Apr

9

Cooking With Bwog 2.0: The Challenge

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The famous and incredibly delicious second incarnation of Cooking with Bwog colloquially known as Cooking With Bwog 2.0 continues this week with more tasty ideas from our friends at the Culinary Society. Make either this savory Lasagne Bianco or the delicate Macadamia Coconut Pie in the Carman kitchen and Bwog will give you a huge congratulations and our eternal culinary respect (plus maybe a catering job).

Photo courtesy of avlxyz's Flickr

Lasagne Bianco (Serves 6)

Ingredients:
3/4 C minced shallots
1 stick butter
1/2 C flour
1/2 tsp. nutmeg
3 3/4 C whole milk
1 C chicken stock
2 eggs, lightly beaten
1/2 C dry Marsala, or white wine
1/2 tsp. sea salt
1 C grated parmesan
12 (7″ X 3″) no-boil egg lasagne sheets

Directions:
1. Cook shallots in butter in saucepan over medium heat for 4 minutes. Add flour and cook on low for 3 minutes. Add nutmeg then slowly whisk in milk and chicken stock. Boil, then reduce to a simmer about 1minute. Cool the mixture to a warm temperature, removing from heat. Stir in eggs, Marsala (or white wine), salt, 1/2 tsp. pepper, and 1/2 C parmesan.

2. Spread 1 1/4 C sauce over the bottom of an 11″ by 8″ baking dish. Cover with three lasagne sheets. Repeat layering process finishing with remaining sauce and the remaining 1/2 C of cheese.

3. Bake at 350 degrees for 45-55 minutes.

Macadamia Coconut Pie
(Serves 6-10)

Ingredients:

1 pie crust
3 eggs
1 ¼ C brown sugar
½ tsp. vanilla
¼ tsp. salt
½ stick butter, melted
1 ½ C chopped macadamia nuts
1 C flaked, dried coconut

Directions:

1. In a tart pan, mold pie dough to the pan. Bake at 375 degrees for 20 minutes with pie weights and lined with foil. Bake another 15 minutes without foil and weights.

2. While the crust is in the oven, Whisk eggs, sugar, vanilla, and salt together in a large bowl. Pour butter into the bowl. Add macadamias and coconut. Mix together all ingredients until combined. Pour into prepared pie crust.

3. Bake at 375 degrees for 25-30 minutes. Cool for 30 minutes before serving.

This Week’s Foodie Events:

1. Exchange Bar and Grill: This recent addition to the New York restaurant scene has introduced an unheard of concept in dining: prices determined by customer demand! Prices for drinks and certain dishes fluctuate and are posted on a ticker. 256 Third Avenue (20th street).

2. Japanese Food Festival on April 10 from 1 pm to 1 am at the Japan Society, 333 E 47th Street. It includes cooking demos, tea workshops, samples, and food films. Suggested donation: $5.

3. Bakery Fundraiser Cook-off at Hot Bread Kitchen on April 11 from 4 to 7 pm at 43 E 7th Street. Tickets are $20. See nycharities.org for more info.

4. Free wine tasting featuring 15 southwestern French wines. The event is planned for April 18 from 2 to 6 pm at Le Du’s Wines, 600 Washington Street (Morton St.).

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7 Comments

  1. I have...  

    ...the BEST roommate. Who regularly makes things like bacon-wrapped pork chops with an apple cream sauce and onions and garlic and OH FUCK, YOU GUYS. YOU GUYS. THIS IS THE BEST ROOMMATE.

  2. Anonymous  

    wtf bwog....a picture of fuckin regular red sauce lasagne to go with your recipe for lasagne BIANCO. wtf this is so lame slaeopfnisfcz k;slo

  3. Anonymous  

    Macadamia Coconut Pie sounds pretty good. I'd make it if one of my suitemates wasn't so allergic to nuts. Is there a good substitute for macadamia that's not a nut?

  4. How many times  

    do I have to correct the butchered Italian on this post??!?! NON SI DICE "LASAGNE BIANCO!" The correct form is "lasagne bianche" or "lasagna in bianco" (the latter is more widely used). Non mandate tutto all’aria!

    GRAZIE ED ARRIVEDERTI!

  5. thanks, Bwog, but  

    if I wanted the recipe for a Lasagne Bianco, I would have just looked it up on epicurious.com/Gourmet magazine--from which the above recipe was blatantly copied:

    http://www.epicurious.com/recipes/food/views/White-Lasagne-with-Parmigiano-Besciamella-em-Lasagne-in-Bianco-Em-242032

    I'm not saying that all recipes posted must be original creations, but don't pass a copied recipe as an "idea" from Culinary Society. And perhaps you should have just copied the picture provided with the original recipe on epicurious, seeing as (and as someone noted above) you've got a picture of the wrong kind of lasagne.

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