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Posts Tagged ‘appetizer’

mmm...wonderful Potato Knishes

Potato Knishes

Potato Knishes are one of my favorite side dishes.  Nothing pairs better with a big thick hot dog, kielbasa or corn beef sandwich.  I used go to this grimy but renowned deli in New York City called Katz Delicatessen (I believe there was a myspace blog on it at one point).  They made a killer corn beef sandwich and their round knishes were almost as big as my head.  The sandwiches are great too.  Enough about Katz though, find the blog on Myspace if your still jones’in for more on that.

 

Jewish Russian immigrants first brought the knish to the United States circa 1900.  Back in the New York/New Jersey area you can get knishes just about everywhere.  They are sold frozen and even sometimes fresh in the average supermarket.  Here in California I found them nearly impossible to come by, especially here in Santa Barbara.  After an exhausting search I gave up looking and decided to learn to make them myself.  I must say my knishes did not come out too shabby either.  Here is my now perfected potato knish recipe.

Total Cost – $6.87

Feeds about 6-8 People (yields about six medium sized Knishes)

Ingredient List:

  • Potatoes – 6 (I used russets, but the variety does not matter)
  • Vegetable Oil – ¼ cup
  • Salt – 1 ½ teaspoon
  • Baking Powder – 1 teaspoon
  • Flour – 3 cups
  • Pepper – ½ teaspoon
  • Butter – ½ cup
  • Onion – 1 diced
  • Cold Water – ½ cup
  • Egg – 1

 

Step 1: Cook Potatoes Peel potatoes and cut into even chunks.  Place chunks into a pot of boiling water for 15 to 20 minutes or until soft.  Strain in colander.

Step 2: Mash PotatoesAfter straining put potatoes back into boiling pot from step 1 and mash them up with a potato masher, fork, ricer.  Measure out 1 cup of the mashed potatoes for your dough.  Leave the rest in pot for the filling.

Step 3: Make DoughIn a bowl, add the baking powder to the flour. Whisk them together. Add about one-third of the flour mixture to the mashed potatoes put aside in step 2 and mix. In sections, add in all the flour.  Break the three cups into individual one cup portions to accomplish this successfully.  Next, make a small well in the center of the bowl. Pour the cold water right into well. Knead the dough with your hands till you have a nice firm ball. Finally place a wet cloth or towel on top of the dough, and let it sit for 30 minutes to proof.

Your finished dough prior to proofing.

Step 4: Make Potato FillingMeanwhile, cut and peel the onion. Dice it into small pieces. Then melt the butter in a pan on high flame. Add the onions and sauté until they are soft, but not yet brown. Pour the onions into a mixing bowl (separate from your now proofing dough). Add 1 ½ cups of mashed potatoes, ½ teaspoon of salt, and ¼ teaspoon of pepper to bowl. Combine everything together. Preheat the oven to 425 degrees F.

Your Potato/Onion mix filling.

Step 5: Roll Out Dough and Form Knishes – Place flour on a flat surface and a rolling pin. Take a handful of dough and flatten it down on floured surface. With rolling pin roll out the dough, flipping it over occasionally, so it is one-quarter of an inch thick.

Rolling out the dough.

  • Round Knishes – Create a circular cut out from the dough rolled. A small bowl can be used as a template.  Place filling in the center and pull all sides into center over filling and pinch closed into a tepee like top.
  • Square Knishes – Create a square cut out from the dough rolled.  Place filling into the center of square and fold over short sides.  Next fold over long sides and mold with a little water to close up edges and corners.

A Round (Left) and Square (Right) knish.

Step 6: Bake KnishesPlace finished knishes onto a baking pan lined with parchment paper or treated with nonstick baking spray.  Beat one egg and brush it over the tops of each knish.  Bake at 425F for twenty to twenty five minutes.  Check for doneness when egg turns a golden brown color.

 

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Mango Salsa

Mmmmm...Mango Salsa shown over a baked pork chop with white rice.

Mango Salsa is such a gourmet type of spread.  Whenever I hear the phrase thrown out I always think of some fancy restaurant using it as a toping for some work of food art.  Well in all truth creating a delicious mango salsa is super easy, rather in expensive and is sure to bring a positive light and many complements to any meal.  Use this with pork, poultry, seafood, beef, rice, chips, just about anything you’re in the mood to spice up.

Total Cost: $6.35

Feeds 4 – 6 people

Ingredient List:

  • Cumin – 1 table spoon
  • Oregano – 1 teaspoon
  • Salt – 1 table spoon
  • Pepper – 1 teaspoon
  • Cilantro – 4 oz (minced)
  • Lemon Juice – 2 oz
  • Apple cider vinegar – 2 oz
  • Mangos – 8oz (chopped)
  • Red Onion – ¼ diced
  • Red pepper – ½ diced
  • Jalapeno Peppers – 2 diced
  • Garlic – 1 clove (minced)
  • Sugar – 1 teaspoon
  • Tomato – 2 (diced)
  • Chili Powder – 1 teaspoon

 

Step 1: Prep Fruit and VegetablesDice up red onion, red pepper, tomatoes and mangos.  As far as the mangos go you can buy fresh mangos, cut them off the pit and then dice it up or you can buy pre cubed frozen mango and dice that smaller to fit your salsa.  I prefer the frozen mango chunks for ease.  Of course nothing is going to beat the taste of a fresh mango, but it is a bit work husking it from the pit and then dicing it.  Next take the jalapenos (I use the mildest because Im a little girl when it comes to hot spices, but you can select yours accordingly), cut in half, chop the top off, then remove all the seeds and insides with a spoon.  Dice the remaining jalapeno shell.  Mince the cilantro and garlic.  Place all prepped ingredients in a medium size bowl.

 

Step 2: Mix Wet IngredientsIn a measuring cup measure out and mix the apple cider vinegar and lemon juice (can be used from fresh lemons, but not necessary.  I currently have a lemon tree in my back yard so I have the pleasure of fresh lemons whenever I so desire).  Add the Cumin, Oregano, Salt, Pepper, Sugar, and Chili Powder and stir.

 

Step 3: Put it all togetherPour your concoction from step 2 in with your diced fruits and vegetables from step one and thoroughly stir together with a spoon.  Serve over whatever you wish to enjoy it with. 

Your finished Mango Salsa.

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Potato Skins

With or without sour cream its your choice!

Potato skins are great for any occasion. They make a great snack, appetizer, side dish or party favor.  They are fairly cheap and rather easy to make and are sure to please just about anyone.  With football season in full swing potato skins make a perfect Sunday game snack.

Cost: $5.75

Feeds 4 people

Ingredient List:

  • Russet Potatoes – 5
  • Bacon – 4 strips
  • Cheddar Cheese – 2 oz grated
  • Mozzarella Cheese – 2 oz grated
  • Green Onions – 1 oz chopped
  • Heavy Cream – 1/3 cup
  • Paprika – 1 tea spoon
  • Salt – 1 tea spoon
  • Pepper – ½ tea spoon
  • Sour Cream – 3 table spoons (optional)

 

Step 1: Bake Potatoes – Bake four potatoes in oven at 350 degrees F for 45 minutes to an hour.

 

Step 2: Prep your skins – After removing your potatoes from oven let cool to a comfortable working temperature.  With a spoon hallow out inside of potato being weary to not compromise the structure of the shape of skin.  Save inside in a bowl it will be used for the stuffing for your skin.

Here is your hallowed out skins and left over insides.

Step 3: Create Stuffing – Peel remaining potato and boil in water for around 25 minutes or until adequately soft.  In a small saucepot combine boiled potato and the saved potato insides from step 2 and mash together till you have a sort of potato paste.  Pour in heavy cream, Salt and pepper and bring to a boil.  Stir at boiling temperature for around 5 minutes, then let simmer for another 5 minutes or till mixture begins to thicken.  Chop your bacon into pits and put into mixture. Add Cheddar (1.5 oz), Mozzarella (1.5 oz) and paprika and stir it into mixture till you have almost like a gummy blob.

Your finished stuffing.

Step 4: Fill Skins – Take hallowed out skins from step 1 and fill equally with filling created in step three.  Preheat oven to 350 degrees F and bake filled skins for around 5-8 minutes.  Pull out skins and add remaining Mozzarella and Cheddar cheese dispersed equally to the tops of each skin and put back into oven around 3-5 minutes, just long enough to melt the cheese. Pull skins out and top with sour cream and green onions.

 

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