LCBO Food & Drink Spring 2021

BAGELS AT HOME

The perfect bagel sandwich This isn’t something I just made up. This is the work of generations of Jewish people, gathering together at brunch tables and brises and, over time, coming up with this unparalleled bagel combo.

THE OFFSHOOTS There aren’t usually any leftover bagels, but if you end up with some, here are a few ideas. Bagel Chips Thinly slice 2 day-old bagels horizontally, brush with 1 tbsp (15 mL) olive oil and sprinkle with a pinch salt. Spread evenly on a baking sheet and bake in preheated 375 ° F (191 ° C) oven for 5 to 7 minutes or until golden. Bagel Bread Crumbs Blitz 2 day-old roughly chopped bagels in a food processor to create coarse crumbs. Spread evenly on a baking sheet and toast in a preheated 375 ° F (191 ° C) oven, stirring occasionally, until golden brown, 10 to 15 minutes. Makes about 3 cups (750 mL). Sesame bagel bread crumbs make for an especially great schnitzel coating. Veggie Bagel Stuffing Preheat oven to 375 ° F (191 ° C). To a large skillet over medium heat, add 1 tbsp (15 mL) butter and 1 tbsp (15 mL) olive oil, then add 1 small finely diced cooking onion and 2 finely diced celery stalks. Sauté until translucent, about 4 minutes. Add 1 cup (250 mL) vegetable stock; 1 package (227 g) cremini mushrooms, quartered; 1 tsp (5 mL) poultry seasoning and pinch chili flakes. Bring to a boil, then reduce heat and simmer 2 to 3 minutes to allow flavours to meld. Dice 2 day-old bagels, about 3 cups (750 mL), and place in a greased 8 x 8-inch (20 x 20-cm) baking dish. Sprinkle with 1 tsp (5 mL) fresh thyme leaves, then pour hot vegetable mixture over bagel bits. Let sit for 5 minutes, then add 1 beaten egg and stir well. Bake until golden, 20 to 25 minutes.

Schmear of full-fat cream cheese

Thick slice of ripe tomato

Quality lox (smoked) or gravlax (cured) salmon

Whisper-­ thin sliced red onion

Sprinkling of briny capers

Squirt of fresh lemon

No time for homemade? Bagels made by the experts come in a variety of styles and shapes—and command unwavering loyalty. Try these Ontario favourites. By Renée S. Suen

OTTAWA BAGELSHOP AND DELI

PRIMROSE BAGEL COMPANY

BAGEL WORLD Crowds have clamoured for the venerable shop’s sesame seed-crusted Toronto bagels, chewy flat variety and popular Twister—a blistered and puffy spiralled behemoth—for over 50 years. bagelworld.ca, Toronto

Opened by a relative of Montreal’s revered St-Viateur bagel shop over three decades ago, this institu- tion uses the same recipe for its hand-rolled, honey water-boiled Montreal-style wood-oven bagels. They also sell their own cream cheese and deli meats. ottawabagelshop.com, Ottawa

Hand-rolled and malt-boiled, these New York-style bagels’ fluffy crumbs are the perfect vehicle for schmears like black garlic or wasabi-tobiko cream cheese with

beet-cured salmon gravlax. primrosebagel.com, Toronto

OTTAWA BAGELSHOP AND DELI BY JUSTIN VAN LEEUWEN; PRIMROSE BAGEL COMPANY BY JEFF FILMAN

94

SPRING 2021 FOOD & DRINK