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Aki and Alex
Levittown, PA
Recent Activity
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I read this recipe on The Farm Cooking School's blog and was completely unable to pass it by. It's incredibly easy to put together and a fun recipe to do with kids. We used a combination of nectarines and peaches,... Continue reading
Posted yesterday at IDEAS IN FOOD
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The difficulty with a pop up noodle joint in a doughnut shop in an indoor farmers market in an off the beaten path town is that the customer count is unknown. This week at American Noodles proved to be less... Continue reading
Posted 2 days ago at IDEAS IN FOOD
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I am smitten with these quick deviled eggs topped with torn slices of prosciutto. They make a formative and simple breakfast. What makes them quick? The eggs are put in a pot, covered in water and brought up to a... Continue reading
Posted 3 days ago at IDEAS IN FOOD
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Fresh Corn Polenta with Nduja, Basil, Scallions, and Smoked Parmigiano-Reggiano Years Past August 26, 2015 August 26, 2014 August 26, 2013 August 26, 2012 August 26, 2011 August 26, 2010 August 26, 2009 August 26, 2008 August 26, 2007 August... Continue reading
Posted 4 days ago at IDEAS IN FOOD
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Corn is peaking. It is sweet, crisp, clean and heady. We have been making a version of fresh polenta since we were introduced to the idea in 2009. The key, besides amazingly fresh corn, is the corn scraper. These days... Continue reading
Posted 5 days ago at IDEAS IN FOOD
So, Alex just reminded me that I've been baking brownies/blondies in the granite ware loaf pan to make them thicker. Snack cakes and rice crispy treats in the cake pan. Apparently my memory is going already...
Toggle Commented 6 days ago on My New Favorite Baking Pan at IDEAS IN FOOD
1 reply
Mathematically you are correct. I have no idea why the brownies come out thicker in this pan but they do... -Aki
Toggle Commented 6 days ago on My New Favorite Baking Pan at IDEAS IN FOOD
1 reply
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I'm embarrassed to admit that I can't remember where I first heard about Granite Ware. When we were living in NH, sloping brownies were a major thing. Admittedly they were caused by the sloping floor in our kitchen, but still,... Continue reading
Posted 6 days ago at IDEAS IN FOOD
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When we don't sell all our tomatoes at American Noodles we look for secondary uses. We have made preserved lemon tomato sauce and eaten a few tomato salads. Last week I took the sun golds and seasoned them with salt... Continue reading
Posted 7 days ago at IDEAS IN FOOD
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Preheat your oven to 400°F. Clean your brussels sprouts and split them in half. Line a sheet pan with foil, grease it with olive oil, and sprinkle a thin, even layer of salt over the bottom. Lay the brussels sprouts... Continue reading
Posted Aug 22, 2016 at IDEAS IN FOOD
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Yesterday we brought our Fruity Pebble topped doughnut to the shop. We glazed our doughnut clusters with a vanilla glaze and sprinkled pulverized white chocolate-fruity pebbles over the top. This newest doughnut has become a welcome companion to our white... Continue reading
Posted Aug 21, 2016 at IDEAS IN FOOD
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We are thrilled to be digging into Ken Forkish's The Elements of Pizza. It was a gift from a good friend. I have been waiting for this book for some time. Now with it in my hands, I am excited... Continue reading
Posted Aug 20, 2016 at IDEAS IN FOOD
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I bought this cart for Alex last October. I thought it would be helpful for moving heavy things from place to place because we always seem to be moving heavy things from here to there. When it arrived he scoffed... Continue reading
Posted Aug 19, 2016 at IDEAS IN FOOD
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Since we are getting questions about it we figured we should share the recipe. We stir together yogurt, green yuzu kosho, sugar and salt. We refrigerate the spicy, sour, creamy yogurt until we dollop it on fresh sliced and salted... Continue reading
Posted Aug 18, 2016 at IDEAS IN FOOD
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It is clam chowder season. Recently Amaya and I indulged in a decadent cup of creamy clam chowder at Matunuck Oyster Bar thumbing our nose at the insane heat and humidity. Aki went the local route with Rhode Island clear.... Continue reading
Posted Aug 17, 2016 at IDEAS IN FOOD
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We dressed tomatoes with olive oil, salt and basil leaves. We arranged them in a platter. We topped the tomatoes with a yuzu kosho yogurt. The acidic, fruity, creamy and spicy yogurt is a delicious enhancement to the tomatoes seasoned... Continue reading
Posted Aug 16, 2016 at IDEAS IN FOOD
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We made potato salad complicated. I didn't realize it until we were done with the dish. We combined soy sauce marinated eggs and gently cooked potatoes. The spark for the combination was a visual connection. We cut them both in... Continue reading
Posted Aug 15, 2016 at IDEAS IN FOOD
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Scrambled eggs and ricotta cheese are very similar. On the simplest level they are coagulated proteins. They are also thermo-irreversible gels. When we made this realization, this in plain sight observation, an incredible series of ideas began to flow: from... Continue reading
Posted Aug 14, 2016 at IDEAS IN FOOD
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Put washed herbs into a blender. Cover the herbs 2/3 with olive oil. Turn the blender on low and increase the speed to high. Blend the herbs and oil for 3-5 minutes until the blender heats. Turn off the blender... Continue reading
Posted Aug 13, 2016 at IDEAS IN FOOD
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We had already put her to work in the kitchen. No wonder pizza is one of her favorite foods. Years Past August 12, 2015 August 12, 2014 August 12, 2013 August 12, 2012 August 12, 2011 August 12, 2010 August... Continue reading
Posted Aug 12, 2016 at IDEAS IN FOOD
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Tomorrow marks our third week of American Noodles. Some dishes have remained the same. Most of them have been in constant refinement. What we think is great one day becomes in dire need of improvement the morning after, sometimes simply... Continue reading
Posted Aug 11, 2016 at IDEAS IN FOOD
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We continue to develop dishes for American Noodles. Today we created ketchup and mustard noodles. We used ketchup and mustard to hydrate and flavor the noodles. We used 350 grams of each condiment for 1000 grams of semolina. We also... Continue reading
Posted Aug 10, 2016 at IDEAS IN FOOD
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We have begun creating building blocks for American Noodles. One of the first is salumi soffritos. Our first is creation was pepperoni-centric. No surprise there. We minced equal parts onion and pepperoni in the food processor. We slowly cooked it... Continue reading
Posted Aug 9, 2016 at IDEAS IN FOOD
This talk is longer than the ones we usually put up here and totally worth the time. It is entertaining and inspiring. We haven't read Tim Ferriss' books (yet) but we both signed up for his podcast after watching this... Continue reading
Posted Aug 8, 2016 at IDEAS IN FOOD
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Lemon Curd and Blueberry Thumbprint Bourbon Caramel Glazed Marble White Chocolate and Pretzel Crumb Cluster Chocolate Glazed Buttermilk Lime Strawberry Cluster Lemon Curd Glazed Vanilla Glazed Vanilla Vanilla Glazed Chocolate Cinnamon Cardamom New Fashioned Vanilla Glazed New Fashioned Coffee Glazed... Continue reading
Posted Aug 7, 2016 at IDEAS IN FOOD