Wednesday, September 28, 2005
Dining with the Bloggers - September 28th
My first impression of Brownie Points was that it was a smart blog with a great look. Well, no wonder... Jocelyn (aka McAuliflower) is a scientist/artist from Eugene, Oregon, and it is apparent that she brings the sensibilities of both her callings to her food blog.
About a month ago I was excited to find that McAuliflower had posted a recipe for Bagel Dogs, an almost forgotten treat that I frequently enjoyed for lunch some years back. In case you're not familiar with this delicacy, it is a Hebrew National hotdog encased in a bagel. I believe I first came across bagel dogs in a deli or sandwich shop, but they were also available in the grocery store. I haven't seen them in ages.
This was my first experience making bagels, but I found McAuliflower's instructions easy to follow and the whole process relatively simple. The yeast dough is prepared quickly and easily in the food processor (another first for me) and rests for a mere five minutes before shaping - no rise time is needed. I had some trouble shaping the dough into a long rope, so even though flattening the "snake" with a rolling pin was no trouble, I wound up with irregularly shaped strips. No matter - the dough was forgiving and once baked, the bagel dogs were beautiful.
I followed McAuliflower's suggestions of adding cooked onion to the dough and sprinkling the tops with salt and dried garlic bits, so these bagel dogs had lots of flavor. I may have been a little overzealous with the onions, as the dough was still quite moist after baking. Not that I'm complaining - these were really and truly delicious. I had such a hard time limiting myself to just one. I reheated one for dinner Tuesday evening (wrapped in foil and then heated in the oven at 350F for 20-25 minutes) and it was just as good the second time around.
I am so happy to have been reunited with this old favorite - thanks McAuliflower!
Be sure to stop by Zarah's to see what she's cooked up for us!