{"id":7452,"date":"2019-02-18T17:50:48","date_gmt":"2019-02-18T17:50:48","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7452"},"modified":"2019-03-01T17:23:54","modified_gmt":"2019-03-01T17:23:54","slug":"knish-knosh","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/02\/18\/knish-knosh\/","title":{"rendered":"Knish Knosh"},"content":{"rendered":"

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If you ever get tired of having the same potato dishes over and over….and by that I mean the standard fries, or roasted potato, or mashed\/baked, etc….then you should definitely try making knishes.\u00a0 It’s a little bit of extra effort, but at least it’s fun and it makes the humble potato a wee bit of a show stopper.<\/p>\n

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My first knish was in NYC and it came off a cart and it was this sort of squarish bland kind of hand pie type thing.\u00a0 It tasted faintly of onion and the filling was powdery.\u00a0 I wasn’t impressed.\u00a0 Then I made my own and it was a completely different story.<\/p>\n

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Traditionally, the filling is made with cooked, to varying degrees, of onion and some shmaltz.\u00a0 But the filling is still mashed potatoes which, for me at least, is a blank canvas for a multitude of flavor combinations.\u00a0 I did leeks, roasted garlic, and butter because onions shmonions.<\/p>\n

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I made plain dough, but there’s no reason it couldn’t be dotted with fun things like thyme leaves or snipped chives.\u00a0 You know I’m totally going to experiment with a mashed potato filling of herbed salt and pink peppercorns wrapped in a dough dotted with lavender flowers.\u00a0 Maybe a little cream cheese.\u00a0 Another time, though.<\/p>\n

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I needed these knishes for an event we did at a winery.\u00a0 Because I didn’t want to serve a messy rice and the standard potato fare is a snore.\u00a0 Leeks was about as adventurous as I was going to get, though.\u00a0 Around these parts, no one even knew what a knish was, but everyone raved about them so it was totally fun.\u00a0 There’s nothing better than a positive food adventure.\u00a0 I wonder how many folks were googling knishes the next day.<\/p>\n

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Most recipes will tell you that the mashed filling needs to be smooth.\u00a0 It doesn’t.\u00a0 Some will tell you that the dough needs coloring.\u00a0 It doesn’t.\u00a0 Some insist that knishes need to be square.\u00a0 They don’t.\u00a0 And of course, there’s the shmaltz, which is just rendered chicken fat.\u00a0 Shmaltz is fine, I just didn’t want my knishes to taste like chicken because I was serving mine with beef.\u00a0 Also, I live in a place where you can’t just buy rendered chicken fat at the store.\u00a0 Duck fat?\u00a0 Yes.\u00a0 Chicken fat?\u00a0 Who cares?!<\/p>\n

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I’m sitting here staring at my cursor and I was thinking out loud, “What else can I say about knishes?”\u00a0 Hubs said, “They’re super good.”\u00a0 And there you have it.\u00a0 They have the Hubs seal of approval.\u00a0 That, and they also freeze super good.\u00a0 The end!<\/p>\n

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Roasted Garlic And Leek Knishes<\/h2>\n
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Ingredients<\/h3>
  • 3 to 4<\/span> lbs<\/span> potatoes<\/span> I used Russet<\/span><\/li>
  • 1<\/span> whole head roasted elephant garlic<\/span><\/li>
  • 2<\/span> hefty leeks cleaned and sliced thinly crosswise<\/span><\/li>
  • 3<\/span> sticks butter<\/span><\/li>
  • 4<\/span> eggs<\/span><\/li>
  • 1\/2<\/span> cup<\/span> vegetable oil<\/span><\/li>
  • 1<\/span> cup<\/span> room temp water<\/span><\/li>
  • 4<\/span> cups<\/span> flour plus more for kneading and dusting<\/span><\/li>
  • 2<\/span> tablespoons<\/span> milk<\/span><\/li>
  • Kosher Salt and pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Fill a large stock pot with washed potatoes, water, salt it heavily, and put it on high to boil.\u00a0 In a large saute pan, combine the leek slices and 1 stick of butter and cook on medium heat until soft.\u00a0 Set aside.\u00a0 I might have splashed mine with some Chardonnay...about 1\/2 cup, but it's not crucial to the dish.<\/div><\/li>
    • In a stand mixer fitted with the whisk attachment, whisk 2 eggs, the oil, and the water.\u00a0 Add the flour one cup at a time to combine.\u00a0 Scrape the dough out...it will be sticky...onto a floured surface and knead for 5 to 10 minutes dusting with flour as you knead.\u00a0 I usually make it to 8 minutes before I get tired of it.\u00a0 Cover it in saran wrap and chill it until you're ready to use it.<\/div><\/li>
    • When the potatoes are fork tender, drain them and let cool enough to handle.\u00a0 Slip the skins off and discard.\u00a0 Mash in 2 sticks of butter, the entire head of roasted garlic, and the leeks with all of the butter they were cooked in.\u00a0 Season with salt and pepper.\u00a0 Set aside to cool completely.<\/div><\/li>
    • Dust a work surface with flour and cut the chilled dough into thirds.\u00a0 Roll each third out into a general rectangular shape.\u00a0 It doesn't need to be perfect, but you want it somewhere between pita and tortilla thin.\u00a0 Place the potato mixture in a log down the center, leaving a little room at both ends.<\/div><\/li>
    • Wrap the potato mixture in the dough, not too tightly, and pinch close the ends in a twisty fashion.\u00a0 Here's where it gets tricky.\u00a0 I mark my log with my thumb and forefinger all the way down before I commit to sectioning them out so that they will be all around the same size.\u00a0 When your spacing is good, you just do a sort of pinch and pulling at the same time to separate out the individual knishes.<\/div><\/li>
    • Then you twist them off like you would wrap a taffy.\u00a0 The dough is stretchy.\u00a0 Once you get the hang of it, your next logs will go faster.\u00a0 Decide which end is going to be on the bottom and twist pinch it shut.\u00a0 Turn the knish right side up and flatten the bottom on your work surface, cupping the knish with one hand to form it's roundness.\u00a0 Pinch and twist the top until you're satisfied with how it looks.<\/div><\/li>
    • Give the seam a once over, making sure that it, too, is pinched closed.\u00a0 Place the knish on a parchment paper lined baking sheet.\u00a0 Repeat until done.<\/div><\/li>
    • Separate the egg yolks on the remaining 2 eggs and whisk them with the milk.\u00a0 Brush the knishes completely and bake on 350 for about 45 minutes to an hour.\u00a0 Voila!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

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       <\/p>\n","protected":false},"excerpt":{"rendered":"

      If you ever get tired of having the same potato dishes over and over….and by that I mean the standard fries, or roasted potato, or mashed\/baked, etc….then you should definitely try making knishes.\u00a0 It’s a little bit of extra effort, but at least it’s fun…<\/p>\n","protected":false},"author":1,"featured_media":7476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/02\/IMG_0109-1.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Wc","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7452"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7452"}],"version-history":[{"count":5,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7452\/revisions"}],"predecessor-version":[{"id":7576,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7452\/revisions\/7576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7476"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7452"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}