Tuesday, May 20, 2014

New York Style Whole Grain Bagel Tutorial

Last week we had some great classes on how to make homemade bagels! This is a great tutorial on how to make them at home with your Bosch Universal Mixer.  

Whole Grain Bagel Recipe
2 T
 active dry yeast
1/4 cup sugar
3 cups of warm water
7 cups fresh milled hard wheat flour ( plus extra for kneading)
Optional Toppings: Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds.
Directions: 1. Put 3 cup of the warm water, sugar and yeast in the bowl of a Bosch Universal Mixer.  Let sit for five minutes.
2. Add the flour and salt to the bowl and mix on speed 3 4-5 minutes.
3.  Remove from mixer and form into a bowl. Place in a large gallon sized bowl and cover with plastic wrap. Allow tor raise until doubled in size, about 1 1/2 hours. Punch down and allow to rest about 10 minutes. 
4. Divide the dough into 12 equal pieces. Take the dough and press gently against the countertop in a ball. 

6. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
7. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF .
8. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).
9. If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above).
10. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.

12. Bake for 20 minutes, until golden brown.

Cool on a wire rack (or if you’re impatient like I am, slice one of these babies open, and spread some softened butter on it. 

Have fun making some great homemade bagels! 

We look forward to seeing you at our Cooking class!

Tuesday, May 13, 2014

Avocado Lime Mexican Deviled Eggs

This is another great egg recipe that we made for our egg class. Eggs are such a great source of protein and totally delicious! If you missed our post on cooking eggs in a pressure cooker you can find that here
As the weather starts heating up, this is a great recipe! 

Avocado Lime Mexican Deviled Eggs
You will need:
12 whole eggs, hard boiled and shelled
1/2 cup cilantro leaves
2-3 green onions
1/2 jalapeno pepper, cut into pieces
juice of 1/2 a lime
1 tsp salt
1 tsp Dijon mustard
1 pinch paprika
Worcestershire sauce, to taste
 Place the eggs in a pressure cooker on a trivet with 1 cup water. Bring water to ta boil. Place pressure lid on and bring to second ring (high pressure) cook 3-5 minutes. Let the pressure drop on its own and then run cold water in pan until cool. Slice eggs in half, remove yolks, and put  yolks in a Vitamix 750.
Add the avocado to the yolks. Isn't it odd how much an avocado looks like a yolk-less egg? Green eggs and ham...Right?

Blend the yolks and avocado until smooth. Add remaining ingredients and blend until just combined. This makes it so there is still some pretty texture with the herbs and the eggs. 
Place the yolk mixture in a pastry bag and squeeze into the empty eggs...
Serve chilled.
We hope to see you soon!

Upcoming Classes!

Monday, May 5, 2014

Killer Bacon and Egg Salad

Wanda, the amazing instructor at our store made this outstanding salad in our egg class and we had to share it! Simple egg salad is something everyone should know how to make, but a killer egg salad is one that people will talk about, beg to have for dinner, and will be used for years to come at your house.  This is one of those egg salad recipes you cannot live without!  Wanda has used it for years and it is now a staple at our house as well! 

Here's the simple recipe:

Wanda's Egg Salad

1/2 lb bacon, cooked and crumbled
1/2 cup sliced olives
1/2 cup dill pickle relish
12 boiled eggs, peeled and diced
1/4 tsp garlic pepper
2T yellow mustard
1 cup mayonnaise
1/2 tsp salt


Boiled eggs in the pressure cooker
12 eggs
Place eggs in pressure cooker on trivet with 1 cup water (2 cups water if boiling more eggs in a larger pressure cooker). Bring water to a boil. Place pressure lid on and bring to second red ring (high pressure) for 5 minutes. Let the pressure drop on its own. run under cold water in a pan until cool or place eggs in ice water.

Combine egg salad ingredients. Chill. Serve as sandwich filling or stuffed in tomatoes.  We love it with a drizzle of hot sauce and some extra blue cheese crumbles. Your family will love this!

Did you miss this class? Come visit us! Upcoming Classes!