Monday, November 29, 2021

Unpopular ingredients that more restaurants should use

If you have a restaurant or bar, you should consider adding these ingredients or dishes to your menu!

Unpopular ingredients

Argan oil

Sourced from the kernels of the Moroccan argan tree. It is edible as well as a popular ingredient in a variety of skincare and haircare products. An example recipe using argan oil can be found at the following address.https://marocmama.com/beef-tagine-with-argan/

Unpopular ingredients

Barberry

Also referred to as the Japanese Barberry, these fruits are not very common. The fruit and leaves of the plants are edible. The fruit has a tart and bitter yet somewhat of a sweet taste to them. A recipe using barberries can be found at the following address.

https://www.thekitchn.com/recipe-persian-barberry-rice-zereshk-polow-237613

Unpopular ingredients

Cobnuts

Cobnuts are a type of hazelnut that is grown and harvested in Britain. Cobnuts can be cracked open from the shell and eaten raw when the nut is still young. But, as the nut ages, it becomes less appealing straight from the shell and should, therefore, be used in cooking just as you would a hazelnut. Below is a link to a recipe to show you an example of how to cook with cobnuts.

https://www.olivemagazine.com/recipes/cobnut-and-toffee-tart/

Unpopular ingredients

Dragon Fruit

Dragon fruit is typically grown in warm climates such as Mexico or Central America.

Dragon fruit is a very unique looking fruit and also unique tasting. Their popularity has increased over the years but still many people are not familiar with this unique fruit. Below is a link to a recipe demonstrating how dragon fruit can be used! https://www.thespruceeats.com/dragon-fruit-sorbet-recipe-1136004

Unpopular ingredients

Endive

Endive is typically grown as one of two types. Curly endive or broadleaf endive. You may find curly endive in local grocery stores labeled chicory rather than curly endive, whereas you may see broadleaf endive labeled escarole. An example of how to cook with an endive can be found at the address listed below.

https://food52.com/recipes/24351-roasted-endive-with-walnut-vinaigrette

Fugu

Fugu is a type of pufferfish that, if prepared incorrectly can be lethal to consume. Japan and other countries around the world have actually made the proper preparations of fugu under law. Fugu can be used as sashimi or chirinabe. You can also prepare fugu as described on the recipe added below.

https://www.cookingchanneltv.com/recipes/fugu-kimbap-2542012

unpopularingredients6

Geoduck

Geoduck (pronounced gooey duck) is native to the united states and is the largest burrowing clam. They are unique in that their soft body is too large for the shell and therefore cannot fully retract into it. The long soft body can grow to be larger than 3 feet whereas the shell is typically about 8 inches. The long soft exposed body is used to bring clean saltwater into the buried clam. Below, you will find a recipe that explains one of the ways that geoducks can be prepared!

https://www.cookingchanneltv.com/recipes/geoduck-chowder-2119905

Unpopular ingredients

Hubbard squash

Hubbard squash is just one variety of squash that is popular in the fall. They can be used in recipes as a substitute for other sweet squash such as sweet potatoes, butternut squash or even pumpkin. The origin of Hubbard squash is widely debated as it appears it once had a different name, making it more difficult to track. This squash is not a typical harvest color such as yellow or orange or even green, but rather the Hubbard Squash is a very large squash that comes in a powdery blueish gray color. You can find an example recipe for Hubbard squash at the link below.

https://www.allrecipes.com/recipe/150225/grandmas-sweet-hubbard-squash-custard-pie/

Ikan Bilis

Ikan Bilis is just a fancy name for dried anchovies. This dish is very popular in South Asia but not typically used in other parts of the world. It is said that these dried up little fish make for tasty snacks and can also be used in recipes such as the one I included below. https://akitchencat.com.au/ikan-bilis-sambal-nasi-lemak/

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!

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