Time to get Schmeared on National Bagel Day!
I never had a Bagel when I lived in Louisiana and Texas as a youth, but now you can get them there in almost any coffee shop, fast food joint, and larger grocery stores.
Bagels are boiled and then baked to create a crunchy surface and chewy interior. They go back to the 17 century in Jewish communities of Poland.
My wife, Linda, grew up a half-hour from New York City, the capital of Bagels. I got a crash course there when we visited her family.
A Bagel I had no idea about is the Everything Bagel, like, what makes it "Everything?" Well, I found "Everything" can come in a plastic shaker at the Dollar Tree for $1.25.
Reading the ingredients list, it comprises poppy and sesame seeds plus other dried seasonings like salt, garlic, and onion. I guess you can make anything "Everything" with this shaker, Hmmm...Everything Scrambled Eggs, Everything Pasta, and Everything Tacos?
Check out our breakfast video below at Ess-a-Bagel restaurant in NYC, where they are baked on the premises and serving a dozen varieties of amazing Bagel Sandwiches!
I do love a toasted Bagel in the morning, usually as a sandwich with a fried egg, lettuce, tomato, and mayo. Also, you should try my simple breakfast recipe of Scrambled Eggs & Caramelized Onions served on a slice of toasted Bagel. A Bagel for breakfast gets the job done to get you out the door...or at least out of bed.
In past film commercial shoots, the Non-kosher Cameraman /Chef was quick to line up for a catered breakfast, going past the multitude of sugary pastry confections and heading straight for Bagels, Cream Cheese, Lox (cured salmon), sliced red onion, and tomato to build a Jewish deli kosher classic.
You should click here to see my Homemade Lox recipe. It's really easy to do, just coat a thick slice of raw salmon in equal parts of sugar and salt, wrap in plastic, or seal in a glass container, and let it cure in the refrigerator for a couple of days (unwrap and drain liquid during curing). Finally, rinse and pat dry, that's it.
Now, Lox (mildly brined, cold-cured raw salmon) is too expensive for this Chintzy Chef, but canned, or soft-packaged cooked salmon is a fine, inexpensive substitute for a Homemade Salmon Schmear (original blog post recipe is here.)
Drain and fold cooked salmon into room-temperature softened cream cheese, lightly mix, and you have a spreadable feast - a Cheap$kate Salmon Schmear.
Here's my cheap$kate Salmon Schmear video below. I use salmon from the can or soft pack. Drain and blend it with room-temperature cream cheese. It couldn't be easier or cheaper to do.
My latest favorite Smear is Boiled Egg with Cream Cheese. While the cream cheese softens on the kitchen counter, boil one or two eggs. Peel, chop, and mix boiled egg into the cream cheese. I keep the egg chunky. Serve on a toasted Bagel.
Bagels still turn up in the bread bargain bin of Ralphs Supermarket, and Dollar Tree has them from time to time.
A Salmon Schmear is also a delicious party dip, just set out your preferred cracker, pita, or toasted wedges of Bagel. This kosher morning starter is a Chef's favorite; right up there with McDonald's decidedly non-kosher sausage and egg, syrup-filled pancake sandwich "McGriddle".
Ingredients (serves 2 - 4)
- 8 oz. package of cream cheese (Philadelphia Cream Cheese is kosher)
- 3 oz. small package or can of cooked salmon (Pillar Rock salmon brand is kosher)
- Sliced tomato and onion (preferably red onion - for this recipe, I used a yellow onion.)
- 1 teaspoon lemon or lime juice (optional).
- Bagels
Directions
Allow cream cheese to reach room temperature. Drain the salmon and mix it into the cream cheese. You can use less cream cheese for a fishier version.
Add a teaspoon of lemon or lime juice. Mix lightly for a chunky spread.
Toast a bagel, then add Salmon Schmear with tomato and sliced onion.
Blueberry Bagels are somewhat controversial. I like them, but Linda despises them - won't go near them.
