Bagels, bagels, bagels!

After moving to the IE (Inland Empire),  I began my typical food and coffee exploration in the area.  I know there is so much left uncovered and it will take years and the insider scoop from friends to find all of the gems.  At the first level of excavation here in Riverside, the pastry and coffee department were kind of lacking.  I mean, I know I am a self-proclaimed coffee and pastry snob, but you know it's bad when you choose to go to Starbuck's instead of the local coffee shop.  Sad, sad times.  We have basically been in a coffee depression since we left Boston.  In the last 9 years we've always been within walking distance access to a fabulous cappuccino.  That was very, very bad for my finances.  So the good news is without a good coffee shop I don't spend as much money.  We've been living here for 7 months in this coffee dysphoria...until just last week when we made the most magnificent discovery.  So grateful that the mass email from UCR didn't suffer the fate of the delete button.  With a top ten list of the best coffee in town, we found our match made in coffee heaven!  Lift Coffee Roasters, our new home away from home.  We sat there smiling as we sipped our cappuccinos, gazed at the palm trees and enjoyed our new hipster haven.  Bonus: it's right across from Trader Joe's, so I can grab a coffee, buy some beans and do some grocery shopping. 

And now onto the original inspiration for this post: bagels!  Oh my goodness I love homemade bagels so much!  It always seemed so mysterious and difficult.  Turns out, it is easy and fun!  As I mentioned, the pastry department here is sad.  I  walked into, and promptly out of, a bagel place here after I took one look at them.  Pale, speckled with dried-up jalepenos, and a sad bagel or two lying in each metal basket :( After a conversation with a friend here who had come to the same bagel conclusions as me, we realized that we had each independently decided we were going to try to make them on our own.  Since we were on the same track (and have 3 kids under the age of 3 between us) we decided to work on it together.  She made the dough and we played around with the hand rolling and shaping.  Our first batch out of the oven was a success!  Topped with the classics including sesame seeds, poppy seeds, minced onion, fleur de sel with herbs de provence and an everything mix. So yummy!  Around this same time I thought I might connect with a fellow foodie and bagel-creator extraordinaire in Boston  (see the Hangry Foodasaurus' cousin, bagelsaurus).  Mary gave me some fantastic suggestions on where to begin and between all of her suggestions and three online recipes I am well on my way to making awesome homemade bagels.  I think I've experimented 4 or 5 times now and my new favorite is the cinnamon raisin bagel.  

Don't be intimidated by the bagel process--it is actually quite simple!  Just give yourself enough time for overnight proofing.

The process described below was a combination of recipes and suggestions.  Thanks to the bagelsaurus for all of her suggestions!  At her recommendation, I start by looking at this blog called kludgy mom where she uses the Mark Bittman's (How to Cook Everything) bagel recipe.  The original attempt with my friend was done with this recipe http://allrecipes.com/recipe/real-homemade-bagels/  I like it because it gives an oven temperature and few other details.  Finally, I am frustrated that I can't find the original post, but the way I get the cinnamon raisin toppings into the bagel was from another blog...If I find it again, I'll link to it.

I always start the dough in the evening but start at least 3 hours before you want to go to bed.  

Like I said, I am influenced by many different sources, but this is what I've been doing. 

In a large bowl place:

-3 and 1/2 cups bread flour, plus more as needed

-2 teaspoons salt

-1 teaspoon instant yeast

-2 tablespoons malt syrup, maple syrup, molasses or sugar (I've exclusively used molasses but I want to branch out eventually)

Mix it all together by hand with a wooden spoon and then add:

-1 1/4 cups of room temp water and mix by hand until the dough becomes a well-defined ball, slightly sticky and easy to handle. 

- If the dough is too dry, add water 1 tbsp at a time.  For me it's usually not dry enough so I add a little more flour.  Turn the dough out onto a lightly floured counter and knead for a minute or two longer by hand, adding as much flour as necessary to make a smooth, tough, very elastic dough.

-Dump the lump of dough into a large bowl, cover loosely with plastic wrap or a towel. Let rise for about 2 hours at room temperature.  

-Deflate dough ball and let it rest covered on a floured surface at least 10 min.  **if you are doing cinnamon raisin see instructions below.  If not, continue to cut dough ball into 8 equal pieces.  Roll into bun-like balls and poke a hole in the center with finger and work into bagel shape.  Place all 8 bagels on a parchment-lined (I am into my silicone liner right now) baking sheet keeping them covered and lightly floured the whole time you work.

-Pop tray of covered and shaped bagels into fridge overnight.  

-In morning, remove from fridge and let them return to room temperature.  

Assorted toppings

-Preheat oven to 475 degrees F.  Boil a large pot of water with about 1/2 cup or so of honey (optional).  Have a cooling rack nearby and the toppings (if using) ready on small plates.  

-Do not crowd bagels as you drop one at a time into boiling water.  I can fit 4 in a go.  They should float right away.  Cook one minute per side, carefully flipping them with a slotted spoon.  Scoop out of water and place on cooling rack.  Continue with the other bagels. Once they are cool enough to be handled and they are still a little wet, dip them into desired toppings.  

-Place bagels on baking sheet and bake 20-25 minutes or until nicely browned.  Remove and cool on wire rack.  

From first bagel attempt with friend

-Serve hot with your favorite cream cheese, butter and jam or just as is because they are so amazing!

 -Bagels keep 1-2 days.

**For cinnamon raisin, take the dough ball and flatten it out with a rolling pin.  Sprinkle generously with cinnamon and raisins.  Roll the pizza-like creation up like a tube.  Then continue with cutting and shaping.  

Breakfast of Champions

In May, my husband and I spent about a week in Bordeaux.  When we travel we sort of like to pretend that we are locals, rather than tourists.  In fact, many people mistook us for being French which we took as a HUGE compliment.  We spoke the language (not well, but we tried) and we basically relaxed and tried to get into rhythm with the beat of the city.


We went out to eat at many wonderful places, but we also enjoyed a lot of picnics at different spots along the Garonne River and in the lovely city parks.  One really cool thing was that the sun didn't set until 10 pm!  I am not kidding--I took a photo one evening of the clock in the square during the sunset because I couldn't believe it.  It is literally a city that doesn't sleep because it's never dark!  


There was a culture for trick roller-bladers, skateboarding, cycling, sailing, strolling and enjoying life.  One really funny thing we noticed is that literally everyone is always noshing on baguette!  It would be unusual if you didn't see someone carrying a baguette (or two or three!) at all hours of the day and night.  We were staying right in the heart of the city so there were always tons of people around shopping, sitting in cafes, playing music, taking photos, and going to and from work and school.  Note: there are 70,000 undergraduates in the area, attendees of the University of Bordeaux.


One of my favorite mornings, I stopped in the city indoor marketplace.  The kind where business people pop in before work and get a quick espresso and older adults have a pastry and espresso inexpensively.  I sidled up to a very, very old woman who was enjoying a croissant and coffee.  The best part was that she was seated at the bar, but in a normal-sized chair and had her goodies resting atop a bar stool.  I gathered that this was her everyday ritual because the barista seemed to know her and helped her set everything up in a very dignified way.  I ordered my espresso and I was amazed that it cost less than one euro.  It definitely wasn't the tastiest, but it got the job done of waking me up. 


While I stood there, I was so thrilled because I could understand the conversation around the bar which was a discussion about the food-borne illness outbreak that the Germans had blamed on cucumbers and other produce from Spain.  I had heard about it in the news and for the rest of the trip was a little wary of my raw salads, but nothing was taken off the shelves so I figured what the heck, I'll eat whatever.  The source of these illnesses never turn out to be what they think it is anyway.  The main thing I cared about was that I could understand French!  


Satisfied and caffeinated, I proceeded to the grocery store (a Carrefour chain place) bought a baguette, a jar of Nutella and some apple juice and I went outside and sat on a bench and enjoyed my breakfast of champions!

A. Andiorio, petit dejeuner des champions!

Since our return from France we realized we were craving a lot more bread and chocolate.  We now have two kinds of chocolate spread for toast which for me has lately been turning into grilled banana and hazelnut spread sandwiches.  


You can try one in Cambridge at Crema Cafe in Harvard Square or they are totally simple to make at home.  Here's what you do if you want to have the most amazing snack ever!  


-Heat your panini grill or pan (like you would use for grilled cheese) on the stovetop,
-Slice one banana,
-Get two slices of delicious bread (classic, French bread or Italian white works best),
-Spread Nutella or your other favorite almond-chocolate or hazelnut-chocolate spread on each side of the bread,
-Add the sliced bananas and panini that bad-boy until the insides are melty and delicious,
-Slice diagonally and get ready to die and go to heaven.  End of conversation.  

Hanger Management

Well, I'm back!  Maybe you didn't know I was gone.  I got hit hard and fast by a flu that left me feeling that the only thing I wanted to do was sleep, eat lozenges and drink hot water with lemon and honey.  Those days are over now and I am proud to say this is the first day I made it through without taking a nap--but the day is young!


One interesting thing to note was that during this one-week period of illness, I didn't experience any symptoms of hanger.  I was rarely hungry, but did get a few cravings for popsicles, toast, soup and ginger ale.  Once the senses of taste and smell are gone, the HF is left to ponder the question, "What is there to life besides eating?"  I guess that's one way to control your hanger (but it isn't very fun)!


You know that weird feeling you get when your eyes become glassy, you have the occasional cough or sneeze and you just feel off?  As soon as I felt it coming on I immediately decided to make some chicken soup and bread.  My darling cousin gave me a wonderful gift for Christmas entitled, The Unofficial Harry Potter Cookbook, by Dinah Bucholz.  There were some fun recipes I had been meaning to try that were perfect for the upcoming St. Patty's Day holiday.  I made a Mulligatawny Stew and served it with an Irish Soda Bread.  This bread made the most delicious toast to accompany something savory or to eat alone with some preserves.  It was more like a pastry or scone than a bread.  


Irish Soda Bread adapted from The Unofficial Harry Potter Cookbook


4 C flour
1 1/2 t baking soda
1/2 t baking powder
1 1/2 t cream of tartar
1 t salt
3 T  sugar
 (4 T) butter (cut into small pieces)
1 egg, beaten
1 1/2 C buttermilk (or powdered buttermilk with added H2O)

1. Preheat oven to 425 degrees F and grease and flour 9-inch round baking pan/dish.  Glass or metal can be used.
2. In a large mixing bowl, whisk flour, soda, powder, cream of tartar, salt and sugar.  Rub in small bits of butter with your fingers.  The mixture will seem very floury but that's OK.  
3. With a large spoon, fold in the egg and buttermilk until a dough begins to form. Remove now-beginning-to-form-ball from bowl and knead briefly on floured surface until dough comes together.  Will be a little flaky in appearance.
4. Form dough into a round shape and dust top with flour.  (I used a little wire strainer to get the dusted effect).  Place dough into the prepared pan and using a sharp knife, score with an X-shape about 1/2 inch deep on the top of the dough.
5. Bake for 15 minutes; reduce heat to 350 degrees F and bake another 40 minutes until the bottom is dark golden brown.  Each oven varies, so keep an eye on it.  Remove from oven, and after a few minutes place on wire rack to cool.
6. Yummy served slightly warm.  Makes amazing toast after the first day.  Great served alone, with butter and jam, and also works well with savory soups.   

My friends have been raving about this and saying it tastes like and has texture of a cornbread/scone hybrid.  Since it looks artisanal, it is fun to bring to a potluck!

Makes 1 loaf (and an explosive floury mess in your kitchen, but if you're sick you can leave it and hope your housemate/partner will feel sorry for you and clean up).  It worked for me!