I always buy everything-bagels. Which, according to food trend forecasters, makes me trendy. Trend aside, my introduction to everything-bagels actually started because I couldn’t decide which bagel I liked more: garlic, onion, or sesame. Everything-bagels keep me from having to play favorites. Somewhere along the line, however, my tastes transitioned to trendy. Instead of choosing everything-bagels out of indecision, I find I actually prefer the strange catchall of seeds and whatnot that rains down on an everything-bagel. This is a good thing, as trendsters predict, everything bagel seasoning will show up in surprising places in 2016. In order to stay on-trend, I tried a little bit on… everything.
As intriguing as a garlic-onion-sesame glazed donut may be, the clear winner in my random “everything” taste test was a curious surprise. Everything-bagel seasoning is good on anything… green. From green beans to avocados (which I can’t find a link for so I guess I’m the first to think of it) and including dill pickles. Yes, pickles. So when I saw Greg Denton’s (Ox Restaurant) recipe for Blistered Snap Peas with Everything-Bagel Seasoning I knew I was looking at a winning combination. One of the other food trends of 2016 is chefs who choose to burn your vegetables – on purpose.
Grilled Snap Peas with Everything-Bagel Seasoning
Chef Denton’s version is served as a side dish, but I was looking for an appetizer. Specifically, a grilled appetizer that’s substantial enough to work as a first course. I took his Snap Peas with Everything-Bagel Seasoning concept and served it as skewers on toast – toast slathered with mascarpone cheese. After all, mascarpone cheese is basically Italian cream cheese. Cream cheese and bagels go together like Raggedy Ann and Andy, or popcorn and candy… GREG