Written by Mary Welsh
April 30, 20181:49 pm 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.
Tags: cheap and easy, did we mention it's cheap, eggs, honestly just add the vegetable contents of your fridge and you're set, just add the bacon, perfection protein-filled power meal, runny yolks are the only yolks
April 23, 20181:09 pm 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
Miso (not necessary, but a nice touch)
Honey or brown sugar
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
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.
Tags: anyone else majorly procrastinating on everything?, eating on a budget, put an egg on it, rent week meals, spring is finally here, stir fry, the ode to the humble egg
April 16, 20184:02 pm 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!
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup confectioners’ sugar
½ tsp salt
½ cup unsalted butter, melted
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…
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
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
Tags: bwog loves Alison roman, jif is the only peanut butter fight me, maybe you could add sesame granola as a topping???, so easy, so glossy it should be on a covergirl commercial, sounds sophisticated, sunshine where u at, ya'll have heard of tahini right?
April 09, 20183:50 pm 0 Comments
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
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 cups fresh berries (could use frozen, too)
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
Tags: help me with photo-editing, I'm dining in, is it spring yet?, picture doesn't do it justice, spongey af, we love Alison Roman, will eat this entire loaf because I deserve it, would honestly be so good with lemons and blueberries too
April 02, 201811:36 am 0 Comments
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
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
Tags: bright and zingy, fresh berries for color, I'll take a slice or ten, let them eat cake, Mother Nature plz, spring? you there?, velvet dream
March 29, 20182:01 pm 0 Comments
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)
Salt and pepper
2 TB dijon mustard
2 TB miso
1 TB maple syrup
4 tsp vinegar
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.
Tags: bet you almost forgot it was the holidays, Bwog is classy, drink the sauce, just keep swimming swimming swimming, let your fish flake, salmon, side note: you can freeze your fish
March 27, 201811:00 am 0 Comments
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 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
Tags: bittersweet chocolate is superior chocolate, bwog meeting snacks, cookie monster, nutella, procrastibaking, we won't judge you for not sharing
March 19, 201811:34 am 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.
~3 Italian eggplant, sliced into medium sized rounds and scored on both sides
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
Tags: bravissimo, cheesy, cozy food, gooey, italian, spring break should most definitely be two weeks, why isn't it warm yet?????, yum!
February 28, 201810:40 am 0 Comments
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
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
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!)
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!
Recipe Adapted from Alison Roman.
Tags: bake to procrastinate, bubble bubble toil and trouble, crisps are not just for fall, healthyish, infinitely adaptable, it has fruit!, let those juices run, oh so juicy, stone fruit for life, take a break from midterms and make yourself happy
February 26, 20182:35 pm 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.
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 butter (crunchy or smooth)
Fish Sauce, sparingly
Honey or brown sugar, sparingly
Sesame seeds (optional)
Water, as needed
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.
Tags: crunchy for life, does anyone know how to plate?, fish smells nasty af though, I really want it to be spring, only choosy moms choose jif, peanut butter cult, so fresh so fly, team crunchy or team smooth?, this recipe is very to taste
February 22, 20184:40 pm 0 Comments
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
Tags: a&c has 4.5 stars on yelp, animal crackers in my soup, basic like that, but actually a teddy bear, bwog does not condone underage drinking..., tried to autocorrect jagermeister to magisterial, white girl trash
February 14, 201812:36 pm 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.
Tags: better miso soup, do we have a soul?, get those vitamins, greens and beans, heal your soul, health first, rhymes with lemon, take care of yourself!
February 12, 20182:46 pm 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
Tags: better than sarabeth's, cooking with bwog, gossip girl style, I want to make this someone offer me their kitchen, lemon ricotta pancakes, queen bee, stacks on stacks on stacks, this is such a wholesome series
February 05, 201811:41 am 0 Comments
Now that’s a good cupcake!
To put it mildly, Bwog has a serious sweet tooth. So, Cooking with Bwog put their heads together to create what is going to be the next big baking craze: Chocolate Cupcakes with Chocolate Ganache and Raspberry Frosting. The cupcakes are crazy moist (I hate that word, but it’s so accurate! C’mon, say it with me.) The ganache- decadent, luscious and oh, so addictive. The raspberry frosting- bright and colorful, creamy, and with just the perfect touch of sweetness. Go ahead and make these for birthdays, club meetings, or just for your typical Tuesday night. Your roommates will adore you.
Tags: ate most of the batter already, chocolate overload, cooking with bwog, cupcake coma, get in my belly, I love this series, like Martha Stewart but actually a broke millenial
February 01, 20183:37 pm 0 Comments
Toyin Ojih Odutola at an event at Barnard last semester
We sent staff writer Mary Walsh to cover a conversation between artists Toyin Ojih Odutola, Barnard’s Lida A. Orzeck ’68 Artist-in-Residence, and Mary Sibande, Johannesburg and Venice Biennale artist.
Moderated by Kellie Jones, a Columbia Professor of Art History and MacArthur Fellow, these accomplished women discussed the political role artists play in society.
Toyin Ojih Odutola and Mary Sibande aren’t here to for your praise or your judgements; they’re here to start a conversation.
Mary Sibande opens up the night with a quick introduction to her mannequin Sophie, the central character of her work whose identity combines those of Sibande herself and her female relatives. Sophie, Sibande explains, was initially inspired by her grandmother’s stories of forced domestic labor in South Africa during the apartheid. In her work, Sibande aims to reclaim the power and identity of black women who suffered under the legacy of Dutch colonialism. This is achieved through the fashions and colors worn by Sibande’s characters.
For example, by juxtaposing traditionally working-class colors, like the blue of mail carriers and sanitation workers, with the grandiosity of Victorian inspired garb, Sibande places systematically oppressed women into unexpected positions of power. Yet another inspiring piece is one in which a black, female domestic worker triumphantly sits on the back of a rearing horse– a more pointed example of the subversion of white/Dutch colonialism.
What did Toyin Ojih Odutola have to say?
Tags: "sick of this white one-man show" is mood of the week, anyone who says art isn't political has never looked at art ever, bwog reviews, go see toyin ojih odutola at the whitney
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