kitchenklutz: spoons and bowls (Default)
Last night I tried my hand at making a recipe for knishes. Ultimately, the recipe wasn't satisfactory -- but I think perhaps I wasn't making it right, or something.

The dough ended up far too thick -- my bad, for not rolling it wider. The dough circles themselves were too small, I think -- they should've been 3" across, and the biggest cookie cutter I could find was only about 2". So folding up the edges didn't work quite as well as I would've hoped. Moreover, I couldn't get anywhere near as much of the filling in as the recipe suggested -- a pound of ground beef, with onions and garlic, only got about half used on fifteen knishes.

Sadly, the meat filling itself -- ground beef, onions, garlic, parsley, salt and pepper -- actually ending up tasting bland. Not enough spicing, I guess. And the dough when cooked was quite flour-y and more heavy than I would've preferred -- I'll have to cut down the amount of flour in the recipe next time, I guess. (Not quite 1 and 2/3 cups seems like a bit too much for 2 eggs, 1/4 teaspoon of salt, and 1 teaspoon of baking powder, anyways.)

Can anyone recommend a decent place to get knishes around Boston, so I can see what they're actually meant to taste like? *grin*

Crossposted from Kitchenklutz.
kitchenklutz: spoons and bowls (Default)
A older Jewish co-worker of mine (he's in his 60's) was reminiscing today about some fantastic food his grandmother used to cook when he was a kid. (And given that he's in his 60's, and she was probably near that when he was a kid, that tells you something about what era she grew up in. Hint: it's back before fast food and frozen dinners and microwaves were on the scene.)

Anyways, he was mentioning a bunch of different ethnic dishes she used to cook -- tayglach, applesauce noodle kugel, potato pudding, tzimmes, and lokshin -- and I found myself deeply curious about recipes for these dishes. Can anyone recommend good recipes for these, or any other traditionally Jewish food?

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March 2015

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