Big City Cooking Kitchen

I thought I would give my readers a quick tour of the Big City Cooking Kitchen. I absolutely love my kitchen and would only add more square footage if I were to change anything (oh and a new kitchen faucet). We live in a 850 square foot loft with exposed concrete and duct work. I think the minimal modern kitchen we have created really fits that feel.

This is a view from the hallway looking at the stove and fridge. I love the three drop pendant lights and glass tile back splash the most.

This is the view from in front of the stove looking out to the living and dining area. Here is that faucet I would love to change!

And this is the view from the hallway showing the opposite side of the kitchen (across from the stove). There is also a breakfast bar you can see where we have four stools. (have no fear there is a dish washer next to the sink too)

And here is a close up picture of our newest addition, the glass subway tile back splash. I had to convince HusbandPlzak that these were a good idea but now that they are in we both love them! They are coffee color and match the wall paint perfectly so they blend in, which is nice in such a small space.

Well that's the tour! I hope you enjoyed your quick trip through the Big City Cooking Kitchen. (more goodies to come soon)

Chickpea Salad

Here is a simple salad perfect for any summer bbq.

I served this with Grilled Veggie Stacks and cheesy polenta.

Chickpea Salad
allrecipes.com
Serves 6

2 cans chickpeas (garbanzo beans), drained
1/2 red onion, chopped
4 cloves garlic, minced
1 large tomato, chopped
1/4 c. parsley, chopped
1/4 c. cilantro, chopped
5 tbsp olive oil
1 lemon, juiced
salt and pepper, to taste

In a bowl, combine chickpeas, onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper. Chill for atleast one hour before serving so the flavors can combine.

Grilled Veggie Stack

We celebrated my mom and both sisters birthday this weekend with a cookout (or bbq, depending on which part of the country you are from). One of my sisters is a vegetarian and my step dad and husband are meat lovers so creating a menu for this group is always a fun challenge.

I came across a veggie stack with balsamic mint marinade in bon appetite and thought it would be perfect (with a few changes). It was a beautiful and impressive presentation and everyone seemed to love it. A great way to use the grill for something besides kabobs and hamburgers.

Meal: Grilled Veggie Stack with chickpea salad and cheesy polenta.

Grilled Veggie Stack
adapted from bon appetit June 2009
serves 4

1/3 c. balsamic vinegar
3 cloves garlic
2/3 c. olive oil
1/3 c. basil leaves
12 oz extra firm tofu (or 4 chicken breasts)
1 sweet onion, sliced into rounds
2 red bell pepper, cut top and bottom off, seeded, and sliced in half from top to bottom
1 egg plant, sliced into rounds
4 portobello mushrooms

Heat bbq to medium high heat.

In a large bowl combine vinegar, minced garlic, and minced basil. Whisk in oil and season with salt and pepper.

Working in batches add tofu, onions, peppers, egg plant and mushrooms to the marinade. (finish with chicken if using). Place on a baking sheet and season with salt and pepper.

Place the tofu (or chicken) and mushrooms on the grill as they will cook fastest. Then add peppers, egg plant and onions. Cook until tender.

Stack on individual plates. Red pepper, mushroom, tofu (chicken), onions, and top with egg plant. Serve warm.

Mom's Pasta Salad

Here is another winner recipe brought to you by my mom! For as long as I can remember she has made this for every family get together. This is a great recipe to have in your arsenal.

(I have no idea where this recipe is originally from)

Mom's Pasta Salad
my mom!

1/2 lb rotini pasta
9 oz artichoke hearts packed in oil (reserve oil)
1 1/2 c. frozen broccoli and cauliflower
5 oz turkey pepperoni
1 c. monetary jack cheese
1/2 c. scallions, finely diced
3/4 c. olive oil (& reserved oil from artichokes)
1/2 c. red wine vinegar
salt, pepper, garlic powder

In a bowl combine cooked pasta, artichoke hearts, broccoli, and cauliflower. Cut pepperoni and cheese into bite size pieces and add to pasta.

Combine the reserved oil from the artichokes and add enough olive oil to fill up 3/4 c. Toss with pasta and red wine vinegar. Season to taste with salt, pepper, and garlic powder.

For max flavor let sit in fridge over night before serving.

Cheese Burger Cupcakes

I have seen this concept in countless locations and thought they were perfect for a recent cook out we hosted. I am sure there are many ways you could achieve the same look but this is how I made these mini Cheese Burger Cupcakes...

Bun: white cupcakes cut in half
Patty: brownie cut out with cookie cutter
Lettuce: pipped with star tip, green butter cream frosting on bottom half of bun
Tomato: pipped with round tip, red butter cream frosting on top half of bun
Cheese: yellow royal icing pipped to look like melting cheese

Grilled Caprese Stacks

I was inspired by a recipe I found online for Caprese Stacks on Parmesan Crusted Polenta but thought, why not make these entirely on the grill? I mean who wants to heat up the kitchen (or entire house for that matter) for a BBQ side dish? Not this girl, that's for sure.

The original recipe recommends serving them room temperature however, I enjoyed them much more hot, so that is they way I will suggest eating them.


Grilled Caprese Stacks
adapted from Made by Melissa*

4 vine ripe tomatoes, sliced into 1/2 inch rounds

olive oil (for drizzling)

balsamic vinegar (for drizzling)

garlic powder

1 tsp sugar

salt and pepper

1 polenta log, sliced into 1/2 inch rounds

1/2 c. Parmesan cheese

8 oz fresh mozzarella, sliced into 1/2 inch rounds

basil leaves

Preheat the grill.

Sprinkle the tomatoes with sugar, salt and pepper. Drizzle them with olive oil and balsamic vinegar and place on the grill. Cook on both sides till caramelized, approximately 5-6 minutes.

Season polenta rounds with garlic powder, salt and pepper. Drizzle with olive oil. Place on grill and cook until just crispy, approximately 2-3 minutes per side. The sprinkle with Parmesan cheese and again cook on both sides until cheese is melted and the polenta has nice grill marks.

To assemble: Place polenta on serving dish, top with mozzarella cheese rounds, basil leave, and tomato. Drizzle with a little more balsamic vinegar and serve hot (straight off the grill).

*Made By Melissa was inspired by: A Year in the Kitchen, Cooking and Eating in the Windy City, and BareFoot Contessa: Back to Basics.

Spinach & Artichoke Stuffed Mushrooms

For a week night meal, Smokey Bones was one of my parents favorite restaurants. Unfortunately, a year or so ago they closed shop. On the off chance I would be around to enjoy dinner with them I would order their grilled chicken that came with a stuffed mushroom cap, it was to die for.

Since I no longer can order it I have created my own rendition. I just LOVE this meal. It is so simple to throw together and is FULL of flavor.

Meal: Spinach & Artichoke Stuffed Mushrooms and a grilled chicken mixed green salad with Dijon dressing

Spinach & Artichoke Stuffed Mushrooms
wifeplzak original
serves 4

4 Portabello mushrooms
1 package frozen spinach artichoke dip
1 roma tomato, diced
4 oz feta cheese, crumbled

Preheat oven to 400F

Place clean, gills removed, mushrooms on a sheet pan top side up. Drizzle with olive oil and sprinkle with salt. Bake in oven for 15 minutes or until mushroom caps are just tender.

Meanwhile heat spinach artichoke dip according to directions (of course you could make your own but for a quick week night meal I like the frozen version).

Once mushrooms are tender fill with spinach artichoke dip and top with a sprinkle of feta cheese. Place back in the oven and cook 5-10 minutes until warmed through.

Remove from oven and top with diced tomatoes. Serve warm.

Pesto Poppers

I love bite size appetizers! The Plzak's had a birthday party this past weekend and I was asked to bring a dish. I created these poppers from what I had on hand in my kitchen (love that).

Photographed are the pesto and mozzarella cheese poppers but I also made then with roasted red peppers and mozzarella cheese and they were equally as good.

Really the types of fillings are endless!


Pesto Poppers
wifeplzak original

1 sheet puff pastry
fresh mozzarella
pesto
toothpicks

Preheat oven to 400F.

Roll out the puff pastry and using a 2 inch round biscuit cutter, cut out circles. In the center of each place a small piece of mozzarella cheese and a teaspoon of pesto.

Pull all sides together and attach with two toothpicks per popper. Place on a cookie sheet and bake 20-25 minutes, or until golden brown. Remove from the oven and discard toothpicks. Serve warm! (can be served room temperature but so much better warm)

Orange Ice Cream

With warm weather in Chicago I decided to make my first batch of ice cream for the summer. I had a couple of extra oranges in the house so I decided to adapt David Lebovitz's vanilla ice cream recipe to make an orange flavored ice cream.

I think it turned out great! The flavor was subtle yet refreshing and the addition of an orange sauce brings a burst of sweetness. I just love ice cream season!

*** Check me out on Food Gawker and Taste Spotting!***

I am submitting this recipe to Joelen's Tasty Tool's: Ice Cream Makers!

Orange Ice Cream with Orange Sauce
Adapted from David Lebovitz
makes 1 quart

1 c. milk
pinch of salt
3/4 c. sugar
the peel of one orange, julienned
5 egg yolks
2 c. heavy cream
few drops of orange extract

Heat milk, salt and sugar in a sauce pan. Add the orange peal to the milk mixture.

Meanwhile, combine the yolks in a bowl and gradually add the warm milk mixture. Remember to keep stirring while tempering your eggs so as not to scramble them. Once all the milk is incorporated return the mixture to the saucepan.

Cook over med-low heat, continue stirring until the custard forms a nape consistency or coats the back of a wooden spoon. Then put through a strainer and combine with the heavy cream. Rinse off the orange peels and add them to the mixture to continue to steep.

Chill completely and once cool remove the orange peel, stir in the orange extract and freeze in ice cream maker according to manufacturers instructions.

Orange Sauce
enough for 2 servings

juice of 1 orange
1 tsp sugar
1/4 c. water

Combine orange juice, sugar and water in a sauce pan over medium heat. Reduce until slightly thick and drizzle over ice cream.

Cinnamon Rolls

One of my best friends got married this past weekend and I was lucky enough to be her matron of honor (thanks becky!). She had a beautiful wedding held in the Grand Ballroom at Joliet's Union Station. We had so much fun!

Anyway, (moving on to the food) the night before her big day we had a bridesmaid sleepover and I thought I would take some of the stress away from the bride and bring a simple breakfast. I made cinnamon rolls with a fruit salad. All the girls just loved it, I highly recommend this recipe!

Cinnamon Rolls

Adapted from Pioneer Woman

makes 15-16 rolls

2 c. whole milk

1/4 c. vegetable oil

1/4 c. sugar

1/2 package dry yeast

2 + 1/4 c. bread flour

1/4 tsp baking powder

1/4 tsp baking soda

1 tbsp salt

1/2 c. melted butter

cinnamon

1/4 bag of powdered sugar

1 tsp vanilla

1/8 c. milk (eye ball it)

dash of salt

Mix milk, vegetable oil, and sugar in a sauce pan. Heat mixture until simmering, do not boil. Turn off heat and let cool for 45 mins, until just warm. Once warm, add yeast and still, let sit for a minute. Then add two cups of flour. Stir mixture together until just combined and let rise for an hour.

Add the remaining flour, baking powder, baking soda and salt. Combine by kneading on a floured surface. *At this point the dough can be placed in the fridge and held over night.* Otherwise form into a rectangle. Then roll dough thin, to about 1/4 inch thick. Be sure to keep the rectangle shape.

Drizzle melted butter over the dough and sprinkle with sugar and cinnamon. Then starting at the end farthest from you begin rolling the dough towards you. Once rolled tightly pinch the seem to seal the roll. Cut rolls approximately 3/4 to 1 inch tick and placing them in two buttered pie pans. Let dough rise another 20-30 mins. *at this point they can be placed in the fridge and held over night*

Preheat the oven to 400 F and bake 15-20 minutes until golden brown. Top with frosting and serve!

Frosting: In a medium bowl combine milk, powdered sugar, vanilla extract, and salt. (milk and sugar can be added until desired consistency is reached.)