Cinnamon Raisin Bagels

For me, bagels have been one of those foods that I never imagined making myself.  There is no way I could ever replicate what I enjoy so much from at the bagel shops, I would say.  Well, after spending some time mastering the breads, I decided it was time to tackle the bagel (or baa-gul, as my friends suggest I say it).  Being forced inside by Irene for 24 hours + provided the perfect opportunity to go for it.  Note: This adapted recipe from The Bread Bakers Apprentice by Peter Reinhart isnt so complicated, but it does require about a 3-4 step process over a 2-day period.  Thus, if you’re planning to make these (especially for others) its important to plan ahead and have the time.

yields 6 round, fluffy bagels (matt stole one before the photo shoot)

Ingredients

For the Sponge

• 1/2 teaspoon instant yeast
• 2 cups unbleached high-gluten or bread flour
• 1 1/4 cups water, at room temperature

For the Dough

• 1/2 teaspoon instant yeast
• 2 cups unbleached high-gluten or bread flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 3 tablespoons granulated sugar
• 1 cup loosely packed raisins, soaked in warm water
• 1 tablespoon dark or light malt syrup, honey or brown sugar

For the Finish

• 1 tablespoon baking soda
• Cornmeal or semolina flour for dusting

Instructions

To make the sponge, stir the yeast into the flour in a large mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or untiil the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

To make the dough, add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt, malt, sugar and cinnamon. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.

Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine), adding the raisins during the final 2 minutes. The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated.  If the dough seems too dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achiever the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

Immediately divide the dough into 4 ounce pieces for standard bagels. Form the pieces into rolls. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

Line 1 sheet pan with parchment paper and mist lightly with spray oil. Shape the bagels in one of the following two ways:

1. Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2½ inches in diameter. The dough should be as evenly stretched as possible (try to avoid thick and thin spots).

2. Roll out the dough into an 8-inch-long rope. Wrap the dough around the palm and back of your hand, between the thumb and forefinger, ovrlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.

Place each of the shaped pieces 2 inches apart on the pans. Mist the bagels very  lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

Check to see if the bagels are ready to be retarded in thee refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being droppd into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, covr the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

The following day (or when you are ready to bake the bagels), preheat the oven to 500°F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them ovr and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour.

When all the bagels have ben boiled, place the pan on the middle shelf in the oven. Bake for approximately 5 minutes, then rotate the pan, giving the pan a 180-degree rotation. After the rotation, lower the oven setting to 450F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.

Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

mangia!

Spicy Peach Smoothie

I’ve really been enjoying peaches this summer and thankfully there has been a wonderful  abundance at the markets.  I’ve also been working on incorporating Ayurdevic healing spices* into my diet as much as possible because, especially for Vata-types like me, these spices get the digestive juices flowing and aids in better digestion.  I also just love sweet + spicy as a combo.  So this morning, I decided to try something thats got it all: a spicy peach smoothie.  My almost-rottening peaches needed to be eaten, so in went the peaches with the usual banana base.  Then added cardamom and a touch of cayenne.  It was the perfect start to a wonderful hump-day.

Ingredients 

• 1 local peach
• 1 banana
• 1/2 cup regular soy milk
• 1/4 cup ice
• 1/2 tsp cardamom
• dash of cayenne, to taste

Instructions

Blend all ingredients in bullet or blender and drink up!

mangia!

*More on this to come, but for now the spices I take include  tumeric, cayenne, black pepper, cumin, fennel, cinnamon, cloves and coriander.  I make a spice blend using these spices and use in meals when possible.  If I cant get it into a meal, Ill take a tsp, like a pill or vitamin, and wash it down with a drink.

Apple Pie Muffins

A delicious brunch was made this morning for a dear friend – by moi – including these muffins.  Since Matts coming home today (yeaa!) I thought I’d kill two birds with one stone and try out this recipe I’ve been swooning over, knowing he goes gah-gah over Apple Pie anything.   These scrumptious muffins got the thumbs up and I will definitely make them again, however probably best to wait for fall when apple season begins.  (Not the best choice during mid-hot-sweaty-summer).  So, in conclusion, a perfect pick for a fall brunch.

yields about 8 fruit-filled muffins

Ingredients

For the muffins

• 1 1/2 cup spelt or white flour
• 1/4 cup of sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup apple sauce, diluted with a little water
• 1/3 cup canola oil or melted Earth Balance
• 1 tsp vanilla
• 1 apple, chopped small

For the Topping

• 1/4 cup all-purpose flour or spelt
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• pinch of salt
• 3 tbsp canola oil or melted Earth Balance

Instructions

Prepare the topping by combining all ingredients in a small bowl.  Stir until a crumble forms.  Set aside.

Preheat the oven to 375 degrees and lightly grease or line muffin tin with liners.

In a large bowl, combine all dry ingredients.  Create a well in the middle and add apple sauce, oil and vanilla.  Mix until blended.

Fill the bottom of each muffin cup with about 1-2 tbsp of batter, add chopped apples and then top with 1 more tbsp of batter.  Sprinkle the crumb topping over each muffin cup.  Bake for 20 minutes.

mangia!

Minted Blueberry Lemon Sauce

Im making brunch for a friend this morning.  A friend who just got her dream job and so its time to celebrate!  A sweet occasion calls for a sweet summer brunch, so on the menu includes Berry Pancakes, a virgin-attempt at a vegan French Toast (recipe not ready for a post, but stay tuned!), Apple Pie Muffins and a side of fresh, local berries.  I concocted this sauce to serve with the pancakes.  It started as a Lemon-Mint Sauce, but I didn’t like its chalky white color, so to offer a more aestectically-pleasing sauce I add some blueberries, which ended up being a good move because now its pretty and tastes better too.

Ingredients

• 3 tbsp sugar
• 2-3 tbsp cornstarch or gravy-thickener
• 3-4 tbsp lemon juice
• 2-3 sprigs of mint
• 1/4 – 1/2 cup water, as needed
• a handful of frozen blueberries

Instructions

In a small sauce pan over medium heat, combine the sugar, cornstarch, lemon juice and mint.  Slowly add the water until a creamy, semi-thick sauce forms.  Turn heat to low and stir until blended.  Be careful not to have the heat too high, as it will bubble and evaporate.  Add the blueberries and stir until blended.  Remove from heat and serve with pancakes, as an ice cream sauce or over fresh bread with butter.

mangia!

The ‘Breakfast-For-Dessert’ Cookie

Breakfast and dessert all mixed into one.

I decided on this name for the cookie because I realized that as I was making them, I could have easily been making granola.  But for some reason when baked as small round balls, it tastes oh-so-much better.  If your a granola-maker and your baking cabinet is well-stocked, then you should have everything you need for these yummy make-shift-chocolate-laced-granola-oatmeal-type cookies.  If your baking cabinet is lacking some, well then, its a great excuse to go out and purchase all those ingredients you’d been meaning to try anyway (ie spelt flour, chia seed, maple syrup…).  Go ahead, try it.

Ingredients

• 1 cup of whole grain oats
• 2/3 cups spelt flour
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1/3 cup unsweetened shredded coconut
• 1/3 cup raisins or dried fruit
• 1/3 cup chocolate or carob chips
• 1 tsp baking powder
• 1 tbsp chia seed + 2-3 tbsp water
• 1/3 cup maple syrup or maple/agave blend
• 3 tbsp almond butter (or other nut butter)
• 2 tbsp canola oil or melted Earth Balance
• 1 tsp vanilla

Instructions 

Preheat the oven to 350 degrees.  In a medium bowl, combine the oats, flour, salt, cinnamon, coconut, raisins, baking power and carob/chocolate chips.  Stir until combined.

In a separate bowl, combine the chia + water, maple syrup, oil, almond butter, and vanilla and stir until blended.  Add the wet ingredients to the dry and stir until combined.

Line a baking sheet with a cookie liner or grease baking sheet with Earth Balance.  Spoon 1 tbsp balls of batter on cookie sheet and bake 7-9 minutes.  Remove from oven and let them cool before enjoying.

mangia! 

Heirloom Tomato + Peach Salsa with Goat Cheese

Its unfortunate that I dont have a photo of this because its quite beautiful to look at.  Its also quite delicious to eat, so perhaps thats the reason why I wasn’t quick enough with the camera when Red, Mikey and I were picnicking yesterday, amidst our adventure and eventful bike ride along the river!  I know I will be making this again before the heirloom tomatoes and peaches trickle out of season, so Ill be sure to snap a photo then.  Until then, use your colorful imagination as you find yourself heading to your local farmers market to grab your produce and whip up this simple, summer pleasure.

serves 3 hungry, bike-riding adventurers

Ingredients

• 2 heirloom tomatoes, preferably from the local market
• 2 peaches, again from the local market
• 2-3 mint leaves
• 1/2 log of goat cheese
• whole wheat pita or flat breads

Instructions

Chop the tomatoes, peaches and mint and combine into a colorful blend.  Serve on flat bread (or on a bed of arugula) with goat cheese.

mangia!

Cherry-Kissed Black Iced Tea

A yogi student served me a version of this tea one day when I went to her for a much needed hair cut.  Arriving exhausted and sweaty from the DC summer heat, it was the perfect refreshing beverage to cool me down.  I experimented with different black teas and found that darjeeling works well.  You can also opt for cranberry juice instead of cherry, but they are both de-lish.

yields approx. 1 pitcher 

Ingredients

• 5 cups of water, boiled
• appropriate amount of black tea for water (3-4 bags or 3-4 tbsp of looseleaf)
• 1-2 cups of tart cherry juice
• 2-3 sprigs of mint

Instructions

Prepare tea in pitcher and cool off in refrigerator.  Once its cold (prior to serving), add cherry juice and mint leaves.

mangia!

New Age Mac ‘n Cheese

I’ve made this one a few times now and its always a hit when you’re in need of a little comfort food.  Feel free to experiment with using different veggies, but go for the macaroni shells as your pasta selection.

serves 6-8

Ingredients

• 2 1/2 cups of whole wheat macaroni shells
• 1 head of broccoli, broken apart into small trees
• 2 carrots, chopped
• 1 onion, chopped
• panko bread crumbs (optional)

For the ‘Cheese’

•  1 cup unsweetened nondairy milk
• 1/2 cup nutritional yeast
• 1 cup canola or vegetable oil or melted Earth Balance
• 1/4  block firm tofu, pureed
• 1 tbsp garlic pepper (or garlic salt + pepper)
• 1 tbsp salt
• 1 dollop mustard

Instructions

Preheat oven to 350 degrees Fahrenheit.  Boil water in a big pot and cook pasta according to package directions.  Once the pasta is cooked, strain it and set aside.

Meanwhile, prepare (chop) vegetables and boil water in another pot to par-boil.  Place the veggies in pot for about 5 minutes and then strain.  Pat dry and set aside.

Combine 1/4 cup of the milk with the tofu and puree until smooth.  Transfer into a medium bowl and add the remaining ‘cheese’ ingredients.  Mix well until blended.

In a medium-large casserole dish, layer the pasta then top with veggies and cheese sauce.  Finally, sprinkle the bread crumbs.  Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.

Serve warm!

mangia!

Veggies-on-the-Bottom Bread

I wanted to try something new and tasty to bring to the SlowFoodDC Board meeting tonight.  It was a grand evening with delicious food.  I mean one cant really complain after an evening as follows – sitting up on the rooftop garden terrace of BreadForTheCity, chatting with a group of DC food advocates about food how we can promote its goodness! – sun setting in the background (on a particularly cool night for DC), amidst a hand-crafted spread of heirloom tomato + basil + peach salsa, local peaches and watermelon, blackberry pie from Mom’s in Leesburg, bean + avocado dip, and my savory bread.  The recipe below is adapted from Mollie Katzen’s recipe in The Enchanted Broccoli Forest - I added jack cheese and sun-dried tomatoes, and left out the red peppers and cauliflower (but Im sure all versions are good).  Also, it took a good hour and a half to prep and bake, so make sure you have some time to spare.

serves 8-10

Ingredients

For the Veggie Layer

• 3 tbsp butter
• 1 large onion, chopped
• 1 cup of broccoli florets, broken apart into tiny trees
• 1 carrot, diced
• 1 cup of corn, fresh or frozen
• salt, pepper, cayenne to taste
• 1/2 cup cheddar or jack cheese

For the Bread

• 1 1/2 cups white or whole wheat flour (or a mix of the two)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-2 tbsp sugar
• 1/2 tsp dried thyme, garlic, pepper
• 1 tbsp chia seed  + 2 tbsp water (this is your ‘egg’, so if you wish to use an actual egg, you can do that)
• 1 cup yogurt or buttermilk (buttermilk=milk + 1 tbsp lemon juice)
• 2 tbsp melted butter

Instructions

For the Veggie Layer (Part 1)

Preheat oven to 350 degrees.  Grease a round bundt pan or an 8 inch square pan with olive oil.  Boil a medium-size pot of water.  Get strainer and bowl of cold water ready.

Melt the butter in a small skillet over medium heat and saute the onion until soft.

Meanwhile, when the water comes to a boil, drop in the broccoli and carrot and blanch for about 30 seconds.

Strain immediately and then place into cold water.  Let it sit and then pat dry with a paper towel.Add onion and the other uncooked veggies, spices and herbs to the mixture.  Spread the mixture on the bottom of the pan and cover with cheese.  Set aside and move to part 2.

For the Bread (Part 2)

Sift together the flour, baking powder, soda and salt into a large bowl.  Stir in sugar and herbs.  Make an indentation in the center for the wet mixture.

In a separate bowl, combine the ‘egg’, buttermilk/yogurt and melted butter.

Pour the wet mixture into the center of the dry mixture and mix carefully until blended (it should form a sticky dough).

Carefully spread the dough over the veggie layer and distribute as evenly as possible.

Bake for about 30-40 minutes, until bread is cooked through.  Let it cool for a few minutes before cutting and serving.  When you go to cut it, it seems as if the veggies are going to fall out from underneath, but the cheese actually allows it to stay on a good amount – but be careful (note: its not a good idea to be talking on your phone when cutting the bread).

mangia!

Chocolate Chocolate-Chunk Peanut Butter Cookies

YUM! There is really nothing like peanut butter + chocolate.  Ok maybe marshmallows + chocolate + graham crackers (if you happen to have a campfire nearby), but for now Im happy to settle for these little morsels of goodness and chunkiness.  I have to say chunk in a cookie is a top-notch quality.  I hate cookies that are flat and have no texture.  They just dont seem to have as much flavor and richness(unless they are those huge, round cookies we used to eat in middle school for lunch! who does that?)  So moral of the story is – go for the chunky and eat up.

Ingredients

• 1/4 cup sugar
• 1/4 dark chocolate chunks (the big bar from TJs is great, just smash it up with a rolling pin)
• 1/4 tsp sea salt
• 1 cup spelt (or all-purpose) flour
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup maple syrup or agave nectar or a mix of both (TJs has a great maple/agave blend)
• 1 tsp pure vanilla
• 1/4 cup canola oil
• 1/4 cup natural peanut butter

Instructions

Preheat oven to 350 degrees.  In a bowl, combine the sugar, chocolate chunks, salt, flour, cocoa powder, baking powder, baking soda and stir together.  In a separate bowl, combine the maple syrup, agave nectar, vanilla and oil until blended.  Add the wet mixture to the dry and stir until blended.  Take a knife and swirl the peanut butter into the batter (do it just a little so it remains in clumps).  Then, line a baking sheet with a cookie mat (a great item to invest in) or lightly grease the baking sheet and form about tbsp-size clumps of dough on the sheet (dont form into perfect balls – keep them pretty asymmetrical and clumpy as it gives them that chunky look).  Bake for about 7-10 minutes and let cool on the pan before serving.

mangia!