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

Ingredients:
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!

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

Directions:

Boiled eggs in the pressure cooker
12 eggs
water
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!

3 Ingredient Pressure Cooker Hawaiian Kaluah Pork

This is perhaps one of the simplest and most delicious Polynesian pork recipes you will ever try. The secret is having a great pressure cooker and 3 basic ingredients.

Kuhn Rikon 5 "Cadillac" Pressure Cooker boasts a generous 11 inch waffle-textured cooking surface for fat-free browning and sautéing. Its wide shape means more surface area in contact with heat so the cooker comes up to pressure faster. This  5 quart pressure cooker is every cooks' must-have all-purpose tool.

 

For this recipe you'll need three basic ingredients. One of them is salt. We just got in some really delicious gourmet specialty salt.

Black Hawaiian Sea Salt 

Have you ever used Hawaiian black salt? Black Hawaiian salt enhances food with a crisp, bold taste. These salts are harvested from pacific waters using traditional methods of solar evaporation, allowing the salt crystals to form with the much desired trace minerals intact. The salt obtains its natural and dramatic coloring from activated coconut shell charcoal which is infused with the salt for its numerous health benefits which include antioxidant properties and enhanced digestive health. Because of the color and flavor is best used as a finishing salt for foods and desserts.

KALUA PORK

Ingredients

3 lbs boneless pork shoulder butt 

1T liquid smoke (plus a couple more drops)

1 1/2 tsp  Hawaiian salt (black or pink)

Directions:

• Cut slits into the pork shoulder then sear on all sides in a 5 quart pressure cooker, waffle bottomed pressure cookers allow browning and are ideal for this dish.  You can also use a Fagor 3-in-1 electric pressure cooker*.
•  Brush 1T liquid smoke on the seared pork and then sprinkle with salt on all sides.  Put the pressure lid and pressure at the second ring for 60 minutes, medium heat. *Fagor cook 60 minutes high pressure, natural release.
• Remove the pork from the pan and shred. Reserve the liquid. Skim the fat off the top and add a couple drops of liquid smoke. Add liquid back to pork to moisten.

 We shredded the pork today, but it is also amazing simply served in big chunks of meaty glory! Try it with delicious basmati or jasmine rice and a drizzle of coconut milk. We look forward to seeing you at one of our Upcoming Cooking Classes!