Bagels – Bantam NYC http://bantamnyc.com/ Mon, 29 Nov 2021 13:03:00 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://bantamnyc.com/wp-content/uploads/2021/10/icon-40-120x120.png Bagels – Bantam NYC http://bantamnyc.com/ 32 32 Hole-y bagel offers from Bagelfeld https://bantamnyc.com/hole-y-bagel-offers-from-bagelfeld/ Mon, 29 Nov 2021 13:03:00 +0000 https://bantamnyc.com/hole-y-bagel-offers-from-bagelfeld/ “I wish I could find a good bagel” has long been a Phoenix battle cry. Bagelfeld is here to change that. Started by Charles Blonkenfeld during the pandemic, the chef went from private caterer to he-why-don’t-try-the-bagels in August 2020 and they’ve spread like … well, Bagelfeld spreads (yes, it does those too), becoming a word […]]]>

“I wish I could find a good bagel” has long been a Phoenix battle cry. Bagelfeld is here to change that. Started by Charles Blonkenfeld during the pandemic, the chef went from private caterer to he-why-don’t-try-the-bagels in August 2020 and they’ve spread like … well, Bagelfeld spreads (yes, it does those too), becoming a word of mouth and farmers market phenomenon with a brick and mortar opening soon.

Bagelfeld fans are uncompromising. They line up at downtown and downtown farmer’s markets, easily passing over 1,500 bagels on Saturdays. They include transplants from the east coast who crave a taste at home and local chefs. Stoop Kid owner Steve McMillen squeezes his famous Money Shot egg sandwich with a Bagelfeld asiago, while Ollie Vaughn owner Lindsey Magee serves their bagel with herb cream cheese, smoked salmon , cherry tomatoes, minced red onion and capers in his Coronado coffee.

“I think serving Bagelfeld’s in such a traditional way really showcases the artistry of this local baker,” says Magee.

Click to enlarge

Bagelfeld’s Lemon Herb Spread is packed with parsley, chives, dill and lemon.

Allison Young

Chris Nelson, founder of Nelson’s Meat + Fish, is proud to be the first in town to present what he affectionately calls “Charlie’s Bagels”.

“One of our regular guests introduced us while he was still taking them out of his house. He walked in, I tried them and the rest, as they say, is history, ”says Nelson, who serves his NMF Bagelfeld Sandwich on everything and sea salt bagels only on Saturdays from 10:30 am until that they sell – and sell. he does.

So what makes Bagelfeld bagels a game-changer? The ingredients aren’t magic – high gluten flour, salt, yeast, malt, honey, water – but the process is. Apparently it takes three days, starting with hand rolling, rising, boiling in honeyed water and baking, before they turn into totally fluffy but tender circular creations, all golden and shiny in the dark. outside and soft in the middle. And then there’s Blonkenfeld, a self-taught Brooklyn-born, Phoenix-raised baker who had nothing and everything to lose.

Bagelfeld’s bagel menu consists of eight courses, ranging from the traditional dish with fennel and raisins. All of them can be consumed on their own for instant carby comfort, no toasting required, but they are also excellent vehicles for succulent smears and layered sammies. Here is a bagel by bagel breakdown:

Click to enlarge Bagelfeld's plain bagel is not easy.  - YOUNG ALLISON

Bagelfeld’s plain bagel is not easy.

Allison Young

Plain

Talk about the perfection of virgin slate, you can really see the glossy finish and taste the mellow interiors with this OG. Grill and cover in butter or serve as a breakfast sandwich with crispy bacon, melted cheese, avocado and scrambled eggs, and let the inside sing.

Salt

Dotted with thick, flaky crystals, it’s a bagel with bling. The perfect vehicle for savory sandwiches, slapping cheese and pepperoni, or going big with a stacked turkey, tomato, lettuce and mayonnaise; salt brings everything together.

Click to enlarge Yes, any Bagelfeld bagel is everything you hoped for.  - YOUNG ALLISON

Yes, any Bagelfeld bagel is everything you hoped for.

Allison Young

All

The whole thing is everything you hoped for, a puffy bagel covered in a salty, dingy, garlic frenzy. Take a cue from Chris Nelson’s wife and toast them lightly, then melt a generous amount of Kerrygold Butter on top.

Click to enlarge Open sesame or keep it closed, Bagelfeld's.  - YOUNG ALLISON

Open sesame or keep it closed, Bagelfeld’s.

Allison Young

Sesame

Even if you lose a few seeds this baby is covered in so many sesame seeds, on top, bottom and sides you won’t miss them. The nutty flavor of sesame plays perfectly with peanut or almond butter or garnished with tuna.

Click to enlarge The poppy seed bagel.  - YOUNG ALLISON

The poppy seed bagel.

Allison Young

Poppy seed

You will get poppy seeds in your teeth and they will be worth it. Top with a soft spread like lemon and Bagelfeld herbs; the crunchiness of the seeds compensates for the creamy texture.

Click to enlarge Bagelfeld jalapeño cheddar.  - YOUNG ALLISON

Bagelfeld jalapeño cheddar.

Allison Young

Jalapeno Cheddar

The whole top is topped with a nice, salty, crunchy cheddar cheese – or is it the bottom? Regardless, it’s good and adds a welcome layer. There’s no shame in putting even more cheese between two toasted bagel halves and making it a party full of cheese. Another fan favorite: Spicy Bagelfeld Pepper and Garlic Spread.

Asiago

At first glance, you wouldn’t even know this one contained cheese; it keeps it hidden until you put your teeth in it. Go kid’s style and turn it into an egg sandwich filled with all your breakfast favorites.

Fennel and Grape

Once you’ve gone with raisins and fennel, forget about it. Golden raisins trump traditional black raisins for flavor and juiciness, and fennel adds a sweet spice similar to licorice. Top with Nutella, Bagelfeld Honey Brown Butter Spread or a touch of honey.

Click to enlarge Bagelfeld's Fennel Raisin Bagel makes cinnamon raisins look pedestrian.  - YOUNG ALLISON

Bagelfeld’s Fennel Raisin Bagel makes cinnamon raisins look pedestrian.

Allison Young

Find Bagelfeld’s at Uptown Farmers Market, Downtown Phoenix Farmers Market, menus from Stoop Kid, Ollie Vaughn’s and Nelson’s Meat + Fish, or order online at Bagelfeld’s.

Follow Bagelfeld’s continued success on Facebook and Instagram.



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We tried ‘Lancashire’s best delicatessen’, where bagels rival Brick Lane in London. https://bantamnyc.com/we-tried-lancashires-best-delicatessen-where-bagels-rival-brick-lane-in-london/ Thu, 25 Nov 2021 18:12:36 +0000 https://bantamnyc.com/we-tried-lancashires-best-delicatessen-where-bagels-rival-brick-lane-in-london/ I have been to the 24 hour Beigel Bake on Brick Lane in London and it is as good as everyone is saying in online reviews and social media. See, that’s the thing with the internet. This was not the case when Beigel Bake opened in 1974, and for two decades later the bakery relied […]]]>

I have been to the 24 hour Beigel Bake on Brick Lane in London and it is as good as everyone is saying in online reviews and social media.

See, that’s the thing with the internet. This was not the case when Beigel Bake opened in 1974, and for two decades later the bakery relied solely on word-of-mouth recommendations and repetition of the custom.

I’m sure many cafes, bars, and restaurants would love to go back to the days when there was no constant online review, but, and like most things, the reviews on TripAdvisor, Yelp, Google, Facebook, etc. .

Sites can build a solid rating and reputation, the more five stars the customer gives them, the better.

READ MORE:Ormskirk bus station ready to be demolished as city councilors ask for the go-ahead

But then there is always the curve of a low rating or a star from an unhappy customer, even if like a stone it is thrown into a sea of ​​brilliants it will always make a ripple.

And that was the case for The Bagel Deli on Moor Street in Ormskirk.

LancsLive reported how a customer gave it a one-star TripAdvisor review and called the bagels “bland”, but on the other hand, out of its 175 reviews, 166 of them rated the deli as “excellent” and overall it is rated five stars.

Bakery owner Martin Fautley, a native of London who worked on Brick Lane baking and serving fresh bagels, responded to the customer’s review.

He said he contacted the guest “personally” before adding that each bagel is baked daily on site, meaning there is “no possibility” for it to be stale.

On this point, I’d be inclined to agree with an experienced bagel baker about a review on a website anyone can comment on.

So, has this five star bakery just met an impossible customer, or are the bagels just not as good as everyone on the internet is saying?




For the sake of transparency, we visited the bakery on two different days and ordered the same two bagels each time – the hot corned beef (£ 5.50 plus 30 pence for the pickle) and the smoked salmon and cheese a la cream (£ 4.50).

Choose from classic plain white or plump for one of the other varieties such as whole wheat or chili.

There are many more toppings to choose from on the huge menu board above the main counter, including breakfast, peanut butter, and full English jam; cheese and pickle, the Ruben special, salami, tuna, roast beef, salami, pork and apple and egg mayo and paprika.

There are also vegan and vegetarian options including hummus, grated carrots and red cabbage and halloumi, red pepper and arugula, plus all the condiments and sauces to put the finishing touches on your bagel.

And if bagels aren’t your thing, there are also baked potatoes, homemade cakes and pastries, sausage rolls and pies.

You can wash your bagel with a soft drink, a homemade milkshake or a cup of tea, with ice cream served in the summer, special dishes and a large seating area outside when the weather is dry and not. it’s not a market day.




Now let’s go. The corned beef here is shredded and mounted on the bread with an optional dollop of mustard of your choice and a huge pickle.

The meat is succulent and juicy, it is sweet with a strong and tangy taste, offset by the flavors of mustard and pickle and just the right amount of salt.

The bread is filling, not too hard like bagels can be, and tastes like it came out of the oven.

It also has that gorgeous glossy sheen and doesn’t even go soggy from the gravy. The bagel is hot even after the 10 minute walk home (plus a few extra minutes to pose for photos).

Warning: this bagel can be messy, so beware of drips.

The salmon bagel, one full and the other white (because they were sold out and other whole foods were cooked when we ordered) is stuffed with voluminous, tangy and smooth cream cheese. The salmon is fresh and not too stringy, however I would have appreciated a little more in the second bagel as it was stingy compared to the first.

The whole bagel is slightly less dense and larger than the white, but both are good sourdoughs.



Bagel Deli, Ormskirk
Bagel Deli, Ormskirk

All in all, we would be happy (and probably will) to make them a triplet of visits to Bagel Deli this week, because yes they are, especially their corned beef, SO good.

We generally encourage TripAdvisor joanie0151 to try one more time, but given that over 60% of their reviews have the lowest “terrible” rating, it’s probably best to leave more for the rest of us.

What’s the biggest lesson here? Take the reviews of TripAdvisor and others with a pinch of salt (beef).

Note, if you’re looking for an example of the royal popularity of Brick Lane for bagels, which is also home to The Bagel Shop, competitor to Beigel Bake just two doors down, then take a look at this image of Prince William and Kate Middleton.

The royal duo are big fans of the latter and visited in September 2020 when they were forced to shorten their 24-hour opening hours during the pandemic, affecting staff, but were still able to providing donations and deliveries to the local community.




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Do you have any news for us? Contact our editorial staff at lancslive@reachplc.com.

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LEAVE THE FLAT! Let’s talk about bagels https://bantamnyc.com/leave-the-flat-lets-talk-about-bagels/ Mon, 22 Nov 2021 12:51:15 +0000 https://bantamnyc.com/leave-the-flat-lets-talk-about-bagels/ 22 November 2021 LEAVE THE FLAT! Let’s talk about bagels By MaryAnn Miano In December, real carbohydrate lovers celebrate “Have a Bagel Day! Who doesn’t love the gooey, chewy characteristics of this beloved bread? What does it take to become a bagel-holic? For most of us, it’s with the first bite. The term “bagels and […]]]>
22 November 2021

LEAVE THE FLAT! Let’s talk about bagels

By MaryAnn Miano

In December, real carbohydrate lovers celebrate “Have a Bagel Day! Who doesn’t love the gooey, chewy characteristics of this beloved bread? What does it take to become a bagel-holic? For most of us, it’s with the first bite.

The term “bagels and …” leaves limitless possibilities of what to put on one. Anything you can do with bread, you can do with a bagel. Bagels and lox, bagels and cream cheese, bagels and butter, bagels and peanut butter, bagels and tuna salad, bagels and egg salad, and even bagel pizzas – all satisfying and mouthwatering combinations.

The bagel has its origin in Poland. Its name derives from the Yiddish word “beygel” which means “ring” or “bracelet”. The American bagel industry has its roots in New York City. When Polish Jewish immigrants arrived in the United States, so did the bagel. New York bagels are often considered bagel nirvana and the standard by which all other bagels should be measured. This is mainly due to the high quality of water in New York City which improves the taste and crust of baked goods.

There’s something about a bagel’s special texture (chewy and crisp on the outside, dense but tender and soft on the inside) that is unlike any other type of bread. Everything is better on a bagel. The bagel shops that have popped up everywhere have made the bagel a hugely popular breakfast food. The automated production and distribution of frozen bagels (courtesy of Murray Lender) brought them right to grocery stores across the country, and now everyone knows how delicious they are.

Here’s a recipe that brings New York-style bagels into your home where you can make them yourself. And remember, you can freeze extras to keep them handy.

INGREDIENTS

2 teaspoons of dry yeast

½ teaspoon of sugar

1 ½ cup lukewarm water

4 cups unbleached bread flour

2 teaspoons + pinch of salt

1 rounded tablespoon + 2 teaspoons of malted barley

DIRECTIONS

  1. Place the yeast and sugar in a small bowl or liquid measuring cup. Add lukewarm water and stir gently to combine. Let stand 5 to 10 minutes.
  2. Meanwhile, add the flour, 2 teaspoons of salt and 1 large tablespoon of malted barley in a stand mixer fitted with a hook.
  3. Once the yeast-water mixture has started to bubble on top, add it to the blender bowl and start mixing on low speed. When dough begins to form, 3 to 4 minutes, increase speed to medium-low.
  4. Continue to mix for another 5-7 minutes, until the dough is elastic, shiny and dense. Remove from bowl and let stand 1 minute.
  5. Divide the dough into 8-10 small sections. Each section should measure 3 to 4 ounces (use a food scale for accuracy), depending on the size of your bagels.
  6. Roll each section into a ball and place on a baking sheet lined with parchment paper or silicone baking mat. Cover for 10 to 15 minutes.
  1. Shape your bagels: Roll each piece of dough into a 3-4 inch rope, tapering the ends lightly.
  2. One by one, take the ends of the rope and overlap them slightly, pinch and then roll with the palms of your hands. If your shape isn’t quite even, roll the other side of the bagel with your palm inside the middle and gently roll to the desired shape.
  3. Return the rolled bagels to the baking sheet lined with parchment paper or silicone baking mat and cover with plastic wrap. Place in the refrigerator for 12 to 18 hours.
  4. When you are ready to boil and bake, place a pizza stone on the top rack of your oven. Preheat the oven to 500 ° F. Let the pizza stone rest in the hot oven for 30 minutes.
  5. Bring a large pot of water to a boil over medium-high heat. Add 2 teaspoons of malted barley and a pinch of salt to the pot.
  6. Don’t start boiling your bagels until your oven is completely preheated, because after the bagels have boiled for 1 to 2 minutes, you want to put the bagels in the oven immediately. Also, don’t take the bagels out of the fridge too early, as they may spill out and lose their shape.
  7. Once the water is boiling, reduce the heat slightly so that the boil is vigorous. Add the puffed side of the bagel to the water first (the flattest side should be up). After 30-60 seconds, flip the bagel using a spider-shaped kitchen tool and let sit for another 30-60 seconds.
  8. Using your spider again, remove the bagel from the water, allow excess water to drip into the pan, and place the bagel flat-side down in the oven directly on the heated pizza stone. If you plan to add toppings, add them quickly as you put the bagel in the oven.
  9. After 10 minutes, flip the bagels to the other side.
  10. Bake another 3 to 5 minutes, depending on how crispy you want the outside of your bagel to be. Let cool and serve.

Modern Jewish Baker Recipe by Shannon Sarna


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Treat the Family to Mac and Cheese Banana Peel Bagels with Nadiya Hussain’s Recipes https://bantamnyc.com/treat-the-family-to-mac-and-cheese-banana-peel-bagels-with-nadiya-hussains-recipes/ Sun, 21 Nov 2021 21:00:00 +0000 https://bantamnyc.com/treat-the-family-to-mac-and-cheese-banana-peel-bagels-with-nadiya-hussains-recipes/ WANT to brighten up your dinner? Nadiya Hussain is causing a stir with a new book and series packed with exciting recipes for the whole family and original interpretations of dinner time favorites. 9 From mac and cheese to banana peel bagels, we’re sharing four surprising recipes from bake-off winner Nadiya’s Fast Flavors.Credit: Penguin 9 […]]]>

WANT to brighten up your dinner?

Nadiya Hussain is causing a stir with a new book and series packed with exciting recipes for the whole family and original interpretations of dinner time favorites.

9

From mac and cheese to banana peel bagels, we’re sharing four surprising recipes from bake-off winner Nadiya’s Fast Flavors.Credit: Penguin
Nadiya Hussain is causing a stir with new book and series filled with exciting recipes

9

Nadiya Hussain is causing a stir with new book and series filled with exciting recipes

From puff pastry mac and cheese to chocolate salami, we’re sharing four surprising recipes from Bake-off winner Nadiya’s Fast Flavors.

Nadiya’s Quick Flavors, by Nadiya Hussain, (Michael Joseph) are available now, £ 22.

And watch the series on BBC Two Thursdays at 8:30 p.m.

SWEET CINNAMON PESTO

NADIYA says, “It’s pesto, just a little reinvented – or actually a lot, because it’s sweet and there’s no pasta in sight.

“Made with nuts, chocolate, spices and coconut, this pesto, like any pesto, is a CPU-drain type situation.

Like any pesto, this dish is a CPU drain type situation.

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Like any pesto, this dish is a CPU drain type situation.Credit: Penguin

“Perfect for a quick dessert, served alongside a rainbow of tropical fruits and cookies, it’s easy but impressive and will be a bit of a crowd pleaser.”

Serving 6 to 8, Preparation: 10 min, Cooking: 20 min

YOU NEED:

  • 100g pine nuts
  • 120g white chocolate, plus additional shavings
  • 40 ml of coconut oil
  • 1/2 teaspoon ground cinnamon
  • 30 g coconut shavings, toasted

TO SERVE:

  • Sliced ​​mango
  • Sliced ​​kiwis
  • Strawberries
  • Raspberries
  • Blackberries
  • Madeleines
  • sands
  • Cigarrillo wafer cookies

METHOD:

  • PREHEAT the oven to 160 ° C / convection 140 ° C. Start by toasting the pine nuts in the oven for 10 minutes.
  • Let cool then add to the food processor and reduce to fine crumbs.
  • Now melt the chocolate, add the coconut oil and mix until melted.
  • Add pine nuts and cinnamon and mix well. Arrange in a serving dish.
  • Toast the coconut shavings over low heat in a non-stick skillet for 2 to 3 minutes, stirring constantly.
  • Sprinkle toasted coconut shavings and chocolate shavings over the dip.
  • Surround the bowl with an array of colorful fruits, cakes and cookies and serve.

CHEESE AND UFS SANDWICH

NADIYA says: “As the meals go on, it’s huge; perfect for a lazy Sunday morning or a late brunch.

“There’s everything – bread, eggs and cheese – all baked and folded in one pan, with tangy pickles and a hot, oozing center. It’s not only fun to eat, but also fun to prepare.

As the meals go on, this is a big problem;  perfect for a lazy Sunday morning or a late brunch

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As meals go on, this is a big problem; perfect for a lazy Sunday morning or a late brunchCredit: Penguin

Makes 1, brew 10 minutes, cook ten minutes

YOU NEED:

  • Frying oil
  • 4 medium eggs
  • A pinch of salt
  • 1 teaspoon of chili flakes
  • Small handful of finely chopped fresh chives
  • 2 slices of white bread
  • 1 tablespoon large pickle
  • 50g red Leicester, finely grated

METHOD:

  • Start by pouring a little oil into a large non-stick skillet and heat over medium heat.
  • Break the eggs into a bowl with the salt, chili and chives and mix well.
  • Turn down the heat of the oil and pour in the egg mixture, making sure you have an even layer.
  • Take your two slices of bread and lay them open so that they are symmetrical. Place the two slices of bread in the flowing egg and leave until the egg is cooked.
  • Flip onto a large plate or board so that the slices of bread are no longer visible. Return to the dish.
  • Spread visibly shaped tops with pickle bread.
  • Flip the edges of the egg inward over the pickle on all sides.
  • Add the cheese to one slice of bread, turn the other piece over and cook until the cheese is melted (about 2 minutes), making sure to press down with a slice of fish to encourage the cheese to melt and stick the bread together, with the egg.
  • After the cheese has melted and the egg bread has welded well, remove the pan from the heat and give it a few minutes or you will burn your mouth, then cut and enjoy.

BANANA SKIN BAGELS

NADIYA says: “During lockdown, I revealed my love for banana peels – nothing new to me, but new to many on social media.

“Yes, that banana peel that we all normally throw away is edible and full of potassium.

“One of my favorite ways to cook it is just in this garlic barbecue sauce and stuffed into a chewy bagel with spicy cheese and pickles.”

This banana peel we all normally throw away is edible and full of potassium

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This banana peel we all normally throw away is edible and full of potassiumCredit: Penguin

For 4 people, Preparation: 15 min, Cooking: 15 min

YOU NEED:

  • 6 ripe banana peels (about 400g)
  • 4 tablespoons of oil
  • 2 small onions, thinly sliced
  • 1 garlic clove, minced
  • 1⁄2 teaspoon of salt
  • 2 tablespoons of barbecue sauce
  • 2 tablespoons of brown sauce
  • 1 tablespoon of ketchup

TO SERVE:

  • 4 bagels
  • 4 slices of spicy Mexican cheese
  • Mayonnaise
  • 8 slices of pickle

METHOD:

  • Wash the banana peels thoroughly and dry them. Remove and discard the hard stems, then cut the rest into thin strips about 3 cm long.
  • Pour the oil into a small nonstick skillet and lower the heat to medium.
  • Add the onion and cook until golden and dark – this should take about 5-10 minutes, so not very long.
  • Add the garlic and stir, cook for a minute. Now add the banana peel and salt and cook for 5 minutes.
  • Add barbecue sauce, brown sauce and ketchup and toss to warm.
  • Turn on the grill.
  • Take the bagels, cut them in half and pop the eight slices on a platter.
  • Cover the bottom four halves of the bagels with the banana peel mixture.
  • Add the cheese on top and grill until the cheese is really melted and the top halves are golden brown.
  • Take out and add mayonnaise to the top four halves. Add the pickles to the cheese, cover with the tops of the bagels and they’re ready to eat.

MAC AND CHEESE

NADIYA says: I have a dozen different ways to make mac and cheese.

“This is the slightly psychedelic version of my kids, made from their favorite puffed cheese chips, which they devoured as a child.

The extra cheese and bright orange color of the powdered cheese puffs are mixed with the mac and topped with breadcrumbs

9

The extra cheese and bright orange color of the powdered cheese puffs are mixed with the mac and topped with breadcrumbs

“The extra cheese and the bright orange color of the powdered cheese puffs are mixed with the mac and topped with breadcrumbs.

“It’s fun, it’s delicious and it’s bright!”

Serves 6 to 8, Preparation: 25 min, Cooking: 45 min

YOU NEED:

  • 400g of macaroni pasta
  • 30 g unsalted butter
  • 3 tablespoons of flour (30g)
  • 600 ml whole milk
  • 170 ml of evaporated milk
  • 1 teaspoon of yeast extract
  • 450 g grated cheddar cheese
  • 2 tablespoons of Worcester sauce
  • 8 16.5 g packets of cheese puffs, powdered

For the top:

  • 50g breadcrumbs
  • Cheese puff crumbs
  • 50 g grated cheddar

METHOD:

  • Start by cooking the macaroni according to the instructions. When the macaroni are cooked, drain them, rinse them in cold water and set aside.
  • Preheat the oven to 200 ° C / ventilation 180 ° C.
  • Prepare the sauce by putting the butter in a saucepan and sautéing over medium heat.
  • When the butter is melted, add the flour and whisk. Gradually add the milk, whisking all the time until incorporated.
  • When the mixture begins to thicken, add the evaporated milk and the yeast extract and cook until the mixture is thick. Remove from the heat and let stand for 5 minutes.
  • Add the cheese to the sauce and mix until melted.
  • Stir in the Worcestershire sauce and half the choux pastry, then add the macaroni and mix.
  • Pour it into a baking dish and even out the top.
  • Sprinkle with breadcrumbs, remaining cheese puffs and grated cheese.
    Bake for 30 to 35 minutes. Take out and let stand 10 minutes before eating.
Nadiya says:

9

Nadiya says: “During the lockdown, I revealed my love for banana peels – nothing new to me, but new to many on social media”Credit: Penguin
Nadiya's book also shares her recipe for this chocolate salami

9

Nadiya’s book also shares her recipe for this chocolate salamiCredit: Penguin
Nadiya's book is full of exciting recipes for the whole family and original versions of dinner time favorites

9

Nadiya’s book is full of exciting recipes for the whole family and original versions of dinner time favoritesCredit: BBC
Nadiya Hussain on life since Bake Off, on anxiety and the importance of representation

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Bagels on Pointe adds a new menu https://bantamnyc.com/bagels-on-pointe-adds-a-new-menu/ Wed, 17 Nov 2021 14:07:44 +0000 https://bantamnyc.com/bagels-on-pointe-adds-a-new-menu/ With a new menu featuring local specialties, Bagels on Pointe owner John Monaco continues to draw inspiration from his time in the Bronx, where he ran New York delis, and his homemade bagels enhance both. new designs and long-standing commodities. Open since April, Bagel on Pointe’s new fare includes fan favorite Kure with chicken, bacon, […]]]>

With a new menu featuring local specialties, Bagels on Pointe owner John Monaco continues to draw inspiration from his time in the Bronx, where he ran New York delis, and his homemade bagels enhance both. new designs and long-standing commodities.

Open since April, Bagel on Pointe’s new fare includes fan favorite Kure with chicken, bacon, avocado, lettuce, and tomato; and Carolina – think turkey, spinach, Swiss cheese, honey mustard, and jalapeño.

“Breakfast is our bread and butter,” Monaco said, and its fresh bagels come in 20 different flavors. In addition to the more elaborate lunch sandwiches (all choices come with crisps, rolls or fries), perennial flavors like bacon, egg and cheese are always on the menu.

The store is located at 1611 Dusty Miller Lane in The Pointe at Barclay.

Local in Wilmington for five years, Monaco has left a career in American companies. “My wife and I wanted to live somewhere warmer and I was ready to start a new business,” said Monaco, who had been a senior executive for New York Sports Club and Gold’s Gym.

“I’ve always been a big fan of bagels,” he says. “I knew this was a city for food lovers and saw an opportunity. “

Any day, Bagels on Pointe enthusiasts can spot a 1975 Corvette in the back. Monaco is an avid car collector and runs a vintage car club called Cape Fear Cars. On the first Saturday of each month, hundreds of classic cars roll into the parking lot and drivers always stop to refuel.

“All auto enthusiasts come to the store,” Monaco said.


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B’s Bagels & Butters Opens Gig Harbor NE Style Bagel Shop https://bantamnyc.com/bs-bagels-butters-opens-gig-harbor-ne-style-bagel-shop/ Sat, 13 Nov 2021 14:00:00 +0000 https://bantamnyc.com/bs-bagels-butters-opens-gig-harbor-ne-style-bagel-shop/ ]]>

title=wpil_keyword_linkBagels fly through the air as Brittany Erwin, 31, owner of B’s ​​Bagels and Butters, poses for a portrait in her storefront under construction in Gig Harbor on Thursday, November 11. Erwin said she plans to be fully operational by spring 2022..” title=”Bagels fly through the air as Brittany Erwin, 31, owner of B’s ​​Bagels and Butters, poses for a portrait in her storefront under construction in Gig Harbor on Thursday, November 11. Erwin said she plans to be fully operational by spring 2022..” loading=”lazy”/>

Bagels fly through the air as Brittany Erwin, 31, owner of B’s ​​Bagels and Butters, poses for a portrait in her storefront under construction in Gig Harbor on Thursday, November 11. Erwin said she plans to be fully operational by spring 2022..

pcaster@thenewstribune.com

“People who love bagels,” said Brittany Erwin, “are determined.”

For those of us who wring our hands every weekend (or every Monday morning after a long weekend), when getting a good breakfast bagel turns out to be an elusive task, the former Chef of Cooks Tavern is determined to solve our dilemma with B’s Bagels & Butters, where barley malt boiled bagels will reign supreme.

Its next store, expected in early 2022, will replace the Better Eats café at the shutters adjacent to Better. gym at 3308 Uddenberg Lane in Gig Harbor, located just south of Hop Pharm, a new valve room from the owners of Harbor Health and Apothecary.

“For me, it’s not a bakery; it is not a delicatessen; it is not a restaurant; it is not a cafe. But it’s a little piece of all of those things, ”Erwin said. “Doing everything really well is what is important to me.

Although originally from New England, where she worked in a bagel store in Rhode Island while at college, Erwin doesn’t want to classify B’s Bagels as a singular style. She started with a recipe from the Culinary Institute of America, refined over several years in her home kitchen, sharing bagels with friends and neighbors and truly “anyone who’s been willing to try bagels.”

After five years at Cooks, Erwin left last September, in part due to a pandemic burnout. “What almost held me back and kept me from breaking up was the creativity and this communication with the guests,” she said, adding that her post-Cooks plan still involved opening her own. place.

“I knew this would be my own thing,” she said in early November, “but really make sense of what made sense, what I wanted to do and would appreciate – and made sense in this climate. restaurant. “

She launched an Instagram account for B’s Bagels & Butters in April, posing as a 16-year restaurant industry veteran with a “giant Thomas-shaped hole in my soul.” There, she hung perfectly framed photos of her left hand holding bagel after bagel, sharing details of her research and development.

“People love or hate spinach bagels. I’m in the love category, ”she wrote in May, a neon green bagel in tow.

She thought the concept would land in Tacoma, where she has lived and worked for several years, but it turns out the owners get better. gym were friends, and had since closed their health cafe. Erwin’s husband is also a Gig Harbor Police Officer, and she has worked in the area with Warrior PATHH, an immersive program that helps veterans and first responders develop new skills for a sustainable future.

B’s Bagels will feature “all the classics,” she said, including seeds, salt, eggs and everything, the latter with her own twist that she calls the “uh-oh any bagel.” Rather than coating just the top of the outside with the irresistible blend of black and white sesame seeds, dried and minced garlic and onion, flaky salt and poppy seeds, Erwin incorporates the seasoning. in the dough. “That way you have that crunch and flavor throughout the bagel,” she explained.

There will be lox made from locally sourced salmon; seafood salad, a regular sight at North East Coast delicatessens; bacon or sausage, egg and cheese; six everyday and seasonal schmears, including those made from goat cheese; etc. Bluebeard Coffee has already signed up as an exclusive roasting partner.

For those of us across the Narrows, Erwin plans to offer online ordering and regular pickups at a designated location in Tacoma, likely at a cafe that buys B’s Bagels.

“My goal from the start has been to wholesale to small coffee stands,” she said. “Every coffee stand you go to uses Seattle Bagel Co. We really want to support the local.”

B’S BAGELS & BUTTERS

▪ 3308 Uddenberg Ln, Gig Harbor, no phone yet, instagram.com/bsbagelsnbutters

▪ Details: bagels with schmears and homemade butters, more sandwiches from a small storefront next door the better. gym; opening target early 2022, follow Instagram for updates

This story was originally published November 15, 2021 5:00 a.m.

Kristine Sherred joined The News Tribune in December 2019, after a decade in Chicago where she worked for restaurants, a liquor wholesaler and a food bookstore. Previously, she covered the food sector for Industry Dive and William Reed. Find her on Instagram @kcsherred and Twitter @kriscarasher.



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Goodies Brings Good Vibes and Bagels to County Greene | Restaurants | Hudson Valley https://bantamnyc.com/goodies-brings-good-vibes-and-bagels-to-county-greene-restaurants-hudson-valley/ https://bantamnyc.com/goodies-brings-good-vibes-and-bagels-to-county-greene-restaurants-hudson-valley/#respond Thu, 11 Nov 2021 15:45:32 +0000 https://bantamnyc.com/goodies-brings-good-vibes-and-bagels-to-county-greene-restaurants-hudson-valley/ “We like to say we’re a great place,” says Sam Jones, the charismatic co-owner of the Goodies bagel store in Catskill. “We wanted to be able to bring something that everyone would like. We are so divided in this world. I know it sounds cheesy, but people can all agree on bagels. Since September, this […]]]>

“We like to say we’re a great place,” says Sam Jones, the charismatic co-owner of the Goodies bagel store in Catskill. “We wanted to be able to bring something that everyone would like. We are so divided in this world. I know it sounds cheesy, but people can all agree on bagels. Since September, this small storefront has been serving bagels, sandwiches and other classic, pot-boiled deli-style products to Greene County locals and 9W travelers. Jones and his six friends, all co-owners of the store, want to create a welcoming atmosphere for all bagel fans. “When you walk into the store, bring yourself fully,” says Jones. “We want you to have a bagel and have a Goodies Day.”

Friends who have become business partners

While Goodies opened just two months ago, the seven friends behind have been coming to the area for five years, since Tim Unich, one of the co-owners, bought a farm in Saugerties. When the pandemic hit, the group began to travel more often, sick of the cramped quarters and isolation of their apartments in New York City.

As the pandemic dragged on, the idea of ​​moving to the area full-time began to take shape, but there was one problem: The group couldn’t find a bagel shop to match. his expectations. “While we were up there playing Uno, we started falling in love with upstate New York little by little,” Jones said. “The only thing that came up was, ‘I could never live here. There are no boiled bagels here, how would we survive? The conversation turned to “maybe we all move here and open something”, and that’s exactly what happened. ”

Initially, the friends made plans for Goodies to be a restaurant. Four of the seven partners have moved to the region, including Jones, who takes care of the company’s branding while continuing to work as Creative Director for ViacomCBS and Comedy Central. They moved to their Catskill site because of the city’s positive energy. “There is just a cool vibe, and we felt like we were going to fit in,” says Jones.

During the early stages of planning, they stumbled upon Kinderhook’s Broad Street Bagels, which specializes in making Brooklyn’s pot-boiled bagels, and absolutely loved the product. After speaking with the owner, Jones and his friends decided to make Goodies a bagel joint, using bagels made by Broad Street.

Quality ingredients for classic sandwiches

Beyond the bagels, which are delivered fresh from Broad Street each morning, everything Goodies serves is made on site. As many local ingredients are used as possible. The bacon used in their egg sandwiches comes from Hudson, and the chicken used in “The Honey Dip” and “The Spring Chicken” sandwiches is free-range and organic. “It was really important to us because what we put in our own bodies, we would like the community to put in theirs,” says Jones.

The resulting menu, developed by co-owner and executive chef Victor Malaric, consists of classic charcuterie dishes and a handful of signature sandwiches. Everything is served on a bagel, of course. Oy Vey All The Way brings a light twist to the traditional lox and cream cheese breakfast classic with pickled red onions for a tangy flavor. “We add little touches that enhance the taste,” says Jones. Breakfast sandwiches are the shop’s most popular, including the “Bagel Don Dada,” consisting of eggs, American cheese and bacon on the customer’s choice of bagel.

Bagels are the stars of the show – there are seven varieties ranging from simple to pumpernickel, plus a gluten-free option. Plain and flavored cream cheeses, as well as a vegan spread, are available. In addition, two types of burgers – a simple “Goodies Burger” and a “West Bridge Cheeseburger” are served, as well as fries and a house coleslaw.

Click to enlarge

Provide community comfort

The food and Goodies’ commitment to their customers is, according to Jones, what sets the restaurant apart. “We just treat people the way we want to be treated and we feed people the way we want to be fed,” says Jones. “Goodies, it’s like that friend you want to hang out with, who’s going to support you at 3 in the morning if something happens and you’re sick, or there’s a breakup.” It is also this friend who mobilizes if you have a bad day.

Since opening, the community has embraced the store. The bagels have been sold several times and conversations are starting about future locations. “The response is overwhelming,” Jones says. “People are arguing online from Leeds, Athens and Coxsackie over where the next Goodies should be opened.” While Jones and the rest of the team dream of growing, their focus is on community satisfaction. “We really want to engage the community and get them excited about Goodies,” Jones says. “They are as much a part of Goodies as we are. ”

Goodies is open Monday to Friday from 6 a.m. to 3 p.m. and Saturday to Sunday from 7 a.m. to 3 p.m.

Candies

261 W. Bridge Street, Catskill

(518) 719-0411

salut@goodiescatskill.com




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Find Baltimore-style bagels at THB Bagelry & Deli https://bantamnyc.com/find-baltimore-style-bagels-at-thb-bagelry-deli/ https://bantamnyc.com/find-baltimore-style-bagels-at-thb-bagelry-deli/#respond Fri, 05 Nov 2021 09:49:00 +0000 https://bantamnyc.com/find-baltimore-style-bagels-at-thb-bagelry-deli/ THB Bagelry and Deli is Maryland’s most beloved bagelry! They’ve been making Baltimore’s best bagels since 1999. THB Bagelry & Deli has become a Baltimore staple for the past 22 years! They are family-owned owners and operators who love to see people enjoy THB’s signature New York-style dishes and bagels. TBH Bagelry & Deli has […]]]>

THB Bagelry and Deli is Maryland’s most beloved bagelry!

They’ve been making Baltimore’s best bagels since 1999. THB Bagelry & Deli has become a Baltimore staple for the past 22 years! They are family-owned owners and operators who love to see people enjoy THB’s signature New York-style dishes and bagels. TBH Bagelry & Deli has been voted one of Baltimore’s Best Bagels 12 times in a row by the Baltimore Sun!

The original locations started in Towson, Canton, and Timonium, but grew rapidly as they expanded into the neighborhoods of Charles Village, Columbia, and Owings Mills.

They have a wide selection of bites for breakfast and lunch! The current promotional offers are the Pumpkin Spice Trio which consists of a Pumpkin Spice Bagel, Pumpkin Spice Cream Cheese and of course a Pumpkin Spice Latte!

The two specialty bagels at THB are the Purple Bagels in honor of the Ravens football team and our brand new Everything Egg Bagel! Our current lunch promotion is $ 3 back for $ 15 spent on any lunch item from noon through Tuesday closing!

THB Bagelry and Deli, https://www.eatthb.com/
Facebook: https://www.facebook.com/THBBagelryDeli
Instagram: @ thb.bagelry.deli

Courtesy: THB Bagelry and Deli & @Onairfran


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East Coast bagels just fold | Food | Fold | The Weekly Source https://bantamnyc.com/east-coast-bagels-just-fold-food-fold-the-weekly-source/ https://bantamnyc.com/east-coast-bagels-just-fold-food-fold-the-weekly-source/#respond Wed, 03 Nov 2021 23:59:18 +0000 https://bantamnyc.com/east-coast-bagels-just-fold-food-fold-the-weekly-source/ Two Bendites from the east coast have opened a New Jersey-style bagel cart in Bend. Mimi’s Bagels is the creation of Frank Anello and Charlize Peters, who moved to Bend about four years ago and quickly discovered they were missing the hand-rolled boiled bagels they had grown up enjoying. Anello is a fourth generation baker […]]]>

Two Bendites from the east coast have opened a New Jersey-style bagel cart in Bend. Mimi’s Bagels is the creation of Frank Anello and Charlize Peters, who moved to Bend about four years ago and quickly discovered they were missing the hand-rolled boiled bagels they had grown up enjoying. Anello is a fourth generation baker whose grandfather opened a pastry shop in Newark in 1932.

“Bend has so much to offer,” said Anello, “but it’s one thing from home that we’ve missed.”

In addition to the bagel varieties that include flavors of poppy, onion, cheddar, everything, and French toast, Mimi’s also serves bagel sandwiches. In homage to their New Jersey roots, Mimi’s makes a sandwich with pork roll, a New Jersey-style breakfast meat that they shipped for their breakfast sandwiches. Other sandwich options include bacon and eggs, eggs and cheese, and a vegan variety, among others.

Mimi’s Bagels is a mobile cart. Current locations include Fridays at the Miracle Greens Dispensary at 905 SE 3rd Street, and Saturdays and Sundays at Cannabend at 3312 N Hwy 97 in Bend. The cart opens at 7:30 a.m. and closes at noon – although they tend to sell out earlier than that, Anello tells the Source. Bagel and cream cheese delivery is also available on Tuesdays on the website.

COURTESY MIMI'S BAGELS

Mimi’s Bagel Deli
Open Friday to Sunday, 7:30 a.m. to noon (or when they are full)
Various places
mimisbageldeli.com


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It’s all bagels, baby in that Reborn butcher shop in Pascoe Vale https://bantamnyc.com/its-all-bagels-baby-in-that-reborn-butcher-shop-in-pascoe-vale/ https://bantamnyc.com/its-all-bagels-baby-in-that-reborn-butcher-shop-in-pascoe-vale/#respond Wed, 13 Oct 2021 06:00:00 +0000 https://bantamnyc.com/its-all-bagels-baby-in-that-reborn-butcher-shop-in-pascoe-vale/ There’s a crowd gathering in a corner of Pascoe Vale, and they all have one thing on their minds: bagels, baby. In a former butcher’s shop at the intersection of Derby and Gaffney streets, locals Claudia and Anthony Carnovale serve seriously stacked bagels. Of course, there are tried and true toppings, but you will also […]]]>

There’s a crowd gathering in a corner of Pascoe Vale, and they all have one thing on their minds: bagels, baby.

In a former butcher’s shop at the intersection of Derby and Gaffney streets, locals Claudia and Anthony Carnovale serve seriously stacked bagels. Of course, there are tried and true toppings, but you will also find some unexpected but equally delicious combos.

Claudia, who recently worked in events at Vue Group, didn’t expect to be greeted so warmly by the neighborhood. But it is clear that they are on to a good thing. In Bagels Baby’s first week, she says locals ordered around 300 bagels every day at lunchtime.

Choose from 10 bagels: the classic lox; brisket and gruyere; labneh and za’atar; bacon and standard egg; a hearty chicken katsu; salami and provolone; and avo and feta. There’s also a vegan-friendly miso mushroom option as well as a tempeh BLAT. Plus, for something sweet, try the ricotta and strawberry bagel (cannoli-inspired). They are all served on bagels from the Elsternwick Savion bakery.

On the drink side, the Carnovales use local roaster Padre, along with freshly squeezed orange juice, lemonade from Yarra Valley Yumbo, and a few options from San Pellegrino.

The once dilapidated space no longer looks like it used to be. Anthony, a tradie, roped up a few buddies and spent a ton of time cleaning it up. In the process, they dug up a concrete floor and exposed brick wall from the original layout. With a few simple tweaks, these design features have been restored, making it a simple yet schmick showcase.

One feature, however, catches your eye. A sign on the wall reads: “No one puts baby in the corner” – a quote from Dirty dance. And that’s true. Bagels Baby can sit in a physical corner, but if the crowd is anything to go by, it quickly takes center stage.

Baby Bagels

36 Derby Street, Pascoe Vale

Hours:

Tuesday to Friday from 7 a.m. to 3:30 p.m.

Sat and Sun 8 am-3pm

@bagelsbaby



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