IDEAS IN FOOD: Approach to Cooking

Caramelized Cream Cooked Eggs on Elbows

We needed a quick and hearty breakfast. I found some leftover elbows in the refrigerator. I put heavy cream in the pan, added the elbows, a pinch of salt and a heavy sprinkling of Parmigiano Reggiano. I cracked two eggs on top and turned the heat onto medium. The cream boiled and eventually broke apart into fat and milk solids. The eggs steamed and the pasta browned along with the egg whites that trickled through the noodles. It was a beautiful decadent and simple breakfast. Caramelized cream cooking strikes again.

Years Past

December 5, 2018

December 5, 2007 (2)

December 5, 2006

December 5, 2006 (2)

December 5, 2005

December 5, 2004: when it all began

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

Posted on December 05, 2019 at 06:20 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

We Don't Cook Enough Duck

Duck, particularly the legs, have a sweet spot in my mind. While they fill my mind with joy I do not go out of my way to source and cook duck. Part of that is laziness. Part of that is duck is not always on my mind. But when I stopped by Inferno the other day and they were preparing duck legs for braising I made a point to stop, inhale and reflect on the pleasures of rich and succulent duck. I realized it is time to start cooking more duck.

Years Past

December 4, 2005 (2)

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on December 04, 2019 at 08:06 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Dump Your Dough Hook

We have found that the paddle attachment rather than the dough hook mixes and kneads dough more efficiently and more consistently. That is all.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on December 03, 2019 at 06:12 PM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (0)

Practice

We learn to see with practice. We see the successes and failures. We see what works and what doesn't. Practice is a time to try, test and explore. It is the place where failure opens doors.

As we practice questions emerge. The biggest challenge I face daily is how to practice better? Are there steps I could be taking? Are there motions I could be eliminating? Are there questions I should be asking?

And as I looked to understand practice I came across these words:
"You've got to learn your instrument. Then, you practice, practice, practice. And then, when you finally get up there on the bandstand, forget all that and just wail." -- Charlie Parker (1920-1955) Jazz musician

I think we often forget the first step. The learning. In order to excel, we must be willing to learn. Basics become great through our practice.

Years Past

December 1, 2005 (2)

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on December 01, 2019 at 05:49 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Moments of Connection

We need to create moments. Lots of them. Then we step back and see what we can connect.

Years Past

November 30, 2018

November 30, 2017

November 30, 2016

November 30, 2015

November 30, 2014

November 30, 2013

November 30, 2012

November 30, 2011

November 30, 2010

November 30, 2009

November 30, 2008

November 30, 2007

November 30, 2006

November 30, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on November 30, 2019 at 06:04 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Obsessed

It is wonderful to indulge in the obsessions of others.

Years Past

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

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on November 29, 2019 at 05:03 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Turkey Time

Making it simpler allows us to enjoy more.

Years Past

November 28, 2018

November 28, 2017

November 28, 2016

November 28, 2015

November 28, 2014

November 28, 2013

November 28, 2012

November 28, 2011

November 28, 2010

November 28, 2009

November 28, 2008

November 28, 2007

November 28, 2006

November 28, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on November 28, 2019 at 02:35 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

A Doughnut Service Announcement

Years Past

November 27, 2018

November 27, 2017

November 27, 2016

November 27, 2015

November 27, 2014

November 27, 2013

November 27, 2012

November 27, 2011

November 27, 2010

November 27, 2009

November 27, 2008

November 27, 2007

November 27, 2006

November 27, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on November 27, 2019 at 05:51 AM in Approach to Cooking, Balancing Tastes, Curiosity Doughnuts | Permalink | Comments (0)

Doughnut Crumb Streusel 2019

We are revisiting doughnut crumb streusel at Curiosity Doughnuts. We have made a few versions of it over the years. It is built on the model of our cake crumb streusel from Maximum Flavor: Recipes That Will Change the Way You Cook. The streusel combines cake crumbs, in our case doughnut crumbs, with a base streusel formula. We chill the streusel down and then bake it until it is toasty and crunchy. Then, we pulverize the streusel into a fine crumb for topping doughnuts. We have let this topping fall out of fashion. Thankfully I am always happy to dig into our archives in search of ideas that need to be revisited.

Years Past

November 26, 2018

November 26, 2017

November 26, 2016

November 26, 2015

November 26, 2014

November 26, 2013

November 26, 2012

November 26, 2011

November 26, 2010

November 26, 2009

November 26, 2008

November 26, 2007

November 26, 2006

November 26, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on November 26, 2019 at 05:56 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

A Starting Point

Years Past

November 25, 2018

November 25, 2017

November 25, 2016

November 25, 2015

November 25, 2014

November 25, 2013

November 25, 2012

November 25, 2011

November 25, 2010

November 25, 2009

November 25, 2008

November 25, 2007

November 25, 2006

November 25, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on November 25, 2019 at 05:26 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Limiting Waste

I derive great pleasure in the results of our product utilization at Curiosity Doughnuts. After rolling and shaping all of our 11 doughs and 10 varietals we end up with a piece of trim the size of a golf ball. It is the only dough that we end up throwing away. Today it dawned on me. We can and should fry that piece of dough and use it in our doughnut bread pudding or our doughnut crumbs.

Years Past

November 10, 2018

November 10, 2017

November 10, 2016

November 10, 2015

November 10, 2014

November 10, 2013

November 10, 2012

November 10, 2011

November 10, 2010

November 10, 2009

November 10, 2008

November 10, 2007

November 10, 2006

November 10, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on November 10, 2019 at 05:18 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Rice Seasoning

It's taken forever but I finally found good rice seasoning without msg. It's ironic, msg is everywhere now because it's "safe" and tasty. "Asian people everywhere have been eating it for years." Funny thing though, if you talk to older Asian people, many of them have developed msg sensitivities. They know when they've eaten it, even if it's not on the ingredient list. Harmless is in the eye of the eater.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on November 07, 2019 at 03:48 PM in Approach to Cooking, At the Table, Balancing Tastes | Permalink | Comments (0)

An Old Favorite

As Thanksgiving approaches, it's time to re-visit one of our tried and true, and most popular recipes: The Dulce de Leche Pumpkin Pie. It's still one of our favorite pies.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on November 04, 2019 at 05:24 PM in Approach to Cooking, Recipes | Permalink | Comments (2)

The Importance of Foil

A very smart woman (Peg) taught me to cover the range with foil when I'm frying or searing in one pan. After searing steaks, I take that foil, fold it in half to cover the greasy parts, and use it loosely cover the meat as it rests. Double duty and easy clean up. What more could you ask for?

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on November 01, 2019 at 05:56 PM in Approach to Cooking | Permalink | Comments (0)

Curiosity Doughnuts 3.0

From Stockton, NJ to Spring House, PA and, now, a second location in Tyson's Corner, VA. We're spreading the doughnut love to the very best of our ability.

Years Past

October 30, 2005 (2)

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 30, 2019 at 04:14 PM in Approach to Cooking, At the Table, Curiosity Doughnuts | Permalink | Comments (0)

Comfort Food

I know, I know, it's an overused title. But it's a cliche for a reason. Food is comforting. When done well, it makes us feel good. I know we promised a pasta sauce with the leftover pork but I went in another direction. Alex is away so Amaya and I can indulge in foods he doesn't particularly care for. Case in point, simple boiled potatoes. Peeled, cut and boiled in salty water. I return them to the pan to dry them out and add a little more salt before putting them bowls. Amaya likes her meat and gravy on side so she can butter the potatoes, I like the everything on top so it soaks into the spuds. Either way it was delicious, comforting dinner. It's a good reminder of why leftovers are so important.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 29, 2019 at 01:56 PM in Approach to Cooking, At the Table | Permalink | Comments (0)

Rigatura

The form changes the results when the ingredients remain the same. Rigatura, from Arcobaleno, is a shape in the style of rigatoni with wider sloping ridges. We tested this smaller diameter rigatura. It's diameter is more like a ziti or penne. The wider ridges allow for sauce to flow and larger inclusions like soffrito to be captured in them. I think of it as a more delicate, in appearance, version of a rigatoni. We made these noodles with our recent adjustments: eliminating baking soda and using 0.5% salt. These noodles also cooked in 60 seconds for our ideal version of al dente.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 28, 2019 at 05:07 AM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Raspberry Buckle

Sometimes you just need breakfast cake, especially when organic raspberries just happen to be on sale.

*Adapted from this recipe. I used buttermilk, upped the salt to 1/2 teaspoon and added 1 teaspoon vanilla paste to the cake and a a pinch of salt and a pinch of cardamom to the topping.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 27, 2019 at 11:32 AM in Approach to Cooking | Permalink | Comments (0)

Seeing Stars

Pasta is my distraction.

I am fascinated with the shapes we can extrude, the textures we can create and the flavors that we can transform all within a noodle. Today I was working with die 72-02, a new shape in the Arcobaleno catalog. It resembles a star with rounded edges. I modified our base pasta recipe, omitting baking soda and using 0.5% salt. Salt, in contolled amounts, has wonderfully beneficial attributes on the texture of noodles. The noodles formed beautifully and retained their shape through the cooking process. The stars cooked in one minute. The increased salt in the dough seemed to give the dough more resiliency with an excellent bite and chew.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 25, 2019 at 04:32 PM in American Noodles, Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

Cookies are Edible Sunshine

As we prepare to open our new shop it occurred to me that in order to do better I must be better. I am not the easiest to deal with, because I am straightforward and wear my emotions on my sleeve, all of them. At the new space we whipped up a batch of Aki's chocolate chip cookies in order to deliver the warm cookie experience. We gave away the warm chocolate chip cookies to say thank you to those around us for being kind, helpful, and extremely patient.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 24, 2019 at 06:20 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Bowl Toppers

Fine dining has finally hit the canine world. Well, at least for those of us that don't actually cook for our dogs on a regular basis. Wellness has come out with "Bowl Toppers" marketed with the slogan "No more boring bowls!" and our dogs love them. It's genius. Sprinkle on some freeze dried crunchies or little tender bites and their dry food is suddenly magical again. It reminds me of my days in fine dining when there was a variety of small garnishes lined up on stations or at the pass to finish dishes just before they headed into the dining rooms. Little herb salads with delicate fried garlic bits, crunchy dehydrated vegetable salts, or a final drizzle of flavorful oil or sauce. It's these small touches that elevate the experience. Seeing the puppies reaction to the bowl toppers was great reminder that we can always reach for that extra something to make an everyday dish even better.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 22, 2019 at 03:18 PM in Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

Looking For Guidance

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 18, 2019 at 02:23 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Potato Rolls v-Too Many To Count

I have finally come back to our potato rolls. This version I increased the heavy cream in the recipe and reduced the buttermilk. I pulled out some of the potato flakes and increased the salt. I brushed the exterior with whole milk. These adjustments created the potato roll I have been chasing. It has structure but is tender. It has a fine crumb and creamy texture. The roll is potato perfection. For now.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 16, 2019 at 04:27 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Everything Bagel Stuffing

Everything bagels are seasoned from the outside in. The combination of onion, garlic, sesame seeds, poppy seeds, salt, and, occasionally, caraway seeds creates an extremely well rounded and savory bagel. We have explored using everything flavoring in everything from noodles to potatoes to curing salmon. We have been lax in using the everything bagel in its entirety. Today we started repairing our mistake. We cut up a few everything bagels and mixed them with mirepoix, cream cooked turkey soffrito, heavy cream, and stock. We roasted the stuffing underneath a chicken. The bagels were savory sponges that retained their texture while becoming pillowy, tender, and rich. The savory seasoning of the bagels added a depth to the stuffing and the texture of the bagels has me looking for many more opportunities to turn them into stuffing.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 15, 2019 at 06:16 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Cotton Candy Corn

The season dictates the form.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 14, 2019 at 06:28 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Hot Chocolate Season

Make sure your whipped cream game is solid.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 12, 2019 at 02:43 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Just Swirl It

There was a time when I would have done my best to smooth out the tops of my marshmallows to make perfect squares. These days I embrace the swirl, it makes them prettier anyway.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 11, 2019 at 05:45 PM in Approach to Cooking | Permalink | Comments (0)

Caramelized Cream Cooking

We were thrilled to share our caramelized cream cooked eggs with Kristin Miglore, of Genius Recipe Fame, over at Food52. In conversation, she was able to get us to dive deeper into our thoughts as she asked about our process on the eggs, cream caramelized carrots, and potatoes. We discussed the technique's potential overall. She put together a brilliant video on the egg cooking process and mapped it out, step by step. Go check it out.

Years Past

October 9, 2015

October 9, 2011

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 09, 2019 at 03:53 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (3)

Practicing Questions

Without the question we have no direction.

Years Past

October 8, 2012

October 8, 2011

October 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

Posted on October 08, 2019 at 02:44 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Driven By Preparation

Years Past

October 7, 2015

October 7, 2012

October 7, 2011

October 7, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 07, 2019 at 06:22 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Chicken Thigh Nuggets

As we get closer to opening the new shop in Virginia, we have begun revisiting our fried chicken. It dawned on us that we really like chicken nuggets so perhaps we should entertain the idea. Our first run was using buttermilk brined chicken thighs, cut into nuggets, dredged in a blend of cornstarch and rice crumbs, and fried in sunflower seed oil. The first run proved to be an idea avalanche, the result of many first drafts. Besides a want to improve the breading it reminded us of our many staple condiments from cherry pepper caramel sauce to ginger-ketchup as necessary additions to fried chicken.

Years Past

October 5, 2015

October 5, 2012

October 5, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 05, 2019 at 05:00 PM in Approach to Cooking, Balancing Tastes, Fried Chicken Project | Permalink | Comments (0)

Learning to Roar

Adding a second shop is teaching us a lot about what we don't know. It's hard to toot your own horn and to reach out to people and ask for help. This new project has forced us to do both of those things, sometimes at the same time. It's helped us to own our accomplishments in a way that we may have shied away from in the past. We've never been big on bragging about our achievements but we've realized that acknowledging them can be empowering. It reminds us that even when things get tough we can push through and make things happen. We know that we can create magic because we've done it before. This is very helpful knowledge when we're chasing doughnut unicorns in Virginia and beyond...

Years Past

October 4, 2015

October 4, 2012

October 4, 2008

October 4, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 04, 2019 at 06:21 PM in Approach to Cooking, Balancing Tastes, Beyond the Kitchen Doors, Culinary Conversations, Curiosity Doughnuts, Food For Thoughts, INSPIRATIONS | Permalink | Comments (0)

Pizza Ranch

Many years ago, when we were working at a private ranch, one of the chefs who worked in the employee kitchen came in from the dining room and threw her hands up in the air. "They're putting ranch dressing on the lasagna! They put it on everything. Even pizza!" She was horrified and we concurred. Now, apparently, putting ranch dressing on everything is so common that they're making it specifically for pizza. Who knew?

Years Past

September 3, 2018

October 3, 2015

October 3, 2012

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 03, 2019 at 04:45 PM in Approach to Cooking, At the Table | Permalink | Comments (1)

Caramelized Cream Seared Smashed Potatoes

We revisited our caramelized cream cooking technique. Tonight we put a thick layer of cream in a saute pan and added boiled and smashed potatoes. We cooked the potatoes in the cream, letting it boil and evaporate. As the cream separated and broke the potatoes cooked in the fat and milk solids of the cream. The cream transformed into browned butter which the potatoes absorbed. The exterior of the potatoes were toasty and nutty and the insides were creamy and rich.

Years Past

October 1, 2015

October 1, 2012

October 1, 2011

October 1, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 01, 2019 at 06:29 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

The Question is the Constant

How do we improve? That is the constant question. We look at the elements of what we do and see how they perform. We adjust and tinker. We don't always know what needs improvement. It takes breaking what works to see opportunities to explore.

Years Past

September 30, 2018

September 30, 2017

September 30, 2016

September 30, 2015

September 30, 2014

September 30, 2013

September 30, 2012

September 30, 2011

September 30, 2010

September 30, 2009

September 30, 2008

September 30, 2007

September 30, 2006

September 30, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 30, 2019 at 04:52 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (0)

Secret (Fermented Black Bean and Garlic) Sauce

We are huge fans of fermented black beans. Years ago we created Japanese Yams and Cheese, for Maximum Flavor, that we topped with freeze dried fermented black beans. We have made fermented black bean seasoned sausage and beurre monte. Recently I have been leaning on the prepared version of fermented black beans from Lee Kum Kee. It is considered a sauce. I look at it as a cooking condiment. It is a recipe enhancer. It contains fermented black beans, soy sauce, garlic, rice vinegar, oil and modified starch. The condiment is intense and super savory. It is an ingredient that allows us to add character to dishes from tomato sauce to ricotta meatballs. I am beginning to feel comfortable and rely upon having a pantry of purchased powerhouse preparations on hand to improve our cooking and creativity.

Years Past

September 27, 2018

September 27, 2017

September 27, 2016

September 27, 2015

September 27, 2014

September 27, 2013

September 27, 2012

September 27, 2011

September 27, 2010

September 27, 2009

September 27, 2008

September 27, 2007

September 27, 2006

September 27, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 27, 2019 at 04:14 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Blackened Yuzu Zest

We were able to preserve yuzu in their dry and blackened form. It allows as to integrate the aromatic flavor into dishes when we want, seasonally or not.

Years Past

September 26, 2018

September 26, 2017

September 26, 2016

September 26, 2015

September 26, 2014

September 26, 2013

September 26, 2012

September 26, 2011

September 26, 2010

September 26, 2009

September 26, 2008

September 26, 2007

September 26, 2006

September 26, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 26, 2019 at 02:50 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (2)

It Takes Time to Improve

In addition to time, it takes repetition and analysis. We are coming up on our fifth year of Curiosity Doughnuts. It is amazing to look back at where we started. Here are the first and second articles that dove down our rabbit hole. When we opened I believed we were amazing and we had put in the work. Now, if you take a look at our updated website for Curiosity Doughnuts you can see where we are today. What is exciting is that I was not really aware of our growth, development and improvement as it happened. But as I stepped back and looked at what we have created, I am thrilled with both where we started and how things have grown.

Years Past

September 25, 2018

September 25, 2017

September 25, 2016

September 25, 2015

September 25, 2014

September 25, 2013

September 25, 2012

September 25, 2011

September 25, 2010

September 25, 2009

September 25, 2008

September 25, 2007

September 25, 2006

September 25, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 25, 2019 at 04:30 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (0)

Discovery

Years Past

September 23, 2018

September 23, 2017

September 23, 2016

September 23, 2015

September 23, 2014

September 23, 2013

September 23, 2012

September 23, 2011

September 23, 2010

September 23, 2009

September 23, 2008

September 23, 2007

September 23, 2006

September 23, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 23, 2019 at 06:44 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Parchment Lined

Lining the sheet pan with overlapping sheets of parchment paper sprayed with pan release allows for liquid based preparations to be baked inside the pastry frames. Cakes are one thing, but with the lining bread pudding both savory and sweet are now easily accomplished in large formats.

Years Past

September 22, 2018

September 22, 2017

September 22, 2016

September 22, 2015

September 22, 2014

September 22, 2013

September 22, 2012

September 22, 2011

September 22, 2010

September 22, 2009

September 22, 2008

September 22, 2007

September 22, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 22, 2019 at 09:04 PM in Approach to Cooking | Permalink | Comments (0)

Flavor Twists

We have blended chocolate and vanilla in our marble doughnuts. We have fused chocolate and vanilla together in our black and white doughnuts. We have even layered chocolate and vanilla for our half and half doughnuts. Chocolate and vanilla are readily available and easy to pair with each other. There visual opposites make striking combinations. Today we began looking at flavor combinations with a twist. We rolled our pumpkin and lemon doughs together and shaped them like our twist doughnuts. The fried finished doughnut does not show the two doughs clearly. When we bite into the doughnut we get the surprise. The lemon and the pumpkin doughs both stand out and up. The lemon compliments the pumpkin adding brightness. The pumpkin adds richness and fullness to the pumpkin. The twist is best when the flavors stand on there own while creating an exceptional experience eaten together.

Years Past

September 20, 2018

September 20, 2017

September 20, 2016

September 20, 2015

September 20, 2014

September 20, 2013

September 20, 2012

September 20, 2011

September 20, 2010

September 20, 2009

September 20, 2008

September 20, 2007

September 20, 2006

September 20, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 20, 2019 at 04:17 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Pivot

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

September 17, 2018

September 18, 2017

September 18, 2016

September 18, 2015

September 18, 2014

September 18, 2013

September 18, 2012

September 18, 2011

September 18, 2010

September 18, 2009

September 18, 2008

September 18, 2007

September 18, 2006

September 18, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 18, 2019 at 07:08 PM in Approach to Cooking | Permalink | Comments (0)

The Opposite Direction

Years Past

September 17, 2018

September 17, 2017

September 17, 2016

September 17, 2015

September 17, 2014

September 17, 2013

September 17, 2012

September 17, 2011

September 17, 2010

September 17, 2009

September 17, 2008

September 17, 2007

September 17, 2006

September 17, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 17, 2019 at 06:38 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Liquid Toffee

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

September 16, 2018

September 16, 2017

September 16, 2016

September 16, 2015

September 16, 2014

September 16, 2013

September 16, 2012

September 16, 2011

September 16, 2010

September 16, 2009

September 16, 2008

September 16, 2007

September 16, 2006

September 16, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 16, 2019 at 06:11 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Sugared Pumpkin

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

September 15, 2018

September 15, 2017

September 15, 2016

September 15, 2015

September 15, 2014

September 15, 2013

September 15, 2012

September 15, 2011

September 15, 2010

September 15, 2009

September 15, 2008

September 15, 2007

September 15, 2006

September 15, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 15, 2019 at 04:43 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Perseverance

In rock climbing, as in the kitchen, and pretty much everywhere, perseverance makes all the difference.

Years Past

September 14, 2018

September 14, 2017

September 14, 2016

September 14, 2015

September 14, 2014

September 14, 2013

September 14, 2012

September 14, 2011

September 14, 2010

September 14, 2009

September 14, 2008

September 14, 2007

September 14, 2006

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 14, 2019 at 05:17 PM in Approach to Cooking, Beyond the Kitchen Doors | Permalink | Comments (0)

Fried Egg Salad

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

September 13, 2018

September 13, 2017

September 13, 2016

September 13, 2015

September 13, 2014

September 13, 2013

September 13, 2012

September 13, 2011

September 13, 2010

September 13, 2009

September 13, 2008

September 13, 2007

September 13, 2006

September 13, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 13, 2019 at 04:49 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Pumpkin (Doughnut) Season

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

September 12, 2018

September 12, 2017

September 12, 2016

September 12, 2015

September 12, 2014

September 12, 2013

September 12, 2012

September 12, 2011

September 12, 2010

September 12, 2009

September 12, 2008

September 12, 2007

September 12, 2006

September 12, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 12, 2019 at 05:51 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (1)

Milk Braised Pork

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

September 10, 2018

September 10, 2017

September 10, 2016

September 10, 2015

September 10, 2014

September 10, 2013

September 10, 2012

September 10, 2011

September 10, 2010

September 10, 2009

September 10, 2008

September 10, 2007

September 10, 2006

September 10, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 10, 2019 at 06:38 PM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

A Return to the Roll

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.