Monday, April 14, 2014

Made by YOU: How to make Montreal style bagels at home



It's been over two years seen I madebyanything.  Most people can cook by now and pictures of food are no big deal anymore.  So when I nailed these bagels this past weekend, it was the perfect opportunity to MadebyMariko.

The outcome of these bagels are legit.  So simple to make too.  I've never even baked a loaf of bread and I didn't f*ck this up.  In fact, I can't bake at all.  So, open your arms and welcome the gluten in.

Next attempt: New York style bagels?

Recipe from the gouda life:

1 1/2 cups warm water
2 1/4 tsp (one packet) dry active yeast
1 tsp sugar
2 tsp salt
3 tsp vegetable oil
1/4 cup honey
1 whole egg
1 egg yolk
4 cups all-purpose flour

1 cup sesame seeds

Stir the warm water and yeast together in a small bowl. Let sit until frothy, 5-7 minutes. Whisk in the sugar, salt, oil, and honey and egg + yolk. Stir 1 cup of flour in until full incorporated. Add another 3 cups and stir with a wooden spoon until a shaggy dough forms. Dump bowl onto a lightly floured surface and knead, adding up to another 1/2 cup of flour if needed, for no less than 10 minutes. The dough should be extremely supple and smooth. Cover with an inverted bowl and let rise for 20 minutes.

Divide dough into 18 equal portions. Stretch or gently roll, using finger tips, each portion of dough into an 8 inch rope and bring the ends together to form a circle. Pinch the ends together and then roll gently with the heal of your hand to seal. It’s important the ends are well secured otherwise they’ll open when boiling. Place bagels on 2 parchment-lined baking sheets and cover with a clean towel for 20 minutes.

Pour the sesame seeds into a large shallow dish.

While the bagels rise, bring 16 cups of water to a boil in a large pot or dutch oven. Add the baking soda and honey and turn down to a simmer. When ready, add the bagels 2 at a time to the simmering water. Let cook for 1 minute on each side. Remove with a deep-fryer spoon or slotted spatula/spoon, drag through the sesame seeds on both sides and place back on the baking sheet (MadebyMariko note: this does not work.  The seeds get stuck on everything.  I just sprinkled them on). Repeat with all bagels.

Preheat oven to 500. Place 1 sheet of bagels in for 10-12 minutes or until starting to brown on the bottom. Flip bagels and cook for another 5-8 minutes, watching closely after 5 minutes so they don’t over cook. They should be golden brown. Serve warm with cream cheese, lox, tomatoes & bacon, or anything else your heart desires. 
 
MBM note: That's a lot of time in the paragraph above.  Maybe my oven gets hotter, but I would only try about 7 minutes a side, otherwise they get really crispy brown on the bottom (overly so). 

Keep in airtight container in the fridge for 1 week. 


Friday, June 3, 2011

Grilled Chicken with Peach BBQ Sauce and Roasted Green Onions

The peach bbq sauce is one of the tastiest things I've made in months.  I kept eating tiny spoonfuls of as dinner came along.  Super easy to make, I highly recommend trying it.  You can find the recipe here.  My one comment about the process is that the peaches are difficult to cut into slices after you've removed the skin (can't grip the slippery suckers), so don't bother trying to use a knife.  Use your hands and tear the flesh from the pits.  Btw, this is Gywneth Paltrow's recipe...so...ya know....

Not that I am any authority on cooking, but I find the best way to cook a chicken breast indoors is as follows: 1)  Grill on a pan at medium high heat for 3 minutes each side (set a timer).  Pop into a 350 oven for 15 minutes and then let rest covered with tin foil for 5 minutes.  Paam.  Cooked chicken minus the salmonella.

Roasted green onions.  I'd seen this in a magazine done on a bbq.  Cover in olive oil, salt, pepper, and roast at 400 for...gosh I can't remember now...10-12 minutes...basically the ends will begin to burn and you should take it out.  They are so sweet and only slightly oniony.  Delicious. 

Tuesday, May 31, 2011

Long time no see

This is my first post since December. 

My hair is longer, my waist a bit thicker.  I fell in love and moved in with my boyfriend.  I stopped cooking regularly and when I did, I couldn't be bothered to plate, position, and photograph.

I'd like to get back to that.

Thursday, December 30, 2010

Nordic Vegetable Soup

They call it Nordic because it comes from a new cookbook The Nordic Diet by Danish cook Trina Hahnemann.  This is easily straight up Canadian as we too suffer from blistering cold winter environs.   The recipe can be found here.

Instead of 8 cups of vegetable broth I used half veg, half chicken broth.

Wednesday, December 29, 2010

Beet + Fennel soup because its easy, veg, and I'm holiday fat.


I apologize for this photograph.  Not having any natural light to shoot, I was going to fiddle with the settings on my camera and set up a nice shot...but the pink soup started bleeding up with side of my white bowl...so I threw in the towel and snapped this.  I enjoy the bottle of multi-vitamins for women, OPI nail polish, bottles of red wine, and sunglasses case all lazily positioned right next to my stove...just where they belong.  

My blog went missing for the past few weeks.  I seriously thought that some asshole internet company snatched up my domain name after it expired (my credit card expiration date had changed, so the auto-renew didn't go through) and thought that I was doomed to not be able to use madebymariko.COM anymore.  Thankfully I have resolved this.  I've been ultra lazy with this blog.  I noticed my commitment to this thing wane as the days got longer, and the weather got nicer.  That was like, May.  Then I drank and partied my way through the summer, with little interest to photograph the food I assembling together...not madebymariko worthy.  At all. 

For the past month, I've been experiencing one of life's great gifts - new love - with a guy who likes to wine and dine...maybe more than me...which is a lot...and totally fucking amazing.  As such, my jeans no longer fit and I have officially been wearing leggings for the good part of two weeks now.  The holiday indulgence went to an all new high this year.  I'm rather disgusted with myself and so my foray back into the kitchen starts with a Beet + Fennel soup.  The ingredient which amps it up and gives it tanginess is Kefir....which should be consumed as per the instructions in the recipe and not to taste...as I am now discovering is a touch hard on the digestive system....yeeeah.

Wednesday, November 17, 2010

Lighter Chicken Pot Pie

I'm going to rate this a 7 out of 10 for flavour.  I think it could use some added depth, such as shiitake mushrooms perhaps, additional fresh herbs...or maybe its just that I made a lean version of a classic comfort food.  This is Martha's low fat version of chicken pot pie.  Martha wants you to 'poach' a whole chicken and use some of the poaching liquid as stock in her recipe...but I say bitch please, its a weeknight and there is nothing more amazing than a $9.99 roasted chicken from Loblaws, and a boullon cube to sub in for just-as-good. 

Monday, November 15, 2010

Chicken Quinoa Cacciatore

This recipe is closely based on Ellie Krieger's Chicken Cacciatore.  Cacciatore refers to an Italian meal prepared with tomatoes, onions, mushrooms, and often bell pepper.  Growing up, my mother used to serve this meal hapa-styles ("hapa" refers to half Japanese, half white) over a bed of sticky white rice.  Anything served over white rice is a winner to me...which also speaks to the fact that I've never had a flat stomach...lol.

The lighter approach to this dish uses dry-ass chicken breast (which I cubed after I browned because I have an affinity for eating meals in bowls)...I added zucchini...subbed in red wine for white...and mixed in quinoa for added bulk/texture/nutrition.