IDEAS IN FOOD: INSPIRATIONS

Butter Chicken Bolognese

I have a thing for the sweet aromatic sauce for Indian buttered chicken. I also have a noodle fetish. Tonight we married the two. I started with ground chicken, peppers and onions. I added a butter chicken simmer sauce and crushed tomatoes. I boosted the sauce with some curry powder and some richness with buttermilk.

The simmer sauce allowed me to test my idea quickly. I am glad I did. The sauce is delicious. Now we can go about making the idea distinctly our own.

Years Past

January 20, 2006 (2)

January 20, 2005

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Posted on January 20, 2020 at 05:11 PM in American Noodles, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (1)

Pastrami Benedict

Upgrading an icon.

Years Past

January 18, 2009

January 18, 2007 (2)

January 18, 2006

January 18, 2005

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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)

Has it been done?

Years Past

January 15, 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

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

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Posted on January 13, 2020 at 02:35 PM in Approach to Cooking, INSPIRATIONS | 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

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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)

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)

Good Fortunes

Years Past

January 1, 2016

January 1, 2012

Ideas in Food: Great Recipes and Why They Work

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Posted on January 01, 2020 at 08:13 AM in Beyond the Kitchen Doors, INSPIRATIONS | Permalink | Comments (0)

Thank You

thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you

Years Past

December 31, 2018

December 31, 2017

December 31, 2016

December 31, 2015

December 31, 2014

December 31, 2013

December 31, 2012

December 31, 2011

December 31, 2009

December 31, 2008

December 31, 2007

December 31, 2006

December 31, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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Posted on December 31, 2019 at 03:38 PM in Beyond the Kitchen Doors, INSPIRATIONS | Permalink | Comments (2)

Passion Fruit Doughnuts

After making of the blueberry doughnuts we put my passion fruit plan into action. We used the same model as our blueberry dough. The doughnuts were intensely flavored and aromatic. The passion fruit, a secondary thought to the blueberry, was the real winner. We topped our first run with strawberry crumbs.

Years Past

December 29, 2018

December 29, 2017

December 29, 2016

December 29, 2015

December 29, 2014

December 29, 2013

December 29, 2012

December 29, 2011

December 29, 2010

December 29, 2009

December 29, 2007

December 29, 2006

December 29, 2005

Ideas in Food: Great Recipes and Why They Work

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Posted on December 29, 2019 at 01:03 PM in CULINARY EVOLUTIONS, Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (0)

Believe

Years Past

December 25, 2018

December 25, 2017

December 25, 2016

December 25, 2015

December 25, 2014

December 25, 2013

December 25, 2012

December 25, 2011

December 25, 2010

December 25, 2009

December 25, 2008

December 25, 2007

December 25, 2006

December 25, 2006 (2)

December 25, 2005

Ideas in Food: Great Recipes and Why They Work

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Posted on December 25, 2019 at 06:29 AM in Beyond the Kitchen Doors, INSPIRATIONS | Permalink | Comments (1)

Peppermint Sticks

Christmas equals candy candy canes. Okay, not really, but its arrival coincides with the excess abundance and acceptance and the candy-cane-ification of everything. It hands out our free pass to make our candy cane crumbs and integrate them into Doughnutland. This year we topped our chocolate glazed sourdough bars with the the candy cane crumbs.

Years Past

December 24, 2018

December 24, 2017

December 24, 2016

December 24, 2015

December 24, 2014

December 24, 2013

December 24, 2012

December 24, 2011

December 24, 2010

December 24, 2009

December 24, 2008

December 24, 2007

December 24, 2006

December 24, 2005

Ideas in Food: Great Recipes and Why They Work

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Posted on December 24, 2019 at 06:04 AM in Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (0)

The Choices

Years Past

December 23, 2018

December 23, 2017

December 23, 2016

December 23, 2015

December 23, 2014

December 23, 2013

December 23, 2012

December 23, 2011

December 23, 2010

December 23, 2009

December 23, 2008

December 23, 2007

December 23, 2006

December 23, 2005

December 23, 2005 (2)

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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Posted on December 23, 2019 at 05:47 PM in INSPIRATIONS | 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)

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

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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

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

What Can Be?

I came across this Christmas tree made of picture frames. It sparked the idea avalanche of what can be. The arrangement of something unexpected in an understood form creates an original composition.

Years Past

December 16, 2018

December 16, 2017

December 16, 2016

December 16, 2015

December 16, 2014

December 16, 2013

December 16, 2012

December 16, 2011

December 16, 2010

December 16, 2009

December 16, 2008

December 16, 2007

December 16, 2006

December 16, 2005

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Posted on December 16, 2019 at 04:01 AM in 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

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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

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

Reindeer Lichen

Original ideas appear simple until you realize you would never have created the connection.

Years Past

December 13, 2018

December 13, 2017

December 13, 2016

December 13, 2015

December 13, 2014

December 13, 2013

December 13, 2012

December 13, 2011

December 13, 2010

December 13, 2009

December 13, 2007

December 13, 2006

December 13, 2005

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Posted on December 13, 2019 at 05:14 AM in 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

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Posted on December 12, 2019 at 03:42 AM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

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

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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)

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)

Feeling Wicked

The musical Wicked and I get along.

Years Past

December 7, 2006 (2)

December 7, 2005

Ideas in Food: Great Recipes and Why They Work

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Posted on December 07, 2019 at 05:15 AM in INSPIRATIONS | Permalink | Comments (0)

This One Goes to Eleven

A huge happy birthday to our baby girl.

Years Past

Ideas in Food: Great Recipes and Why They Work

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Posted on December 06, 2019 at 08:00 PM in INSPIRATIONS | 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

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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 (1)

Re...

Re-starting
Re-imagining
Re-purposing
Re-mixing
Re-inventing
Re-mastering

None of this is useful if we have not first started, imagined, mixed, purposed, invented and mastered.

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 02, 2019 at 06:57 PM in American Noodles, Balancing Tastes, 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

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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

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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

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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

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Posted on November 28, 2019 at 02:35 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | 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

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

Blossoming in the Cold

Alex has a "take no prisoners" approach to gardening. At the end of the summer, he cut the rose bush way back, from a rather large presence to a pretty small one. It only survived because I showed up just in time to explain that I liked the roses and I would be very unhappy if he yanked out the entire bush. So he stopped cutting, at the last possible moment. Thankfully the bush survived. In fact, one could argue that it's thriving, blossoming in spite of the cold. I'm sure my husband will claim that was his plan all along.

Years Past

November 12, 2018

November 12, 2017

November 12, 2016

November 12, 2015

November 12, 2014

November 12, 2013

November 12, 2012

November 12, 2011

November 12, 2010

November 12, 2009

November 12, 2008

November 12, 2007

November 12, 2006

November 12, 2005

Ideas in Food: Great Recipes and Why They Work

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Posted on November 12, 2019 at 04:30 PM in Balancing Tastes, Food For Thoughts, INSPIRATIONS | 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

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

Roasted Pork Shoulder Soffrito

We brined the hunk of boneless pork shoulder in allium infused apple cider for a couple of days. We patted it dry and nestled it on a bed of store bought, diced mirepoix that we seasoned with salt. We tucked the shoulder into a 300°F oven to roast. After an hour or so we added some chicken broth to the bottom of the pan to deglaze the vegetables roasting in rendered pork fat and juices. We flipped the shoulder 3 hours into the roasting and added some additional broth. The shoulder roasted for another two hours. The mirepoix braise-roasted in the broth and fat. The shoulder browned and transformed from tough to tender. We removed the shoulder, covered it, and let it rest for thirty minutes. Then Aki put it on a cutting board and surgically disassembled it. She removed and discarded large pockets of fat, sinew and gristle. (I was just going to hack up the meat, gristle, fat, sinew and not worry about a thing. Aki, thankfully, intervened.) She cut the meat into a large-ish dice and added it back to the decadent vegetables. We stirred the meat and coated it with the juicy soffrito. The meat and vegetables were rich, melting, and crush-worthy. We served half the shoulder soffrito as tacos. We reserved the other half for an otherworldly pasta sauce still to come.

Years Past

Ideas in Food: Great Recipes and Why They Work

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Posted on October 26, 2019 at 03:49 PM in American Noodles, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (1)

The Most Exciting

Years Past

Ideas in Food: Great Recipes and Why They Work

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Posted on October 19, 2019 at 02:56 PM in INSPIRATIONS | Permalink | Comments (0)

Looking For Guidance

Years Past

Ideas in Food: Great Recipes and Why They Work

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Posted on October 18, 2019 at 02:23 PM in Approach to Cooking, INSPIRATIONS | 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

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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

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

Changing Your Idea of Good

Food for thought.

Years Past

Ideas in Food: Great Recipes and Why They Work

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Posted on October 13, 2019 at 05:59 PM in Food For Thoughts, INSPIRATIONS, Videos | 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

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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)

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