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.
Monday, July 6, 2009
Big City Cooking Kitchen
Posted by wifeplzak at 2:39 PM 2 comments Links to this post
Labels: Big City Cooking Home
Wednesday, July 1, 2009
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.
Posted by wifeplzak at 9:20 AM 1 comments Links to this post
Labels: Salad
Monday, June 29, 2009
Grilled Veggie Stack
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.
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.
Posted by wifeplzak at 12:23 PM 1 comments Links to this post
Labels: Vegetarian
Friday, June 19, 2009
Mom's Pasta Salad
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.
Posted by wifeplzak at 10:00 AM 4 comments Links to this post
Thursday, June 18, 2009
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
Posted by wifeplzak at 9:00 AM 10 comments Links to this post
Labels: Cupcake
Tuesday, June 16, 2009
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*
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.
Posted by wifeplzak at 2:55 PM 6 comments Links to this post
Friday, June 12, 2009
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.
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.
Posted by wifeplzak at 9:03 AM 4 comments Links to this post
Labels: Quick Meal, Vegetarian
Wednesday, June 10, 2009
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)
Posted by wifeplzak at 11:44 AM 7 comments Links to this post
Labels: Appetizer
Friday, June 5, 2009
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!
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.
Posted by wifeplzak at 12:35 PM 3 comments Links to this post
Wednesday, June 3, 2009
Cinnamon Rolls
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!
Posted by wifeplzak at 9:00 AM 3 comments Links to this post
