, Oregon bay shrimp and brie cheese. As McCormick and Schmick’s realizes, the blendable qualities of these two ingredients are enhanced by dairy products. COURTESY @ISTOCKPHOTO/SUPERIJONO SUHARJOTO www.PreparedFoods.com ● July 2008 47 http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods- July 2008

Prepared Foods- July 2008 Table of Contents Hitting the Shelves Category Analysis: Cereal Bars MarketWatch Modern Mediterranean Cuisine On the National Menu Stabilizers in Foods Beverages: Drinking It Up Protein and Aging R&D Applications: Chia Seed Nutraceutical R&D Applications: Navigating Flavor Trends R&D Applications: Ancient Whole Grains Abstracts

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