Bagel Bob
Bob wanted to prove he could bake a decent bagel in any kind of oven, so he baked this one in a child's toy; an "Easy Bake" oven. Though it was teeny tiny it was better than any bagel I have ever bought in Santa Fe.
Saturday, February 27, 2010
The Man and his Mini Bagel
Bagel Bob
Bob wanted to prove he could bake a decent bagel in any kind of oven, so he baked this one in a child's toy; an "Easy Bake" oven. Though it was teeny tiny it was better than any bagel I have ever bought in Santa Fe.
Guest Bagel Bob: The Ultimate Bagel Recipe!
Special Guest
This is the recipe we have all been waiting for! No more reason to eat those mushy dough balls served all over town. They said it was the water, they said it was the altitude, guess what, it was just low standards. Go figure! Created by my dear friend Robert "Bagel Bob" Shlaer, this is the result of hundreds of carefully documented trials, extensive research into ingredients, and pure devotion. I am so excited to share this with the world!
If you would like the full 10 page document in PDF form (which is very informative) please email me and I will forward it with you. Bob is interested in people's results!
P.S. Santa Fe Homebrew Supply on Cerrillos sells all the malt products, so you have no excuse!
Ingredients
540 grams High Gluten Flour (about 4 cups)
320 ml water (10.75 fl oz) (1.25 cup + 1 Tbsp) at 120 deg F
1 tsp instant yeast
2 tsp salt
2 tsp diastatic malt powder
1 Tbsp dry malt extract, dark
1 Tbsp dry malt extract, amber
1 Tbsp malt syrup, dark
2 tsp baking soda in 5 cups (boiling) water
Procedure
Place the dry ingredients (keeping the yeast separate from the salt) in a food processor fitted with a steel blade and run for 5-10 seconds to mix. Dissolve the malt syrup in the water, and with the processor running, pour the water quickly down the feed tube. Process for 30-45 seconds, until the dough forms a ball. Remove the dough and knead by hand for 2-3 minutes. Cut into twelve equal pieces, roll out each one into a snake about ten inches long and pinch the ends together to form a ring. Dust a jelly roll pan with semolina flour, place the rings on it, cover with plastic film, and refrigerate for 12-18 hours.
Preheat oven to 450 degrees and in a 2 qt saucepan, place 5 cups of water and 2 tsp soda, then bring to a boil. Remove the bagels from the refrigerator and poach each bagel for 20 seconds, poking it down if it floats, remove, and put on a rack to drain. Arrange the bagels on a heavy baking sheet lined with parchment paper, (they will stick firmly to almost anything else,) place it on a middle rack in the oven, and spray the oven with water before closing. Spray the interior of the oven with water again after 5 minutes. After another 9 minutes of baking (14 minutes total at this point) rotate the sheet and turn the oven down to 400 degrees. Bake another 15 minutes (total baking time 29 minutes) to a dark reddish-brown crust, then remove the bagels and put on a rack to cool.
This is the recipe we have all been waiting for! No more reason to eat those mushy dough balls served all over town. They said it was the water, they said it was the altitude, guess what, it was just low standards. Go figure! Created by my dear friend Robert "Bagel Bob" Shlaer, this is the result of hundreds of carefully documented trials, extensive research into ingredients, and pure devotion. I am so excited to share this with the world!
If you would like the full 10 page document in PDF form (which is very informative) please email me and I will forward it with you. Bob is interested in people's results!
P.S. Santa Fe Homebrew Supply on Cerrillos sells all the malt products, so you have no excuse!
Ingredients
540 grams High Gluten Flour (about 4 cups)
320 ml water (10.75 fl oz) (1.25 cup + 1 Tbsp) at 120 deg F
1 tsp instant yeast
2 tsp salt
2 tsp diastatic malt powder
1 Tbsp dry malt extract, dark
1 Tbsp dry malt extract, amber
1 Tbsp malt syrup, dark
2 tsp baking soda in 5 cups (boiling) water
Procedure
Place the dry ingredients (keeping the yeast separate from the salt) in a food processor fitted with a steel blade and run for 5-10 seconds to mix. Dissolve the malt syrup in the water, and with the processor running, pour the water quickly down the feed tube. Process for 30-45 seconds, until the dough forms a ball. Remove the dough and knead by hand for 2-3 minutes. Cut into twelve equal pieces, roll out each one into a snake about ten inches long and pinch the ends together to form a ring. Dust a jelly roll pan with semolina flour, place the rings on it, cover with plastic film, and refrigerate for 12-18 hours.
Preheat oven to 450 degrees and in a 2 qt saucepan, place 5 cups of water and 2 tsp soda, then bring to a boil. Remove the bagels from the refrigerator and poach each bagel for 20 seconds, poking it down if it floats, remove, and put on a rack to drain. Arrange the bagels on a heavy baking sheet lined with parchment paper, (they will stick firmly to almost anything else,) place it on a middle rack in the oven, and spray the oven with water before closing. Spray the interior of the oven with water again after 5 minutes. After another 9 minutes of baking (14 minutes total at this point) rotate the sheet and turn the oven down to 400 degrees. Bake another 15 minutes (total baking time 29 minutes) to a dark reddish-brown crust, then remove the bagels and put on a rack to cool.
Wednesday, February 24, 2010
Website updates!
hi folks, Monica here.
Well, except for the audio posts and iTunes Podcast, all my updates are pretty much finished here. Here's a quick rundown of some of the changes:
If anyone has any suggestions, please leave a comment on this post. Thanks for your patience, everyone!
Well, except for the audio posts and iTunes Podcast, all my updates are pretty much finished here. Here's a quick rundown of some of the changes:
- The archive links in the sidebar are formatted a little differently now, just click on the little arrows next to each year or month to see an expanded list of all the posts.
- The search box in the sidebar has a new results function. It shows you your search results right on the page, instead of taking you away to a separate Google page, like it did before.
- I've added some links for post categories in the sidebar. These are Stacy's usual radio show segments: Refreshing Beverage, Altitude Adjustment, Seasonal Recipe of the Week. The link for Reviews has also been moved there. When you click on any of these, you'll get a results page with the 20 most recent posts tagged with each category. At the bottom of the page, there will be links for Older and Newer Posts. Just click on those to page through.
- The Cookbook Corner is now a long list in the left-hand sidebar. Is this more annoying than having it on a separate page? On the other hand, it alphabetizes itself automatically now.
- On the cosmetic side, there's a new background tile (salmon boomerangs!) on all the pages, until I can figure out a good way to randomize it. And the scallop-ey edge along the top seems to have decided that it prefers being folded over.
If anyone has any suggestions, please leave a comment on this post. Thanks for your patience, everyone!
Saturday, February 20, 2010
SpanAfric International Market & Deli
Restaurant Review
SpanAfric If you want to explore African cuisine, go to this wonderful grocery store/deli right off the corner of St. Mikes and Cerrillos at 1964 Cerillos Road, Suite E. They feature exotic ingredients from all over the African continent and beyond. Ceci is the owner, and she is a fantastic cook. As a matter of fact, she is teaching a class at the Santa Fe Community College in African cuisine this fall. She also does catering. Finally, Santa Fe has some real diversity!email-spanafricmarket@gmail.com or call 505-820-0093
Guest Victoria Scott: West African Red Chile Sauce
Special Guest
This week I had as my guest Victoria Scott. She is a lovely, artistic woman who has traveled and lived in West Africa for 10 years. She shared some thoughts about life in a very different place and this wonderful recipe for red chile sauce.
Ingredients
3/4 cup vegetable oil - combine red palm oil and peanut oil
2 teaspoons small dried African shrimp
1 Maggi cube
2 Roma tomatoes, chopped
1 onion, coarsely chopped
3 ripe red chiles, seeded and chopped
1 can chicken broth
1 tablespoon Chipotle powder
1/4 cup ground New Mexican red chile (like Chimayo) - mild to hot according to your taste
salt to taste
Procedure
Heat oil in a saute pan. Grind all remaining ingredients in a food processor in the order listed until a smooth paste results. Carefully pour the ground ingredients into the hot oil. A splatter screen is recommended to make it safer and less messy while cooking. Bring mixture to a boil, and then reduce heat and simmer, stirring occasionally until foam subsides.
This week I had as my guest Victoria Scott. She is a lovely, artistic woman who has traveled and lived in West Africa for 10 years. She shared some thoughts about life in a very different place and this wonderful recipe for red chile sauce.
Ingredients
3/4 cup vegetable oil - combine red palm oil and peanut oil
2 teaspoons small dried African shrimp
1 Maggi cube
2 Roma tomatoes, chopped
1 onion, coarsely chopped
3 ripe red chiles, seeded and chopped
1 can chicken broth
1 tablespoon Chipotle powder
1/4 cup ground New Mexican red chile (like Chimayo) - mild to hot according to your taste
salt to taste
Procedure
Heat oil in a saute pan. Grind all remaining ingredients in a food processor in the order listed until a smooth paste results. Carefully pour the ground ingredients into the hot oil. A splatter screen is recommended to make it safer and less messy while cooking. Bring mixture to a boil, and then reduce heat and simmer, stirring occasionally until foam subsides.
Friday, February 19, 2010
GEEK ALERT! Please excuse our dust
Hi everyone, I'm going to be doing some back-end geekery over the next few days. My apologies in advance for any technical difficulties or weird-looking layouts you may encounter. Hopefully any disruption will be minimal.
Since coding always makes me thirsty, I'll leave the comments for this post open in the hopes that you will share your favorite Refreshing Beverage recipes. I'll start:
1 bottle of beer (Corona is good)
Worcestershire sauce
Tabasco sauce
limes
Procedure
Pour beer into a glass with ice, add Worcestershire and Tabasco to taste. Squeeze a lime wedge into glass. Drink.
Peanuts are good with this. You can also salt the rim, but that sounds an awful lot like planning ahead.
-Monica
Since coding always makes me thirsty, I'll leave the comments for this post open in the hopes that you will share your favorite Refreshing Beverage recipes. I'll start:
Michelada
Ingredients1 bottle of beer (Corona is good)
Worcestershire sauce
Tabasco sauce
limes
Procedure
Pour beer into a glass with ice, add Worcestershire and Tabasco to taste. Squeeze a lime wedge into glass. Drink.
Peanuts are good with this. You can also salt the rim, but that sounds an awful lot like planning ahead.
-Monica
Saturday, February 13, 2010
Guest Marianna Hatten: Perfect Belgian Waffles
Special Guest
Marianna makes these yummy waffles for her guest at her High Feather Ranch B&B. If you would like more info about her lovely retreat please call 505-424-1333 or go to HighFeatherRanch.com.
Ingredients
1 cup, less 1 tablespoon milk
1 tablespoon white vinegar
2 eggs
1 cup sour cream
1 generous, running over, tablespoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda
1/4 cup (1/2 stick) melted butter
Procedure
Preheat waffle iron while preparing batter and follow their instructions for cooking. (I use a "Teflon" coated Belgian waffle iron that has a beeper for when it is preheated and another beeper for when they are done. It makes these most perfect waffles!)
In a blender add milk and vinegar. I find this "buttermilk" makes a lighter, golden-crispier-on-the-outside waffle than using buttermilk from the grocery. Let this sit 1-2 minutes or so while you measure out dry ingredients in medium mixing bowl. Add eggs, sour cream and vanilla to blender and mix together. Vanilla is the secret to wonderful waffles, griddle cakes or French toast. Just toss in a tablespoon or so to every basic recipe.
Slowly whisk blender ingredients into mixing bowl of dry ingredients stirring until blended and starting to rise. Immediately add melted butter and whisk until batter is smooth. Let stand 5 or more minutes so that it can rise a bit. Use 1/2 cup batter for each waffle. Serve them up nice and hot. I like to add fresh blueberries into the little waffle squares and then add a dusting of powdered sugar. Top that off with butter and real maple syrup and you have a decidedly decadent delight! This recipe makes 10 waffles and serves 4.
Marianna makes these yummy waffles for her guest at her High Feather Ranch B&B. If you would like more info about her lovely retreat please call 505-424-1333 or go to HighFeatherRanch.com.
Ingredients
1 cup, less 1 tablespoon milk
1 tablespoon white vinegar
2 eggs
1 cup sour cream
1 generous, running over, tablespoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda
1/4 cup (1/2 stick) melted butter
Procedure
Preheat waffle iron while preparing batter and follow their instructions for cooking. (I use a "Teflon" coated Belgian waffle iron that has a beeper for when it is preheated and another beeper for when they are done. It makes these most perfect waffles!)
In a blender add milk and vinegar. I find this "buttermilk" makes a lighter, golden-crispier-on-the-outside waffle than using buttermilk from the grocery. Let this sit 1-2 minutes or so while you measure out dry ingredients in medium mixing bowl. Add eggs, sour cream and vanilla to blender and mix together. Vanilla is the secret to wonderful waffles, griddle cakes or French toast. Just toss in a tablespoon or so to every basic recipe.
Slowly whisk blender ingredients into mixing bowl of dry ingredients stirring until blended and starting to rise. Immediately add melted butter and whisk until batter is smooth. Let stand 5 or more minutes so that it can rise a bit. Use 1/2 cup batter for each waffle. Serve them up nice and hot. I like to add fresh blueberries into the little waffle squares and then add a dusting of powdered sugar. Top that off with butter and real maple syrup and you have a decidedly decadent delight! This recipe makes 10 waffles and serves 4.
Guest Marianna Hatten: Authentic Swiss Fondue
Seasonal Recipe of the Week
Marianna Hatten, owner of the HIgh Feather Ranch — a beautiful bed and breakfast near Cerillos — brought this great recipe to the show. Her instructions are perfect, so follow then exactly and you will have great results!
Ingredients
1 clove, or more, fresh garlic
1 pound Emmentaler cheese, shredded
1 tablespoon flour
2 cups Sauterne, or other dry white table wine
1/4 pound Gruyere chese, shredded
3 tablespoons Kirsch
sprinkles of freshly ground nutmeg and freshly ground pepper
1 loaf of day-old crusty French bread, cut into bite size cubes
Procedure
Take a large soup pot and rub it with the garlic clove. Whatever garlic is left over, mince or chop and leave it in the pot. Add wine and bring to just a simmer.
Toss together Emmenthaler and flour and begin adding it one handful at a time to the simmering wine. Let the mixture come nearly to a bubble, but not a boil. Stir nearly constantly and whip the cheese and wine together until the cheese melts before adding another handful. Meanwhile, take your fondue pot and fill it with very hot water and let this stand to heat up the crockery or stoneware. When the last of the Emmenthaler is melted, add the Gruyere by handfuls, also stirring and whipping it all together. The fondue should be just bubbling.
At the last minute before serving, add the Kirsch and stir lightly together. You should get a powerful whiff of the liquor but don't let it all burn off on the stove top! Empty the hot water from your fondue pot and pour the velvety, fluffy delight into the pot. Grate some fresh nutmeg and freshly ground pepper on top. Place the fondue pot on the stand with the "sterno" lit, pour the Fendant, pass the French bread and enjoy!
PS: Keep the fondue stirred as it sits in the pot and bubbles away with the heat from the "sterno" flame below. A good 3-4 stirs with the French bread speared, firmly, on your fondue fork should do the trick. In other words, don't just dip; this isn't chocolate fondue. Regardless, a bit of crust will form on the bottom and when the fondue pot is licked clean it is a huge prize to get the crusted, chewy cheese left in the bottom. Also, in case you missed the 1970s fondue craze, if your bread falls off your fork, it is customary to kiss the men or women, or I guess either one you like, at the table. After — puh-LEEEZ! — you have fished your bread out of the bubbling pot.
Marianna Hatten, owner of the HIgh Feather Ranch — a beautiful bed and breakfast near Cerillos — brought this great recipe to the show. Her instructions are perfect, so follow then exactly and you will have great results!
Authentic Swiss Fondue
This recipe comes directly from L'Horizon in Leysin, Switzerland. Serves 4.Ingredients
1 clove, or more, fresh garlic
1 pound Emmentaler cheese, shredded
1 tablespoon flour
2 cups Sauterne, or other dry white table wine
1/4 pound Gruyere chese, shredded
3 tablespoons Kirsch
sprinkles of freshly ground nutmeg and freshly ground pepper
1 loaf of day-old crusty French bread, cut into bite size cubes
Procedure
Take a large soup pot and rub it with the garlic clove. Whatever garlic is left over, mince or chop and leave it in the pot. Add wine and bring to just a simmer.
Toss together Emmenthaler and flour and begin adding it one handful at a time to the simmering wine. Let the mixture come nearly to a bubble, but not a boil. Stir nearly constantly and whip the cheese and wine together until the cheese melts before adding another handful. Meanwhile, take your fondue pot and fill it with very hot water and let this stand to heat up the crockery or stoneware. When the last of the Emmenthaler is melted, add the Gruyere by handfuls, also stirring and whipping it all together. The fondue should be just bubbling.
At the last minute before serving, add the Kirsch and stir lightly together. You should get a powerful whiff of the liquor but don't let it all burn off on the stove top! Empty the hot water from your fondue pot and pour the velvety, fluffy delight into the pot. Grate some fresh nutmeg and freshly ground pepper on top. Place the fondue pot on the stand with the "sterno" lit, pour the Fendant, pass the French bread and enjoy!
PS: Keep the fondue stirred as it sits in the pot and bubbles away with the heat from the "sterno" flame below. A good 3-4 stirs with the French bread speared, firmly, on your fondue fork should do the trick. In other words, don't just dip; this isn't chocolate fondue. Regardless, a bit of crust will form on the bottom and when the fondue pot is licked clean it is a huge prize to get the crusted, chewy cheese left in the bottom. Also, in case you missed the 1970s fondue craze, if your bread falls off your fork, it is customary to kiss the men or women, or I guess either one you like, at the table. After — puh-LEEEZ! — you have fished your bread out of the bubbling pot.
Saturday, February 06, 2010
Crawford's incredible Cajun Dry Rub
Seasonal Recipe of the Week
This is Crawford's incredible Cajun dry rub recipe. I have already used it in a seafood stew, on eggs, and on a piece of grilled salmon. It works on everything!
Ingredients
1 part ground cayenne
1 part black pepper
1 part white pepper
1 part ground cumin
1 part granulated garlic
5 parts sea salt
Procedure
Mix well. Put it all over your body.
P.S. After the Saints win the Superbowl, Crawford promises to give me more recipes. Go Saints!
This is Crawford's incredible Cajun dry rub recipe. I have already used it in a seafood stew, on eggs, and on a piece of grilled salmon. It works on everything!
Ingredients
1 part ground cayenne
1 part black pepper
1 part white pepper
1 part ground cumin
1 part granulated garlic
5 parts sea salt
Procedure
Mix well. Put it all over your body.
P.S. After the Saints win the Superbowl, Crawford promises to give me more recipes. Go Saints!
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