Tuesday, February 07, 2012

A Harvard breakfast bagel

Toasted bagel with cream cheese, smoked salmon and wasabi as served at Au Bon Pain, Harvard Square
Au Bon Pain at Harvard Square is a favourite of mine. Every year I treat myself top a coffee and a small treat while watching the busy life of the famous university campus. Last fall I helped myself to one of my cousin’s bagel favourites, Jewish inspiration with a hint of the Far East!

One of last year’s specials was a traditional bagel with cream cheese and salmon with wasabi. Very clever to contrast the mild comforting tastes of snowy white Philadelphia cheese and corral coloured smoked salmon meeting hot green Japanese horseradish.

Culinary sumo wrestling - yum, yum!!

A freshly toasted bagel and a medium coffee with half’n half is my prefect breakfast at Harvard Square. I loved to indulge in the fresh chocolate chip cookies once served at Au Bon Pain, crispy on the outside, creamy runny chocolate inside. Or warm croissants with cheese and ham.

Examples like these bagels with cream cheese, smoked salmon and wasabi should give ideas on how to add excitement in your cooking by trying new combinations of tastes. I dared to add sweet chilli to the cream cheese used with smoked salmon in my salmon swirls - with great success. Cheese with orange marmelade is nother intriguing combination of ingredients.

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