Cooking With Bwog 2.0: The Challenge
Written by Bwog Staff
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).
Lasagne Bianco (Serves 6)
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
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
1 pie crust
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
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.).