Text 11682, 92 rader
Skriven 2007-02-11 05:58:34 av MANNY ROTHSTEIN (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: working but homeless 32
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I used to eat kishke often as a child. The recipe below, that you posted,
sounds close to what I remember. I think that the flavor highlights 
mainly came from the onions and the schmaltz (chicken fat). And the 
sausage casing give it a wonderful snap, like a good hot dog. It was
prepared for the table by cutting off a 6 or 8 chunk and frying it in 
fat until the casing had toasty brown streaks and it was heated 
through. Then it would be cut into one inch chunks and served, usually 
as a starter or side dish. Around the early sixties, they started 
getting fancy with side dishes of gravy. I'm so old school, that if I 
can get really fresh bagels or rolls (2 or 3 hours out of the oven), I 
like to eat them plan. Kishke, like soul food, is a poor man's food 
that developed to a point where it became so good that it became 
desirable in its own right. 

When Dave S. posted his description of a kishke as being a Polish 
grain sausage with blood, I was surprised and interested in the 
revelation that kishke might have originally have been a semi-meat 
grain sausage of Polish origin. And it might be. But kishke is the 
Yiddish word for intestine, so your guess is as good as mine.

Now that the kitchens of most of the local Jewish deli's are staffed 
with non-Jews, I haven't had a good piece of Kishke in over twenty 
years.

Manny 
 
-> MMMMM----- Recipe via Meal-Master (tm) v8.06
->  
->       Title: Roast Stuffed Derma (Kishke)
->  Categories: Sausage, Jewish, Beef, Russian, Chilies
->       Yield: 8 Servings
->  
->       1 lg Kosher beef casting
->     1/2 c  Salt
->       2 qt water
->       1 lg Onion, minced
->       1 c  Schmaltz
->   1 1/2 c  Matzo meal
->   1 1/2 c  Bread crumbs
->       1 ts Paprika
->       1 tb Kosher salt
->       1 ts Garlic powder
->     1/8 ts White pepper
->       2 lg Onions, thinly sliced
->       3 c  Water
->  
->   
->   TO PREPARE CASTINGS: In large bowl, dissolve 1/2 c salt in 2 qts
water.
->   Soak casting(s) in heavily salted water for 10 mins. Rinse castings.
->   under cold running water, letting water run thru inside of castings.
-> 
->   In skillet, saute onion in chicken fat until it starts to brown. In
->   bowl, mix sauteed onions w/together w/matzo meal, bread crumbs,
->   paprika, salt, garlic powder, & pepper. Sew or tie one end of
->   casting(s). Fill w/mixture, a little at a time, shaking & squeezing
->   gently so you don't tear casting. Do not pack too tightly. Sew or tie
->   other end closed. Preheat oven 375F. In roasting pan, place sliced
->   onions & stuffed derma. Pour in 3 c water. Bake in preheated oven for
->   1 hr. Turn derma & bake for 1 hr longer, until kishkes are nicely
->   browned. Slice & serve.
->   
->   ADVICE FROM MAMA: 1. You can keep extra beef castings in freezer
->   indefinitely. 2. Should you have stuffing left over, it will keep
->   in freezer for a long time. NOTE: Stuffed derma, otherwise known as
->   kishke, is nothing more or less than a particularly delicious Jewish
->   sausage. "Kishke," by the way, means "intestines" in Russian &
->   Yiddish, as in "Oi! Have I got a pain in kishkes!" Probably from
->   eating to much stuffed derma. There's no getting around fact that
->   making stuffed derma requires a lot more work than most of recipes in
->   this book, but if you love it, it's worth it. Sure, you can buy it
->   ready-made in some Jewish delicatessens, but it will never be as good
->   as this. Serve stuffed derma hot as a side dish to a meat meal-like
->   brisket or roast chicken, or as appetizer by itself.
->   
->   Recipe: Mama Leah's Jewish Kitchen
->   From: D Pilleggi
->  
-> MMMMM
-> 
-> 
-> Cheers
-> 
-> Jim, in Yellowknife
-> 
-> 
-> 
-> 
-> ... Goldern, this is some serious gourmet stuff
-> ___ Blue Wave/386 v2.30
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