The Apartment Kitchen » shallots

Chicken with Sausages, Artichokes, and White Wine

admin — Thu, 27 May 2010 00:17:17 +0000

One more great Food52 inspired recipe to share before moving on to new things – this chicken dish is simple to prepare, but fancy and flavorful enough to make for a special occasion. For me, the special occasion was a weekend supper (my favorite because I’m not limited by the time constraints I often face mid-week when it comes to grocery shopping and cooking) for Matt and I. Simmering the dish gives it a nice slow-cooked flavor, but it doesn’t take long to make. I also love the flavors together – they are a natural combination that will always work!

Chicken with Artichokes, Sausage, and White Wine

Adapted from Merrill on Food52.com

Served 4.

Leftover Potential: We didn’t have any, but the chicken should re-heat well in the oven.

1/2 cup flour

salt and pepper, as needed

3 pounds chicken breasts (bone in, skin on)

2 Tbsp olive oil

4 spicy sausages, cooked and sliced

2 shallots, thinly sliced

3 cloves garlic, minced

pinch red pepper flakes

1 cup white wine

1 sprig rosemary

1 cup chicken broth

1 twelve oz jar marinated artichoke hearts, drained

juice and zest of 1 lemon

1. Place the flour in a shallow bowl. Season the chicken with salt and pepper, and dredge it in the flour.

2. Heat the olive oil over medium heat. Add the sausages and saute until they are very crisp, about 1-2 minutes. Add the chicken and saute until browned on both sides, about 3-4 minutes per side. Remove the chicken from the pan and reserve.

3. Add the shallots and garlic to the pan, and saute until the shallots are translucent, about 2-3 minutes. Season with red pepper flakes. Deglaze the pan with the wine, and add the rosemary. Bring the mixture to a simmer, and cook until the wine has reduced by half.

4. Stir in the chicken broth, and artichoke hearts, and add the chicken back to the pan. Continue to simmer, turning the chicken pieces once, until cooked through – about 15-20 minutes.

5. Finish the chicken with the lemon juice and zest, and serve.

Open Face Bacon and Brie Sandwiches with Caramelized Shallots

admin — Thu, 08 Apr 2010 00:16:41 +0000

I’ve gotten a couple questions from people asking me what I eat when I’m eating dinner alone. When I’m cooking for one, I usually take it a little easier, but that doesn’t mean it can’t taste great. This time I made a delicious sandwich (open face, to make it easier to eat), with bacon, caramelized shallots, and creamy brie. It was quick, which is greatly appreciated since I’m fresh off a trip home to Kansas and I’m still catching up on sleep. I’ve made similar dishes as appetizers (served with a small salad) or as crostini, but as a simple dinner for one, it was delicious – rich and satisfying.

Open Face Bacon and Brie Sandwiches with Caramelized Shallots

Serves 1.

Leftover Potential: This could easily be made into an appetizer with a small salad or a crostini (with smaller bread).

1 Tbsp olive oil

2 shallots, thinly sliced

1 clove garlic, thinly sliced

salt and pepper, to taste

4 slices bacon, cooked

1 French roll, halved (or two slices of bread)

4 thin slices of brie

1. In a small saute pan, heat the olive oil over medium heat. Add the shallots and garlic and saute until tender, about 2-3 minutes. Lower heat and continue to cook until caramelized, about 3-4 minutes more. Season with salt and pepper.

2. Layer the shallots, and bacon onto the bread. Top with brie, and run under the broiler for 1-2 minutes until the cheese is softened and the sandwiches are heated through. Eat immediately.

Horseradish Crusted Steak Sandwich with Arugula and Crispy Shallots

theapartmentkitchen — Wed, 04 Nov 2009 23:47:04 +0000

My roommate loves horseradish. I know this, but still haven’t given in to any of her requests to do something about it. But when she suggested a horseradish steak sandwich – my mouth was watering. I love me some steak, and combined with a slightly spicy horseradish crust, some fresh, peppery arugula, and some deliciously fried shallots – I knew I had a recipe the whole house was going to love.

Horseradish Crusted Steak Sandwich with Arugula and Crispy Shallots

Served 2.

Leftover Potential: I saved the steak and ate it by itself on a bed of lightly dressed arugula.

1/2 # flank steak

salt and pepper, as needed

3 Tbsp creamy horseradish

1 Tbsp mustard

nonstick spray, as needed

3 shallots, thinly sliced

oil, as needed for frying

baby arugula, as needed

4 buns, halved

1. Season the steak with salt and pepper. In a small bowl, combine the horseradish and mustard. Rub the mixture over the steak until well coated.

2. Heat a medium saute pan over medium high heat. Spray lightly with nonstick spray (I normally cook with a thin coating of real oil or butter, but the horseradish mixture will dissolve into the fat if there is too much present in the pan).

3. Saute the steak until it is well browned on both sides, and finished to your desired doneness (6-8 minutes for medium). Let rest for 10 minutes.

4. Meanwhile, heat the oil in a large pot until shimmering and hot. Add the shallots (if they bubble and begin to cook immediately, the oil is ready – if they burn, it is too hot). Fry until the shallots are golden and crispy, about 6-8 minutes. Dry on absorbant paper towels, and season well with salt.

5. Slice the steak. Spread additional creamy horseradish on the buns, if desired, and layer the steak, arugula, and crunchy shallots. Serve warm.

***I hate to let good frying oil go to waste, so I thinly sliced some potatoes and fried them in the hot oil until golden and crispy. Drain like the shallots, season well with salt, and they go great with the sandwich!

Warm Salad of Arugula, Tomatoes, Fava Beans, Shallots, Sausage, Mozzarella, and Whole Wheat Pasta

theapartmentkitchen — Wed, 19 Aug 2009 01:12:50 +0000

Pasta is something I don’t make too often…which is a shame because it is such an ideal dish for the apartment kitchen! Fast, simple, and you can really use whatever you have. On the rare occasions that I do make pasta, I usually plan it out pretty carefully: what flavors I want to use, what ingredients will go together, etc. but you don’t have to! Toss together whatever is in the fridge and eat it warm or cold!

This is one of my favorite things to do with pasta – use it as an element in a leafy green salad. It’s not pasta with arugula, it’s arugula with pasta. This makes it a little healthier but also puts the emphasis on the veggies and other toppings which is really the most exciting part of pasta, isn’t it? My favorite part is how the warm pasta gently wilts the greens making it the ultimate warm, delicious, and slightly unexpected dinner. Dressed with a little red wine vinegar, it couldn’t be simpler.

Warm Salad of Arugula, Tomatoes, Fava Beans, Shallots, Sausage, Mozzarella, and Whole Wheat Pasta

Served 2.

Leftover Potential: This is also a great cold pasta salad! Made 2 meals after the initial dinner.

1 cup whole wheat pasta

1 Tbsp olive oil

2 shallots, thinly sliced

1 clove garlic, mincd

5 sausages (I used spicy chicken sausages)

1 cup fava beans, shelled (I also halved mine because they were especially large!

1 cup cherry tomatoes, quartered

1 large bunch arugula, washed, stems removed

1/2 cup fresh mozzarella, cubed

3 Tbsp red wine vinegar

salt and freshly ground pepper, as needed

1. Cook the pasta in salted boiling water until tender, 6-8 minutes.

2. Meanwhile, heat the oil over medium heat in a large pan. Add the shallots, garlic, and sausages. Cook until the sausages are cooked and the shallots are translucent.

3. Add the fava beans and saute until tender. Turn off the heat.

4. Drain the pasta and add it to the pan. Add the tomatoes, arugula, and cheese. Toss to combine. Season with vinegar, salt, and pepper. Serve warm or chill until needed.

Soft Shell Crab with Asparagus and Mushroom Salad

theapartmentkitchen — Mon, 20 Apr 2009 00:34:48 +0000

A few weeks ago, I had a realization. Every year, I appreciate the change of the seasons more and more. I feel an incredible sense of invigoration as everything turns green and pink and yellow. And as much as anything, my tastebuds feel it. Fresh veggies, ripe fruits, and one of my favorite things in the world: soft shell crabs.

Sauteed in a little bit of oil, this delicious crustacean is amazingly crispy and tastes amazing. You can pair it with anything: my friend Terri pan-fried it and served it over a bed of ricotta dressed pasta with wilted arugula. I suggested Matt pair it with some leftovers for a delicious sandwich. And I sauteed some spring asparagus with mushrooms and shallots for a warm, fresh salad as the base for my soft shell. They were all good – perfect matches using an impeccably fresh product.

Soft Shell Crabs with Asparagus and Mushroom Salad

Served 2.

Leftover Potential: The salad will keep well in the fridge for up to a week and is tasty hot and cold.

1 bunch asparagus, stalks cut in half

2 Tbsp olive oil

1 shallot, thinly sliced

1/2 leek, thinly sliced

1 1/2 cups mushrooms, thinly sliced

salt, as needed

pepper, as needed

2 soft shell crabs, cleaned

salt, as needed

pepper, as needed

flour, as needed

2-4 Tbsp oil

1. Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 4-5 minutes. If desired, shock in an ice bath to stop cooking and retain an especially green color. Set aside.

2. In a large saute pan, heat olive oil over medium high heat. Saute the shallots and leeks until tender. Add the mushrooms and cook until tender. Add the asparagus and toss. Season with salt and pepper.

3. Season the crab with salt and pepper. Dredge the crab in the flour to coat.

4. Heat the oil over medium high heat, and add the crab. Cook until the crab is bright red and crisp, about 4-5 minutes on each side. Serve over the mushroom and asparagus saute.

Lasagna Rolls with Spinach, Sundried Tomatoes, Mozzarella, and Creamy Shallot Sauce

theapartmentkitchen — Wed, 11 Mar 2009 23:25:36 +0000

I’ve been sick since late last week. I haven’t been sick in a long time, and I began to notice certain cravings. The most predominant craving was for buttered wheat toast. Another was for Sprite or ginger ale. These are the things my mother fed me when I was sick as a kid. So I went to the store and bought wheat bread for toast. I didn’t buy any ginger ale, but I drank plenty of juice and water, and ate nothing but toast for four straight days.

The one craving that was not based on my childhood, however, was that of comfort food…a craving that didn’t strike me until I was beginning to feel better. Something soft, warm, and topped with cheese. That is what I wanted my first meal returned from the land of toast to be, and since I hadn’t eaten much of anything for several days, I figured it was ok to put a little extra cheese on top. Ahhhh…it feels good to be well again.

Lasagna Rolls with Spinach, Sundried Tomatoes, Mozzarella, and Creamy Shallot Sauce

Makes 6 rolls.

Leftover Potential: Reheats beautifully and keeps well for 2-3 days.

6 sheets of whole wheat lasagna noodles

1 tbsp olive oil

2 cups spinach

2 cloves garlic, minced

1/4 cup sundried tomatoes, thinly sliced

2 tsp red pepper flakes

salt, to taste

1 tbsp olive oil

2 large shallots, thinly sliced

3/4 cup mozzarella, shredded

1/4 cup whole milk

mozzarella, to finish

black pepper, to finish

1. Preheat the oven to 400 degrees Fahrenheit.

2. Bring a large pot of salted water to a boil over medium high heat. Add the lasagna noodles and cook until al dente, about 7-9 minutes.

3. In a medium saute pan, heat the olive oil over medium heat. Add the spinach and allow to cook until wilted. Add the garlic and cook until fragrant, about 1 minute. Season with red pepper flakes and salt. Remove from heat and set aside.

4. In a medium pot, heat the olive oil over medium heat. Add the shallots and cook until lightly brown and caramelized. Add the mozzarella and the milk, stir until the mixture is completely combined and all the cheese has melted. Keep warm over low heat.

5. Drain the cooked lasagna noodles and allow to cool slightly. Place the spinach mixture down the length of the lasagna noodles, about 1/2 way. Spoon a little of the sauce inside. Roll the lasagna up into a relatively tight package. Place in a medium sized, oven safe saute pan or a small baking sheet. Repeat with the remaining lasagna noodles.

6. Cover the rolls with the remainder of the sauce. Sprinkle with a little additional mozzarella cheese and a sprinkling of pepper. Bake in the oven until the cheese begins to brown, about 5-7 minutes. Serve immediately.

Whole Wheat Pasta with Wilted Shallots, Mushrooms, and Fresh Mozzerella

theapartmentkitchen — Sun, 01 Feb 2009 17:16:00 +0000

Pasta makes a quick and easy lunch or dinner at the drop of a hat. In restaurants, pasta dishes can be extremely costly, which is interesting seeing as it is generally one of the cheapest dishes for any kitchen to make. Making pasta at home gives you the freedom to make it just how you like it. The addition of a few different ingredients can make any pasta dish more interesting and much tastier.

I always make my own sauce for my pasta, because there’s not much more in the jarred sauces than tomato, salt, pepper, and maybe some herbs. I can do that myself – cheaper and better. From start to finish, this dish will take about 15 – 20 minutes. Also known as dinner in a snap.

Whole Wheat Pasta with Wilted Shallots, Mushrooms, and Mozzarella

Served 2.

Leftover Potential: Keeps very well, re-heats perfectly. Made 4 meals after the initial dinner.

1 lb whole wheat pasta

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, finely minced

1 Tbsp tomato paste

15 oz. crushed tomatoes

2 tbsp basil, chiffonade

salt, to taste

pepper, to taste

4 ounces mushrooms, sliced

2 shallots, thinly sliced

1 ball fresh mozzarella, cubed

pepperocini, as needed for garnish

1. Bring a large pot of salted water to a boil over medium high heat. Add the pasta and cook until al dente, about 5-7 minutes. Drain and set aside.

2. In a large saute pan, heat olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook until fragrant.

3. Add the tomato paste. Stir to combine. Add the crushed tomatoes and simmer over low heat. Season with basil, salt, pepper, and any other desired herbs.

4. Add the mushrooms and shallots. Allow to cook until the mushrooms are soft and the shallots are wilted.

5. Add the pasta and toss to coat. Add the fresh mozzarella, stirring to combine and distribute. Turn off the heat.

6. Serve in hot plates, topped with sliced pepperocini.