Cooking
My first impression of Brownie Points was that it was a smart blog with a great look. Well, no wonder... Jocelyn (aka McAuliflower) is a scientist/artist from Eugene, Oregon, and it is apparent that she brings the sensibilities of both her callings to her food blog.
About a month ago I was excited to find that McAuliflower had posted a recipe for Bagel Dogs, an almost forgotten treat that I frequently enjoyed for lunch some years back. In case you're not familiar with this delicacy, it is a Hebrew National hotdog encased in a bagel. I believe I first came across bagel dogs in a deli or sandwich shop, but they were also available in the grocery store. I haven't seen them in ages.
This was my first experience making bagels, but I found McAuliflower's instructions easy to follow and the whole process relatively simple. The yeast dough is prepared quickly and easily in the food processor (another first for me) and rests for a mere five minutes before shaping - no rise time is needed. I had some trouble shaping the dough into a long rope, so even though flattening the "snake" with a rolling pin was no trouble, I wound up with irregularly shaped strips. No matter - the dough was forgiving and once baked, the bagel dogs were beautiful.
I followed McAuliflower's suggestions of adding cooked onion to the dough and sprinkling the tops with salt and dried garlic bits, so these bagel dogs had lots of flavor. I may have been a little overzealous with the onions, as the dough was still quite moist after baking. Not that I'm complaining - these were really and truly delicious. I had such a hard time limiting myself to just one. I reheated one for dinner Tuesday evening (wrapped in foil and then heated in the oven at 350F for 20-25 minutes) and it was just as good the second time around.
I am so happy to have been reunited with this old favorite - thanks McAuliflower!
Be sure to stop by Zarah's to see what she's cooked up for us!
- My Favorite Icebox Cookies
This is where I usually put the photo of a cookie that didn't make it onto my short list, but the more I thought about these simple-yet-beautiful, go-with-anything Sesame Fingers, the more I realized that they deserved a place on my list of favorites....
- Toasted, With Cream Cheese, Please...
Not long ago, I saw that Moira, of Who Wants Seconds?, posted a bagel recipe. They looked so good, I had to try them for myself. I highly recommend these bagels. The recipe is easy, with very little time involved. And the results are worth it. Extremely...
- The Biography Of A Starter: The Proof Is In The Pudding
With my starter now alive and well, I've gone ahead and made two loaves of bread with it on two different days. It is clearly sourdough bread, though the characteristic flavor is more subtle in mine than I'm used to. If memory serves, however,...
- Dining With The Bloggers - February 9th.
It's dinner-time! Or rather, it's baking time this time around, as Cathy's done a couple of rolls and a toaster oat bread, and I tried my hand at TinyFork's Bialys. I had no idea what Bialys was - I'm not even sure I do now I've...
- Lady Of The Bagel: A Quest Begins
I need to bring lunch to school almost on an everyday basis. While I'm a big fan of a nice salad, I'm very much a bread person as well - no Atkins for me here! I just cannot fathom that anyone would like to live without a daily dose of wheat! ...
Cooking
Dining with the Bloggers - September 28th
My first impression of Brownie Points was that it was a smart blog with a great look. Well, no wonder... Jocelyn (aka McAuliflower) is a scientist/artist from Eugene, Oregon, and it is apparent that she brings the sensibilities of both her callings to her food blog.
About a month ago I was excited to find that McAuliflower had posted a recipe for Bagel Dogs, an almost forgotten treat that I frequently enjoyed for lunch some years back. In case you're not familiar with this delicacy, it is a Hebrew National hotdog encased in a bagel. I believe I first came across bagel dogs in a deli or sandwich shop, but they were also available in the grocery store. I haven't seen them in ages.
This was my first experience making bagels, but I found McAuliflower's instructions easy to follow and the whole process relatively simple. The yeast dough is prepared quickly and easily in the food processor (another first for me) and rests for a mere five minutes before shaping - no rise time is needed. I had some trouble shaping the dough into a long rope, so even though flattening the "snake" with a rolling pin was no trouble, I wound up with irregularly shaped strips. No matter - the dough was forgiving and once baked, the bagel dogs were beautiful.
I followed McAuliflower's suggestions of adding cooked onion to the dough and sprinkling the tops with salt and dried garlic bits, so these bagel dogs had lots of flavor. I may have been a little overzealous with the onions, as the dough was still quite moist after baking. Not that I'm complaining - these were really and truly delicious. I had such a hard time limiting myself to just one. I reheated one for dinner Tuesday evening (wrapped in foil and then heated in the oven at 350F for 20-25 minutes) and it was just as good the second time around.
I am so happy to have been reunited with this old favorite - thanks McAuliflower!
Be sure to stop by Zarah's to see what she's cooked up for us!
- My Favorite Icebox Cookies
This is where I usually put the photo of a cookie that didn't make it onto my short list, but the more I thought about these simple-yet-beautiful, go-with-anything Sesame Fingers, the more I realized that they deserved a place on my list of favorites....
- Toasted, With Cream Cheese, Please...
Not long ago, I saw that Moira, of Who Wants Seconds?, posted a bagel recipe. They looked so good, I had to try them for myself. I highly recommend these bagels. The recipe is easy, with very little time involved. And the results are worth it. Extremely...
- The Biography Of A Starter: The Proof Is In The Pudding
With my starter now alive and well, I've gone ahead and made two loaves of bread with it on two different days. It is clearly sourdough bread, though the characteristic flavor is more subtle in mine than I'm used to. If memory serves, however,...
- Dining With The Bloggers - February 9th.
It's dinner-time! Or rather, it's baking time this time around, as Cathy's done a couple of rolls and a toaster oat bread, and I tried my hand at TinyFork's Bialys. I had no idea what Bialys was - I'm not even sure I do now I've...
- Lady Of The Bagel: A Quest Begins
I need to bring lunch to school almost on an everyday basis. While I'm a big fan of a nice salad, I'm very much a bread person as well - no Atkins for me here! I just cannot fathom that anyone would like to live without a daily dose of wheat! ...