IDEAS IN FOOD: 30 entries from April 2020

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30 entries from April 2020

Grits in a Can

I took a can of hominy and put it into a pot with the liquid from the can and a splash of milk. I used a stick blender to puree the hominy. I brought the mixture to a simmer and cooked the porridge until it thickened, about five minutes. I finished my quick, magic like, grits with cheddar cheese, some hot sauce and a knob of butter.

Years Past

April 30, 2012

April 30, 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

Posted on April 30, 2020 at 02:21 PM in Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

Cornflakes Crullers

I loved this idea. Our first attempts proved to be an epic fail. That said, I may have to revisit this again soon.

Years Past

April 29, 2019

April 29, 2018

April 29, 2017

April 29, 2016

April 29, 2015

April 29, 2012

April 29, 2007

April 29, 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

Posted on April 29, 2020 at 02:07 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Peanut Butterscotch

Looking at these butterscotch peanut butter cups sparked the idea of peanut butterscotch.

Time to start tinkering.

Years Past

April 28, 2019

April 28, 2018

April 28, 2017

April 28, 2016

April 28, 2015

April 28, 2012

April 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

Posted on April 28, 2020 at 02:03 PM in American Noodles, Balancing Tastes, INSPIRATIONS | Permalink | Comments (1)

The Power of Three

Years Past

April 27, 2015

April 27, 2012

April 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

Posted on April 27, 2020 at 01:43 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Box of Churros

These seem to be destined to top a doughnut.

Years Past

April 26, 2019

April 26, 2018

April 26, 2017

April 26, 2016

April 26, 2015

April 26, 2012

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

Posted on April 26, 2020 at 11:45 AM in Approach to Cooking, Curiosity Doughnuts | Permalink | Comments (0)

Pink Tonic Slushy

Amaya's new favorite beverage is a pink tonic slushy. She turns ice to snow in our Vitamix. She pops the top on Fever Tree's aromatic (pink) tonic water and pours it over, in a mason jar of course. A stir with a spoon and she is in refreshment heaven. It turns out to be extremely refreshing and crushworthy.

Years Past

April 25, 2019

April 25, 2018

April 25, 2017

April 25, 2016

April 25, 2015

April 25, 2014

April 25, 2013

April 25, 2012

April 25, 2011

April 25, 2008

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

Posted on April 25, 2020 at 11:38 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Braised and Glazed

Pork shanks do really well braised. I have been struggling with braised meat recently. It becomes tender but loses its flavor to the sauce. I was in need of a braised and glazed piece of meat. I reminisced to the days of slowly lacquering a piece of meat in a pan. When I came across some pork shanks in the store I had high hopes of reliving my dreams. We braised the shanks in an enriched broth. We strained the broth and let the shanks cool in it overnight. The following day we gently warmed the shanks in the broth. We pulled them out of the broth and put them in a pan on the stove and slowly started basting them in the broth, allowing it to reduce and thicken. I added additions of broth to the pan only when the initial broth was almost completely glazing the shanks. The result was a sticky shank sitting on a bed of grits with sauteed cabbage. The sliced jalapenos were my needed spice addition.

Years Past

April 24, 2019

April 24, 2018

April 24, 2017

April 24, 2016

April 24, 2015

April 24, 2012

April 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

Posted on April 24, 2020 at 07:17 AM | Permalink | Comments (0)

Protect Your Timer

Covering the timer with a thin layer of plastic wrap keeps all the gunk out of the buttons and makes daily cleaning, especially in a doughnut shop, extremely easy.

Years Past

April 23, 2019

April 23, 2018

April 23, 2017

April 23, 2016

April 23, 2015

April 23, 2012

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

Posted on April 23, 2020 at 07:03 AM in Approach to Cooking, Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (0)

Making Doughnuts

Years Past

April 22, 2019

April 22, 2012

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

Posted on April 22, 2020 at 07:00 AM in Beyond the Kitchen Doors, Curiosity Doughnuts | Permalink | Comments (0)

Chocolate Lemon Twists

I have always enjoyed the twist, particularly in ice cream. At the doughnut shop we currently do not have the capacity to serve ice cream. We do have the ability and the resources to create and combine flavors. When we first opened we created the marble doughnut. Almost five years later we have begun exploring twists, combing the flavors of our new fashioned doughnuts. My current go to is the crushworthy combination of chocolate and lemon in a twist.

Years Past

April 21, 2019

April, 21, 2018

April 21, 2017

April 21, 2016

April 21, 2015

April 21, 2012

April 21, 2009

April 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

Posted on April 21, 2020 at 06:48 AM in Approach to Cooking, Balancing Tastes, Curiosity Doughnuts | Permalink | Comments (0)

The Process is the Inspiration

Inspiration comes from doing.

The title alone is worth the purchase of the book. A deep dive into the pages is an eye opening reminder on how to kindle your own creativity.

Years Past

April 20, 2019

April 20, 2018

April 20, 2017

April 20, 2016

April 20, 2015

April 20, 2012

April 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

Posted on April 20, 2020 at 06:05 AM in Beyond the Kitchen Doors, INSPIRATIONS | Permalink | Comments (0)

Quesadilla Omelette

I saw the videos of breakfast sandwiches being cooked in one pan on top of scrambled eggs. I wondered if I started a quesadilla in a pan and then poured the eggs around it what would happen. It turns out I have our new go to breakfast.

Years Past

April 19, 2019

April 19, 2018

April 19, 2017

April 19, 2016

April 19, 2015

April 19, 2012

April 19, 2006

April 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

Posted on April 19, 2020 at 06:04 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Breakfast Love

The impact of simple adjustments may be monumental if done with exacting thought.

Years Past

April 18, 2019

April 18, 2018

April 18, 2017

April 18, 2016

April 18, 2015

April 18, 2009

April 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

Posted on April 18, 2020 at 05:49 AM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Microwaved Onions

I was looking for half cooked, slightly sweet onions to add to our burgers. I sliced an onion and dressed it with salt and olive oil. I put it onto a plate and covered it with a silicone drop lid. I microwaved the onions for 2 minutes. The onions became soft and pliable. They were the perfect onion for topping a double stack burger.

Years Past

April 17, 2019

April 17, 2018

April 17, 2017

April 17, 2016

April 17, 2015

April 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

Posted on April 17, 2020 at 04:46 PM in Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

Strawberry Pie Season

When the strawberries perfume the grocery stores I know its time to persuade Aki to make strawberry pie.

Years Past

April 16, 2019

April 16, 2018

April 16, 2017

April 16, 2016

April 16, 2015

April 16, 2011

April 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

Posted on April 16, 2020 at 04:41 PM in Bakers Dozen | Permalink | Comments (0)

Shrimp and Grits

Shrimp and grits is iconic. As an icon it has a defined foundation: shrimp and grits. The rest of the dish is up to the discretion of the cook. The success of this version was seasoning the sauce with our homemade chili crisp and a spoonful of white miso.

Years Past

April 15, 2019

April 15, 2018

April 15, 2017

April 15, 2016

April 15, 2015

April 15, 2012

April 15, 2010

April 15, 2006

April 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

Posted on April 15, 2020 at 04:28 PM in Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (1)

Scallions for the Win

We marinated these lamb shoulder chops in spiced yogurt. They cooked slowly on our grill as we were running out of propane. I pulled the chops off the heat and let them rest. Aki pulled a container of sliced scallions from the fridge and liberally applied them to the warm chops. The scallions gently heated through perfuming the air and the meat with a bright aroma of sliced spring onions.

Years Past

April 14, 2019

April 14, 2018

April 14, 2017

April 14, 2016

April 14, 2015

April 14, 2012

April 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

Posted on April 14, 2020 at 04:15 PM in Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

Loaded Waffle Fries

In the style of nachos.

Years Past

April 13, 2019

April 13, 2018

April 13, 2017

April 13, 2016

April 13, 2015

April 13, 2012

April 13, 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

Posted on April 13, 2020 at 04:11 PM in INSPIRATIONS | Permalink | Comments (0)

Orecchiette

Making something by hand reminds me of the needs for practice and patience.

Years Past

April 19, 2019

April 12, 2018

April 12, 2017

April 12, 2016

April 12, 2015

April 12, 2012

April 12, 2006

April 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

Posted on April 12, 2020 at 12:20 PM in American Noodles | Permalink | Comments (0)

Pouring Syrup

I turned the page in Ken Barber's House Industries Lettering Manual, and laughed out loud. It's funny because it's true.

Years Past

April 11, 2019

April 11, 2018

April 11, 2017

April 11, 2016

April 11, 2015

April 11, 2012

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

Posted on April 11, 2020 at 12:07 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Doughnut Love

Years Past

April 10, 2019

April 10, 2018

April 10, 2017

April 10, 2016

April 10, 2015

April 10, 2012

April 10, 2006

April 10, 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

Posted on April 10, 2020 at 11:46 AM in Approach to Cooking, Curiosity Doughnuts | Permalink | Comments (0)

Miso Pasta Water

We have flavored our pasta for years. We have flavored the liquid we use to hydrate noodles. But for some reason we have not done much with the pasta cooking water. It took a what if moment to add miso to our pasta water. The miso added some savoriness to the noodles and the water itself was a flavorful addition to finishing the pasta in sauce. Is miso necessary in pasta water? Not at all. It's a delicious small touch.

Years Past

April 9, 2019

April 9, 2018

April 9, 2017

April 9, 2016

April 9, 2015

April 9, 2012

April 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

Posted on April 09, 2020 at 11:35 AM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Jalapeno Ranch

Cut both bags open. Pour the chips into a large bowl. Mix to combine.

Years Past

April 8, 2019

April 8, 2018

April 8, 2017

April 8, 2016

April 8, 2015

April 8, 2012

April 8, 2005

April 8, 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

Posted on April 08, 2020 at 11:23 AM in Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

Make the Dough

For as much as I like to tinker, I have a great deal of difficulty altering my path once I find something that works. Conversely, Aki is always game for trying something new. She digs, discovers and explores. That is usually why I ask her to make the dough. When she makes it I never know what we will get. But what I do know is I have a great chance of being exposed to something new that allows me to discover and begin tinkering in a direction I had not thought of.

Years Past

April 7, 2019

April 7, 2018

April 7, 2017

April 7, 2016

April 7, 2015

April 7, 2012

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

Posted on April 07, 2020 at 11:08 AM in Impromptu Pizza | Permalink | Comments (0)

Panettone-Nut

We have taken the idea of the rich, decadent and inclusion riddled panettone and applied it to a doughnut.

Years Past

April 6, 2019

April 6, 2018

April 6, 2017

April 6, 2016

April 6, 2015

April 6, 2012

April 6, 2006

April 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

Posted on April 06, 2020 at 10:45 AM in Approach to Cooking, Bakers Dozen, Balancing Tastes, Curiosity Doughnuts | Permalink | Comments (0)

Sourdough Waffles

We developed a recipe for sourdough waffles for our first book. Since then we have riffed on that idea, tinkering and tweaking the recipe as we have learned to work with and appreciate sourdough. I think something worth realizing is that ideas are often quite sound. How we put them into action is where the growth really happens.

Years Past

April 5, 2019

April 5, 2018

April 5, 2017

April 5, 2016

April 5, 2015

April 5, 2012

April 5, 2006

April 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

Posted on April 05, 2020 at 10:39 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Carrot Kanzuri

I ground carrots and Fresno chilies together. I seasoned the mash with 3% salt. I vacuum sealed the mixture and let it ferment for 5 days. The bag inflated. Bubbles were observed. I cut the bag open. I tasted the mixture. It was lightly acidic, sweet, spicy and seasoned. I dressed the mixture with some olive oil and put it in a mason jar in the refrigerator. It is now another go to seasoning ingredient we utilize when adding brightness and heat to dishes from pasta, to marinades to guacamole.

Years Past

April 4, 2015

April 4 2012

April 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

Posted on April 04, 2020 at 10:23 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Broiled Peppers

I have found that seasoning vegetables, in this case peppers, and putting them on a wire rack directly beneath the broiler produces great charring and uniform cooking. And the process is much less frustrating than grilling a mess of tiny little peppers.

Years Past

April 3, 2019

April 3, 2018

April 3, 2017

April 3, 2016

April 3, 2015

April 3, 2012

April 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

Posted on April 03, 2020 at 10:18 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Scored Chicken

We have scored steaks and chicken thighs for deep frying. We had not bothered to apply the idea to improving grilled ingredients. Until we did. I scored the chicken legs and partially exposed the leg and thigh bones. I put a cross hatch into the flesh. I marinated the thighs in mustard, soy sauce, hot sauce and buttermilk. The scoring allowed for more surface contact and a faster grilling. It also allowed for more grilled burnt ends to develop. The result provides a more efficient and delicious grilled chicken.

Years Past

April 2, 2015

April 2, 2012