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Cooking With Bwog 2.0: With A Little Help From Our Foodie Friends

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We’ve done this cooking thing before, but we thought we’d, uh, kick it up a notch. Bwog obviously loves to eat, but there are others on campus with more refined palates. We turned to Matt Powell, a member of Columbia University Culinary Society, to guide us through gastronomy. Welcome to the return of Cooking with Bwog, Culinary Society-style. This week, Matt gives us an easy and delicious pasta dish that’ll last you a week, a margarita pie, and a drink ripped from the Great Gatsby that you can make with ingredients from the Greenmarket on 115th. We’re hoping to work more with the folks at the Greenmarket, but tell us what you’d like to see more and/or less of in the comments, and happy eating.

The Recipe of the Week: Pasta de Ricotta

This recipe only takes 30 minutes to cook and can last you the whole week.


16 oz dried pasta
16 oz. Ricotta cheese
Olive oil
1 onion, sliced thinly
4 spicy Italian sausage links, casings removed
Sliced Almonds
Juice of 1 lemon
1/3 C chopped parsley
Salt and Pepper to Taste


1. Cook pasta in salted boiling water until al dente (8-10 minutes).

2. While pasta is cooking, sauté onion in oil in a skillet, adding salt and a tablespoon of sugar. Sauté until onions become slightly translucent (7-10 minutes). Add sausage to the skillet. Break up sausage with a wooden spoon into small pieces. Cook through (7 minutes). Set onion-sausage mixture aside.

3. Drain pasta. In a large bowl, combine pasta, onion-sausage mixture, Ricotta, almonds, lemon juice, parsley, and pepper. Mix to distribute evenly. Eat cold or hot.

The Dessert of the Week: Strawberry Margarita Pie

This recipe only takes 30 minutes (besides freezing time). It serves 12-16 people.


2 Graham Cracker Pie Crusts
1 lb. strawberries, halved
1 tbsp. lime zest
¼ C lime juice
14 oz. condensed milk
2 tbsp. Tequila
3 tbsp. Orange liqueur
1 ½ C heavy cream


1. Puree strawberries, lime zest, juice, condensed milk, tequila, and liqueur in a blender until smooth.

2. Whip cream with an electric mixer in a separate bowl until it holds firm, stiff peaks.

3. Fold cream into strawberry mixture.

4. Pour into crusts and freeze for at least 5 hours, covered.

Drink of the Week: Lavender Spritzer

This recipe only takes 20 minutes and makes at least 5 drinks.


Dried Lavender from the Farmer’s Market (25 sprigs)
¾ C sugar
3/8 C water
Soda Water/Club Soda
Vodka (opt.)


1. Crush lavender into a small saucepan. Add sugar and pour in water. Bring to a boil and let boil for 3 minutes. Set aside and let the mixture steep for 5 minutes. Strain into a heat-proof bowl/container and let it cool.

2. To make drinks, mix 2 tbsp. lavender syrup with 1 shot of vodka. Fill the remainder of the glass (1 C approximately) with club soda.

3. For garnish, use mint or fresh lavender.

Food Events for the Week:

1. Bell House Cook-off: Here is your chance to be a critic! For 20 dollars (25 at the door), Bell House (at 149 7th St., Brooklyn) is hosting a brunch cook-off among chefs. The event is from 12 pm to 4 pm on Sunday, March 28. The audience gets to play the part of the judge. If you think you have what it takes to pass judgment on professionals, play the part of the critic!

2. NYC Water Week: Water Week goes on for two more days (Friday the 26th and Saturday the 27th). By donating 1 dollar for tap water at participating New York restaurants, you will help UNICEF provide “lifesaving water and sanitation to kids around the world.” For more information and participating restaurants, visit

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  • Yay Matt! says:

    @Yay Matt! that margarita pie looks deelish, perfect for summer….now if only we had some lovely summer weather to go with it…

  • Anonymous says:

    @Anonymous I think the title is just fabulous ;)

  • PastaEater says:

    @PastaEater Even though I love pasta, I don’t think I could possibly eat it for four meals straight. It might last about five days in my fridge.

  • Correction says:

    @Correction Might I suggest a correction to the title of the first recipe, the “pasta de ricotta?” Given that the recipe refers to a classic Italian dish, the Spanish “de” should be substituted with the Italian “alla,” indicating “with” (even if the recipe were Spanish, the preposition “de” suggests that the pasta itself is made out of ricotta, which is not the case here). Quindi, “pasta alla ricotta.” Ecco fatto! That’s that!

    1. Correction to Correction says:

      @Correction to Correction Has it ever occurred to you that the name might be intentional? As in, a kind of homage to both Italian and Spanish cooking? hmmmm…..

  • Anonymous says:

    @Anonymous what the hell is that dead animal in the picture?

    1. Anonymous says:

      @Anonymous pretty sure it tried to eat me in a nightmare once

    2. kinda says:

      @kinda it sort of looks like a big catfish

  • seas kid says:

    @seas kid when i make a pound of pasta and any accompaniments it only lasts for four servings. so think about that bwog.

  • Go Matt! says:

    @Go Matt! So proud of you! Look yummmmmmy.

  • hey bwog says:

    @hey bwog senior profiles?

    1. dude says:

      @dude Last year’s senior profiles didn’t start until May. Calm down.

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