[Sca-cooks] Knish

[R J]

Knishes are kinda Kosher Cornish Pasties, in a warped
sense. ( pronounce the K )
 I find the round ones are usually baked with an egg
wash, and the squares are deep fried.
 There is a long one locally that is sliced to order,
as well.
 Meat knishes are something worth gaining weight for,
they are the trim from corned beef and pastrami. 
 There is a reasonably good recipe in the book "Rolled
Wrapped and Stuffed" ( Hazen, Janet: Rolled, Wrapped
and Stuffed : Great Appetizers from Around the World
(Addison-Wesley Longman, Incorporated 1991).

 To make one properly, just remember to use low fat
nothing, and add extra margerine or chicken fat at
every opportunity =p

 They are also now available in many grocery freezers,
even in the hinterlands. I got them in a WalMart in
Gallup NM once.

 Hungry now,
AEsa.


--- "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net> wrote:

> 
> Years ago, the knishes that were commonly seen for
> sale or made at 
> home (again, in my experience) would be filled with
> things like 
> mashed potato and onion, buckwheat kasha, with or
> without mushrooms, 
> minced meat (cooked before chopping, so a hashy
> consistency rather 
> than hamburger-ey), and chopped liver. Maybe chopped
> cabbage. These 
> are all still fairly common, but I get the
> impression that there are 
> now more vegetarian options commonly available (not
> that there 
> weren't any before) -- things like spinach are, as
> far as I know, 
> either a recent development or more well-known and
> popular than they 
> used to be.
> 
> Most of the knishes I've seen have been either
> vaguely 
> hockey-puck-shaped (and about that size), or
> rectangular, which 
> latter may be a function of mass production...
> 
> Adamantius



		
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