• 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!


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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.

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.

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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Classic Cinnamon Sugar Yeast Doughnuts

When I first started doing research for my senior thesis last year – it started with a recipe. A recipe hand written on an old, old recipe card for yeast doughnuts. Proof that I have descended from a long line of people who love fried foods. The doughnuts are simple, rustic, and homey – just as they should be. Here’s a combination of that recipe with my version.

Spicy Glazed Fried Chicken

Ok. Now I try to eat relatively healthily. I substitute whole grains whenever possible. I use healthy fats. I eat vegetables and fruits like it’s nobody’s business. But sometimes you need fried chicken. Don’t deny it. Even some of my vegetarian friends tend to admit that it is a weakness – something they miss. But when I make something like fried chicken, it has to be perfect and extraordinary, since I won’t have it again for a long while.

So I suggested trying a recipe for a saucy fried chicken inspired by Korean red pepper powder, a favorite ingredient. It’s spicy and smoky, and is becoming more common in groceries and specialty food stores. It’s coarse grind and deep red color are quite unique – and very tasty. In a pinch, cayenne can be substituted for an equally tasty sauce.

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