Another wonderful night in the city.

We went to the symphony and though I have no photo evidence I’ll tell you it was magical.

The following day we went for a short hike up mount thom.


Much love from a rainy city, where the groundhog saw his shadow.

Yay! Six more weeks!

Tash and I were in the city yesterday for her birthday
Happy early birthday tash!



These taste fantastic. Their flavor is unsurpassed by any bagel I’ve ever tasted. No joke.

Today I earned my bagel. I woke, as usual, before the sun showed even blushed to the dark sky. My petals stretched my legs as we inhaled pure dark cold. Pumping to get moving, hustling to stay warm. It’s worth it for the feeling of freedom as we tear down vacant roads and gaze up at spinning stars.

After we return warm and refreshed we fill with a buttery, light yet impossibly chewy bagel, slathered with a tangy homemade butter.

This is a wonderfully simple recipe once you have the technique down, though three hours are necessary for you to be involved.

Bagels

Dough:
3 c. warm water (105-115F)

4 T. yeast
1/4 c. sugar
2 T. salt
7 c. flour


2 quarts of water
1/4 c. sugar

Glaze:
1 egg
1 T. water
coarse salt

poppy seeds, sesame seeds, etc.

In a mixing bowl combine water and yeast, let sit to foam for a couple of minutes. Stir in the sugar and salt with the 4 cups of flour and beat at low speed for at least one minute, then turn to high for 3-4 minutes. Stop mixture and add remaining 3 cups of flour,
incorporating at a low speed. Knead until dough sticks to hook and finish needing by hand for a total of 8 minutes.

Place in greased bowl tightly covered in a bowl for one hour. An optimal rising environment temperature it between 75-85 degrees. During the rising period, prepare the water in a large pot, adding the sugar after it comes to a boil. Cover and leave simmering. Prepare two baking sheets with oil and cornmeal and preheat oven to 450 degrees. Whisk together glaze and set aside.

Turn the dough onto your work surface and punch down, cut into 16 equals. (I weighed mine at 4.2 oz each). Shape into identical balls and leave to rest for 3-4 minutes.

With your thumb press a hole into the center of each ball stretching and tearing to get a traditional center hole. Leave formed dough on work surface covered by towel to rest for ten minutes.


Lift bagels into water for 30 seconds on one side flipping for a following 15 seconds. Do not exceed for than three at a time. Lift and place on baking sheet, glaze and top with seeds and salt. Bake for 30 minutes. Be sure to keep an eye on them as they will burn fast, turn down oven accordingly. Cool, then slather with butter, cream cheese or an assortment of savory choices.


I am looking forward to a day tomorrow alone with my sourdough starter and I. With only silence and my thoughts to accompany us. Maybe a longing glance in the direction of the four litres of ice cream smirking in our freezer. I’ll let you know how it turns out.

Just as promised. A little something simply delicious. I was craving a custard-like texture but I didn’t want to wait. Zabaglione sounded perfect. I knew I needed to have something firm to eat it with and remembered this cake took only 20 minutes to bake. A vanilla genoise I’ve made before. Tart cranberries and sweet zabaglione marry perfectly.

To make the cranberry compote I stewed fresh cranberries in a simple syrup on low for 20 minutes. The tartness the cranberries perfectly balanced the sweetness from the zabaglione.
The zabaglione is something I’ve been making my entire career and here I used an orange liqueur to make the flavour in the cake more prominent.

Vanilla Genoise
Adapted from here

3 eggs, separated
3/4 c. sugar
1/4 t. salt
1/2 t. vanilla
2 T. hot liqueur (I used Grand Marnier)
2 T. melted butter
1/2 c. AP flour

In mixer combine egg yolks, 1/2 c. sugar, salt and vanilla and beat on high with whisk until thick, 3 minutes. Reduce speed and add warmed liqueur. Scrape bowl and again whip on high until thick. Fold in flour and butter. Set aside.

In clean bowl whip egg whites on medium until frothy, add remaining sugar. Whip until stiff and fold into reserved batter. Spread into 9×9 inch pan lined with parchment. Bake for 20 minutes at 350 ºf, until golden brown on top and springs back when touched lightly.


Day four.

I had a wonderful post planned, I swear.
But my camera is out of batteries and they need replacing, but soon, I promise.

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