• 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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    Check out my food journeys at An Appetite for Adventure!
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Pasta with Leeks, Peas, Parmesan, and an Egg

This dish almost tasted like carbonara, because of the egg on top. I love dishes like this because they are simple, delicious, and cooked all in one pot. Pasta is also great, of course, for just cooking for one person.

You may have noticed that I usually use whole wheat pasta or pasta made from farro or quinoa (that’s why it always looks sort of darker than your average pasta in my photographs). That’s a personal preference, but of course any and all of these dishes would be just as delicious (if not more so) with regular or flavored pastas.

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Shortcut Tortellini Filled with Ricotta, Roasted Peppers, and Leeks

I saw this idea a few years ago in the blogosphere, and I sort of snubbed it. But I had a craving for fresh pasta (meaning, more than anything, I wanted to make a tasty filling), and I had some wonton wrappers (I usually find them in the refrigerated section at my store) around for making dumplings earlier in the week, so I gave it a shot. It was tasty and easy. It’s no replacement for fresh, homemade egg pasta BUT it’s a lot easier and a great solution for those without a pasta machine. Best of all, you can get creative with your fillings and get amazing results – fast.

And since this filling was delightfully pink, I wanted to take this opportunity to ask anyone and everyone out there to take some time to donate to a great cause. October is Breast Cancer Awareness Month and it’s a great time to support a great cause that’s very close to my heart. Even if all you do is make this delicious ravioli for someone you love in your life!

 

Chanterelle Mushroom and Leek Soup with Roasted Corn

Even though it hasn’t quite gotten chilly yet, I was craving soup and thought it would be the perfect way to use my remaining chanterelles. Is it possible to be in love with a mushroom? I think so, but in my case…it’s multiple mushrooms (I’m an equal opportunity fungus lover). The point being, this pureed soup was earthy with a silky texture sans cream that is absolutely craveable. Stirred in some roasted corn for an end of summer touch and ate it with toasty baguette croutons. And even though it wasn’t too cold out, I still enjoyed the cooler breeze as I ate my soup – real soup weather is almost upon us!

Pork Cutlets with Leeks, Lemon, and Parsley

It was a long day. The kind of day where I was still thinking about work long after I’d left my office (I’m normally good about leaving work at work). After two market trips (for cakes I’ll discuss in a future post), I was exhausted. I grabbed pork cutlets solely because they were small and thin – would take almost no time to cook.

I love leeks for their subtle onion flavor, and I brightened the dish with a little bit of lemon and fresh herbs. The dish had only 7 ingredients (if you don’t count salt and pepper) and was done in less than 15 minutes. It felt especially good eating it – my feet up and the warmth and aromas coming up towards me. Delish.

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Leek, Prosciutto, and Egg Tart

People learn all sorts of things on their journey to higher education. The psychological workings of the human mind, mathematic equations, and all forms of scientific babble. These are the important things – lessons that guide people through the rest of their life journeys. So when I was asked recently about the most important thing I learned in college, the answer was tantalizingly clear – how to make an excellent pastry crust.


It’s so simple and versatile. It can be used for a number of different kinds of tarts – sweet or savory. The key to a good crust is in the mixing – keeping large pieces of butter in the dough makes for an incredibly flaky crust. Then the crust can be finished with any number of toppings for a delicious meal.