Text 2841, 85 rader
Skriven 2013-07-25 23:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Food Channel
====================
-=> Quoting Dave Drum to Ruth Haffly <=-

 DD> We have our own Iron Chef right here. He is the current moderator and
 DD> has been known, at picnics (probably elsewhere, too), to be presented
 DD> with surprise ingredients and expected to some up with something tasty.

To truly mirror Iron Chef he would need a challenging chef to
compete with.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sydney Oland's Potato Knish
Categories: jewish, snack, dumplings
  Servings: 4

           For the Dough:
  2 1/2 c  all-purpose flour
      1 ts baking powder
    1/2 ts kosher salt
      1    egg, beaten
    1/2 c  vegetable oil
      1 ts lemon juice 
    1/2 c  water 
           For the Filling:
      1 lb russet potatoes, peeled and
           cut into
      1    inch pieces (3 medium)
           Kosher salt and freshly
           ground black pepper
      2 TB butter
    1/2 c  finely sliced scallion
           whites and greens 
      1    egg, beaten

This Jewish baked dumpling is generally thought of a snack food but
also makes a fantastic brunch dish. It's a filling savory baked
dumpling that reheats beautifully. This is a twist on the classic
potato filling, using scallions instead of sauteed onions. You can
make both the filling and the dough up to three days ahead of time,
then assemble and bake them before guests arrive. 

For the Dough: In a large bowl combine flour, baking powder, and
salt and whisk to combine. In a separate bowl whisk together egg,
vegetable oil, lemon juice, and water. Pour wet ingredients over dry
and using a wooden spoon mix until a dough forms. Using your hands
knead until dough comes together and is smooth, about 1 minute. Wrap
dough tightly with plastic wrap and let sit for 1 hour at room
temperature or up to overnight in the refrigerator. Allow to come to
room temperature before proceeding.

For the Filling: In a large pot cover the potatoes with water,
season well with salt, and bring to a simmer. Cook until potatoes
are easily pierced with a knife, about 10 minutes. Drain potatoes
and let dry for a few minutes before adding the butter and mashing
until almost smooth. Add scallions and mix, then season to taste
with salt and pepper. Allow to cool to room temperature.

Adjust oven rack to middle position and preheat to 375 F. Line a
baking sheet with foil or parchment paper.

Divide the dough in half and roll it out into a wide, thin
rectangle, less than 1/4-inch thick. Divide half the filling into 4
balls and place them along the bottom of the dough. Loosely roll the
dough around the filling balls then twist and pinch off the dough
between each ball. Leaving one end of each knish open, pinch the
dough on the opposite end of the knish until sealed and place the
knish sealed side down on the baking sheet and press gently on the
top to form a short, squat roll. Repeat with remaining dough and
filling then brush the knishes with beaten egg. Bake until golden,
about 45 minutes. Serve immediately.

  From: Serious Eats                    
 
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YK Jim


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