This is a Moroccan spice bagel in the bowl.
I'm adding to a softened cream cheese
about two tablespoons of harissa
which is chili paste that comes in a tube
but you can literally get anywhere
or you can order it online.
We add our chili paste to a ball that already
has four finely chopped shallot not shallot but scallions
the zest of the other half
of that lemon that we used in the spinach artichoke bagel.
I'm now gonna add the juice
of that half lemon cut side up so that the seeds stay
with the lemon and don't fall into our cream cheese.
And then we're going to paste in
on the fine side of the grater fat clove of garlic.
So our herbs, we have a good solid cup here, a huge pile
of parsley, cilantro deal, and mint,
a very classic combo I have to say in a lot
of Moroccan and many Middle Eastern dishes as well.
It's so beautiful and delicious and fragrant. Lovely.
Yeah, for the spices, I'm using my homemade za'atar
which is a Sesame and sumac blend with a Reggiano and time.
You can also buy this in the grocery store.
There are many brands that make za'atar spice
and everybody can definitely get this if you can't get that,
you can add everything bagel spice
or this one is from Canada from St-Viateur bagel shop
everything's sprinkled just garlic and onion
and toasted Sesame, yada yada.
So I'm gonna mix these in
and these I always serve on toasted everything.
Okay, this is the Moroccan
c'mon and I'm just finishing it
Up here with his za'atar spice
you can make it home or buy online.
And I'm gonna finish that with some edible flowers
in our Moroccan bagels on lightly toasted everything.
Spinach and artichoke pizza deco
I'm chopping up a can of artichokes in water
i drained them really well, I'm adding that to my bowl
this is for spinach artichoke.
They're like pizza bagels really, like kind of
a white pizza bagels and Churchill pizza bagel.
I have a little fresh time
i have about a half a cup of grated parmigiano Reggiano.
I'm adding a little nutmeg cause we're using spinach as well
and I always use a little nutmeg with spinach.
I have some lemon zest in there.
I cooked out some garlic and a
little olive oil for our chop spinach mixture here.
So a little olive oil defrosted, frozen spinach
I run all the excess liquid out.
I had to cool this that's why I did this a little bit ahead
Cause you have to have it cold.
And that was a 16 ounce package cause
of course it's mostly water.
And I added a little red pepper flake
you could just do salt and pepper if you prefer.
I put red pepper, flake, salt, garlic, olive oil,
spinach the lemon zest and time
the artichokes little sprinkle and nutmeg
and of course a softened cream cheese.
And I just added the juice
of half of the lemon that I zested.
Oh God, I wish you could do this
for me John, I hate this part.
Hey, stop the camera down for a second
So you can mix this and it'll go much faster.
All right John was a really good guy and he mixed this one.
This one is especially hard to mix
because mine is mostly vegetable and not a ton of cheese.
So this is a really tough one to mix
if you have tendonitis in your elbows
so thank you, John.
Welcome
So John was saying, this tastes like hot artichoke dip
but there's no Manet's in this and it isn't hot
artichoke dip it's like a dip dish pizza.
It's on a Sesame bagel which
I lightly chose all my bagels before I chop them
even if they're gonna get baked.
Cause I like everything extra crispy
lightly toast though i don't take them too far.
Okay, then we're gonna top that with shredded mozzarella.
This is just a brick of part of the grocery store
and we turn them into little spinach, artichoke pizzas.
They're so cute.
And of course delicious, and then we gonna put these
in the oven until they're bakely and gorgeous.
The cheese is all nice and melty.
These are our spinach artichoke bagels.
And I just top those with a little bit of fresh time.
(soft melody)