With new cookbook, Austin Empty Bowl Project celebrates 20 years, $1 million raised

The Austin Empty Bowl Project celebrated its 20th year with a big milestone: surpassing $1 million for the Central Texas Food Bank and Meals on Wheels and More. This year’s event raised $46,000 for both the food bank and Meals on Wheels.

As the organization was announcing that it had raised exactly $1,000,200 over the years, it also announced the release of a cookbook to help raise even more money to fight hunger in Central Texas.

Released last month, “Austin Empty Bowl Project: The Cookbook” features dozens of recipes from Austin-area cooks and chefs, including Charles Mayes, whose fire-roasted artichoke tomato bisque I republished on the blog this morning.

You’ll also find soups from Jam Sanitchat of Thai Fresh, Iron Cactus chef James Blanton and Jack Gilmore of Jack Allen’s Kitchen, and breads and muffins from bakers, such as Jodi Elliott of Bribery Bakery. (I submitted the no-knead bread recipe I like to use.)

The spiral-bound book costs $20 and is available through the Central Texas Food Bank, Meals on Wheels or by emailing austinemptybowl@gmail.com to arrange to buy one directly from the organization.

The Austin Empty Bowl Project has published a community cookbook of recipes featured at the annual event. Addie Broyles / American-Statesman

The Austin Empty Bowl Project has published a community cookbook of recipes featured at the annual event. Addie Broyles / American-Statesman

Cioppino

1/4 cup olive oil
2 onions, thinly sliced
2 carrots, peeled and chopped
2 stalks celery, chopped
1 green bell pepper, sliced
1 red bell pepper, sliced
8 oz. white mushrooms, sliced
1 Tbsp. dried thyme
2 tsp. dried basil
1 tsp. crushed red pepper
2 cups white wine
6 cups fish stock
1 (14-oz.) can diced tomatoes
1 (6-oz.) can tomato paste
1 lb. shrimp, peeled and deveined
1 lb. firm, white-fleshed fish
1 lb. clams or mussels
1 Tbsp. dried savory
Salt and pepper

Prepare seafood by cutting fish into 1/2-inch to 1-inch pieces. Clean clams/mussels. Set aside.

Heat olive oil in a soup pot over medium-high heat. Saute onions, carrots, celery, bell peppers, mushrooms, thyme, basil and crushed red pepper. Stir well. Once mushrooms have released their juices, about 10 to 15 minutes, turn the heat to high and add wine. When wine is evaporated, add fish stock, tomatoes and their juices and tomato paste. Bring to a simmer. Decrease the heat to medium-low, cover and cook for 15 minutes.

Turn the heat to high and add all the seafood and savory. Turn the heat down to medium-low and simmer for about 5 minutes until fish flakes off at the touch of a fork, shrimp are cooked through and clams/mussels are all open. Season to taste with salt and pepper. Serve hot. Serves 6 to 8.

— From David Ansel of the Soup Peddler in “Austin Empty Bowl Project: The Cookbook”

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