• 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.
  • what sounds good?

    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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    Check out my food journeys at An Appetite for Adventure!
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    Pulled Pork Sandwiches with Collard Greens

    Round two of pork shoulder mania! (Or was it round three…) In my impatience and stubbornness about always trying new things, I felt like we’d been eating pork for dinner weeks. In actuality, it had been two days…and each meal was so different even I hadn’t gotten bored! The spicy souvlaki was delicious and completely different than the deliciously saucy pulled pork sandwiches we had the other night. Served with some delicious collard greens, this was a wonderful meal, that tasted like it had taken hours!


    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!

    How to Make an Awesome BLT (an Ode to Mama)

    Instead of asking “How are you?” when we answer the phone, my mother and I ask each other “What did you have for dinner?”. The response from either side is usually: “Ooooh, that sounds good.” This was my response when she gushed about the BLTs she was going to make last week with veggies from her garden. I began to long for a BLT, and it made me ponder all the great ways to do up this amazing summer sandwich. ¬†Read on for great tips for fantastic BLTs…

    Chicken Sandwiches with Sundried Tomato Spread, Avocado, Caramelized Onions, and Spinach

    Matt and I are in a habit of going grocery shopping everyday. At first, I hated this. I would make lists, try to plan ahead, and buy in bulk. Matt on the other hand, would casually suggest another trip to the store – for something we forgot, or something he just started craving, or something we didn’t even know we needed. Then he’ll wander the produce and meat aisles aimlessly, looking at sales and colors until – quite suddenly – he’ll stop at something. And that something becomes our dinner.

    I hate to admit that not I love going to the store each day. We never throw food away because we bought too much, and we can decide each day what sounds good (or looks good). Plus, it’s a part of our day we enjoy together – before we even get into the kitchen. This morning Matt headed out to the store and brought a large package of thinly sliced chicken tenderloin and a bagful of all other kinds of goodies. We were starving, and dug in with the quickest thing we could make: sandwiches.

    Creamy Sausage and Mushroom Sandwiches

    Weekends are a great time for sandwiches. They’re quick to prepare, easy to assemble, and can be made multiple times and as needed. Since sandwiches are simple, it’s important to use great ingredients – fresh vegetables, good quality meats, and well made breads. I used inspiration from my mother for this sandwich – she made a delicious crostini over the holidays using mushrooms, herbs, and Boursin cheese. I thought I would add some meat to round out the sandwich, but it could easily be made without or with more vegetables to be vegetarian.

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