TIP OF THE DAY: Use “Everything” Bagel Topping On Everything Else - THE NIBBLE Blog
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TIP OF THE DAY: Use “Everything” Bagel Topping On Everything Else

Everything Fish Fillet

Everything Burger Bun

Everything Bagel Spice Blend

Everything Topping

[1] At OB Surf Lodge in San Diego, the “Everything” salmon entrée, has the spice topping with a variety of sides (*below). [2] and [3] Homemade burger buns from King Arthur Flour, which sells the topping. [4] What should you top first (photo courtesy Take Two Tapas).

 

First there was the “everything” bagel (history and recipe below), for people who wanted it all: onion, garlic, poppy seed, salt and sesame seed.

Then it ported to everything crackers, lavash, hamburger buns, bagel chips, dips, pretzels, popcorn…and now, to protein.

You can purchase it ready-blended (see photo #3 and check Trader Joe’s and other stores) or customize your own topping, e.g., leave out the salt and add red pepper flakes. If you mix up a lot, you can give it as gifts.

Then, here’s what you can do with it. Notes:

  • A little goes a long way, so start small.
  • When baking, the garlic can burn after a while. Keep an eye on it and cover with foil when it turns light brown.
  • For baking bread, use an egg wash before sprinkling on the topping.
  •  
    EVERYTHING BREAKFAST

  • Avocado toast.
  • Cream cheese: Top the brick with the seasoning.
  • Eggs: For fried, first toast the seasoning mix in a non-stick pan with a bit of oil. Then add the eggs and sprinkle more seasoning on top. When ready, flip. For scrambled eggs, add more at the beginning; then no need to sprinkle on top.
  • Plain yogurt and cottage cheese.
  • Buttered toast.
  • Regular bagels (sprinkle it on the cream cheese, or brush the bagel with water and adhere to the top).
  •  
    EVERYTHING LUNCH

  • Burgers: Bake “everything” buns, or brush plain buns with water and sprinkle on the topping.
  • Cole slaw and potato salad.
  • Green salads.
  • Pasta: Sprinkle on mac and cheese.
  • Pizza: Mix into the dough, or sprinkle on the top.
  • Salad dressing.
  • Sandwich filling garnish.
  •  
    EVERYTHING DINNER

  • Grilled chicken or fish.
  • Pan-fried fish: Rub an inch-thick tuna or other steak with olive oil and everything mix. Sear in a very hot cast iron skillet with about a tablespoon of olive oil, two minutes per side.
  • Pasta: Use with butter, olive oil, red or white sauce
  • Soup: Spread some Dijon mustard on the top, add the seasoning, drizzle with olive oil and roast in a 400°F oven for 5-8 minutes.
  •  
    EVERYTHING SIDES & SNACKS

  • Corn on the cob.
  • Dips.
  • Hard boiled eggs.
  • Focaccia.
  • Hummus.
  • Popcorn.
  • Potatoes and grains.
  • Soft cheeses: goat cheese log, ricotta.
  •  

     
    RECIPE: EVERYTHING BAGEL TOPPING

    Ingredients For About 1/3 Cup

  • 2 tablespoons black or white sesame seeds
  • 2 tablespoons poppy seeds
  • 2 teaspoons minced dried garlic
  • 1 tablespoon minced dried onion
  • 1/4 teaspoon† coarse salt (kosher, sea salt)
  •  
    Preparation

    1. TOAST the sesame seeds in a medium skillet over medium heat, until lightly browned, stirring occasionally (3 to 5 minutes). Transfer to the storage container and let cool.

    2. ADD the poppy seeds, onion, garlic and salt to the bowl and stir or shake to combine.

    3. STORE in an airtight container. As with all spices and dried herbs, store in a cool, dry place away from sunlight.

     
     
    THE HISTORY OF THE “EVERYTHING” BAGEL

    When a high school student, David Gussin had a part-time job in a bagel shop in Howard Beach, Queens. He says he invented the “everything” bagel sometime around 1980.

    One of his jobs was to sweep out the the seeds that had fallen off bagels. Instead of throwing them out, he swept them into a bin and snacked on them, enjoying the toasty mixed flavors.

    One day, in a stroke of inspiration, Gussin envisioned a new bagel topping: poppy and sesame seeds mixed with other toppings. He proposed the “everything” bagel to the owner, and it was an instant hit with customers.

    Following a 2008 New Yorker article with his story, the digital marketing pioneer Seth Godin wrote on his blog, “Unfortunately, I worked in a bagel factory in 1977…baking bagels…including the “everything” bagel.

    Gussin’s response: “The last thing I want is a brouhaha over the ‘everything’ bagel. It brings smiles to people’s faces. It doesn’t deserve controversy. It’s a nice thing’.”

    _______________

    *In this dish, the chef has crusted the salmon with “everything,” and sauté it until the topping is toasted. The salmon is finished in the oven and served with crisp fried capers, lightly wilted arugula with red onion, polenta and buttermilk sauce.

    †We use much less salt than most recipes. We find “everything” bagels to have too much salt.

     
      




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