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Aki and Alex
Levittown, PA
Recent Activity
Mixed dough ready to extrude. It looks like beautiful streusel. Any wetter and the dough clumps into a ball in the machine. Starting to extrude. The dough comes together and the die warms up improving the shape and texture of... Continue reading
Posted 8 hours ago at IDEAS IN FOOD
I like the chewy-cakey texture that I get from it and the fact that it is whole grain without being heavy.
Toggle Commented yesterday on Buttermilk Brownies at IDEAS IN FOOD
1 reply
Blue cheese and tomatoes has been a staple in our flavor files. Many years ago we were introduced to freezing blue cheese and grating it over salads. It is a Todd English technique that we have applied to everything from... Continue reading
Posted yesterday at IDEAS IN FOOD
The lack of liquid in brownies has always bothered me. I've made some pretty delicious brownies in my day but I was convinced that a little more hydration would make them even better. I just wanted to add a splash... Continue reading
Posted 2 days ago at IDEAS IN FOOD
We took the shrimp and nduja in an unexpected direction. It was an obvious direction that we did not see at first. We made quick chili. I sweat the mixture in olive oil. I added canned beans and lentils and... Continue reading
Posted 3 days ago at IDEAS IN FOOD
This year we are celebrating with lobster and lovage. And butter toasted split top rolls. To create one of Alex's favorite summer meals. We hope you're eating well wherever you are and celebrating the men who make your world a... Continue reading
Posted 4 days ago at IDEAS IN FOOD
Tomatoes are starting to pop in the markets. Paired with fresh buffalo mozzarella, they are a canvas for any number of flavors. While classic Italian pairings are lovely, we've also been known to go Asian (pickled ginger brine, togarishi and... Continue reading
Posted 5 days ago at IDEAS IN FOOD
The initial idea was instant XO sauce. If we combined Nduja, shrimp, jalapeno, white wine and minced it together and cooked it down slowly it would closely resemble the more complex XO sauce. As I thought through the cooking process... Continue reading
Posted 6 days ago at IDEAS IN FOOD
This is so easy it's ridiculous, Make or buy some popcorn (cool it completely before coating for maximum crunch), melt some chocolate, drizzle it over the top, add a little bit of salt for the chocolate, chill for 10-15 minutes... Continue reading
Posted 7 days ago at IDEAS IN FOOD
When we generate ideas we do not always have immediate plans for there usage. It turns our miso spaghetti, done in the style of cacio pepe is balanced and enriched when accompanied by yoghurt ricotta. Years Past June 14, 2016... Continue reading
Posted Jun 14, 2017 at IDEAS IN FOOD
I have been wanting to blend ricotta and whole milk yoghurt for too long and I finally made it happen. I was looking for a ricotta with a developed tang and smooth fattiness. I have read about adding cream to... Continue reading
Posted Jun 13, 2017 at IDEAS IN FOOD
About a year ago we revisited our miso noodles and made blonde miso extruded noodles. Today I had a hankering for a darker, richer miso noodle made, not by hand, but in the extruder. I started with 3 year old... Continue reading
Posted Jun 12, 2017 at IDEAS IN FOOD
Good bread with salted, smashed avocado and some hot Italian giardiniera relish. It's cool, creamy, tangy, spicy, crunchy goodness in less than five minutes. Because a quick lunch still needs to be delicious, a good pantry is always your best... Continue reading
Posted Jun 11, 2017 at IDEAS IN FOOD
I am back on a seamless ravioli (otherwise known as gnudi) kick. I want to form a visible skin on the surface of each dumpling, encasing the filling in a seamless exterior layer of dough. In order to facilitate the... Continue reading
Posted Jun 10, 2017 at IDEAS IN FOOD
I have been frustrated with the clamping system on our pasta machine. It only fits certain counter tops, it is not very friendly to the bottom of the counter/table and it is slow to put in place. It took way... Continue reading
Posted Jun 9, 2017 at IDEAS IN FOOD
An affogato is a scoop of vanilla ice cream topped with a shot or two of espresso. We do not serve coffee proper or its espresso related cousins at Curiosity Doughnuts. But, being doughnut-centric, we still want to have coffee... Continue reading
Posted Jun 8, 2017 at IDEAS IN FOOD
The introduction of the Super Cake Doughnut at Curiosity Doughnuts has pushed us forward. Its hybrid nature has us continuing to look at how light and moist we can make the cake doughnut. Because we use a doughnut depositor it... Continue reading
Posted Jun 7, 2017 at IDEAS IN FOOD
It's a tremendous day when someone shares a bit of inspiration. It is thrilling when it arrives from an employee, observing the world and becoming inspired. Danny, who works for us at Curiosity Doughnuts, captured this inspirational quote and sent... Continue reading
Posted Jun 6, 2017 at IDEAS IN FOOD
These days some of the biggest mental obstacles holding me back in the kitchen are the ideas of approachability and accessibility in creating new dishes. Today it dawned on me that if we keep the more obscure elements separate and... Continue reading
Posted Jun 5, 2017 at IDEAS IN FOOD
Grill them, chop them, add salt and a splash of acid, and you have the perfect relish. Sweet, smoky, earthy, spicy, and so good. They go with anything else you cook on the grill. Years Past June 4, 2016 June... Continue reading
Posted Jun 4, 2017 at IDEAS IN FOOD
We were fortunate to receive a bottle of I Love You With My Hot Sauce from our friend and barrel aging genius Steve Stallard of BLiS. The sauce is a complex blend of flavors with a mellowed habanero heat and... Continue reading
Posted Jun 3, 2017 at IDEAS IN FOOD
To celebrate Doughnut Day, Alex was over at Good Morning Hunterdon talking about life, doughnuts, and the pursuit of happiness. Catch it here. Years Past June 2, 2016 June 2, 2015 June 2, 2014 June 2, 2013 June 2, 2012... Continue reading
Posted Jun 2, 2017 at IDEAS IN FOOD
When I was pregnant and in my second trimester, I ate peanut butter sandwiches for breakfast every single day. I have no idea why or where the craving came from. It was very specific. I ate Jif Natural Creamy peanut... Continue reading
Posted Jun 1, 2017 at IDEAS IN FOOD
When we integrate vegetables into a dish, particularly a plate of pasta, they seem to become a seasoning--an accent to the noodles and often they get lost in the mix. Last evening we were cooking smoked pappardelle with brisket and... Continue reading
Posted May 31, 2017 at IDEAS IN FOOD
Seventeen years ago we were running a restaurant on Martha's Vineyard. We made a ton of pappardelle, each month saw a new pappardelle dish. Ten years ago we made smoked pasta with hickory smoke powder. Seven years ago, in Ideas... Continue reading
Posted May 30, 2017 at IDEAS IN FOOD