What would you like for breakfast, Johnny? Photo by Christina Waters.
Dough is dear For decades this utterly Santa Cruzan home of firm, toothsome bagels and laid-back ambience has provided instant shelter from the usual storms of economic chaos, relationship entanglements and social justice meltdown. In other words, it's a place where the reliable, the cozy and the bagel all reign together. There is no guessing about the "Everything" bagel. It is just that. A landscape of every texture, seed and garlic you could dream of, complete with mouthfeel to mock a merlot.
Everyone has her favorite Bagelry fix. Mine is The Duke. First, because that was my grandfather's nickname. Second, because I consider it extravagant to put loads of cashews on anything, much less a bagel—and I love extravagance. Third, because it provides me with the coveted apple butter experience. Yes, my classic version of The Duke involves a raisin bagel slathered with cream cheese and apple butter—tart and creamy meets browned fruitiness—and then as many cashews as the tumescent hemispheres can hold (think sequins on a gown worn by J. Lo). I like my bagels very lightly toasted for this one. Here is an accessible, satisfying, non-elite food experience for $3.80. Thank you, Bagelry, for giving me yet another reason to relish living in Santa Cruz. At 320-A Cedar St., Santa Cruz; 1636 Seabright Ave., Santa Cruz; and 4763 Soquel Dr., Soquel.
Kale Salad to Die For This comes from enlightened food fanatic Dee Vogel, who admits that she adapted the recipe from something she found in a Sunday magazine years ago. If you claim to love kale, this is your next favorite salad.
Kale Salad With Pine Nuts, Currants and Parmesan:
4 Tbsp dried currants
14 Tbsp white balsamic vinegar
2 Tbsp unseasoned rice vinegar
2 Tbsp honey
2 Tbsp olive oil
1-1/2 tsp salt
4 T pine nuts, lightly toasted
Parmesan cheese shavings
Take a couple bunches of kale (about a pound and a half) with center ribs and stems removed and leaves thinly sliced crosswise.
1. Place currants in a small bowl; add 10 T white balsamic vinegar. Let soak overnight, then drain (a couple hours is good enough if you are pressed for time).
2. Whisk remaining 4 T white balsamic vinegar, rice vinegar, honey, oil and salt in a large bowl. Add kale, drained currants and pine nuts; toss to coat. Let marinate for 20 minutes at room temperature, tossing occasionally. Season to taste with salt & pepper.
3. Fold in some parmesan cheese shavings, (or grated parmesn) and shave a bunch more on top. Serve.