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Aki and Alex
Levittown, PA
Recent Activity
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Fall is here. So is our take on a pumpkin doughnut at Curiosity Doughnuts. We make a glaze with canned pumpkin, buttermilk, vanilla, cinnamon, salt and powdered sugar. We dipped the doughnuts in the glaze and seasoned the top with... Continue reading
Posted yesterday at IDEAS IN FOOD
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As the weather cools, it finally is grilling season. When we grill we always, as often as we remember, use a wet rest rest for our meats, fish and vegetables. What do we use? These days we lean heavily on... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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Apple season is in full swing and we are lucky to live in area where the fruits are plentiful. This time of year we don't buy them in supermarkets, we go out to the orchards and pick them. There's nothing... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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A new project has us working with some ideas from the shelf. For years we have carried around, tweaked, evolved and cooked with 12 courses in mind. The number 12 resonates with me and it has kept us in some... Continue reading
Posted 4 days ago at IDEAS IN FOOD
Because life is about more than just the food we eat, Graham and Alex built this wall for us to use when we're not in the kitchen. Bouldering Wall Timelapse from Graham Vickowski on Vimeo. Years Past September 21, 2015... Continue reading
Posted 5 days ago at IDEAS IN FOOD
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I finally got around to unpacking the last few books in our library today. We had to purchase a few more bookshelves but I am happy to sat that all of the boxes are empty and broken down. Although it's... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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It's exciting when you can add flavor to an ingredient that has been a part of our pantry, hidden in plain sight, waiting to be played with. Today we took some standard dill pickles and their brine and put them... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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Our thumbprint is as close to a jelly doughnut that we have come. I have wanted to bring the jelly doughnut to our yeasted dough. But I did not want to stuff it inside. We reserve stuffed fillings for our... Continue reading
Posted Sep 18, 2016 at IDEAS IN FOOD
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The origin story of Curiosity Doughnuts had us wanting to open a soft serve custard shop accompanied by doughnuts. The doughnuts took off. The custard is a dark horse. Both are amazingly delicious. Together they are best. Though that is... Continue reading
Posted Sep 17, 2016 at IDEAS IN FOOD
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We got an email yesterday from Manoff Market Gardens saying that they they were going to begin pressing apple cider that morning and it would be available in the store after lunchtime. Having never tasted truly fresh apple cider I... Continue reading
Posted Sep 16, 2016 at IDEAS IN FOOD
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Today we stepped out of the kitchen to begin building a climbing wall. As with most projects I undertake it went from idea to really big idea quickly. The plan for the wall was a place for Amaya to play,... Continue reading
Posted Sep 15, 2016 at IDEAS IN FOOD
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"You know what would be amazing, a key lime pie doughnut." I was graced with this idea as I was glazing doughnuts in the kitchen last weekend. I paused, thought, looked around and realized I could make it happen. I... Continue reading
Posted Sep 14, 2016 at IDEAS IN FOOD
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The Spread I have spent the past 2 days teaching a hands on gluten free class at ICE in New York City. We cooked through many of the recipes from our book Gluten Free Flour Power. Then we built upon... Continue reading
Posted Sep 13, 2016 at IDEAS IN FOOD
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Some days are spent searching for inspiration. We have our daily routines to follow but sometimes, as we move through our tasks, the spark is missing. The ingredients stop speaking to us and the excitement leaches out of the kitchen.... Continue reading
Posted Sep 12, 2016 at IDEAS IN FOOD
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Some days are about the small pleasures. It's feeling the sun against your face without the pressure of extreme humidity. It's the breeze that ripples through your hair and wakes up all your senses. It's watching your daughter tear through... Continue reading
Posted Sep 11, 2016 at IDEAS IN FOOD
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Today we unveiled our Slushious. The name is ripped directly from the movie Home. Last Monday we went apple picking. When we finished the picking we treated ourselves to frozen, slushy style, apple cider. I was smitten with the refreshing... Continue reading
Posted Sep 10, 2016 at IDEAS IN FOOD
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We love Wood's Boiled Cider. We discovered it a few years ago and we use it to make our almost famous Cider-Scotch. It's sweet and tangy, full of rich apple flavor. The only issue we had with it was that... Continue reading
Posted Sep 9, 2016 at IDEAS IN FOOD
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Boneless, skinless, organic chicken thighs make this dish perfect for a weeknight dinner on the fly. When I bring the thighs home, I score the inside, season them with salt, and store them in the refrigerator in an airtight container.... Continue reading
Posted Sep 8, 2016 at IDEAS IN FOOD
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I came across Hatch chiles at Wegmans today and was unable to pass them by. Back when we lived in Colorado, Hatch chiles were a seasonal indulgence. The chile roasters would appear at the supermarkets and you could smell the... Continue reading
Posted Sep 7, 2016 at IDEAS IN FOOD
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I looked at a tray of frozen scooped cookie dough, and as I was nabbing a few, I saw cookie dough truffles. Cookie dough has a similar texture to a ganache. A quick dip in chocolate would enrobe the dough... Continue reading
Posted Sep 6, 2016 at IDEAS IN FOOD
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Today we went to Solebury Orchards and picked our first apples of the season. The weather was coolish, crisp, and sun drenched. The Galas were the ripe for the picking. We filled our bags quickly. And the smiles and laughter... Continue reading
Posted Sep 5, 2016 at IDEAS IN FOOD
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Yesterday we made our first peach glazed doughnut. We made the glaze with our pie in a pot peaches. The glaze was sweet, acidic, floral and bright. It was a tasty doughnut. Reflecting on the doughnut afterwards I felt that... Continue reading
Posted Sep 4, 2016 at IDEAS IN FOOD
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We like to take group shots of the doughnuts as a visual reference and record. It allows us to see what we were up to at a certain point in time. It also shows us how the dough is behaving.... Continue reading
Posted Sep 3, 2016 at IDEAS IN FOOD
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The oven is an excellent heat source that allows for even cooking from all sides. Since we were making peach pie filling, it finally dawned on us to cook the fruit in the oven rather than on the stove top... Continue reading
Posted Sep 3, 2016 at IDEAS IN FOOD
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Chicken wings are enjoying a renaissance in our house. While we still adore the Korean Style Wings from our book Maximum Flavor, lately we've been indulging in a slightly sweet, sticky, soy sauce wings for last minute cravings. The nice... Continue reading
Posted Sep 1, 2016 at IDEAS IN FOOD