• 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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Panfried Pork Chops with Tomato-Mushroom Sauce

What? You think I’m using way too many mushrooms? Well, you’re right. I even hid the mushrooms from you in the meatball sub (I put mine on as a last minute addition after I’d assembled and photographed Matt’s sandwich). I admit it, I am a mushroom addict. There is reason to my madness – they were massively on sale at my market last week. And, I’m totally in love with them.

So yes, I made a mushroom sauce for some pork chops over the weekend. But this sauce has tomatoes stirred in, which gives it acidity and a really nice body (i.e. you add tomatoes and you’ve got insta-sauce). So I figure this could be a tomato-onion sauce, a tomato-corn sauce, a tomato-cauliflower sauce, a tomato-sausage sauce…you pick. Or, if you’re a mushroom obsessed diner like me, you can leave them in.

Either way, don’t worry. I’m out of mushrooms. For now, anyway…

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!


Tuscan Fries

Matt and I had a bit of a decadent meal last week. Well, decadent for us. We try to sneak whole grains in wherever possible, use healthier fats, and stay away from excess (which, naturally, is loosely defined) calories and fat. So last week’s steak (wonderfully rare), corn with butter, and Tuscan fries with aioli were an incredible treat. These fries are amazing because of their simplicity: good olive oil, fresh rosemary, kosher salt, and garlicky aioli for dipping. But they can be made in a variety of different ways depending on time restraints, texture preferences, or ease of preperation. I’ve made a list of a few possible methods so you can choose for yourself…