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Fork & Spoon

Athens, GA

Food blog based out of Athens, GA, with a focus on fine dining.

Recent Activity

Celery Root Risotto

Quick, little post on technique for this "risotto". There are actually no grains of rice in this risotto, however, Arborio rice is an ingredient in the recipe. The Arborio rice is cooked until mushy and then drained. The drained starchy liquid is reserved, and the celery root is cooked until... Continue reading

Posted Jan 22, 2014 at Fork & Spoon

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Fried Chicken with Potato-Cucumber Salad

Went back to I <3 NY for this blog post; I'm really enjoying this cookbook. This recipe is a little out-of-season; it's essentially a dressed-up version of the summertime classic that is fried chicken with potato salad. But the siren song of fried chicken reeled me in, and I'm glad... Continue reading

Posted Jan 15, 2014 at Fork & Spoon

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Whole Roasted Cauliflower

Received a plethora of cookbooks for Christmas, which spurred me to get back posting again, especially recipes that feature techniques that are new to me. My favorite cookbook so far from the bunch is Humm & Guidara's I <3 NY. After flipping though it, I was quickly captivated by this... Continue reading

Posted Jan 7, 2014 at Fork & Spoon

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Just wanted to let everyone know that my recipe that I contributed to the Austin Food Blogger Alliance Cookbook, Smoked Salmon Hush Puppies with Green Peppercorn Tartar Sauce, is a featured recipe on Cooking Planit! Check it out! Continue reading

Posted May 16, 2013 at Fork & Spoon

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Made these for a friend's birthday a while back, just now getting around to posting about them. These are "Oh-Oh's", Thomas Keller's version of a Hostess' Ho-Ho. It's a chocolate biscuit rolled around sweetened vanilla whipped cream, then dipped in dark pâte à glacier (fancy magic shell, basically). These were... Continue reading

Posted May 16, 2013 at Fork & Spoon

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Austin Bakes for West

Just wanted to throw a quick post up to tell everyone to come out and support the Austin Bakes for West bake sale tomorrow, May the 4th. I have donated the white cheddar, bacon and chive scones you see above, as well as a couple dozen oatmeal raisin cookies, both... Continue reading

Posted May 3, 2013 at Fork & Spoon

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Bouchon Bakery's Cookies

Been on a baking streak since getting the Bouchon Bakery cookbook. Currently have some loose dreams of cooking my way through the whole thing, but that will probably result in me and my friends all weighing 400 pounds. I did, however, manage to make the four kinds of standard cookies... Continue reading

Posted Mar 4, 2013 at Fork & Spoon

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Spiced Ricotta Fritters with Maple Syrup

Made these ricotta fritters recently, not knowing exactly what to classify them as. SPQR refers to them as "contemporary antipasto", and they contain cayenne pepper, fennel pollen and curry powder, so I anticipated them to be a starter with a touch of sweetness. After making them however, I'd put them... Continue reading

Posted Feb 18, 2013 at Fork & Spoon

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Ricotta Ravioli with Cavolo Nero and Fontina

The next of my new cookbooks is SPQR: Modern Italian Food and Wine. The first recipe I chose to make from it really jumped out at me - Ricotta and Quail Egg Ravioli. For starters, I've always wanted to make ravioli filled with an egg yolk. It seems like a... Continue reading

Posted Dec 14, 2012 at Fork & Spoon

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Rose Finn potatoes, poached egg, Maitake mushrooms.

Picked up a few new cookbooks this past week, including Beginnings by Chris Cosentino. This dish was the first recipe from the book that I tried, though I had to make a substitution due to availability (Where are the black truffles, Whole Foods?). The book's description of the dish said... Continue reading

Posted Dec 12, 2012 at Fork & Spoon

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Nothing very creative about this one, it's your basic tataki found on nearly every sushi restaurant menu. But damn if it isn't super delicious. Straight out of Avec Eric, it's seared tuna with a salad of cilantro and micro-arugula, drizzled with a vinaigrette containing soy sauce, wasabi paste and lime... Continue reading

Posted Nov 29, 2012 at Fork & Spoon

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Ken, Yeah, I've seen Worcestershire sauce used in steak tartare, but not with tuna before. Could be more common, but at the very least - it's new to me! Pickled or marinated red onions have that lovely purple hue after the coloring between the layers leaches out into the liquid, coloring the entire onion. Always a delicious topping on tacos.

Commented Nov 29, 2012 on Tuna ceviche, with a twist. at Fork & Spoon

Tuna ceviche, with a twist.

Diced sushi-grade tuna, red onion, tomato and chives tossed with lime juice, Tabasco and a couple dashes of Worcestershire sauce. Definitely different and kind of funky, but oddly enough - it works! Served with water crackers, it's a nice and easy appetizer. Facebook for the rest of the photos. Continue reading

Posted Nov 28, 2012 at Fork & Spoon

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Decided to make this hors d'oeuvre out of Eleven Madison Park in the days leading up to Thanksgiving. You know, trying to eat light so that I can stuff my gullet on the big day. "Coins" are punched out of fennel petals using a 1½-inch ring cutter and then poached... Continue reading

Posted Nov 27, 2012 at Fork & Spoon

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Yeah, the truffles certainly would increase the price of the dish, if included. The pear just balanced out the richness of the other elements. It almost acted as a palate cleanser between bites.

Commented Nov 10, 2012 on The Best Thing I've Eaten All Year at Fork & Spoon

The Best Thing I've Eaten All Year

. . . is a braised endive dish. Braised freakin' endive. Not a perfectly seared duck breast or some impossibly fresh hamachi. Not a well-aged steak with a slab of seared foie gras on top. We talkin' 'bout braised endive. Aside from a pinch of saffron, there was nary a... Continue reading

Posted Nov 9, 2012 at Fork & Spoon

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Joseph, It really is a wonderful book. Even if you don't make a single recipe out of it, it's still worth getting just for the photography.

Commented Oct 13, 2012 on Avocado Roulade with Prawns, Greek Yogurt Sauce & Lemon Oil at Fork & Spoon

Crab-Stuffed Zucchini Blossoms

Stumbled across some zucchini blossoms the other day at the market and scooped them up not knowing what I was going to do with them. After a quick flip through my cookbooks, I came across this simple recipe from Avec Eric. The filling for the blossoms is a simple crab... Continue reading

Posted Sep 27, 2012 at Fork & Spoon

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Avocado Roulade with Prawns, Greek Yogurt Sauce & Lemon Oil

Taking another shot at a recipe out of Eleven Madison Park, with some minor ingredient alterations due to unavailability. I absolutely love this cookbook, despite the fact that I seem to be producing more failures than successes out of it. But, since I am not satisfied with my current .333... Continue reading

Posted Sep 19, 2012 at Fork & Spoon

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Moo, Make them, you won't be disappointed.

Commented Sep 6, 2012 on Pesto Arancini Stuffed with Mozzarella at Fork & Spoon

Despite it being September, it is still over 100 degrees here in Austin. That's summertime in my book.

Commented Sep 6, 2012 on Corn Cookies & Peach Sorbet at Fork & Spoon

Corn Cookies & Peach Sorbet

Cookie recipe courtesy of Momofuku Milk Bar, inspiration provided by Coolhaus. Mmmmm, summertime. Continue reading

Posted Sep 4, 2012 at Fork & Spoon

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Inspired by this post on iamafoodblog.com, I decided to use my next attempt at making octopus to make takoyaki. For those that are unaware what takoyaki are, go ahead and read that linked post. The author does a great job explaining what takoyaki are and how they are made. I'm... Continue reading

Posted Aug 27, 2012 at Fork & Spoon

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Sudden Inspiration

A few days ago, Second Bar & Kitchen tweeted a photo of one of their new menu items: Smoked salmon hush puppies, preserved lemon with green peppercorn tartar sauce. Though their intention was most likely for me to come to the restaurant and pay for their food, I knew that... Continue reading

Posted Aug 21, 2012 at Fork & Spoon

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After getting back from London, the first thing I knew I wanted to cook was some sort of octopus dish. The octopus from Cambio de Tercio was probably the best thing I've eaten all year, and I wanted to try to recapture some of that magic in my own kitchen.... Continue reading

Posted Aug 16, 2012 at Fork & Spoon

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