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Food
2018-04-26T07:54:17.689Z
0
{"feed":"IDEAS-IN-FOOD","feedTitle":"IDEAS IN FOOD","feedLink":"/feed/IDEAS-IN-FOOD","catTitle":"Food","catLink":"/cat/food"}
Spring time always reminds me of goat cheese. There are always a few great ones that appear around this time of year. The bite above is from a Truffle Tremor from Cypress Grove. Goat cheese is an acquired taste. especially the ones with a little bit of age to them. In order to savor them properly, you have to lay them on your tongue and let them soften and bloom. There's a certain dryness and astringency that hits your palate first. Then as the cheese rests in your mouth, it becomes creamy and moist. You get notes of grass and green meadows, then sweetness, and finally that earthy goat tang that is like nothing else. Goat cheese tastes of the earth, of springtime and sunshine. It's best in small quantities, which is good because goat cheeses tend to be on the smaller side. Each small bite opens up a whole new world for your palate and there's nothing better than that.   Years Past April 25, 2017 April 25, 2016 April 25, 2015 April 25, 2014 April 25, 2013 April 25, 2012 April 25, 2011 April 25, 2010 April 25, 2009 April 25, 2008 April 25, 2007 April 25, 2006
Last summer we started exploring adding heavy cream to our burger mixture in place of butter and water (any flavored liquid). The cream adds both moisture and additional fat to the meat mix. As with most everything we do we let the idea drift away. The warm weather, the smell of cut grass and a few more minutes in our afternoon allowed us to remember the idea and revisit it. It is our current high water mark in our quest for a moist and rich burger. We did not grind out meat for this version as I had hoped we would. Instead I hastily mixed cream and salt into 85-15 ground beef. The meat became sticky. I packed the meat into larger patties ready for a sear in our cast iron skillet. The reminder is twofold: come back to ideas and share them. Years Past April 24, 2017 April 24, 2016 April 24, 2015 April 24, 2014 April 24, 2013 April 24, 2012 April 24, 2011 April 24, 2010 April 24, 2009 April 24, 2008 April 24, 2007 April 24, 2006  April 24, 2005 Ideas in Food:...
  Years Past April 23, 2017 April 23, 2016 April 23, 2015 April 23, 2014 April 23, 2013 April 23, 2012 April 23, 2011 April 23, 2010 April 23, 2009 April 23, 2008 April 23, 2007 April 23, 2006 April 23, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
Years Past April 22, 2017 April 22, 2016 April 22, 2015 April 22, 2014 April 22, 2013 April 22, 2012 April 22, 2011 April 22, 2010 April 22, 2009 April 22, 2008 April 22, 2007 April 22, 2006 April 22, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
  There was a specific order to assemble the dish. The polenta was placed in the bottom of the bowl topped by sliced mozzarella. The cheese was topped with sauce and meats: meatballs, pork ribs and pepperoni slices. The build was to allow the ingredients to remain separate and be united. The build was designed to allow the cheese to gently melt and retain its creamy stringiness. The build was a thoughtful arrangement of ingredients that told a story and made the meal greater than the idea of recycling leftovers. Years Past April 21, 2017 April 21, 2016 April 21, 2015 April 21, 2014 April 21, 2013 April 21, 2012 April 21, 2011 April 21, 2010 April 21, 2009 April 21, 2008 April 21, 2007 April 21, 2006 April 21, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table  
  The doughnut is a Super Cake. The base glaze is vanilla-milk. The secondary glaze is strawberry-passion fruit. The combination transforms the idea of strawberry shortcake into a crushworthy doughnut. Years Past April 20, 2017 April 20, 2016 April 20, 2015 April 20, 2014 April 20, 2013 April 20, 2012 April 20, 2011 April 20, 2010 April 20, 2009 April 20, 2008 April 20, 2007 April 20, 2006 April 20, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
  I'm the first person to advocate for expensive cocoa and chocolate chips. I believe that great chocolate makes a real differences in my cookies. But every so often, I need a few Heath Pieces to balance everything out. Yes, I do occasionally make my own toffee bits--and they are awesome. But I don't always have the time or the inclination to make that happen. In those instances, a good handful of these candy bits can add an extra dimension of delicious to my cookies. It's a guilty pleasure because the ingredient list is somewhat daunting, but every so often I just have to indulge.     Years Past April 19, 2017 April 19, 2016 April 19, 2015 April 19, 2014 April 19, 2013 April 19, 2012 April 19, 2011 April 19, 2010 April 19, 2009 April 19, 2008 April 19, 2007 April 19, 2006 April 19, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You...
  I simmered meatballs, pork ribs and pepperoni together for half of the day. I started making the noodles when the meatballs were tender, the ribs were falling off the bone and the pepperoni was melting into the sauce. My late start gave the cooked sauce and respective meats time to rest. Without the noodles immediately ready I was forced to slow down and keep my impatience in check. I was able to fuel my noodle making by stealing bites from the pot of deliciousness that was encouraging my noodling around. Years Past April 18, 2017 April 18, 2016 April 18, 2015 April 18, 2014 April 18, 2013 April 18, 2012 April 18, 2011 April 18, 2010 April 18, 2009 April 18, 2008 April 18, 2007 April 18, 2006 April 18, 2005 Ideas in Food: Great...
  I spend a lot of time observing people at Whole Foods. It passes the time when things at the stand are slow. One of the things that strikes me is the diversity of customers in the store. They are from all walks of life, are all different colors, and from every socio-economic level, at least as far as I can see. I find that very comforting. I see the very best and worst of people as they help themselves to items from the hot and cold bars, which are directly in front of the doughnut stand, but that is a whole other story. Slightly to the right of our stand is a kombucha display. Ten years ago hardly anyone drank kombucha. Now it is easily the most popular drink in the store. Almost every cart has some kind of kombucha in it. I drink kombucha every day. It's mostly because I like it, not because of any purported health benefits, although that may be how I was roped into tasting it in the first place. The bottle pictured is my favorite flavor. I limit myself to one bottle a day because it's expensive stuff. I don't drink coffee though, and I buy it by the case to save money, so I can justify my one a day habit. I often wonder what has made it so popular. Does everyone drink it because they like the...
  It wasn't planned. A year ago we were putting the finishing touches on our Super Cake Doughnuts. I thought we had achieved greatness. At the time we had. But over the past year we have continued to tinker and test what was possible with the doughnut. Over the past month we have taken more backward steps than forward ones in trying to improve the doughnut. A doughnut we felt was already great. In the end we returned back to our original recipe with a greater understanding of the steps and visual cues that delivered success. We were able to record our process with more details. The failures and mistakes made us pay attention. The paying attention has allowed us to improve the Super Cakes. Years Past April 16, 2017 April 16, 2016 April 16, 2015 April 16, 2014 April 16, 2013 April 16, 2012 April 16, 2011 April 16, 2010 April 16, 2009 April 16, 2008 April 16, 2007 April 16, 2006 April 16, 2005 Ideas in Food: Great Recipes and Why They Work
Peg rescued an old, broken dictionary that was going to be thrown away. She turned it into these cool paper flowers that were used at a bridal shower. She brought me one because she knows I am allergic to real thing. It immediately brought a smile to my face. It was the perfect illustration of how recycling can make the wold a better place.   Years Past April 15, 2017 April 15, 2016 April 15, 2015 April 15, 2014 April 15, 2013 April 15, 2012 April 15, 2011 April 15, 2010 April 15, 2009 April 15, 2008 April 15, 2007 April 15, 2006 April 15, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
Ribs and greens are a classic combination. Instead of simmering ours in a flavorful broth, long and low, we toss frozen greens in a baking pan with a little bit of salt and lay a rack of ribs over the top. The meaty juices cook into the greens and by the time the meat is done, the greens are soft and full of flavor. If we're feeling particularly fancy we toss them with a vinaigrette or marinade before cooking them, but the meat juices and some salt are more than enough to make them delicious. It's not exactly a weeknight dinner, because the ribs need 2-3 hours at 300°F to cook properly but it is a "fix it and forget it" kind of meal that gives you great rewards.   Years Past April 14, 2017 April 14, 2016 April 14, 2015 April 14, 2014 April 14, 2013 April 14, 2012 April 14, 2011 April 14, 2010 April 14, 2009 April 14, 2008 April 14, 2007 April 14, 2006 April 14, 2005 Ideas in Food: Great Recipes and Why They Work
  It has taken up until today to get our heads in gear.   Years Past April 13, 2017 April 13, 2016 April 13, 2015 April 13, 2014 April 13, 2013 April 13, 2012 April 13, 2011 April 13, 2010 April 13, 2009 April 13, 2008 April 13, 2007 April 13, 2006 April 13, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
We experience. We learn. We forget. The overlap becomes our intuition. Years Past April 12, 2017 April 12, 2016 April 12, 2015 April 12, 2014 April 12, 2013 April 12, 2012 April 12, 2011 April 12, 2010 April 12, 2009 April 12, 2008 April 12, 2007 April 12, 2006 April 12, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
  I started the pre-salted chicken in the skillet on a bed of tomatoes dressed with olive oil, salt and white wine. When the chicken was 3/4-cooked I pulled the chicken out of the pan and added the asparagus, mixing it with the tomatoes and chicken pan drippings. I put the chicken back on the asparagus and returned the pan to the oven. When the chicken was cooked we removed the pan from the oven and let the bird to rest in the pan to give the juices time to finish mingling with the vegetables. The chicken flavors the vegetables. The vegetables flavor the chicken. The combination of everything together continues to demonstrate the idea that the result is greater than the sum of its parts.   Years Past April 11, 2017 April 11, 2016 April 11, 2015 April 11, 2014 April 11, 2013 April 11, 2012 April 11, 2011 April 11, 2010 April 11, 2009 April 11, 2008 April 11, 2007 April 11, 2006 April 11, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes...
Slowly but surely, Amaya is starting to assert herself in the kitchen. Many chefs seem to raise child prodigies, who excel in the culinary arena. Amaya loves making pizza, but other than that, she has been content to let us do the cooking. Over the last few months though, she has begun making small salads for herself. I have to restrain my impulse to offer to help. I know it's important to let her do her thing, without my interference. She gets a certain satisfaction from choosing her vegetables, peeling them, and chopping them up. There's a rotating roster of carrots, cucumbers, orange peppers, and occasionally--tomatoes. She like a generous sprinkle of salt as her only seasoning and then happily crunches away on her snack. It's a significant step in her culinary development and it warms my heart to see her savoring her own creations.   Years Past April 10, 2017 April 10, 2016 April 10, 2015 April 10, 2014 April 10, 2013 April 10, 2012 April 10, 2011 April 10, 2010 April 10, 2009 April 10, 2008 April 10, 2007 April 10, 2006 April 10,...
  The best reason to get shrimp with their shells still on them is because you can simmer them with few aromatics, some wine, and water to make a quick stock. In the time it takes you to prep the rest of your supper, you can create a delicious, flavorful liquid. Then you can use it to glaze the shrimp or make a sauce. It's an instant flavor enhancer that comes with very little effort on the part of the cook. Using everything always means a more flavorful dish.   Years Past April 9, 2017 April 9, 2016 April 9, 2015 April 9, 2014 April 9, 2013 April 9, 2012 April 9, 2011 April 9, 2010 April 9, 2009 April 9, 2008 April 9, 2007 April 9, 2006 April 9, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table  
  Spring has arrived and Amaya and her friends are chewing on onion grass and making strange green concoctions out in the backyard. They are picking and chopping leaves and making strange drinks (that I sincerely hope they are not actually drinking.) Everyone seems to be full of energy and they are bouncing around the house and yard like crazy people, giggling and howling with glee at their own silliness. Spring fever has definitely arrived. Let's hope it's here to stay for a while.   Years Past April 8, 2017 April 8, 2016 April 8, 2015 April 8, 2014 April 8, 2013 April 8, 2012 April 8, 2011 April 8, 2010 April 8, 2009 April 8, 2008 April 8, 2007 April 8, 2006 April 8, 2005 April 8, 2005 (2) Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
Years Past April 7, 2017 April 7, 2016 April 7, 2015 April 7, 2014 April 7, 2013 April 7, 2012 April 7, 2011 April 7, 2010 April 7, 2009 April 7, 2008 April 7, 2007 April 7, 2006 April 7, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table  
The day you understand you must do the picking is when the change happens. Years Past April 6, 2017 April 6, 2016 April 6, 2015 April 6, 2014 April 6, 2013 April 6, 2012 April 6, 2011 April 6, 2010 April 6, 2009 April 6, 2008 April 6, 2007 April 6, 2006 April 6, 2005 Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table