Friday, November 30, 2012

Cohen's Bagel Company in Madison, CT

Courtesy of Cohen's Bagel Company

Have you been to Cohen's Bagel Company in Madison, CT?  Here is a link to their website. It is a local family owned business in my part of the woods.
Courtesy of Cohen's Bagel Company

They make bagels fresh everyday.  They have many of your favorite flavors including french toast and jalapeno. They steam their bagels. The afternoon I came in they sold quite a few bagels. They also had scones and elephant ears.

Not only do they have bagels and breads, but they also serve salads, and pastries. Here are their fresh baked breads.
Courtesy of Cohen's Bagel Company
Here is the Roast beef, avocado, provolone, romaine lettuce and horseradish mayonnaise on a toasted french baguette I purchased that happened to a special. It was excellent. They have a large menu of sandwiches, and they also serve soup.

Here is their menu with a vast array of goodies.

Sit down and eat in their dining room.
Courtesy of Cohen's Bagel Company
At Cohen's Bagel Company they take care of their customers.

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Sunday, November 25, 2012

Roasted Asparagus with Hollandaise Sauce

Thanksgiving, a time to get together with family to eat turkey and roasted asparagus with hollandaise sauce.  This year I contributed a vegetable to my family thanksgiving. I choose to follow in the footsteps of the Barefoot Contessa with her recipe. It was quite easy and definitely flavorful.

This recipe is from the
English: The logo of Food Network.
English: The logo of Food Network. (Photo credit: Wikipedia)

Roasted Asparagus with Hollandaise
Copyright 2010, Ina Garten, All Rights Reserved
Serves: 8 servings

12 tablespoons unsalted butter (1 1/2 sticks)
4 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 pinches of cayenne pepper
2 pounds fresh asparagus
Good olive oil

Preheat the oven to 400 degrees.

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.

Pour the hollandaise sauce over the warm asparagus and serve.

The Hollandaise and the Asparagus are easy to cook. This is a vegetable that is easy to put together and is an elegant addition, and worth serving for Thanksgiving.

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Saturday, November 17, 2012

Roast Chicken by Julia Child

I have to admit, I have made many a roast chicken. I have made so many chickens you can say for me they have become multicultural. I have not made any recipes by Julia Child, so you could say, this is the first. For me, I would say this is fitting.
Here is everyone's favorite cook. She didn't even need to graduate from cooking school to achieve her dreams. Here is her recipe which I found in Food and Wine Magazine.

JULIA CHILD'SFAVORITE ROAST CHICKEN                    Serving Size  : 4
Salt & freshly ground pepper
⅓ cup Each finely diced carrots, onion
Parsley stems & celery leaves
and celery
6 -inch thick lemon slices
1 teaspoon Thyme, savory or mixed herbs
½ cup Each sliced onion & carrot
OR 2 fresh thyme sprigs
1 tablespoon Fresh lemon juice
4 pounds Fresh chicken
¾ cup Chicken stock or broth
Melt 1 tablespoon of the butter in a skillet.  Add the diced carrots, onion and celery and cook over moderate heat until softened about 5 minutes. Stir in the herbs.
Wash the chicken rapidly inside and out with hot water and pat thoroughly dry.  For easier carving, cut out and discard the wishbone. Pull the neck skin up over the breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems and celery leaves and the lemon slices. Massage the chicken all over with 1 tablespoon of the butter then truss it. (Alternatively, tie the ends of the drumsticks together and tuck the wings under the body)
Preheat oven to 425°F.  Choose a flameproof roasting pan that is 1 inch larger than the chicken.  Salt the bird all over and set it breast up on a rack in the pan.
Roast the chicken in the oven for about 1½ hours, as follows:
AT 15 MINUTES:  Quickly brush the bird with the remaining ½ tablespoon of butter.  Scatter the sliced vegetables around the bird. Reduce oven temperature to 350°F.
AT 30 MINUTES:  Baste the chicken with the pan drippings.
AT 45 MINUTES:  Brush the lemon juice over the chicken, Add ½ cup of water to the pan to prevent the vegetables from burning.
AT 60 MINUTES:  Baste with the pan drippings.  Begin testing chicken for doneness: the drumsticks should move fairly easily in their sockets and their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7-8 minutes.
Spear the chicken through the shoulders and lift it up to drain; if the last of the juices run clear yellow, the chicken is done. Set it on a carving board and discard string. Let rest for 15 minutes.
Spoon all but 1 tablespoon of fat from the juices in pan. Add the stock and boil rapidly until reduced and lightly syrupy. Strain the juices -- you will have just enough to bathe each serving with a fragrant spoonful.
Reprinted from Food and Wine Magazine - January 1997.

Here is the juices for the chicken, all prepared. 
In the favor of Julia Child, all this chicken had was flavor and was very moist. It was quite enjoyable. 

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