A classic New York deli staple. Toasted bagels generously schmeared with cream cheese, layered with silky smoked salmon, and topped with capers and red onion. The perfect savory breakfast or brunch.
Prep10 min
Cook5 min
Servings4
Serving size: 1 serving
554cal
25gprotein
59gcarbs
24g
Ingredients
4 piece Bagel (Plain, everything, or sesame work well)
1 cup Cream Cheese (Full-fat, softened to room temperature)
8 oz Lox (Thinly sliced cold-smoked salmon)
0.5 medium Red Onion (Very thinly sliced into rings)
Whip up a batch of rich, tangy, and incredibly smooth cream cheese right in your own kitchen! With just four simple ingredients, you can have fresh, preservative-free spread for your morning bagels or favorite desserts. It's easier than you think!
A creamy and comforting tomato soup with a hint of Indian spices. This classic recipe is smooth, tangy, and slightly sweet, making it a perfect appetizer or light meal for any day.
Quick, tangy, and vibrant pickled red onions that add a pop of flavor to tacos, salads, and sandwiches. Ready in under 30 minutes, this simple recipe is a must-have condiment in your fridge.
Tender, thin chicken cutlets pan-fried to golden perfection, then smothered in a bright, tangy lemon-butter sauce with briny capers. A classic Italian-American restaurant favorite you can easily make at home in under 30 minutes.
Aromatic and strong, this traditional South Indian filter coffee, or 'kaapi', is a cultural icon. Brewed using a special metal filter, the slow-drip decoction is combined with hot, frothed milk and sweetened to create a rich, invigorating beverage that awakens the senses.
About Bagel with Lox and Cream Cheese, Cream Cheese, Tomato Soup, Pickled Red Onions, Chicken Piccata and Filter Coffee
Energy-giving bagel with lox, creamy cheese, and fresh toppings. Perfect for busy mornings!
This jewish_american dish is perfect for breakfast. With 1769.56 calories and 87.42g of protein per serving, it's a nutritious choice for your meal plan.
fat
Prepare Ingredients
Slice each bagel in half horizontally.
Very thinly slice the red onion into rings. If desired, soak in cold water for 10 minutes to reduce sharpness, then drain well.
Finely chop the fresh dill.
Drain the capers from their brine.
2
Toast the Bagels
Place the bagel halves, cut-side up, in a toaster or under a broiler set to high.
Toast for 2-4 minutes, watching closely, until the edges are golden brown and the surface is crisp.
3
Assemble the Bagels
Spread a generous layer of softened cream cheese on each of the eight toasted bagel halves (about 2 tablespoons per half).
On the four bottom halves, artfully drape the lox slices over the cream cheese (about 2 oz per bagel).
4
Garnish and Serve
Top the lox with a few rings of red onion and a sprinkle of capers.
Garnish with a scattering of fresh dill and a crack of black pepper.
Serve immediately, either open-faced or by placing the top bagel half on top. Offer lemon wedges on the side for squeezing over.
361cal
9gprotein
15gcarbs
30gfat
Ingredients
960 ml whole milk (equivalent to 4 cups)
240 ml heavy cream (equivalent to 1 cup)
3 tbsp lemon juice (freshly squeezed)
0.5 tsp salt
Instructions
1
In a heavy-bottomed pot, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). If you don't have a thermometer, heat until it's steaming and small bubbles form around the edges, but do not let it come to a rolling boil. This should take about 10-12 minutes.
2
Remove the pot from the heat and gently stir in the lemon juice. You will see the mixture begin to curdle almost immediately. Stop stirring and let the pot sit undisturbed for 10 minutes to allow the curds to fully separate from the whey.
3
Line a colander with a few layers of cheesecloth or a clean nut milk bag and place it over a large bowl. Carefully pour the curdled milk mixture into the cheesecloth to strain. Let the whey drain for at least 30 minutes. For a thicker, block-style cream cheese, gather the corners of the cheesecloth, tie it up, and let it hang to drain for 1-2 hours.
4
Transfer the thick curds from the cheesecloth to a food processor. Add the salt and blend on high for 2-3 minutes, scraping down the sides as needed, until the cheese is completely smooth and creamy.
5
Transfer the finished cream cheese to an airtight container. Refrigerate for at least 1 hour to allow it to firm up and the flavors to meld. It will thicken considerably as it chills.
Prepare the Onions: Using a sharp knife or a mandoline for best results, slice the red onion into thin, uniform rings (about 1/8-inch thick). Tightly pack the sliced onions into a clean 16-ounce (pint-sized) glass jar. This step should take about 5 minutes.
2
Create the Pickling Brine: In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt. Add the black peppercorns and smashed garlic cloves. Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally until the sugar and salt are fully dissolved. This process takes about 3-5 minutes.
3
Combine and Pickle: Carefully pour the hot brine over the sliced onions in the jar, ensuring they are completely submerged. Use a spoon to gently press the onions down into the liquid. Tap the jar on the counter a few times to release any trapped air bubbles. This should take about 2 minutes.
4
Cool and Refrigerate: Let the jar sit at room temperature for 20-30 minutes to cool down. Once cooled, screw the lid on tightly and transfer the jar to the refrigerator. The onions are ready to eat in as little as 30 minutes, but their flavor and vibrant pink color will intensify after a few hours or overnight.
0.5 cup Dry White Wine (Such as Sauvignon Blanc or Pinot Grigio)
0.5 cup Low-Sodium Chicken Broth
0.25 cup Lemon Juice (Freshly squeezed)
3 tbsp Capers (Drained and rinsed)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare the Chicken Cutlets (5 minutes)
Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, pound them to an even 1/4-inch thickness.
In a shallow dish, whisk together the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Pat the chicken cutlets completely dry with paper towels. Dredge each piece in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess flour.
2
Pan-Fry the Chicken (6-8 minutes)
In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil and 2 tablespoons of the butter over medium-high heat. The butter should be melted and foamy.
Carefully place two chicken cutlets in the hot pan, ensuring not to overcrowd it. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C).
Remove the cooked chicken and place it on a plate or wire rack. Repeat with the remaining chicken cutlets.
Tent the cooked chicken with foil to keep warm.
3
Create the Lemon-Caper Sauce (5 minutes)
Reduce the skillet heat to medium. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
8 tbsp Filter Coffee Powder (A blend with 15-20% chicory is recommended for authentic taste)
250 ml Water (For brewing the decoction)
750 ml Full-Fat Milk (Provides a rich and creamy texture)
6 tsp Sugar (Adjust to personal preference)
Instructions
1
Prepare the Coffee Filter
Assemble the two chambers of the South Indian coffee filter, placing the perforated upper chamber on top of the lower collection chamber.
Add 8 tablespoons of filter coffee powder into the upper chamber, distributing it evenly.
Gently press the powder down using the provided tamper disc. The pressure should be firm but not overly compact.
Place the tamper disc on top of the coffee grounds.
2
Brew the Decoction
Bring 250 ml of water to a full, rolling boil in a kettle or pot.
Carefully and slowly pour the boiling water over the tamper disc, filling the upper chamber.
Cover the filter with its lid and set it aside. Allow the coffee decoction to slowly drip into the lower chamber, which typically takes 10-15 minutes.
3
Heat and Prepare the Milk
While the decoction is brewing, pour 750 ml of milk into a saucepan.
Heat the milk over medium heat until it is steaming hot and just beginning to rise, but do not let it boil over. This should take about 5-7 minutes.
4
Combine, Froth, and Serve
Once the decoction has fully collected, pour about 60 ml (1/4 cup) into each of the 4 serving tumblers.
Add 1.5 teaspoons of sugar to each tumbler, or adjust to your desired sweetness.
Pour the hot milk into each tumbler over the decoction and sugar.
To create the signature froth, pour the coffee back and forth between the tumbler and a 'davara' (a wide steel bowl) from a height of about one foot. This process is called 'pulling'. Repeat 3-4 times until a thick, creamy froth forms on top.
Use an immersion blender to blend the soup in the pot until completely smooth. Alternatively, transfer in batches to a blender.
For a silky texture, place a fine-mesh sieve over another clean pot and pour the blended soup through it, pressing with a spoon to extract all the liquid.
5
Finish and serve
Place the pot with the strained soup back on the stove over low heat.
Stir in the fresh cream. Gently heat for 1-2 minutes until warmed through, but do not let it boil.
Taste and adjust seasoning if needed.
Ladle the hot soup into bowls, garnish with fresh coriander leaves, and serve immediately.
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any flavorful browned bits from the bottom. Let the wine simmer and reduce by about half, which takes 1-2 minutes.
Stir in the chicken broth, fresh lemon juice, and drained capers. Bring the sauce to a simmer and let it cook for 2-3 minutes for the flavors to meld together.
Taste the sauce and season with additional salt and pepper if needed.
4
Finish and Serve (2 minutes)
Turn off the heat completely. Add the remaining 2 tablespoons of cold butter to the skillet. Whisk continuously until the butter is fully melted and incorporated, creating a smooth, emulsified sauce.
Return the cooked chicken cutlets to the pan. Spoon the sauce generously over each piece.
Garnish with fresh chopped parsley and serve immediately.