IDEAS IN FOOD

Everest

 

What better way is there to celebrate the end of the month than adopting a puppy? Everest is the newest addition to our small family. We got her from Wags Rescue, the same place that we got WIllow. She is settling into her new home very nicely. The next nine months or so will be challenging, and totally worth the effort.

 

 

Years Past

September 30, 2017

September 30, 2016

September 30, 2015

September 30, 2014

September 30, 2013

September 30, 2012

September 30, 2011

September 30, 2010

September 30, 2009

September 30, 2008

September 30, 2007

September 30, 2006 

September 30, 2005

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Best Turn Down Chocolates Ever

 

These made every evening a treat. The milk chocolate just melts in your mouth, sweet and luscious. We kept all the extras and brought them home with us. Ghirardelli is always good, but somehow these taste better than the squares we can buy in the supermarket. Maybe it's Disney magic.

 

Years Past

September 29, 2017

September 29, 2016

September 29, 2015

September 29, 2014

September 29, 2013

September 29, 2012

September 29, 2011

September 29, 2010

September 29, 2009

September 29, 2008

September 29, 2007

September 29, 2006

September 29, 2005

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Pumpkin Seed Crumble v2

 

I've updated our pumpkin seed crumble. I now make it with a blend of salt roasted pumpkin seeds, white chocolate and vanilla sandwich cookies. The crumble is salty, sweet, rich, and very much like crumbled peanut butter but with pumpkin seeds. We have used it on maple glazed cider sticks as well as on top of our pumpkin pie glazed clusters (pictured.)

Years Past

September 28, 2017

September 28, 2016

September 28, 2015

September 28, 2014

September 28, 2013

September 28, 2012

September 28, 2011

September 28, 2010

September 28, 2009

September 28, 2008

September 28, 2007

September 28, 2006

September 28, 2005

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Celery Root, Apples and Hot Oil

 

I made the salted stingers, actually jalapenos, for pizza night. The benefit of cooking them in garlic oil is the leftover hot oil. Today I cut up a celery root and pre-salted it. I let the celery root season and marinate in its own celery flavored brine. I cut up a few apples and added them to the bowl. I dressed the two with a blend of cider and rice vinegar. I added sliced scallions and a heavy dose of hot oil. The salad is crisp, bright, bitter, and spicy. It is delicious as it is and will be tremendous topped with burrata later this evening.

 

Years Past

September 27, 2017

September 27, 2016

September 27, 2015

September 27, 2014

September 27, 2013

September 27, 2012

September 27, 2011

September 27, 2010

September 27, 2009

September 27, 2008

September 27, 2007

September 27, 2006

September 27, 2005

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Salting Stingers

 

I am not sure why it never crossed my mind to season the jalapenos before cooking with them, specifically in oil. I wonder why we don't pre-salt a lot of vegetables before cooking? It makes plenty of sense now that I'm thinking about it.

Years Past

September 26, 2017

September 26, 2016

September 26, 2015

September 26, 2014

September 26, 2013

September 26, 2012

September 26, 2011

September 26, 2010

September 26, 2009

September 26, 2008

September 26, 2007

September 26, 2006

September 26, 2005

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Yeasted, Gluten Free, Vegan, and, Yes, Delicious Doughnuts

The path of our gluten free doughnuts has been rocky. When we first opened Curiosity Doughnuts I set out to make an exact replica of our yeasted doughnut. I made the doughnut but was not able to juggle the logistics to make it happen consistently. I adjusted to my circumstances and created a chemically leavened baked doughnut. I changed flavors from apple cider to pumpkin to devils food cake. The doughnuts were delicious, though technically they were doughnut shaped cakes. I played around with making a gluten free cruller. It was delicious but not functionally repeatable. I returned to the baked doughnut.

When we moved our shop into its new location I quietly shelved the gluten free doughnut, much to the dissatisfaction of some of our core doughnut fans. I knew that I wanted to return to making the gluten free doughnut--I just didn't have time to give it my full attention. In the meantime I've tweaked and fine tuned our other doughs. I made a vegan doughnut. At the shop it is "not quite vegan" because we have to fry it in the same oil as our other doughnuts. Once that was settled, I started mulling gluten free doughnuts once more. I reasoned that it might as well be vegan too, because many of our gluten free customers have other food sensitivities. And I like a challenge. 

I set about tinkering. I created a new flour blend for the doughnuts. I integrated it into our existing vegan recipe. It behaved differently than I expected. I adjusted the dough and set about frying. The doughnuts are crisp and crackly on the outside. The crumb is moist, tender and chewy. The doughnuts are a success. I still need to figure out how to integrate these doughnuts into our high gluten environment. My biggest obstacle was creating a doughnut that was so good no one would guess it was vegan and gluten free. Now I have an incredible motivation to get it into our customers hands.

 

Years Past

September 25, 2017

September 25, 2016

September 25, 2015

September 25, 2014

September 25, 2013

September 25, 2012

September 25, 2011

September 25, 2010

September 25, 2009

September 25, 2008

September 25, 2007

September 25, 2006 

September 25, 2005

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Enjoying the Big Dogs

The chili dogs at Casey's Corner got three thumbs up. A little bun heavy, but other than that it was pretty darned good.

 

Years Past

September 24, 2017

September 24, 2016

September 24, 2015

September 24, 2014

September 24, 2013

September 24, 2012

September 24, 2011

September 24, 2010

September 24, 2009

September 24, 2008

September 24, 2007

September 24, 2006 

September 24, 2005

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Revisiting Shrimp Salumi

 

We have used shrimp as base for salumi style preparations from sausage to chorizo. Recently we circled back on the idea. In this revisit we adjusted the flavors to replicate pepperoni. I'm not sure why it took so long for us to do this, but I am sure glad we did.

Years Past

September 23, 2017

September 23, 2016

September 23, 2015

September 23, 2014

September 23, 2013

September 23, 2012

September 23, 2011

September 23, 2010

September 23, 2009

September 23, 2008

September 23, 2007

September 23, 2006

September 23, 2005

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Dole Whipped

 

There is heat. There is humidity. There is lots and lots of walking. There is a need for cool and comforting refreshments. Insert Dole Whip, the must have pineapple soft serve sorbet featured in Disney World. Bon Appetit has a solid recap of Dole Whip and its popularity growth from cult following to must consume thanks largely in part to social media. We consumed Dole Whip strait up, swirled and as a float. Like many experiences, our first was amazing and the second was good but not otherworldly. That could be a function of the heat, the humidity and the miles walked. It could also be related to the mind and how we sort of knew what was coming. When you know the surprise, it's no longer surprising.

Of course when we get back to reality I have plans for visiting with soft serve sorbet, (you will see its uprising) and particularly swirled and included in combination with ice cream as ripples, swirls and shattered pieces.

Years Past

September 22, 2017

September 22, 2016

September 22, 2015

September 22, 2014

September 22, 2013

September 22, 2012

September 22, 2011

September 22, 2010

September 22, 2009

September 22, 2008

September 22, 2007

September 22, 2005

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An Obsession with Stems

 

Stems, the often discarded pieces of vegetables, are culinary diamonds in the rough. Over the years we have tinkered with and highlighted the use of stems.

There is our stem salad.

There is our water spinach salad.

There are the parts of the hosta plant.

And there is the simplicity in cilantro.

There is our collard green stem barigoule.

There is the cauliflower stem slices.

And there is the beet stem stew.

There are many more stem-centric ideas within the posts of Ideas in Food. These few are an in your face reminder to not let the discard pile be discarded.

As for the bowl above, we pickled collard green stems with preserved lemons and cherry peppers. The finished preparation has yet to find a permanent home, but it certainly wants to be folded into mayonnaise and be served with fish and chips.

Years Past

September 21, 2017

September 21, 2016

September 21, 2015

September 21, 2014

September 21, 2013

September 21, 2012

September 21, 2011

September 21, 2010

September 21, 2009

September 21, 2008

September 21, 2007

September 21, 2006

September 21, 2005

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Sweetened Condensed Milk

The shaved ice is good on its own. The addition of the the sweetened condensed milk makes it magical. The milk becomes thicker and chewy. It becomes milk taffy for a moment and then melts away into sweet cream. The condensed milk has a light caramel note due to its cooking and reducing, but it is not caramel sauce. The cooked flavor adds depth to the milk, a sweet side umami characteristic.

 

Years Past

September 20, 2017

September 20, 2016

September 20, 2015

September 20, 2014

September 20, 2013

September 20, 2012

September 20, 2011

September 20, 2010

September 20, 2009

September 20, 2008

September 20, 2007

September 20, 2006

September 20, 2005

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A Marble Door

How you see and what you expect can shape your creativity.

Years Past

September 19, 2017

September 19, 2016

September 19, 2015

September 19, 2014

September 19, 2013

September 19, 2012

September 19, 2011

September 19, 2010

September 19, 2009

September 19, 2008

September 19, 2007

September 19, 2006

September 19, 2005

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Stay Silly

I searched for the origin of the Stay Silly quote in the poster. I stumbled across a collection of Dr. Seuss Quotes. They brightened up my day. They made me wonder and want to explore. They put gas in my creative think tank.

Years Past

September 18, 2017

September 18, 2016

September 18, 2015

 September 18, 2014

September 18, 2013

September 18, 2012

September 18, 2011

September 18, 2010

September 18, 2009

September 18, 2008

September 18, 2007

September 18, 2006

September 18, 2005

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 September 18, 2014

September 18, 2013

September 18, 2012

September 18, 2011

September 18, 2010

September 18, 2009

September 18, 2008

September 18, 2007

September 18, 2006

September 18, 2005

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The allure is the icon.

 
The inspiration comes from the imagination.

Years Past

September 17, 2017

September 17, 2016

September 17, 2015

September 17, 2014

September 17, 2013

September 17, 2012

September 17, 2011

September 17, 2010

September 17, 2009

September 17, 2008

September 17, 2007

September 17, 2006

September 17, 2005

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Maniacal Milkshakes

The milkshake is the canvas. The obsession is in the details. In the case of our simple chocolate milk shake the decadent chocolate whipped cream and chocolate sauce made it crushworthy. The whip cream was as flavorful, rich and thick as the shake. The shake was thick and still sippable. But it was the whip cream that caught my attention. It was chocolaty, super thick and not really meltable. It was dream cream. It raised the bar for what whip cream can and should be.

 

Years Past

September 16, 2017

September 16, 2016

September 16, 2015

September 16, 2014

September 16, 2013

September 16, 2012

September 16, 2011

September 16, 2010

September 16, 2009

September 16, 2008

September 16, 2007

September 16, 2006

September 16, 2005

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The Allure of Aroma: Pumpkin Pie

 

Marketing mavens have pushed the envelope of when fall is and thus when pumpkin season begins. Despite my frustration with jumping seasons and forcing ideas I too brought pumpkin back to Curiosity Doughnuts. I have a thing for pie. Almost all pies. But when summer ends I know I can begin to play with the darker flavors and aromas of cold weather pies. We are currently making a pumpkin pie flavored glaze and using doughnut crumb streusel to top doughnuts. We have played with the combination on our cider sticks and our yeasted clusters. The combination dates back to our streusel crusted pumpkin pie. I have reworked it into a doughnut.

Years Past

September 15, 2017

September 15, 2016

September 15, 2015

September 15, 2014

September 15, 2013

September 15, 2012

September 15, 2011

September 15, 2010

September 15, 2009

September 15, 2008

September 15, 2007

September 15, 2006

September 15, 2005

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Smells Like Vacation

 

We are off to Orlando tomorrow. It's our first official family vacation, just the three of us. It's also the first vacation Alex has taken since before we opened Curiosity Doughnuts. It's been a long time coming, we had to postpone it twice. So for the next nine days we'll be changing things up. We're clearly incapable of leaving Ideas In Food entirely so we'll be posting snapshots from our vacation. These will be short and sweet because--vacation.

 

Years Past

September 14, 2017

September 14, 2016

September 14, 2015

September 14, 2014

September 14, 2013

September 14, 2012

September 14, 2011

September 14, 2010

September 14, 2009

September 14, 2008

September 14, 2007

September 14, 2006

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Beet Casarecce

 

 I have had a note on my to do list to revisit beet pasta for some time. Yesterday I was able to make the noodles using a beet powder. Beet powder is red sugar. It has some flavor but is mostly sweet. I substituted 5% beet powder for semolina in our basic formulation, 100 grams. As I began mixing the dough I noticed the pasta seemed to be hydrating faster than normal. I held back some water. The amount of water was equal to 80 grams, which was equal to 80% of the weight of the beet powder. In baking sugar is considered a liquid. In pasta making high sugar ingredients behave in a similar way. I didn't make the connection until I did.

September 13, 2017

September 13, 2016

September 13, 2015

September 13, 2014

September 13, 2013

September 13, 2012

September 13, 2011

September 13, 2010

September 13, 2009

September 13, 2008

September 13, 2007

September 13, 2006

September 13, 2005

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Jalapeno and Pepperoni

 

I spent the day making pasta and pizza. One impromptu creation emerged based on my fetishes. It was jalapeno noodles in a pepperoni sauce. It was another why did it take this long to do this moments. The jalapeno amped up the pepperoni. The pepperoni filled in a richness to the jalapeno. I'm thankful and you're welcome.

Years Past

September 12, 2017

September 12, 2016

September 12, 2015

September 12, 2014

September 12, 2013

September 12, 2012

September 12, 2011

September 12, 2010

September 12, 2009

September 12, 2008

September 12, 2007

September 12, 2006

September 12, 2005

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Follow Your Instincts

...don't let fear hold you back and you may end up somewhere amazing.

 

Years Past

September 11, 2017

September 11, 2016

September 11, 2015

September 11, 2014

September 11, 2013

September 11, 2012

September 11, 2011

September 11, 2008

September 11, 2007

September 11, 2006

September 11, 2005

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Potato Flake and Starch Crusted Pork Chops

I made a dredge with equal parts potato starch and potato flakes. I coated our brined pork chops in the mixture and pressed the coating onto the wet meat. I had planned to let the crust sit and hydrate in the refrigerator overnight. My plans and timing did not coincide. I let the crust hydrate for a few hours and then shallow fried the chops. The crust browned and toasted. The chops were moist and flavorful. The shorter hydration still produced an amazing crust. The shallow frying allowed for adequate browning but not nearly the effect of deep frying. As usual I made too much. Thankfully I was happy to save the leftovers. I didn't have a plan at the time. But this morning I woke with a new craving. The chops sparked the biggest pleasure, pork chop parmigiana.

 

Years Past

September 10, 2017

September 10, 2016

September 10, 2015

September 10, 2014

September 10, 2013

September 10, 2012

September 10, 2011

September 10, 2010

September 10, 2009

September 10, 2008

September 10, 2007

September 10, 2006

September 10, 2005

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Tis the Season

 

Which came first, the pumpkin or the spice?

 

Years Past

September 9, 2017

September 9, 2016

September 9, 2015

September 9, 2014

September 9, 2013

September 9, 2012

September 9, 2011

September 9, 2010

September 9, 2009

September 9, 2008

September 9, 2007

September 9, 2006

September 9, 2005

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Creative Confidence

 

A TED talk from David Kelley.

 

Years Past

September 8, 2017

September 8, 2016

September 8, 2015

September 8, 2014

September 8, 2013

September 8, 2012

September 8, 2011

September 8, 2010

September 8, 2009

September 8, 2008

September 8, 2007

September 8, 2006 

September 8, 2005

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Chicken Fried Pork Chops Part 1

 

I started with our fried chicken model. I butterflied pork chops and scored the inside. I pounded them to thin them further. I made a brine with buttermilk, hot sauce, liquid smoke, soy sauce, and salt. I slid the chops into the brine to let them season overnight. It also gives me enough time to figure out what kind of breading we can crust them with.

Years Past

September 7, 2017

September 7, 2016

September 7, 2015

September 7, 2014

September 7, 2013

September 7, 2012

September 7, 2011

September 7, 2010

September 7, 2009

September 7, 2008

September 7, 2007

September 7, 2005

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Red Hot Rustic Casarecce

 

I wanted a simpler, more straight forward spicy noodle. The piri piri pasta was delicious. But the additional ingredients and steps in the process became lost in the final preparation. I have found noodles benefit from having their own singular focus. That focus allows their flavor to be carried through the many stages of flavor dilution: pasta making, pasta cooking, pasta saucing. I blended 2 parts Frank's Red Hot sauce with 1 part water to hydrate, at 30%, durum flour. I still added our .25% baking soda and .25% salt to the mixture to enhance the chew and bite of the noodles. The result was Red Hot noodles. When I want to add additional flavors to the noodles I will make a separate intensely flavored noodle and combine the two as part of the dish.

Years Past

September 6, 2017

September 6, 2016

September 6, 2015

September 6, 2014

September 6, 2013

September 6, 2012

September 6, 2011

September 6, 2010

September 6, 2009

September 6, 2008

September 6, 2007

September 6, 2006

September 6, 2005

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Italian Sponge Cake

Until yesterday I had never heard of Italian Sponge Cake. I was noodling around the internet and typed in the lightest cake ever. Up came Italian sponge cake. It consists of three ingredients: eggs, sugar and flour. If you want it to taste better salt and vanilla are a good start. I looked at a few recipes and was drawn in deeper. I overlapped several recipes and integrated our own weights for ingredients to make a trial cake. The process was easy. The results were light and delicate. The simplicity is inspiring. Now it's time to explore, repeat, and rebuild.

 

Years Past

September 5, 2017

September 5, 2016

September 5, 2015

September 5, 2014

September 5, 2013

September 5, 2012

September 5, 2011

September 5, 2010

September 5, 2009

September 5, 2008

September 5, 2007

September 5, 2006 

September 5, 2005

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Shades of Yellow

 

Years ago the colors would have inspired a refined composition. Tonight the same ingredients became an inspired dinner. Both pathways are worth traveling. Both inspire and reward. In satiated reflection more ideas emerged, inspired by the colors and the flavors we experienced.

Years Past

September 4, 2017

September 4, 2016

September 4, 2015

September 4, 2014

September 4, 2013

September 4, 2012

September 4, 2011

September 4, 2010

September 4, 2009

September 4, 2008

September 4, 2007

September 4, 2006 

September 4, 2005

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No Time for Pie, Thank Goodness for a Crisp

We were shopping and Amaya zeroed in on the rhubarb. "Can we get this?"

"What are we going to use it for?" was my immediate response.

She thought for a minute. "Strawberry rhubarb pie!"

How could I say no to that? But it was an exceptionally busy week and I didn't have time to make pie that day or the next. On the third morning I looked at my fruit and then at the clock. I was working at the shop that the afternoon and time was running short. So I macerated the fruit with the pie filling ingredients in a loaf pan and made a crumb topping. Then I left both of them in the fridge with instructions for Alex and Amaya to sprinkle the topping over the fruit and bake them when they got home. By the time I made it home for dinner the crisp was resting on the stove. It worked out perfectly. One way or another, there's always time for some kind of home made dessert.

 

PS: Why a loaf pan? We prefer more a higher fruit to crumb ratio. This way there lots of saucy red fruit to go with the ice cream and just enough crumble topping to give it the perfect crunch.

 

Years Past

September 3, 2017

September 3, 2016

September 3, 2015

September 3, 2014

September 3, 2013

September 3, 2012

September 3, 2011

September 3, 2010

September 3, 2009

September 3, 2008

September 3, 2007

September 3, 2006 

September 3, 2005

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Doughnut Macaroons

I am constantly looking for great uses for un-sold doughnuts. Thankfully we sell out most of the time. But there are days when we are long doughnuts. Aki was rhapsodizing about macaroons. The coconut cookie bound with sugar, egg, butter and flavorings. Eureka. I could make doughnut macaroons. I took a recipe for macaroons and substituted doughnut pieces for the coconut. I made a few other modifications to customize the cookies. The result was caramelized, chewy, moist and tender doughnut macaroons. Now I need to find an outlet for them. (And possibly add some coconut, at least, if Aki and Amaya have their way.)

 

 

Years Past

September 2, 2017

September 2, 2016

September 2, 2015

September 2, 2014

September 2, 2013

September 2, 2012

September 2, 2011

September 2, 2010

September 2, 2009

September 2, 2008

September 2, 2007

September 2, 2006

September 2, 2005

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Super Fried

 

I crusted our doughnuts with mung bean noodles in my quest for amazing texture. They stuck to the doughnut, fried up beautifully and became an amazing crust. They look like a tumbleweeds, or miniature funnel cakes on the doughnut. The trials were today. Tomorrow they will go into proper production at Curiosity Doughnuts.

Years Past

September 1, 2017

September 1, 2016

September 1, 2015

September 1, 2014

September 1, 2013

September 1, 2012

September 1, 2011

September 1, 2010

September 1, 2009

September 1, 2008

September 1, 2007

September 1, 2006

September 1, 2005

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