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Aki and Alex
Levittown, PA
Recent Activity
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Potential in plain sight, cheating, shark jumping. How comfortable are you in your own skin? Years Past January 25, 2014 January 25, 2013 January 25, 2012 January 25, 2011 January 25, 2010 January 25, 2009 January 25, 2008 January 25,... Continue reading
Posted 4 hours ago at IDEAS IN FOOD
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Taking the time to cut out hearts, Brush the dough, And sugar coat Just to make someone smile. (And the caramel apple pie surrounding the heart doesn't hurt the cause.) Years Past January 24, 2014 January 24, 2013 January 24,... Continue reading
Posted yesterday at IDEAS IN FOOD
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Just clip it. Years Past January 23, 2014 January 23, 2013 January 23, 2012 January 23, 2011 January 23, 2010 January 23, 2009 January 23, 2008 January 23, 2007 January 23, 2006 January 23, 2005 Ideas in Food: Great Recipes... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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We always start somewhere. We always start somewhere. Start somewhere. Start. Years Past January 22, 2014 January 22, 2013 January 22, 2012 January 22, 2011 January 22, 2010 January 22, 2009 January 22, 2008 January 22, 2007 January 22, 2006... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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We wanted a crunchy, salty seasoning for our mushroom dish. Instead of reaching for the usual go-to, Maldon salt, we created one of our own. (Our hand was played because Justin was out of Maldon salt. Necessity is the mother... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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A Dinner and a Workshop with Justin Carlisle and his team culminated in an exciting evening of improvisation and experimentation in the kitchen. We started the evening with Ranch powder dusted trout skins topped with their roe and fried rice... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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Winter in New Hampshire is different from what we've experienced before. Having lived in Maine, Vermont, and Colorado we are no strangers to long snowy seasons. Every state feels different and our new home is no exception. This has been... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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If perfection is an unattainable goal then the trick is reveling in the imperfections and appreciating what the flaws bring to the table. Being open to working with imperfect items allows us to discover new ideas, and occasionally even save... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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I am in Milwaukee, Wisconsin visiting with chef Justin Carlisle and his team at Ardent restaurant. Our dinner and a workshop combination allows chefs to bring us to them. They take advantage of some continuing education for themselves and their... Continue reading
Posted Jan 17, 2015 at IDEAS IN FOOD
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Because every so often a little indulgence is a good thing. Peanut Butter, Chocolate Chip, Rice Krispie Cookies Makes about 3 dozen 4 ounces / 113 grams unsalted butter, room temperature 1/2 cup / 125 grams creamy peanut butter, room... Continue reading
Posted Jan 16, 2015 at IDEAS IN FOOD
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We started with our yeast noodles. There savoriness has a very toasted bread-like flavor and aroma that was quite similar to the buttery pie dough we use in our chicken pot pie. Amaya has a thing for broth so we've... Continue reading
Posted Jan 15, 2015 at IDEAS IN FOOD
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Inspired by Jeff Mahin, via his Twitter feed we dove into back into the Rice Krispie Treat arena. He was making Rice Krispie treat studded cookies. We saw that and asked how he was doing it. He responded, "a little... Continue reading
Posted Jan 14, 2015 at IDEAS IN FOOD
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This is one of those restaurant tricks that can make a difference at home, especially in the wintertime. Amaya has a thing about hot food and putting warm food on a cold plate means it chills down that much more... Continue reading
Posted Jan 13, 2015 at IDEAS IN FOOD
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We've been playing around with sprouted flours lately, just to get a feel for what they're all about. We were pleasantly surprised by the amount of flavor in this sprouted spelt flour and felt that while the flavor of the... Continue reading
Posted Jan 12, 2015 at IDEAS IN FOOD
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We started with our pressure toasted yeast. We put it into a Vitamix and pulverized it into a fine flour. We combined 100 grams of the roasted yeast flour with 900 grams semolina flour. We put the two into the... Continue reading
Posted Jan 11, 2015 at IDEAS IN FOOD
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We revisited the idea of mosaics. Visually I suppose these are closer in appearance to stone: marble, granite, quartz. Since the idea of avocado on toast has somehow taken the world by storm, we felt we could play with it... Continue reading
Posted Jan 10, 2015 at IDEAS IN FOOD
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We started with our egg yolk pasta dough. We substituted 50% whole wheat flour. It adds a great nutty flavor to the pasta and by limiting the quantity of whole wheat flour, the dough retains its elasticity. For the filling... Continue reading
Posted Jan 9, 2015 at IDEAS IN FOOD
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There's nothing better than a chilly, fresh oyster on the half shell, preferably shucked by someone who knows what they're doing. The ones pictured above were Pemaquids shucked at Eventide Oyster Co. in Portland, ME, where they know how to... Continue reading
Posted Jan 8, 2015 at IDEAS IN FOOD
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Anyone who knows us knows that we love cheese. Most nights Alex would be perfectly content to eat cheese and salumi for dinner but, thankfully, we do have other people at the table to consider, so there is a usually... Continue reading
Posted Jan 7, 2015 at IDEAS IN FOOD
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We revisited our miso pasta dough from Ideas in Food: Great Recipes and Why They Work. We substituted barley miso for the white miso we usually use. The noodles took on a dark color and rich aroma. The barley miso... Continue reading
Posted Jan 6, 2015 at IDEAS IN FOOD
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We were having lobsters. Aki wanted baked stuffed lobsters for her birthday. Specifically stuffed with the potato chip and shrimp filling I made on the fly years ago. With baked stuffed lobsters comes the mess of shells and the process... Continue reading
Posted Jan 5, 2015 at IDEAS IN FOOD
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Living in a slightly out of the way location has reinforced the value of flexibility. Going shopping with a menu set in stone almost never works. We can hardly ever source everything we want, at the quality we need, at... Continue reading
Posted Jan 4, 2015 at IDEAS IN FOOD
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Some days it seems impossible to settle on just one choice. FInd a way to make that work for you. Years Past January 3, 2014 January 3, 2013 January 3, 2012 January 3, 2011 January 3, 2010 January 3, 2009... Continue reading
Posted Jan 3, 2015 at IDEAS IN FOOD
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This is a dish that needs no explanation. Layers of fried eggplant, sauce and cheese--I like a blend of mozzarella and ricotta, baked together into a gooey, delicious casserole. It's also a dish that benefits from being made at home.... Continue reading
Posted Jan 2, 2015 at IDEAS IN FOOD
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Rather than diluting we are amplifying. We infuse and flavor many ingredients from vinegar to bourbon. We even flavor our lemonade with fruits, herbs and spices. Somehow it never crossed our mind to cold brew tea in lemonade. Instead of... Continue reading
Posted Jan 1, 2015 at IDEAS IN FOOD