Tumblr (3.0; @kristendish)http://blog.kristenrasmussen.com/<img src="http://30.media.tumblr.com/tumblr_kz1x3ntOIv1qzq5gvo1_500.jpg"/><br/><br/><p>The remnants.</p>http://blog.kristenrasmussen.com/post/438415172http://blog.kristenrasmussen.com/post/438415172Tue, 09 Mar 2010 21:39:38 -0800<img src="http://27.media.tumblr.com/tumblr_kyzxvte50s1qzq5gvo1_500.jpg"/><br/><br/><p>Rutabaga, Potato and Butternut Squash Mash- with leeks, garlic and yogurt dollop</p>http://blog.kristenrasmussen.com/post/436069525http://blog.kristenrasmussen.com/post/436069525Mon, 08 Mar 2010 20:02:00 -0800dinner,temescalstarchside<img src="http://30.media.tumblr.com/tumblr_kysil8IGvL1qzq5gvo1_500.jpg"/><br/> <br/><img src="http://30.media.tumblr.com/tumblr_kysil8IGvL1qzq5gvo2_500.jpg"/><br/> <br/><p>Whiskey marinated flank steak</p> <p>Once again, I adapted a recipe from Culinate for a delectable meal. Sometimes I make something then literally a week later I see that same something in their newsletter, and other times I go to them for ideas. We really are compatible. I was so happy to come across this one and then to purchase the last available flank steak from <a href="http://www.pratherranch.com/">Prather Ranch Meat Co.</a> at the farmers’ market. Luckily, I made it to the market at 8:15am when everyone was setting up (I know, that’s ridiculous…)</p> <p>Ingredients</p> <ul> <li>1 lb flank steak</li> <li>4 Tbs whiskey (used a smokey scotch that wasn’t to my palette for drinking, but worked out well for marinating steak)</li> <li>4 Tbs oil</li> <li>4 Tbs soy sauce</li> <li>2 Tbs brown sugar</li> <li>1 tsp hot sauce</li> <li>2 minced garlic cloves</li> <li>1 tsp black pepper</li> </ul> <p>Directions</p> <ol> <li>Mix ingredients apart from steak and marinate steak in sauce you’ve created (flip to coat) for 4hr to all day.</li> <li>Remove from marinade and either broil or grill to medium rare. As I have no grill, I just broiled on each side about 8 minutes, I would have preferred it pinker.</li> <li>While meat is cooking, heat marinate in sauce pain and reduce (med-high). You can also add some other ingredients to taste at this time (herbs, spices, butter, wine, whatever).</li> <li>Served with sauteed broccoli rabe atop polenta.</li> </ol>http://blog.kristenrasmussen.com/post/433877421http://blog.kristenrasmussen.com/post/433877421Sun, 07 Mar 2010 20:00:00 -0800steakbeefdinnertemescalpolentacorn<img src="http://25.media.tumblr.com/tumblr_kyuczch2RR1qzq5gvo1_500.jpg"/><br/><br/><p>Dona Tomas chile relleno.</p>http://blog.kristenrasmussen.com/post/429470065http://blog.kristenrasmussen.com/post/429470065Fri, 05 Mar 2010 19:42:31 -0800<img src="http://24.media.tumblr.com/tumblr_kysh6fWAbd1qzq5gvo1_500.jpg"/><br/><br/><p>Potato croquettes with artichoke-prosciutto stuffing</p> <p>I had some leftover potatoes from the <a href="http://blog.kristenrasmussen.com/post/421274655/fresh-gnocchi-this-has-become-one-of-my-go-to">gnocchi,</a> other ingredients from <a href="http://blog.kristenrasmussen.com/post/416836354/artichoke-goat-cheese-dip-dont-get-me-wrong">a spread</a>, so I decided to wrap the first around the second and fry the whole shebang. All you need to do is boil potatoes until tender, mash with an egg and olive oil drizzle until the batter holds together (I also added some parsley) and wrap around filling of choosing then fry until golden on each side. This one happened to have goat cheese, chopped prosciutto and diced artichoke hearts.</p>http://blog.kristenrasmussen.com/post/427477460http://blog.kristenrasmussen.com/post/427477460Thu, 04 Mar 2010 19:18:00 -0800temescalappetizercroquettepotato<img src="http://26.media.tumblr.com/tumblr_kykoghUm5k1qzq5gvo1_500.jpg"/><br/><br/><p>Twin clams- I swear this isn’t a prank!</p> <p>If I could only figure out how to get clams to always breed twins, I’d make a fortune in the shellfish industry!</p>http://blog.kristenrasmussen.com/post/423427375http://blog.kristenrasmussen.com/post/423427375Tue, 02 Mar 2010 20:00:00 -0800temescalshellfishseafood<img src="http://25.media.tumblr.com/tumblr_kykoe1pa6e1qzq5gvo1_500.jpg"/><br/> <br/><img src="http://30.media.tumblr.com/tumblr_kykoe1pa6e1qzq5gvo2_500.jpg"/><br/> <br/><p>Linguine with clams</p> <p>After reading a passage in <a href="http://www.nytimes.com/2006/05/28/books/review/28reed.html">Heat</a>, a book about a famous NY chef who “finds himself” in Italy (shocker), I had an immense craving for linguine and clams, which I have never made before. The dish is surprisingly simple and even if you buy very quality ingredients (which I definitely recommend) it’s also not pricey at all. The taste is simple yet classy, like a nice black cocktail dress and leaves you very satisfied like your favorite pair of jeans.</p> <p>Ingredients (Enough for 2 large portions, you will want them!)</p> <ul> <li>1/2-3/4 lb clams (if small, buy more because the shells make them weight more)</li> <li>1/2 lb fresh linguine (I used simple egg noodles so that the flavors would stand out, but lemon or herb or some such would do)</li> <li>4 cloves garlic, diced</li> <li>1/4 C diced leek or onion</li> <li>1 C dry white wine</li> <li>2-3 Tbs butter</li> <li>Olive oil drizzles</li> <li>1/2 C chopped fresh parsley</li> <li>Lemon squeeze</li> </ul> <p>Instructions</p> <ol> <li>Submerge clams in water and wash.</li> <li>Heat garlic and onion in about 2 Tbs olive oil drizzle on medium until soft</li> <li>Add clams, wine, butter. Simmer about 20min, until clams open (do not eat if they don’t open). You can add more butter/oil/wine/etc. to taste.</li> <li>While clams are cooking, boil pasta about 5 minutes (or according to directions), drain. Toss clams in pasta with parsley and squeeze of lemon.</li> <li>Serve with crusty bread (or toasties) and salad.</li> </ol>http://blog.kristenrasmussen.com/post/423420669http://blog.kristenrasmussen.com/post/423420669Tue, 02 Mar 2010 20:00:00 -0800dinneritaliantemescalseafoodshellfish<img src="http://26.media.tumblr.com/tumblr_kyk7db2GiR1qzq5gvo1_500.jpg"/><br/> <br/><img src="http://24.media.tumblr.com/tumblr_kyk7db2GiR1qzq5gvo2_500.jpg"/><br/> <br/><p>Fresh Gnocchi</p> <p>This has become one of my go-to dinners when I’m in the mood to get my hands dirty with some potato dough. A lot easier than they will have you believe. I usually use yukon gold potatoes just because I think they are more flavorful than Russets, but this time I went with the classic Russets and they were similarly lovely and held together much better (duh, probably why the recipe calls for Russets in the first place!)</p> <p>Ingredients</p> <ul> <li>2 large Russet potatoes (or the equivalent in another type of potato)</li> <li>1 egg</li> <li>1/2-3/4 C flour</li> <li>Dash salt</li> </ul> <p>Directions</p> <ol> <li>Peel, quarter, boil potatoes until tender. Drain (save potato water), and wait until cool enough to handle.</li> <li>Using a fork, press down on potatoes to create fluffy mashed potato. It’s important to work lightly with this step and future steps so the potato stays fluffy. Apparently, there’s an apparatus called a ricer that makes fluffy potato mash much faster, but I do not own one and this works just as well.</li> <li>Whip egg in small container and add about 1/2 to top of potato along with flour, salt then fold ingredients into potato with fork/spatula/hands, which ever works for you. Knead dough lightly until thoroughly incorporated. Add flour as needed so dough holds together and is not sticky- but don’t add too much!</li> <li>Cut dough into 8 pieces, roll out each into a log. Take one log and cut of 1/2 inch pieces all the way down. Using fork, create grooves in each piece like you’ve seen before. Repeat with all logs.</li> <li>Boil in old potato water, add some if needed. Cook in 2 batches, gnocchi are done when they rise to the top.</li> <li>They can be served with any accoutrement you’d use with pasta, I like to join then with a prosciutto-garlic-greens and light cream sauce.</li> </ol>http://blog.kristenrasmussen.com/post/421274655http://blog.kristenrasmussen.com/post/421274655Mon, 01 Mar 2010 20:00:00 -0800dinneritaliantemescal<img src="http://24.media.tumblr.com/tumblr_kyknx4gjYK1qzq5gvo1_500.jpg"/><br/> <br/><img src="http://30.media.tumblr.com/tumblr_kyknx4gjYK1qzq5gvo2_500.jpg"/><br/> <br/><p>Endive salad with toasted walnuts and a meyer lemon dressing</p> <p>I served this with handmade gnocchi (previous post) with a prosciutto, garlic, greens sauce. The salad could have been dressed up for a lunch main with fresh crab and citrus and/or avocado.</p>http://blog.kristenrasmussen.com/post/421284418http://blog.kristenrasmussen.com/post/421284418Mon, 01 Mar 2010 20:00:00 -0800dinnersaladtemescal<img src="http://27.media.tumblr.com/tumblr_kyk6muzWCZ1qzq5gvo1_500.jpg"/><br/><br/><p>Over-easy egg with garlicky rainbow chard</p>http://blog.kristenrasmussen.com/post/417923306http://blog.kristenrasmussen.com/post/417923306Sun, 28 Feb 2010 10:00:00 -0800breakfasttemescaloakland<img src="http://28.media.tumblr.com/tumblr_kyjbtn104s1qzq5gvo1_500.jpg"/><br/><br/><p>Artichoke & goat cheese dip</p> <p>Don’t get me wrong, I’m not one to oft’ order artichoke dip at the common brewery/pub/happy hour/etc. because they tend to be way too fake, heavy on cream and light on artichoke, but when it’s done right it’s very satisfying. This particular recipe is for a small ramekin’s worth, but naturally, you can multiply to make larger quantities.</p> <p>Ingredients</p> <ul> <li>2-3 artichoke hearts, diced (I bought them unmarinated, but marinated will do)</li> <li>2 Tbs fresh goat cheese (or other soft cheese)</li> <li>1 Tbs onion (I used red), finely diced</li> <li>~2 Tbs Another hardish cheese, shredded/finely chopped some in mix, some on top</li> <li>Herbs/seasonings (Used cumin and white pepper, dash of paprika after finished)</li> <li>Drizzle of olive oil in mix and on top at end</li> <li>Baguette sliced and toasted to serve (or crackers, chips, etc.)</li> </ul> <p>Directions</p> <ol> <li>Mix all ingredients apart from bread and add ingredients on top when specified</li> <li>Place in ramekin or other heat proof container</li> <li>Bake/toast in toaster over about 10 minutes on 350</li> <li>Drizzle with oil and serve with crostinis</li> </ol>http://blog.kristenrasmussen.com/post/416836354http://blog.kristenrasmussen.com/post/416836354Sat, 27 Feb 2010 20:44:11 -0800appetizerbreadcheesetemescalsnack<img src="http://25.media.tumblr.com/tumblr_kyd0rsaGPj1qzq5gvo1_500.jpg"/><br/> <br/><img src="http://28.media.tumblr.com/tumblr_kyd0rsaGPj1qzq5gvo2_500.jpg"/><br/> <br/><p>Lamb and pork meatballs with mushroom and fennel</p>http://blog.kristenrasmussen.com/post/410296942http://blog.kristenrasmussen.com/post/410296942Wed, 24 Feb 2010 19:00:00 -0800dinnertemescalitalianpasta<img src="http://27.media.tumblr.com/tumblr_ky4873EYUK1qzq5gvo1_500.jpg"/><br/><br/><p>Norwegian smoked salmon with onion and avocado. Served with crackers and soft goat cheese. Life could be worse…</p>http://blog.kristenrasmussen.com/post/401501387http://blog.kristenrasmussen.com/post/401501387Sat, 20 Feb 2010 17:00:00 -0800fishappetizersalmontemescal<img src="http://28.media.tumblr.com/tumblr_ky5vntNakW1qzq5gvo1_500.jpg"/><br/><br/><p>“the grandmother” from a deli in Pacifica.</p>http://blog.kristenrasmussen.com/post/401250698http://blog.kristenrasmussen.com/post/401250698Sat, 20 Feb 2010 14:25:59 -0800<img src="http://25.media.tumblr.com/tumblr_ky481hLq1D1qzq5gvo1_500.jpg"/><br/><br/><p>Gluten-Free Cranberry White & Dark Chocolate Chip Cookies</p> <p>Although I have a diet that is far from gluten-free, I often like to make creations sans gluten because it’s a challenge and sometimes surprisingly delicious (see <a href="http://blog.kristenrasmussen.com/post/131065124/gluten-free-carrot-cake-this-is-the-first-time">gluten-free carrot cake</a>). Without gluten, there’s less structure and the baked goods are often moister, denser, and chewier.</p> <p>Ingredients</p> <ul> <li>1 C gluten-free baking mix (I used Trader Joe’s)</li> <li>1/3 cup oats (optional as some are milled in facilities that also have gluten-use more baking mix if no oats)</li> <li>1/4 tsp salt</li> <li>6 Tbs butter, melted</li> <li>1/2 C brown sugar</li> <li>2 Tbs white sugar</li> <li>1 egg</li> <li>1 tsp vanilla</li> <li>1/2-3/4 C choc chips (white, dark, milk, whatever combo you’d like)</li> <li>1/2 C dried cranberries</li> <li>Nuts if desired</li> </ul> <p>Instructions</p> <ol> <li>Preheat oven to 325. Mix baking mix, oats and salt in med bowl.</li> <li>In another bowl stir butter and brown sugar. Add egg and vanilla.</li> <li>Stir the dry into wet then add the rest of the ingredients.</li> <li>Divide into chunks the size that you’d like cookies (about 2 Tbs) and cook ~10 minutes, the middles will still be soft.</li> </ol>http://blog.kristenrasmussen.com/post/399488390http://blog.kristenrasmussen.com/post/399488390Fri, 19 Feb 2010 16:58:00 -0800cookiesdesserttemescalgluten<img src="http://26.media.tumblr.com/tumblr_kxwalyy98j1qzq5gvo1_500.jpg"/><br/><br/><p>Bread & Butter Pickles and Onions</p> <p>This is a recovered photo from the Spring, obviously it’s not exactly cucumber season right now (although living in Northern California, you never know). I’m usually more of a dill than sweet pickle kind of girl, but I wanted to try it out. They turned out great and were ridiculously easy to make, I especially love the coriander, cumin and turmeric. This recipe is very free so that you can make as much as you’d like, I made about 3 jars worth using the below.</p> <p>Ingredients</p> <ul> <li>3-4 Large or 5-6 medium-small cucumbers (I tend to like the smaller better because they have a better crunch), sliced</li> <li>1 onion, diced</li> <li>1 part rice wine vinegar (start with one cup/part)</li> <li>1 part sugar</li> <li>1 part water</li> <li>1/2 part of another vinegar (such as red wine) if, optional</li> <li>Herb/spice suggestions: 1 Tbs turmeric, 1 Tbs coriander seed, 1 Tbs cumin, 1Tbs mustard seed, chili if you want spicy/sweet, etc.</li> </ul> <p>Directions</p> <ol> <li>Heat vinegars/water/sugar until sugar dissolves. Heat on medium (just under simmer) another 3-5 minutes (will be a strong smell).</li> <li>Add herb/spices of choice to taste and heat another minute. Cool ~3-5 min.</li> <li>Layer cucumber with onion in jars (or bowl for immediate serving if not canning) and pour liquid over top until covered. Make sure to get the seeds distributed somewhat evenly between jars.</li> <li>Cap and simmer in bowling water half-way up jar until sealed. </li> <li>Refrigerate after opening.</li> </ol>http://blog.kristenrasmussen.com/post/391114379http://blog.kristenrasmussen.com/post/391114379Mon, 15 Feb 2010 10:13:10 -0800cantemescalpicklessides<img src="http://29.media.tumblr.com/tumblr_kx8x3d2miz1qzq5gvo1_500.jpg"/><br/><br/><p>Rock Shrimp Chowder</p> <p>I love a good not-too-laden-with-cream chowder, especially if said chowder has good seafood and smokey flavor. This recipe is very loose because soup/chowders are quite forgiving (I almost said “souper” forgiving, but spared you)</p> <p>Ingredients</p> <ul> <li>4-5 potatoes (I used red potatoes which aren’t traditional, but I really like the flavor), diced (no need to skin, keep the added nutrients/texture/fiber!)</li> <li>2 oz prosciutto or bacon, diced</li> <li>1-2 C diced leek or onion, shallots or a combo</li> <li>3 cloves garlic, chopped</li> <li>1 cup milk or cream (I used lowfat and it turned out great!)</li> <li>1 C corn kernels</li> <li>1-2 tomatoes, diced (or one small can diced tomatoes)</li> <li>1 can smoked oysters (used about 2/3 of the container)</li> <li>White wine as needed</li> <li>Herbs of preference (I used marjoram, white pepper, salt, black pepper and rosemary)</li> <li>Olive oil</li> </ul> <p>Directions</p> <ol> <li>Boil potatoes until very tender, drain and save water, placed potatoes aside</li> <li>Heat about 1 Tbs olive oil with garlic and onion on medium heat ~2min, add prosciutto, rosemary cook until almost brown</li> <li>Add potatoes, about 1 C of saved water, oysters, tomatoes and cook while mashing potatoes into liquid as they cook more</li> <li>Add corn, herbs, spices to taste</li> <li>Add wine and milk as needed to create chowder of desired consistency and taste</li> <li>Cook for as long as you’d like- the longer the cooking time, the more enhanced flavor</li> <li>Served with crusty bread and save some for the next day!</li> </ol>http://blog.kristenrasmussen.com/post/379424725http://blog.kristenrasmussen.com/post/379424725Mon, 08 Feb 2010 20:00:00 -0800dinnertemescalseafoodsoupchowder<img src="http://26.media.tumblr.com/tumblr_kx8wjgw8TN1qzq5gvo1_500.jpg"/><br/><br/><p>Mixed green salad with watermelon radish, <a href="http://www.youtube.com/watch?v=Aopa06VbwM8">yulu seeds</a> (still have some left from AZ Farmers’ Market) and a tahini-lemon dressing</p>http://blog.kristenrasmussen.com/post/377383078http://blog.kristenrasmussen.com/post/377383078Sun, 07 Feb 2010 19:00:00 -0800temescaldinnersalad<img src="http://25.media.tumblr.com/tumblr_kx8wdkmOZk1qzq5gvo1_500.jpg"/><br/><br/><p>Calamari ready to be seared in garlic</p> <p>If it wasn’t so ugly, I’d marry it.</p>http://blog.kristenrasmussen.com/post/375341553http://blog.kristenrasmussen.com/post/375341553Sat, 06 Feb 2010 20:00:00 -0800seafoodtemescaldinner<img src="http://30.media.tumblr.com/tumblr_kx8w70MKef1qzq5gvo1_500.jpg"/><br/><br/><p>Tofu perfectly seared in coconut oil</p> <p>When tofu is done right, it can be quite excellent!</p>http://blog.kristenrasmussen.com/post/373351926http://blog.kristenrasmussen.com/post/373351926Fri, 05 Feb 2010 19:00:00 -0800asiantemescaldinnertofusoy