Written by Bwog Staff
April 13, 20141:33 pm 5 Comments
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
Tags: basically culinary contrarian, bwog video, cooking with bwog, moms always have the best recipes, no one told you to eat our fucking pork chops anyways, pork chops or die, that's a really nice kitchen..., we heart bwog video
April 26, 20137:00 pm 5 Comments
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.
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.
Tags: cooking with bwog, crunchy granola, going nuts, making Martha Stewart proud, pajama party, videos
March 01, 20136:30 pm 8 Comments
It may be grey and cold outside, but in the kitchen, it’s time for something bright and fresh. Enjoy this zesty Middle Eastern salad, made easy with a switch to quinoa from the traditional bulgur, while you listen to Slow Dakota.
The flavors actually improve overnight, which means it’s perfect to make ahead and bring to the library.
In a large skillet over medium heat, toast the dry quinoa until fragrant and lightly golden (if you’re lazy, you can skip this step). Meanwhile, heat two cups of water to boiling in a medium saucepan. Add quinoa to boiling water and return to a boil, then turn heat to low. Simmer covered for fifteen minutes, or until all the water is absorbed. Allow quinoa to cool.
While the quinoa is cooking and cooling, prep other ingredients. Seed and dice the tomatoes, wash and finely chop the parsley (which should be 2 cups) and mint (1 cup), and finely slice the scallions. Toss the vegetables, quinoa, olive oil, zest and juice of the lemon, and salt and pepper to taste.
Tags: cooking with bwog, leftover mint = mojitos?, say it with me: "keen-wah tab-boo-ley", Slow Dakota, videos
February 13, 20137:00 pm 7 Comments
Still haven’t found your special someone a Valentine’s gift? Woo your sweetheart with these seductive truffles, which take an hour to make, including the trip to Westside. And even if you’ll be celebrating Single’s Awareness Day, it’s worth making chocolate while singing along to Columbia’s own Mickey McDonald.
Basic Chocolate Truffles
adapted from Mark Bittman
Once you’ve mastered this recipe, you’ll want to make it again and again. Mix it up each time: roll the truffles in coconut, finely chopped nuts, or sprinkles. Add a small amount of citrus zest, chili powder, or espresso to the ganache when you’re mixing in the cream. My favorite? Try steeping an Earl Grey tea bag in the cream for a delicately scented truffle.
Chop the chocolate and place in a medium bowl. In a small pot, heat the cream until steaming. Pour over the chocolate and stir until chocolate is melted and the mixture is smooth. Place in fridge for 1-2 hours (or freezer if you’re lazy) until the ganache is solid.
In one bowl, place some cocoa powder. In another, place some cinnamon and sugar. Wash your hands in very cold water to chill them, so you don’t melt the chocolate. Using small spoons, scoop out a small bit of ganache and roll it quickly into a 1-inch ball. Roll it either in cocoa powder or cinnamon sugar. Place on a tray or baking sheet.
If the ganache becomes too soft while you’re rolling, put it back in the fridge or freezer until it hardens. Serve immediately or store in the fridge.
Tags: cooking with bwog, eat them all in one sitting crying alone in your room, mmm seductive truffles, valentines galore, videos, why can't i bake with such panache
November 16, 201212:30 pm 9 Comments
It’s that time of year again… you know, that time before it’s socially acceptable to stuff yourself full of homemade Thanksgiving food, but after you’ve realized you aren’t getting any of the classes you wanted for next semester. Cooking with Bwog is here to help with a warm, delicious recipe to keep the cold at bay.
Lemon and Herb Cornish Hen
Preheat oven to 450. Take the hen out of the package and remove the giblets (the stuff inside the plastic bag). Unless you’re making stock or gravy in your dorm room, you can throw them away. Put the hen in a roasting pan. Squeeze some lemon juice inside, and stick in some herbs. Loosen the skin from the breast and place some thyme and rosemary under the skin on top. Squeeze more lemon over the bird. Stick your peeled garlic cloves around the hen, inside it or around it. Tie the legs together with kitchen twine or some thyme, if possible. Pour a small amount of olive oil over the bird and rub in, then season well with salt and pepper.
Put the hen in the oven while you prepare the vegetables. Quarter the onion, remove the outer leaves of the sprouts, and slice the sweet potato into 1/2 inch disks. Toss with a tablespoon of olive oil and some salt.
Arrange the veggies in the same pan as the hen, trying to lay everything in one layer if possible. Roast for about 50 minutes. The hen’s skin should be a crisp golden brown, the sweet potatoes should be starting to caramelize, and the hen should be completely cooked through.
Serve with cranberry sauce!
Tags: cooking with bwog, cornish is a funny word, cwb, fall = food, pre-thanksgiving, videos
November 02, 20124:38 pm 10 Comments
Halloween is over, and that means only one thing: time to start preparing for Thanksgiving. If you’ve got the cold-weather blues, this recipe for spicy-sweet squash will warm you right up!
Sweet and Savory Acorn Squash
For sweet side:
For spicy side:
Preheat oven to 375. Cut the acorn squash in half and scrape out the seeds. Place cut side down on a foil-lined baking sheet, and bake for 30 minutes. Flip, and season sweet and savory sides with oil or butter, then spices. Bake 10 minutes. Serve with a spoon to scoop out the squash from the skin.
Tags: also a good way to recycle your jack-o-lantern, cooking with bwog, it's beginning to look a lot like thanksgiving, let's all appreciate the fact that starbucks has christmas drinks now, squash, videos
October 12, 201212:00 pm 11 Comments
Asia and Bea are at it again…with bacon! This is probably delicious enough to make it worth leaving your room to buy the ingredients.
Preheat oven to 350.
In an 8-inch, oven-proof iron skillet, fry the bacon until very crispy. Remove to paper-towel-lined plate to cool.
Pour most of the bacon grease out of the frying pan, but leave a small amount in the pan. Sauté the onion in the same frying pan until translucent and beginning to brown. Add the tomato, corn kernels, and chopped bacon.
Scramble the eggs, and pour them over the vegetables. Cook for 1-2 minutes on the stove, or until the edges are beginning to set.
Sprinkle the frittata with cheese, then put the whole pan into the oven. Bake for about 10 minutes, or until the egg has completely set. The egg should be solid through and the cheese should be starting to brown.
Tags: cooking with bwog, if it's that easy why won't jj's place make it for me, is this song stuck in your head yet?, things that require a skillet, videos
September 21, 20121:34 pm 7 Comments
Join our new Cooking With Bwog duo, Asia Carter and Bea Masters, as they double-handedly attempt to teach you how to cook from the comfort of your computer. Check out their first installment! You can find the ingredients and recipe below.
Chickpea and Zucchini Salad
Rinse the chickpeas thoroughly in water and drain. If using frozen peas, defrost in the microwave or under hot water. Mix peas, chickpeas, thinly sliced zucchini, and thinly sliced red onion in a bowl.
Wash and dry the frisée, then tear into bite-sized pieces and add to the salad bowl.
Juice the lemon into a small bowl, then whisk in the olive oil and mustard. The dressing should be smooth and creamy. Add salt and pepper to taste. Adjust amounts of mustard and oil as necessary. Pour dressing over the salad and toss to coat. Add goat cheese and toss.
Tags: also cooking involves dancing around your kitchen fyi, bringing back salad, cooking with bwog, emphasis on the cheese!, frisee, how to cook good., videos
April 20, 20123:00 pm 6 Comments
Bwog’s Chef-in-Residence of the last five semesters, Matt Powell, is graduating. Since OldBwog first presented Matt’s culinary masterpieces, Cooking with Bwog has been your Iron Chef, taken you Back to Basics, and come all up in your living spaces. While Bwog copes with the coming dearth of deliciousness, Matt has put together his all-time favorite editions of CWB, as well as some parting words of culinary inspiration.
Food is a unique form of expression, bringing people together around a common table. In signing-off, I would like to remind all the CU foodies and cooks out there to always be adventurous in the kitchen. For some people, that means constructing a towering croquembouche and for others, that means making a baked potato for the first time. Maybe it’s tasting beef tongue for the first time or a spoonful of durian. We all have to start somewhere!
Below are my favorite pictures and recipes from years. I hope that you enjoy them and I hope they lead you to create something new that is uniquely yours.
Tags: cooking with bwog, cooking with bwog when matt's not around, looking back, nostalgia, oldbwog
March 14, 20122:12 pm 2 Comments
Easier with one of these
Naturally, everyone thinks of the tropical drinks of the Caribbean and Hawaii, but for those of us without the benefit of home cooking meals or schwanky resort fare, Spring Break also means JUNK FOOD and lots of it! This week’s Cooking with Bwog is Matt Powell’s gourmet guide to Spring Break survival, in three indulgent courses.
Appetizer: Chile-Lime Popcorn
Who says that spiced-up popcorn can’t be an appropriate appetizer? This trendy app is “popping” up at many of the city’s swankiest bars. This one has a south of the border twist to it.
Check out the rest of the meal after the (wait for it) break.
Tags: cooking with bwog, fancy food, fruit BDSM, hamburgers, matt powell, oh fancy!, popcorn, spring break, there are lots of hamburgers in morningside heights, using "break" a record number of times
March 05, 20129:33 pm 5 Comments
These paper creations attempt to portray the hunger that millions of people around the world feel, the Human-Food Disconnect, and the art of creation in the kitchen. Or, they’re just awesome.
Tags: athropology 2073: Ritualistic Suicide in Origami Culture, cooking with bwog when matt's not around, overseen, taste is in the eye of the beholder
February 24, 20121:30 pm 3 Comments
Yes, this much ramen exists somewhere
Life gives you ramen, Matt Powell gives you a gourmet dinner.
When Zach told me that his kitchen consisted mostly of dried goods, I was thinking beans, rice, pasta, quinoa. But what I found was a giant crate of ramen! It was kind of ridiculous.
Then, I found out that Zach invited 5 friends for dinner, and one of them was vegetarian (if you haven’t read the back of a ramen packet, they all have an animal extract of some sort). This was a challenge indeed.
Bok Choy and Onion Ramen
Better than straight from the packet…
Check out Matt’s leaf-ier alternative after the break
Tags: cooking with bwog, dorm chef challenge, matt powell, noodles, ramen, zombies emerging from mudd for even more ramen
February 17, 201212:14 pm 4 Comments
Refreshing-beverage-sold-separately courtesy of Amanda Tien
Join Matt Powell in this week’s Cooking with Bwog to learn the not-so-secret recipe for that scrumptious soup you always get at Le Monde.
With its rich broth, soft white bread, and gooey strands of Gruyere, French Onion Soup is a dish that is always sure to please. Presenting the finished soup to your guests, you’ll be lauded as Julia Child herself. Surely something this sumptuous can’t be easy to make?
But that’s where the secret lies. With just a couple common ingredients and a bit of time, you’ll have your friends at your feet, begging for more.
French Onion Soup
Tags: check yo French, cooking with bwog, French, matt powell, soup
February 10, 20127:01 pm 3 Comments
There's bacon in them there thighs
In this week’s Cooking with Bwog, Master Chef Matt Powell faces a special difficulty on his quest for culinary dorm conquest.
To cook a main course without a carb. Gone were the noodles, the rice, the quinoa, and couscous. I didn’t have any additional cookware this time around, and just a few random ingredients (clementines, cherry tomatoes, and an avocado). Luckily, I was sent to Brian’s dorm, and he had just gone shopping! I had my pick of chicken thighs, ground beef, a steak even! This is what we came up with:
Chicken Thighs stuffed with Bleu Cheese, Bacon, and Red Onion
Tags: bacon, cooking with bwog, dorm chef challenge, dr powell or how i learned to stop worrying and love cooking whole birds, honestly the best diet ever, matt powell, video games
February 03, 20123:30 pm 10 Comments
I have a confession to make: I have never been to McBain. All I know of the place is that sophomores often get “shafted” there. I found my way to Alexandra’s relatively well-stocked double, complete with chicken cutlets, broccoli, mozzarella. It was a beautiful sight. Even with these options, the obvious vehicle was pasta, the go-to form of sustenance for the college student.
Pasta with Chicken, Broccoli, and Crème Fraiche
Tags: cooking with bwog, dorm chef challenge, pasta, spiced meat
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