There is a bagel shop in in my town that sells the most amazing bagels and donuts. They are made on site and their texture is amazing. Truly. The best I've had. Of all the possible toppings, the savory ones are most delicious with some veggie cream cheese and maybe a fried egg to top it off. While you may not have access to the best bagels ever, I'm sure this combination would improve any bagel.
8 oz Neufchatel cheese
0.5 red bell pepper
0.5 yellow onion
Mince the carrot, bell pepper and yellow onion.
Microwave cheese just to soften it. Mix in vegetable ingredients.
Cover and allow to rest in the fridge overnight. Spread on your toasted bagel in the morning.
I haven't had much experience with mushroom risotto before. In college I participated in the preparation with a group of students, but the outcome (prepared under the supervision of a self-proclaimed expert chef) was rather terrible. Since I believed that the dish was as it ought to be, I haven't ventured in that direction until now. Well, this iteration was rather different, and much, much more delicious.
3 cups chicken broth
1 cup arborio rice
1 tbsp butter
0.5 cup dry white wine
1 tbsp olive oil
0.5 tbsp extra virgin olive oil
16 oz mushrooms
0.5 tsp freshly minced rosemary
0.25 tsp lemon pepper
0.5 cup ground parmesan
Heat the chicken broth over low heat. Cook mushrooms in evoo until soft and slightly browned. Remove from pan, set aside. Add remaining olive oil and diced onions. Cook for a minute. Add rice and cook until pale golden. Stir constantly, do not burn.
Add the wine and stir until fully absorbed. Add the chicken stock 0.5 cup at a time, stir each time until fully absorbed. Cook until rice is al dente.
Stir in mushrooms, butter, lemon pepper, rosemary and shredded cheese. Season with salt and pepper. Serve immediately.
What better than crispy dried anchovies used as a salt, heat and garlic delivery system. This dish is optimal when made with tiny anchovies (which I did not have), but it worked just final with the slightly larger ones too.
1 tbsp hot Korean pepper paste
1 tbsp sambal chili paste
1 tbsp sugar
1 clove garlic
1 tbsp water
1 cup small dried anchovies
1 tbsp olive oil
Heat the fish on medium-high for a minute in a hot pan. Add the oil and heat for another minute or two.
Add the sauce to the center of the pan. Allow to come to a simmer and mix in with the fish.
Cook until desired thickness is reached. Serve with rice or as a side on stir fry.
Preheat oven to 400F. Mix all the noodle ingredients with the exception of the flour and cream in a bowl. Add the cream as well. Finally add the flour.
Bring a large pot of water to boil with a pinch of salt added. In three portions roll out the dough into a quarter-inch thick layer. Cut into 2 inch long, half-inch-wide strips. Scoop into the boiling water and boil each portion for 2 minutes. Remove and drain into a bowl.
Separate the eggs required for the cream. Whip the yolks until glossy white with 5 tbsp sugar. Add the sour cream, vanilla and starch. Mix well.
Beat the egg whites in the other bowl. When halfway done, add the lemon juice. Add the 3 tbsp of sugar spoon by spoon. The foam should be glossy and hard.
Mix the white foam with the yolk mixture. Fold in without deflating.
Take a 9x11 inch shape and butter well. Sprinkle with breadcrumbs. Add one third of the foamy mix. Then half the noodles. The other third of the foamy mix, then the rest of the noodles and finally the rest of the cream.
Bake for 5 minutes in the hot oven, then lower the heat to 350F. Bake for a further 30 minutes. Allow to cool for about 10 minutes, then serve.
This was one of the tastiest rice dishes I ever had. Nothing really needs to be added, but it's delicious with this pork stew. The rice is rather spicy, so adjust the jalapeno portions to your desire.
1 large tomato
1 yellow onion
2 cups white rice
0.25 cup canola oil
4 cloves garlic
2 cups chicken broth
1 tbsp tomato paste
1 tsp salt
0.5 cup cilantro leaves
Preheat oven to 350F, with rack in middle. Process tomatoes and onion in food processor until smoothly pureed. Measure out two cups of the mix.
Remove ribs and seeds from two jalapenos, dice and set aside. Dice third jalapeno with core, set aside in separate dish.
Heat oil over medium-high heat in a metal sauce pan with a metal cover. Add rice and toast for 6 minutes, until lightly golden. Stir frequently.
Reduce heat to medium, add minced garlic and seeded jalapenos. Cook until fragrant. Stir in onions, pureed tomato, tomato paste, salt and chicken broth. Bring to a boil and transfer to preheated oven for 30-35 minutes. Stir well half way through cooking.
Mix in minced cilantro and remaining diced jalapeno at the end.