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Aki and Alex
Levittown, PA
Recent Activity
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Coming back to the complete cauliflower it seems we left a few rocks unturned. We started again. We took the cauliflower and used a mandoline to shave off the fine textured florets. We put them into the dehydrator until they... Continue reading
Posted yesterday at IDEAS IN FOOD
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Every time we make noodles I am fascinated by the entire experience. The inner chamber of the machine as it mixes and extrudes. The bronze dies with their series of holes, that magically transform the shape of the kneded dough... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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In case you missed it, we're in the April issue of Bon Appetit talking about how to perfectly cook a 2-inch thick porterhouse steak. While there are a few extra steps involved, the active cooking time is minimal and the... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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We made an interesting discovery after we moved to NH, there's no income tax here unless you're self-employed. That was a rude awakening. Fortunately a little something from Arcobaleno showed up in the mail to cheer us up. These dies... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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We were looking for an elegant and functional way to add nori to dishes as a final seasoning. The simplest solution made the most sense. We rolled sheets of nori into a tight tube and tied them with twine. Now... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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We thinly slice rhubarb and dress it with salt, olive oil and honey. We let the rhubarb marinate and the seasonings blend. A dressing forms. We slice a wedge out of each radish and put a piece of nori in... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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When I was down in Miami I came across olives marinated in Indian lime pickles. I thought the idea was brilliant. The acidic spiciness of the lime pickle dressing olives. When I opened the package the olives were broken and... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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After making eggplant parmigiana, we are always faced with leftovers. And then the leftovers unveil potential. We can slice the chilled eggplant like a terrine. We are then able to sear the eggplant on the sliced side adding a fresh... Continue reading
Posted Apr 11, 2015 at IDEAS IN FOOD
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We find it essential to feed creativity. For a recent workshop Aki put together Rolo blondies. We needed a pick me up so she went though the cupboards to see what she had to work with. The creation of these... Continue reading
Posted Apr 10, 2015 at IDEAS IN FOOD
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We found racks of lamb ribs at our local supermarket. We seasoned them with salt and then braised them in a stew of lima beans enriched with soffrito, tomatoes, and wine. When the ribs were tender we pulled them out... Continue reading
Posted Apr 9, 2015 at IDEAS IN FOOD
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With Corn Pops still on the brain we looked to get more of them into our lives. The cold winter brought freshly popped popcorn back into fashion for us. The proximity of the two snacks in our kitchen counter made... Continue reading
Posted Apr 8, 2015 at IDEAS IN FOOD
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Pasta water is often added to a pan of pasta as it is finished with the sauce. Pasta water is a variable. How much salt is in it? How many orders of pasta were cooked in it? How much water... Continue reading
Posted Apr 7, 2015 at IDEAS IN FOOD
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Seven parts later, the entire cauliflower used, we have a dish. We sauteed the cauliflower scallops in salted butter and placed them on the cauliflower custard. We seasoned the encapsulated cauliflower with cauliflower charcoal and salt and put it on... Continue reading
Posted Apr 6, 2015 at IDEAS IN FOOD
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We took all the trimmings and odd bits from the cauliflower That we couldn't use for any other application and decided to make charcoal. We set them on a sheet of foil and put them on our grill to carbonize.... Continue reading
Posted Apr 5, 2015 at IDEAS IN FOOD
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We started with the reserved dairy from the encapsulated cauliflower. We weighed it and seasoned it with 0.5% salt. We also calculated 0.4% iota carrageenan and 0.1% kappa carrageenan. We sheared the carrageenans into the dairy in the blender. After... Continue reading
Posted Apr 4, 2015 at IDEAS IN FOOD
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We put the cauliflower florets in a pot and covered them with just about equal parts whole milk and heavy cream. We simmered the cauliflower until it was tender. Then we drained it and put the tender florets into a... Continue reading
Posted Apr 3, 2015 at IDEAS IN FOOD
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We trimmed the leaves from the cauliflower stems. We blanched them in boiling water, iced them down, and laid them out on a dehydrator tray. We covered the leaves with a teflon sheet to keep them flat. We dehydrated the... Continue reading
Posted Apr 2, 2015 at IDEAS IN FOOD
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Small stems and attached leaves surround the central stalk of the cauliflower. We separated the leaves from the stalks. We reserved the leaves for another preparation. The cauliflower stems are fickle. Tasting each stem as we sliced them gave us... Continue reading
Posted Apr 1, 2015 at IDEAS IN FOOD
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After harvesting the scallops from the cauliflower stem we were left with the central core. We sliced it thinly and punched out rounds. We reserved all the trimmings and discarded pieces for another cauliflower preparation. We put the sliced rounds... Continue reading
Posted Mar 31, 2015 at IDEAS IN FOOD
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We were in the thick of a 3 day day hydrocolloid workshop. That is a lot of thickening and gelling. We had reached the point where we were exploring the potential of vegetable purees. A cauliflower was our test subject.... Continue reading
Posted Mar 30, 2015 at IDEAS IN FOOD
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Like the blood orange, the outside view only offers a glimpse of what's inside. Today I'm at the Cherry Bombe Jubilee. I have the pleasure of moderating a panel with some of the country's most fascinating chefs: Dominique Crenn, Iliana... Continue reading
Posted Mar 29, 2015 at IDEAS IN FOOD
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We started with our Cornflake Ice Cream. We have evolved our processes over time. Now we toast our cereal in a lower oven for a longer period of time. For the Corn Pops we roasted them for 2 hours at... Continue reading
Posted Mar 28, 2015 at IDEAS IN FOOD
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We started with pepperoni ends, canned tomatoes, red wine, and a rib end veal breast. We cut the veal breast into individual ribs. We hand crushed the tomatoes and added them to the pressure cooker with red wine, water, and... Continue reading
Posted Mar 27, 2015 at IDEAS IN FOOD
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After brining the shrimp we seasoned them with Jeremiah's Chicken Spice. I could tell you what's in it but then he'd have to kill me. So like the Colonel, you are best inventing your own. The spice added a robust... Continue reading
Posted Mar 26, 2015 at IDEAS IN FOOD
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We finally found a point cut of brisket. It was prepared for corned beef. We pressure cooked the point in water with several sliced onions for one hour. The meat was tender and rich, and it was salty. That it... Continue reading
Posted Mar 25, 2015 at IDEAS IN FOOD