Tag Archives: bagel

Breakfast… Momofuku-style

There’s only one word for these suckers… obsessed!  I am, my husband is, our friends are… The bagel bombs from Christina Tosi and the Momofuku Milk Bar are incredible.  The mother dough that is the “bagel” outside is super easy to whip up in the KitchenAid and then the filling can be whatever you want it to be, though I’ve yet to venture far from the original of cream cheese, bacon and scallions…  You can order the book on Amazon at the link above for this recipe and a ton of my other favorites (chocolate chocolate cookie, candy bar pie, the list goes on and on!)

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In Print: Clips from Food Sections

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5. – The San Francisco Chronicle Posh Squash “Nature seems to have had some of her giddiest moments in the pumpkin patch, judging by the winter squash and gourds for sale at Bay Area markets these days. They have warts and bumps, ridges and furrows, stripes and speckles, and come-hither curves. Few denizens of the produce world are more alluring – or more confusing.”

4. – The Boston Globe CheapSteak “Call it the meat index. If you want to know whether times are tough, ask your butcher. “We are selling so much more hamburg,” says Charles Silva, owner of New England Meat Market.”

3. – The LA Times The Bagel: An L.A. Story “Friedman is not a stickler for a particular-size bagel and does not have a problem tweaking his recipe here and there to suit a customer, but he has been raised in a strict bagel-making tradition. Sitting in his glass-enclosed office looking out over his Brooklyn Bagel factory, the scene does not appear to have changed much in five decades.”

2. – The NY Times Eurpoe Relaxes Rules on Sale of Ugly Fruits and Vegetables “Misshapen fruit and vegetables won a reprieve on Wednesday from the European Union as it scrapped rules banning overly curved, extra knobbly or oddly shaped produce from supermarket shelves. Ending regulations on the size and shape of 26 types of fruit and vegetables, the European authorities killed off restrictions that had become synonymous with bureaucratic meddling.”

1. – The Washington Post Oolong, the Tea Lover’s Tea “Asking a wine, chocolate or coffee expert to pick a favorite is like asking a mother to choose between her children. Not so for tea connoisseurs: Oolong “is the tea that got me hooked on tea,” says importer Brian Wright.”

photo from The Boston Globe

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In Baking Heaven

Last weekend I spent a therapeutic Sunday baking up a storm starting with homemade bagels!  The process was long, but most of that time was the dough rising, which happens a three times. All of the effort involved was surely worth it as the outside of these bagels had that perfect slight “crunch” to the outside “crust” and soft doughiness on the inside.

I didn’t think to make the “starter” that most recipes call for Saturday night, so I scoured the internet for a recipe that doesn’t involve prepping the dough the night before and found one in my Martha Stewart’s Baking Handbook, which happens to be one of my all-time favorite cookbooks.  I modified just a few things as I was out of a couple of the ingredients and didn’t have barley malt syrup.

Bagels! (from scratch!)
3/4 tsp active dry yeast
1 2/3 cup warm water
3 tbsp sugar
3 tbsp brown sugar
1 lb 6 oz flour (this is about 4.5 cups)
1 1/2 tbsp salt
toppings (I used sesame seeds)

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