Earlier I wrote about Black Garlic- well, it's still a new food trend and here are some others: yuzukosho, a paste made from the yuzu citrus and kosho, a Japanese green chili pepper. It has loads of tangy citrus flavor not just pure heat. This new product is yuzusco, like Tabasco, and it is yuzu and kosho but in a thin vinegar sauce. It has all the complexity and mild heat of yuzukosho but is much easier to use. I would use it in place of Tabasco, which I find to be fairly simple and one note.
Savory filled macaroons from Fabrique Delices. Supposedly these are popular in France. I liked the goat cheese one, but the other flavors such as porcini and sun-dried tomato were problematic for me, as the cookies were too sweet. Since they are made from egg whites and sugar, I'm not sure how the baker will get the balance of sweet and savory right, but I think it's an interesting idea and look forward to trying them, perhaps with a glass of wine?
The Fancy Food Show has very few gadgets and gizmos, but there was an interesting invention, Bread Armor a special plastic zip top bag designed specifically to keep artisanal bread fresh. It wasn't an ordinary plastic bag, but one made of 7 layers and supposedly it keeps baguettes fresh for up to 20 days. Obviously I need to put this to the test! But as someone who routinely makes bread crumbs or tosses out petrified baguette remnants, I am very excited at the prospect of this product. It can also be reused many times.
I'm already a big fan of Rogue Creamery blue cheeses but there were two new ones I fell for at the show, Cave Man, which is aged in a limestone cave and has some earthy notes, and Brutal a limited edition cheese which is intensely flavored and super creamy aged for 3-4 years. Good stuff! Keep your eyes open for it.
I found Zix ravioli cookies in a section of products searching for a home "on the shelf." They are flaky and rich, filled with a raspberry almond filling. I liked both the regular and gluten-free versions. These are pretty cookies that taste as good as they look. Locavores take note! They are from Sonoma county.
J. Burger Seasoning from August Kitchen. It is kind of like a mirepoix, that mixture of onions, celery and carrot but in this case it has onions, Worcestershire sauce, tomatoes, bread crumbs and spices, cooked down to a flavorful melange that can season and add texture to meatballs, burgers, sauces, soups, stews, you-name-it. Available at Foodzie. Makes me wonder if I should make something like this to keep on hand in my own kitchen?