Wednesday, September 7, 2011

Knish 3.0: The Chocolating

Three trays of potato, spinach-potato, broccoli-cheddar-potato, kasha-mushroom, and cabbage. Rolling out the dough, shaping the knish, baked at 425 for about 30 minutes seemed to get the job done. Upon tasting the broccoli, though, I wondered whether baking the potato instead of boiling it was the way to go since the potato seemed a bit lumpy, alas. Gotta eat more to make an executive decision!

I also made a chocolate cheese loaf. Winged it, based on a brownie recipe. Melted a stick of butter with about a cup of unsweetened chocolate. Turned off heat, cup of sugar, 16 oz. farmer's cheese, scrapings of 3 vanilla beans, pinch of salt, 4 whisked eggs. Tasted not chocolaty enough; added about a 1/2 cup of dutched coco, definitely amped up the flavor. Put in a loaf pan lined with the potato dough, covered totally, brushed with a milk and egg wash. Baked at 375 for about 40 minutes. It expanded a little and cracked the top -- note to self for next time.  

No comments:

Post a Comment