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Aki and Alex
Levittown, PA
Recent Activity
In the digital world we often forget the importance of paper. Years Past August 21, 2016 August 21, 2015 August 21, 2014 August 21, 2013 August 21, 2013 August 21, 2011 August 21, 2010 August 21, 2009 August 21, 2008... Continue reading
Posted 6 hours ago at IDEAS IN FOOD
The meatball is iconic. It is classically delicious and the perfect canvas for creativity. I took a base blend of ground beef, veal and pork and folded in chopped, smoked brisket, roughly chopped onions, eggs, and parmigiano reggiano cheese. I... Continue reading
Posted yesterday at IDEAS IN FOOD
In a hurry at the market, I picked up a prepackaged kale salad with carrots and beets (and red cabbage though it wasn't mentioned on the label). It was from a farm and made by "real chefs." It looked pretty... Continue reading
Posted 2 days ago at IDEAS IN FOOD
We continue to explore seasoning with intensely flavored ingredients, currently dry cured olives. We stewed Italian long hot peppers in olive oil with the olives and a bit of crushed red pepper for a sharper accent of heat. We did... Continue reading
Posted 3 days ago at IDEAS IN FOOD
Not many people have a slicer in their living room. Our kitchen flows into the living room and straddling the space between the two rooms is a rolling cart and an electric lime green slicer from Arcobaleno. For those who... Continue reading
Posted 4 days ago at IDEAS IN FOOD
We can create delicious and be creative by easily substituting ingredients as our source of salt. Last year we made yuzu kosho yogurt to dress tomatoes. Today I came across dry cured olives. I opted to replace and adjust the... Continue reading
Posted 5 days ago at IDEAS IN FOOD
Looking to learn. Years Past August 15, 2016 August 15, 2015 August 15, 2014 August 15, 2013 August 15, 2012 August 15, 2011 August 15, 2010 August 15, 2009 August 15, 2008 August 15, 2007 August 15, 2006 August 15,... Continue reading
Posted 6 days ago at IDEAS IN FOOD
The pleasure is the smudging, smearing, synchronizing. The beauty is in the testing, tinkering, exploring, combining and seeing. Years Past August 14, 2016 August 14, 2015 August 14, 2014 August 14, 2013 August 14, 2012 August 14, 2011 August 14,... Continue reading
Posted 7 days ago at IDEAS IN FOOD
Amaya attended a great art camp this summer. Among the many different techniques that they explored, one involved looking at the natural landscape and using what you find to create art in the natural environment. It inspired her to look... Continue reading
Posted Aug 13, 2017 at IDEAS IN FOOD
We put the toffee crumbs to action at the shop. I put the first sprinkling was on our custard. They added a sweet caramel crunch to the the rich tangy vanilla laden swirls. The second was an idea I had... Continue reading
Posted Aug 12, 2017 at IDEAS IN FOOD
Pasta, for the most part, is flour and water. Realizing this we need to ask ourselves what can be flour and what can be water? Then the spectacular nature of the noodle can come from the cook. Years Past August... Continue reading
Posted Aug 11, 2017 at IDEAS IN FOOD
We created toffee crumbs. The inspiration was toffee. The catalyst was the smart as heck toffee recipe in Stella Parks', aka Bravetart's, debut book: Bravetart, Iconic American Desserts. We made the toffee, sorry no spoilers. We broke it up into... Continue reading
Posted Aug 10, 2017 at IDEAS IN FOOD
We rely on our bulletproof beurre monte as a flavorful base and foundation for sauces. During our dinner at Inferno Pizzeria Napoletana we built off our base model and made three flavorful montes, actually four, to support our sauces. We... Continue reading
Posted Aug 9, 2017 at IDEAS IN FOOD
The same image with different lighting. Both are alluring. They tell different stories. Years Past August 8, 2016 August 8, 2015 August 8, 2014 August 8, 2013 August 8, 2012 August 8, 2011 August 8, 2010 August 8, 2009 August... Continue reading
Posted Aug 8, 2017 at IDEAS IN FOOD
We added jalapenos to the griddled jalapeno kielbasa at the last minute in order to incorporate the flavor of fresh, lightly cooked peppers. Too often we add aromatics in the beginning of a longer process when we cook fish and... Continue reading
Posted Aug 7, 2017 at IDEAS IN FOOD
Something for everyone. Years Past August 6, 2016 August 6, 2015 August 6, 2014 August 6, 2013 August 6, 2012 August 6, 2011 August 6, 2010 August 6, 2009 August 6, 2008 August 6, 2007 August 6, 2006 August 6,... Continue reading
Posted Aug 6, 2017 at IDEAS IN FOOD
We substituted gluten free flour in our cruller recipe. We fried the dough in its own pot. We glazed the fried dough in our buttermilk lime glaze. The result was a moist, tender, rich and tangy cruller. For those not... Continue reading
Posted Aug 5, 2017 at IDEAS IN FOOD
A TED talk by Lidia Yuknavitch to remind us that life is constant evolution, who you are today is not who you will be forever. Every story deserves to be told. Years Past August 4, 2016 August 4, 2015 August... Continue reading
Posted Aug 4, 2017 at IDEAS IN FOOD
When I saw the Wild Brine label that read: Kimchi, Japanese, I had to put one in my shopping cart. Japanese Kimchi? There's no way that could be bad. As you can see from the empty bottle in the picture,... Continue reading
Posted Aug 3, 2017 at IDEAS IN FOOD
Some mornings you make too many hard boiled eggs. Then you look in the refrigerator to find the mayo and it happens to be sitting next to some Tutto Calabria Hot Spread Sauce, and a new salad is born. It's... Continue reading
Posted Aug 2, 2017 at IDEAS IN FOOD
At Curiosity Doughnuts our cruller has developed a devoted audience. The cruller is glazed with our vanilla buttermilk glaze. One day I changed up the glaze to our buttermilk lime. Chaos followed. I couldn't understand why. Until I realized that... Continue reading
Posted Aug 1, 2017 at IDEAS IN FOOD
I'm on a sponge cake kick. There's something about its light texture, you can almost feel the tiny bubbles popping against your teeth as they sink into the cake. It's delicate and rich, softly sweet with a hint of almond... Continue reading
Posted Jul 31, 2017 at IDEAS IN FOOD
The perfect blackberry is elusive. It is sweet and slightly musky, bursting with juice and tempered with a hint of acidity. It is almost as hard to find as a unicorn. Blackberries come in all shapes and sizes. Large and... Continue reading
Posted Jul 30, 2017 at IDEAS IN FOOD
We've just begun playing around with the KOPA Charcoal Oven. We start with vegetables--in this case Vidalia onions, a true test, to see what's possible. Years Past July 29, 2016 July 29, 2015 July 29, 2014 July 29, 2013 July... Continue reading
Posted Jul 29, 2017 at IDEAS IN FOOD
Begin with what you know. When the basics are improved the creativity begins. Years Past July 28, 2016 July 28, 2015 July 28, 2014 July 28, 2013 July 28, 2012 July 28, 2011 July 28, 2010 July 28, 2009 July... Continue reading
Posted Jul 28, 2017 at IDEAS IN FOOD