IDEAS IN FOOD

Spaccatelli

Shapes and textures spark the creative process. Paying attention to them enables us to connect ideas.

Years Past

May 18, 2012

May 18, 2006

May 18, 2005

Posted on May 18, 2013 at 06:02 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

True Brews, How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home, by Emma Christensen was a book we just couldn't resist. Fermentation is one of our passions and a book that focuses on beverages was a no-brainer. We've played around on own with kefir, kombucha, ginger beer, and various other beverages with good results. That said, even with our library of fermentation books, we tend to fly by the seat of our pants. This book looked like it would be fun and informative, an easy read that would also give us some solid information to work with.

True Brews did not disappoint. The writing has a straightforward tone. It is easy going and approachable while communicating all of the pertinent information. Emma Christensen covers a wide range of recipes from gluten free pale ale to cloudy cherry sake. The recipes span the globe and I was especially intrigued by the wide range of flavors. There is a Mexican Pineapple cider known as tepache and a blueberry-lavender mead. Every chapter begins with a master recipe for the brewing technique followed by variations. There are interviews with brewers and precise recipes to extrapolate from. It's a great book and we are so happy to have found it. We encourage anyone with an interest in home brewing to check it out. It's the perfect summer read for those of us obsessed with food and drink.

Yeas Past

May 17, 2012

May 17, 2005

Posted on May 17, 2013 at 11:38 PM in Approach to Cooking, Balancing Tastes, Books, CULINARY EVOLUTIONS | Permalink | Comments (0)

10 Things To Remember About Creativity

1. Creativity doesn't exist in a vacuum.

2. Creativity and curiosity are a magic combination.

3. Creativity expands when shared.

4. Creativity has to be paired with knowledge in order to make things happen.

5. Creativity works like a muscle, the more you use it the stronger it gets.

6. Creativity isn't about finding success, it's about asking questions.

7. Fear kills creativity.

8. Fun inspires creativity.

9. Creativity leads to flexibility.

10. You need to create in order to be creative.

Years Past

May 16, 2012

May 16, 2009

May 16, 2005

Posted on May 16, 2013 at 05:29 PM in Approach to Cooking, Balancing Tastes, Beyond the Kitchen Doors, CULINARY EVOLUTIONS | Permalink | Comments (0)

A Recap

...in photos. The nice thing about dining with a four year old when her Dad is in the kitchen is that you can get the fastest tasting menu in the house. Most pictures were taken with my iPhone, many before Amaya stuck her fork into things.

Sweet Tea Soda

Sweet Tea Soda, Not Gin & Tonic, Passionfruit Punch, Lychee Basil

Liquid Creamsicle

Rhubarb Lemonade

Years Past

May 15, 2012

May 15, 2005

Posted on May 15, 2013 at 02:23 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

stRawberry Shortcake

We started with more intense strawberries.

Then added a lighter cake.

We needed a special cream with texture and balance. We took buttermilk and blended it with cream cheese, sugar and salt. We froze it with liquid nitrogen and folded in chopped baby celery leaves. This may sound strange, celery leaves in a dessert, but we've discovered that seemingly savory herbs can add that special something to sweet courses. They bring a certain balance to the the dish in addition to their delicate flavor. Try it and you will be pleasantly surprised.

We griddled the cake and dressed the strawberries with olive oil and thinly sliced lovage leaves. We topped them with the frozen buttermilk-cream cheese. And soon there was nothing left but a happy memory and a few sticky fingers.

Years Past

May 14, 2012

May 14, 2006

May 14, 2005

Posted on May 14, 2013 at 02:32 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (2)

What We're Reading Now

It's been a while since we did a round-up. There's been some interesting stuff around the internet lately and we thought we'd share a few good links.

For those who don't know, umeboshi is a classic Japanese pickle. It's an acquired taste but once you feel the passion it's impossible to ignore. If you've ever wondered how umeboshi is made there's a recipe in the previoous link and here's another beautifully illustrated description of the process by the Cultured Pickle Shop.

In case you'll be in the St. Louis area this summer we wanted to let you know that we will be at the Food Media Forum this August 9-11. In fact we will be honored to be gving the keynote speech and we hope to meet some new friends for the occasion.

Humans of New York is great website. Recently in San Francisco, it gives you a little insight into the minds of all those people walking past you every day. You never know what you'll find there.

Here are some thoughts on being picked by Seth Godin. Winning the Saveur Best Culinary Food Science Blog Award felt great and just a little bit ironic. It's taken years to get here and frankly food science isn't what we planned to do. Our greatest discoveries happen because we're not scientists. We have just enough knowledge to be willing to make the leaps and just enough naivete to be sure that somehow it will all work out. This has been our path through the culinary world thus far and it works for us. And that's the key to everything. Figure out what works for you and then take it as far as you can. You never know what will happen.

Years Past

May 13, 2012

May 13, 2009

May 13, 2005

Posted on May 13, 2013 at 08:40 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (2)

Weed Patch 2013

It is exciting to watch ingredients collide with ideas. We have started putting together this years weed patch. We are planting in pots and barrels this year. I hope to limit the unwanted weeds. And protect the weeds we want. Lovage, garlic chives and traditional chives returned on their own. Anise hyssop, rosemary and chocolate mint weathered the winter. And rose thyme proved much heartier than the roses we tried to grow a few years ago. This year we added lemon verbena, summer savory, globe and opal basil, parsley and lavender. We have planted Black Krim and Brandywine tomatoes along with jalapeno peppers. All that is left is keeping everything alive.

Years Past

May 12, 2012

May 12, 2005

Posted on May 12, 2013 at 08:15 PM in Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)