1 don't know what a knish is?
1 i'd love to have one right
1 now it's
1 potato filled
1 pastry--that'sthe best way
1 to describe it, but
1 it's more than that.
1 pronounced--kah--nish
Directions
1/3 c egg whites (about 2) 2 Tbsp oil + 1/4 tsp salt
3/4 c water 3 c flour Oil Vegetable Filling and/or
Potato filling 1 egg, beaten (for wash)
Combine egg whites, oil, salt, water, and flour and
beat with an electric mixer until smooth. Pour a thin
layer of oil over dough. Let stand at room temperature
for 1 hour.
Prepare filling as directed. Preheat oven to 350
degrees. On a heavily floured board, kneed dough until
smooth and elastic. Roll out to a 1/8 inch thickness,
shaping into a 14 X 24 inch oblong. Brush dough with
oil. Spoon potato filling along one 24" edge of the
dough. Spoon vegetable filling along the other 24"
edge. Roll the dough over the filling and continue
rolling toward the center. Then roll the other side
towards the center. Cut each long roll into 2 pieces.
Place all 4 pieces on a heavily greased cookie sheet.
Brush with oil and bake for 35-40 minutes, or until
golden brown. Remove from oven and brush with egg
wash. Return to oven and bake 10 minutes longer. Cut
into 1 1/2" inch pieces and serve warm.
NOTE: After cooling, knishes may be sliced an wrapped
and frozen (up to one year) and usd when desired.
Potato Filling: 1/4 c butter 3 c chopped onion 4 c
cooked mashed Idaho potatoes Salt and freshly groung
pepper
In a skillet, heat butter and saute onion until golden
brown. Stir in mashed potatoes, salt and pepper to
taste. Cool. Also makes good filling for Pirogen. This
is enough for 2 twelve inch knishes, so double it for
the above recipe for knishes as that recipe makes 4
12" knishes.
Vegetable Filling: 1/4 c oil 1 1/2 c chopped onion 1
clove garlic 1 carrot, diced 1 c chopped celery 2 c
chopped mushrooms 1/2 c chopped green pepper 1 c
cooked rice c cooked Kashe 1 egg Salt and freshly
ground pepper
In a 10 inch skillet, heat the oil. Add onion, garlic,
carrot, celery, mushrooms and green pepper and saute
for 10 minutes, or until veggies are tender. Stir in
rice, kashe and egg. Season to taste with salt and
pepper. Makes 3 1/2 c filling for 2 12" inch knishes
so double for knish recipe above.
Servings: 4 servings
Knishes (Bob Stein) Recipe brought to you by Recipe Ideas
Categories: Dessert; Vegetable
The History of Recipes
Historians have traced the existance of recipes way back into antiquity, in fact as far as the ancient Egyptians, and potentially, even further back. In practice though, in the main part, these old cookbooks were just simple hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are some clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents which described recipes cooked by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and desserts, a very modern way of dining. Aspicius informs us how the Romans made use of many aromatic flavours, including some familiar names such as basil, mint and asafoetida. Later on, there were two interesting recipe books which date from the fourteenth century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that we all know today, but instead recipes for the types of meals on the menus of the nobility of the period. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the holy land, including rosemary and coriander. The introduction of these new tastes was responsible for an eruption in books on cookery, most of which are kept safe in private libraries. By the advent of the twentieth century, cookery publications are starting to become popular mostly due to better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Knishes (Bob Stein) recipe.
