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.
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
PEASANT-STYLE POTATOES
This is closely related to the Tortilla (page 341) so frequently served as a tapa in Spain, but it's simply potato and olive oil, kind of Spanish home fries. A little garlic is nice but not essential. Serve as you would any home fries. You can use all-purpose potatoes for this (like Yukon Gold) or red or white waxy potatoes, but don't use baking potatoes, which will simply fall apart as they soften.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Peel and thinly slice the potatoes; if you have a mandoline, use it, but on its thickest setting-you want slices about 1/8 inch thick.
- Put the oil in an 8- or 10-inch nonstick skillet and turn the heat to medium; 3 or 4 minutes later, drop in a slice of potato. When tiny bubbles appear around the edges of the potato, the oil is ready; add all of the potatoes along with a fair amount of salt and pepper.
- Gently turn the potatoes occasionally, keeping the heat at medium until, 15 to 20 minutes later, they are tender. At that point, turn the heat up so the potatoes brown a bit. Add the garlic, if you're using it, during the last 5 minutes of cooking. Taste and adjust the seasoning, then garnish and serve hot.
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