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Category: Lindsay

  1. Tuesday, April 13, 2010

    Arizmendi Bakery

    Last week I happened to be in Emeryville, CA…my good friend Lindsay used to live there, so I called to find out if there were any good bakeries we could swing by quickly while we were in town. She guided me to Arizmendi Bakery. The girls and I grabbed a few goodies and a sourdough baguette and ate almost everything by the time we got home!

    arizmendi 1 web

    Arizmendi Bakery is a worker-owned cooperative that grew out of the Cheeseboard, a famous Berkeley-based cooperative. If you’d like to read more about it, click here. It’s interesting and classic Northern California.

    arizmendi 3 web

    All of the baked goods we purchased were tasty…but the sourdough baguette is where it’s at, my friends. The texture was perfect and the sourdough flavor was subtle and well-balanced. The baguette was good just by itself, but when we got home Cate asked for a piece with butter…good call, Cate. I think I just had bread and butter for dinner that night and was completely satisfied.

    arizmendi 2 web

  2. Friday, June 12, 2009

    Cinnamon Exposed!

    Okay, so an exposé on This Week for Dinner is definitely not as exciting as one on Entertainment Tonight…but it’s an exposé nonetheless!  Did you know the cinnamon in your cupboard is not really cinnamon?  Shocking, I know!  The stuff pictured below is “true” cinnamon, called canela or ceylon.  What most of us have lying around (ground or in sticks) is called cassia. (There’s a nice side-by-side photo on Wikipedia.)

    Years ago, Alton Brown from Good Eats went on and on about how cassia cinnamon stinks and that ceylon, the “true” cinnamon, is the only way to go, blah blah blah. I thought it was interesting and then forgot the different names for everything.  Until Lindsay (my super gourmet friend) pulled out her ceylon cinnamon to grind one day.  Then it all came rushing back to me.

    You may be asking yourself, what IS the difference and does it matter?  If you really want to know, click “more” and keep reading!

    (>> Find out more…)

  3. Thursday, May 7, 2009

    Tortilla Soup Success!

    When I wrote about Aaron and Lindsay’s Chicken Tortilla Soup Extravaganza last month, the response was huge.  Understandably, since it looked SO delicious. I knew the soup was tasty, but I had never actually made it myself. This week I finally tried out the recipe.

    It was really easy to make! SO simple.  And of course just as delicious as ever.  My kind of recipe! The tortilla strips were also a cinch to cook, but mine were NOT as tasty as Lindsay’s, so I’ve gotta ask her what EXACTLY she does there.  Anyway, just wanted you to know that not only is the recipe delicious, it’s quite simple, despite the fact it is classic Gourmet Lindsay.  Thanks again, Lindsay and Aaron!

  4. Friday, April 3, 2009

    Aaron and Lindsay’s Chicken Tortilla Soup Extravaganza

    There are a few people in my life who are the source of some of my most favorite recipes and tips. My sister-in-law Cora definitely tops the list, but so does my friend Lindsay. Lindsay used to be my neighbor…those were the good old days. She’d call and say, “I’m making this awesome recipe” and I’d go over with my camera, take pictures, eat her food and get awesome recipes. Alas she lives in Seattle now, but I still use her recipes regularly. One of my most favorite recipes of all time comes from Lindsay and her husband Aaron (one of the few male commenters here on the blog!): Aaron and Lindsay’s Chicken Tortilla Soup Extravaganza!

    One of my favorite dinners, Chicken Tortilla Soup

    Lindsay and Aaron named the soup. The name fits perfectly. This tortilla soup is an extravaganza, filled with all kinds of wonderful ingredients that go so well together. Chicken tortilla soup is one of my favorite dinners…as long as I’m making it, thanks to Lindsay. (P.S. I think we should add the word “extravaganza” to all recipes. It makes life more festive!)

    Aaron and Lindsay's Chicken Tortilla Soup Extravaganza!

    This recipe is easy to throw together and one that I always make on weeknights. The leftovers are fantastic. Also, the toppings are key! Don’t skimp on the toppings. If you want truly amazing chicken tortilla soup, you gotta make sure you fill the bowl with all of the good stuff. Hence the “extravaganza.”

    Recipe for Chicken Tortilla Soup from This Week for Dinner

    Please note: Lindsay fries up her own tortilla strips. Because she’s fancy like that. I am not fancy and always either buy tortilla strip salad toppers in the produce section or just break up tortilla chips on top. It tastes mighty fine even with that shortcut. Promise.

    Homemade fried tortilla strips for Chicken Tortilla Soup

    Have fun making and eating this soup. And be sure to bookmark the recipe, I promise you’ll be back for more.

    Aaron and Lindsay’s Chicken Tortilla Soup Extravaganza
    A little spicy and a lot delicious!
    Recipe type: Main Dishes, Soup
    Cuisine: Mexican
    • 1 yellow onion, finely chopped (I usually just use half of an onion)
    • 1-2 tablespoons olive oil
    • 4 cloves garlic, minced (or pushed through a garlic press)
    • 2 green onions, chopped
    • A few shakes of cayenne pepper
    • ½ - 1 tablespoon chili powder (depending on your spice level desires)
    • 1 teaspoon or so of ground cumin
    • 8 cups chicken broth
    • 2-3 tomatoes or 1 pint cherry tomatoes, chopped
    • Half of a bag of frozen corn
    • 1 large chicken breast
    • 1 can black beans, drained & rinsed
    • 2-3 limes
    • 2 large handfuls cilantro, chopped
    • 4-5 corn tortillas, cut into strips
    • A few swigs of canola/vegetable oil or cooking spray
    • Diced avocado
    • Shredded cheddar or jack cheese
    • Sour cream
    • Lime slices
    • Chopped cilantro
    • Tortilla strips or tortilla chips broken up
    2. In a large pot, heat olive oil over medium heat for a few minutes. Add chopped onion and cook until onions soften and become translucent, 3-5 minutes or so.
    3. Add garlic, green onions, cayenne pepper, chili powder and cumin. Sauté until fragrant, 1-2 minutes.
    4. Add chicken broth and bring to a boil. Once boiling, lower heat to medium low (or the lowest heat that maintains a simmer). Add tomatoes, corn and black beans and simmer for 5-10 minutes.
    5. The very best way to prepare the chicken is to sprinkle the raw chicken breast with some cayenne pepper, chili powder, garlic powder, salt and pepper and then grill the chicken. However, you can cook the chicken whatever way works for you. Once chicken is cooked, chop or shred the chicken. If you cooked the chicken another way besides seasoning and then grilling, go ahead and sprinkle those same spices over the cooked chicken to add a bit of flavor.
    6. Add the prepared chicken, juice from one of the limes and one handful of the chopped cilantro to the soup. Heat through for a few minutes and then serve!
    8. Heat canola or vegetable oil in a large fry pan over medium-high heat. Alternatively you can spry the pan with cooking spray. Add tortilla strips to pan and cook until crisp, turning strips every few minutes. Once browned and crisp remove from heat and sprinkle with salt.
    10. Serve soup garnished with avocado, cheese, sour cream, fresh lime and cilantro, and tortilla strips.



  5. Friday, December 19, 2008

    Kitchen Tip: Cake Strips

    Lindsay, my amazing friend who cooks amazing food, shared today’s Kitchen Tip with me months ago.  I finally used it for the first time last night with great success!  I’m so excited to share!

    Lindsay cut these towel strips for me (from here on out called “cake strips”) and gave them to me as a little gift.  Here’s how to use them: wet with water, wrap around cake pans and attach with safety pin.

    Why would you want to dress your cake pans in a pretty pink towel?  Well the cakes stay moist around the edges AND, as you can see from my picture, they stay flat!  No big dome in the center of the cake.  I am SO HAPPY to have learned this little trick.

    You can buy cake strips (just Google ‘cake strips’)…but why spend money when you can just cut up an old towel and use a safety pin?

    On a related note….I have pictures of the finished product on my camera.  More on that later…

    PS – Neither Lindsay or I have ever had a cake strip catch on fire.  They ARE dry by the end, but have never had issues.  I guess what I’m saying is it seems pretty safe…but if your cake strips light up, well, consider this my statement of “This Week for Dinner is not liable for cake strip fires.” Honestly, you should be FINE. How’s that for a disclaimer? My attorney would be so proud.

  6. Saturday, December 6, 2008

    First trip to Berkeley

    We met some friends the other night in Berkeley for dinner.  They had both lived there for years and love the ‘hood, so we decided it was time to make the trek and see what it was all about.  We were not disappointed!  Great food, fun neighborhood, cool campus.

    We ate dinner at Gypsy’s, an Italian restaurant close to campus. The food was great and we could not believe the prices!  Living in Silicon Valley has it’s advantages, but one of them is NOT cheap food.  Even our local burger joint puts a dent in our wallet.  I find whenever I venture outside of my little silicon bubble, I’m pleasantly surprised at the prices (it also makes me a little bitter about my bubble!).  Anyway, Gypsy’s was delish and a great value.

    Then off for dessert!  How about a little gelato at Gelataria Naia?  Yum!

    My next Berkeley visit will be the Berkeley Bowl.  I can’t wait…although, I’m a little nervous…

  7. Friday, October 10, 2008

    Simple Side Dishes: Spinach Salad a la Lindsay

    I’ve decided to start a new category here at This Week for Dinner – Simple Side Dishes. I don’t always put much thought into side dishes, and I would guess that I’m not alone.  Sometimes all it takes is for someone to remind me of a side or point out an easy way to prepare a vegetable and I’m good to go.  So, whenever I discover or re-discover a simple (e.g. fast, minimal ingredients, easy prep) side, I’ll be sure to share it with you!

    How about a nice salad today?

    Simple Side Dishes: Spinach Salad a la Lindsay
    • Spinach
    • Candied pecans (yes, candy-ing them is pretty easy, but to keep it really simple, jut buy them!)
    • Feta cheese
    • Strawberries, sliced
    • Poppyseed Dressing (or Brianna’s Blush Wine Vinaigrette)
    1. Mix together!

    Poppyseed Dressing
    From Lindsay Rutman Feel free to just buy poppyseed dressing (Brianna’s is AWESOME, by the way)”¦but if you WANT to make your own, this is some dang good dressing
    • ¾ tablespoon poppy seeds
    • ⅓ cup vinegar
    • ⅓ cup sugar
    • ¾ cup vegetable oil
    • ¾ tablespoon grated red onion
    • ¾ teaspoon salt
    • ⅓ teaspoon dry mustard
    1. Mix all the ingredients, and preferably let it sit a few hours before serving so the flavors can combine.


  8. Wednesday, October 8, 2008

    Way Gourmet Kitchen Tip: Smoothing Ganache

    I’ve got a Lindsay post for you, and you know what that means – it’s gonna be Gourmet and Yummy. Today it’s a baking tip.

    Ever wonder how to get your ganache all smooth and shiny-like?  It’s simple.  Get out your blow dryer!  Turn the heat up, bump the speed down and blow dry your cake, while simultaneously smoothing it out with that there cake spreader tool.

    I tried to get a good action shot of Lindsay blow drying the cake, but I they didn’t come out the way I wanted.  Hopefully you can get a good idea of how to smooth out your ganache from the pictures!

    Thanks, Lindsay!  The ganache cakes of the world just got prettier, thanks to you!

    And for those of you would like to make the amazingly delectable Chocolate Ganache Cake with Raspberry Coulis that was featured in this post, click ‘more’ for the recipe (and more pics)!

    (>> Find out more…)

  9. Wednesday, April 16, 2008

    Featured Recipe: Creamy Holiday Potatoes

    Today’s featured recipe comes from a reader named Michelle. She shared this simple recipe over a year ago. It is a great recipe. Easy, delicious…and you don’t have to just cook it for a holiday dinner…I just couldn’t come up with a better name. 😉

    creamy holiday potatoes from @janemaynard

    My friend Lindsay and I split the cooking responsibilities for Easter this year. Lindsay was in charge of making these potatoes. Since she’s way gourmet, she actually used fresh potatoes. As you can see in the picture, they came out great…although, since I’m a big cheat in the kitchen I’m pretty sure I’ll still use frozen hash browns in the future, but it was excellent cooked this way. One more thing – Lindsay made one dish with fresh garlic added and it was a good addition.

    Creamy Holiday Potatoes
    Prep time
    Cook time
    Total time
    Recipe from reader Michelle
    • 1 package frozen, shredded hash browns
    • Salt
    • ~3 cups heavy cream
    1. Preheat oven to 350ºF.
    2. In a baking dish, place a layer of hash browns, sprinkle with salt, add another layer of potatoes, sprinkle with salt, layering until dish is ¾ full.
    3. Pour heavy cream over potatoes until potatoes are not quite covered.
    4. Bake for 30-60 minutes (original recipe said several hours but that is far too long). They will be golden brown and a little crunchy on top but creamy and yummy under the crust.
    5. If you are using a dish the size of a 9 x 13 cake pan, you will use about 3 cups of cream.


  10. Thursday, March 27, 2008

    Featured Recipe: Easy Roasted Asparagus

    For Easter we had asparagus as one of our side dishes. Lindsay sent me this link to a roasted asparagus recipe. I gave it a try and it was great, so time to share it with you! This method is easy and yummy and is less oily than when you cook asparagus on the stovetop. Thanks for the link, Lindsay!


    Easy Roasted Asparagus
    Prep time
    Cook time
    Total time
    Written instructions from this YouTube video
    • asparagus
    • olive oil
    • salt & pepper or your favorite seasoned salt
    1. Spread your asparagus on a cookie sheet – a big enough tray that they aren’t crowded and touching too much.
    2. Drizzle olive oil, salt & pepper (or your favorite seasoned salt)
    3. Toss the asparagus with your hands to evenly coat.
    4. Roast in 400 degree oven for 20 minutes (although, my asparagus were very skinny, so I only did 10 minutes”¦I don’t like overdone asparagus)