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
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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
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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
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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
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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
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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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For years we have been making the Butter Burger. For years I have scoffed at the idea of serving burgers on brioche buns. Tonight we made burgers, seasoned only with salt. We topped them with smoked cheddar cheese. (The importance of smoke is a whole other rabbit hole.) We served the burgers on brioche buns.
As I ate, the tender bread barely holding up to the cheese-laden patties, I had an epiphany. It is the butter in brioche that makes it a desirable burger bun. The butter flavor enhances the meat and adds another level of savoriness to the sandwich. Now it looks like we need to explore a butter-centric burger bun with substance that can handle the juiciness of a few griddled burgers.
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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These were an unexpected find in the local supermarket in the Poconos. They were thin and cooked quickly on the grill. Each steak was a perfect serving for one, rich, flavorful, meaty and delicious. Sometimes a quick cooking method is all you need.
Years Past
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These are the hidden gems of the meat department.
Years Past
Ideas in Food: Great Recipes and Why They Work
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chocolate yeasted, cruller, vanilla yeasted
sourdough, spiral, not quite vegan
new fashioned apple cider, potato, angel
not pictured: supercake
We produce 10 different doughnut doughs daily. Nine are pictured. The cuttings and leftovers allow us to produce nine spare parts doughnuts, eight of them are pictured. The variety allows me to harness my crazy. It allows me, on any given day, to have the doughnut I am in the mood for.
angel pillow, cider stick, potato twist
cluster, thumbprint
doughnut bread pudding, beignets, marble
not pictured: sourdough bar
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's not funny, it's apple syrup.
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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Observing the process of the reverse sear has me wondering if low temperature cooking could be improved by using low temperature dry heat. The low temperature oven allows the meat to cook slowly and the exterior to dry. The dried exterior, a pellicle, sears quickly and evenly. It dawned on me that the greatest improvement to low temperature cooking might be removing the moisture, rather than confining 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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Bread
Cheese
Fat
Three ingredients with a limitless upside. There is no right nor wrong. But there are as many opinions on the proper arrangement of the ingredients as there are ways to combine them.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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It's officially summer. That means we are busy transforming iconic summer inspirations into doughnuts. This week we coated our potato twists with lemon glaze and strawberry crumbs.
(Potato chips washed down with strawberry lemonade.)
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 doughnut fusion. From our initial successes with the marble doughnut and into the doughnut clusters we have seen that doughnuts have the ability to bond together and to other ingredients. Our Tiger Crunch was created because we knew we could stick cornflakes to a doughnut. I have tried sticking other ingredients to the outside of our doughnuts but have not been enamored with any of the results, besides the cornflakes. Today we started to entertain my newest fascination, phyllo crusting. Years ago we crusted artichokes with smoked phyllo dough. In our current playground I started crusting the doughnuts with ribbons of phyllo and topping them with our honeycomb crumbs. The doughnut and its crust will continue to evolve.
Years Pasts
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 blend of habanero peppers and yellow mustard is a flavor base I would not have originally considered. After having "Lottie's" in our kitchen I can't figure out how we had gone so long without 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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Proximity leads to breakthroughs.
Years Past
June 19, 2005
Ideas in Food: Great Recipes and Why They Work
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Too often I dither about the perfect way to cook and feature a seasonal ingredient. The inspiration comes from action.
Years Past
June 18, 2005
Ideas in Food: Great Recipes and Why They Work
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If the most delicious parts are the ones that are either cut, trimmed or discarded perhaps we need to change our approach.
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 salted the steak 24 hours in advance and let it air dry on a rack in the refrigerator.
We cooked the steak on a wire rack in a 200° oven until it reached 110°F.
We let the steak rest for longer than you think, an hour this time around.
We seared the rested steak in sunflower seed oil in a cast iron pan turning it often.
We let the steak rest for 10 minutes on the cutting board before carving it.
How was it?
Tender, flavorful, juicy and delicious.
Totally worth the effort involved.
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 roll our potato dough into a rectangle. We cut it into 1 inch wide pieces. We cut each piece 7/8 down the middle. From here we can fold the dough over itself and create the classic twist. This process appears simple. It is. But it took us too long to finally get here. I even went so far as to buy a twist cutter before we got to where we are today.
Years Past
June 15, 2006
Ideas in Food: Great Recipes and Why They Work
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Our sake strozapreti take time to cook. They took a good 13 minutes in this shape. To me that was too long. I need to roll the dough thinner to shorten the cooking time. But when they were cooked they had a fragrant aroma and delicious chew. I dressed them with salted butter and black pepper. The combination of the three was delicious. So delicious that I didn't even miss the cheese.
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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Today we put our doughnut poprocks into play. The poprocks have a toasted doughnut flavor, reminiscent of nilla wafers. Cynthia connected the dots and said we should do a banana cream pie style doughnut. We coated our cluster doughnuts with our Banana-Yuzu glaze and sprinkled the doughnut poprocks on top. The doughnut coating adds flavor and protects the candy from crackling until you bite into the doughnut. The doughnut delivers a smile with the first bite and is crushworthy to the last.
Years Past
June 13, 2008
Ideas in Food: Great Recipes and Why They Work
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Sake Strozapreti
450 grams durum flour
6 grams salt
230 grams sake
Put the flour and salt in a medium bowl. Pour the sake into the flour and use your fingers to disperse the water and bring the flour into a crumbly mass. Keep working it with your fingers, squeezing the flour into a rough and shaggy ball. Fold the mass onto itself, beginning to knead the dough. It will feel both dry and moist. Keep kneading the dough until it forms a ball and all of the flour is absorbed. Put the ball on the counter and continue to push, pull, and rotate the dough. It will resemble a rough semi-smooth pasta dough. Put the pasta dough into a vacuum bag and seal on high pressure.
When the dough is vacuum sealed it becomes fully hydrated and ready to roll.
Years Past
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
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I coated blank poprocks with our doughnut magic shell. The magic shell coats the rocks and keeps moisture at bay. This is both a doughnut and frozen custard topping.
Years Past
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I have spent a fair amount of time tinkering with the trimmings from our Angel Doughnuts. The babka was delicious but frying it destroyed our oil. We started rolling the trimmings into large squares, then rolling them around cannoli tubes and frying them. They were named "Holey Rollers," thanks to a bit of help on Instagram. The second day we fried them one roller came unwound and fried flat. I glazed it and topped it with crumbs and brought it to Aki. I explained what our process was. She loved the un-roller and asked why we didn't just fry them as squares and be done. I did not have a clever response. The next time we were making the Holey Rollers I decided to try Aki's idea. The Angel dough puffed into giant pillows. We glazed them and topped them with a secondary fruit glaze and doughnut crumbs. The giant angel dough pillows were incredible. They were also insanely delicious. The simplest solution is often the smartest. So holey rollers are on hold and Angel Pillows are in the rotation.
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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Today we started serving our sourdough bars. To make them we fold and then roll the trimmings from the sourdough doughnuts into a wide strip. We cut the strip into bars. We are still working on the bar sizing. Today they were small so in doughnutland 2 bars equaled a doughnut. We topped them with maplecomb crumbs and chocolate chip shortbread, allowing guests to mix and match flavors.
Years Past
June 9, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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A year ago we introduced the Earl Grey Glazed Doughnut. When I was tasting the glaze the other day it reminded me of Fruity Pebbles. We recently brought strawberry crumbs back into the rotation. The two pieces clicked. The strawberry would amplify the fruity cereal notes of the Earl Grey. Today we unleashed the not Fruity Pebble doughnut into the world.
Years Past
June 8, 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
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I have been looking for a corn-centric topping for doughnutland. We have made a popcorn glaze and a corn chip and white chocolate crumble. Both were exciting, delicious and fun in the moment. But they didn't stick. I'm not sure if it was convincing customers that corn belongs on a doughnut or that the actual audience was too small. In reflection I wonder if we could have improved the delivery. Today we adapted Aki's home version to make masa shortbread. The masa is nutty, toasty and corny. As a shortbread it is delicious. At first I thought we should add more masa to the recipe because in doughnutland we make our toppings with a combination of white chocolate and crumbs. But then it occurred to me. We don't have to make every crumb with white chocolate. Pulverized masa shortbread is the simplest answer and most flavor forward. The answer is to eliminate the white chocolate for this topping. The shortbread stands on its own.
Years Past
June 6, 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
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We have not made sourdough waffles in years. How many years? Since we wrote our first book. But with sourdough on my mind and abundant in the kitchen it was worth revisiting. We modified our original recipe utilizing the feeding method Ken Forkish outlines in his book The Elements of Pizza. The point was not the adaptation. The point is if you are making sourdough, sourdough waffles should be in your arsenal.
Years Past
June 5, 2005
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I was certainly overzealous with the toppings. The dough held up to my heavy handed approach. The bottoms and sides were crispy. The interior was light and fluffy. The tops were, as I noted and can be seen, over the top.
Years Past
June 4, 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
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I opted to use our 100% hydrated pizza dough as the framework for a sourdough square pie. I have been using the feeding model for sourdough that is outlined in of Ken Forkish's brilliant book, The Elements Pizza. I doubled our pizza recipe, mostly, cutting the water by 100 grams. I added 500 grams of sourdough base to the dough. I hand mixed the dough and let it rise throughout the day, folding occasionally. I shaped the dough 4 hours before cooking and let it rise to fill the pans. I baked the dough on a baking steel for 10 minutes and raised it off the steel for 5 minutes. I topped the par-baked pizzas and finished them under the broiler for 5 minutes. My achilles heel is too many toppings. I was overly generous on these pizzas. They did not deflate. They dough with its delicate network of bubbles supported my toppings. The pizzas were delicious, messy and over the top. The sourdough added character to the dough and enhanced the pizza experience. Now I need to show some restraint as we tinker through the variations in search of dough nirvana.
Years Past
June 3, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Pizza and Pasta
Waffles and Pancakes
Batter for Frying
Cakes and Pastry
Crepes and Popovers
...
Years Past
June 2, 2008
June 2, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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It has taken me too many years to appreciate and begin to understand the skewer. It has allowed us to increase surface area, create bite size pieces, decrease cooking time and allow for more flavor coverage. We should have been skewering for years. Thankfully we are open to daily learning and realizing that what we don't know is a vast playground for ideas.
Years Past
June 1, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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