* Exported from MasterCook * Real Honest Bagels Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads - Yeast Ethnic
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 cups bread (high-gluten) flour -- (6 to 8)
4 tablespoons dry baking yeast
6 tablespoons granulated white sugar or light honey
2 teaspoons salt
3 cups hot water
a bit of vegetable oil
1 gallon water
3 tablespoons malt syrup or sugar -- (3 to 5)
cornmeal Pour three cups of warm water into a large mixing bowl. The
water should be hot, but not so hot that you can't bear to put
your fingers in it for several seconds at a time. Add sugar or
honey and stir to dissolve. Sprinkle yeast over the surface of
the water, and stir to dissolve. After the yeast begins to bubble (about 10 minutes) add three
cups of flour, along with the salt. Mix with a large spoon (or
one hand, using the other to add remaining ingredients), until
the dough begins to become thickish. Add more flour, a half-cup
or so at a time, mixing each addition thoroughly before adding
more. As the dough gets thicker, add less and less flour at a
time. When the dough reaches a bread-dough-like consistency,
turn out onto a flat surface, and begin to knead with both
hands, sprinkling with flour as necessary to avoid sticking.
Continue until the dough is stiff and elastic (heavier and
stiffer than a normal bread dough), but it should still give and
stretch easily without tearing. Place the dough in a lightly oiled bowl, turning to coat all
sides, and cover with a slightly damp towel. Place in a dry,
warm, draft-free spot. Allow to rise until doubled in volume.
While the dough is rising, bring a gallon of water to a boil in
a large pot. When it reaches a boil, add the malt syrup or sugar
and reduce the heat so that the water just barely simmers; the
surface of the water should hardly move. Once the dough has risen, turn it onto your work surface, punch
it down, and divide immediately into about 15 pieces. Form each
piece into a ball, then poke a hole through the middle with a
finger, and pull the dough around the hole to make the bagel.
Preheat the oven to 400 degrees Farenheit. After the bagels are formed, let them sit for about 10 minutes.
Allow them to rise slightly, by about one-fourth volume. Drop
the bagels into the simmering water two or three at a time.
Don't crowd them. The bagels should sink first, then float to
the surface. (It's okay if they don't sink, but it means they
will have a somewhat more bready, less bagely texture.) Let the
bagels simmer for about three minutes, then turn them over, and
simmer another three minutes. Lift the bagels out of the water
and set them on a clean towel, until all are done. They should
have a nice, shiny surface. Prepare baking sheets by sprinkling them with cornmeal. Arrange
the bagels on the prepared sheets and bake for about 25
minutes. Turn each bagel over, and bake for about 10 minutes
more, until golden. Remove from oven and cool on wire racks. Do not attempt to cut
the bagels until they are completely cool. Serve with good
cream cheese. VARIATIONS: After boiling but before baking, brush the bagels
with a wash made of 1 egg white and 3 tablespoons ice water
beaten together. Sprinkle with the topping of your choice:
poppy, sesame, or caraway seeds, toasted onion or raw garlic
bits, salt or whatever you like. Just remember that bagels are
essentially a savory baked good, not a sweet one, and so things
like fruit and sweet spices are really rather out of place. Contributed to FareShare 10-98 by Norm Jensen These are some of the best bagels you can find in North America
outside of New York. JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roasted Vegetable Napoleons Recipe By : Bon Apetit
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Eggplant
Potatoes Side Dishes
Vegetables Vegetarian
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup olive oil
1 pound eggplant
1 pound medium red potatoes
1 1/4 pounds zucchini
2 medium red onions
4 large plum tomatoes
3/4 cup ricotta cheese
1 1/2 teaspoons chopped fresh thyme
1/2 pound mozzarella cheese
6 rosemary sprigs Preheat oven to 450º and brush 2 baking sheets with some oil. Cut
eggplant, potatoes, zucchini, red onions and plum tomatoes into 1/3
inch thick slices. Arrange as many as possible in one layer on
baking sheets. Brush vegetables with some oil and season with salt
and pepper. Roast vegetables in middle and lower third of oven,
switching positions of sheets in oven halfway through roasting, until
just tender and lightly browned. This should take about 10 minutes.
Transfer vegetables to a tray, arranging them in one layer. Roast
remaining vegetables in same manner. Vegetables may be roasted one
day ahead and cooled completely before being chilled, layered between
sheets of plastic wrap on trays and covered. Bring vegetables to
room temperature before proceeding. In a small bowl stir together ricotta, thyme, and salt and pepper
to taste. Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1
tablespoon ricotta mixture over eggplant. Cover ricotta mixture
with 2 potato slices and layer with 2 zucchini slices, 1 onion
slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices
and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion
and top with eggplant slice. Make 5 more napoleons using remaining
vegetables, ricotta mixture, and mozzarella in same manner. Insert a metal or wooden skewer through center of each napoleon to
make a hole from top to bottom. Trim rosemary sprigs to 2 inches
taller than the napoleons and remove bottom leaves from each sprig.
Insert 1 sprig into each napoleon and bake in middle of oven until
mozzarella is melted and vegetables are heated through, about 5
minutes. Posted on FareShare 10-98 by BarFav - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Rolled Spanakopitas Recipe By : The Boston Globe Newspaper
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Eggs
Filo/Puff Pastry Greek
Spinach Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon olive oil
3 scallions -- chopped
1 1/2 cups cooked spinach
OR defrosted frozen chopped spinach
Salt and pepper to taste
1/8 teaspoon nutmeg
2 tablespoons snipped dill
8 ounces feta -- crumbled
2 eggs -- lightly beaten
1/2 package phyllo pastry
1/2 cup melted butter -- up to 3/4 In a saucepan, heat the olive oil and gently cook the scallions in it
until tender. Stir in the spinach and cook for 5 minutes, stirring to
help evaporate excess moisture. Season to taste with salt and pepper
and the nutmeg. Off the heat, stir in the snipped dill, then stir in
the feta and the eggs. Let this filling cool completely. To make the spanakopitas, preheat the oven to 375 degrees. Lay 2 sheets
of phyllo out and cover the rest with plastic wrap. Cut the pastry
lengthways into 3 strips. Work with one strip and keep the others
covered. Brush the strip with melted butter then place a heaped
teaspoon of the mixture at the bottom. Roll it up, tucking in the
edges. Place it seam side down on a baking sheet and lightly brush the
surface with more butter. Proceed this way until all the filling is
used. Bake for 20 minutes or until golden. Serve warm or cold. Makes 25-30 rolls. Recipe posted at www.boston.com (foodsection of Boston Globe)
Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
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