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 Everything Bagel I don’t think I had ever eaten bagel until I was an adult, at least not a memorable one. When I was a kid, living in our small town, the only bagels available were in the “special” section of the frozen food case. There were maybe three packages of “plain” or “egg” bagels at the end of the food case. It wasn’t until the Silvers moved onto our block I never knew anyone who actually ate them.
As an adult I started seeing “fresh” bagels in the bread section of our supermarket and loved them. I could choose plain, egg or onion and once I toasted them and spread a half-pound of cream cheese on them they were to die for. Later, Mia and I encountered a Noah’s Bagels whilst at a seminar in Portland, OR; The incredible bagels at Noah’s were huge, chewy and topped with an enormous amount of deliciousness. I was hooked.
While our town has grown to an urban area, there is still no bagel shop and few choices for a delicious, chewy, plump bagel. To the rescue, a little flour, bit of time, hot water and I have a wonderfully delicious bagel, with the characteristic chewy crumb. Top it anyway you like this bagel is excellent with a smear or without.
Bagel Ingredients
Preheat oven to 400°
- 1 cup Water
- 1 teaspoon Salt
- 1-1/2 teaspoon Sugar
- 3 cups Bread Flour
- 1 teaspoon Active Dry Yeast
- 1 Egg Yolk
- 2 tablespoons Cornmeal
- 1 teaspoon dehydrated Onion flakes
- 1 teaspoon Sesame Seeds
- 1 teaspoon Poppy Seeds
- 1 teaspoon dehydrated Garlic flakes or granulated Garlic
- 1/2 teaspoon crushed Red Chili
- 1 teaspoon Flaked Sea Salt
- 1 1/2 cup Cheddar Cheese, finely grated
Bread Machine Method
Put the water, salt, sugar, bread flour, and yeast in the bread machine in the order listed or according to manufacturers’ directions. Process on dough cycle.
When program is complete, remove dough from pan and turn onto lightly floured surface; divide into 10 equal pieces. Roll each piece into a ball; make a 1-1/2 inch hole in center of each ball.
Traditional Method
Put the water, salt, sugar, and yeast in in a bowl; stir in flour; turn out dough onto a lightly floured surface and knead for approximately 10 minutes. Grease (or spray with cooking spray) a bowl or container large enough for the dough to rise and double in size. Place dough into bowl, cover and place in warm place to rise. Allow to rise until double in bulk. (approximately 1-1/2 to 2 hours)
When dough has doubled in bulk, turn onto lightly floured surface; divide into 10 equal pieces. Roll each piece into a ball; make a 1-1/2 inch hole in center of each ball.
Making the Bagels
Slightly stretch bagels into a donut shape and place on greased baking sheet. Spray tops with cooking oil; cover with wax paper and a dry towel. Place in warm area (free of drafts) and let rise for 30 minutes.
Mix Topping Ingredients together — mix Onion, Garlic, Sesame Seeds, Poppy Seeds, Salt and Cheese together in a small bowl and set aside.
Bring 3 quarts of water to a boil. Gently place risen bagels, a few at a time, into water and simmer for 5-6 minutes, turning bagel over 1/2 way through cooking time; remove with slotted spoon to paper towels for draining.
Place on greased baking sheet dusted with cornmeal. Brush tops lightly with egg yolk mixed with 2 tablespoons water; top with topping mixture; bake for 25-30 minutes or until golden brown. Bon Appetit!
 Mushu Beef Wraps I love an easy to prepare, quick to the table dish that has a high satiety value. Mushu Beef Wraps fit the bill!
Mushu is a favorite of mine when dining in a Chinese restaurant and this dish captures the lovely flavors of Mushu and the ease of preparation that anyone who works for a living needs. Great dish for a week night meal!
The slaw and beef can be prepared ahead to use for a last minute meal; simply heat the beef in a microwave for a few seconds and then assemble the wraps
Mushu Beef Wrap Ingredients
- 1/4 cup Hoisin Sauce
- 1 tablespoon Mirin
- 2 tablespoon Oelek Chili Garlic Sauce
- 1 tablespoon Soy Sauce
- 1 pound Flank Steak
- Tortillas
Method
Cut flank steak into 1/4 inch thick slices across the grain of the meat.
Combine hoisin, soy sauce, mirin and chili garlic sauce in a bowl. Add beef, tossing to coat; marinate for 5 minutes. While the beef is marinating make the slaw.
Heat a pan over medium-high heat. Sear beef in small batches until they are browned, turn over and brown other side.
Slaw Ingredients
- 1 tablespoon Rice Vinegar
- 1/2 Cabbage, shredded
- 2 tablespoons Rice Wine Vinegar
- 2 tablespoons Honey
- 1 tablespoon Soy Sauce
- 1/4 cup Green Onions, chopped
Method
Combine shredded cabbage, vinegar, honey, green onions and soy sauce in a bowl, toss and allow to sit for about five minutes.
Assemble and serve
Warm tortillas on a hot comal until soft, about 10 seconds. Place 1/4 cup beef on each tortilla; add 2 tablespoons of slaw to top of beef; roll tortilla to close into a burrito like wrap.
 Hummus I love to make hummus, it is easy, very good for you and has a high satiety value. Hummus is an excellent, low fat, high energy food perfect as a light meal or for an appetizer. There are a ton of ways to “customize” hummus depending upon taste and other things being served with it. I like to make a Lemony Hummus and equally love a Garlicky Hummus. It’s just good food!
Hummus Ingredients
- 1 15 ounce Can Organic Garbanzo Beans
- 1 Clove of Garlic
- 1 Tablespoon fresh Parsley, stems and all
- 1 Teaspoon fresh Oregano
- 1 Teaspoon Kosher Salt
- ½ Teaspoon freshly ground Black Pepper
- 1 to 2 Lemons, juiced
- ½ cup Tahini (Optional)
- ½ cup Olive Oil, maybe more
Method
Place all ingredients but the olive oil in a food processor, remove pour lid on top, turn the processor on and begin to add the oil. Blend until the Hummus is smooth and creamy to your taste, using all the olive oil. If it is not creamy enough add a bit more olive oil and blend some more. Grab a piece of pita bread and taste, adjust seasonings to your liking. Place in a serving dish and drizzle a bit more olive oil and garnish with herbs or pine nuts, or olives.
Depending on what I have in the pantry I change the Hummus by adding optional other ingredients. Sometimes I blend them in well and other times I coarsely chop the added ingredients so that I have a bit of chunky texture. Consider adding the following:
- 1/8 Cup Sun dried Tomatoes
- ¼ Cup Green Olives, crack with side of a knife and remove pit
- ¼ Kalamata Olives, pitted
- Roasted Garlic
- Crushed Red Chilies
Garbanzo Beans (Chickpeas) are a good source protein and an excellent source of dietary fiber and are low in fat. Because of the high fiber content they make an excellent source of carbohydrates, especially for persons with insulin sensitivity or diabetes. Of course you should consult your medical practitioner for health related issues.
If you have never tried Hummus, consider it! Hummus is a wonderful appetizer or light meal, is good for you and is very easy to make.
 Onion and Garlic Focacia Focaccia is a wonderful, Italian bread which is a perfect light meal or a compliment to salad, soup, cheese or a roasted vegetable tray. Great as an appetizer and easy to prepare this savory bread fills the senses from the moment the bread begins to raise until it is doused with garlic and olive oil and baked. I imagine Focaccia as the predecessor to the modern pizza. Deliciously satisfying and delightfully rustic, Focaccia is a peasant food that is gaining notoriety in bistros and trendy restaurants alike.
This basic Focaccia is one of the easier bread doughs to make either using the conventional method or a bread maker using your dough setting. The end result is a bread with a wonderful crumb and lots of flavor.
Garlic Focaccia Dough Ingredients
Preheat oven to 400°
- 1 cup Warm Water (110°)
- 1/3 cup Olive Oil
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 3 cups Bread Flour (All-Purpose will also work nicely)
- 1-1/2 teaspoons Yeast
Conventional Method
Place water in a bowl, add sugar, salt and yeast; Sift flour into bowl and gather together with wooden spoon or hands. Once a soft dough has formed, place onto a lightly floured working surface and knead for 5 minutes. Place prepared dough into a lightly oiled bowl large enough for the dough to double in bulk. Place in a warm place, cover and allow to raise for approximately 1 hour or until double original size. While dough is rising, prepare topping. When dough has doubled in bulk, proceed to panning method.
Bread Machine Method
Place ingredients into hopper of bread machine in order listed; set machine to process on dough setting. While dough is rising, prepare topping. When machine indicates dough is ready, proceed to panning method.
Onion and Garlic Focaccia Topping Ingredients
- 1/3 cup Olive Oil
- 1 head Garlic, finely chopped
- 1 small Onion, thinly sliced (About 1 cup)
- 1 teaspoon dried Oregano
- 1/2 teaspoon Salt
- 1/2 teaspoon Crushed Red Pepper
- 1/4 cup grated Parmesan Cheese
Method
Place olive oil in small sauté pan and heat over medium heat; add onions and cook until tender but do not brown; add garlic, oregano, salt and red peppers and remove from heat. Set aside until ready to use.
Panning and Baking Method
Once dough has double in bulk, divide in half. Spray (2) 9 inch round pans with olive oil pan coating. Gently press each half of dough into a pan and make dimples with fingers; set pans in a warm place and cover with a towel; allow to raise until double in bulk or about 30 minutes.
Once pans of dough are ready place 1/2 of the garlic and onion topping on top of each pan of dough, sprinkle with Parmesan cheese, and re-dimple, if needed, and place into hot oven. Bake bread for about 25 minutes or until golden brown. Bon Appetito!
 Cabbage Roll I was stuffing some cabbage rolls this evening when Mia remarked that I had rarely ever made them. I must be a bit “thick”, she loves them, they are very easy to prepare and don’t strain the budget. I’ll have to keep cabbage rolls top of mind.
I have made cabbage rolls a number of ways; stuffed with meat, stuffed with rice and a combination of the two. Tonight I stuffed them with a ground beef mixture I use to make stuffed piquillo chilies.
Cabbage Roll Ingredients
- 1/2 pound lean Ground Beef
- 1/2 medium Onion
- 1/2 teaspoon ground Black Pepper
- 1 teaspoon Kosher Salt
- 1/2 teaspoon ground Celery Seed
- 1/2 teaspoon Sweet Paprika
- 2 tablespoons Flour
- 6 Cabbage Leaves
- 1 small can Tomato Sauce
Method
Preheat oven 350° – coat small casserole dish with vegetable oil
Break hamburger up into a skillet and start cooking over low heat; grate onion into meat; add seasonings. Continue cooking and breaking up meat entirely so there are no clumps. It will take approximately 8 minutes. Add flour and mix in well and continue to cook for additional 2 minutes until meat mixture is bound together.
Bring 2 quarts of water to boil and drop cabbage leaves into water. Cook for about 2 minutes, remove from water to a work surface. Place 1/6th of meat mixture into each leaf, roll up and fold end under. Place roll into baking dish; finish all rolls and cover with tomato sauce. Bake in oven for 15 to 20 minutes.
Tips for success
Use the best quality, leanest ground beef you can find.
 Cabbage Roll
 Long before there was Thousand Island Dressing there was Russian Dressing. They really are very similar dressings and I like to combine the best of both worlds.
There are many, many ways to make a Russian or Thousand Island Dressing. Some are tomato heavy and some rely on vinegar and classic thousand island uses lots of pickle relish. My approach is to stay clear of the pickle relish (can’t be more than Hundred Islands) in favor of herbs and spices. Fresh herbs and full-bodied spices make a delicious dressing.
- 1 cup Mayonnaise
- 1/2 cup Ketchup
- 1/2 teaspoon Paprika
- 1-1/2 teaspoons Celery Seed
- 1/2 small Onion
- 1/2 tablespoon Worcestershire sauce
- 1/4 cup fresh Dill or 1 tablespoon dry Dill
- 1 hard-boiled Egg (optional)
- Salt and pepper
Combine the mayonnaise with ketchup and relish; crumble the egg (if using) into the mayonnaise mixture; grate the onion into the bowl, add celery seed, dill, Worcestershire, salt and pepper. Combine well. Serve over any type of salad greens or use as a dipping sauce. It is classically served over a wedge salad.
 Kumquat Glacée When I was a kid it was popular to grow fruit trees in the front of one’s home or even the parkway. I, like other kids, would help ourselves to the oranges, lemons, limes, loquat, avocado and kumquats I would encounter in my travels. Today, many of those old trees still exist in our town and in our parkway there is an old loquat which kids climb into and partake of the fruit. Each year as the kids leave a mess in the parkway I remind myself of the pleasure of adventure and the wonder of eating found fruit.
One of the fun fruits to find were the little oranges or kumquats. The flesh of the fruit was sour but the skin was very sweet and fragrant.
Sterling’s girlfriend, Jessica’s family sent some kumquats over us on Christmas and reminded me of the perfect little citrus of my childhood. I threw one in my mouth and nearly convulsed from the overwhelmingly sour, but delicious kumquat. Beautiful, fresh citrus, lusciously fragrant and perfect as a snack fruit, in a salad, a part of marmalade or as a glacée.
Kumquat Glacée Ingredients
- 4 cups Kumquats
- 2 cups Sugar
- 3/4 cup Water
Method
Cut the kumquats in half, remove any seeds you encounter, and set aside. Smaller pieces of fruit can be left whole. Place sugar and water in a heavy bottom saucepan and bring to a boil; add kumquats and return to a boil. Reduce heat and simmer at a very low boil for 10 minutes. Remove from heat and allow to cool.
Kumquats can be drained of any syrup for a glacéed fruit or placed in a a container with the syrup for a host of uses. I plan on using the fruit and syrup as part of a chicken dish I will be making in a few days and I’ll share the results here. Until then, I love to pluck one of these addictive glacéed kumquats from the jar for a delicious, tangy treat. Bon Apetit!
 Hungarian Goulash Somewhere in the American timeline Goulash got lost! Today most people’s idea of goulash is a concoction of hamburger, onions and tomato sauce and may or may not contain pasta or rice but is usually served along side it or potatoes. I would venture a guess the original Hamburger Helper was the result of what has become to be known as goulash.
The Eastern European idea of Goulash however is very different. Chunks of beef, braised until tender in flavorful, sweet paprika along with onions and other spices; and then served with dumplings. Yummy good and a very far cry from the hamburger goulash most Americans are familiar with.
Beef Goulash Ingredients
- 2 pounds Beef Chuck
- 2 Onions
- 1 Potato, coarsely diced
- 2 tablespoons Olive Oil
- 2 tablespoons Sweet Hungarian Paprika
- 2 Bay Leaves
- 4 cups Beef Broth
- 1/2 teaspoon Black Pepper
- 1 teaspoon Salt
Dumpling Ingredients
- 2 medium Potatoes, boiled until tender
- 1 Egg
- 3 to 6 tablespoons All-Purpose Flour
- 1/8 teaspoon Salt
Method
Cut beef into 1″ squares. Cut onions into a coarse dice.
Place olive oil in a heavy bottomed pot with a well fitting lid; heat oil over medium heat and add onion and cook until tender; add beef, bay leaves and paprika. Add 1/2 of broth, cover, reduce heat to low, and let beef simmer in its own juice along with the paprika for 1 hour but check often and add addition liquid if needed. (Don’t allow to boil dry)
While beef is cooking, make dumpling dough. Mash the potatoes and place in a bowl, break egg and beat lightly and pour over egg, add salt and flour and mix well with a wooden spoon. The amount of flour is a guideline, add additional if needed to make a firm, biscuit like dough. Cover and set aside.
Check beef, add diced potatoes and add additional beef broth and continue simmering until beef is tender. If needed add water and continue to simmer. The end result should be a very tender beef and a rich gravy. Add salt, check and adjust seasonings.
Dip a tablespoon in hot water and spoon dumpling dough in large rounded tablespoons into top of goulash, cover and simmer for about 10 minutes. Serve with sour cream. Bon Apetit!
Up in San Luis Obispo this evening Mia and I tried out an Indian Restaurant with Sterling. He had been there before and said it was good.
Shalimar is on Broad Street, sits a off the road nestled in a block building with coveted parking. The restaurant is tastefully appointed and the staff was wonderfully friendly.
Food is served family style and each of us made a choice to contribute to the meal. Mia ordered Chicken Korma which is a boneless chicken simmered in a tomato and almond sauce and it was superb. The chicken was deliciously cooked. Mia chose “medium heat” but for our taste it was on the mild side and we would order “hot” next time.
I ordered Palak Paneer which is spinach and paneer simmered together with spices. My Palak Paneer was traditionally prepared and tasted great.
Sterling ordered the Lamb Curry. I did not taste his curry but he really enjoyed it very much.
For me the very best part of Shalimar was the friendly people and the incredible Garlic Naan which is prepared on site and is absolutely the best.
I will visit Shalimar again and easily recommend it if you are in the mood for well prepared Indian Cuisine.
Shalimar Restaurant
2115 Broad Street
San Luis Obispo, CA 93401
Tel. (805) 781-0766
Fax. (805) 781-0763
Each year I make a batch or two of peanut brittle, people seem to love it and it makes a great gift! I have a short list of people who really love the stuff and each year I experiment with chilies, methods and spices to create something of a fusion brittle. Last year was a an Asian five spice themed brittle and the year before was a cayenne brittle. How fun the flavors become on the tongue, when you add the unexpected!.
There is something really wrong with adding bacon to peanut brittle! But this stuff is good. Bacon is well suited to a sweet and savory dish and marries well with peanuts. Wrap it in sugar and it’s delicious. It is one of those things you gotta try once and then stay very far from it. It is intriguing and even if you don’t like it you want another piece.
You could make the basic brittle with any nuts you wish, and I have changed my nuts up in many ways through the years, but in the end I could not think of a better nut to pair with pork than peanuts.
Bacon Peanut Brittle Ingredients
- 2 cups Sugar
- 1 cup Light Corn Syrup
- 1/2 teaspoon Water
- 1 pound raw Peanuts
- 8 strips Bacon
- 2-1/2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 teaspoon smoked Spanish Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon ground Chopotle Chile
- 1 teaspoon Salt
Method
Prepare 1/2 sheet pan by spraying cooking spray over entire surface or line with a silicon baking liner.
Mix soda, salt, paprika and cayenne pepper together in small bowl and set aside.
Finely dice bacon and cook in sauté pan until crisp; drain and set aside.
Mix sugar, water and corn syrup in a heavy-bottom saucepan. Heat over medium heat to 200°F; add peanuts; continue heating until mixture reaches 300°F; remove from heat; add bacon and spice mixture; stir together and quickly remove to prepared pan. Cool and break into pieces; mix chipotle chili and salt together and sprinkle over cooled brittle.
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