• 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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    Check out my food journeys at An Appetite for Adventure!
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Meatball Sub

After a long day (ok, ok – roller skating and running errands), I just wanted something simple and comforting. Cheese is my biggest weakness, and this sandwich totally hit the spot for me. I used some meatballs and sauce I had already made for pasta, and sandwiched them with some cheese on a leftover baguette. It used up a lot of leftover food, but none of my roommates noticed that as they gobbled it down.

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Ingredient Spotlight: Olive Bar

The olive bar is one of the many loves of my life…and I don’t even like olives very much! Not only can you find more varities and better quality olives than those in glass jars on your grocery store’s shelves, you can get just the amount you need (ideal for an un-olive lover like me). Plus, there’s much more: pickled peppers (my favorite peppadews which are hard to find raw, pepperoncini, etc.), sundried tomatoes, roasted garlic, fresh mozzarella, and more. Just buy the amount you need (sometimes I’ll get just a few pieces of mozzarella so that I don’t end up eating a whole giant package – which I am known to do), or stock up!

 

 
 

Warm Salad of Arugula, Tomatoes, Fava Beans, Shallots, Sausage, Mozzarella, and Whole Wheat Pasta

Pasta is something I don’t make too often…which is a shame because it is such an ideal dish for the apartment kitchen! Fast, simple, and you can really use whatever you have. On the rare occasions that I do make pasta, I usually plan it out pretty carefully: what flavors I want to use, what ingredients will go together, etc. but you don’t have to! Toss together whatever is in the fridge and eat it warm or cold!

This is one of my favorite things to do with pasta – use it as an element in a leafy green salad. It’s not pasta with arugula, it’s arugula with pasta. This makes it a little healthier but also puts the emphasis on the veggies and other toppings which is really the most exciting part of pasta, isn’t it? My favorite part is how the warm pasta gently wilts the greens making it the ultimate warm, delicious, and slightly unexpected dinner. Dressed with a little red wine vinegar, it couldn’t be simpler.

Lasagna Rolls with Spinach, Sundried Tomatoes, Mozzarella, and Creamy Shallot Sauce

I’ve been sick since late last week. I haven’t been sick in a long time, and I began to notice certain cravings. The most predominant craving was for buttered wheat toast. Another was for Sprite or ginger ale. These are the things my mother fed me when I was sick as a kid. So I went to the store and bought wheat bread for toast. I didn’t buy any ginger ale, but I drank plenty of juice and water, and ate nothing but toast for four straight days.

The one craving that was not based on my childhood, however, was that of comfort food…a craving that didn’t strike me until I was beginning to feel better.  Something soft, warm, and topped with cheese. That is what I wanted my first meal returned from the land of toast to be, and since I hadn’t eaten much of anything for several days, I figured it was ok to put a little extra cheese on top. Ahhhh…it feels good to be well again.

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