CARAMELIZED ONION AND POTATO KNISHES
As a young girl I was always baffled as to why my grandparents were so fond of knishes--to me, they were too big, too dense and too boring. These are much smaller and lighter, more like fluffy sour cream-and-herb-loaded baked potatoes wrapped in light, flakey pastry dough. For those intimidated by making and rolling out pastry dough, I can assure you that this is the most forgiving, most foolproof dough ever. I've made this recipe on both warm, humid days and cold dry days with nary an issue. Schmaltz lends both depth of flavor and flaky texture, but any neutral oil will work just fine.
Provided by Food Network Kitchen
Time 3h20m
Yield 15 to 18 pieces
Number Of Ingredients 17
Steps:
- For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.)
- For the filling: Heat the schmaltz over medium-high heat in a medium heavy-bottom pot. Add the onions and 2 teaspoons salt and stir until coated. Cover and cook the onions, stirring occasionally, until they are translucent and begin to brown at the edges, about 15 minutes. Continue to cook, uncovered, stirring occasionally at first and then more frequently as the onions become sticky, soft and dark golden brown, about 30 minutes. Add the thyme and garlic and cook, stirring and scraping up all the browned bits from the bottom of the pan, until the mixture is very fragrant, about 1 minute. Remove from the heat and set aside.
- Cover the potatoes with cold water in a medium pot. Bring to a boil, then lower to a simmer and cook until the potatoes until tender, 15 to 20 minutes. Strain the potatoes and then return them to the pot. Cook the drained potatoes over low heat, shaking the pot to prevent sticking, until the potatoes are dry, about 1 minute.
- Combine the potatoes, caramelized onion mixture, cream cheese, sour cream, dill and chives in a large mixing bowl. Use a potato masher to mash the mixture together until everything is evenly combined. Season generously with salt and black pepper. Set aside to cool to room temperature. (The filling can be made and refrigerated in an airtight container up to 1 day ahead.)
- To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set aside.
- Beat the egg with 1 tablespoon water in a small bowl and set aside.
- Divide the dough in half. Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary to prevent the end pieces from being too thick and uneven.
- Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
- Working with one segment at a time, turn the piece so one of the cut side is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish, with a sealed side down, on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed (see Cook's Note).
- Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 15 minutes before serving.
- The knishes can be served hot, warm, or at room temperature with sour cream.
CARAMELIZED POTATOES
Don't these look tasty? I found this great recipe at Kroger.com. Would be great with any type of meat or fish. Photo: trialx.org
Provided by Ellen Bales
Categories Potatoes
Time 35m
Number Of Ingredients 3
Steps:
- 1. Drop the potatoes into a large pot of boiling water and cook until easily pierced with a fork, about 15 to 20 minutes. Cool slightly; then peel.
- 2. In a heavy 10 to 12-inch skillet, melt the sugar over low heat. Cook slowly until the sugar turns to a light brown caramel, 3 to 5 minutes. Stir constantly with a wooden spoon and watch the sugar closely; the syrup changes color very rapidly and burns easily. It must not become too dark or it will become bitter.
- 3. Stir the melted butter into the sugar and add as many potatoes as possible without crowding them. Shake the pan almost constantly to roll the potatoes and coat them on all sides with the caramel.
- 4. Remove the hot, caramelized potatoes to a heated serving bowl and repeat the procedure until all the potatoes are coated.
ROSEMARY POTATOES WITH CARAMELIZED ONIONS
Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.
CARAMELIZED CANNED POTATOES
This is a great fast shortcut and the potatoes are excellent. I do this recipe to serve with roast pork, goose or chicken.
Provided by Bergy
Categories Potato
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain your potatoes well.
- Melt butter in a skillet.
- Stir in the brown sugar and heat, stirring until it bubbles. Wait until it turns brown and starts to caramelize.
- Add potatoes and cook 3-5 minutes (until heated through), stirring constantly.
- Serve.
Nutrition Facts : Calories 234, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 58.4, Carbohydrate 44.6, Fiber 2.7, Sugar 27.8, Protein 2
CARAMELIZED SWEET POTATOES
Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 3 dozen slices
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add sweet potatoes; cook, turning occasionally, 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; simmer, stirring occasionally, until almost all liquid has evaporated, about 20 minutes. Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes. Transfer caramelized sweet potatoes to a plate. Let cool slightly.
CARAMELIZED NEW POTATOES
I finally got around to making these and they definitely have a different, interesting taste. I would probably decrease the sugar next time and use lemon juice instead of orange. They tasted great right out of the pan, but once they sat too long in the sauce, the taste was overpowering. I plan to make them again and tweak the recipe a little more to my tastes. If anyone has any ideas, I'd love to hear them : )
Provided by Lakerdog2
Categories Potato
Time 20m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water for 10 minutes or until almost tender. Drain.
- Melt the sugar in a skillet over low heat.
- Add butter and orange juice to pan, stirring the mixture as the butter melts.
- Add potatoes to skillet, turning them until they are coated completely. Cook until tender.
- Sprinkle the parsley or cilantro over potatoes and season with salt and pepper.
Nutrition Facts : Calories 286.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 97.9, Carbohydrate 43.6, Fiber 3.8, Sugar 14.9, Protein 3.6
CARAMELIZED POTATOES
A very different potato recipe. It's definitely on the sweet side but very yummy! The recipe comes from a junior league cookbook.
Provided by Lvs2Cook
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large covered saucepan, cook potatoes in boiling water until tender. Drain and let cool. Peel potatoes, if desired, halve any large potatoes.
- In a large frying pan, combine butter and brown sugar, and 1/2 teaspoon salt. Cook over medium heat until melted and mixture is thickened and bubbly, stirring constantly. Reduce heat and carefully add the potatoes. Stir gently until potatoes are coated and heated through.
Nutrition Facts : Calories 207, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 211.9, Carbohydrate 33.2, Fiber 2.5, Sugar 14.1, Protein 2.4
More about "caramelized new potatoes recipes"
ROASTED NEW POTATOES WITH TRUFFLE OIL RECIPE
From simplyrecipes.com
5/5 (4)Total Time 50 minsCuisine AmericanCalories 214 per serving
CARAMELIZED POTATOES - ICELANDIC SIDE DISH RECIPE
From whereismyspoon.co
PROVENCAL NEW POTATOES RECIPE
From simplyrecipes.com
BRUNEDE KARTOFLER (DANISH CARAMELIZED POTATOES)
From daringgourmet.com
CARAMELIZED POTATOES RECIPE - THE FOREIGN FORK
From foreignfork.com
Cuisine Denmark, IcelandTotal Time 50 minsCategory Side DishPublished Apr 7, 2022
THE MOST DELICIOUS NEW POTATO RECIPES
From marthastewart.com
Author Lynn AndrianiEstimated Reading Time 3 mins
OVEN-ROASTED NEW POTATOES RECIPE
From simplyrecipes.com
Ratings 14Calories 147 per servingCategory Side Dish, New Potato, Potato
CARAMELIZED KIMCHI BAKED POTATOES
From purewow.com
CHEESY SCALLOPED POTATOES WITH CARAMELIZED ONIONS
From kathleenscravings.com
ROASTED POTATO SALAD WITH LEMON AND FETA RECIPE
From cooking.nytimes.com
DANISH BRUNEDE KARTOFLER - CARAMELIZED BROWNED POTATOES
From favfamilyrecipes.com
SCALLOPED POTATOES WITH CARAMELIZED ONIONS AND GRUYERE
From simplyrecipes.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
CARAMELIZED NEW POTATOES - RECIPE
From bonapeti.com
CARAMELIZED POTATOES
From bhg.com
AVOCADO MOJO BOWLS WITH SWEET POTATO AND CHICKEN
From pinchofyum.com
CARAMELIZED ROASTED POTATOES RECIPE - VEGAN FOOD LOVER
From veganfoodlover.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love