I have been working and eating a lot of yogurt. Aki has been eating a lot of kohlrabi. With both ingredients staring at me in the refrigerator I wondered why we had not combined them before. I took some diced kohlrabi that was seasoned with salt and mixed it with a relatively thin yogurt. I added some more salt and a sprinkling of sugar. I mixed everything together. It is bright, crisp, juicy and not quite together. I vacuum sealed the mixture and will let it refrigerate overnight. I am looking at achieving a half-sour of kohlrabi with yogurt as the pickling brine. Delicious and neat.
I love the idea of using everything and combining it together in a finished application. Unfortunately the idea is an obstacle. When I saw the obstacle I was able to change my angle and see a fresh starting point. We started with 7 eggs. We adapted our mason jar meringue and our sous vide lemon curd from Ideas in Food: Great Recipes and Why They Work. We cooked the meringue base and the curd base in bowls covered in plastic wrap in the CVap at 66°C for 2 hours. After cooking the bases we made sure to stir the bases to dissolve any residual sugar. We whipped the meringue and pureed and strained the curd. When they were both finished and chilled we used them together to create a lemon meringue pie doughnut. We stuffed the doughnut with the curd and topped it with the meringue. We lightly torched the meringue to complete the doughnut into pie transformation.
Moments like these make us feel even better about all of the hard work that goes into having our own business. We love our doughnuts and it's great to know that other people do too. A big thank you to all of our customers. We couldn't do it without you!
...has officially begun here in Bucks County. Right now we are getting early peaches with romantic names like Sugar May, Sentry, and Glen Glo. They are vibrant and fuzzy, occasionally necessitating the use of a peeler. The peaches are incredibly fragrant, sitting on the counter, tempting us to break into them before they fully ripen. Patience is rewarded with tender juicy fruit that is delicate and delicious, the perfect refreshing treat on these extremely hot summer days. We're making an effort to stick to organic or local fruit this summer and our vigilance has been rewarded by many great eating experiences. Yes, it's more expensive, but this inspires us to buy only what we can eat and to make the most of every bite to be sure that none of our lovely fruit ends up in the bin. It's yet another way to be mindful about our eating habits and that can only lead to good things.
There are several herbs that we need to have in our garden. Until sitting to write this post I was not sure why. We love their flavors and ability to accent and enhance. Their importance goes beyond flavor, it starts with rememberances. Chives and lovage were introduced and ingrained in our cooking at Clio. They were the essential and esoteric herbs of the early years in Ken's kitchen. The necessity for both, essential and esoteric, in our cooking is a guiding light today. And globe basil was introduced to us at La Cucina. It is all the flavor of basil in individual leaves. Beautifully practical. Not unlike Marco who shared it with us.
With these three herbs on hand we feel comfort and confidence in our cooking. The herbs and the experiences are connected to our creativity.
Rice seasoning is a staple in our kitchen. The blend of seaweed, sesame, bonito, soy sauce and sugar is a powerful and rounded flavor enhancer. I was playing around with padron peppers, salt searing them in a skillet, when it dawned on me to finish the peppers with Rice seasoning. After I lightly charred and blistered the peppers I tossed them with a few drops of olive oil and a heavy sprinkling of our rice seasoning. The rice seasoning did not disappoint. It added a full heady savoriness to the occasionally spicy peppers.
Now my mind is racing. And not from the peppers surprise heat. I am looking to create a padron pepper specific rice seasoning, not even sure where to begin. Maybe in the smoker. And at the same time I want to create a spicy rice seasoning, perhaps padron pepper based to bring to other ingredients and dishes.
We started with our boiling water semolina pasta model. We have added 0.25% and 0.25% baking soda into our dough, based off of the flour in the recipe. For the liquid we pureed jalapenos with water and strained the mixture. We heated the green spicy water to a boil and poured it into the mixer with semolina, durum, salt and baking soda. When the dough looked like a rough streusel I turned off the mixer I increased the speed and continued to knead it until it came together as a dough. Then I dumped the dough onto the counter and I kneaded it for 5 minutes until it came together into a smooth dough. I vacuum sealed the dough to expedite the hydration of the flour. After vacuum sealing the dough we rolled it into several shapes: garganelli and cavatelli.
Boiling Jalapeno Durum-Semolina Dough
140 grams/ 4-5 large jalapenos
250 grams water
250 grams durum flour
250 grams semolina flour
1.25 grams salt
1.25 grams baking soda
Remove the stems from the jalapenos and cut them into rough slices. Put the jalapenos and the water in a blender. Turn the blender on low and increase the speed to medium high. Blend the peppers until a smooth water is formed. Strain the mixture through a fine meshed sieve. Weigh the jalapeno water, it should be be 300 grams. If the liquid amount is off add water or discard water so that the amount used is 300 grams. Put the jalapeno water into a pot set over medium high heat and bring it to a boil. While the jalapeno water is heating, put the semolina, durum, salt and baking soda in the bowl of a stand mixer fitted with a dough hook. Turn the mixer on low and pour the boiling jalapeno water into the bowl. Increase the speed to medium low (#3-#4). Knead the dough until it pulls away from the sides and forms a mass around the hook. Remove the dough from the mixer and knead it by hand on a counter for 5 minutes, until it is smooth and silky. Put the warm dough into a vacuum bag and vacuum seal to complete the hydration. Or wrap the dough in plastic wrap and let it rest on the counter for 30-60 minutes. For best results we recommend using a pasta sheeter to roll out the dough.
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