So who feels that weekends are no longer particularly relaxing?? What happened to being able to sleep in and not worrying about where you have to be and when? I'm sure that those sorts of weekends are buried under the Saturdays at work, errands, food shopping, meetings, birthday parties, running and more....Thankfully, I do enjoy busy weekends and I suppose you could say, I thrive when I am keeping myself busy..However yesterday was so busy that I didn't get around to writing to you all. This morning I woke up and felt somewhat weird, no it was not the alcohol from last night, it was the fact that I hadn't written to all of you and mused about cheese for sentence upon sentence.
So I thought for my blog post that should have gone up yesterday and is unfortunately twenty four hours late, I'd give you all my I'm in a hurry but still want brunch recipe that always makes me feel like its the weekend but you can definitely do this recipe quickly! Living in New York City, we have some of the best bagels you will find worldwide, New York is to the bagel like Philadelphia is to the cheesesteak and Chicago is to deepdish pizza. People always say that the reason New York is famous for its bagels is because of the water. I believe there was a place somewhere in Florida, that even imported water from NYC so that they could capitalize on the bagel market.
I think every true New Yorker has their favorite bagel place just like they have their favorite bagel place and their preferred coffee place. I, however have a few favorite bagel places for different reasons and different bagels -- 72nd Street Bagel has awesome everything flagels (in case you don't know what a flagel is, it is a flat bagel, it is as though someone took a bagel and smushed it. For those of us who don't like the gooey interior of the bagel, this is a perfect route. However, the main issue with flagels is it tough to make bagel sandwiches since you can't really cut these in half and "stuff," you can however top them with your favorite topping, whether its a cream cheese or a whitefish salad or whatever you like.) My second favorite bagel place is Murray's, the original shop is on Sixth Avenue and Twelfth Street...their health/multigrain bagel is outstanding. But if that's not your thing, any of their bagels are great! And lastly, I love the Wholegrain Everything bagel from Bagels on the Square which is on Father Demo Square, next to Joe's pizza.
Go ahead and choose your favorite bagel for your base here, I'd like to utilize the Murray's bagel for what we are doing here. We're going to make an eggwhite, smoked salmon, chive and petit billy (Petit Billy is a young fresh pasteurized goat cheese easily recognizable by the green leaf it is wrapped in. Fresh, springy, tangy and delish, this cheese will complement the smokey and salty qualities of the fish and the nuances of the chives!!!) omelette to go on your multigrain bagel then you can make an easy and quick version of homemade hash browns.
Lets start with the potatoes. Grab about eight Russian banana fingerlings, slice into thin slices, toss in a low oven safe dish with some shallot, olive oil, salt, pepper, rosemary and thyme, red pepper flakes and some grated young manchego on top. The manchego will dress up the potatoes but will not overwhelm them and is a nice simple cheese. The olive-y/olive oil sort of tastes in this cheese will highlight the potatoes. Roast on 375 till the potatoes are golden brown, this depends on your oven. But in my oven, it takes about twenty five to thirty minutes. Ok while the potatoes are cooking, grab three eggs and crack them into a bowl, separating the egg yolks from the whites. If you have a dog like I do, go ahead and scramble the yolks for the dog, it's good for their coats! Meanwhile, add chopped chives and chopped up smoked salmon. If you don't feel like shelling out the cash for really nice smoked salmon at Russ and Daughters for example, you can always go to Fairway and get some smoked salmon bits that are much less of an investment and serve our purposes here perfectly. Grab your petit billy and take about a quarter of the disk and cut it into small cube like pieces and toss into the bowl. Now, whisk all of your ingredients together this will make the eggs more fluffy! Then grab a pan and toss some olive oil or pam into the pan and let it get hot then pour your mixture in. Cook over medium heat, when it feels like the bottom is just settled, no longer liquidy and then flip. Once your omelette is cooked enough you can place this on your toasted bagel. Now, while you are waiting for the potatoes to finish make your a nice cup of coffee or tea. My favorite addition to any brunch meal is a bloody mary, buuuuut if you have to go to work that day, that is definitely out! Lets just pretend and make a bloody mary as well. Always best with Belevedere, these canonical brunch drinks make me feel like it is definitely the weekend! Ok, grab you Belevedere, some tomato juice, horse radish, tabasco or your hot sauce of choice, celery, fresh ground black pepper, olives and their juice and some nice ice. Start with a tall glass full of ice. Then in another glass, I wouldn't recommend a cocktail shaker really, but you can if you want. Pour in about 2 oz of Belevedere, then add horseradish, tabasco, a few olives and a drop of their brining juice and the tomato juice. Stir. Then pour over the ice. Top with a nice piece of celery a few olives and some extra black pepper. Now your potatoes should be golden and the cheese should be melted. Pull them out, and enjoy your bagel omelette sandwich with a side of potatoes, coffee and a Bloody Mary! Yum, that certainly says weekend to me!!!!!
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