IDEAS IN FOOD: Approach to Cooking

Epic Disaster

These cakes certainly look pretty. Unfortunately they were completely under-cooked. Meringue topped cakes have a definite learning curve. Especially if you have an oven that habitually runs low. Sometimes a new obsession can be quite challenging. On the bright side, I've rediscovered classic chocolate mousse, and I am quite enjoying it, possibly for the very first time. When I was younger it was all about the pudding. Now, back to drawing board....

Years Past

February 10, 2019

February 10, 2018

February 10, 2017

February 10, 2016

February 10, 2015

February 10, 2014

February 10, 2013

February 10, 2012

February 10, 2011

February 10, 2010

February 10, 2009

February 10, 2008

February 10, 2008 (2)

February 10, 2007

February 10, 2006

February10, 2005

Ideas in Food: Great Recipes and Why They Work

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Posted on February 10, 2020 at 01:41 PM in Approach to Cooking | Permalink | Comments (2)

Baked on Meringue

Aki has been playing around with baking meringue straight onto cakes. The inspiration is the blitz torte. She puts the cake batter in the pans and spreads meringue over the top. The meringue and cake cook together. The result is a delicate crispy and tender meringue on top of moist cake. To me, its as though frosting is baked directly on the cake.

Years Past

February 9 2016

February 9, 2008 (2)

February 9, 2007

February 9, 2006

February 9, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on February 09, 2020 at 12:37 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Boston Spheres

We freeze our Boston cream custard in sphere molds. We dip the frozen spheres in our doughnut magic shell and roll them in white chocolate pretzel crumbs. We thaw the spheres in the refrigerator. The shell forms on the outside and the inside is creamy decadent custard.

Years Past

February 8, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on February 08, 2020 at 05:46 AM in Approach to Cooking, Balancing Tastes, Curiosity Doughnuts | Permalink | Comments (0)

The Details Themselves

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 February 07, 2020 at 04:25 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Innovation

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 February 06, 2020 at 04:19 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Steal the Simple

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 February 05, 2020 at 03:33 PM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Spiralized Cookies

I took the sfogliatella dough and cut it into disks. I rolled each disk granulated sugar. I baked the cookies until they were caramelized, about 18 minutes. The cookies unwind in crisp delicate threads. They are addictive and crushworthy. Though the process to make them makes them a cookie worth making when time is not being counted.

Years Past

February 4, 2006 (2)

February 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 February 04, 2020 at 02:55 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Sfogliatella

Actually, what I made is closer to a lobster tail. Rather than filling the layered dough with a ricotta custard or a pate choux I opted for a quick biscuit. The layers of dough provide a crisp exterior and the biscuit is moist and tender inside. I baked our first version to see how the components came together. It gave me a general idea on the processes needed to create the pastry. It also alleviated my impatience. I have a base to tinker with as we transform the classic pastry into a doughnut.

Years Past

February 3, 2008 (2)

February 3, 2007

February 3, 2007 (2)

February 3, 2006

February 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

Posted on February 03, 2020 at 05:31 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Ricotta Ravioli

I am now tinkering with our yeasted dumpling dough.

I rolled the dough out into a thin sheet. I spread a mixture of ricotta and cream cheese over half the dough and folded the dough over the top. I punched the dough into ravioli.

Years Past

February 1, 2008 (2)

February 1, 2007

February 1, 2006

February 1, 2005

February 1, 2005 (2)

February 1, 2005 (3)

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 February 01, 2020 at 04:29 PM in American Noodles, Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

See What Exists

Years Past

January 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 January 30, 2020 at 04:54 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Yeasted Dumplings

I have become smitten with yeast leavened filled dumplings. In Chinese they would be sheng jian bao. A yeasted dumpling dough adds flavor, lightness and substance to the dumpling. There is an excitement surrounding this dumpling. There is the potential for variety in flavoring the dough. There is the need for mastery in folding the dumpling. There is the insane potential for fillings.

Years Past

January 29, 2006

January 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 January 29, 2020 at 04:32 PM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Chocolate Caramel Brownies

I have needed to have chocolate and caramel together. The chocolate highlights the caramel. The caramel highlights the chocolate. They make each other better.

Years Past

January 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 January 28, 2020 at 04:24 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Seasoned Shoulder

I cubed up the remaining meat after I removed the coppa from the pork shoulder. I seasoned the meat with 0.75% salt and 0.25% gochugaru, Korean chile flakes. I refrigerated the meat for 48 hours to allow the salt and chile to penetrate the meat. I ground the meat, twice, through a 1/4 inch size meat grinder die. The meat is now ready to be put to use.

Years Past

January 27, 2007 (2)

January 27, 2006

January 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 January 27, 2020 at 02:33 PM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (1)

Quotes

Years Past

January 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 January 26, 2020 at 06:00 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Oven Broth

I enjoy the deep rich flavor of a roast chicken. I appreciate the gelatinous mouth feel that a pork shank can add to a broth. I do not enjoy de-glazing roasting pans to capture the fond for making broths.

I coated chicken bones and pork shank with a mixture of sunflower seed oil and soy sauce and roasted them in a deep roasting pan for 2 hours. I added water and cooked the broth for 3 more hours. The result was a clean and rich broth that was made in one vessel.

Years Past

January 25, 2009

January 25, 2008 (2)

January 25, 2007

January 25, 2006

January 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 January 25, 2020 at 05:23 AM in American Noodles, Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

Pork Shoulder Roast

I cut the coppa off of a bone in pork shoulder. I seasoned it with salt and refrigerated the shoulder overnight. I roasted the shoulder roast for 4 ish hours at 300°F. I cooked the meat until it was tender but not falling apart. I sliced it and served it along cream smashed potatoes and a crisp salad.

The roast tasted of pork. It was caramelized, juicy and rich. The shoulder roast was a first step in maximizing the eating experience of a pork shoulder and utilizing the entire shoulder.

Years Past

January 24, 2007 (2)

January 24, 2006

January 24, 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 January 24, 2020 at 05:03 AM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Braised Beef Ribs

Years ago we made beef rib ramen. I wanted to revisit the element of the beef rib. We salted racks of ribs and cooked them in a chicken and pork broth. We cooked the ribs at 300°F for 4 hours. The meat was tender with a juicy bite. I let the ribs cool for 30 minutes in the broth and then cut the meat free from the bones. It is destined to be folded into a rich bowl of noodles.

Years Past

January 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 January 23, 2020 at 03:54 PM in American Noodles, Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

Drying on Racks

Brandon, the chef of Curiosity Doughnuts in Tyson's Corner VA, made a small adjustment in drying doughnut biscotti. He put them on racks. The small step shortened the drying time and made the overall drying more consistent. A brilliant adjustment.

Years Past

January 21, 2008 (2)

January 21, 2007

January 21, 2006

January 21, 2006 (2)

January 21, 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 January 21, 2020 at 05:28 PM in Approach to Cooking, Curiosity Doughnuts | Permalink | Comments (0)

The Want and the Ability

Years Past

January 18, 2009

January 18, 2007 (2)

January 18, 2006

January 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 January 19, 2020 at 05:59 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Pastrami Benedict

Upgrading an icon.

Years Past

January 18, 2009

January 18, 2007 (2)

January 18, 2006

January 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 January 18, 2020 at 03:39 PM in Approach to Cooking, Balancing Tastes, Icons and Alliterations , INSPIRATIONS | Permalink | Comments (0)

Stuffed Ricotta Dumplings

I do not have a ton of sauces on hand. And frankly, since I do not have a pasta project, currently, I tinker when time allows. Our newly developed ricotta dumplings are special. Their full body and lightness make them crushworthy. But I did not want to leave them alone to my laziness and eating them with a browned butter sauce.

I took the dumplings down to our friends at Charcoal BYOB. They have an insane pasta program and plenty of sauces to play with. On the drive I started thinking more about our dumplings. I figured their texture would easily allow for me to stuff them. This was a thought I most likely would not have tripped over had I not had time to ponder during the drive.

When I arrived we started cooking the dumplings and I set to stuffing a few with a delicious nduja. The dumplings behaved wonderfully and perfectly resealed around the filling. We ate the stuffed dumplings with a coarse red sauce. The other tests, beautiful plates of pasta, were equally delicious, thanks to the synergy of the sauce and the dumplings.

Years Past

January 17, 2008 (2)

January 17, 2007

January 17, 2006

January 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 January 17, 2020 at 09:44 AM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Doughnut Biscotti

I love looking for delicious outlets for doughnuts. This week I have been tinkering with biscotti and using them as a vehicle for unsold doughnuts. The biscotti incorporates the doughnuts and captures their flavor. And they go great with a cup of coffee.

Years Past

January 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 January 16, 2020 at 05:22 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts | Permalink | Comments (0)

Has it been done?

Years Past

January 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 January 15, 2020 at 03:00 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

The Overlapping of Focus and Variety

Years Past

January 14, 2007 (2)

January 14, 2006

January 14, 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 January 14, 2020 at 02:50 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Sweet Hawaiian

What is sweet Hawaiian style? Is there a technique to sweet Hawaiian something? Is there a sweet Hawaiian extract? And how do you sweet Hawaiian a flaky biscuit?

Years Past

January 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 January 13, 2020 at 02:35 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Ricotta Dumplings

Most ricotta gnocchi are so light they have no structure. I wanted to create a ricotta based dough that had structure and some substance. In my mind and in my mouth I needed to differentiate what we were making. I blended ricotta, cream cheese, non-fat milk powder, flour and salt into a wet dough. I scooped the dough and rolled the scoops in flour to create a presentable shape.

The dumplings cook in 3 minutes. The have a light spring and a tender bight. They are not clouds. They are ricotta dumplings.

Years Past

January 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 January 12, 2020 at 02:16 PM in American Noodles, Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

Repair the Existing

How we make the repairs is where we like to explore.

Years Past

January 10, 2007

January 10, 2006 (2)

January 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 January 10, 2020 at 04:11 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

More Mix Ins

Cookies are vehicles for mix ins. Knowing that, I don't think enough about the layering of flavors in the inclusions in cookies. I rely on the dump it all in there mentality. Aki was making biscotti. She was being thoughtful as she was creating new flavors. She started with a lemon scented dough. She added milk chocolate, pistachios and white chocolate to humor me. She was concerned and aware of how the cookies would come together. It's remarkable what we pay attention to and what we gloss over. Watching someone else's process is enlightening.

Years Past

January 9, 2019

January 9, 2018

January 9, 2017

January 9, 2016

January 9, 2015

January 9, 2012

January 9, 2008

January 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

Posted on January 09, 2020 at 04:36 PM in Approach to Cooking, Bakers Dozen, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Perfecting Pate Choux Gnocchi

Years ago, for our book Maximum Flavor, we created a BBQ potato chip gnocchi, built on the foundation of pate choux. We used the same model for our smoked masa gnocchi with oat mole. In recent years my connection to pate choux has been tied to our insanely delicious Curiosity Cruller.

What we learned from these experiences is that pate choux is a fantastic model that consistently can be built upon. Today we revisited our pate choux gnocchi, using semolina as the flour. I borrowed the idea of piping the gnocchi onto a sheet of parchment paper sprayed with pan release as we do in the doughnut shop. I chilled the strips of dough and cut them into gnocchi. I then went to our cream cooking crutch and cream seared the gnocchi, finishing them with some stock at the end to enrich the glaze.

Years Past

January 8, 2019

January 8, 2018

January 8, 2017

January 8, 2016

January 8, 2015

January 8, 2012

January 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 January 08, 2020 at 03:57 PM in American Noodles, Approach to Cooking, Balancing Tastes | Permalink | Comments (0)

Store Bought Smoked Burrata

We have been smoking burrata for years. Today I came across smoked burrata for sale. What I found interesting is the burrata is drained and not stored in brine. The exterior is firm and not nearly as delicate as traditional burrata. The draining has me intrigued on the manipulation of the burrata and how perhaps some draining and drying may improve the burrata eating experience. I had never thought of draining the burrata. Seeing a different way creates potential.

Years Past

January 7, 2019

January 7, 2018

January 7, 2017

January 7, 2016

January 7, 2015

January 7, 2012

January 7, 2009

January 7, 2007

January 7, 2006 (2)

January 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 January 07, 2020 at 02:49 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

The Idea and the Experience

Years Past

January 6, 2019

January 6, 2018

January 6, 2017

January 6, 2016

January 6, 2015

January 6, 2012

January 6, 2006 (2)

January 6, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on January 06, 2020 at 05:06 AM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Elevated Burgers

We cooked thin flattened burger patties in stages and assembled them in a pan that had an elevated sloping center. The burgers rested there as we completed the cooking. Juices drained away from the burgers and were captured in the trough. This resulted in burgers that did not soggify the buns.

Years Past

January 5, 2019

January 5, 2018

January 5, 2017

January 5, 2016

January 5, 2015

January 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 January 05, 2020 at 04:34 AM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Everything Braised Wings

I have been craving braised chicken wings. I wanted to cook the wings in chicken broth to amplify their flavor. I quickly modified my initial straightforwardness. I added ginger, garlic, onion and soy sauce to the pot. With the aromatic base building I thought of adding sesame. Except the only sesame seeds I had were in the form of everything bagel mix. I don't think I would have initially reached for the everything seasoning had I not drifted onto an Asian profiled flavor spectrum. But once I needed sesame and all that was available was the mix it became a greater idea I wish I had thought of. Instead I happily accepted dumb luck. I finished the braising liquid with some crushed red pepper flakes. I cooked the wings on the stove at a low simmer until they were tender, about 45 minutes. The broth and the wings were both savory and satisfying.

Years Past

January 4, 2019

January 4, 2018

January 4, 2017

January 4, 2016

January 4, 2015

January 4, 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 January 04, 2020 at 04:21 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Crinkle-doodles

We rollled our snickerdoodles first in granulated sugar and then in powdered sugar. It creates a beautiful crinkle effect on the cookie. The first run was simple. I am looking forward to exploring the idea from flavoring the cookie, the sugar and the powdered sugar to create an array of delicious crinkle-ized creations.

Years Past

January 2, 2019

January 2, 2018

January 2, 2017

January 2 2016

January 2, 2015

January 2, 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 January 02, 2020 at 05:07 PM in Approach to Cooking, Bakers Dozen, Balancing Tastes | Permalink | Comments (0)

Feeling Blue

Blueberry doughnuts have been on our to do list for about a year. We finally put it to the top of our list and have it ready to debut this weekend.

Years Past

December 26, 2018

December 26, 2017

December 26, 2016

December 26, 2015

December 26, 2014

December 26, 2013

December 26, 2012

December 26, 2011

December 26, 2010

December 26, 2009

December 26, 2008

December 26, 2007

December 26, 2006

December 26, 2005

December 26, 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 26, 2019 at 03:55 PM in Approach to Cooking, Balancing Tastes, Curiosity Doughnuts | Permalink | Comments (0)

Ask Questions

Years Past

December 21, 2018

December 21, 2017

December 21, 2016

December 21, 2015

December 21, 2014

December 21, 2013

December 21, 2012

December 21, 2011

December 21, 2010

December 21, 2009

December 21, 2008

December 21, 2007

December 21, 2005

December 21, 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 21, 2019 at 04:57 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Remove the Excess

Years Past

December 20, 2018

December 20, 2017

December 20, 2016

December 20, 2015

December 20, 2014

December 20, 2013

December 20, 2012

December 20, 2011

December 20, 2009

December 20, 2007

December 20, 2006

December 20, 2005

December 20, 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 20, 2019 at 10:05 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Slap Noodle Prep

I love slap noodles. But the seemingly essential last minute slap, stretch and cook and assembly process has had me avoiding them. The other day I saw a picture or slap noodles stretched and arranged on a sheet pan. The noodles were prepared in advance. Today I tried it out. Having the noodles stretched and ready to go allowed me to have the slap noodle experience on demand. I was not struggling to slap stretch and cook. The fresh noodles were still precarious to work with. They needed to be dropped into the water one noodle at a time. The noodles ate wonderfully. Though, I really need to work on my slap noodle sauce game. One step at a time.

Years Past

December 19, 2018

December 19, 2017

December 19, 2016

December 19, 2015

December 19, 2014

December 19, 2013

December 19, 2012

December 19, 2011

December 19, 2010

December 19, 2009

December 19, 2008

December 19, 2007

December 19, 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 December 19, 2019 at 09:48 AM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

Gift Wrapping Butter

Years Past

December 18, 2018

December 18, 2017

December 18, 2016

December 18, 2015

December 18, 2014

December 18, 2013

December 18, 2012

December 18, 2011

December 18, 2010

December 18, 2009

December 18, 2008

December 18, 2007

December 18, 2006

December 18, 2005

December 18, 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 18, 2019 at 09:37 AM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Change the Form, Keep the Experience

Ice cream is an excellent canvas for creativity. I came across Apple Cider Donut ice cream at Millie's in Pittsburgh. Seeing the name of the ice cream I became flooded with my own experiences of apple cider doughnuts from making them to eating them in apple orchards. The idea of an apple cider doughnut is transferred to the ice cream. If we are able connect with an experience and change its form we have the potential to create something remarkable.

Years Past

December 17, 2018

December 17, 2017

December 17, 2016

December 17, 2015

December 17, 2014

December 17, 2013

December 17, 2012

December 17, 2011

December 17, 2010

December 17, 2009

December 17, 2008

December 17, 2007

December 17, 2006

December 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 December 17, 2019 at 02:24 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Bad and Good

Years Past

December 15, 2018

December 15, 2017

December 15, 2016

December 15, 2015

December 15, 2014

December 15, 2013

December 15, 2012

December 15, 2011

December 15, 2010

December 15, 2009

December 15, 2008

December 15, 2007

December 15, 2007 (2)

December 15, 2006

December 15, 2005

December 15, 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 15, 2019 at 06:07 AM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

All Gone!

I was hoping All Gone! was a cleverly delicious ice cream flavor. I tried to order it. Unfortunately is was not a flavor, yet.

Years Past

December 14, 2018

December 14, 2017

December 14, 2016

December 14, 2015

December 14, 2014

December 14, 2013

December 14, 2012

December 14, 2011

December 14, 2010

December 14, 2009

December 14, 2008

December 14, 2008 (2)

December 14, 2007

December 14, 2006

December 14, 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 December 14, 2019 at 04:53 AM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Cream Seared Steak

We seasoned a thick cut rib eye with salt and put it in a 200 degree oven. We inserted a thermometer into the meat. When the steak reached 100°F we removed it from the oven. We put our cast iron pan on the stove and added a layer of cream. We put the steak into the pan and turned the heat onto medium high.

We cooked the steak flipping it every 30 seconds or so. The cream eventually boiled off and cooked into fat and milk solids. We continued to cook and brown the steak. When the steak was evenly browned we removed it from the heat. We let it rest for 10 minutes and sliced it. The steak was medium rare. The outside was browned and flavored with bits of toasted milk solids.

The ongoing joke in our kitchen now is making sure the refrigerator has a full container of cream.

Years Past

December 12, 2018

December 12, 2017

December 12, 2016

December 12, 2015

December 12, 2014

December 12, 2013

December 12, 2012

December 12, 2011

December 12, 2010

December 12, 2009

December 12, 2008

December 12, 2007

December 12, 2006

December 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 December 12, 2019 at 03:42 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (1)

We Discover

Years Past

December 11, 2018

December 11, 2017

December 11, 2016

December 11, 2015

December 11, 2014

December 11, 2013

December 11, 2012

December 11, 2011

December 11, 2010

December 11, 2009

December 11, 2007

December 11, 2007 (2)

December 11, 2006

December 11, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on December 11, 2019 at 03:44 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

It's Not Difficult

Years Past

December 10, 2018

December 10, 2017

December 10, 2016

December 10, 2015

December 10, 2014

December 10, 2013

December 10, 2012

December 10, 2011

December 10, 2010

December 10, 2009

December 10, 2008

December 10, 2007

December 10, 2006

December 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 December 10, 2019 at 03:26 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

BBQ Sauce

I am confused. There are tons of BBQ sauces available. But, if you listen to any diehard BBQ fanatic the sauce is unnecessary. The sauce supposedly detracts from the long slow smoking and the flavor developed. But these same fans make and create an array of custom sauces to be served with the meats.

To sauce or not to sauce, that is the question.

Years Past

December 9, 2007 (2)

December 9, 2006

December 9, 2005

December 9, 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 09, 2019 at 02:12 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS | Permalink | Comments (0)

I Don't Know

As I get older, have experiences and acquire knowledge the phrase I Don't Know becomes more difficult to use. But it is those three words that enabled me to search out experiences and look for learning.

It is not always the fear of saying I don't know. What is harder is realizing that I do know and am too afraid to look at what I find.

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 08, 2019 at 05:25 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

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, 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 (1)

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