• 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!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!

    em570039@mycia.net

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Black Pepper Grits with Roasted Tomatoes, Caramelized Onions, Steak, and Over Easy Eggs

As I’ve mentioned before, I’m a major egg fan. Poached, over-easy…ok, I admit it, anything with a rich, runny yolk has my heart all a-flutter. But since Matt is not much of a breakfast fan, I don’t often indulge my cravings to have breakfast for dinner. Which is a shame, because it’s easy and super fast, and it’s the perfect way to use whatever sounds good.

This dish certainly had several items that were cooked different ways, but I optimized space and still managed very little cleanup (and some leftovers). You could always use sauteed tomatoes (I just love the flavor and juiciness of the roasted), bacon, sausage, or any leftovers you had in the fridge (grits are a pretty delicious delivery system for almost anything). In the end, it may not be the prettiest thing to look at, but that doesn’t matter, because first chance I got, I smashed it all up into one, big, delicious bowl of breakfasty goodness.

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Yukon Gold and Chicken Apple Sausage Hash with Fried Eggs and Spicy Tomato Coulis

Breakfast for dinner? Yes. But with chunks of hearty chicken sausage, and crispy yukon gold potatoes, and a spicy tomato coulis this dinner was delicious and satisfying in a completely different way from breakfast. And on the first snow of the year (yes…in OCTOBER) we were happy to be full, satisfied, and back under our blankets in no time.

Baby Arugula Salad with Bacon, Boursin, Poached Eggs, and Cider Vinaigrette

To me, a good salad is all about the greens. When we scored some amazing baby arugula at the farmer’s market this week, there was no doubt we were going to do a simple, classic salad that amplified the arugula’s natural, peppery flavor. The same salad would be delicious with other components, but I love the warmth of the egg and the way the yolk oozes into the dressing making it extra rich and delicious.

Pretty Freakin Awesome Pasta Carbonara

The weather is giving me a taste of my favorite season – fall. Cooler temperatures are one thing, but I love the way the air is crisp in the fall. When you breathe in, you can feel the air glide down your throat. The air smells like biting into an apple, and faintly like wood stoves being lit somewhere far away.

To celebrate, I whipped up a batch of pasta carbonara. I heaped it into a huge mug and sat on the porch eating it and watching it steam. Pasta. Eggs. Bacon. Really, how could you go wrong? But with some parsley from my garden, it still seemed fresh – like a last taste of summer.

Creamy Sausage, Mushroom, and Pea Risotto with Poached Egg, Parmesan and Baby Basil Leaves

I started vacation this week. If you know me, you can note that simply from the recent appearance of pasta and baked goods on my blog. I love food – a little too much. On a day to day basis, I try to keep myself in check – eating healthier foods and smaller portions. But you can’t take the foodie out of the girl, so after two days of being “on vacation” I was in the kitchen making risotto. I love making risotto – the whole process of it. I’m also of the school of adding an egg to just about anything makes it better, so I ended up with this rich, creamy risotto for dinner last night. No matter what any recipe tells you – risotto is easy (this one has butter, sausage, and lots of cheese – how could it ever go wrong?) – just taste it a lot along the way, and you’ll end up with an awesome meal.

Quick Dinner Idea: Breakfast for Dinner

There are a lot of breakfast lovers in this world…but I’m not one of them. I used to love diners that would serve lunch foods all day long, and my favorite thing about flying was that airport food was rarely restricted by “normal” meal times. I am, however, an egg lover. In Spain, I tasted the glory of a fried egg on a burger, and since then, I’ve pretty much liked a fried egg on just about anything. And because of that, I became a big fan of breakfast. The best thing about breakfast, is it’s quick, savory, and usually cheap. So here’s an idea for you to try out the next time you have breakfast for dinner: creamy grits (add your favorite cheese if you like), caramelized onion, and a fried egg. If you want, add bacon, sausage, or any other veggies. It’s fast and oh-so good.