#videos
Cooking with Bwog: Breakfast in Bed

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.

Cooking with Bwog: Q is for Quinoa

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.

Quinoa Tabbouleh
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.

Cooking With Bwog: The Food of Love

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.

Ingredients:

  • 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.

The Harlem Shake Reaches Harlem

After the Harlem shake swept the world, reaching offices,  newsrooms, families, blizzardsBuzzfeedsCollegeHumors, and autotuners everywhere, it has finally made its way back to its name. Columbia students have made a Harlem shake on Low, with special appearances by Bane.


When are we doing one in Butler 209?

Cooking with Bwog: Cornish Edition

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

Ingredients:

  • 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!

Cooking with Bwog: Fall Favorites

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

Ingredients:

  • 1 acorn squash

For sweet side:

  • butter
  • brown sugar
  • cinnamon

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.

Cooking With Bwog: We Love Bacon

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.

Bacon Fritatta

  • 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.

Cooking With Bwog: Let Them Eat Salad

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

Serves 4

  • 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.

 

Dean Valentini Embraces Multimedia

As promised, Columbia College’s interim dean, James Valentini, just released a video to the Columbia community. For about ten minutes, he explains why he is dean, his vision for the College, his bit part in this Prangstgrüp video, and how he cringes at some parts of Bwog (don’t worry, we do too). Valentini assures us of his dedication to undergraduates and that the College is in great shape. On being interim dean he explains, “The opportunities the Dean has do not depend on the length of the service but on the depth of his commitment to the College and the breadth of the support he/she enjoys with the College community.”

He promises further engagement with students—we just hope there are more videos to come. Thanks for caring about us, [dean to be nicknamed]!

The Dance of the Glow Worms

It’s a cheery 59 degrees outside! Take your work out on the lawn, bask in the sun, read on the steps… squirm (?) on Low Plaza…

But What Does He Think of “Motherlover?”

Alan Brinkley is busy these days: ending his term as provost, checking on the numbers of his many adoring Facebook groups, and being accosted by roving cable news reporters. But he’s also had time to check out YouTube, and he’s got some recommendations.

Of course, being a famous name, Brinkley isn’t just going to put them in his “Favorites” section. He’s an eGuider on eGuiders.com, one of “your trusted voices who find and recommend the best original online videos and share them with you. Let us do the searching so you can do the watching!” Other eGuiders include Jerry Stiller (Frank Costanza) and Damon Lindelof (Lost‘s co-creator).

Brinkley’s only added two videos so far – JFK’s Inaugural and an exchange between Ann Coulter and Al Franken – but perhaps stepping down as provost will allow him to add all those mixtapes he’s been dying to forward you.

Let Us March On Butler 209!

More specifically, join the Columbia Marching Band at midnight in Butler 209 for loud music and hilarity at Orgo Night.


To procrastination!

UPDATE (11:37 p.m.): Students have trickle in, and a Public Safety officer is standing ominously in the corner. Also, Hillel’s handing out stress balls.

UPDATE (11:50 p.m.): 9 minutes before start time, people have begun climbing on desks, and the Hillel stress balls are flying through the air. Bwog’s not sure that was their intended use.

UPDATE (12:45 p.m.): Show’s over folks – recap to follow shortly, followed by video tomorrow.

Friday YouTube Roundup

It’s raining. You’re not going outside. Good thing we’ve got a bunch of videos shot on the campus in sunlight.

1. You never thought you’d see a homemade Radiohead video shot in John Jay. Well, OK, maybe you did:

(more…)

Monday Morning Preview

Ahmadinejad spoke to 60 Minutes and the interview aired about an hour ago.  His smirk, defying all odds, actually beat that of our own President.

UPDATE, 11:35 PM: John Krauss took this post and just made it extremely trippy.  

 

Will Sing for Money

The march of overachievers continues today as Bwog salutes Frances Jeffrey-Coker C’10. The frolicsome freshman apparently decided that CCE’s Wall Street connections didn’t go quite far enough, and has decided to enter “the ultimate internship contest”, offered by the promoters of Will Smith’s upcoming film, The Pursuit of Happyness [sic] for, among other things, a coveted Morgan Stanley i-banking slot. The NY Times business blog, Deal Book, advertised the finalists a few days ago, among them our very own Frances, who can now count herself among the elite the Times has deemed worthy of the title “next Aleksey Vayner“.

Bwog gives Frances a pretty good chance given the competition. One discovered the contest when rummaging through her email’s trash bin and can’t seem to stop monotonically self-deprecating, while another claims to have enjoyed warming his basketball team’s bench and feels the need to preface one comment with “while Michael Jackson’s advice may not be the best for life…” Then there’s the “honors finance student” whose minimalist video proclaims that he works for a “buy-side institutional investor institution” before declaring “I want to become a better artist.” In this context, who can fail to be charmed by Frances’ classical campus backdrop, pop culture references, and her serenade to the soundtrack of Sister Act II? Quoth the Times, it’s simply “the most cinematic video of the four.”

See (and vote) for Frances’ and the other contestants’ videos here.

-CJS

UPDATE: …and, if you’re so inclined, join the related Facebook group for moral support.