Titirangi Storyteller

Telling tales from around the world

New York state of mind

with 10 comments

There are so many times when I wish for a knish, smeared with mustard, so hot the potato burns the roof of my mouth, but I can’t wait for it to cool down before I take another bite so I burn it again.

I miss New York…

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Written by Titirangi Storyteller

31/01/2012 at 10:15 pm

10 Responses

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  1. Your picture put me right there! I can feel the excitement of the city…hear the taxi horns as they zoom to their next stop. and even see all the lights and action. Next time I go I’ll try a knish. Thanks for bringing it all back 🙂

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    Happy Daze

    01/02/2012 at 3:11 am

    • If you get there before I do, can you pick me up a knish, too? 😉

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      • Happy to. Better yet, meet me at the corner and we will nosh knish together!

        Like

        Happy Daze

        04/02/2012 at 3:18 am

      • Here’s a recipe for them….maybe your husband could whip up a batch?

        Knish
        This recipe is adapted from the book by Joan Nathan, Jewish Cooking in America.

        .Prep Time:– Inactive Prep Time:– Cook Time:– Level:
        — Serves:
        about 2 dozen.Ingredients
        2 cups julienned yellow onions, caramelized
        4 cups mashed potatoes
        1 egg
        1/2 cup finely chopped parsley, plus extra for garnish
        Salt and black pepper
        1/2 cup vegetable oil
        1 cup water
        1 tablespoon white vinegar
        1/2 teaspoon salt
        4 cups flour
        1/2 cup egg wash
        Essence
        Directions
        Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley.

        . Copyright 2011 Television Food Network G.P.
        All Rights Reserved

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        Happy Daze

        04/02/2012 at 3:27 am

      • Oh thank you! I have emailed it to my husband (odd how we do that when his is just upstairs from me…) I will report back on the results!
        Shower tomorrow! I made the world’s tiniest cupcakes and truffles and petit fours…

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  2. I miss New York. Maybe I’ll go there this spring. Need to start maneuvering now 🙂

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    Trinity River

    01/02/2012 at 4:17 am

  3. The desserts for the shower sound lovely. Multi-talented one you are! Hope it was a very special time for your sweet daughter and for you.

    Like

    Happy Daze

    07/02/2012 at 12:28 am


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