Savoury turn-overs, sort of. Little hot squares.
Note: this is a modified version of a recipe first posted here:
http://atthebackofthehill.blogspot.com/2009/01/knish.html
THE KNISH
Dough:
Two cups plain flour.
Quarter cup water.
Four Tbs cooking oil or schmaltz.
A little water, added as needed.
Two eggs.
A pinch of salt.
In a steel bowl klop and klots di eyer with the oil (or schmaltz), plus alittle water. Mix in the flour, adding more as needed and knead till you have a smooth dough, just barely tacky. Do not overwork the dough! You don’t want a tough crust.
Ball it, cover, and let it rest for about half an hour.
Filling:
One cup coarse mashed potatoes.
One onion, chopped.
One Tablespoon cooking oil.
Plenty of salt and pepper.
Chopped parsley.
In a frypan sauté the onion golden.
Mix the potato-mash, gilded onion, parsley, salt and pepper together. Adjust taste. A pinch nutmeg is good to add, but isn’t customary.
On a greased or floured surface roll out dough to a rectangle about ten by twenty inches, cut in half lengthwise, then cut each length of dough across into four.
Place a portion of the filling on each square, flatten it, and fold each square of dough over, taking the corners and pulling them over the filling to join in the center. A bit of whapping and tweaking to get nice square shapes is all it takes, if there’s a little dough flapping extra per knish, trim it with a paring knife. Or simply do as if making apple turnovers – who says you have to be perfect? Brush a little butter on top.
Bake thirty to forty minutes in the oven at 375 degrees (preheated) till nice.
It is also a good idea to finish them by frying.
Probably groisse heresy to mention that I eat mine with a dollop of chili-paste on the side.
Showing posts with label Jewish food. Show all posts
Showing posts with label Jewish food. Show all posts
Monday, January 26, 2009
Thursday, July 3, 2008
APPLE SAUCE NOODLE KUGEL
Apple Sauce Noodle Kugel
[Variation on a recipe that was an edible snark on a different blog.]
Originally posted here:
http://atthebackofthehill.blogspot.com/2007/10/apple-sauce-noodle-kugel.html
8 oz. broad noodles.
4 eggs, slightly beaten.
Half a cup sugar.
Half cup raisins.
Two cups (1 pint) sour cream (smetana).
Two cups (16 fl.oz) applesauce.
Half tsp cinnamon powder.
Half tsp salt.
Quarter tsp dry ginger.
Quarter tsp ground cardamom.
A little lemon zest.
Butter.
Cook and drain the noodles.
Klits the eggs, apple sauce, sour cream, raisins, and sugar together, then add the noodles and mix. Dot with butter in greased 8x8-inch baking dish. Bake at 350 F for 60 minutes.
[Variation on a recipe that was an edible snark on a different blog.]
Originally posted here:
http://atthebackofthehill.blogspot.com/2007/10/apple-sauce-noodle-kugel.html
8 oz. broad noodles.
4 eggs, slightly beaten.
Half a cup sugar.
Half cup raisins.
Two cups (1 pint) sour cream (smetana).
Two cups (16 fl.oz) applesauce.
Half tsp cinnamon powder.
Half tsp salt.
Quarter tsp dry ginger.
Quarter tsp ground cardamom.
A little lemon zest.
Butter.
Cook and drain the noodles.
Klits the eggs, apple sauce, sour cream, raisins, and sugar together, then add the noodles and mix. Dot with butter in greased 8x8-inch baking dish. Bake at 350 F for 60 minutes.
Friday, June 27, 2008
CHOLENT
CHOLENT
[Enough of the Eastern European Sabbath afternoon hotpot for six to eight people. Sollst hobn a gitte shabbes. It's pronounced 'tsholnt'.]
Originally posted here:
http://atthebackofthehill.blogspot.com/2008/06/you-cook-like-white-man.html
Three quarters of a cup white beans (navy).
Three quarters of a cup red beans (kidney).
Half a cup pearl barley.
One and half pounds brisket or beef shortribs, attacked with a cleaver.
One and a half pounds potatoes, cut into large chunks.
One large onion, or two small - large chunks.
One large tomato, or two small, chopped.
Three to five cloves garlic, chopped.
One and a half TBS paprika.
Two or three bayleaves.
Salt, pepper, sugar, splash of sherry, jigger of Louisiana hotsauce.
Pinches ground cumin, turmeric, and dry ginger.
Olive oil.
Vinegar, to dash if wished.
Six or eight hardboiled eggs, rolled to crack the shells.
[Bonenkruid (Satureiea Hortensis, or Summer Savoury), if you have it in your larder, is an excellent addition - a sprig or goodly pinch added to the pot of beans has a salutary effect. Add it to all bean dishes.]
Soak beans overnight. Cast out the soaking water, and remove any grit or stones. Place in a large enamel stewpot with enough water to cover by an inch. Heat up the oil in a skillet, gild the onion and garlic, remove to the bean pot. Set the skillet aside for use in another hour or so for the meat. Bring the beans and onion to a boil, turn low, simmer for about three hours.
Salt and pepper the meat, and sprinkle just a pinch of sugar over, to facilitate browning. Put the meat in the skillet, brown a bit, stir in paprika and seethe with sherry before it burns, then transfer this also into the bean pot and scrape in the pan-crunchies after the beans have already simmered for about three hours. Add the pearl barley and everything else, burying the eggs and potatoes in the beans. Add a dash of vinegar also, and simmer on a backburner for an hour longer. Judge the liquid level and adjust (probably not necessary), then cover the pot and place it on the blech till Saturday afternoon, when you will serve it.
[Enough of the Eastern European Sabbath afternoon hotpot for six to eight people. Sollst hobn a gitte shabbes. It's pronounced 'tsholnt'.]
Originally posted here:
http://atthebackofthehill.blogspot.com/2008/06/you-cook-like-white-man.html
Three quarters of a cup white beans (navy).
Three quarters of a cup red beans (kidney).
Half a cup pearl barley.
One and half pounds brisket or beef shortribs, attacked with a cleaver.
One and a half pounds potatoes, cut into large chunks.
One large onion, or two small - large chunks.
One large tomato, or two small, chopped.
Three to five cloves garlic, chopped.
One and a half TBS paprika.
Two or three bayleaves.
Salt, pepper, sugar, splash of sherry, jigger of Louisiana hotsauce.
Pinches ground cumin, turmeric, and dry ginger.
Olive oil.
Vinegar, to dash if wished.
Six or eight hardboiled eggs, rolled to crack the shells.
[Bonenkruid (Satureiea Hortensis, or Summer Savoury), if you have it in your larder, is an excellent addition - a sprig or goodly pinch added to the pot of beans has a salutary effect. Add it to all bean dishes.]
Soak beans overnight. Cast out the soaking water, and remove any grit or stones. Place in a large enamel stewpot with enough water to cover by an inch. Heat up the oil in a skillet, gild the onion and garlic, remove to the bean pot. Set the skillet aside for use in another hour or so for the meat. Bring the beans and onion to a boil, turn low, simmer for about three hours.
Salt and pepper the meat, and sprinkle just a pinch of sugar over, to facilitate browning. Put the meat in the skillet, brown a bit, stir in paprika and seethe with sherry before it burns, then transfer this also into the bean pot and scrape in the pan-crunchies after the beans have already simmered for about three hours. Add the pearl barley and everything else, burying the eggs and potatoes in the beans. Add a dash of vinegar also, and simmer on a backburner for an hour longer. Judge the liquid level and adjust (probably not necessary), then cover the pot and place it on the blech till Saturday afternoon, when you will serve it.
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