Austin Food Journal

The new issue is hot off the press, this time locally. Edible Austin is now printed at Whitley Printing, on SmartWood paper with organic vegetable dye ink. I think it looks even better. (Edible’s new website looks nice too. Ladies, you have been busy.)

Handmade pasta is a wonderful thing. It should have a completely different name from dried pasta. They couldn’t be farther apart.

Not very hungry but would like a hamburger? Mini burgers got you covered. Ground bison on Italian rustic loaf was my starting point. The variations are: caramelized red onion and cheddar and a traditional BLT (bison, lettuce and tomato).

My pizza dough recipe has been pretty consistent for the last year. The one thing that I wanted to improve on was more bubbles in the crust. I let my dough rise twice (an hour at a time). Now, my extra step is to let the rolled out dough rise for another 15 – 20 minutes (a third rise). That is when the great bubbles have time to develop. It’s also an automatic timer for when the oven has had enough time to heat up and retain the set temperature once you open the door to put your pie in. It’s a two-for-one.

Hopefully your garden is full of tomatoes, because it is getting a little dangerous using those store bought ones. Tomato and bread salad with basil, red onion, roasted bell peppers and celery heart.

Quick asparagus snacks. Phyllo dough, cheese (Irish cheddar and English Stilton) and truffle oil.