cookbook

Austin Food Bloggers Cookbook Challenge

We know it’s been awhile since our last post, but like old friends, we missed you and we’re hoping that our getting back in touch will be a warm welcome. We’ve been having some discussion about where this blog is going and what we’d like to do with it. We think you’ll be seeing some new types of blog posts from us soon as we start narrowing our focus down to the things we truly love, instead of posting for the heck of it—because we feel like we have to. That didn’t make the change sound fun, but it will be. It will be FUN!

Moving on …

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Southwestern Salad with Seared Scallops

As part of the Austin Food Blogger Alliance, OhSpooning was challenged this month to make a recipe out of its new “The Austin Food Blogger Alliance Cookbook.” My (Tiffany’s) pescetarian ways made choosing a recipe a little difficult as most of the recipes we were drawn to included chicken, pork, turkey, etc. We finally decided on the Southwestern Salad with Seared Scallops—can’t go wrong with scallops.

We walked out the door to get groceries and came back immediately after forgetting the ingredient list—nicely written on a notepad specifically for that purpose (Is anyone else obsessed with specific purpose notepads?).

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Shopping List

At the store, we asked the checkout attendant a burning question: Does it count as one item in the 10 or less line if you have, say 4 limes that puts you over the 10 limit? He confirmed my suspicion that they’re not that anal retentive about the number of items, so long as you’re close (and not a pain in the rear!). Whew! One less thing to worry about.

Back at the house, we got to work … creating a cocktail. OK, OK. Antonio started working on the cocktails as I started chopping things. Although I know better, we did not read the instructions all the way through before beginning, so we waited about 5 minutes before realizing we should have put the corn in the oven to roast as soon as we got to the house, since it takes the longest of any of the recipe steps—20 minutes.

Otherwise, the recipe went smoothly. Just some prep work, throwing ingredients into a blender for an amazingly delicious dressing and cooking scallops.

The only thing we probably would have done differently the next time is gotten the bigger scallops and let them thaw completely before cooking so there wasn’t extra water we had to cook out. Oh – and used the red onion. Yep, there was still an uncut red onion left on the table after I cleaned the kitchen. Whoops. Nonetheless, this recipe is amazing and took us about 45 minutes to cook. This time could probably be cut down by cutting things in advance, preparing the dressing ahead and having grilled corn ready to go. The grilled corn was so yummy, though, so don’t leave it out! The bonus is, I still have dressing, tomatoes, grilled corn, red onion, cilantro, limes and lettuce … so tomorrow I’ll whip up a similar salad sans scallops for lunch!

For more yummy recipes, you can get your copy of the Austin Food Blogger Alliance cookbook here!

Cocktail Creation:

Accompanying this meal, we created a cocktail using leftover orange and lime juice and added grapefruit juice, gin and club soda for good measure, served over ice. Use the orange peel for garnish. Like all good drinks – amounts to taste! This drink is simple and perfect for summer time and was complimentary to the meal.

1 Part Gin

3 Parts Grapefruit juice

1 Part Club Soda

Squeeze 1/6 lime

1/6 of an Orange for Garnish

 

OhSpooning to be published in AFBA cookbook


It’s official! We are definitely being included in The Austin Food Blogger Alliance Cookbook being published in April. This means our Preston Spice Cupcakes with Cardamom Frosting will be in not just one book (Jump Little Cake, Jump!), but two!

If you are looking for a great, local, Austin recipe book complete with recipes from famous and average Joe food bloggers, the AFBA cookbook is a great choice. It has a beautiful cover, which will make it perfect for me to display alongside my other gorgeous cookbooks.

It’s one of the first community cookbooks compiled just by food bloggers and I’m excited we could take part!

 

Here’s the list of recipes, along with whose recipes will be included!

The cookbook is being pre-sold here.

 

New vegetarian cookbook “Herbivoracious” leads to dining discovery

Last week, Antonio and I participated in Michael Natkin’s book tour stop in Austin for his new cookbook “Herbivoracious” under the same name as his blog. While we haven’t gotten a chance to cook with it yet (look for future blog posts on recipe adventures we have using this cookbook), we were impressed with the color photography, which Michael took himself.

The event took place at Icenhauer’s on Rainey Street and was catered by its new next door neighbor El Naranjo, who supplied us with wonderful food, including some “can’t stop eating it because it’s amazing guacamole.”  If you’ve heard of the just-opened-last-week-on-Rainey-Street El Naranjo it’s because it was formerly a food truck. The fine dining restaurant is open for dinner only for now and describes itself as traditional Mexican cuisine, but I think you, like us, will find it anything but typical of the Mexican fare you find around here. In fact, we thought it might have more of a South American background from its unique blends.

Sorry for the tangent on El Naranjo, but that just shows how impressed we were!

Anyway, Michael was a gracious host answering all of our crazy questions, such as “Who are you? Why a cookbook? Where are your from? Where are you going next?” All of the answers can be found at his blog http://herbivoracious.com.

We were excited to receive a courtesy copy of his cookbook with an inscription to the OhSpooners. If you are new to vegetarianism, just looking to cut back on meat or want some more vegetarian choices to add to your repertoire, this cookbook may strike your fancy. After the intro, Michael goes into detail on some of the ingredients and hand tools that are used a lot in the book and may not be familiar with readers, such as mirin, panko and a potato ricer.

The book, which includes 150 recipes, is broken down by appetizers/small dishes, soups, salads, 4 main courses, side dishes, desserts, breakfast and sauces, condiments and basic recipes.

The Spooners can’t wait to try it out and report back!