Text 11705, 78 rader
Skriven 2007-02-11 22:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Kishke
==============
 -=> Quoting Manny Rothstein to Jim Weller <=-

 MR> I used to eat kishke often as a child. The recipe below, that you
 MR> posted, sounds close to what I remember. I think that the flavor
 MR> highlights  mainly came from the onions and the schmaltz (chicken fat).
 MR> And the  sausage casing give it a wonderful snap, like a good hot dog.
 MR> It was prepared for the table by cutting off a 6 or 8 chunk and frying
 MR> it in  fat until the casing had toasty brown streaks and it was heated 
 MR> through. Then it would be cut into one inch chunks and served, usually
 MR> as a starter or side dish.

That's the way I've had them at Jewish delis and at Polish and Ukrainian
wedding suppers.

 MR> Kishke, like soul food, is a poor man's food

I can see that... a practically meatless sausage with lots of fat to
make the grain palatable.

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

Kishke (various spellings) is also intestine in Russian.

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

I have always liked them well enough but never had one that really made
me want more in a big way.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Feldheim's Vegetable Kishke
 Categories: Jewish, Vegetables, Sausage, Chilies
      Yield: 4 Servings
 
      2    Ribs celery or
      1 md Zucchini
      1 lg Onion
      3    Carrots
      1 sm Potato
  1 1/2 ts salt
    1/4 ts Pepper
      1 ts Paprika
      3 c  Sifted flour
    3/4 c  Oil
 
  Shred vegetables. Add remaining ingredients and mix well. Form into a
  loaf. Wrap in aluminum foil. Roast with chicken or place directly
  into boiling cholent for at least 1 hour before Shabbos. Freezes well
  raw. A few loaves may be made in advance and frozen in aluminum foil.
  Place the frozen loaf into the boiling cholent.
  
  From: A Taste of Shabbos publ. by Feldheim
  
  ** I omit the salt. It absorbs enough flavor from the rest of the
  cholent or the roasting meat or fowl. I also make it in the food
  processor. This is incredibly delicious.
  
  Rivky Ovits
 
MMMMM

Cheers

Jim, in Yellowknife




... UUUlllph!!!  I'm having chest pains!  Musta been that greasy kishke!
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