POTATO-KASHA KNISHES
Provided by Food Network Kitchen
Time 2h30m
Yield 6 knishes
Number Of Ingredients 13
Steps:
- Start with our step-by-step knish how-to.
- Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
- Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
- Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
- Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
- Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
- Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.
SUPER EASY POTATO KNISHES
Steps:
- Heat oven to 400F/204C.
- MAKE POTATO MIXTURE: To fry onions, heat oil on medium heat and sauté onions for 5-6 minutes just until slightly brown. Combine mashed potatoes and caramelized onions in a medium bowl with a fork. Season with salt and pepper - or 2 tablespoons of dry onion soup mix - to taste. You can omit the salt and pepper if you are using leftover mashed potatoes that are already seasoned.
- MAKE KNISHES: You will make two rolls of knishes from each sheet of puff pastry. On a lightly floured surface, unroll one sheet of puff pastry dough. It should be about 1/4 inch/0.63cm thick or less. Stretch out or roll dough a bit if necessary. Spread potato filling to resemble a log - about 2 inches/5cm thick - along one side of the rolled dough. Fold dough over the potato about 1 1/2 times in a jelly-roll fashion, making a log/roll. Cut away remaining dough with a sharp knife for the next roll. Tuck ends and pinch seams together well (to ensure filling doesn't seep out). Repeat with other half of dough on the same sheet of dough. Then do the same with the second sheet of dough. If you have extra dough and potato mixture left over, make a 5th roll.
- BAKE: Place rolls on a large baking sheet lined with parchment paper, seam side down. Brush egg wash on rolls which will create a glazed golden look (optional). Bake for 25-30 minutes to a golden brown flaky pastry. If any potato mixture seeps out, tuck it back into the knish roll with a knife.
- TO SERVE: Cut rolls of finished knishes into 2 inch/5 cm pieces on the diagonal and serve. To make ahead (recommended!) see Note 2.
Nutrition Facts : Calories 90 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 38 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KASHA VARNISHKES
Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes - kasha, noodles (typically bow ties), loads of slow-cooked onions and fat - is an amazing dish, one I used to beg my grandmother and mother to make for me, one that shows kasha in a light that does not shine on it elsewhere, at least in my repertory.
Provided by Mark Bittman
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
- Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
- Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 16 grams, Carbohydrate 73 grams, Fat 30 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 456 milligrams, Sugar 5 grams
KASHA
For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).
Provided by Martha Rose Shulman
Categories breakfast, dinner, lunch, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
- Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
- Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
- Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams
VEGAN KNISHES
This is the only knish recipe I've made. It always turns out so great and you can alter the filling to suit your tastes. Today I made the dough with yams instead of white potato. I also added some spinach and mushrooms to the filling. I added some dill and thyme to the filling instead of the parsley. The first 6 ingredients are for the dough.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h5m
Yield 16 knishes, 16 serving(s)
Number Of Ingredients 14
Steps:
- Place a piece of parchment paper on a large cookie sheet. Spray a little oil on the parchment. Set aside.
- Prepare 2 1/2 cups mashed potatoes.
- DOUGH.
- Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt. Add the flour, and baking powder, mix well.
- Mix in the water and knead into a smooth dough. I used my mix master to mix this and it worked great. The dough was wonderfully soft.
- Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
- FILLING.
- Saute the onions in the tablespoons of oil until transparent. Mix in the rest of the ingredients. I mixed it with the mix master just until combined.
- Cut the dough into 4 sections and roll each section out thin. Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each.
- Gather up the edges and join in the middle and pinch together so the filling doesn't leak out.
- Put the knish on the parchment covered baking tray with the pinched side down.
- Brush the top with soy creamer if desired.
- Set the oven to 350'F and bake for 25 minutes until golden brown. Serve with horseradish or mustard.
- Bon Appetit.
Nutrition Facts : Calories 139.5, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.7, Sodium 415.9, Carbohydrate 27.4, Fiber 1.2, Sugar 1.2, Protein 4.4
KASHA KNISHES RECIPE - (4/5)
Provided by á-6711
Number Of Ingredients 8
Steps:
- • 1 tsp Water Thaw pastry sheets according to package directions. Sauté onions in oil in a large skillet until lightly browned. Set aside. Beat egg in a bowl and toss the kasha in it. Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir & chop the kasha with a fork until the grains separate. Remove from heat. Bring broth to a boil. Slowly pour broth over the kasha, cover skillet, and cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat. Stir in onions, salt & pepper. Cool to room temperature. Preheat oven to 350 degrees and oil a cookie sheet. On a lightly floured board, roll one pastry sheet into a 11" X 14" rectangle. Cut into 3" circles and place 2 tsp. filling in the center of each circle. Pull edges up around the filling, completely enclosing it. Pinch dough together to form a tight package. Turn packages over and place seam side down on a cookie sheet. Beat remaining egg substitute with water to make an "egg wash". Brush each knish with this wash and sprinkle with poppy seeds. Repeat with remaining sheets of dough. Bake until golden brown, about 30 minutes.
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- Put the dough on a floured sheet of parchment paper; dust with flour. Stretch into a 6-by-8-inch rectangle, then use a rolling pin to roll into a 12-by-18-inch rectangle.
- With the long side of the dough in front of you, shape the filling into a tight log, leaving a 2-inch border on the side closest to you and 1 1/2 inches on each end.
- Use the parchment paper to help roll the dough around the filling, stretching the dough as needed to keep it tight. Brush off the flour as you roll.
- Pinch the dough closed at the seam, then carefully turn the roll seam-side down on the parchment paper.
- Seal each piece closed by stretching the dough over the open sides; twist the dough and pinch off any excess.
- Cut each piece in half with a sharp knife to make 6 knishes. They should be closed on one side.
- With the cut side up, stretch the dough partly over the filling, leaving some exposed. Flatten each knish slightly so it is about 1 1/2 inches high.
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