Apartment Dining

I woke up extra early on Sunday morning to do some cooking. At 10 AM, you would assume I’d be up making a dish for brunch or perhaps baking muffins, but instead I was prepping and roasting a whole chicken. It was a component for that evening’s dinner, the ultimate comfort food: chicken pot pie. The combination of flaky pastry, seasoned gravy, and vegetables that appeared on plates throughout my childhood make it an ideal winter Sunday meal. 

The whole chicken provided not only the meat for the pie, it also provided the chicken broth after a few hours of simmering the carcass on the stove with vegetables and seasonings. The best part was that the three pound free-range organic chicken cost only ten dollars and some change at the store the previous day, which is a bargain in Brooklyn. 

A guide to making chicken broth and the pie are after the jump. » Read the rest of this entry «

Winter is a difficult season for produce-based sweet pies. With no local fruit in season and any fruit that is on the shelves of Brooklyn stores shipped thousands of miles and zapped of flavor, options are limited. Thus, we turn to the sweet potatoes, harvested in the fall and now stored in cool, dark cellars and bottom cupboards. 

The flavor of sweet potatoes has always summoned a sense of warmth for me, making them perfect for a winter dessert. The recipe I created for this pie was pulled together from reading through a number of different recipes, then seeing how far I could simplify them and still preserve the flavor and texture of a classic sweet potato pie (not counting crust preparation). The results after the jump. » Read the rest of this entry «

My lack of posts over the past week hasn’t been due to a lack of cooking. In fact, I’ve been testing out a number of new recipes over the last week, ranging from sweet potato pie to fresh pesto, that I hope to share after a few minor tweaks. 

It was during all of this cooking that I realized what a welcomed addition a food processor has been to my kitchen. Ramsey gave it to me for Christmas and I was initially hesitant to give up precious counter space for a 14-cup processor, albeit a shiny stainless steel one. I shuffled some things around, namely my spice rack and toaster to make room, and it was totally worth it to open up a new world of culinary possibilities. 

I’ve used the new processor at least once every two days since New Year’s Eve and a record of three times in one day last week (hummus, coating for Fry-free Crispy Chicken, and the custard for the sweet potato pie). Dough preparation time for pies, tarts, and pasta has been greatly reduced and onions are minced without tears. It may not be a truly “essential” tool for a kitchen, but if you’re looking for a new appliance that doesn’t take up too much counter space, my vote goes to the food processor. 

Here’s a quick hummus recipe that I’ve made a few times recently. It’s just the right amount for a gathering or to keep in the fridge for a few days for lunches. 

On the rare occasion I’m dining out and not in the mood for a chocolate dessert, a fruit tart is always my choice. They’re delicate, refreshing, and give a false sense of being much healthier than a slice of chocolate cake. Fruit tarts are also one of the most beautiful desserts out there, full of rich colors and carefully laid patterns. 

After enjoying Angela’s apple tart on New Year’s Eve, I decided to try making a tart of my own with Mark Bittman and Epicurious as my guide. » Read the rest of this entry «

When it comes to my routines at home, I am a creature of habit. Just as I like to go grocery shopping at the same time every week and enjoy my late night TV watching schedule (Stewart, Colbert, last half of Letterman, and most of Conan, if you were curious), I tend to cook meat in a similar fashion every week.

Pork is one of my worst offenders. I almost always create a marinade, bake for 45 minutes at 350º and serve. I decided to try something a little different this week and break out of the marinade rut by creating a recipe with a little Moroccan flair. » Read the rest of this entry «

As I was finishing up my holiday shopping in SoHo in early December, I sensed my blood sugar levels taking a turn for the worst. The answer was pit stop at Kee’s Chocolates on Thompson Street for a few truffles and a lychee macaroon. While not the healthiest afternoon snack, it was the perfect indulgence for a Friday afternoon in Manhattan. 

Kee’s Chocolate’s got me thinking about truffle making and how involved it may be. It’s really just chocolate ganache with a few flavorings dipped in melted chocolate, right? How difficult could it be? I decided to find out last week. » Read the rest of this entry «

We rang in the new year at a dinner party thrown by our friends Angela and Sean. The party was dubbed “There Will Be Ham” for the exact reason you might expect. The photo above is of my soon-to-be baked brie getting into the spirit. More photos after the jump. » Read the rest of this entry «