Tag Archives: jew-ish

birthday bagel blogginess

Today is Mark’s birthday. Even though we are not celebrating for a few more weeks (nobody is around on thanksgiving weekend, and Mark will be gone for the next 2 weeks), I wanted to do something special on the actual day. I knew that he loves bagels with lox and cream cheese, and other than when we go to Saul’s, he doesn’t have them that often. I had recently seen Smitten Kitchen make her own bagels, so I decided to try it.

 

You start the dough at least one day before you want to cook the bagels. I could go into a jewish spiel about slaving over the stove, but I will benice and save you from my dramatics. It wasn’t really slaving, what with having a bread machine that can knead the (really stiff) dough, and it was fun making the bagel shapes. Putting them in the fridge overnight was such. hard. work.

 

Here are the bagels this morning, boiling in a bath of water, baking soda, and molasses (I didn’t have malt syrup):

 

bagelsboiling

floaty bagely goodness

 

 

Here are the just boiled bagels, topped with crushed garlic and salt, ready to go into the oven:

 

bagels boiled

the garlic is not that neon, but still yummy

 

Here is the final plating, with cream cheese (oh how I miss Temp-tee whipped cream cheese! Nancy’s Organic is so not as good) and lox:

 

bagels done

boiled, baked, bagely goodness

 

They were quite good, especially considering I used bread flour instead of super high gluten flour, active dry yeast instead of instant yeast, and brown sugar instead of malt syrup. The first batch did not have a super crispy crust, but the second batch, which was in the oven for longer, did. Mmmm! And Mark agrees.

Happy Undisclosed Age’th Birthday! I love you!

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meatballs of fury

i made this up using the meat leftover from my mom’s stuffed cabbage recipe:

1/2 lb ground beef
1 egg
1/4c rice
1/4c onion
raisins
pistachios
1can tomatoes
2 leaves chopped kale
cinnamon
coriander
red pepper flakes
salt
pepper

cook rice for 10 minutes, until mostly done.
in a bowl, combine beef, egg, rice, onion, cinnamon, coriander, red
pepper flakes, salt, and pepper. form into small meatballs.
in a pot, combine can of tomatoes, raisins, and pistachios. Bring to a
boil. add meatballs to pot. Reduce heat to simmer. Cover, cook until meatballs are done.
take off heat, add kale and stir until kale wilts.

serves 2

Sorry, no pictures because it’s all in my and Mark’s tummies.

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Alien LifePods

3 guesses as to what these are.

Wrong! This was my attempt to be a good jew. I attempted to make my mom’s fabulous stuffed cabbage (when I was a kid, nay, even 3 years ago, I would have made gagging noises at this dish. My tastes have matured. That’s probably the only part of me that has). I followed the directions to the letter, and took them out of the oven at the requisite time, but the inside didn’t look done. I certainly didn’t want Mark to think I couldn’t cook (I mean, why else would he hook himself up with a member of the tribe? It can’t be the guilt trips), so I popped them back in the oven. And then forgot about them. Whoops! They tasted good, if a bit .. um… condensed. Certainly not as moist as they should have been. They froze ok. Next time, I am setting a damn timer.

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