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Aki and Alex
Levittown, PA
Recent Activity
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Take your favorite pie crust recipe and add 2 tablespoons grated parmesan cheese, a 1/2 teaspoon of finely ground fresh black pepper, and some chopped chives, if you have them. Par bake the pie crust for 30 minutes at 350°F.... Continue reading
Posted yesterday at IDEAS IN FOOD
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Extruding mafaldine pasta was inspirational. We found that by slightly pulling on the pasta as it extrudes we were able to help the noodle retain its tight waves in a straight line. Watching the ribbons emerge from the machine prompted... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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Our take on a Turkey Club sandwich is over at Serious Eats. Come check it out and see where the ideas take you.. Years Past August 28, 2013 August 28, 2012 August 28, 2011 August 28, 2010 August 28, 2009... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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Why is it that we save bacon fat but discard sausage drippings? When we were done cooking up tasting patties of pork belly sausage we were left with a pan full of drippings and fat. We decided to answer our... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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We started with heavy cream and added buttermilk, modeled after the creme fraiche from Maximum Flavor. Then we added the zest of 2 limes and stirred everything together. We put the lid on and now have it setting on the... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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It was as easy as putting the oysters on a medium high grill. When the shells popped, the oysters were ready. They were tender, juicy, and just cooked through. They made us think about cooking, the processes and the best... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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Warm vegetable salads are perfect for suddenly cool summer evenings. They are even more exciting with unexpected inclusions like Swiss chard stem. Swiss chard leaves are usually separated from the stems because they cook differently. While you can cook them... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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We have explored brines. And we have explored flavored brines. We have even explored injecting flavored brines. And we have poked holes in cakes and poured syrup over them so that moisture and flavor can penetrate into the nooks and... Continue reading
Posted Aug 23, 2014 at IDEAS IN FOOD
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We were pleasantly surprised to discover that New Hampshire Community Seafood has a weekly seafood share with a pick-up in Concord, NH and promptly signed up to see what they would bring. Truly fresh seafood is hard to come by... Continue reading
Posted Aug 22, 2014 at IDEAS IN FOOD
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It's about focusing on a small detail and allowing it to drive the creative process. Years Past August 21, 2013 August 21, 2013 August 21, 2011 August 21, 2010 August 21, 2009 August 21, 2008 August 21, 2007 August 21,... Continue reading
Posted Aug 21, 2014 at IDEAS IN FOOD
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We sliced the zucchini into 1/2-inch thick rounds. We seasoned the slices with salt and set them aside in a colander for 30 minutes to release some of their water content (optional). Then we patted them dry and sauteed them... Continue reading
Posted Aug 20, 2014 at IDEAS IN FOOD
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I've been chasing the perfect stuffed pork chop recipe for years. Years ago in someone's home I was served the perfect stuffed pork chop, at least as I remember it. It was tender and flavorful and of course filled with... Continue reading
Posted Aug 19, 2014 at IDEAS IN FOOD
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We have prepared polenta topped with truffles. We had not upgraded our fresh polenta with truffles. Until yesterday. We used the corn scraper to convert the corn on the cob into a bowl of creamed corn. We seasoned the corn... Continue reading
Posted Aug 18, 2014 at IDEAS IN FOOD
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We had scraped a dozen ears of corn for dinner. Aki had marinated chicken thighs with red wine, rice vinegar, tamari soy sauce, scallions, and sliced garlic. Instead of roasting the thighs on a bed of vegetables we roasted them... Continue reading
Posted Aug 17, 2014 at IDEAS IN FOOD
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Usually we grind onions into our burger. Yesterday we decided to press the onion into the outside of the burger. The onion slice browned and softened. It stuck to the patty and flavored the fat in the pan. The burger... Continue reading
Posted Aug 16, 2014 at IDEAS IN FOOD
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Some recipes just come to you. I've been reading Anne Dimock's book Humble Pie and so I had a hankering to bake. Her special pie is rhubarb and I knew there was some in the refrigerator. It was not quite... Continue reading
Posted Aug 15, 2014 at IDEAS IN FOOD
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Thoughtful eaters often notice that the flavor of the fruit changes depending on where you take your bite. A fat, tender peach may be sweet on one side and tart on the other, depending on how it ripened on the... Continue reading
Posted Aug 14, 2014 at IDEAS IN FOOD
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Peaches are around. And they continue to be hit or miss. Really more miss than hit. So we mess with them. We cut them, we marinate them, we cook them, we puree them, we pickle them, we vacuum seal them,... Continue reading
Posted Aug 13, 2014 at IDEAS IN FOOD
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We think of poached eggs as firm on the outside and soft, oozy and runny on the inside. Chasing the perfect poach is what led to the onslaught of hot spring eggs cracking into kitchens around the world. Today we... Continue reading
Posted Aug 12, 2014 at IDEAS IN FOOD
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We had a blueberry lemonade at a restaurant last week that was a great idea that could have been better. So of course once we got home we began mulling over ways to make it better. We decided to freeze... Continue reading
Posted Aug 11, 2014 at IDEAS IN FOOD
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Don't soak your ears of corn in water. Just bring them home and throw them on a hot grill. Turn them a few times until the outside is charred and browning on all sides. Transfer the ears of corn to... Continue reading
Posted Aug 10, 2014 at IDEAS IN FOOD
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Soffrito is a term I associate with Italian cuisine. Long ago when we worked on the Vineyard making soffrito was one of Alex's jobs. Minced vegetables (carrots, celery, onion-with garlic added later) were slowly cooked in an abundance of olive... Continue reading
Posted Aug 9, 2014 at IDEAS IN FOOD
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In school every teacher had a roll or rolls of masking and scotch tape in dispensers on their desks. Most office environments, even in restaurants and at reservation desks, have the same thing. In the world of painting, the tape... Continue reading
Posted Aug 8, 2014 at IDEAS IN FOOD
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We started the day making a coconut simple syrup. We combined 500 grams of coconut water with 500 grams of coconut palm sugar. We brought the mixture to a boil and turned off the heat. We strained it and reserved... Continue reading
Posted Aug 7, 2014 at IDEAS IN FOOD
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Our herbs survived the move. This in spite of being left in a warehouse for 2 weeks because the moving company didn't have enough space on their trucks. It's take a couple of weeks of TLC to bring them back... Continue reading
Posted Aug 6, 2014 at IDEAS IN FOOD