NY Style Bagels

Amy's New York Style BagelsWho Needs Noah?
NY Style Bagels have been a popular topic lately. The rise of the Boichick Bagels from Berkeley (as well as the article in the New York Times) have led to bagel lovers searching far and wide to get a taste of what the Times called the best bagels in the country. That’s what they said. I’m not trying to start a fight. I know how adamant people can be about their bagels. I do, however, propose another way to enjoy a great bagel.

Many of us in the last year have turned to bread making—as anyone looking for flour and yeast last April can attest. Thousands of people were introduced to the world of sourdough. I myself got back into bread making but I went a different direction. A few months ago, I had this idea that I wanted something different for breakfast that weekend, but I was tired of the usual sweeter stuff. My daughter had been making some soft pretzels that she saw online. And, watching her prompted me to want to learn about making bagels. (The concept is somewhat similar)

The idea may sound daunting but it’s really not. It does require an overnight rise in your fridge. So, planning ahead is key. Admittedly, the process would have been harder had I not seen a video on YouTube from NY Times contributor Clair Saffitz. As a visual learner, watching this video made the whole process easier. If you are interested in trying to make bagels, I highly recommend you watch this 10-minute video first.

When making bagels, be prepared for a workout. You will be kneading this dough for at least 20 minutes. It’s the perfect excuse to miss arm day…

My first batch of bagels was kind of wonky. I followed Claire’s recipe exactly and while they tasted good, even though I left them in the oven a couple minutes too long, I struggled with shaping them. Ultimately, I gave up on the rope/snake version and tried shaping by making a hole in the middle of the dough ball and stretching it out. (She mentions that method briefly in the video) The result was a puffy, perfectly chewy bagel that looks more like the bagel shape I am used to seeing. (Not sure if that makes it any less authentic?…) This has remained my go-to method of making bagels ever since.

I have yet to make my bagels with toppings on them like everything seasoning or sesame seeds. Personally, I prefer a plain bagel so that I can go savory or sweet depending on my mood. Also, you may or may not get a full dozen out of the dough. I weigh all of my ingredients on a scale and I have never had the same quantity result. Don’t worry if that happens to you. It is what it is…

I have also learned that doubling the batch is a requirement if you have teenage boys in your home. A single batch is great if you just want bagels for a Sunday morning. If you want to have some, say for the week, it’s best to make a double batch. Whatever you don’t eat that day can be sliced and put in the freezer. All you do is grab one and throw it in the toaster for a perfect weekday breakfast.

Another word of advice? Line your cookie sheets with parchment and/or spray them lightly! The water and malt syrup bath can make them stick to the sheet, which is a bummer.

NY Style Bagels Recipe
Adapted from the New York Times Cooking
Yields 12 bagels (most of the time)
Read more…

Green Pea Salad with Pea Shoots and Tarragon

Green Pea Salad with Pea Shoots and TarragonThe Vegetable Diaries
Spring break is here—which means it’s time to plant a veggie garden. I’m very excited. I haven’t had a true garden for many years. There have been too many other activities getting in the way of being able to take care of the plants. So, I am beyond motivated.

A few weeks ago I started my seeds. And, we had way too many cubic yards of good planting soil delivered that we used to fill our planter boxes. (I totally over-ordered.)

The waiting has been the hardest part. As a rule, you’re not supposed to plant until the temps stay above 50 degrees—and my patience has been running thin. I tend to jump the gun, usually planting a week or two too early. I showed better restraint this year. I did get the peas in the ground early though, mainly because they like the cold. But, I also chose a variety that is frost-resistant…just in case.

The recent weather has been great. But, the mornings have been a bit chilly. I am crossing my fingers that we are done with the frost. As of this post, all of my tomatoes are in the ground as well as the beans and peppers, both the bells and the spicier versions. I have been growing strawberries in my greenhouse which have recently exploded with so many berries. So, that’s some tastiness to look forward to. My peach tree is also showing significant signs of life.

I am experimenting with grow bags this year and I have to report that so far things are going well. I planted potatoes in them which are super easy to grow. And, from the looks of them, potatoes love grow bags. Grow bags are a great, inexpensive option for those who don’t have the space to have big planters. A friend of mine has had success growing tomatoes in grow bags. So, apartment dwellers take heart, you have options beyond a wine barrel or bulky planters.

With everything in the ground all that is left is the waiting. The peas will probably be the first to produce anything in great numbers. There’s nothing better than fresh peas right out of their pod. Although fresh picked corn on the cob might be a close second…and then there are the tomatoes. It’s great to have options!

Green Pea Salad with Pea Shoots and Tarragon Recipe
Adapted from Alex Guarnaschelli and the Food Network
Yields 4 to 6 servings

This is the ultimate salad for pea-lovers. It showcases three kinds of peas plus pea shoots—which are delicious if you have never tried them! Read more…

Peas, Pasta, and Pancetta

Peas, Pasta, and PancettaSpring Forward
Over the weekend we moved nine cubic yards (I may have over-ordered.) of vegetable potting soil into my raised beds in anticipation of having an actual vegetable garden for the first time in about 10 years. The arrival of the dirt is one of the last steps before the real magic starts.

All of the family has been involved in this project. And, surprisingly without a lot of moaning and groaning from the younger crowd. In fact, I think they are excited to have something to devote their attention to outside. The three of them even built a compost bin. Because of that, compost has been a frequent topic of conversation around the dinner table. My how times have changed!

I started seeds weeks ago and already have a thriving variety in my husband-built DIY greenhouse. There are plenty of tomatoes in a wide variety of options—from cherry to giant-sized. There are peppers both hot and sweet in regular and snack-sized. I have a large number of strawberries in anticipation of some good jam. And, the herbs are coming along nicely.

Some of my favorites are already in the ground. The carrots and potatoes have popped up in my experimental grow bags. I’ve never grown anything this way so I am cautiously optimistic. My green beans are in the ground too.

But, what I am most excited about are the peas.

I love peas but I almost never grow them because they like the cold and you have to start them early in your garden. I was on it this year because, well, there wasn’t a whole heck of a lot of other things going on. They’ve started growing up the trellis and every day I go out there to see how much more they have grown. There are three varieties: English, Purple, and Snow Peas for my daughter. I admit to being a bit impatient for them to start producing. But, I know we’ll get there and at that point I’ll have more than I can handle.

In the meantime I daydream about all the different ways we’re going to eat them. Three of my favorite recipes from our archives are Ragout of Fava Beans, Peas, and Asparagus with Pecorino and Crispy Prosciutto, Stir Fry with Baby Boy Choy, Snow Peas, and Shrimp, and Spring Pea Soup with Burrata. And, then there is this gem for an easy weeknight dinner.

Peas, Pasta, and Pancetta
Yields 4 servings

This quick and easy dish makes for a great weeknight dinner. Just get some help shelling the peas. When purchasing fresh peas, remember that 1 pound of peas in their pods yields about 6 ounces. So, you will need a little over a pound and a half for this recipe. Read more…

Amy’s Easy Alfredo Sauce

Amy’s Easy Alfredo SauceTake it Easy
Over the weekend I got my first vaccination shot along with a lot of my fellow employees. This is awesome. I was concerned about how I would feel after getting the shot. The good news is I didn’t get a fever or the chills but I did get the fatigue. Luckily, I had planned a simple dinner for just this reason…

I always have some frozen pasta on hand for those random nights when you have no idea what the schedule is going to be—or if you just don’t have the energy for something more complex. It also works well when you want to ditch the kids and have date night. I’m looking forward to being able to do that again. Hopefully soon…

It has been made very clear to me that my kids aren’t huge fans of red sauce on their pasta. Don’t get me wrong, they will eat it but given the choice, nine times out of ten they will go for a pesto, lemon garlic, or, their favorite, Alfredo Sauce.

I don’t make alfredo sauce very often because no one should consume that much heavy cream and cheese on a regular basis no matter how good it tastes. As a path of least resistance on a night where I just needed to put something on a plate it was by far my best option. So, I grabbed some tortellini from the freezer, grilled up some chicken breasts to slice and put on top, and made my Easy Alfredo Sauce.

Not gonna lie, I think it was the best dinner I have made in a long time…

Amy’s Easy Alfredo Sauce Recipe
Yields 6 servings

This sauce is fantastic on any pasta you have in the pantry or fridge. You can get creative by adding veggies and different meats and seafood. Read more…