Cooking With Bwog
Written by Bwog Staff
We called it Cooking With Bwog 2.0 last year, but you get the idea now. Delicious weekly recipes from Matt Powell of the Culinary Society, using lots of ingredients you can pick up at the Greenmarket. Look out for much more Bwog foodie stuff in the next few weeks. This week: lamb kabobs and palmiers. Eat well, don’t do your reading yet.
Recipe of the Week: Lamb Kabobs
Summer never ends! Don’t abandon the grill just because you have discussion section now. This week’s recipe is adapted from a grilled lamb kabob. Lamb is an often over-looked meat in the diet of college students, but it can be a fantastic change from the typical chicken and ground beef.
2 lb. boneless leg of lamb, cut in chunks
Salt and Black Pepper
¾ tsp. Cinnamon
3 cloves of garlic, minced
1 C of mint, chopped
Red Wine Vinegar
Red Onion, cut in small chunks
Mixture of red, yellow, and green bell peppers, cut in chunks
1. Toss lamb chunks, salt, pepper, cinnamon, garlic, mint, olive oil, and vinegar in a bowl. Do not go overboard on oil—a couple tablespoons should do the trick. Let this mixture marinate for 3 hours at least.
2. Sauté lamb chunks in a skillet over medium-high heat to get most of the cooking done. This should take about 8-10 minutes, depending on how effective your dorm stove is.
3. Skewer, alternating the lamb, onion, and peppers. You can also add green onion, tomatoes,and whatever else you find suitable.
4. Broil for 5 minutes on a pan covered with foil. I like to serve this with a light arugula salad and pesto.
Dessert of the Week: Palmiers
Palmiers are the perfect handheld dessert for sweet tooth cravings. Here’s a simple version of the French dessert.
2 ½ C Flour
2 tsp. salt
3 sticks of butter, frozen
12 tbsp. ice water
2 C sugar
4 tsp. cinnamon
1. Stir flour and salt together in a chilled metal bowl. Grate frozen butter into the bowl and toss to coat.
2. Add iced water and mix. Dough should hold together when squeezed. If you need to, add a bit more water.
3. Form dough into a 7 X 7 square and wrap in plastic. Chill for 30 minutes.
4. After chilling, roll out onto a floured surface, making sure it does not stick. Roll into a large rectangle with the short end facing you. After rolling out, fold into thirds like a letter. Re-wrap and chill another 30 minutes.
5. Repeat the step above at least 2 times.
6. Sprinkle a clean work surface with the cinnamon-sugar mixture. Roll out the dough on the sugar as big as you can without tearing the dough. Fold in the two long sides so they meet in the center. Repeat. Fold on half over the other and press down gently. Sprinkle with additional sugar. Chill 30 minutes.
7. Cut slices of the roll that you have created. Place slices on a baking sheet covered in parchment paper. Bake at 425 degrees for 10 minutes. Flip over a bake another 8 minutes.
At Columbia: The Culinary Society has their first meeting of the year on Tuesday, September 14th. 9 PM, Lerner Ramp Room East.
In New York: The Top Chef: Just Desserts Premiere
The brand-new show premieres on Wednesday, September 15th. Throughout the city on Wednesday, Top Chef Dessert trucks will be driving around, many of the city’s bakeries will be giving out free samples, and many restaurants are providing free desserts for diners on Wednesday. Follow Bravo TV on Twitter or Facebook to find out more.