Cooking with Bwog 2.0: Exotic Mushrooms and Chocolate Curry
Written by Bwog Staff
Cooking with Bwog 2.0 rolls on with another pair of scrumptious recipes from our good friends at the Culinary Club. This week we’ve got a great ironically vegetarian salad and a chocolate-curry milkshake for those fearless eaters out there, along with a full slate of foodie events (including an ice cream event at NYU’s Chemistry Department). Bon appetit!
Discovering delicious mushrooms is one of the many culinary pleasures from the Farmer’s Market. At the Columbia Greenmarket, there is a perfect mushroom stand, full of all those exotic mushrooms you’ve never tried. Plus, the vendor is knowledgeable and friendly. This recipe is easy to multiply, and making more does not increase the time!
1 serving of arugula (available at the Farmer’s Market)
¼ sweet onion, sliced thinly (available at the Farmer’s Market)
¼ lb. hen of the woods mushrooms (available at the Farmer’s Market)
5 tbsp. olive oil
2 tbsp. red wine vinegar
1 ½ tsp. Dijon mustard
Salt and Pepper
Sharp Cheddar slices
1. Heat 2 tbsp. olive oil in a frying pan over medium-high heat. When the oil is shimmering, add onion slices. Saute for 2 mins. until tender. Add mushrooms along with another 3 tbsp. olive oil. Cook for 7 mins. on medium-low heat.
2. While mushrooms are cooking, arrange arugula in a salad bowl. Add mixed berries.
3. Mix dressing ingredients (red wine vinegar and Dijon).
4. Pour mushroom-onion mixture over the salad. Drizzle on the dressing and season with salt and pepper. Garnish with Cheddar slices.
Dessert of the Week:
Here’s something for the adventurous eater out there…
Curried Chocolate Milkshakes (Time: 5 mins, Serves 3)
2 large scoops chocolate ice cream
2 large scoops vanilla ice cream
½ C whole milk
¼ C dried coconut (opt.)
1 tsp. Indian curry
Optional garnish: Whipped cream and orange chocolate shavings
1. Combine all ingredients (except garnish) in a blender. If it has trouble blending, turn of blender, take off lid, and give the mixture a good stir with a wooden spoon. Try again.
2. When it is at the desired consistency, pour into glasses and serve with garnish.
Foodie Events of the Week:
1. Anita Lo, a Columbia graduate, is reopening her restaurant, Anissa which closed last year due to a fire. Go for a visit at 13 Barrow Street.
2. The Palm Court at the Plaza Hotel has finally reopened for tea service! Afternoon tea is now offered at a reduced price of 45-50 dollars.
3. Grab your friend at NYU and head over to the “State of Ice Cream” discussion! The discussion will take place in the NYU Chemistry Department, Room 1003, Washington Place (Greene Street) on Monday, April 19 at 5:30-7:30. Free with photo ID. Reservations at experimentalcuisine.com. (Sorry, no free samples.)