Fancy (and home­made) feasts abound in Fe­bru­ary

A look at last month’s sub­mis­sions to #Austin360Cooks.

Austin American-Statesman - - AUSTIN360FOOD - By Ad­die Broyles abroyles@states­ Fe­bru­ary Rel­ish Austin

It’s the first of March, but I’m still think­ing about Valen­tine’s Day. (Or maybe I’m just still eat­ing Valen­tine’s candy.)

Ei­ther way, when I was brows­ing Fe­bru­ary’s #Austin360Cooks pho­tos on In­sta­gram — we got more than 350 sub­mis­sions last month — I was de­lighted to see so many peo­ple treat­ing them­selves, their loved ones and even their kids with spe­cial home­made treats all month long.

My kids and I spent Valen­tine’s eve making dozens of cup­cakes for their class­mates, but those treats paled in com­par­i­son to @hawai­il­ifeatx’s epic choco­late-dipped straw­berry dessert. Mar­shall Tay­lor, a Hawaii-lov­ing Le Cor­don Bleu grad­u­ate, made a choco­late cup in which he served choco­late-dipped straw­ber­ries dipped in a va­ri­ety of ganache and served with whipped cream, toasted pecans and cookie crumbs.

The trio of kid­dos be­hind @the­food­iekids re­cently launched their own blog, the­food­, where they posted the recipe for a flour­less choco­late cake they made for the hol­i­day, and the hus­band-wife team be­hind @food­banjo, Aimee and Josh Pruett, shared their recipe and photo for a vanilla creme brûlée on their blog, food­

Men across Austin, in­clud­ing @al­lieeat­satx’s boyfriend, pulled out all the stops for a spe­cial night in. He made filet mignon with sauteed mush­rooms over a bed of grilled

Blue Bell has a new fla­vor of ice cream rolling out this month that tastes like an ice cream cone.

What does ice cream cone ice cream taste like, you ask? Ac­cord­ing to the Bren­ham­based com­pany, which is still re­cov­er­ing af­ter a mas­sive re­call that threat­ened to close it down, “Ice Cream Cone is a tasty vanilla ice cream loaded with dark choco­late-coated cone pieces, chopped roasted peanuts,


Blue Bell’s new­est fla­vor is called Ice Cream Cone and in­cludes chunks of choco­late-cov­ered cone in the ice cream.


Emily Tea­chout made this beau­ti­ful lob­ster tail around Valen­tine’s Day, and she used curry spices to add even more fla­vor.

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