Update Your Readers!

If you haven't been following the happenings with Google products over the past few months, you may be unaware that Google Reader has gone the way of the dodo bird. Never fear! You can still follow What Smells So Good? on Bloglovin. Hope to see you there!

*Note - I am not switching blogging platforms, you'll still be able to find my "live" posts right here on What Smells So Good?. RSS feeds from Blogger won't be going anywhere, you just need to make sure your feed reader clients are active (i.e. Live Bookmarks in FireFox). Thanks to David for the heads up, check out his post for a LOT of useful info.

Sesame Sourdough Bagels

Some days I wish I could claim to live in one of the "great cities" - one that people from out of country (or even out of province) actually know of, like Seattle, San Francisco or even Toronto "proper". Not many people know of my little city of Oshawa, and even fewer know of Ajax - the town I grew up in. I have been fortunate enough to travel quite a bit, at least through Canada and the northern States, and one of my favourite "foodie" cities is one of the oldies but goodies: Montréal.

Between the super high-end restaurants (i.e. Le Local) and the cheap(er) and cheerful delis like Schwartz's, there is something for every palate to be found in the Montréal area. But I have to say (and New Yorkers will hate me for this) that what steals my heart every trip is the quintessential Montréal bagel. Dense, chewy and sweet, a classic from St-Viateur fills the void at 8AM much better than any continental breakfast ever could - and on my childhood car trips out east, they did. Montréal bagels are also special thanks to their slightly smoky, charred flavour and aroma from the super-hot wood ovens, and it is that combined with the bitter-sweet malt (or honey) water bath that set them apart (and IMHO, above) bagels anywhere else... yes, even Toronto "Montréal-style"delis.

I can't recreate my favourite Francophonie rings at home, as much as I would love to. That would require substantial re-construction of the kitchen or the building of a wood oven out back, neither of which I could afford nor would be approved by our municipality. That said, I do add barley malt to the dough and boiling water in these, and for that "smoky" nuance I use a touch of smoked salt. My favourite bagels are definitely sourdough-based, so I adapted this one from Bread Without Butter to suit my tastes (and the passion my mom has for whole grains and flaxseed), adding buttermilk for extra tangy good measure. Boiled and crusted in both white and black sesame seeds, they baked up golden brown, puffy but with that perfect chew and density. Being bagels, they freeze and thaw exceptionally well, and if you slice them before tossing the Ziploc into the freezer you're only minutes away from breakfast midweek.

Shared with YeastSpotting

Nathan's Cookies for a #SundaySupper Picnic

While I love most of the kids at my school, there are a few that I really connect with. Mostly, it's because I see pieces of myself in their young personalities - be it the tortured, depressed spirit of the bullied kid, the withdrawn, introverted bookworm or the child who just wants someone to understand that their problems are real to them - no matter how inane they may look to an outsider.

One of these "connections" I have is a very special one to me, with a child named Nathan. Without delving into too much gory detail, he is a very withdrawn boy more at home in the corner with his nose in a book than in the middle of a group activity. He's quiet and hardly ever speaks to anyone, which makes him the target of pranks and offhand "jokes"... things that to outsiders shouldn't be a "big deal" but are absolutely devastating when they happen to you personally. Some of his "quirks" (such as refusing to drink milk or freaking out at the thought of cheese in his meal) drive the teachers to distraction, and unfortunately the outcome is usually that Nathan is told to "get over it".

My kitchen at work is now almost a "therapist's office" - a safe haven for both students and teachers alike. I get the kids who were angrily throwing materials in the classroom, and the ones in tears for reasons they refused to say. Likewise, I've had teachers on the verge of exploding with frustration and those so stressed out about their future that they were unravelling. It was in my kitchen that I had a chance to work with Nathan one-on-one, through good times and bad - and because I saw so much of my own withdrawn childhood in him we now connect in a way that neither annoys me nor frustrates him.

One of these "sessions" came about while I was baking off a batch of cookie dough for the toddler class - a recipe for chocolate chip cookies that came from my mother and had never yet failed me. The comforting, familiar smell wafting through the school had a calming effect on almost everyone, and for an hour at least things seemed a bit quieter at "the zoo". When Nathan came in (supposedly for a glass of water, but I have my doubts), he was so enthralled by the thick, chewy, sprinkle-filled cookies that he quietly, but determinedly, asked me if I would please make them for his class soon. And I did... the next day.

I could have called these magical treats "Mrs. Mac's Cookies" as well, as the same recipe became the first cookie that teacher (a brilliant woman of almost 60) ever made! Simple enough for two year old's tastebuds and complex enough for the more sophisticated adults, a multigenerational, multicultural snack perfect for parties, packed lunches and picnics is easier than ever - and you don't have to be the popular, athletic kid to enjoy them.

This week's #SundaySupper is taking place in a grassy, sunny park on a comfy gingham blanket... that's right, we're having a picnic! There are lots of recipes in our picnic basket this week for some seriously good, perfectly portable food. Check out all the treats below! The event this week is hosted by Katy of Happy Baking Days - thanks Katy! 

Salads and Slaws:

• Bacon Ranch Potato Salad from Juanita’s Cocina
• Caprese Spinach Salad from Small Wallet, Big Appetite
• Chicken Chopped Salad from Table for Seven
• Cold Pea Salad  from Shockingly Delicious
• Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
• German Potato Salad from The Girl in the Little Red Kitchen
• Hawaiian Cole Slaw from Curious Cuisiniere
• Italian Chopped Salad from Hezzi-D’s Books and Cooks
• Kale Pasta Salad from Hip Foodie Mom
• Mediterranean Pasta Salad from Peanut Butter and Peppers
• Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
• PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
• Pineapple Slaw from I Run For Wine
• Spaghetti Salad from Country Girl in the Village
• Tortellini Pasta Salad from Supper for a Steal

Sandwiches and Mains:

• Avocado Chicken Salad Sandwich from Momma’s Meals
• Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
• Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
• Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
• Herbs-Garlic and Parmesan Croissants from Basic N Delicious
• Indian Spiced Chicken Drumsticks from Soni’s Food
• Japanese Picnic Bento Box from The Ninja Baker
• Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
• Moroccan Fried Chicken from MarocMama
• Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
• Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
• Salmon in a Jar from Healthy. Delicious.
• Smoked Trout Deviled Eggs from The Wimpy Vegetarian
• Spam Musubi fromKimchi Mom

Desserts:

• Apricot Oat Nut Bars from Pies and Plots
• Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
• Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
• Fruit Salad from The Not So Cheesy Kitchen
• Fruit Salad with Honey Port Drizzle from Family Foodie
• Loaded Butterscotch Bars from Vintage Kitchen
• Nathan’s Cookies from What Smells So Good?
• Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
• Shandy Popsicles With Raspberries from Ruffles & Truffles
• Texas Sheet Cake with Pecan Frosting from Food Lust People Love
• Triple Chocolate Punch Bowl Cake from Neighborfood

Drinks:

• Fresh Limeade with Chia Seeds from girlichef
• Pineapple Sangria from Growing Up Gabel
• Strawberry Basil Lemonade from The Messy Baker Blog
• Strawberry Lemonade from Gotta Get Baked
• Top 10 Wines for Picnic #SundaySupper from ENOFYLZ Wine blog
• Watermelon Agua Fresca from Daily Dish Recipes

You can join in the chat on Twitter too: we’ll be tweeting throughout the day and sharing all of our picnic recipes. Our weekly chat starts at 7:00 pm EST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Homemade Egg Replacer

If you're familiar with the world of egg-free baking, no doubt you know about the wonderful magic powder that is Ener-G egg replacer. Many variations of it exist from different brands, but in general egg replacer is a combination of starches and leavening intended to replace the binding and small amount of leavening that a "normal" egg provides. What I like about"the original" is that it's hypoallergenic, being not only egg-free, but gluten-, wheat-, casein-, corn-, dairy-, yeast-, soy-, tree nut-, peanut-, sodium- and cholesterol-free as well. It's also colour- and texture-free, so unlike flax or chia seed, tender and light-coloured items like vanilla cake aren't affected. That means that (with the exception of the single nightshade allergy I've come across), I can use it for mixed company without worrying about aggravating any preexisting problems.

The major downside to any of the egg replacer powders is the same as with any specialty item - the cost. Ener-G is hard to find in my area, and when I do come across it the price is usually marked up so much that the relatively good value (one box makes about 100 "eggs") is diminished. Thankfully, I can now make my own (allergy-free!) egg replacement powder for next to nothing! I came across Whole New Mom's Do It Yourself Egg Substitute on Pinterest and with my supply of the brand-name stuff running low decided to give it a go with my  Corn-Free Baking Powder.

This stuff works just as well as the "regular" kind, with all the same allergy-free bells and whistles. I tested it out in a batch of sugar cookies I was working to veganize as well as a chocolate chip muffin recipe calling for two eggs, and both came out identically to when I was adding the "real deal". If you're planning on baking for a specialty diet (or a large group with unknown allergies), this is your "golden ticket"!

Shared with Wellness Weekend and Gluten Free Friday

Corn-Free Baking Powder

I pride myself on being able to accommodate almost any allergy I come across in my baking or cooking. Granted, I've never been faced with the situation of someone allergic to all grains, sugars, eggs, dairy, legumes, fruit, nuts and vegetables all at once - in that case, I'm waving the white flag and serving water. But in general, I can do the "Top 8" at the drop of a hat, and can even make something for a vegan celiac individual. 

 

Although it's not one of the "Top 8", corn is one of those foods that seems to be increasingly allergenic. It always catches me off guard though, because it's in so many things. Far from simply being a starchy side dish for a backyard BBQ or creating the toothsome qualities of cornbread, the yellow plant has been modified, milled, ground, de-hulled, gelatinized and otherwise adulterated to within an inch of it's being. It takes careful label reading (and education) to avoid it in anything pre-made, which unfortunately includes a good deal of baking ingredients. 

Tired of mixing up tiny batches of acidulated baking soda whenever I had to bake for corn allergies (or people avoiding it for GMO reasons) and loath to pay through the nose for yet another specialty item, I finally just mixed up a big batch to keep in the pantry. While "regular" baking powder relies on cornstarch for bulk and anti-caking, I went the corn and gluten free route with a mix of arrowroot starch and white rice flour. 

 

I actually like this blend better than store bought - it has a finer texture and mixes into ingredients better, without the clumping I've experienced with cornstarch formulae. If you don't have arrowroot starch (I got mine at the local Bulk Barn), try an equal portion of potato or tapioca starch instead.

Shared with Waste Not Want Not Wednesday