With Thanksgiving coming up, you’re probably starting to think of recipes that will really
wau wow the family. This not-so-secret Oregano brownie recipe– yes, Oregano, if anyone asks, Oregano– is easier to make than you thought absolutely delicious and will have you craving more.
With Thanksgiving coming up, you’re probably starting to think of recipes that will really
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.
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.
- 1 cup quinoa
- 1 large bunch parsley
- 1/2 bunch mint
- 2 tomatoes
- 1 small bunch scallions
- 1/4 cup olive oil
- 1 lemon
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.
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.
- 7/8 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- unsweetened cocoa powder, cinnamon, sugar (for outside coating of truffles)
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.
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
- 1 Cornish hen
- 3-4 cloves garlic
- one small bunch thyme
- a few sprigs of rosemary
- 1/2 lemon
- 1 tsp salt
- 2 tbsp olive oil
- 1 sweet potato
- handful of brussels sprouts
- 1 red onion
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!
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
- 1 acorn squash
For sweet side:
- brown sugar
For spicy side:
- olive oil
- chili powder
- curry powder
- salt and pepper
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.
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.
- 2 slices bacon
- 1 ear corn, kernels removed
- 1 small onion, diced
- 1 cup cherry tomatoes, halved
- 4 eggs
- 1/2 cup shredded smoked gouda, or other cheese
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.
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
- 1 can chickpeas (garbanzo beans)
- 1 cup green peas
- 1 ½ cup zucchini
- 2 c frisée
- ¼ cup red onion
- 1 lemon
- 1 ½ t Dijon mustard
- 1 ½ T olive oil
- Salt and pepper to taste
- ¼ c crumbled goat cheese or feta
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.
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.
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.
- ¼ C sea salt
- Juice of 1 lime
- Zest of 2 limes
- ¼ tsp. ancho chile powder
- A couple tbsp. neutral oil (peanut oil, corn oil, but not olive oil)
- Popcorn kernels
- Cotija Cheese, crumbled
- Cilantro, finely chopped
- Make the chile-lime salt: Combine the salt, lime juice, zest, and chile powder in a food processor, a good blender, or in a mortar and pestle. Pulse the mixture until the flavors meld. Adjust flavorings as desired, adding more lime or chile powder.
- Make the popcorn: In a large pot, add enough oil to cover the bottom. Add 2-3 kernels to the pot and cover with the lid. Once the three kernels pop, the oil is hot enough. Add more kernels, enough to cover the bottom of the pot. Shake the pot (semi-violently). You may need to use oven mitts to keep your hands from burning. The popcorn should be done popping in 2-3 minutes. Remove from the heat. Pour into a large bowl.
- Toss the popcorn with chile-lime salt to taste. Add in Cotija cheese and cilantro to taste.
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…
- 2 tbsp. olive oil
- 1 bulb of bok choy, bulb sliced and greens reserved for another use
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp. ginger, peeled and minced
- 8 C water
- 1 tbsp. sesame oil
- 2 tbsp. soy sauce
- 4 packages Ichiban beef ramen, flavor packets set aside
- 6 Poached Eggs
- Toasted Sesame Seeds
- Sriracha sauce
- In a large soup pot, heat the olive oil over medium-high heat. Add the onions and bok choy and sauté until softened. Add garlic and ginger and sauté 30 seconds more, until fragrant.
- Add the water and bring to a boil. Add in two of the reserved flavor packets, the sesame oil, and soy sauce. Add in the ramen and boil 2-3 minutes, breaking up the noodles. Serve immediately so the noodles do not overcook.
- Garnish with toasted sesame seeds, poached eggs, and sriracha sauce.
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
- 2 tbsp. unsalted butter
- 1 ½ lb. (about 6 onions) yellow onions, thinly sliced
- Pinch of sugar
- Salt and pepper
- 1 C dry white wine
- ½ C cognac
- 4 C beef stock
- 1 large sprig of thyme
- 1 garlic clove
- 2 bay leaves
- 4 thick slices of baguette
- 1 ½ C shredded Gruyere
- In a large saucepan, melt the butter over medium-low heat. Add the onions, sugar, salt, and pepper. Cover and cook, stirring occasionally, until onions are soft and lightly caramelized, 30 minutes.
- Add the wine and cognac. Raise the heat to high and cook until the liquid is reduced by half. Add stock, thyme, garlic, and bay leaves. Reduce heat to medium-low and cook the soup until flavors have melded, 30-45 minutes.
- Taste, and if necessary add water if the soup is too strong.
- Preheat the oven to 400. Toast the bread slices, 3-5 minutes.
- Remove thyme sprig, garlic, and bay leaves from the soup. Ladle the soup into 4 ramekins, or oven-proof bowls. Top with a slice of bread and a generous amount of cheese. Place the ramekins on a metal baking sheet and bake in the oven until cheese is melted, 10-15 minutes. Serve immediately.
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
- 2 chicken thighs, skinless and boneless (FYI West Side chicken thighs are ginormous!)
- 3 fatty strips of bacon, diced
- ½ red onion, diced
- 6 oz. bleu cheese, crumbled (goat cheese also works well)
- Salt and Pepper
- Garlic powder
- 1 tbsp. olive oil
- In a small skillet, cook the bacon until the fat has rendered, 4-5 minutes over medium-high heat. Add in the red onion and sauté until the onion begins to turn translucent. Add in the bleu cheese and remove from the heat. Stir until cheese has melted and the mixture takes on a creamy, thick consistency. Season to taste with garlic powder, salt, and pepper.
- Trim chicken thighs of any excess fat and remnants of bone. Tenderize and pound to a uniform thickness. (Since we didn’t have a kitchen mallet, we used our fists. No joke.) Spread the cheese mixture onto the backside of the chicken thighs. Roll up the chicken thighs. (It would be preferable to tie the chicken thighs with kitchen twine to secure them and keep the filling inside the chicken while cooking.) Season chicken thighs with salt and pepper.
- Preheat oven to 400 degrees. Heat olive oil in a skillet over medium heat. Brown the chicken thighs in the skillet, about 2-3 minutes per side. Transfer browned chicken thighs to a baking sheet and roast in the oven for 25-30 minutes, or until internal temperature of the chicken is 165 degrees. When pricked, the chicken juices should run clear, not pink.
- Serve (At this point, I really wanted some rice, but alas, no carbs!)
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
- ½ lb. pasta, cooked in salted water and drained
- 2 tbsp. butter
- 2 chicken cutlets, diced
- Salt and Complete Seasoning (or pepper)
- 2 C broccoli florets
- ½ C crème fraiche
- ¼ C shredded mozzarella
- Parmesan for garnish
- While the pasta is cooking, heat the butter in the skillet over medium-high heat. Season the chicken cutlets with the salt and Seasoning. Toss the chicken into the skillet and sauté until cooked through, 2-3 minutes. Remove from the skillet to a plate, using a slotted spoon. Toss the broccoli into the skillet and sauté until crisp-tender, 2-3 minutes. Add the chicken back into the skillet and add the crème fraiche, making a thin sauce. Add the mozzarella to give the sauce a little body.
- Right before the pasta is finished cooking, drain and toss with the sauce, over medium-high heat about 1 minute. The pasta will finish cooking to al dente in the hot sauce, and it will take on the flavor of the sauce.
- Plate and garnish with the parmesan.
Last semester, we sent Matt Powell on a series of missions to see what he could cook up with the contents of a random individual’s room. In the midst of the start-of-semester flurry, Matt has prepared an improvisational piece for this week’s installment of Cooking with Bwog.
Let’s get real—I’m the kind of person who goes shopping every week and has a bounty of kitchen supplies. I’m not one to be cooking on the fly with no plan in mind. Right?
Little did I know that my precious cooking and shopping time were going to be snatched away from me this week. I found myself on Tuesday night, unexpectedly starving and scrounging around for something to cook. Although my kitchen may be a bit unique compared to the average dorm’s, this is what I came up with:
Hazelnut and Ricotta Pasta
- 1 lb. spaghetti pasta
- 1 handful (about ½ cup) hazelnuts, toasted then chopped
- 2 tbsp. olive oil
- 2 shallots, sliced
- 2 slices of bacon, diced
- 8 oz. ricotta cheese
- 2 tbsp. fresh thyme, chopped
- Freshly grated nutmeg
- Salt, to taste
- A nub of parmesan cheese
- In a large pot of boiling salted water, cook the spaghetti until al dente, about 9-12 minutes.
- While pasta is cooking, toast the nuts (300 degrees for 8-10 minutes, until fragrant). In a small skillet, heat the olive oil over medium-high. Add in the shallots and sauté until softened.
- Add in the diced bacon and cook until fat is rendered, 4-6 minutes. Remove from the heat.
- Drain the pasta, reserving about 1/4-1/2 cup of the cooking liquid. Pour the drained pasta back into the large cooking pot. Toss with the shallots and bacon. Add in the ricotta and reserved cooking water and toss until a light sauce coats the pasta. Add in the chopped hazelnuts and thyme and toss a bit
- Serve pasta and garnish with nutmeg, salt, and a bit of cheese. If you’re feeling fancy, add some more hazelnuts and thyme sprigs.