Bagels

Hot fresh bagels!!!  I have tried many a bagel recipes and this one is my hands down favorite with a bit of adaptation.  I really need to make these more often since they are so easy.

WARNING: this recipe is not for the faint of heart mixer.  The stiff dough can burn the heck out of the motor.

FYI this recipe has a night time start

I prefer to pop a hole in the middle.  Rolling the dough  is to much work.

Then stick you fingers in the middle and slowly pull outward.

Good night, Bagels ready for a slow cold rise.

Good morning beauties, nice and puffy

A quick boil

Dip into the toppings when still wet and sticky

 agh!  lowest shelf... lowest shelf oops

Bagels

From Cooks Illustrated

The New Best Recipes

  adapted

2 cups all purpose King Arthur Flour

2 cups King Arthur Bread flour

2 t sea salt

1T barley malt syrup

1 1/2t dry active yeast

1 ¼ cups water (80 degrees)

toppings: poppy seeds, sesame seeds, caraway seeds, black caraway seeds, kosher salt…anything your heart desires

~ mix the flours, salt, and barley malt in a bowl of a standing mixer fitted with a dough hook

~ mix a low speed to blend

~ add the yeast and water

~ mix at the lowest speed until dough looks scrappy about 4 minutes

~ increase speed to low-medium and mix until dough comes together and is smooth and stiff about 8 to 10 minutes

~ remove the dough from bowl and put on work surface

~ divide the dough into 8 equal pieces about 4oz each

~ roll each piece into a smooth ball and cover with towel for 5 minutes

~ poke one finger into the center of the ball

~ then stick two fingers into the center hole, stretching the dough into a circle

~ try to get the center hole an inch to an inch and a half while maintaining an equal thickness all the way around.  As you can see I have not perfected this technique

~ place the bagels on baking sheets dusted with corn meal, cover with plastic wrap and proof in the refrigerator overnight, 12-18 hours

~ remove the bagels from the refrigerator 20 minutes before baking

~ in a saucer or two pour your toppings

~ adjust the oven to racks to lower middle and heat to 450

~ if using a baking stone, my preference, sprinkle with corn meal

~ pour water into a large wide lipped stock pot, water should be at least 3 inches in depth and bring to a rapid boil

~ working 3 to 4 at a time drop the raw bagels into the boiling water

~ after 20 seconds flip the bagels and remove after 10-15 seconds

~ transfer to a wired rack bottom side down

~ when cool enough to handle gently press into toppings

~ place in oven and bake until golden brown ( not burned like mine) about 14 minutes

~ use tongs to remove and cool on wire rack

Chinese Chicken Salad with Hoisin Vinaigrette

Cabbage either you love it or hate it.  I happen to love it.  Memories of buttery cabbage and noodles at my Grandmothers house brings a smile to my face and a growl in my stomach.  Moving on to 2011 where butter means addition dimple on my thighs, but cabbage remains a healthy choice.

At the dinner table 3 very unhappy faces stared at me and groans filled my ears.  "What's in it?" they cried.  "Good stuff", I reply.  "Try it you'll like it" and they did.  After gobbling several servings they declared this was a make again.

Chinese Chicken Salad with Hoisin Vinaigrette

from American's Test Kitchen

Family cookbook

adapted

dressing
2/3 cup unseasoned rice vinegar
1/3 cup safflower oil
6T hoisin sauce
3T low sodium soy sauce
1T grated ginger

~ put all of the ingredients in a tall glass and whisk to combine, whisk again just before using

salad
1 pound boneless skinless chicken breasts
salt and pepper
1T vegetable oil
1/2 head cabbage
2 organic orange or red bell pepper sliced thin
1 cup snow peas tips and strings removed cut into bite size pieces
4 scallions
1 cup chow mein noodles

~ season chicken
~ heat skillet medium heat and add oil
~ add chicken and cook 5-7 minutes per side or until they are no longer pink inside
~ allow chicken to cool and then shred into bit size pieces
~ toss the chicken with 1/2 the dressing and marinate in the refrigerator for 30 minutes
~ toss the chicken with the cabbage
~ add additional salad items
~ serve remaining dressing and noodles

Caesar Salad

One of the top salad's in my opinion is Caesar salad.  What a perfect combination of flavors without the egg.  So I search and try many a recipe seeking perfection and I think this recipe belongs in the top five.

Caesar Salad

from America's Test Kitchen

Family Cookbook

adapted

dressing
1/3 cup grated Parmesan cheese
1/4 cup buttermilk or non-fat milk and 1/4t lemon juice mixed
7 anchovy fillets
2t Worcestershire
2t dijon mustard
2 minced garlic cloves
1/4t salt
1/2t pepper
1/3 cup extra virgin olive oil

~ blend all the ingredient except the olive oil in a blender on high speed until smooth
~ with motor running slowly add the oil in a steady stream

salad
3 romaine hearts or fresh butter lettuce torn into bit size pieces
2oz freshly grated Parmesan cheese

~ toss lettuce and Parmesan cheese
~ add dressing and croutons

croutons
loaf of day old bread cut into cubes
2 minced garlic cloves
2 or more olive oil

~ heat large cast iron skillet high heat
~ add oil and heat
~ add garlic and brown slight
~ toss in bread turning to brown

from our garden: butter lettuce

Corn Salad with Black Beans and Tomatoes

Everyday we wander around our garden and we are greeted by bunches of bright green tomatoes, anticipation!  We are on the cusp of garden greatness with many varieties of the juicy fruit.  So we sit and wait and watch.  In the meantime, we enjoy organic tomatoes from Trader Joe's.  This cheery salad can be a refreshing accompaniment to any summer meal.

HAPPY MOTHERS DAY

Corn Salad with Black Beans and Tomatoes

from American's Test Kitchen

Family Cookbook

adapted

dressing

4T extra virgin olive oil

2T lime juice

1T red wine vinegar

1 jalapeno seeded and minced

1 garlic clove minced

1/2t cumin

1/4t sea salt

1/4t freshly ground pepper

~ combined all ingredients in a tall glass and whisk 

salad

1 package frozen sweet organic corn
1 pint organic sweet cherry tomatoes
1 15.5oz can organic black beans drained and rinsed
6 scallions sliced thin
3T minced cilantro
salt and pepper to taste

~ heat cast iron skillet high heat
~ add the frozen corn and cook until slightly blackened
~ remove from heat and put in large bowl
~ add other salad ingredients to corn
~ add dressing and toss
~ season with salt and pepper

from our garden: cilantro and scallions