Homemade Bagels, Take 2

John was generous enough to gift me a bagel-making class for Christmas, and it was terrific! I learned how to make bagels two ways: using pre-fermented dough, and using a poolish (a quicker type of starter). I’m going to list both recipes here; I actually have another batch of pre-fermented dough in the fridge right now, and iI’m going to try incorporating it into homemade Italian bread this week.

Shaking Tofu

I’m very excited to have Andrea Nyguen’s new cookbook, and this was the first thing I made out of it. Great tofu recipe!

 

Chicken with Garlic and Parsley

Nice weeknight meal from Jacques Pepin. The Wondra flour is key. Try not to crowd the pan like I did.

Mulligatawny Soup

Very satisfying version of this Indian dish, and pretty easy to make as well.

Mushroom Soba

This wasn’t bad but tasted slightly unbalanced to me. We didn’t end up eating the leftovers. Saving for posterity on account of the challenge.

Pasta y Fagioli

Terrific version of this soup (John was particularly excited about it).

Recipe Variation: Cheesesteak Stromboli

I made several variations of stromboli for a recent party. Beyond my usual two (pepperoni and chicken), I threw in a vegetarian version and a Philly cheesesteak one. The vegetarian one didn’t turn out that great (I think I used too much ricotta) but the Philly cheesesteak was nice. Just sautee some shaved beef, green peppers, and onions and use that along with provolone cheese for your filling. Don’t go with too sharp of a provolone – I found that takes over the flavor of the stromboli too much.

Tiradito

This was a nice Peruvian spin on ceviche. We did ours as rice bowls garnished with cuke and some corn nuts.