The Rockstar Ingredient Theory

I've slowly been realizing that each year the same pattern emerges. It seems to me that every single year in food is subtly defined by one specific ingredient. Somehow, someway, this possibly unheard of ingredient rises above the thicket with a tremendous rush and takes over the food world by storm. Suddenly, in a dizzying array of photography flashes, blog recipes, and magazine exposes this once underground food legend becomes a flash-in-the-pan rockstar.

For some of us it seems odd. We've been using the now ooh'ed and aah'ed ingredient for years. You haven't noticed it before? Where were you, society? Some of us were loving these guys before they were cool. I don't need the t-shirt, I was at their first concert.

It's hard to trace back, mainly because I wasn't paying too much attention for a long time. For a year or two back in the late eighties and early nineties, the coasts were abuzz with recipes and restaurants toting the use of goat cheese. And who can forget how suddenly every single thing lining the market shelves had some sort of sun-dried tomato in it. How glad,I am that that Tuscan flavored nightmare is over. (Sun-dried tomatoes make me gag.)

Last year, 2007... It was all about tea being used in food. Don't believe me? Look back. Matcha, chai, and Earl Grey. In cakes, tea cookies, for smoking meats, making preserves, and flavoring breads. It was everywhere. What food blogger didn't try using tea for something else other than a cup of hot water? I know I did. I made at least three different tea-based cupcakes using Earl Grey, matcha, and chamomile. Tea has dozens of healthy properties and flavorful opportunities to be explored, and explore we did.

2006? Pomegranate molasses. I grant this one to it being used suddenly on quite a few Food Network shows. That and the ever growing influence of Moroccan and Indian food. I think part of it traces back to the strengthening bonds and seemingly inevitable addition of Morocco to the European Union. With the country being accepted by most first world countries as "one of us" people were more willing to give it a try. Soon we were infatuated with that amazingly powerful fruity and acidic flavor.

I think 2005 was the chipotle pepper. Smokey heat that could give authentic Mexican/Tex-Mex/Creole/South of the Border flavor. We were adding it to BBQ, chocolate (best idea ever), salads, and breads. It flavored our junk food and perked the senses.

This year, 2008? RHUBARB.

Why you say? Look around. Check out any of your favorite food blogs. I bet you dollars to rhubarb jelly stuffed doughnuts you'll find a rhubarb recipe.

But why? Surely it's been around forever? People have been making rhubarb pies since time began. But it's suddenly that people are starting to push it outside the pie. Finding new and creative uses to apply this partly poisonous plant.

My friend Elise thinks it's a slow move from West to East. We on the West Coast have greater access to... well, most all produce. It's California. We just do. The rest of the nation seems to finally be catching up to the same kind of access we have to this veritable ruby-red boon. It's a good theory that seems to make sense, or at least it does to me.

I have no real proof or evidence to back up my claims. Just observations from reading over many, many food blogs and other food websites. It's my Rockstar Ingredient Theory, but if anyone else has any other insights or observations, please, I'd love to hear them.