juice cleanse - day 2.

6:53AM - I actually woke up this morning feeling great which is the opposite of what I expected. I am rather happy that was the case.  Maybe there is a reason people who juice claim to be peppy and happy.  Here I was thinking it was all lies.
12:13PM - I was doing great until I had the latest drink which is probably the worst thing I've ever had.  It tastes like sour feet.  I am trying to chug it just to get it over with.  Who drinks this willingly?
12:30PM - I had 4 almonds to wash out the taste of that terrible juice.  It was worth it.
4:23PM - I kind of can't believe this is so easy today.  Besides the one bad juice I feel great.
7:11PM - All those positive feelings I had earlier? They have gone out the window.  I am currently silently cursing Tyler and wondering who enjoys such torture.  I miss forks, knives, and plates.
7:34PM - Called Tyler to tell him I not drinking anymore juice.  I can't even finish the last one of the day.  I will finish day three since I'm not a quitter but I'm done after that.  
8:11PM - Regretting the fact that I follow so many people who cook on Instagram.  These pictures are killing me. 

Day 2 is done.  I am cranky.  

juice cleanse. day one.

Tyler during a moment I can only explain by saying I think he was abducted by aliens, decided it was a good idea for us to do a juice cleanse since it would be a good bonding activity.  He also decided it was a good idea to give this couples cleanse as a Valentine's Day gift but we wont touch at that point right now. I wont discuss the ungodly amount he spent on said juice because it will just remind me that he could have spent close to that same amount on a Vitamix which I have been dreaming about for close to year now and if he did that I could have made him juice and smoothies and all sorts of fun things everyday.   Instead I am stuck with a refrigerator full of rainbow colored juices.  

Tyler is off his rocker.  

So here I am on day one of a supposedly multi-day juice cleanse contemplating whether or not consuming 5 gallons of water today will help me feel full.  I'm going to go with no, it's just going to make me pee a lot. 

I figured documenting this would make for an interesting read so throughout the day I'm going to jot down my thoughts.  I hope you find this whole process more amusing then I do.  

8:47AM - Reading the NYTimes dinning section on a day you are juice cleaning is an ill-advised idea.   Meeting your friends for dinner at Shake Shack (where they will be eating burgers and you will be drinking cashew milk) is also a bad decision.  
11:44AM - I am hungry and dreaming of bread.  This isn't good.  
12:18PM - Dinner with friends cancelled which means I can avoid having dreams about burgers, shakes, and french fries tonight.  I think that's a good thing.  
1:49PM - I'm not as hungry as I imagined I would be.  Probably because I've consumed more water and liquid then I ever do on a regular basis.  I've peed what feels like 20 times thus far today.   
1:57PM - I am having my third drink which is actually rather tasty.  Kind of like a weird coconut/chocolate shake and reading Serious Eats.  I think looking at pictures of food while juicing makes me a masochist.  
2:56PM - Dreaming of something, anything salty.  Salted almonds sound divine right now.  
4:18PM - Discussing your wedding is a superbly awesome distraction from hunger.  
8:38PM - Tyler thinks he can juice for the next 4 days.  I think he's delusional.  He will regret this statement tomorrow when he's crying and begging for food.  I have no shame in admitting I can't go more then 3 days and I think even that is pushing it.
8:49PM - I am not in the slightest bit hungry, I just find myself unsatisfied.  Food is satisfying.  

I survived day one.  I kind of feel like a champion.  

chef at 15.

The article about this 15 year old chef based out of California who has already had stints at Eleven Madison Park in New York and Alma in California is making me feel as if I haven't accomplished anything in my life.  The drive and determination he has to learn his craft, study new techniques, and work with the best in the industry truly amazes me considering at the age of 15 all I cared about was making sure I didn't miss that week's episode of Dawson's Creek (Pacey be still my heart).  If you are looking for some encouragement to push yourself or if you simply want to read about someone who is truly passionate about food, I highly suggest this piece.  

Image via the NYTimes.  

homemade bagels.

New York City.  I love you (most of the time) and I adore your pizza (especially Paulie Gees) but your bagels as of late, the thing you are suppose to be known for, seem to be doughy behemoths the size of a small child's head.  I find it unfortunate because eating a bagel shouldn't leave me feeling as if I just ingested an entire loaf of bread.  I'm not breaking up with you and your bagels (we aren't quite at that level) but I did decide it was time for me to take matters into my hands.  This is why I spent my weekend tackling homemade bagels.  

I'm really glad I did.  

Homemade bagels are a relic of a bygone area.  They are flavorful (malt syrup is a beautiful thing) and they have a superior crust with a excellent chewy interior.  They are superb (really superb) fresh from the oven slathered in salted butter but they are amazing when served open-face with thinly sliced aged cheddar, avocado, and poached eggs.  That is one epic (and proper) New York breakfast.  

Homemade Bagels

Recipe via Leite’s Culinaria

This recipe looks a hell of a lot more intimidating then it really is.  

Makes 6 to 8 bagels

For the dough

1 tablespoon (0.75 oz / 21 g) barley malt syrup, honey, or rice syrup, or 1 teaspoon (0.25 oz / 7 g) diastatic malt powder

1 teaspoon (0.11 oz / 3 g) instant yeast

1 1/2 teaspoons (0.37 oz / 10.5 g) salt, or 2 1/2 teaspoons coarse kosher salt

1 cup plus 2 tablespoons (9 oz / 255 g) lukewarm water (about 95°F or 35°C)

3 1/2 cups (16 oz / 454 g) unbleached bread flour

For the poaching liquid

2 to 3 (64 to 96 oz / 181 to 272 g) water

1 1/2 tablespoons (1 oz / 28.5 g) barley malt syrup or honey (optional)

1 tablespoon (0.5 oz / 14 g) baking soda

1 teaspoon (0.25 oz / 7 g) salt, or 1 1/2 teaspoons coarse kosher salt

Day One: Make the Dough:  Stir the malt syrup, yeast, and salt into the lukewarm water. Place the flour into a mixing bowl and pour in the malt syrup mixture. If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, use a large, sturdy spoon and stir for about 3 minutes, until well blended. The dough should form a stiff, coarse ball, and the flour should be fully hydrated; if it isn’t, stir in a little more water. Let the dough rest for 5 minutes.

Resume mixing with the dough hook on the lowest speed for another 3 minutes or transfer to a very lightly floured work surface and knead by hand for about 3 minutes to smooth out the dough and develop the gluten. The dough should be stiff yet supple, with a satiny, barely tacky feel. If the dough seems too soft or overly tacky, mix or knead in a little more flour.

Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough rise at room temperature for 1 hour.

Day One: Shape the Bagels: When you’re ready to shape the bagels, prepare a sheet pan by lining it with parchment paper or a silicone mat, then misting it with spray oil or lightly coating it with oil. Divide the dough into 6 to 8 equal pieces. (A typical bagel is about 4 ounces or 113 grams before baking, but you can make them smaller. If you make more than 6 bagels, you may need to prepare 2 sheet pans.  I made 8 bagels and found I was able to fit all of them on one pan.)

Form each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand. (Don’t use any flour on the work surface. If the dough slides around and won’t ball up, wipe the surface with a damp paper towel and try again; the slight bit of moisture will provide enough traction for the dough to form into a ball.)

There are two methods to shape the balls into bagels:

The first method is to poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.

The second method, preferred by professional bagel makers, is to use both hands (and a fair amount of pressure) to roll the ball into a rope about 8 inches long on a clean, dry work surface. (Again, wipe the surface with a damp towel, if necessary, to create sufficient friction on the work surface.) Taper the rope slightly at each end and moisten the last inch or so of the ends. Place one end of the dough in the palm of your hand and wrap the rope around your hand to complete the circle, going between your thumb and forefinger and then all the way around. The ends should overlap by about 2 inches. Squeeze the overlapping ends together by closing your hand, then press the seam into the work surface, rolling it back and forth a few times to seal. Remove the dough from your hand, squeezing it to even out the thickness if need be and creating a hole of about 2 inches in diameter.

Place each shaped bagel on the prepared sheet pan, then mist with spray oil or brush with a light coating of oil. Cover the entire pan with plastic wrap and refrigerate overnight or for up to 2 days. (You can also proof the full piece of dough in the oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them, or as soon as they pass the float test.)

Day Two (Or Even Three) Test the Bagels: Remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them, and if you plan to top them with dried onion or garlic, rehydrate those ingredients (see the variations below). Immediately check whether the bagels are ready for baking using the “float test”: Place one of the bagels in a small bowl of cold water. If it sinks and doesn’t float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, meaning they rise to the surface, they’re all ready to be boiled. If they pass the float test before you are ready to boil and bake them, return them to the refrigerator so they don’t overproof. About 30 minutes before baking, preheat the oven to 500°F (260°C) and gather and prepare your garnishes (seeds, onions, garlic, and so on).

Day Two (Or Even Three): Poaching the Bagels: Fill a pot with 2 to 3 quarts (64 to 96 ounces) of water, making sure the water is at least 4 inches deep. Cover, bring to a boil, then lower the heat to maintain at a simmer. Stir in the malt syrup, baking soda, and salt.

Gently lower each bagel into the simmering poaching liquid, adding as many as will comfortably fit in the pot. They should all float to the surface within 15 seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds, then use the slotted spoon to transfer it back to the pan, domed side up. (It’s important that the parchment paper be lightly oiled, or the paper will glue itself to the dough as the bagels bake.) Sprinkle on a generous amount of whatever toppings you like as soon as the bagels come out of the water (except cinnamon sugar; see the variation below).

Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C).

Bake for 8 minutes, then rotate the pan and check the underside of the bagels. If they’re getting too dark, place another pan under the baking sheet. (Doubling the pan will insulate the first baking sheet.)

Bake for another 8 to 12 minutes, until the bagels are a golden brown.  (Mine were done at 8 probably because they were of a smaller size.)

Cool on a wire rack for at least 30 minutes before slicing or serving.  (I waited maybe 15 minutes and there were perfectly awesome then.)

Bagel Variations 

You can replace any amount of the bread flour with an equal amount of whole grain flour (by weight), such as wheat or rye. If you do so, increase the water in the dough by 1 tablespoon (0.5 oz / 14 g) for every 2 ounces (56.5 g) of whole grain flour you substitute.

Top your bagels with any combination of the following garnishes: poppy seeds, sesame seeds, coarse salt, or rehydrated dried onions or garlic. (Soak dried onions or garlic in water to cover for at least 1 hour before applying.) The toppings will stick even better if you first brush the top of each bagel with an egg white wash made by whisking 1 egg white with 1 tablespoon (0.5 oz / 14 g) of water. If using coarse salt as a garnish, remember that a little goes a long way.

For raisin bagels, mix in 1 1/3 cups (8 oz / 227 g) of raisins during the final 2 minutes of mixing and, if you like cinnamon, stir 1/2 teaspoon (0.14 oz / 4 g) of ground cinnamon into the flour before you start mixing. When the bagels come out of the oven, brush the tops with melted butter and dip the top into a bed of cinnamon sugar to give it a very tasty cinnamon crust. You can make cinnamon sugar by whisking 2 tablespoons (1.6 oz / 44 g) of ground cinnamon into 1/2 cup (4 oz / 113 g) of granulated sugar.

old fashioned banana cake.

The Banana Cake (and let's be honest, the banana cupcakes as well) at Billy's Bakery in NYC are my version of kryptonite. The ethereal combination of cream cheese frosting and moist banana cake makes me weak in the knees.  Their version is the best I had ever had (and I've tried a lot of banana cakes). 

That was until I discovered Ina Garten's recipe for Old Fashioned Banana Cake and I felt as if my world was turned upside down because it tastes exactly like the one at Billy's.  Exactly!  I never imagined I would find a recipe that tastes so close to the original (there is a god).  So closely in fact that I can say with 90% certainty if I did a blind tasting I couldn't tell the difference between mine and the original.  

Now I can eat banana cake all the time which is a dangerous, dangerous thing.  

Old Fashioned Banana Cake

Recipe via Ina Garten

For the Banana Cake

3 very ripe bananas, mashed 
¾ cup granulated sugar 
½ cup light brown sugar, lightly packed 
½ cup vegetable oil 
2 extra-large eggs, at room temperature (large are fine, I've never had an issue)
½ cup sour cream 
1 teaspoon pure vanilla extract 
Grated zest of 1 orange 
2 cups all-purpose flour 
1 teaspoon baking soda 
½ teaspoon kosher salt 
½ cup coarsely chopped walnuts or pecans (optional) 
Walnut halves or pecan halves, for decorating (optional) 

For the Cream Cheese Frosting 

6 ounces cream cheese, at room temperature 
6 tablespoons (¾ stick) unsalted butter, at room temperature 
1 teaspoon pure vanilla extract 
2½ cups sifted confectioners’ sugar (½ pound) 

Preheat the oven to 350 degrees. Grease and flour a 9 × 2-inch round cake pan. 

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth. 

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely. 

Make the Cream Cheese Frosting : Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don’t whip! Add the sugar and mix until smooth. 

Spread the frosting thickly on the top of the cake and decorate with walnut/pecan halves, if using. 

blue period.

Having a blue (minimalist) period.  

We are t-minus 3 weeks until we hop a plane to Mexico and I am dreaming of warmer climates and wearing a muted palate of blue and white while lounging by a blue pool or a blue ocean or under a blue sky.  I am dreaming of tacos and driving through the Yucutan peninsula with my better half.   

Who knew I would ever fall for such minimalism.  

(Loving the look of an imperfectly painted wall.)  





Image via Pinterest.