Search Results for: cooking with bwog

Mar

7

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Beautiful beautiful crêpes.

Feeling a little bit stressed? Midterm season has got you down? Take a quick study break and enjoy some French crêpes with this simple yet delicious recipe!

INGREDIENTS

1 cup of flour
1½ cups of milk
2 eggs
Pinch of salt
Butter

DIRECTIONS

Combine flour, milk, and eggs.
Add salt.
Heat a lightly greased skillet.
Spoon in about 2 Tbsp of batter; lift and tilt skillet to spread evenly.
To remove, invert pan over paper towel.
Lastly, fill with your favorite filling! We recommend jam or Nutella for those with a sweet tooth, ham and cheese for those who like their crêpes savory.

Voilà, you’re all set!

Image via Bwog Staff.

Mar

5

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Healthy and delicious!

This buttery, flaky salmon is the easiest and most luxurious weeknight meal you will ever make. I used to make it with my ex-boyfriend, and not even our breakup could taint this recipe for me! Serve it with roasted veggies or rice. 

Roasted Salmon (adapted from Mark Bittman)
Ingredients
4 tablespoons (½ stick) butter, or more!
Salt and freshly ground black pepper
Half of an onion or a shallot
1 salmon fillet (2 to 3 pounds), skin on if you like
2 tablespoons chopped fresh parsley leaves for garnish
A few sprigs of thyme and rosemary

Heat the oven to 475°F. Meanwhile, begin sauteeing your onion in butter with generous amounts of thyme, rosemary, salt and pepper. You want the onions to be translucent but not too browned.
Put the salmon in the seasoned butter, skin side down, and sprinkle the top with more salt and pepper, as well as a generous amount thyme and rosemary leaves. Return the pan to the oven.
Roast until the salmon is just cooked through, 8 to 12 minutes. To see whether the fish is done, stick a paring knife between the layers of flesh; the center should be bright pink and still a little translucent. Garnish with the parsley and serve. Put a little extra butter on top if ya like!

 

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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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

21

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eat your veggies damnit

Once upon a time, rice and pasta reigned supreme as the side dish staple for dinner plates. However, Bwog is bringing you a new alternative: couscous. Not only is it one of the tastiest side dishes around, it’s one of the easiest to prepare in a hurry. Top it off with some delicious roasted veggies, and you’ve got a meal that will keep you warm once the freezing weather reappears tomorrow. 

Ingredients:

  • Couscous
  • Any veggies you’d like! We recommend  butternut squash, broccoli, brussel sprouts, cauliflower, or sweet potatoes
  • Olive Oil
  • Salt and Pepper

Eat your weight in veggies after the jump.

Feb

19

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The food of the gods..and broke college students

You know when you have those two sad slices of bread left at the bottom of the bag, and no one in your suite seems to be eating them, and if you don’t make toast tonight tomorrow they’ll be stale pieces of petrified wood? Bwog is here with two solutions to turn them into a tasty, delicious dinner to keep you from letting your bread go to waste!

Garlic White Bean Spread 

Ingredients

  • Bread — Steal from Ferris to save extra $!
  • White beans — one can
  • Rosemary, thyme, sage — a generous sprinkling of each, crushed
  • Garlic — 2 cloves
  • Parsley — 1/4 cup, chopped
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Sour cream, cream cheese, or greek yogurt — a few spoonfuls to taste

I make this with home with hard beans from scratch (raw beans? Unsure of the terminology but I really don’t like the phrase raw beans), but that’s super time consuming so feel free to go with canned Great Northern or Navy beans.

Pour a little olive oil in a pan on low and toss in the garlic, minced. Again, if you’re a garlicky person, add more! If you’re not a garlicky person, please don’t make this recipe, because garlic is in the title.

Let the garlic sizzle until it’s aromatic but not too toasty. Pour in the beans and let some of the liquid cook down. Add the chopped herbs and salt and pepper.

I like to mash the beans within the pan as if you were making refried beans, because I can continue cooking them down until they reach a thicker consistency. If you don’t have a masher, you can throw them in a blender or food processor and add your creamy element: sour cream, greek yogurt, and cream cheese all work well, as well as Parmesan cheese. Spread on bread, drizzle with olive oil, and enjoy! This is also a great dip for pita chips and crackers.

Cheese pulls after the jump…

Feb

14

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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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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

Feb

7

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What you wish was in your Ferris Salad

Bwoggers Cara, Iga, and Mary are back at it, whipping it up in the kitchen for us. Very much encouraged by the response they got from their chocolate cupcakes, they’re here to do it again. This one is for all you vegan readers out there – we see you.

This week, Bwog made this amazingly fresh and vibrant Thai-inspired Peanut Lime Cauliflower Salad and we CANNOT stop eating it! Simple and packed with flavor, it only takes a few minutes in the kitchen to throw all together (not to mention it’s completely vegan)! Although cauliflower may seem like a strange base for a salad, tossed with crunchy peanuts and a spicy Sriracha kick, you’ve got a bowl that you can eat morning, noon, and night.

Peanut Lime Cauliflower Salad, adapted from Budget Bytes

INGREDIENTS

  • 3 cups of cauliflower
  • 1 tsp of grated ginger
  • 1 fresh lime (or 2 Tbsp juice)
  • 1 red bell pepper
  • 1/4 red onion
  • 1/2 cup peanuts
  • 1 cup fresh cilantro leaves
  • Sriracha and/or Harissa
  • Olive oil
  • Salt and pepper

Eat more than dining hall food after the jump…

Feb

5

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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.

yum after the jump

Jan

29

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It looks so good! Make some for yourself!

We’ve all been there. The Annie’s 2 for $5 “family size” Mac and Cheese boxes are substantiating, but they can only go so far. Cooking With Bwog is here to encourage you to trade in your Aged White Cheddar for a tour of Italy via the cheese aisle at West Side Market. The classic Cacio e Pepe (i.e. salt and pepper pasta) might just be the easiest, most delicious Italian recipe of all time — and with just 4 ingredients (two of those being salt and pepper), your wallet will thank you. For the sake of balance, we made this cheesy mess with a side of lemon roasted broccoli. Alternatively, you could serve this over a bed of fresh spinach or arugula.

Cacio e Pepe, Adapted from Bon Appetit and Tales of Ambrosia

INGREDIENTS

  • 6 oz. pasta (spaghetti, tonnarelli, or other similar long rounded pasta works — anything that can be twirled. Angel hair tends to be a bit too thin.)
  • 1 cup grated Pecorino Romano cheese (Grana Padano or Parmesan can be substituted in a pinch!)
  • Freshly cracked black pepper
  • Kosher salt

DIRECTIONS

  • Bring amply salted water to a boil in a tall pot.
  • Add pasta and cook until al dente.
  • Meanwhile, grate Pecorino Romano cheese.
  • 1-2 minutes before pasta is cooked, place a serving bowl on top of the pot until warm.
  • Reserve some pasta water (about a cup),* before draining the pasta and transferring it to the heated serving bowl.
  • Gradually add grated cheese and water to the pasta, tossing vigorously until you achieve a creamy consistency.
  • If the sauce becomes too watery, add cheese; if it becomes too dry, add water. Ultimately, you want your Cacio e Pepe to have an alfredo-like consistency.
  • Season with lots and lots of freshly ground black pepper (more salt, if you so desire) and toss.

*This step is so important! The starchy pasta water is what pulls everything together and turns our grated cheese into a sauce.

Look out for our next Cooking with Bwog post, and send pictures of your own culinary endeavors to tips@bwog.com!

Fine Italian cuisine via Wikipedia

Jan

25

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This dish smells and tastes as good as it looks.

Ever thought about cooking, but were scared that you might be the next unfortunate soul that sets their dorm on fire? Ever grown tired of boxed pancake mixes, but remembered that one time when you confused baking soda for baking powder and ended up with a bitter, circular piece of cardboard? Well, fasten your bikini-bod apron strings and blast your hype music, Bwog is starting a weekly post for budget-friendly, non-threatening meals that anyone can make.

Bwog adapted a few recipes from Alison Roman’s new cookbook Dining In. We like to make this Harissa Roasted Eggplant and Cumin Roasted Cauliflower dish into a full meal by serving it with garlic naan and garlic hummus from Trader Joe’s. If you’re feeling less ambitious, you can also toast regular bread with butter and minced garlic in a skillet and snag some hummus from your favorite dining hall.

Harissa Roasted Eggplant Adapted from Alison Roman

  • 4-8 cloves of garlic, finely sliced (personally, the more garlic the better)
  • 2-3 baby eggplants, thinly sliced into rounds
  • kosher salt and freshly ground pepper
  • olive oil
  • 2 Tbsp harissa
  • 1 Tbsp tomato paste
  • ½ tsp cumin
  • 3 Tbsp white vinegar
  • ¼ c fresh dill leaves, coarsely chopped or torn

more yum after the jump

Sep

17

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Food 4Disappointed with the variety of John Jay already? The lines for ‘good’ food in Ferris too long? Or are you just craving a taste of Italian food but spent too much on your meal plan to afford real Italian food? In this special edition of Cooking with Bwog, a first-year staffer  shows you how to make something resembling a meal, with those same John Jay items you already find so dull.

Let Bwog show you how to take your first steps into the inevitable aspirational pretension that will define your time here by teaching you how to make your own bruschetta! And better yet: all the ingredients you need can be found in John Jay Dining Hall.

Ingredients

  • Two slices of whatever bread is lying about
  • Cherry tomatoes from the salad bar
  • Garlic/standard salt (John Jay doesn’t clearly label the salt because it recognizes that as a Columbia student, you have transcended the need for labels)
  • Cracked pepper
  • Basil-infused olive oil
  • A shake of vinegar

Directions, to your better, bruschetta baking life, after the jump.

Apr

13

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We’re not usually one to brag, but Bwoggers can whip up a good meal when we need to. Culinary champion Jon Lesser with the help of the fabulous Bwog Video team bring you a quick yet delicious pork chop recipe to impress either your new fling or your grandparents.

Cooking With Bwog: Pork Chops from Bwog on Vimeo.

Full recipe here

Apr

26

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Greek yogurt is all the rage, but how about something to go on top? Baking customized, homemade granola is easier than you’d think. Make breakfast for the whole week in one go!

Nut Lover’s Granola

Personalize your granola by switching the almonds and pecans with pumpkin seeds or coconut flakes, or toss in dried fruit after baking.

  • 3 c oats
  • 1 c almonds
  • 1 c pecan halves
  • 1/2 t salt
  • 1/2 t cinnamon
  • 6 T olive oil
  • 1/4 c almond butter (or peanut butter)
  • 3 T honey
  • 3 T brown sugar
  • 1 t vanilla

Preheat the oven to 350. Line a baking sheet with parchment paper, or use foil and butter it lightly. In a large bowl, mix first five ingredients. In a medium bowl, whisk together remaining ingredients. Pour the wet mixture over the oats, and mix thoroughly, making sure all oats are coated. Spread on baking sheet and bake for 20-30 minutes, stirring every 10. The oats should be an even golden brown. Granola will crisp as it cools.

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