IDEAS IN FOOD: INSPIRATIONS

Everything Bagel Stuffing

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

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

Cotton Candy Corn

The season dictates the form.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

Changing Your Idea of Good

Food for thought.

Years Past

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on October 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

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

Caramelized Cream Cooking

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

Years Past

October 9, 2015

October 9, 2011

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

Practicing Questions

Without the question we have no direction.

Years Past

October 8, 2012

October 8, 2011

October 8, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

Driven By Preparation

Years Past

October 7, 2015

October 7, 2012

October 7, 2011

October 7, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

Learning to Roar

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

Years Past

October 4, 2015

October 4, 2012

October 4, 2008

October 4, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

The Question is the Constant

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

Years Past

September 30, 2018

September 30, 2017

September 30, 2016

September 30, 2015

September 30, 2014

September 30, 2013

September 30, 2012

September 30, 2011

September 30, 2010

September 30, 2009

September 30, 2008

September 30, 2007

September 30, 2006

September 30, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

Steak Life

A still life.

Years Past

September 29, 2018

September 29, 2017

September 29, 2016

September 29, 2015

September 29, 2014

September 29, 2013

September 29, 2012

September 29, 2011

September 29, 2010

September 29, 2009

September 29, 2008

September 29, 2007

September 29, 2006

September 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 September 29, 2019 at 07:56 PM in Ingredients, INSPIRATIONS | Permalink | Comments (0)

Emerson on Every Day

We grabbed this quote and imagery from Austin Kleon, author of the brilliant book, Steal Like an Artist.

Years Past

September 28, 2018

September 28, 2017

September 28, 2016

September 28, 2015

September 28, 2014

September 28, 2013

September 28, 2012

September 28, 2011

September 28, 2010

September 28, 2009

September 28, 2008

September 28, 2007

September 28, 2006

September 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 September 28, 2019 at 04:46 PM in Beyond the Kitchen Doors, INSPIRATIONS | Permalink | Comments (0)

Blackened Yuzu Zest

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

Years Past

September 26, 2018

September 26, 2017

September 26, 2016

September 26, 2015

September 26, 2014

September 26, 2013

September 26, 2012

September 26, 2011

September 26, 2010

September 26, 2009

September 26, 2008

September 26, 2007

September 26, 2006

September 26, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

It Takes Time to Improve

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

Years Past

September 25, 2018

September 25, 2017

September 25, 2016

September 25, 2015

September 25, 2014

September 25, 2013

September 25, 2012

September 25, 2011

September 25, 2010

September 25, 2009

September 25, 2008

September 25, 2007

September 25, 2006

September 25, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

Discovery

Years Past

September 23, 2018

September 23, 2017

September 23, 2016

September 23, 2015

September 23, 2014

September 23, 2013

September 23, 2012

September 23, 2011

September 23, 2010

September 23, 2009

September 23, 2008

September 23, 2007

September 23, 2006

September 23, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

Feeding Time

We always play with our food. It's time we started playing with art.

Years Past

September 21, 2018

September 21, 2017

September 21, 2016

September 21, 2015

September 21, 2014

September 21, 2013

September 21, 2012

September 21, 2011

September 21, 2010

September 21, 2009

September 21, 2008

September 21, 2007

September 21, 2006

September 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 September 21, 2019 at 05:00 PM in INSPIRATIONS | Permalink | Comments (0)

Pumpkin (Doughnut) Season

I have pushed back against the idea of pumpkin doughnuts for as long as we have had a doughnut shop. This week I had an epiphany. Suddenly the idea that we shouldn't have a pumpkin doughnut on principle seemed as silly as my refusal to serve lobster when we ran a restaurant in Maine. In both cases I stonewalled the item because "everyone does it." I decided that there was no need for me to do it too. As I eventually learned with the lobster situation, it is not whether or not someone else is doing it that matters. It is whether or not we can do it better. Now we are diving into the pumpkin patch with this perspective to motivate us.

Years Past

September 12, 2018

September 12, 2017

September 12, 2016

September 12, 2015

September 12, 2014

September 12, 2013

September 12, 2012

September 12, 2011

September 12, 2010

September 12, 2009

September 12, 2008

September 12, 2007

September 12, 2006

September 12, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

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

Never Forget

Years Past

September 11, 2018

September 11, 2017

September 11, 2016

September 11, 2015

September 11, 2014

September 11, 2013

September 11, 2012

September 11, 2011

September 11, 2008

September 11, 2007

September 11, 2006

September 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 September 11, 2019 at 06:33 PM in INSPIRATIONS | Permalink | Comments (0)

A Return to the Roll

We have returned to the roll. We are looking to bring our fried chicken sandwich back from its prolonged vacation. Before it returns we need to go through the elements and make sure they are all crushworthy. My first obstacle is the roll. It is easier and most likely smarter to buy rolls. Thankfully I'm allergic to easy and smart. I started with our own potato roll recipe. Then I dismantled it and started building it back together. The first version was a first draft. It was an idea that needed a lot of work. I made some dramatic changes in hydration that created a gorgeous looking second draft. Looks can be deceiving. I enjoyed the chew the roll had. Everyone else who ate the roll was not into the chew as a feature. Now I need to take these observations into consideration and begin tinkering with a third draft. How long will it take to get the rolls right? Time, tests and tinkering will tell.

Years Past

September 9, 2018

September 9, 2017

September 9, 2016

September 9, 2015

September 9, 2014

September 9, 2013

September 9, 2012

September 9, 2011

September 9, 2010

September 9, 2009

September 9, 2008

September 9, 2007

September 9, 2006

September 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 September 09, 2019 at 06:32 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (0)

The Best Pot Clips Ever

There has never been a great pot clip for thermometers. There have been plenty of adequate at best and multiple hack-able solutions. When Breville-Polyscience introduced the Control °Freak they changed the game with induction burners. But they also had a brilliant solution with there pot clip. It is a round silicone ball that fits over the lip of most pots and has 2 slits for the thermometer. When the Control °Freak was first introduced the pot clips were only available with the induction burner. But in kitchens, sometimes you need multiple pot clips and not every situation calls for the precision the Control °Freak offers. Sometimes you want a pot, a thermometer and a burner. But the damn thermometer does not easily stay in the pot. Thankfully the folks at Breville-Polyscience now sell the pot clip. I don't know what I have done without them for so long. Good thing I just bought 5.

You're Welcome.

Years Past

Septermber 7, 2018

September 7, 2017

September 7, 2016

September 7, 2015

September 7, 2014

September 7, 2013

September 7, 2012

September 7, 2011

September 7, 2010

September 7, 2009

September 7, 2008

September 7, 2007

September 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 September 07, 2019 at 04:45 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

In the Shadow of Pie

While the crisp lies in the shadow of pie it is the master of dessert. The crisp allows for improvisational combinations and is not subject to advance preparation. Crisps are not subject to conventions and size constraints. The key to a crisp is more fruit than you would think appropriate and more thickener to absorb and capture all the amazing juices. Having some vanilla ice cream on hand is a bonus.

Years Past

September 4, 2018

September 4, 2017

September 4, 2016

September 4, 2015

September 4, 2014

September 4, 2013

September 4, 2012

September 4, 2011

September 4, 2010

September 4, 2009

September 4, 2008

September 4, 2007

September 4, 2006

September 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 September 04, 2019 at 07:06 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Discovering Noodles

I came across a collection of new to me noodles while walking the aisles of a local Asian Market. I have no idea what the names mean, but the names spark thought. They make me curious about the origin of the names. They also make me wonder about influences on our own creations, noodles and beyond.

Years Past

September 3, 2018

September 3, 2017

September 3, 2016

September 3, 2015

September 3, 2014

September 3, 2013

September 3, 2012

September 3, 2011

September 3, 2010

September 3, 2009

September 3, 2008

September 3, 2007

September 3, 2006

September 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 September 03, 2019 at 05:29 PM in American Noodles, INSPIRATIONS | Permalink | Comments (0)

Learning to See

Years Past

September 2, 2018

September 2, 2017

September 2, 2016

September 2, 2015

September 2, 2014

September 2, 2013

September 2, 2012

September 2, 2011

September 2, 2010

September 2, 2009

September 2, 2008

September 2, 2007

September 2, 2006

September 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

Posted on September 02, 2019 at 06:49 PM in INSPIRATIONS | Permalink | Comments (0)

Crunchers

Inspiration is all around us.

Years Past

September 1, 2018

September 1, 2017

September 1, 2016

September 1, 2015

September 1, 2014

September 1, 2013

September 1, 2012

September 1, 2011

September 1, 2010

September 1, 2009

September 1, 2008

September 1, 2007

September 1, 2006

September 1, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on September 01, 2019 at 05:44 PM in INSPIRATIONS | Permalink | Comments (0)

First Pick

We made it to Solebury Orchards today. The sun was out, the air was cool with a breeze and the apples were plentiful. We filled out bag with gala and honeycrisp apples. It was great to get to the orchard early today, as opposed to our fiasco last year when we couldn't even find parking and went with our staple backup plan, soft serve custard. Amaya made an interesting assessment of the morning, wishing the apples were less plentiful so that the actual picking experience would have been longer and more challenging.

Years Past

August 29, 2015

August 29, 2012

August 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 August 29, 2019 at 03:48 PM in Beyond the Kitchen Doors, INSPIRATIONS | Permalink | Comments (0)

Finding Thin Air

Years Past

August 28, 2015

August 28, 2012

August 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 August 28, 2019 at 06:33 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Magical Mornings

Mornings become magical when the air is cool and crisp, I have a hot cup of creamy coffee in my hand and the sky is painted with watercolors.

Years Past

August 27, 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 August 27, 2019 at 04:06 PM in INSPIRATIONS | Permalink | Comments (0)

International Inspirations

It is always exciting to come across imported candies. They have a style that is different than what we are exposed to on a daily basis. Aki and I had the good fortune to tour the Cadbury Factory in New Zealand. That experience has stayed with me for years. The exposure to the chocolates has had me constantly searching out confections from outside the USA for new looks, techniques, flavors and ideas. Today I picked up a some bars of delight, featuring honeycomb, air bubbles and pop rocks.

Years Past

August 26, 2012

August 26, 2011

August 26, 2008

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on August 26, 2019 at 06:53 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (2)

Diamond in the Rough

It's always fun to come across a diamond in the rough.

Years Past

August 25, 2015

August 25, 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 August 25, 2019 at 05:37 PM in INSPIRATIONS | Permalink | Comments (0)

Creative Genius

Years Past

August 24, 2012

August 24, 2011

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on August 24, 2019 at 05:45 PM in INSPIRATIONS | Permalink | Comments (0)

New-don Noodles

Years ago we used a starch paste in making our masa cavatelli. For some reason we did not think to make the connection to apply it to long noodles. Until recently. We are currently exploring thick, chewy, and slurpable udon noodles. We make a starch paste with cornstarch and use that paste to hydrate and make the noodles. The results are tender, chewy and crushable. We shall continue to tinker as we work towards a recipe we can leave alone.

Years Past

August 14, 2015

August 14, 2011

August 14, 2010

August 14, 2009

August 14, 2008

August 14, 2007

August 14, 2006

August 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 August 14, 2019 at 04:29 PM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (1)

Perfection and Imperfection

Years Past

August 13, 2012

August 13, 2011

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on August 13, 2019 at 05:41 PM in Approach to Cooking, Balancing Tastes, Beyond the Kitchen Doors, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Steal and Stack

Years Past

August 9, 2015

August 9, 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 August 09, 2019 at 05:29 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Allowed to Grow

Our volunteer basil plant is representative of a forgotten idea. Its initial appearance brought a smile and some attention. We payed attention to it and even watered it a few times. Then we forgot about it again. The basil developed and matured without us. I looked over at the plant one day and appreciated its beauty and growth. I harvested a few leaves and then left it alone again. It's increased size may catch my eye more often earning a bit more attention now. Perhaps we'll even water and trim it as our desire for basil increases in its presence.

Years Past

August 7, 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 August 07, 2019 at 05:17 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Ripening Under a Blanket

We have found that letting fruit rest under a light cloth at room temperature prevents fruit flies and allows the fruit to slowly become ripe. One unexpected benefit is that when you draw the cloth aside the fruits aroma rushes up at you and makes your mouth water. This is the first summer we have begun using this method. We will continue to test and observe to see if the perceived benefits hold up over the long haul.

Years Past

August 6, 2015

August 6, 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 August 06, 2019 at 05:28 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (1)

Adventures in Doughnutland

We now have 11 base doughs and 10 additional doughnuts created using the trimmings. You never what you'll find when you come to Doughnutland.

Years Past

August 4, 2015

August 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 August 04, 2019 at 05:56 PM in Approach to Cooking, Balancing Tastes, Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (1)

Cavatelli Clicker

I was first introduced to the cavatelli machine when working at Park Avenue Cafe. A signature appetizer was black pepper cavatelli with a ragout of mushrooms and truffle beurre fondue. Ever since then cavatelli have been part of our playbook. Over the years we have explored numerous ways to shape cavatelli. But over those years we have drifted away from what I know as the classic cavatelli clicker. We have extruded versions of cavatelli as well as shaping them by hand using knives and gnocchi boards. But there is something remarkable about the consistency in size and texture made with the cavatelli clicker.

Years Past

July 31, 2015

July 31, 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 July 31, 2019 at 05:02 PM in American Noodles, INSPIRATIONS | Permalink | Comments (1)

Chowderized

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

July 26, 2015

July 26, 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 July 26, 2019 at 06:30 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Chasing Childhood

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

July 19, 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 July 19, 2019 at 05:15 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Resilience

While we often have the best of intentions, for the last couple of years the weed patch has gone largely untended. We happily shell out money in the beginning of the season for a variety of herbs, briefly harvest and enjoy them, and then they languish. We forget to water and trim, heck we forget to use them at all. So this year we decided to let it go. There was a lot going on this summer and we would take a break. Apparently the weed patch decided otherwise. The basil (pictured above) and the chives came back on their own. They are an unexpected gift and just enough to keep us happy. Those herbs are resilient and we are working on being the same. If we can all learn to flourish when neglected or under duress, imagine what we could accomplish.

Years Past

July 18, 2015

July 18, 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 July 18, 2019 at 03:38 PM in Beyond the Kitchen Doors, Food For Thoughts, Ingredients, INSPIRATIONS | Permalink | Comments (0)

Playing With Pierogi

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, 2015

July 17, 2009

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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

Posted on July 17, 2019 at 04:39 PM in American Noodles, Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Own Your Point of View

Years Past

July 16, 2015

July 16, 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 July 16, 2019 at 06:15 PM in Approach to Cooking, INSPIRATIONS | Permalink | Comments (0)

Classic Combinations

Years Past

July 15, 2015

July 15, 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 July 15, 2019 at 05:18 PM in Beyond the Kitchen Doors, INSPIRATIONS | Permalink | Comments (0)

Salsa Simmered Scrambled Eggs

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

July 14, 2015

July 14, 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 July 14, 2019 at 05:55 PM in Approach to Cooking, Balancing Tastes, INSPIRATIONS | Permalink | Comments (0)

Blooming Onion

It took me long enough to realized there is world beyond chive blossoms.

Years Past

July 13, 2015

July 13, 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 July 13, 2019 at 05:42 PM in Ingredients, INSPIRATIONS | Permalink | Comments (0)

Blueberries Dressed in Syrup

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

July 12, 2015

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 July 12, 2019 at 06:28 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

Yuzu Kosho: We Put That S..t on Everything

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

July 10, 2015

July 10, 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 July 10, 2019 at 06:05 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (0)

What I'm Reading

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, 2015

July 9, 2012

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

Posted on July 09, 2019 at 02:54 PM in Approach to Cooking, Books, From the Bookshelves, INSPIRATIONS | Permalink | Comments (2)

Fascinated By The Flavor of Butter

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

July 7, 2015

July 7, 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 July 07, 2019 at 06:34 PM in Approach to Cooking, Balancing Tastes, CULINARY EVOLUTIONS, INSPIRATIONS | Permalink | Comments (1)

Granola Butter

A jar of granola butter led to unleashing a heck of a lot of ideas on butters from cereal to ice cream cone. These butters are not a long stretch from our cookie magic shell and doughnut magic shell. Sometimes it's all in how you look at ingredients and what you are willing to do with them.

Years Past

July 6, 2012

July 6, 2010

July 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 July 06, 2019 at 04:43 PM in CULINARY EVOLUTIONS, Curiosity Doughnuts, INSPIRATIONS | Permalink | Comments (0)

Pot Sticker Style Pierogies

The steam saute is our go to method for cooking dumplings. We have applied the approach to tortellini. It only made sense to cook pierogies the same way. We melted butter in the pan and added frozen pierogi. When they started to sizzle we added a half a cup of water and covered the pan.

We removed the lid after 5 minutes and let the rest of the water cook away. The steamed pierogi where then able to finish sauteing in the butter. The tops were tender and the bottoms crispy.