The Brooklyn Cheese Experiment and Bialys…

Brooklyn Cheese

Brooklyn CheeseThis past sunday, I wandered down to The Brooklyn Cheese Experiment (hats off to #3 for the tip!). It was in my neighborhood and featured home-brewers from all over Brooklyn and beyond and a cook-off featuring cheese dishes. According the Village Voice Blog: "Home cooks and home brewers competed for the hearts and stomach linings of the audience and judges alike; inhuman quantities of curds and whey were consumed, and untold volumes of foam were absorbed by an untold number of beards." There certainly were lots of beards. It was a thoroughly satisfying Brooklyn experience.

According to the NY Times, Brooklyn today is like Berkeley, CA in the 1970s: a hotbed of culinary innovation, a foodie mecca, and the epi-center of the home-grown, slow-food movement. I’m glad to call it home.

Avi's Bialys!

Avi's Bialys!

After the Cheese experiment, I went back home to bake some bread. After leafing through my bread book, I decided to bake BIALYS. The Bialy: not a bagel and not a bread. Not a hybrid either. The bialy is its own category. According to Wikipedia, the Bialy is short for Bialystok, the town in Poland. Bialys were brought to America by Ashkenazi Jews and were little known outside of NY until recently. There’s even a book about Bialy’s: Mimi Sheraton’s The Bialy Eaters: The Story of a Bread and a Lost World.

I made my Bialys using my Sourdough starter as my leavening agent (I fed the starter a few hours prior so it was ncie and activated) and also added a pinch of fleishmans. I used white flour, a little salt, water and presto – Bialy dough.Here’s a decent Bialy recipe. After finishing the dough, I sauteed red onions in olive oil and added them with sesame seeds. Unlike its cousin the bagel, the bialy is not boiled but merely baked. My bialys were baked at 480 degrees.

I just finished one with melted cheese on it – divine.


2 responses to “The Brooklyn Cheese Experiment and Bialys…

  1. Those look delicious! Most of the recipes online are from the same source…but I’m not keen on others’ ideas of making their bialies so round and risen. Yours are what I am used to eating at the Cheeseboard in Berkeley, and IMHO, they make the most incredible bialies! 🙂

  2. Grandma Carol and Grandpa Steve

    The recipe looks wonderful. I must try it. There is nothing like a hot biayl. Thanks for sharing.

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