Thursday, July 23, 2009
Knishes Filled With Kasha, Mushrooms, Carrots and Potatoes
I should have photographed them cut, but duh-I forgot. I added the filling in layers-kasha and mushrooms, carrots, and a few potatoes on top. They looked pretty when cut. I've made knishes before and you can see those HERE. I've also made kulebiaka with similar fillings HERE. The dough was new to me, as was the rolling and filling technique. You can find that recipe HERE, though I did not use the filling in the recipe.
Oh, I know what you thought when you clicked that link:
"What the fuck does Emeril know about knishes-he's a townie from Brockton?" I thought that too, but then I got all distracted by the whole "Essence of Emeril" thing which makes me think of a sweaty Portuguese guy in chef's whites. BAM!
I didn't have any, but the boys ate quite a few between them so I'm taking that as a positive review. They certainly were pretty. The dough was about as simple as it gets-almost like a pie crust made with oil, but rolled much, much thinner. I'm really skilled with a rolling pin, but if you're not, this might be an exercise in frustration.