America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland. True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought its cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.
Bagels
In the 16th and 17th centuries, the bagel was a staple of Polish cuisine. Its name derives from the Yiddish word beygal from the German dialect word beugel, meaning “ring” or “bracelet”.
Bagels arrived in the United States in the late 19th Century courtesy of Jewish immigrants from Poland. They were sold on New York’s Lower East Side streets, stacked up on poles or hung up from strings (which explains the holes,) making it easy for customers to buy and enjoy them on the street. Whether they’re served plain or schmeared with cream cheese and topped with lox, capers, tomatoes, and thinly sliced red onions, bagels have never strayed far from their humble roots as simple, comforting peasant food. The Yiddish word for a bagel is “beigel” and some say the bagel is a descendant of the German pretzel, a similar yeasted dough bread that is boiled then baked. This process helps bagels stay fresh longer, which for poor Jews, was very important.
Bagels with cream cheese and lox (cured salmon) are considered a traditional part of American Jewish cuisine (colloquially known as “lox and a schmear”).
Bagels were brought to the United States by immigrant Polish Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338. They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.
Around 1900, the “bagel brunch” became popular in New York CityThe bagel brunch consists of a bagel topped with lox, cream cheese, capers, tomato, and red onion. This and similar combinations of toppings have remained associated with bagels into the 21st century in the US.
At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening. Bread flour or other high gluten flours are preferred to create a firm, dense but spongy bagel shape and chewy texture.
The bagel came into more general use throughout North America in the last quarter of the 20th century with automation. Daniel Thompson started work on the first commercially viable bagel machine in 1958; bagel baker Harry Lender, his son, Murray Lender, and Florence Sender leased this technology and pioneered automated production and distribution of frozen bagels in the 1960s.[Murray also invented pre-slicing the bagel.
Most bagel recipes call for the addition of a sweetener to the dough, often barley malt (syrup or crystals), honey, high fructose corn syrup, or sugar, with or without eggs, milk, or butter. Leavening can be accomplished using a sourdough technique or a commercially produced yeast.
Homemade Bagels
If you do not live near a bagel shop you can make them at home, just as I do. Here is my recipe.
Dough
1 tablespoon instant yeast
4 cups bread flour
2 teaspoons salt
1 teaspoon granulated garlic
1 teaspoon dried minced onion
1 tablespoon non-diastatic malt powder, brown sugar, or barley malt syrup
1 1/2 cups (12 ounces) water, lukewarm
Water Bath
2 quarts (64 ounces) water
2 tablespoons non-diastatic malt powder, brown sugar, or barley malt syrup
1 tablespoon granulated sugar
To make this dough in a mixer, combine all of the dough ingredients and knead vigorously, with the dough hook for 10 minutes. The dough will be quite stiff but hold its shape. Place the dough in a lightly greased bowl, and let it rise until puffy and almost doubled in bulk, 1 to 1 1/2 hours.
Transfer the dough to a work surface, and divide it into eight equal pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They’ll puff up just a little.
While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan.
Preheat your oven to 425°F. Place parchment on each of the two baking sheets.
Use your index finger to poke a hole through the center of one ball, then twirl the dough on your finger to stretch the hole until it’s about 2 inches in diameter (the entire bagel will be about 4 inches across). Place the bagel in the simmering water. Repeat the process with two more balls.
Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary.
Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them on the baking sheet. Repeat with the remaining bagels.
Bake the bagels for 20 to 25 minutes, or until they’re as deep brown, turning them over about 12 minutes into the baking time. Switch the pans on the oven racks.
Remove the bagels from the oven, and cool completely on a wire rack. Yield: 8 bagels.
Make my Chili recipe and serve it for dinner with a salad and chips. Save 1 cup of the chili to make the chili stuffed peppers another night.
4 servings
Ingredients
1 tablespoon olive oil
2 medium bell peppers, washed, seeded, and sliced in half
½ teaspoon sea salt
2 cups leftover chili
2 cups shredded cheddar cheese
Directions
Preheat oven to 400 degrees.
Line a baking sheet with foil, and spread olive oil over foil
Sprinkle the insides of the peppers with sea salt, and place cut side up on the baking sheet. I like to rub a little of the olive oil on the bottoms and cut the sides of the peppers.
Spoon chili into the peppers, and bake for 25 minutes.
Top with shredded cheese, and bake for additional 5 minutes or until cheese is melted and chili is heated through.
Corn with Tomatoes and Herbs
Ingredients
2 cups fresh corn
2 tablespoons unsalted butter
2 cups assorted cherry or grape tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil
Directions
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn,, 1 tablespoon water, 3/4 teaspoon salt, and a few grinds of pepper. Cook until the kernels are tender,3 to 5 minutes. Remove the pan from the heat and add the chives, basil, and the remaining 1 tablespoon butter; toss to combine.
Tacos
I served these tacos with corn and tomato saute.
For 2 servings
Ingredients
4-6 inch flour tortillas
8 large shrimp, peeled and deveined
1 teaspoon olive oil
⅓ cup jarred salsa
1 tablespoon canned diced green chilies
½ cup shredded cheddar cheese
½ cup prepared coleslaw {My Recipe}
Jarred jalapeño pepper slices
Directions
Preheat the oven to 350 degrees F. You will need a taco holder.
Place the four tortillas in the holder. Set aside while you prepare the shrimp.
In a medium skillet, heat the oil and then add the shrimp. Cook until just beginning to turn pink. Tuen the shrimp over. Add the salsa and green chilies. Mix well and tune the heat to low. Let the shrimp simmer until completely pink.
Place the tortillas in the oven for 5 minutes. Remove the holder and fill the tacos.
In each shell place 2 shrimp, several tablespoons of cheese, coleslaw, and jalapeno slices. Serve in the holder.
Note
I like using a taco holder because it makes it so much easier to bring the food to the table and each person can take their taco without it all falling out.
When yellow squash is abundant in your area, you can make this delicious bread with the squash. The bread is great for toast or serves with your favorite soup.
Cheesy Squash Yeast Bread
Ingredients
1 cup shredded yellow summer squash
3/4 cup lukewarm (90 to 95 degrees F) water
1 1/2 teaspoons instant yeast
2 tablespoons honey
1/4 cup vegetable oil
3 1/4 cups (13 3/4 to 14 ounces) bread flour
1 teaspoon Kosher salt
1 cup (4 ounces) shredded cheddar cheese
Directions
In the bowl of a stand mixer, using the paddle attachment, combine the flour, shredded squash, yeast honey, oil, and water.
Add the salt and cheese. Switch to the dough hook and mix for 8 minutes.
Place the dough into an oiled bowl and cover with oiled plastic wrap. l
Let rise until doubled, approximately two hours.
Oil a 9-inch inch loaf pan. Shape the dough into a log, and place it in the pan. Cover with oiled plastic wrap, and let rise until doubled, about an hour.
Preheat your oven to 350 degrees F,
Place the loaf in the oven and bake for 30-35 minutes.
The bread should be browned and reach an internal temperature of about 190 to 200 degrees F.
Cool in the pan on a wire rack for about 10 minutes, De-pan the loaf, and cool completely on a wire rack before slicing.
Sesame Ginger Tuna Fillets And Green Beans
Sauce
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
2 cloves garlic pressed
1 tablespoon ginger freshly grated
Tuna
1 teaspoon store-bought Asian Spice rub mixture, see below
2 Yellowfin Tuna fillets, wild-caught, (about 6 oz each)
1 tablespoon peanut oil
1 cup cooked green beans
Directions
In a bowl mix together the soy sauce, sesame oil, brown sugar, minced garlic, and ginger. Set to the side.
Rinse and pat dry the tuna steaks. Season with the rub mixture and let rest for 15 minutes.
Heat a skillet to high heat with the oil.
Place tuna in the skillet and cook, uncovered, 4 to 6 minutes per ½-inch thickness (6 to 9 minutes for the ¾-inch-thick steaks) or until fish begins to flake when tested with a fork but is still pink in the center, turning once during cooking. Adjust the heat as needed if the skillet gets too hot.
Arrange the cooked green beans on two plates and top each with a tuna fillet. Drizzle 1 tablespoon of the sauce over each serving of fish..
Serve the remaining sauce as a dipping sauce
Note: The Asian spice rub I use contains equal amounts of
salt, brown sugar, red chili flakes, sesame seeds, ginger, and garlic.
Cucumber And Radish Salad
Ingredients
2 cucumbers
Half a white onion, sliced
6 large radishes
Kosher salt
Dressing
½ cup sour cream
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon dried dill
Directions
Peel the cucumbers and slice into rounds. Place them in a colander. Add the sliced onion and 1 teaspoon of salt. Let it drain for 30 minutes.
In a serving dish combine the ingredients for the dressing. Slice the radishes thin and add to the dressing along with the cucumber slices and onion. Mix well. Cover and refrigerate until serving time.
This frittata works for breakfast with fruit and toast. It is also good for lunch with a side salad or for dinner with vegetable side dishes and baked ham. The frittata also keeps several days in the refrigerator. Reheat for 2-3 minutes in the microwave.
6 servings
Ingredients
1 tablespoon olive oil
6 spears of fresh asparagus, cooked and diced
½ cup jarred roasted red bell pepper, chopped
½ cup cherry tomatoes halved
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
Salt to taste
8 large eggs
¼ cup whole milk
½ cup crumbled feta cheese
¼ cup shredded Cheddar cheese
Directions
Preheat the broiler.
Heat olive oil in a large ovenproof skillet over medium heat; cook and stir asparagus and roasted red bell pepper until the vegetables are hot.. Stir in cherry tomatoes, garlic, oregano, basil, and salt, and continue cooking until the tomatoes are soft for another 3 minutes. Sprinkle mixture lightly t with salt.
Whisk eggs and milk in a bowl and pour into the skillet to cover the vegetables with egg mixture. Pull up an edge of the frittata with a spatula and tilt the pan to allow the unset egg to run underneath and continue around the pan, lifting the frittata edge, tilting the an, until all the egg mixture is set.
Sprinkle with feta and Cheddar cheese. Place the pan under the broiler. Cook 1 to 2 minutes until the cheese melts. Cut in slices to serve.
Scallops & Cherry Tomato Pasta
Servings:2
Ingredients
½ pound dry sea scallops, tough side muscle removed
1 tablespoon extra-virgin olive oil
1-pint cherry tomatoes
1/4cup dry white wine
1 tablespoon capers, rinsed
2 tablespoons unsalted butter
¼ teaspoon ground pepper
2 oz thin spaghetti
Chopped fresh basil for garnish
Directions
Cook the pasta al dente and drain.
Pat scallops dry. Heat oil in a skillet over medium-high heat. Add the scallops and cook, turning once, until lightly browned on both sides, about 4 minutes total. Transfer to a plate and tent with foil to keep warm.
Add tomatoes to the pan and cook, stirring once, until wilted 2 to 3 minutes. Add wine and capers; cook, stirring, and scraping up any browned bits until the wine is reduced by half, about 1 minute. Remove the pan from the heat and stir in butter and pepper. Return the pan to low heat, add the cooked pasta. Stir gently. Divide the mixture between two pasta bowls and top with the scallops. Garnished with basil.
Asparagus with Lemon-Shallot Vinaigrette
Serves 6
Ingredients
1 bunch thin asparagus spears, tough ends trimmed
1 tablespoon olive oil
Table salt and ground black pepper
Dressing
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Directions
Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with oil and salt and pepper, then lay spears in a single layer on a heavy-rimmed baking sheet. Broil about 4 inches from the heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.
Cool the asparagus for 5 minutes and arrange them in a serving dish.
Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Beef Tenderloin Tips
Ingredients
1 lb tenderloin tips
1 teaspoon steak seasoning {Montreal}
½ cup finely diced onion
4 oz can sliced mushrooms, drained
1 tablespoon olive oil
1 tablespoon butter
1-6oz package brown gravy mix
1 tablespoon Worcestershire sauce
2 cups water
Directions
Mix the steak tips with the steak seasoning.
Heat a large skillet over medium to high heat. Add the butter and oil. Brown tenderloin tips on one side, turn them over, and add the diced onion. Finish browning the steak.. Add water, Worcestershire sauce, mushrooms, and the gravy mix.. Bring to a boil, while continually stirring. Reduce heat and simmer over low to medium heat until meat is cooked and gravy has thickened about 2-3 minutes.,.
Serve with Baked Potato or Mashed Potatoes.
Peas With Onion
Ingredients
1 medium onion, sliced
1 teaspoon minced garlic
2 tablespoons butter
1 package (16 ounces) frozen peas
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large skillet, saute onion and garlic in butter until tender. Add peas and water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until peas are tender. Season with salt and pepper.
Salmon Cakes
2 servings
Ingredients
1o oz salmon, wild-caught, skinned
1 teaspoon garlic
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon soy sauce
¼ cup finely chopped bell pepper
1 tablespoon finely chopped onion
1/4 teaspoon ground pepper
¼ cup plain panko breadcrumbs
1 tablespoon peanut oil
Directions
Coarsely chop salmon and place half in a food processor. Add all the remaining ingredients except the panko and oil. Pulse until the mixture is combined but still chunky. R Transfer the salmon mixture to a medium bowl. Add breadcrumbs and stir until combined. Form the salmon into 4 mini patties, about 3 inches wide each, and place on a plate. Refrigerate for at least 30 minutes
Heat oil in a skillet over medium-high heat. Add the salmon cakes and cook, turning once, until well browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate with the cooked greens.
Asian Style Sauteed Greens
4 servings
Ingredients
1 strip of bacon
1 tablespoon extra virgin olive oil
2 tablespoons onion, chopped
1 large garlic clove, minced
2 pounds kale or collard greens, stems removed, leaves chopped
2 tablespoons sesame oil
1 tablespoon soy sauce
1 teaspoon honey
Chili pepper flakes, a pinch
Directions
Cook onions and garlic:
Use a large skillet with a tight-fitting cover. Melt bacon fat and heat olive oil on medium heat.
Sauté onion until transparent, a couple of minutes.
Add garlic and cook until fragrant, about 30 seconds.
Cook the greens
Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
Vegetable Fried Rice
Serves 3-4
Ingredients
1 egg, beaten
1 teaspoon sesame oil
2 tablespoons peanut oil
1/2 onion, chopped1
1 clove garlic, crushed
1 cup diced raw or cooked vegetables
2 cups cold leftover cooked rice
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 green onions, sliced
Fried rice veggie ideas:
Sliced, diced or shredded, raw or cooked celery, green or red pepper, mushrooms, carrots, bean sprouts, broccoli, zucchini, green beans, peas or snow peas, cabbage (regular or Chinese)
Directions
In a wok or a large skillet, heat sesame oil over high heat. Add egg and cook, stirring, until the egg is scrambled. Remove scrambled egg to a plate.
Pour peanut oil into the wok. When it is very hot, add chopped onion and garlic and cook, stirring, for 2 or 3 minutes or just until onion is softened. Add raw vegetables first, followed by cooked vegetables (the first ones into the pan should be the veggies that take longest to cook, like raw carrots). Already-cooked veggies should be added last.
Finally, add rice, stirring constantly to break up the lumps of rice, mix it with the other ingredients, and heat thoroughly. Add soy sauce and oyster sauce and cook, stirring and tossing, for 2 or 3 minutes. Stir in scrambled eggs and green onions and stir-fry for one more minute. Remove from heat and serve immediately.
Shrimp Kabobs
Ingredients
1/4 cup chopped fresh parsley
2 chopped scallions
2 tablespoons feta cheese, mashed
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon red-wine vinegar
3 tablespoons olive oil
10 large raw shrimp, peeled and deveined
1 bell pepper, cut into 8 pieces
Half a red onion, cut into quarters
½ of a 10-ounce package coleslaw mix (with carrots and red cabbage)
½ cup pita thins broken into small pieces
4 to 6-inch skewers
Directions
Preheat an outdoor grill broiler or stovetop grill to medium-high.
Combine the parsley, scallions, feta, honey sal, pepper, t.vinegar, and oil in a mixing bowl and blend. Set aside.
Thread 5 shrimp and 4pepper pieces on each of two skewers. Place the red onion quarters on another skewer. Brush them with some of the dressing.
Grill the kabobs until the shrimp turn pink and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.
Combine the slaw mix and the pita chips with the dressing. Place on a serving pl; atter and serve the kabobs over the salad.
