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Aki and Alex
Levittown, PA
Recent Activity
This year I wanted to make an intense, fruity applesauce. Normally I simply use apples, apple cider and salt. This year I decided to bump up the flavor with some of Wood's Boiled Cider. We've written about this stuff before,... Continue reading
Posted 5 hours ago at IDEAS IN FOOD
It's not easy to make tripe look beautiful. It's also not surprising to me that the tripe on the cover of Chris Cosentino's book: Offal Good, Cooking From The Heart With Guts, is. We've been waiting for this book for... Continue reading
Posted yesterday at IDEAS IN FOOD
Two great tastes that were destined for each other. Years Past October 17, 2016 October 17, 2015 October 17, 2014 October 17, 2013 October 17, 2012 October 17, 2011 October 17, 2009 October 17, 2008 October 17, 2007 October 17,... Continue reading
Posted 2 days ago at IDEAS IN FOOD
Sam Kass explains why school meal programs are so important to all of us in this important Ted Talk. Because our kids are going to shape the world and they need to be well fed in order to be everything... Continue reading
Posted 3 days ago at IDEAS IN FOOD
There are plenty of recipes out there for how to make spinach lasagna. Here's my special trick. You take the fresh baby spinach and puree it in a food processor with some ricotta and parmigiano-reggiano until it's creamy and bright... Continue reading
Posted 4 days ago at IDEAS IN FOOD
Roughly a year and a half ago we made our first doughnut ice cream cone. My innovative approach to frugality did not outweigh the impracticality of making ice cream cones--they stale quickly. In addition, we created a demand for our... Continue reading
Posted 5 days ago at IDEAS IN FOOD
I love pulling off cake papers. There's something so satisfying about the way they peel away from the crumbs. It's a small pleasure that always brings a smile to my face. Today after I successfully pulled the paper from my... Continue reading
Posted 6 days ago at IDEAS IN FOOD
...of the season is rarely picture perfect. I generally decide to make it on a whim and then have to fit it into my day. Today I wanted to give the filling some time to steep with the spices--I rarely... Continue reading
Posted 7 days ago at IDEAS IN FOOD
The last time we made smokey honey, we blended smoked paprika into honey. Today we finally smoked honey. We used our tube smoker to give it a subtle smoke. The list of applications for smoked honey is longer than we... Continue reading
Posted Oct 11, 2017 at IDEAS IN FOOD
I am way late to the kales salad party. I saw all these recipes for massaged kale and they made me scratch my head but I never went ahead and read any of them--until today. I always figured that marinating... Continue reading
Posted Oct 10, 2017 at IDEAS IN FOOD
We were experimenting with gingerbread recipes and the latest one was delicious, but a little too tender. As it cooled it slowly fell apart, chunks of cake falling from the top. That said, it was delicious, so we knew that... Continue reading
Posted Oct 9, 2017 at IDEAS IN FOOD
We started with a milk glazed super cake doughnut. We added a splash of coffee glaze and a splash of banana glaze. We topped the banana with our white chocolate Cornflakes crumbs. We combined a bunch of icons to make... Continue reading
Posted Oct 8, 2017 at IDEAS IN FOOD
As gingerbread season approaches, this is a great time to remember that processing your fresh ginger with the sugar in your recipe really helps spread the flavor throughout the cake and bring forward the ginger's sweet, spicy heat. It's also... Continue reading
Posted Oct 7, 2017 at IDEAS IN FOOD
As soon as Amaya started going to preschool she discovered Oreos. They were not a cookie that we normally kept at home and she asked if we could get some. How could I say no? Oreos are near and dear... Continue reading
Posted Oct 6, 2017 at IDEAS IN FOOD
Hatch green chiles are iconic. There flavor, when roasted, is smokey with a tar like aroma. They have some spice and a juicy sweetness. When we lived in the Southwest they were our choosen topping for burgers and the mix... Continue reading
Posted Oct 5, 2017 at IDEAS IN FOOD
Sometimes you just get a craving. It's apple season and still early enough that we are enjoying them several times a day. Apple pie for breakfast is one of my favorite things and I though that translating the idea of... Continue reading
Posted Oct 4, 2017 at IDEAS IN FOOD
Years Past October 3, 2016 October 3, 2015 October 3, 2014 October 3, 2013 October 3, 2012 October 3, 2011 October 3, 2010 October 3, 2009 October 3, 2008 October 3, 2007 October 3, 2005 Ideas in Food: Great Recipes... Continue reading
Posted Oct 3, 2017 at IDEAS IN FOOD
After making our Parmesan butter, we put the buttermilk to use first. I added it to a base of hand crushed tomatoes to make a light sauce for spaghetti. The cheesy buttermilk added richness and a smooth umami to the... Continue reading
Posted Oct 2, 2017 at IDEAS IN FOOD
Years Past October 1, 2016 October 1, 2015 October 1, 2014 October 1, 2013 October 1, 2012 October 1, 2011 October 1, 2010 October 1, 2009 October 1, 2008 October 1, 2007 October 1, 2006 October 1, 2005 Ideas in... Continue reading
Posted Oct 1, 2017 at IDEAS IN FOOD
There is beauty in repetition. There is beauty in sameness. There is beauty in precision. The art comes from bringing the beauty together. Years Past September 30, 2016 September 30, 2015 September 30, 2014 September 30, 2013 September 30, 2012... Continue reading
Posted Sep 30, 2017 at IDEAS IN FOOD
The whites caramelize and become crispy links to hold the vegetables together. The yolks remain runny and creamy orbs of richness. Doing the opposite has its benefits. Years Past September 29, 2016 September 29, 2015 September 29, 2014 September 29,... Continue reading
Posted Sep 29, 2017 at IDEAS IN FOOD
Let me preface this by saying that this is a work in progress. I wanted to make sandwich bread, classic white bread, pan de mie, something simple and delicious. I briefly considered Japanese milk bread but I also wanted something... Continue reading
Posted Sep 28, 2017 at IDEAS IN FOOD
Parmesan butter has been on my to do list for years. We have tossed pasta with butter and cheese, a rendition of parmesan and butter. I've even been tempted to buy the butter from Parma, made from the cows that... Continue reading
Posted Sep 27, 2017 at IDEAS IN FOOD
The beginning is always difficult. I stare. I wonder. Today was no different. I removed the outer leaves from the asparagus. I broke off the bottoms. I slathered creme fraiche over the spears and sprinkled parmigiano reggiano on top. I... Continue reading
Posted Sep 26, 2017 at IDEAS IN FOOD
Thanks to a meat grinder and a stocked pantry we were able to create a unique sauce. A savory condiment. A spicy citrus forward, heat spiked and savory supported sauce. I named it Super Sauce. I ran our lacto-fermented lemons,... Continue reading
Posted Sep 25, 2017 at IDEAS IN FOOD