The Apartment Kitchen » fresh herbs

Butternut Squash Wheatberry Risotto

theapartmentkitchen — Wed, 28 Oct 2009 22:30:08 +0000

I’ve always loved whole grains. Don’t get me wrong, I love my fluffy white rice and all varieties of baked goods made with regular flour, but I’ve always had a thing for the nutty, chewy, hearty flavor of whole grains like farro, barley, and wheatberries. So a few years ago I started making “risotto style” dishes with other grains. For fall, nothing could be a better fit. Add other veggies or herbs to suit your whim, and this would be even better with a sprinkling of toasted pecans or almonds. Yum!

Butternut Squash Wheatberry Risotto

Served 4 as a side

Leftover Potential: Since this isn’t really risotto, it reheats well – not losing much of it’s texture in the process.

1 small butternut squash

olive oil, as needed

salt and pepper, as needed

1 Tbsp butter

1 onion, diced

2 cloves garlic, minced

3/4 cup wheatberries

1/2 cup white wine

2 cups chicken broth, kept warm over low heat

1 Tbsp rosemary, chopped

2 tsp sage, chopped

1/4 cup parmesan cheese

salt and pepper, to taste

1. Toss the cubed squash with the olive oil in a medium bowl. Season with salt and pepper.

2. Spread into an even layer on a baking sheet, and roast in a 400 degree oven until lightly golden and tender, about 20-25 minutes. Set aside.

3. Heat the butter over medium heat. Add the onion and saute until translucent, about 4-5 minutes. Add the garlic and saute until translucent, about 1 minute more.

4. Add the wheatberries and stir to heat through, about a minute. Add the wine, and bring to a boil. Boil, stirring occasionally, until the wine has mostly evaporated.

5. Add the chicken broth a ladleful at a time, stirring occasionally, until the broth is absorbed. Continue adding broth until it is all absorbed and the wheatberries are tender.

6. Stir in the cooked squash, rosemary, sage, and parmesan. Season with salt and pepper. If desired, finish with another knob of butter. Serve warm.

Chicken with Mustard Dumplings

theapartmentkitchen — Wed, 14 Oct 2009 15:21:05 +0000

I love chicken and dumplings, and it’s something I haven’t made yet in my own kitchen (my mom’s version is delish). I wanted to make it a little different by adding a burst of flavor to the dumplings. Matt is a mustard lover, and I’m a recent mustard convert, so I figured I’d give it a try. The result was great – slightly different but still staying true to the basic flavors in it already.

Using whole grain, spicy brown, and Dijon mustard pumped up the flavor in a warm way that complemented the chicken and the broth. Since we’ve had our first frost here, I was delighted to have something this warm and tasty for dinner (and for lunch the next day)!

Chicken with Mustard Dumplings

Served 4.
Leftover Potential: Reheats well and is wonderful in this cold weather!

Chicken and Broth:
4 chicken breasts
salt and pepper, as needed

1 Tbsp butter
1 onion, minced
2 carrots, minced
2 stalks celery, minced
3 cloves garlic, minced
2 cups mushrooms, thinly sliced
1/2 cup white wine
4 1/2 cups chicken broth
1 Tbsp thyme, chopped
2 Tbsp parsley, chopped
1 cup peas
salt and pepper, to taste

Dumplings:
2 cups all purpose flour
3/4 tsp salt
1 tsp baking powder
2 Tbsp Dijon mustard
1 Tbsp whole grain mustard
1 Tbsp spicy brown mustard
3/4 cup water, or more as needed

1. Season the chicken breasts with salt and pepper. Roast in a 400 degree oven until cooked through but still tender, about 8-10 minutes. Let cool enough to touch. Thinly slice or dice the chicken and reserve.
2. In a large pot, heat the butter over medium heat. Add the onions, carrot, and celery. Saute until the vegetables are tender, about 4-5 minutes. Add the garlic and mushrooms, and continue to cook until the mushrooms are tender, about 3-5 minutes more.
3. Deglaze the pan with the white wine, and cook until the liquid has almost evaporated. Add the chicken broth, and bring the mixture to a simmer.
4. In a large bowl, mix the flour, salt, and baking powder for the dumplings to combine. In a smaller bowl, combine the mustards and water. Add this mixture to the flour mixture and mix just to combine. Do not overmix.
5. When the broth has come to a simmer, form the dough into dumplings using two spoons. Drop the dumplings into the simmering liquid. Cover the pot and let the dumplings cook, maintaining a simmer, until cooked through, about 14-16 minutes.
6. Add the cooked chicken, herbs, and peas, and stir the mixture to heat through. Serve warm.

Spinach Salad with Roasted Mushrooms and Bacon Wrapped Figs

theapartmentkitchen — Thu, 01 Oct 2009 00:56:05 +0000

This was one of the most delicious dinners I’ve had recently, and definitely the most satisfying salad in ages. Freshness from spinach, earthiness and meatyness from mushrooms, richness from bacon, and sweetness from the figs. It’s just a few simple ingredients, three simple steps, and…what’s that? I had you at bacon? Well, on to the recipe, then.

Super Simple Spinach Salad with Roasted Mushrooms and Bacon-Wrapped Figs

Served 1.

Leftover Potential: Wrap as many figs as you want in bacon. It is a delicious snack.

3 strips bacon

3 tsp brown sugar

black pepper, as needed

1 large fig, cut into thirds (or 3 small figs)

3/4 cup mushrooms, thinly sliced

2 Tbsp olive oil

2 Tbsp herbs, roughly chopped (I used chives and rosemary)

salt and pepper, to taste

3 cups spinach

2 Tbsp olive oil

1 Tbsp balsamic vinegar

1. Coat the bacon lightly with brown sugar, then season with pepper. Wrap the bacon slices around the figs. Place onto a baking sheet.

2. In a small bowl, toss the mushrooms with olive oil, herbs, salt, and pepper to coat. Transfer to the other end of the baking sheet. Place the sheet into a 350 degree oven and roast until the bacon is crisp and the mushrooms are tender.

3. In a small bowl, toss the spinach with olive oil and vinegar. Add the warm mushrooms and toss to combine. Top with the bacon wrapped figs, and serve. Delicious.

Pork Cutlets with Leeks, Lemon, and Parsley

theapartmentkitchen — Wed, 16 Sep 2009 01:51:24 +0000

It was a long day. The kind of day where I was still thinking about work long after I’d left my office (I’m normally good about leaving work at work). After two market trips (for cakes I’ll discuss in a future post), I was exhausted. I grabbed pork cutlets solely because they were small and thin – would take almost no time to cook.

I love leeks for their subtle onion flavor, and I brightened the dish with a little bit of lemon and fresh herbs. The dish had only 7 ingredients (if you don’t count salt and pepper) and was done in less than 15 minutes. It felt especially good eating it – my feet up and the warmth and aromas coming up towards me. Delish.

Pork Cutlets with Leeks, Lemon, and Parsley

Served 1.

Leftover Potential: This made just enough for one, but if you get a package of several pork cutlets, fry them up for use in sandwiches, pasta, or salads!

2 thin pork cutlets

salt and pepper, as needed

flour, as needed for dredging

2 Tbsp butter

2 small leeks, halved, thinly sliced

1 lemon, zested and juiced

2 Tbsp parsley, chopped

1 Tbsp thyme, chopped

salt and pepper, to taste

1. Season the pork generously with salt and pepper. Dredge it in flour to fully coat. Set aside.

2. Heat the butter in a large saute pan. Add the leeks, and stir briefly. Add the pork, and cook until golden and cooked through, 3-4 minutes per side (or more, depending on thickness).

3. Stir in the lemon juice, zest, parsley, and thyme. Season with salt and pepper. Remove from heat. Spoon the leeks and sauce over the pork.

Grilled Polenta with Baby Artichokes, Mushrooms, and Sausage

theapartmentkitchen — Tue, 01 Sep 2009 02:34:14 +0000

I found some gorgeous baby artichokes at the market that I needed to use up soon. Initially, I was going to saute them in butter with garlic and white wine and serve it with a steak for Matt, but when it turned out to be just me at home with the roommates, I went for a different approach. Using only things I had on hand, I made a really delicious dish. My favorite part was that it utilized the grill – I’m running out of time to do that! (Though one of my favorite things is to grill out in the first few chilly days of fall – sort of that crisp, wonderful, tailgating feeling). Anyway – this dish was clean and fresh tasting – and the polenta made it wonderfully creamy – delish.

Grilled Polenta with Baby Artichokes, Mushrooms, and Sausage

Served 2.

Leftover Potential: After you cut out the polenta, save the scraps. Saute them in oil with the leftover sausages and top with eggs for an awesome breakfast!

1 cup polenta

1 (14 oz) can chicken broth

2 Tbsp whole milk

3 Tbsp parmesan cheese, grated

salt and ground pepper, to taste

1 Tbsp olive oil

1 Tbsp butter

1 onion, thinly sliced

12 baby artichokes, outer leaves removed, tops and bottoms cut off, halved

3/4 cup mushrooms, thinly sliced

3 cloves garlic, minced

1 cup white wine

2 Tbsp tomato paste

3 sausages, cooked, diced

salt and freshly ground pepper, to taste

2 Tbsp parsley, chopped

2 Tbsp basil, chopped

1. Bring the broth to a simmer over medium heat. Add the polenta and stir constantly until the liquid has been absorbed and the mixture is thick, 1-2 minutes. Remove from heat. Stir in the milk and cheese. Season with salt and pepper.

2. Spread the polenta onto a greased baking sheet into an even layer. Cover with plastic wrap and refrigerate until cooled and firm, at least 20 minutes.

3. Meanwhile, make the topping. Heat the butter and oil in a large saute pan over medium heat. Add the onions and artichokes, and saute until the onions are golden brown, 5-6 minutes.

4. Add the mushrooms and garlic, and saute until the mushrooms are tender. Deglaze the pan with wine and tomato paste, stir to combine, and simmer the mixture until the liquid has almost entirely evaporated, about 10 minutes. Add the cooked sausages and stir to heat through.

5. Season with salt and pepper, and finish with fresh herbs. Cut the polenta using a circular cookie cutter or the mouth of a large glass. Grill on a heated, greased grill or grill pan until the outside is crispy and browned, about 2-3 minutes per side. Serve with the warm topping.

Caramelized Onion Gnocchi with Spring Veggies and a Simple White Wine Sauce

theapartmentkitchen — Wed, 05 Aug 2009 23:44:25 +0000

I love gnocchi – not just eating it, but making it. There’s something so satisfying about gently rolling out the ropes, cutting them, watching them fall into the water, and rise again – letting you know (just in time) that they’re ready for eating. One of my favorite versions of gnocchi is ricotta gnocchi, a super easy, apartment kitchen friendly recipe that replaces the relatively tedious potato cooking/mashing with ricotta cheese. It got me to thinking what else you could use to make these lovely pasta dumplings.

After a little research I discovered that I’d been crazy to limit my gnocchi-making self to just potatoes or cheese. Recipe writers and food bloggers everywhere had made gnocchi using spinach, carrots, and much more. So I ran home to make gnocchi with one of my favorite things: caramelized onions. The result was delicious. The onion flavor in the gnocchi was actually a little mild, but with more caramelized onion in the pasta it was delish!

Caramelized Onion Gnocchi with Spring Veggies and a Simple White Wine Sauce

Served 2.

Leftover Potential: Like most pasta, this reheats pretty well. Try re-heating it in the oven with parmesan cheese baked on top for an awesome crust!

1 Tbsp olive oil

1 sweet onion, thinly sliced

2 leeks, thinly sliced

2 shallots, thinly sliced

salt, as needed

1 cup flour, or more as needed

1 Tbsp butter

1/2 cup mushrooms, thinly sliced

1/2 cup peas

2 cloves garlic, minced

3/4 cup white wine

2 Tbsp fresh herbs (I used rosemary, thyme, basil, parsley)

salt and pepper, as needed

ricotta, as needed for garnish

1. In a large saute pan, heat the olive oil over medium heat. Add the onions and saute until caramelized, 8-10 minutes. Season with salt.

2. Place the onion mixture to a food processor or blender, and process into a smooth paste. Transfer the paste to a medium bowl, and add the flour. Mix well to combine. Add flour as needed to make a dough that will hold its shape when rolled out.

3. Roll the gnocchi into long, thin logs, and cut into 1/2″ pieces. Cook the gnocchi in salted boiling water until they rise to the surface, 3-4 minutes.

4. Meanwhile, make the sauce. Heat the butter in a large saute pan. Add the mushrooms, peas, and garlic. Cook until the mushrooms are tender and the garlic is fragrant, about 2 minutes. Add the wine, and bring to a simmer. Reduce the mixture by about half for the best concentration of flavor. Season with herbs, salt, and pepper.

5. When the gnocchi has finished cooking, remove it from the water and toss it in the sauce. Saute briefly to heat through. Serve warm, with a dollop of good ricotta cheese and a sprinkling of chives! Mmmm!

Caramelized Onion Polenta with Sausage and Cauliflower Ragu

theapartmentkitchen — Wed, 29 Jul 2009 01:09:07 +0000

I used to think it was strange that I read cookbooks feverishly as though they were page-turning novels. Now I know it is – but the amazing world of food magazines and online recipes have deepened my love for the written food word. And no matter how crazy it is, I can’t help it. It’s more than the glossy pages and mouth-watering pictures. For me, it’s the format the amounts and ingredients take on the page. The way they sit is so incredibly inviting as though begging me to try it myself.

But I’ve also finally got some cook’s blood in me (I am a trained baker) and I use recipes as ideas and rarely follow them exactly. This idea came from a couple different places to the point that it’s my own recipe – though I proudly admit it is inspired by all of those glossy pages that I love so much.

Caramelized Onion Polenta with Sausage and Cauliflower Ragu

Served 1.

Leftover Potential: Sometimes polenta loses a little bit of its silkiness in reheating, but not enough to make too huge of a difference, as the ragu should keep it relatively moist. Made 1 snack after the initial dinner.

Polenta

1 Tbsp olive oil

1/2 onion, thinly sliced

3/4 cup milk

1/4 cup polenta

2-3 Tbsp parmesan cheese

salt and pepper, as needed

1. In a small saute pan, heat the olive oil over medium heat. Add the onions and saute until evenly caramelized.

2. Meanwhile, heat the milk in a small pot. When it is warm, add the polenta, and stir lightly. Cook for 3 minutes, or until the polenta has absorbed all the liquid. If the mixture looks dry, add more warm milk.

3. Stir in the cheese and caramelized onions, season with salt and pepper.

Ragu

1 Tbsp olive oil

1/2 onion, diced

1/4 cup ground sausage

1/2 cup cauliflower, thinly sliced

1 clove garlic, minced

1/2 cup tomato puree

1 Tbsp basil, roughly chopped

2 tsp parsley, roughly chopped

salt and pepper, as needed

1. In a medium pot, heat the olive oil over medium heat. Add the onion and sausage, and saute until the onions are beginning to become translucent and the sausage is beginning to brown.

2. Add the cauliflower, and saute until lightly caramelized. Add the garlic, and saute until fragrant.

3. Add the tomato, and bring the mixture to a simmer, stirring occasionally.

4. Season with herbs, salt, and pepper. Simmer until good flavor has developed, and serve atop the finished polenta. Mmmm….

Herb Crusted Pork Chops with Balsamic Onions

theapartmentkitchen — Wed, 25 Mar 2009 00:56:40 +0000

Today was exhausting – I woke up incredibly tired, worked late, and still managed to fit in a workout. At any rate, when I got home I didn’t want my dinner to be exhausting. Nothing that took extensive prep time or (perhaps most of all) lots of clean up. I turned to something basic – pork chops – jazzed up with a crisp herb crust and sweet balsamic onions.

Serve your finished pork chops with something simple – we made rice (cook it with chicken or vegetable broth instead of water to boost the flavor) and a peppery arugula salad with goat cheese. The whole meal was incredibly fast, and clean up was a snap, but best of all it was warm and deliciously satisfying.

Herb Crusted Pork Chops with Balsamic Onions

Served 4.

Leftover Potential: Reheating the pork in the oven will prevent the crust from losing its crispness. This is a great dish to make extra and re-heat as needed later in the week.

Herb Crusted Pork Chops

1/2 cup flour

2 eggs, lightly beaten

1 cup bread crumbs

1 Tbsp thyme, chopped

1 Tbsp rosemary, chopped

2 tsp sage, chopped, chopped

2 tsp basil, chopped

4 pork chops (or more if desired for extras or leftoverS)

salt, as needed

pepper, as needed

4 Tbsp olive oil

1. Preheat the oven to 400 degrees Fahrenheit.

1. Prepare a breading station by placing the flour, eggs, and bread crumbs in three separate bowls. Season the bread crumbs with the fresh herbs.

2. Season the pork chops with salt and pepper. Dip each pork chop into the flour. Shake to remove excess. Then dip into the egg, and then generously coat with bread crumbs. Set aside.

3. In a large saute pan, heat the oil over medium high heat. When the oil is very hot, place the pork chops in and pan fry until golden brown on each side (about 2-3 minutes each side). Transfer the pork chops to a cookie sheet.

4. Place the pork chops in the oven and bake until cooked through (another 5-6 minutes). Remove from the oven and allow to rest briefly. Serve with balsamic onions.

Balsamic Onions

1 Tbsp olive oil

1 large onion, thinly sliced

salt, as needed

pepper, as needed

1-2 Tbsp balsamic vinegar

1. In a large saute pan, heat the olive oil over medium high heat. Add the onions and saute until translucent.

2. Season salt and pepper, and continue cooking until the onions begin to caramelize. Add the balsamic vinegar and continue to cook until the onions are completely caramelized and very soft. Serve on top of the finished pork chops.