Catch yourself thinking of what would be in your dream kitchen every time you are in your kitchen? Or maybe you have a tiny apartment size stove so why bother cooking anything real? Or there is no counter space so you only do simple 3 ingredient recipes.
Feels like there are so many excuses about why people choose not to cook to the level they want to because the kitchen just isn’t up to par, no gas 6 burner stove, no granite counter tops. 19 is when I got my very own kitchen in my first apartment that was the tiniest apartment and kitchen, in the top of an old victorian house with no ac. Since then I have had around 10 more kitchens, all with their perks and faults. There is one thing I have realized in all these kitchens…..you can make 5 star food no matter the kitchen.
This made me decide I wanted to de-mystify the idea that to make great food you need a big fancy kitchen. I have, for 14 years, made 100s of raviolis, roasted turkeys, ducks and chickens, baked french pastries, and infused enough booze to run my own distillery all in kitchens that have been used and abused by tons of renters. If you want to cook great food you can do it anywhere.
In the next few months I’m going to feature tiny, small kitchens that produce meals worthy of bon appetite on a weekly basis. These home chefs have come to realize the same thing that I have….if you want to cook you can work with whatever you have. With each kitchen feature there will also be a recipe to their favorite item to cook. Because if they cook it in there kitchen you can too no matter your kitchen.
Kicking it off is my own kitchen. Its lacking in counter space, was not thrilled by the glass top electric stove, and digging for the right pots and pans is a rubic’s cube puzzle every time. But I’ve baked breads, made homemade pasta, pan-fried dove breasts and did a small stint with cooking authentic indian cuisine.
My favorite dish so far in this kitchen has been Penne Pasta with Cream and Smoked Salmon….trust me make it your kitchen can handle it!
RECIPE: PENNE PASTA WITH CREAM & SMOKED SALMON
serves 4
Ingredients
3 c dried penne pasta
4 oz thinly sliced smoked salmon
1 tsp fresh thyme
2/3 c extra thick creme
salt and pepper to taste
- cook penne pasta till tender
- while pasta is cooking slice salmon into thin strips
- melt butter in a pan, stir in cream with a quarter of the salmon and thyme, heat gently for 3-4 minutes stirring constantly
- drain pasta, toss in cream & salmon. top with remaining salmon and thyme serve immediately
One I’m trying to be a more adventurous cook and two its hard to turn down free food. These two situations created what I referred as “My super medieval dinner” the other night. Branching out my recipe selection and being offered up some free game from a friend, I found myself browning dove breasts. After browning the breasts I sautéed onions, apples, and mushrooms together, putting the breasts back in I created a gravy with red wine and sage and let them simmer till tender. To serve them up I made herbed wild rice. As I sat down to eat I felt my plate was worthy enough for Eleanor of Aquitaine to join my table and share a goblet of wine.
Hearty Eaters 