At OB Surf Lodge in San Diego, the “Everything” salmon entrée, has the spice topping with a variety of sides (*below).  and  Homemade burger buns from King Arthur Flour, which sells the topping.  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:
RECIPE: EVERYTHING BAGEL TOPPING
Ingredients For About 1/3 Cup
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.
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.
Comments are closed.