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Aki and Alex
Levittown, PA
Recent Activity
Sundays are a great day to make muffins because you can eat them that day and have them on hand for lunches and after school snacks in the beginning of the week. Amaya made her first batch of pumpkin muffins... Continue reading
Posted 2 hours ago at IDEAS IN FOOD
The dish is a combination of our tandoori linguini and a butternut squash bolognese sauce made with our kielbasa sausage. We topped the dish with a generous dollop of ricotta and sprinking of Parmigiano Reggiano. The kielbasa sausage is the... Continue reading
Posted yesterday at IDEAS IN FOOD
One of my very favorite Ted Talks. Rita Pierson gets right to the point. Years Past October 19, 2017 October 19, 2016 October 19, 2015 October 19, 2014 October 19, 2013 October 19, 2012 October 19, 2011 October 19, 2010... Continue reading
Posted 2 days ago at IDEAS IN FOOD
"Frozen Mirepoix." Words to make Alex shudder. I love it though. When I first saw it in the freezer at Whole Foods I chuckled at it. Then I bought it. Now I use it all the time. It's a standing... Continue reading
Posted 3 days ago at IDEAS IN FOOD
There's a definite chill in the air, spurring us to embrace the use of warming spices. Today we added 2% tandoori spices to our base extruded pasta recipe. It was enough to give us a clear flavor of the spices... Continue reading
Posted 4 days ago at IDEAS IN FOOD
In Maximum Flavor we made butternut squash capponata. The squash is bright, sweet, crispy and juicy. It is a melon with structure. Since then we have looked at other ways of serving it raw and marinated. Today we started playing... Continue reading
Posted 5 days ago at IDEAS IN FOOD
Pistachio stock was the revelation that brought our mortadella, cabbage and pistachio ragout together. I blended salt roasted pistachios, water and soy sauce together. I strained the mixture and the result was a rich and creamy stock. It had an... Continue reading
Posted 6 days ago at IDEAS IN FOOD
The weather has finally turned and there is a welcome chill in the air. This afternoon there was football on tv and chili simmering in the pot. I had planned for baked potatoes and forgotten about rock climbing practice. So,... Continue reading
Posted 7 days ago at IDEAS IN FOOD
I love the flavor of prosciutto and speck in cooked dishes. What I do not love is the way the ham dehydrates and gets super salty during the cooking process. In order to eliminate this problem, tonight I laid slices... Continue reading
Posted Oct 13, 2018 at IDEAS IN FOOD
Just in time for Halloween, I'm perusing all of the extensive candy options in my local stores. Be honest, we all do it. As long as I have to buy candy to give away, I may as well ensure that... Continue reading
Posted Oct 12, 2018 at IDEAS IN FOOD
By seasoning the shells we have the opportunity to let flavors mingle. The seasoning concentrates and changes as we grill the oysters. When we pick up the oysters and slurp them the seasoning compliments and does not overpower the shellfish.... Continue reading
Posted Oct 11, 2018 at IDEAS IN FOOD
As promised, we're bringing Curiosity Doughnuts back to Jersey. Starting this Sunday we will be popping up on Sunday mornings at the Princeton Whole Foods Market. We will be there at 10:00am, with some of the best doughnuts in the... Continue reading
Posted Oct 10, 2018 at IDEAS IN FOOD
I have been searching for thick cut and cross cut short ribs for many years. I was too lazy to make them myself. And I never remembered I was looking for them when I was in the butcher shop. Every... Continue reading
Posted Oct 9, 2018 at IDEAS IN FOOD
I made another round of Frank's Red Hot flavored noodles. I dressed the noodles with our buttermilk bolognese. I finished the pasta with a spoonful of our Frank's bulletproof beurre monte. The noodle flavor stood up to the rich sauce.... Continue reading
Posted Oct 8, 2018 at IDEAS IN FOOD
I made jalapeno noodles. They have become a regular addition to my noodle making repertoire. The intensity of the jalapenos acts as a flavorful foil for rich sauces. I started the sauce with cabbage, soffrito and minced mortadella. I made... Continue reading
Posted Oct 7, 2018 at IDEAS IN FOOD
We recently made 4 flavored pastas: jalapeno, yellow mustard, Frank's hot sauce and horseradish. The flavor must be at least three times as intense as the desired end result. The flavor is diluted three times in the noodle process: in... Continue reading
Posted Oct 6, 2018 at IDEAS IN FOOD
A little perspective from Emily Levine. Years Past October 5, 2017 October 5, 2016 October 5, 2015 October 5, 2014 October 5, 2013 October 5, 2012 October 5, 2011 October 5, 2010 October 5, 2009 October 5, 2008 October 5,... Continue reading
Posted Oct 5, 2018 at IDEAS IN FOOD
I spent yesterday making and sharing noodles. At one point I borrowed a pizza dough, cut it up and put it in the pasta boiler. The dough cooked up into a tender, plump dumplings. Are pizza dough dumplings necessary? Probably... Continue reading
Posted Oct 4, 2018 at IDEAS IN FOOD
Our latest obsession is burrata on top of pasta. We've found these smaller balls of cheese that are perfect for single servings. When you break it open over a hot bowl of rigatoni with buttermilk bolognese, you get this wonderful... Continue reading
Posted Oct 3, 2018 at IDEAS IN FOOD
I prepared 4 bulletproof beurre montes for pasta-fest tomorrow at the Pizza and Pasta Expo. I am fortunate to be making and cooking in the Arcobaleno booth. I will be serving an array of noodles in the style of those... Continue reading
Posted Oct 2, 2018 at IDEAS IN FOOD
Salumi soffritos have been an essential element in our pasta preparations. Over the years we have used salumi as an ingredient. I finally integrated the cured meat into a fresh sausage. I am working on a few varieties. The first... Continue reading
Posted Oct 1, 2018 at IDEAS IN FOOD
What better way is there to celebrate the end of the month than adopting a puppy? Everest is the newest addition to our small family. We got her from Wags Rescue, the same place that we got WIllow. She is... Continue reading
Posted Sep 30, 2018 at IDEAS IN FOOD
These made every evening a treat. The milk chocolate just melts in your mouth, sweet and luscious. We kept all the extras and brought them home with us. Ghirardelli is always good, but somehow these taste better than the squares... Continue reading
Posted Sep 29, 2018 at IDEAS IN FOOD
I've updated our pumpkin seed crumble. I now make it with a blend of salt roasted pumpkin seeds, white chocolate and vanilla sandwich cookies. The crumble is salty, sweet, rich, and very much like crumbled peanut butter but with pumpkin... Continue reading
Posted Sep 28, 2018 at IDEAS IN FOOD
I made the salted stingers, actually jalapenos, for pizza night. The benefit of cooking them in garlic oil is the leftover hot oil. Today I cut up a celery root and pre-salted it. I let the celery root season and... Continue reading
Posted Sep 27, 2018 at IDEAS IN FOOD