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Aki and Alex
Levittown, PA
Recent Activity
I started with cranberries. I wanted to make a cranberry jelly. It eventually evolved into a cranberry thickened puree. I cooked cranberries with apple cider, sugar and salt. I pureed the cooked fruit and added yuzu juice and vanilla paste.... Continue reading
Posted 3 hours ago at IDEAS IN FOOD
When the vision and the results harmonize I can say we have achieved perfection. Years Past December 15, 2016 December 15, 2015 December 15, 2014 December 15, 2013 December 15, 2012 December 15, 2011 December 15, 2010 December 15, 2009... Continue reading
Posted yesterday at IDEAS IN FOOD
This one is not about food. It's a Ted talk that everyone should watch, a poem written and performed by Shane Koyczan. Everyone can relate to it because every word is true. Years Past December 14, 2016 December 14, 2015... Continue reading
Posted 2 days ago at IDEAS IN FOOD
We started with our Meyer lemon marmalade recipe from Maximum Flavor. It has been a foundational model for our marmalade making. Today I was not in the mood to pull out the pressure cooker for the process. I was also... Continue reading
Posted 3 days ago at IDEAS IN FOOD
Years ago, when I was on the opening team of Olive's NYC, I was introduced to the rotary cheese grater and its possibilities. The genius of freezing blue cheese and then grating a shower of it over a salad sparked... Continue reading
Posted 4 days ago at IDEAS IN FOOD
Somehow I never get around to freezing cookies. I freeze individual portions of dough and then we bake them in small batches, so the cookies don't stick around very long. When we're testing recipes and baking in full sized batches,... Continue reading
Posted 5 days ago at IDEAS IN FOOD
We coat our doughnut clusters with a concord grape glaze and grate our pistachio-white chocolate block over the top. PB&J never had it so good. Years Past December 10, 2016 December 10, 2015 December 10, 2014 December 10, 2013 December... Continue reading
Posted 6 days ago at IDEAS IN FOOD
Because comfort food never goes out of style. Years Past December 9, 2016 December 9, 2015 December 9, 2014 December 9, 2013 December 9, 2012 December 9, 2011 December 9, 2010 December 9, 2009 December 9, 2008 December 9, 2007... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Years Past December 8, 2016 December 8, 2015 December 8, 2014 December 8, 2013 December 8, 2012 December 8, 2011 December 8, 2010 December 8, 2009 December 8, 2008 December 8, 2007 December 8, 2006 December 8, 2005 Ideas in... Continue reading
Posted Dec 8, 2017 at IDEAS IN FOOD
Last week, after our initial foray into roasted doughnuts and our doughnut biscotti discovery, I chose to roast glazed doughnuts. I was not planning on making biscotti again, rather I wanted a more complex caramelized doughnut flavor for another version... Continue reading
Posted Dec 7, 2017 at IDEAS IN FOOD
We took our broccoli rabe and sweet and spicy sausage pasta sauce and slathered it on a NY style pizza crust. The dough and the sauce harmonized and elevated each other. It has me wondering why we haven't been using... Continue reading
Posted Dec 6, 2017 at IDEAS IN FOOD
the agar and lbg are synergistic creating a more flexible, stronger and tender gel while allowing us to use less overall hydrocolloids
Toggle Commented Dec 6, 2017 on Coconut and Blueberries at IDEAS IN FOOD
1 reply
We put red pepper flakes in our pasta sauces. I realized we had not yet tried flavoring noodles with these flakes. Today I spent the day in the Arcobaleno test kitchen and was able to give the idea some well... Continue reading
Posted Dec 5, 2017 at IDEAS IN FOOD
It's cookie season and I'm pulling books out of our library for inspiration. One of the ones that is resonating with me this year is One Sweet Cookie: Celebrated Chefs Share Favorite Recipes by Tracey Zabar. I'll admit that I... Continue reading
Posted Dec 4, 2017 at IDEAS IN FOOD
We took another look at a number of our recent ideas in Doughnutland. I was able to use ring cutter to cleanly cut our flattened peppermint patties. I added the flattened patties to our chocolate glazed chocolate yeasted cluster doughnuts.... Continue reading
Posted Dec 3, 2017 at IDEAS IN FOOD
I've been thinking about coconut a lot lately, for no apparent reason. I haven't been using it very often and it clearly needed to make a comeback. The key to using coconut is toasting it first. It completely changes the... Continue reading
Posted Dec 2, 2017 at IDEAS IN FOOD
A TED talk by Luvvie Ajayi. "Telling a thoughtful truth should not be a revolutionary act." Getting comfortable with being uncomfortable is not an unusual idea, it's a common thread in any kind of physical training. It's definitely a philosophy... Continue reading
Posted Dec 1, 2017 at IDEAS IN FOOD
We roll ingredients into thin sheets, from avocados to doughnuts. This past week I had a desire to flatten peppermint patties. I vacuum sealed the patty and rolled it into a thin round. I froze the round to firm the... Continue reading
Posted Nov 30, 2017 at IDEAS IN FOOD
We have been cooking nuts in simple syrup in order to prepare them for roasting and remove their tannic undertones. Recently we have adjusted the approach. We soak the nuts for 12-24 hours, changing the water several times in the... Continue reading
Posted Nov 29, 2017 at IDEAS IN FOOD
Parenting is always teaching me something new about myself. Or at least, reminding me of the shortcomings I thought I'd already overcome. Patience in the kitchen is a big challenge for me. It can be hard for me to let... Continue reading
Posted Nov 28, 2017 at IDEAS IN FOOD
Years ago we made a tete de moine of chocolate. We referred to it as the chocolate shavy thingy. I stumbled across our doughnut biscotti as I was working on a more refined version of our doughnut and white chocolate... Continue reading
Posted Nov 27, 2017 at IDEAS IN FOOD
I was working on a doughnut idea. I was working with cake doughnuts straight up. I cooked them and was not thrilled with the results. This was a fine reminder why we created our super cakes. Still, the doughnuts had... Continue reading
Posted Nov 26, 2017 at IDEAS IN FOOD
it does but only when the gnocchi are hot
Toggle Commented Nov 26, 2017 on Methocel Potato Gnocchi at IDEAS IN FOOD
1 reply
This week we looked at our marble doughnuts with fresh eyes. Instead of intermingling the cuttings from our vanilla and chocolate doughs I placed the chocolate on the vanilla. Then I cut the dough block in half and inverted it... Continue reading
Posted Nov 25, 2017 at IDEAS IN FOOD
"The stuffing loaf came out better this year." "Mmm, hmm." "Why do you think?" "Because I made it and I like stuffing more than you do." "Ah." Years Past November 24, 2016 November 24, 2015 November 24, 2014 November 24,... Continue reading
Posted Nov 24, 2017 at IDEAS IN FOOD