YumSugar

Bagel and Lox Between the Bread

OnSugar Blog — Tue, 27 Mar 2012 12:40:40 PDT

This combination of flavors on a bagel is classic and expected, but in sandwich form, it's innovative and exciting. Find out what Between the Bread thought about this sandwich experience.

On a rare day when I don't bring my lunch to work, I always tell myself I'll get a salad, but I end up falling for a sandwich instead. This happened on a recent excursion to Fleur de Sel to buy a tasty salad. But when I stepped up to the counter, I was tempted by this bagel and lox-inspired sandwich.

On soft and yummy multigrain bread, this sandwich combined velvety smoked salmon, lemon-tinged cream cheese, pickled red onions, and capers. Though it was a little too wet (made earlier that day), it exceeded my premade sandwich expectations. The zesty, creamy, tangy, and bright flavors added up to a deliciously complex mouthful for just four ingredients.

Also: capers on a sandwich is a great idea. I'm going to try it on some other combos too.

For more sandwich adventures, be sure to follow Between the Bread, and share your own when you create an OnSugar blog!

Lox and Smoked Salmon: Not Exactly the Same Thing

Susannah Chen — Thu, 19 May 2011 11:14:01 PDT

Though the terms "smoked salmon" and "lox" are used interchangeably, they're in fact, not quite the same thing. Real lox (also called belly lox) refers to the midsection of a salmon that's simply been cured in a salt brine; consequently, it possesses a saltier flavor than what many of us associate with smoked salmon.

Part of the confusion arises from the use of the term "Nova lox" or "Nova salmon," which originally referred to the lightly cured and cold-smoked salmon that hailed from Nova Scotia.

Today, smoked salmon is often prepared using wild and farm-raised salmon from both the Atlantic as well as the Pacific - and modern-day usage of the term has further blurred the distinction between lox, Nova lox, and smoked salmon. Did you know the distinction between the two?

Source: Flickr User jeredb

Don't Pass Over This Matzo Brei With Lox

Susannah Chen — Tue, 19 Apr 2011 15:07:47 PDT

Ruth Reichl has described matzo brei as "one of life's perfect foods," and I couldn't agree more. After all, what's more comforting than a meal composed of reassuring ingredients like butter, eggs, and crackers? Still better is this nontraditional version of the Ashkenazi dish that's inspired by yet another Passover favorite: lox, eggs, and onions. Even if you don't observe the holiday, consider this scramble of sorts for your next breakfast. It's ideal with sweet (try drizzling it with a bit of honey) and savory (topped with a dollop of sour cream) - and it takes 10 minutes to make. Want the recipe? Then read on.

Yummy Links: From Twilight to Artichoke Olive Crostini

partysugar — Tue, 07 Apr 2009 07:50:55 PDT

The hit vampire sensation Twilight makes a wonderful theme for a party. - Hostess With the Mostess
What do you think of Food Network's latest show, 5 Ingredient Fix? - Eat Me Daily
The ultimate Cheetos taste test. - Serious Eats
Learn the difference between lox and gravlax. - Chow
On drinking healthy and drinking smart. - The Atlantic
The proper technique for cooking onions. - The Kitchn
Must make: artichoke and olive crostini.- Smitten Kitchen

Do You Like Capers?

YumSugar — Mon, 07 Apr 2008 09:13:31 PDT

Recently, PartySugar surprised me with a delicious mini-bagel with cream cheese, lox, and capers. It was a nice treat and really hit the spot. The capers were a particularly nice touch and it got me wondering, do you like capers?

Bagel For Breakfast: What Should You Put on Top?

FitSugar — Sat, 23 Feb 2008 04:00:00 PST

Who doesn't love a soft and chewy bagel on the weekend? I don't care that they're full of carbs, since our bodies need them for energy. Plus I try to go for whole grain bagels anyway, so they're healthier than ones made with white flour. I also try to choose healthy spreads like low fat cream cheese and peanut butter, but sometimes I can't help but go for sugary jams and butter. Let's see how these bagel toppings compare.

Source

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Would You Order Food From Across the Country?

YumSugar — Wed, 14 Nov 2007 08:13:33 PST

Recently, philleif surprised the office with a box from Zabar's. He's recently moved from New York and had a hankering for their fresh lox and bagels. I was lucky enough to grab a taste (thanks again philleif!), but it got me wondering, would you order food from across the country?

Definition: Lox

YumSugar — Mon, 06 Aug 2007 04:03:31 PDT

Lox
A cured salmon fillet that is usually sliced super thin. It is most typically served with cream cheese on a bagel. The term is derived from the German word Lachs in German and laks in Yiddish, both meaning salmon. It's traditionally cured in a brine of water, oil, salt, sugars and spices.

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5 Creative Ways to Utilize Cream Cheese

Lizzie Fuhr — Tue, 15 May 2012 05:16:06 PDT

While there's nothing tastier than a big schmear of cream cheese on a freshly toasted bagel, this tasty spread can multitask in some amazing ways. Whether you're going for something savory or sweet, cream cheese can add a layer of delicious decadence that won't go unnoticed by the people who love to chow down on your food. Ready to get inspired? Here are five creative ways to make the most of the cute cream cheese tub in your fridge.

Add it to a dip. The addition of some cream cheese to your favorite dip can give it a whole new depth of flavor. If you haven't added cream cheese to a dip recipe before, we're partial to these tasty mushroom goat cheese queso and caramelized vidalia onion dips, both starring cream cheese.
Create a creamy marinara. Throwing together a last-minute weeknight supper? Take your traditional marinara sauce to the next level by adding a heaping helping of tasty cream cheese to the pan when you're heating up your red sauce. This is an easy way to make your basic sauce a little more exciting to everyone at the table.

Keep reading for three more tasty ways to enjoy cream cheese.

What's Yummy This Week

YumSugar — Sat, 21 May 2011 04:16:23 PDT

There's nothing like classic chocolate brownies.
Gilt Taste editorial advisor Ruth Reichl reveals what's coming next.
Ten essential egg techniques that every home cook ought to know.
Lox: don't confuse it with smoked salmon.
It's International Pickle Week! What do you know about the jar snack?
Top tastes to tackle when visiting Hawaii.
Emeril Lagasse's favorite places to eat in the US.