IDEAS IN FOOD

Potato Doughnuts

 

The upcoming Fastnacht Day re-kindled my desire to make a potato doughnut. People were very disappointed to hear that we aren't going to be open, but the idea of the potato doughnuts proved to be irresistible. The inquiries about whether or not we were going to produce them provided the creative kick in the ass I needed to make it happen. Our potato doughnuts utilize instant mashed potatoes. The potatoes add a softness to the dough and allow us to increase the amount of moisture. We use the dehydrated potatoes for both consistency and efficiency.

The doughnuts have a pillow-y texture with a gentle chew and an alluring moistness. The creative catalyst was Fastnacht Day. But now that we have the doughnuts dialed in, they will become a staple at Curiosity Doughnuts.

 

Years Past

February 28, 2018

February 28, 2017

February 28 2016

February 28, 2015

February 28, 2014

February 28, 2013

February 28, 2012

February 28, 2011

February 28, 2010

February 28, 2009

February 28, 2008

Febraury 28, 2007

February 28, 2006

February 28, 2005

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

Affresh Cleaners

Because appliance maintenance is something you don't think about until you own your own home. I just discovered these tablets for the washes and the dishwasher and I love them. They make a huge difference in both appliances, keeping them clean and fresh. Hence the name, I suppose. They make hard to clean places, sparkly and sweet. Totally worth the price of admission, That said, Walmart or your local supermarket probably have the best prices for these. Unless you get them as an add-on item, Amazon can be expensive.

 

Years Past

February 27, 2018

February 27, 2017

February 27, 2016

February 27, 2015

February 27, 2014

February 27, 2013

February 27, 2012

February 27, 2011

February 27, 2010

February 27, 2009

February 27, 2008

February 27, 2007

February 27, 2006

February 27, 2005

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

Pounding and Breading

I was reading through Rich Table by Sarah & Evan Rich when I came across a tip for using a rolling pin to pound out pork chops. It was a great idea because everybody has a rolling pin in their kitchen. We tried it out and it works beautifully and it's fast. We utilized our quarter sheet pans for our breading station. They are the perfect size for the large pieces of meat. It made the whole process feel streamlined. It's the small modifications that make a process flow.

 

Years Past

February 26, 2018

February 26, 2017

February 26, 2016

February 26, 2015

February 26, 2014

February 26, 2013

February 26, 2012

February 26, 2011

February 26, 2010

February 26, 2009

February 26, 2008

February 26, 2007

February 26, 2006

February 26, 2005

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

Doughnut Art

 

Today we started playing with converting pictures into paintings. I discovered BeCasso, an app that allows me to filter, modify and create painting-esque images out of our photographs. I've been wanting to make a series of our doughnut images into wall, and potentially book, art. Now I have the tool to take the next step.

 

 

Years Past

February 25, 2018

February 25, 2017

February 25, 2016

February 25, 2015

February 25, 2014

February 25, 2013

February 25, 2012

February 25, 2011

February 25, 2011 (2)

February 25, 2010

February 25, 2009

February 25, 2008

February 25, 2007

February 25, 2006

February 25, 2005

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

Art is Everywhere

 

We need to be open to finding the frames.

 

Years Past

February 24, 2018

February 24, 2017

February 24, 2016

February 24, 2015

February 24, 2014

February 24, 2013

February 24, 2012

February 24, 2011

February 24, 2010

February 24, 2009

February 24, 2008

February 24, 2007

February 24, 2006

February 24, 2005

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

Cupcakes

 

We've made a point of letting Amaya set her own pace in the kitchen. She loves food and has a good palate, but, aside from a few special dishes, she's not really embraced cooking yet. And that's fine. We want her to find her way into the kitchen so she can make her own place when she gets there. Today she surprised me by announcing that she wanted to make cupcakes by herself. I pulled out some cookbooks and pointed her in the direction of cupcakes.

 

 

A funny thing happened when we started looking at the books, I realized that I didn't have very many books with cupcake recipes. This is surprising when you consider the sheer size of our library. Finally I told her to decide what kind of cupcakes she wanted to make and we would retro fit a recipe. She chose lemon-raspberry cupcakes with meringue frosting. I found a lemon cupcake recipe for to follow online and showed her how to make raspberry coulis to swirl into the batter. Finally she made an Italian meringue frosting with a touch of vanilla.

 

 

Alex arrived home in time to help with the frosting. It was the only help she would accept throughout the process and she went back and "fixed" a few his cupcakes when they were done. Amaya made sure there was something for everyone and each cupcake has its own personality. I love them. We'll see what she wants to do next.

 

Years Past

February 23, 2018

February 23, 2017

February 23, 2016

February 23, 2015

February 23, 2014

February 23, 2013

February 23, 2012

February 23, 2011

February 23, 2010

February 23, 2009

February 23, 2008

February 23, 2007

February 23, 2006

February 23, 2005

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

Solving and Learning

I have become fascinated by the Rubik's cube. The spark came from Daniel, one of our employees at the shop. He taught himself to solve the cube with YouTube videos. Now his top speed is 14 seconds. He entertained customers on Christmas Eve with his prowess. I have spent the past several months fumbling with the cube. I tried learning from the videos. I could not follow along. Finally I reached out to Daniel. He pointed me to the website The Cubicle, which has a beginners how to cube video.

 

At first I stumbled through the video. Then I realized I needed to pay better attention and actually take notes. I used note cards and broke the process into steps. These cards gave me points I could return to if I forgot and stumbled. I forgot how useful note cards can be. I used the cards to help me solve the cube. I can now solve the cube pretty regularly without the cards, as long as my mind does not wander. I've learned the process. Now a much bigger task presents itself, how to learn the cube?

 

Years Past

February 22, 2018

February 22, 2017

February 22, 2016

February 22, 2015

February 22, 2014

February 22, 2013

February 22, 2012

February 22, 2011

February 22, 2010

February 22, 2009

February 22, 2008

February 22, 2007

February 22, 2006

February 22, 2005

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

Tinkering

 

 

Version 2.

 

Years Past

February 21, 2018

February 21, 2017

February 21, 2016

February 21, 2015

February 21, 2014

February 21, 2013

February 21, 2012

February 21, 2011

February 21, 2010

February 21, 2009

February 21, 2008

February 21, 2007

February 21, 2006

February 21, 2006 (2)

February 21, 2005

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

Hot & Sweet Jalapenos

 

Every so often I sneak over to Trader Joe's to see if I'm missing out on anything. I say sneak because Alex is not a fan. If I take him with me we leave the store with an empty shopping cart. So I have to bide my time and make my way over there when he's not with me. To be honest I've had a lot of disappointing items from the store, I'm sure he can list every single one, but every once in a while I find something great. This time around it was the Sweet & Hot Jalapenos. I purchased them on a whim. I was looking for pickled jalapenos and the the regular ones were fully stocked while there were only a couple of jars of these left. So even though I had my reservations about sweet jalapenos I grabbed a jar and took it home. When I tasted one I was still on the fence, these peppers are definitely sweet and spicy. Somehow the flavor lingers and makes you want to reach for another. I put them out on pizza night and, to my surprise, Alex put them on a pizza with onions and mixed cheddar and pepper jack cheeses. Of course the pizza was delicious and addictive. So maybe next time he won't scoff when I walk in with a bag from Trader Joe's. Maybe.

 

 

Years Past

February 20, 2018

February 20, 2017

February 20, 2016

February 20, 2015

February 20, 2014

February 20, 2013

February 20, 2012

February 20, 2011

February 20, 2010

February 20, 2009

February 20, 2008

February 20, 2007

February 20, 2006

February 20, 2006 (2)

February 20, 2005

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

A Danish With A Hole

I think I may be playing one long game of "Can we fry this?" I wondered how our no-knead Danish dough, from Maximum Flavor, would behave when deep fried. I finally made the time to try it out. I modified the dough slightly for doughnutland. I added some vanilla and increased the sugar a bit. After the dough was rolled, folded and rolled again we cut the dough into strips and created danish spirals with a hole in the center.

The dough fried up wonderfully. It was crispy on the outside and unrolled in a tender spiral. The danish with a hole is now looking to make a full time appearance at Curiosity Doughnuts. Tinkering and time will see where we take it.

 

*As of this posting, the kindle version of Maximum Flavor is selling for $3.49 on Amazon.

 

Years Past

February 19, 2018

February 19, 2017

February 19, 2016

February 19, 2015

February 19, 2014

February 19, 2013

February 19, 2012

February 19, 2011

February 19, 2010

February 19, 2009

February 19, 2008

February 19, 2007

February 19, 2006

February 19, 2005

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

Milk and Cookies: a doughnut

We started with our yeasted doughnut. We added a base coat of our vanilla buttermilk glaze. We topped the doughnut with an abstract ring of our milk glaze and sprinkled our chocolate chip cookie crumbs over the top. It is a doughnut with a milk and cookies makeover.

Years Past

February 18, 2018

February 18, 2017

February 18, 2016

February 18, 2015

February 18, 2014

February 18, 2013

February 18, 2012

February 18, 2011

February 18, 2010

February 18, 2009

February 18, 2008

February 18, 2007

February 18, 2006

February 18, 2005

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

Spiced Sugar Wash

I've used a sandy sugar wash for years to create a crisp, crunchy, sugary crust on cakes and pies. This week I was making rugelach and instead of using egg wash and spiced sugar to finish the cookies, I decided to make a spiced sugar wash. Mine has cane sugar, cinnamon, cardamom and water to make the sugar into a wet sandy paste. I like the texture of the finish better and I hoped that by hydrating the spices before baking I might get a more intense flavor out of them. The rugelach bake for about 30 minutes and they emerged with a beautiful crust on the outside that added a delicate crunch and spicy flavor to each tender bite of cookie.

 

Years Past

February 17, 2018

February 17, 2017

February 17, 2016

February 17, 2015

February 17, 2014

February 17, 2013

February 17, 2012

February 17, 2011

February 17, 2010

February 17, 2009

February 17, 2008

February 17, 2007

February 17, 2007 (2)

February 17, 2006

February 17, 2005

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

 

Chocolate Chip Cookie Crumbs

The idea was chocolate chip cookie dough butter. We were looking to encompass the flavor of cookie dough in the form of a cookie butter. We combined roasted sandwich cookies, brown butter, powdered sugar, malt powder, vanilla paste and salt in the food processor. Unfortunately when we went to roll it into a thin sheet the almost cookie butter became sandy. Thankfully inspiration struck. We allowed the butter to remain sandy and folded miniature chocolate chips into the crumbs. The crumbs eat like decadent brown butter chocolate chip cookies. One failure led to a delicious creation and a new direction to improve the cookie dough butter.

 

 

Years Past

February 16, 2018

February 16, 2017

February 16, 2016

February 16, 2015

February 16, 2014

February 16, 2013

February 16, 2012

February 16, 2011

February 16, 2010

February 16, 2009

February 16, 2008

February 16, 2007

February 16, 2006

February 16, 2005

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

Half-Seared Onions

 

Because sometimes you can't decide if you prefer cooked or raw onions on your burgers. I pressed these onions into the burgers just before flipping them so they cooked into the meat. They were crisp-tender, bathed in beefy juices, and they didn't slide off the burger when you bit into it.

 

Years Past

February 15, 2018

February 15, 2017

February 15, 2016

February 15, 2015

February 15, 2014

February 15, 2013

February 15, 2012

February 15, 2011

February 15, 2010

February 15, 2009

February 15, 2008

February 15, 2007

February 15, 2006

February 15, 2005

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

Happy Valentine's Day

We celebrated the day at the shop with strawberry cookie butter hearts. It's a small gesture to show our customers how much we appreciate them. Thanks for coming to see us, there and here. Happy Valentine's Day!

 

Years Past

February 14, 2018

February 14, 2017

February 14, 2016

February 14, 2015

February 14, 2014

February 14, 2013

February 14, 2012

February 14, 2011

February 14, 2010

February 14, 2009

February 14, 2008

February 14, 2007

February 14, 2007 (2)

February 14, 2006

February 14, 2005

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

The Magic Of Udon

Truly good udon is a rare and wonderful thing. It has a wonderful texture, a bouncy, sink your teeth into it texture that is almost as rare as a unicorn. We tried a few frozen brands of udon and Alex quickly came to the conclusion that we have to make our own. He has been testing udon noodle recipes on and off for about two years now and he's still not satisfied. Amaya and I love udon noodles, so he cannot give up the quest. Here's the thing, even average udon noodles can still be very good. If you have a rich, flavorful broth, tasty garnishes, and well cooked noodles, it may not be perfect but it can still be is a satisfying bowl of soup. We order it in restaurants all the time and he just shakes his head and furrows his brow when he tastes it. There's an ideal noodle out there and he is determined to nail it. In the meantime, we enjoy his experiments and do our best to keep him on the path to noodle greatness.

 

Years Past

February 13, 2018

February 13, 2017

February 13, 2016

February 13, 2015

February 13, 2014

February 13, 2013

February 13, 2012

February 13, 2011

February 13, 2010

February 13, 2009

February 13, 2008

February 13, 2008 (2)

February 13, 2007

February 13, 2006

February 13, 2005

February 13, 2005 (2)

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

Caramelized Cream Eggs

 

If it worked with carrots, why not eggs? I put heavy cream in the bottom of a non-stick pan. I sprinkled the cream with salt and added the eggs. I turned the heat on medium high and started cooking the eggs. The cream boiled and eventually caramelized on the edges. I used a spatula to see if the eggs were sticking to the sides. They were not. When the eggs were almost done and the cream had mostly become butter and butter solids I removed the pan from the heat and covered it for a minutes. The covered cooking finished setting the whites, specifically in the center of the pan.

I removed the eggs from the pan and served up breakfast. The bottom was caramelized. The whites were tender and cream coated. The yolk was firm and runny. The eggs were evenly seasoned. I now have a new way to cook delicious eggs and a path to explore adding flavors.

 

Years Past

February 12, 2018

February 12, 2017

February 12, 2016

February 12, 2015

February 12, 2014

February 12, 2013

February 12, 2012

February 12, 2011

February 12, 2010

February 12, 2009

February 12, 2008

February 12, 2007

February 12, 2006

February 12, 2005

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

Caramelized Cream Carrots

The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.

The next questions we ask: what can be the carrots and what flavors can we add to our cream?

 

Years Past

February 11, 2018

February 11, 2017

February 11, 2016

February 11, 2015

February 11, 2014

February 11, 2013

February 11, 2012

February 11, 2011

February 11, 2010

February 11, 2009

February 11, 2008

February 11, 2007

February 11, 2007 (2)

February 11, 2006

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

The "Forgotten" Middle

 

 

Do you hang out in the middle?

 

 

Years Past

February 10, 2018

February 10, 2017

February 10, 2016

February 10, 2015

February 10, 2014

February 10, 2013

February 10, 2012

February 10, 2011

February 10, 2010

February 10, 2009

February 10, 2008

February 10, 2008 (2)

February 10, 2007

February 10, 2006

February10, 2005

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

 

Everybody Loves Pizza

 

Years Past

February 9, 2018

February 9, 2017

February 9 2016

February 9, 2015

February 9, 2014

February 9, 2013

February 9, 2012

February 9, 2011

February 9, 2010

February 9, 2009

February 9, 2008

February 9, 2008 (2)

February 9, 2007

February 9, 2006

February 9, 2005

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

Buffalo Roasted Chicken

This solves the problem of dry wings. We brush the roast chicken with buffalo sauce about twenty minutes before it's done and once more at ten minutes. Then we serve the roasted chicken with extra sauce on the side. It moist and juicy, with crisp skin and everyone can get their favorite parts. Why stick with wings when you can have the whole bird?

 

Years Past

February 8, 2018

February 8, 2017

February 8, 2016

February 8, 2015

February 8, 2014

February 8, 2013

February 8, 2012

February 8, 2011

February 8, 2010

February 8, 2009

February 8, 2008

February 8, 2007

February 8, 2006

February 8, 2005

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

100 Percent Hydrated Pizza v3

Our 100 percent hydrated pizza dough is delicate. In order to capture its delicacy and super light crumb we changed our baking procedure. I bake the pizzas for 10 minutes in on our baking steel, then move them up a rack, and cook them for another 5 minutes. I remove the pizzas from the oven and add the toppings. While I add the toppings I turn the broiler on. I put the pizzas on the middle rack and broil the pizzas for 5-10 minutes depending on the toppings. I remove the pizzas from the oven and use an offset spatula to remove the pizzas from their pans onto a cooling rack, where they for 5 minutes before serving.

 

 

Years Past

February 7, 2018

February 7, 2017

February 7, 2016

February 7, 2015

February 7, 2014

February 7, 2013

February 7, 2012

February 7, 2011

February 7, 2010

February 7, 2009

February 7, 2008

February 7, 2007

February 7, 2006

February 7, 2005

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

Breakfast Love

 

Amaya was a little droopy this morning so Alex made heart-shaped Toad in the Holes for breakfast. It didn't cure her instantly but it did bring a smile to her face. Any meal can be an opportunity to show someone that you love them

 

 

Years Past

February 6, 2018

February 6, 2017

February 6, 2016

February 6, 2015

February 6, 2014

February 6, 2013

February 6, 2012

February 6, 2011

February 6, 2010

February 6, 2009

February 6, 2008

February 6, 2007

February 6, 2006

February 6, 2005

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

Miso Meat Sauce

I mixed miso into ground beef and let it sit in the refrigerator for a couple of hours. I made a soffrito with red onions, garlic and grated carrots. I added the miso marinated meat and red pepper flakes and browned it in the soffrito. When the meat was lightly browned I added several additions of red wine, reducing after each addition. I added a can of plum tomatoes and a dose of salt. I let the sauce simmer and cook down to thicken and allow the flavors to blend.

I thought that adding the miso to the meat before cooking and giving the two time to come together would allow for a more flavorful sauce. After using the technique, I am not sure the extra step is actually necessary. I believe adding the miso to the sauce as it cooks is improvement enough. Either way, it adds a savory depth to your tomato sauce that will make your pasta that much more delicious.

 

Years Past

February 5, 2018

February 5, 2017

February 5, 2016

February 5, 2015

February 5, 2014

February 5, 2013

February 5, 2012

February 5, 2011

February 5, 2010

February 5, 2009

February 5, 2008

February 5, 2007

February 5, 2006

February 5, 2005

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

Air Frying

 

Clearly this has a lot of potential.

In case you were curious, there's nothing but salt on these wings. They were incredibly crispy but slightly dry. Some tweaking will need to be done in future experiments. We're late to the party when it comes to air-frying and I can see that we will be here for a while to figure things out. I'm already wondering about roasted potatoes, not french fries, but those super crispy, butter basted, roasted potatoes that hold their crunch until morning in the fridge. I'm not exactly sure how they would translate in the air fryer. Some rapid testing is definitely in order.

 

Years Past

February 4, 2018

February 4, 2017

February 4, 2016

February 4, 2015

February 4, 2014

February 4, 2013

February 4, 2012

February 4, 2011

February 4, 2010

February 4, 2009

February 4, 2008

February 4, 2007

February 4, 2006

February 4, 2006 (2)

February 4, 2005

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

 

 

February 4, 2016

February 4, 2015

February 4, 2014

February 4, 2013

February 4, 2012

February 4, 2011

February 4, 2010

February 4, 2009

February 4, 2008

February 4, 2007

February 4, 2006

February 4, 2006 (2)

February 4, 2005

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

Do You Think Anyone WIll Notice?

 

I just couldn't wait to take a bite.

 

Cookies are a work in progress, based on Alison Roman's famous cookies with a twist or two.

Recipe to come.

 

Years Past

February 3, 2018

February 3, 2017

February 3, 2016

February 3, 2015

February 3, 2014

February 3, 2013

February 3, 2012

February 3, 2011

February 3, 2010

February 3, 2009

February 3, 2008

February 3, 2008 (2)

February 3, 2007

February 3, 2007 (2)

February 3, 2006

February 3, 2005

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

Doughnut Bread Pudding Doughnut

It has taken years and many iterations to get to the doughnut bread pudding doughnut. Actually it took a leap of faith in hoping the doughnut molds from JB Prince would be the right size for baking our bread pudding. They were perfect and now we can serve doughnuts in a new way. Some breading and frying may be seen in the eventual future, but for now, we are quite happy with these individual puddings just as they are.

 

Years Past

February 2, 2018

February 2, 2017

February 2, 2016

February 2, 2015

February 2, 2014

February 2, 2013

February 2, 2012

February 2, 2011

February 2, 2010

February 2, 2009

February 2, 2008

February 2, 2007

February 2, 2006

February 2, 2005

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

Black and White

 

Wouldn't be nice if every choice was this easy? Chocolate or vanilla? Either answer is a win. How often can you say that in life?

 

 

Years Past

February 1, 2018

February 1. 2017

February 1, 2016

February 1, 2015

February 1, 2014

February 1, 2013

February 1, 2012

February 1, 2011

February 1, 2010

February 1, 2009

February 1, 2008

February 1, 2008 (2)

February 1, 2007

February 1, 2006

February 1, 2005

February 1, 2005 (2)

February 1, 2005 (3)

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