Author Archives: kaprise

Butternut Squash and Onion Gratin

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The first time I made gratin, it was a potato gratin. It was layered with gruyere, potatoes and heavy cream. Needless to say, as a measly 8th grader, I was horrified by the smell of the gruyere baking for 3 hours. The entire house smelled pungently of cheese, and I refused to taste the finished dish because to my unsophisticated nose the gratin smelled… ugh! My mother assured me that it was delicious, but I was certain my mom would think anything I made was delicious so I didn’t believe her.

Since, I tried a variety of different gratins, using more or less cream and different types of cheese. I’ve grown to like the delicate layers of vegetables baked until meltingly tender and delicious with a golden crust of cheese. However, my rapidly increasing sized bottom multiplied by the long hours I spend in the library have lead me to believe that a decrease in cheese and cream is necessary. So I developed a lighter and slightly sweeter gratin that uses just enough cream to keep it together and just enough cheese to get a golden crust.

Butternut Squash and Onion Gratin

  • 1 small butternut squash; halved, seeded, and thinly sliced
  • 1 sweet  onion; halved and sliced thinly
  • 1 small bunch of fresh parsley; fined chopped (you may use basil, tarragon, or any other blend of herbs)
  • 1 tablespoon of butter, melted and cooled
  • 1/2 teaspoon of sea salt
  • 1 cup of heavy cream
  • 1 tablespoon of whole grain mustard
  • 1 cup of finely shredded Parmesan cheese (or any dry, hard cheese that you like)
  1. Butter baking dish. I used two nested Le Creuset stoneware, one that is 4 by 9 and the other is probably 3 by6.
  2. Whisk cream, salt, mustard, and parsley together
  3. Lay discs of butternut squash flat on the bottom of the dish
  4. Then alternate butternut squash and slices of onion
  5. Using a small spoon, spoon the cream and parsley over the layers and top with cheese
  6. Bake at 400 degrees for 30 to 40 minutes until bubbly and delicious

(My final product, obviously, is over baked. I got wrapped up in cleaning my apartment and forgot to check on my gratin. It was still delicious, but I recommend baking with a timer to avoid my mishap)


Happy New Year!

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In honor of the new year, my family eats “dduk gook” on the first day of the year. “Dduk gook” is a Korean soup made with rice cake. This year, we decided to add “mandoo” or dumplings to our soup. I am still learning a lot about Korean food and cooking, so those recipes to come later…. however here are some pictures of our homemade “mandoo”

How to Peel Pomegranate

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I love pomegranate. Last week, I finally got to a good grocery store with beautiful, shiny pomegranates – so I bought 6. I wish I had bought more because I’ve run out. :::pitiful sigh:::

As an avid pomegranate lover, I have perfected the technique to peeling this fruit that frequently leave people covered in splotches and sticky juice. I have read some suggestions like “submerse the entire fruit in water and peel it under water….” Not to be rude, but do you know how much water you need to submerse the pomegranate? And do you know that instead of having little red dots of juice everywhere, you just have soggy pomegranate peel and water splashed everywhere and some red dots of juice anyway! I know. I’ve tried it…. more than once with very poor results. Or I’ve read that you should roll the fruit around until it’s mushy and then poke a hole in the fruit to drink out the juice…. I don’t know about you but that sounds like a lot of work for juice you can buy in an adorable bubbly bottle from POM. Plus, I want to eat the seeds!

So, here is how I do it.

  1. Buy pomegranate that are smooth, shiny, and dense. The denser the fruit, the more likely you are going to get sweet seeds
  2. If this is your first time peeling pomegranate, change into black clothing so you don’t ruin anything. Pomegranate has bright red juice that turns purple and blue when you try to wash it out… and with Shout! it turns into a vibrant neon blue. So, black it is.
  3. Wash the pomegranates
  4. Cut the flowering end of the pomegranate off (I called this the top of the fruit, until I saw a pomegranate tree and apparently it’s the bottom!!). Try to avoid cutting into the seeds
  5. Cut the pomegranate in half, about 1 inch into the entire fruit
  6. Cut at a 90 degree angle another 1 inch cut into the fruit (see pictures below for an accurate image)
  7. Flip the cut side down facing a large bowl and pry the fruit apart. Try to put your hands and the fruit as far into the bowl as you can so that the juice and seeds don’t spray as you separate the quarters of the fruit
  8. Repeat this process with as many pomegranates as you plan on peeling (in the photos, I’m peeling 3 very large pomegranates at once).
  9. Line the quartered pomegranate up on a plastic mat or surface that doesn’t stain
  10. Starting with one quarter, face the seeds into the bowl and break the piece in half. This should expose more of the seeds.
  11. Gently remove the membrane of the fruit and dislodge the seeds into the bowl.
  12. I keep a produce bag open next to me so I can collect the peel and membrane as I peel.
  13. Continue splitting the quarters apart and dislodging the fruit

Personally, I like put the seeds in a huge bowl, and grab a spoon and eat the entire bowl while I watch TV or read a book. I love the tartness and the little bursts of juice. But, in attempt to keep my stash a little longer, I put the seeds in an airtight container and refrigerate the seeds. I sprinkle them (at least 1 cup!) over some Greek yogurt and homemade granola (I’ll post that recipe soon).

Cut the flowering end off

Cut in half about 1 inch into the fruit

Now, the second cut, perpendicular to the first

Pry the quarters apart

Set the quarters on a flat and non-staining surface, set up your bag and bowl and beginning dislodging the seeds

And with a little patience – VOILA!!

Leifsdottir Love

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After graduating, I worked as a paralegal. Without noticing, I had suddenly acquired a closet full of black and white clothing. I had a “uniform.” I always wore a black skirt with a combination of shirts and sweaters. I wasn’t frumpy by any means, I was well dressed but terribly boring. So I decided to change it up a bit.

I still needed to appear professional at work so I took myself shopping.  After chewing my nails for a bit, I bought myself my favorite (and still favorite) luxe Francesco Biasa bag. With this bag slung over my left arm, I felt stylish but still professional. So I went on to collecting clothing that was fun and professional. I sighed in the windows of Elie Tahari and his printed dress and sharply tailored suits. I breathed little bubbles of contentment at the pretty things in BCBGMaxazria. And I inhaled anything Theory. I’d pat my hands over the Marc Jacob’s shoes and gorgeous skirts. I had a little affair with Charles David and a butter colored bag that I still pat affectionately whenever I sling it over my shoulder.

And most recently, since I can dress a little less sharply at school, I have been breathing in anything Leifsdottir. I love the fabric, the vibrant colors, the cut and the concept. I love the smart lace jackets, the sweet as candy dresses and the ruffled hems. Their website is beautiful and I frequently purchase a little guilty pleasure when I need a boost in the library. So, I’m sharing with you the bright spot in the library: these sweet little dresses and jackets I’ve been savoring while studying.

Links to click:

Milk and Cookies

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Does anyone remember that book If You Give  Mouse a Cookie (http://www.minilink.me/25799/)?

Well, whenever I think of milk and cookies, I get the image of a little gray mouse in my head. He’s tiny and fluffy and just begging for a cookie. I had a fresh container of these cookies that I baked at 1:00am because I couldn’t sleep and my boyfriend came over this morning bright and early to drive me to the library. So now, instead of that little mouse, I have the image of my bf perched on the counter dipping his cookie in some milk while I got my bag together. Please note, that despite my adoration for anything cookies, I am a firm believer in WHOLE milk for milk and cookies type activities. First, it tastes better, and second, you are already eating a cookie so you should enjoy it to the fullest!

Heidi’s Milk and Cookies

  • 1 quart of whole milk, very cold
  • 2cups + 1 tbl of all purpose flour
  • 1/2 tsp of baking soda
  • 1/2 tsp of Kosher sea salt (I just like it better, but you can use whatever you want)
  • 3/4 cup of butter, melted and cooled
  • 1 1/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 tsp of vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup of Ghiradelli 60% cocoa chocolate chips (these are the best chips for your money)
  1. Melt butter (either in the microwave in 15 second increments, or on the stove top in a pan, or even in a pan in the oven at 325 for 8-10 minutes)
  2. Allow the butter to cool. Let it sit for 15-20 minutes. (Or if you are impatient like me? Pour it into a large bowl in a thin stream while continually whisking to facilitate cooling).
  3. Whisk the butter with the sugar until well combined
  4. Add the egg and egg yolk. I separate the eggs and remove the chalaza (the little white stringy thing in eggs) before adding them to the batter, but it doesn’t make a difference in flavor or aesthetic. (As I’m writing this, I realize I’m not sure why I do it, but I do it anyway)
  5. Whisk in vanilla
  6. Add flour and sprinkle baking soda and salt over the flour before mixing into the egg mixture
  7. Add chocolate chips and stir to combine. Put the bowl in the refrigerator for 10 minutes
  8. In the mean time, pre-heat your oven to 325 and line your cookie sheets with parchment paper
  9. Drop rounded tablespoons of dough about 1 inch apart on the cookie sheets
  10. Bake at 325 F for 10 to 14 minutes. I like to bake mine until they are just golden around the edges. This makes for crisp edges and dense and chewy centers. Bake for longer if you prefer a more crisp cookie.
  11. As you slide your cookies into the oven, put your milk in the freezer. I love my milk to be ice cold when I dip my hot cookies in them – so I chill my milk while my cookies bake.

Comments:

  • Store in an air tight container once cooled. Baked cookies keep for 1 week. Refrigerated dough should be well sealed and keeps for no more than 3 days. Frozen dough can keep for 2 months well sealed. Defrost frozen dough in the refrigerator overnight before using (or freeze dough in balls so you can just bake them)
  • I have seen similar recipes all over the web, so if this looks like your recipe, thank you for your inspiration!!

Links to click:

Did you know?

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I love surprises. I like facts that you wouldn’t expect and recipes that are so easy it’s amazing. So it was no surprise that when I discovered I could make cranberry juice, I was thrilled. I have been making my own tart and lime spiced cranberry sauce for Thanksgiving for years, but it never occurred to me that I could in fact make my own jewel toned tart juice. I adapted this recipe from here (http://www.mytartelette.com/2006/11/mighty-cranberry.html). Instead of sugar, I use clover honey and instead of discarding the cranberries after extracting the ruby juice, I whizz them in a blender with ice cubes and blueberries.

Cranberries, juiced and smoothied

  • 3 to 4 cups of cranberries, picked through (discard any mushy berries and pick out stems)
  • 1 to 2 quarts of water (I used my biggest pot and filled it with cold, filtered water)
  • 1/4 cup of your favorite honey (if you prefer sweeter juices, you dial this up to 1/2 a cup)
  • Handful of blueberries (or any other fruit. Peaches, oranges, banana, apples, are all good options)
  1. Add water to pot and bring to a rolling boil
  2. Add the cranberries and continue to boil until all of the berries have burst and the water has turned a beautiful red.
  3. Remove from heat
  4. Strain the juice and berries through a fine mesh sieve or cheese cloth, do not press on the berries
  5. Stir in honey until dissolved
  6. Allow juice to cool.
  7. JUICE: Put 1/2 cup of leftover berries* and a handful of blueberries and whizz in a blender with a few cubes of ice. Drink!

* You can feel free to discard these if you want, but as a poor as a church mouse law student, I try to maximize the yield for all of my purchases. (You know… so I have some money left over for pretty things). You will have about 2-3 cups of berries (they will be a little mushed) leftover. You can freeze these in 1/2 cup increments to add to any of your smoothies.

Little Things

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This morning, I treated my boyfriend and myself to bacon, egg and cheese bagels from a little deli near my place. And as a native New Yorker, I was displeased with the bagel (obviously!!). However, at the counter was a pile of little snacks and this caught my eye:

This is by far one of my favorite chocolate bars. It’s the perfect sized chocolate bar. The dark chocolate isn’t overly sweet and the hazelnuts are whole and plentiful. I snapped one up and threw it in my bag to eat at the library. 🙂

I also did a little shoe browsing this week. I bought the Pour la Victoire Bridgette sandals below and I got them yesterday… except the heel is wiggly and wobbly on the right side. They’re clearly going back – but how sweet are they? They come in pink and blue suede too!!I can’t decide if I want to re-order them. The price is so reasonable for Pour La Victoire (especially since I have a soft spot for the brand).

My friend and I also ordered those suede boots, and they are supposed to get here today – we’ll see what they look like.

Chicken Soup

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A couple days ago, a friend told me she was making chicken soup and invited me over. Much to my dismay, she was pouring a carton of chicken stock into a pot and throwing some random things from her refrigerator into the pot. I do like making everything from scratch, if not for the challenge but to procrastinate just a teensy bit more, but chicken soup is one thing I will never eat out of a box, a can, or otherwise. I cringe at the thought of pre-made soup, and I cringe at restaurant made soup too. I just don’t like the idea of someone else making my soup.

This chicken soup is a little riff on what my mom used to make us as kids. It’s easy, and all you have to do is put it all in the pot and walk away until it’s just beautifully fragrant and delicious. I use chicken legs for this because I dislike using whole chickens, but you need some bones to boil to get that delicious and silky quality to your soup.

Chicken Soup

  • 4 to 6 drumsticks, cleaned and skinned
  • 1 carrot, cleaned and chopped in half
  • 1 stalk of celery, cleaned and chopped in half
  • 1 small shallot, peeled
  • 1 tbl of fresh garlic
  • 1 bay leaf
  • salt and pepper

finishing touches

  • 1 carrot, sliced into coins
  • 1 stalk of celery, sliced into half moons
  • 2 small red potatoes, diced and rinsed thoroughly
  • sprinkle of fresh parsley
  1. Put all of the main ingredients into a large pot (my Le Creuset and I are inseparable during the winter) and cover with filtered water (use about 1 tsp of salt and pepper)
  2. Simmer on medium to low heat for 1 hour (I normally put this on the stove and then go for a walk, pick up some bread and come home).
  3. Remove the chicken and bones. Discard the bones and shred the chicken meat into a bowl.
  4. Remove the boiled vegetables and discard
  5. Skim any fat off the top of the soup (shouldn’t be much since we took the skin off the meat)
  6. Season to taste – maybe a little extra pepper
  7. At this point, I usually put the entire (cooled) pot into the refrigerator to make sure I get ALL of the fat off the top of the soup. But you can skip this if you can’t wait to have your soup
  8. Bring to a gentle simmer and drop in the potatoes and cooked chicken. Boil for 5 minutes before adding the rest of the vegetables. I like crunchy vegetables, so I let everything percolate for only 2 or 3 minutes more before I serve… but feel free to cook the vegetables to your liking.

Store leftovers in an airtight container. I freeze the stock before I add the finishing vegetables. The soup should keep well in the refrigerator for 2 to 3 days and up to 1 month frozen

In Honor of Finals

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Any law student knows that after Thanksgiving, it’s game time. And this mostly means that you turn into an emotionally unstable crazy person that will spend endless hours in the library reading and pulling your hair out. So, for your amusement are the little stories that come with reading statutes and cases in dark corners of the library.

  1. A friend used to wake up every morning so confused because she’d be certain she had packed her book bag before going to bed – but she’d wake up with her books scattered everywhere and hugging her laptop to her chest.
  2. My friend had a dream that she was getting mugged, and she was clutching her laptop to her chest, pleading them not to take her laptop. She even offered to give them her car. She was so relieved when she woke up, she immediately backed up all of her notes and then ran to the library
  3. A friend walked into the library bathroom to find someone brewing coffee on the bathroom counter…. more than once.
  4. I was studying when someone answered their phone in the library. I promptly stood up, glared at them and then when they didn’t get the hint told him to “shut up and take it outside.” Did I mention I found out he is a professor at my school?
  5. My friend threatened someone snoring in the library with pepper spray to get him to shut up
  6. My friends and I show up at the library armed with snacks and multiple bottles of water
  7. I almost cried when I couldn’t find an empty table on Friday night to study at the library
  8. When I see one of the good tables open on the 3rd floor, I feel a huge surge of triumph that I managed to beat the crowd so I can lay claim to the table.
  9. I run to the library

So. All the students out there, good luck!

Simple and beautiful

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I know I promised to share by project last week, but after making two dozen spanikopita triangles and a huge crowd of stuffed cabbage in spicy red sauce, I was pooped. Not to mention the week I spent stressing about school and staying up all night…. so the minute I roasted my last ribeye stuffed cabbage, I was out like a light on the floor…. My puppy woke me up when she came over with her prickly little whiskers to sniff my face and check for doneness.

Clearly, in such an incapacitated mental state of frenzied studying and frenzied cooking for stress relief…. I took 1 picture. 1. Out of 4 hours of cooking… 1 single picture. So it works wonderfully, that I didn’t love either recipes I concocted. So, until they are perfect? I will withhold!

I do have tons of new recipes that I’m playing with…. port reduced portabellas, perfect ribeye steaks, pilaf, wheatberry salads, and RICOTTA GNOCCI! but, until I get my law school brain sorted out and my pictures uploaded and edited, you’re stuck with….. broccoli.

Now, this is not rocket science, nor is it the most brilliant recipe. However, this is a wonderful way to get a full serving of greens and have a healthy lunch that uses up some leftovers!

Butter Braised Broccoli

  • 1 bunch of fresh green broccoli, washed and chopped into bite size pieces
  • 1 small onion, peeled and sliced thinly in half moons
  • 1 left over boiled potato
  • 2 tablespoons of butter (or if you are like my boyfriend and think butter will kill you, that fake stuff in the tub or olive oil with a sprinkle of salt is fine)
  • 1/4 cup of wheatberries, bulgar, or any other whole grain that you have easily on hand *
  • options: any other left over vegetables, or a poached egg
  1. Heat a fry pan, toss the broccoli in with a few tablespoons of water and cover until the broccoli is bright and tender.
  2. Once the water has evaporated, add the butter over high heat until the broccoli is toasted
  3. Lower the heat and add onions and other vegetables and whole grains (as you use) and stir until hot
  4. Sprinkle with freshly grated Parmesan, cracked black pepper and salt to taste
  5. Enjoy!

My last version – I omitted the wheatberries and used a small potato I had knocking around in my fridge with the onion. I ate this with a little wedge of toasted bread.