Thursday, December 15, 2011

Bagels!

Since the bagels mentioned in my last post met with such interest, I figured that I should do a post dedicated to them!

First of all, I got my recipe from here, as a recommendation from my friend Sally.

Getting Started!

All you need for ingredients are: water, yeast, sugar, oil, bread flour, salt, and molasses (the recipe calls for malt syrup, but I was told you can substitute molasses just fine)

Bagel-making can be split into some basic steps:

  1. dough
  2. rings
  3. boil
  4. bake
A more detailed description would go something like this (directions from the site mentioned above):

1. In a large mixing bowl (I used my stand mixer) stir together water, yeast, and sugar. Let stand for 5 min.

2. Stir in oil, malt (I used molasses instead) and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.

3. On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes. (I would recommend more like at least 30 min.)

4. Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. (note: this method was suggested in order to get the most ring-like bagels...however, some of mine came detached during the boiling process, so I might suggest forming each section into a ball, poking your thumbs through, and making a hole that way). 
dough divided into sections
(from my first ever bagel-making experience)
5. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy. 

6. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup (again, I used molasses) and salt.


7. Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.

8. Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.

9. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.
boiled, topped with sesame seeds
Once the bagels are boiled and ready to bake, they are sticky, so the toppings stay on nicely!
Our favorites were sesame and garlic (for the garlic bagels, I just dabbed on some bottled minced garlic, and it kind of roasted in the oven! SO yummy! 
The finished product! They were not quite as puffy as I had hoped, but not bad! =)

Let me know if you try them!

Tuesday, December 6, 2011

Summer & Fall Highlights

What to post about next???

A friend recently suggested that I start blogging, to which I replied that I actually do have a blog, but haven't posted anything for MONTHS!

So, I started thinking...where should I start? I have had such an eventful year, I don't know what to share first!

I could write about our summer house renovations, our 5-year anniversary trip to Costa Rica, all the delicious pumpkiny fall foods I made, coaching soccer, baby showers, or the crafts that I have been attempting. I have been so blessed by having so many experiences and adventures, and so many opportunities to exercise our creativity.

So, to remedy this dilemma, I will attempt to give just the highlights. First, because food is a big part of my life, I'll highlight the foods that marked major parts of the past few months.

In the summer, to fuel our house-renovating selves, I made bagels!
They were fun to make, and tasted delicious--my dad was such a big fan, I had to make them again the next time he visited! If you use the link above, and don't have malt syrup, you can substitute molasses (that's what I did!).
Favorite toppings: minced garlic (bottled), sesame seeds, and poppy seeds.



In August, we took a special 5-year anniversary trip to Costa Rica, where we were spoiled with delicious fresh fruit and Gallo Pinto every day! When we got back, we had to try to re-create Gallo Pinto at home. It couldn't quite compare to the original deliciousness, but it was still pretty darn tasty! It's also very cheap to make, and makes a big batch! The trick, however, is Salsa Lizano, which we had to buy there and bring back with us.

My favorite time of year for baking and cooking is fall. As soon as the weather turned slightly cooler, I stocked up on cans of pumpkin, donned my apron, and away I went!

There are certain dishes that have become annual traditions for us.

  1. Butternut Squash White Bean Soup (SO tasty!)
  2. Pumpkin Turkey Chili (yummy & healthy--we usually add a few diced habaneros to this recipe)
  3. Creamy Pumpkin Brown Rice (makes a a huge batch and is great with chicken sausage!)


This fall I went pumpkin-crazy! I made pumpkin pancakes (without the streussel) which were delish! There's nothing like steaming hot pumpkin pancakes with maple syrup, and hot coffee on a Saturday morning!



I had also previously made granola bars, so then I made pumpkin granola bars which were a combination of these and these. =)


I found a recipe from Cooking Light for Pumpkin Pound Cake which I had to go out and get a bunt cake pan just to make--totally worth it (although the first time I made it I accidentally used twice as much butter as the recipe called for...)!






Pumpkin Apple Pie (left)
and Cranberry Apple Pie (right) on Thanksgiving
For Halloween and Thanksgiving (and multiple get-togethers in between!) I made a new recipe from Whole Foods: Pumpkin Apple Pie! It's perfect for someone like me who can never decide between Pumpkin Pie and Apple Pie! Plus, it's delish.

That's pretty much it for the tasty highlights of the last few months, but at this very moment I have a batch of Gingerbread Men dough in the fridge! Mmmm!