The Apartment Kitchen » whole wheat

Oatmeal Wheat Bread

admin — Thu, 18 Feb 2010 02:33:24 +0000

I was feeling homesick over the weekend. But rather than mope around, I decided to be proactive. I gave into the homesickness, and spent the morning listening to music and baking bread. This loaf was delicious and turned out beautifully, but it takes time. Trust me, though, it’s well worth it. It’s great for sandwiches, toast, or eating alone – or freeze it and use later!

Oatmeal Wheat Bread

Adapted from Flamingobear

Makes 1 loaf.

Leftover Potential: Freezes well.

2 3/4 oz oats

10 oz warm water

10 oz bread flour

6 oz whole wheat flour

1 3/4 oz whole buttermilk (Add 1/2 tsp white vinegar to 1 3/4 oz whole milk)

2 Tbsp honey

1 oz canola oil

1 3/4 tsp salt

3/4 tsp yeast

1. Combine the oats and water in the bowl of an electric mixer and let sit until the oats have softened slightly, about 10-15 minutes.

2. Add the remaining ingredients and mix for 4 minutes on low speed and 5 minutes on high speed.

3. Let the dough rise in a large, oiled container. Cover and let rise until double in size, about 30-45 minutes.

4. Fold the dough – gently stretch the dough into a rectangle. Fold one third of the dough towards the center. Fold the remaining dough over the third previously folded. Return to the bowl, cover, and let rise until double in size, about 30-45 minutes more.

5. Shape the dough into a log the length of your loaf pan. Set aside.

6. Lightly grease a loaf pan. Dampen a paper towel, and place onto a baking sheet. Fill a shallow dish with oats. Roll the loaf over the wet paper towels, then in the oats to coat. Place the loaf into the pan.

7. Let rise until double in size, about 45 minutes – 1 hour. Bake in a 460 degree oven for 15 minutes, then lower the temperature to 430 degrees and bake for 15-20 minutes more.

My Favorite Simple Snack

theapartmentkitchen — Tue, 17 Nov 2009 01:28:53 +0000

This weekend was my last (tear) visit to my local farmer’s market. I grabbed a whole bunch of amazing stuff which made for an amazing afternoon of eating and drinking, but of all the things I saw, the radishes were some of the loveliest I’d seen in a long time. It got me thinking about something my mom made once as a quick appetizer for a party.

Good, really fresh radishes are smashingly peppery, and the perfect match for that natural peppery flavor is a rich spread (butter or cheese), and a sprinkling of good sea salt. It’s like the perfect salt and pepper bite, and I could eat it all the time. And I got to thinking that while it’s certainly not fancy, it would be a great quick canape option for upcoming Thanksgiving festivities. Super simple, and everyone’s bound to love it. But you don’t have to believe me…just come over to my house and check out the empty plate.

My Favorite Simple Snack

Served 4 as a snack/appetizer

Leftover Potential: The best part of this snack/canape is that all the components can be used separately in other dishes.

1 whole wheat baguette, thinly sliced

8 oz soft cheese or unsalted butter

1 bunch radishes, thinly sliced

fleur de sel, as needed to finish

1. Spread the baguette with a small amount of cheese or butter. Layer with radishes, and finish with fleur de sel.

2. Eat. And eat. And eat some more.

Whole Wheat Pasta with Spicy Sundried Tomato and Basil Pesto and Shaved Parmesan

theapartmentkitchen — Thu, 27 Aug 2009 01:27:44 +0000

I have been super busy this week – baking things to send in a care package home and a very exciting interview (more on both of these later)! At any rate, last night I came home and had about 1/2 hour to squeeze in cooking and eating my dinner. A simple pasta with pesto from the garden and good parmesan was just the ticket – light, fresh, and super quick. And on to the next task!

Whole Wheat Pasta with Spicy Sundried Tomato and Basil Pesto and Shaved Parmesan

Served 1.

Leftover Potential: Reheats smashingly, and would be an excellent spaghetti pizza!

handful whole wheat pasta

1/4 cup basil leaves

1/4 cup sundried tomatoes, roughly chopped

2 cloves garlic

3 Tbsp pine nuts

salt and freshly ground pepper, as needed

1/4 tsp red pepper flakes

3-4 Tbsp olive oil

1 shallot, thinly sliced

parmesan shavings, as needed

1. Cook the pasta in boiling salted water until tender, 7-9 minutes.

2. Meanwhile, in a food processor or blender, process the basil, tomatoes, garlic, pine nuts, salt, pepper, and pepper flakes to combine. Add the olive oil and continue to process to a smooth paste.

3. Transfer the mixture to a large saute pan. Add the sliced shallot, and saute until fragrant, about 1-2 minutes. Add the cooked pasta, 2 Tbsp of the pasta cooking water, and toss the mixture to coat.

4. Spoon the pasta into warm bowls, and finish with shaved parmesan.

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.

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.

Whole Wheat Sausage, Pear, Fig, and Parmesan Tart

theapartmentkitchen — Fri, 23 Jan 2009 14:08:00 +0000

One of the best things about working at a culinary school is the access to great ingredients. Produce, meats, cheese, and anything else you can think of is the freshest it can be. My favorite thing to do with great ingredients is keep it simple. This, of course, is especially great in the apartment kitchen, where I don’t have a lot to work with.

Even though I have access to unique ingredients, you can emulate a simple dish like this with whatever you have on hand, or whatever looks especially fresh or great in the grocery store. Splurge a little for organic produce or take a trip to a specialty market. Buy things that are fresh and seasonal, and make flavor combinations that highlight the best in the product.

Whole Wheat Sausage, Pear, Fig, and Parmesan Tart

Served 2.

Leftover Potential: Reheats easily, though crust may not be quite as crisp. Also delicious cold. We had 1 slice left.

Whole Wheat Crust:

1 cup whole wheat flour

3/4 cup all purpose flour

1 tsp salt

1 tsp sugar

1 1/2 tsp yeast

3/4 cups warm water (110-115 degrees F)

olive oil, as needed

1. Combine the flours, salt, and sugar in a large bowl. Sprinkle the yeast on top, and mix completely to combine.

2. Make a well in the center of the bowl and add the water. Mix to combine completely, then remove from bowl and knead until smooth. By hand this should take about 3-5 minutes.

3. Place the finished dough back in the bowl, and let it rise in a warm place until doubled in size, about 20 minutes.

4. Coat a cookie sheet or pizza pan well with olive oil. Put the dough onto the pan and use your hands to spread the dough out across the sheet. Use your fingers to stipple the dough to make it even and pull it to the size and thickness you want. I made a thin, crisp crust, but a thicker, chewier crust could be achieved with this dough also.

Finished Tart:

5 figs, thinly sliced

1 pear, thinly sliced

1/2 red onion, thinly sliced

2 sausages, precooked, sliced thinly

parmesan cheese, as needed

1. Preheat the oven to 375 degrees.

2. Evenly spread the ingredients across the tart dough.

3. Finely grate the parmesan across the dough. Use as much or as little as you wish, but the cheese will add a saltiness and help bind the ingredients to the tart.

4. Bake until the edges are golden brown and crisp, about 15-20 minutes.