The Apartment Kitchen

Baked Eggs with Leeks, Mushrooms, Parmesan, and Bechamel

admin — Sun, 29 Aug 2010 22:58:30 +0000

When I go home to Kansas, my mom used to ask me what to have on hand. I would give her a generic list, but she eventually got the drill. Except recently she’s begun telling people that no matter how much she prepares, she never buys enough eggs.

It’s usually because I’m doing a lot of baking, and because I love to cook breakfast for my family. The last time I was home, this meant I cooked a giant breakfast each and every morning. 8 cartons of eggs later – I guess she was right. As usual.

So this week I cooked a big breakfast for Matt and I – it wasn’t quite the same as the whole family all around the table, but it was still delicious – and it made us look forward to our next trip home.

Baked Eggs with Mushrooms, Leeks, and Bechamel

Served 2.

Leftover Potential: I had leftover mushrooms, so I used it later in a salad!

Baked Eggs

6 strips bacon, diced

1 bunch leeks, thinly sliced

1 basket mushrooms, thinly sliced

3 cloves garlic, minced

1/4 cup grated parmesan cheese

salt and pepper, to taste

4 eggs

Bechamel

2 Tbsp butter

2 Tbsp flour

2 cups milk

1 tsp salt

lots of fresh ground pepper

pinch cayenne pepper

fresh chopped basil, as needed for garnish

1. In a large saute pan, cook the bacon over high heat until the fat is rendered and hte bacon is crisp, about 5 minutes.

2. Remove the bacon from the pan, and set aside. Add the leeks and mushrooms and saute until tender, about 4-6 minutes.

3. Add the garlic and cook until fragrant, about 1 minute more. Stir in the parmesan and season with salt and pepper.

4. Lightly grease two individual casserole dishes (or 4 ramekins) and fill with the mushroom mixture. Crack the eggs on top, and season with salt and pepper.

5. Bake in a 375 degree oven until the egg whites are set, but the yolks still giggle slightly (about 4-6 minutes).

6. Meanwhile, make the bechamel. Melt the butter in a medium pot. Add the flour, and whisk to combine. Cook until the roux is golden, about 2-3 minutes.

7. Slowly at the milk, and whisk to make sure there’s no lumps. Continue cooking until the sauce thickens. Season with salt, pepper, and cayenne.

8. Pour the sauce over the finished baked eggs, and garnish with basil.

Ranger Cookies

admin — Sat, 21 Aug 2010 21:58:36 +0000

This was one tough week. And when the going gets tough, the tough make cookies. Well, at least in this house they do. The only problem was, I couldn’t decide what kind of cookies to make. So I took out everything in my cabinets that sounded good, and realized I had all the ingredients for ranger cookies – an everything but the kitchen sink type recipe that makes chewy, delicious cookies. So good, that I forgot all about my bad week. Seriously.

Ranger Cookies

Makes about 2 dozen

Adapted from Epicurious

1 1/3 cups butter, softened

1 1/3 cups brown sugar, packed

2/3 cup sugar

2 eggs

2 tsp vanilla extract

2 cups all purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

pinch nutmeg

2 cups oats

1 cup corn flakes

1 1/4 cups sliced almonds

1 1/4 cups shredded coconut

1 cup chocolate chips

1. Cream the butter and sugars together until light and fluffy. Add the eggs and vanilla, scraping well after fully incorporated.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Add it to the butter mixture, and mix just until incorporated.

3. Add the oats, cereal, almonds, coconut, and chocolate chips, and mix just until incorporated.

4. Bake in a 350 degree oven until the edges begin to brown, about 7-9 minutes. Transfer the cookies to a cooling rack.

Watermelonade

admin — Thu, 19 Aug 2010 00:25:34 +0000

Love, love, love this recipe from Food52. Its crisp, refreshing, and not too sweet – the perfect use for your best watermelon. Or, the watermelon that you picked out as soon as you walked into the supermarket – terribly excited to make your watermelonade – and didn’t realize until you were lugging it to the car, looking at the receipt that it was a 16 pound watermelon and cost you almost $15. Oh, that was me? Oh, shoot.

On a side note, it makes a great cocktail – with vodka or sparkling wine. Yum!

Watermelonade

Adapted from Food52

Makes about a quart

1/3 cup sugar

2 1/2 cups warm water

5 cups cubed watermelon

3/4 cup fresh lemon juice

1. In a big pitcher, stir the sugar into the warm water until it dissolves.

2. Puree the watermelon until smooth, then strain. You’ll have about 2 1/2 cups juice.

3. Stir the watermelon and lemon juices into the water and sugar. Chill before serving.

Tomato Galette with Caramelized Onions, Goat Cheese, and Bacon

admin — Sun, 15 Aug 2010 20:14:55 +0000

Ok. So I’m about to go on a serious rant. Just warning you – if you aren’t prepared to read several gushing paragraphs about perfect produce, turn away now.

Yesterday I bought the best tomato I’ve ever had. Make that tomatoes. And ever since, I have been feverishly cooking and eating them ever since. This tart was the perfect application for such flavorful, juicy, and (let’s just say it) amazing tomatoes. It was simple, rustic, and really highlighted how awesome summer tomatoes can be.

Ok – you tired of the gushing yet? What can I say – it was a really amazing tomato – life changing. So life changing, it fact, that I went back to that market and bought the rest of them.

Tomato Galette with Goat Cheese, Caramelized Onions, and Bacon

Makes 1 tart.

Leftover Potential: Reheat it in the oven to re-crisp the crust – or top it with a fried egg for breakfast!

1 1/4 cup all purpose flour

1/2 tsp salt

8 Tbsp cold butter, cubed

3 Tbsp ice water, or more as needed

5 strips bacon, diced

1 onion, thinly sliced

1 cup goat cheese, crumbled

1 heriloom tomato, thinly sliced

freshly ground pepper, as needed

egg wash or olive oil, as needed for brushing

1. In a food processor, process the flour and salt until combined. Add the butter and continue to process until the butter is pea-sized.

2. Add the water gradually and continue to process until it forms a smooth dough. Wrap in plastic wrap, and refrigerate until chilled.

3. In a saute pan, cook the bacon over highly heat until the fat renders. Add the onion and continue to cook until the onions caramelize and the bacon crisps. Set aside.

4. Roll out the dough into a rectangle about 1/4″ thick. Sprinkle/spread half of the goat cheese over the base of the dough, leaving about 1/2″ border around the outside. Top with the bacon and onion mixtuere, and top with tomato slices.

5. Crumble remaining goat cheese on top, and season with pepper. Fold the edges over the middle, pressing lightly to seal. Brush the outer crust with egg wash or olive oil.

6. Bake in a 375 degree oven until the filling is bubbly and the crust is golden brown, about 15-20 minutes. Let cool slightly (or completely) before serving.

Baked Ricotta with Bacon and Caramelized Onions

admin — Wed, 11 Aug 2010 01:01:06 +0000

Whenever my mom has unexpected guests, she pulls a simple appetizer recipe out of her pocket. She sautes bacon and onions or shallots and pours it over soft cheese, warming it and making a delicious spread. In addition to being quick and easy, it’s a huge crowd pleaser.

So when I had guests this weekend for a dinner party, I decided to make my own version. I seasoned ricotta and baked it until it set – and then topped it with the same bacon and caramelized onion mixture. I served it with warm foccacia, and it was, well, it was delish! Plus, it was just as easy and quick – and no one would ever know!

Baked Ricotta with Caramelized Onions and Bacon

Serves 4-6 as an appetizer

Leftover Potential: Leftovers can be reheated or eaten cold – just as tasty!

1 1/4 cup whole milk ricotta cheese

3 cloves garlic, minced

3/4 tsp red pepper flakes

2 Tbsp fresh chopped herbs (such as rosemary, thyme, chives, etc.)

salt and pepper, to taste

1 egg white

7 strips bacon, minced

1 onion, minced

1. In a small bowl, combine the cheese, garlic, pepper flakes, herbs, salt, pepper, and egg white.

2. Grease 2 ramekins with olive oil, and pour the ricotta mixture into the ramekins.

3. Bake in a 350 degree oven until the top begins to brown lightly, about 20 minutes.

4. Let cool slightly. Meanwhile, heat a skillet over medium heat. Add the bacon and saute until the fat renders, about 3-5 minutes.

5. Add the onions and saute until the onions are caramelized and the bacon is crisp, about 5-7 minutes more.

6. Loosen the ricotta from the ramekin using a butter knife or an offset spatula. Top the ricotta with the bacon and onion mixture. Serve with bread or crackers.

Farro Risotto with Sausage, Tomatoes, Mushrooms, and Goat Cheese

admin — Mon, 09 Aug 2010 22:16:20 +0000

This is one of my favorite, heartiest meals. The creaminess of risotto with a nutty, rich flavor from one of my favorite grains: farro. One of the best parts of risotto is the creamy texture with that little bit of bite – farro accomplishes that perfectly and it pairs really well with so many flavors. Matt’s favorite is sausage, and I always like to stir in some cheese – parmesan, mascarpone, ricotta, or (in this case) goat cheese. As with any risotto, it’s a blank canvas – so get creative!

Farro Risotto with Sausage, Mushrooms, Tomatoes, and Fresh Goat Cheese

Served 2.

Leftover Potential: Risotto does not reheat of course, but never fear – leftover risotto is the perfect excuse to make Arancini. I always love leftovers that encourage me to deep fry something.

1 Tbsp olive oil

1 onion, diced

3 cloves garlic, minced

3/4 cup farro

1/2 cup white wine

2 1/2 cups chicken broth, or more as needed

1 Tbsp butter

1 1/2 cup sliced mushrooms

salt and pepper, to taste

1 cup cherry tomatoes, halved

4 sausages, cooked and sliced

1 Tbsp butter

2 Tbsp fresh chopped parsley

goat cheese, as needed for finishing

1. In a medium pot, heat the oil over medium heat. Add the onion and saute until translucent,

about 4-5 minutes. Add the garlic and saute until fragrant, 1 minute more.

2. Add the farro and cook until parched, 2-3 minutes. Deglaze the pot with the wine, and bring to a simmer. Continue to cook until the wine is absorbed.

3. Add the broth gradually (a ladleful at a time), and cook until the broth has been absorbed. Continue this process until the farro is tender.

4. Meanwhile, heat the butter over medium heat. Add the mushrooms and saute until tender, about 3-4 minutes. Season with salt and pepper.

5. Add the tomatoes and saute until tender, about 2 minutes. Stir the mushrooms, tomatoes, and sausages until heated through.

6. Stir in the butter and parsley. Serve with the goat cheese.

Gazpacho

admin — Fri, 06 Aug 2010 00:44:43 +0000

There’s not much in this world I love more than a great summer tomato. And though I can eat tomatoes by themselves with just a little salt and pepper, gazpacho is one of my favorite summertime tomato vehicles. The juiciness of the tomatoes and the freshness of the cucumber is just one of the most refreshing foods – perfect for hot, humid weather. Add a hint of jalapeno for spice, and lime juice to brighten the flavors, and it’s perfect – and keeps well in the fridge for up to a week!

Gazpacho

Makes about 1 1/2 quarts

Leftover Potential: The flavor boosts as the gazpacho sits, and it freezes well.

5-6 medium tomatoes, diced

1 cucumber, seeded and diced

1 red bell pepper, seeded and diced

1 bunch green onions, minced

1 jalapeno, seeded, minced

3 cloves garlic, minced

2 limes, juiced

salt and pepper, to taste

1/2 cup cilantro

avocado, as needed for garnish

1. Toss the tomatoes, cucumber, bell pepper, and green onions together. Transfer half of the vegetables to a food processor or blender. Add the jalapeno and garlic and puree until smooth.

2. Add the pureed vegetables to the reserved diced vegetables. Season with lime juice, salt, pepper, and cilantro.

3. Let the gazpacho sit, refrigerated, for at least 1 hour before serving. Garnish with avocado.

Green Enchilada Sauce

admin — Tue, 03 Aug 2010 22:01:38 +0000

One of my favorite things about the kitchen in my new apartment is my gas stove. It’s not a fancy one, but it enables me to do something I love to do – roast chiles over an open flame. I have already done it a dozen times (or more) since moving in, and I love that this recipe allows me the perfect vehicle for roasting my chiles.

Yes, it’s one of my favorite go-to (and make ahead) meals – enchiladas. My favorite is just simple chicken enchiladas with lots of green onions, but I make variations all the time. Now that I’ve got my roasting peppers addiction, I naturally had to make a few cans of this stuff: green enchilada sauce – just as saucy and delicious, but made with roasted green chiles.

It tasted great with several types of enchiladas – chicken, cheese, and my NEW favorites – spinach and mushroom. Be forewarned – this stuff can get spicy. Feel free to eliminate the jalapeno, and use a combination of peppers (some hot, some mild) or all mild to get the right combination. You can also replace some of the peppers with tomatillos, if you like.

Green Enchilada Sauce

Makes about 3 cups

Leftover Potential: Keeps well – can be refrigerated for up to 1 week.

5-6 Anaheim chiles

1 jalapeno, seeded, minced

1 tbsp oil

1/2 onion, minced

3 cloves garlic, minced

salt and pepper

1/4 cup vegetable broth, or as needed

1. Roast the chiles over an open flame until blistered and blackened slightly. Put the finished chiles into a plastic bag. Seal the bag and let the chiles steam for about 15 minutes.

2. Once the chiles have cooled, remove the skins from the chiles, seed and dice them. Set aside.

3. Heat the oil over medium heat. Add the onions and saute until tender, about 4-5 minutes. Add the garlic and continue to cook until fragrant, about 1 minute more.

4. Season the mixture with salt and pepper. Add the peppers and broth and simmer until the whole mixture is very tender.

5. Puree the sauce until smooth. Adjust the consistency with more broth if necessary.

Roasted Corn Chowder

admin — Sun, 01 Aug 2010 16:07:23 +0000

I love soup – year round. I think it’s one of the most perfect foods – easy to make, makes great leftovers, and always tastes comforting. Even in the heat of summer, I love soup. Especially because summer produces some of the best ingredients for soup – like corn. I found some good corn at the market and I got the urge to make chowder. I love to make it spicy with peppers and sausage – it’s the perfect complement to the sweetness of the corn.

Roasted Corn Chowder

Makes about 2 quarts

Leftover Potential: Refrigerates and freezes well. Save some for fall or winter when there’s no more corn in the market!

5 cobs corn, shucked
4 poblano peppers

2 Tbsp olive oil
4 spicy sausages, casings removed(such as chorizo)
1 onion, diced
3 stalks celery, diced
2 carrots, peeled, diced
1 large potato, diced
4 cloves garlic, minced
1 Tbsp tomato paste
salt and lots of black pepper, to taste
4 cups chicken broth

2 Tbsp butter
5 Tbsp flour

3 Roma tomatoes, diced
1/4 cup heavy cream (for a healthier alternative, try an equal amount of evaporated milk, which will produce similarly creamy results)

1. Over an open flame (on a grill or gas stove), roast the corn until lightly browned on all sides. Set aside.
2. Roast the peppers the same way until they are lightly blistered. Place the peppers into a plastic bag, and let sit for 15 minutes.
3. When the corn is cooled, remove it from the cob. Peel the peppers, remove the seeds, and dice them. Set both aside.
4. In a large soup pot, heat the oil over medium heat. Add the ground sausage and cook until it is browned and the fat is rendered. Remove the sausage and set aside.
5. Add the onions, celery, carrots, and potatoes to the pot. Saute until the onions are tender, about 5-7 minutes. Add the garlic and saute until fragrant, about 1 minutes more.
6. Add the corn kernels and poblanos. Deglaze the pan with the tomato paste. Season with salt and pepper. Add the broth and bring the soup to a simmer.
7. Stir in the tomatoes and cooked sausage, and return to a simmer.
8. In a small pot, melt the butter. Add the flour and cook until the roux is pale in color, about 2-3 minutes. Stir the roux into the simmering soup, and continue to simmer until the soup thickens, about 5 minutes.
9. Stir in the heavy cream, and return to a simmer. Now eat, eat, eat!

Equipment Spotlight: Spider

admin — Fri, 30 Jul 2010 14:29:35 +0000

When I was in culinary school, I had access to all sorts of tools. Most of which were nothing special – just common bakeshop and kitchen tools that were in nearly every classroom. When I moved into my apartment, I was faced with the constant disappointment of reaching for something and promptly realizing I didn’t have it.

These realizations didn’t halt progress on the meal – it didn’t make it impossible to finish, just not as easy and often times, a little messier. A spider is one of these tools. It’s so useful and versatile and can be used for countless kitchen tasks, but when I would go to buy myself a new kitchen item that I desperately needed (muffin tins, knives, rolling pin, etc.) a spider would always slip my mind.

Which is a long way of saying: it took way too long, but I finally got myself a spider. I use it constantly – to remove pasta or veggies from simmering water (makes it easier to poach/blanch multiple kinds of veggies, because I can work in batches without having to drain and start over). It’s also great for removing fried foods from oil or meat from a pan after the fat has been rendered. In short, I love my spider – and you will too!