This is Aki and Alex's Typepad Profile.
Join Typepad and start following Aki and Alex's activity
Join Now!
Already a member? Sign In
Aki and Alex
Levittown, PA
Recent Activity
Image
We started with the classic combination of sausage and peppers. With this in mind, we could explore the ideas of what could be sausage and what could be peppers. We adapted our shrimp sausage recipe from Maximum Flavor, incorporating shishito... Continue reading
Posted 6 hours ago at IDEAS IN FOOD
Image
The development of a dish is dictated guided by what we have, what we want, and what we discover. I try and incorporate seamless ravioli into as many (guest chef, pop up, traveling minstrel) dinners as possible. Burying a filling... Continue reading
Posted yesterday at IDEAS IN FOOD
Image
We put our the instant masa grits to use in an agnolotti. The filling was rich with ricotta, parmigiano reggiano, cream cheese, and truffle oil. We spiked it with smoked fermented black beans, which were the starting point for the... Continue reading
Posted 2 days ago at IDEAS IN FOOD
Image
The idea of green curry was stuck in my head. What is green curry? What does it actually mean? To me it is the flavors and aromas of lemongrass, ginger, basil, lime, fish sauce, and jalapeno all wrapped together in... Continue reading
Posted 3 days ago at IDEAS IN FOOD
Image
Alliterations can do a lot for creativity. We made our pasta dough and flavored it with black pepper and cayenne. We rolled the dough into sheets and punched out corzetti. We cooked the pasta and dressed it with our bulletproof... Continue reading
Posted 4 days ago at IDEAS IN FOOD
Image
Visual and aromatic similarities inspire connections. We have been developing the elements for today's pop up adventure featuring doughnuts by day and noodles by night at Inferno PIzzeria. One of the courses is centered around the first of the season's... Continue reading
Posted 5 days ago at IDEAS IN FOOD
Image
By changing the place where you create you can force yourself to discover new ingredients, ideas, thoughts, and techniques. Inspiration and improvisation are directly related to your ability to be open and to explore the unknown. Creativity is the act... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Amaya picked this TED video for the website because it taught her that she can do anything if she uses the materials at hand and her imagination. We should all do a little more tinkering. Years Past July 17, 2016... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Image
What if we cracked an egg and cooked it in griddled smoked meatloaf instead of using toast? Years Past July 16, 2016 July 16, 2015 July 16, 2014 July 16, 2013 July 16, 2012 July 16, 2011 July 16, 2010... Continue reading
Posted Jul 16, 2017 at IDEAS IN FOOD
Image
The rich, heady, funky aroma and deep, savory, chocolatey flavors of fermented black beans continue to entice me. I believe they are an unsung hero in the kitchen and will continue to grow in both influence and use in the... Continue reading
Posted Jul 15, 2017 at IDEAS IN FOOD
Image
There is our signature butter burger. It eventually sparked the idea that triggered the super moist water burger. Roughly a year later I am now smitten with exploring the heavy cream burger, combining the attributes of both innovations. Heavy cream... Continue reading
Posted Jul 14, 2017 at IDEAS IN FOOD
Image
We started with our brown rice shio koji. We layed it out in a pyrex dish and fired up our tube smoker. We smoked and stirred the shio koji for 3 ish hours. We returned the koji to its jar... Continue reading
Posted Jul 13, 2017 at IDEAS IN FOOD
Image
I love old school regional cookbooks, with their spiral bindings and local flavor. I also enjoy some of the more glossy versions of these regional texts, when they are well done. I was delivering a donation to a local thrift... Continue reading
Posted Jul 12, 2017 at IDEAS IN FOOD
Image
The goal was to make a laminated biscuit. I also wanted to eliminate the often discussed question of how small or large the chunks of butter should be in the flour. We use melted butter in our doughnuts, so why... Continue reading
Posted Jul 11, 2017 at IDEAS IN FOOD
Image
It has taken me shy of 2 years to realize a more elegant way to arrange our doughnut holes. Previously I let the doughnut holes fall chaotically over the cooling rack. Then they lined up. When I arranged the holes... Continue reading
Posted Jul 10, 2017 at IDEAS IN FOOD
Image
We have explored the idea of funfetti. It adds a smile and a childlike twist to an idea. But isn't funfetti only the addition of rainbow sprinkles? Yes. By sprinklizing a dish it becomes funfettied. I wanted to take the... Continue reading
Posted Jul 9, 2017 at IDEAS IN FOOD
Image
After making our pistachio white chocolate puree we set it in a container and refrigerated it. The puree solidified into a hard block. Once I saw it, I immediately knew what we could do, shave it. I removed the puree... Continue reading
Posted Jul 8, 2017 at IDEAS IN FOOD
Image
My motives and inspirations are often hard to understand and even more difficult to believe. The bowl of noodles became something amazing because of two key factors: a well stocked pantry and a willingness to wash extra dishes. A third... Continue reading
Posted Jul 7, 2017 at IDEAS IN FOOD
Thanks! By weight.
Toggle Commented Jul 7, 2017 on Pistachio White Chocolate Puree at IDEAS IN FOOD
1 reply
Image
We put 1 part roasted, salted pistachios and 2 parts white chocolate chips in the food processor. We turned it on and let it spin. The nuts pulverized and the chips began to melt. A large mass formed in the... Continue reading
Posted Jul 6, 2017 at IDEAS IN FOOD
Image
We utilized our olive oil enriched pasta dough to make a few trays of agnolotti. In addition to using a dough previously designed for long noodles and textured shapes,\]= we altered the shape of the agnolotti. Instead of the iconic... Continue reading
Posted Jul 5, 2017 at IDEAS IN FOOD
Image
In early April we learned about making a larger, three finger, cavatelli. Since then we have explored other doughs and techniques utilizing the Cavarola board. In a recent workshop we modified our smoked pasta recipe to create an array of... Continue reading
Posted Jul 4, 2017 at IDEAS IN FOOD
Image
...have been rebranded as "Golden Berries." I saw these today and couldn't help but wonder if "a rose by any other name will smell as sweet" or if marketing will prove that Shakespeare is hopelessly out of date. I didn't... Continue reading
Posted Jul 3, 2017 at IDEAS IN FOOD
Image
It's that time of year again, Peg's birthday, right before the Fourth of July. Amaya and I decided to make a fruit tart this year. I made a gluten free almond flour crust, so everyone at the table could partake... Continue reading
Posted Jul 2, 2017 at IDEAS IN FOOD
Image
We continue to explore, tinker and wonder. We adapted our smoked pasta dough recipe from Ideas in Food: Great Recipes and Why They Work to make a more pliable, stretchable pasta. Besides using un-smoked flour we added 28 grams of... Continue reading
Posted Jul 1, 2017 at IDEAS IN FOOD