Bagel Favorites

I wanted to share some pictures of my favorite bagel topping combinations. As I am now making bagels all the time, I'm sure I'll be posting more of these bagel topping posts and I'd love to hear some feedback about your favorites as well :)

Sunflower seed bagel, hummus, lettuce, cucumber, tomato slices and bean sprouts.

Lox and shmear: kirjolohi, cream cheese, 1 slice tomato each, diced red onion, capers...

The Accidental Hedonist has a few notes on the perfect lox and capers bagel. He has an air of haughty, self-proclaimed expertise on this subject, especially when taste buds are rather subjective. But nevertheless, he provides some good culinary advice if trying this for the first time.

Vegetarian Reubens

Sloppy goodness! This is a delicious invention, born to the United States of Jewish (German or Lithuanian) immigrants. So shall I claim it as American or German or Lithuanian? Doesn't matter, but surprisingly this sandwich is not well known in Europe.

I made some rye bread for the purpose of these sandwiches, but that's about all I made by hand for this recipe. Otherwise, it's incredibly easy! Since this recipe omits the corned beef, you can double bulk up on the sauer kraut if you like. If you don't like sauer kraut, maybe you should try another one of my sandwhich recipes.

For one sandwhich:

2 slices of rye bread, dark rye or Jewish rye

1-2 slice(s) of Swiss or Edam cheese

4 tbs prepared sauer kraut

dill pickle slices

1 tbs mayo

1 tbs ketchup

butter for frying

1.) Pile the cheese, sauer kraut, pickles, and mayo and ketchup between the two slices of bread.

2.) Either with the bread buttered in advance, or some butter in a hot skillet, gently fry the sandwich on either side until it's golden and the cheese has melted.

3.) Enjoy. Simple as that. (Have a few napkins handy!)

'Chicken' Salad Sandwich

Chicken salad is something I've missed since being a vegetarian. I don't know why, particularly, because as a child, chicken was repetitive and mayo repulsive (in my humble 10 year old opinion). Maybe it brings back memories of summers spent with family and friends. In particular I remember a chicken salad recipe by the great D family that included red grapes. Since then the D's have introduced lots of novel ideas into the lives of many a grateful Marylander, and we're blessed to have them in our lives. At the time, however, such novel ideas about fruit in savory lunch salads was exotic.

And why do I have such vivid memories of one day in Bluff Point eating this salad? I think small food experiences like this, and many others along the way, have really expanded my appreciation for food. (The D's also make notoriously good wild rice, chocolate mousse, Irish soda bread, and brie with figs, mmmmm....) In any case, I had a craving, and ran out to get some soy substitute. The same brand that makes textured soy that resembles beef makes a white version that resembles chicken. Every chick gets to fake it every once in a while, right?

I don't have the original D family recipe here, but I deliver a recipe that worked well enough for me :)

2 cups dry 'soijasuikaleet'
2 cups chicken broth
2 stalks celery, finely diced
1/4 cup diced scallions, green parts included
3/4 cup mayonaise
1 tbs dijon mustard
2 tsp lemon juice
salt and pepper, to taste
parsley, dill or tarragon (optional)
1/2 cup halved red grapes (optional but recommendable!)

1.) Boil the chicken broth, add the soy and stir, or continue boiling, until the water has been absorbed by the soy. Since textured soy brands vary quite often, I might even suggest adding the boiling hot broth slowly to the soy until the soy has absorbed as much liquid as possible (since some will have less absorbency than others). Since the soy I used comes in larger strips, after absorbing the hot liquid, I allow it to cool and then dice into smaller pieces for this.
2.) Add the rest of the ingredients and the soy 'chicken' in a bowl.
3.) Eat this by the spoonful or on a sandwhich, however you like.