Recipes Included On This Page Real Honest Bagels Roasted Vegetable Napoleons Rolled Spanakopitas Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Real Honest Bagels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads - Yeast Ethnic Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups bread (high-gluten) flour -- (6 to 8) 4 tablespoons dry baking yeast 6 tablespoons granulated white sugar or light honey 2 teaspoons salt 3 cups hot water a bit of vegetable oil 1 gallon water 3 tablespoons malt syrup or sugar -- (3 to 5) cornmeal Pour three cups of warm water into a large mixing bowl. The water should be hot, but not so hot that you can't bear to put your fingers in it for several seconds at a time. Add sugar or honey and stir to dissolve. Sprinkle yeast over the surface of the water, and stir to dissolve. After the yeast begins to bubble (about 10 minutes) add three cups of flour, along with the salt. Mix with a large spoon (or one hand, using the other to add remaining ingredients), until the dough begins to become thickish. Add more flour, a half-cup or so at a time, mixing each addition thoroughly before adding more. As the dough gets thicker, add less and less flour at a time. When the dough reaches a bread-dough-like consistency, turn out onto a flat surface, and begin to knead with both hands, sprinkling with flour as necessary to avoid sticking. Continue until the dough is stiff and elastic (heavier and stiffer than a normal bread dough), but it should still give and stretch easily without tearing. Place the dough in a lightly oiled bowl, turning to coat all sides, and cover with a slightly damp towel. Place in a dry, warm, draft-free spot. Allow to rise until doubled in volume. While the dough is rising, bring a gallon of water to a boil in a large pot. When it reaches a boil, add the malt syrup or sugar and reduce the heat so that the water just barely simmers; the surface of the water should hardly move. Once the dough has risen, turn it onto your work surface, punch it down, and divide immediately into about 15 pieces. Form each piece into a ball, then poke a hole through the middle with a finger, and pull the dough around the hole to make the bagel. Preheat the oven to 400 degrees Farenheit. After the bagels are formed, let them sit for about 10 minutes. Allow them to rise slightly, by about one-fourth volume. Drop the bagels into the simmering water two or three at a time. Don't crowd them. The bagels should sink first, then float to the surface. (It's okay if they don't sink, but it means they will have a somewhat more bready, less bagely texture.) Let the bagels simmer for about three minutes, then turn them over, and simmer another three minutes. Lift the bagels out of the water and set them on a clean towel, until all are done. They should have a nice, shiny surface. Prepare baking sheets by sprinkling them with cornmeal. Arrange the bagels on the prepared sheets and bake for about 25 minutes. Turn each bagel over, and bake for about 10 minutes more, until golden. Remove from oven and cool on wire racks. Do not attempt to cut the bagels until they are completely cool. Serve with good cream cheese. VARIATIONS: After boiling but before baking, brush the bagels with a wash made of 1 egg white and 3 tablespoons ice water beaten together. Sprinkle with the topping of your choice: poppy, sesame, or caraway seeds, toasted onion or raw garlic bits, salt or whatever you like. Just remember that bagels are essentially a savory baked good, not a sweet one, and so things like fruit and sweet spices are really rather out of place. Contributed to FareShare 10-98 by Norm Jensen These are some of the best bagels you can find in North America outside of New York. JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Vegetable Napoleons Recipe By : Bon Apetit Serving Size : 6 Preparation Time :0:00 Categories : Cheese Eggplant Potatoes Side Dishes Vegetables Vegetarian Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1 pound eggplant 1 pound medium red potatoes 1 1/4 pounds zucchini 2 medium red onions 4 large plum tomatoes 3/4 cup ricotta cheese 1 1/2 teaspoons chopped fresh thyme 1/2 pound mozzarella cheese 6 rosemary sprigs Preheat oven to 450º and brush 2 baking sheets with some oil. Cut eggplant, potatoes, zucchini, red onions and plum tomatoes into 1/3 inch thick slices. Arrange as many as possible in one layer on baking sheets. Brush vegetables with some oil and season with salt and pepper. Roast vegetables in middle and lower third of oven, switching positions of sheets in oven halfway through roasting, until just tender and lightly browned. This should take about 10 minutes. Transfer vegetables to a tray, arranging them in one layer. Roast remaining vegetables in same manner. Vegetables may be roasted one day ahead and cooled completely before being chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding. In a small bowl stir together ricotta, thyme, and salt and pepper to taste. Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion and top with eggplant slice. Make 5 more napoleons using remaining vegetables, ricotta mixture, and mozzarella in same manner. Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 2 inches taller than the napoleons and remove bottom leaves from each sprig. Insert 1 sprig into each napoleon and bake in middle of oven until mozzarella is melted and vegetables are heated through, about 5 minutes. Posted on FareShare 10-98 by BarFav - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rolled Spanakopitas Recipe By : The Boston Globe Newspaper Serving Size : 25 Preparation Time :0:00 Categories : Appetizers Eggs Filo/Puff Pastry Greek Spinach Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 3 scallions -- chopped 1 1/2 cups cooked spinach OR defrosted frozen chopped spinach Salt and pepper to taste 1/8 teaspoon nutmeg 2 tablespoons snipped dill 8 ounces feta -- crumbled 2 eggs -- lightly beaten 1/2 package phyllo pastry 1/2 cup melted butter -- up to 3/4 In a saucepan, heat the olive oil and gently cook the scallions in it until tender. Stir in the spinach and cook for 5 minutes, stirring to help evaporate excess moisture. Season to taste with salt and pepper and the nutmeg. Off the heat, stir in the snipped dill, then stir in the feta and the eggs. Let this filling cool completely. To make the spanakopitas, preheat the oven to 375 degrees. Lay 2 sheets of phyllo out and cover the rest with plastic wrap. Cut the pastry lengthways into 3 strips. Work with one strip and keep the others covered. Brush the strip with melted butter then place a heaped teaspoon of the mixture at the bottom. Roll it up, tucking in the edges. Place it seam side down on a baking sheet and lightly brush the surface with more butter. Proceed this way until all the filling is used. Bake for 20 minutes or until golden. Serve warm or cold. Makes 25-30 rolls. Recipe posted at www.boston.com (foodsection of Boston Globe) Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -

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