An old dictionary can find new life as a bouquet of paper flowers. A series of obstacles can be the impetus to change your perspective. We've got a lot of changes going on right now and they are not all going the way we'd hoped or expected them to. It's time to pivot and change directions. The trick is choosing the right one to turn towards.
Years Past
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I started with the measurements for Stella Park's cream based toffee. I substituted brown sugar for granulated sugar. I cooked the mixture until it reached 225°F. The sauce is nutty and toasty but not intense like a dark caramel. It resembles the lighter character notes of a classic butterscotch.
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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Our pumpkin doughnut is built on our new fashioned doughnut model. Originally I thought our cinnamon cardamom sugar would be the right coating for this. But the flavor of the doughnut, with its distinct spices, did not need additional aromatics. I landed on simple granulated sugar. The interior pumpkin flavor shines and the sugar adds a delicate sweetness and a crunchy texture. It is not what I planned to do. It is what the doughnut needed.
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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In rock climbing, as in the kitchen, and pretty much everywhere, perseverance makes all the difference.
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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I am not a fan of peeling eggs. Especially if the eggs are going to be chopped up for egg salad. A simpler way is to gently fry the eggs.
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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I have pushed back against the idea of pumpkin doughnuts for as long as we have had a doughnut shop. This week I had an epiphany. Suddenly the idea that we shouldn't have a pumpkin doughnut on principle seemed as silly as my refusal to serve lobster when we ran a restaurant in Maine. In both cases I stonewalled the item because "everyone does it." I decided that there was no need for me to do it too. As I eventually learned with the lobster situation, it is not whether or not someone else is doing it that matters. It is whether or not we can do it better. Now we are diving into the pumpkin patch with this perspective to motivate 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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We braised pork shoulder pieces in milk seasoned with soy sauce with miripoix and garlic. It took about 3 hours for the pork to become tender and the milk to curdle and caramelize. The braised meat was tender, soaked in a flavorful sauce of its own juices and caramelized milk. What occurred to me as I was eating the meat was how we could customize this dish. On the front side a dry rub of endless options would add character to the meat. And a flavorful pesto, paste or aromatic condiment added on top of the meat when serving it would transform the dish. Finally, while typing, it dawned on me that the milk and what could be milk would add its own unique characteristics to the dish. Tonight we ate simply. Tomorrow we can begin to explore the potential.
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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We have returned to the roll. We are looking to bring our fried chicken sandwich back from its prolonged vacation. Before it returns we need to go through the elements and make sure they are all crushworthy. My first obstacle is the roll. It is easier and most likely smarter to buy rolls. Thankfully I'm allergic to easy and smart. I started with our own potato roll recipe. Then I dismantled it and started building it back together. The first version was a first draft. It was an idea that needed a lot of work. I made some dramatic changes in hydration that created a gorgeous looking second draft. Looks can be deceiving. I enjoyed the chew the roll had. Everyone else who ate the roll was not into the chew as a feature. Now I need to take these observations into consideration and begin tinkering with a third draft. How long will it take to get the rolls right? Time, tests and tinkering will tell.
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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There has never been a great pot clip for thermometers. There have been plenty of adequate at best and multiple hack-able solutions. When Breville-Polyscience introduced the Control °Freak they changed the game with induction burners. But they also had a brilliant solution with there pot clip. It is a round silicone ball that fits over the lip of most pots and has 2 slits for the thermometer. When the Control °Freak was first introduced the pot clips were only available with the induction burner. But in kitchens, sometimes you need multiple pot clips and not every situation calls for the precision the Control °Freak offers. Sometimes you want a pot, a thermometer and a burner. But the damn thermometer does not easily stay in the pot. Thankfully the folks at Breville-Polyscience now sell the pot clip. I don't know what I have done without them for so long. Good thing I just bought 5.
You're Welcome.
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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Taking advantage of grilling season...
Years Past
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While the crisp lies in the shadow of pie it is the master of dessert. The crisp allows for improvisational combinations and is not subject to advance preparation. Crisps are not subject to conventions and size constraints. The key to a crisp is more fruit than you would think appropriate and more thickener to absorb and capture all the amazing juices. Having some vanilla ice cream on hand is a bonus.
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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It is always exciting to come across imported candies. They have a style that is different than what we are exposed to on a daily basis. Aki and I had the good fortune to tour the Cadbury Factory in New Zealand. That experience has stayed with me for years. The exposure to the chocolates has had me constantly searching out confections from outside the USA for new looks, techniques, flavors and ideas. Today I picked up a some bars of delight, featuring honeycomb, air bubbles and pop rocks.
Years Past
August 26, 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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Doughnut kouign amann. We use the trimmings from our meltaway doughnuts to make these magnificent marvels. The finished doughnut has a crisp crackling exterior. The interior is full of buttery, sweet and decadent layers of dough. We named them AKA's for also known as. It made sense to me.
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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I have always thought of ribs as a slow cooked meat. Ribs are time sensitive. They take time to cook. That is the lore I have always been told and believed. Aki came home with a rack of baby back ribs. Her plan was to cut them into individual ribs, salt, rest for a couple of hours, and then do a quick grill over high heat. She got the idea here. I looked at her with serious doubt. I watched her prepare the ribs, making sure to carefully removing the membrane on the back of the ribs, another detail I often scoff at.
When it was time to grill, I jumped in to cook the ribs. If there was a miracle on rib street, I wanted to see it. I put the ribs on a ripping hot grill and let them cook covered for a few minutes. I turned them and closed the lid again. At this point the ribs were sizzling and browning. I flipped them a few more times and poked them as well to feel for doneness. When the ribs were firm and felt juicy I pulled them off and let them rest on a plate for 5 minutes. We sat down to the plate of ribs and went to town. The meat had a beautiful char, a crispy chew, and rich juiciness. We're definitely making these again.
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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We measure and pay attention to the little pieces, because when they are connected they become memorable.
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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I like recipes that allow me to customize the results. We start with a solid foundation. Then we explore the potential of interchangeable parts. Today we changed the sugar in our shortbread from powdered sugar to maple. The maple sugar shortbread is rich and decadent. It has a caramelized undertone and has a luxurious feel. It is a shortbread that makes you pay attention to it. The plan was to make a maple shortbread for maple crumbs for doughnuts. The result has me rethinking the flavor potential of sugar.
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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The success of an idea is measured on whether it can be brought to life. Our new-don noodles are tender, chewy, and slightly slippery. They have a distinct resiliency. The noodles can withstand the rough dressing of a dry stir-fry style as well as a saucy sauce. They are not like any udon I have eaten. They eat like the udon I wish existed.
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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Freshly picked basil and cherry tomatoes, split, drizzled with extra virgin olive oil and sprinkled with salt and pepper. This rests happily at room temperature, the flavors mingling and merging, while you make the rest of the meal--even if that just means slicing up a baguette and pulling out some butter. If you love basil, eat it as is. If you like basil, remove the leaves before eating. Their flavor will still linger with subtlety rather than punch. Either way it's the perfect taste of summer.
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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Years ago we used a starch paste in making our masa cavatelli. For some reason we did not think to make the connection to apply it to long noodles. Until recently. We are currently exploring thick, chewy, and slurpable udon noodles. We make a starch paste with cornstarch and use that paste to hydrate and make the noodles. The results are tender, chewy and crushable. We shall continue to tinker as we work towards a recipe we can leave alone.
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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I have taken the name and adapted it to an idea. The caramel apples were delicious. But they did not allow the doughnuts or the apples to shine to my satisfaction. Today we formed strips of our meltaway dough on skewers and fried them. They have a spring-like appearance. They cook up fantastically crisp with a bit of a chew. They are both fun to eat and deliciously satisfying.
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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Our volunteer basil plant is representative of a forgotten idea. Its initial appearance brought a smile and some attention. We payed attention to it and even watered it a few times. Then we forgot about it again. The basil developed and matured without us. I looked over at the plant one day and appreciated its beauty and growth. I harvested a few leaves and then left it alone again. It's increased size may catch my eye more often earning a bit more attention now. Perhaps we'll even water and trim it as our desire for basil increases in its presence.
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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We have found that letting fruit rest under a light cloth at room temperature prevents fruit flies and allows the fruit to slowly become ripe. One unexpected benefit is that when you draw the cloth aside the fruits aroma rushes up at you and makes your mouth water. This is the first summer we have begun using this method. We will continue to test and observe to see if the perceived benefits hold up over the long haul.
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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We often have a few ears of corn left over from corn on the cob nights. The steamed corn is a canvas for flavors. Aki dressed our most recent batch of corn with spicy pickle juice. I thought it was brilliant and it tasted delicious. She had made pickle corn. It turns out she served the pickle corn with hot dogs. I topped my dogs with a generous amount of the corn, making corn dogs. Simple connections became delicious results.
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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We now have 11 base doughs and 10 additional doughnuts created using the trimmings. You never what you'll find when you come to Doughnutland.
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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Because when the cookie jar is full ideas can come from everywhere.
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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We are able to make most of our doughnut holes into doughnut clusters. But a few of our doughs resist becoming a cluster. We have stopped making clusters with our not quite vegan dough and instead make additional beignets. I tried making clusters with our meltaway dough but the layers in the dough caused the doughnut clusters to splay apart when we fried them. The doughnut holes were delicious bites. But the clusters were not well formed. As I thought about the holes I wondered if we could skewer them and fry them together as one long doughnut on a stick. Today we put the idea into action. The holes held together beautifully on the skewer and created a doughnut kabob. We coated them with our vanilla-buttermik glaze and dusted them with strawberry crumbs. Eating the doughnut skewer was as much fun as making it.
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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We take the cuttings from the first roll of our meltaway doughnuts and then we roll them into a new dough. We take that and cut it into into squares, scoring the tops to encourage an opening when they are fried. Once cooked, we tuck dried apples cooked in caramel sauce into the crevices. The result is an apple fritter-esque experience. This new addition to our entourage is called a springer.
Years Past
August 1, 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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We have had coffee and tea glazes in use at the shop for some time. But it has taken until the other day to create coffee and tea crumbs. We combine instant coffee with shortbread and white chocolate for the coffee crumbs. We grind earl grey tea with shortbread and white chocolate for the tea crumbs. These crumbs allow us to add these flavors as accents to our other glazes. The flavor of coffee and tea can compliment instead of take the main focus.
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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Everything always comes around again.
Everything Cavatelli
400 grams ap flour
25 grams everything bagel seasoning
2 grams baking soda
400 grams whole milk ricotta
Combine the flour, everything seasoning and baking powder in a medium bowl. Add the ricotta and use your fingers to combine. Continue to bring the mixture together until it forms a dough. Put the dough onto a lightly floured counter top and knead until smooth and silky. Shape the dough into a ball, wrap with plastic or vacuum seal, and let it rest for at least 30 minutes before shaping pasta.
You will need a rolling pin, flour for dusting, and a butter knife or a bench scraper to shape the cavatelli by hand. Have a floured sheet pan at the ready on which to rest the finished pasta. Roll the dough out to a thickness of about 1/4". Cut them into strips approximately 1/2" thick. Cover the extra strips with a damp towel so the dough doesn't dry out while you are making the cavatelli. Cut 1/2" squares using a butter knife or bench scraper. Turn each square diagonally and then drag your butter knife of bench scraper at a 45-degree angle along the square, from left to right, The pasta will curl along the edge of your implement, leaving you with a beautifully shaped cavatelli. It may take a few tries to master the technique, once you develop a rhythm things move quickly.
Lay the finished pasta out on a lightly floured sheet tray and cook immediately or freeze. Once frozen, transfer the cavatelli to a plastic bag and keep frozen until ready to use, up to 1 month. You can cook the pasta directly from the freezer.
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I do not understand the tomahawk steak. As a consumer I am paying whatever it is per pound for a huge bone stripped of meat. I much prefer a small handle-like bone to maneuver the steak around the pan. Heck, the giant bone won't even fit in most pans.
Years Past
July 28, 2010
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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We have been making fresh corn polenta for 10 years now. We have a fun recipe for it in Maximum Flavor. Today I wondered what would happen if we added a few tablespoons of instant masa to the polenta. I was hoping to add the toasted and round richness of nixtamilized corn to the fresh sweet corn. I was also looking for a small amount of thickening. The instant masa achieved both. I believe next time we will add a bit more masa to our scraped corn. For a first run it was a delicious evolution.
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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I have come to realize that I do not like most soups. However, if I incorporate some dairy, potatoes and a touch of something smokey I am willing to sit down and crush several bowls of my creation. I made a corn and black cod chowder. I started with diced mirepoix that I cooked in olive oil and seasoned with salt and red pepper flakes. I added potatoes and a blend of liquids. I used white wine, clam broth, cream and milk as the base. I seasoned it with liquid smoke, soy sauce and some hot sauce. When the potatoes were cooked I took most of the broth and pureed it with corn. I poured the corn base back over the chowder and added additional corn and the black cod. Amaya finished the chowder with my odd ball ingredient, sun dried tomatoes. We added these for brightness and added savoriness in the bowl. It was the perfect summer supper, somehow light and hearty and utterly satisfying.
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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I grew up eating meltaway coffee cakes. The meltaway was the signal that it was a holiday, a special occasion, or (in later years) that my parents were coming to visit. The meltaway was a coffee cake, rich with butter and made, I believe, with a laminated dough. The only major doughnut dough we had not explored in Doughnutland was a laminated dough. I knew deep fried croissants were delicious, after first trying one when Francisco Migoya did it years ago. As a doughnut maker I was definitely not going to make the hybrid doughnut-croissant dough that Dominique Ansel created and made famous with his Cronut. I needed to make something of my own.
It has taken four years of doughnut making to become comfortable enough in my own skin to explore a laminated a.k.a. croissant doughnut. I started with a basic croissant dough and started tinkering. I increased the butter and added sugar and vanilla. The result was a laminated doughnut, rich, decadent buttery and, surprisingly, at first bite it was the spitting image in both flavor and texture of the meltaway. This was an unplanned effect and a very welcome discovery. My first, second and third bites reinforced my confidence in the creation. It looks like a doughnut, it has layers like a Cronut, and it eats like a meltaway. I could not be happier with dough number 11 in the line up at Curiosity Doughnuts.
In the immortal words of Nigel Tufnel from Spinal Tap, "These go to eleven."
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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Sometimes what you need falls into your shopping cart.
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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I have been working on bringing homemade marshmallows back to the shop. In the past we have used a variety of recipes, most recently cribbing the work of Stella Parks, from her incredible book Brave Tart: Iconic American Desserts. I started there again, but wanted a recipe with fewer ingredients. I did not want to have to buy corn syrup in order to make marshmallows. I draw the line in the sand in many weird places. My first version was a crystallized mess. As was my second, third and fourth versions. Finally I realized I needed a bit of invert sugar, corn syrup, to prevent crystallization. Since I was not planning on using corn syrup I figured I could invert the sugar by adding acid to the sugar syrup. Version 6 was a failure as the excessive amount of acid I added interfered with the gelling of the marshmallow. I made sour marshmallow fluff. (Perhaps an idea for the future.) In version 7 I cut the amount of acid I used, citric, and achieved marvelously light and delicate marshmallows. Tinkering is a process.
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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The summer heat has focused our attention on our filled doughnuts. Cynthia mentioned that the Boston Cream was not selling like it used to. She wondered about a fruit flavored custard to take the doughnut in a new direction. Her initial idea was raspberry. Ryan heard strawberry. The result was delicious. We modified our custard recipe. Instead of dairy we used strawberry and passion fruit purees. We kept the rest of the recipe the same. We The lightened the cooled custard with sweetened whipped cream to make an ethereal filling. We topped the doughnuts with our vanilla buttermilk glaze and roasted doughnut crumbs. We topped the strawberry custard with a sprinkle of strawberry crumbs. Summers heat showed us the path to take to beat it.
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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One of my favorite sandwiches was a peanut butter and jelly spread onto a toasted English muffin. The hot bread melted the peanut butter and the jelly remained a touch cool. The sandwich crackled and oozed as I ate it. Recently I had the chance to share the idea with Amaya. I spread peanut butter and jelly between two slices of bread. I refrigerated the sandwich. Later in the day I put the sandwich in the toaster. The bread toasted. The peanut butter warmed. The jelly remained slightly cool. I let Amaya have the first bite. I let her have the second and third bites as well. She was lost in the sandwich. When she paused, I distracted her long enough to get myself a bite of a memory. It was fantastic.
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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It is difficult to begin tinkering without a strong point of reference. I have eaten pierogi in modern American restaurants and purchased frozen pierogi to cook at home. But I do not have an authentic experience to copy and build upon. I started with a sour cream based pierogi dough. The dough was extremely tender and doughy. It had a dumpling like quality that I wrapped around a horseradish cheese filling. I used our pot-sticker style cooking method. The top was soft and the bottom was crispy.
But really, the whole thing from was a nightmare. The dough was too tender and while it kept the filling in place it did not make for an enjoyable eating experience. And my "on the fly" horseradish cheese filling was a creamy disaster with too much heat and an overly fluid cheese.
Now that I have my own baseline, I have a point of reference to build upon.
Years Past
July 17, 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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I had never had scrambled eggs simmered in salsa before. I watched in amazement as the eggs were hard scrambled. When all the eggs were scrambled they were put into a pot of spicy simmering salsa. The eggs were cooked a second time, absorbing the salsa and becoming moist and juicy. The eggs were served with grilled tortillas for a delicious make your own breakfast taco.
It turns out we have explored simmering eggs in sauce before, only in a completely different context.
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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I had never thought of storing blueberries, destined for topping yogurt, in a flavored simple syrup. Then I watched our good friend Anthony Goncalves' team putting together yogurt parfaits for an event. I actually thought they were pulling the berries out of water, which I thought was washing the fruit. I was puzzled at first. I asked about the wet fruit and was corrected on my assumption. The water was a simple syrup flavored with cinnamon and orange zest. The syrup coated the berries and dressed the fresh fruit with a flavorful accent. The simplicity of the idea has me asking what other fruits and vegetables we should be lightly dressing.
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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We are thrilled to announce that beginning this weekend (July 13) we are adding Saturdays to our doughnut pop up schedule in the Whole Foods Market in Princeton, NJ. Doughnuts will be available from 9:15am until we sell out, generally by 1:00pm. Come and get your 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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Whether you make your own or discover a brand you enjoy, having yuzu kosho in your pantry is essential. I think my only limitation in using it is when I see we are getting low and am unwilling to run out. That's when I hold back when really I should use it up and make sure to better stock our pantry.
Years Past
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It's that time of year, well, honestly, it's always time for ice cream at our house. Due to the limited number of ice creams available in our area the debate between Haagen Daaz (me) and Ben & Jerry's (Alex) is always in play. Amaya has favorites from both categories and those who know us will confirm that there is always a minimum of eight flavors in the freezer at any given time. Unfortunately both offer favorite brands seems to have changed their formulations. Neither of them has been living up to their expectations in recent months and so I've been delving into the ice cream section of our library. The situation is dire so I reached for David Lebovitz's book: The Perfect Scoop, rather than one of the many other books on our shelves. Because even though he doesn't specialize in ice cream, as many others do, his recipes always work. I don't say this lightly. I have never tried a recipe of his that failed or failed to be delicious. That's pretty much the biggest compliment I can give to any food writer. So as the temperature ratchets up, I'm settling down with a good book and trying to decide which flavor to use to break in my ice cream machine.
Of course I've just noticed that there's a revised and updated version of this book out. I'll have to stretch my budget so I can add it to my collection. Something to look forward to, in the very near future.
Years Past
July 9, 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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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
Jessamyn Waldman Rodriguez: The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World
Nancy Harmon Jenkins and Sara Jenkins: The Four Seasons of Pasta
Editors of Food52: Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap (Food52 Works)
Gena Hamshaw: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works)
Blaine Wetzel and Joe Ray: Sea and Smoke: Flavors from the Untamed Pacific Northwest
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