The Apartment Kitchen » tomato

B.L.A.T.T.O.

admin — Wed, 09 Jun 2010 00:29:01 +0000

Ok, so maybe this is actually more of a club sandwich – but I don’t care, because it’s much more fun to call it a B.L.A.T.T.O. : a Bacon, Lettuce, Avocado, Turkey, Tomato, and Onion sandwich. A B.L.T. with onions and avocado is my absolute favorite sandwich, and I had some delicious thinly sliced turkey which I layered on to make it an even taller, heartier, and (of course) more delicious sandwich. For more delicious B.L.T. ideas for summer – check out this post I wrote last summer!

B.L.A.T.T.O.

Served 2.

Leftover Potential: I keep the ingredients around in the summer so I can have one at a moment’s notice!

6 slices bacon, cooked until crisp

2 large leaves of butterhead lettuce

1 avocado, sliced

1 tomato, sliced

4 slices turkey

1/2 red onion, thinly sliced

sourdough or whole wheat bread, toasted

1. Layer the bacon, lettuce, avocado, tomato, turkey, and onion on the toasted bread. Enjoy!

Grilled Pork Chops with Chunky Tomato Mushroom Sauce

admin — Sun, 09 May 2010 12:19:27 +0000

Every now and then I hit an uninspired stage. Normally, I can think of lists a mile long of things – new and different and exciting things – that I’d like to cook. Occasionally, when I’m stuck, I’ll stroll through my favorite markets for inspiration. But then there are times, like this past week, where I have no ideas at all.

I’m short on time, I’m working late, or whatever the reason may be – I haven’t had time to think about what to cook during my day and I’m in front of the refrigerator staring at my options. In the end, I suppose this meal is similar to others I’ve made (I love a tomato-based sauce with pork), but I used the veggies I had on hand to make a thick, chunky sauce that sort of dressed up the simple pork chops.

I guess it just goes to show that lack of inspiration doesn’t mean you have to go hungry…falling back on an old favorite is always an option.

Oh, and Happy Mother’s Day Mama!

Grilled Pork Chops with Chunky Tomato-Mushroom Sauce

Served 4.

Leftover Potential: The sauce keeps well and is good with chicken, fish, or steak as well.

4 pork chops

salt and pepper, as needed

1 Tbsp olive oil

1 sweet onion, thinly sliced

1 basket mushrooms, thinly sliced

2 cloves garlic, minced

1 cup diced tomatoes

1 cup beef or chicken broth

salt and pepper, to taste

fresh chopped thyme, to taste

1. Season the pork chops with salt and pepper. Set aside and begin to heat the grill/grill pan.

2. In a large saute pan, heat the oil over medium heat. Add the onion and saute until translucent, about 4-5 minutes. Add the mushrooms and saute until tender, about 4-5 minutes more.

3. Add the garlic and saute until fragrant. Stir in the tomatoes and broth. Bring the mixture to a simmer and continue to simmer until the liquid mostly evaporates, about 10-15 minutes. It will still have enough liquid to be saucy, but the broth will have reduced and have bolder flavor. Season with salt, pepper, and thyme.

4. Meanwhile, grill the pork chops until cooked through, about 7-9 minutes (or more, depending on thickness). Serve with sauce.

Bacon and Tomato Mac and Cheese

theapartmentkitchen — Sun, 27 Dec 2009 21:40:42 +0000

Driving in the car yesterday, trying to decide what to make for dinner, an interesting question was posed by my mother. In an effort to use up some leftovers, she suggested a sort of taco bowl for dinner, and I had suggested mac and cheese. Since we couldn’t decide, we just had to make both. Yes, both. Yes…I am sort of ashamed. But not so ashamed that I won’t share the recipe for this very successful mac and cheese with you.

My apologies for such a horrible picture, it certainly does not do it justice. But I pumped up the flavor of this mac and cheese with bacon and some canned tomatoes (we used my mom’s canned tomatoes from her garden so it was extra delicious). Onions, garlic, and lots of cheese were the finishing touch on this, dare I say, jaMAZING dinner.

Bacon and Tomato Mac and Cheese

Makes one 9″ x 13″ pan.

Leftover Potential: Um...it has bacon in it. And cheese. So, yea. I‘d say if there are leftovers, they‘d be delicious.

7 slices bacon, diced

1 onjon, diced

1 bunch green onions, sliced

4 cloves garlic, minced

1 cup tomatoes

5 Tbsp butter

1/3 cup plus 2 Tbsp flour

3 1/4 cups milk

1/4 cup heavy cream

1 Tbsp paprika

1 lb cheddar cheese, grated

1 lb pasta, cooked

1. Preheat the oven to 350 degrees. In a large pot, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 5 minutes.

2. Add the onions and cook until they are translucent, about 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Deglaze the pan with the tomatoes, and transfer the mixture to a bowl.

3. Melt the butter. Whisk in the flour well, making sure there are no lumps. Cook to heat through, about 2 minutes.

4. Add the milk and cream, whisking constantly, to prevent lumps. Continue whisking until the mixture begins to boil around the edges and thickens enough to coat the back of a spoon. Add the paprika and 3/4 of the cheese, and stir to combine.

5. Stir in the bacon mixture and the pasta. Pour the mixture into a lightly greased 9″ x 13″ backing dish. Bake until the sauce is bubbling around the surface and the cheese is melted and golden brown, about 15-20 minutes.

Roasted Portobello Sandwiches with Corn-Tomato Puree and Cilantro

theapartmentkitchen — Wed, 11 Nov 2009 19:54:13 +0000

After making some of my mom’s salsa, I decided to try to use it in some new ways. I generally eat it plain – not even as a garnish. Generally, tortilla chips, cucumbers, and so on are merely delivery vehicles for the salsa. So I figured I’d shake it up a bit. I hollowed out the center of a meaty portobello mushroom and filled it with a smooth mixture of corn and salsa. It was delicious: I loved the way the starches from corn formed an almost creamy spread. It felt decadent while still tasting fresh and healthy.

Roasted Portobello Sandwitch with Corn-Tomato Puree and Cilantro

Served 1.
Leftover Potential: I used the corn puree as a snack with carrots and red bell peppers later.

1 Portobello mushroom, gills and stem removed
olive oil, for brushing
salt and pepper, to taste

1 (14 oz) can corn kernels
3/4 cup salsa
1/4 cup cilantro leaves
2 slices whole wheat bread

1. Brush the portobello cap with olive oil, and season with salt and pepper. Place it on a baking sheet and roast until tender, about 10-12 minutes.
2. Meanwhile, in a food processor or blender, puree the corn until smooth. Stir in the salsa. Fill the cap with the corn mixture, and top with cilantro leaves.
3. Serve warm, between two slices of bread.

Avocado Salad with Arepas

theapartmentkitchen — Fri, 23 Oct 2009 00:23:28 +0000

I had been craving avocados. They’re so versatile, but I always find this simple salad really lets them shine. You can add other ingredients if you like: roasted chiles, black beans, queso fresco, and so on. I don’t have ingredient amounts for the arepas – just add water until the mixture forms a dough. Top the arepas with a bit of the salad, and any avocado craving is satisfied.

Avocado Salad with Arepas

Served 2.

Leftover Potential: The salad makes a great meal the next day. Reheat the arepas on a hot griddle.

Avocado Salad

2 avocados, diced

1 red onion, diced

1 tomato, diced

1 jalapeno, minced

2 cloves garlic, minced

1/4 cup cilantro leaves

juice of one lime

pinch cayenne pepper

salt and pepper, to taste

1. In a bowl, toss the avocado, red onion, tomato, garlic, and cilantro to combine. Add the lime juice, and season with cayenne, salt, and pepper. Toss to combine.

2. Let the flavors meld for at least 15 minutes before serving.

Arepas

corn flour

salt

water

oil or melted butter

1. Place corn flour in a bowl (I used about 1 cup). Add salt, and mix until well combined.

2. Add water until the dough makes a smooth dough. Add 1-2 Tbsp of oil or melted butter, and mix until the dough is smooth and can be easily formed into discs. Let the dough rest for at least 5 minutes.

3. Form the arepas into thin, flat discs. Pan-fry them or grill the arepas until cooked through, about 4-5 minutes.

Yukon Gold and Chicken Apple Sausage Hash with Fried Eggs and Spicy Tomato Coulis

theapartmentkitchen — Fri, 16 Oct 2009 01:01:38 +0000

Breakfast for dinner? Yes. But with chunks of hearty chicken sausage, and crispy yukon gold potatoes, and a spicy tomato coulis this dinner was delicious and satisfying in a completely different way from breakfast. And on the first snow of the year (yes…in OCTOBER) we were happy to be full, satisfied, and back under our blankets in no time.

Yukon Gold and Chicken Apple Sausage Hash with Fried Eggs and Spicy Tomato Coulis

Served 2.

Leftover Potential: There were just enough leftovers for two smaller portions for breakfast a few days later.

1/2 pound baby Yukon gold potatoes, thinly sliced

2 Tbsp olive oil

salt and pepper, as needed

4 chicken apple sausages

3 tomatoes, quartered

salt and pepper, as needed

2 Tbsp tomato paste

1/4 cup red wine vinegar

1 Tbsp brown mustard

2 tsp garlic powder

1-2 tsp sriracha

2 Tbsp butter

1 onion, diced

3 cloves, minced

4 eggs

salt and pepper, as needed

1. In a large bowl, toss the potatoes with oil, salt, and pepper. Spread evenly onto a baking sheet. Roast in a 400 degree oven until tender and beginning to lightly brown, about 10 minutes.

2. Grill the sausages until they are evenly browned on the outside. Dice the sausages and set aside.

3. Season the tomatoes with salt and pepper, and spread onto a baking sheet. Bake in the 400 degree oven until the tomatoes are slightly browned and very soft.

4. Puree the tomatoes in a blender or food processor with the tomato paste, vinegar, mustard, garlic powder, salt, and pepper. Set aside.

5. Melt the butter in a large skillet. Add the onion and saute until tender, about 4-5 minutes. Add the garlic, potatoes, and sausage. Saute until the potatoes are brown and crisp and the onions are golden.

6. Fry the eggs to your desired degree of doneness (I like over easy – 4-6 minutes over low heat). Top the finished hash with the eggs, and season with salt and pepper. Top with the tomato coulis.

Hungarian Meatballs

theapartmentkitchen — Sun, 11 Oct 2009 14:44:33 +0000

There’s another great week of recipes and voting going on at Food52. My mouth was watering as I read the recipe up for “Best Recipe with Paprika”. These Hungarian meatballs are delicious – an incredible combo of beef, pork, and pancetta in a delicious paprika-spiced sauce. I’d post the recipe here, but I copied it to a T, and it was delicious. So head over to Food52 and check out this recipe HERE. Bon appetit!

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

theapartmentkitchen — Thu, 06 Aug 2009 00:27:35 +0000

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…

The Bread:

-Try all different kinds depending on the toppings you’re putting on your sandwich. I love whole wheat, but sometimes I’ll shake it up with sourdough, a crusty baguette, even flatbreads like pita!

The Spread:

-Most people in my family are mayo lovers. I am not – and it’s not the only delicious spread that will taste smashing on a BLT! Try herbed ricotta cheese, hummus, pesto, or garlicky aioli.

The B:

-I like to really bring out the flavor of the bacon on my sandwich. Tonight I had peppered bacon, but I’ve also done lacquered bacon (with brown sugar or maple syrup), spiced bacon (try the spice rub I used on ribs), or even pancetta.

The L:

-Good lettuce is crucial, and if you’re not picking from from your own garden, try choosing the best varieties you can get: butterhead, bibb, green/red leaf are just a few choices. Try arugula, a mesclun mix, or even a mix of fresh herbs like basil and parsley. For a different touch, try dressing your lettuce with a simple vinaigrette.

The T:

-This is a time to splurge and use one of the very best tomatoes you can get your hands on. But if you still crave BLTs out of the summer season, try sundried tomatoes (you can even incorporate them into your spread) or roasted, seasoned tomatoes.

The Extras:

-Avocado is a classic, but I’ve added all kinds of veggies to my BLTs: onions, mushrooms, crispy shallots, bell peppers, snap peas, and so on. Get creative, and you’ll end up with an awesome sandwich every time!

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….

Tomato and Basil Chicken Meatballs

theapartmentkitchen — Fri, 24 Apr 2009 19:21:20 +0000

My grocery store makes huge piles of things at the entrance every few weeks. Jars of cranberry sauce six feet high tower over me in the fall. Cookies and cakes are piled in a tauntingly appealing display during the holidays. Plastic forks and paper cups sit amongst coupons for barbeques in the summer months. I suppose this ridiculous marketing scheme is one way of marking the change of the seasons. So I was quite pleased to walk into the store only to be greeted by not just the usual blinding florescent lighting, but also the deliciously fresh scent of large bushels of basil.

This, I thought to myself, called for a celebration. And while the basil smelled and looked terrific, the produce section was still not quite at it’s spring or summertime peak. So I turned to a common go-to ingredient: chicken. I flavored ground chicken with reduced tomato juice and plenty of fresh basil, then topped it with a rich, chunky tomato sauce. It’s a deliciously classic combination that’s also incredibly healthy! Add 2 tablespoons of cream or whole milk for a creamier sauce, or try pairing this dish with your favorite pasta for an even heartier meal!

Tomato and Basil Chicken Meatballs

Served 2.

Leftover Potential: Reheats well and could lead to a number of additional meals – think meatball subs, pasta, or turn it into a thick, hearty soup!

Tomato Sauce
1 Tbsp olive oil
1 onion, diced
1 Tbsp tomato paste
3 cloves garlic, minced
one 15 oz can, drained, reserve the juice (or 5-6 raw tomatoes, seeds removed and reserved, chopped)
salt, as needed
pepper, as needed
3 Tbsp basil, chiffonade

1. In a small pot, heat the olive oil over medium heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about 1 minute. Remove half of the mixture from the pot and reserve for the meatballs.
2. To the remaining onion mixture, add the tomato paste. Stir to combine, then add the tomatoes. No need to chop the canned tomatoes, just break them up slightly with your wooden spoon while you mix. This will create a chunky sauce. Turn the heat up to medium high, and allow the mixture to come to a boil – continue to boil until the liquid has reduced by half.
3. Season with salt and pepper. Remove the sauce from the heat and stir in the basil. Reserve until needed.

Meatballs
reserved tomato juice or seeds
1 pound ground chicken
reserved onion and garlic mixture
1 egg
1 cup breadcrumbs
3 Tbsp tomato paste
1 tsp oregano
2 Tbsp basil, chiffonade
salt, as needed
pepper, as needed
red pepper flakes, as needed, optional

olive oil, as needed for cooking

1. In a small pot, bring the tomato juice or seeds to a boil over medium high heat. Continue to boil until the mixture has reduced to somewhere between 2-4 Tbsp. Let cool slightly.
2. In a large bowl, combine the cooled reduced tomato juice with all other meatball ingredients. Mix well to combine. Using your hands, roll the mixture into small balls.
3. Heat the olive oil over medium heat. Place the meatballs in the hot pan, and allow to cook until nicely browned on each side and cooked through, about 8-10 minutes. Serve with the chunky tomato sauce.