• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

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    em570039@mycia.net

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Crispy Cauliflower with Mustard Dipping Sauce

I’ve gotten a tad fry-happy this week. This is not something I would normally admit but if you were to walk into my kitchen right now, you could smell it. And it’s a delicious smell. After pan frying some chicken earlier this week, I had gotten the taste for more frying. As I stared into my refrigerator, I realized I was exhibiting typical fry-addict behavior. Almost everything I saw in the fridge looked totally fryable. Cheese, meat, yogurt (ok, maybe not). I grabbed a bunch of cauliflower, and got to work. It was delicious – crisp, but creamy in the center.

Spicy Chicken with Quick Asian Pickled Salad

For a quick dinner before my trip to Kansas, Matt and I made a quick dinner from some easy recipes we’ve made before. A light breading made for some crisp, spicy chicken. And our favorite quick Asian-style refrigerator pickles makes a delicious salad as a base. Just season the chicken (we used thin, tender-like pieces) with salt, pepper, and a little bit of cayenne, and dredge in enough flour to coat. Cook in 3 Tbsp of olive oil until crisp and cooked through, about 6-7 minutes. Serve with the quick pickles and it’s a delicious dinner in no time – even the night before a big flight!


Horseradish Crusted Steak Sandwich with Arugula and Crispy Shallots

My roommate loves horseradish. I know this, but still haven’t given in to any of her requests to do something about it. But when she suggested a horseradish steak sandwich – my mouth was watering. I love me some steak, and combined with a slightly spicy horseradish crust, some fresh, peppery arugula, and some deliciously fried shallots – I knew I had a recipe the whole house was going to love.

Crispy Pork Eggrolls

Matt and I love dumplings, primarily because they are one food that are wonderful when cooked using one of our favorite methods: steaming. I also love to make my own dumplings with fresh dough, but we were feeling lazy one Sunday, and stood in the aisle looking down at pre-made thin wonton wrappers. But in one guilty moment, the idea of frying our normally healthy dumplings simultaneously popped into both of our minds. We looked up at eachother, and tossed some eggroll wrappers in our cart. What can I say? Sometimes fried is just better.

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Crispy, Salty Plantains

Plantains are a virtually perfect food in my book. They can be crisp or soft, sweet or salty, fried or grilled – and make an amazing and overall crowd pleasing side dish. Anytime Matt and I see them at our favorite market (which isn’t too often), we grab up an armful and cook them. But with plantains, as with many of my favorite foods, it’s best to keep it simple. I almost feel silly writing a recipe for it…but I figured it could be a guideline for those who’ve never cooked them at home! A little bit of oil, a pinch of salt, and a few minutes is all you need for a delicious snack.