The MPRE stands for Multistate Professional Responsibility Exam, and law students have to take this exam sometime before taking the state bar exam, and apparently it shows that you understand the legal ethics involved in being a lawyer. Whatever. It makes me feel sort of crazy, and cramming all this information into your head within a few days tends to make you feel a bit loopy, and dare I say it, nutty. Which makes me want to eat nuts.
Yes, I'm strange like that. But peanuts alone don't really work for me, I like them in peanut butter sandwiches and cookies, but that's not sufficent to cure any sort of craving I might have had. Fortunately, I recently came across a recipe for peanut-sesame noodles, which is a nice alternative to the tomato-sauce-and-pasta routine and just about as easy. Well, almost.
For one, you can buy the peanut-sauce-in-a-packet at the grocery store, which I tried, and it was pretty gross. Not very peanutty and the flavor was super bland. I've also found recipes that involved just peanut butter and soy sauce, and that was far too overpowering of a flavor, especially if you're using this as a side dish. So I've added the nice addition of coconut milk, which rounds it out without being too coco-nutty, and adds a nice southeastern asian kick to whatever you're making for dinner.
This dish is pretty easy, great warm or cold and fantastic with just about any type of grilled meat or fish, especially seared ahi tuna.
Sesame Peanut Noodles
(serves about four, easily doubles)
- 1/2 cup of creamy peanut butter (preferably no sugar added, and all-natural)
- 1/3 to 1/2 cup of soy sauce (depending on preference)
- 2 tbs. Asian hot sauce (Sriracha/Rooster sauce works best)
- Freshly ground pepper
- About 1/2 can of canned coconut milk, approximately 8 ounces
- 1 package of asian chow mein noodles (usually egg noodles) or spaghetti
- 2 tbs. toasted sesame seeds
- 4 green onions, sliced
1. Mix the first three ingredients together to mix a sort of peanutty paste in a saucepan, until the hot sauce and soy sauce are well incorporated into the peanut butter.
2. Turn on the stove to medium heat, and slowly mix in the coconut milk little by little until it smooths out into a thick sauce. (You can add more coconut milk if the peanut flavor is still sort of intense). Add pepper to taste, and stir occasionally, lowering the heat to simmer for about five minutes or so.
3. Meanwhile, cook the noodles on the package according to directions. Careful not to overcook! Drain, rinse with cold water and place in a large bowl.
4. Add the peanut sauce, and toss to coat the noodles. Sprinkle with sesame seeds and green onions and serve!
7.30.2006
5.31.2006
I say frittata, you say egg pie, I say whatever, cook it yourself.
I stopped eating meat for Lent this year, which definitely affected what I cooked on an everyday basis and thus the recipes posted here. The only one I did post that had meat was one that I wasn’t craving at the time, otherwise it would have been torture. Well, that time is up, and it’s back to writing about the meaty goodness that I love. Bacon in particular. I don’t eat or cook with it much – I mean, it IS bacon, and therefore not really the best for you – but damn it’s tasty.
Someone once mentioned to me that they hated frittatas, for some lame reason such as “real men don’t eat frittatas.” Well, Lorraine in the movie Swingers also stated “real men don’t eat quiches” but I don’t see that stopping anyone.
Well, whichever way you, uh, swing (pun intended) on that subject, frittatas are great, and it’s that person’s loss for hating them. See if I invite them over for brunch anytime soon. Jerks.
As far as ingredients go, regular bacon works fine here, but the apple-smoked bacon just seems so much more satisfactory. And, as you usually buy bacon pre-sliced, apple-smoked always comes much more thickly sliced, which is what you want here – you also don’t want to skimp on the actual meat, and thinly sliced bacon tends to be a very large percentage of just fat.
I actually made this a few days ago and burned the hell out of the bottom. Still edible, but the very bottom layer was toast. I blame the fact that I was up in Mammoth and the high altitude, combined with a very thin skillet pan and an electric stovetop, led to some cooking issues, but really you should be cooking this puppy on the stovetop only until the bottom sets and then finishing it up in the oven, under a broiler. I’ll include both ways, because I usually can’t find an oven-safe skillet/pan in a rented condo and have to improvise.
On a side note, I am a big fan of mushrooms. My roommate is not. Use if you’re not a big mushroom-hating baby. (I’m afraid of fungi!)
Apple-smoked bacon, (mushroom) and spinach frittata
- ½ lb. apple-smoked bacon, sliced thickly and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 3 cups fresh baby spinach leaves, loosely packed
- 8 fresh eggs
- ½ cup cream (or milk)
- ½ cup grated gruyere or parmesan cheese
- 3 tbs. parsley, finely chopped
- ½ tbs. butter
- salt, pepper, red pepper flakes
(If you’re using a heavy, oven-proof pan, preheat oven by turning on broiler.)
1. Heat a heavy, preferably oven-proof pan at least two inches deep over high heat, and add the bacon. Cook, stirring occasionally, until fat has rendered and bacon starts to crisp (but not entirely). Remove bacon with a slotted spoon and reserve bacon fat in a separate bowl. (By separating, the tiny bacon crumbs and any gristle will sink to the bottom, allowing for the clear rendered fat to be easily skimmed off the top.)
2. Wipe the pan clean. Add two tbs. bacon fat back to the pan, and heat over medium heat. Add the diced onion and garlic, and stir occasionally for two or three minutes. Add another tbs. of bacon fat, and add the mushrooms, if using. Cook for an additional five to eight minutes, or until the mushrooms have softened, and the onions have begun to caramelize. Add the spinach and stir well to wilt the spinach, about three minutes. Season lightly with salt and pepper. Lower heat to very low.
3. Meanwhile, beat all the eggs together with the cream, grated cheese and chopped parsley. Add salt, pepper, and red pepper flakes to season. Beat until frothy.
4. Add the butter to the pan, making sure to pay attention to the edges of the spinach mixture. Turn up the heat to medium high. Mound the spinach mixture to the center of the pan (see picture: note – for that frittata, I used shrimp. So don’t be alarmed. Okay? Okay.) and pour the egg mixture into the middle of the mound, until all the egg has been poured in and the spinach mixture distributes evenly. (Which, it will.)
5. Cook, covered, until the bottom sets – about five to six minutes. Once this happens, and you’re using a heavy pan, transfer to the oven, and turn up to broil. Broil until the top sets, another four or five minutes. If you’re NOT using an oven-proof pan, which is me most of the time, then just lower the heat and cook covered for another eight or so minutes until the top sets. You should be okay if you’re not in Mammoth. ***
6. Once the top is set, run a spatula around the sides, and gently underneath till the whole thing is loose out of the pan. Slide onto a plate, cut into wedges and serve.
*** Okay, so for a fail-safe way of making sure both sides are cooked and not burnt without broiling – run a spatula around the sides and the bottom once the bottom has set. Slide out of the pan onto a plate. Cover with another plate, and invert. Then, slide it back onto the hot pan uncooked side down until set. Sort of messy but it works, but is hard to pull off.
Someone once mentioned to me that they hated frittatas, for some lame reason such as “real men don’t eat frittatas.” Well, Lorraine in the movie Swingers also stated “real men don’t eat quiches” but I don’t see that stopping anyone.
Well, whichever way you, uh, swing (pun intended) on that subject, frittatas are great, and it’s that person’s loss for hating them. See if I invite them over for brunch anytime soon. Jerks.
As far as ingredients go, regular bacon works fine here, but the apple-smoked bacon just seems so much more satisfactory. And, as you usually buy bacon pre-sliced, apple-smoked always comes much more thickly sliced, which is what you want here – you also don’t want to skimp on the actual meat, and thinly sliced bacon tends to be a very large percentage of just fat.
I actually made this a few days ago and burned the hell out of the bottom. Still edible, but the very bottom layer was toast. I blame the fact that I was up in Mammoth and the high altitude, combined with a very thin skillet pan and an electric stovetop, led to some cooking issues, but really you should be cooking this puppy on the stovetop only until the bottom sets and then finishing it up in the oven, under a broiler. I’ll include both ways, because I usually can’t find an oven-safe skillet/pan in a rented condo and have to improvise.
On a side note, I am a big fan of mushrooms. My roommate is not. Use if you’re not a big mushroom-hating baby. (I’m afraid of fungi!)
Apple-smoked bacon, (mushroom) and spinach frittata
- ½ lb. apple-smoked bacon, sliced thickly and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 3 cups fresh baby spinach leaves, loosely packed
- 8 fresh eggs
- ½ cup cream (or milk)
- ½ cup grated gruyere or parmesan cheese
- 3 tbs. parsley, finely chopped
- ½ tbs. butter
- salt, pepper, red pepper flakes
(If you’re using a heavy, oven-proof pan, preheat oven by turning on broiler.)
1. Heat a heavy, preferably oven-proof pan at least two inches deep over high heat, and add the bacon. Cook, stirring occasionally, until fat has rendered and bacon starts to crisp (but not entirely). Remove bacon with a slotted spoon and reserve bacon fat in a separate bowl. (By separating, the tiny bacon crumbs and any gristle will sink to the bottom, allowing for the clear rendered fat to be easily skimmed off the top.)
2. Wipe the pan clean. Add two tbs. bacon fat back to the pan, and heat over medium heat. Add the diced onion and garlic, and stir occasionally for two or three minutes. Add another tbs. of bacon fat, and add the mushrooms, if using. Cook for an additional five to eight minutes, or until the mushrooms have softened, and the onions have begun to caramelize. Add the spinach and stir well to wilt the spinach, about three minutes. Season lightly with salt and pepper. Lower heat to very low.
3. Meanwhile, beat all the eggs together with the cream, grated cheese and chopped parsley. Add salt, pepper, and red pepper flakes to season. Beat until frothy.
4. Add the butter to the pan, making sure to pay attention to the edges of the spinach mixture. Turn up the heat to medium high. Mound the spinach mixture to the center of the pan (see picture: note – for that frittata, I used shrimp. So don’t be alarmed. Okay? Okay.) and pour the egg mixture into the middle of the mound, until all the egg has been poured in and the spinach mixture distributes evenly. (Which, it will.)
5. Cook, covered, until the bottom sets – about five to six minutes. Once this happens, and you’re using a heavy pan, transfer to the oven, and turn up to broil. Broil until the top sets, another four or five minutes. If you’re NOT using an oven-proof pan, which is me most of the time, then just lower the heat and cook covered for another eight or so minutes until the top sets. You should be okay if you’re not in Mammoth. ***
6. Once the top is set, run a spatula around the sides, and gently underneath till the whole thing is loose out of the pan. Slide onto a plate, cut into wedges and serve.
*** Okay, so for a fail-safe way of making sure both sides are cooked and not burnt without broiling – run a spatula around the sides and the bottom once the bottom has set. Slide out of the pan onto a plate. Cover with another plate, and invert. Then, slide it back onto the hot pan uncooked side down until set. Sort of messy but it works, but is hard to pull off.
4.20.2006
mmmm...
Damn this law school thing...I just want to cook. Some of my favorite sources include the Los Angeles Times and 101 Cookbooks. Just check out this photo from a halibut chowder recipe...doesn't it look great? (Taken from LAT.)
If anyone has any recipes they want me to try out, send 'em my way.
shrimpin' ain't easy...well, maybe it is
The following is a recipe for rock shrimp wonton nachos, inspired by the same at Opah Restaurant in Aliso Viejo. Really easy and super tasty – however, it fails to qualify for quick due to the frying that’s necessary for the wonton chips. I guess you could use regular tortilla chips but then it wouldn’t be as tasty. Well, in my opinion anyway.
If you can find it, rock shrimp works best, because the texture is a little firmer, meatier and sweeter than regular shrimp. (Just ask Zack, he knows. Well, he knows the theory, anyway.) I used to be able to find it in the frozen section at Trader Joe’s, but they’ve discontinued selling the line. Damn, they were tasty, too. Regular medium shrimp works fine, as well.
Rock Shrimp Wonton Nachos
- 2 cups canola oil
- 1 package (50 sheets) of wonton wrappers - sea salt - 1 tbs. olive oil
- 1 clove garlic, mined
- 1 lb. rock shrimp, cleaned and shelled
- Salt and pepper
- 1 can black beans, drained
- 1 can corn kernels, drained
- 2 cups shredded cheddar
- 16 oz. fresh salsa (pico de gallo works best)
- 2 avocados, pitted and diced
- 6 oz. sour cream
- 4 tbs. chives, chopped
1. Preheat oven to 400 degrees. Heat the canola oil in a heavy saucepan over high heat until near smoking, and drop in a wonton skin. It should bubble up and fry quickly, about 2 or three seconds on each side, until a very light golden brown. Fish out with tongs and drain on a plate lined with brown paper bags, and sprinkle a little sea salt over the chip. Repeat until all wrappers have been fried.
2. In a small pan, heat the olive oil and garlic over medium heat for about two minutes, until garlic turns golden brown (but not crispy). Turn up heat to high and add the shrimp, stirring quickly, about a minute, until shrimp is only mostly cooked, as they’ll continue cooking in the oven later. Season to taste with salt and pepper. You’re aiming for a slight crust on the outside without overcooking them in the middle. Remove from pan and set aside.
3. Arrange 1/2 of the wonton chips on an oven safe, decorative platter. Spoon half of the beans, corn, shrimp and cheddar over. Repeat with the remaining chips, beans, corn, shrimp and cheddar, and set in the oven for about ten minutes, or until the cheese is melted.
4. Meanwhile, mix 1/3 of the salsa and avocado together, mashing the avocado slightly to form a guacamole. When cheese is melted on the chips, take out of oven and mound guacamole, salsa and sour cream on top. Sprinkle chives over and serve.
If you can find it, rock shrimp works best, because the texture is a little firmer, meatier and sweeter than regular shrimp. (Just ask Zack, he knows. Well, he knows the theory, anyway.) I used to be able to find it in the frozen section at Trader Joe’s, but they’ve discontinued selling the line. Damn, they were tasty, too. Regular medium shrimp works fine, as well.
Rock Shrimp Wonton Nachos
- 2 cups canola oil
- 1 package (50 sheets) of wonton wrappers - sea salt - 1 tbs. olive oil
- 1 clove garlic, mined
- 1 lb. rock shrimp, cleaned and shelled
- Salt and pepper
- 1 can black beans, drained
- 1 can corn kernels, drained
- 2 cups shredded cheddar
- 16 oz. fresh salsa (pico de gallo works best)
- 2 avocados, pitted and diced
- 6 oz. sour cream
- 4 tbs. chives, chopped
1. Preheat oven to 400 degrees. Heat the canola oil in a heavy saucepan over high heat until near smoking, and drop in a wonton skin. It should bubble up and fry quickly, about 2 or three seconds on each side, until a very light golden brown. Fish out with tongs and drain on a plate lined with brown paper bags, and sprinkle a little sea salt over the chip. Repeat until all wrappers have been fried.
2. In a small pan, heat the olive oil and garlic over medium heat for about two minutes, until garlic turns golden brown (but not crispy). Turn up heat to high and add the shrimp, stirring quickly, about a minute, until shrimp is only mostly cooked, as they’ll continue cooking in the oven later. Season to taste with salt and pepper. You’re aiming for a slight crust on the outside without overcooking them in the middle. Remove from pan and set aside.
3. Arrange 1/2 of the wonton chips on an oven safe, decorative platter. Spoon half of the beans, corn, shrimp and cheddar over. Repeat with the remaining chips, beans, corn, shrimp and cheddar, and set in the oven for about ten minutes, or until the cheese is melted.
4. Meanwhile, mix 1/3 of the salsa and avocado together, mashing the avocado slightly to form a guacamole. When cheese is melted on the chips, take out of oven and mound guacamole, salsa and sour cream on top. Sprinkle chives over and serve.
4.19.2006
sigh...stupid SBC
I have a bunch of new posts, but can't get them up cause they're on my computer and I haven't been able to get my laptop to any Internet in a few days, due to my school being complete assholes when it comes to Macs and SBC being complete assholes in general. Sorry. Will have to just manually transfer one of these days.
4.18.2006
4.12.2006
grey's insomnia
Why I am still up and reading recaps for Grey's Anatomy (on Television Without Pity, the best recap website ever)...I don't know.
Working on a few new posts. Recently made Shrimp Wonton Nachos, inspired by the Rock Shrimp Wonton Nachos from Opah Restaurant, so I'll be writing that up, as well as Fried Ice Cream. Going to make sure I have the steps down tomorrow. Nothing like making something bad for you...ridiculously bad for you.
Working on a few new posts. Recently made Shrimp Wonton Nachos, inspired by the Rock Shrimp Wonton Nachos from Opah Restaurant, so I'll be writing that up, as well as Fried Ice Cream. Going to make sure I have the steps down tomorrow. Nothing like making something bad for you...ridiculously bad for you.
4.05.2006
spring forward
[Ed. note: This is a definite stretch of law-related topics to recipe, but no matter. It’s related in my mind.]
Today’s international copyright class was about venue – the ol’ forum non conveniens and balancing test, blah blah blah. The case involved the copyrights of a Russian composer (actually, his assignee of the rights) and the use of the musical composition – Stravinsky’s The Rites of Spring – in Disney’s animated movie Fantasia. Disney was asserting that their use of The Rites of Spring – which is in the public domain in the US but not necessarily so in other countries – as distributed on videocassette was not an infringement, Stravinsky’s assignees thought it was, and the whole thing was being subjected to a forum non conveniens motion. The Rites of Spring has never been more hotly contested.
Speaking of spring (big stretch here), it’s supposedly so outside. Maybe, but it’s been raining a ridiculous amount out here in Los Angeles lately, which I think is a little uncharacteristic for the area, but it makes me happy – I love the rain and that means awesome snow up in the mountains (if I ever get off my lazy ass and go snowboarding). Anyway, spring makes me think of fresh green foods – such as mint, peas, fennel, late pears and herbs. This “salad” just tastes like spring, and is really good with saucy foods like pork ribs drenched in a spicy glaze (which I’ll put in a later post). Would probably be great with lamb, because of the mint. I forget where this recipe is from, probably a mixture of a couple of sources.
Mint can be really terrible at (most) major grocery stores. The worst bunch was definitely from Ralphs, which normally isn't too bad. Oddly enough, I always get the best and most flavorful mint from 99 Ranch, the Asian supermarket chain, but I’d probably find really great mint at the farmers markets as well. If only I had the time. You're looking for extremely fragrant mint - the kind that turns your head as you pass by the aisle and makes you buy five bunches, despite the fact that you don't normally cook with mint (a la my roommate - we once made mint juleps and mojitos for a week). Try a leaf, it should be a fresh burst of flavor, and not at all bitter.
Snow peas can be substituted with sugar snap peas, whatever’s available.
Snow pea rice salad
- 2 cups uncooked long-grain white rice
- 3 ½ cups water (more or less)
- 2 cups snow peas, trimmed
- 2 cloves minced garlic
- ½ cup fresh lime juice
- 1 tbs. sugar
- ½ cup extra-virgin olive oil
- salt, pepper to taste
- dash of sesame oil (optional)
- ¼ cup ginger, cut into matchstick strips
- ¼ cup of packed mint leaves, sliced
- ¼ cup of green onions, sliced (about 1 bunch)
1. Rise the rice under cool water, until water runs clear. Combine rice and the water, cook until rice is tender (approx. 15 or so minutes over low heat after bringing the mixture to a boil). Scoop out cooked rice into a large bowl and allow to cool completely.
2. Boil a few cups of water in a small pot, with a dash of salt. Add peas and blanch for about 15-20 seconds, then immediately drain and plunge peas into a bowl of ice water to stop the cooking and keep the peas a bright green. Drain.
3. In a small bowl, mix the garlic, lime juice, sugar, olive oil, and salt and pepper to taste. You can add the sesame oil here if desired.
4. Toss together the cooked rice, peas, ginger, mint leaves, and green onions. Add the dressing – you may need less than is prepared, but it makes a nice lime vinaigrette for later use. Toss well, and adjust seasonings if necessary.
Today’s international copyright class was about venue – the ol’ forum non conveniens and balancing test, blah blah blah. The case involved the copyrights of a Russian composer (actually, his assignee of the rights) and the use of the musical composition – Stravinsky’s The Rites of Spring – in Disney’s animated movie Fantasia. Disney was asserting that their use of The Rites of Spring – which is in the public domain in the US but not necessarily so in other countries – as distributed on videocassette was not an infringement, Stravinsky’s assignees thought it was, and the whole thing was being subjected to a forum non conveniens motion. The Rites of Spring has never been more hotly contested.
Speaking of spring (big stretch here), it’s supposedly so outside. Maybe, but it’s been raining a ridiculous amount out here in Los Angeles lately, which I think is a little uncharacteristic for the area, but it makes me happy – I love the rain and that means awesome snow up in the mountains (if I ever get off my lazy ass and go snowboarding). Anyway, spring makes me think of fresh green foods – such as mint, peas, fennel, late pears and herbs. This “salad” just tastes like spring, and is really good with saucy foods like pork ribs drenched in a spicy glaze (which I’ll put in a later post). Would probably be great with lamb, because of the mint. I forget where this recipe is from, probably a mixture of a couple of sources.
Mint can be really terrible at (most) major grocery stores. The worst bunch was definitely from Ralphs, which normally isn't too bad. Oddly enough, I always get the best and most flavorful mint from 99 Ranch, the Asian supermarket chain, but I’d probably find really great mint at the farmers markets as well. If only I had the time. You're looking for extremely fragrant mint - the kind that turns your head as you pass by the aisle and makes you buy five bunches, despite the fact that you don't normally cook with mint (a la my roommate - we once made mint juleps and mojitos for a week). Try a leaf, it should be a fresh burst of flavor, and not at all bitter.
Snow peas can be substituted with sugar snap peas, whatever’s available.
Snow pea rice salad
- 2 cups uncooked long-grain white rice
- 3 ½ cups water (more or less)
- 2 cups snow peas, trimmed
- 2 cloves minced garlic
- ½ cup fresh lime juice
- 1 tbs. sugar
- ½ cup extra-virgin olive oil
- salt, pepper to taste
- dash of sesame oil (optional)
- ¼ cup ginger, cut into matchstick strips
- ¼ cup of packed mint leaves, sliced
- ¼ cup of green onions, sliced (about 1 bunch)
1. Rise the rice under cool water, until water runs clear. Combine rice and the water, cook until rice is tender (approx. 15 or so minutes over low heat after bringing the mixture to a boil). Scoop out cooked rice into a large bowl and allow to cool completely.
2. Boil a few cups of water in a small pot, with a dash of salt. Add peas and blanch for about 15-20 seconds, then immediately drain and plunge peas into a bowl of ice water to stop the cooking and keep the peas a bright green. Drain.
3. In a small bowl, mix the garlic, lime juice, sugar, olive oil, and salt and pepper to taste. You can add the sesame oil here if desired.
4. Toss together the cooked rice, peas, ginger, mint leaves, and green onions. Add the dressing – you may need less than is prepared, but it makes a nice lime vinaigrette for later use. Toss well, and adjust seasonings if necessary.
apple shortcuts - and not the F9 key
A few days after my last post, and completely unintentionally, I made an apple galette, or as Zack calls it, “Cheater’s Apple Pie.” The original recipe is from Bon Appetit magazine, but I changed and added a few things to it. Yeah, apples (and Apple) are good. Just because my law school wants us to “get used to” PCs doesn’t mean they can’t support them – it’s discriminatory to my choice of computer hardware. Would that be okay if they decided to just pick Dells? No. Jerks.
Anyway, I pretty much hate baking, mostly because most of the time I hate measuring things exactly right – lots of my cooking, despite the fact that the below recipes are all exact measurements, is approximate. (I realize my tort(e) post involved baking but that’s cheating too, as I used prepared puff pastry.) Baking (from scratch) needs to be pretty exact, otherwise things won’t rise, or bake evenly, or taste right. My mom is a really amazing baker, and besides being a talented baker she’s extremely exact about everything. I’m just too lazy to be bothered.
However, this recipe was great because the filling is sort of an approximation, and not perfectly exact. Okay, so the crust and the caramel needs to be relatively dead on but I’m happy to compromise. And, there's no rising or resting or any of that crap here. You don’t need the fancy baking tins or molds, or even a pie pan – just a baking sheet. Works for the lazy pie-eater in me.
Cheater’s Apple Pie
For the crust:
- 1 ½ cup flour
- 1 tsp. salt
- 1 tsp. grated lemon zest
- ½ cup (1 stick) chilled unsalted butter
- 3 tbs. ice water
1. Place the flour, salt, and lemon zest in a food processor and pulse until mixed.
2. Add the butter, 1 tbs. at a time, and pulse with flour until a coarse meal forms. Careful not to over-mix as you could melt the butter.
3. Add the water a little at a time until moist clumps form. (If the dough is too dry, add more water as needed.)
4. Take dough out of food processor, form into a disk-esque shape, wrap with plastic and chill for at least an hour, and up to one day.
For the filling:
- 3 tbs. unsalted butter, divided
- 4 Granny Smith apples, peeled, cored and sliced into wedges
- 1 tbs. honey
- 4 tbs. sugar, divided
- 2 tsp. cinnamon
- 1/3 cup dried cherries or dried cranberries
1. Melt butter over medium-high eat in a pan. Add apples, honey and sprinkle 2 tbs. of sugar over, and lower heat to medium. Saut̩ until apples are tender and slightly browned Рabout 20 minutes.
2. Remove mixture from heat. Add cinnamon and dried fruit and let cool.
Assembly:
1. Preheat oven to 375 degrees.
2. Cut parchment paper to fit a baking sheet. Unwrap dough and roll out into an approximately (yea!) 12 inch round, using flour so it doesn’t stick everywhere. Mound the filling in the middle, and you can either create a “pie” shape by making a free-form crust around the sides and arranging the apples into pretty shapes, or be even lazier and wrap the dough around the filling making a little purse. If doing the purse method, crimp the middles and seal completely.
3. Brush the remaining butter on the crust and sprinkle with the remaining sugar. Bake for approximately 40 minutes, or until the thing turns golden brown. Slice and serve warm with vanilla ice cream and with a ladle of the caramel sauce (recipe below).
For the caramel:
- 1 ½ cup sugar
- ½ water
- 3 tbs. unsalted butter
- ½ cup heavy whipping cream
1. While the pie is baking, boil the sugar and water together at a high heat for about 20 minutes, brushing the sides of the pan with a wet pastry brush to remove any sugar crystals, until the sugar turns a light golden brown.
2. Turn off heat and add the butter, whisking quickly. Add in the heavy whipping cream, and whisky until incorporated – place back on a low heat, stirring until sauce is thick and creamy. Serve warm with the pie.
(This will keep, refrigerated, for a day or two. Just re-warm when serving.)
Anyway, I pretty much hate baking, mostly because most of the time I hate measuring things exactly right – lots of my cooking, despite the fact that the below recipes are all exact measurements, is approximate. (I realize my tort(e) post involved baking but that’s cheating too, as I used prepared puff pastry.) Baking (from scratch) needs to be pretty exact, otherwise things won’t rise, or bake evenly, or taste right. My mom is a really amazing baker, and besides being a talented baker she’s extremely exact about everything. I’m just too lazy to be bothered.
However, this recipe was great because the filling is sort of an approximation, and not perfectly exact. Okay, so the crust and the caramel needs to be relatively dead on but I’m happy to compromise. And, there's no rising or resting or any of that crap here. You don’t need the fancy baking tins or molds, or even a pie pan – just a baking sheet. Works for the lazy pie-eater in me.
Cheater’s Apple Pie
For the crust:
- 1 ½ cup flour
- 1 tsp. salt
- 1 tsp. grated lemon zest
- ½ cup (1 stick) chilled unsalted butter
- 3 tbs. ice water
1. Place the flour, salt, and lemon zest in a food processor and pulse until mixed.
2. Add the butter, 1 tbs. at a time, and pulse with flour until a coarse meal forms. Careful not to over-mix as you could melt the butter.
3. Add the water a little at a time until moist clumps form. (If the dough is too dry, add more water as needed.)
4. Take dough out of food processor, form into a disk-esque shape, wrap with plastic and chill for at least an hour, and up to one day.
For the filling:
- 3 tbs. unsalted butter, divided
- 4 Granny Smith apples, peeled, cored and sliced into wedges
- 1 tbs. honey
- 4 tbs. sugar, divided
- 2 tsp. cinnamon
- 1/3 cup dried cherries or dried cranberries
1. Melt butter over medium-high eat in a pan. Add apples, honey and sprinkle 2 tbs. of sugar over, and lower heat to medium. Saut̩ until apples are tender and slightly browned Рabout 20 minutes.
2. Remove mixture from heat. Add cinnamon and dried fruit and let cool.
Assembly:
1. Preheat oven to 375 degrees.
2. Cut parchment paper to fit a baking sheet. Unwrap dough and roll out into an approximately (yea!) 12 inch round, using flour so it doesn’t stick everywhere. Mound the filling in the middle, and you can either create a “pie” shape by making a free-form crust around the sides and arranging the apples into pretty shapes, or be even lazier and wrap the dough around the filling making a little purse. If doing the purse method, crimp the middles and seal completely.
3. Brush the remaining butter on the crust and sprinkle with the remaining sugar. Bake for approximately 40 minutes, or until the thing turns golden brown. Slice and serve warm with vanilla ice cream and with a ladle of the caramel sauce (recipe below).
For the caramel:
- 1 ½ cup sugar
- ½ water
- 3 tbs. unsalted butter
- ½ cup heavy whipping cream
1. While the pie is baking, boil the sugar and water together at a high heat for about 20 minutes, brushing the sides of the pan with a wet pastry brush to remove any sugar crystals, until the sugar turns a light golden brown.
2. Turn off heat and add the butter, whisking quickly. Add in the heavy whipping cream, and whisky until incorporated – place back on a low heat, stirring until sauce is thick and creamy. Serve warm with the pie.
(This will keep, refrigerated, for a day or two. Just re-warm when serving.)
3.30.2006
apple rant
Why must I be punished for having an arguably better computer? The internet goes in and out if you have an Apple, as opposed to a PC. I’m sorry, I didn’t want to deal with spyware and viruses and all the other bullshit that PC users put up with daily, so why does my school tell me that “oh, Examsoft isn’t PC compatible” and “oh, the school-wide network isn’t configured to support Apples” and “oh, since we have shittier computers, we’ve decided to rain on your parade by making things harder for you.”
If I had a recipe for an Apple tort(e), I’d definitely put it up.
If I had a recipe for an Apple tort(e), I’d definitely put it up.
tort(e)
In legal professions today, we discussed the impact of lawyer advertising on society and what kinds of firms actually advertise on television. One lawyer who did attend my law school, Southwestern, is Larry H. Parker, he of “Larry H. Parker got me $1.2 million dollars” fame.
Larry H. Parker is a personal injury lawyer. He is a super-rich personal injury lawyer. In the field of law, this type of law is called “tort” law. Tort law is basically the law of negligence, duties to others and some other “civil wrongs” that may be inflicted upon people. Personal injury suits fall in this category, as does defamation, infliction of emotional distress, property damage, etc. It’s sort of funny that no one really sets out to become a personal injury lawyer – everyone here is super bent on being the next big entertainment hotshot, or some corporate bigwig. No one says, “I want to litigate on behalf of people injured in car accidents,” because that just feeds into a notion that lawyers are, as one student put in class today, “an ambulance chaser.”
Which Larry H. Parker probably is – an ambulance chaser to a certain extent. But these types of attorneys are needed in society. Most people don’t think “justice” in terms of a car accident, as “justice” always gets applied to the victims of assault, or the relatives of a murder victim, the sort of “justice” applied to CSI or Law and Order episodes. Larry H. Parker just serves another sort of justice, even if society perceives it as a less grandiose sort.
In honor of this alumni, and in honor of super horrific puns (it’s puntastic), here is my favorite recipe for a tasty brunch dish or even an easy dinner. The tort(e) can be created a day ahead of time, up to the point of baking, and then popped in the oven for an hour. Great with a side of salad or fruit.
Spinach, Ham and Turkey Tort(e)
(serves about four)
- 1 package frozen puff pastry, defrosted for about ½ hour
- ½ lb. sliced turkey breast
- ½ lb. sliced honey ham
- 1 16. oz. package of frozen spinach, defrosted
- 1 red onion, sliced thinly
- 2 cups shredded cheddar cheese
- 3 red potatoes, sliced thinly (leave skins on)
- 1 egg
- 2 tbs. water
1. Preheat oven to 350 degrees.
2. Spray a nine-inch round pie pan (preferably glass, the type used for casseroles) with cooking spray. Place one of the puff pastries on the bottom and press into the pan. There should be about ½ an inch hanging over the edge.
3. Sprinkle the pastry with a little bit of cheese. Using about half of the potato slices, layer the potato over the cheese. Follow using half of the turkey, then half of the onion, then half of the ham, and half of the remaining cheese.
4. Squeeze any excess liquid out of the defrosted spinach, and then spread over the cheese layer. Follow with the remaining cheese, ham, onion, turkey, and potato slices, and cover with the other puff pastry sheet.
5. Crimp the sides of the pastry sheets together to form a fluted crust, and cut off any excess. Cut small vents in the pastry top (you can use shapes if you want to!) to allow excess steam to escape.
[The tort(e) can be made in advance, up to one day, at this point. Wrap in plastic tightly and refrigerate. Remove cover before baking.]
6. Beat the egg with the water in a small bowl. Using a pastry brush, gently cover the pastry top and crust with the egg wash. Place tort(e) on a baking sheet covered in foil and place in oven for about an hour until the top is golden brown and a knife can be inserted easily. [If the top starts to brown too quickly, you can cover it with foil and continue baking until done.]
Note: at one point while making this, I had some people tell me either that they didn’t like ham or couldn’t eat it, or something. It’s pretty easy to make ½ of the tort(e) with just ham or just turkey, or just pick one type of meat over another.
Larry H. Parker is a personal injury lawyer. He is a super-rich personal injury lawyer. In the field of law, this type of law is called “tort” law. Tort law is basically the law of negligence, duties to others and some other “civil wrongs” that may be inflicted upon people. Personal injury suits fall in this category, as does defamation, infliction of emotional distress, property damage, etc. It’s sort of funny that no one really sets out to become a personal injury lawyer – everyone here is super bent on being the next big entertainment hotshot, or some corporate bigwig. No one says, “I want to litigate on behalf of people injured in car accidents,” because that just feeds into a notion that lawyers are, as one student put in class today, “an ambulance chaser.”
Which Larry H. Parker probably is – an ambulance chaser to a certain extent. But these types of attorneys are needed in society. Most people don’t think “justice” in terms of a car accident, as “justice” always gets applied to the victims of assault, or the relatives of a murder victim, the sort of “justice” applied to CSI or Law and Order episodes. Larry H. Parker just serves another sort of justice, even if society perceives it as a less grandiose sort.
In honor of this alumni, and in honor of super horrific puns (it’s puntastic), here is my favorite recipe for a tasty brunch dish or even an easy dinner. The tort(e) can be created a day ahead of time, up to the point of baking, and then popped in the oven for an hour. Great with a side of salad or fruit.
Spinach, Ham and Turkey Tort(e)
(serves about four)
- 1 package frozen puff pastry, defrosted for about ½ hour
- ½ lb. sliced turkey breast
- ½ lb. sliced honey ham
- 1 16. oz. package of frozen spinach, defrosted
- 1 red onion, sliced thinly
- 2 cups shredded cheddar cheese
- 3 red potatoes, sliced thinly (leave skins on)
- 1 egg
- 2 tbs. water
1. Preheat oven to 350 degrees.
2. Spray a nine-inch round pie pan (preferably glass, the type used for casseroles) with cooking spray. Place one of the puff pastries on the bottom and press into the pan. There should be about ½ an inch hanging over the edge.
3. Sprinkle the pastry with a little bit of cheese. Using about half of the potato slices, layer the potato over the cheese. Follow using half of the turkey, then half of the onion, then half of the ham, and half of the remaining cheese.
4. Squeeze any excess liquid out of the defrosted spinach, and then spread over the cheese layer. Follow with the remaining cheese, ham, onion, turkey, and potato slices, and cover with the other puff pastry sheet.
5. Crimp the sides of the pastry sheets together to form a fluted crust, and cut off any excess. Cut small vents in the pastry top (you can use shapes if you want to!) to allow excess steam to escape.
[The tort(e) can be made in advance, up to one day, at this point. Wrap in plastic tightly and refrigerate. Remove cover before baking.]
6. Beat the egg with the water in a small bowl. Using a pastry brush, gently cover the pastry top and crust with the egg wash. Place tort(e) on a baking sheet covered in foil and place in oven for about an hour until the top is golden brown and a knife can be inserted easily. [If the top starts to brown too quickly, you can cover it with foil and continue baking until done.]
Note: at one point while making this, I had some people tell me either that they didn’t like ham or couldn’t eat it, or something. It’s pretty easy to make ½ of the tort(e) with just ham or just turkey, or just pick one type of meat over another.
3.29.2006
seven dirty words
Today in Constitutional Law II, we discussed FCC v. Pacifica Foundation, also known as the “seven dirty words” case made famous by comedian and satirist George Carlin. Carlin has broadcasted one of his famous stand-up routines discussing the seven words you can’t say – because it makes people uncomfortable – on the radio. A man who heard the broadcast, apparently while driving with his son in the car, called to complain and the case was filed against Pacific Foundation, who owned the radio station.
Interestingly enough, the case (written by Justice Stevens) makes no mention to the seven words, which I had to look up on Wikipedia. I won’t make you do that, although if you’re interested, here’s the article: Seven Dirty Words. These are not in any particular order:
1. Fuck
2. Shit
3. Piss
4. Motherfucker
5. Cunt
6. Tits
7. Cocksucker
The outcome of the case? The government is allowed to regulate “indecent” speech over certain forms of broadcasting – especially that which is widely disseminated and may very easily reach the ears or eyes of children.
While I was writing this, I found it hilarious that when you misspell, say, motherfucker on your friendly word processor the program won’t suggest the actual word “motherfucker.” It will spit back “no spelling suggestions.” But it doesn’t come up as a misspelled word, when spelled correctly, meaning that it’s in the computer’s spell-check and therefore it’s considered a word. [Ed. note: the word “cunt” apparently didn’t make the cut.] Are our word processors trying to teach us a form of realistic morality? The people programming the software are obviously aware of the word and it’s existence in our vernacular – therefore not identifying the words as gibberish – but are unwilling to give us the tools to correctly spell them.
In honor of this case and what it means to our society, considering the current crackdowns by the FCC, I’m including the following two recipes. Enjoy them together or separate for your own celebration of words that we know are there, but sometimes don’t go out of our way to address.
Dirty Martini (serves one)
- 1 ½ oz. gin or vodka
- Splash of dry vermouth
- Splash of juice from green olive jar
- 1 green olive
Fill shaker with ice. Pour first three ingredients in, shake and strain into chilled martini glass. Add olive and serve.
7-Layer Dip (a layer for each bad word; serves about 8-10)
- 1 16-oz. can refried beans
- 1 24-oz. container of fresh salsa (medium works well)
- 2 ripe avocados
- 2 cups sour cream (divided)
- Juice from one lime
- 1-2 seeded and chopped Serrano chilies (optional, depending to taste)
- 2 cups shredded cheddar cheese
- 1 16-oz. can sliced black olives, drained
- 1 cup sliced green onions
- salt, pepper
- Tortilla chips
1. Heat the refried beans either in a microwaveable bowl or over low heat until warmed through. Spread over very large glass bowl (usually the type for mixing) or very deep casserole dish to cover the bottom.
2. Cut the avocados in half, lengthwise. Twist and remove the pit. With the avocado flesh still in the peel, take a knife and cut the flesh into dice without cutting through the peel. Repeat with the remaining avocado. Invert peel and spoon out diced avocado in bowl. Mash about half of the avocado, and then gently mix in the unmashed and cubed flesh. Mix with half of the salsa, 2 tbs. of the sour cream, the lime juice, Serrano chilies and salt and pepper to taste. [Note: to save time, you can purchase pre-made guacamole, however this version tends to be much better.] Spread the guacamole over the refried beans.
3. Drain any additional liquid out of the remaining salsa, and spread the salsa over the guacamole. Follow with a layer of the shredded cheese, then a layer of the remaining sour cream, then the black olives. Finish by sprinkling the green onions over the top.
4. Refrigerate for at least an hour before serving. Serve with tortilla chips, and try not to eat the whole thing as a meal.
Interestingly enough, the case (written by Justice Stevens) makes no mention to the seven words, which I had to look up on Wikipedia. I won’t make you do that, although if you’re interested, here’s the article: Seven Dirty Words. These are not in any particular order:
1. Fuck
2. Shit
3. Piss
4. Motherfucker
5. Cunt
6. Tits
7. Cocksucker
The outcome of the case? The government is allowed to regulate “indecent” speech over certain forms of broadcasting – especially that which is widely disseminated and may very easily reach the ears or eyes of children.
While I was writing this, I found it hilarious that when you misspell, say, motherfucker on your friendly word processor the program won’t suggest the actual word “motherfucker.” It will spit back “no spelling suggestions.” But it doesn’t come up as a misspelled word, when spelled correctly, meaning that it’s in the computer’s spell-check and therefore it’s considered a word. [Ed. note: the word “cunt” apparently didn’t make the cut.] Are our word processors trying to teach us a form of realistic morality? The people programming the software are obviously aware of the word and it’s existence in our vernacular – therefore not identifying the words as gibberish – but are unwilling to give us the tools to correctly spell them.
In honor of this case and what it means to our society, considering the current crackdowns by the FCC, I’m including the following two recipes. Enjoy them together or separate for your own celebration of words that we know are there, but sometimes don’t go out of our way to address.
Dirty Martini (serves one)
- 1 ½ oz. gin or vodka
- Splash of dry vermouth
- Splash of juice from green olive jar
- 1 green olive
Fill shaker with ice. Pour first three ingredients in, shake and strain into chilled martini glass. Add olive and serve.
7-Layer Dip (a layer for each bad word; serves about 8-10)
- 1 16-oz. can refried beans
- 1 24-oz. container of fresh salsa (medium works well)
- 2 ripe avocados
- 2 cups sour cream (divided)
- Juice from one lime
- 1-2 seeded and chopped Serrano chilies (optional, depending to taste)
- 2 cups shredded cheddar cheese
- 1 16-oz. can sliced black olives, drained
- 1 cup sliced green onions
- salt, pepper
- Tortilla chips
1. Heat the refried beans either in a microwaveable bowl or over low heat until warmed through. Spread over very large glass bowl (usually the type for mixing) or very deep casserole dish to cover the bottom.
2. Cut the avocados in half, lengthwise. Twist and remove the pit. With the avocado flesh still in the peel, take a knife and cut the flesh into dice without cutting through the peel. Repeat with the remaining avocado. Invert peel and spoon out diced avocado in bowl. Mash about half of the avocado, and then gently mix in the unmashed and cubed flesh. Mix with half of the salsa, 2 tbs. of the sour cream, the lime juice, Serrano chilies and salt and pepper to taste. [Note: to save time, you can purchase pre-made guacamole, however this version tends to be much better.] Spread the guacamole over the refried beans.
3. Drain any additional liquid out of the remaining salsa, and spread the salsa over the guacamole. Follow with a layer of the shredded cheese, then a layer of the remaining sour cream, then the black olives. Finish by sprinkling the green onions over the top.
4. Refrigerate for at least an hour before serving. Serve with tortilla chips, and try not to eat the whole thing as a meal.
3.28.2006
howland is awesome
The Final Four. In three (3) years. Damn. Is it hot in here or is it just me?I'm imagining he's yelling something, as he's probs the loudest man ever.
UCLA. Final Four. Have sweeter words ever been said?
In honor, I've created a little crunchy tidbit to munch on. Not reinventing the wheel here, but whatever.
Bruin Beer-Battered Coconut Shrimp with Howland Hot Sauce
(serves approximately eight as an appetizer)
For the shrimp:
- 2 lbs. jumbo shrimp (14-16 per pound), cleaned and butterflied with tails left on
- 1/2 cup flour
- 1/2 rice flour
- salt, pepper and paprika
- 1 cold beer, preferably a light lager (such as Corona or Heineken)
- about 1 1/2 cups vegetable oil, for frying
- 1 cup shredded coconut (optional)
1. Mix the flours together, along with the salt, pepper and paprika to taste. Pour in th beer and lightly mix until a sort of soupy batter forms.
2. Heat the oil in a frying pan. The pan should be pretty thick, and about 2 inches deep. The oil should come up about halfway to the top. Drop in a bit of the batter, and it should fry up golden quickly, but not so quickly that it burns within seconds.
3. Coat the shrimp in the batter by holding the tail, and then roll in coconut if using. Place shrimp in the hot oil and fry, about a minute or two on each side, until golden brown. Remove with tongs and allow to drain on brown paper bags. Serve warm.
For the hot sauce:
- 1 cup bottled shrimp cocktail sauce (marinara also works)
- 3 tbs. Frank's Red Hot sauce
- 1 clove minced garlic
- 1 tsp. minced ginger
- 1 tsp. red pepper flakes
- 2 tbs. honey
Mix the above ingredients and serve with shrimp.
rainy day cheese
This is the first post. I should explain that yes, I am a law student, and yes, I like cooking. So why not a blog about food with some legal perspective thrown in? I don’t see why not.
I figure on posting tidbits about lots of things - I have a fondness for dabbling in lots of random topics, but one thing has really stuck over the years, which is cooking. Probably nothing really comforts me as much as cooking does.
So, it’s cold and rainy in Los Angeles today, and with the weather in mind, I'm always partial to something hot, warm and soothing. I gave up meat for Lent - despite my not being a particularly good Catholic - and therefore can't have my favorite cold-weather meal, which is a hot bowl of pho. The next best thing? Definitely some home-made macaroni and cheese, the super evil bad-for-you kind. NOT the in-the-blue-box kind (although that certainly has its place on occasion.) Here's the recipe, which is a combination of a few cookbooks, cooking shows and my own tinkering, and which I recently emailed to a friend.
Homemade Macaroni and Cheese
- 2-3 tbs. butter, divided
- 2 tbs. flour
- 1 package macaroni (I think, standard is 16 oz/1 lb)
- 2 cups milk
- 1 cup grated cheddar
- 1 cup grated gruyere, divided
- 1/2 cup cubed fontina
- paprika, salt, pepper, tabasco sauce (optional)
- 1 cup bread crumbs
- 2 tbs. chopped parsley
- dash of dried thyme (optional)
(Preheat oven to 350 degrees.)
1. Cook the macaroni until al dente. Drain and set aside.
2. Meanwhile...heat the milk until hot, but not boiled.
3. Melt half the butter on medium heat, and add the flour and stir until light golden, but not browned. Stir in the milk slowly and whisk until totally incorporated, and lower heat down until the mixture has thickened and is thick and creamy. Stir in cheddar and half of the gruyere cheese, as well as some pepper, salt (if needed), paprika and hot sauce to taste, until well mixed (but don't over mix, as it will get rubbery).
4. Mix the cheese mixture and the pasta together, and then stir in the cubed fontina cheese. Pour into a well-buttered casserole dish, and put in the oven.
5. Melt the remaining butter in saute pan, and add the parsley, thyme (if using) and breadcrumbs until they're golden. After the mac and cheese has been in the oven for 15-20 minutes, take out and sprinkle the rest of the gruyere on top, and then the breadcrumb mixture. Finish baking for another 10-15 minutes until the top is browned and crispy and super tasty. Serve with a salad to round it off or get a fork and just dig in.
I figure on posting tidbits about lots of things - I have a fondness for dabbling in lots of random topics, but one thing has really stuck over the years, which is cooking. Probably nothing really comforts me as much as cooking does.
So, it’s cold and rainy in Los Angeles today, and with the weather in mind, I'm always partial to something hot, warm and soothing. I gave up meat for Lent - despite my not being a particularly good Catholic - and therefore can't have my favorite cold-weather meal, which is a hot bowl of pho. The next best thing? Definitely some home-made macaroni and cheese, the super evil bad-for-you kind. NOT the in-the-blue-box kind (although that certainly has its place on occasion.) Here's the recipe, which is a combination of a few cookbooks, cooking shows and my own tinkering, and which I recently emailed to a friend.
Homemade Macaroni and Cheese
- 2-3 tbs. butter, divided
- 2 tbs. flour
- 1 package macaroni (I think, standard is 16 oz/1 lb)
- 2 cups milk
- 1 cup grated cheddar
- 1 cup grated gruyere, divided
- 1/2 cup cubed fontina
- paprika, salt, pepper, tabasco sauce (optional)
- 1 cup bread crumbs
- 2 tbs. chopped parsley
- dash of dried thyme (optional)
(Preheat oven to 350 degrees.)
1. Cook the macaroni until al dente. Drain and set aside.
2. Meanwhile...heat the milk until hot, but not boiled.
3. Melt half the butter on medium heat, and add the flour and stir until light golden, but not browned. Stir in the milk slowly and whisk until totally incorporated, and lower heat down until the mixture has thickened and is thick and creamy. Stir in cheddar and half of the gruyere cheese, as well as some pepper, salt (if needed), paprika and hot sauce to taste, until well mixed (but don't over mix, as it will get rubbery).
4. Mix the cheese mixture and the pasta together, and then stir in the cubed fontina cheese. Pour into a well-buttered casserole dish, and put in the oven.
5. Melt the remaining butter in saute pan, and add the parsley, thyme (if using) and breadcrumbs until they're golden. After the mac and cheese has been in the oven for 15-20 minutes, take out and sprinkle the rest of the gruyere on top, and then the breadcrumb mixture. Finish baking for another 10-15 minutes until the top is browned and crispy and super tasty. Serve with a salad to round it off or get a fork and just dig in.
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