This week we're talking to Food 52"s Kristen Miglore about fried egg salad and other ideas in food...
Years Past
Adventures in Doughnutland.
akiandalex@ideasinfood.com
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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To Be Read
Chauhan, Maneet: Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook
McDermott, Kate: Pie Camp: The Skills You Need to Make Any Pie You Want
Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
Kimber, Edd: One Tin Bakes: Sweet and simple traybakes, pies, bars and buns
Clark, Letitia: Bitter Honey: Recipes and Stories from Sardinia
McDowell, Erin Jeanne: The Book on Pie: Everything You Need to Know to Bake Perfect Pies
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
Fried Egg Salad
We've spent a lot of time thinking about egg salad. Mostly about the cooking and peeling of eggs. We have our favorite method, steaming for 13 minutes and then peeling, but it's still kind of a pain. So, Alex decided to find a way to crack the eggs and this salad was born.
For our first run through, he made ham and egg salad. We do a gentle steam/fry until the eggs, and, in this case, ham and onions, are just cooked through. Cut or chop up your eggs, along with whatever else you've cooked with them, and add your mayo and other seasonings and/or cold vegetables. I like finely diced celery and onions in my version. Gently mix it all together and you’ve got egg salad to make anyone happy.
*Special bonus, warm egg salad is extra delicious.
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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Pasta Carbonara
Cooking with cream is kind of our thing and one of the best cream-based recipes out there is for pasta carbonara. It's not quite breakfast for dinner but it's close enough to satisfy Alex and far enough away to make me happy. Marriage is all about balance. And it's a pantry dinner that comes together quickly, which is always a good thing. We're serving four these day and this made plenty for everyone, with leftovers to make into a frittata the next morning. You need a pasta pot and a large saute pan. Yes, you have to keep the toppings separate and let people mix them in on their own, it's just better that way. It keeps the flavors separate so you can taste each ingredient and it keeps the peas from turning into mush. Best of all, everyone can add as much or as little as they would like and eat it however they want to.
Pasta Carbonara
Serves 4
8 ounces long pasta (we used Barilla Collezione bucatini above)
1 cup +1/4 cup heavy cream, separated
4 large egg yolks
1 cup grated parmigiano, plus more to finish the dish
Lottie's Traditional Barbados Yellow Hot Pepper Sauce (A.K.A. magic mustard sauce), optional
1/2 large onion, finely diced
1 cup ham, diced
1/2 bag frozen peas
1 green onion, finely sliced
Cook the pasta in boiling, generously salted water for one minute less than the time on the box. Meanwhile whisk together 1 cup of cream, egg yolks, the parmigiano cheese and a few shakes of Lottie's sauce, if using. Reserve. Put the remaining 1/4 cup cream in a large skillet or saute pan and add onions, ham, a pinch of salt and a dash of Lottie's sauce, if using. Bring to a simmer, cover and keep over low temperature as the pasta cooks. Two minutes before the pasta is done, add the frozen peas to the ham mixture in the skillet, season with salt, stir them in, and re-cover the pan. Increase the heat to medium low. Drain the cooked pasta when done, leaving about a quarter cup of cooking water in the pot. Return the pasta to the pot and add the reserved cream mixture. Cook, stirring constantly, until the sauce thickens and coats the pasta. Taste for seasoning and add salt or more cheese as needed. Once the pasta is done, turn off the heat under the saute pan. Plate the pasta and sprinkle it with more cheese and the sliced green onion. Spoon the ham and vegetable mixture over each mound of pasta and serve immediately.
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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Thumbprint Cookies
There are certain cookies that I only seem to make at Christmas time. There's no reason for this, other than the fact that I must keep chocolate chip cookie dough stocked in the house at all times for Alex and we can only eat so many cookies, so my motivation to make other kinds is low. Biscotti and shortbread make more appearances than any other cookies simply because they take well to the cookie jar and don't need to be eaten quickly.
This year I decided not to wait to start making cookies. I am starting with the thumbprints and plan to make one alternate cookie a week and enjoy the hell out of them. Normally we gorge ourselves on cookies for a week or two around Christmas but this year I plan to draw out the pleasure and make my cookies last. Instead of struggling over which to pick to, I am going to space them out and savor each one.
This thumbprint recipe is a riff off of the one in Mrs. Field's Best Cookie Book Ever! My copy is literally falling apart, so it seemed a good time to jot down my changes and preserve the recipe in the cloud for Amaya. One day she may want to make these for herself. I used a hand mixer to make this batch and the dough is a little rough around the edges. I'll probably knead the rest of it a little bit to smooth things out for the next batch. Still delicious, just a little rustic in appearance.
These cookies are softly sweet and buttery, with a crisp-tender texture that makes me happy. As with all cookies, there are very few ingredients, so quality matters. If you wouldn't slather the butter on bread or eat the jam with a spoon then don't put them in the cookies. And that's all I have to say about that. These are excellent breakfast cookies, but then again, at my house all cookies are excellent options for breakfast.
"Thumbprint" Cookies
3 dozen cookies
8 ounces (226 grams) unsalted butter, room temperature
1 cup (200 grams) sugar
½ teaspoon (3 grams) baking powder
½ teaspoon (3 grams) fine sea salt
1 large egg
2 teaspoons (8 grams) vanilla paste or extract
2 ½ cups (375 grams) all purpose flour
Preheat oven to 325°F. Line your half sheet pans with parchment paper.
Use a stand mixer with a paddle or a hand mixer to cream together the butter, sugar, baking powder and salt until thoroughly combined. Add the egg and vanilla, and then mix until smooth. Add the flour and mix on low speed until the dough comes together.
Use a purple cookie scoop (just over 1 ½ tablespoons) or a or a spoon (roll it into balls) to scoop out the dough and set it on the prepared baking sheets, leaving two inches between each cookie. Use a ½ teaspoon to scoop out the center of each portion of dough. Press the open end directly into the center of the portion and then rotate it in a circle (as you would use a melon baller) to scoop out a small ball of dough. You can reuse these portions of dough to make more cookies. You can press the back of the spoon into the indentation if it seems too shallow. Use the ½ teaspoon to fill each indentation with jam. Bake for 22-24 minutes until the cookies are a light, golden color. Cool completely before serving.
*We have a very slow oven at the moment, so the cookies took me 28 minutes. Don’t be concerned if they take longer than expected. I have had them finish in the time listed above in many other ovens, so just keep in mind that cooking times are relative…also, the darker the cookies, the deeper the flavor. Impatience usually makes my first batch the palest gold, rather than a deep golden brown.
**And, I had the oven temperature wrong. Edited above. I still have a slow oven but not quite as slow as I thought. I did not bother to knead the cookie dough because the texture was perfect the first time around and I didn't want to mess with them.
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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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, 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
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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
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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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, 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
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Box of Churros
These seem to be destined to top a doughnut.
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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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, 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
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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
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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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, 2009
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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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, 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
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Breakfast Love
The impact of simple adjustments may be monumental if done with exacting thought.
Years Past
April 18, 2019
April 18, 2009
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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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
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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
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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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
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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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, 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
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Jalapeno Ranch
Cut both bags open. Pour the chips into a large bowl. Mix to combine.
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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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, 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
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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, 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
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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
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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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
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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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, 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
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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, 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
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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
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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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
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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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
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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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, 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
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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, 2011
March 1, 2009
March 1, 2007
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
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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
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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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
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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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, 2009
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
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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, 2010
February 25, 2007
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
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Separate the Steps
Years Past
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
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Meatloaf Mania
The logic of making meatloaf.
If there is meatloaf then there will be comfort.
Years Past
February 20, 2011
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
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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, 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
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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, 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
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Filling Station
It is amazing to see the variety of doughnut fillings ready to dispense.
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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Pasta Tools
When the designs of the tools evolve so do the creations.
Years Past
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
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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, 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
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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
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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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
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
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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, 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
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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
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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