IDEAS IN FOOD

A Toast

"They say there's nothing new under the sun. But under the moon, that's a different story..."

We wish you all a happy a New Year's Eve. Our favorite sparkling cocktail, reminiscent of all those scenes in the movie Moonstruck, consists of a sugar cube moistened with a few drops of Fee Brothers rhubarb bitters in a champagne glass, the prettiest one you own, and filled with sparkling wine. It's budget friendly (even for a crowd), festive and always delicious. As you sip and savor both the wine and the company remember that great new beginnings hinge on remembering what came before. Have a safe and wonderful evening and we hope to see you here in the new year.

 

 

 

Years Past

December 31, 2011

December 31, 2009

December 31, 2008

December 31, 2007

December 31, 2006

December 31, 2005

Banana Bucatini

Our first use of the banana-miso was in noodles. We have made miso noodles before. That recipe is in our first book. We created a new recipe for the extruder. The intense aroma of the banana permeates the flour. The miso flavors the noodles throughout.

Years Past:

December 30, 2011

December 30, 2010

December 30, 2009

December 30, 2008

December 30, 2007

December 30, 2006

December 30, 2005

Banana Miso

We have played around with fruit and miso blends. Cranberry miso. Apple miso. Concord grape miso. The fruit is the supporting structure. The miso defines the fruit. Blending bananas and miso was our next step along this path. The blended ingredients became a unique whole. It is a building block in our pantry. And it can stand alone as a condiment.

 

 

Years Past

December 29, 2011

December 29, 2010

December 29, 2009

December 29, 2007

December 29, 2006

December 29, 2005

Smoked Maple Flakes

We never leave ingredients alone. We smoked the delicate maple flakes from Tonewood. After an hour in our smoker the flakes take on a savory complexity. We call the flakes "Maple Maldon". They look and eat like Maldon salt flakes. And now we have smoked Maple Maldon in our pantry.

 

Years Past

December 28, 2011

December 28, 2010

December 28, 2009

December 28, 2008

December 28, 2007

December 28, 2005

December 28, 2005 (2)

Something Warm From The Oven

The world is changing. As much as I love cookbooks, with their shiny covers, intriguing stories and ever so edible recipes, they are evolving. Book jackets are disappearing, themes are becoming more streamlined, and niche subjects are finding new audiences around the world. And there are the e-cookbooks too, ones you can only buy for a reader, sometimes self-published, that you will never hold in your hands or smear butter and sugar across the pages of. And still, I love them because there is inspiration to be found whenever someone is passionate enough about their subject to devote hours to creating a permanent record that barely begins to do it justice.

One such e-book is Something Warm From The Oven (photo from Amazon.com) by Eileen Goudge. The author is a novelist and while I have yet to read any of her other books, I certainly plan to do so in the very near future. This book is for bakers and all who love the communion of flour, butter and sugar. I have tried enough of them to say with confidence that the recipes work. They are special, a bit old fashioned and incredibly delicious in both phrase and flavor. There are pies and cakes, cookies and and cobblers. From the almond cookies inspired by the ones doled out in Chinese restaurants to an incredible chocolate marble cake, there is something for everyone to bake. There are practical tips and easy to follow recipes. It is a book that makes you want to cook and as anyone who has visited this website before must know, that is what I look for in a cookbook. So if you love make sweet things for the people in your life, check it out. It will be money well spent. Now please excuse me while I go devour her first novel...

 

Years Past

December 27, 2012

December 27, 2010

December 27, 2009

December 27, 2008

December 27, 2007

December 27, 2006

December 27, 2005

December 27, 2005 (2)

Flickr Photographs

We are putting our photography archives on Flickr, Ideas in Food's Photostream. They are organized by ingredient. We have also created 12 sets focussed on composed dishes. These photographs are a visual database. They are a great stomping ground to jumpstart ideas.

 

Years Past

December 26, 2011

December 26, 2010

December 26, 2009

December 26, 2008

December 26, 2007

December 26, 2006

December 26, 2005

December 26, 2005 (2)

Gluten Free Casarecce

We finally brought our What IiF flour and the machine together. The noodles were stunning. Everyone who ate them did not believe they were gluten free. We used whole eggs and water to hydrate the flour. The addition of the eggs also added additional structure to the noodles. These are an exciting addition to our repertoire.

Years Past:

December 25, 2011

December 25, 2010

December 25, 2009

December 25, 2008

December 25, 2007

December 25, 2006

December 25, 2006 (2)

December 25, 2005

One for You Two for Me

Holiday gifts are difficult. This year a few people are getting a jar of bourbon caramel from us. Unfortunately we have a big problem. This caramel is way too good. Parting with it hurts. Not a punch in the face type of hurt. It hurts because the recipient be worthy. They need to have the appreciation for it. I have eaten it on ice cream. I have stirred it into coffee. I have eaten it straight from the jar. Since we can't "give" everyone a jar we wanted to share the recipe. Hopefully you can share it more easily than I can. If not, just share the recipe.

Bourbon Caramel Sauce

 

1500 grams sugar

300 grams water

100 grams corn syrup

750 grams heavy cream

40 grams vanilla paste

225 grams butter

21 grams salt

250 grams bourbon

 

Put the sugar, water and corn syrup in a heavy bottomed pot. Stir the mixture together until it resembles wet sand. Put the pot on medium high heat and put a lid on it. Cook the mixture for ten minutes. Remove the lid and take a look at the sugar syrup. It should be clear and boiling. Put the lid back on and continue to cook for 5 more minutes. Remove the lid. The sugar should be just beginning to color. Continue to cook the sugar until it is dark amber. Swirl the pan occasionally to blend the caramelizing sugar into the mixture. When the sugar is caramelized, remove the pan from the heat. Slowly pour the heavy cream into the hot sugar. The cream will boil and spurt, so be careful. Add the butter, vanilla paste and salt and stir into the caramel. When the butter is absorbed stir in the bourbon. It will sputter and boil. Remove the caramel from the heat and allow it to cool. Pour the cooled caramel into jars, label and share with only those who deserve it.

 

Years Past:

December 24, 2011

December 24, 2010

December 24, 2009

December 24, 2008

December 24, 2007

December 24, 2006

December 24, 2005

"Merry Christmas"

From the folks at Billabong. Knowing how to fly is a point of view. 

Merry Christmas from Billabong on Vimeo. 

 

 

 

 

Years Past:

December 22, 2011

December 22, 2010

December 22, 2009

December 22, 2008

December 22, 2007

December 22, 2006

December 22, 2005

December 22, 2005 (2)

Boneless Short Ribs

 

 

 These pieces of meat are coming from the chuck. Using the website Bovine Myology we are able to narrow in on where the ribs come from. They have wonderful marbling. The connective tissue in them allows for multiple cooking methods. We have cooked them in the CVap for 24 hours at 57°C. We braised them traditionally. We pressure cooked them for 45 minutes on a bed of onions. Each cooking method produced luxuriously rich hunks of meat. Take a look in your meat case. Talk to your butcher. Harass your meat purveyors. These are an essential addition to your kitchen.

Years Past

December 23, 2011

December 23, 2010

December 23, 2009

December 23, 2008

December 23, 2007

December 23, 2006

December 23, 2005

December 23, 2005 (2)

Caramelized Sugar Puff

We have been playing around with puff pastry. I am not sure our variations improve on the origingal. They might. We added cornstarch to our flour. We melted our butter. We even whipped the melted butter block. We added steps. The dough was easy to roll. The dough and butter block came together quickly. When the puff pastry was done we trimmed off the ugly bits. We dusted them with sugar and rolled them flat. Then we rolled the dough into a tube and dusted it again with sugar. And we rolled it flat again. We baked these flat pieces for 20 minutes at 425°. We created these beautifully ugly caramelized pieces of sugared puff pastry. They were crisp, sweet, rich, flaky. They were delightful. Now we go back to tinkering with puff pastry. Eliminating steps, fine tuning and exploring.

 

 

Years Past

December 21, 2011

December 21, 2010

December 21, 2009

December 21, 2008

December 21, 2007

December 21, 2005

December 21, 2005 (2)

Air Dried

We seasoned the pork chops with salt. Then we stood them up on their bones and refrigerated them for two days. The flesh dried and the salt penetrated the surface of the chops. Then we cooked them in the CVap for 2 hours at 57°C. When they were cooked we seared them in cast iron skillets. We ate them with a cheesy mashed potato gratin and Tuscan kale braised with bacon and cranberries. The initial salting and drying allows the meat to be full flavored and seared easily. This adds delicious functionality to the kitchen. A continued flipping in the pan will produce a beautiful crusted evenly cooked chop if you are without a CVap.

 

Years Past

December 20, 2011

December 20, 2009

December 20, 2007

December 20, 2006

December 20, 2005

December 20, 2005 (2)

Mexican Chili Oil

I was reading Roots and Grubs this afternoon and Matthew was talking about making homemade chili oil. He used Korean chili powder, sesame seeds and fresh ginger. This immediately sparked the idea of Mexican chili oil because I just happen to have some wonderful dried chilis in the pantry. I took a blend of 5 different chilis and toasted them. Then I put them in the blender with some roasted sunflower seeds (I didn't have any pumpkin seeds handy) and pureed them with canola oil. I set the mixture on the stove and brought it to just below a simmer. Once the oil had cooled and infused I strained it into a glass jar. The roasted sunflower seeds give it a nutty quality that complements the smoky, fruity spice from the chilis. The oil is darker than traditional Chinese chili oil, with a totally different flavor. It's darker and more earthy and the flavors linger to haunt your palate. I can already see some wonderful uses for it, drizzling it over grilled meats, finishing pasta sauces, basting seared scallops, spicing up ramen noodles, brushing it over roasted fruits, the possibilities are endless.

 

Years Past

December 19, 2011

December 19, 2010

December 19, 2009

December 19, 2008

December 19, 2007

December 19, 2005 

Jonathan Fields

 18 Minutes on how to turn Fear into Fuel via TED.

 

 

Years Past

December 18, 2011

December 18, 2010

December 18, 2009

December 18, 2008

December 18, 2007

December 18, 2006

December 18, 2005

December 18, 2005 (2)

Pappardelle Experience

We have a gold standard for pappardelle. It dates back to our time on Martha's Vineyard. Everyday for 2 seasons I would roll out Marco's pappardelle. I became really fast. I was a machine rolling and cutting these noodles. The texture of the noodles was incredible. The dough was mostly AP flour with a bit of semolina and a few eggs. A sprinkling of chopped herbs were also part of the mix. After becoming a pasta cutting machine I needed a break. Fast forward 10 years. Now there is die for that, #40. The texture of the noodles is a function of the machine and our evolving recipe. We have been adding 0.25% baking soda and 0.25% wheat gluten to all our noodle doughs. The texture is silky and smooth. The snap is snappy. The noodles are incredible.

 

Years Past

December 17, 2011

December 17, 2010

December 17, 2009

December 17, 2008

December 17, 2007

 December 17, 2006 

December 17, 2005

Maple Bourbon Cube

Bourbon and maple go great together. Steve at Blis has known this for a long time. We were inspired and extrapolated from his original creations. We took bourbon and started washing The Tonewood Maple Cube. We put the cube on cork supports in a deli container. We put the lid on and shook the deli every couple of hours. The bourbon washes and penetrates the cube. We are hoping to have the bourbon flavor the cube allowing us to shave maple-bourbon over everything.

 

 

 

Years Past

December 16, 2011

December 16, 2010

December 16, 2009

December 16, 2008

December 16, 2007

December 16, 2006

                                                       December 16, 2005

Always Be Creating

 

 

The idea was sparked by the famous speech  by Alec Baldwin in the movie Glengarry Glenn Ross. This speech is remixed in The Boiler Room. Ben Affleck makes an equally memorable performance. Both speeches are emotional. They scream action. The ABC resonated with us. We pulled it into our world. And we customized it. A-Always, B-Be, C- Creating: Always Be Creating!!!

We are spreading the idea. The ABC t-shirts are available. Our first run was limited. (They are Next Level cotton shirts, v-neck in men's sizes.) We are selling them in 4 packs: 1 small, 2 mediums and 1 large or extra large. (There are 8 four packs left) We also have mediums (go figure my size) for sale as single shirts. The 4 packs are $100, the single shirts are $25. Shipping is extra. To reserve your shirts shirts email us: [email protected]. We will then proceed with the billing instructions. Ideas are free, it's what you do with them that matters.

 

 

Years Past

December 12, 2011

December 15, 2010

December 15, 2009

December 15, 2008

December 15, 2007

December 15, 2007 (2)

December 15, 2006

December 15, 2005

December 15, 2005 (2)

Shaved Smoked Maple Cube

We started with maple cubes. We put them in the smoker for an hour. It is important to make sure you cold smoke the cubes. Our smoker got a bit hot and started to melt one. After they were smoked we wrapped them in plastic wrap. The smoke permeated the cube. I think the aroma will penetrate further over time. At first I tried to shave the cube with a bonito shaver. It was too fine. We switched to a Japanese mandoline. The delicate smoky maple dissolves on the tongue. The uses are exciting. We bought 6 cubes so other flavors are in the works: bourbon brushed, kimchi rubbed, seaweed seasoned.

 

 

Years Past

December 15, 2011

December 14, 2010

December 14, 2009

December 14, 2008

December 14, 2008 (2)

December 14, 2007

December 14, 2006

December 14, 2005

Brown Butter Dipped

We started work on yeast cakes. These ones are leavened with yeast and a touch of baking powder. The dried fruit inclusions are soaked in rum. The baked cakes are dipped in brown butter and dusted with powdered sugar. The nutty rich notes of the brown butter add an incredible aroma and flavor to the cakes. It has us looking at infusing brown butter and other fats for dipping and flavoring cakes and more.

Years Past

December 13, 2011

December 13, 2010

December 13, 2009

December 13, 2007

December 13, 2006

December 13, 2005

Broiled Mashed Potatoes

 

Potatoes and cheese.

It looks simple.

It tastes amazing.

The dish is a catalyst for creativity.

What kind of potatoes? Are they cooked in their skin? Is the liquid for cooking the potatoes flavored? Do we even cook the potatoes in liquid? What kind of fat do we use in the mashed potatoes? Do we add additional liquid to the potatoes? Do we add spices and aromatics? And what type of cheese do we broil on top? There are more questions to ask. Thinking about the pieces unlocks the ideas.

 

Years Past

December 12, 2011

December 12, 2010

December 12, 2009

December 12, 2008

December 12, 2007

December 12, 2006

December 12, 2005

Ugly Bits

Trimming is commonplace in cooking. We want to present the tastiest most beautiful food we can. We cut away the ugliness. These blemishes are usually just as tasty. They just need a different platform to stand upon. When we make stroopwafels we end up with a good amount of ugly bits. Eating them works. For a little while. But we needed to find other uses for these delicious outcasts. Our first idea was as a topping for ice cream. They add crunch. The maple caramel inside adds a sweet surprise. We thought horizontally. And chopped them up and folded the pieces into ice cream. We could do more. We took the chopped up pieces and sprinkled them on top of roasted carrots. These trimmings were tasty. It is finding the right uses for them that can be difficult. And through the search we discover new ideas.

 

Years Past

December 11, 2011

December 11, 2010

December 11, 2009

December 11, 2007

December 11, 2007 (2)

December 11, 2006

December 11, 2005

What's Your Glaze?

We made these peanuts as a flavorful addition to an apple salad. Looking at them with fresh eyes we see the potential. Hand pick your glaze. We started with ketchup flavored with pickled ginger, soy sauce, balsamic vinegar and red wine vinegar. We could have used honey-mustard or mole. The results would have still been tasty just taken in a different direction. We coated roasted peanuts in the ketchup and put them back into a low oven to finish roasting, dry out and glaze. We now have the idea to stick flavor on food from the very beginning. Anything can be a glaze. Understanding this is exciting. Applying it is delicious.

Years Past

December 10, 2011

December 10, 2010

December 10, 2009

December 10, 2008

December 10, 2007

December 10, 2006

December 10, 2005

Beet-Lobster Stock

During a recent workshop we explored lobsters and beets. We reserved the liquid from cooking beets in the pressure cooker. To it we added pulverized cleaned lobster bodies, red wine, fish sauce, and kecap manis. We cooked the stock for 20 minutes. The lobster bodies and their hemolymph formed a raft. The stock ended up a consomme. The result was a sweet, earthy and briny.

 

 

Years Past

December 9, 2011

December 9, 2010

December 9, 2009

December 9, 2008

December 9, 2007

December 9, 2007 (2)

December 9, 2006

December 9, 2005

December 9, 2005 (2)

Teflon Chitarra

The teflon insert in the bronze die allows the dough to extrude quickly. The smoothness mimics a hand rolled and cut noodle. Technology allows us to capture a feeling of nostalgia while making it scalable.

 

 

Years Past

December 8, 2011

December 8, 2010

December 8, 2009

December 8, 2008

December 8, 2007

December 8, 2006

December 8, 2005

Burnt End Beets

We took the tastiest beets ever for another spin. These we pounded thin, vacuum sealed and froze. Once they were frozen we cut them out into large rounds. Then we let them temper on a plate. We dressed them with Dr. Pepper syrup, burnt beet greens, olive oil and salt.

 

 

Years Past

December 7, 2011

December 7, 2010

December 7, 2009

December 7, 2007

December 7, 2006

December 7, 2006 (2)

December 7, 2005

Burnt Beet Greens

 

The flavor is intensely earthy. The stems are salty and look like vanilla beans. The aroma is similar to grilling kombu in a tobacco field. The potential is huge.  Bounce the idea around the kitchen.

 

Years Past

December 6, 2012

December 6, 2010

December 6, 2009

December 6, 2008

December 6, 2007

December 6, 2006

December 6, 2005

Bubble Gum Ice Cream

It is only fitting we developed this in a workshop on the anniversary of starting this blog. We infused hot milk with bubble gum. Wrap the gum in cheesecloth to make clean up a easier. With the milk in hand we made ice cream. When the ice cream was mostly frozen we put it into a pastry bag and extruded tubes. Then we put the ice cream back in the Irinox to quickly firm up. We cut the frozen ice cream tubes into pieces and wrapped them in the aromatic bubble gum wrappers. Swallowing your gum has never been so much fun.

 

Years Past

December 5, 2011

December 5, 2009

December 5, 2008

December 5, 2007

December 5, 2007 (2) 

December 5, 2006

December 5, 2006 (2) 

December 5, 2005

December 5, 2004: when it all began 

Increased Surface Area

We are supposed to cook ribs as racks. That is stupid. Cut the ribs into individual bones. Marinate them in something flavorful: Dr. Pepper, barley miso, smoked gochujang. Pressure cook them for 20 minutes. Every rib is exposed to seasonings. The flavors penetrate the meat. The result is fast, efficient flavor delivery. What else could use some increased surface area? What else are we doing because tradition tells us so?

 

 

Years Past

December 4, 2011

December 4, 2010

December 4, 2009

December 4, 2008

December 4, 2007

December 4, 2006

December 4, 2005

December 4, 2005 (2)

 

Reading the Signs

It is wonderful to go to markets where the farmers share the details about the ingredients they grow. The descriptions educate us. The tasting notes enable us to make informed decisions. This allows us to explore apples (and other ingredients) we would ignorantly overlook. Make sure to take the time to read and write your own signs.

 

Years Past

December 3, 2011

December 3, 2010

December 3, 2009

December 3, 2008

December 3, 2007

December 3, 2006 

December 3, 2005

Birthday Cakes

 Don't have to be fussy to be fancy.

 

 

 They just have to be made with love.

 

Years Past

December 2, 2011

December 2, 2010

December 2, 2009

December 2, 2008

December 2, 2007

December 2, 2006

December 2, 2005

 

New Models Of Creativity

 From the man who came up with Creative Live.

 

 

Chase Jarvis: New Models Of Creativity from Piers Fawkes on Vimeo.

 

 

Years Past

December 1, 2011

December 1, 2010

December 1, 2009

December 1, 2008

December 1, 2007

December 1, 2006

December 1, 2005

December 1, 2005 (2)