So we combined all of our efforts to put together pasta dinner for our dear friend Jo. Sounds pedestrian enough, right? Spaghetti and meatballs - lame. I think to date it was our most accomplished, complete team effort by the KC.
Patrick - really rustic simple sauce, tomatoes, onions...
The Balls. Beef, veal, pork sausage. Not kidding. I will cry every time I eat another dry meatball for the rest of my life. A few of them even got a little crumbly, since they weren't compacted patties of breadcrumbs and ground beef. Perfection.
John - our pasta man. Homemade semolina spaghetti. No frills, but our guests who had yet to experience homemade noodles claimed they could never go back to dried. Perfectly al dente, and he didn't cut them, so they were REALLY long.
Me (Kerry) - we needed a birthday cake, but I don't really associate cake and frosting with pasta. We all love calories, but come on. Being the recipe user in the group, (it is baking after all) I found a recipe for lemon olive oil cake. Tender, moist, light, and the olive oil made a huge impact. My additions were fresh blueberries and home made whipping cream; John at the last minute suggested I make a glaze as well. So mixed up a little powdered sugar and lemon juice. Quite a pretty cake, and my boys as usual went in for seconds.
Mike - home late from work, what to contribute? The perfect start to the meal. Arugula salad with huge parmigiana reggiano shavings and a lemon vinaigrette.
Simple enough, cheap, not too labor-intensive. A lovely meal was had by all, and we were stuffed. And I never feel bad about pasta calories if it's home made...
Thursday, October 16, 2008
Friday, September 26, 2008
top 5...
So yesterday (AND today) I find myself sitting at a terrific little Korean restaurant in Michigan enjoying some Kimchee jigae and some lovely accoutrement, and pondering what my top five condiments/meal accompanyments would be. Maybe it was all of that fermented goodness, but I couldn't for the life of me pick them by rank of importance, but I could however, pick 5.
Here they are in no particular order:
Sriracha (Kerry and John have to share their recipe for sriracha chicken wings)
Kimchee (that counts as accoutrement)
Mustard
Mayo
Ketchup
Here's one of my favorite meals when I'm eating solo:
ROAST CHICKEN
Roasting chicken (3-4lb)
Lemons
Garlic
Onion
Salt/Pepper/Olive Oil
Rinse chicken well, removing giblets from cavity. Pat dry with paper towels. Sprinkle salt and pepper into the chicken. Cut lemon, head of garlic, and onion into quarters (you can leave the peel on everything) and put inside the chicken. If you have any rosemary or thyme sprigs on hand, throw those in too...Spread olive oil on the outside of the chicken and sprinkle with salt and pepper. Place into a hot oven (425) for 75 minutes or until juices run clear. Let the bird rest for 10-15 minutes before diving in. Serve on a plate with a generous side of mustard (grey poupon), and a glass of malty beer or red wine.
Here they are in no particular order:
Sriracha (Kerry and John have to share their recipe for sriracha chicken wings)
Kimchee (that counts as accoutrement)
Mustard
Mayo
Ketchup
Here's one of my favorite meals when I'm eating solo:
ROAST CHICKEN
Roasting chicken (3-4lb)
Lemons
Garlic
Onion
Salt/Pepper/Olive Oil
Rinse chicken well, removing giblets from cavity. Pat dry with paper towels. Sprinkle salt and pepper into the chicken. Cut lemon, head of garlic, and onion into quarters (you can leave the peel on everything) and put inside the chicken. If you have any rosemary or thyme sprigs on hand, throw those in too...Spread olive oil on the outside of the chicken and sprinkle with salt and pepper. Place into a hot oven (425) for 75 minutes or until juices run clear. Let the bird rest for 10-15 minutes before diving in. Serve on a plate with a generous side of mustard (grey poupon), and a glass of malty beer or red wine.
Friday, September 19, 2008
kitchencorridor
Welcome to KitchenCorridor!
Kitchencorridor came about from an absolute passion for creating community around terrific food, mouthwatering wines, and strengthening the bonds between great friends.
kitchen corridor consists of Mike, Patrick, Kerry, and John. Four friends who have grown to love each other's company more and have created and enjoyed such great food, we think it's something we would love to share with you! After Mike and Patrick moved back to Chicago from a few years dining and enjoying the wonders of New York City and Las Vegas, they moved into John and Kerry's apartment right as they were moving out! John and Kerry, recent newlyweds moved a stones' throw away and continue to amaze eveyone with their culinary skills, often times exploring recipes and techniques that would normally scare the rest of us away.
Our mission for this blog is to share our unending love of food with you. We will share with you the recipes we have made and hope you find some inspiration. Food is meant to be shared. It's meant to be created together. It's meant to talk about (or at least the good and bad is). And most of all, it should be fun.
We hope that we can share recipes and other recommendations that are fun and easy so that you can enjoy these with your dear friends also making memories together that last forever.
Happy eating!
Kitchencorridor came about from an absolute passion for creating community around terrific food, mouthwatering wines, and strengthening the bonds between great friends.
kitchen corridor consists of Mike, Patrick, Kerry, and John. Four friends who have grown to love each other's company more and have created and enjoyed such great food, we think it's something we would love to share with you! After Mike and Patrick moved back to Chicago from a few years dining and enjoying the wonders of New York City and Las Vegas, they moved into John and Kerry's apartment right as they were moving out! John and Kerry, recent newlyweds moved a stones' throw away and continue to amaze eveyone with their culinary skills, often times exploring recipes and techniques that would normally scare the rest of us away.
Our mission for this blog is to share our unending love of food with you. We will share with you the recipes we have made and hope you find some inspiration. Food is meant to be shared. It's meant to be created together. It's meant to talk about (or at least the good and bad is). And most of all, it should be fun.
We hope that we can share recipes and other recommendations that are fun and easy so that you can enjoy these with your dear friends also making memories together that last forever.
Happy eating!
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