The slogan "Beef...it's what's for Dinner" is one that you can find all across America. Evidently people in Canada are thinking the same thing. The lifestyle magazine Canadian Living just released their food trends for 2010. Here is what their research found:
CanadianLiving.com December 2010 Food Trends Report
Decadent cheesecake and beef tenderloin moving up in the trends is a good reflection that Canada's healthier economy is making its way to the dinner table.
Toronto, ON (Vocus/PRWEB) January 12, 2011The Food Trends Report is a monthly review of food trends among Canadian home cooks. CanadianLiving.com has been an authority in the Canadian online food community since 1996 and welcomes over 1.3 million visitors monthly.
CANADIAN FOOD CRAVING OF THE MONTH
Searches for Beef Stew increased 2000% over 2009. "What I’ve seen across the board is continuing resurgence in recipes that your grandmother would have made for you – core Canadian recipes like beef stew,” explains Canadianliving.com Food Editor, Colleen Tully.
- NEW TREND for 2010 - Beef Tenderloin
- NEW TREND for 2010 - Making your own bread
- NEW TREND for 2010 - Italian cooking
- Cheesecake - Up 4000%
- Cookies - Up 2000%
BEHIND WHAT’S IN
“Decadent cheesecake and beef tenderloin moving up in the trends is a good reflection that Canada’s healthier economy is making its way to the dinner table,” suggests Tully.
- Appetizers - Down 35%
- Christmas cookies - Down 30%
- Chicken - Down 15%
BEHIND WHAT’S OUT
“The appetizer boom of 2009, which saw a huge increase in interest, looks like it's finally slowing down. Home cooks are rediscovering the rustic flavors of heartier meats after a solid year of increased interest in poultry. “
For further information and interview opportunities please contact Canadian Living Food Director Annabelle Waugh at 416-733-7600, extension 4819. For the latest recipe and food trends visit http://www.canadianliving.com/
Here is a great recipe from the Beef Information Centre.
Slow-Cooker Beef Goulash
Serve this hearty dish with a dollop of sour cream if you like and steaming hot egg noodles or mashed potatoes. This recipe makes enough for casual entertaining or make the Small Batch Version (below) to serve a small family (serves 2 with leftovers).
|2 tbsp (30 mL)||all-purpose flour|
|½ tsp (2 mL)||EACH salt and pepper|
|2 lb (1 kg)||1-inch (2.5 cm) Beef Stewing Cubes|
|2 tbsp (30 mL)||vegetable oil|
|2||onions, sliced lengthwise into eighths|
|2||cloves garlic, minced|
|¾ cup (175 mL)||red wine|
|1 cup (250 mL)||bottled chili sauce|
|1||can (28 oz /796 mL) diced tomatoes|
|¼ cup (50 mL)||paprika|
- Combine flour, salt and pepper in slow-cooker. Add beef and toss to coat. In large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown seasoned meat, in 4 batches and adding oil as necessary. Return meat to slow-cooker.
- Add remaining oil to skillet; cook onions and garlic for 1 minute. Add wine and bring to boil, scraping up brown bits from bottom of pan. Pour over beef; stir in chili sauce, tomatoes and paprika.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until meat is tender.
- Small Batch Version: Prepare recipe as above, substituting 1 can (19 oz/540 mL) seasoned tomatoes for the plain tomatoes and reducing all ingredients by half. Cook on Low for 5 to 6 hours or High for 2 to 3 hours. Makes 4 servings.
- BRIGHT IDEA: No slow-cooker? Use a Dutch oven pot to brown meat and then simmer, covered, in 325°F (160°C) oven for about 2 hours.