IDEAS IN FOOD: Approach to Cooking

Large Loaves

We have adapted our no-knead pizza dough once again. This time we stripped it down to flour, water and salt. To that we added what we call sourdough base. Sourdough base is a mixture of 1 part sourdough starter to 2 parts flour and two parts water that is combined and allowed to ferment for at least 6 hours. We combined everything in a large bowl. We mixed and folded the developing dough occasionally over an 18 hour window. We put the dough into a pre-heated Dutch oven and baked it for an hour and fifteen minutes. The first 30 minutes the loaf was covered, the second 30 minutes it was uncovered and for the final 15 minutes we baked the loaf on a wire rack. The crust is crackling and crisp. The interior is moist, airy and chewy. It's been fun to revisit an old friend.

Years Past

May 2, 2019

May 2, 2018

May 2, 2017

May 2, 2016

May 2, 2015

May 2, 2014

May 2, 2013

May 2, 2012

May 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

Posted on May 02, 2020 at 03:46 PM in Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

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)

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)

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)

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)

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)

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)

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)

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

April 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

Posted on April 02, 2020 at 10:12 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Be the Inspiration

Ideas are everywhere. I recently purchased The Art of Lettering: Perfectly Imperfect Hand-Crafted Type Design. I opened to the split page of Be the Inspiration. The irony is thick as I was certainly looking for inspiration.

Years Past

March 6, 2019

March 6, 2018

March 6, 2017

March 6, 2016

March 6, 2015

March 6, 2012

March 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 March 06, 2020 at 02:49 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Bottoms Up

The bottom of a cookie is wonderfully flat and ideal for frosting. It took turning the cookie over to discover the potential right in front of us.

Years Past

March 5, 2019

March 5, 2018

March 5, 2017

March 5, 2016

March 5, 2015

March 5, 2012

March 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 March 05, 2020 at 02:35 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Laminated Brioche Doughnut

I have been intrigued by laminated brioche for awhile. Intrigue and action do not always correspond. I finally took the time to tinker with our vanilla yeasted doughnut and add lamination to the process. The result, thankfully, was worth the wait. Our vanilla yeasted doughnut dough is extremely soft. Because it is I used room temperature butter to laminate the dough. The finished doughnut is lighter but richer and almost custardy in texture. It eats as if our cruller and our doughnut had kids. Now comes the fun part of getting better at the process and adding it to the line up at Curiosity Doughnuts.

Years Past

March 4, 2019

March 4, 2018

March 4, 2017

March 4, 2016

March 4, 2015

March 4, 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

Posted on March 04, 2020 at 01:17 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Cookie Kit

We volunteered to donate a basket for Amaya's riding banquet. We, as many know, cannot do things in the traditional way. We wanted to share our love of cookies, both making and eating. We assembled a few sheet pans, parchment paper, a cooling rack, cookie scoops and a favorite cookbook. We attached 3 show cookies: our chocolate chips, and two from the book, Lofthouse-Style and Oatmeal Sandwich cookies. Underneath the trays is a large fish tub container full of all three cookies. The kit gets you crushing cookies and hopefully helps in creating many more.

Years Past

March 3, 2019

March 3, 2018

March 3, 2017

March 3, 2016

March 3, 2015

March 3, 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 March 03, 2020 at 12:40 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Cream Frosting

We make quick frostings by combining butter and powdered sugar. After making and tinkering with the frosting for Lofthouse Style cookies, from Stella Parks' incredible book, I observed what she had discovered. Cream makes a more enjoyable frosting. It adds richness and allows for a smooth silkiness. I'm not sure why it took so long to see this. Thankfully Stella cleared the path for us.

Years Past

March 2, 2019

March 2, 2018

March 2, 2017

March 2, 2016

March 2, 2015

March 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

Posted on March 02, 2020 at 12:26 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Searching for the Why

The plan was a slow roasted beef shoulder. The problem was the results. The shoulder did not want to become tender. It cooked and cooked and cooked. I added broth to the pan and saw hints of tenderizing. But hours later the shoulder was still firm-ish and becoming dry. It chose not to become a falling apart tender piece of beef. Perhaps I was not patient enough. Perhaps my experiences with other chuck shoulders blinded me to the possibilities that this one needed to cook longer.

Years Past

March 1, 2019

March 1, 2018

March 1, 2017

March 1, 2016

March 1, 2015

March 1, 2014

March 1, 2013

March 1, 2012

March 1, 2011

March 1, 2010

March 1, 2009

March 1, 2008

March 1, 2008 (2)

March 1, 2007

March 1, 2006

March 1, 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 March 01, 2020 at 12:23 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Not Good Enough

It is difficult to put in time and effort only to get back less than great results. I have spent several weeks tinkering with fried dough, specifically our dough knot. Unfortunately for me my efforts have not resulted in a moment of amazement. The tied and fried dough was good. But it did not change me. The tinkering process felt like pushing on a wall to open a door. I just couldn't make it happen.

Years Past

February 29, 2016

February 29, 2012

February 29, 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 February 29, 2020 at 09:50 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Pasta and Eggs

I made a habit of cooking too much pasta. At first it was the result of poor planning. That and the fact that I refused to scale down portions from a restaurant mentality to that of a family of three. It took time for me to realize that great at the moment leads to good the next day and drudgery dining in the days that followed. After too many years of pushing through and eventually throwing away vast quantities of leftover pasta I began to learn.

As I got my pasta problem in check I observed, well heard about, an interesting eating situation. I don't particularly care for angel hair pasta. Aki and Amaya have a fetish for the stuff. When I travel, they eat daddy's away pasta. It is usually angel hair with butter and cheese or perhaps with red sauce and vegetables. The two of them end up with a small amount of leftover angel hair. It's the coveted portion of the daddy's away pasta. The following morning Aki sautes the noodles in a pan and cracks a few eggs on top. She puts a lid on the pan. The pasta caramelizes, the eggs gently cook. The result is eggs on a rosti-esque nest of noodles. Amaya loves it. Aki hopes Amaya doesn't finish. I don't really get to experience the creation.

After hearing about the fried pasta and eggs one to many times I became envious. I asked Aki to make daddy's away pasta. She made a delicious batch of angel hair, coated in garlic bread butter and enriched with cheese. We crushed the noodles. She made sure to make enough so that there was enough for breakfast noodles. The following morning Amaya went to the fridge and pulled the eggs and the noodles out and placed them on the counter. She looked at me as if of course I knew what to do. I set about following Aki's model. I had to make sure the yolks were runny. Amaya does not do anything but runny yolks. I nailed it. Amaya crushed it. And now I too have a fetish for angel hair pasta.

Years Past

February 27, 2019

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

Posted on February 27, 2020 at 03:18 PM in American Noodles, Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Stamps

I have found that the smoked pasta dough recipe from our first book Ideas in Food: Great Recipes and Why They Work is an excellent model for a filled pasta dough. I made a batch of the dough, un-smoked, and rolled it into sheets. I spread the sheets with a mixture of ricotta cheese, sour cream and Parmigiano Reggiano. I topped the sheets with pasta and stamped out these anolini. We ate them in a quick sauce made with brown butter, miripoix, ham, red pepper flakes, broth and cream.

Years Past

February 26, 2019

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

Posted on February 26, 2020 at 02:59 PM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Fried Dough Knots

We have been working on the idea of state fair fried dough and funnel cakes. The process has all tied up. Hopefully soon we will have it ready at Curiosity Doughnuts.

Years Past

February 25, 2019

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

Posted on February 25, 2020 at 02:52 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Good Timing

Years Past

February 24, 2019

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

Posted on February 24, 2020 at 05:22 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Separate the Steps

Years Past

February 23, 2019

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

Posted on February 23, 2020 at 05:16 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Shift in Thinking

Years Past

February 22, 2019

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

Posted on February 22, 2020 at 05:14 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Meatloaf Mania

The logic of making meatloaf.

If there is meatloaf then there will be comfort.

Years Past

February 20, 2019

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

Posted on February 20, 2020 at 05:03 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Experiences

Years Past

February 19, 2019

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

Posted on February 19, 2020 at 01:04 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Powdered Pinwheel

I have been working on a new dough for Curiosity Doughnuts. It is light, flaky and delicate. I spent an excessive amount of time trying to wrap the dough around a filling. That time was filled with ongoing failures. It turned out the dough preferred to be on its own. When we fried it as beautiful pinwheel it was inanely delicious. Now we need to dial in the production.

Years Past

February 18, 2019

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

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Posted on February 18, 2020 at 12:53 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Blueberry Maple Oatmeal

The chill in the air sparked my desire for oatmeal. I cooked a pot of rolled oats and topped them with heavy cream, maple syrup and blueberries. The combination was classic pancake style. It struck a chord of happy memories. It was warm gruel that I was able to become lost in thought while eating. Now it is time to turn it into a doughnut.

Years Past

February 17, 2019

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

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Posted on February 17, 2020 at 12:47 PM in Approach to Cooking, Balancing Tastes, Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (0)

Filling Station

It is amazing to see the variety of doughnut fillings ready to dispense.

Years Past

February 16, 2019

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

Posted on February 16, 2020 at 12:39 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Pasta Tools

When the designs of the tools evolve so do the creations.

Years Past

February 15, 2019

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

Posted on February 15, 2020 at 03:26 PM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (1)

Nori Wrapped Rib Eye

We brushed the rib eye with our gochujang-mustard. We wrapped it in nor and held the nori in place with plastic wrap. We refrigerated the meat for an hour and then vacuum sealed the meat to press the nori tightly in place. We unwrapped the meat and cut it into portions. We cooked the portions in a combi oven set at 52°C and cooked the meat for 2 hours. We removed the meat and seared the exterior in sunflower seed oil. The meat browned and the nori toasted. It was a delicious surf and turf.

Years Past

February 12, 2019

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

Posted on February 12, 2020 at 04:41 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Gochujang Mustard

We combined equal parts gochujang and mustard. The two made each other better. The mustard added a sharpness. The gochujang provided a full rich foundation of sweet heat. It's honey mustard with character.

Years Past

February 11, 2019

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

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Posted on February 11, 2020 at 06:43 AM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (1)

Epic Disaster

These cakes certainly look pretty. Unfortunately they were completely under-cooked. Meringue topped cakes have a definite learning curve. Especially if you have an oven that habitually runs low. Sometimes a new obsession can be quite challenging. On the bright side, I've rediscovered classic chocolate mousse, and I am quite enjoying it, possibly for the very first time. When I was younger it was all about the pudding. Now, back to drawing board....

Years Past

February 10, 2019

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

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Posted on February 10, 2020 at 01:41 PM in Approach to Cooking | Permalink | Comments (2)

Baked on Meringue

Aki has been playing around with baking meringue straight onto cakes. The inspiration is the blitz torte. She puts the cake batter in the pans and spreads meringue over the top. The meringue and cake cook together. The result is a delicate crispy and tender meringue on top of moist cake. To me, its as though frosting is baked directly on the cake.

Years Past

February 9 2016

February 9, 2008 (2)

February 9, 2007

February 9, 2006

February 9, 2005

Ideas in Food: Great Recipes and Why They Work

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Posted on February 09, 2020 at 12:37 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Boston Spheres

We freeze our Boston cream custard in sphere molds. We dip the frozen spheres in our doughnut magic shell and roll them in white chocolate pretzel crumbs. We thaw the spheres in the refrigerator. The shell forms on the outside and the inside is creamy decadent custard.

Years Past

February 8, 2005

Ideas in Food: Great Recipes and Why They Work

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Posted on February 08, 2020 at 05:46 AM in Approach to Cooking, Balancing Tastes, Curiosity Doughnuts | Permalink | Comments (0)

The Details Themselves

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

Posted on February 07, 2020 at 04:25 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Innovation

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Steal the Simple

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

Posted on February 05, 2020 at 03:33 PM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Spiralized Cookies

I took the sfogliatella dough and cut it into disks. I rolled each disk granulated sugar. I baked the cookies until they were caramelized, about 18 minutes. The cookies unwind in crisp delicate threads. They are addictive and crushworthy. Though the process to make them makes them a cookie worth making when time is not being counted.

Years Past

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

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Posted on February 04, 2020 at 02:55 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Sfogliatella

Actually, what I made is closer to a lobster tail. Rather than filling the layered dough with a ricotta custard or a pate choux I opted for a quick biscuit. The layers of dough provide a crisp exterior and the biscuit is moist and tender inside. I baked our first version to see how the components came together. It gave me a general idea on the processes needed to create the pastry. It also alleviated my impatience. I have a base to tinker with as we transform the classic pastry into a doughnut.

Years Past