‘Everything’ bagels have been around at least since the 1980’s, but more recently we are seeing the everything spice blend itself, showing up on grocery store shelves.
Everything spice has similar flavor notes to a number of Middle Eastern spices and dishes that have moved into the mainstream over the past few years. The mix of poppy and sesame seeds, garlic, dried onion and salt has always been a popular variation for people who want some tang at breakfast or brunch.
It automatically gives almost any food item that you dust it with a ‘trendy upgrade’. On one recipe website they list more than 101 ways to use the everything spice. Some of them included cheeseballs, savory french toast, meatloaf, cheesesteak and risotto.
To be sure, this spice isn’t for everyone. If you like blueberry bagels and red velvet doughnuts this garlicky blend won’t work for you.
In August of 2020, the Presidents Choice Brand made their ‘copy kat’ version available here in Canada. For that reason, I see no excuse not to buy some. You can stir it into plain cream cheese, sprinkle it on grilled meats, avocado toast, rice, scrambled eggs, salads, chicken, pancakes or use it on top of some ‘Everything Spice Rolls’. Yum!
'Everything Spice' Rolls
In a large bowl, whisk together 1 cup oats, honey, butter & salt with boiling water until combined. Cool to room temperature.
In a small bowl, combine the yeast with warm water. Let stand for about 5 minutes until foamy. Pour into the oat mixture followed by flaxseed meal, whole wheat flour & 1 cup all-purpose flour. Use a wooden spoon to stir into a shaggy dough.
Turn the dough onto a lightly floured work surface & knead until the dough is smooth & elastic, about 8-10 minutes. If the dough feels too sticky, add a little more all-purpose flour (up to 1/2-3/4 cup). Transfer the dough to a lightly greased bowl, cover & let rise until doubled in size, about 1 1/2 hours.
Punch down the dough & let it rest for 5 minutes. Divide the dough in half; cut each half into 12 portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll. Place each roll on a baking sheet lined with parchment paper. Cover with plastic wrap coated with baking spray; let rise in a draft-free place for 30 minutes or until doubled in size.
Combine egg & water in a small dish; brush egg mixture over rolls. Sprinkle with everything seasoning mix. Bake for 15 minutes or until golden. Cool on wire racks.
- If you wish, shape your dough into more than one style of bun.
HAPPY NEW YEAR TO EVERYONE!
As we begin a new chapter in our lives today, it certainly comes with many hopes and expectations for 2021. I thought featuring a ‘Good Luck Pretzel’ would be very appropriate for today. The question is …. do these pretzels really bring good luck? If you believe in the power of positive thinking then I say…. YES!
Because it has such a history as a staple of life, bread has inspired endless traditions in many cultures that tie it to holidays and seasons. The breaking of a Good Luck New Year’s Pretzel is a long time German tradition, thought to bring good luck and prosperity in the New Year when eaten at midnight or at breakfast on New Year’s Day. This particular pretzel is not a lager pretzel accompanying a mug of beer, but rather a sweet dough or a babka dough that goes with a champagne toast as the clock strikes 12:00, or a with a bit of butter eaten first thing at breakfast New Year’s morning.
There are many theories on the origins of the pretzel’s shape. Some say that the pretzel’s shape was derived from the way German monks prayed with their arms crossed over their chests. Others have said that the shape comes from the winter solstice sign that was a circle with a dot in the middle on the old calendar. Still more say that the shape was created from the way the German children used to run through the streets with pretzels around their necks wishing good luck to relatives as the new year approached. No matter what the real reason is for the pretzel’s shape, a little luck for the upcoming year definitely does not hurt.
Unlike traditional pretzels, no boiling is involved before baking the ‘good luck pretzels’ and the dough is a little sweeter. The tops are often sprinkled with pearl sugar instead of coarse salt.
Brion & I wish everyone happiness, health and of course a little good luck in the new year!
New Year's Good Luck Pretzel
In a large mixing bowl, combine warm water with yeast & sugar, Set aside for a few minutes to proof & become bubbly.
Add the egg, salt & oil; blend in. Combine flour & dry milk powder. Slowly start adding flour/milk mixture, stirring until you get a soft, pliable dough. Cover with a tea towel & set in a warm, draft-free place until dough doubles in size.
Once the dough has risen, divide one quarter from the main ball & set aside. Roll the remaining dough into one long 'snake', with the middle being the widest & tapering slightly at the ends. Shape into a pretzel on the prepared baking sheet. Divide the remaining quarter of the dough into three equal pieces & roll into long, even 'snakes'. Braid together.
Whisk together the egg wash & generously brush the entire pretzel. On the bottom part, attach the braid. Brush the braid with more egg wash & sprinkle with pearl sugar & sprinkle with cinnamon if you wish. Place in a warm draft-free place & allow to rise for about 15 minutes.
Bake pretzel for 20 minutes or until golden brown. Allow to cool slightly on a wire rack before serving.
Even if we are not quite at the peak of zucchini season, is no reason to forget about it. I love zucchini and because its such a mild flavored vegetable, you can find it in recipes from appetizers to dessert. Its versatility lets you steam, poach, saute and fry it but it also makes great cakes, bread, relish and sauce. In Canada, we use it extensively for just about anything you can imagine.
In Mexico, they prefer the flower to the zucchini bulb in soups and quesadillas.
In Italy, it is served in many ways, especially breaded and fried.
In France, it is the key ingredient in ratatouille or stuffed with meat, tomatoes and bell peppers.
In Turkey, zucchini is the main ingredient in pancakes or stuffed with ground meat, rice and herbs.
In Greece, there are numerous uses for zucchini such as fried, boiled, stuffed, hors d’oeuvers and main dishes. Sometimes the flowers are stuffed with white cheese or a mixture of rice, herbs and occasionally ground meat.
In Egypt, zucchini are cooked with tomato sauce, garlic and onions and the list goes on and on—
Today’s blog recipe uses a fresh zucchini sauce to compliment the cod fillets which have an herb and sunflower seed stuffing.
Stuffed Cod Rolls with Fresh Zucchini Sauce
Saute the garlic & onion in olive oil until softened but not browned. Remove from heat & toss together with the remaining stuffing ingredients. Prepare 6 fish portions in roughly 5 X 7-inch size rectangles. Overlap slightly if using two pieces of fish to prepare the portion.
Squeeze handfuls of the stuffing into sausage shaped portions the width of the fish fillet and place at one end, roll the fillet rectangle all the way around the stuffing.
Preheat oven to 400 F. Lay out bacon slices in 6 portions; place the prepared cod & stuffing at one end. Roll bacon tightly around the cod & place in a lightly oiled shallow baking dish. Do not crowd the portions; allow at least an inch or two between the portions for good air circulation in the oven.
Bake stuffed cod for about 25 minutes. Remove from oven & serve with warm fresh zucchini sauce.
Fresh Zucchini Sauce
In a skillet, saute zucchini, onion & mushrooms until tender crisp. Remove from heat; add flour & spices mixing well. Return to heat & slowly add milk & chicken broth. Cook until thickened & bubbly, stirring constantly. Remove from heat & serve over stuffed cod rolls.