Kristendish

Explaining the chemistry behind angel food to my food science lab students at UC Berkeley.

Tzatsiki (Yogurt sauce with cucumber and mint)

Recipe developed for Bon Appétit’s Food For Your Well Being Program- Synergize Your Diet for the month of January.

To view the recipe, visit Bon Appétit’s Blog.

I am blessed.

Thank you, Thieves, SF

Roasted Cumin Cauliflower

Recipe developed for Bon Appétit’s Food For Your Well Being Program- Synergize Your Diet for the month of January.

To view the recipe, visit Bon Appétit’s Blog.

Pacifica salad time.

Cooking Farmers’ Market Rabbit

Rabbit with Rosemary and Mustard

Some friends procured a rabbit from the farmers’ market and invited me to make it with them. We used this recipe (see photo) also from the farmers’ market. Definitely a simple, Joy of Cooking type recipe. The sauce was good, but the rabbit turned out a little tough and not so flavorful. When (yes, when) I cook rabbit again I will slow cook it so the meat pulls off of the bone easily. Served with a french potato salad.

(I am of the persuasion that, if you eat something, you should be able to see it uncooked in its natural form.

Roasting pumpkin in the solar oven on my new San Fran apartment rooftop…in January!

Very easy chocolate mousse garnished with sea salt, toasted pistachios, and whipped cream

The below is enough for 4 small, yet satisfying, servings

Ingredients

• 6oz bittersweet chocolate, chopped
• 1/4 cup coffee or water
• 3 eggs, separated
• Sea salt
• Toppings: toasted pistachio or other nut, whipped cream (optional)

To Prepare

1. Heat chocolate with coffee or water on medium until chocolate is melted. Set aside for a few minutes.
2. Beat egg yolks until pale yellow. Once chocolate mixture is lukewarm, slowly beat into egg yolks until incorporated.
3. In a separate bowl, beat egg whites with a pinch of salt until they form stiff peaks. Fold slowly, one cup at a time into chocolate-yolk mixture. Do not over stir.
4. Transfer into small bowls, cups, or other fun dish that you would like to eat chocolate mousse from. Cover and place in refrigerator for 3-6 hours.
5. Remove from refrigerator and top with a pinch of sea salt and other garnishes of choosing.

Traditional twice baked potato topped with bacon bits, naturally.

Why bake something once when you can bake it twice?

To make: Bake russet potatoes (these are the fluffiest and best for twice baking) for about an hour on 350 degrees F, until soft. Scoop out the insides and mash together with sour cream (about 1/4 cup per potato), grated cheese to cheesy preference, salt, pepper, and herbs of choosing. I used a few tablespoons of dried oregano for 4 potatoes.Taste the batter to determine if it’s how you like it. Re-stuff potatoes, sprinkle with bacon bits and a little grated cheese. Bake at 400 degrees F for another 10-15 minutes, until cheese is melted and potatoes are hot. Can be garnished with more herbs.

Somewhat classic Christmas dinner of roast “beast”, garlic kale, and roasted balsamic butternut squash enjoyed in Humboldt County, CA.