• 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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Whole Wheat Pasta with Spicy Sundried Tomato and Basil Pesto and Shaved Parmesan

I have been super busy this week – baking things to send in a care package home and a very exciting interview (more on both of these later)! At any rate, last night I came home and had about 1/2 hour to squeeze in cooking and eating my dinner. A simple pasta with pesto from the garden and good parmesan was just the ticket – light, fresh, and super quick. And on to the next task!

Mediterranean Vegetable Sandwich with Sundried Tomato Pesto and Fresh Mozzarella

One of my favorite pastimes is roaming the produce aisle at Adams Fairacre Farms. I know I’ve waxed poetic about well-stocked groceries and farmer’s markets before, but every time I go to Adams, I’m reminded why I love to cook. It’s like a dream – all of the produce is gleaming and primarily local, the cheese section is a mile long, and the butcher and fish counters are after my own heart with fresh daily cuts and catches.

Over the weekend, it was a tiny Italian eggplant that caught my eye. Even though they’re overpriced because of their cuteness, I couldn’t resist a 2 inch beauty. The idea struck to make a Mediterranean veggie sandwich. I supplemented my eggplant with bell pepper, squash, mushrooms, and red onions. I bought a loaf of crusty bread, a round of freshly pulled mozzarella, and went home – giddier than usual. The resulting lunch kept me smiling all day!

Asparagus with Spring Garlic Pesto

 

I love asparagus. I never get my fill of it by the time the season is over. And today as I was roaming through the store (in the midst of a summer-like New York heat wave) I was suddenly struck with the realization that asparagus would soon be gone. So I grabbed a bunch, and went home. Since it’s one of those vegetables I love to eat just the way it is, I just cooked it quickly (I find a combination of sautéing and pan steaming gives the best results) and topped it with a little bit of pesto I had in the fridge from my pea soup. You could, of course, use store-bought pesto for this delicious taste of spring. It would be great as an appetizer, salad, or side dish.

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Paprika and Rosemary Crusted Pork Tenderloin and Pea Soup with Spring Garlic Pesto

This post is all about eating healthy without giving up taste and flavor. I love a crispy crust that gives way to a moist, tender interior. This pork dish achieves that without frying or even panfrying. The combination of this thick, flavorful crust and roasting infuses this pork with flavor. And the pea and pesto soup is creamy and delicious without any cream or butter. The pesto and fresh peas are the perfect spring side dish – warm and satisfying on a chilly spring night. It made for a delicious meal that you’d have no idea was healthy.

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