New Toy!

As most of you know, the large majority of the photos for this blog have heretofore been taken with a four-year-old ultracompact camera, my beloved Canon SD800 IS. Despite the fact that - back in February - the flash started to emit puffs of smoke, I couldn't quite bring myself to part with my trusty friend.

But with a birthday on its way, I finally decided that it was time to treat myself to a new toy. I picked it up on Thursday night, just in time for a visit from my dear friend Andi, whom I had not seen since 9th grade (thanks, Facebook!). Between eating my way through Austin with Andi and our Supper Club's October meeting, which consisted of a food trailer tour, I had ample opportunity to play with my new baby. It's still a compact camera, because I need to be able to throw it in my bag and go - but it is still SO much more powerful than my old one. Here are a few shots from its maiden weekend.

Corned beef hash at Zax.


Shot at Lambert's on Auto mode without a tripod. With my old camera, this photo would have been a terrible blur. This camera handles low light shots extremely well for a camera of this size.


Lambert's pork ribs with a ah-ma-zing fennel & coriander rub and a hint of maple glaze. Served with apple & roasted fennel slaw. ($16)


Calamari at Fonda San Miguel.


Lengua tacos at Taqueria Arandas. One of the best bargain meals in town at a ridiculously low $1.60 apiece.


The fragrant Fish Malabar at G'raj Mahal.


Seared Yassa chicken served bunny chow style at Cazamance.


Army of sliders from Along Came a Slider.


Poor Qui buns from East Side King.


Chicken karaage at East Side King.


Brussel sprout salad at East Side King.


The terrifying Baby Rattler, featuring fudge icing, fudge Oreos, and the largest gummi-anything I've ever seen, at Gourdough's.


The Razzle Dazzle (raspberry filling, chocolate icing, chocolate chips) at Gourdough's.

I have high hopes that this new camera will help me bring you a whole new level of food porn. Stay tuned!

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Achiote Seared Chickpeas with Goat Cheese

I first discovered this dish years ago while dining with a vegetarian friend at Lambert's. I thought it revolutionary; most of the chickpeas I'd eaten in the past had been in hummus form or as part of a side dish, but had never really been the star of the show. I loved the spiciness...the heartiness...the tang of the goat cheese...the mellowing note of the wilted spinach...fantastic. Now I order this every time I visit Lambert's (it's on their appetizer menu).

So when the recipe appeared in Texas Monthly, I eagerly bookmarked it for future reference.

A few weeks ago, we had a little progressive dinner with a few of our neighbors. The festivities were to begin at our house, and I was in charge of appetizers. It seemed a perfect opportunity to break this out.

And so I did. I made a double batch for ten people, and several people had seconds (and thirds) and there was still plenty left over for me to eat this for lunch several times. I served them up with some lovely mini-tortillas courtesy of the super friendly folks at Jack Allen's Kitchen (thanks, guys!).

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