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Sep

30

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we feast at dawn

So, it has come to my attention that some people don’t like breakfast… I’m sorry, but WHAT IS YOUR PROBLEM? It can be just as creative and multi-faceted as any other meal (sweet, savory, salty, creamy, crispy, etc) and can set the tone for the rest of your entire day. Or, if you are like me, can help end your day on a good note (I’m talking omelets and Nutella waffles for dinner, people). Anyways, in an attempt to convert all of you breakfast haters, here’s a fool proof recipe for classic French toast.

First, get out your bread. It should be somewhat stale, but at its prime, it was a fluffy loaf of glory with a nice crunchy crust. (French bread works great. If you were feeling really fancy, you could get some sort of bread with cinnamon raisin or marbled chocolate. Oooh– like chocolate babka from Bread’s Bakery.) Cut into thick slices. Then, whisk together two eggs, a cup of milk, a dash of salt, a dash of vanilla and some cinnamon in a wide bowl. Dip bread slices into the milky egg mixture until soaked through on both sides.

Heat up a pan and brush generously with melted butter. Cook bread on both sides until golden. Slather with more butter and sprinkle with powdered sugar. Serve with fresh berries, maple syrup, Nutella, or whatever your heart desires.

breaking my fast the best way via Wikimedia

Sep

16

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img September 16, 20186:02 pmimg 0 Comments

Can you make anything that looks more delicious than this?

Cooking with Bwog is back and better than ever at the start of this semester with a fresh, summery shakshuka!

School has started; the leaves are changing colours; you are no longer dripping with sweat in your un-air-conditioned apartment– fall is almost here. If you, like me, are desperately trying to hang onto every last ounce of summer that you possibly can—make this shakshuka. Not only is it super cheap and involve only basic ingredients that you most likely already have, but you can also give those fresh summery tomatoes one last hurrah before you are bombarded with everything apple and pumpkin.

Ingredients:
• 5 large tomatoes
• 2 large yellow onion
• 5 garlic cloves
• 2 bell peppers
• olive oil
• brown sugar
• cumin
• paprika
• cayenne pepper
• salt and pepper
• feta cheese
• 1 bunch of cilantro and/or parsley
• 6 eggs

What you should do with these delicious ingredients after the jump!

Apr

30

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img April 30, 20181:49 pmimg 0 Comments

I’ve said it before and I’ll say it again– eggs are amazing little self-contained ovoids of golden glory. Plus, they’re cheap and versatile. So, on a weekly basis, the number of eggs I consume would boggle your mind. A lot of people I know hate eggs, BUT that is only because they don’t know their preferred cooking method. Ya see, you got sunny-side up, scrambled, poached, over-easy, over-medium, and over-hard (to be honest, I don’t really understand the appeal of this last one). We’re going to start off with an easy one: the omelet. The only thing you have to remember about cooking your omelet is that nice and slow wins the race. It will keep your eggs light and fluffy, rather than flat and burned. 

This Bwogger eats this veggie-cream cheese on the reg.

Alright, first things first: whisk together some eggs (about 2-3) with a few splashes of milk, a few grinds of salt, and some cracks of pepper. Heat up a large/medium cast iron skillet and oil the pan with butter or olive oil. Keep the heat to medium-low and have patience. Add whatever fillings you want to the egg-milk mixture (minus additionally dairy products or avocado). Pour egg-filling into the pan. Let the mixture set a little bit and then, using a fork, lift the edges of the egg pancake and tilt the pan, letting uncooked juices run to the edges. Do this a few different times, until the omelet is light and fluffy. Add cheese, avocado (basically anything that melts or is really soft) on top of the omelet and let it heat up. Fold one side of the omelet over the other and flip your omelet for good measure. Then top with more salt and pepper and enjoy.

Here are a few different combinations that I love:

Roasted Veggies with Cream Cheese

Cheddar Cheese and Veggie Omelet with Black Beans, Potatoes, Salsa and Avocado

Asparagus, Caramelized Onion and Goat Cheese

Bacon, Chive, and Cheddar

Image Via Bwog Staffer.

Apr

23

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img April 23, 20181:09 pmimg 0 Comments

Oh, Prezbo– it’s finally here. Spring is in the air and I am throwing up my arms and pretending that finals aren’t right around the corner. In my typical fashion, I have been off enjoying the weather and good food– like this veggie stir fry– rather than doing actual work. Please procrastinate with me and enjoy a simple, home-cooked meal– taking comfort in the fact it that costs basically nothing, while still managing to taste delicious.

Put an egg on it!

Veggie Stir Fry
INGREDIENTS
Sesame oil
Miso (not necessary, but a nice touch)
Honey or brown sugar
Soy Sauce
Chili Flakes
Water or broth
Ginger, minced (about a knob)
Whatever vegetables you have on hand, bite size pieces (I used broccoli, kale, bell peppers and snow peas)
Rice, cooked (use your leftovers)
Eggs or cooked tofu

DIRECTIONS
Heat up a large skillet with oil, soy sauce, miso, sweetener, chili flakes and water/broth. I use about a 1-1-1 ratio with the oil, miso and sweetener and then add in the soy sauce, chili flakes and water/broth to taste. (The great thing about this recipe is that it’s super easy to adjust the flavors. Fry your minced ginger until sizzling and then add your vegetables.) Cook until tender. Add the rice to reheat and meld all of the flavors together. Top with a fried egg and your other favorite toppings– like sriracha and kimchi.

*I would just like to take a moment to give a shout-out to the humble egg. It goes with basically anything and is a super easy way to amp up your protein intake without spending a ton of money. Plus, it’s just delicious– especially when you get that golden runny yolk that just makes everything so creamy.

Image via Bwog Staff.

Apr

16

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img April 16, 20184:02 pmimg 0 Comments

C’mon, Mother Nature– where did that beautiful Saturday sunshine go??? To chase away those cloudy-day blues, whip up this super easy chocolate-tahini tart with sea salt from (yep, you guessed it) Alison Roman’s Dining In cookbook. It takes practically no time to prepare and sounds really sophisticated. Plus, you know, it’s DIVINE! Feel free to sub out the tahini with some other nut or seed butter- we know it’d be good with some classic Jif peanut butter, too.

Chocolate Tahini Tart with Salt from Alison Roman’s Dining In

It’s so glossy, it should be criminal!

The Crust
Ingredients

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup confectioners’ sugar
½ tsp salt
½ cup unsalted butter, melted

Directions
Preheat the oven to 350℉.
Combine the dry ingredients in a medium bowl.
Drizzle in melted butter and mix until combined (it should look like playdoh- do as you will).
Evenly press into a 9-inch tart/cake (just round!) pan.
Bake for 15-20 minutes, until crust is firm and opaque. Let cool. Meanwhile…

The Filling
Ingredients
10 oz bittersweet chocolate, broken into pieces (whether they be morsels, chips or squares, it doesn’t matter)
⅔ cup tahini/almond butter/peanut butter/any kind of nut or seed butter
Pinch of kosher salt
1 cup heavy cream
¼ cup honey
Flaky sea salt (not too coarse!) or any other kind of crunchy topping that you desire

Directions
Combine chocolate, tahini and salt in a medium bowl.
Heat the cream and honey in a small saucepan until simmering (do not let it boil!) and then pour it over the chocolate-tahini-salt mixture.
Using a spoon/spatula, blend until everything is well mixed, melted, and shiny.
Pour the filling into the prepared pie crust and smooth the top. Sprinkle with flaky sea salt or other desired toppings.
Let this sit in the refrigerator for 30 minutes, or until the filling has settled.

Images via Bwog Staff

Apr

9

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As you might’ve guessed, Cooking With Bwog is a huge fan of all things Alison Roman. Her recipes are easy, adaptable and consist of available, everyday ingredients– ideal for a college student juggling classes, clubs, housing and all the other chaos. So, check out this Honey-Yogurt Pound Cake with Raspberries from Dining In! It’s indestructible, so there’s no way you can mess it up.

Super spongey and perfect for spring picnics in Riverside!

Honey-Yogurt Pound Cake with Raspberries
adapted from Alison Roman’s Dining In

Ingredients
Softened butter, for the pan
1 ½ cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
½ cup white sugar
¼ cup honey
¾ cup full-fat Greek yogurt (or sour cream)
⅓ cup vegetable oil (or grapeseed or canola)
2 eggs
2 cups fresh berries (could use frozen, too)

Directions
Preheat oven to 350℉
Grease a loaf pan with softened butter.
In medium bowl, mix flour, baking powder and salt together.
In a large bowl, whisk together the sugar, honey, yogurt, oil and eggs. Gently fold in the flour mixture, taking care not to overmix. Then, add in the berries (Bwog opted for the original raspberries).
Flatten and smooth the top of the batter with a spatula.
Bake for 60-70 minutes (rotating halfway through the cooking time) until the cake is golden brown and springs back when pressed in the center.
Cool completely! before removing it from the pan.

Image via Bwog Staff

Apr

2

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Spring! Sprang! Sprung! Now that it’s Spring (?), at least for now, dive into this dreamy, moist-af Lemon Velvet Cake with Bright Buttercream Frosting. Take a slice (or ten) to Riverside Park and bask in the glorious sunshine. 

Lemon Velvet Dream – a taste of heaven!

Lemon Velvet Cake
Ingredients
1 ¼ cups all purpose flour
1 ½ cups cake flour (or more all purpose flour)
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 ½ cups white sugar (scant)
⅔ cup melted butter
⅓ cup softened butter
3 tsp extract (At least one teaspoon of vanilla extract, but the other two teaspoons could be almond or lemon extract; if not using lemon extract, be sure to add a few tablespoons of fresh lemon juice)
3 large eggs
1 ½ cups of buttermilk (whole milk with 3 TB lemon juice can also be substituted)
Zest of two small, or one large, lemons

yum after the jump

Mar

29

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With all of the holidays fast approaching, Bwog is classin’ it up for this week’s main course. On the menu for today is Miso-Dijon Oven-Baked Salmon with all of the roasted veggies on the side. As for roasting veggies, start with a base of olive oil, salt and pepper, then add whatever other spices you like. Sesame-cinnamon, maple syrup-chili flakes, rosemary-thyme: the possibilities are endless.

The flakiest fillet!

INGREDIENTS serves 4 Miso-Dijon Dressing adapted from Bon Appetit
1 lb salmon fillets (boneless, skin-on)
Olive oil
Salt and pepper
2 TB dijon mustard
2 TB miso
1 TB maple syrup
4 tsp vinegar

DIRECTIONS
Preheat oven to 300℉.
Line baking sheet with salmon. Rub with olive oil and season with salt and pepper.
Bake for 12-16 minutes, until salmon is opaque and firm in the middle.
While salmon is cooking, whisk together the remaining ingredients (adjusting amounts to taste).
Once salmon is thoroughly cooked, let sit for a couple of minutes to rest. Then, lather fillet with dressing and serve with roasted vegetables.

Image via Bwog Staff

Mar

27

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This Bwogger has held the Nutella Stuffed-Browned Butter- Chocolate Chunk- Sea Salt Cookies near and dear to her heart for a very long time. They have made grown adults cry tears of joy, resulted in ceasefires and calmed the most rowdy of small gremlins (aka the children I babysit). These are THE cookies for every occasion.

Nutella Bomb Cookies lookin’ mighty fine

INGREDIENTS makes about 16-18 cookies
at least ½ cup nutella
8 oz butter
1 cup white sugar
1 cup brown sugar
3 TB vanilla extract
2 eggs
2 ½ cups all purpose flour
1 ½ tsp baking soda
1 tsp kosher salt
8-12 oz chopped chocolate (I prefer dark/semi-sweet, but whatever floats your boat)
Coarse sea salt

yum after the jump

Mar

19

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img March 19, 201811:34 amimg 0 Comments

Cheesy, gooey deliciousness!

Welcome back to reality, Bwoggers. Well, I’m sure some of you went to warm and sunny places like Cancun or the Bahamas over break, but sadly, spring has not yet graced New York City. So, to keep yourself nice and toasty this week, consider making some gooey, cheesy, just damn delicious Eggplant Parmesan.

INGREDIENTS
~3 Italian eggplant, sliced into medium sized rounds and scored on both sides
Olive oil
2 eggs
Panko bread crumbs
Salt and pepper
Italian seasoning (i.e. oregano, basil, garlic powder, chili flakes, salt and pepper)
Mozzarella and parmesan cheese combination (1-2 bags, according to your cheese dependency)
1 jar of your favorite pasta sauce

yum after the jump

Feb

28

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Hey, Bwoggers. Mid-exams, pre-spring break, end-of-February blues got ya down? Cheer up with this perfectly juice, sweet, tart and healthy-ish(?) Pistachio-Plum Crisp from Alison Roman’s hit cookbook Dining In.

Perfect and oh so juicy!

ENDLESSLY ADAPTABLE PISTACHIO PLUM CRISP

INGREDIENTS:
TOPPING
1 cup of flour
¼ cup brown sugar
1 tsp ground cardamom or cinnamon
½ tsp kosher salt
1 cup shelled nuts (pistachios, walnuts, almonds, and/or pecans), finely chopped
6 TB unsalted butter at room temperature, torn/chopped into coarse pieces

FILLING
4 lbs fruit, sliced 1” thick (plums, apricots, apples, strawberries (really most any pitted fruit)
¾ cup granulated sugar
3 TB cornstarch
1 TB lemon juice
1 tsp rose water (optional!)

DIRECTIONS
Preheat the oven to 350 degrees.
For the Topping: In a medium bowl, combine ¾ of the nuts and the dry topping ingredients. Work the torn butter into the dry ingredients until it’s completely incorporated– it will be soft and slightly sticky.
For the Filling: In a separate bowl, add the ingredients for the filling and toss well– ensuring that the fruit is completely coated in the lemon-sugar-cornstarch mixture.
In a 3 quart ovenproof baking dish, evenly spread the filling. Scatter the topping and remaining chopped pistachios over the fruit mixture.
Bake crisp until the fruit bubbles and the crumble is golden brown and crisped, between 55 and 65 minutes.
Let cool slightly (I know it’s hard!) and devour. Best served with a hefty scoop of vanilla ice cream.

Bwog used the suggested pistachios and plums, but other ingredients would work well, too! Think apple with walnuts, peaches and almonds, and pear-hazelnut. Share your creative combos with us!

Image via Bwog Staff.

Recipe Adapted from Alison Roman.

 

Feb

26

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img February 26, 20182:35 pmimg 0 Comments

So crisp, so fresh!

Hey, Bwoggers. Mother Nature’s last week’s attempt at spring had Cooking With Bwog craving something light and fresh like these Spring Rolls with Spicy Peanut Sauce. They’re easy, adaptable and can be made completely to taste.

INGREDIENTS:

Spring Rolls
Rice paper wraps
Fresh veggies, chopped into matchsticks *
Spicy peanut sauce

For our veggies, Bwog used crisp romaine lettuce, colorful carrots, peeled cucumbers, shredded cabbage, sliced red bell peppers, and fresh scallions. Feel free to use anything you like.

PEANUT SAUCE
Peanut butter (crunchy or smooth)
Soy sauce
Fish Sauce, sparingly
Ginger, minced
Honey or brown sugar, sparingly
Sesame seeds (optional)
Sriracha (optional)
Water, as needed

DIRECTIONS:
First, make the peanut sauce. Many people have strong personal opinions about how their sauce should come out– consistency, spiciness, everything. Essentially, it should consist of a peanut butter base (about a ⅓ cup) with soy sauce (a couple of tablespoons), a drizzle of honey or a dash of brown sugar, a splash of fish sauce (really–approach your fish sauce addition with extreme caution!), and a small knob of ginger. Thin with warm water and stir well. Taste test along the way. Guzzle leftover sauce unabashedly.
Then, soak rice paper in a dish of water (about one minute per sheet, or until pliable and slightly sticky). Be careful not to allow soaked rice paper sheets to touch because they will stick together and rip.
Assemble veggies and wrap your spring rolls. Serve with peanut sauce and sesame seeds.

Image via Bwog Staff.

Feb

22

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Bwog staff brainstormed to match the personality of Columbia colleges to their respective alcoholic drink.

James Bond drinks martinis, but honestly we’re not that classy.

CC students are overwhelmingly vanilla. Think gin & tonic and vodka cranberry. Basically, anything of which Ron Swanson would not approve. The language kids, however, are known for the unremarkable red and white wines served at every open house. We like to think that these bottles are from treasure-trove shipwrecks in the Mediterranean, but in reality they’ve probably been lurking in the dusty cabinets of the Classics professors for decades.

SEAS students rarely get wild because they’re on that 24/7 study grind. They run on sole adrenaline. Virgin cocktails only– Shirley Temples are favorites. Stay on high alert for wasted SEAS students– they’re an endangered species.

One of our Bwog staffers nailed Barnard. “Coconut rum & hibiscus tea: perfectly reminiscent of the classy / trashy barnard girl dichotomy AND effectively mimics every white barnard girl from new england’s fake tan bc she wants to seem well-traveled.” ‘Nuff said.

GS students like people to think that they’re gruff and old-school. Prefers neat whiskey/jagermeister concoctions. Alternatively, whatever’s on tap at Arts & Crafts.

Image via Bwog Archives

Feb

14

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img February 14, 201812:36 pmimg 0 Comments

Look at those healthy greens!

These Bwoggers made a big, ol’ bowl of an updated Miso Soup to heal our souls from the ever constant stress that is Columbia midterm season. Plus, all this ginger and kale might help ward off the impending plague. I mean flu.

This staple gets an update with lemon, ginger, kale, and chickpeas for a disease-defying, anxiety reducing, and happiness-boosting bowl of self care. 

yum after the jump

Feb

12

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img February 12, 20182:46 pmimg 0 Comments

This is such a fluffy stack!

This Bwogger teamed up with a special guest to make Lemon Ricotta Pancakes– an ideal breakfast for a rainy Sunday morning. Pair your fluffy stack with Smashed Berry Compote and you’ve got the perfect way to start your day.

Undoubtedly you’ve seen this famous creation on the menu of Sarabeth’s, the Blair Waldorf approved brunch spot of Manhattan. But why pay upwards of $20 for a plate of cakes when you can make ‘em at home so easily? Dollop on some mixed berries, decorate your table with flowers and lace doilies, and put on a Lana Del Rey playlist to experience breakfast like the Queen Bee of the UES.

More yum after the jump

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