This one's for Grandpa Steve and all of our other Jewish family, friends and readers. Happy Chanukah!
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Everyone knows that we like a good hot sauce. Our current all-purpose hot sauce is Valentina Black Label. It's considered their spicier sauce, but we would place it firmly in the mild to medium category. It has a slight smokiness to it and a bright, clean heat that goes with almost everything from pizza to fried chicken. It's a great all purpose sauce with a little more character than Crystal or Tabasco.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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There are a lot of influences here. The first is my fascination with the outer layer of meat and fat below the skin on a pork shoulder. The second is the variety of textures inside a slow cooked pork shoulder. The third is my distaste for the need to overcook and pulverize whole pork shoulder, either roasted or smoked, in order to fully cook all the parts and pieces. The fourth, as far as I can pinpoint, is a frugality that drives a need to utilize the whole of an ingredient.
I started by salting a pork shoulder and brushing it with a blend of mustard and sake. After it sat overnight, I removed the shoulder blade and unrolled the shoulder keeping the exterior cap of meat intact. I removed the remaining meat from the shoulder blade bone and ground it into a sausage with prosciutto and white wine. I layered the sausage over the spread out shoulder. Finally I rolled the shoulder and wrapped it in plastic wrap. Tomorrow I will tie it and slow roast it. We shall see how my influences taste.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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First up, Today Marks 15 Years of Ideas in Food
take a moment and dive into the links below to see what we have been up to on this day over the years.
Now onto the Ideas in Food:
I continue to explore the benefits, functionality and inspirations in using sake to flavor foods. I salted our pork shoulder and let it season overnight in the refrigerator. This morning I combined yellow mustard and sake. I brushed the entire shoulder with the mixture and will now let it infuse and hopefully dry overnight.
The blend of sake and mustard creates an aromatic, savory, slightly boozy mustard. My first application is with the shoulder. But I see many openings in the future from thick cut fish to hangar steak. Time and availability of ingredients will determine our next directions.
Years Past
December 5, 2004: when it all began
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Years ago we used corn nuts as a topping for calamari bolognese, that we spooned over fresh corn polenta. Since then I have quietly forgotten about them. Today Aki picked up a container of salty, crunchy, nutty corn nuts and my eyes were opened again. Funny enough I had already bought a few cans of corn to make a popcorn glaze for doughnuts. The connection was made and I realized the corn nuts would be an insane topping for the popcorn glaze. The finished doughnut will be a corn-Nut.
Of course outside doughnutland these corn nuts will gain some new uses from a pasta to polenta to a crunchy topping for roasted shrimp and grilled beef.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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I was in LA last week and was fortunate to make a trip to Sidecar Doughnuts. I was intrigued by their Doughnut Benedict. They wrapped a poached egg in doughnut dough, deep fried it. They stuffed the filled doughnut with hollandaise sauce and topped it with fresh basil. I am intrigued by the savory breakfast in a doughnut. Now I need to figure out how to wrap my head and dough around the idea and see if we can integrate savory into our Doughnutland.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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...surprising someone with chocolates just because you know it will make them happy.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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We have been asked, on occasion, for jelly doughnuts. We used to make thumbprints. But as a whole we have found jelly doughnuts don't sell. Today, we brought jelly doughnuts back. I figured they would fly off the shelf because recently there have been lots of jelly requests. It turns out there were not as many requests as it seemed. There were a few loud requests. The jellies found a few happy homes. They did not grow wings and fly out the door. We will continue down the jelly path and see if the loud voices are joined by other, softer, voices leading to greater consumption.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
Chris Cosentino: Offal Good: Cooking from the Heart, with Guts
Deb Perelman: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
Tal Ronnen: Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine
Jessamyn Waldman Rodriguez: The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World
Nancy Harmon Jenkins and Sara Jenkins: The Four Seasons of Pasta
Editors of Food52: Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap (Food52 Works)
Gena Hamshaw: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works)
Blaine Wetzel and Joe Ray: Sea and Smoke: Flavors from the Untamed Pacific Northwest
Eric Werner: Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
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