Text 27781, 91 rader
Skriven 2012-08-01 08:00:30 av Dave Drum (1:18/200.0)
  Kommentar till text 27777 av JIM WELLER (1:123/140)
Ärende: Basil Who?
==================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> red pesto?

 DD> Those Sicilians will put tomatoes in anything

 JW> Sugar too, I'm lead to believe.

Some of them claim that it's just that their tomatoes are sweeter. You can
believe that or not as you choose.
 
 JW> On another note: I always wondered what a knish was. Now I know ...

 JW>  "A knish is like having a bun, a pastry, and a dumpling all getting
 JW>  drunk at a swingers party and accidentally creating a delicious
 JW>  food baby."

I first found out about knishes at a deli in Gaslight Square (a tourist trap
district) in St. Louis, MO.

http://www.antiquewhs.com/Feature2006/feature-Nov06.htm

Knishes (beef & potato) were 25c. Spicy and filling. Just the thing after a
night of Dixieland Music at the Tiger's Den and more than a few brewskis.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Meat Knishes
 Categories: Pastry, Beef, Dairy, Snacks
      Yield: 24 Servings

MMMMM---------------------------DOUGH-------------------------------
      8 oz Softened unsalted butter
      8 oz Softened cream cheese
    1/2 c  Dairy sour cream
  3 1/2 c  All-purpose flour
      1 ts Salt

MMMMM--------------------------FILLING------------------------------
      1 lg Chopped onion
    1/8 c  Vegetable oil
  1 1/2 lb 80%-lean ground beef
      5 oz Pastrami; chopped
      2 lg Eggs
    1/4 ts White pepper
      1 ts Salt
    3/4 ts Garlic powder

MMMMM-------------------------EGG WASH------------------------------
      1 lg Egg beaten with
      1 tb Water

  Prepare the knish dough in a food processor fitted with a
  metal blade. Process butter, cream cheese and sour cream
  until smooth. Add flour and salt and pulse to blend. Turn
  dough out onto a sheet of plastic wrap. Using floured
  hands, form into a ball and wrap tightly. Refrigerate at
  least 2 hours or overnight.

  Prepare the meat filling by sautéeing the onions in
  vegetable oil until translucent. Add the ground beef and
  brown. Add pastrami and mix well. Remove from heat. Pass
  meat through a grinder with the small hole setting.

  Transfer meat to a large bowl. Let cool to room
  temperature. Add eggs and seasonings, and mix well.

  Flour a work surface and place the dough on it. Cover with
  plastic wrap and let it rest 15 minutes.

  Heat oven to 350øF/175øC. Roll the dough to 1/4-inch
  thickness. Using a pizza cutter, cut the dough into 3-inch
  squares. Egg wash the squares with 1 beaten egg mixed with
  1 teaspoon water. Place two cookie-size scoops of filling
  on each square. Then fold the ends in as for an envelope.

  Place knishes on a parchment-lined baking pan and brush
  with egg wash. Continue with rest of dough and filling.
  Bake for 20 minutes or until knishes are golden brown on
  the top and bottom. Serve warm as an appetizer, side dish
  or main course.

  From: http://www.easteuropeanfood.com

  Uncle Dirty Dave's Archives

MMMMM

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