I will remember 2009 as a great year for food in my life. I started this blog in February with my friend Michael, who used to come over to cook dinner nearly every night. We ate quite well, and we accomplished many food goals, as I've reflected on before.
Now, it's time to look forward. I want to continue to learn about flavors and cooking techniques. I want to taste new foods and try my hand at different cuisines. I have some ideas about what I'd like to accomplish with this blog and the direction I'd like to go. Most importantly, I'd like to get a job that combines my two passions of food and journalism.
Now for a few predictions about the world of food blogging in 2010:
I'm pegging dutch babies, pozole and malfatti as the cool things to make in the new year. All of those dishes have been around forever, but based on somethings I've seen in magazines, on TV and around the internets, those are to-blog in oh-ten. You'll see… (Jan. 7 update: I'm adding lentils and aleppo pepper to this year's future list of trendy/overused ingredients.)
Salted desserts (especially caramel), bacon and macarons have been very popular — almost too popular — for the past two years, but I don't see that quite letting up. The people who were ahead of the trends might be getting tired of these things already, which means the mainstream is ready for them. Starbucks has a line of macarons coming out. Candied bacon is on more and more dessert menus and bakery shelves. Along with that is the salted caramel, which is not so unconvential anymore, but still too good for bloggers to give up.
We'll see if we have another year of homemade marshmallows. I'm growing a bit tired of seeing them on Foodgawker and Tastespotting, but I still haven't made them myself and I'm sure there are other food bloggers who have homemade marshmallows on their new year's list.
Spatchcocking — butterflying poultry and then roasting or grilling it — started to gain ground in late 2009. I saw it in the summer, and there was a big push around Thanksgiving. I think you'll find even more people trying it with their turkey next year.
The lines will continue to blur between professional and amateur cooks. Competitive cooking shows like Top Chef are broadening the public's knowledge about gourmet food. And the proliferation of food blogs is really forcing the bar to be raised when it comes to home cooking. Then you've got Thomas Keller's Ad Hoc at Home and David Chang's Momofuku cookbook, not to mention the sous-vide machine for the home kitchen.
I just hope food bloggers find ways to be creative this year and in the future. The internet has enough banana bread and snickerdoodle recipes, don't you think? Let's muse on food, try new things and see what we can do. Above all, let's eat really, really well.
Cheers and Happy New Year!