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Hello everyone,

Happy Tuesday! Today you’re getting 3 recipes for the price of one! I usually only choose one of the dishes that we make on The Cooking Show to really highlight, but all of the dishes today were so amazing that I decided yall needed all 3. I guess that means I could totally just… not post the rest of the week. Just kidding, you’re still getting all of the posts this week!

We wanted to end Pride month with a bang of flavor so we did Rainbow Bagel Benedicts and a Rainbow Salad. Both of these dishes were absolutely amazing! Making your own bagels is kind of a pain, but let me tell you, it is so worth it, I promise!

Just a few tips; if you don’t want to dye your hands; make sure you wear gloves when making your bagels! For the hollandaise AND dressing, make sure you whisk in the fat slowly or else you will break the sauce; it is almost always not a fixable thing. The closer that your hand gets to the water without being burned for the poached eggs, the better your egg will look!

ingredients: • 1 ½ CUPS (360 M/L) WARM WATER • 1 PACKET ACTIVE YEAST • 2 TBS (25 G) CANE OR BROWN SUGAR • 4 CUPS (520 G) FLOUR • 3 TSP (18 G) SALT • 3 TBS (45 G) SIMPLE SYRUP • 1 EGG YOLK BEATEN WITH WATER • 2 QTS (19 L) WATER FOR BOILING • FOOD COLORING OF YOUR CHOICE supply: • 1 LARGE POT • 3-4 BOWLS • STAND MIXER OR HAND MIXER • SHEET PAN • PARCHMENT PAPER • TONGS • GLOVES IF YOU DONT WANT TO DYE YOUR HANDS recipe: • PUT YOUR WARM WATER AND YEAST IN THE BOWL OF YOUR MIXER (OR THE BOWL YOU'RE MIXING IN) AND LET SIT FOR 10 MINUTES • ADD SUGAR AND SALT AND MIX FOR 1 MINUTE • SLOWLY ADD IN THE FLOUR • PUT YOUR DOUGH HOOK ON AND FORM A BALL; ALLOW TO RISE FOR 1 HOUR • SEPARATE INTO BOWLS WITH FOOD COLORING OF YOUR CHOICE AND KNEED IT AS BEST AS YOU CAN • FORM BAGEL SHAPES AND ALLOW TO RISE FOR ANOTHER 30 MINUTES • BRING POT OF WATER WITH SIMPLE SYRUP UP TO BOILING AND BOIL EACH BAGEL FOR 5 MINUTES • PREHEAT OVEN TO 425°F (218°C) • PUT ALL OF THE BOILED BAGELS ON A SHEET PAN AND BRUSH AN EGG WASH ON THEM • BAKE FOR 20 MINUTES AND THEN ALLOW THEM TO COOL
ingredients: • 2 WHOLE EGGS • 3 EGG YOLKS • 8 TBS BUTTER, MELTED • 4 CUPS (950ML) WATER • 1 TSP CHILI POWDER • ½ TSP PAPRIKA • ½ TSP GARLIC POWDER • ½ LEMON; JUICED AND ZESTED • SALT AND PEPPER TO TASTE supplies: • MEDIUM BOWL • MEDIUM POT • SLOTTED SPOON • MEASURING SPOONS • IMMERSION BLENDER OR A WHISK recipe: • BRING YOUR WATER PLUS A PINCH OF SALT TO JUST SIMMERING OVER A MEDIUM HEAT; GENTLY LOWER YOUR WHOLE EGG AND DROP IT INTO THE WATER; COOK FOR 3 MINUTES • IN A MEDIUM BOWL MIX YOUR LEMON JUICE, ZEST, PAPRIKA, GARLIC POWDER, SALT, PEPPER, AND EGG YOLKS • SLOWLY BLEND (OR WHISK) YOUR BUTTER INTO YOUR MIXTURE. MAKE SURE YOU ARE SLOW SO YOU DO NOT COOK YOUR EGG • SERVE YOUR HOLLANDAISE OVER YOUR EGG ON A BAGEL OR ANY ТУРЕ OF BREAD!
ingredients: • 1-2 CUPS LETTUCE OF YOUR CHOICE • 5 BRUSSEL SPROUTS; SLICED • 1 CARROT; SLICED • 1 CUCUMBER; SLICED • 1 ZUCCHINI; SLICED • 1 BUNCH BROCCOLI; SLICED • 1 RED PEPPER; SLICED • HANDFULL OF CHERRY TOMATOES; HALVED • 1 GREEN APPLE; SLICED • 4 CLOVES GARLIC; SMASHED • BURRATTA • 1 TBS RED PEPPER CHILT FLAKES; SPLIT • 1TBS CHILT POWDER; SPLIT • ½ TBS GARLIC POWDER • 1 TBS DRIED THYME; SPLIT • 8 OZ OLIVE OIL; SPLIT • ½ LEMON; JUICED AND ZESTED • ¼ CUP PEACH JAM • SALT AND PEPPER TO TASTE supplies: • CHEF KNIFE • IMMERSION BLENDER OR WHISK • SHEET PAN • MEASURING SPOONS • TONGUE • 2 MEDIUM SIZED BOWLS recipe: • IN ONE BOWL ADD YOUR PEACH JAM, ½ THE THYME, HALF THE CHILI POWDER, HALF THE RED PEPPER CHILI FLAKES, LEMON JUICE, LEMON ZEST, AND A TINY SPRINKLE OF SALT AND PEPPER; MIX WELL • SLOWLY BLEND OR WHISK IN 6 OZ OF OIL UNTIL IT'S INCORPORATED; PUT IN THE FRIDGE UNTIL THE REST OF THE SALAD 1S READY • IN A MEDIUM SIZED BOWL MIX BRUSSEL SPROUTS, CARROTS, ZUCCHINI, BROCCOLI, RED PEPPERS, AND GARLIC WITH THE REST OF THE SEASONING AND O1L • PUT ONTO A SHEET PAN AND PUT INTO AN AIR FRYER OR OVEN AT 450°F (230°C) FOR 10 MINUTES • IN THE BOWL YOU'LL EAT IN MIX YOUR LETTUCE, APPLE, CUCUMBER, AND CHERRY TOMATOES; ADD THE ROASTED VEG, ADD YOUR BURRATA AND THE DRESSING YOU MADE; TOP WITH SALT AND PEPPER IF YOU WANT TO!

Thank you so much for reading this and hopefully cooking along with me! Don’t forget to go follow the Cooking Show! We want to see you cooking with me while learning the history behind the food. There is just something so beautiful about learning to appreciate a meal that you make with your hands, a meal that has been made by millions of people before you, that started somewhere completely different.

If this is your vibe you can find more on Threads and my Discord. These are the places that you can interact with me and tell me what you want to see on the show or in the blog!

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Thank you again for being here! Have a wonderful day and we will see each other again very, very soon! And don’t forget, even when you don’t believe in yourself, I believe in you. You are cool, you’re amazing, you’re talented, and you are where you are supposed to be. One day your circumstances will be different and that will be okay to, but you will always have Momnoms in your corner ❤

-Momnoms

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