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8 Comments
Babette's S.
September 27, 2018
This combo did not shock me at all. Since the late 1980s I've been making a salmon baked in puff pastry recipe that is based upon a medieval one I picked up from the late great Keith Floyd watching his wonderful cooking show. I created my own version of the recipe, which is: Individual Salmon filets or a whole filet is spritzed with cognac or scotch, sprinkled with salt & pepper, Provence herbs, currants, thin slivers of crystalized ginger, & capers, decoratively wrapped in puff pastry, brushed with an egg wash & baked. I've also been known to sprinkle the salmon with some very fine lemon or orange zest. It is then served with a lovely herbed champagne Dijonaise cream sauce. It's always been a spectacular hit. I made it once as a Thanksgiving fish course at the late British playwright Peter Shaffer's penthouse and he and other guests went crazy over it. I'd made it for some of the guests before & they suggested I make it for Peter. So here is a toast to the wonderful & lovely Cynthia Nixon & her sweet & savory bagel & lox combo. Interestingly, sweet spices like clove, cinnamon & ginger were commonly used with salmon in the middle ages.
Rachel B.
September 15, 2018
This has been my favorite way to have a bagel for the last 30 years. Sure, I get some strange looks, but it is sweet, salty and DELICIOUS.
judith@hudsonvalleycooking
September 12, 2018
Cinnamon and Raisins don’t belong in a bagel. Sweet roll, pastry even bread but not a bagel.
Negative N.
September 12, 2018
Why in the world anyone takes New Yorkers seriously about bagels is beyond me. I've had good bagels in New York. I've also had good bagels elsewhere. This "nothing but ours is worth eating" shaming is bullshit.
lizzaljoelle
September 12, 2018
My go to has been cinnamon raisin with egg, cheese, salt and pepper for years and years. I still remember the day I heard someone else order it and thought "Yes. That bagel order is calling my name." I'm voting for Cynthia tomorrow.
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