IDEAS IN FOOD

Friends Who Forage

...and share their harvest are the very best kinds of friends. Finding edibles in the woods is not my forte, fortunately Judy and Andy are very good at it and gave us some beautiful ramps. Thanks guys!

 

In order to preserve the harvest I considered making them into pickles or kimchi. Because I didn't plan ahead, I didn't have exactly what I need for either, so I improvised. Oddly, I had no gochugaru in the house but I had a new bottle of Sriracha powder. I didn't have any fresh garlic either, so having that in the seasoning powder worked out. I made a marinade using equal parts white balsamic vinegar (out of rice vinegar too) and water, seasoned with 2 tablespoons of sugar, 2 tablespoons of Sriracha powder, 1 tablespoon of shoyu and a teaspoon of salt. It was nicely balanced, though in retrospect a splash of fish sauce would have been a nice addition, hitting all the different parts of my mouth and complementing the unique garlicky green flavor of the ramps.

 

I cut the ramps into the marinade, mixed it all together and packed it into a mason jar to do it's thing. They are not quite pickles and not quite kimchi, and, hopefully, the end result will be something very delicious. Time will tell.

Quick, Easy, Super Delicious Benne Wafers

Benne or sesame seeds have a long history in the United States. The seeds were brought over by enslaved Africans, grown in hidden gardens, and eventually planted throughout the South. These days we mostly see sesame seeds in Asian dishes and on hamburger buns, but benne wafers are still a very popular cookie throughout the South.

 

 

I did not grow up eating these cookies. As a kid, I occasionally got to try sesame candies at parties. They were little brown logs and as you sucked on them the seeds came apart. They were crunchy and nutty, but I thought of them as candies for adults. They were a last resort candy, if there nothing better to eat. Fast forward quite a few years and the idea of roasted sesame candy is much more appealing. Roasted sesame cookies, even more so. These cookies have the soul of those candies in little round crispy bites of joy.

 

 

Southern benne wafers are a classic cookie. They come together quickly because the dough is made with melted butter and stirred together. I amplified the flavor by melting the butter with the sesame seeds, toasting them along with the milk solids until they were golden brown and fragrant. This extra step made all the difference. You can cook them cookies until they are just set and golden brown around the edges, for slightly softer, but still crunchy caramel-ly cookies or you can bake them a bit longer until they are a deep golden brown all over for crunchier cookies with notes of toffee underscoring the sesame flavor. Either way, they are delicious. The recipe makes 3 dozen and I tend to cook half of them each way, so I have an abundance of each.

 

These are generally made with white sesame seeds, but black seeds also work, you just need to pay attention to your nose when you're browning them in the butter. I also like to swap out 1/4 cup of chia seeds for an equal amount of sesame seeds. I like the flavor and texture that they add. But, don't blame me if you eat too many.

 

Benne Wafers

Makes 3 dozen

 

4 ounces unsalted butter

3/4 cup sesame seeds (sometimes I sub. in 1/4 cup chia seeds because I like the contrast)

3/4 cup dark brown sugar

1/3 teaspoon fine sea salt

1 large egg

1 teaspoon vanilla paste or extract

1/2 cup all purpose flour

 

Preheat the oven to 325°F.

Put the butter and sesame seeds in a medium pot set over medium heat and cook, stirring, until the seeds are a pale golden brown and the milk solids are fragrant. The butter will melt and then foam as you stir. When the foaming dissipates, you are usually done. Remove from heat immediately to prevent the solids from burning and transfer the seeds and butter to a medium sized heatproof bowl. Add the dark brown sugar and salt and stir with a silicone spatula until all the sugar dissolves. Add the egg and stir quickly to incorporate. Add the vanilla and mix to blend. Finally, add the flour and stir until it forms a thick batter. Then set it aside for at least 5 minutes to hydrate and thicken.

Line your sheet pans with parchment paper and use a small sorbet scoop or a teaspoon to portion the dough. Drop scoops of the dough 2 inches apart on the sheet pans. Bake for 12-13 minutes until golden brown around the edges for classic benne wafers of for 14-15 minutes until the cookies are golden brown for crunchy benne wafers. Let cool for 5-7 minutes and then transfer the cookies to a rack to cool completely.

Mayo Marinated Five Ingredient Fried Chicken, Plus Vegetables

 

Okay, so fried chicken is a thing that lots of us have played with over the years. Recently, I saw our friend, Kenji, post about updating his 5 ingredient fried chicken recipe, swapping pickled jalapenos for his pickles in the recipe. He was smitten with his swap. I can agree with the move, as we did our pretzel crusted fried chicken with cherry pepper caramel sauce for years. The spice is nice.

 

 

I love the idea of simple, but, as anyone who knows me knows, I will make simple hard. My one hang-up with the 5 ingredient fried chicken sandwich is the lack of mayonnaise on the bun. Then it dawned on me. We could create a brine blending mayonnaise and cherry pepper brine. (We made a second version using giardanera, for those who aren't feeling the spice.) We scored our chicken and put it in a zip top bag with the mayo brine and refrigerated it overnight. The following morning we dredged the thighs, dripping in thick brine, in self rising flour seasoned with salt. We refrigerated the coated chicken on a parchment lined sheet pan for 6-ish hours (you could also leave it overnight and prep a day ahead) and then fried it at 375°F for 2 minutes and 30 seconds. We seasoned the fried chicken with salt.

 

 

While I fried the chicken, Aki chopped up cherry peppers and giardanera and added them to two separate containers of heavy mayonnaise to make tangy condiments for the buns. This way we could match the mayo to the brined chicken thighs.

 

 

We toasted our buns, in this case they were brioche-esque, and smeared the appropriate mayo onto the buns. Then we added sliced tomatoes and romaine leaves along with the chicken. We could have just put the chicken on the bun with the mayo to stay true to the 5 ingredients. But why stop there? We wanted to explore and enjoy. The 5 ingredient mayo model is magnificent. The final addition of fresh vegetables, a slaw or something else bright is a no-brainer in our kitchen.

 

 

You could definitely taste the difference between the two brines. The chicken had a great tangy flavor with a hint of spice. The crust was tender and crispy, while the meat was juicy and flavorful. And if you were wondering, a kimchi-mayo version is next on the list.

One more idea to explore and expand upon, what flavor is your mayo? There is such a variety of delicious condiments on grocery shelves these days, both spicy and smoked, that it's easy to add yet another layer of flavor without increasing the size of your ingredient list.

 

Ingredient Guidelines:

 

Brine:

100 grams mayonnaise

100 grams cherry pepper (GIardinara, kimchi, pickle, etc.) brine

 

6 boneless and skinless chicken thighs scored

Self Rising flour seasoned with 1% salt

Chopped Cherry Peppers (or whatever pickled vegetable was in the brine)

Mayonnaise

Toasted Buns

*sliced and salted tomatoes

*lettuce leaves

Down the Rabbit Hole

 

Roughly 7 years ago Curiosity Doughnuts began with a question, "What can we do with doughnuts?" The answer is still being written. Curiosity Doughnuts gets its name from our own restless curiosity. We are always thinking about new flavors and textures, bouncing around different ideas, and rotating our offerings, because we’re never satisfied with the status quo.

Curiosity Doughnuts began as a part time passion project in the Stockton Market that grew into a full time business with shops inside Whole Foods Market and beyond. We were moving from NH back to PA and we wanted to try something new. The idea of doughnuts came up, then a space magically appeared, and the rest is history. Our history began with Alex making a ridiculous 14 hour round trip commute each week for seven months while we sold our house and made the actual move and a whole lot of skepticism from everyone we knew. We’ve built a flourishing small business that makes people happy. Our goal is always to make people happy with doughnuts. We strive to do that every day we are open.

Our customers are the most important ingredients in our success. They are smart and inquisitive. They talk to us, asking questions, and sharing thoughts. We appreciate every one of you. It’s been such a pleasure to share our doughnuts with the world.

We have the best staff ever. We couldn’t have developed, shared, and eaten so many delicious doughnuts without them. Whole Foods Market has been a solid base of operations. They gave us the opportunity to share their space and we have met many incredible people throughout our relationship with them.

Curiosity Doughnuts has come to a crossroads and we are choosing to go off-road. The last seven years have been incredibly delicious, creative and inspiring. They have also taken their toll. We are hitting pause and shutting down our current locations. Our last day at Native Café will be Saturday, June 25. Princeton will be Sunday, June 26. White Horse Coffee will be July 1. Our final day will be at Spring House on Sunday July 3.

Change is necessary and we are embracing that. We are brainstorming new ways to bring the doughnuts back, but it’s a work in progress. Any new developments will be posted here and on social media. So keep an eye out. You never know where the rabbit hole will lead us…

Fried Egg Salad To Convert The Haters

This week we're talking to Food 52"s Kristen Miglore about fried egg salad and other ideas in food...

 

Years Past

 

January 27, 2020

January 27, 2019

January 27, 2018

January 27, 2017

January 27, 2016

January 27, 2015

January 27, 2014

January 27, 2013

January 27, 2012

January 27, 2011

January 27, 2010

January 27, 2009

January 27, 2008

January 27, 2007

January 27, 2007 (2)

January 27, 2006

January 27, 2005

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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

November 29, 2019

November 29, 2018

November 29, 2017

November 29, 2016

November 29, 2015

November 29, 2014

November 29, 2013

November 29, 2012

November 29, 2011

November 29, 2010

November 29, 2009

November 29, 2008

November 29, 2007

November 29, 2006

November 29, 2005

Ideas in Food: Great Recipes and Why They Work

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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

November 20, 2019

November 20, 2018

November 20, 2017

November 20, 2016

November 20, 2015

November 20, 2014

November 20, 2013

November 20, 2012

November 20, 2011

November 20, 2010

November 20, 2009

November 20, 2008

November 20, 2007

November 20, 2006 

November 20, 2005

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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

November 18, 2019

November 18, 2018

November 18, 2017

November 18, 2016

November 18, 2015

November 18, 2014

November 18, 2013

November 18, 2012

November 18, 2011

November 18, 2010

November 18, 2009

November 18, 2008

November 18, 2007

November 18, 2006

November 18, 2005

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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, 2019

May 2, 2018

May 2, 2017

May 2, 2016

May 2, 2015

May 2, 2014

May 2, 2013

May 2, 2012

May 2, 2011

May 2, 2010

May 2, 2009

May 2, 2008

May 2, 2007

May 2, 2006

May 2, 2005

Ideas in Food: Great Recipes and Why They Work

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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

April 30, 2019

April 30, 2018

April 30, 2017

April 30, 2016

April 30, 2015

April 30, 2014

April 30, 2013

April 30, 2012

April 30, 2011

April 30, 2010

April 30, 2009

April 30, 2008

April 30, 2007

April 30, 2006

April 30, 2005

Ideas in Food: Great Recipes and Why They Work

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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

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, 2014

April 29, 2013

April 29, 2012

April 29, 2011

April 29, 2010

April 29, 2009

April 29, 2008

April 29, 2007

April 29, 2006

April 29, 2005

Ideas in Food: Great Recipes and Why They Work

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The Power of Three

 

Years Past

April 27, 2019

April 27, 2018

April 27, 2017

April 27, 2016

April 27, 2015

April 27, 2014

April 27, 2013

April 27, 2012

April 27, 2011

April 27, 2010

April 27, 2009

April 27, 2008

April 27, 2007

April 27, 2006

April 27, 2005

Ideas in Food: Great Recipes and Why They Work

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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

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, 2014

April 26, 2013

April 26, 2012

April 26, 2011

April 26, 2010

April 26, 2009

April 26, 2008

April 26, 2007

April 26, 2006

April 26, 2005

Ideas in Food: Great Recipes and Why They Work

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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, 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, 2010

April 25, 2009

April 25, 2008

April 25, 2007

April 25, 2006

April 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

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, 2014

April 23, 2013

April 23, 2012

April 23, 2011

April 23, 2010

April 23, 2009

April 23, 2008

April 23, 2007

April 23, 2006

April 23, 2005

Ideas in Food: Great Recipes and Why They Work

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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, 2018

April 21, 2017

April 21, 2016

April 21, 2015

April 21, 2014

April 21, 2013

April 21, 2012

April 21, 2011

April 21, 2010

April 21, 2009

April 21, 2008

April 21, 2007

April 21, 2006

April 21, 2005

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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, 2018

April 19, 2017

April 19, 2016

April 19, 2015

April 19, 2014

April 19, 2013

April 19, 2012

April 19, 2011

April 19, 2010

April 19, 2009

April 19, 2008

April 19, 2007

April 19, 2006

April 19, 2005

Ideas in Food: Great Recipes and Why They Work

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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, 2018

April 18, 2017

April 18, 2016

April 18, 2015

April 18, 2014

April 18, 2013

April 18, 2012

April 18, 2011

April 18, 2010

April 18, 2009

April 18, 2008

April 18, 2007

April 18, 2006

April 18, 2005

Ideas in Food: Great Recipes and Why They Work

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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

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, 2014

April 17, 2013

April 17, 2012

April 17, 2011

April 17, 2010

April 17, 2009

April 17, 2008

April 17, 2007

April 17, 2006

April 17, 2005

Ideas in Food: Great Recipes and Why They Work

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April 17, 2017

April 17, 2016

April 17, 2015

April 17, 2014

April 17, 2013

April 17, 2012

April 17, 2011

April 17, 2010

April 17, 2009

April 17, 2008

April 17, 2007

April 17, 2006

April 17, 2005

Ideas in Food: Great Recipes and Why They Work

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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

April 14, 2018

April 14, 2017

April 14, 2016

April 14, 2015

April 14, 2014

April 14, 2013

April 14, 2012

April 14, 2011

April 14, 2010

April 14, 2009

April 14, 2008

April 14, 2007

April 14, 2006

April 14, 2005

Ideas in Food: Great Recipes and Why They Work

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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

April 11, 2018

April 11, 2017

April 11, 2016

April 11, 2015

April 11, 2014

April 11, 2013

April 11, 2012

April 11, 2011

April 11, 2010

April 11, 2009

April 11, 2008

April 11, 2007

April 11, 2006

April 11, 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 Love

Years Past

April 10, 2019

April 10, 2018

April 10, 2017

April 10, 2016

April 10, 2015

April 10, 2014

April 10, 2013

April 10, 2012

April 10, 2011

April 10, 2010

April 10, 2009

April 10, 2008

April 10, 2007

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

April 10, 2017

April 10, 2016

April 10, 2015

April 10, 2014

April 10, 2013

April 10, 2012

April 10, 2011

April 10, 2010

April 10, 2009

April 10, 2008

April 10, 2007

April 10, 2006

April 10, 2005

Ideas in Food: Great Recipes and Why They Work

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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

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, 2014

April 9, 2013

April 9, 2012

April 9, 2011

April 9, 2010

April 9, 2009

April 9, 2008

April 9, 2007

April 9, 2006

April 9, 2005

Ideas in Food: Great Recipes and Why They Work

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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, 2014

April 8, 2013

April 8, 2012

April 8, 2011

April 8, 2010

April 8, 2009

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April 8, 2007

April 8, 2006

April 8, 2005

April 8, 2005 (2)

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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, 2019

April 6, 2018

April 6, 2017

April 6, 2016

April 6, 2015

April 6, 2014

April 6, 2013

April 6, 2012

April 6, 2011

April 6, 2010

April 6, 2009

April 6, 2008

April 6, 2007

April 6, 2006

April 6, 2005

Ideas in Food: Great Recipes and Why They Work

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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, 2019

April 5, 2018

April 5, 2017

April 5, 2016

April 5, 2015

April 5, 2014

April 5, 2013

April 5, 2012

April 5, 2011

April 5, 2010

April 5, 2009

April 5, 2008

April 5, 2007

April 5, 2006

April 5, 2005

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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

April 4, 2019

April 4, 2018

April 4, 2017

April 4, 2016

April 4, 2015

April 4, 2014

April 4, 2013

April 4 2012

April 4, 2011

April 4, 2010

April 4, 2009

April 4, 2008

April 4, 2007

April 4, 2006

April 4, 2005

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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

April 3, 2019

April 3, 2018

April 3, 2017

April 3, 2016

April 3, 2015

April 3, 2014

 April 3, 2013

April 3, 2012

April 3, 2011

April 3, 2010

April 3, 2009

April 3, 2008

April 3, 2007

April 3, 2006

April 3, 2005

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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, 2019

April 2, 2018

April 2, 2017

April 2, 2016

April 2, 2015

April 2, 2014

April 2, 2013

April 2, 2012

April 2, 2011

April 2, 2010

April 2, 2009

April 2, 2008

April 2, 2007

April 2, 2006

April 2, 2005

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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, 2019

March 6, 2018

March 6, 2017

March 6, 2016

March 6, 2015

March 6, 2014

March 6, 2013

March 6, 2012

March 6, 2011

March 6, 2010

March 6, 2009

March 6, 2008

March 6, 2007

March 6, 2006

March 6, 2005

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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

March 5, 2019

March 5, 2018

March 5, 2017

March 5, 2016

March 5, 2015

March 5, 2014

March 5, 2013

March 5, 2012

March 5, 2011

March 5, 2010

March 5, 2009

March 5, 2008

March 5, 2007

March 5, 2006

March 5, 2005

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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

March 4, 2019

March 4, 2018

March 4, 2017

March 4, 2016

March 4, 2015

March 4, 2014

March 4, 2013

March 4, 2012

March 4, 2011

March 4, 2010

March 4, 2009

March 4, 2008

March 4, 2007

March 4, 2006 

March 4, 2005

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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

March 3, 2019

March 3, 2018

March 3, 2017

March 3, 2016

March 3, 2015

March 3, 2014

March 3, 2013

March 3, 2012

March 3, 2011

March 3, 2010

March 3, 2009

March 3, 2008

March 3, 2007

March 3, 2006

March 3, 2005

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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, 2019

March 2, 2018

March 2, 2017

March 2, 2016

March 2, 2015

March 2, 2014

March 2, 2013

March 2, 2012

March 2, 2011

March 2, 2010

March 2, 2009

March 2, 2008

March 2, 2007

March 2, 2006

March 2, 2005

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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, 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

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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

February 29, 2016

February 29, 2012

February 29, 2008

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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

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

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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, 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

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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, 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

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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

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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

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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

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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

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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

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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, 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

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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, 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

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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

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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

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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, 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

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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

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

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