Katharine Verville

Katharine Verville

Katharine Verville is a senior at Bowdoin College, where she studies Romance Languages and Art History. She spent her junior year indulging in delicious food (and doing a little studying) in Lyon, France and Bologna, Italy - two world culinary capitals. Katharine lives in a house with ten other girls and one boy and, when she's not struggling through a French novel, enjoys feeding them baked goods and family dinners.

Best Meal You've Ever Cooked: Ina Garten's Perfect Roast Chicken

Favorite Dining Hall Food: Vegan nuggets with BBQ sauce (better than chicken!)

Tastiest Travel Experience: Dim sum in Hong Kong

Hangover Cure: BAGELS

Best Breakfast: BAGELS

Brown Baggin’ It: The Healthful Lunch

Quinoa with Asian Dressing

Don’t forget to enter the Small Kitchen College Brown Bag Challenge for a chance to win some great BuiltNY prizes!

I spent the summer after sophomore year as a marketing intern in midtown Manhattan. My days were busy and very long. I relished every moment of my hour-long lunch break. Unfortunately, the office where I worked was situated in a blackhole of attractive lunch options – a girl can only eat so many Au Bon Pain paninis in one summer. Plus, I ended up spending a good portion of my meager paycheck on fifteen dollar sandwiches every day. So, for …

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Avocado-wich

avocado

If you’re looking for a brown bag-able, healthful lunch to bring to work, this is it. This sandwich derives from my favorite meal at Le Pain Quotidien. Since it’s a rare occasion that I get to eat the real deal, I invented my own at-home version of this delicious vegetarian tartine with a few adaptations and additions. Read the original post here.

Katharine spent her junior year abroad indulging in delicious food (and doing a little studying) in Lyon, France and Bologna, Italy. Back home, she loves cooking Ina’s Perfect Roast Chicken.

**Recipe**

Avocado-wich
Serves 1

Ingredients

1 loaf …

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Pre-Internship Power Breakfast

Eggs

I have never been a big breakfast eater. The idea of consuming anything before noon generally repulses me so I stick to a coffee during the school year to keep me going until lunch. But during a summer internship in New York after my sophomore year, my morning Starbucks run no longer sufficed. By 10 am, after an hour sitting at my desk, I was starving and counting the minutes until my lunch break. Instead of diligently updating the company’s databases, I drifted into daydreams about bagels and grilled cheese sandwiches. I soon learned that a good breakfast was …

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Ina Garten’s French Potato Salad

Ina Garten’s French Potato Salad
Serves 4-6

Ina’s classic potato salad recipe is much lighter than a classic potato salad with mayonnaise, and it is easily rendered vegan by substituting vegetable stock for chicken stock. It is an instant staple at cookouts and is a great summery addition to any barbecue menu.

Read the original post here.

Ingredients

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons of white wine
2 tablespoons of chicken (or vegetable) stock
3 tablespoons of Champagne vinegar
1/2 teaspoon of Dijon mustard
2 teaspoons of salt
3/4 teaspoon of …

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The Supper Club: Barbecue Accompaniments

potato salad

In my most recent post, I shared a barbecue recipe from Chef Dad in honor of the newly warm weather and sunshine that has (finally) hit Maine. No barbecue is complete, however, without some sides. As a child, I always thought that I hated barbecue foods. Pasta salad was slimy, potato salad and coleslaw had too much mayonnaise, and green salads were…too green. Over time, my tastes have changed, but I have also found some recipes that raise these classic barbecue sides to a higher level. I always favor lighter foods in the summer, and these two recipes fit …

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Supper Club: Shrimp on the Off-Campus Barbie

grilled shrimp


Spring on a college campus usually means studying outside, frisbee on the quad, wearing shorts to class, and weekend grilling.  So even though the temperatures are still in the low fifties up here in Maine, my friends and I have pulled out our grill in anticipation of barbecue season. It seems like grilling is usually left to the guys and this rings true in my family too, which may explain my less-than-stellar barbecue skills. In the summer months the stove at my house gathers dust and my dad can pretty much always be found outside at our snazzy new gas …

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The Supper Club: Easiest Tiramisù

Tiramisu

Last year around this time, I was living a carefree Italian lifestyle in Bologna during my year abroad. It’s a nice thing to think about when I am juggling three research papers and it’s about to snow for the second time this April (!). For a fun pick-me-up over the weekend, a few friends (who studied abroad with me) threw an Italian dessert party. There was delicious nutella cake, biscotti con ricotta, and tons of other great treats. My contribution was this tiramisu recipe (flash Italian lesson: tiramisù literally translates as “pick me up”).

It comes from my Italian …

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The Supper Club: Late Night Snacks, “Drunk Pasta” and Beyond

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Everyone agrees that breakfast is the most important meal of the day. For a college student though, the late night snack is equally crucial. When I get home from a late night, whether it’s from a party or an all-nighter at the library, I head straight for the kitchen. I usually end up going for a peanut butter sandwich or a bowl of cereal, but once in a while I get creative with my post-party food.

I’m lucky enough to live in a house with eleven other hungry kiddies who share my love for late-night snacking. We have developed something …

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Drunk Pasta with Cheese

BGSK_icons-eplant

Drunk Pasta with Cheese
Serves 4-6

This recipe originated from one of our late night pasta-fests when we had run out of canned tomatoes. We ended up adding whatever we could find into the pasta and the result was a huge hit. The ingredients seem a little strange (milk and white wine?) but it tastes great. The pasta is close to a mac-and-cheese but the red pepper flakes give it a nice kick. Serve in heat-safe Solo cups with plastic utensils to minimize the cleanup.

Read the original post here.

Ingredients
1 lb pasta (oriechette, pipe rigate, or shells …

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Fake Turtles

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Fake Turtles
Makes about 50

These sweet and salty treats are a great thing to throw in a candy bowl as an easy “dessert” hors d’oeuvre. They taste just like a classic turtle candy but are ten times easier to make. My housemate’s mom sometimes sends her these and I eat as many as I can get my hands on.

Ingredients
1 large bag of mini pretzels, square shaped are the best
1 large bag of Rolos
1 bag of pecans

Preheat the oven to 350°F.

Arrange the pretzels on a cookie sheet and place a Rolo on top of …

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